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Cherry Cheese Bread

Michaela Kenkel — Tue, 13 Oct 2026 18:34:20 +0000

This Cherry Cheese Bread is a sweet, moist quick bread made with cream cheese, maraschino cherries, and pure almond extract. It’s rich, buttery, and filled with pretty pops of red cherries in every slice. Perfect for breakfast, brunch, an afternoon treat, or wrapping up as a homemade gift!

Some recipes are just too good to be forgotten, and this old-fashioned cherry bread is definitely one of them!

This recipe has been on my website since 2017 and has been treasured ever since. The first time I made it, my Dad stopped over, and I sent a couple of slices home with him. He shared some with a friend of his, and she said that it was the best bread she had ever eaten!

I’d say that’s a pretty good review, wouldn’t you?

Why You’ll Love This Cherry Cheese Bread Recipe

Incredibly moist: Cream cheese and butter give this quick bread a rich, tender texture.
Wonderful flavor: Sweet maraschino cherries and almond extract are a match made in heaven.
Easy to make: No yeast, no rising time, and no complicated steps.
Pretty enough for gifting: Those bright red cherries make every slice look special.
A tried-and-true recipe: This one comes from an old church cookbook my grandmother gave me years ago.

A Recipe Worth Passing Down

This recipe came from an old church cookbook my grandmother gave me way back when. I still dig those cookbooks out from time to time because the recipes are ALWAYS good.

I mean, think about it. Who wants to put their name on a bad recipe in a cookbook that everyone at church is going to buy? Nobody! Those are the tried-and-true recipes people have made for years, the ones they know everyone will love.

And honestly, that’s a big part of why I wrote my own cookbook, Savor It.

I wanted to gather the recipes my family and friends have loved over the years and put them all in one place. Recipes with memories attached to them. Recipes worth sharing, making again and again, and passing down to the next generation.

Just like those old church cookbooks my grandmother gave me, I hope Savor It becomes a cookbook you reach for often, with pages that eventually show just how well-loved it is.

If you don’t have a copy yet, I’d love for you to have one! You can order your copy of Savor It right here! It also makes a wonderful gift for anyone who loves to cook, especially with the holidays right around the corner.

Ingredients in Cherry Cheese Bread

You only need a handful of simple ingredients to make this delicious bread with cherries.

Cream cheese: Gives the bread its rich, moist texture and a little tanginess to balance the sweetness. Make sure it’s softened before mixing.
Butter: Adds buttery flavor and helps create a tender crumb. Use softened butter for easy mixing.
Sugar: Sweetens the bread and balances the cream cheese and almond flavors.
Pure almond extract: Adds that wonderful almond flavor that pairs so well with cherries.
Eggs: Help bind the ingredients together and give the bread structure.
All-purpose flour: Forms the base of this quick bread.
Baking powder: Helps the bread rise without yeast.
Maraschino cherries: Add sweetness, color, and little bursts of cherry flavor throughout the loaf. Drain them well and cut them into quarters before adding them to the batter.

Find the exact measurements in the printable recipe card below.

How to Make Cherry Cheese Bread

This cherry cream cheese bread comes together with just a few easy steps. No yeast or kneading required!

Prepare the pan. Preheat your oven to 325°F. Grease your loaf pan and set it aside.

Mix the wet ingredients. In a large mixing bowl, cream together the softened cream cheese, butter, sugar, almond extract, and eggs until the mixture is light and fluffy.

Add the dry ingredients. Add the flour and baking powder, mixing just until everything is incorporated.

Fold in the cherries. Gently fold the quartered maraschino cherries into the batter, distributing them throughout.

Bake. Pour the batter into the prepared loaf pan and bake until the bread is golden and a toothpick inserted into the center comes out clean.

Cool and slice. Allow the bread to cool before slicing. Enjoy it slightly warm or at room temperature.

How to Store Cherry Cheese Bread

Because this quick bread contains cream cheese and has such a moist texture, I recommend storing it in the refrigerator.

Refrigerator: Once completely cooled, wrap the loaf tightly or place it in an airtight container and refrigerate for up to 5 days.
Freezer: Wrap the cooled loaf or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Freeze for up to 3 months.
To serve: Thaw frozen bread overnight in the refrigerator. Let slices come to room temperature before serving, or warm them briefly in the microwave.

Tips for the Best Cherry Cheese Bread

Best Cherry Cheese Bread Tip: Drain those maraschino cherries really well! Too much extra cherry syrup can add unwanted moisture to the batter and cause streaks of red throughout your bread.

Soften the cream cheese and butter. Room-temperature ingredients blend more smoothly.
Don’t overmix the flour. Once the dry ingredients are added, mix just until combined to keep the bread tender.
Use pure almond extract. It gives this bread its signature flavor.
Check the center for doneness. This is a dense, moist quick bread, so the middle may need more time than you expect. If the top browns too quickly, loosely cover it with foil.
Let it cool before cutting. The bread will slice more neatly once it has had time to set.

Cherry Cheese Bread Makes a Wonderful Homemade Gift

There is just something special about receiving a homemade gift, isn’t there? I’ve always loved giving gifts from my kitchen. Whether it’s a loaf of sweet bread, a batch of cookies, or a jar of something delicious, knowing someone took the time to make it just makes it mean a little more.

This Cherry Cheese Bread is perfect for gifting! The pretty red cherries make it especially festive for Christmas, but it’s just as lovely for Valentine’s Day, a hostess gift, or a little something for a neighbor or friend.

Wrap a completely cooled loaf in food-safe wrapping, tie it with a pretty ribbon, and add a handwritten tag. Be sure to include a note to keep the bread refrigerated.

Looking for more homemade gift ideas? Here are a few more delicious things you can make and share with the people you love.

Homemade Sugar Scrubs, Homemade Irish Cream and Homemade Kahlua, How to make a Cookie Bouquet, Hot Cocoa Mix and Moose Munch Popcorn. See ALL of my homemade gifts here.

Frequently Asked Questions

Can I use fresh cherries instead of maraschino cherries? Maraschino cherries give this bread its signature sweetness and flavor. Fresh cherries have a different moisture level and aren’t quite as sweet, so I recommend sticking with maraschino cherries for the original recipe. A fresh cherry version would need testing.
Can I use vanilla extract instead of almond extract? Yes! Vanilla will give the bread a different flavor, but it should still be delicious. Almond extract is what gives this particular recipe its special flavor.
Can I make this cherry bread ahead of time? Absolutely! This is a great recipe to make ahead for brunches, holidays, or gift-giving. Store it tightly wrapped in the refrigerator until you’re ready to serve it.
Can I freeze Cherry Cheese Bread? Yes! This bread freezes beautifully when wrapped tightly. You can freeze the whole loaf or individual slices for an easy treat later.
Is this a bread or a cake? Technically, it’s a quick bread because it uses baking powder instead of yeast and doesn’t require rising time. But with cream cheese, butter, and sweet cherries, it has a rich, cake-like texture. It’s a little bit of both, and that’s part of what makes it so good!

More Homemade Bread Recipes to Try

If you love baking homemade bread as much as I do, here are a few more favorites to try:

Peasant Bread: A simple, homemade bread that’s perfect alongside your favorite meals.
Banana Applesauce Oatmeal Bread: A delicious quick bread filled with comforting flavors.
Cinnamon Pull-Apart Bread: (pictured above) Sweet, cinnamon-filled bread that’s perfect for sharing.
The LAST Banana Bread Recipe you will EVER Need: There’s a reason for that name! This tried-and-true banana bread is wonderfully moist, full of banana flavor, and one you’ll want to make again and again.
No Knead Crusty Dutch Oven Bread: Bakery-style bread made right at home! With a beautifully crisp, golden crust and soft, chewy center, this easy bread requires no kneading.
Honey Cornbread: Sweet, tender, and full of buttery honey flavor! This homemade cornbread is the perfect side for chili, soup, or a big bowl of comfort food.
Glazed Strawberry Bread: A moist, sweet quick bread bursting with strawberry flavor and topped with a delicious glaze. Perfect for spring brunches, gifting, or enjoying with your morning coffee.
Garlic Rosemary Foccacia: A flavorful Italian bread with fragrant rosemary, garlic, and olive oil. Delicious served warm, dipped in olive oil, or alongside pasta.
Applesauce Bread with Chocolate Chips: A soft, moist quick bread filled with cozy applesauce flavor and sweet chocolate chips. Perfect for breakfast, snacking, or tucking into lunchboxes.

Some of my favorite recipes are the ones that have been passed down through the years, and this Cherry Cheese Bread is a perfect example. It’s simple, delicious, and the kind of recipe you’ll want to make again and again.

Slice yourself a piece, pour a glass of cold milk or a cup of coffee, and enjoy!

If you make this Cherry Cheese Bread, I’d love to hear what you think! Please leave a comment and a five-star rating below. It means so much to me and helps other readers discover the recipe, too.

LIKE THIS RECIPE?
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Cherry Cheese Bread

This moist Cherry Cheese Bread is a rich, buttery quick bread made with cream cheese, sweet maraschino cherries, and pure almond extract. An old-fashioned favorite that's perfect for breakfast, brunch, or homemade gifting!

Cuisine American

Keyword Cherry Cheese Bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 280kcal

Author Michaela Kenkel

Ingredients

1 8-ounce package cream cheese softened
2 sticks (1 cup) butter softened
1 ½ cups granulated sugar
2 teaspoons pure almond extract
4 large eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup maraschino cherries drained and quartered

Instructions

Preheat the oven to 325°F. Grease a 9 × 5-inch loaf pan and set aside.
In a large mixing bowl, using an electric mixer, beat the softened cream cheese, butter, and sugar together until light and fluffy.
Add the almond extract, then beat in the eggs one at a time, mixing well after each addition.
Add the flour and baking powder, mixing on low speed just until incorporated. Be careful not to overmix.
Gently fold in the drained, quartered maraschino cherries with a spatula.
Spread the batter evenly into the prepared loaf pan.
Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover it with aluminum foil.
Allow the bread to cool in the pan for 15–20 minutes before carefully removing it to a wire rack to finish cooling. Slice and enjoy!

Video

Notes

Loaf pan: Use a 9 × 5-inch loaf pan. Baking times may vary depending on your oven and the material of your pan.
Maraschino cherries: Drain the cherries thoroughly and gently pat them dry with paper towels before folding them into the batter.
Room-temperature ingredients: Softened cream cheese, butter, and eggs blend more evenly for a smoother batter.
Almond extract: Pure almond extract gives this bread its signature flavor. Vanilla extract can be substituted if preferred.
Storage: Store cooled bread tightly wrapped in the refrigerator for up to 5 days.
Freezing: Wrap the loaf or individual slices tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

This recipe was originally posted on March 9, 2017. It has been updated to improve user experience and reshared on October 13, 2026.

The post Cherry Cheese Bread appeared first on An Affair from the Heart.

Easy Berry Bisquick Muffins

Michaela Kenkel — Tue, 30 Jun 2026 19:54:47 +0000

There are mornings when you have every intention of making a homemade breakfast… and then reality sets in. That’s exactly where these Easy Bisquick Berry Muffins come to the rescue. With just a handful of simple ingredients and frozen mixed berries, you can have a dozen soft, fluffy muffins in the oven in just minutes.

Fresh from the oven, they’re tender on the inside, with golden tops dusted with a little sparkling sugar, and every bite is packed with sweet, juicy berries. Whether you’re pouring a cup of coffee before the house wakes up, serving brunch to friends, or grabbing a quick breakfast on your way out the door, these easy Bisquick muffins are always a welcome addition to the table.

They’re proof that homemade doesn’t have to be complicated. In about 20 minutes, you’ll have a warm batch of berry muffins that taste like you spent far more time making them than you actually did.

