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These Red Velvet Cake Truffles take the classic Southern cake and turn it into a bite-sized, gift-worthy candy that’s perfect for Christmas! The holidays are all about tradition, and in the South, one dessert that stands out year after year is red velvet cake. Each year I try to include a red velvet confection in […] LEGGI TUTTO
Looking for an easy treat that’s perfect for Santa and simple enough to whip up during the busy holiday season? These Christmas Sprinkle Sugar Cookies check all the boxes! Filled with fun sprinkles, they have that classic vanilla sugar cookie flavor, but with a soft, chewy texture. If you find yourself scrambling to bake something […] LEGGI TUTTO
Cherry Snowball Cookies – a classic Christmas cookie recipe with a sweet cherry surprise inside! A flurry of flake coconut gives them their snowy appearance. A few months ago I found the recipe for these Cherry Snowball Cookies tucked into an old cookbook. The photocopied page was blurry and the image distorted, but I was […] LEGGI TUTTO
Classic Gingerbread Cut-Out Cookies are soft, spiced, and perfect for decorating. Use the royal icing recipe provided to embellish the cookies and attach candy decors. If you’ve been searching for an authentic gingerbread recipe that rolls out effortlessly and bakes into soft, smooth cut out cookies ready for decorating, then I’d like to think your […] LEGGI TUTTO
Learn how to make my family’s recipe for Classic Red Velvet Cake. It’s truly a southern classic with homestyle pecan-cream cheese frosting. Get the step-by-step instructions complete with video tutorial. If you’re a regular visitor here, you know there’s no shortage of red velvet cake recipes on this blog. There’s last year’s . The many […] LEGGI TUTTO
Tuxedo Bar Cake is the perfect special occasion dessert and can be found for purchase at big box stores, but now you can make your own at home! This recipe holds all the same layers of flavor with an even better scratch-made taste. And it feeds a crowd! This time of year I should be […] LEGGI TUTTO
These classic Gingersnap Cookies are chewy, spiced, and ready for your cookie jar! The perfect ultra-cozy all-butter bake for fall and winter months.
If there’s one cookie that sums up the feeling of cozy fall afternoons and holiday baking marathons, it’s the humble gingersnap. Somehow, these have become my go-to for everything – quick breakfast with coffee, midday snack, or just for dessert. And they’re always in my Christmas cookie repertoire.
I’ll use just about any excuse to fill my kitchen with that warm, spiced gingersnap aroma. And the best part? They’re made with pantry staples, so you can probably whip them up right now without making an emergency grocery run (always a win). These gingersnaps are the perfect mix of chewy centers and crispy edges, and they’re sparkling with sugar like little holiday gems. If you like a crispier cookie, no worries. I’ve got notes for that too.
Spice Level
The recipe as written gives you that classic, balanced flavor, just the right amount of warmth from the ginger and cinnamon without being overpowering. But if you’re someone who loves a bit more kick in your cookies, you can easily adjust the spices to your liking. More on that in the recipe notes.
Cream the Butter, Sugar, and Molasses.
Start by creaming the butter and sugar until light and fluffy, which takes about 5-7 minutes. I know that might sound like foreverrrrr for a cookie recipe. But set a timer and let the mixer go – it’s worth the extra time. This step is important for achieving that soft, chewy center. Then, beat in the egg and molasses until well combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Add the dry ingredients to the creamed mixture, and mix until everything is well incorporated. Avoid overmixing here – we all love a tough cookie metaphorically but not literally.
Form the Dough Balls
Scoop slightly heaping tablespoons of dough and roll them into balls. (A cookie scoop works well here!) Dip one side of each ball in sugar to get that beautiful sparkle once baked.
Bake
Place the balls on a parchment-lined (or greased) baking sheet, 2 inches apart, sugar side up. Bake in a preheated 350°F oven for 12-15 minutes, until the cookies are lightly browned and crinkly.
Let them cool slightly on the pan (3-5 minutes) before transferring to a wire rack to set completely.
How to Make These Chewy Gingersnaps Crispy
If you prefer a crispy gingersnap, lower the oven temperature to 325°F and bake the cookies for 18-20 minutes. This extended bake time will give you a crisp, snap-worthy texture without burning the cookies. However, I urge you to try to recipe as written. Because the cookies will give you the best of both worlds – chewy in their centers and crispy at their edges.
