consigliato per te

  • in

    Homemade Peach Cobbler in a Cone

    For a handheld take on a classic spoon dessert, try Homemade Peach Cobbler in a Cone! It’s so fun to serve at picnics and summer barbeques.  

    Summer peaches are in season, and that means making lots of homemade peach desserts. They taste like a bite of pure summertime. This Peach Cobbler in a Cone is 100% more fun than peach cobbler in a bowl. The idea came from an article I read about a food truck in Florida serving peach cobbler in waffle cones. Kind of genius, right? (For those interested, it was NuNu’s Sweet Soul Food – I can’t find the cones on their current menu, but I’ll take one of everything else, please!)
    Since I won’t be traveling to Florida any time soon, I decided to make my own version at home. It’s so fun to serve and even more fun to eat! Portable peach cobbler is practically made for summer barbeques. My homemade version comes à la mode, because I always have a scoop of ice cream with warm cobbler.

    Start with a stick of butter.
    First, preheat the oven. Then melt a stick of butter in an 8×8 inch baking pan in the preheated oven. This will take about 3-5 minutes.

    While the butter melts, mix up the batter. It’s made of simple pantry staples and can be whisked together in a snap.

    Fresh, frozen, or canned?
    Use any of the above when it comes to this cobbler. You’ll need about 2 to 2 1/2 cups of peaches, which is about 5 fresh peaches, peeled and sliced. Thaw frozen peaches and measure 2 1/2 cups in a glass measuring cup. The same goes for canned peaches (drain them first!). It usually takes two 16 oz. cans but the amount of peaches inside each can will vary between manufacturers.
    If using fresh or frozen, toss the peaches with sugar. You can first taste-test the sweetness and add more or less to your personal taste. Canned peaches will need very little if any extra sugar.

    Layer the ingredients.
    Pour the batter over the melted butter. That looks like a lot of butter, doesn’t it? Trust me, it all works out in the end.

    Then pour the peaches on top. Sprinkle with a pinch or two of ground cinnamon. The batter and peaches will trade places in the oven as the cobbler bakes. Pretty neat!

    While you wait for the cobbler to bake, dress up some waffles cones with melted white chocolate and cinnamon-sugar.

    Let the cobbler cool. Then get to stuffing those cones! You can serve this warm or at room temperature. It’s so good warm with ice cream on top.

    Speaking of ice cream, top the cone with a scoop of vanilla ice cream (or your favorite flavor – caramel would be amazing). Then pile on more cobbler. You could forgo the ice cream altogether and make it a strictly cobbler cone. However, it’s hot as blazes here in the south, so we won’t be skipping it.

    The sweet vanilla bakery scent and crunch of the waffle cone combined with sweet peaches and sticky cobbler crust? How could that ever be a bad thing? And topped with ice cream – get outta town. Crazy delish.
    I think we can all agree that Homemade Peach Cobbler in a Cone is the best way to enjoy peach cobbler in summertime. Kids will love it. Everything is more fun in an ice cream cone!
    Related recipe: Fried Peach Shortcakes

    Homemade Peach Cobbler in a Cone

    Heather Baird

    When you’re craving a taste of summer, try this easy homemade peach cobbler that’s served in a cone. Ready-made waffle cones can be found at the grocery store near the frozen foods section. Use your favorite ice cream flavor for serving. Vanilla bean is classic, but caramel or even coffee ice cream would be a wonderful accompaniment.Recipe readers: The cobbler batter recipe contains no eggs. This is not a mistake.This recipe serves 6-8, depending on how much ice cream you use to fill the cones. You can, of course serve this cobbler straight from the pan instead of serving it in a cone. See the recipe notes on how to use any kind of peach you may have on hand. Fresh, canned, or frozen.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 mins

    Course DessertCuisine American, Southern United States

    Servings 6

    Equipment8×8 inch baking panIce cream scoop
    Ingredients US CustomaryMetric Peach Cobbler1/2 cup unsalted butter3/4 cup all-purpose flour1 1/4 cups granulated sugar divided2 teaspoons baking powder1/4 teaspoon salt I like fine grain sea salt3/4 cup whole milk1 teaspoon vanilla extract2 1/2 cups sliced peaches1/8 teaspoon ground cinnamon.Waffle cones1 teaspoon ground cinnamon1 1/2 tablespoons granulated sugar6-8 ready-made waffle cones4 oz. white chocolate meltedAssembly1/2 gallon vanilla ice cream for serving
    Instructions Peach cobblerPreheat the oven to 350F.Place the stick of butter in an 8×8 inch baking pan and melt in the oven, 3-5 minutes. Remove from the oven once the butter is completely melted.In a large mixing bowl, whisk together the flour, 1 cup of the sugar, baking powder, and salt. Add the milk and vanilla. Whisk until a consistent pourable batter forms.Toss the peaches with the remaining 1/4 cup of sugar.Pour the batter over the melted butter, then top with the peaches. Sprinkle on the ground cinnamon. (As the cobbler bakes, the crust will rise to the top and the peaches will sink to the bottom.)Bake for 50 minutes to 1 hour, or until the crust is browned and well set. Remove from the oven and let cool to warm.Dipped waffle conesIn a small bowl, stir together the ground cinnamon and sugar; pour on a shallow plate. Place the waffle cones on a large sheet of parchment paper. Dip the top edges of the cones in the white chocolate.Roll the edges of the cones in the cinnamon-sugar. Let stand until set, about 10 minutes, or place in the refrigerator to speed setting.AssemblyBreak apart the pan of cobbler with a spoon.Fill cones with cobbler to the top edge of the waffle cone. Top with a scoop of ice cream, then top the ice cream with more cobbler. Serve immediately. Cobbler cones can be served warm or at room temperature.
    NotesUse canned peaches: Drain two 16 oz. cans of canned peaches and place them in a glass measure. You should have 2-2 1/2 cups of peaches. (Some internet sources say one 16 oz. can = 2 cups of peaches. Technically, this is not true. The weight includes the juice – be sure to get 2 cans.) Omit tossing the peaches with 1/4 cup of sugar. Canned peaches in syrup are sweet enough.
    Use frozen peaches: Thaw 16 oz. bag of frozen peaches completely in the refrigerator overnight before using. Toss with sugar as directed.
    Use fresh peaches: Peel and slice about 5 medium fresh peaches; toss with sugar as directed.
    Make ahead: Coat the inside of the cones with melted white chocolate. This will keep the cones from becoming soggy over time. You’ll need two 4 oz. bars of white chocolate to generously coat all 6-8 waffle cones. Let stand until set, Fill cones with cobbler and refrigerate. Bring to room temperature and top with ice cream before serving.
    Leftover cinnamon-sugar from dipping the cones can be sprinkled on top of each assembled cone.
    The real food innovators are food truck chefs, if you ask me. This recipe was inspired by  NuNu’s Sweet Soul Food (truck), purveyor of southern specialties.  With thanks to them, I formulated this recipe for home bakers.

    Keyword easy, fresh peaches, handheld desserts, July Fourth desserts, peach cobbler, summer dessert, vanilla ice cream, waffle cones

    You may also enjoy: LEGGI TUTTO

  • in

    Flourless Almond Butter Kiss Cookies (Just 4 Ingredients!)

    Flourless Almond Butter Kiss Cookies require only 4 ingredients to make! Ready in about 30 minutes from start to finish.