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and bursting with juicy berries, they’re the perfect companion to your morning coffee or favorite cuppa. With a moist, fluffy center and beautifully golden tops, they taste like they came from a neighborhood bakery, but they’re made with simple pantry staples and frozen mixed berries, so you can enjoy them any time of year. One of my favorite things about this recipe is that the berries go straight from the freezer into the batter. No thawing required!

The very first time I made these muffins was back in 2015 when a friend was coming over for coffee after we dropped the kids off at school. I wanted something homemade to serve with our coffee, but I didn’t have much time. After finding an old Betty Crocker recipe from the 1930s and making a few changes with ingredients I already had on hand, these muffins were born.

I happened to have a box of Bisquick in the pantry that I used for pancakes, and when I make Red Lobster Cheddar Bay Biscuits, along with a bag of frozen mixed berries that I always keep in the freezer for smoothies. The result was everything I hoped for: soft, fluffy muffins filled with berries, topped with a light sprinkle of sugar, and ready in about 20 minutes. They’ve been a favorite around here ever since.

If you’d rather make your baking mix from scratch, be sure to check out my homemade Bisquick mix recipe!

Bisquick Muffin Recipe

Some mornings just call for something easy. These Bisquick Berry Muffins have been one of those dependable recipes in my kitchen for years because they come together in one bowl with ingredients I almost always have on hand. The frozen berries make them perfect year-round; there’s very little sugar compared to many bakery muffins, and the sprinkle of sugar on top gives each muffin a lightly crisp, sparkling finish. They’re simple enough for busy weekdays but just as welcome on a weekend brunch table with a hot cup of coffee or tea.

Ingredients in Bisquick Berry Muffins

Blueberries, strawberries, raspberries, and cherries were included in the frozen berry mix that I had on hand when whipping these muffins together. However, you can use any berries that you and your family enjoy the most. The most common singular berry used is the blueberry. Just replace the frozen berry mix with frozen blueberries to get easy blueberry Bisquick muffins.

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Bisquick Baking Mix provides everything you need for light, fluffy muffins without measuring flour, baking powder, or salt separately.
Egg helps bind the batter together while giving the muffins structure.
Milk adds moisture and creates a tender crumb.
Vegetable Oil keeps the muffins soft and moist.
Sugar lightly sweetens the batter without making the muffins overly sugary.
Frozen Mixed Berries add bursts of fruity flavor throughout every bite. I like a blend of blueberries, strawberries, raspberries, and cherries. Keep them frozen until you’re ready to stir them into the batter.
Extra Sugar sprinkled over the tops before baking creates a lightly crisp, bakery-style finish.

How to Make Easy Berry Bisquick Muffins

Preheat your oven to 400°F and line a standard 12-cup muffin tin with paper liners.

In a large mixing bowl, combine the Bisquick, egg, milk, vegetable oil, and sugar until everything is just mixed together.

Gently fold the frozen berries into the batter. Be careful not to overmix, or the berries may begin to break apart and color the batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Sprinkle the tops with a little extra sugar.

Bake for 15 to 17 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm it in the microwave for about 20 seconds.

Love it? Pin it!

If you can’t wait to make this recipe for Bisquick Muffins, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Bisquick Muffin Variations

One of my favorite things about this easy Bisquick muffin recipe is how versatile it is. For classic Bisquick Blueberry Muffins, simply swap the mixed berries for 1 cup of frozen or fresh blueberries, adding frozen berries straight from the freezer without thawing. If you’re in the mood for something a little sweeter, replace the berries with 1 cup of semisweet or milk chocolate chips to make Bisquick Chocolate Chip Muffins. Sprinkle a few extra chocolate chips on top before baking for that bakery-style finish. Once you have this simple muffin recipe, the possibilities are almost endless!

Frequently Asked Questions about Bisquick Muffins

Can I use fresh berries instead of frozen? Absolutely! Fresh berries work wonderfully when they’re in season. Just fold them in gently so they don’t break apart.
Why use frozen berries? Frozen berries are available year-round; they are budget-friendly, and they hold their shape well during mixing when kept frozen.
Can I make these ahead of time? Yes! They’re a great make-ahead breakfast. Store them at room temperature for a few days or freeze them for later.
Can I use other fruit? Yes. Chopped peaches, blackberries, blueberries, raspberries, or even chocolate chips work well with this simple Bisquick muffin batter.

More Muffin Recipes to Love

I have loads of muffin recipes here on my website. Some of my favorites include Lemon Crumb Muffins (pictured above), Donut Muffins, these Chocolate Banana Muffins, and these Toffee Monkey Bread Muffins, too. Don’t forget to peek at my Pumpkin Spice Banana Bread Muffins and keep this recipe for Cranberry Orange Muffins in your back pocket for leftover cranberry sauce!

Find ALL of my Muffin Recipes Here.

Sometimes the simplest recipes become the ones you make over and over again. These Easy Berry Bisquick Muffins have earned a permanent place in my recipe collection because they’re quick, dependable, and always disappear fast. Whether you’re making breakfast for your family, serving brunch with friends, or simply looking for a homemade treat to enjoy with your morning coffee, this easy muffin recipe is one you’ll find yourself reaching for again and again.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Easy Berry Bisquick Muffins

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and full of berries, they compliment your morning and your favorite cuppa!

Makes one dozen muffins.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword bisquick muffins, blueberries, easy, Easy Berry Bisquick Muffins, frozen fruit, how to make blueberry muffins, low sugar, mixed berries, muffin recipe, muffin recipes using bisquick, simple

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 148kcal

Author Michaela Kenkel

Equipment

Ingredients

2 cups Bisquick
1 large egg slightly beaten
2/3 cup milk
2 Tablespoons vegetable oil
1/3 cup sugar + additional for sprinkling before baking
1 cup frozen mixed berries mine had blueberries, strawberries, raspberries and cherries cut large pieces into smaller pieces – Do NOT Thaw

Instructions

Preheat oven to 400 degrees, and line 12 muffins cups with liners.
Combine all of the ingredients, except fruit, in a bowl. When incorporated, gently fold in the fruit.
Fill muffin cups about 2/3 full. Sprinkle with sugar.
Bake for about 15-17 minutes, or until golden brown, and toothpick comes out clean.

Video

Notes

Don’t have any Bisquick? Make your own!! It’s SO EASY!!

Fresh berries can be substituted when they’re in season. Fold them in gently so they hold their shape.
Try different berry combinations like all blueberries, raspberries, or strawberries.
If you don’t have Bisquick on hand, you can easily make your own homemade Bisquick baking mix.
These muffins are perfect for meal prep because they freeze beautifully and make quick grab-and-go breakfasts.

Nutrition

This recipe was originally posted back on February 9, 2015. It has been updated to improve user experience and reshared on June 30, 2026.

The post Easy Berry Bisquick Muffins appeared first on An Affair from the Heart.

Honey Bourbon Sauce

Michaela Kenkel — Wed, 03 Jun 2026 13:24:40 +0000

Buttery sweet Honey Bourbon Sauce, with a touch of vanilla and brown sugar, is perfect for topping just about anything from bread pudding to ice cream, from meats and seafood to veggies and waffles. You’ll want to keep a jar of this honey bourbon glaze handy because once you taste it, you will want to put it on everything!

This bourbon glaze recipe has been on my website since 2018, and in that time, it’s been tried boatloads of times! The comments are always positive, and I love it when my readers let me know what they use it on. Today, the recipe hasn’t changed one bit. I have just updated the post and the photos to improve the user experience here on my website. I can’t wait to see what you think when you make it!

The Best Honey Bourbon Sauce Recipe

You may have found a new favorite sauce. This Honey Bourbon Sauce has been awesome on so many things already, and boy! Do I have plans for it for other things, too! It’s amazing on pancakes, ice cream, and over veggies like beets or carrots. It gives a unique sweetness to veggies that you will love, I just know it!

Does Bourbon Sauce have Alcohol?

Have you ever heard that cooking alcohol removes the alcohol content? Well, turns out that is a myth. Here’s a great article on Cooking Alcohol and Alcohol Evaporation. You can do a little light reading. However, there is such a small amount in this bourbon glaze recipe that most needn’t worry. Of course, if you absolutely can’t drink any alcohol, you can substitute apple juice or add a little more vanilla.

⭐️⭐️⭐️⭐️⭐️ Reader comment: “This is awesome. I’ve tried it on waffles and also different types of fish. Salmon and catfish. I’m making this a part of my must-have food when I grill from now on.” – Don

What Is Bourbon Sauce?

Bourbon sauce is classified as a reduction-style sauce. Essentially, by using high heat, you not only evaporate most of the alcohol but also any water. At the same time, the sugars caramelize and help concentrate the flavors. In this way, the sauce also works quite well as a glaze. You can coat anything and everything in bourbon brown sugar glaze. Because it makes everything taste on the right side of amazing!

Of course, it works great on chicken, salmon, steak, and pork, especially when you do any of those on the grill. Want the best wings ever? Glaze them generously with it! But use it on sweets and desserts as well. Trust me on this! Try some on cakes, pancakes, waffles, and even ice cream! Use this bourbon sauce recipe for bread pudding, and swoon!

With just a few ingredients, this honey bourbon sauce is easy as they come. You don’t have to use the high-priced fancy bourbons for this if you want to save those for sipping! Most likely, you will have everything here already in your pantry.

Honey Bourbon Dipping Sauce

Make a few extra servings to use for a dipping sauce, too. Sweet bourbon dipping sauce works for dipping chips or veggies, or you can make some sweet bourbon-glazed meatballs to serve as an appetizer. I think most people, after trying some, actually dream about what else they can slather it on. (So it is nothing to feel weird about if that happens to you too…)

Honey Bourbon Sauce Ingredients

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Butter – Creates the rich, silky base for the sauce and helps everything blend into a smooth glaze.
Brown sugar – Adds deep caramel notes and a touch of molasses flavor that pairs perfectly with the bourbon and honey.
Bourbon – Brings warmth and complexity to the sauce. As it cooks, the alcohol evaporates, leaving behind the signature oak, vanilla, and caramel flavors that bourbon is known for.
Vanilla – Enhances the sweetness and rounds out the flavors, making the sauce taste richer and more balanced.
Honey – The star of the recipe. Honey provides natural sweetness and gives the sauce its glossy texture while complementing both sweet and savory dishes.

How to Make Bourbon Honey Sauce

This one comes together super fast, so it’s ready in no time for you to use on whatever your heart desires.

How to Make Honey Bourbon Sauce

Place the butter and brown sugar in a small saucepan over medium heat. Stir frequently as the butter melts and the sugar begins to dissolve into the mixture.
Pour in the bourbon and continue stirring. Allow the mixture to simmer briefly so the alcohol can cook off while the bourbon flavor remains. This usually takes about a minute.
Add the vanilla extract and stir until fully incorporated.
Pour in the honey and stir until the sauce is smooth and well combined. Heat just until warmed through, being careful not to let it boil.
Remove from the heat and serve warm over cakes, quick breads, ice cream, grilled meats, roasted vegetables, or your favorite desserts.

Storage

Allow the sauce to cool completely before transferring it to an airtight container or jar. Store in the refrigerator for up to 1 month.

Because the butter and honey will firm up when chilled, the sauce may thicken significantly in the refrigerator. Simply warm it gently in the microwave in short intervals or in a small saucepan over low heat until it reaches your desired consistency.

If separation occurs after storage, give the sauce a quick stir while reheating, and it will come back together beautifully.

Love it? Pin it!

Don’t forget where you found this sweet bourbon sauce recipe! Pin it to your favorite Pinterest recipe board before you go.

Why Bourbon Honey Sauce Makes The Best Sauce for Barbecuing

When it comes to grilling recipes, bourbon honey sauce always tops the charts of best and most favorite. That is because of a few factors. First, bourbon already adds smokiness to the flavor without any burnt or unpleasant type of aftertaste. Next, the sweetness of the honey and brown sugar is just enough, not too much, not too little.

