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Cherry Cheese Bread

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

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

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

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

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

Why You’ll Love This Cherry Cheese Bread Recipe

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

A Recipe Worth Passing Down

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

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

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

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

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

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

Ingredients in Cherry Cheese Bread

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

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

Find the exact measurements in the printable recipe card below.

How to Make Cherry Cheese Bread

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

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

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

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

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

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

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

How to Store Cherry Cheese Bread

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

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

Tips for the Best Cherry Cheese Bread

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

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

Cherry Cheese Bread Makes a Wonderful Homemade Gift

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

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

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

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

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

Frequently Asked Questions

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

More Homemade Bread Recipes to Try

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

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

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

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

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

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Cherry Cheese Bread

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

Cuisine American

Keyword Cherry Cheese Bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 280kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

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

Peanut Butter and Jelly Cake Mix Cookies

Michaela Kenkel — Mon, 05 Oct 2026 18:22:16 +0000

Soft and chewy Peanut Butter and Jelly Cake Mix Cookies are an easy twist on the classic PB&J! Made with yellow cake mix and creamy peanut butter, each cookie has a sweet center of grape jelly. This simple cookie recipe makes about 24 cookies and comes together with just five ingredients.

My dad passed away recently, and for the last month, my brother and I have been working our way through the very full house he left behind. And when I say full, I mean FULL.

There has been a lot to sort through, donate, toss, and find new homes for. And then there was the food.

Apparently, my dad was either a really big fan of buying in bulk or quietly preparing for the apocalypse, because among everything else, I found 20 BIG jars of peanut butter and 15 jars of jelly.

So, needless to say, I have peanut butter to use.

I tucked some away because the holidays will be here before we know it, and I’ll need it for my Homemade Peanut Butter Kiss Cookies. But with that much peanut butter staring me in the face, a new recipe seemed like a pretty good idea, too.

There was only one little problem with my dad’s PB&J stockpile. Every single jar of jelly was strawberry.

Now, I like strawberry jelly. I like strawberries, period. But when it comes to a peanut butter and jelly sandwich, I have opinions.

PB&J means grape jelly.

That’s what we grew up eating, and to this day, grape jelly wins every time. I use it in my Peanut Butter and Jelly Cookie Bars, too. There is just something about that classic combination of creamy peanut butter and sweet grape jelly that takes me right back to being a kid.

And that is exactly what inspired these Peanut Butter and Jelly Cake Mix Cookies.

They have all of that nostalgic PB&J flavor tucked into soft peanut butter cookies, but they’re ridiculously easy to make. Starting with a box of yellow cake mix means the dough comes together quickly with only five ingredients. Each peanut butter cookie gets a little pocket of grape jelly in the center before it goes into the oven.

If you’re a peanut butter lover, think of these as a fun shortcut version of a classic peanut butter cookie crossed with your favorite childhood sandwich. They remind me a little of peanut butter and jelly thumbprint cookies, except instead of simply spooning the jelly into an indentation on top, we bring the cookie dough up around the jelly so that sweet center is tucked right inside.

The result is part peanut butter cookie, part PB&J sandwich, and a whole lot easier than either one has any business being.

If you love cake mix cookies, be sure to check out my Red Velvet Crinkles and these Lemon Whippersnappers that both use a cake mix for their easy recipes!

Why You’ll Love These Peanut Butter and Jelly Cookies

These cookies take a childhood favorite and turn it into a simple dessert that both kids and grown-ups will love. The yellow cake mix keeps them soft and chewy while making this an incredibly easy cookie recipe. You only need five ingredients; there’s no complicated cookie dough to make, and you’ll have about two dozen chewy cookies ready to share.

Of course, you could use strawberry jelly.

Just know that somewhere, I’ll be wondering why you didn’t choose grape.

Ingredients in Peanut Butter & Jelly Cookies

One of the best things about these Peanut Butter and Jelly Cake Mix Cookies is that you only need five ingredients to make them. Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Creamy peanut butter – Creamy peanut butter gives these cookies that classic PB&J flavor and helps create their soft, chewy texture. I use Jif.
Vegetable oil – Adds moisture and keeps the cookies soft.
Eggs – Help bind the cookie dough together and give the cookies structure as they bake.
Yellow cake mix – The shortcut that makes these PB&J cookies so easy! Cake mix takes the place of measuring flour, sugar, and other dry ingredients separately.
Grape jelly – The sweet, fruity center that turns an easy peanut butter cookie into a PB&J cookie. Grape is my pick for that classic peanut butter and jelly flavor, but other jelly flavors work, too. Strawberry, raspberry, or even mixed berry would all be delicious.

How to Make Peanut Butter and Jelly Cookies with a Cake Mix

Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set it aside.

In a large mixing bowl, stir the peanut butter, vegetable oil, and eggs together until the mixture is nice and smooth.

Add the yellow cake mix and stir until completely combined. The dough will be thick.

Use a large cookie scoop, about 2 Tablespoons in size, to scoop the dough. Roll each portion into a ball, place it on the prepared cookie sheet, and flatten it with the bottom of a glass or the palm of your hand.

Spoon 1 1/2 teaspoons of grape jelly into the center of each flattened piece of dough.

Gently bring the edges of the cookie dough up and around the jelly. You aren’t trying to completely seal it inside. Leave a little jelly peeking through the top.

Bake the cookies for 11–14 minutes, just until the edges are set. Don’t wait for them to get golden brown. Overbaking will take away that soft and chewy texture we’re after.

Let the cookies cool on the baking sheet before serving. The jelly will be very hot when they first come out of the oven, so give them time to cool before sneaking a taste!

Storage

Once completely cooled, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving if you prefer a softer cookie.

You can also freeze the baked cookies. Place cooled cookies in a freezer-safe airtight container, separating layers with parchment paper, and freeze for up to 2 months. Thaw them at room temperature before serving.

Love it? Pin it!

If you can’t wait to make these Peanut Butter & Jelly Cake Mix Cookies make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best PB&J Cookies

These cookies are easy, but a few little tricks will help keep that jelly where it belongs.

Don’t overfill them. It may be tempting to add more jelly, but 1 1/2 teaspoons is plenty. Too much makes it more likely to escape while the cookies bake.
Bring the dough up around the jelly. You want to create a little pocket for it rather than simply placing the jelly on top of a flat cookie.
Leave some jelly showing. There’s no need to completely seal it inside. That little peek of grape jelly on top is part of what makes these cookies so fun.
Don’t overbake. Take the cookies out when the edges are set. They will continue to set as they cool on the baking sheet.
Let them cool before eating. That jelly gets HOT in the oven!
Use parchment paper. If a little jelly does make its way out, parchment makes cleanup much easier.

Best Peanut Butter and Jelly Cookie Tip: Keep an eye on the edges, not the center, when deciding if your cookies are done. If you wait for the whole cookie to look completely baked, chances are you’ve gone too far. Pull them when the edges are set and let the baking sheet do the rest.

Peanut Butter and Jelly Cookies FAQ

What jelly flavors can I use in PB&J Cookies? Grape jelly will always be my first choice because it gives these cookies that classic PB&J flavor I grew up with. But you can absolutely experiment with other jelly flavors. Strawberry, raspberry, mixed berry, or your own favorite jelly or jam will work. Consider this your permission to disagree with me about the superiority of grape. 😉
Can I use crunchy peanut butter? Creamy peanut butter will give you the smoothest cookie dough and that classic soft PB&J cookie texture. Crunchy peanut butter should work if you prefer a little extra texture.
Can I use a different flavor of cake mix? Yellow cake mix gives these cookies a simple flavor that lets the peanut butter and jelly shine. White or vanilla cake mix would be the closest substitutions, although the flavor and texture may vary slightly.
Can I make PB&J Cookies ahead of time? Yes. You can bake them a day or two before you need them and store them in an airtight container. They’re a great make-ahead cookie for parties, lunchboxes, or after-school treats.
Why did my jelly leak out? Most likely, the cookie was overfilled, or the dough wasn’t brought far enough up around the jelly. Think of the dough as making a little nest for the jelly before the cookies go into the oven.
Do I need to chill the cookie dough? No! That’s another reason I love these easy cake mix cookies. Mix, fill, and bake. No chilling time required.

