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! 

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

Print

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 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24 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 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.

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

Serving: 2arancini | Calories: 126kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 189mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg

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.

It’s been over a decade since I first posted the recipe for these sweet crepes. They were a part of a bloghop group that I used to host called Freaky Friday. When it came time to choose my recipe, I immediately decided on this one. A large portion of our grocery bill in the summer is produce, it’s just so good! When I saw the recipe called for Summer Fruits, I knew I needed to get out of my comfort zone and try to make crepes for the first time!

Everyone enjoyed them, and I’ve made them again and again. The options for filling are endless! These crepes are only slightly sweet. In the summertime I fill them with a mixture of peaches, raspberries, strawberries, and blueberries and top them with a little whipped cream, and we are ready to dig in. Other times of the year, I love to use spiced warm pie fillings, like peach or apple, and cherry pie filling is always a hit too.

Sweet Crepes

This is one of those recipes that lets the fruit shine. The crepes are soft and lightly sweet, and the fresh berries and peaches bring all the color and flavor you need. Healthier crepes are a nice change from heavier breakfasts, and you won’t miss the extra amounts of sugar or syrupy sauces. Just warm crepes, fresh fruit, and maybe a little whipped cream on top if you’re feeling it.

If you love this recipe, be sure to take a peek at these breakfast favorites: Uncle B’s French Toast, Cherry Filled Coffee Cake and Pączki (traditional Polish Donuts).

Easy Sweet Crepe Recipe

The nice thing about this version is that it keeps things simple, with no heavy fillings or rich toppings. Just fruit, and a little whipped cream and maple syrup if you want. My easy crepe recipe is a lighter option that still tastes great, and it’s easy to adjust depending on what you have or how indulgent you want to be.

Ingredients in Sweet Crepes

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe. 

For the Crepes:

This sweet crepe recipe uses basic ingredients; Flour and sugar, Eggs, milk, and butter and some pure vanilla extract.

For Filling/Serving:

Fillings are easily altered to your taste, and toppings are optional and endless.

• Fruit Filling: Fresh strawberries, blueberries, raspberries, and peaches.
• Optional Toppings: whipped cream and syrup

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this sweet crepe recipe. 

How to Make Sweet Crepes with Summer Fruits

As I mentioned, this crepe recipe comes together quickly and easily. 

Sift the flour and sugar into a large mixing bowl. Make a well in the center and whisk in the eggs. Stir in the milk, melted butter, and vanilla.

In a smaller-sized fry pan (mine was about 6.5 inches at the base) melt a little bit of butter over a medium heat. For each crepe, add 1/4 cup of the batter to the fry pan, tilt the pan to cover the base evenly. Cook for 1-2 minutes, flip, and continue to cook for another minute.

Transfer each crepe to an oven on a very low heat to keep them warm while cooking the other crepes.

Fill each crepe with fruit.

Roll them up and place them seam side down on a plate. Top with whipped cream and syrup if desired.

Alternatively, you can fold the crepes in half, then in half again, and top them with the fruit and cream to serve them in a traditional French crepe manner.

Storing & Reheating Leftover Crepes

Leftover crepes can be stored in the fridge or freezer. Let them cool completely, then stack them with parchment or wax paper between each one to keep them from sticking. Wrap the stack tightly in plastic wrap or place it in a zip-top bag. They’ll keep in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, warm them in a nonstick skillet over low heat or microwave for 10–15 seconds. If frozen, let them thaw in the fridge overnight or at room temperature for about 30 minutes.

Love it? Pin it!

If you love this Sweet Crepes Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Alternate Sweet Crepes Fillings

When fresh summer fruit isn’t in season, frozen berries, canned peaches, or even a spoonful of jam work just as well. Try warming the fruit slightly for a quick compote or spreading jam inside the crepe for a simple swap. Sautéed apples or pears with a little cinnamon also make a great cold-weather option. Or opt for a can of pie filling, or nutella.

If you want to make these crepes a little more filling, there are lots of easy ways to change them up. Try spreading a little ricotta or cream cheese inside, or go with lemon curd or jam for something sweeter. Even a layer of yogurt works if you’re leaning toward a breakfast that’s still light but has a little more staying power.

Tips, Tricks, and Serving Ideas for Sweet Crepes

A good nonstick pan makes all the difference here. Let the batter sit for a few minutes before you start, and don’t stress if the first crepe is a little rough—it usually is. Tilt the pan right away to spread the batter thin, and cook over medium heat so they don’t brown too fast. Keep them warm in a low oven while you finish the rest. These crepes are great on their own, but they also go well with a side of bacon, or sausage, some yogurt or even just a hot cup of coffee.

More Recipes to Love

If summertime recipes brought you here, be sure to check out my Summer Fruit Salad, pictured above, as well as my Summertime Cobb Salad and this Buffalo Chicken Lettuce Wrap recipe.

I breakfast is your thing, make sure you look over my collection of breakfast and brunch recipes, some of my personal favorites are my husband’s omelets, these cinnamon roll waffles and this bacon and swiss quiche!

Once you get the hang of crepes, you’ll find yourself making them more often than you’d think. They’re quick, flexible, and a great way to use up fresh fruit. Whether you keep them simple or load them up with extras, these sweet crepes are a fun and easy way to bring a little something special to the table.

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

Print

Sweet Crepes with Summer Fruits

Delicate sweet crepes, filled with fresh summer fruits like raspberries, blueberries, strawberries and peaches. Served with whipped cream.

Course Breakfast/Brunch

Cuisine French/American

Keyword Sweet Crepes with Summer Fruits

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Additional Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 172kcal

Author Michaela Kenkel

Ingredients

For the Crepes:

• 1 cup flour
• 2 Tablespoons sugar
• 2 eggs
• 1 cup milk
• 2 Tablespoons butter melted
• 1 teaspoon vanilla extract

For Filling/Serving:

• Strawberries quartered
• Blueberries
• Raspberries
• Peaches diced
• whipped cream
• maple syrup if desired

Instructions

• Sift the flour and sugar into a large mixing bowl. Make a well in the center and whisk in the eggs. Stir in the milk, melted butter, and vanilla.
• In a smaller sized fry pan (mine was about 6.5 inches at the base) melt a little bit of butter over a medium heat. For each crepe, add 1/4 cup of the batter to the fry pan, tilt the pan to cover the base evenly. Cook for 1-2 minutes, flip, and continue to cook for a further minute.
• Transfer each crepe to an oven on a very low heat to keep them warm while cooking the other crepes.
• Fill each crepe with about 1/3 cup of fruit, roll it up and place it seam side down on a plate. Top with whipped cream and syrup if desired.

  Alternatively, fold the crepe in half then in half again and serve with fruit abd cream on top.

Video

Notes

Makes 12 crepes. Serving size is based on 2 crepes per person. Nutrition is based on the crepes alone, not the filling or topping. 

Storing Leftover Crepes: Let the crepes cool completely, then stack them with a piece of parchment or wax paper between each one to keep them from sticking. Wrap the stack tightly in plastic wrap or slide it into a zip-top bag. They’ll keep in the fridge for up to 3 days. For longer storage, freeze the crepes the same way—stacked with parchment between them and wrapped tightly. Place the wrapped stack in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. Let frozen crepes thaw in the fridge overnight, or at room temperature for about 30 minutes. You can reheat them in a nonstick skillet over low heat for a few seconds per side, or pop them in the microwave for 10–15 seconds.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 67mg | Potassium: 106mg | Fiber: 1g | Sugar: 6g | Vitamin A: 262IU | Calcium: 63mg | Iron: 1mg

This recipe was originally posted on June 14, 2016. It has been updated to improve the user experience and reshared on June 2, 2025.

The post Sweet Crepes with Summer Fruits appeared first on An Affair from the Heart.

With all of the flavors of a classic margarita – lime, tequila, and salt, with just the perfect amount of sweetness, this fluffy dip mimics your favorite Mexican cocktail! Serve Margarita Dip with Salted Pretzels and watch it disappear!

Cinco de Mayo is just right around the corner.  Celebrate with this Margarita Dip with Salted Pretzels!  Your favorite cocktail, now a dip! Time to break out the tequila because it’s party time!  Every year, you can bet that we will be partaking in our favorite Mexican fare on Cinco de Mayo.  

Mexican food has always been my favorite. When I was pregnant with my first child, it was all I craved, and the hotter the better. My Mother-in-Law told me my baby would be born bald, because all of that heat was sure to burn its hair off!! Yikes! How’s that for an old wives’ tale?  He was born with a perfect little head and just the right amount of hair. What did happen, though, was, he loves Mexican food and he eats it even hotter than I do!

Easy Margarita Dip Recipe

This dip isn’t overly sweet. That’s what I liked most about it.  The flavor of the tequila comes through but isn’t overpowering. The lime zest makes it so fresh and delicious.  

The margaritas that I make here at home are actually a copy cat recipe from a restaurant close by us called El Bee’s. They are seriously potent, but SO GOOD!

Margarita Dip

I first posted this recipe back in 2019, and it’s been a favorite here in our home ever since. It was part of a blog hop called Freaky Friday that I used to host. Those days have long gone by, but I remain friends with so many of the bloggers who used to participate. This recipe comes from my friend, Jennifer.  She is my tequila-loving friend and the mastermind behind one of my favorite food blogs, Take Two Tapas. 

She had lots of margarita-inspired recipes to choose from:  Margarita Bars, Spicy Margarita Shrimp Skewers, Mango Margaritas, or this Margarita Beer Shandy Cocktail. In the end, it was her Margarita Dip recipe that won out. 

What to Serve with Margarita Dip?

I kinda have a thing for salt, so in my opinion, the salted pretzels work perfectly with this dip. Arrange store-bought pretzels around the serving dish and ta-da! No muss, no fuss. If you want to get a little more creative, you could make your soft pretzels to serve with it. They are easier to make than you might think. Or serve with soft pretzel bites or in a soft pretzel bread bowl, and go all out!

However, if a sweet dessert-style dip is what you crave, consider serving this dip with cinnamon sugar tortilla chips, fresh fruit, angel food cake, or graham crackers. It’s lovely that way, too!

Ingredients in this Creamy Margarita Dip

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card. 

• cream cheese – softened, fat-free or reduced-fat Neufchâtel cheese will work
• Cool Whip – whipped topping adds sweetness, fat-free or low-fat work too
• butter – softened
• Tequila – or lime liqueur
• triple sec – or orange liqueur
• powdered sugar – also adds to the sweetness of the dip
• fresh lime zest – for garnishing

How to Make Margarita Dip

This cream cheese dip recipe comes together quickly and easily with simple ingredients and little effort.

In a mixer, cream together the butter and cream cheese. Add in the triple sec and tequila and mix to combine. Add in the powdered sugar. Remove from the mixer and fold in the whipped topping.

Place in a serving dish, top with lime zest. Refrigerate until ready to eat. Serve with salted pretzels.

Leftovers will keep in the fridge for about 3-4 days in an airtight container.

Love it? Pin It!

If you love this Easy Margarita Dip recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Are you a fan of margaritas too? I have many more to check out! My Blueberry Margarita recipe is pictured above, it makes a large batch and is so delicious! Don’t miss out on these Frozen Pineapple Margaritas, Apple Cider Margaritas, this Strawberry Margarita recipe and my Margarita Fruit Salad, too! Perfect for Cinco de Mayo — or anytime you need a little tequila in your life.  

You can find all of my dip recipes here.

Let’s get to the recipe and get to dipping!

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

Print

Margarita Dip with Salted Pretzels

Flavors of a classic margarita; lime, tequila and salt, with just the perfect amount of sweetness in this fluffy dip made just like your favorite Mexican cocktail!

Course Cold Appetizers

Cuisine Mexican

Keyword Margarita Dip with Salted Pretzels

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 230kcal

Author Michaela Kenkel

Ingredients

• 8 ounces cream cheese softened
• 8 ounces whipped topping
• 8 tablespoons butter one stick, softened
• 1/4 cup tequila or lime liqueur
• 1 tablespoon triple sec
• 1 cup powdered sugar
• lime zest for garnishing

Instructions

• In a mixer, cream together the butter and cream cheese.
• Add in the triple sec and tequila (or lime liqueur) and mix to combine.
• Add in the powdered sugar.
• Remove from mixer and fold in the whipped topping.
• Place in serving dish, top with lime zest. Refrigerate until ready to eat.
• Serve with salted pretzels.

Video

Notes

Leftovers will keep for 3-4 days in an airtight container in the fridge. 

Nutrition

Serving: 1 | Calories: 230kcal | Carbohydrates: 16g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 133mg | Potassium: 47mg | Sugar: 15g | Vitamin A: 501IU | Calcium: 34mg | Iron: 0.05mg

As I mentioned, this recipe was originally posted on April 26, 2019 for a bloghop called Freaky Friday. It has been updated to improve user experience and reshared on May 1, 2025.

See All of my Freaky Friday Recipes Here

Take a look at all of our Spring 2019 Freaky Friday Recipes:

• A Grande Life – Chocolate Chip Cookie Dough Dip
• An Affair from the Heart – Margarita Dip with Salted Pretzels
• Aunt Bee’s Recipes – BLT Pasta Salad
• Bowl Me Over –  Macaroni Pasta Salad
• Hostess at Heart – Blueberry Buckle Recipe – Incredibly Easy To Make
• House of Nash Eats – Asparagus Tart
• Kylee Cooks – No Bake Blueberry Cheesecake
• LeMoine Family Kitchen –  Slow Cooker Pork Carnitas Tacos
• Life Currents – Blackened Shrimp Pasta
• Lisa’s Dinnertime Dish – Spicy Thai Basil Slaw
• Mildly Meandering –  Mediterranean Scalloped Potatoes 
• Seduction in the Kitchen – Grilled Peach Caprese Salad
• Take Two Tapas –  Spicy Bacon Wrapped Air Fryer Shrimp
• The Foodie Affair – Coconut Pie with Creamy Custard Filling
• The Speckled Palate – Instant Pot Macaroni and Cheese

The post Margarita Dip with Salted Pretzels appeared first on An Affair from the Heart.