If you want, you can always add a bit of spice to it, too, with a dash or three of Tabasco or some red pepper flakes. I have a delicious BBQ sauce recipe to check out as well.

It’s nice to have recipes for a plethora of sauces. Here are some of my favorites:

Bourbon Lovers Unite!

If you are a fan of bourbon, I have some other recipes to tickle those bourbon-loving taste buds of yours!

Kentucky Mule (pictured above)
Bittersweet Chocolate Bourbon Balls
Bourbon Lemonade
Honey Bourbon Glazed Beets with Crispy Kale
Cherry Lime Bourbon Smash

What will you pour it on first??

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Honey Bourbon Sauce

Buttery sweet honey sauce, with a touch of bourbon and vanilla, is perfect for topping just about anything from cakes and breads to ice cream and from meats and fish to veggies.

Cuisine American

Keyword bourbon, bourbon glaze, brown sugar, butter, honey, Honey Bourbon Sauce, sweet bourbon glaze, vanilla

Prep Time 1

Cook Time 5

Total Time 6

Servings cup

Calories 146kcal

Author Michaela Kenkel

Equipment

Cuisinart Chef’s Classic Nonstick 1-Quart Saucepan with Lid

Ingredients

2 Tablespoons butter
2 Tablespoons brown sugar
1 Tablespoon bourbon
1 teaspoon vanilla
1/4 cup raw honey

Instructions

Melt butter with brown sugar in a small saucepan over medium heat.
Pour in bourbon and stir to let the alcohol burn off. About one minute.
Add vanilla, stir.
Add in honey, and heat through.

Notes

Store in an airtight container in the fridge for up to a month.

Nutrition

This recipe was originally posted on June 4, 2018. It had been updated to improve the user experience and re-shared on June 3, 2026.

The post Honey Bourbon Sauce appeared first on An Affair from the Heart.

Frosted Animal Cracker Truffles

Michaela Kenkel — Fri, 17 Apr 2026 15:49:53 +0000

If you’re looking for a fun, no-bake treat that’s equal parts nostalgic and downright irresistible, these Frosted Animal Cracker Truffles are it.

They’re soft, creamy, and packed with that classic sweet vanilla flavor, thanks to a mix of frosted circus animal crackers and nilla wafers. Each truffle is rolled into bite-sized balls, dipped in smooth white chocolate, and finished with a sprinkle of colorful toppings that make them just as cute as they are delicious.

Think cake pop texture meets your favorite childhood cookie.

This recipe makes about 18 truffles, comes together with just a handful of simple ingredients, and only takes about 15 minutes of prep time. Perfect for birthdays, holidays, or anytime you want a treat that feels a little extra special without a lot of effort.

I have to tell you… These came to life because of my grandsons.

They are obsessed with those pink and white frosted circus animal crackers. You know the ones. The kind you grab “for the kids” and somehow end up sneaking a handful yourself.

And then there’s cake pops… which they love just as much.

So naturally, combining the two just made sense.

These truffles bring together everything they love into one sweet little bite, and let me tell you… They disappear fast when those boys are around. Honestly, I might need to start making a double batch every time.

Circus Animal Cookie Truffles

These are one of those recipes that feel a little nostalgic and a little fun all at the same time. They’re incredibly easy to make with simple ingredients, and there’s no baking involved, which is always a win. The combination of vanilla wafers and frosted animal crackers gives them the perfect soft, chewy texture, while the white chocolate coating adds just the right amount of sweetness.

And honestly, they’re just cute. They look like something straight out of a bakery case, but you made them right in your own kitchen.

Frosted Animal Cracker Truffles

These are the kind of treats that fit just about any occasion. They’re perfect for birthday parties, baby showers, and holiday trays, and they feel right at home on a Valentine’s Day dessert table with all those soft pinks and sprinkles. You can dress them up for Christmas, Easter, or even a fun summer get-together. Honestly, any time you need an easy, crowd-pleasing sweet that looks a little extra special, these truffles are a great go-to.

Ingredients in Animal Cracker Truffles

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Cream cheese – This is what brings everything together and gives the truffles that soft, creamy texture. Letting it soften makes mixing much easier.
Nilla wafers – These add a mild vanilla flavor and help balance the sweetness of the frosted cookies.
Frosted animal cracker cookies – The star of the show. These bring that nostalgic flavor, a little crunch, and those signature pink-and-white vibes.
White chocolate chips – Used to coat the truffles, giving them a smooth, sweet shell that sets up beautifully.
Rainbow sprinkles – For that classic circus cookie look. Any sprinkles would work, but the round ones, called nonpareils, mimic the original cookies.

How to Make Frosted Animal Cracker Truffles

Start by lining a baking sheet with parchment paper or wax paper. Trust me, don’t skip this step or you’ll regret it later when things start sticking.

Crush the nilla wafers and frosted animal crackers in a food processor or blender until you have a fine, sandy mixture. You don’t want chunks here, just nice, even crumbs.

Add the crushed cookies to a bowl of a stand mixer with the softened cream cheese. Mix everything, using a paddle attachment, until it’s fully combined and smooth, with no pockets of cream cheese hiding in there.

Roll the mixture into balls, about 1 to 2 tablespoons each, and place them on your prepared cookie sheet. Pop them into the freezer for about 30 minutes so they firm up.

Once chilled, melt your white chocolate until smooth. Dip each truffle into the chocolate, let the excess chocolate drip off, and place it back on the baking sheet. Immediately add a pinch of sprinkles on top.

Transfer them to the fridge and let them chill for another 30 minutes to fully set.

Serve and try not to eat half the batch before anyone else gets one.

Storage Instructions

Store these truffles in an airtight container in the refrigerator for up to one week.

You can enjoy them straight from the fridge for a firmer bite, or let them sit on the counter for a few minutes to soften slightly before serving.

Love it? Pin it!

If you can’t wait to give this easy animal cracker truffle recipe a go, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go, so you always know where it is.

Tips for the Best Truffles

Make sure your cream cheese is soft. It makes mixing so much easier and gives you a smoother filling.
If your truffles start to soften while dipping, just pop them in the freezer for a few minutes. Keeping them firm helps them hold their shape.
Use finely crushed cookies. This is key for getting that smooth, cake-pop-like texture.
Don’t skip lining your pan. It makes removal easy and keeps your chocolate coating looking nice and clean.
Tint half of the melted white chocolate with pink food coloring to get that true animal cookie vibe.
Let them set in the fridge even if the chocolate feels firm. It helps the centers soften up just right.

FAQs

Can I freeze these truffles? Yes! Freeze them in an airtight container for up to 2 months. Let them thaw in the fridge before serving.
Can I use only animal crackers and skip the nilla wafers? You can, but the nilla wafers help balance the sweetness and give a better texture overall.
Can I use candy melts instead of white chocolate chips? For sure – I love the taste of the white chocolate chips, but it is a personal preference. Follow the dipping instructions on the candy melt bag if you choose to use them.
What kind of sprinkles work best? Any will work, but round sprinkles give you that classic frosted animal cracker look.
Can I make these into Animal Cracker Cake Pops? Yes! Easily turn these animal cracker truffles into cake pops by adding a cake pop stick. The kids love them this way.

More No-Bake Easy Dessert Recipes to Love

I love no-bake desserts, don’t you? I have loads of them here on my website. Some of my favorites are my Lemon Icebox Pie, this no-bake Fruit Tart, Namaimo bars, this microwavable sugar cookie, and this no-bake Peanut Butter Pie.

If it is your love of all things animal crackers, you are sure to love that no-bake Marshmallow Cheesecake that is pictured above, it’s made with a crushed animal cracker crust. Or take a peek at this Circus Animal Cookie Ice Cream recipe or these Circus Animal Cookies.

And if you are a lover of all kinds of truffles, be sure to take a look at my Red Velvet Truffles, Oreo Truffles, White Chocolate Lemon Truffles and of course these No Bake Butterfinger Cookie Balls.

See ALL of my Dessert Recipes here.

These are one of those treats that just make people smile. Maybe it’s the nostalgia, maybe it’s the sprinkles, or maybe it’s just that they taste like a cookie and a cake pop all rolled into one.

Either way, they’ve already been approved by my toughest critics… my grandsons.

And if they disappear fast at your house too, don’t say I didn’t warn you.

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Frosted Animal Cracker Truffles (Circus Animal Cookie Truffles)

Frosted Animal Cracker Truffles are a fun, no-bake treat made with frosted circus animal cookies, nilla wafers, and cream cheese, then dipped in white chocolate and topped with sprinkles. These bite-sized truffles are soft, sweet, and perfect for parties, holidays, or anytime you need an easy dessert.

Course Desserts

Cuisine American

Keyword animal cookies, animal crackers, circus animal cookies, frosted animal crackers, truffles, white chocolate

Prep Time 15

Chilling Time 1

Total Time 1 15

Servings servings

Calories 309kcal

Ingredients

8 ounces cream cheese room temperature
1 ½ cups Nilla wafers
1 ½ cups frosted animal cracker cookies
4 cups white chocolate chips
1 Tablespoon rainbow sprinkles (Nonpareils)

Instructions

Line a 9×13 inch baking sheet with wax or parchment paper. If you haven’t already, set out your cream cheese and let it soften on the counter for at least 30 minutes.
Add the Nilla wafers and animal crackers to a food processor or blender. Pulse until the ingredients are finely crushed.
Add your crushed cookies to a bowl along with the cream cheese. Fold the ingredients together until thoroughly combined. Make sure there are no pockets of cream cheese in the mixture.
Use your hands to roll the mixture into balls about 1-2 tablespoons in size. Place each truffle ball on the baking sheet and chill in the freezer for 30 minutes.
After 30 minutes, melt your white chocolate in the microwave until smooth. Dip each truffle ball in the melted chocolate and top with a pinch of sprinkles. Chill your truffles for another 30 minutes in the fridge.
Serve and enjoy!

Notes

Store these truffles in an airtight container in the refrigerator for up to one week.

You can enjoy them straight from the fridge for a firmer bite, or let them sit on the counter for a few minutes to soften slightly before serving.

Nutrition

The post Frosted Animal Cracker Truffles appeared first on An Affair from the Heart.

Easter Basket Kit Kat Cake

Michaela Kenkel — Wed, 01 Apr 2026 14:15:17 +0000

This Kit Kat Easter Basket Cake is one of those desserts that looks like you spent hours on it, but comes together with simple ingredients and minimal effort. Made with fluffy yellow cake, rich chocolate frosting, and wrapped in classic Kit Kat bars, it’s as fun to make as it is to serve.

Whether you dress it up as an Easter basket or keep it simple as a classic Kit Kat Cake, this is one of those desserts that always gets people talking.

This recipe serves about 10 and takes just about 30 minutes of hands-on time, making it perfect for holidays, birthdays, or anytime you need a show-stopping dessert without the stress.

I first made this cake back in 2016, when I took the idea of a Kit Kat Cake and turned it into a festive Easter basket. I remember being so tickled with how it turned out, and even more surprised at how easy it was to pull together.

It’s made its way to our Easter table many times since then, and now with updated photos, I wanted to show you just how simple it really is to recreate at home. This is truly the most talked about Easter dessert I have ever made.

Kit Kat Cake

This is one of those recipes that checks all the boxes. It’s easy, it’s fun, and it looks like something from a bakery case.

Using a cake mix keeps things simple, while the Kit Kat bars instantly give it that wow-factor. The best part is how customizable it is. Keep the basket handle and pastel candies for Easter, or skip the handle and turn it into a Kit Kat birthday cake with your favorite candies on top.

Same cake, totally different look depending on the occasion.

Want other fun desserts to try? Try my Bubblegum Cupcakes or my Carrot Bundt Cake!

