Desserts - Southern Cravings

Easy Peach Cobbler Recipe with Cake Mix

Anna Kate — Tue, 16 Apr 2024 15:08:15 +0000

Satisfy your sweet tooth with this simple peach cobbler recipe made with canned peaches and dry cake mix! Just a few basic ingredients come together in a deliciously comforting dessert that’s perfect for any occasion. The delicious cake-like topping that forms from the combination of the heavy syrup from the cans of peaches, warm spices, and the melted butter over the top of the cobbler is almost like magic! Get ready to impress your family and friends with this effortless Southern favorite!

Also known as a peach dump cake or peach cobbler dump cake, this is the easiest dessert to make and a good one to have in your back pocket for the summer time. Serve it on its own or with vanilla ice cream for the ultimate summertime treat! Plus, it’s made all in one dish!

Peach cobbler is one of my favorite desserts to make, especially during peach season. But, using canned peaches instead of relying on fresh peaches makes it possible to enjoy my favorite dessert all year long! This easy cobbler recipe is the perfect dessert for unexpected guests or last minute summer get-together. Best of all, it’s prepared and baked all in the same dish, making this a no-fuss, easy dessert that will be a family favorite!

There is no need to knead any dough or make a complicated pie crust. The boxed cake mix creates a crispy, flavorful topping that enhances the warm, juicy peaches perfectly.

Why I Love This Recipe

There’s something magical about the simplicity of this recipe. With just a handful of basic ingredients like canned peaches, cinnamon, nutmeg, cake mix, melted butter, and cornstarch, you can whip up this dessert with a 5 minute prep time!

Simplicity: With minimal ingredients and straightforward instructions, this recipe is perfect for both novice and seasoned bakers alike.
Budget-Friendly: Utilizing pantry staples and affordable canned peaches, this dessert won’t break the bank.
One-Pot Wonder: Crafted entirely in a trusty cast iron skillet, this cobbler minimizes cleanup while maximizing flavor.
Speedy Preparation: From start to finish, you’ll have a steaming, fragrant cobbler ready to devour in no time.
Texture & Flavor: Expect a heavenly contrast of tender peaches against a crisp, buttery crust, infused with warm spices.

Ingredient Notes and Substitutions

Canned Peaches: The canned peaches make this easy to make even when peaches are not in season. Fresh or frozen peaches can be used, adjusting sugar levels as needed for sweetness.
Cinnamon & Nutmeg: These spices add warmth and depth to the cobbler, enhancing the peach filling. Allspice or pumpkin pie spice can be substituted for slightly different flavors.
Cake Mix: The cake mix forms the cobbler’s buttery crust, providing a light and fluffy texture with a slight crisp! Different flavored cake mixes may also be used. Try spiced, white, french vanilla, butter pecan, or even gingerbread.
Melted Butter: Butter adds richness and flavor to both the crust and the peach filling and forms the “crust” of the cobbler. Unsalted or salted butter may be used along with margarine as an alternative, though the flavor may vary slightly.
Cornstarch: Cornstarch works with the syrup from the peaches and thickens the peach cobbler filling, ensuring a luscious consistency.

How to Make Peach Cobbler with Cake Mix

For the complete instructions, see the recipe card below.

Preheat your oven to 350°F and lightly grease a 12-inch cast iron skillet. Making sure your oven is preheated is key to even baking.

You can also use a 9×13 inch casserole dish for this recipe.

Step 1: Make the Peach Filling

To your casserole dish or skillet, combine the peaches, cinnamon, nutmeg, and cornstarch. Stir to combine.

Remember, one can of peaches should be drained and one can of peaches should keep the syrup.

Step 2: Add the Cake Mix

Next, sprinkle the cake mix evenly over the top of the peaches. Do not stir! But, gently press the cake mixture into the peaches with the back of a spoon. The cake mix should be spread evenly across the peaches.

Then, drizzle the melted butter over the cake mix, covering as much surface area as possible. For a golden, crispy crust, ensure the melted butter reaches all corners of the skillet.

Step 3: Bake the Cobbler

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

You may see places where the butter or filling isn’t reaching the cake mix during baking. In this case, add a few pats of butter to those areas during the last 20-30 minutes of baking.

If the crust browns too quickly, tent the cobbler with foil halfway through baking.

Allow the cobbler to rest for 10-15 minutes before serving with vanilla ice cream!