These classic gingersnaps are the perfect balance of chewy and crisp, with a beautifully spiced flavor that makes them ideal for eating all season! They are slightly lighter and less spicy than others I’ve tried, which makes them more kid-friendly, in my opinion. However, if you love a tongue-tingling spice, see the recipe notes for increasing the ginger and cinnamon.
Enjoy!
Related recipes: Iced Gingerbread Latte Cookies and Smoked Brown Sugar Gingersnaps
Gingersnap Cookies (All Butter Recipe)
Heather Baird
These classic gingersnap cookies are everything you want in a holiday treat – chewy in the center, crisp at the edges, and perfectly spiced. Made with simple pantry staples, this is a no-fuss recipe that will be your new go-to! Prefer a crispy gingersnap? Be sure to check the recipe notes for tips on how to bake them to crispy texture.
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Prep Time 15 minutes minsCook Time 15 minutes minsTotal Time 30 minutes mins
Course DessertCuisine American
Servings 30 cookiesCalories 74 kcal
Ingredients US CustomaryMetric 3/4 cup butter at room temperature1 1/8 cup granulated sugar divided1 large egg room temperature1/4 cup molasses2 cups all-purpose flour2 teaspoons baking soda1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon salt
Instructions Preheat oven to 350°F. Line two or more large baking sheets with parchment paper, or grease them.In the bowl of an electric mixer, cream the butter and 1 cup of the sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses.In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, and salt. Add to the creamed mixture and mix until just combined.Shape the dough into slightly heaping tablespoons, roll into balls, and dip the top of each in remaining 1/8 cup (or 2 tablespoons) sugar.Place the balls 2 inches apart on parchment lined or greased baking sheets, sugar side up. Bake 12-15 minutes, until lightly browned and crinkly. Let cool on the pans 3-5 minutes. Remove to wire racks to cool completely.Store them in an airtight container at room temperature for up to 1 week. See recipe notes for freezing instructions.
Notes
Spice Level: For a spicy, tongue-tingling cookie, simply increase the ginger and cinnamon by an extra teaspoon each.
Crispy Gingersnaps: If you prefer a crispy gingersnap, lower the oven temperature to 325°F and bake the cookies for 18-20 minutes. This extended bake time will give you a crisp, snap-worthy texture without burning the cookies.
Even Softer Gingersnaps: If you like your gingersnaps on the softer side, place a slice of bread in the container with the cookies. It helps retain moisture and keeps them chewy!
Freezing Baked Cookies: Once your cookies have cooled completely, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). This prevents them from sticking together. Then, transfer the frozen cookies to an airtight container or freezer-safe bag. Be sure to label them with the date, and they’ll keep fresh for up to 3 months. When you’re ready to enjoy them, just thaw the cookies at room temperature, and they’ll taste as fresh as the day you baked them.
Freezing Cookie Dough: If you’d rather bake fresh gingersnaps later, you can freeze the dough instead. Shape the dough into balls as instructed, then freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a cookie sheet and bake as directed, adding a minute or two to the baking time.
Nutritional information is approximate.
NutritionCalories: 74kcalCarbohydrates: 16gProtein: 1gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 7mgSodium: 122mgPotassium: 62mgFiber: 0.3gSugar: 10gVitamin A: 19IUVitamin C: 0.003mgCalcium: 16mgIron: 1mg
Keyword butter, chewy gingersnaps, cinnamon, classic gingersnaps, crisp gingersnaps, easy gingersnap recipe, ginger, gingersnap cookies, holiday cookies, molasses, soft gingersnap cookies, spiced cookies
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This Orange Crush Cake is a blast from the past that brings back all the nostalgia with a zesty twist. It’s made with everyone’s favorite fizzy orange drink – Orange Crush soda.
You may wonder why I’ve styled this cake on astroturf with a game day theme. Well, there’s little more to say than, “It’s football time in Tennessee!” Now, I’m not much of a football game watcher, but my dad and father-in-law are Volunteers for Life (#VFL). And if your blood runs deep orange, you’ll love this cake as much as they do. For non-football fans? You’ll still be all in for this one. It’s a moist, tender cake with the bright, nostalgic flavor of Orange Crush, and the best part? It’s a shortcut recipe! Thanks to white cake mix as a base, it’s a low-effort, high-reward dessert that’s perfect for your next game day or any day.