Ingredients in Kit Kat Easter Cake Recipe

Yellow Box Cake Mix prepared according to box instructions. This keeps things quick and dependable. You can swap for chocolate cake or any flavor you love.
Chocolate Frosting: I use canned chocolate frosting for ease, but homemade chocolate frosting is amazing, too. You’ll want enough to frost the entire layer cake so the Kit Kats stick well.
Kit Kat Candy Bars. You’ll need about 11 standard bars for a 9-inch cake. These create that signature “fence” around the cake.
M&M Eggs or Other Candy are perfect for filling the top. You can also use jelly beans, Cadbury mini eggs, malted milk eggs, or any seasonal candy.
Ribbon helps hold everything in place and gives it that finished “basket” look.
Easter Basket Handle (Optional): What transforms this into an Easter basket cake. Leave it off for a classic Kit Kat Cake.

How to Make a Kit Kat Cake

Start by preparing your cake mix according to the box directions, then bake it in two round cake pans.

Once baked, let the layers cool completely.

Place your bottom layer on a serving plate and spread a layer of frosting over the top. Add the second layer and frost the entire cake, top and sides.

Now comes the fun part. Press the Kit Kat bars around the sides of the cake. I like to add them two at a time to keep them even and snug. The closer they are together, the cleaner your slices will be later.

Top with green colored shredded coconut to make the Easter grass. Top with egg-shaped candies or jelly beans.

Tie a ribbon around the outside, securing it tightly so everything stays in place.

Insert the handle gently into the cake, pushing it down until it’s stable.

Slice and serve!

Alternatively, to make a classic Kit Kat Cake, skip the “grass,” although coconut on top is always good, and top with your favorite candies or sprinkles. Tie the ribbon around to secure everything and leave the handle off.

Storing a Kit Kat Easter Cake

Store any leftover cake covered in the refrigerator. For the best texture, let slices sit at room temperature for about 15–20 minutes before serving.

Love it? Pin it!

If you can’t wait to make this recipe for Kit Kat Cake, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Kit Kat Cake Ideas and Substitutions

This cake is so easy to customize depending on what you need:

Skip the handle for a classic Kit Kat Cake
Change up the frosting flavor/color or use chocolate ganache instead.
Use your favorite chocolate cake instead of yellow for a richer version. Red Velvet is pretty at Christmastime, too, or for patriotic holidays with red, white, and blue M&Ms on top.
Swap candies based on holidays or birthdays, and your favorite candy on top makes it all the more special!
Use sprinkles for a simpler, everyday version
Try Reese’s Pieces, jelly beans, or mini eggs for different looks, or use the white chocolate Easter Kit Kats for a differently colored basket.
Line the outside of an ice cream cake with Kit Kats for a great summertime dessert!

It’s one of those desserts that never has to look the same twice.

More Cake Recipes to Love

I have loads of cake recipes here on my website! Here are some favorites:

Find all of my cake recipes here.

This Kit Kat Easter Basket Cake is one of those recipes that proves you don’t need complicated steps to make something really special. It’s fun, festive, and always gets a reaction when you bring it to the table.

And whether you’re making it for Easter, a birthday, or just because, it’s a simple way to turn an everyday cake into something memorable.

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Easter Basket Kit Kat Cake

This Kit Kat Easter Basket Cake is an easy, show-stopping dessert made with yellow cake, chocolate frosting, and Kit Kat bars. Decorate it as a festive Easter basket or skip the handle for a classic Kit Kat cake perfect for birthdays and celebrations.

Course Cake & Cupcakes

Cuisine Dessert

Keyword Easter Basket Kit Kat Cake, kit kat cake

Prep Time 5

Cook Time 25

Additional Time 1

Total Time 1 30

Servings servings

Calories 197kcal

Author Michaela Kenkel

Ingredients

1 box yellow cake mix prepared according to box instructions
1 bag M&M eggs
1 bag Edible Easter grass OR about 1.5 – 2 cups of shredded sweetened coconut tinted green with a couple of drops of food coloring
ribbon
1 Easter basket handle
11 full Kit Kat candy bars

Instructions

Prepare cake according to box instructions. Bake in 2 layer cake pans, cool.
Plate the bottom layer, and frost the top with a layer of frosting. Add the top layer. Continue frosting top and sides of cake.
Begin adding Kit Kats to the sides, two at a time made it easier for me. Once you have made it around the cake, securely tie with a ribbon, leaving the bow in the front. Make sure it's tight, so the basket handle doesn't "spring" too much and push your Kit Kat bars out. Insert the handle into the cake, pushing all of the way down to the plate.
Top with Edible Easter Grass or tinted shredded coconut and candy eggs.
Wow your guests!

Video

Notes

Store any leftover cake covered in the refrigerator. For the best texture, let slices sit at room temperature for about 15–20 minutes before serving.
Use whatever cake mix flavor you like, or your favorite homemade cake.
Use regular M&M’s if you can’t find the eggs. You can also use jelly beans, Cadbury eggs, etc.
It took 10 1/2 Kit Kat bars to encircle my cake. I used 9-inch pans. If you use 8-inch layer cake pans, it will take less.
Of course, the handle can be left off, and you can decorate however you like, for any occasion.

Nutrition

This recipe was originally posted on April 1, 2016. It has been updated to improve user experience and re-shared on April 1, 2026.

The post Easter Basket Kit Kat Cake appeared first on An Affair from the Heart.

How to Make an Easy Cookie Bouquet

Michaela Kenkel — Wed, 11 Mar 2026 17:34:26 +0000

If you’re looking for a sweet gift that’s just as fun to make as it is to give, this Easy Cookie Bouquet is it. Giant chocolate chip cookies become “flowers,” arranged into a beautiful edible bouquet that looks impressive but is surprisingly simple to put together.

Using store-bought break-and-bake cookie dough keeps things quick and easy, while sprinkles and lollipop sticks turn ordinary cookies into something gift-worthy. Wrapped in paper like a floral bouquet or arranged in a vase, these cookie flowers make a thoughtful treat for birthdays, holidays, teacher appreciation gifts, or anytime you want to surprise someone with something homemade.

The best part? You don’t need any special baking skills to make them. If you can bake cookies, you can make a cookie bouquet.

It’s simple to make a cookie bouquet right at home, and today I’m sharing exactly how to do it step-by-step. Why pay all of that crazy expense to buy a cookie bouquet when it’s so easy to make one yourself?!

The very first time I made one of these was about 10 years ago, back when my oldest daughter was in cosmetology school. She loved it, but the hours were crazy. Most days, she would leave the house around 7:30 in the morning, and between school and working at a salon, we wouldn’t see her again until sometime between 8 and 9 that night. She was driven then, and it was obvious she was going to go far in her career.

These days, she’s still doing hair, but life looks a little different. She’s married now and busy raising three little ones of her own. Watching her build both a career and a family has been one of the greatest joys of my life.

Back when she was in school, her birthday rolled around, and all she kept talking about was hoping someone would send her an Edible Arrangement to the salon that day. She had the late shift that week and was going to be there from 8–8. So of course, I went online to price them… and about fell over.

There are so many better ways to spend birthday money than fruit cut into shapes and stuck in a vase, am I right? I briefly thought about making one of those (and honestly, I still might someday), but in the end, I decided that chocolate chip cookies — her favorite — dressed up all festive in a bouquet might make her smile just as much.

I had an appointment with her that day and took her out to lunch. When I showed up with the cookie bouquet as a surprise, I think it was a hit.

If you love this idea, I bet you would love this Ice Cream Cookie Cake with Shortbread Crust!

A Sweet Gift for Any Occasion

Cookie bouquets are one of those gifts that instantly make people smile. They’re cheerful, a little unexpected, and filled with something everyone loves — cookies.

Whether you dress them up with colorful ribbon, wrap them like a bakery bouquet, or keep them simple with sprinkles and sticks, they’re a fun and creative way to turn ordinary cookies into something special.

And let’s be honest, who wouldn’t love receiving a bouquet made entirely of cookies?

Cookie Bouquet Supplies

You will find the exact needs and instructions in the printable card at the bottom of this post.

Break-and-bake cookie dough (giant cookies) – The larger cookies work best because they look more like flowers and are sturdy enough to hold a stick.
Lollipop sticks – These turn the cookies into “flowers” and make them easy to arrange in the bouquet. Bamboo skewers also work well here.
Sprinkles – Pressed onto the cookie dough before baking so they stick perfectly and add color.
Floral foam – Placed inside the vase or container so the cookie sticks can stand upright.
Small vase or container – A square vase works great, but any small container can be used.
Decorative wrapping or ribbon – Used to wrap the container or bouquet for a finished look.
Bouquet paper or tissue paper – For the updated version, wrapping paper gives the cookies a florist-style presentation.
Optional decorative accents – Dried flowers, tulle, ribbon bows, or greenery can be added for extra charm.

How to Make an Easy Cookie Bouquet

Prepare the cookies – Preheat your oven according to the package directions on the cookie dough.

Shape the giant cookie dough rounds into nice circular shapes.

Insert a lollipop stick into each cookie dough round about two-thirds of the way through. This helps the cookie stay secure once baked.

Press the tops of the cookies into a plate of sprinkles.

Bake the cookies – Place the cookie dough rounds onto a baking sheet and bake according to the package directions.

Allow the cookies to cool completely on a cooling rack before assembling the bouquet. This is important so the cookies stay firm on the sticks.

Prepare the container – Fill a small vase or container with floral foam.

Wrap the outside of the container with ribbon, burlap, or decorative paper if desired.

Arrange the cookie flowers – Once the cookies are fully cooled, gently insert the sticks into the floral foam.

Arrange them just like you would flowers in a bouquet, placing taller cookies toward the back and shorter ones toward the front.

Add decorative touches – You can style your bouquet in a few different ways:

Classic Vase Style (Original Version)
Tie pieces of tulle around the sticks to resemble leaves, fluffing them around the bouquet. Finish with ribbon or a decorative bow on the vase.

Paper-Wrapped Bouquet (Updated Version)
Wrap the cookie flowers in bouquet paper or tissue paper just like a floral arrangement. Add dried flowers, raffia, or a burlap ribbon for a beautiful rustic presentation.

Wrap for gifting – If giving as a gift, wrap the entire bouquet in cellophane and tie it closed with ribbon.

Now it’s ready to give!

Storage

Cookie bouquets are best enjoyed within 2–3 days.

Store the bouquet loosely covered at room temperature. If wrapping in cellophane, make sure the cookies are completely cooled before wrapping to avoid condensation.

Love it? Pin it!

If you can’t wait to make and gift a bouquet made of cookies to someone you love, make sure you can locate this Easy How To Post for making cookie bouquets! Pin it to your favorite Pinterest cookie or craft board so you can find it easily!

Tips for the Best Cookie Bouquet

Use larger cookies – They resemble flowers more and hold up better on sticks.
Insert the sticks before baking – Trying to add them afterward can cause the cookies to crack.
Let cookies cool completely – Warm cookies are fragile and may slide off the sticks.
Keep it simple – Store-bought dough works perfectly here, but you can absolutely use your favorite homemade cookie recipe, too.
Customize for any occasion – Different sprinkles and wrapping can turn these into birthday gifts, teacher appreciation bouquets, Valentine’s treats, or holiday gifts.

Substitutions & Creative Variations

One of the best things about a cookie bouquet is how easy it is to customize. While giant chocolate chip cookies are a classic choice, you can easily switch things up depending on what you have on hand or the occasion you’re making them for.