More Peanut Butter Dessert Recipes to Love

Pictured above you will see my Peanut Butter Oatmeal Cookie Bars, also made with grape jelly! I have tons of peanut butter recipes right here on my site, but you for sure need to take a peek at my Peanut M&M Pie, this Peanut Butter Banana Nice Cream, my No Bake Peanut Butter Pie with Peanut Butter Cups and of course this Peanut Butter Hot Cocoa!

Sometimes a recipe starts because you’re craving something. Sometimes it’s inspired by a season or a holiday.

And sometimes you find yourself with 20 jars of peanut butter and think, Well, I guess we’re making cookies.

These Peanut Butter and Jelly Cake Mix Cookies turned an unexpected stockpile into something delicious. They’re soft, chewy, easy to make, and filled with that familiar peanut butter and grape jelly combination I grew up loving. If you’re a peanut butter lover looking for an easy cookie recipe that’s a little different from a classic peanut butter cookie, these are such a fun one to try.

Whether you call them Peanut Butter and Jelly Cookies or PB&J Cookies, they are a delicious peanut butter cake mix cookie; one bite will probably take you right back to those childhood sandwiches.

And Dad, don’t worry. I’m making a dent in that peanut butter.

Slowly.

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Peanut Butter & Jelly Cookies (Cake Mix Cookies)

Soft and chewy Peanut Butter and Jelly Cake Mix Cookies are an easy twist on the classic PB&J! Made with yellow cake mix and creamy peanut butter, each cookie has a sweet center of grape jelly. This simple five-ingredient cookie recipe makes about 24 cookies.

Course Cookies

Cuisine American

Keyword cake mix cookies, grape jelly, jelly, peanut butter, peanut butter and jelly cookies, Peanut Butter Cookies, yellow cake mix

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 137kcal

Ingredients

1 cup creamy peanut butter; I use Jif
1/2 cup vegetable oil
2 large eggs
1 (15.25) ounce box yellow cake mix
2/3 cup grape jelly

Instructions

Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
In a large mixing bowl, stir together the peanut butter, vegetable oil, and eggs until smooth.
Add the cake mix and stir until completely combined.
Using a large cookie scoop, approximately 2 Tablespoons in size, scoop the dough and roll it into a ball. Place it on the prepared cookie sheet, then flatten it with the bottom of a glass or the palm of your hand.
Spoon 1 1/2 teaspoons of jelly into the center of each flattened piece of cookie dough. Gently bring the edges of the dough up and around the jelly, partially enclosing it while leaving some of the jelly visible on top.
Bake for 11–14 minutes, or until the edges are set. Be careful not to let the edges get too brown.
Let the cookies cool on the baking sheet before serving.

Video

Notes

Don’t overfill the cookies with jelly. Too much can cause it to spill out during baking.

The cookies may still look soft in the center when they are ready to come out of the oven. Look for set edges rather than waiting for the entire cookie to brown.

The jelly will be very hot immediately after baking. Allow the cookies to cool before serving.

Grape jelly gives these cookies that classic PB&J flavor, but you can substitute your favorite flavor of jelly or jam.

STORAGE: Once completely cooled, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving if you prefer a softer cookie.

Nutrition

The post Peanut Butter and Jelly Cake Mix Cookies appeared first on An Affair from the Heart.

Red, White & Bleu Burger

Michaela Kenkel — Tue, 23 Jun 2026 01:13:56 +0000

If you’re looking for a burger that’s a little more memorable than the standard cheeseburger, this Red, White & Bleu Burger delivers big flavor with very little effort. Juicy beef patties are mixed with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes, more bacon, and extra bleu cheese for a burger that’s loaded with flavor in every bite.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

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

For the Burger Patties:

Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it.
Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand.
Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Love it? Pin it!

If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 798kcal

Author Michaela Kenkel

Ingredients

1 pound lean ground beef
10 slices thick smoked bacon cooked, 2 pieces crumbled
1 large egg
1/2 teaspoon dry mustard
1/2 teaspoon seasoned pepper
1 cup crumbled Bleu cheese divided
1 large ripe tomato sliced
4 hamburger buns
butter
mayo for serving

Instructions

Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
Form into 4 patties.
Butter the insides of the buns and toast them in a skillet.
Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

Marie’s Vintage Fruit Salad with Tapioca

Michaela Kenkel — Fri, 22 May 2026 15:21:36 +0000

Marie’s Vintage Fruit Salad is the nostalgic old-fashioned fruit salad recipe everyone remembers from bridal showers, baby showers, church potlucks, and family holidays. Made with pineapple, peaches, mandarin oranges, bananas, grapes, vanilla pudding, tapioca, and Jell-O, this make-ahead fruit salad is sweet, creamy, colorful, and always a crowd favorite!

Some recipes just instantly transport you to a different time, and this one does exactly that for me. Marie’s Fruit Salad was a staple at so many baby showers, bridal showers, holidays, and family gatherings over the years. If there was a long folding table covered in pastel tablecloths, punch bowls, mints, and casseroles, chances are this fruit salad was sitting right in the middle of it all.

This old-fashioned fruit salad is sweet, creamy, fruity, and completely different from the marshmallow-based fruit salads you often see today. Instead, it has a homemade cooked glaze made with fruit juice, vanilla pudding, red Jell-O, and Minute Tapioca that coats every bite of fruit beautifully. It’s colorful, refreshing, and one of those vintage church cookbook recipes that people always ask about after the first bite.

What I love most about this recipe is how simple it is. Canned fruit makes it easy to throw together year-round, while the bananas and grapes add fresh flavor and texture. It’s the perfect make-ahead dish for showers, potlucks, holidays, Easter dinner, graduation parties, or summer cookouts.

Fruit Salad with Tapicoa

This vintage fruit salad recipe has stood the test of time for good reason. It makes a large batch, which makes it ideal for feeding a crowd, and the flavors only get better after it has chilled. The cooked pudding and tapioca mixture creates a glossy, lightly creamy coating that feels nostalgic in the very best way. It’s sweet without being overly rich, and the mix of pineapple, peaches, mandarin oranges, bananas, and grapes gives every spoonful plenty of texture and flavor.

It’s also one of those recipes that feels a little fancy despite being made with simple pantry ingredients. That’s probably why it became such a go-to for bridal and baby showers over the years.

Ingredients in This Vintage Fruit Salad Recipe

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

Canned Pineapple Chunks– Add sweetness, texture, and tropical flavor while also providing juice for the glaze mixture.
Canned Mandarin Oranges – Soft, sweet citrus flavor that pairs perfectly with the creamy glaze.
Canned Sliced Peaches – Adds another layer of soft fruit flavor and helps make the salad extra hearty.
Bananas – Fresh bananas add a softer texture and beautifully balance the canned fruit.
Red Grapes – Adds freshness, color, and a little crunch to the salad.

Minute Tapioca – Helps thicken the glaze and gives the salad that classic old-fashioned texture.
Red Jello – Adds sweetness, color, and that signature vintage fruit salad flavor.
Cookable Vanilla Pudding – Creates a creamy, silky base for the glaze that coats all of the fruit.

How to Make Marie’s Fruit Salad

This fruit salad comes together super fast, just a little bit of chill time!

Start by draining all of the canned fruit, reserving 4 cups of the juice. Slice the bananas and grapes, then place all the fruit in a large serving bowl.

In a saucepan, combine the reserved fruit juice with the Minute Tapioca, red Jell-O, and cookable vanilla pudding mix. Cook over medium heat, stirring frequently, until the mixture thickens.

Allow the glaze mixture to cool completely before pouring it over the fruit. Gently stir until everything is evenly coated.

Cover and refrigerate until chilled before serving.

Storage Tips

Store leftover fruit salad covered in the refrigerator for up to 3 days. The bananas will soften more as it sits, but the flavor remains delicious.

Because of the fresh bananas, this recipe is best enjoyed within the first couple of days.

Love it? Pin It!

If you can wait to try this Tapioca Fruit Salad recipe, make sure you can find it! Oin it to your favorite Pinterest recipe board before you go.

