Peanut Butter Pie Ice Cream – this is a no-churn ice cream recipe, with layers of peanut butter ice cream, graham cracker butter, and peanut butter filling.

Oka, so there’s a tiktok baker who makes these amazing recipes. @bromabaker is her tiktok, and she is the amazing lady who came up with graham cracker butter. I saw her recipe for one of her ice creams and I had been wanting to make ice cream but didn’t have an churner. Her recipe didn’t need an ice cream churner, and it showed how to make graham cracker butter so the ice cream had a crust layer. I was absolutely amazed.

And I had been craving peanut butter ice cream that actually tasted like peanut butter, not the stuff you get from the store.

Peanut Butter Pie Ice Cream

• 2 cups heavy whipping cream
• 14 oz sweetened cndensed milk
• 1 cup peanut butter

graham cracker butter

• 9 graham crackers
• 2 tbsp butter
• 1 tbsp syrup
• 1 tbsp milk

peanut butter filling

• 1 cup peanut butter 
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 cup peanut butter chips/chocolate chips

In a standmixer, whip the heavy whipping cream and sweetened condensed milk tgether for abut 5 minutes n high speed until a soft peak forms. Fold in the peanut butter. Set aside. 

Using a food processor, combine the graham crackers, butter, syrup, and milk until it forms a paste. Set aside.

In a small bowl, combine the peanut butter, powdered sugar and milk. Fold in the chocolate/peanut butter chips.

Start layering the ice cream in a tub, starting with the whipped cream, then graham cracker butter, the peanut butter filling, and repeat the steps until finished. I had about 3 layers of each. 

Freeze for about 8 hours or overnight before serving. 

Yield: 16 servings

Peanut Butter Pie Ice Cream

Print

Prep Time 20 minutes

freeze time 8 hours

Total Time 8 hours 20 minutes

Ingredients

Ice cream filling

Toggle ingredient group

• 2 cups heavy cream
• 14 oz sweetened condensed milk
• 1 cup peanut butter

Graham cracker butter

Toggle ingredient group

• 9 graham crackers
• 2 tbsp butter , melted
• 1 tbsp syrup
• 1 tbsp milk

Peanut butter filling

Toggle ingredient group

• 1 cup peanut butter
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 cups chocolate/peanut butter chips

Instructions

1. In a standmixer, whip the heavy whipping cream and sweetened condensed milk together for about 5 minutes on high speed until a soft peak forms. Fold in the peanut butter. Set aside. 
2. Using a food processor, combine the graham crackers, butter, syrup, and milk until it forms a paste. Set aside.
3. In a small bowl, combine the peanut butter, powdered sugar and milk. Fold in the chocolate/peanut butter chips.
4. Start layering the ice cream in a tub, starting with the whipped cream, then graham cracker butter, the peanut butter filling, and repeat the steps until finished. I had about 3 layers of each.  Freeze for about 8 hours or overnight before serving. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 23mgSodium: 144mgCarbohydrates: 36gFiber: 1gSugar: 27gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Yield: 16 servings

Peanut Butter Pie Ice Cream

Print

Prep Time 20 minutes

freeze time 8 hours

Total Time 8 hours 20 minutes

Ingredients

Ice cream filling

Toggle ingredient group

• 2 cups heavy cream
• 14 oz sweetened condensed milk
• 1 cup peanut butter

Graham cracker butter

Toggle ingredient group

• 9 graham crackers
• 2 tbsp butter , melted
• 1 tbsp syrup
• 1 tbsp milk

Peanut butter filling

Toggle ingredient group

• 1 cup peanut butter
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 cups chocolate/peanut butter chips

Instructions

1. In a standmixer, whip the heavy whipping cream and sweetened condensed milk together for about 5 minutes on high speed until a soft peak forms. Fold in the peanut butter. Set aside. 
2. Using a food processor, combine the graham crackers, butter, syrup, and milk until it forms a paste. Set aside.
3. In a small bowl, combine the peanut butter, powdered sugar and milk. Fold in the chocolate/peanut butter chips.
4. Start layering the ice cream in a tub, starting with the whipped cream, then graham cracker butter, the peanut butter filling, and repeat the steps until finished. I had about 3 layers of each.  Freeze for about 8 hours or overnight before serving. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 23mgSodium: 144mgCarbohydrates: 36gFiber: 1gSugar: 27gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Peanut Butter Pie Ice Cream appeared first on Chocolate Chocolate and More!.

Leftover Eggyolk Chocolate Chip Cookies –  Made some meringue cookies or angel food cake and have sme leftover egg yolks? Don’t let them go to waste, make these chocolate chip cookies!