Use your favorite homemade cookie recipe. – If you prefer baking from scratch, your favorite homemade chocolate chip cookie dough works beautifully for this project. Just make sure the cookies are slightly larger and sturdy enough to hold a lollipop stick.
Try different cookie flavors. – Chocolate chip is just the beginning! Peanut butter cookies, sugar cookies, oatmeal cookies, even molasses cookies can all be turned into cookie flowers.
Make flower-shaped sugar cookies. – For an extra decorative bouquet, bake sugar cookies using flower-shaped cutters. Once cooled, decorate them with royal icing or buttercream frosting to create colorful cookie flowers that look just like a real bouquet.
Homemade or store-bought frosting both work. – If you’re decorating cookies with icing, either homemade buttercream or store-bought frosting works perfectly. Use a piping bag or spread frosting with a knife, then finish with sprinkles for a festive touch.
Store-bought dough keeps it quick and easy. – Break-and-bake cookie dough is a great shortcut when you want a fun project without a lot of prep. It’s perfect for busy days, kids’ projects, or last-minute gifts.
Change the look with seasonal decorations. – Cookie bouquets are easy to adapt for any holiday or celebration. Try different sprinkle colors and wrapping styles to match the season.

For example:
• Christmas: red and green sprinkles with festive ribbon
• Valentine’s Day: heart sprinkles and pink wrapping
• Thanksgiving: fall-colored sprinkles and rustic burlap ribbon
• Teacher appreciation: bright sprinkles and a handwritten tag
• Birthdays: rainbow sprinkles and colorful wrapping paper

With just a few small changes, this simple cookie bouquet can be transformed into a gift that fits almost any occasion.

More Fun Gifts from my Kitchen Ideas to Love

Gifts that come right from your kitchen truly come straight from the heart, don’t you agree? Here are a few of my favorite “Gifts from my Kitchen” over the years: Homemade Play-Doh, pictured above, is so fun to make and play with! Brighten someone’s day and send them a Box of Sunshine, or bring one of my Simmer Pot recipes (I currently have two: Autumn and Holiday Simmer Pot how tos with printable gift tags!) tied up in a pretty package as a hostess gift. And my feedback from my Homemade Sugar Scrubs has been fantastic!

Other amazing ideas include Homemade Vanilla Extract, Rosemary Infused Olive Oil, these Homemade Peppermint Shower Bombs, or this Strawberry Lip Scrub!

Find all of my gifts from my kitchen ideas here on my website!

Sometimes the sweetest gifts aren’t the ones that cost the most; they’re the ones made with a little creativity and a whole lot of heart.

Whether you’re making one for a birthday, a teacher gift, a holiday surprise, or just because someone could use a little extra sweetness in their day, a cookie bouquet is a fun way to turn a simple batch of cookies into something truly special.

And honestly… who wouldn’t love receiving a bouquet made entirely of cookies?

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

How to Make an Easy Cookie Bouquet

This easy cookie bouquet turns simple chocolate chip cookies into a fun and festive edible gift. Made with break-and-bake cookies, sprinkles, and lollipop sticks, the cookies become “flowers” that can be arranged into a cheerful bouquet.

Perfect for birthdays, teacher gifts, holidays, or just because, this DIY cookie bouquet is simple to make but looks incredibly impressive when finished.

Course Cookies

Cuisine American

Keyword cookie bouquet, how to make a cookie bouquet

Prep Time 15

Cook Time 15

Total Time 30

Servings cookie flowers

Ingredients

1 dozen Break-and-bake chocolate chip cookies giant size
Sprinkles
Lollipop sticks
Floral foam
Small square vase
Ribbon
Tulle
Straight pin
Cellophane for wrapping

Instructions

Preheat your oven according to the package directions for the cookie dough.
Shape the giant cookie dough rounds into circular shapes if needed.
Insert a lollipop stick into each cookie dough round about two-thirds of the way through the dough.
Press the tops of the cookies into a plate of sprinkles.
Place the cookies onto a baking sheet and bake according to the package instructions.
Remove the cookies from the oven and place them on a cooling rack. Allow them to cool completely before assembling the bouquet.
Fill a 4-inch square vase with floral foam.
Wrap the vase with a wide satin ribbon and secure it with a straight pin.
Tie pieces of green tulle around the lollipop sticks so that when placed in the vase they resemble leaves or bows.
Insert the cookie sticks into the floral foam, arranging them like flowers in a bouquet.
Fluff the tulle to resemble leaves around the cookies.
Add additional ribbon or decorative touches to the front of the vase if desired.
Wrap the finished bouquet in cellophane, secure it closed, and it’s ready to give!

Video

Notes

Cookie bouquets are best enjoyed within 2–3 days.

Store the bouquet loosely covered at room temperature. If wrapping in cellophane, make sure the cookies are completely cooled before wrapping to avoid condensation.

This Homemade Cookie Bouquet How-To was originally posted on May 18, 2016. It has been updated to improve user experience and reshared on March 11, 2026.

The post How to Make an Easy Cookie Bouquet appeared first on An Affair from the Heart.

Three Cheese Arancini (Fried Risotto Balls)

Michaela Kenkel — Tue, 17 Feb 2026 03:16:08 +0000

These Italian three cheese Arancini, fried risotto balls, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic, and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Our favorite little hometown restaurant, Bella Vita, had these Arancini on its menu. They were my favorite appetizer that they offered. They served them on a small plate of marinara, dusted with cheese and sprinkled with fresh Italian Parsley. The presentation is one of my favorite parts, well, that’s until you cut into one. Then it’s time to scoop up all of that yumminess and clean the plate; prettiness goes out the window!

Arancini

Arancini are traditional Italian rice balls made from creamy Arborio rice, typically prepared like risotto, then stuffed with cheese, coated in seasoned breadcrumbs, and fried until golden brown and crispy. These crispy fried risotto balls are a classic Sicilian appetizer, often served with warm marinara sauce for dipping. The inside stays tender and cheesy while the outside turns perfectly crunchy, making arancini a popular choice for party appetizers, meatless meals, and Italian-inspired entertaining. Whether filled with mozzarella, parmesan, or a blend of three cheeses, homemade arancini are a comforting, restaurant-quality dish that brings authentic Italian flavor right to your kitchen.

Freaky Friday Arancini

For years, I hosted a bloghop with a large group of blogger friends, where a few times per year we would secretly cook/bake from one another’s websites. This arancini recipe was posted for one of those events.

For that round, I was assigned LeMoine Family Kitchen, a recipe blog run by Angela LeMoine. Angela is Italian and grew up in New Jersey. I had been assigned Angela’s blog one other time and made her Spinach & Artichoke Stuffed Shells. I feel like making something that isn’t Italian, when given the chance, from Angela’s blog, seems sinful. Although I did make Angela’s Black Bean Soup, and loved it. I guess what I am saying is that she doesn’t have only Italian recipes. In fact, she is the queen of the scone. Check out these Chocolate Chip Scones … yum!

See All of My Freaky Friday Recipes

Ingredients in this Arancini Recipe

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

Water – This cooks the Arborio rice until tender and creamy. It absorbs fully into the rice, giving you that classic risotto-style base without needing broth.
Arborio rice – This short-grain Italian rice is key to authentic arancini. Its high starch content creates that creamy texture that holds together beautifully once cooled. Regular long-grain rice will not work the same way.
Garlic powder – Adds gentle, even garlic flavor throughout the rice mixture without overpowering it.
Unsalted butter – Stirred into the rice as it cooks, butter adds richness and helps create a smooth, flavorful base.
Eggs (tempered) – These help bind everything together so the risotto balls hold their shape. Tempering prevents the eggs from scrambling when mixed into the hot rice.
Grated Pecorino Romano cheese – Salty, sharp, and traditional. It adds depth of flavor. Grated Parmesan cheese can be substituted if needed.
Ricotta cheese – Brings a creamy, soft texture to the center of the arancini.
Shredded mozzarella – Gives you that melty, cheesy bite inside. Freshly shredded melts best.
Fresh chopped parsley – Adds freshness and a bit of color throughout the mixture.
Salt – Enhances all of the flavors.

For the Coating

Flour – The first layer in the breading process. It helps the egg stick to the rice balls.
Eggs (beaten) – The second layer that allows the breadcrumbs to adhere properly.
Italian seasoned bread crumbs – Provide flavor and create that crispy golden exterior. You’ll mix in a little chopped parsley and shredded Romano for extra flavor and color.
Vegetable oil – Used for frying. A neutral oil works best for even browning.

To Serve

Marinara sauce – Perfect for dipping and adds a classic Italian touch. If you have time, my Homemade Marinara recipe makes an amazing dipping sauce.
Chopped parsley and shredded Romano – A simple finishing garnish that makes them feel extra special.

How to Make Arancini – Three Cheese Fried Risotto Balls

Start by adding the water, Arborio rice, garlic powder, and butter to a pot. Bring everything to a boil, stirring occasionally. Continue cooking and stirring until the liquid is completely absorbed and the rice is tender. This creates a thick, creamy rice base.

Whisk the eggs in a small bowl. To temper them, slowly stir a small amount of the hot rice into the eggs. This gently warms the eggs so they don’t scramble. Once tempered, stir the eggs back into the rice along with the grated Pecorino Romano, ricotta, shredded mozzarella, salt, and chopped parsley. Mix until everything is well combined.

Using a measuring cup, scoop the mixture onto a lined baking sheet. Refrigerate until completely cool and easy to handle. This step helps the mixture firm up so it rolls smoothly.

Set up your breading station with separate bowls of flour, beaten eggs, and Italian seasoned breadcrumbs mixed with a bit of chopped parsley and shredded Romano. Roll each portion of rice into a ball. Coat first in flour, then dip into the egg, and finally roll in the breadcrumbs until fully coated. Place the breaded rice balls back onto the baking sheet.

At this point, you can either freeze or fry them.

To freeze, place the breaded rice balls on a baking sheet and double wrap tightly with plastic wrap.

To fry, heat vegetable oil in a deep fryer or cast-iron skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs dropped in begins to bubble immediately and rises to the top. Carefully add a few rice balls at a time and cook until golden brown and heated through. This only takes a few minutes per batch. Place on a plate lined with paper towels to drain off any excess grease.

Serve hot with marinara sauce and a sprinkle of chopped parsley and shredded Romano on top.

Storage and Make Ahead

How to Store Arancini:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Make Ahead:
Arancini are perfect for prepping in advance. After breading, place the rice balls on a baking sheet and refrigerate for up to 24 hours before frying. This actually helps them firm up even more.

How to Freeze Arancini:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

Love it? Pin it!

If you can’t wait to try this recipe for Three Cheese Arancini, make sure you can find the recipe. Pin it to your favorite Pinterest recipe board before you go.

They make a gorgeous appetizer or would make a wonderful meatless meal with a salad alongside.

Time to get on to the recipe!

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Arancini – Three Cheese Fried Risotto Balls

These Italian three cheese fried risotto balls, Arancini, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Course Appetizer

Cuisine Italian

Keyword arancini, Arancini – Three Cheese Fried Risotto Balls, arborio, risotto, risotto balls

Prep Time 30

Cook Time 20

Total Time 50

Servings arancini

Calories 126kcal

Author Michaela Kenkel

Ingredients

4 cups water
1¾ cup Arborio rice
2 teaspoons garlic powder
4 Tablespoons unsalted butter
2 eggs *tempered
¼ cup grated Pecorino Romano cheese
½ cup ricotta cheese
1 cup shredded mozzarella
1 handful of fresh chopped parsley
1 teaspoon salt
For the coating:
½ cup flour
2 eggs beaten
½ cup Italian seasoned breadcrumbs add in a bit of chopped parsley and shredded Romano cheese
vegetable oil for frying
Marinara sauce chopped parsley and shredded Romano for serving

Instructions

Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
Cook and continue to stir until the water is all absorbed and the rice is tender.
Whisk the eggs in a small bowl.
*To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don’t scramble.
Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.
Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.
Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.
Place back onto the baking sheet and continue coating all the rice balls.
At this point you can either fry them or freeze them.
To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.
To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it’s hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.
Serve hot.

Video

Notes

To Store:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Freeze:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

Nutrition

This recipe was originally posted on February 22, 2018. It has been updated to improve user experience and reshared on February 16, 2026.