Tips for the Best Fruit Salad

Make sure the glaze mixture cools completely before adding it to the fruit. If it’s still warm, the bananas can become too soft.
This salad tastes even better after it has had a few hours to chill, making it perfect for preparing ahead of time.
Slice the bananas shortly before mixing the salad for the freshest texture.
If serving this for a shower or holiday gathering, garnish the top with extra grapes or mandarin oranges for a pretty presentation.

FAQs About This Vintage Fruit Salad Recipe

Can I make this fruit salad ahead of time? Yes! In fact, it’s even better after it chills for several hours. If making it a full day ahead, you can wait to add the bananas until closer to serving time for the best texture.
What flavor of red Jell-O works best? Cherry and strawberry both work well in this recipe.
Can I use fresh fruit instead of canned fruit? You can swap some of the fruit for fresh if you’d like, but the canned fruit juice is important for making the glaze mixture.

A Tribute to my Mother-in-Law, Marie

I originally planned to update this recipe for Mother’s Day this year with fresh photos and a little refresh to the post. Instead, life changed very quickly.

My mother-in-law, Marie, who this recipe is named after, was diagnosed on April 24th and passed away just a few short weeks later on May 12th. It still feels impossible to fully process how quickly everything happened.

So instead of simply updating a recipe, this post has become something more meaningful to me. A little piece of her story.

Marie made this fruit salad for countless baby showers, bridal showers, family gatherings, holidays, and potlucks over the years. It was one of those recipes people always expected to see on the table. Simple, sweet, nostalgic, and made with love, just like so much of the food that came from her kitchen.

For 36 years, Marie was my second mother. She welcomed this city girl onto the farm with open arms and became woven into my life in a thousand ways. She taught me what it meant to cook “more than enough,” because there should always be room for one more at the table.

She was faithful, funny, outspoken, fiercely loyal, and completely unapologetically herself. She could make friends anywhere she went, and she left an impression everywhere she landed.

As I update old family recipes moving forward, I know many of them will now feel a little different. More emotional. More treasured. Because recipes are never really just recipes, are they? They carry people with them.

So today, this one is for Marie.

I hope somewhere along the way, this fruit salad finds its way onto your table too.

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Marie’s Fruit Salad

This old fashioned fruit salad recipe is a vintage favorite made with canned fruit, fresh bananas and grapes, all coated in a sweet homemade glaze made with fruit juice, vanilla pudding, tapioca, and red Jell-O. A classic bridal shower and baby shower recipe that’s perfect for holidays, potlucks, and family gatherings.

Course Salads

Cuisine American

Keyword banana, canned fruit, grapes, Jello, mandarin oranges, Marie’s Fruit Salad, peach, pineapple, tapioca, vanilla pudding

Prep Time 10

Cook Time 10

Cooling Time 1

Total Time 1 20

Servings servings

Calories 50kcal

Author Michaela Kenkel

Ingredients

2 (20 ounce cans) pineapple chunks
3 (11 oounce cans) Mandarin oranges
1 (15 ounce can) sliced peaches
3 large bananas sliced
3 cups halved red grapes
3 heaping Tablespoons Minute Tapioca
1 (3 ounce box) red Jell-O (your choice of flavor, I use cherry)
1 (4.6 ounce box) vanilla Jell-o Cook & Serve Pudding

Instructions

Drain all of the fruit and reserve 4 cups of juice.
Place the canned fruit in a large bowl. Set aside.
Combine reserved juice with the jell-o pudding and tapioca in a saucepan. Cook until thick. Cool for aobut an hour.
Add the red grapes and the sliced bananas to the canned fruit in the bowl.
Pour cooled mixture over the fruit and stir. Chill or serve immediately.

Video

Notes

This recipe will make about 20 cups of fruit salad. Nutrition is based on a serving size of about 1.5 cups per serving.

Store leftover fruit salad covered in the refrigerator for up to 3 days. The bananas will soften more as it sits, but the flavor remains delicious.

Because of the fresh bananas, this recipe is best enjoyed within the first couple of days.

Nutrition

This recipe was originally posted on August 30, 2011. It has been updated to improve user experience and reshared on May 22, 2026.

The post Marie’s Vintage Fruit Salad with Tapioca appeared first on An Affair from the Heart.

Strawberry Margaritas

Michaela Kenkel — Thu, 16 Apr 2026 16:05:53 +0000

If you’re looking for the perfect strawberry margarita recipe, this one checks every box. These Sauza Strawberry Margaritas are made by the pitcher, sweet, refreshing, and incredibly easy to mix up in just minutes. No blender, no fuss… just a simple, crowd-pleasing cocktail that’s perfect for poolside sipping, backyard get-togethers, or anytime you need a quick and easy drink.

This recipe makes enough for a group and comes together in about 5 minutes, which makes it one of those go-to drinks you’ll come back to again and again.

Want to make just one? I’ve got you covered with a single-serve option below, too.

Happy hour never tasted so good! If you are a fan of margaritas, especially strawberry margaritas, you are sure to love this Sauza Strawberry Margarita recipe! It’s our go-to sitting poolside in the summer, not only because of how tasty it is, but also because we love the convenience of the large-batch pitcher recipe. The margaritas and the fun keep flowing without interruption. (in moderation, of course) This particular margarita is a rocks recipe, but you could blend it and have a frozen strawberry margarita recipe just as easily. Where traditional margaritas have that salted rim, I prefer my strawberry margarita glass to have a sugared rim. I like to use the crystal sugar, it looks so pretty!

These recipes have been on my website since, 2016, and they are my go-to. The best strawberry margarita recipe in my opinion!

Strawberry Margarita Recipe

This is one of those recipes people ask for after the first sip. It’s quick, consistent, and has that perfect balance of sweet strawberry flavor with just enough citrus to be refreshing. You don’t need fresh berries or a blender, which means you can whip it up anytime with simple ingredients you might already have on hand. It’s easy to make ahead, easy to serve, and always a hit.

Ingredients for Strawberry Margaritas

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

Sauza Signature Blue Silver Tequila – A clean, smooth tequila that lets the strawberry flavor shine without overpowering the drink. Silver tequila keeps everything light and crisp.
Triple Sec Liqueur – Adds that classic citrusy orange flavor that every good margarita needs. It balances the sweetness and ties everything together.
Strawberry Pucker Schnapps – This is where that bold strawberry flavor comes from. It gives the drink its signature sweetness and vibrant color without needing fresh fruit.
Sour Mix – Brings the sweet and tangy balance that makes margaritas so refreshing. You can use store-bought or homemade if you prefer.
Strawberries and Limes – fresh strawberries and limes are perfect for garnish and adding a colorful touch when serving.
Sugar (optional) – For rimming the glasses adds a little extra sweetness with each sip.

How to Make a Strawberry Margarita by the Pitcher

These margaritas are so easy to make, and you will be sipping in no time!

Fill a large pitcher with ice. Add the tequila, triple sec, strawberry schnapps, and sour mix. Stir well to combine.

Run a lime slice along the top of the glass and rim the glass in sugar.

Pour margarita into prepared glasses and garnish with strawberries and a lime wedge.

Serve immediately and enjoy!

How to Make One Strawberry Margarita

If you’re not making a full pitcher, you can easily mix up a single strawberry margarita using the same ingredients. Add everything to a shaker with ice, shake well, and pour into a prepared glass. Garnish with a strawberry and lime if desired. You will find the exact measurements for making one single margarita in the notes of the recipe card below.

Storage

Store any leftover margarita mixture (without ice) in the refrigerator for up to 2 days. Give it a quick stir or use a cocktail shaker to mix it before pouring it over ice and serving again.

Love it? Pin it!

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

Tips for the Best Strawberry Margaritas

Chill your ingredients ahead of time so your drinks stay cold without getting watered down.
Taste and adjust if needed. If you like it a little less sweet, add a splash of fresh lime juice.
Serve in sugar-rimmed glasses for a classic margarita feel.
Use fresh garnishes to make it feel extra special without extra work.

How to Customize Your Strawberry Margarita Drink Recipe

Make it frozen: Blend the mixture with ice or frozen strawberries for a slushy-style frozen strawberry margarita. Using frozen fresh strawberries adds flavor and doesn’t water them down as ice would.
Use fresh ingredients: Swap sour mix for fresh lime juice and simple syrup for a more homemade flavor.
Lighten it up: Add a splash of club soda for a slightly lighter, bubbly version.
Make it stronger or milder: Adjust the tequila to your preference depending on your crowd.