Soft and buttery sweet, this German Chocolate Cake quickly became a family favorite!  I made it for the first time a little over a year ago when I asked some of my food blogger friends for a tried and true German Chocolate Cake recipe to make for a dear friend’s birthday. Because years ago, I had made another recipe for my dad, which wasn’t great. This recipe here? It’s a keeper!

What is German Chocolate Cake?

German chocolate cake is an old-fashioned chocolate cake recipe that has been around for years. Originally named, “German’s chocolate cake,” the qualities of the cake have always been the same: delicious and satisfying. Sweet shredded coconut and pecans are folded into buttery sweet icing and nestled between moist chocolate cake layers. 

What is Different about German Chocolate Cake? 

German chocolate cake uses melted chocolate rather than dry cocoa powder and is layered with that iconic sweet coconut pecan icing. You will recognize it just by the sight of it and the taste is unforgettable.

What is German Chocolate? Is there a Substitute?

German chocolate is sweeter than traditional milk or dark chocolate and has milder chocolate flavors. In my opinion, the German chocolate makes this recipe stand out and is easily why it tastes so delicious.

But, if you can’t find German chocolate, and I have had this happen, there is a substitute.  You can use either semi-sweet or bittersweet chocolate and add one-half Tablespoon of sugar for each ounce needed. 

Is German Chocolate Cake Really German? 

German cake was created in the United States by an Englishman during the 1950s. The chocolate cake has been popular ever since and was referred to as, “German’s Chocolate Cake.” The name is misleading but the flavors are so addicting! 

If you love chocolate cake, be sure to check out my Depression Cake, this Chocolate Espresso Bundt Cake, and my favorite Sauerkraut Chocolate Cake too!

Ingredients for Homemade German Chocolate Cake and Frosting

Find all of the measurements and complete instructions in the printed recipe card at the bottom of this post.

For the German Chocolate Cake:

• German Chocolate: This type of chocolate is the best for German cake because it is easy to melt, slightly sweet, a little creamy, and rich with pristine chocolate flavors.
• Water: A little bit of boiling water is used to melt the chocolate. 
• Butter: One cup of butter is used for the cake. The butter can be either salted or unsalted.
• Sugar: Granulated white sugar is a classic sweetener used to sweeten this cake. 
• Eggs: Both egg whites and yolks are added to the batter separately and allow the cake to truly shine. Separating the yolks from the whites and adding them separately allows the fats from the yolks to really shine through. A baker’s secret! 
• Vanilla: Pure vanilla extract is used as a classic flavor for this German chocolate cake recipe. Aromatic vanilla is a classic. 
• Cake Flour: Cake flour allows this cake to be the fluffiest and most softly-textured cake around! Cake flour and all-purpose flour are not interchangeable.
• Baking Soda: You will want to make sure you have baking soda to make sure the cake rises! 
• Salt: A sprinkle of sea salt balances all the flavors out and activates with the flour and baking soda as the cake bakes. 
• Buttermilk: The buttermilk brings a slightly tangy flavor to the cake without adding extra fat.  If you don’t have buttermilk on hand, you can easily make a homemade buttermilk substitute. I personally never buy buttermilk any longer. This alternative is just way too simple!

The cake is layered with traditional coconut pecan frosting that boasts aromatic notes of vanilla, browned butter, sweet coconut, and chopped pecans, this German chocolate cake is simply the best!

Ingredients to Make the Best Homemade Coconut Pecan Frosting

For the Frosting:

• Sugar: Both granulated sugars, brown and white, are used to make sure the pecan frosting is as sweet as can be. 
• Evaporated Milk: is a shelf-stable canned cow’s milk product where about 60% of the water has been removed from fresh milk, leaving it creamier than whole milk.
• Butter: Butter is folded throughout the frosting for its tasty buttery flavors. The saltiness from the butter balances out the sugar. 
• Egg Yolks: The eggs allow the frosting to thicken. 
• Coconut: Shredded sweet coconut gives this cake its distinct icing. 
• Pecans: Chopped pecans add nuttiness to the frosting, making it a true German chocolate cake recipe. 
• Vanilla: The frosting just would not be the same without vanilla extract.

How to Make Traditional German Chocolate Cake from Scratch

Melt the Chocolate: First, chop the chocolate into small pieces. Add the chocolate to a medium-sized bowl then pour the water over it. With a spoon or rubber spatula, mix the water and chocolate until the chocolate is smooth and melted. Set aside to cool.

Next, separate the egg whites from the yolks while reserving the egg whites in a separate dish, preheat the oven to 350 degrees Fahrenheit and grease and flour three 9″ round cake pans, and set them aside.

Prepare the Sweet Base: In a large bowl, combine the butter and sugar and mix with a hand mixer or a stand mixer. Mix the sugar and butter until smooth and fluffy.

Add the yolks one at a time to the butter and sugar. Mix after each yolk is added to the bowl. 

Then add the melted chocolate and vanilla to the bowl, then mix until combined and uniform. 

Next, add the flour, baking soda, and salt in alternating with the buttermilk. Mix the ingredients until they are just combined. I like to add the dry ingredients a little at a time until everything is fully mixed. 

Beat the egg whites with the mixer until stiff peaks form. Fold the eggs into the cake batter. 

Bake the Cake: Finally, evenly divide the cake batter into the prepared cake pans.

Bake the cake for 24 to 28 minutes in the fully preheated oven until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the cake pans for at least ten minutes before transferring the cakes to the wire racks. 

Preparing Homemade Frosting for German Chocolate Cake

In a medium saucepan, add the sugars, evaporated milk, butter, and beaten egg yolks, and cook over medium heat until the frosting is thick and smells fragrant. Constantly stir the mixture so everything evenly cooks–it should be a golden brown color. 

Next, remove the frosting from heat and add vanilla extract, pecans, and shredded coconut. After that, stir everything together and allow the frosting to rest for 30 minutes to cool and thicken. 

Assemble the Cake: Finally, set the first cake layer on a cake plate and frost just the top of it with ⅓ of the frosting. Repeat with the next two layers, leaving the sides of the cake bare.

Note: This amount of frosting is for a cake with no frosting on the sides or a “naked cake.” If you want to frost the outside of the cake, you will need to make a double batch of the frosting. 

Love it? Pin It! 

Be sure to save this chocolate cake for all of your upcoming holidays, birthday parties, events, and special occasions. Saving this homemade cake recipe to your favorite recipe board on Pinterest will allow you to find it quickly the next time you want a yummy, sweet German chocolate cake!

Why this Traditional German Chocolate Layer Cake is the Best

Homemade German chocolate cake is an old-fashioned original cake recipe that is known for its yummy combination of sweet German chocolate and sweet nutty icing. You will love it for several reasons: 

• Easy to Make: This traditional German cake is made with basic easy steps that will have you feeling confident and proud of what you have baked. You will want to share it with everyone if you can manage it not keep it all to yourself. Just be sure everything is properly measured beforehand to yield the best cake. 
• Rich and Moist: The sweet creamy layers of German chocolate, coconut pecan frosting, vanilla extract, sugar, butter, and more create a delectable, moist homemade cake that is rich with the BEST flavors! 
• The Best Cake: I am truly not exaggerating whenever I say this is the best German Chocolate cake you’ll ever eat. The sticky sweet layers and coconut pecan filling round the entire chocolate cake out and allow it to be extra spongy since the cake absorbs the textures of the sweet homemade icing. The melted chocolate makes this homemade German chocolate cake recipe truly wonderful. 
• Great for Holidays and Birthdays: Serve this easy chocolate layer cake for any traditional occasion. Everyone will love this homemade cake recipe! 

FAQs About Storing German Chocolate Cake from Scratch

• How long does German Chocolate Cake Made from Scratch keep? You can make the coconut pecan frosting ahead of time and store it in an airtight container in the refrigerator for a week. You’ll want to set it on the counter to take the chill off of it and give it a good stir before spreading it atop the cake. 
• Can German Chocolate Cake be Frozen? Yes, you can freeze both the frosting and cake layers. I recommend slicing the cake into big slices, and then wrapping securely in plastic wrap before placing it into an airtight container.  Freeze the cake layers for up to three months. To freeze the frosting, place it in an airtight storage container and freeze for three months. Allow the frosting to come to room temperature prior to icing the cake. 
• Do you have to refrigerate German Chocolate Cake? You do not have to refrigerate the cake but refrigerating it allows it to remain fresh longer. The cake will last in the fridge for about 4-5 days in an airtight container. German chocolate will last cake in an airtight container at room temperature for about 2-3 days. 

Tips for Making the Best German Chocolate Cake 

• All-purpose flour is not the same as cake flour. Be sure to use cake flour or the cake will not come out like it did in this recipe! 
• Make sure the eggs are at room temperature before starting the recipe. 
• You should be able to find German chocolate bars or pieces in most baking aisles at the grocery store. 
• Do not overmix the cake batter or it will not properly rise. Beat the butter and sugar until light, fluffy, and creamy. 
• Semisweet chocolate can be used in place of German chocolate adding a 1/2 Tablespoon of sugar per ounce needed. I recommend using German Chocolate if you can find it. 

More Cake Recipes to Love

• Coconut Macaroon Tunnel Cake (pictured above)
• Black Forest Cake
• Fresh Apple Cake
• Easy Lemon Raspberry Bundt Cake
• Strawberry Cake
• Apple Kuchen
• Carrot Bundt Cake
• Zwiebelkuchen (German Onion Pie)
• German Apple Dessert

I can’t wait to hear what you think of this Homemade German Chocolate Cake!

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

Print

The BEST German Chocolate Cake

This traditional Homemade German Chocolate Cake Recipe can be described in one word; perfection. Spoonfuls of creamy, sweet coconut pecan frosting nestled between rich chocolate cake layers, all made completely from scratch. This old-fashioned cake recipe is the ideal dessert for all of your dessert cravings and special occasions. 

Course Cake & Cupcakes

Cuisine American

Keyword coconut pecan frosting, Frosting for German Chocolate Cake, German Cake, German Chocolate Cake, German Chocolate Cake Recipe, German Chocolate Cake Recipe from Scratch, German Chocolate Frosting, Homemade German Chocolate Cake, icing, Recipe German Chocolate

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 946kcal

Author Michaela Kenkel

Equipment

• Zyliss Comfort Utility Knife
• Offset Spatula , SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades 
• Rubber Spatulas 
• Kitchenaid Stand Mixer
• Baker Eze 9″ Round Cake Pan, Set of 4

Ingredients

• FOR THE CAKE:
• 4 ounces German sweet chocolate chopped
• ½ cup boiling hot water
• 1 cup butter softened
• 1 ¾ cups sugar
• 4 eggs room temperature, divided
• 2 teaspoons pure vanilla extract
• 2 ½ cups cake flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• FOR THE FROSTING:
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 12 ounces evaporated milk
• ¾ cup butter
• 5 large egg yolks room temperature, beaten
• 3 cups shredded sweetened coconut
• 1 ½ cups chopped pecans
• 1 Tablespoon pure vanilla extract

Instructions

• Preheat the oven to 350 degrees F.  Grease and flour three 9” round cake pans or line with parchment paper for easy release. Set Aside.
• To a medium sized bowl, add the chopped chocolate. Pour the boiling hot water over the chocolate and stir gently until it is melted and smooth. Set aside to cool slightly.
• Using your stand mixer or hand mixer, cream butter and sugar together for about 4 minutes, until light and fluffy. Scrape the sides and bottom of the bowl about halfway through.
• Separate egg whites from yolks, reserving the egg whites. Add each of the yolks, one at a time, to the butter and sugar, mixing after each addition.
• Add in the vanilla and the melted chocolate and mix until combined. Scrape the sides and bottom of the bowl and mix again.
• Add the flour, baking soda, and salt alternately with the buttermilk. Mixing until just combined. Scraping the sides of the bowl after each addition. 
• Beat egg whites until stiff peaks form, then gently fold into the batter.
• Divide the cake batter evenly between three prepared 9-inch round cake pans and bake for 24-28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool slightly before inverting onto wire racks to cool completely.
• For the frosting, heat the granulated sugar, brown sugar, evaporated milk, butter, and beaten egg yolks in a saucepan over medium heat until thick and golden brown. Takes about 5 minutes. Make sure to stir constantly so as not to scramble the eggs. Remove from the heat and add in the vanilla, shredded coconut and chopped pecans. Cool for at least 30 minutes. The frosting will continue to thicken as it cools. 
• To assemble the cake, set the first cake layer on a cake plate and frost just the top with ⅓ of the frosting. Repeating with the next two layers, leaving the sides of the cake bare.

Video

Notes

1. If you want to frost the outside of the cake, you will need to make a double batch of the frosting.
2. Don't have buttermilk? Try this easy Buttermilk Substitution
3. To Freeze leftovers: I recommend slicing the cake into big slices, then wrapped securely in plastic wrap before placing it into an airtight container.  Freeze the cake layers for up to three months. 
4. Store at room temperature in an airtight container for up to 3 days, and in the fridge for up to 1 week!

Nutrition

Serving: 1 | Calories: 946kcal | Carbohydrates: 92g | Protein: 12g | Fat: 61g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 490mg | Potassium: 379mg | Fiber: 6g | Sugar: 66g | Vitamin A: 1124IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 3mg

This recipe was originally posted on February 18, 2022, as part of a blog hop called Freaky Friday. It has been updated to improve user experience and reshared on January 27, 2025.