So I found myself with 3 leftover egg yolks from making another recipe – Dot Cake Cups – that only called for the egg whites, but I didn’t want to waste the egg yolk.

I decided to experiment with some chocolate chip cookies because there is nothing better than smelling and eating fresh chocolate chip cookies straight out of the oven.

This is a simple recipe and great for the kids to help with too since it’s summer break and I know those kids are home with you!

Leftover Eggyolk Chocolate Chip Cookies

• 1 stick (1/2 cup) unsalted butter, melted
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3 eggs yolks
• 2 tsp vanilla
• 1 1/2 cups flour
• 2 tsp baking soda
• pinch of salt
• 1/2 cups chocolate chips

Preheat the oven to 350 degrees.

In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix in the egg yolks and vanilla.

In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the large bowl and mix until completely combined. Fold in the chocolate chips. 

Let the cookie dough rest in the fridge for about 20 minutes before rolling into balls.

Roll into large sized balls and place on a cookie sheet. Bake at 350 degrees for about 10 minutes. Let cool on the baking sheet.

This recipe can be done completely by hand mixing, no mixer required. 

Yield: 12 cookies

Leftover Eggyolk Chocolate Chip Cookies

Print

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 stick (1/2 cup) unsalted butter, melted
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3 eggs yolks
• 2 tsp vanilla
• 1 1/2 cups flour
• 2 tsp baking soda
• pinch of salt
• 1/2 cups chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix in the egg yolks and vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the large bowl and mix until completely combined. Fold in the chocolate chips. Let the cookie dough rest in the fridge for about 20 minutes before rolling into balls.
3. Roll into large sized balls and place on a cookie sheet. Bake at 350 degrees for about 10 minutes. Let cool on the baking sheet.

 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 49mgSodium: 268mgCarbohydrates: 52gFiber: 1gSugar: 26gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Leftover Eggyolk Chocolate Chip Cookies appeared first on Chocolate Chocolate and More!.

Dot Cake Cups – a fun spin on the classic birthday cake, but put it in a cup with homemade buttercream frosting and the crunchy sprinkles coating the top.

Yes, this is the viral Dot Cake on tiktok, or if you aren’t on Tiktok all the time like me then basically this mini birthday cake cup with sprinkles that went viral.

I’m not even completely sure why this little cake in a cup went viral, although it does taste delicious, but I really love birthday cake so I’m biased.

It’s essentially just a layer of cake, some buttercream, another layer of cake, more buttercream, then topped off with the crunchy ball sprinkles coating every inch of the top.

I will say though, I think these will be perfect for birthday parties, because no mess and they eat it with a spoon.

Dot Cake Cups

• 1 3/4 cup all-purpose flour
• 2 tbsp corn starch
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/3 cup vegetable oil
• 3 egg whites
• 1 tbsp vanilla
• 1/2 cup milk
• 1/2 cup sour cream
• heaping 1/2 cup rainbow sprinkles

Buttercream frosting

• 1 cup butter, softened
• 4 cups powdered sugar
• 1/2 cup heavy cream
• 1 tbsp vanilla
• pinch of salt

Preheat the oven to 350 degrees, prepare a cookie sheet with nonstick spray.

In a bowl, combine the flour, cornstarch, baking powder, and salt. Set aside.

In a stand mixer or in a large bowl using a hand mixer, beat the butter and sugar until light and creamy, about 1-2 minutes. Add in the egg whites slowly, then the vegetable oil. Next, add in the vanilla and milk. Slow the speed of the mixer to not overmix, and alternate adding 1/2 the sour cream, then 1/2 of the flour until both are fully combined. Save abut 2 tbsp of flour to coat the sprinkles in so they don’t sink to the bottom. Fold the floured sprinkles into the mixtures using a spatula. 

Pour into the prepared cookie sheet then bake at 350 degrees for about 20 minutes, until a toothpick comes out clean. Wait until fully cooled before preparing the cups.

To make the frosting, beat the softened butter on high speed until creamy. Slowly add in the powdered sugar and allow to mix completely on high speed. Once the mixture is creamy, add in the salt, vanilla and heavy cream. Beat on high speed for about 5 minutes, and the frosting should be light and fluffy and almost double in size.

Once the cake is cool, you can either make perfectly shaped circles to fit the specific cup, or you can do what I did and destry the cake and just fill it with enough pieces to make the layers.

Once you have a bottom layer, pipe or spoon a layer of buttercream. Then Add another layer of cream then one more layer of frosting. Smooth the top layer of frosting so that it has a smooth flat surface.