FAQs

Can I make strawberry margaritas ahead of time? Yes! Mix everything and store it in the refrigerator. Add ice just before serving so it doesn’t get diluted.
Can I make this into a frozen strawberry margarita? Absolutely. Just blend the mixture with ice or frozen strawberries until smooth.
What tequila is best for strawberry margaritas? A silver tequila like Sauza works great because it has a clean, smooth flavor that doesn’t overpower the strawberries.

More Margarita Recipes to Love

I have a wide assortment of margarita recipes on my website. Some of my favorites are the Blueberry Margaritas pictured above, Frozen Pineapple Margaritas, Apple Cider Margaritas, and of course, this classic: Copycat El Bee’s Margarita recipe.

If you can’t get enough, try my Margarita Fruit Salad recipe and this Margarita Dip with Salted pretzels at your next gathering!

If you’re craving an easy strawberry margarita that you can make in minutes and serve to a crowd, this pitcher recipe is one you’ll want to keep on repeat. It’s simple, reliable, and always delivers that perfect sweet and citrusy balance that makes margaritas so hard to resist.

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Strawberry Margaritas (Sauza Strawberry Margarita Recipe)

Perfectly sweet Sauza Strawberry Margaritas — made by the pitcher, perfect for poolside sipping.

Course Cocktails

Cuisine Mexican

Keyword Pitcher Straberry Margarita Recipe, Rocks Strawberry margarita recipe, Sauza Silver Tequila, Sauza Strawberry Margarita Recipe, Strawberry Margaritas, Strawberry Pucker

Prep Time 5

Total Time 5

Servings servings

Calories 273kcal

Author Michaela Kenkel

Ingredients

1 1/2 cups Sauza Signature Blue Silver Tequila
1/2 cup Triple Sec Liqueur
1 cup Strawberry Pucker Schnapps
3 cups sour mix
Sliced fresh strawberries and limes for garnishing
Crystal Sugar for the rim optional

Instructions

Fill a Pitcher with ice.
Add the sour mix, tequila, triple sec, and strawberry Pucker Schnapps to the pitcher.
Stir.
Run a lime wedge along the top of each glass, rim in crystal sugar. Add ice to each glass.
Pour margarita over the prepared, iced glasses and enjoy!

Video

Notes

How to Make One Strawberry Margarita

If you’re not making a full pitcher, you can easily mix up a single strawberry margarita using the same ingredients.

2 ounces Sauza Silver Tequila
¾ ounce Triple Sec
1½ ounces Strawberry Pucker Schnapps
3–4 ounces sour mix

Add everything to a shaker with ice, shake well, and pour into a prepared glass. Garnish with a strawberry and lime if desired.

Store any leftover margarita mixture (without ice) in the refrigerator for up to 2 days. Give it a quick stir before serving again.

Recipe from Sauza Tequila

Nutrition

This recipe was originally posted on June 10, 2026. It has been updated to improve user experience and reshared on April 16, 2026.

The post Strawberry Margaritas appeared first on An Affair from the Heart.

How to Make an Easy Cookie Bouquet

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

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

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

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

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

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

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

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

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

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

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

A Sweet Gift for Any Occasion

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

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

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

Cookie Bouquet Supplies

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

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

How to Make an Easy Cookie Bouquet

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

Shape the giant cookie dough rounds into nice circular shapes.

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

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

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

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

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

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

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

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

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

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

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

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

Now it’s ready to give!

Storage

Cookie bouquets are best enjoyed within 2–3 days.

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

Love it? Pin it!

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

Tips for the Best Cookie Bouquet

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

Substitutions & Creative Variations

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

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

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

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

More Fun Gifts from my Kitchen Ideas to Love

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

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

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

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

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

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

LIKE THIS RECIPE?
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How to Make an Easy Cookie Bouquet

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

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

Course Cookies

Cuisine American

Keyword cookie bouquet, how to make a cookie bouquet

Prep Time 15

Cook Time 15

Total Time 30

Servings cookie flowers

Ingredients

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

Instructions

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

Video

Notes

Cookie bouquets are best enjoyed within 2–3 days.

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

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

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

Baked Banana Donuts

Michaela Kenkel — Mon, 02 Mar 2026 17:11:00 +0000

Soft, tender, warmly spiced, and rolled in the dreamiest cinnamon sugar, these Baked Banana Donuts are what happens when banana bread and an old-fashioned donut meet.

They come together in about 30 minutes from start to finish and make a full dozen donuts, which means you can have one warm from the oven and still have plenty to share. They’re baked instead of fried, so there’s no oil splatter or fuss. Just mash, mix, bake, and roll in spiced sugar. The result? A fluffy, moist donut packed with real banana flavor and cozy spice in every bite.

If you’ve got a few overripe bananas on the counter or in the freezer, you’re already halfway there.

These banana donuts are easy to make, baked in the oven, not fried, and are dusted with spiced sugar and served warm. This recipe has been a reader favorite on my website since 2015, when we finally used the donut pan that I bought the previous fall. Since then, I have made this recipe countless times, along with several others that have been added to my donut recipe collection.

Time To Make the Donuts

Are you old enough to remember that commercial? The one with the Dunkin’ Donuts guy? “Time to make the donuts…” as he heads out the door to work, morning after morning.

That is a common statement around here. My hubby says that a lot of times when he heads to bed early, “I have to go to bed now, I have to get up and make the donuts.” It’s like that other statement, “Bring home the Bacon.” What’s with the breakfast foods? Am I right?

I texted my hubby a picture of my donuts and said, “Look! I made the donuts today, too!” I am sure he rolled his eyes, then texted me back his usual “nice” response. He’s not much of a texter.

There is a standing joke around here that when you text him, you will get one of two responses. “K” or “nice.” We like to add our own punctuation to the nice and see how it changes his reaction.

“NICE!” — “niiiiiiiice.” — “Nice?”

He says we are making fun of him… but we aren’t really. We are truly blessed to have him in our lives. He has always been an amazing Dad and husband. He works hard for our family and is a wonderful provider.

He didn’t get to enjoy one of these at 6 AM when he left, but I did have one ready for him, still warm, when he came home for lunch. I knew he would love them, because he loves anything banana!

Ingredients In Bakd Banana Doughnuts

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

For the Donut Batter:

All-purpose flour – Gives the donuts their structure and soft crumb. You can substitute a 1:1 gluten-free flour blend if needed.
Baking powder – Provides lift so the donuts bake up fluffy.
Salt – Balances the sweetness and enhances the banana flavor.
Baking soda – Works with the bananas to create a tender texture.
Ground nutmeg – Adds that classic bakery-style donut flavor.
Ground cinnamon – Brings warmth and pairs beautifully with banana.
Ripe bananas (mashed) – The star of the show. The riper, the sweeter and more flavorful your donuts will be.
Large eggs – Add structure and richness.
Granulated sugar – Sweetens the batter and helps keep them moist.
Vegetable oil – Keeps the donuts soft and tender. Melted butter can be substituted for a slightly richer flavor.
Milk – Adds moisture and helps create a smooth batter. Any milk, including dairy-free options, will work.
Vanilla extract – Rounds out the flavors and enhances the sweetness.

To Make the Spiced Sugar:

Granulated sugar – Creates that classic sweet coating.
Cinnamon – Warm and cozy.
Nutmeg – Deepens the spice flavor.
Cloves – Adds a subtle hint of warmth that makes these taste extra special.

How to Make Baked Banana Donuts

Preheat your oven to 350 degrees and lightly spray two six-count nonstick donut pans.

In one bowl, whisk together the flour, baking powder, salt, baking soda, nutmeg, and cinnamon. In a separate bowl, whisk the mashed bananas with the eggs, sugar, oil, milk, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix, which keeps the donuts tender.

Spoon the batter into the prepared pans, filling each cavity about three-quarters full. Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.

While the donuts bake, stir together the spiced sugar ingredients in a shallow bowl.

Let the donuts cool in the pan for about five minutes before removing them. While still slightly warm, generously coat both sides in the spiced sugar. The warmth helps the sugar stick beautifully.

Serve warm for the absolute best texture and flavor. They are also fantastic with some warm maple syrup!