Freaky Friday Blog Hop

I have to say though, that I can’t take credit for the original recipe. It is my recipe contribution to our winter round of the Freaky Friday blog hop! For that round, I was assigned House of Nash Eats, a blog run by the super sweet and mega-talented, Amy Nash. 

Her blog and mine are very similar in tastes and recipes. Like me, she shares tried and true family recipes.

More yummy recipes from Amy: Wisconsin Cauliflower Soup, Miso Salmon, and her Layered Rainbow Jello! Take some time to browse her website, I know that you will agree with me when I say that it was hard to choose just one recipe. 

The post The BEST German Chocolate Cake appeared first on An Affair from the Heart.

Ice cream cakes are great because when do you not eat ice cream with cake?  This one in particular has all the classic flavors: vanilla, chocolate, and a sweet strawberry ice cream layer. It really is the dessert that has it all! Don’t you think it would make the perfect birthday cake?

COOKIE ICE CREAM CAKE

Normally when you think of ice cream you think of hot days and summer but really this frozen dessert can be served all year round for any special occasion. It is a popular dessert and I love making ice cream birthday cakes for my kids! I mean who didn’t beg their mom when they were young to go and buy them an ice cream cake for their birthday party? Why buy one when you can easily make one?

If you love this Creamy Ice Cream Cake you are sure to love these too: Ice Cream Cake Roll, Peanut Butter Cup Ice Cream Cake, and Strawberry Cheesecake Ice Cream Torte. 

WHY YOU SHOULD MAKE THIS ICE CREAM CAKE RECIPE

This ice cream cookie cake has layers. First, I start with a traditional shortbread cookie layer. After that, I spread some delicious milk chocolate sauce. And then, I top it with any flavor of ice cream desired. Good ‘ol vanilla ice cream is a favorite, but I love the flavor strawberry ice cream gives. Plus – it’s pink! 

Homemade ice cream cake can sound intimidating, but this one is super straightforward and does the same amount of work as baking a normal cake. Bonus points for this easy ice cream cake because it’s so much more delicious than your typical cake! 

Freaky Friday

I can’t take all of the credit for this ice cream cookie cake. Today is Freaky Friday, and I have been blessed to have been able to choose a recipe from my dear friend, Sandra, from The Foodie Affair. 

What is Freaky Friday? It’s an event that I have been hosting since February 2015 where a group of my blogger buddies get together for an old-fashioned blog hop. Each of us is secretly assigned another blogger to cook/bake from and all of the recipes are revealed at the same time on a Friday. That Friday is today!

My Last Freaky Friday Event

Today is slightly bittersweet for me because this is our very last Freaky Friday event. The event has run its course, and it was time to let it go. I have a confession to make – this is the first time that I have hand-selected the blogger that I would cook from. For the last eight years, I have pulled the names from a hat when I assigned them. This round though, I looked back to my very first event from February 2015, and the only blogger that was in my very first and the very last Freaky Friday event was Sandra. I knew exactly who I would be cooking from this final round. 

The Foodie Affair Blog

Sandra is an absolute delight to know. We came into the Blogosphere around the same time, and I have gotten to know her over the years on social media. (One of these days we will meet in person – I am sure of it!) She is happily married to the love of her life and lives in Northern California where she raised her children. 

Like me, her love of cooking comes from her upbringing. Sandra’s website is full of all sorts of recipes, from delicious cocktails to decadent desserts, from beautiful salads to scrumptious entrees.  Unlike me, (haha) Sandra is a huge fitness enthusiast, and has a most excellent array of Keto recipes as well as Low Carb recipes, too.

Sandra’s food blog is a must-see and has been a long-time favorite of mine. Please make sure to check it out! 

INGREDIENTS FOR HOMEMADE ICE CREAM COOKIE CAKE

Scroll down to the printable recipe card at the end of this post for the exact measurements and instructions.

For the Cookie:

• Butter: Unsalted butter lets you control how salty your cookie crust will be.

• Sugar: For best results use white granulated sugar.

• Vanilla Extract: I recommend always using pure vanilla extract. 

• Flour: You can use all-purpose flour or enriched bleached wheat flour.

• Salt

• Milk Chocolate: the sweetest kind of chocolate. For a richer, sharper taste you can use dark chocolate or semi-sweet is a great in-between! 

• Ice Cream: Vanilla or strawberry pair well with the chocolate. Frozen yogurt could also be used. 

For the Decorations:

• Whipped Cream: You can make your own by whipping some cream and sugar or using store-bought. 

• Sprinkles: Because they make everything cute! 

• Strawberries: sliced for the top, if desired.

HOW TO MAKE ICE CREAM COOKIE CAKE

FIRST: Preheat oven to 350 degrees Fahrenheit. 

SECOND: In a large bowl beat together butter, sugar, and eggs. In a separate medium bowl combine your dry ingredients. Then add your dry mixture to your wet and mix until combined. 

THIRD: Form your dough into a circle and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.

Then place the dough into a springform pan lined with parchment paper. Press dough to fill the bottom of the pan. Poke the dough with a fork and bake for 25 minutes until golden brown. Let cool.

FOURTH: Melt your chocolate and use a small offset spatula or spoon to spread chocolate over your baked cookie crust. Place in the fridge or freezer to harden. 

FIFTH: Meanwhile, let the ice cream soften until it is a soft-serve consistency. Spread over hardened chocolate and make an even layer. Place back in the freezer until completely solid.

Decorate and serve. 

PREP AND LEFTOVERS

• To thaw your ice cream cake before serving, place it in the fridge for no longer than 30 minutes or at room temperature for no longer than eight to ten minutes. 

• PRO TIP: You can run your knife under hot water to make cutting the cake easier. 

• Ice cream cake cannot be left out or put in the fridge, you MUST store it in the freezer. 

• To avoid freezer burn, place the cake in airtight containers and cover it with plastic wrap for double protection. You can keep your ice cream cake frozen for up to three months. If your ice cream cake is leftover/half-eaten, try to eat it within a few weeks. 

LOVE IT? PIN IT!

If you love this ICE CREAM COOKIE CAKE make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs ABOUT THIS FROZEN DESSERT

• What is in the middle of a Dairy Queen ice cream cake? Dairy Queen is known for their “fudge and crunchy” layer. In between the layers of their soft serve vanilla and chocolate ice cream, you can find a gooey, crunchy, and rich fudge layer. If you want to copy this, you can simply buy a can of chocolate ganache (or make it yourself!) and sprinkle in some chocolate cookie crumbs or your favorite candy bits. 

• What is cake and ice cream called? Cake and ice cream go so well together that bakers have merged the two and it is now called “ice cream cake.” Some refer to ice cream cakes as “swiss rolls” where you bake a cake on a jelly pan and then spread a layer of ice cream and roll the cake up. That version, however, is much more labor-intensive than a simple layer of ice cream cake. 

• What is ice cream between two cookies called? Traditionally, ice cream between two cookies would be known as an “ice cream sandwich.” The very popular giant chocolate chip cookies with vanilla ice cream in between is known as a “chipwich.” This recipe could also be known as an ice cream sandwich cake!

• Is ice cream cake still cake? Ice cream cake is still considered to be cake! There is a baked component as well as a frozen component making the dessert still in the cake category. You can also technically make “no bake” ice cream cakes by layering pre-made cookies or brownies with ice cream. 

SUBSTITUTIONS

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Shortbread cookie crust:  As an alternative to the shortbread cookie crust you could make a crust out of graham crackers, store-bought shortbread, chocolate chip cookies or m&m cookies. For an Oreo ice cream cake, use an Oreo cookie crust (crushed cookies and melted butter) and cookies & cream ice cream. Add a layer of cookies between the fudge and the ice cream. Yum! 

• Milk Chocolate: You can use any other type of chocolate: white, dark, semisweet chocolate chips. Or you can also use gooey hot fudge sauce or chocolate ganache. It would also be fun to add in some peanut butter, cookie butter, or Nutella. 

• Ice cream: Frozen yogurt could also work, but then I guess it would be called a “frozen yogurt cake”!

TIPS & TRICKS

• To prepare this recipe you can make the shortbread dough ahead of time and keep in the fridge for up to a week or in the freezer for up to two months. 

• The best way to melt your chocolate is to use a double boiler or the microwave (30 seconds at a time until softly melted). You can add a teaspoon of coconut oil for a smooth, glossy consistency.

• If you want to make the whole cake ahead of time, you can still serve it fresh for up to a week. When serving, just add your whipped cream and toppings. 

Freaky Friday Recipes

I had a blast digging into The Foodie Affair Blog for this summer round of Freaky Friday! I had my recipes narrowed down to four; Fruit Salsa, a Greek Salad, this Ice Cream Cookie Cake, and this Apple Pie Dessert Pizza, (which I already plan to make this weekend because I can’t stop thinking about it!) But I decided that instead of being sad about this close-to-my-heart event coming to an end, I would celebrate what a joy it has been to put it on for over eight years. What says celebration more than sprinkles!?!? This Ice cream cookie cake was the perfect recipe! Thank you, Sandra!

More Recipes from this Event:

If your sweet tooth is looking for something new, The Culinary Compass made my Honey Bun Cake Recipe, it’s a family favorite around here for sure! Home Cooked Harvest made a yummy Orange Poppyseed Cake, and The Speckled Palate has a recipe for No Bake Peanut Butter Bars to keep the heat out of your kitchen and your tummy smiling. 

If a cocktail is more your speed, Feast + West has a White Tea Shot recipe and Hostess at Heart made this refreshingly tart Grapefruit Crush!

The Foodie Affair shared this Easy Poblanos Chiles Rellenos Casserole Recipe and The Wimpy Vegetarian has this great Mexican Street Corn Pasta Salad Recipe ready and waiting from that fresh sweet corn! Be sure to try these Honey Biscuits from Leftovers Then Breakfast, too!

See ALL of my Freaky Friday Recipes

MORE ICE CREAM CAKE RECIPES TO LOVE

• Chocolate Chip Cookie Ice Cream Cake
• Cookies and Cream Ice Cream Cake
• Cookie Dough Ice Cream Cake (pictured above)
• Mint Chocolate Chip Ice Cream Cake
• Coffee & Donuts Ice Cream Cake

Make this yummy frozen dessert on a hot summer day for your next party. This Ice Cream Cookie Cake is the perfect treat and is sure to please all ages and every sweet tooth. 

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

Print

Ice Cream Cookie Cake (Shortbread Crust)

Crunchy, buttery shortbread cookie crust layered with sweet milk chocolate and topped with creamy ice cream. My mouth is watering just thinking about it. This Ice Cream Cookie Cake is a delicious frozen treat and a must-try!

Course Ice Cream & Frozen Treats

Cuisine American

Keyword chocolate, cookie cake, ice cream, Ice Cream Cake, shortbread cookie, strawberry

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 8 servings

Calories 599kcal

Author Michaela Kenkel

Equipment

• Piping Bags and Tips set
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Rubber Spatulas 
• Offset Spatula , SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades 
• Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
• Anolon Advanced Nonstick Springform Baking Pan / Nonstick Springform Cake Pan, Square - 9 Inch, Gray

Ingredients

• FOR THE SHORTBREAD CRUST:
• 12 Tablespoons 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/8 teaspoon salt
• FOR THE CHOCOLATE LAYER:
• 1 1/4 cups milk chocolate melted
• FOR THE ICE CREAM LAYER:
• 3 cups ice cream softened (vanilla or strawberry are great options)
• TO DECORATE:
• whipped cream
• sprinkles
• sliced strawberries

Instructions

• Preheat the oven to 350 degrees F. Grease the bottom of a springform pan. Set aside.
• In a large bowl of your mixer beat together butter and sugar until creamy, then mix in the vanilla.
• In a separate bowl whisk flour and salt together. 
• Add the flour mixture to the butter mixture and mix on low until the dough forms. Roll the dough into a ball.
• Place the dough ball between two layers of parchment paper. Roll into a circular disk that is about 11 inches in diameter. Chill in the refrigerator for 30 minutes.
• Remove the top layer of the parchment paper and gently flip the dough into the springform pan. Remove the second layer of parchment paper and gently press it into the pan forming the shortbread cookie crust. 
• Pierce the dough with a fork. Bake for 25 minutes or until very light golden brown. Cool.
• Melt the chocolate in the microwave or in a double boiler until smooth. 
• Spread over cooled crust. Put in the refrigerator or freezer to harden. 
• While it is hardening, put the ice cream into a large bowl to soften it. Whip until it is soft serve ice cream consistency. 
• Spread the ice cream on top of the chocolate layer and smooth it out evenly.
• Return it to the freezer until the ice cream hardens. Overnight works best.
• Decorate with whipped cream and sprinkles before serving. 

Nutrition

Serving: 1 | Calories: 599kcal | Carbohydrates: 67g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 249mg | Fiber: 2g | Sugar: 42g

The post Ice Cream Cookie Cake (Shortbread Crust) appeared first on An Affair from the Heart.

Crunchy corn and peppers come together with a creamy dressing and taco seasoning all topped with salty Frito corn chips for a dish that’s as fun to make as it is to eat. You can make this easy salad ahead of time and store it in the fridge for a day or two and then top it with the corn chips just before serving. 

I’ll prep this delicious salad on a weekend morning so it’s ready to go when the whole family comes over for our traditional backyard barbeques. It makes the perfect summer side dish. and a fun way to change things up a bit from macaroni salad or potato salad. It’s great with whatever is coming off of the grill, but we especially loved it with hot dogs.

Everyone loves a good cookout salad, right? Here are more salad recipes that are perfect for your next cookout: Marinated Vegetables, Tomato Cracker Salad, or my recipe for KFC Cole Slaw!