Then, get your dot sprinkles and coat the frosting thoroughly. 

Yield: 6-12 cups

Dot Cake Cups

Print

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 3/4 cup all-purpose flour
• 2 tbsp corn starch
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/3 cup vegetable oil
• 3 egg whites
• 1 tbsp vanilla
• 1/2 cup milk
• 1/2 cup sour cream
• heaping 1/2 cup rainbow sprinkles

Buttercream Frosting

Toggle ingredient group

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 half cup of heavy cream
• 1 tbsp vanilla
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees, prepare a cookie sheet with nonstick spray.
2. In a bowl, combine the flour, cornstarch, baking powder, and salt. Set aside.
3. In a stand mixer or in a large bowl using a hand mixer, beat the butter and sugar until light and creamy, about 1-2 minutes. Add in the egg whites slowly, then the vegetable oil. Next, add in the vanilla and milk. Slow the speed of the mixer to not overmix, and alternate adding 1/2 the sour cream, then 1/2 of the flour until both are fully combined. Save abut 2 tbsp of flour to coat the sprinkles in so they don't sink to the bottom. Fold the floured sprinkles into the mixtures using a spatula. 
4. Pour into the prepared cookie sheet then bake at 350 degrees for about 20 minutes, until a toothpick comes out clean. Wait until fully cooled before preparing the cups.
5. To make the frosting, beat the softened butter on high speed until creamy. Slowly add in the powdered sugar and allow to mix completely on high speed. Once the mixture is creamy, add in the salt, vanilla and heavy cream. Beat on high speed for about 5 minutes, and the frosting should be light and fluffy and almost double in size.
6. Once the cake is cool, you can either make perfectly shaped circles to fit the specific cup, or you can do what I did and destroy the cake and just fill it with enough pieces to make the layers. Once you have a bottom layer, pipe or spoon a layer of buttercream. Then, add another layer of cream then one more layer of frosting. Smooth the top layer of frosting so that it has a smooth flat surface. Then, get your dot sprinkles and coat the frosting thoroughly. 

 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 585Total Fat: 19gSaturated Fat: 8gUnsaturated Fat: 11gCholesterol: 33mgSodium: 283mgCarbohydrates: 97gFiber: 1gSugar: 66gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Dot Cake Cups appeared first on Chocolate Chocolate and More!.

Banana Bread Chocolate Chip Cookies – Perfect combination of cakey banana bread and a warm, soft chocolate chip cookie.

Each cookie is baked to perfection with tender, cake-like center and lightly crisp edges, made with ripe bananas and semi-sweet chocolate chips that bring a special kind of homemade flavor and all the comfort of fresh banana bread.

I happened to have one overripe banana in my fruit bowl that the kids didn’t eat but I was craving a chocolate chip cookie. I also thought that this could be a good snack for them because it has a banana in it so it has to be kind of healthy right?

The recipe I was following was kind of messed up and didn’t have all the measurements, so I pretty much just winged it and they came out so good!

They’re soft and cakey and it’s not too banana flavored but it’s just right and with the perfect amount of chocolate chips.

Banana Bread Chocolate Chip Cookies

• 1 ripe banana
• 1/2 cup melted butter
• 1 egg
• 1 tbsp vanilla
• 3/4 cup brown sugar
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp baking powder
• 2 1/2 cups flour
• chocolate chips

Preheat the oven to 350 degrees.

In a large bowl, smash the ripe banana. Then mix in the melted butter, egg, vanilla, and brown sugar. Mix in the cinnamon, nutmeg, baking powder and then flour. Fold in the chocolate chips.

Roll into 2 tbsp size balls then place on a cookie sheet. For flatter cookies, press down a little bit with your fingers or a fork. For rounder taller cookies, leave as a ball.

Bake for 9-11 minutes, for chewier cookies bake for about 8 minutes.

Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. 

These are so good fresh out the oven or a day or two after baking. My kids got to have them for breakfast this morning because I’m a cool mom.

Yield: 24 cookies

Banana Bread Chocolate Chip Cookies

Print

Prep Time 5 minutes

Cook Time 11 minutes

Additional Time 5 minutes

Total Time 21 minutes

Ingredients

• 1 ripe banana
• 1/2 cup melted butter
• 1 egg
• 1 tbsp vanilla
• 3/4 cup brown sugar
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp baking powder
• 2 1/2 cups flour
• chocolate chips

Instructions

1. In a large bowl, smash the ripe banana. Then mix in the melted butter, egg, vanilla, and brown sugar. Mix in the cinnamon, nutmeg, baking powder and then flour. Fold in the chocolate chips.
2. Roll into 2 tbsp size balls then place on a cookie sheet. For flatter cookies, press down a little bit with your fingers or a fork. For rounder taller cookies, leave as a ball.
3. Bake for 9-11 minutes, for chewier cookies bake for about 8 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. 