Storage & Make Ahead

Store cooled donuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days.

To freeze, place cooled (uncoated) donuts in a freezer-safe container for up to two months. Thaw and warm slightly before rolling in fresh spiced sugar.

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Ifyou can’t wait to make this baked banana donut recipe, keep the recipe handy! Pin it to your favorite Pinterest recipe board before you go!

More Donut Recipes to Love

Ever since I bought my donut pan, I have been loving trying all sorts of donut recipes. I dressed up these Double Chocolate Donuts for Valentine’s Day, but these chocolate cake donuts, dipped in chocolate glaze, are perfect for any time! Pumpkin gets a bad rap. Why do people only feel like you can eat pumpkin in the fall? Well, I challenge you to think outside the box and bake up some of these Glazed Baked Pumpkin Donuts today!!

These Baked Glazed Lemon Donuts are amazing, and if you love a Cherry Limeade in the summertime like me, you’ll love that I made these Cherry Limeade Baked Donuts to pay homage to my favorite Sonic drink.

But it doesn’t stop there, Chocolate Covered Strawberry Donuts? Yes, Please. Powdered Sugar donuts, Strawberry Lemonade donuts, Maple Bacon Donuts with Maple Glaze, and if you have never made Paczki, you simply must. I even make Biscuit Donuts and Donut Holes in my Air Fryer! You can see those pictured above.

Find all of my Donuts and Pastries Here, and while we are on the subject of Banana – don’t forget to save my Banana Bread recipe while you are here!

There’s something about the smell of bananas and warm spice baking in the oven that just feels like home. These baked banana donuts are simple enough for a weekday treat and special enough for a slow Saturday morning with coffee. Easy ingredients, no frying, and that perfectly spiced sugar coating, it’s the kind of recipe you’ll come back to every time bananas start to spot.

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Baked Banana Donuts

These banana donuts are easy to make, baked in the oven, not fried, and are dusted with spiced sugar and served warm.

Course Donuts & Pastries

Cuisine American

Keyword Baked Banana Donuts

Prep Time 10

Cook Time 15

Additional Time 10

Total Time 35

Servings Donuts

Calories 180kcal

Author Michaela Kenkel

Ingredients

For the Donuts:

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 cup about 3 medium sized bananas, mashed
2 large eggs
1/2 cup sugar
1/4 cup vegetable oil
2 Tablespoons milk
1 teaspoon vanilla

For the spiced Sugar:

1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Instructions

Preheat oven to 350 degrees, and spray 2 non-stick six unit doughnut pans.
In one bowl whisk together all of the dry donut ingredients, in another bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients, and stir together until combined.
Spoon batter into prepared pans, filling about 3/4 full.
Bake 12-14 minutes, or until toothpick inserted in center comes out clean.
While baking prepare spiced sugar.
Cool in pan for about 5 minutes, remove and generously dust donuts, both sides, with spiced sugar.
Serve warm.

Video

Notes

Store cooled donuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days.

To freeze, place cooled (uncoated) donuts in a freezer-safe container for up to two months. Thaw and warm slightly before rolling in fresh spiced sugar.

Nutrition

This recipe was originally posted on June 17, 2015. It has been updated to improve user experience and reshared on March 2, 2026.

The post Baked Banana Donuts appeared first on An Affair from the Heart.

How To Make Chocolate Ganache

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

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

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

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

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

Chocolate Ganache

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

What Is Chocolate Ganache?

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

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

Ingredients in this Chocolate Ganache Recipe

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

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

How to Make Chocolate Ganache

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

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

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

How to Store Chocolate Ganache

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

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

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

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Can I use this recipe to make white chocolate ganache?

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

Tips for Perfect Ganache

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

Ways to Use Chocolate Ganache

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

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

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How To: Make Chocolate Ganache

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

Cuisine American

Keyword How To: Make Chocolate Ganache

Cook Time 5

Total Time 5

Servings ounces

Calories 2160kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Nutrition

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

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

Heart-Shaped Cherry Hand Pies

Michaela Kenkel — Tue, 03 Feb 2026 03:48:12 +0000

These heart-shaped cherry hand pies are an easy way to make Valentine’s Day feel a little more special. With minimal ingredients and a quick bake time, they’re perfect for sharing, whether that’s at a party, in a lunchbox, or straight from the kitchen counter. Sweet, simple, and made to be enjoyed one hand pie at a time.

Happy Valentine’s Day! I am so excited to (re)share this fun little treat with you today. The first time I shared this recipe was back in 2014 on National Cherry Pie Day. I love that National Cherry Pie Day lands in February. It fits right in with the month of hearts and red.

Heart-Shaped Cherry Hand Pies

These heart-shaped cherry hand pies are a festive Valentine’s Day dessert made with flaky pie crust and a sweet, glossy cherry filling. Each little hand pie is baked until golden and crisp on the outside, with a warm, jammy center that feels straight from a bakery case. Using refrigerated pie crust and canned cherry pie filling keeps this recipe simple, while the heart shape makes it perfect for Valentine’s Day parties, classroom treats, or a homemade dessert to share with the people you love.

Do you love heart-shaped foods like me? Be sure to take a peek at my Valentine Snack Board with Heart-Shaped Red Velvet Cheese Ball, these heart-shaped chocolate dipped shortbread cookies, and my Chocolate strawberry whoopie pies too!

Mini Cherry Pies

Finished with a light egg wash and a sprinkle of sugar, these delicious hand pies bake up beautifully in just minutes. They’re easy to make ahead, fun to decorate, and perfectly portioned, no slicing required. Whether you’re planning a Valentine’s Day dessert table, packing a picnic, or want a sweet, shareable treat, you can’t beat a cute little hand pie!

Cherry Hand Pies

You can easily change up the shape to fit just about any occasion. Try circles or rectangles for an everyday dessert, stars for the Fourth of July, flowers for spring gatherings, or simple squares for bake sales and potlucks. This hand pie recipe works year-round, just swap the cutter or filling to match the moment.

Ingredients You’ll Need

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

Refrigerated pie crust keeps this recipe quick and approachable while still baking up flaky and golden. Homemade pie dough works just as well if you prefer from-scratch baking.
Cherry pie filling adds the perfect balance of sweetness and tartness and holds its shape nicely inside the hand pies. Other canned pie fillings or thick fruit preserves can be used instead.
Egg whites help seal the edges so the pies stay closed while baking and give the tops a light golden finish.
Sugar adds a subtle crunch and a little sparkle once baked.

How to Make Cherry Hand Pies with Pie Crust

This cherry pocket pie recipe is quick and easy!

Start by rolling out the pie crust slightly with a rolling pin to give yourself more room for cutting shapes.

Using a heart-shaped cookie cutter or pocket pie press, cut out your crusts. Once your shapes are cut, brushing the edges with the egg wash helps the pies seal so the filling stays put while baking.

A small amount of cherry filling goes in the center before topping with a second crust and sealing the edges.

A tiny vent cut in the top with a small knife allows steam to escape, keeping the pastry flaky.

Place on a baking sheet, and finish with a light egg wash, sprinkle with sugar, and bake until golden brown, watching closely since they cook quickly.

I like to use any of the excess pie crust to make pie crust cookies to serve along the pies with ice cream for dessert.

Storage and Make-Ahead Tips

Once baked and cooled, hand pies can be stored at room temperature for a day or in the refrigerator in an airtight container for up to three days. They’re great made ahead, just bake, cool completely, and store until ready to serve. You can also assemble the pies, freeze them unbaked, and bake straight from frozen, adding a few extra minutes to the baking time.

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If you can’t wait to make these little cherry pies at home, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

More Hand Pie Recipes to Love

I have Spiced Peach Pocket Pies right here on my site, along with these super fun Voo Doo Hand Pies for Halloween. Check out these Fried Apple Hand Pies, pumpkin hand pies, blackberry Nutella hand pies, and pear hand pies. And if you are looking for other fun ways to eat your pie in a portable way, these apple pie tacos and apple pie egg rolls (pictured above) are a fun way to do that!

Whether you make them heart-shaped for Valentine’s Day or switch up the shapes for another occasion, these cherry hand pies are meant to be shared. They’re easy, festive, and just the right size for a sweet little treat any day of the week.