Frito Corn Dip

For as wonderful as this recipe is as a salad, it makes an amazing dip, too! Instead of stirring the corn chips into the salad, buy the bigger scoop Fritos and serve them alongside for a hearty dip that everyone will love!

Frito Corn Salad Recipe Ingredients

Find the exact recipe measurements and instructions in the printable recipe card at the bottom of this post. 

Yellow Kernel Sweet Corn – I used canned corn, drained, but cooked fresh whole kernel corn or drained frozen will also work.

Bell Peppers – I used a red bell pepper and an orange bell pepper but a green bell pepper or any color pepper will work.

Green Onion – I used sliced green onions or scallions but red onions will also work in this Frito salad.

Mayonnaise – Any kind of mayonnaise works to give this dish a creamy texture. I used regular mayonnaise but olive oil based also works.

Sour cream – I used full-fat sour cream but low-fat will work. If you don’t have sour cream you can also use Greek yogurt.

Cheddar cheese – I used grated cheddar but Monterey Jack or Colby Jack cheese would be good options.

Taco seasoning – You can use store-bought taco seasoning or make your own using this homemade recipe. 

Frito Corn Chips – These chips add a nice crunch. I used regular Fritos but the seasoned Chili Cheese Fritos will also work.

How to Make This Frito Salad Recipe

First: In a medium-sized or large bowl, combine mayonnaise, sour cream, taco seasoning, bell peppers, and green onion with a spoon.

Second: Fold in corn and shredded cheese.

Third: Cover the bowl with plastic wrap and place the salad in the refrigerator until you are ready to serve it.

Fourth: Before serving, stir in the crunchy Fritos. I kind of broke mine in half as I stirred them in. I like to decorate the top with a few full-sized Fritos.

Fifth: Garnish with some sliced green onion if you’d like.

This Frito Corn Salad is best eaten right away but keeps for 3-4 days in an airtight container in the fridge. I don’t recommend freezing it.

Love it? Pin it!

If you love this Fritos and corn salad make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Freaky Friday Recipes

I can’t take all of the credit for this Frito Salad recipe. Sure I have brought it to you here today, but I actually got the recipe from my friend, Rebecca, from Devour Dinner. She was my assignment for this round of Freaky Friday!

What is Freaky Friday? Well, it’s a good old-fashioned blog hop where we all cook/bake secretly from one another’s sites and reveal our recipes on the same day. That day is today!

Devour Dinner

My assigned blog for this round was Devour Dinner. Rebecca lives in Idaho and is an amazing person. I have so enjoyed getting to know her via some groups we are in together online. She actually has two blogs, her other is called Best Cookie Recipes. 

I have never had the pleasure of cooking from Rebecca’s site and was tickled to get the chance. I made a list of ten recipes, and then circled back and shortened it down to five.  Ultimately, I decided on this Frito Corn Salad, but the others on my “short list” were her Frito Pie, her Watermelon Salsa, or her No Bake Key Lime Cheesecake or Cookie Dough Ice Cream recipes. 

More About Rebecca

Rebecca is a mom to all boys, even her Golden Retriever! She’s a busy mom, who is a superhero in the kitchen! Check out her live broadcasts every Sunday at 3 PM MST where you learn something new and cook a recipe with her each week!

More Freaky Friday Recipes to Enjoy

In this round, I participated with five other bloggers. This Spring round of recipes has some pretty drool-worthy content.  Three appetizers that will make you in the mood for entertaining, Fire Cracker Meatballs from The Culinary Compass, Mississippi Sin Dip from Take Two Tapas, and a Shishito Peppers recipe from Feast + West that is here to spice up your life!

Devour Dinner has a Mango Pineapple Smoothie perfect to start your mornings and Home Cooked Harvest, who was assigned my blog, made a Pink Squirrel Drink to finish off your day.  Please check out all of the participating bloggers’ websites to find even more recipes!

FAQs

Can I use frozen or fresh corn in this Frito corn salad recipe? You can use both frozen and fresh corn in a Frito corn salad. Make sure to cook the fresh corn before adding it to the salad and drain the frozen corn.

What kind of Fritos to use for the Frito dip? I used to use original Fritos but Chili Cheese Fritos also work well and make a Chili Cheese Frito Corn Salad, yum!

Substitutions and Variations

• Change up the green onion for a red onion or chives.
• Add fresh chopped cilantro or if you aren’t a cilantro fan, use parsley.
• Instead of Original Fritos use Chili Cheese Fritos.
• Top the salad with a chopped jalapeño to add some spice.
• Serve as a dip with the larger-sized scoop Fritos on the side instead of mixing them in.
• Throw in a can of black beans or add shredded chicken for a heartier dish that eats more like a meal.
• Try an enchilada seasoning instead of taco seasoning.
• If you can’t find chili cheese Fritos you can mix in some chili powder for that extra kick and use regular Fritos.

Tips & Tricks

Allow the salad some time to sit so the flavors can blend.

Make sure to drain the corn well or you will get soggy Fritos.

This no-cook, easy recipe for Frito Corn Salad is my go-to salad for the summer. Once fresh corn is in season you won’t believe how incredible this salad tastes. Try it out at your next potluck or bring it to those summer cookouts. I guarantee it will disappear within minutes.

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

Print

Frito Corn Salad

Frito Corn Salad takes sweet corn, and bell peppers and mixes them with salty Fritos and a taco-seasoned dressing for an epic salad!

Cuisine American

Keyword Chili Cheese Frito Corn Salad, Frito Corn Dip, Frito Corn Salad, Frito Corn Salad Recipe, Frito Salad Recipe, Fritos and Corn Salad

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 648kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener

Ingredients

• 1 15.25 ounce can of Yellow Kernel Sweet Corn, drained
• 1/2 cup red bell pepper diced
• 1/2 cup orange bell pepper diced
• 1/3 cup green onion sliced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 cup shredded cheddar cheese
• 1 Tablespoon taco seasoning
• 2 cups Frito Corn Chips

Instructions

• In a medium-sized bowl, combine mayonnaise, sour cream, taco seasoning, bell peppers, and green onion with a spoon.
• Fold in corn and shredded cheese.
• Place the salad in the refrigerator until you are ready to serve it.
• Before serving, stir in the Fritos. I kind of broke mine in half as I stirred them in.
• Garnish with some sliced green onion if you'd like. 

Nutrition

Serving: 1 | Calories: 648kcal | Carbohydrates: 49g | Protein: 10g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 33g | Cholesterol: 32mg | Sodium: 730mg | Fiber: 4g | Sugar: 3g

The post Frito Corn Salad appeared first on An Affair from the Heart.

This Bailey’s Irish Cream Cookie Recipe bakes up a creamy, chewy, chocolaty cookie with just a touch of Irish cream flavor. Perfect for your St. Patrick’s Day celebration! The combination of white and brown sugar, fresh butter, real vanilla, and a splash of Bailey’s Irish Cream really makes for a delicious cookie indeed.

If you love chocolate chip cookies as much as I do, you need to add these delicious cookies to your repertoire. 

Bailey’s Chocolate Chip Cookies

If you have been here with me for a while, you know that when St. Patrick’s Day rolls around, I always have all sorts of recipes to share with you! Past tried and true recipes that have been around for years, and I always sprinkle in a little something new, too!

This year, I am kicking off the countdown to St. Paddy’s Day with a sweet treat, Bailey’s Chocolate Chip Cookies! (I am a firm believer in eating dessert first, friends.)

What Does Bailey’s Taste Like?

Bailey’s has a sweet, milky chocolatey flavor.  It’s delicious as an after-dinner sipper over ice, poured over ice cream, or added to your cup of coffee. It is made with Irish Whiskey. Original Baileys, which I used in this recipe, has a 17% alcohol content and 140 calories in a standard shot.

Have you ever made Homemade Irish Cream? I have a wonderful recipe for it right here on my website. 

Can Kids Eat these Cookies?

There is much debate about whether or not to allow children to eat food that has liquor/liqueur. Though some of it will cook or bake off the food, the cookies may still contain traces of alcohol. You can most definitely taste the Bailey’s in these cookies. 

If you have any concerns about your kids eating these I suggest you make them a different batch of cookies like these Malted Chocolate Chip Cookies. or these Brown Butter Chocolate Chunk Cookies.

As I’ve mentioned before I am a total cookie fiend so I’ve got lots of cookie recipes to share: Gingergoodle Cookies, Cornflake Crispy Cookies, and Mom’s Yum Yum Cookies to name a few. I’ve got loads more here if you want to take a look.   

Ingredients Needed To Make Bailey’s Irish Cream Chocolate Chip Cookies

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

• Flour – I used all-purpose flour
• Baking Soda 
• Cocoa powder – I used the Hershey brand.
• Salt 
• Butter – I used salted butter, softened at room temperature. You can use unsalted if that is what you have on hand.
• Sugar – both granulated sugar and brown sugar were used in this recipe. 
• Eggs – I used large eggs though any type will work. 
• Vanilla extract – I like to use pure vanilla extract in my baking. 
• Baileys Irish Cream – I used 3 shots or 9 Tablespoons of Bailey’s. So if you don’t want to invest in a big bottle, just grab three of the little shooter bottles. 
• Semi-sweet chocolate chips – I used one 12-ounce package and kept a handful to sprinkle on the tops of the cookies. 

How to make this Bailey’s Chocolate Chip Cookie Recipe

In a medium-sized bowl, whisk together the dry ingredients: flour, baking soda, cocoa, and salt. Set aside.

Next, using a handheld electric mixer, combine butter and the sugars and cream together.

Mix the vanilla and eggs into the butter mixture. Combine well before adding in the Bailey’s. Mix once again.

Then, add the flour mixture a little at a time, mixing it into the wet mixture as you go. 

Finally, fold in the chocolate chips.

Chill the cookie dough in the fridge for a minimum of 2 hours before baking. 

Preheat the oven to 350°F and line a cookie sheet with parchment paper.

Using a cookie scoop, place the dough balls onto the prepared baking sheet. Placing them about 1 ½ – 2 inches apart. 

Bake cookies in the preheated oven for 9-11 minutes, taking them out as soon as they start turning brown around the edges. DO NOT overbake them.

Let Bailey’s Irish cream chocolate chip cookies cool on the baking sheet for 5 minutes before transferring them to a cooling wire rack. 

Want to have some in the freezer to bake at a moment’s notice? Freeze some of the cookie dough balls and bake them when you have a craving!

These Bailey’s cookies will keep on the counter in an airtight container or covered in plastic wrap for up to 5 days but if your kitchen is fairly hot and humid, I’d recommend placing them in the fridge. You can freeze these cookies with Bailey’s Irish Cream for up to 3 months. 

Love it? Pin it!

If you love this Bailey’s chocolate chip cookie recipe make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

It’s Freaky Friday!

I have to tell you that I cannot take all of the credit for sharing this recipe with you, my friends. This recipe is being shared on behalf of a fun event that I host 5 times per year called Freaky Friday!

A bunch of my food blogger friends and I get together for a good old-fashioned blog hop where we secretly cook/bake from one another’s websites and then we share the recipes all at the same time. It’s fun to see what someone else chose to make from my website, and for you, you get introduced to all sorts of great new recipes website!

Home Cooked Harvest

This month, I was lucky to get to choose a recipe from Tristin at Home Cooked Harvest.  Tristin and I have a lot in common, top of the list, love of family, and making weeknight craziness as simple as possible when it comes to getting good food on the table quickly.  She is an animal lover and thinks naps are a must. (uh … yes please.) You can read more about her in her About Me section, and see what kinds of foods she has cooking in her kitchen.

More Recipes from Home Cooked Harvest

I was seriously drooling trying to pick out a recipe from Tristin. We made her Polar Bear Shots just for fun, because I am also pro-peppermint schnapps, and I am making her Chocolate Raspberry Brownies this weekend! If you love your air fryer, her website is loaded with all kinds of recipes and cooking tips for making the most out of that fun little appliance I have grown to love.

For this round of Freaky Friday, Tristin made Roasted Cabbage Steaks. Yum! Be sure to take a peek at all of her delicious recipes.

FAQs About Bailey’s Chocolate Chip Cookies 

• What is the history of Bailey’s Irish Cream A quick online search tells us Baileys was the first Irish cream on the market, launched in 1974. The name ‘Bailey’s’ comes from the name of a restaurant whose owner granted the liquor manufacturer the right to use it as the name for their product. 
• How do you make chocolate chip cookies taste better? The key to making good-tasting cookies is to use fresh, good-quality ingredients. A few other things you can do to enhance the flavor include browning your butter before adding it to the batter, adding hand-chopped chunks of chocolate instead of using chips, and mixing in a touch of instant coffee or instant espresso powder. 
• Why are my chocolate chip cookies not crispy? If your cookies are not getting crispy it could be because you did not bake them long enough or you portioned them too thick. Some suggestions include using only white sugar and not allowing the dough to rest in the fridge. If you bake the batter up right away the theory is the cookies will spread thinner and cook up crisper. 
• Why do chocolate chip cookies get hard after baking? As your cookies cool they begin to harden and dry out from the heat.  
• Does Baileys Irish Cream have chocolate in it? Yes, Bailey’s Irish cream liqueur contains cocoa. 

Substitutions for Bailey’s Chocolate Cookies 

Change up the chocolate chips and use white chocolate chips, milk chocolate chips, or a mixture of chocolate chips.

Use all white or all brown sugar if you run out of one of them. Note the texture and taste will be different. 

Tips & Tricks

For added Irish cream flavor add Baileys Irish cream chocolate chips.

Make sure to take the butter and eggs out of the fridge before you being to prepare these Bailey’s cookies. 

The next time you are at the liquor store pick up a bottle of Baileys Irish cream liqueur so you can bake up a batch of Bailey’s Chocolate Chip Cookies for a fun and different twist on an old classic. 