The exact origin of Orange Crush Cake is a bit murky, but it appears to have gained popularity in the late 1970s and 1980s, during the height of the “soda cake” craze. During this time, home bakers experimented using soda in cakes and other desserts (remember 7-UP cake?). From there, The combination of cake mixes and soda became a fun way to create light, airy cakes with minimal effort. Orange Crush gained popularity for its bright orange citrusy flavor.
Liquid Ingredients
Full disclosure here – this cake uses prepackaged convenience ingredients. This is usually not my style because I love my bakes scratch-made. However, I’m also a huge fan of nostalgic recipes. So I do make concessions when appropriate. This is one of those times.
First, stir together, eggs, oil, a little orange flavored Jell-O, and Orange Crush soda. All the ingredients should be room temperature. Don’t let this mixture stand for too long, or the gelatin will start to congeal.
Ready-Made Dry Ingredients
Next, whisk together one package of white cake mix (dry mix) and one small box of instant vanilla pudding (also the dry mix). Immediately pour the orange mixture into the dry ingredients. Combine on low speed with an electric mixer. I used a hand mixer.
I also bumped up the orange hue with a smidge of orange food color. Totally optional, but it has to be bright for Big Orange fans.
Bake at 350°F
Pour the batter into a greased bundt pan and bake for 50-55 minutes.
I favor flour-based baking spray for greasing bundt pans, but if you don’t have any, then grease as flour as usual.
Cool Before Frosting
Turn the cake out onto a wire rack. The exterior should be well-browned, thanks to all those sugars that caramelize during baking.
Orange Cream Cheese Frosting
Cover the entire cake with soft and fluffy cream cheese frosting. It’s flavored with orange extract and vanilla extract, so the flavor is reminiscent of an orange creamsicle.
Easy Decorating with Sprinkles
This step is optional, but orange confetti sprinkles feel celebratory. So, this cake could be served as a victory dessert, or a consolation – if things go awry on field. You can find the orange confetti I used right here. I also used white nonpareils for a ‘bubbly’ appearance – a nod to the fizzy orange soda in this recipe.
I’m so pleased to tell you how soft and tender this cake is. No doubt from that instant pudding in the mix – it always makes bundt cakes fluffier, more tender, with soft texture. I was suspicious of using it as an ingredient at first, but when I used it in this Caribbean Rum Cake my mind was changed.
This is such an easy cake to make, which means you can throw it together in no time flat. It has a nice orange flavor without being overwhelming. But for me, the appeal is all in the texture. This is not a tough or dense pound cake bundt – it’s very soft, and a pleasure to eat and share!
Related recipe: Orange Pound Cake
Orange Crush Cake
Heather Baird
This retro Orange Crush Cake is a delicious throwback, featuring the unmistakable flavor of orange soda baked right into the batter. Made in a classic bundt pan, this cake has a light, tender crumb with a sweet citrus zing. The orange cream cheese icing adds a delicious creamy note.This recipe is a true 1980’s gem that uses boxed convenience mixes, such as white cake mix, Jell-O, and instant pudding mix – so add those to your grocery list along with Orange Crush soda!The cake mix, Jell-O, and instant pudding mix are all added to the recipe as dry ingredients. See video for clarity.
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Prep Time 15 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 10 minutes mins
Course DessertCuisine American
Servings 10
EquipmentStandard size bundt pan
Ingredients Cake4 large eggs at room temperature3/4 cup vegetable oil2 tablespoons orange Jell-O3/4 cup orange soda at room temperature13.25 oz. white cake mix 1 box4 oz. instant vanilla pudding mix 1 small boxOrange food color optionalCream cheese frosting1/4 cup unsalted butter4 oz. cream cheese at room temperature1 cup confectioners’ sugar1/2 cup heavy cream1 teaspoon orange extract1 teaspoon vanilla extract2 tablespoons orange confetti sprinkles optional1 tablespoon white nonpareils optional
Instructions CakePreheat the oven to 350°F. Coat a bundt pan with flour-based baking spray or grease and flour the pan.In a large measuring pitcher with a pour spout (or a large mixing bowl) combine the eggs, oil, and orange Jell-O. Mix well with an electric mixer until combined. Add the orange crush soda. Mix well. Don’t let this mixture stand for too long, because the gelatin will start to set over time. Get right to the dry ingredients.In a large mixing bowl, whisk together the dry cake mix and dry pudding mix. Pour in the orange crush mixture and beat on low speed until well combined.Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick tester inserted comes out clean.Turn out onto a wire rack to cool completely.Cream cheese frostingIn the bowl of an electric mixer, combine the butter and cream cheese. Beat until well combined. Add the confectioners’ sugar and beat until just combined. Pour in heavy cream as you mix on low speed, then beat on high speed until billowy and fluffy. Beat in the extracts.Cover the cooled cake with the frosting; add sprinkles, if using. Store the cake in the refrigerator. Bring to room temperature for best flavor and texture.