    I’m a baker for every season, but in summertime I don’t want to spend all day in the kitchen. Flourless Almond Butter Kiss Cookies are the easiest, quickest scratch-made treat. The recipe only requires four ingredients, and they’re ready in about 30 minutes. They are rich and satisfying, and they also happen to be gluten-free. Hooray – cookies for everyone!

    The magic ingredients.
    The batter consists of almond butter, granulated sugar, and one large egg. So easy, it’s genius! I used shelf-stable (no-stir) almond butter that you can find next to the peanut butter in the grocery store. Most natural almond butters will work, too. Just be sure to give them a good stir before using in this recipe.
    I took inspiration from classic peanut butter blossoms, and added an almond kiss to each cookie. According to Hershey’s website, Hershey’s Kisses with Almonds are gluten-free.

    First, beat together the 3 ingredients to make the cookie dough. Use an electric or hand-held mixer to effectively get all the ingredients incorporated.

    The batter will be thick and unsticky. You should be able to pick up a bit of dough and roll it between your palms without it sticking.

    Use a cookie scoop!
    A small cookie scoop makes for the quickest portioning. Level scoops will give you about 18 dough balls. Roll the balls between your palms, then roll them in granulated sugar. This gives the baked cookies a crackling sugar crunch around the edges – so good!

    Place the rolled dough balls on parchment-lined baking sheets. Flatten them slightly using the bottom of a flat glass or cup. The edges will split a little, so you should expect this. Totally normal and part of their natural beauty.

    Bake the cookies for about 10-12 minutes. They will puff slightly with set edges and a soft middle. Let them cool for 2 minutes before placing a Kiss gently into the middles of each cookie. Let them cool on the pans until they’re firm enough to transfer to a wire rack. Because they don’t have any flour in them, they’re a little delicate just out of the oven. But they firm up nicely in about 5 minutes.

    These are so delicious, SO simple. And I think they’re pretty enough for the holidays (bookmark this recipe for a QUICK Christmas cookie).

    You could easily make these with peanut butter instead of almond butter, and top them with a plain Hershey’s Kiss for a take on flourless Peanut Butter Blossoms. Cashew butter, sunflower butter – nearly any shelf-stable butter will work in this recipe.
    Related recipe: Christmas Kiss Cookies

    Flourless Almond Butter Kiss Cookies (Just Four Ingredients!)

    Heather Baird

    Need a batch of cookies without a big commitment? This is it! Just four ingredients will create a pan of scratch-made cookies with big flavor. Use a cookie scoop for quick portioning, and you’ll be done in about 30 minutes, start to finish.See the recipe notes for swapping out other nut butters in place of the almond butter.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 15 minsCook Time 12 minsTotal Time 27 mins

    Course DessertCuisine American

    Servings 18 cookies

    Equipment2 cookie sheets 13×9 inches eachcookie scoop 4 teaspoon capacity
    Ingredients  18 Hershey’s Kisses with Almonds1 1/4 cups granulated sugar divided1 cup almond butter shelf stable recommended1 large egg at room temperature
    Instructions Preheat the oven to 350°F. Line two cookie sheets with parchment paper.Unwrap all of the Hershey’s Kisses ahead of time and keep them on a plate away from the oven so they don’t get soft or melt.Place 1/4 cup of the granulated sugar into a small bowl and set aside.In a mixing bowl, combine the almond butter, the 1 cup of remaining granulated sugar, and the egg using a hand-held mixer. Beat until the mixture is well combined and thick. The dough should not be sticky.Using a cookie scoop (4 teaspoon capacity, or a slightly heaping tablespoon) portion dough and roll into a ball between your palms. Roll the dough balls in the 1/4 cup bowl of sugar and place them, well-spaced, on the baking sheets. Lightly flatten the cookies with the bottom of a cup or with your fingertips, so they have a fat coin shape. The edges will bark (split) slightly at the edges as you flatten them. This is normal.Bake for 10-12 minutes, or until well set around the edges and soft in the centers. Let cool on the pans for 2 minutes, and then lightly press a single kiss into the center of each cookie. Don’t press it all the way through to the bottom of the cookie or the cookie will break apart. Just set it on the cookie and press lightly. The chocolate kiss will melt slightly and hold to the cookie on its own. When cookies are firm enough to move, transfer them to a cooling rack to cool completely.
    NotesThe Hershey’s kisses will turn shiny with the heat from the cookie but should hold their shape. If they start to puddle or melt too much transfer the kiss-topped cookies on the cookie sheets to the refrigerator or freezer to stop them from melting. This can happen if you kitchen is warm (more than 70F room temperature). Remove the pans from the fridge when the cookies are cool.
    Other nut and seed butters can be used in equal amounts to the almond butter. Try cashew butter, pistachio butter, sunflower seed butter, and peanut butter. Natural butters that require stirring can also be used. Be sure to stir them well before using. If a natural nut butter seems runny or lax in texture, don’t use it. The texture of the butter should closely resemble that of shelf-stable butters when stirred.
    If making these for people with gluten intolerance, be a label reader. Make sure all of the products used clearly state they are gluten-free.

    Keyword almond butter, almond butter cookie, easy cookie recipe, extra fine granulated sugar, gluten free cookie recipe, hershey’s kisses

    You may also enjoy: LEGGI TUTTO

  • in

    Mochi Donuts (Pon de Ring-Inspired)

    Mochi Donuts are colorful, chewy, pull-apart fun! Their unique texture and fluffy interior makes them a snacking sensation.

    Mochi donuts are like no other donut you’ll try. The crisp, chewy, almost elastic exterior gives way to a soft, subtly sweet interior. If you’re looking to dip a toe in the water with homemade mochi donuts, then this is the perfect recipe. It makes six total, which is just enough to practice your forming, frying, and glazing techniques. Each donut is a generous serving. And even though six donuts may not sound like a lot, it’s plenty enough for sampling and even sharing.

    The pastry’s origins are a bit winding. The first iterations can be traced to Honolulu in the early 90’s with Charmaine Ocasek’s homemade poi mochi. Later in 2003, the Japanese donut chain Mister Donut (which actually originated in the US in 1956) launched the flower-shaped ring of pull-apart dough balls, the “Pon de Ring”. Its popularity spread from Japan to the United States by route of Hawaii. Now mochi donuts are widely available. And people like me are enthusiastic about learning how to make them at home.
    Mochi doughnuts are a cross between a traditional cake-like doughnut and chewy mochi dough similar to what’s wrapped around ice cream bonbons at sushi restaurants.The hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew.–Las Vegas Review JOURNAL

    The dough.
    Start by sifting together the dry ingredients. Mochi donut recipes are varied when it comes to flours, and this one uses all-purpose flour blended with mochiko (glutinous rice flour). Mochiko gives the donuts a soft, bready interior. You may remember this ingredient from my Lemon Mochi Chicks recipe.

    Press silken tofu through a fine sieve. This ingredient creates a smooth batter and gives the donuts a lot of protein. Coincidentally, I must tell you that mochi donuts have half the calories of a regular donut. Personally, I’m not a calorie counter when it comes to donuts, but I know some people are.

    Mix the tofu with some eggs and a little water. Then, stir it all together until a ragged dough forms, and then knead with your hands until smooth.

    Iconic shape.
    Cut six parchment sheets into 5×5 inch squares. Separate the dough into 36 even pieces (about 5 grams each, for my dough) and roll them into balls. Place 6 balls on each paper touching, in a ring shape. This is the most time-consuming part of the recipe. There are mochi donut cutters for purchase, but I wouldn’t splurge until you’re sure you are a mochi donut fan.
    Note: The original Pon de Ring-style donuts are made up of 8 dough balls. In this abbreviated recipe, I use just 6. If you wanted to make the balls a little smaller, you could do so to yield 8 per donut. However, it’s a bit more time consuming.