More Boozy Cookies To Love

I have a couple of cookies that contain booze. My Vanilla Crown Royal Cookies, Mocha Rum Balls, and Kahlua Crinkle Cookie recipes have been big hits for a while now. 

Freaky Friday Winter Recipes

This round of Freaky Friday has some fantastic recipes to offer.  Entertaining this weekend? Feast + West has Fried Pickles, The Speckled Palate is bringing an Easy Cheese Ball, Take Two Tapas is supplying the Slow Cooker Buffalo Chicken Dip and we can wash it all down it with this easy Elderflower French 75 Cocktail with St Germain from The Fresh Cooky. 

In a rut with dinner? How about Chicken Tikka Masala from The Carefree Kitchen or Creamy Spaghetti Squash Casserole from The Wimpy Vegetarian?  Cheddar Bay Biscuits from Life, Love and Good Food would pair nicely with both of these recipes. Of course, there are smiles all around when it’s homemade pizza night. Soulfully Made has a No Rise Pizza Dough Recipe that will make pizza night even tastier!

Feel free to join me and have dessert first – Scotcharoos from The Culinary Compass and Bread Pudding from House of Nash Eats is sure to hit the spot, don’t you think?

See All of my Freaky Friday Recipes

I hope that you enjoy these Bailey’s Chocolate Chip Cookies as much as we did! 

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

Print

Bailey's Chocolate Chip Cookies

Who doesn’t love a chocolate chip cookie? Well, these Bailey’s Chocolate Chip Cookies will give you even more reasons to love them. This fun and slightly boozy twist on the classic cookie is a chocolatey chewy cookie, with a touch of cocoa powder and Bailey’s Irish Cream mixed in. 

Course Cookies

Cuisine American

Keyword Bailey’s chocolate chip cookie recipe, Bailey’s chocolate chip cookies, Bailey’s chocolate cookies, Bailey’s cookies, Bailey’s Irish Cream Chocolate chip cookies, Bailey’s Irish Cream Cookie Recipe, Cookies with Bailey’s Irish Cream, Irish Cream Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 5 dozen

Calories 51kcal

Author Michaela Kenkel

Equipment

• Pyrex Glass Measuring Cup 3 piece set
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• Wilton Stainless Steel Cookie Scoop
• Wilton Performance Pans Aluminum Jelly Roll and Cookie Pan, 10.5 x 15.5-Inch
• 15 x 10 x 1-Inch Cookie/Jelly Roll Pan

Ingredients

• 2 ⅔ cups all-purpose flour
• 1 ¼ teaspoons baking soda
• 2 Tablespoons cocoa powder
• ¼ teaspoon salt
• 1 cup 2 sticks butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 shots of Baileys Irish Cream 9 Tablespoons
• 1 12-ounce package semi-sweet chocolate chips, (2 cups)

Instructions

• In a medium-sized bowl, whisk together: flour, baking soda, cocoa, and salt. Set aside.
• Using your mixer, cream together the butter and the sugars.
• Mix the vanilla and eggs into the butter mixture. Combine well before adding in the Bailey’s. Mix once again.
• Add the dry ingredients in a little at a time, mixing into the wet mixture as you go. 
• Fold in the chocolate chips.
• Chill the dough in the fridge for a minimum of 2 hours before baking. 
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Using a cookie dough scoop and place the dough balls onto the baking sheet. Placing them about 1 ½  – 2 inches apart.  Press additional chocolate chips into the tops if you want a glossy look to them after they bake.
• Bake cookies for 9-11 minutes, taking them out as soon as they start turning brown around the edges. DO NOT overbake them. 
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. 

Notes

These cookies will keep on the counter in an airtight container for up to 5 days. Freeze them for up to 3 months. 

Want to have some in the freezer to bake at a moment’s notice? Freeze some of the cookie dough balls and bake them when you have a craving!

Reserve a handful if you want to add some to the tops of your cookies.

I used a 1 Tablespoon-sized cookie scoop.

Nutrition

Serving: 1 | Calories: 51kcal | Carbohydrates: 10g | Protein: 1g | Cholesterol: 6mg | Sodium: 39mg | Sugar: 6g

The post Bailey’s Chocolate Chip Cookies appeared first on An Affair from the Heart.

‘Tis the season for holiday treats! You will definitely want to add this scotcheroo recipe to your list. It is a new spin on a classic recipe and these no bake dessert pinwheels are perfect for cookie exchanges, potlucks, and your holiday buffet.

Whether you spell it “scotcharoos” or “scotcheroos” it definitely spells a delicious no-bake sweet treat made with….you guessed it – butterscotch. The original recipe was printed on the Rice Krispies box post-World War II and has been an American delight ever since. 

WHY YOU WILL LOVE SCOTCHEROO PINWHEELS

These pinwheels are a fun twist on scotcheroo bars and make for festive treats for the holidays. Similar in texture to a rice crispy treat but are richer in flavor with the absence of the sugary sweet marshmallows. They are easy to make with six simple ingredients. Your guests will love them and will be asking for more!

If you love these scotcheroos with Rice Krispies, you will want to try these Rice Krispie Treats recipes too: Whatchamacallit Bars and Cocoa Krispie Owls.

INGREDIENTS NEEDED FOR SCOTCHEROO PINWHEELS

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

• Crispy rice cereal – Rice Krispies is my brand of choice.
• Sugar – Use white sugar in this recipe.
• Corn syrup – I prefer light corn syrup.
• Peanut butter – I use creamy peanut butter, but you could use chunky peanut butter for a little bit of a nuttier version.
• Chocolate chips – I use semi-sweet chocolate chips.
• Butterscotch chips – You’ve got to have butterscotch chips for scotcheroos!

HOW TO MAKE SCOTCHEROO PINWHEELS RECIPE

Start by Preparing your jelly roll pan by spraying with cooking spray and lining it with parchment paper. Set aside.

In a medium saucepan combine sugar and corn syrup and bring to a boil. Remove immediately from heat and stir in the peanut butter.

Next, Add cereal to a large mixing bowl and pour the peanut butter mixture over the top, and stir. Butter your hands and firmly press mixture evenly into the prepared sheet pan. 

Then, Melt chocolate chips and butterscotch chips together and stir until smooth.

Pour the warm melted chocolate over the cereal mixture. 

Spread chocolate over the top of the bars. Let the scotcheroos set for about 30 minutes.

Time to roll ‘em up! Butter your hands and starting at one side of the pan, roll scotcheroos into a large log. Don’t worry if some chocolate seeps out. Let them set once again for 30 minutes or you can place them in the fridge for 15-20 minutes.

Finally, Once the log is set, slice it with a sharp knife. Place the scotcheroo roll-ups in a sealed container and store them in the refrigerator to fully set up.

Note: You’ll want to pull them out of the fridge a bit before you serve them so they aren’t super hard. 

Love them? Pin Them!

If you love this SCOTCHEROO PINWHEELS recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Why Make Scotcheroo Pinwheels When You Can Make a Classic Scotcheroo Recipe?

We love a pan of scotcheroos no matter how you slice them, but when I saw the idea of making them into pinwheels, I was hooked! Instead of the melted chocolate and butterscotch chips spread over the top of the bars, the chocolate mixture is swirled throughout the cereal bars. Getting a little bit in every bite!

I can’t take credit for this brilliant no bake treat though, I have Sue from Sue Bee Homemaker to thank for this easy recipe.

Freaky Friday

Today is our very last Freaky Friday of the year, and it’s probably my favorite of all of them. It is our virtual cookie exchange. 

What’s Freaky Friday? It’s a good old fashioned blog hop that I host 5 times a year. A bunch of my blogger friends get together and we are assigned a blog to cook/bake from in secret. Then on one Friday, we reveal our recipes all at once. That day is today!

The only thing that is a little different from our other Freaky Fridays is that this one is a cookie exchange, so all of the recipes you will find today would be great to add to your holiday cookie trays.

Sue Bee Homemaker

For this round, I was lucky enough to be assigned Sue from Sue Bee Homemaker! Sue lives in Texas and is married to her high school sweetheart (whom she has known since she was in 3rd grade!) and has two sons and a dog named Theo.

I also have a dog named Theo – but something tells me that my Theo outweighs hers by about 60 pounds! Ha!

Sue began her blog on her 50th birthday when she was trying to decide what she wanted to do with this new phase of her life. Well, friends, she is doing it exceptionally! Sue has a fantastic assortment of recipes on her blog. Main dishes, desserts, and all sorts of bread – her specialty, sourdough. 

More Holiday Recipes

Trying to choose a recipe for this round from Sue Bee Homemaker was quite a feat. I think I initially narrowed it down to 10! But I kept coming back to her Scotcheroo Pinwheels. My kids love scotcheroos, and I knew that they would get devoured. I was right!

My son-in-law texted me and told me he was hiding the bag I sent home from my daughter because they were so delicious. (I am sure he didn’t – but my guess is they polished them off in no time!) 

Here are a few other recipes from Sue I that were in the running: Homemade Turtle Candy, Brownie Crinkle Cookies, Lemon Sugar Cookies and I can’t wait to make her homemade eggnog recipe!

Giant Scotcheroo Pinwheels

These scotcheroo bars are quite large. (no complaints here!) But if you want to add them to a cookie tray, cutting them smaller is a good idea. 

I took this batch of scotcheroos to my hubby’s office and decided that in order to make “more of them to go around” I would quarter them. This seemed to make more sense.

FAQS 

What are Scotcheroos made of? Scotcheroos are made of crisped rice cereal, peanut butter, chocolate chips, and butterscotch chips. They are similar to rice crispy treats but lack marshmallows.

Why are my Scotcheroo bars dry? If you overheat the sugar mixture it will most likely result in bars that are dry. To assure that this doesn’t happen, simply simmer the sugar and corn syrup long enough to warm through and soften the sugar. Bring the mixture to barely a bubble and remove it from the heat right away. Also, don’t over-measure the cereal. You can start with less than the recipe calls for and add more if it doesn’t seem too dry.

SUBSTITUTIONS

• Rice Krispies – If you want a really chocolatey version of scotcheroos you can use Cocoa Krispies instead. 
• Corn syrup – Light corn syrup is called for in this recipe, but you can use dark corn syrup. Keep in mind that it may affect the color and taste of your scotcheroos, as dark corn syrup is darker and deeper in flavor.
• Peanut butter – This recipe uses creamy peanut butter, but you could use chunky peanut butter for a nuttier version.
• Chocolate chips – I prefer semi-sweet chocolate chips, but milk chocolate chips will also work. For a non-chocolate version, you could substitute white chocolate chips.
• Sweet & Salty – want a little salty flavor? Give the chocolate a sprinkle of sea salt.

TIPS AND TRICKS

• Make sure to remove your scotcheroos from the fridge for 30 minutes before serving or they will be too firm to eat.

• Store your scotcheroos in an airtight container for up to 5 days at room temp or one week in the refrigerator. You can also freeze the bars for up to 3 months with layers of parchment paper in between to avoid sticking. Thaw to room temperature before serving.

MORE TASTY Holiday Recipes

• Giant Butterscotch Cookies (pictured above)
• Oreo Bark
• Chocolate Orange Fudge
• Salted Caramel Pretzel Bars
• Graham Cracker Toffee
• Aunt Vern’s Sugar Cookies

Are you invited to a holiday cookie exchange this year? Or maybe you just want to have some new selections on your holiday trays – I have hundreds of ideas for you! Cookies, Bars, candy, and Snack Mix recipes all ready and waiting for you! 

Be sure to check out Sue’s gorgeous website and get more holiday baking ideas. You will find a list of all of the Freaky Friday Holiday Cookie Exchange at the bottom of this post. There are 13 recipes to choose from!

Try this scotcheroo pinwheels recipe today. This terrific recipe is a blast from the past and will become a huge hit with your family and friends.

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

Print

Scotcheroo Pinwheels

Scotcheroos! Well, that’s just fun to say. And these Scotcheroo Pinwheels are fun to eat with all the flavors of butterscotch, peanut butter, chocolate, and crispy rice cereal you'd find in a classic Scotcheroo, rolled into a pretty pinwheel!

Course Bars

Cuisine American

Keyword butterscotch, chocolate chips, peanut butter, rice krispies, scotcharoo pinwheels, scotcharoos, scotcheroos

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Additional Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 15

Calories 463kcal

Author Michaela Kenkel

Equipment

• Cuisinart Chef's Classic Nonstick 1-Quart Saucepan with Lid
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Rubber Spatulas 
• 15 x 10 x 1-Inch Cookie/Jelly Roll Pan

Ingredients

• 9 cups Rice Krispies
• 1 1/2 cups sugar
• 1 1/2 cups light corn syrup
• 1 1/2 cups peanut butter
• 1 12 ounce package semi-sweet chocolate chips (1 1/2 cups)
• 1 12 ounce package butterscotch chips ( 1 1/2 cups)

Instructions

• Grease a jelly roll pan and line it with parchment paper. Butter the parchment paper lightly. Set it aside.
• In a medium saucepan, bring sugar and corn syrup to a boil. Remove the mixture from the heat and stir in the peanut butter. 
• Add Rice Krispies to a large mixing bowl. Pour the peanut butter mixture over top and stir to combine.
• Press the Rice Krispie mixture evenly into the prepared jelly roll pan. Butter your hands and press it down firmly. 
• Melt chocolate chips and butterscotch chips together in a microwave-safe bowl in 30-second increments, stirring until smooth. 
• Spread chocolate over the Rice Krispie mixture. Let the scotcheroos set for approximately 30 minutes.
• Once again, butter your hands before rolling the pinwheels. Beginning at one side of the pan, roll scotcheroos up into a large log, pressing as you roll. Some chocolate may seep out, but don't worry!
• Let the pan sit again to set up. You can also place them in the refrigerator for 15-20 minutes until they are ready to slice.
• Once the log is set, slice it into approximately 15 pieces. Place in an air-tight container, layering with parchment paper.
• Store in refrigerator to fully set up. Remove for 30 minutes before serving or they will be too firm to eat.