NotesCan I use a different orange soda?
Yes, but using Orange Crush is what gives this cake its authentic retro flavor. Feel free to try other sodas if you’re curious, though!
How long does the cake stay fresh?
Stored in an airtight container, this cake will stay fresh for about 3-4 days.
Can I make this cake ahead of time?
Absolutely. You can make the cake a day or two in advance and store it in the refrigerator. It keeps well.
Keyword instant vanilla pudding mix, orange crush bundt cake, orange crush cake, orange crush soda, orange extract, orange Jell-O, TN Vols Cake, white cake mix
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Quick and easy, classic Scotcharoos! These chewy bar treats have a peanut butter-rice crispy cereal base and a butterscotch-chocolate topping. A dessert that’s as irresistible as it is simple to make!
Here’s a retro recipe that stands the test of time – classic Scotcharoos! If you’ve never had them before, they’re like a rice crispy treat made with peanut butter topped with a thin layer of melted chocolate and butterscotch. The recipe was developed in the 1960’s, and it was printed on the backs of cereal boxes. While you’ll no longer find it on your box of crispy rice cereal, you will find it right here. These bars are known for being quick and easy. My husband loves them, and the entire recipe from start to finish takes about 30 minutes to make.
The original recipe is attributed to Kellogg’s – which makes complete sense because they are the company behind Rice Krispies cereal. Like the ubiquitous, marshmallowy Rice Krispies Treats recipe, Scotcharoos were a promotional effort to inspire new and creative uses for the cereal. I’m not sure why they’re not as popular as original Krispies Treats – I think they’re better!
Easy as these are to make, there are a couple of important things to remember while preparing them. Let’s get into it.
Peanut Butter Coating
Into a medium saucepan, place brown sugar, corn syrup, peanut butter, and a little unsalted butter. Cook over medium heat until melted. Important thing #1: DO NOT BOIL. Stir everything together as it melts. When it all looks smooth, cook until bubbles start simmering around the edge of the saucepan, then remove it. You can see this action in the video just above the recipe card. Stir in vanilla extract and salt.
If you’re one of those people who can’t stand the thought of using corn syrup in any recipe, then there are some alternatives. However, these subs will change the flavor and texture slightly. Honey, golden syrup, and brown rice syrup could all work as a binder and sweetener here. Light corn syrup – although much maligned – is a natural syrup from corn and a useful ingredient in baking, pastry, and candy-making. I use it when appropriate – classic Scotcharoos use corn syrup for that perfect chew.
Coat the Cereal
Place 6 cups of crispy rice cereal in your largest mixing bowl. Then, pour in the melted peanut butter mixture. Mix well, turning the cereal over repeatedly with a rubber spatula to coat all of the cereal pieces.
Into a 13×9 Pan
Line a 13×9-inch pan with foil or parchment paper, and pour in the coated cereal. Important thing #2: PACK LIGHTLY, NOT TIGHTLY. Spread the cereal evenly then tamp it down with the back of a rubber spatula. Don’t pack it down under flat palms. This will compress the cereal and it will lose its airy puffed texture. It’s also a little harder to remove from the pan once set – a light touch is needed here!
Butterscotch Swirl
To swirl, or not to swirl? Well, that’s totally up to you. The OG ‘back of the box’ recipe instructs a simple melting of both chocolate chips and butterscotch chips stirred together. This is the easiest way to go. You’ll have what looks like a chocolate layer on top, with surprise butterscotch flavor incorporated.
But if you’d like to add a little visual pizzazz, melt the chips separately (the microwave is good for this). Mix about 1/3 of the melted butterscotch into the melted chocolate; spread onto the peanut butter cereal layer. Then transfer the remaining butterscotch chips to a piping bag or a zip top bag. Snip a hole in the end and drizzle on the melted butterscotch. Swirl together using a skewer or butter knife. (See video for this action.)