Expert Cooking Tips

To enhance the flavor of the cobbler, consider adding a splash of vanilla extract to the peach mixture.
For an extra crunch, sprinkle chopped pecans or walnuts over the cake mix before drizzling with butter.
Serve the cobbler warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

Variations

For a seasonal twist, substitute canned peaches with fresh or frozen berries, adjusting the sugar to taste. You could also use canned fruit filling as a short cut. Try apple pie filling, peach pie filling, or another pie filling.
Experiment with different cake mix flavors, such as yellow, white, or spice, to customize the cobbler to your preference.
You could also add brown sugar for extra sweetness.

What to Serve with Peach Cobbler

Pair this with a big scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience.

To complement a complete meal, serve it after main dishes like oven-roasted ribs, brisket, oven-roasted pork tenderloin, or a Dutch oven pot roast.

Frequently Asked Questions

Can I use fresh peaches instead of canned?

Absolutely! Adjust the sugar level to taste and consider adding a splash of water or juice to compensate for the moisture lost from fresh peaches.

How do I prevent the crust from becoming soggy?

Ensure the peach mixture is evenly spread in the skillet, and sprinkle the cake mix over it without stirring. This creates a barrier between the peaches and the crust, preventing sogginess.

Can I make this cobbler ahead of time?

While best enjoyed fresh from the oven, you can prepare the cobbler in advance and reheat it in the oven at 300°F for 15-20 minutes before serving.

What’s the best way to store leftovers?

Allow the cobbler to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze peach cobbler?

Yes, you can freeze the cobbler for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use a baking dish instead of a cast-iron skillet?

Although you can use a baking dish for this skillet peach cobbler recipe, the crust texture and baking time may be affected. Just ensure you continue checking on it while it cooks.

How do I know when the cobbler is done?

You’ll know this peach cobbler is done when it’s golden brown and slightly firm to the touch. The top should be crusty, and the peach filling should be bubbling.

Storing & Reheating

Enjoy the peach cobbler fresh from the oven for optimal flavor and texture.

If storing leftovers, allow the cobbler to cool completely before transferring it to an airtight container and refrigerating for up to 3 days.

To reheat, place individual servings in the oven at 300°F (150°C) for 15-20 minutes, or until heated through.

For longer-term storage, freeze the cobbler in an airtight container for up to 3 months, thawing overnight in the refrigerator before reheating as directed.

More Dessert Recipes

If you have a sweet tooth like me, you’ll have to check out some more of my favorite dessert recipes like this skillet peach cobbler:

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Easy Peach Cobbler with Cake Mix

Make this easy peach cobbler recipe with cake mix! I love the simplicity of using dry cake mix and canned peaches for this recipe. The delicious cake-like topping that forms from the combination of the heavy syrup from the cans of peaches, warm spices, and the melted butter over the top of the cobbler is almost like magic!

Course Dessert

Cuisine American, Southern

Keyword cake, dump cake, easy dessert, peach cobbler, summer

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 374kcal

Author Anna Kate

Equipment

9×13 inch Casserole Dish
12-inch Cast Iron Skillet

Ingredients

60 ounces canned sliced peaches in light or heavy syrup one can drained and one undrained
1 box yellow cake mix 15.25 ounce package
1 cup butter melted
½ teaspoon nutmeg
2 teaspoons cinnamon
1 tablespoon cornstarch
Cooking spray

Instructions

Preheat the oven to 350 degrees. Lightly grease a 12-inch oven-proof skillet or 9×13 inch casserole dish.
Pour peaches into the baking dish (one can drained, one can undrained). Add nutmeg, cinnamon, and cornstarch. Stir until all combined.
Sprinkle cake mix over the top of the peach mixture. Do not stir, but gently press the cake mix into the peaches with the back of a spoon. Ensure the cake mix is spread in an even layer.
Drizzle the melted butter all over the top of the cake mix, covering the entire mixture.
Bake in the preheated oven until golden brown and the filling is bubbling, about 60 minutes.
Allow to rest for 10-15 minutes before serving with vanilla ice cream or whipped cream.

Notes

If the crust browns too quickly, tent the cobbler with foil halfway through baking.

During baking, you may see dry spots where the butter or filling isn’t reaching the cake mix. In this case, add a few pats of butter to those areas during the last 20-30 minutes of baking.

Nutrition

The post Easy Peach Cobbler Recipe with Cake Mix appeared first on Southern Cravings.