Notes

This recipe makes 15 good-sized pinwheels. If you want to put them on a cookie tray, I recommend cutting the pinwheels in quarters.

Nutrition

Serving: 1 | Calories: 463kcal | Carbohydrates: 76g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Sodium: 242mg | Fiber: 2g | Sugar: 59g

See all of our 2022 Freaky Friday Holiday Cookie Exchange Recipes

Hosted by – An Affair from the Heart

1. An Affair from the Heart – Scotcheroo Pinwheels
2. Best Cookie Recipes – Christmas Magic Bars
3. Family Around the Table – Snickerdoodle Bars
4. Feast + West – Lemon Drop Cookies
5. The Foodie Affair – Christmas Oreo Balls
6. Fresh April Flours – Hot Cocoa Cookies
7. Hostess at Heart – Chocolate Bark
8. Kathryn’s Kitchen Blog – Cookies and Cream Cookie Recipe
9. Life Currents – Almond Meltaways Cookies
10. The Speckled Palate – Snowball Cookies
11. Sue Bee Homemaker – Italian Lemon Ricotta Cookies 
12. Take Two Tapas – Avalanche Cookies 
13. The Wimpy Vegetarian – Easy Christmas Butter Cookies

The post Scotcheroo Pinwheels appeared first on An Affair from the Heart.

Friends, have I got a great new recipe for you – in fact, I wouldn’t be surprised if you called this one of your favorite recipes after the first time you try it. This easy recipe makes great finger food for parties and game days, but it’s hearty enough to be the main meal.

Pepperoni Pizza Bread. Ah … Don’t you just love the sound of that? Two of my favorite food groups in one! 

And this brand new recipe is here just in time for the weekend and whatever has you hungry! We will be enjoying this one again for our watch party on Saturday night and I can’t wait!

WHY YOU WILL LOVE THIS PEPPERONI STUFFED BREAD

This pepperoni bread made with refrigerated pizza dough is a perfect appetizer or tailgating snack. Using premade pizza dough and a few other simple ingredients, this pepperoni pizza bread comes together in no time.

But of course, you don’t have to wait until you have a celebration to eat it. We enjoyed it for dinner with a light salad. It was perfect for that, and we warmed the leftovers up in the air fryer the next day for lunch. 

If you love all things pepperoni, I’ve got you covered! Check out these great recipes, too! Homemade Detroit Style Pizza, Pizza Dip, and Pizza Pasta.

INGREDIENTS NEEDED FOR PEPPERONI BREAD

• Refrigerated pizza dough – sub frozen pizza dough or frozen bread dough. Of course, homemade pizza dough would work great, too.
• Pepperoni slices – You can buy pre-sliced pepperoni or slice your own.
• Shredded Mozzarella – You can buy shredded cheese or freshly grate your own.
• Oregano & Basil – I use dried herbs in this recipe. You could also use Italian seasoning in place of the oregano & basil.
• Garlic powder – Fresh garlic is an option too – use 1 clove of garlic for ¼ tsp. powder
• Red pepper flakes – You can substitute cayenne pepper – use about ½ the amount for the same heat level
• Egg
• Water
• Parmesan cheese – Grated or shredded parmesan adds extra cheesy goodness on top of the bread
• Pizza sauce or Marinara Sauce – This will be for dipping your Pepperoni bread. Use your favorite jarred sauce or you can make this homemade recipe.

HOW TO MAKE THIS PEPPERONI BREAD RECIPE

First, preheat the oven to 375 degrees F. Spray a small pie plate with non-stick cooking spray. Set aside. 

Make the egg wash by whisking the egg and water together in a small bowl. Set aside. 

 Next, roll the pizza dough out onto a lightly floured surface or a pastry mat. Using a rolling pin, roll the dough out evenly in a rectangular shape, no thicker than about ¼”

Brush the dough with the egg wash. 

Then mix the oregano, basil, garlic powder, and red pepper flakes together and sprinkle the herbs and spices over the top of the egg-washed dough.

Spread the pepperoni slices evenly over the dough leaving about a ½” border around the edges. Sprinkle with the Mozzarella cheese, again leaving a ½” border at the edge. 

 Carefully roll the dough up lengthwise, starting on the long side with the pepperoni and cheese inside. Pinch the edges closed. 

 Next, beginning at one end, coil the dough.

Place into the prepared pie plate. (this is where I found my pastry mat to be really handy – easier to pick it up!)

Finish it off by brushing the outside of the dough with more egg wash and lightly sprinkling with garlic powder and grated parmesan cheese. 

Bake for 30-35 minutes. Watch to make sure it doesn’t get too brown. When the cheese is melted and the crust is golden brown the pepperoni roll is done. 

Finally, Let it rest for about 5 minutes before cutting into it. Serve sliced with a marinara sauce for dipping. 

LOVE IT? PIN IT!

If you love this pepperoni pizza bread recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Aunt Julie’s Pepperoni Bread

I can’t take all of the credit for this recipe today, but I can offer some thanks to Aunt Julie for the recipe and to her niece, Chrissie from Off the Eaten Path for sharing it with me! You see today is Freaky Friday and what that means is that I am posting this recipe as part of a big blog hop of recipes made by other food blogger friends of mine. 

This is a group that I have hosted for years where a group of us secretly cook/bake from our assigned blog and we all reveal our recipes on the same day at the same time, and that day is today! My assigned blog was Off the Eaten Path, hosted by Chrissie, a self-proclaimed pizza and sushi lover, craft beer and red wine drinker, restaurant explorer traveler and home cook.

She began her blog to share her love of food and writing after moving to Charlotte in 2013. Chrissie is also the author of her own cookbook!  

Off the Eaten Path Blog

I dove into Chrissie’s site looking for a recipe to share for our fall round of Freaky Friday, and I had it narrowed down to four. It’s obvious that I chose the pepperoni bread, the other three were her Sunday Simple Guacamole recipe, this Salted Caramel Apple Pie, and her Crockpot Creamy Tomato Soup. 

All three of these recipes were giving me some serious fall vibes, but with tailgate season upon us, the pepperoni bread won out in the end! Check out more about Chrissie and all of her recipes on her blog.

FAQs About this Recipe

Is pepperoni bread the same as stromboli? Pepperoni bread and stromboli are very similar. Both use pizza dough and are absent of sauce in the filling. The main difference between stromboli and this pizza bread recipe is the shape in which they are baked. Stromboli is shaped into a cylinder and baked on a baking pan rather than coiled in a pie pan. Stromboli is considered an Italian-American creation with origins in Philadelphia.  

Can I use bread dough instead of pizza dough? Yes! You can use refrigerated or frozen bread dough in place of the pizza dough. Make sure to defrost any frozen dough before using. Regardless of the type of dough you use, it is best to bring it to room temperature before rolling it out.

SUBSTITUTIONS when Making Pepperoni Pizza Bread

• Refrigerated pizza dough – You can also use frozen pizza dough or frozen bread dough. Simply defrost it before using it. Homemade pizza dough would also be wonderful!
• Pepperoni – You can definitely change up the protein in this pizza bread. Sausage, Canadian bacon, or ground beef would be delicious. Use turkey pepperoni if you prefer it.
• Mozzarella cheese – This is the best cheese for pepperoni bread but you could substitute another mild white cheese such as burrata. 
• Oregano & Basil – 2 teaspoons of Italian seasoning would work as well, as it contains both oregano and basil. You can also use fresh herbs in this recipe. Generally, you will want to use 1 Tablespoon of fresh herbs in place of 1 teaspoon of dried herbs.
• Garlic powder – You may substitute fresh garlic in place of the powder. One clove of fresh garlic equals ¼ teaspoon of garlic powder.
• Red pepper flakes – Ground cayenne pepper is made from the same pepper as crushed red pepper flakes but you will need to use less. ¼ teaspoon of cayenne will yield approximately the same level of heat as ½ teaspoon of red pepper flakes.
• Egg Wash – A common substitute for an egg wash is to brush your bread with milk, cream, melted butter, or olive oil.
• Parmesan cheese – Asiago and Pecorino Romano cheeses are good substitutes for parmesan.
• Pizza sauce or Marinara Sauce – Use the kind in the jar or make my favorite marinara sauce recipe. 

TIPS AND TRICKS

• Bring your dough to room temperature before rolling it out. This will help the glutens relax making it easier to stretch and less likely to tear. 

• If you have leftover pepperoni bread you can store it in an airtight container or resealable bag in the fridge for up to 3 days. You can also wrap it tightly in foil or plastic wrap and store it in a resealable bag in the freezer for 1-2 months. It’s great tossed into a salad like my Little King Hoagie Salad, too!

• You can reheat your leftover pizza bread in the microwave or oven. In the microwave, heat each slice for about 1 minute. You can reheat it in the oven at 350 degrees for about 20 minutes. Or use your air fryer.

• This cheesy pizza bread makes a great dinner when paired with a salad. I think a green salad or caesar salad would be great. 

More Ways to Love Pizza

If you love pizza like we love pizza here are more ways to enjoy it: 

• Pepperoni Pizza Grilled Cheese (pictured above)
• Buffalo Chicken Pizza
• Spinach Artichoke Pizza
• Chicken Pesto Pizza
• Reuben Pizza 
• Dorothy’s Pizza Pockets

See all of our 2022 Freaky Friday Fall Edition Recipes

Before you go take a peek at all of our amazing fall recipes from this round of Freaky Friday!

1. An Affair from the Heart – Pepperoni Pizza Bread
2. Aunt Bee’s Recipes –  Easy Chicken Tortilla Soup
3. The Culinary Compass – Butternut Squash Soup with Coconut Milk
4. Devour Dinner – Instant Pot Chicken and Wild Rice
5. Family Around the Table – White Chocolate Pumpkin Martini
6. Feast + West – Bourbon Caramel Sauce
7. Fresh April Flours – Butterfinger Poke Cake
8. Home Cooked Harvest – Cinnamon Swirl Pancakes
9. Hostess at Heart – The BEST Pumpkin Pie Recipe
10. Kathryn’s Kitchen Blog – Soft Pumpkin Chocolate Chip Cookies
11. Life Currents – French Onion Bruschetta 
12. Off the Eaten Path –  Jalapeño Cream Cheese Dip
13. The Speckled Palate – German Pancake
14. Sue Bee Homemaker – Pumpkin Cheesecake Bites
15. Take Two Tapas – Crockpot Pizza Dip
16. The Wimpy Vegetarian – Air Fryer Brussels Sprouts

See ALL of my past Freaky Friday recipes

Got a hankering for a pepperoni pizza? Make this pepperoni cheese bread to satisfy that craving. This is a great recipe – so simple and versatile for many occasions. Enjoy!

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

Print

Pepperoni Pizza Bread

If you are a fan of pepperoni pizza like I am, then you will want to try this tasty pepperoni pizza bread. This cheesy pizza bread takes pizza night to the next level! It has all the flavors of pepperoni pizza neatly tucked inside freshly baked pizza dough. Serve it with a side of marinara sauce for dipping.

Course Appetizers & Snacks

Cuisine American/Italian

Keyword appetizer, Italian seasoning, marinara sauce, mozzarella cheese, Pepperoni, pepperoni bread, pepperoni cheese bread, pepperoni pizza bread

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 182kcal

Author Michaela Kenkel

Equipment

• Large Silicone Pastry Mat
• KitchenAid Gourmet Rolling Pin, One Size, Red
• Ceramic Pie Dish, 10-Inch

Ingredients

• 1 13.8 ounce container refrigerated pizza dough
• 6 ounce package pepperoni slices
• 8 ounces mozzarella cheese shredded
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• ¼ to ½ teaspoon red pepper flakes depending on how spicy you like things
• 1 egg
• 1 tablespoon water
• grated parmesan cheese
• Marinara or pizza sauce for serving

Instructions

• Preheat the oven to 375 degrees F. Spray a pie plate with non-stick cooking spray or grease with a thin layer of olive oil.
• Whisk egg and water together.
• Mix together oregano, basil, garlic powder and red pepper flakes.
• Roll out pizza dough into a large rectangle using a rolling pin on a lightly floured surface or on a silicone pastry mat. The dough should be pretty thin, less than ¼ inch thick.
• Brush dough with egg wash.
• Sprinkle spice mix evenly across the dough.
• Layer pepperoni slices and mozzarella cheese evenly across the dough, leaving about a ¼ to ½ inch border along all four sides.
• Slowly and carefully, tightly roll up the dough jellyroll style.
• Pinch the ends of the pepperoni roll closed and use a bit of egg wash to seal the seam across the entire roll.
• Coil pepperoni bread, and place it in the prepared pie plate.
• Brush the top with egg wash.
• Give a light sprinkle of garlic powder and oregano, and dust the top with grated parmesan cheese.
• Place in the oven and bake for 30 minutes, or until golden brown.
• Let stand for a few minutes before cutting and serving it hot with a side of pizza sauce for dipping.

Nutrition

Serving: 1 | Calories: 182kcal | Carbohydrates: 4g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 516mg | Fiber: 1g | Sugar: 1g

The post Pepperoni Pizza Bread appeared first on An Affair from the Heart.

Homemade Moose Munch Popcorn is a copycat recipe of the Harry & David popular snack. This is not your average caramel popcorn, it is a chocolate and caramel-coated popcorn with salty almonds and cashews that will have everyone reaching for just one more handful!