    Fry ’em!
    Heat about 2 inches of oil in a pan to about 375°F. I prefer using an electric skillet, which keeps the temperature even. If you’re using a stove-top burner, I suggest starting at 350°F, and testing the oil with an instant-read thermometer.
    Slip the donuts on the parchment into the oil. Do this 2 at a time, if you have room in the pan. After a minute or two, slide the donut off of the parchment. Fry until golden brown on each side.

    Flip the donuts gently with a pair of tongs, or some chopsticks. I prefer the later because it touches less surface area on the donut and helps retain the shape.

    Glaze and garnish.
    Glaze the donuts with a simple white chocolate ganache combined with fruit powder, vegetable powder, or tea powder. I used all three! Suncore Food’s Lilac Taro Yam Powder, will give you a beautiful lilac hued glaze. Dragonfruit powder yields a deep magenta. And my favorite – green tea powder imparts a grassy hue.
    Garnishes are only limited to your imagination! I had some cookies and cream Pocky sticks, so I added those to the taro donuts. Almond flavor goes so well with matcha, so I topped those with sliced almonds. The dragonfruit-glazed donuts got a white chocolate drizzle and some sprinkles.

    These donuts are subtly sweet. Aside from the round shape, they’re not much at all like your standard American donut. The glaze adds the sweetness, but even with a thick coating it’s not the sugar bomb you might imagine. Give them a try and you just might get hooked! For me, it’s the texture that I can’t resist.

    Mochi Donuts (Pon de Ring – Inspired)

    Heather Baird

    Small batch, yields 6 donuts.Mochi donuts are a combination of Japanese mochi and American doughnuts. Their unique shape, crisp exterior and soft interior gives them a texture that is completely unlike yeast or cake doughnuts. They are not as sweet as American doughnuts, but can be topped with all kinds of sweet glazes and toppings. The shape is inspired by the Pon de Ring donut from the chain Mister Donut.There are many different recipes for mochi doughnuts with variable ingredients and techniques. If you’ve never made mochi donuts, this recipe is a good place to start. It’s easy and the ingredients are fairly accessible. If you can’t find mochiko locally, you can order it online or swap in tapioca flour (starch). However, it won’t be a true mochi donut. The Mr. Donut chain states that they use tapioca flour, which makes this donut slightly lighter. The texture will be less bready than what mochiko provides.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

    Course DessertCuisine Japanese

    Servings 6

    Equipmentslotted spatula
    Ingredients US CustomaryMetric Donuts1 1/2 cups all-purpose flour1 1/2 tablespoons cornstarch1 1/8 cup mochiko glutinous rice flour1 1/2 teaspoons baking powderPinch of salt optional3/4 cup granulated sugar6 oz. silken tofu1 large egg plus 1 egg yolk3 tablespoons waterOil for frying 2-3 cupsGlaze4 oz. white chocolate finely chopped1/4 cup heavy cream1/2 tablespoon taro purple yam powder or dragonfruit or matcha powder
    Instructions DonutsIn a large mixing bowl, sift together the all-purpose flour, cornstarch, mochiko, baking powder, and salt if using. Whisk to combine. Sift the granulated sugar over the mixture. Whisk again.Place a fine sieve over medium mixing bowl. Use a rubber spatula to press the tofu through the mesh. Scrape the bottom of the sieve to remove the all of the tofu into the bowl. Whisk in the egg and egg yolk until combined. Add the water and whisk again to combine.Make a well in the center of the dry ingredients and add the tofu mixture in the center. Stir until a ragged dough forms. When you can no longer stir the ingredients together, work the dough with your hands until a uniform dough is achieved. Form into a ball and let stand, covered, for about 10 minutes.Cut 6 squares, 5×5 inches each from parchment paper.Form the dough into 36 small, even balls. For me, this was about 5 grams each on a kitchen scale. If dough is sticky, lightly dust the dough rounds with a little AP flour. Place 6 dough balls in a ring on each piece of parchment, so that they touch.Pour about 2 inches of oil in a skillet or in an electric skillet. (Depending on the size of your skillet, this could be 2-4 cups of oil). Preheat the oil to 350°F on the stove top, and test it using an instant-read thermometer. If using an electric skillet, which heats more evenly, preheat to 375°F.Place one or two donuts on the parchment paper into the oil. After about 2 minutes, gently remove the parchment paper from under the donut. Fry until golden brown on each side, 2-3 minutes. Use tongs or chopsticks to flip the donuts to avoid splashing hot oil from the pan. Use a slotted spatula to remove the donuts to a paper towel-lined plate.GlazePlace the chopped white chocolate into a microwave-safe dish. Add the heavy cream. Microwave at 100% power for 1 minute. Let the mixture stand for 1 minute, then whisk together until smooth. Add the powder and mix again. Dip each donut into the glaze and turn upright. Use a spoon to scoop more glaze onto any bare spots. Immediately garnish with your choice of topping. Mochi donuts are best eaten the same day they are fried. Leftovers can be stored airtight overnight, but will lose some of the elastic texture. See recipe notes for topping ideas.
    NotesWeights: Weigh the entire amount of dough to get an idea of how much each dough ball should weigh. My dough balls were about 5 grams each, and your should be too. But weight can vary with humidity and atmospheric conditions. 
    Glazes: There are many different fruit, tea, and vegetable powders that can be used in the glaze. Despite being white chocolate ganache, the glaze isn’t as sweet as you might imagine. Sweeter glazes could include Nutella and purchased dulce de leche (both melted for glaze consistency).
    Toppings: There are practically no limits to mochi donut toppings. Popular purveyors such as Mochinut in California top their donuts with fruity pebbles cereal, crushed Oreos, black sesame seeds, nuts, and cinnamon sugar. Just to name a few. Pocky sticks make these already beautiful donuts even prettier! A drizzle of white or dark chocolate is also lovely and tastes great.
    This recipe was researched and adapted from a few different recipes online, with thanks to Honest Food Talks, and just about every homemade mochi donut video on YouTube. 

    Keyword japanese donut, mochi donut, mochiko, mr. donut, pon de ring, silken tofu, taro glaze

    You may also enjoy: LEGGI TUTTO

  • in

    Easy Candy Bar Pie (3 Ingredient Filling!)

    This Easy Candy Bar Pie is a simple fix when you need dessert in a hurry. The rich, chocolaty filling requires just three ingredients!

    This recipe is some of the easiest pie making you’ll ever do. Especially if you opt for a ready-made graham cracker crust. I happened upon it while browsing through my very first cookbook. It was a community cookbook called Butter ‘n Love that my Aunt Dolly gifted me in 1984, when I was just a little kid. At that time, the only baking I’d ever done was in my Easy Bake Oven. Nobody had ever given me a cookbook before! It instantly made me feel a little more grown up.

    My first cookbook.
    I’ve kept the cookbook all these years, and just recently decided to thumb through it again. There under ‘Breads, Rolls, Pies & Pastry’ was a pie recipe that surprised me with 3 ingredients. How good could a pie with so few ingredients be? According to its author, Linda Underwood: “Very good.”
    She was right! However, I swapped the Cool Whip for real whipped cream beaten with a touch of sugar. It is my preference.