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 19mgSodium: 64mgCarbohydrates: 30gFiber: 1gSugar: 8gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Banana Bread Chocolate Chip Cookies appeared first on Chocolate Chocolate and More!.

 Strawberry Delight – 4 super tasty layers : a graham cracker crust, a creamy cream cheese layer, a creamy strawberry layer, and then a strawberry jello topping. 

So we went strawberry pickin as a family the other day so I have to come up with all these recipes so these strawberries don’t go bad. 

We actually ended up going to a strawberry festival and didn’t realize it until we got there. 

Well, we left there with 2 lbs of strawberries and as much as I love them, there’s no way I could eat all of them in time. 

Strawberry Delight

• 12 sheets of graham crackers
• 1/3 cup of brown sugar
• 1/2 cup butter, melted
• 1 1/2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tbsp vanilla extract
• 3 oz strawberry gelatin
• 1/2 cup boiling water
• 1 lb sliced strawberries

For the crust, use a food processor to combine the graham crackers, butter and brown sugar until it resembles sand. Spray a 9 by 9 dish with nonstick spray. Press the graham cracker dust into the bottom of the pan, set in the freezer to set while making the rest of the dish.

Using a stand mixer, whip the heavy cream using the whisk attachment on high speed until stiff peaks form, then transfer to a separate bowl. 

Then, in the same bowl used to beat the heavy whipping cream, cream the cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until light and fluffy. Remove from the mixer, and fold in the whipped cream using a spatula. 

Spread half of this mixture onto the crust and place back in the freezer.

In a medium bowl, whisk the strawberry gelatin and boiling water for about 2 minutes until all of the gelatin is dissolved. Add 1/3 of the gelatin mixture into the remaining cream cheese mixture until fully combined. Spread over the plain cream cheese layer and place back in the freezer.

Toss the sliced strawberries in the gelatin, making sure they are completely covered. Pour the strawberries and gelatin on top of the strawberry cream cheese layer. Chill for about 4 hours before serving.

Yield: 16 servings

Strawberry Delight

Print

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

• 12 sheets of graham crackers
• 1/3 cup of brown sugar
• 1/2 cup butter, melted
• 1 1/2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tbsp vanilla extract
• 3 oz strawberry gelatin
• 1/2 cup boiling water
• 1 lb sliced strawberries

Instructions

1. For the crust, use a food processor to combine the graham crackers, butter and brown sugar until it resembles sand. Spray a 9 by 9 dish with nonstick spray. Press the graham cracker dust into the bottom of the pan, set in the freezer to set while making the rest of the dish.
2. Using a stand mixer, whip the heavy cream using the whisk attachment on high speed until stiff peaks form, then transfer to a separate bowl. Then, in the same bowl used to beat the heavy whipping cream, cream the cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until light and fluffy. Remove from the mixer, and fold in the whipped cream using a spatula. Spread half of this mixture onto the crust and place back in the freezer.
3. In a medium bowl, whisk the strawberry gelatin and boiling water for about 2 minutes until all of the gelatin is dissolved. Add 1/3 of the gelatin mixture into the remaining cream cheese mixture until fully combined. Spread over the plain cream cheese layer and place back in the freezer.
4. Toss the sliced strawberries in the gelatin, making sure they are completely covered. Pour the strawberries and gelatin on top of the strawberry cream cheese layer. Chill for about 4 hours before serving.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Strawberry Delight appeared first on Chocolate Chocolate and More!.

Mini Carrot Cake Cupcakes – bite-sized carrot cake cupcakes with a soft, moist cake and finely grated carrots so you don’t even notice, warm notes of cinnamon and nutmeg, and a light and fluffy cream cheese buttercream frosting on top.

I love a good mini cupcake and I just so happened to have some carrots that needed using. And y’all know how I like to make recipes that are a little healthy to balance out the unhealthy. The carrots in these mini cupcakes do just that!

Kal came home from work and couldn’t wait to eat one and I hadn’t taken pictures of them quite yet, luckily this recipe makes 48 mini cupcakes so there was plenty fr him to snack on.