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Cherry {Heart Shaped} Hand-Pies

Cherry {Heart Shaped} Hand-Pies are a perfect treat for your sweetheart.

Course Pies

Cuisine American

Keyword “hand pies”, cherry, heart shaped, pocket pie, Valentines Day

Prep Time 10

Cook Time 15

Total Time 25

Servings pies

Calories 262kcal

Author Michaela Kenkel

Ingredients

2 refrigerated pie crusts or your own homemade
1 can cherry pie filling
1 egg white whisked
sugar

Instructions

Preheat oven to 400 degrees
Lay crust on a piece of parchment paper, and slightly roll it out further.
You should get 6 hearts to (3 pies) to one crust.
Brush the edges with egg white to get them to seal properly.
Place two Tablespoons of cherry pie filling in the middle of each and seal edges together.
Take a small paring knife and and make a small (vent) heart shape cut out.
There will be extra filling, save for serving.
Dust with sugar and bake for about 15 minutes.
Watch them closely, they bake quickly!

Video

Notes

The amount of hand pies you will get from each crust is based on how big you make them.

Once baked and cooled, hand pies can be stored at room temperature for a day or in the refrigerator in an airtight container for up to three days. You can also assemble the pies, freeze them unbaked, and bake straight from frozen, adding a few extra minutes to the baking time.

Nutrition

This recipe was originally posted on February 20, 2014. It has been updated to improve user experience and reshared on February 2, 2025.

The post Heart-Shaped Cherry Hand Pies appeared first on An Affair from the Heart.

Red Velvet Cinnamon Rolls

Michaela Kenkel — Fri, 30 Jan 2026 17:58:22 +0000

Red Velvet Cinnamon Rolls start with a simple cake mix for a soft, fluffy base, then are swirled with a rich cinnamon filling and finished with a generous layer of homemade cream cheese frosting.

Their deep red color makes them especially fun for Valentine’s Day, but don’t let the timing fool you, these rolls are just as perfect for weekend brunch, Christmas morning, or anytime you want a bakery-style treat that feels a little extra special.

Valentine’s Day is just around the corner, and I am so excited. I know, many people think it’s a fluffy Hallmark holiday, but me? I have loved it since the first time I got to create a valentine box and exchange sweet sentiments with my classmates way back when. So, every year, I add a little something new to my website just in time for Valentine’s Day. Today, I present these red velvet rolls, perfect for any sweetheart, or sweet tooth! If ever a cinnamon roll could be sexy, it’s this one.

Red Velvet Cinnamon Buns

These Red Velvet Cinnamon Rolls are made with a cake mix–based dough, which keeps the process simple while still delivering soft, fluffy, bakery-style rolls. The red velvet dough has a light cocoa flavor that enhances the cinnamon sugar filling without turning the rolls into a chocolate dessert. A generous layer of homemade cream cheese frosting is spread over the warm rolls, allowing it to melt into the swirls and create a rich, cohesive finish in every bite.

No Knead Red Velvet Cinnamon Rolls

The bold red color and classic cream cheese frosting make these cinnamon rolls especially fitting for Valentine’s Day, but they’re not tied to one season or celebration. They’re the kind of treat that feels right anytime you want breakfast to feel special, whether that’s a quiet weekend morning, a holiday brunch, or a cozy gathering with family. Warm, comforting, and familiar, they’re simple enough to make but memorable enough to feel like a true treat.

Taste of Red Velvet Cake Cinnamon Rolls

If you’ve ever wondered what makes red velvet different, it’s more than just chocolate with red food coloring. Red velvet has a mild cocoa flavor that’s softer and less intense than a true chocolate dessert, with a subtle richness that pairs beautifully with tangy cream cheese frosting. The result is a flavor that’s smooth, lightly chocolatey, and perfectly balanced, one that feels special without being heavy, which is exactly why red velvet works so well in these cinnamon rolls.

Ingredients in this Red Velvet Cinnamon Roll Recipe

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

Ingredients in the Red Velvet Cinnamon Roll Dough and Filling:

Warm water – helps activate the yeast so your dough rises beautifully.
Active dry yeast – gives the rolls their soft, fluffy texture.
Red velvet cake mix – makes the dough tender and adds that classic red velvet flavor; any red velvet cake mix works.
All-purpose flour – gives the dough structure; keep a little extra on hand for dusting so the dough doesn’t stick.
Dark brown sugar – sweetens the cinnamon filling and keeps it moist and gooey.
Ground cinnamon – adds the warm, classic flavor that pairs perfectly with the red velvet.
Kosher salt – balances the sweetness and enhances the flavors in both the dough and filling.
Unsalted butter – softens the dough and makes the filling rich and tender; you’ll also use a little for greasing the pan.

Cream Cheese Frosting Ingredients:

Cream cheese – the base for the frosting; Use full-fat cream cheese for the frosting for the creamiest results; light or reduced-fat versions work but will be slightly less rich.
Powdered sugar – sweetens the frosting and gives it a smooth, creamy texture.
Heavy cream – adds richness and helps make the frosting soft and spreadable.
Vanilla extract – enhances all the flavors in the frosting.

How to Make Red Velvet Cinnamon Rolls with Cream Cheese Frosting

No kneading required for these rolls, just a bit of rise time, then you will be greeted by that aroma of baking cinnamon rolls and soon be enjoying a warm one right in your kitchen!

Start by dissolving the yeast in warm water until it gets a little bubbly. This is what wakes the yeast up and helps your rolls rise nice and fluffy. Stir in the red velvet cake mix and flour just until a soft dough forms; it will be slightly sticky, and that’s exactly what you want. Don’t overwork it, or the rolls can turn tough. Cover the dough and let it rise in a warm, draft-free spot until it doubles in size. This gives the rolls their tender, airy texture.

While the dough is rising, mix the brown sugar, cinnamon, and a pinch of salt, then stir in most of the butter until it’s fully combined. This will be your rich, gooey filling that melts into every swirl.

For the frosting, beat together the cream cheese, remaining butter, powdered sugar, heavy cream, vanilla, and a pinch of salt until it’s light, smooth, and creamy. This will be the perfect finishing touch for warm rolls.

Once the dough has risen, gently deflate it and roll it out into a rectangle. Spread the cinnamon-butter mixture evenly over the dough, leaving a small border around the edges so none of the filling escapes while rolling. Roll the dough up from one short side, pressing occasionally to keep it tight.

Then slice it into even pieces.

Grease your baking pan with butter, place the rolls cut-side up, and let them rise again until they’re puffy and almost fill the pan. Bake until the rolls are puffed, deep red, and the filling is bubbling.

Let them cool just a little so the frosting doesn’t melt completely, then spread the cream cheese frosting over the warm rolls and enjoy.

Make-Ahead & Storage Tips

You can assemble and slice the rolls the night before, then cover and refrigerate them overnight. Let them sit at room temperature for about 30 minutes before baking.

Leftover rolls can be stored well covered at room temperature for a day or in the refrigerator for up to 3 days. Warm them slightly before serving to soften the frosting and bring back that fresh-from-the-oven feel.

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If you love this recipe for Red Velvet Cinnamon Rolls made with cake mix, keep it where you can find it! Pin it to your favorite Pinterest recipe board before you go.

More Cinnamon Roll Recipes to Love

Pictured above, you will see an easy recipe for air fryer cinnamon rolls. Cinnamon Rolls don’t have to be traditional either. Take these Lemon Sweet Rolls, Upside Down Blueberry Sweet Rolls, my Cherry Limeade Sweet Rolls, these Strawberry Cinnamon Rolls, and my Lemon Blueberry Sweet Rolls, for instance. Made like traditional cinnamon rolls, but flavored uniquely. These Puff Pastry Cinnamon Roll Bites are quick and easy, and if you are a sweet roll lover, be sure to take a look at my Banana Pecan Sweet Rolls and these Ice Cream Sticky Rolls too!

Whether you’re baking these for Valentine’s Day or just because cinnamon rolls sound good this weekend, these red velvet cinnamon rolls are an easy way to make an everyday morning feel a little more special.