    The crust.
    There’s absolutely no shame in buying a ready-made crust, and it makes this recipe come together in no time flat. But I don’t keep ready-made graham crusts on hand. What I do keep on hand is a massive jar of graham cracker crumbs. I made my own crust but you don’t have to. You can find my scratch crust recipe in the notes of the recipe card. Like the filling, it’s also just 3 ingredients.

    The filling.
    Crumble and melt 6 Hershey’s Mr. Goodbars in a bowl, and heat in the microwave (or over a double boiler) until the chocolate is smooth. Let it cool until barely warm, then fold it into some sweetened whipped cream.
    That’s all folks! That’s it for the filling. With just three ingredients I didn’t expect it to be so rich, but it is. If you’re not into peanuts, you could use your favorite plain chocolate bar in place of the Mr. Goodbars.

    I purchased 3 Mr. Goodbar XLs (4.4 oz. each) instead of 6 regular bars (1.75 oz. each). So I had about 1/2 a bar leftover. I chopped it up an put it on top of the pie. I also tossed on a few candied peanuts that were hiding in my pantry. You could do the same, but this pie is plenty rich enough without additional toppings.

    This chilly Easy Candy Bar Pie recipe will definitely see a lot of action this summer. I plan to get myself some ready-made pie crusts to make the entire effort a no-bake affair. Father’s Day is coming up, and my dad loves my Classic Peanut Butter Pie recipe, but this one may have to make an appearance, too!

    Easy Candy Bar Pie (Mr. Goodbar Pie)

    Heather Baird

    It doesn’t get easier than this! Easy Candy Bar Pie uses just three ingredients for the filling. If you use a ready-made pie crust, you’ll need just 4 ingredients total for the entire pie. It’s smooth, rich, and kept chilled so it’s great for a cool treat on a hot day.Hershey’s Mr. Goodbar candy can be found at most US grocery stores in the candy aisle. You may also substitute your favorite chocolate bar. Use chocolate that has cocoa butter listed as an ingredient. This ensures the chocolate will incorporate well with the whipped cream.The recipe calls for a ready-made graham cracker crust, but if you’d rather make it from scratch, see the notes below for my recipe. It’s also just three ingredients, but does require 10 minutes of baking to set the crust. Also see notes for garnishing ideas.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 15 mins2 hours chill time 2 hrsTotal Time 2 hrs 15 mins

    Course DessertCuisine American

    Servings 10

    Equipment9 inch pie plateHand mixer
    Ingredients US CustomaryMetric 6 Mr. Goodbars 1.75 oz. each1 cup heavy whipping cream chilled1 tablespoon granulated sugar1 Ready-made graham cracker pie crust or see notes for homemade recipe
    Instructions Crumble the chocolate bars in a medium microwave-safe bowl. Heat at 30 second intervals at 100% power until the chocolate can be stirred smooth, about 1 minute 30 seconds. Alternatively, you can do this over a double boiler. Set aside and let cool until barely warm to the touch, about 10 minutes.Meanwhile, in the large bowl of an electric mixer, whip the heavy cream to while gradually sprinkling in the sugar. Beat to stiff peaks.Pour the cooled melted candy bar mixture over the whipped cream and fold together using a large rubber spatula. The mixture is properly folded when there are no streaks of white remaining, and the peanuts are well dispersed throughout the pie filling.Pour the filling into the graham crust. Spread evenly and chill until firm, about 2 hours. Serve slices chilled. Refrigerate leftovers.
    NotesFor a scratch-made graham cracker crust, use the following recipe.
    1 cup graham cracker crumbs
    1 tablespoon granulated sugar
    4 tablespoons butter, melted
    Preheat the oven to 350F. Combine the crumbs and sugar in a bowl; whisk. Pour in melted butter and stir until the crumbs are coated with the butter and has the appearance of wet sand. Press the mixture into a standard 9 inch pie plate (not deep dish). Bake for 10 minutes. Cool completely before adding pie filling.
    Garnishes: Buy an extra candy bar and chop half of it into pieces for pie topping. Toss on a handful of plain or candied peanuts. Make some chocolate shavings by running a vegetable peeler down the side of a frozen chocolate bar. Do this on a cutting board or plate, and transfer the shavings using a spoon. The heat from your hands will melt the chocolate.
    An even quicker version! If you’re super pressed for time, make the pie exactly as it was originally written. One standard-size tub of frozen Cool Whip or other nondairy topping (thawed) can be used in place of the heavy cream and sugar. Fold together with the melted chocolate bars and proceed as directed. 
    This recipe was adapted from a small town community cookbook called Butter ‘n Love published in 1984.

    Keyword 3 ingredient pie recipe, candy bar pie, easy pie recipe, graham cracker crust, heavy cream, Mr. Goodbar, summer pie

    You may also enjoy: LEGGI TUTTO

  • in

    Strawberry Crunch Ice Cream Cake

    Strawberry Crunch Ice Cream Cake combines fluffy yellow cake, strawberry ice cream, and whipped cream for a nostalgic treat. Coated with strawberry cookie crumble for that signature crunch!

    We have many summer birthdays in our family. That means I’m always looking for chilly desserts that are worthy of sticking some candles into. Cake and ice cream are birthday essentials, and this Strawberry Crunch Ice Cream Cake combines the best of both worlds! It’s a super easy fix that can be made ahead and kept frozen until party time.

    13×9 convenience.
    Mix up the yellow cake batter and spread it into a greased 13×9-inch baking dish. I’ve scaled down my yellow cake recipe to fill the pan halfway when it’s baked. This leaves just enough room for the creamy/crunchy toppings.
    Use your favorite store-bought strawberry ice cream. You’ll need a standard 1.75 quart container. Let it stand at room temperature for 20 minutes, then stir it until it has the spreading consistency of buttercream frosting. For easier work, you can paddle it in your stand mixer for about 1 minute until the texture is just right.

    Plan ahead, because the ice cream will need to refreeze until solid, about 4 hours. When the ice cream is firmed, spread on some homemade unsweet vanilla whipped cream. The other components of this recipe are pretty sweet so this layer really doesn’t need any sugar.

    Strawberry Crunchies.
    The crumble is super easy to whip up, especially if you use a food processor. Pulse together vanilla wafers, freeze-dried strawberries, a touch of powdered strawberry Jello, and a smidge of melted butter. If you don’t have a food processor, crush the dry toppings together in a bag with a rolling pin, then stir in the butter.

    This dessert was inspired by the Good Humor Strawberry Shortcake Bars, which is a nostalgic favorite for many. It has bold strawberry flavor, and that crumbly topping… well. I could eat it by the spoonful.