Now you can make your own homemade version of this iconic treat! This copy cat Moose Munch recipe has caramel popcorn and nuts that are drizzled in chocolate to perfection. Ultimately making this the finest sweet, salty, and chocolatey bite.

An excellent handcrafted gift that everyone is sure to request every year, this copycat recipe really is a decadent treat for everyone on your list! It is a perfect anytime snack or appetizer for a crowd. Make a large batch before the holidays to add to bags or gift baskets. No one will be able to resist this light, crisp, buttery treat!

Want other great gift ideas? Try my Hot Cocoa Bombs, Peanut Brittle, or my Graham Cracker Toffee recipe!

WHY IS IT CALLED MOOSE MUNCH?

If you’re not already familiar with moose munch popcorn, it’s a wonderful snack mix created by Harry & David, made from butter toffee caramel popcorn with nuts and chocolate. The name Moose Munch was inspired by Harry & David’s beautiful Pacific Northwest home, where they had the idea of creating a snack that was so yummy that “even the moose would want to munch on it!”

This stuff is light, buttery, sweet and completely addictive. A wonderfully delicious treat for the entire family – perfect for an at-home movie night. This homemade version is even better, too, because it’s fresh from your kitchen! If you don’t finish it as soon as it’s done, it should last around a week in an airtight container before the popcorn gets a little stale tasting.

FREAKY FRIDAY

I have my quarterly Freaky Friday event to thank for finding this wonderful popcorn snack recipe. What is Freaky Friday? Well, it is a good old-fashioned blog hop where me and some of my food blogger buddies are secretly assigned one another blogs to cook/bake from, and we all reveal our recipes at the same time on a Friday morning – and that day is TODAY!

My assigned blog for this summer’s round is The Culinary Compass, a delicious food blog hosted by Sam. Sam graduated with an industrial engineering degree with a minor in food science.  She dreamed of studying food abroad, and that is where the idea of her food blog was born. Because even when we can’t travel to all of the places that we would like, we can still have adventures in their cuisine, right? Brilliant!

THE CULINARY COMPASS RECIPES

The minute I was assigned Sam’s blog, I started digging around. I had a list of recipes that I had marked as the ones I wanted to share with you, they were:

INGREDIENTS FOR CARAMEL CHOCOLATE POPCORN

This recipe uses a handful of simple ingredients that you may already have on hand!

Microwave Popcorn: Popcorn is the star of this recipe! Be sure that unpopped kernels are removed. You can pop your own popcorn in butter oil if you prefer, or use Buttered Microwave Popcorn. 

Salted Cashews and Salted Almonds: Gives a wonderfully crunchy texture to the popcorn and pairs well with the chocolate flavors. Semi-Sweet Chocolate Chips: The traditional recipe for this popcorn contains both dark chocolate and milk chocolate. I used semi-sweet chocolate chips. Feel free to use both chocolates if you like! They will be melted and drizzled over the caramel popcorn and nuts.

To make the caramel you will need: 

Brown Sugar: The brown sugar combined with the butter gives the popcorn its delicious buttery caramel flavor. Light Corn Syrup: Keeps the popcorn from getting a grainy texture. Salted Butter: Popcorn is just not complete without real butter! It truly complements and enhances the other flavors and the salted butter is the best option for this recipe. Baking Soda: reacts with the hot butter and brown sugar, making it bubble. The result is softer textured caramel popcorn.

HOW TO MAKE MOOSE MUNCH

My recipe for Moose Munch gourmet popcorn is so straightforward to prepare! Please scroll down to the recipe card to see even more detailed steps.

PREP

Preheat the oven to 250 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.

SPREAD

Spread popped popcorn and nuts over the prepared baking sheet.

STIR

In a saucepan over medium heat, melt butter, brown sugar, and corn syrup together. Stirring occasionally.

Bring it to a boil, let it boil for 2 minutes, then remove it from the heat.

Stir in the baking soda.

POUR

Immediately pour the caramel over the popcorn and nuts and stir to coat.

BAKE

Place the baking sheet in the preheated oven, and bake for 45 minutes, stirring every 15 minutes during the cooking time.

SET

Melt the chocolate chips in 30-second intervals in the microwave, stirring until smooth. Use a fork to drizzle over the top of the popcorn mixture. Let sit on the counter until set.

Love it? Pin it!

Don’t forget where you found this delicious copycat of Harry & David’s Moose Munch recipe! Pin it to your favorite recipe board on Pinterest before you go!

FAQs About Moose Munch Popcorn

Does Moose Munch Contain Nuts? Yes! This premium popcorn mix contains two kinds of nuts.

What kind of Nuts are in Moose Munch Popcorn? Moose Munch contains both cashews and almonds.

Where is Moose Munch Made? Harry & David’s classic caramel Moose Munch popcorn is made in Medford, Oregon.

OTHER DELICIOUS TREATS TO ENJOY

If you love recipes like this gourmet caramel corn, you are sure to love these other snacks!

• Popcorn Cake (pictured above)
• Peppermint Bark Popcorn
• Popcorn and Snack Mixes
• Spring Candy-Coated Popcorn
• Peppermint Popcorn
• Caramel Churro Chex Mix
• Crack Corn
• Winter Wonderland Snack Mix
• Lucky Charms Snack Mix

SEE ALL OF MY POPCORN & SNACK MIXES

A special thank you to Sam, of The Culinary Compass for this amazing recipe! Make sure to check out all of her yummy recipes, you will be glad that you did!

See all of our 2022 Freaky Friday Summer Edition Recipes

Hosted by – An Affair from the Heart

1. An Affair from the Heart – Moose Munch Popcorn
2. Aunt Bee’s Recipes – Breakfast Egg Bites
3. The Culinary Compass – Pull Apart Garlic Bread
4. Devour Dinner – BBQ Nachos
5. Family Around the Table – Grilled Teriyaki Chicken Salad
6. Feast + West – Peach Whiskey Smash
7. Home Cooked Harvest – Strawberry Cheesecake Bites
8. Hostess at Heart – Peanut Butter Cookie
9. Kathryn’s Kitchen Blog – Cilantro Lime Shrimp Recipe
10. Life Currents – Jalapeño Poppers Puffs
11. Off the Eaten Path –  Cheerwine Bourbon Slush Cocktails
12. The Speckled Palate – Lemon Cooler Cookies
13. Sue Bee Homemaker – Fruit Dip Without Marshmallow Cream
14. The Wimpy Vegetarian – How to Make Enchilada Sauce

Let’s make a batch of this yummy popcorn!

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

Print

Homemade Moose Munch Popcorn

Homemade Moose Munch Popcorn is a copycat recipe of the Harry & David popular snack. This is not your average caramel popcorn, it is a chocolate and caramel-coated popcorn with salty almonds and cashews that will have everyone reaching for just one more handful!

Course Popcorn & Snack Mixes

Cuisine American

Keyword caramel chocolate popcorn, caramel popcorn, copy cat Moose Munch recipe, copycat Harry & David's Moose Munch, Homemade Moose Munch recipe, Moose Munch Popcorn, Moose Munch recipe, recipe for Moose Munch, recipe for Moose Munch popcorn, recipe Moose Munch gourmet popcorn

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 cups

Calories 209kcal

Author Michaela Kenkel

Equipment

• Silicone Baking Mat Set of 4
• Original Whirley-Pop Popcorn Popper -
• Microwave Micro-Pop Popcorn Popper
• Reynolds Kitchens Non-Stick Parchment Paper 
• 13x18 Half Sheet Pan

Ingredients

• 2 large bags of microwave popcorn popped,unpopped kernels removed
• 1/4 heaping cup salted cashews
• 1/4 heaping cup salted almonds
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 1/2 cup 1 stick salted butter
• 1 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 250 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.
• Spread popped popcorn and nuts over the prepared baking sheet.
• In a saucepan over medium heat, melt butter, brown sugar and corn syrup together. Stirring occasionally. Bring it to a boil, let it boil for 2 minutes, then remove it from the heat. Stir in the baking soda.
• Immediately pour the caramel over the popcorn and nuts and stir to coat.
• Place the baking sheet in the preheated oven, and bake for 45 minutes, stirring every 15 minutes during the cooking time.
• Melt the chocolate chips in 30-second intervals in the microwave, stirring until smooth. Use a fork to drizzle over the top of the popcorn mixture. Let sit on the counter until set.

Video

Notes

If you choose to pop your own popcorn, pop 1/2 cup of kernels in 3 Tablespoons popcorn oil.

Nutrition

Serving: 1 | Calories: 209kcal | Carbohydrates: 36g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 210mg | Fiber: 2g | Sugar: 30g

The post Homemade Moose Munch Popcorn appeared first on An Affair from the Heart.

It’s finally spring and there is no better way to celebrate the beautiful weather than with this delicious Blueberry Lemon Pull-Apart Bread. Surprise Mom this Mother’s Day with this homemade glazed sweet bread for brunch or dessert! 

Of course, Blueberry Scone Loaf is full of zesty flavor and is the perfect treat for any time of day!

Looking for other spring desserts to try? Try my Lemon Whippersnappers or my No Bake Fruit Tart!

WHAT IS IN BLUEBERRY CINNAMON PULL-APART BREAD

INGREDIENTS FOR BLUEBERRY LEMON PULL-APART BREAD

FOR THE STREUSEL

• Flour: Stops the topping from sinking.
• Brown Sugar: Makes the streusel crunchy and caramel-like.
• Sugar: Adds a sweet flavor to the topping.
• Ground Cardamom: Pairs the flavors of streusel and the bread.
• Heavy Cream: Gives the streusel a creamy texture.
• Blueberries: Fresh blueberries are preferred for the added flavor.

FOR THE BREAD

• Flour: Provides the structure in baked goods.
• Sugar: Assists in making the bread come together.
• Baking Powder: Adds the necessary lift to the baking process.
• Sea Salt: Iodized salt can impart an unpleasant flavor so sea salt is preferred.
• Lemon: Adds a lovely zest to the bread and compliments the lemon glaze.
• Ground Cinnamon: Pairs nicely with warm spices like vanilla.
• Butter: Results in the bread having a higher rise and a longer shelf life.
• Heavy Cream: Makes the bread fluffier and softer.
• Egg: Also helps the bread rise.
• Pure Vanilla Extract: Adds a sweet, tasty flavor to the bread.

FOR THE LEMON GLAZE

• Powdered Sugar: Provides a base for the glaze.
• Lemon Juice: Adds the lemon flavor.

HOW TO MAKE BLUEBERRY SCONE BREAD

Preheat the oven to 375˚F, and butter the bottom and sides of a loaf pan.

PREPARE the Streusel 

Using a fork, combine flour, cardamom, and sugars. Mix in the cream until the dry ingredients are completely moistened. Gently fold in the blueberries and set it aside.

Prepare the Bread

In the bowl of your food processor fitted with a metal blade, pulse the flour, sugar, baking powder, salt, lemon zest and cinnamon together. Add in the cold butter, and pulse about 8 or 9 times until the butter is incorporated, small chunks of the butter will remain. Transfer it all into a medium-sized bowl.

In a separate small bowl, whisk together the cream, egg, and vanilla extract.

Pour the wet mixture into the bowl with the flour mixture. Using a spatula, combine the wet ingredients with the dry. Form a ball, and place it on a lightly floured surface.

SECTION 

Knead the dough a few times, and flatten it into a 6″ X 14″ rectangle using your fingers. Slice the dough into 12 pieces by first dividing it in half, lengthwise, into 2 long rectangles. Next, divide each long rectangle into 6 squares.

Spread 1/2 of the streusel over 6 of the squares. Then stack the dough squares without streusel on top of the ones with streusel. Spread the remaining streusel on top.

STACK

Arrange the dough squares, two at a time, standing up on end into the loaf pan. I leaned mine against a bowl to get the right angle. Some streusel will fall off, just scoop it up and sprinkle that over the top of the bread dough.

Next, bake for 50-55 minutes or until the top of the bread is a light golden brown. Remove the bread from the oven and cool slightly.

PREPARE THE LEMON GLAZE

Whisk powdered sugar and lemon juice together until smooth. Add more or less juice until you get your desired consistency. Drizzle over warm bread.

SERVE

Let cool. Enjoy! Store in an airtight container. Consume within 5 days.

Love it? Pin it!

Don’t forget where you found this tasty dessert bread recipe! Pin it to your favorite recipe board on Pinterest before you go to find this Blueberry Lemon Pull-Apart Bread recipe easily!

OTHER RECIPES YOU WILL ENJOY

• Cinnamon Streusel Banana Bread
• Lemon Blueberry Sweet Rolls
• Pumpkin Zucchini Streusel Bread
• Sour Cream Coffee Cake
• Crack Bread
• Lemon Icebox Pie
• Cinnamon Spice Coffee Cake
• Pink Lemonade Cake
• Lemon Ice Cream
• Cinnamon Pull Apart Bread
• Lemon Sweet Rolls (pictured above)

See all of our 2022 Freaky Friday Spring Edition Recipes

Hosted by – An Affair from the Heart

1. 1. An Affair from the Heart – Blueberry Lemon Pull-Apart Bread
   2. Aunt Bee’s Recipes – Baked Asparagus with Parmesan
   3. The Carefree Kitchen – Carrot Cake
   4. The Culinary Compass – Dunkaroo Dip Recipe
   5. Devour Dinner –Fruit Charcuterie Board
   6. Family Around the Table – Fresh Strawberry Milkshake 
   7. Feast + West – Frozen Grasshopper Martini
   8. Home Cooked Harvest – Rocky Road Brownies
   9. Hostess at Heart – Honey Bun Cake
   10. Kathryn’s Kitchen Blog –Homemade Sour Cream Funfetti Cupcakes
   11. Off the Eaten Path –  Beer Margarita Recipe
   12. The Speckled Palate – Brown Butter Chocolate Chip Cookies with Bourbon and Walnuts
   13. Sue Bee Homemaker – No Bake Strawberry Cheesecake Bites
   14. Take Two Tapas – Crab Dip
   15. The Wimpy Vegetarian – Texas Trash Dip Warm Bean Dip

Let’s bake some delicious blueberry lemon streusel bread! 