Chill Until Set
Refrigerate the bars for about 30 minutes, or until the top is no longer shiny. It should be matte and the solid block of cereal should lift easily from the pan.
Cut into 24 squares using a large, sharp chef’s knife. In between each slice, I warmed my knife in a glass of hot water, wiped dry, then cut. It’s an extra step but it makes for clean edges on the Scotcharoos.
I can’t believe it’s taken me so long to post these here! The name alone conjures a lot of nostalgic feelings – perhaps most for those in the Midwest, where this recipe was – and remains – at its peak popularity. For some reason, they were not as popular in the south, and as a southerner (eyeing all that peanut butter) that surprises me. Enjoy!
Related recipe: Salty-Sweet Peanut Butter Marshmallow Pretzel Treats
Scotcharoos Recipe
Heather Baird
This quick and easy dessert bar recipe is nostalgic favorite. Created in the 1960’s by Kellogg’s, it has remained a favorite for decades. Made with crisp rice cereal, peanut butter, chocolate chips and butterscotch chips, it is reminiscent of Rice Krispies treats – but better! See recipe notes or substitutions.
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Prep Time 10 minutes minsCook Time 5 minutes mins30 minutes hands off/chill time 30 minutes minsTotal Time 45 minutes mins
Course DessertCuisine American
Servings 24
EquipmentRubber spatulaAluminum foil or parchment paper
Ingredients US CustomaryMetric 6 cups Rice Krispies cereal3/4 cup light brown sugar lightly packed1 1/4 cups creamy peanut butter such as JIF1 cup light corn syrup see note for substitutions2 tablespoons unsalted butter room temperature1 teaspoon vanilla extract1/2 teaspoon fine grain sea salt1 cup semisweet chocolate chips1 cup butterscotch chips2 tablespoons sunflower oil or vegetable oil
Instructions Line a 13×9 inch baking pan with foil or parchment paper that overhangs two sides. If using foil, spritz lightly with nonstick cooking spray or lightly butter.Place the 6 cups of rice cereal in your largest mixing bowl; set aside.In a medium sauce pan, combine the brown sugar, peanut butter, corn syrup, and butter. Cook over medium heat until all the ingredients are melted together. When the sugar is melted and the mixture is smooth, cook just until bubbles start to simmer around the edges of the pan, about 2-4 minutes. Do not bring this mixture to a full boil or the bars will be too hard.Remove the pot from the heat and stir in the vanilla extract and salt. Stir well with a rubber spatula.Pour the mixture into the bowl of rice cereal and mix well with a rubber spatula, turning the cereal over repeatedly to completely coat all of the rice.Pour the mixture into the prepared pan, spread evenly and tamp down lightly using the back of the rubber spatula. Do not pack firmly! Just lightly press as to not compress the texture of the cereal.Place the semisweet chips and butterscotch chips in two separate microwave-safe bowl. Add 1 tablespoon of oil into each of the bowls. Microwave each bowl at 100% power in 30 second increments until the mixture is melted and smooth. The oil will thin the texture of the chips, making them easier to swirl together.Pour about 1/3 of the melted butterscotch into the melted chocolate; stir to combine well. Spread this mixture onto the warm cereal mixture in the pan.Place the remaining melted butterscotch into a piping bag or a zip top bag with a hole snipped in the end. Pipe lines of butterscotch lengthwise on top of the chocolate layer. Use a skewer or a knife to swirl the butterscotch and chocolate mixture together. (See video for visual.)Transfer the bars to the refrigerator to set for 30-45 minutes.Remove the bars from the pan with the overhanging liner. Cut into 24 pieces. Store airtight. Bars will keep at room temperature for about 5 days.
NotesSkip the Swirl: For an easy topping, simply combine the semisweet and butterscotch chips in a large microwave-safe bowl. (Omit oil.) Heat at 100% power in 30 second increments until melted with no lumps. Spread over the bars.
Corn Syrup Alternatives: I’ve seen others that have had success with honey, golden syrup, and brown rice syrup in this recipe, but I have not tested them in my own kitchen. Flavor and texture will vary from the original.
Keyword 13×9, butterscotch chips, classic dessert bars, creamy peanut butter, dessert bars, no bake dessert, retro recipe, Rice Krispies cereal, Scotcharoos, semisweet chocolate chips
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