    This is such an easy cake to make, and if you cut it into ‘party size’ pieces (wedding cake-size pieces) you can serve up to 24 people! My serving size is generous, so I ended up with about 16 servings.
    Enjoy this cake on a hot summer’s day. It’s like a slice of air conditioning.
    Related recipe: Strawberry Delight

    Strawberry Crunch Ice Cream Cake

    Heather Baird

    Inspired by the nostalgic flavors of Good Humor Strawberry Shortcake Bars, this cake delivers a sweet, creamy bite with a cookie crumble topping. Plan ahead because this cake needs to freeze 4 hours, or overnight. It’s a lovely summertime treat that you can make ahead and store in the freeze until time to serve.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 15 minsCook Time 22 mins4 hours chill time 4 hrsTotal Time 4 hrs 37 mins

    Course DessertCuisine American

    Servings 16

    Equipment13×9 inch pan
    Ingredients US CustomaryMetric Yellow cake1/2 cup unsalted butter room temperature1 cup granulated sugar2 large eggs room temperature1/2 tablespoon vanilla extract1 1/2 cups all-purpose flour1/2 tablespoon baking powder1/4 teaspoon salt1/2 cup whole milk room temperatureIce cream fillings and whipped topping1.75 quart container strawberry ice cream1 1/2 cups heavy cream whipped to stiff peaks1 teaspoon vanilla extractCrunch toppings5 oz. mini vanilla wafers 1/2 package, such as Nilla1/2 oz. freeze dried strawberries 1/2 package1/2 tablespoon strawberry gelatin powder such as Jell-O3 tablespoons unsalted butter melted
    Instructions Yellow cakePreheat oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.Beat the butter and granulated sugar together in the bowl of an electric mixer. When the butter is lightened and fluffy, add the eggs one at a time. Mix until incorporated and smooth. Add in the vanilla and beat to combine.In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the flour and milk alternately to the creamed butter mixture, mixing until just combined with each addition. Begin and end with flour.Pour the batter into prepared baking sheet and spread evenly.Bake for 20-22 minutes, or until golden brown on top and a toothpick tester comes out clean. Cool completely.Ice cream filling and whipped creamAllow the ice cream to soften at room temperature 20 minutes. Stir it in the carton with a large spoon until the ice cream has the consistency of thick buttercream frosting. The ice cream will lose a little volume – this is normal. Alternatively, you can beat the ice cream in a stand mixer fitted with the paddle for 1 minute on low speed, or until it comes to spreading consistency.Pour the ice cream over the cooled yellow cake. Spread evenly. Freeze until solid, 2-4 hours.Whip the heavy cream with the vanilla extract to stiff peaks, about 5 minutes. Spread the whipped cream over the frozen strawberry ice cream layer.Crunch toppingsTo prepare the strawberry crunch, place the vanilla wafers and freeze-dried strawberries in the bowl of a food processor. Pulse until just combined. Add the strawberry gelatin powder. Pulse to fine crumbs. Pour the butter through the feeding tube as you pulse 3-5 more times, or until crumbs clump and cling together. (See note for doing this by hand.)Sprinkle the strawberry crunch mixture generously over the whipped cream. Freeze, covered, until firm, 4 hours or overnight. Remove cake from freezer. Serve slices from the dish.
    NotesThe strawberry ice cream color can be intensified with a few drops of red food color. Mix it in a you stir it to spreading consistency.
    The crunchy topping can be made by hand by placing the cookies, freeze-dried strawberries, and Jell-O powder in a large zip top bag. Use a rolling pin to smash and crush the contents. Pour the mixture into a bowl and stir in the melted butter. Use this mixture to top the cake.
    I used Nilla Wafers in this recipe, but most any butter cookie will work. 15-20 Golden Oreos may also be substituted for the vanilla wafers. This version of the crumble will be slightly sweeter because of the cream filling.
    If you can’t find freeze-dried strawberries at your grocery store, increase the strawberry Jell-O powder to 2 tablespoons. This will give the crumble more strawberry flavor without using the actual strawberries.

    Keyword ice cream cake, strawberry crunch topping, strawberry ice cream, summer dessert, yellow cake

    You may also enjoy: LEGGI TUTTO

  • in

    Chocolate Fortissimo Cake

    Chocolate Fortissimo Cake holds a symphony of bold flavors. It’s music for your taste buds! Coffee liqueur turns up the volume on its chocolate notes.

    Quite a long time ago, when I was a little kid taking music lessons, I first learned the meaning of the word fortissimo. In music, it means to play loudly. While browsing one of my European cake books I was surprised to see the word describe a chocolate cake. I just had to know – exactly how ‘loud’ is this chocolate cake?
    Turns out, Chocolate Fortissimo Cake is loud, yet refined. It has balance just like any good piece of music. Coffee liqueur such as Tia Maria (or Kahlua) is the ingredient that intensifies all of its chocolate components without making it heavy or too sweet. The genoise is light, the mocha buttercream silky. The barely sweet chantilly filling gives harmony to the score.

    Genoise, the foundation.
    Start by making a genoise sponge. The recipe in the cake book was so similar to my own chocolate genoise, I opted for my tried and true recipe. Never made genoise? You’re in luck! There’s a video at the end of this post that will show you how to properly whip the eggs to ribbon stage. Also, you can see the batter-folding technique in action, which is essential to making a well-risen sponge.

    Truffles for cake toppers.
    While the genoise cools, make the truffles. Yes, this cake is topped with rich, deeply chocolaty cocoa-dusted orbs of deliciousness. In my opinion, this is the ‘loudest’ part of the cake. The mixture stirs up quickly and requires 40 minutes to chill.

    Crème Chantilly.
    In the meantime, whip up the chantilly. This barely sweet whipped cream has just 2 teaspoons of powdered sugar added. Pour in a tablespoon of coffee liqueur and beat to stiff peaks. Cover and chill this 3 ingredient wonder while you prepare the remaining components.

    Mocha buttercream.
    This European style of buttercream was a bit of a revelation for me. Its base is heavy on the extra-creamy salted butter (82% milkfat) to just just 1 cup of powdered sugar. Beaten to its lightest, fluffiest texture, its silkiness rivals any meringue-based buttercream. Melted chocolate and espresso impart the mocha flavors.

    The construction.
    Torte the cooled genoise into three layers. They don’t necessarily have to be even, and the top layer can be on the thin side. Coat each layer with a little coffee simple syrup. Fill the first layer with 1/2 inch of the mocha buttercream, and the second with all of the chantilly. Next you’ll cover the cake with more of the mocha buttercream.

    Remember those truffles? Place the in a ring on top of the cake. These buttery, creamy gems could be a stand-alone dessert. They are rich and totally gift worthy in a pretty tin.

    A special garnish.
    Long-time readers will recognize this as one of my favorite decorating techniques. I figured it out on my own a long time ago when I made these Poured Fondant Honey Cupcakes. You can find a video tutorial for the technique in that blog post. I thought this cake deserved a garnish worthy of its name.

    Place the remaining mocha buttercream in a piping bag and pipe stars between the truffles. Then, stand the chocolate seals upright into each star.

    This cake is pretty special. It reminds me a little of another music-inspired confection – Classic Opera Cake. But this version is lighter with a genoise sponge.

    This cake offers bold grown-up flavors, yet still retains lightness. It’s so special occasion-worthy. Don’t hesitate to give it a try! And check out my video of the entire process, if you have questions. It’s more than 3 minutes long (which, the internet tells me is too long to hold your attention). I’m sure some may find it a bit tedious to watch. But I made it for beginners that would appreciate some visual instruction.