Mini Carrot Cake Cupcakes

• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 1/2 cup sour cream
• 3 large eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 cups grated carrots 
• 12 cup chopped pecans
• 1/2 cups unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tbsp vanilla extract

Preheat the oven to 350 degrees and line a mini cupcake pan with mini cupcake papers or spray with a nonstick spray.

In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs until completely combined, then set aside. 

In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.

Add the flour mixture to the egg mixture and mix until completely combined. Fold in the grated carrots. 

Spoon the batter into the prepared mini cupcake pan, filling each cup until 3/4 of the way full. Bake the cupcakes for 10-12 minutes, until a toothpick comes out clean. 

Let cool completely before frosting.

For the frosting, use a stand mixer or handheld mixer to whip the butter and cream cheese together for about 2 minutes until light and fluffy. Slowly add in the powdered sugar, mixing at a low speed, then when all the powdered sugar is in, increase the speed and whip for about 5 minutes. 

Frost the cupcakes when cooled and garnish with pecans.

Yield: 48 cupocakes

Mini Carrot Cake Cupcakes

Print

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 20 minutes

Total Time 47 minutes

Ingredients

• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 1/2 cup sour cream
• 3 large eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 cups grated carrots 
• 12 cup chopped pecans
• 1/2 cups unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tbsp vanilla extract

Instructions

1. Preheat the oven to 350 degrees and line a mini cupcake pan with mini cupcake papers or spray with a nonstick spray.
2. In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs until completely combined, then set aside. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Add the flour mixture to the egg mixture and mix until completely combined. Fold in the grated carrots. 
3. Spoon the batter into the prepared mini cupcake pan, filling each cup until 3/4 of the way full. Bake the cupcakes for 10-12 minutes, until a toothpick comes out clean. Let cool completely before frosting.
4. For the frosting, use a stand mixer or handheld mixer to whip the butter and cream cheese together for about 2 minutes until light and fluffy. Slowly add in the powdered sugar, mixing at a low speed, then when all the powdered sugar is in, increase the speed and whip for about 5 minutes. Frost the cupcakes when cooled and garnish with pecans.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 662Total Fat: 54gSaturated Fat: 7gUnsaturated Fat: 47gCholesterol: 24mgSodium: 102mgCarbohydrates: 47gFiber: 7gSugar: 31gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More like this

Photo Credit: www.barbarabakes.com

Halloween Pumpkin Brownies

Pumpkin brownies are a great fall dessert! This easy Halloween Pumpkin Brownies recipe starts with a mix, so it comes together in a flash.

Read More

Photo Credit: www.momontimeout.com

Easy Pumpkin Brownies – The perfect fall dessert recipe!

These Pumpkin Brownies are extra fudgy and rich, with a layer of pumpkin cheesecake for the ultimate fall dessert! Great for the holidays!

Read More

Cosmic Brownies

Get the Recipe

Buckeye Brownies

Get the Recipe

Pecan Pie Brownies

Get the Recipe

The post Mini Carrot Cake Cupcakes appeared first on Chocolate Chocolate and More!.

No-Bake Strawberry Cheesecake – buttery soft graham cracker crust and sweet creamy strawberry no-bake cheesecake filling and the secret ingredient is strawberry gelatin to give it that added stability.

I’m on a strawberry and fruity kick lately and I’ve been eating tons of strawberries lately. 

I got the idea for this because my man (AKA Kal, AKA my fiance) loves strawberry desserts. He’s the one eating all the fruit flavored desserts on Thanksgiving and Christmas instead of the Pecan Pie.

He was extra giddy when he came into the kitchen while I was making this. Haha, y’all should have seen his face when I told him it needed to sit for 12 hours in the freezer.

I should’ve gotten a picture of him eating it, it made his whole day to come home from work and get a slice of the cheesecake he’d been so (impatiently) patiently waiting for!

No-Bake Strawberry Cheesecake

• 16 sheets graham crackers, crushed 
• 1/4 cup tightly packed brown sugar
• 1 1/2 sticks unsalted butter, melted
• nonstick spray
• 1 1/4 cups heavy whipping cream
• 2 tsp vanilla
• 3 8oz blocks of cream cheese, softened
• 1/2 granulated sugar
• 1/4 cup powdered sugar
• 1 lemon, juice and zest
• 3 oz strawberry gelatin
• 6 tbsp boiling water
• 1 1/2 cups strawberries, chopped

To make the crust, use a food processor to process the graham crackers and brown sugar into dust, then mix in the melted butter until it resembles damp sand. Spray a springform pan with nonstick spray, then transfer the graham crust dust and use a measuring cup to press the dust evenly into a crust that goes about 1 1/2 inches up the sides. Place in the freezer to set for at least 20 minutes.