Check out the other recipes made for this Winter Round of Freaky Friday:

A Dish of Daily Life – Cucumber Salsa
An Affair from the Heart – Arancini (Three Cheese Fried Risotto Balls)
A Kitchen Hoor’s Adventures – Healthier Buffalo Chicken Dip
Bacon Fatte – Spiced Bakery Style Ginger Pear Muffins
Bowl Me Over – Beef Tips and Gravy
The Devilish Dish – Chocolate Covered Snickers Strawberries
Full Belly Sisters – Easy Crockpot Cesar Chicken
LeMoine Family Kitchen – Frittata Ranchera Black Bean Salad
Life Currents – Garlic Sesame Noodles
Lisa’s Dinnertime Dish – Low Carb Cheeseburger Meatloaf
Mildly Meandering – Slow Cooker Zuppa Toscana Soup
Plattertalk – Whole Wheat Irish Soda Bread
Seduction in the Kitchen – Reuben Meatball Casserole
Take Two Tapas – BLT Bacon Cups with Avocado
The Foodie Affair – Pineapple Bread Pudding
West Via Midwest – Spicy Smoke Sauced Shrimp
Who Needs a Cape? – Cheez-It Fiesta Baked Chicken

The post Three Cheese Arancini (Fried Risotto Balls) appeared first on An Affair from the Heart.

Cupcake Cream Filling

Michaela Kenkel — Mon, 16 Feb 2026 04:18:57 +0000

There is nothing better than biting into a cupcake filled with old-fashioned cream filling! Creamy, vanilla-flavored, silky cupcake cream is the perfect way to elevate your cupcakes and bring smiles to anyone lucky enough to enjoy them!

Did I ever tell you that I used to hate baking? Seriously, I know. I always loved to cook, but when asked to bring something to a potluck, my response was “Anything but dessert!” I guess it was a gradual change, because I really don’t remember waking up one morning and saying, “I LOVE to BAKE!!”

I think a lot of it stems from my confidence. When I cook, I literally don’t know how to follow a recipe. You should see my kitchen when I am trying to write a recipe down to blog for you all. I am very much a “taste and see,” “don’t like it, tweak it!” kind of girl.

That’s why my oldest son asks for things like “Magic Chicken Surprise” because that’s what I called something that I made, he loved, and I have no idea how to make it again.

Baking just isn’t as forgiving as cooking. You can certainly add a spice here or there, but omit something like flour from a cookie, and you’ll have a mess! Seriously, I did that, with these Almond Raspberry Shortbread Thumbprints!

When we were growing up, my mom pretty much baked one thing: cookies. We got chocolate chip (from the Toll House Chocolate Chip bag), peanut butter, oatmeal raisin, and, at the holidays, my Aunt Vern’s Sugar Cookies.

Sure, she made us birthday cakes, but we rarely came home to cupcakes after school. But sometimes… sometimes…. she made chocolate cupcakes with this cream filling, and we were SO EXCITED!

Ingredients in Old Fashioned Cupcake Cream Filling

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

For the cupcake cream filling, all you need is flour, vanilla extract, sugar, milk, and Crisco.

For the cupcakes, you’ll need a box of chocolate cake mix and a tub of chocolate frosting. (or make your own homemade)

How to Make Cupcake Cream Filling

It comes together easily – the hardest part is waiting for it to chill in the fridge!

In a saucepan over medium heat, heat milk and flour until slightly thickened, whisking as it warms.

Whisk in vanilla. Remove from heat and set aside to cool.

With your mixer, cream together Crisco and sugar.

Slowly add the milk mixture, and whip for 10 minutes.

Refrigerate for 6-8 hours.

Add the cream filling to a decorating bag with a larger opening tip, and press into the top of the cooled cupcakes, squeezing to fill.

Frost cupcakes as desired.

Can You Freeze This Cream Filling?

This old-fashioned cupcake cream filling (sometimes called a cooked flour frosting) is best enjoyed fresh and is not ideal for freezing.

Because it’s made with a cooked milk and flour base that’s whipped with shortening and sugar, freezing can alter the texture. Once thawed, it can become watery, grainy, or lose that light, fluffy consistency that makes it so good.

If you’re planning ahead, it’s better to make the filling as directed and store it in the refrigerator for up to a few days. Give it a quick whip with your mixer before using to bring it back to its smooth, fluffy texture.

Love it? Pin it!

If you can’t wait to try this recipe for cupcake cream filling, be sure you can find it! Pin it to your favorite Pinterest board before you go.

Using this cream filling and my chocolate ganache recipe, you can make Homemade Hostess Cupcakes. They are a huge hit anytime I make them! Grab my Copycat Hostess Cupcake recipe here.

Nobody will be able to resist these yummy cupcakes with cream filling!

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Cupcake Cream Filling

Is there anything better than biting in to a cupcake filled with delicious cream filling? Nope. Didn’t think so.

Course Frosting

Cuisine American

Keyword cream filling, Cupcake Cream Filling, cupcake filling, cupcakes

Prep Time 10

Cook Time 10

cooling/chilling 8

Total Time 8 20

Servings servings

Calories 238kcal

Author Michaela Kenkel

Equipment

Ingredients

1 cup milk
4 Tablespoons flour
2 teaspoons vanilla
1 cup Crisco
1 cup sugar

Instructions

In a saucepan over medium heat, heat milk and flour until slightly thickened.
Whisk as it warms.
Whisk in vanilla.
Remove from heat and set aside to cool.
With your mixer, cream together Crisco and sugar.
Slowly add milk mixture, and whip for 10 minutes.
Refrigerate for 6-8 hours.
Bake cupcakes and cool.
Fill a decorating bag with a tip with a larger opening, with your cream filling and press into the top of the cupcakes, squeeze to fill.
Frost as desired.

Notes

This old-fashioned cupcake cream filling is best enjoyed fresh and is not ideal for freezing. Freezing can change the texture. Once thawed, it can become watery, grainy, or lose that light, fluffy consistency that makes it so good.

If you’re planning, it’s better to make the filling as directed and store it in the refrigerator for up to a few days. Give it a quick whip with your mixer before using to bring it back to its smooth, fluffy texture.

Nutrition

This recipe was originally posted on January 14, 2014. It has been updated to improve user experience and reshared on February 15, 2025.

The post Cupcake Cream Filling appeared first on An Affair from the Heart.

Homemade Hostess Cupcakes

Michaela Kenkel — Fri, 13 Feb 2026 17:07:20 +0000

Rich chocolate cake. Fluffy vanilla cream tucked inside. A smooth layer of chocolate ganache on top and that iconic little white swirl. If you loved Hostess cupcakes growing up, this homemade version delivers all that nostalgic flavor, only better.

These easy homemade Hostess cupcakes start with a chocolate fudge cake mix, which keeps things simple and dependable. The cream filling whips up light and fluffy, the ganache melts together in minutes, and suddenly you’ve got bakery-style cupcakes without the fuss.

This recipe makes about 20 cupcakes and requires about 30 minutes of active prep time. Plan for about an hour and a half including baking and cooling, plus chill time for the filling. Most of it is hands-off, making them easy to plan ahead.

What Hostess team were you on as a kid? Ho Ho? Twinkie? Ding Dong? I, myself, was always on team cupcake! There was just something about them that I loved best. Put them in the freezer, and I was over the moon happy!

When I was a kid, we rarely got them. But about once a year, my mom would make her own cream-filled cupcakes, and my brother and I were always so excited! I still use that cupcake cream filling recipe to this day. I decided, let’s take that, my chocolate ganache recipe, and a chocolate fudge cake mix, and whip up a batch of copycat Hostess cupcakes!

Homemade Hostess Cupcakes with Cake Mix

You’re going to love this homemade Hostess cupcake recipe because it gives you all that nostalgic chocolate-and-cream goodness without turning into an all-day baking project. Starting with a chocolate fudge cake mix keeps things simple and dependable, while the old-fashioned filling gives you that light, fluffy center that tastes just like you remember. The chocolate ganache on top makes them feel rich and special, and that little white swirl is just plain fun. These are easy enough for a random Tuesday but cute enough for birthdays, bake sales, or when you just want to surprise your family with something that feels a little extra.

Easy Homemade Hostess Cupcakes Recipes

There are plenty of DIY Hostess cupcakes out there, but this version focuses on flavor and simplicity.

Uses familiar, easy-to-find Hostess Cupcakes ingredients
The filling is that classic cooked flour frosting, fluffy and not overly sweet
The ganache is made with just chocolate and cream (plus optional whiskey or coffee for depth)
No complicated steps or specialty equipment

If you’ve been looking for how to make homemade Hostess cupcakes without turning it into an all-day baking project, this is your answer.

Ingredients in my Hostess Cupcakes recipe

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

For the Cupcakes

Chocolate fudge cake mix – This keeps the recipe consistent, ensuring you get soft, moist chocolate cupcakes every time. You’ll prepare them according to the box directions. If you prefer from-scratch baking, you can substitute this decadent chocolate cake recipe.

For the Cream Filling

Milk – Combined with flour and cooked briefly, this creates the base that makes the filling smooth and fluffy instead of overly sweet.
Flour – Thickens the milk mixture and helps create that classic, old-fashioned whipped filling texture.
Vanilla Extract – Adds warmth and balances the sweetness.
Crisco – Whips up light and airy, giving the filling structure and that signature Hostess-style texture.
Sugar – Sweetens the filling and creams beautifully with the Crisco to create a fluffy consistency.

For the Chocolate Ganache

Semi-sweet chocolate squares or chips – Melt down into a rich, glossy topping. Semi-sweet keeps it balanced and not overly sugary.
Heavy cream – Creates that smooth, silky ganache texture when melted with the chocolate.
Whiskey or dark rum (or substitute dark coffee) – Adds a subtle depth of flavor to the ganache. If you prefer not to use alcohol, dark coffee works perfectly.

For the Signature Swirl

White icing (homemade powdered sugar icing or store-bought tube icing) – This is what gives you that classic little curly line across the top. It’s simple but makes them instantly recognizable.

How to Make Hostess Cupcakes at Home

This recipe doesn’t take much hands on time at all. Do, however, allot for chilling time.

Bake the Cupcakes: Prepare the chocolate fudge cake mix according to the box instructions. Bake the cake batter in cupcake tins, transfer to a cooling rack, and allow cupcakes to cool completely.

Make the Cream Filling: In a saucepan over medium heat, whisk together milk and flour until slightly thickened. Continue whisking as it warms.

Whisk in vanilla. Remove from heat and allow to cool completely.

In a mixing bowl, cream together Crisco and sugar until smooth. Slowly add the cooled milk mixture and whip for 10 minutes, until the mixture is light and fluffy.

Refrigerate 6–8 hours to fully set.

Fill the Cupcakes: Transfer the cream filling into a piping bag fitted with a larger round tip. Press the tip into the top of each cooled cupcake and squeeze to fill the center.

You’ll feel the cupcake gently expand as it fills. That’s how you know it’s perfect.

Make the Ganache: In a saucepan over low heat, melt chocolate chips and heavy cream, stirring constantly until smooth.

Remove from heat and whisk in whiskey (or coffee). Pour or spoon over the tops of the cupcakes.

Refrigerate until the ganache is set.

Add the Signature Swirl: Use white icing (homemade or store-bought tube icing) to pipe that classic curly line across the top. And just like that, homemade lunchbox magic.

Storage Instructions

Because of the cream filling and ganache topping, these homemade Hostess cupcakes should be stored in the refrigerator. Place them in an airtight container to keep them fresh and to prevent the tops from drying out.

They’ll keep well for 3 to 4 days. For the best texture and flavor, let them sit at room temperature for about 15 to 20 minutes before serving so the cake softens slightly and the ganache isn’t too firm.