    Chocolate Fortissimo Cake

    Heather Baird

    In music terminology fortissimo means to play a passage of music loudly. True to its namesake, this cake has bold chocolate flavor, yet it retains lightness with its sponge base, silky buttercream and chantilly fillings. Overall, a symphony of really beautiful flavors and textures. This cake has several components and steps, but each is pretty straight forward. It is of intermediate skill level, and bakers with knowledge of making genoise sponge will have no trouble. If you’re a beginner baker, use the genoise recipe along with the video provided in the blog post for success. This cake hinges on a well-risen sponge because it is torted in three layers and must be tall enough after baking to do so.Tia Maria is the suggested coffee liqueur to use in this recipe, but Kahlua is a fine substitute. For the buttercream, use salted (yes, salted!) butter with 82% milkfat. This is sometimes labeled as ‘extra-creamy’ or ‘European-style’. Imported French butters are among those with higher milkfat.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 45 minsCook Time 30 mins40 minutes chill time 40 minsTotal Time 3 hrs 15 mins

    Course DessertCuisine European

    Servings 12

    Equipment8×3 inch round cake pan, or springform panparchment paperwax seal stamp with music motif, such as treble clef or music notes
    Ingredients US CustomaryMetric Chocolate genoise3 large eggs3 large egg yolks3/4 cup granulated sugar1/8 teaspoon salt1/3 cup cake flour1/3 cup cornstarch1/4 cup dark unsweet cocoa powderTruffles2 teaspoons instant espresso powder2 tablespoons coffee liqueur4 oz. semisweet chocolate chopped you can also use chips4 tablespoons unsalted butter at room temperature2 tablespoons confectioners’ sugar sifted1 tablespoon heavy cream1/4 cup unsweet cocoa powder not darkCrème Chantilly2/3 cup heavy cream2 teaspoons confectioners’ sugar1 tablespoon coffee liqueurMocha buttercream2 teaspoons instant espresso powder2 teaspoons unsweet cocoa powder4 oz. semisweet chocolate chopped fine (can use mini chips)3 tablespoons boiling water2 cups european style salted butter with 82% milkfat such as Land-O-Lakes extra creamy1 cup confectioners’ sugarCoffee syrup6 tablespoons water3 tablespoons sugar3 tablespoons coffee liqueurChocolate seals2/3 cup semisweet chocolate chipsCrushed ice
    Instructions Chocolate GenoisePreheat the oven to 350°F. Grease an 8-inch round baking pan. Line the bottom with a round of parchment paper.Set a medium saucepan filled 1/3 with water over medium heat.In a heat-proof bowl, preferably stainless, beat together the whole eggs, egg yolks, sugar, and salt, using an electric hand mixer at high speed. Place the bowl over the pan of simmering water and continue beating with the hand mixer until the mixture reaches ribbon stage, about 5 minutes. Ribbon stage is when the batter increases in volume, lightens, and the batter leaves a thick trail or ribbon when the beaters are lifted from the bowl. To get this right, set a timer for 5 minutes once you start mixing over the simmering water.Remove the bowl from the water. Sift the cake flour, cornstarch, and cocoa over the egg mixture. Gently fold the dry ingredients into the egg mixture. Do this carefully as to not deflate the batter too much. This may take about 5-7 minutes of careful mixing. Pour the batter into the prepared pan.Bake for 30 minutes, or until the cake springs back when touched with a finger. Cool in the pan on a wire rack for 10 minutes. Invert the cake onto the wire rack and peel away the parchment paper. Let cool while you make the truffles.TrufflesDissolve the instant espresso in the coffee liqueur. In a microwave-safe bowl, melt the chocolate with the dissolved coffee in the microwave, about 1 minute at 100% power. Stir well until smooth. Let cool slightly.In a separate bowl, beat together the butter and sugar (I did this with a whisk, but you could use a hand mixer). Beat in the chocolate mixture and the cream. Whisk vigorously to combine. Chill for 40 minutes. Shape the mixture into 8 even-sized balls (use a small cookie scoop 4 teaspoon capacity). Dust in the cocoa powder and chill while you prepare the remaining cake components.Crème ChantillyIn a large bowl, whip together the cream and sugar with an electric hand mixer. Beat in the coffee liqueur. Beat on high speed to stiff peaks. Cover and chill.Mocha buttercreamStir together the instant espresso powder and cocoa powder in a small microwave-safe bowl. Pour in the chopped chocolate. Add 3 tablespoons boiling water and let stand 1 minute. Whisk together until smooth. If lumps of chocolate remain after whisking well, microwave for 30 seconds. Stir until smooth. Let cool until thickened but not set, about 5-7 minutes.In a large mixing bowl, beat the butter and confectioners’ sugar together for 5 minutes until fluffy and lightened in color. Add the chocolate mixture and beat again until well combined. Scrape down the bowl and beat again until lightened, thick and fluffy. Cover bowl with a damp towel and set aside at room temperature.Coffee syrupIn a small microwave-safe bowl, combine the water and sugar. Heat in the microwave at 100% power for 45 seconds to 1 minute. Stir until the sugar is melted. Stir in the coffee liqueur. Let cool.Chocolate sealsGently heat chocolate in a double boiler or in the microwave at 30 second intervals; be careful to not over heat. Stir smooth.Transfer chocolate to a clean bowl. Let it stand 3-5 minutes or until it’s barely warm to the touch. It’s important the chocolate is not too hot when you make an impression with the stamp. The heat from the chocolate will warm the metal stamp and it will cause the chocolate to smear.Place metal wax seal stamps in the cup filled with crushed ice. The stamp bottoms need to be thoroughly chilled.Line a baking sheet with parchment paper. Drop dime-size amounts of chocolate onto the parchment paper. Remove a stamp from the ice and quickly wipe it free of water droplets with a towel. Place the stamp onto a mound of chocolate. Let the stamp stand pressed in the chocolate for 3-5 seconds, or until the edges of the chocolate turn matte. Press down very gently but firmly and lift the stamp (see instructional video for clear visual). You should be left with a clear impression in the chocolate. Replace metal wax stamp into the crushed ice until it is thoroughly chilled and repeat with remaining melted chocolate. You’ll need 8 seals for this cake’s décor. Make more than you need, and pick out the best 8. Refrigerate finished chocolate seals until firm.AssembleSlice the genoise cake into 3 layers using a wire cake leveler or a serrated knife. Sprinkle or brush on the coffee syrup onto each cake layer. Place one cake layer on a plate or cake board. Fill with about 1/2 inch thickness of the mocha buttercream. Spread evenly. Top with another cake layer. Fill with all of the Chantilly cream. Spread evenly. Cover with the remaining cake layer.Remove about 1/2 cup of the mocha buttercream frosting to a piping bag fitted with a large closed star tip. Set aside. Cover the entire cake with a thick layer of the remaining mocha buttercream. Place the chilled truffles on top of the cake, well-spaced. Pipe stars of buttercream between each truffle. Stand chocolate seals into the buttercream stars upright.Serve cake slightly chilled or at room temperature. This cake improves over 24 hours, as the flavors marry and syrup brushed crumb settles. Leftovers keep for 1 week in the refrigerator.
    NotesOrigins: This is an abbreviated version of Chocolate Fortissimo from the book Ultimate Cake by Barbara Maher. The original has the same components but is made with two genoise cakes. I developed this single layer genoise version to save a little time on an even lengthier recipe.
    Longevity: Improves over 24 hours in the refrigerator. Keeps for 1 week refrigerated. Freezes for 1-2 months, undecorated.
    Make ahead: The truffles and coffee syrup can be made ahead of time and refrigerated. The genoise can be made and frozen for future assembly.

    Keyword chantilly cream, chocolate buttercream, chocolate genoise, chocolate truffles, european desserts

    You may also enjoy: LEGGI TUTTO

  • in

    Slow Cooker Cheesecake in a Jar

    This Slow Cooker Cheesecake in a Jar recipe makes perfectly portable single servings of cheesecake. Make them ahead for convenience and get creative with the toppings!

    I often host big family dinners, and I’m always looking for new ways to make the meal special. Especially the finale. Individual desserts feel special to me. While sorting the mail a few weeks ago, I spotted little jarred cheesecakes in a mail order catalogue that specializes in shipping fancy foods. Boy, were they cute. And expensive. I started researching, and it turns out, these little pots of creamy sweetness are not hard to make at home for much less.
    I’m finding the slow cooker baking method especially nice in these hot months when you don’t want to turn on your oven. A slow cooker won’t heat up your whole house like a range or wall oven will!