Using a stand mixer of hand mixer, whip the heavy whipping cream and vanilla until stiff peaks form. Set aside.

Using the same stand mixer or hand mixer, beat the cream cheese on medium speed until softened. Scrape the sides of the bowl, then add in the granulated sugar, powdered sugar, lemon zest and lemon juice. Beat on medium speed for 1 minutes until smooth. 

In a medium bowl, combine the gelatin and boiling water, whisking vigorously until all the gelatin is dissolved. Add the mixture to the cream cheese and best until smooth. Fold in the chopped strawberries and whipped cream. 

Remove the crust from the freezer and spread the filling out evenly. Cover with plastic wrap and let sit in the refrigerator for at least 12 hours to set. 

Loosen the cheesecake from the springform pan and transfer the cheesecake to a serving platter or cutting board. Slice with a warm knife. 

Yield: 16 slices

No-Bake Strawberry Cheesecake

Print

Prep Time 25 minutes

Cook Time 12 hours

Total Time 12 hours 25 minutes

Ingredients

• 16 sheets graham crackers, crushed 
• 1/4 cup tightly packed brown sugar
• 1 1/2 sticks unsalted butter, melted
• nonstick spray
• 1 1/4 cups heavy whipping cream
• 2 tsp vanilla
• 3 8oz blocks of cream cheese, softened
• 1/2 granulated sugar
• 1/4 cup powdered sugar
• 1 lemon, juice and zest
• 3 oz strawberry gelatin
• 6 tbsp boiling water
• 1 1/2 cups strawberries, chopped

Instructions

1. To make the crust, use a food processor to process the graham crackers and brown sugar into dust, then mix in the melted butter until it resembles damp sand. Spray a springform pan with nonstick spray, then transfer the graham crust dust and use a measuring cup to press the dust evenly into a crust that goes about 1 1/2 inches up the sides. Place in the freezer to set for at least 20 minutes.
2. Using a stand mixer of hand mixer, whip the heavy whipping cream and vanilla until stiff peaks form. Set aside.
3. Using the same stand mixer or hand mixer, beat the cream cheese on medium speed until softened. Scrape the sides of the bowl, then add in the granulated sugar, powdered sugar, lemon zest and lemon juice. Beat on medium speed for 1 minutes until smooth. 
4. In a medium bowl, combine the gelatin and boiling water, whisking vigorously until all the gelatin is dissolved. Add the mixture to the cream cheese and best until smooth. Fold in the chopped strawberries and whipped cream. 
5. Remove the crust from the freezer and spread the filling out evenly. Cover with plastic wrap and let sit in the refrigerator for at least 12 hours to set. Loosen the cheesecake from the springform pan and transfer the cheesecake to a serving platter or cutting board. Slice with a warm knife. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 31mgSodium: 102mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

more like this

Lemon Poppyseed Sheet Cake

Lemon Poppyseed Sheet Cake - bright, soft, and slightly tangy but mostly sweet with a delicate crunch from the poppy seeds, paired deliciously with a tangy lemon glaze. Perfect for brunch, gatherings, or a light dessert.

Read More

Strawberry White Chocolate Crinkle Cookies

Strawberry White Chocolate Crinkle Cookies - soft, chewy, fluffy cookies made using strawberry flavored cake mix as a base for a light and sweet flavor and smooth white chocolate to balance it out. 

Read More

The post No-Bake Strawberry Cheesecake appeared first on Chocolate Chocolate and More!.

Lemon Poppyseed Sheet Cake – bright, soft, and slightly tangy but mostly sweet with a delicate crunch from the poppy seeds, paired deliciously with a tangy lemon glaze. Perfect for brunch, gatherings, or a light dessert.

One thing about me is a love lemon-flavored anything and everything. I love lemon. There’s nothing better. Luckily, my kids got the same lemon-loving gene. 

My 2 year old, when he was about 6 months, we tried giving him lemon to see if he’d react funny to the tartness. He made no face, just kept eating it up.

Now my newest one, who’s about 7 months old, did the same thing. Even tried eating the pulp straight off.

So I know I’ll never have to fight them to try my lemon-flavored desserts, and hey if they don’t like it, then more for me.

Except, of course, they loved this sheet cake.

Lemon Poppyseed Sheet Cake

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp poopy seeds
• 1/2 cup buttermilk, room temperature
• 2 lemons, zest and juice
• 2 cups sugar
• 1 cup unsalted butter (2 sticks), softened
• 3 eggs
• 2 tsp vanilla

For The Glaze :

• 1/2 cup unsalted butter (1 stick)
• 1/4 cup milk
• 1 lemon, juice and zest
• 2 tsp poppy seeds
• 1/2 tsp vanilla
• pinch of salt
• 4 cups powdered sugar

Preheat the oven to 350 degrees and spray a cookie sheet with nonstick spray. Set aside.