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Red Velvet Cinnamon Rolls (Using a Cake Mix)

These Red Velvet Cinnamon Rolls are soft, fluffy, and swirled with a rich cinnamon sugar filling, then finished with a classic cream cheese frosting. The shortcut dough makes them easy to pull together, while the deep red color makes them perfect for Valentine’s Day or any time you want a special breakfast or brunch treat.

Servings servings

Calories 410kcal

Ingredients

For the Rolls:

1 1/4 cups warm water 110°F
1 2 1/4-ounce package active dry yeast
1 15.25-ounce box red velvet cake mix
2 1/2 cups all-purpose flour plus more for dusting

For the Cinnamon Filling:

1 1/2 cups packed dark brown sugar
3 tablespoons ground cinnamon
Kosher salt
2 sticks 1 cup unsalted butter, cut into tablespoon pieces and softened, plus more for greasing the pan

For the Cream Cheese Icing:

4 ounces cream cheese softened
1 1/2 cups confectioners’ sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract

Instructions

In a large bowl, whisk together the warm water and yeast. Let it sit for about 5 minutes, until the yeast dissolves and the mixture looks slightly bubbly.
Add the red velvet cake mix and flour, then stir vigorously for about 1 minute, just until the dough comes together and no dry flour remains. Do not knead or overwork the dough — it should be soft and slightly sticky. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 1 to 1 hour and 20 minutes.
While the dough is rising, whisk together the brown sugar, cinnamon, and 1/4 teaspoon salt in a medium bowl, breaking up any lumps. Work in 12 tablespoons of the butter until the mixture is fully combined and spreadable. Set aside.
In another bowl, beat together the cream cheese, confectioners’ sugar, heavy cream, vanilla, the remaining 4 tablespoons of butter, and 1/4 teaspoon salt until light and creamy, about 2 minutes. Set the frosting aside.
Once the dough has risen, gently deflate it by lifting around the edges and letting it fall back into the bowl. Transfer the dough to a lightly floured surface and roll it into a 12-by-16-inch rectangle, gently pushing the edges in to keep the sides straight.
Spread the brown sugar filling evenly over the dough, leaving a 1/4-inch border around the edges. Starting from one of the short sides, roll the dough tightly into a log, pressing the sides as needed to keep it even.
Grease a 9-by-13-inch baking dish with butter. Cut the dough log into 12 equal pieces and arrange them cut-side up in the pan, gently reshaping the rolls if needed. Cover and let rise in a warm, draft-free place until the rolls nearly fill the pan, about 30 minutes.
Preheat the oven to 350°F with a rack in the center position. Bake the rolls until puffed, brick red, and bubbling, about 20 to 25 minutes. Let cool for about 30 minutes, until set.
Spread the frosting over the warm rolls and serve.

Video

Notes

Make-Ahead & Storage Tips

You can assemble and slice the rolls ahead of time, then cover and refrigerate them overnight. Let them sit at room temperature for about 30 minutes before baking, so they rise and bake perfectly.

Leftover rolls keep well covered at room temperature for a day, or in the refrigerator in an airtight container for up to three days.

Warm them slightly before serving to bring back that fresh-from-the-oven softness and to let the cream cheese frosting melt just a touch.

Nutrition

The post Red Velvet Cinnamon Rolls appeared first on An Affair from the Heart.

Cranberry Jalapeño Cream Cheese Dip

Michaela Kenkel — Thu, 18 Dec 2025 04:44:08 +0000

This Cranberry Jalapeño Cream Cheese Dip is a festive, crowd-pleasing appetizer made with a bright cranberry relish layered over creamy cream cheese. Sweet, tangy, and just a little spicy, it’s perfect for holiday gatherings, potlucks, and effortless entertaining.

I can’t believe that Christmas is next week already! This month has been a bit of a blur. Our family always celebrates Christmas on the 23rd, and we serve heavy appetizers, Oyster Stew and Clam Chowder, along with Christmas cookies for dessert. Since the first time I tried this cranberry dip, I was in love. You can bet it’ll be front and center next week at our celebration.

This dip pairs best with sturdy dippers that can withstand the thickness of the cream cheese. Crackers like Triscuits, Wheat Thins, or water crackers work well, as do pretzel rods, pita chips, or lightly toasted baguette slices. Leftovers are also great spread on a turkey sandwich or a bagel.

Cranberry Jalapeño Dip

The cranberry topping is bright and tangy, lightly sweetened, warmed with orange, and finished with just enough jalapeño heat to keep things interesting. Spoon it over a simple layer of cream cheese, and you’ve got an appetizer that feels right at home next to the cheese ball, shrimp cocktail, and Christmas cookies.

It’s especially perfect for the holidays, when oven space is limited, and you need something that can be made ahead and assembled in minutes.

Cranberry Jalapeno Cream Cheese Dip Recipe

If you like appetizers that hit a lot of flavor notes at once, this one checks every box. The cranberries bring tartness, the orange adds brightness, and the jalapeños give a gentle heat that balances everything out without overpowering the dip. Paired with rich, creamy cream cheese, it’s the kind of sweet-and-savory combination that keeps people coming back for another scoop.

It’s also incredibly low effort. There’s no cooking involved, just a quick pulse in the food processor and some chill time in the refrigerator. Because the cranberry mixture can be made well ahead of time, it takes a lot of pressure off when you’re hosting. When it’s time to serve, all you have to do is spread the cream cheese and spoon the relish on top.

Ingredients In Cranberry Jalapeno Dip

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

Fresh Cranberries are the backbone of this dip. Their natural tartness gives the relish its bold, fresh flavor and keeps the dip from feeling heavy.
Sugar balances the cranberries just enough, taking the edge off without making the dip overly sweet.
Orange zest and juice bring brightness and warmth. The zest adds concentrated citrus flavor, while the juice helps everything meld together as it chills.
Jalapeño Peppers add a subtle kick. Removing the ribs and seeds keeps the heat mild, but you can leave some in if you prefer a spicier dip.
Cilantro adds a fresh, herby note that lightens the cranberry mixture. If cilantro isn’t your thing, parsley or green onions work well too.
Full-fat cream cheese creates the creamy base that ties everything together. It’s rich, smooth, and the perfect contrast to the bold cranberry topping.

How to Make Jalapeño Cranberry Cream Cheese Dip

This dip recipe comes together quickly and easily.

Add the cranberries, sugar, orange zest, orange juice, jalapeños, and cilantro to a blender or food processor.

Pulse until finely chopped.

Cover and refrigerate the mixture for several hours, or overnight. This gives the flavors time to blend and allows excess liquid to release.

Drain the cranberry mixture well and discard the liquid.

Spread softened cream cheese into an even layer in a wide serving dish.

Spoon the drained cranberry jalapeño relish over the cream cheese.

Serve chilled with sturdy crackers or dippers.

Make-Ahead & Storage

The cranberry sauce can be made a couple of days ahead and stored in the refrigerator. Assemble when you’re ready.

Once assembled, leftover dip can be covered and refrigerated for several days. Freezing the fully assembled dip isn’t recommended, as cream cheese tends to change texture when thawed.

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I you love this delicious dip recipe with cranberries and jalapeños, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Tips for Success

Make sure your cream cheese is very soft before spreading; it makes a big difference in how easy it is to work with. If you’re short on time, you can whip it briefly with a hand mixer for a smoother texture.
Don’t skip draining the cranberry mixture. That step is what keeps the dip from becoming watery once it’s assembled.
If you’re serving this at a party, take a small scoop out before setting it out. It’s a simple trick, but it helps guests feel more comfortable diving right in.

Variations & Substitutions

This recipe works beautifully as a base for other flavor combinations throughout the year. Swap cranberries and orange for blueberries and lemon, strawberry and balsamic, or peaches and basil. You can also add chopped nuts, like pecans, for extra texture, or use a dairy-free cream cheese if needed.

More Dip Recipes to Love

I have loads of dip recipes right here, ready and waiting for your next gathering. Here are some of my favorites:

See All of My Dip Recipes

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Cranberry Jalapeño Cream Cheese Dip

This cranberry jalapeño cream cheese dip is a festive holiday appetizer made with a bright, tangy cranberry relish layered over creamy cream cheese. Sweet, savory, and just a little spicy, it’s perfect for parties, potlucks, and make-ahead entertaining.