    Simple ingredients, simple prep.
    Mix up the simplest 3 ingredient crust: graham crumbs, sugar, and a smidge of butter. Divide this mixture between nine 4 oz. canning jars. You can find the jars at most grocery stores in the canning section for much less than you’d pay online. So look there first if you don’t already have a stash.
    Next, beat the cream cheese batter ingredients together. This can be managed just fine with a hand mixer, just make sure all the cold ingredients are at room temperature. We’re looking for a smooth, lump-free batter.

    Use a piping bag.
    Transfer the cheesecake batter to a large piping bag, or even a large zip-top bag with the corner snipped. This makes for the easiest portioning of the batter into the jars. Fill the jars up to the line, which is within about 1/2 inch of the rim.

    The easiest water bath.
    Place the jars in the slow cooker and very carefully (very. carefully.) pour tap water into the crock. Fill it until the water comes about halfway up the jars. Be careful not to splash water into the cheesecakes. If you’re worried that you might, you can temporarily lid them before this step. Then remove the lids before cooking them. Cook on high for about 1 hour.

    The cooldown.
    When done, the cheesecakes will be slightly puffed around the edges, with a wobble in the center. Remove the cheesecakes from the crockpot using a canning jar lifter. Or, let them cool down for 20 minutes inside the crock, until they are cool enough to handle. Cool at room temperature for about 10 more minutes, then refrigerate until firm – about 2 hours. The once puffed cheesecakes will deflate a little and have slightly concave tops. This makes room for toppings!

    Create your own cheesecake sampler!
    Jarred, canned, ready-made jams and sauces make the easiest toppers. Lemon curd and dulce de leche are two of my favorite toppers. Or, if you have more time for homemade toppings, my Spiked Hot Fudge Sauce is an excellent choice.

    I’ll have one of each, please! (Actually, I did have one of each. So good!)

    The texture of the cheesecake is similar to dense New York-style cheesecakes, so these little jars pack a big punch. They’re easy to lid and tote away to your favorite picnic spot.
    Watch me make Slow Cooker Cheesecake in a Jar in the video below!

    Slow Cooker Cheesecake in a Jar

    Heather Baird

    This is such an easy way to prepare individual servings of cheesecake. Make them ahead and they’ll keep for a week, or freeze them for up to 3 months. This is a great recipe for hot summer months when you don’t want to turn on your oven – your slow cooker won’t heat up your kitchen like a large range oven will!I use a large 8-quart slow cooker, which will hold all 9 jars. If your slow cooker is smaller, you can refrigerate half of the jars while the other half bake. The jars are easy to lid and tote to a BBQ, potluck, or picnic. See the recipe notes for topping ideas.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 15 minsCook Time 1 hr2 hours chill time 2 hrsTotal Time 3 hrs 15 mins

    Course DessertCuisine American

    Servings 9

    Equipment8-quart slow cooker9 canning jars with lids and rings 4 oz. capacity 1 disposable piping bag or large zip top bag1 Canning jar lifter optional
    Ingredients US CustomaryMetric Crust1/2 cup plus 1 tablespoon graham cracker crumbs1/2 tablespoon granulated sugar1/2 tablespoon unsalted butter meltedCheesecake filling16 oz. cream cheese 2 packages softenedZest of 1 lemon3/4 cup granulated sugar2 tablespoons cornstarch1 teaspoon vanilla extract1 large egg at room temperature½ cup heavy cream at room temperature
    Instructions CrustHave nine 4 oz. jars washed and dried ahead of time. Place them on a baking sheet and set aside.Place the crumbs and sugar in a small bowl. Whisk to combine. Add the melted butter and mix together using a rubber spatula. Mash the crumbs into the butter and turn them over repeatedly until the mixture resembles wet sand.Place about 1 tablespoon of the crumb mixture into each of the 9 jars. Tamp down the crust using the bottom of a small glass (I used a shot glass). Set aside while you prepare the filling.Cheesecake fillingIn a large mixing bowl, place the cream cheese and beat on high speed with a hand mixer for 2-3 minutes until creamy and no lumps remain.Scrape down the bowl and add the lemon zest. Mix until combined.Add the sugar and cornstarch. Beat until well blended. Scraped down the bowl as needed.Add the vanilla, egg, and heavy cream. Beat until smooth.Transfer the cheesecake batter to a large piping bag or a large zip top bag with a corner snipped. Pipe the cheesecake batter over the crust in the jars within about 1/2 inch of the jar tops (to the first line).Place the jars, uncovered, in the slow cooker and very carefully pour in tepid tap water using a container with a pour spout (a teakettle works well). Pour the water about halfway up the jars.Place the cover on the slow cooker and cook on high for 1 hour to 1 hour 15 minutes. The cheesecakes will puff slightly. They’ll be set around the edges and have just a slight wobble in the center when they’re done.Remove the jars using a canning jar lifter, or allow the jars to cool inside the crock until the top edges are cool enough to handle. Remove to a countertop and let them cool slightly at room temperature. Transfer them to a baking sheet and refrigerate them until set, about 2 hours. The cheesecake will sink down a little bit and become concave with refrigeration. This makes a little more room for any toppings you’d like to add before lidding.The un-topped cheesecakes will keep for up to a week in the refrigerator. Or, freeze them for up to 3 months. Allow them to thaw in the refrigerator overnight.
    NotesWhat to expect: This version of cheesecake is much like dense New York style cheesecake. A little lemon zest in the batter enhances the flavor without giving it overt lemon flavor. Serve with small dessert spoons.
    Toppings: The video in the blog post will give you some ideas for toppings, but the sky’s the limit! If you’re short on time, use prepared jarred jams and sauces that require no extra prep. Strawberry jam, dulce de leche, and lemon curd are all excellent toppers. If you have more time, my spiked chocolate sauce makes a delicious topper, or make a quick compote (this cranberry-orange sauce would be great around the holidays!). Fresh berries and whipped cream are also really great toppers.

    Keyword cream cheese, crockpot, easy cheesecake, graham cracker crust, individual servings, slow cooker

    You may also enjoy: LEGGI TUTTO

  • in

    Coconut-Lime Margarita Cake

    This Coconut-Lime Margarita Cake is sure to be a summer favorite! Infused with coconut milk, lime juice, tequila, and orange liqueur, it tastes like a margarita on the beach.

    If you love the bright, luscious flavors of a coconut-lime margarita, then put this cake on your summer bucket list! It has tropical flavor that will practically transport you to a sunny destination. A shot of tequila and triple sec impart cocktail flavors without adding too much of a tongue-tingle. However, if you like that sort of thing, then there’s the option to add more spirits at your discretion.

    High sugar ratio batter.
    First, mix up the cake batter. It’s flavored with coconut milk and lime juice, which makes the end result totally delicious. Line the pans with parchment because these cakes have a high ratio of sugar, and they are prone to stick. Even with a generous coat of flour-based baking spray, they will cling. So, line those pans! Sugar promotes browning, so don’t be surprised if the top is brown halfway through bake time. This is normal. A deep brown crust gives the cakes structure for the next step in the recipe.

    We’ve got spirit(s)!
    After the cakes are baked, poke holes in them using a skewer and spread on the most decadent glaze. It’s made with plain yogurt, coconut milk, lime juice and zest, tequila, triple sec, and flake coconut. This gives the cakes an almost wet texture inside. The creaminess of the yogurt and coconut milk tempers any acidity, and just lets that beautiful lime flavor shine. After you mix up the glaze, give it a taste test. Dial up the alcohol content to your liking. Or, you can omit it completely for a alcohol-free cake. This cake will still taste amazing.
    After one side of the cakes saturate, flip them over and repeat the process of poking holes and glazing.