In a medium bowl, combine the flour, baking powder, salt, and poppy seeds. In a separate bowl, combine the lemon juice and buttermilk.

Using a stand mixer or handheld mixer, combine the sugar, lemon zest and butter and beat for about 1 minute until creamy. Beat in one egg at a time, then the vanilla, Making sure to scrape the sides and bottom of the bowl. 

Reduce the speed of the mixer and alternate between adding in the flour and buttermilk mixture until fully combined.

Transfer the batter to the prepared cookie sheet and spread evenly. Bake for 18-20 minutes, until a toothpick comes out clean. Allow to cool completely before glazing.

T make the glaze, warm the butter and milk in a small saucepan over medium heat. Once it reaches a simmer, turn off the heat and whisk in the lemon juice, poppy seeds, vanilla and salt. Add in the powdered sugar and whisk until smooth. Immediately pour ver the cake, using a spatula to spread it out evenly. Let rest until set, about 10 minutes.

Yield: 16 servings

Lemon Poppyseed Sheet Cake

Print

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp poopy seeds
• 1/2 cup buttermilk, room temperature
• 2 lemons, zest and juice
• 2 cups sugar
• 1 cup unsalted butter (2 sticks), softened
• 3 eggs
• 2 tsp vanilla
• For The Glaze :
• 1/2 cup unsalted butter (1 stick)
• 1/4 cup milk
• 1 lemon, juice and zest
• 2 tsp poppy seeds
• 1/2 tsp vanilla
• pinch of salt
• 4 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees and spray a cookie sheet with nonstick spray. Set aside.
2. In a medium bowl, combine the flour, baking powder, salt, and poppy seeds. In a separate bowl, combine the lemon juice and buttermilk.
3. Using a stand mixer or handheld mixer, combine the sugar, lemon zest and butter and beat for about 1 minute until creamy. Beat in one egg at a time, then the vanilla, Making sure to scrape the sides and bottom of the bowl. Reduce the speed of the mixer and alternate between adding in the flour and buttermilk mixture until fully combined.
4. Transfer the batter to the prepared cookie sheet and spread evenly. Bake for 18-20 minutes, until a toothpick comes out clean. Allow to cool completely before glazing.
5. To make the glaze, warm the butter and milk in a small saucepan over medium heat. Once it reaches a simmer, turn off the heat and whisk in the lemon juice, poppy seeds, vanilla and salt. Add in the powdered sugar and whisk until smooth. Immediately pour ver the cake, using a spatula to spread it out evenly. Let rest until set, about 10 minutes.

 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 713Total Fat: 21gSaturated Fat: 12gUnsaturated Fat: 8gCholesterol: 86mgSodium: 188mgCarbohydrates: 127gFiber: 1gSugar: 95gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Lemon Poppyseed Sheet Cake appeared first on Chocolate Chocolate and More!.

Strawberry Cheesecake Bites – experience cheesecake in one bite with fresh strawberries, halved and topped with a smooth, creamy no-bake cheesecake dip, paired with graham cracker dust or sprinkles.

It’s officially spring y’all! The season of flowers, fresh fruit, and good food!

It’s starting to get warm here in GA, and by warm, I mean hot AND humid! It is nice to step outside and get to experience the birds chirping, the trees and grass turning greener. I’m so excited its about to be strawberry season that I’m celebrating early with these Strawberry Cheesecake Bites!! 

These are super simple to make and so refreshing and yummy!

My friend gave me the idea for these, and its basically like a healthier cheesecake, well not really, but its a good balance. The strawberry is the crust, then you have the cheesecake filling, then eat it like that or dust it with graham crackers, sprinkles, chocolate chips, the choices are endless.

Strawberry Cheesecake Bites

• 5-10 strawberries, halved
• 8 oz block of cream cheese, softened
• 1 cup of powdered sugar
• 1 tsp of vanilla extract
• toppings : graham crackers, oreos, nilla wafers, chocolate chips, sprinkles

Wash, dry and cut the strawberries in half. Set aside.

Using a stand mixer and hand mixer, beat the softened cream cheese and vanilla extract for about a minute until completely combined, about 1 minute. Add in the powdered sugar and beat again for about 2-3 minutes, until completely smooth and creamy.   