Course Dips

Cuisine American

Keyword cilantro, Cranberry, cream cheese, dip, Jalapeño Dip

Prep Time 10

chilling time 4

Total Time 4 10

Servings servings

Calories 34kcal

Equipment

Ninja BN701 Professional Plus Blender

Ingredients

1 12-ounce bag fresh or frozen cranberries
⅓ cup granulated sugar
Zest and juice of 1 orange 1 Tablespoon zest and ⅓ cup juice
2 jalapeños ribs and seeds removed and roughly chopped
⅓ cup cilantro
2 8-ounce packages full-fat cream cheese

Instructions

In a blender or food processor, add the cranberries, sugar, orange zest, orange juice, jalapenos,and cilantro and pulse until finely chopped.
Cover and place in the refrigerator for 3-4 hours (or up to overnight).
Drain the liquid and set aside.
Spread the softened cream cheese into a wide dish and top with the cranberry relish. Servechilled with assorted crackers for dipping.

Notes

The cranberry jalapeño relish can be made a couple of days in advance and stored in the refrigerator.

Once assembled, the dip can be covered and refrigerated for several days. Freezing the fully assembled dip isn’t recommended, as cream cheese tends to change texture when thawed.

Nutrition

The post Cranberry Jalapeño Cream Cheese Dip appeared first on An Affair from the Heart.

Homemade Frosty Recipe

Michaela Kenkel — Tue, 26 Aug 2025 14:12:55 +0000

If you’ve ever dipped French fries into a Frosty at Wendy’s, you know the magic of this fast food classic. Now you can make the real deal right in your own kitchen with just a few simple ingredients. This copycat Wendy’s Frosty recipe has the same creamy, chocolatey flavor of the real thing, all thanks to a clever mix of sweetened condensed milk, Cool Whip, milk, and Nesquik. Whether you’re craving a fun treat on a hot summer day or you’re just craving a Frosty after dinner, this recipe is a keeper.

What’s better than ice cream on a hot summer day? How about a creamy, chocolatey homemade Frosty, just like Wendy’s, but made right in your own kitchen?

The first time we made these, over a decade ago now, we had been working in the backyard and decided to pull out the ice cream maker. We ended up making a batch of homemade chocolate Frostys, and it quickly became a favorite. The best part is that it uses simple ingredients you may already have on hand.

Yep, just four ingredients and a little patience are all it takes. Add everything to the ice cream machine, let it run for 30 to 40 minutes, and you have Frosty’s with that perfect malt-like consistency.

If you’re patient or lucky enough to have leftovers, transfer them to a freezer-safe container for a firmer, scoopable treat. It’s the kind of dessert that makes you want to grab a straw, dip your French fries, and just enjoy the moment.

Homemade Frosty Recipe

The best part about this Frosty is how easy it is to make. With just four simple ingredients, you can have that creamy, chocolatey goodness without ever leaving your kitchen. There’s no tricky prep involved, just let your ice cream machine handle the work while you sit back and wait for the magic to happen. The flavor is spot on, just like the original recipe from Wendy’s, and you can easily switch things up by trying a strawberry Frosty or even a vanilla version. And let’s be honest, part of the fun is dipping a salty batch of French fries into that sweet, frosty mixture. It’s the ultimate treat.

My first job was at Wendy’s, many, many moons ago! If you love their classic menu, like I do, you need to check out my Wendy’s Copycat Taco Salad recipe and this recipe for Wendy’s Chicken à la King Baked Potatoes, too!

Ingredients to Make Frostys at Home

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

Sweetened condensed milk – gives that smooth, sweet base.
Whole milk – for richness (you can use reduced-fat versions or even plant-based replacements if you’d like).
Nesquik cocoa powder – brings the signature chocolate flavor.
Cool Whip – the secret to the creamy, soft serve texture.

How to Make a Wendy’s Frosty

Add the sweetened condensed milk, whole milk, Nesquik, and Cool Whip to the bowl of your ice cream machine.

Churn according to the manufacturer’s instructions until the Frosty mixture reaches your desired consistency (about 30–40 minutes).

Serve immediately for a soft, malt-like texture, or transfer to a freezer-safe container and freeze for 2 hours to firm it up for a more scoopable texture.

Store leftovers in a freezer-safe container for up to 1 week. To serve again, let it sit at room temperature for 5–10 minutes before scooping.

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If you love this recipe for Homemade Frostys, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Recipe Tips & Tricks

For a homemade chocolate Frosty that’s dairy-free, use non-dairy milk such as almond milk and a dairy-free whipped topping.
Want to mix it up? Try using Strawberry Nesquik for a strawberry Frosty, or use vanilla malt powder and a splash of vanilla extract for a vanilla Frosty.
The size of your ice cream maker may affect churn time. Larger machines can sometimes freeze the mixture faster.
If you notice ice crystals, it just means the Frosty sat in the freezer too long; just let it soften at room temperature before serving.

FAQs

Can I make this without an ice cream machine? The truth is, the best results come from using an ice cream machine. It’s what gives the Frosty that light, creamy texture by whipping in air as it freezes. If you don’t have one, you can pour the mixture into a shallow pan and give it a stir every 30 minutes while it freezes. Just know that the texture will be more icy than the real deal, but still tasty.
Does it really taste like a Wendy’s Frosty? Yes! This is about as close as you’ll get to the real thing without hitting the drive-thru. The combination of Cool Whip, sweetened condensed milk, and Nesquik gives it that signature flavor and smooth, soft serve texture Frosty fans love.
What’s the difference between this and chocolate ice cream? This homemade Frosty is lighter and fluffier than traditional chocolate ice cream. It’s closer to a milkshake-meets-soft serve consistency, which is exactly what makes it so fun to eat (or dip your French fries into).

More Fast Food Copycat Recipes to Love

If you have followed along with me for a while, you know how much I enjoy making restaurant copycats at home. To me, it’s so valuable knowing what is in the food we eat. One of the first recipes I set out to make was Homemade Daiquiri Ice from Baskin Robbins, pictured above. Other fast drink recipes and frozen treats include Dairy Queen’s Buster Bars and Apple Pie Blizzards, Sonic’s Cherry Limeade, and this viral recipe for Starbucks Medicine Ball Tea.

Other fast food favorites are my Homemade Big Mac and my McDonald’s Filet ‘o Fish Sandwich (with that classic McDonald’s tartar sauce we can’t get enough of!), my Taco Bell Enchiritos, Meximelts and Mexican Pizzas, and this King’s Food Host Classic for Cheese Frenchees. Be sure to check out this spot-on recipe for Copycat Chick-fil a Sauce, too!

Browse all of my Restaurant Copycat Recipes Here

There’s just something about sipping on a Frosty that never gets old, and now you don’t have to wait for the drive-thru to enjoy one. With a few simple ingredients and your trusty ice cream machine, you can whip up this creamy, dreamy treat anytime the craving hits. Whether you’re dipping French fries for that salty-sweet combo, serving it up as a fun dessert on a hot summer day, or just recreating a little bit of fast food nostalgia at home, this homemade Frosty is sure to become a favorite in your kitchen.

LIKE THIS RECIPE?
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Homemade Frosty Recipe (a Wendy’s Copycat)

Just like Wendy's made in your own kitchen, with only 4 ingredients!

Course Ice Cream & Frozen Treats

Cuisine American

Keyword Chocolate Frosty Recipe, Frosty, Homemade Frosty’s, Wendy’s Copycat recipe

Prep Time 5

Freeze Time 40

Total Time 45

Servings servings

Calories 295kcal

Author Michaela Kenkel

Equipment

Ingredients

1 14 ounce can sweetened condensed milk
4 cups cold milk
1/2 cup Chocolate Nesquik
8 ounce container Cool Whip

Instructions

Add all ingredients into the ice cream maker and mix according to manufacter's instructions. (About 30-40 minutes)
Enjoy immediately or freeze for a couple of hours for a more scoopable consistency.

Notes

Store leftovers in a freezer-safe container for up to 1 week. To serve again, let it sit at room temperature for 5–10 minutes before scooping.

Nutrition

This recipe was originally posted on June 27, 2014. It has been updated to improve the user’s experience and reshared on August 26, 2025.

The post Homemade Frosty Recipe appeared first on An Affair from the Heart.

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