If you’d like to make them ahead, you can bake the cupcakes a day in advance and store them (unfilled) at room temperature in an airtight container. Fill and top them the next day for the freshest results.

Love it? Pin it!

If you can’t wait to try this recipe for homemade Hostess cupcakes, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

Let your cupcakes cool completely before filling them. If they’re even slightly warm, the cream filling can soften too much and won’t stay fluffy inside. When making the filling, be sure the milk and flour mixture cools fully before whipping it into the creamed Crisco and sugar. That’s what helps it whip up light instead of runny.
Whip the filling for the full 10 minutes. It might feel like a long time, but that’s what creates that smooth, airy texture that mimics the classic Hostess center. Refrigerating it for the full 6 to 8 hours also makes a difference, so plan ahead.
When melting the ganache, keep the heat low and stir constantly. Chocolate can scorch quickly, and low and slow gives you that smooth, glossy finish. Let the ganache set slightly before piping the white swirl on top so it doesn’t sink in.
And don’t stress about perfection. The little curly line doesn’t have to look bakery-perfect. A slightly wiggly swirl just makes them feel homemade. Use a pastry bag or even a ziplock bag with a tiny hole cut into the corner of the bag for doodling.

More Copycat Recipes to Love

I have lots of copycat recipes here on my website. Today, I thought it would be fun to share some of my favorite sweet copycat recipes with you today. Pictured above is my Dairy Queen Buster Bar copycat recipe. You are also sure to love this Homemade Moosemuch Popcorn, my Homemade Nesquick, Copycat Wendy’s Frosty, and Baskin Robbins Daiquiri Ice recipes too!

See all of my copycat recipes here.

There’s something really special about recreating a childhood favorite in your own kitchen. These homemade Hostess cupcakes bring back all the chocolate-and-cream nostalgia, but with that from-scratch touch that makes them even better. They’re simple, satisfying, and just plain fun to make.

Whether you’re baking them for a party, slipping one into a lunchbox, or sneaking one with a cup of coffee after dinner, they’re the kind of treat that makes everyone smile. And honestly, that little white swirl on top never gets old.

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Homemade Hostess Cupcakes

Homemade Hostess Cupcakes made with chocolate fudge cake mix, old-fashioned whipped cream filling, and rich chocolate ganache. Finished with the signature white swirl, this easy copycat Hostess cupcake recipe brings nostalgic flavor right to your kitchen.

Course Cake & Cupcakes

Cuisine American

Keyword chocolate ganache, Copycat recipe, cream filling, cupcake filling, cupcakes, homemade hostess cupcakes, Hostess

Prep Time 15

Cook Time 40

Chilling Time 8

Total Time 8 55

Servings servings

Calories 189kcal

Equipment

Eoonfirst Standard Size Baking Cups Food-Grade Greaseproof Paper Cupcake Liners 200 Pcs (Natural)
Wilton Cupcake Decorating Icing Tips, 12-Piece Set
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
Kitchenaid Stand Mixer

Ingredients

For the Cupcakes:

1 (15.25 ounce) Chocolate Fudge Cake Mix and ingredients on the box to prepare

To Make the Old Fashioned Cupcake Filling:

1 cup milk
4 Tablespoons flour
2 teaspoons vanilla
1 cup Crisco
1 cup sugar

For the Ganache:

1 (12 ounce) package of semi-sweet chocolate chips
1/2 cup of heavy cream
1 Tablespoon whiskey or dark rum or substitute dark coffee

To Make the White Squiggle:

1 tube white piping icing (or use homemade recipe in the notes below)

Instructions

Make the Cupcakes:

Prepare the chocolate fudge cake mix according to box instructions. Bake and allow cupcakes to cool completely.

Make the Cream Filling:

In a saucepan over medium heat, whisk together milk and flour until slightly thickened. Continue whisking as it warms.
Whisk in vanilla. Remove from heat and allow to cool completely.
In a mixing bowl, cream together Crisco and sugar until smooth. Slowly add the cooled milk mixture and whip for 10 minutes until light and fluffy.
Refrigerate 6–8 hours to fully set.

Fill the Cupcakes:

Transfer the cream filling into a piping bag fitted with a larger round tip. Press the tip into the top of each cooled cupcake and squeeze to fill the center.
You’ll feel the cupcake gently expand as it fills, that’s how you know it’s perfect.

Make the Ganache:

In a saucepan over low heat, melt chocolate and heavy cream, stirring constantly until smooth.
Remove from heat and whisk in whiskey (or coffee). Pour or spoon over the tops of the cupcakes.
Refrigerate until the ganache is set.

Add the Signature Swirl:

Use white icing (homemade or store-bought tube icing) to pipe that classic curly line across the top.

Video

Notes

To make a from scratch white icing for the squiggle:

1 cup Powdered Sugar (sifted for a smooth texture)
1–2 Tablespoons Milk, Cream, or Water
1/4 to 1/2 teaspoon Vanilla Extract (use clear vanilla for a pure white color)

Storage Instructions

Nutrition

The post Homemade Hostess Cupcakes appeared first on An Affair from the Heart.

How To Make Chocolate Ganache

Michaela Kenkel — Thu, 12 Feb 2026 22:55:12 +0000

There is something about a glossy layer of chocolate ganache slowly poured over warm brownies that makes you want to grab a fork immediately. It settles into every little crack, turns silky and smooth, and then firms up into the most irresistible fudgy topping. The best part? It takes just a few minutes on the stovetop and only three simple ingredients to make. No fancy techniques. No special tools. Just chocolate, cream, and one little flavor boost that takes it over the top.

If you have ever wondered how bakeries get that smooth, shiny chocolate finish, this is it. And once you make it yourself, you will never serve a plain brownie again.

Chocolate ganache sounds fancy, but it’s one of the simplest dessert upgrades you can make. With just three ingredients, you get a silky, glossy chocolate topping that transforms everything it touches — brownies, cakes, ice cream, fresh fruit, or honestly… a spoon.

If you’ve ever wondered how bakeries get that smooth, fudgy layer on top of desserts, this is it. And once you make it once, you’ll never look at a plain brownie the same way again.

Chocolate Ganache

You are going to love how simple this is. It feels fancy when you say the word ganache, but it is really just melted chocolate and cream stirred together until smooth. That is it. It comes together quickly, makes any dessert look impressive, and tastes like something from a bakery case. Whether you make brownies from scratch or from a box, this one little step instantly upgrades them. It is rich, smooth, and just indulgent enough to make people think you went to extra effort when really you did not.

What Is Chocolate Ganache?

Chocolate ganache is a simple mixture of chocolate and warm cream stirred together until smooth and glossy. The cream melts the chocolate, creating a rich, velvety texture that firms up as it cools.

In this version, we add just a splash of whiskey or dark rum (or strong coffee if you prefer) to deepen the flavor and give it that little “something extra” that makes people ask what your secret is.

Ingredients in this Chocolate Ganache Recipe

The complete measurements and instructions can be found in the printable recipe card at the bottom of this post.

Semi-sweet squares or chocolate chips – Either works beautifully. Use good-quality chocolate for the best flavor. If you use milk chocolate, please note that you will get a softer set.
Heavy whipping cream – This melts the chocolate and creates that smooth, silky texture.
Whiskey or dark rum – A small splash deepens the chocolate flavor without overpowering it. If you prefer not to use alcohol, substitute strong dark coffee.

How to Make Chocolate Ganache

In a saucepan over low heat, combine the semi-sweet chocolate and heavy cream. Stir constantly as the chocolate melts, so it does not scorch. Keep the heat low and be patient. Once the mixture is completely melted and smooth, remove it from the heat.

Whisk in the whiskey or dark rum, or dark coffee if using. You will notice the ganache turn beautifully glossy as you stir.

Pour it directly over brownies, cake, or your dessert of choice. Spread gently if needed, then refrigerate until it sets into a smooth, fudgy topping.

How to Store Chocolate Ganache

Chocolate ganache stores beautifully, which makes it perfect for planning. Once it has cooled completely, transfer it to an airtight container and refrigerate. It will firm up as it chills and can be stored in the refrigerator for up to 4 to 5 days.

When you are ready to use it again, gently reheat it over low heat on the stovetop, stirring constantly until it becomes smooth and pourable. You can also warm it in short intervals in the microwave, stirring between each one. Be careful not to overheat, as chocolate can scorch quickly.

If you have already spread the ganache over a dessert, store the finished dessert covered in the refrigerator until ready to serve. Let it sit at room temperature for a bit before slicing so the ganache softens slightly for that smooth, fudgy texture.

Love it? Pin it!

If you love this recipe for chocolate ganache, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Can I use this recipe to make white chocolate ganache?

Yes, you can make white chocolate ganache the same way, using the same gentle stovetop method and stirring constantly until smooth and glossy. The important difference is the ratio of chocolate to the amount of cream. Because white chocolate is softer and sweeter than semi-sweet chocolate, you need more chocolate and less cream for it to set properly. A good guideline is about three parts white chocolate to one part heavy cream if you want it pourable but still able to firm up nicely. I would skip the whiskey or rum in this version, and if you want to add flavor, a splash of vanilla or a little citrus zest works much better with white chocolate.

Tips for Perfect Ganache

Keep the heat low; chocolate burns quickly.
Stir gently and consistently.
If it looks slightly separated, keep whisking; it will come together.
For a thinner glaze, add an extra tablespoon or two of warm cream.
For thicker ganache (for piping or truffles), reduce the cream slightly.

Ways to Use Chocolate Ganache

Chocolate ganache is one of those back-pocket recipes you will reach for again and again. Spoon it over brownies for a bakery-style finish, pour it over a cake or cheesecake for a glossy top, or drizzle it over ice cream for an instant hot fudge moment. It is perfect for dipping fresh strawberries, bananas, or chocolate truffles, for spreading on chocolate cupcakes, donuts, or simply letting it set and slicing into thick, chocolate bars. Honestly, it is also very good straight from the bowl with a spoon. I will not judge.

There is something timeless about finishing a dessert with chocolate ganache. It is simple, dependable, and always impressive. Whether you are topping a pan of brownies for a family gathering or dressing up a cake for something special, this easy three-ingredient recipe is one you will come back to again and again. Once you see how quickly it comes together and how beautiful that mirror glaze is, you may find yourself looking for excuses to pour chocolate over everything.

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How To: Make Chocolate Ganache

Only three ingredients and you can make this delectable dessert topping. Perfect for brownies, cakes, ice cream, dipping fruit or just eating with a spoon!

Cuisine American

Keyword How To: Make Chocolate Ganache

Cook Time 5

Total Time 5

Servings ounces

Calories 2160kcal

Author Michaela Kenkel

Ingredients

12 ounces of semi sweet chocolate squares or chips
1/2 cup of heavy cream
1 Tablespoon whiskey or dark rum substitute dark coffee

Instructions

Melt chocolate and cream in a pan over low heat, stirring constantly.
When melted and smooth, remove from heat. Whisk in whisky.
Pour over the top of dessert and place in the fridge until set.

Nutrition

This recipe was originally posted on October 17, 2017. It has been updated to improve user experience and reshared on February 12, 2026.

The post How To Make Chocolate Ganache appeared first on An Affair from the Heart.

Crock Pot Chex Mix

Michaela Kenkel — Thu, 11 Dec 2025 13:53:03 +0000

Step into the kitchen and you’ll smell the nutty, buttery aroma of this homemade chex mix, with just a hint of garlic and seasoning. Each handful has the perfect mix of textures, the crisp cereal, crunchy pretzels, and tender roasted nuts, making it impossible to stop at just one, whether you’re snacking solo or sharing with friends and family.

If you love a good snack mix but hate hovering over the oven to stir it, this Crockpot Chex Mix is about to become your new go-to. It’s loaded with crunchy cereals, salty nuts, pretzels, and garlic bagel chips, all coated in a buttery, savory seasoning that makes every handful irresistible. The slow cooker does all the work, and the mix cooks low and slow so the flavors soak into every bite. Perfect for holiday snacking, movie nights, game days, or gifting!