Using a spoon, spoon the cheesecake filling onto the cut strawberry halves, there may be some leftover filling. Top with graham cracker dust, crushed oreos, sprinkles, or chocolate chips.

Strawberry Cheesecake Bites

Print

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 5-10 strawberries, halved
• 8 oz block of cream cheese, softened
• 1 cup of powdered sugar
• 1 tsp of vanilla extract
• toppings : graham crackers, oreos, nilla wafers, chocolate chips, sprinkles

Instructions

1. Wash, dry and cut the strawberries in half. Set aside.
2. Using a stand mixer and hand mixer, beat the softened cream cheese and vanilla extract for about a minute until completely combined, about 1 minute. Add in the powdered sugar and beat again for about 2-3 minutes, until completely smooth and creamy.   
3. Using a spoon, spoon the cheesecake filling onto the cut strawberry halves, there may be some leftover filling. Top with graham cracker dust, crushed oreos, sprinkles, or chocolate chips.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The post Strawberry Cheesecake Bites appeared first on Chocolate Chocolate and More!.

Strawberry White Chocolate Crinkle Cookies – soft, chewy, fluffy cookies made using strawberry flavored cake mix as a base for a light and sweet flavor and smooth white chocolate to balance it out. 

One of my favorite kind of cookies is a cake mix cookie. Whenever I need a fix for my sweet tooth or the kids want something sweet and fast, cake mix cookies are the way to go. 

Especially if its after dinner and the dishes are washed and the counters are clean, the kitchen is closed. So This recipe is something simple and won’t make to much of a mess to clean up.

Now it’s almost spring time and I wanted to play around with flavors that I can make for Easter coming up. I looked in my pantry and desperately needed to go grocery shopping, but what I did have was some strawberry cake mix that I bought who knows when, and some white chocolate bark. 

About 20 minutes later, Strawberry White Chocolate Crinkle Cookies were born!

Strawberry White Chocolate Crinkle Cookies

• 1 box of Strawberry cake mix
• 2 eggs
• 6 tbsps melted butter
• 1/2 cup of white chocolate chips or chopped white chocolate bark
• 1/2 cup of powdered sugar

Preheat the oven to 375 degrees.

In a large mixing bowl, combine the cake mix, eggs, and butter together. Fold in the white chocolate. 

Roll the dough into evenly sized balls, about 1 inch in size. Toss the dough balls in powdered sugar, making sure the dough is completely covered. Place on a lightly greased or parchment paper lined cookie sheet about 2 inches apart.

Bake for 12 minutes. Once finished, let cook for about 5 minutes on the cookie sheet before removing them to cool completely on a cooling rack. 

Serve and enjoy! We ate them while they were still a little warm and they warm amazing!

Yield: 24 cookies

Strawberry White Chocolate Crinkle Cookies

Print

Prep Time 5 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 22 minutes

Ingredients

• 1 box of Strawberry cake mix
• 2 eggs
• 6 tbsps melted butter
• 1/2 cup of white chocolate chips or chopped white chocolate bark
• 1/2 cup of powdered sugar

Instructions

1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, combine the cake mix, eggs, and butter together. Fold in the white chocolate. 
3. Roll the dough into evenly sized balls, about 1 inch in size. Toss the dough balls in powdered sugar, making sure the dough is completely covered. Place on a lightly greased or parchment paper lined cookie sheet about 2 inches apart.
4. Bake for 12 minutes. Once finished, let cook for about 5 minutes on the cookie sheet before removing them to cool completely on a cooling rack. 

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 102Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 28mgSodium: 46mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

more like this

Photo Credit: chocolatechocolateandmore.com

Chewy Chocolate Chip Cookie Cake

Chewy Chocolate Chip Cookie Cake - a cake that is simply a giant chocolate chip cookie, chewy and delicious with a smooth buttercream frosting to top it off!

Read More

Photo Credit: chocolatechocolateandmore.com

Cake Mix Cookies

Cake Mix Cookies-so yummy, who cares if it started with a box mix!     OK, don’t hate me. I know how some of you feel about cake mixes. And I usually like to make everything from scratch. But I do always keep a few cake mixes on hand for emergencies. You know the ones,…

Read More

Photo Credit: chocolatechocolateandmore.com

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies and Smart Cookies Cookbook-create adorable Puppy Cookies! When it comes to baking with the kids, I like to keep it easy. It’s about the time spent together creating, not about the ingredients. Teaching them the basic skills while still having a good time. I also know my kids have an attention span…

Read More

The post Strawberry White Chocolate Crinkle Cookies appeared first on Chocolate Chocolate and More!.