    Refrigerate the cakes until they are totally cooled and the glaze is set. You’ll have all kinds of coconut strands sticking to all sides of the cake, and that’s a good thing. I worried that it might make the cake difficult to frost, but everything went on pretty smoothly! This cake is frosted with lime buttercream tinted with Chefmaster neon green food color.

    Apply a thick layer of buttercream.
    Apply the buttercream a bit thicker than usual. I didn’t do a thin crumb coat, because I didn’t want to pull all of the coconut off the sides of the cake. You should have plenty of frosting to accommodate a nice thick layer all around. You can see the frosting technique in action in the video at the bottom of this blog post.

    Ever notice how Swedish pearl sugar and margarita salt look alike? They do! This sugar really is the perfect garnish for this cake. It adds just a little more sweetness and crunch to the party. I love it.

    Finishing touches.
    Reserved white buttercream (also lime flavored) is piped on top in big triple swirls and topped with more Swedish pearl sugar, and some flake coconut.

    These dried coconut chips are so beautiful with the small stripe of edible rind. I couldn’t stay out of them, and snacked on them as I applied the frosting. They make a striking garnish alongside some lime wheels on top of this cake.

    If I must be picky (I am) I have one complaint. It’s that this cake doesn’t slice as neatly as some other cakes. The flake coconut adds so much flavor and texture, but it drags through the crumb a little (like most coconut cakes do). Therefore slices may look a little ragged. But that doesn’t really matter. The flavor and texture are what people will notice! I can’t wait to share it at our next warm weather potluck or BBQ.
    Related recipe: Margarita Pie in Jars

    Coconut-Lime Margarita Cake

    Heather Baird

    This cocktail-inspired cake tastes like a tropical vacation! The coconut-lime-tequila glaze gives this cake margarita flavor and a wet texture inside. Serve it at room temperature, or chilled on a hot day.This recipe uses unsweet full fat canned coconut milk. One 13.5 oz. can will give you more than the 1 ¼ cups needed for the cake batter and glaze. Freshly squeezed limes are preferred for the lime juice in this recipe, but bottled lime juice can also be used. My batch of limes were extremely dry inside, so I had to resort to bottled juice. Use Nellie and Joe’s Key West Lime juice, if you ca find it, or ReaLime which is widely available.This recipe yields a little more than 6 cups of cake batter.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 35 minsCook Time 40 mins2 hours resting time 2 hrsTotal Time 3 hrs 15 mins

    Course DessertCuisine American

    Servings 10

    EquipmentThree six-inch round cake pans or two nine-inch cake pansBamboo skewerLarge sheet panlarge closed star piping tipPiping bag
    Ingredients US CustomaryMetric Cakes1 cup unsalted butter2 cups sugar4 large eggs2 tablespoons lime juice2 ½ cups all-purpose flour½ teaspoon fine grain sea salt1 teaspoon baking soda½ teaspoon baking powder1 cup full fat coconut milk unsweet cannedCoconut-lime margarita glaze1 cup nonfat Greek yogurt1 cup granulated sugarZest of 2 limes2 teaspoons lime juice¼ cup full fat coconut milk unsweet canned1 cup unsweetened flake coconut3 tablespoons white tequila or more to taste2 tablespoons triple sec or other orange liqueur or more to tasteLime buttercream frosting1 ½ cups unsalted butter at room temperature5 cups confectioners’ sugar2 tablespoons lime juiceMilk or cream to thinChefmaster neon green food color2/3 cup Swedish pearl sugar6 fresh lime wheels from one large lime1/4 cup Unsweet coconut chips
    Instructions For the cakesPreheat the oven to 350F.Grease three 6-inch round cake pans and line the bottoms with parchment paper. see notes for 9-inch pans.In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add eggs one at a time. Add lime juice and mix until combined.In a separate mixing bowl, combine the flour, salt, baking powder, and baking soda. Whisk to combine.Add the flour mixture to the creamed mixture alternately with the coconut milk. Begin and end with flour.Divide the batter evenly between the pans, about 2 cups per pan. Smooth evenly into the pans. Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. This cake has high sugar content and will brown quickly. Cover cakes with foil the last 15 minutes of baking if cakes begin to overbrown.Let cakes cool in the pans 5 minutes, then turn out onto wire racks. Cool 10 more minutes. Cakes should still be slightly warm. Cover a large sheet pan with aluminum foil and transfer the cakes to the pan.GlazeIn a large mixing bowl, combine the yogurt, sugar, lime zest, lime juice, coconut milk, flake coconut, tequila and triple sec. Whisk together until well combined, about 5 minutes. Taste-test the glaze and adjust the spirits to your liking.Poke holes all over the surface of the cakes and spread on half of the glaze. Let stand at room temperature 10 minutes. Flip cakes and poke holes in the other side; spread on the remaining glaze. Let stand 10 minutes at room temperature, then cover with aluminum foil and refrigerate until the cakes are completely cooled, about 1 hour.ButtercreamIn the bowl of an electric mixer fitted with the whip attachment, beat together the butter and confectioners’ sugar. Add the lime juice. Beat in milk or cream a little at a time until the mixture comes to spreading consistency. Beat until the frosting is light and fluffy, and almost white in color, about 5 minutes.Remove 1 cup of the white frosting to a piping bag fitted with the large closed star tip. Set aside.Tint the remaining frosting with the neon green food color. Add color a little at a time until a vibrant green hue is achieved.AssemblyPlace a cake layer on a serving plate or cake board. Cakes will have coconut sticking to all sides – just leave this on the cake. Top the cake layer with ¼ inch lime green frosting. Top with the second cake layer and top with another ¼ inch of lime green frosting. Top with the remaining cake and apply a thick layer of frosting to the outside and top of the cake. Smooth the frosting using a cake smoother or bench scraper.Immediately after frosting, press Swedish pearl sugar onto the top edge of the cake. Scoop excess pearl sugar up and press against the bottom edge of the cake.Using the reserved piping bag of white buttercream, pipe six large swirls on the top edge of the cake. Immediately sprinkle on more pearl sugar. Place a lime wheel between each buttercream swirl. Sprinkle coconut chips over the top of the cake to finish.Serve cake at room temperature or chilled. Because of the cake’s wet texture, it’s great both ways!
    NotesWhat to expect: This cake is loaded with coconut lime flavor. It has a wet interior due to the glaze that saturates into the crumb. The glaze has a shot of tequila and triple sec, which adds margarita flavor without giving it an overly boozy note. Add more liquor to taste, if you prefer a more pronounced tequila flavor.
    This cake has high sugar content, which means it will form a deep brown crust during baking. This is normal, and helps the cake hold together after being poked full of holes and drenched with glaze.
    If using 9-inch round cake pans, decrease bake time to 28-30 minutes.
    Liquors can be omitted for a non-alcoholic version and the cake will still be totally delicious!
    This cake recipe is adapted from Doreen Howarth’s “Lime in the Coconut Cake” which won Food Network’s Ultimate Recipe Showdown: Cakes. You can find her original recipe right here. 

    Keyword coconut chips, coconut milk, coconut-lime margarita glaze, key lime buttercream, key lime juice, tequila, triple sec

    You may also enjoy: LEGGI TUTTO