Slow Cooker Chex Mix

This Crockpot Chex Mix is the kind of snack you can serve just about anywhere. Set out a few big bowls for the holiday season, game night, or tailgates, and it’ll disappear fast. It also makes a great homemade gift, just scoop it into clear bags or festive tins. I love packing a handful into lunchboxes or keeping a jar on the counter for easy snacking, and it’s perfect for road trips or even stashing at your desk for those mid-afternoon cravings.

Ingredients in Crockpot Chex Mix Recipe

Rice Chex: Light, airy, and perfect for soaking up all that buttery seasoning without getting heavy. You can also use wheat chex or corn chex.
Crispix cereal: Adds a different kind of crunch; those little hexagons hold the sauce in all the right places.
Salted peanuts: Bring that classic salty bite and a little extra protein to balance the mix.
Cashews: A softer, buttery nut that gives you a nice contrast to the crunchier pieces.
Pretzels: The salty backbone of any snack mix, great texture, and perfect for catching the seasoning.
Garlic bagel chips: Big, sturdy pieces that add bold flavor and extra crunch. They keep the mix interesting.
Butter: Helps everything crisp up while giving that rich, savory base to the seasoning.
Worcestershire sauce: The secret ingredient that adds depth and that classic Chex Mix flavor.
Seasoning salt: A quick, easy way to get well-rounded savory seasoning in one shake.
Garlic powder: Bumps up the flavor and ties everything together.
Sea salt: For a final touch of crunch and brightness at the very end.

How to Make Chex Mix in the Crockpot

Fill the Crockpot: Add the Rice Chex, Crispix, peanuts, cashews, pretzels, and bagel chips to your slow cooker.

Mix the Sauce: Stir together melted butter, Worcestershire, seasoning salt, and garlic powder.

Combine: Pour the sauce over the cereal mixture and gently stir to coat.

Cook: Turn the crock pot to LOW and cook:

60 minutes, stir

45 minutes, stir

Dry: Spread the mix on a baking sheet and let it dry for a couple of hours to get perfectly crisp.

Finish: Sprinkle with a little sea salt if you like, then dig in!

Storage Instructions

Let the mix cool completely, then store in an airtight container:

At room temperature: up to 2 weeks
In the freezer: up to 2 months (thaws quickly and stays crisp!)

Love it? Pin it!

If you love this easy recipe for making Chex Mix in your slow cooker, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Slow Cooker Chex Mix

Line the crockpot with a disposable liner for easy cleanup.
Stir gently to avoid breaking the cereal pieces.
Adjust the seasoning to suit your taste: add onion powder, smoked paprika, or cayenne for heat.

Variations

Spicy Chex Mix: Add ½ teaspoon cayenne or hot sauce to the butter mixture.
Ranch Chex Mix: Add a packet of dry ranch seasoning.
Extra Crunchy: Add more pretzels or peanuts.
Holiday Mix: Swap pretzels for festive-shaped ones or mix in red and green M&M’s after drying.

More Snack Mix Recipes to Love

I love a good popcorn or snack mix recipe, and I have so many options right here on my website. Be sure to check out the reader favorite (pictured above), my Touchdown Snack Mix. If you are a popcorn fan, be sure to check out my Crack Corn recipe, and this Homemade Moose Munch, too! Give your sweet tooth a treat, try my Candy Coated Crispix Mix, Mexican Hot Chocolate Chex, my Caramel Pecan Clusters, or this Better Than Sex Chex.

Whether you’re making a big batch for a party, a quiet night at home, or a thoughtful homemade gift, this Crockpot Chex Mix is simple, satisfying, and impossible to resist. It’s an easy way to bring a little crunch, flavor, and comfort into your day. Perfect for snacking anytime, anywhere.

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Easy Crockpot Chew Mix Recipe

Set it, forget it, snack it! This Crockpot Chex Mix is loaded with cereal, pretzels, nuts, and garlic bagel chips, all coated in buttery, savory goodness. Crunchy, flavorful, and totally addictive, it’s perfect for parties, homemade gifts, or just keeping on the counter for easy snacking anytime.

Course “This & That”, Popcorn & Snack Mixes

Cuisine American

Keyword crock pot chex mix

Prep Time 5

Cook Time 2 45

Additional Time 1 20

Total Time 4 10

Servings servings

Calories 286kcal

Author Michaela Kenkel

Ingredients

4 cups Rice Chex
4 cups Crispix Cereal
3/4 salted peanuts
3/4 cashews
2 cups pretzels
2 cups garlic flavored bagel chips
6 Tablespoons butter melted
1/4 cup Worcestershire Sauce
1 Tablespoon Seasoning salt
1/2 teaspoon garlic powder
sea salt

Instructions

Add cereal, pretzels and nuts into your crock pot.
Add sauce and seasoning salt and garlic powder to your melted butter, stir.
Pour over cereal mix. Gently stir to coat.
Turn crock pot to low and cook for 60 minutes. Stir, cook for 60 minutes. Stir cook for 45 minutes. Pour onto a cookie sheet, let dry for a couple of hours. Enjoy!

Video

Notes

Storage Notes

This mix stores beautifully, which makes it perfect for prepping ahead.

Room temperature: Store in an airtight container or zip-top bags for up to 2 weeks.
Freezer: Freeze in airtight containers for up to 2 months. It thaws quickly and stays crisp!
Gifting: Fill mason jars, tins, or cellophane bags and tie with a ribbon—stays fresh and crunchy for days.

Nutrition

This recipe was originally posted on February 3, 2015, written on behalf of Hasbro Game Channel. It has been updated to improve user experience and reshared on December 11, 2025.

The post Crock Pot Chex Mix appeared first on An Affair from the Heart.

Never Fail Fudge + Video

Michaela Kenkel — Tue, 09 Dec 2025 18:31:29 +0000

This tried-and-true, old-fashioned chocolate fudge recipe will never let you down. Never Fail Fudge turns out perfectly rich, smooth, and creamy each and every time you make it. Made with chocolate chips, marshmallow fluff, and heavy cream, it is never grainy and always delicious.

Isn’t it crazy to think that the holidays are just right around the corner? Once that happens, you will see all sorts of fudge recipes. But I am here today to save you from all of those other unnecessary fudge recipes. I have you covered with this old-fashioned Never Fail Fudge Recipe – and it’s the last you’ll ever need.

Sure – it sounds like I am boasting, and maybe I am a little bit. But it really is that good. And those people tell you that you can only eat fudge at Christmastime, you don’t need that negativity in your life anyway.

This easy fudge recipe here turns out perfect. Every. Single. Time. I can attest to that because I have made it a lot. It truly is the best fudge recipe. I promise.

The History of Fudge

Fudge has been around for well over a century, and part of its charm is how simple it has always been to make. In the 1880s, homemade fudge took off because it required no special tools and relied on ingredients most households already had on hand, typically butter, sugar, and milk.

As the years passed, cooks began experimenting with different methods and mix-ins. Some swear by marshmallow fluff, others use sweetened condensed milk, and my version calls for heavy cream. Some recipes start with cocoa powder, while this one goes straight for chocolate chips.

Using chocolate chips also gives you flexibility: you can make semi-sweet fudge (my favorite), go for milk or dark chocolate, or even mix in peanut butter chips for a fun twist.

Ingredients in Easy No-Fail Fudge

You will find the complete instructions and measurements in the printable recipe card at the bottom of this post.

Granulated Sugar – Sugar is essential for structure and sweetness. As it heats, it dissolves into the dairy and helps create that smooth, firm yet creamy texture fudge is known for.
Cream or Milk – Dairy adds richness and gives fudge its velvety consistency. Heavy cream makes the texture extra luxurious, while milk creates a slightly lighter, softer bite.
Butter –Butter adds flavor and helps create a silky finish. It also plays a role in preventing the sugar from crystallizing, which keeps your fudge smooth instead of grainy.
Marshmallow Cream – Marshmallow cream acts as a stabilizer. It helps the fudge set beautifully without extensive boiling and gives you a consistently soft, creamy texture every time.
Chocolate Chips – Semisweet Chocolate chips supply the main flavor and act as part of the structure once they melt and firm back up. Using chips also makes it easy to switch between semi-sweet, milk, dark, or even flavored varieties.
Nuts (Optional) – Nuts add crunch and contrast to the creamy fudge base. They also bring extra flavor. Walnuts and pecans are the most classic choices.

How to Make the Best Ever Fudge Recipe

This vintage recipe is easy to make, and the fudge will be your new family favorite recipe for the holiday season. Promise!

Cook the base: In a medium saucepan over medium heat, combine sugar, butter, and cream. Cook, stirring frequently, until the mixture reaches the medium softball stage on a candy thermometer (236°F). Be patient—it takes about 30 minutes, and the bubbling is part of the fun!

*Note: An instant-read thermometer works great, and there’s no fumbling to get it secured to the side of your pan!

Prepare mix-ins: While the base is cooking, have your marshmallow creme and semi-sweet chocolate chips ready. (and nuts if you are using them)

Combine: Remove the pan from the heat and stir in the chocolate chips and marshmallow cream until smooth and fully combined. Optional: Add in Chopped Nuts.

Pour and chill: Line a 9×13 pan with buttered parchment paper. Pour in the fudge and spread it evenly. Chill until fully set.

Cut: Lift the fudge out using the parchment paper and transfer it to a cutting board. Cut into squares. I got about 48 pieces without making them tiny, but you can cut them smaller to make them go further.

Store or gift: Store in the refrigerator in an airtight container. Fudge can be made ahead and frozen. It also travels well, just layer with wax paper if stacking.

Optional festive touch: Swap out sprinkles for holidays to make it festive year-round.

Love it? Pin it!

If you can’t wait to make this no-fail recipe for fudge, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Once you make this perfect fudge recipe, you’ll quit looking at all of the others!

More Fudge Recipes To Love

I have lots of different flavors of fudge right here on my website! Here are just a few to get you started:

See All of My Candy Recipes

What do you say we get to the recipe for Grandma’s Never-Fail Fudge?

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Never Fail Fudge

This tried and true, old fashioned recipe for Never Fail Fudge won't ever let you down. It turns out perfectly rich and creamy each and every time you make it.

Course Candy

Cuisine American

Keyword best, chocolate chips, chocolate fudge, creamy fudge, easy to. make fudge, Fudge, fudge candy, fudge with marshmallow fluff, fudge without condensed milk, Grandma’s fudge, homemade, How do I make fudge? old fashioned, how to make the best fudge, never fail, not grainy, old fashioned fudge, perfect fudge, recipe, traditional fudge

Prep Time 10

Cook Time 30

Additional Time 2

Total Time 2 40

Servings x13 pan

Calories 83kcal

Author Michaela Kenkel

Equipment

Ingredients

3 1/4 cups granulated sugar
1 cup cream
1/4 cup milk
1 stick of butter
1 7 ounce container marshmallow fluff
1 12 ounce package semi sweet chocolate chips
1 cup nuts optional

Instructions

Line a 9×13 baking dish with buttered parchment paper. Set aside.
In a good sized sauce pan, heat butter, sugar, milk and cream. Stir frequently and watch closely. When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.
Stir in marshmallow fluff and chocolate chips until smooth.
Spread into prepared pan.
Chill for a couple of hours in the fridge, until set.
Remove by lifting the edges of the parchment. Remove paper and cut into squares. Store in a cool place. Can be frozen in an airtight container.

Video

Notes

Freezes and ships well.

Nutrition

This recipe was originally posted on October 18, 2019. It has been updated to improve user experience and reshared on December 9, 2025.

The post Never Fail Fudge + Video appeared first on An Affair from the Heart.