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

Print

Blueberry Lemon Pull-Apart Bread

This quick bread recipe is unlike anything you have ever tasted. Layers of spiced streusel, fresh blueberries, and a subtly sweet bread, drizzled with a slightly tart lemon glaze while it's warm. You'll bake this one again and again.

Cuisine American

Keyword blueberry, bread, glaze, lemon loaf, pull apart, scone, streusel

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf | 12 servings

Calories 296kcal

Author Michaela Kenkel

Equipment

• Whisks for Cooking, 3 Pack Stainless Steel Whisk 
• Manual Juicer Citrus / Lemon Squeezer
• Citrus Zester
• Rubber Spatulas 
• Loaf Pans

Ingredients

• FOR THE STREUSEL:
• 1/4 cup flour
• 1/4 cup brown sugar
• 2 Tablespoons sugar
• 2 teaspoons ground cardamom
• 1 Tablespoon heavy cream
• 1 cup fresh blueberries
• FOR THE BREAD:
• 2 1/2 cups flour
• 2 Tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt
• zest of one large lemon
• 1/2 teaspoon ground cinnamon
• 6 Tablespoons cold butter cut into pats
• 1 cup heavy cream
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• FOR THE LEMON GLAZE:
• 1/2 cup powdered sugar
• 1 1/2 teaspoons lemon juice

Instructions

• PREPARE THE STREUSEL: with a fork, combine flour, cardamom, and sugars. Mix in the cream until the dry ingredients are completely moistened. Gently fold in the blueberries and set aside.
• PREPARE THE BREAD DOUGH: Preheat the oven to 375˚F, and butter the bottom and sides a loaf pan.
• In the bowl of your food processor fitted with a metal blade, pulse the flour, sugar, baking powder, salt, lemon zest and cinnamon together. Add in the cold butter, and pulse about 8 or 9 times until the butter is incorporated, small chunks will remain. Transfer it all into a medium sized bowl.
• In a separate small bowl, whisk together the cream, egg, and vanilla extract. Pour the wet mixture into the bowl with the flour mixture. Using a spatula, combine the wet ingredients with the dry. Form a ball, and place it on a lightly floured surface.
• Knead the dough a few times, and flatten it into a 6" X 14" rectangle using your fingers.
• Slice the dough into 12 pieces by first dividing it in half, lengthwise, into 2 long rectangles. Then dividing each long rectangle into 6 squares.
• Spread 1/2 of the streusel over 6 of the squares. Then stack the dough squares without streusel on top of the ones with streusel. Spread the remaining streusel on top.
• Arrange the dough squares, two at a time, standing up on end into the loaf pan. I leaned mine against a bowl to get the right angle. Some streusel will fall off, just scoop it up and sprinkle that over the top of the bread dough.
• BAKE: for 50-55 minutes or until the top of the bread is a light golden brown. Remove the bread from the oven and cool slightly.
• PREPARE THE LEMON GLAZE: Whisk powdered sugar and lemon juice together until smooth. Add more or less juice until you get your desired consistency. Drizzle over warm bread.

Notes

Store in an airtight container. Consume within 5 days.

Nutrition

Serving: 1 | Calories: 296kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 273mg | Fiber: 2g | Sugar: 15g

The post Blueberry Lemon Pull-Apart Bread appeared first on An Affair from the Heart.

Oh, how I love candy cane peppermint puppy chow. Sweet, easy, and filled with white chocolate melted over rice Chex with some crushed candy cane, this simple holiday recipe is perfection. Ready in minutes and perfect for gift-giving for the holidays whenever you’ve got someone special on your mind, you will love this simple peppermint muddy buddies recipe!

When winter rolls around, I pull out the festive treats–such as this one and my Winter Wonderland Snack Mix. Powdered sugar, Rice Chex, white chocolate, mint… What else is there to ask for?

You just can’t go wrong with puppy chow. Don’t you agree? Serve it up as the appetizer, as a snack, or at the dessert table while you’re hosting lunch or dinner. This snack mix is destined to please anyone who tries it. 

What to bring to a Cookie Exchange

So, you got invited to a cookie exchange, it’s time to start thinking about what to bring. For years I hosted a cookie exchange every December, and aside from the obvious – cookies – I loved having an assortment of candy and also fun seasonal snack mixes.

When I make up my cookie trays I try really hard to have a little bit of something for everyone, and lots of flavors and colors. I love chocolate as much as the next guy, but let’s face it, a tray of all brown is just not very festive!

One year, I made my Crispix snack mix and filled up Pringle cans that I had decorated for the exchange. Everyone loved it! I love having a fun holiday snack mix in the middle of my trays or sprinkled about. This Candy Cane Puppy Chow is perfect for that! I can’t take credit for this recipe though – I got it from another blogger, named Lynn. She was my blog assignment for this fun virtual cookie exchange that I host every year, called Freaky Friday.

What is Freaky Friday?

Freaky Friday is a group of bloggers that gets together for a good ‘ol fashioned blog hop five times a year; once per season and then for the Holiday Virtual Cookie Exchange, which is today!

We each are assigned a blog to bake from and we all reveal our recipe and who we had on the same day at the same time. That day is today! It’s a great way for our readers to meet other bloggers and to find even more new recipes!

Fresh April Flours

For this round, I was given the blog Fresh April Flours to bake from, hosted by Lynn. Lynn is an incredibly talented baker and actually used to own her own cake company called Lucky Duck Cakes. Funny because she said that up until 2010, she had never baked a thing. She was looking for a hobby, took a cake decorating class, and as they say, the rest is history.

When I was searching Lynn’s site for what to make I had about 25 tabs open on my computer! There is so much to choose from! I narrowed it down to two things though, this peppermint muddy buddy recipe and these funfetti snowball cookies. But the puppy chow won out in the end. 

Speaking of Puppy Chow Recipes

What I didn’t realize when I made the candy cane puppy chow is that Lynn has her own cookbook called The Chowdown Cookbook! It’s a cookbook full of puppy chow recipes! Once I saw that then I realized that she also has her own line of sprinkles called Fresh April Sprinkles . She’s a busy lady!

I wasn’t able to choose her Winter Sangria recipe or her homemade peppermint mocha creamer for this round, to keep with the theme – but I can assure you those will be happening really soon!

WHY THIS CHRISTMAS PUPPY CHOW IS THE BEST

• Easy: With only a few simple steps, this Christmas puppy chow is so simple to make! Basic ingredients and steps are just what you need for a relaxing holiday! 
• Sweet and Delicious: The combination of crushed candy canes, melted white chocolate, and confectioner’s sugar create the perfect amount of sweetness that coats the Chex Mix perfectly.
• Holiday Themed: What screams, “Christmas!” better than candy cane puppy chow? Red and white candy canes are perfect for Christmas and the holidays. 
• Perfect Stocking Stuffers: Whether you’re making this peppermint Chex Mix for friends, loved ones, or guests for the holidays, this snack mix is perfect for stuffing in stockings, gift bags, boxes, thank you gifts, and much more. You never know whose day you may make by gifting them this chocolate peppermint puppy chow. 

INGREDIENTS

Rice Chex: Use storebought Chex Mix or any type of store brand type of cereal that resembles Chex Mix. Crispix is another type of cereal that will work well for this recipe if you do not have access to different types of Chex cereals. 
White Chocolate: Feel free to use white chocolate chips or chopped white chocolate candy bars. Just make sure you choose a good quality white chocolate. 
Candy Canes: You can use leftover candy canes or your choice of peppermint candies for this recipe. If you happen to have a bunch of candy canes left over from the Christmas tree or holiday parties, then this recipe is perfect for them. 
Powdered Sugar: Confectioner’s sugar is light and dusty sweet sugar that is the perfect addition to this snack mix. Sweet, light, and delicious, the powdered sugar adds just enough flavor to this recipe. 

HOW TO MAKE PUPPY CHOW USING LEFTOVER CANDY CANES

This recipe is easy, quick, and perfect for kids and the entire family. If you’re looking for an extra holiday treat to make this year, then you’ve found the right recipe! This candy cane chow is perfectly displayed in serving dishes, tins, and much more. 

MELT WHITE CHOCOLATE

First, add the cereal to a large bowl. Set aside until ready to use. 

Next, in a small saucepan over low heat, melt the white chocolate pieces or chips. Stir the white chocolate until it is melted and smooth, but be sure to mix it constantly so it doesn’t burn. Remove the chocolate from the heat once it has melted. 

COMBINE THE CHOCOLATE AND CEREAL

Combine the melted white chocolate and the Rice Chex cereal in the bowl until mixed. Sprinkle the crushed candy canes over the top of the snack mix and stir to evenly coat the candy. 

SHAKE

Next, place the coated cereal in a large zip-lock bag or a container with a lid. Add the powdered sugar to the mixture and shake to coat. 

COOL

Spread the peppermint muddy buddies in a thin layer on a baking sheet. Allow the mix to completely cool at room temperature. 

Store the puppy chow mix in an airtight container and enjoy it within two weeks! 

LOVE IT? PIN IT THIS CHRISTMAS PUPPY CHOW!

Want to make this Christmas puppy chow this year for the holidays? What are you waiting for–save this recipe to your Pinterest board! 

TIPS

• Instead of white chocolate, use your favorite dark or milk chocolate chips. In a pinch, you can use almond bark, too. I actually made it again, and didn’t have any white chocolate, I used vanilla almond bark and added a couple of drops of peppermint extract to it. It was yummy. 
• Add popcorn or pretzels to the Rice Chex cereal for extra crunch and flavor. 
• Add Christmas-colored M&Ms to the snack mix recipe before cooling on the baking sheet. 

MORE RECIPES YOU WILL ENJOY

• Mexican Hot Chocolate Chex Mix (pictured above)
• Better Than Sex Chex Mix
• Touchdown Snack Mix
• Caramel Pecan Clusters
• Puppy Love Chow
• Cake Batter Muddy Buddies
• Peanut Butter Puppy Chow
  

   

1. 1. Take a look at all of our 2021 Freaky Friday Holiday Cookie Exchange Recipes:

      1. An Affair from the Heart – Candy Cane Puppy Chow
      2. The Carefree Kitchen – Christmas Linzer Cookies
      3. Devour Dinner – Peppermint Meltaways
      4. Family Around the Table – Chocolate Overload Cookies
      5. The Foodie Affair – Easy Pecan Pie Crust Cookie Recipe
      6. Fresh April Flours – Pecan Chocolate Chip Cookies
      7. The Fresh Cooky – White Chocolate Peppermint Cookies
      8. Hostess at Heart – Crumbl Cookie Recipe
      9. House of Nash Eats – Peppermint Chocolate Chip Cookies
      10. Kathryn’s Kitchen Blog – Peanut Butter Cup Cookies
      11. Lemoine Family Kitchen – Lemon Thumbprint Cookies with Strawberry Jam
      12. Lemon Blossoms – Cranberry Orange Biscotti
      13. Life Currents – Chocolate Mint Rugelach
      14. Life, Love & Good Food – White Chocolate Macadamia Nut Cookies
      15. Soulfully Made – Polar Bear Paw Cookies
      16. The Speckled Palate – Saltine Cracker Toffee
      17. Sue Bee Homemaker – Jam Thumbprint Cookies
      18. Take Two Tapas – Sugar Cookie Truffles

Let’s make some Candy Cane Puppy Chow! 

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

Print

Candy Cane Puppy Chow

Simple to make and fun to eat this 4 ingredient candy cane puppy chow is perfect for the holidays. Add it to your holiday trays, give it as a gift, or just enjoy it while you are watching your favorite holiday movie. White chocolate, crushed candy cane and powdered sugar over rice Chex cereal.

Course Popcorn & Snack Mixes

Cuisine American

Keyword candy cane, Christmas, Muddy Buddies, peppermint, Puppy Chow, rice chex cereal, Snack Mix, white chocolate

Prep Time 5 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 5 cups

Calories 303kcal

Author Michaela Kenkel

Equipment

• Reynolds Kitchens Non-Stick Parchment Paper 
• 13x18 Half Sheet Pan
• Rubber Spatulas 
• Cuisinart Chef's Classic Nonstick 1-Quart Saucepan with Lid
• Oggi Mixing Bowl, 4 Quart
• Ziploc Freezer Bags Jumbo, 2 Gallons

Ingredients

• 4 1/2 cups Rice Chex cereal
• 8 ounces good quality white chocolate
• 1 cup crushed candy canes/peppermint candies
• 1 cup powdered sugar

Instructions

• Add cereal to a large bowl. Set aside.
• In a saucepan over low heat, melt the white chocolate. Stir it constantly taking care it does not burn. Stir until smooth. Remove from heat.
• Pour the chocolate over the cereal and carefully stir to coat the cereal in melted white chocolate.
• Sprinkle the crushed candy canes over the top and stir to evenly coat the cereal in peppermint candy.
• Place the coated cereal in a large zippered bag, or a container with a lid and add in the powdered sugar. Shake to coat in sugar.
• Spread onto cookie sheets covered in foil or parchment paper and let the mix cool completely.
• Store in an airtight container. Consume within 2 weeks.

Notes

To melt chocolate in the microwave, add the white chocolate to a microwave safe bowl and heat on high in 20 second intervals, stirring until smooth.

Nutrition

Serving: 1 | Calories: 303kcal | Carbohydrates: 58g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 128mg | Sugar: 40g

The post Candy Cane Puppy Chow appeared first on An Affair from the Heart.