Banana Pudding Recipe

Anna Kate — Fri, 15 Mar 2024 17:26:13 +0000

This no-bake banana pudding recipe is not your typical banana pudding! Vanilla wafers and fresh banana coins are layered between sweet, creamy pudding. This crowd-pleasing dessert makes a big batch, perfect for large family gatherings with many mouths to feed.

When hosting a crowd, you need a simple yet delicious dessert like this banana pudding recipe in your back pocket. You can whip up this family favorite with just a few ingredients in no time!

Why I Love This Recipe

My aunt makes this no-bake banana pudding recipe every year for our family lake trip, and I’m not kidding when I say it makes a BIG batch!

The creamy blend of French vanilla pudding, paired with the natural sweetness of bananas and the crunch of vanilla wafers, can only be described as heavenly. Plus, all the ingredients are budget-friendly, making it perfect for large family or potluck-style parties.

This classic recipe is great for anyone looking for a quick, delicious dessert — it’s especially kid-friendly and easily customizable. Best of all, no oven is needed, making it a go-to for warm days when you want an indulgent treat without the heat.

Ingredient Notes

This banana pudding recipe only calls for 7 ingredients, to be exact. Here’s everything you’ll need:

Vanilla Wafers: Provide a sweet, vanilla flavor and a crisp texture that contrasts the creamy layers. The most popular brand is Nilla, but you can use any type you prefer.
Bananas: Bananas add a natural sweetness and soft texture. Make sure to use ripe bananas that are still firm for the best results.
Milk: I use regular milk, but you can use whole milk for a creamier consistency.
French Vanilla Pudding: Since this is a no-bake recipe, it’s important to use an instant French vanilla pudding mix that doesn’t require any cooking to activate.
Cream Cheese: Gives the pudding a rich, tangy flavor and a smooth, thick texture.
Sweetened Condensed Milk: Provides sweetness and a dense, creamy texture.
Frozen Whipped Topping: Adds lightness and fluffiness to the dish, balancing the richness of the cream cheese and condensed milk.

Substitutes

Graham crackers or shortbread can be used instead of vanilla wafers for a different texture and a slightly more buttery flavor.
You can also try regular vanilla, banana, or even butterscotch pudding mix.
Mascarpone cheese can be used instead of cream cheese for a sweeter, richer flavor.
If you don’t have condensed milk, a mixture of evaporated milk and sugar (¾ cup sugar to 1 cup evaporated milk) will work in a pinch.
Freshly whipped cream can be used for a richer taste and slightly heavier texture.

How to Make

Follow my step-by-step instructions below for the easiest way to make a banana pudding recipe.

Preparation

Slice the bananas into even, medium-thick rounds for a consistent texture throughout the pudding. To prevent the bananas from browning, you can lightly toss them in lemon juice. This won’t affect the taste but will keep them looking fresh.

Assembly

Step 1
Layer the bottom of your dish with one bag of vanilla wafers, followed by a layer of sliced bananas. For a firmer base, you can briefly dip the wafers in milk before layering.

Step 2
Combine the milk and French vanilla pudding mix in a bowl. Whisk or use an electric mixer until the mixture is well-blended and smooth.

Step 3
In a separate bowl, blend the softened cream cheese and sweetened condensed milk until the mixture is smooth. Gently fold the thawed whipped topping into the cream cheese mixture. Folding in the topping, rather than stirring, keeps the mixture light and airy.

Step 4
Combine the cream cheese mixture with the pudding mixture, stirring until well integrated. Don’t forget to fold it together gently to prevent the mixture from losing its light and airy texture.

Step 5
Pour the combined mixture over the layered cookies and bananas, spreading it evenly to cover everything. A spatula works best for this part. Then, top the pudding with the remaining vanilla wafers before chilling and serving.

Expert Tip

Make sure your cream cheese is at room temperature, and your whipped topping is properly thawed for a smooth, lump-free banana pudding consistency. When you’re combining the cream cheese mixture with the pudding mixture, the key is to fold gently to prevent the dessert from turning out too dense.

Layering the wafers and bananas evenly is equally important for the perfect balance of flavors and textures in each spoonful. If you follow these simple tips, you’ll always have consistent and successful results!

Recipe Tips

Banana Ripeness: Use ripe but firm bananas to prevent them from becoming mushy.
Layering: Evenly layer the wafers and bananas for a consistent texture and flavor in every bite.
Chill Time: While I recommend a minimum of 4 hours for chilling, overnight often yields the best results.

Variations

Nuts: Sprinkle chopped nuts like pecans or walnuts over each layer for added crunch.
Berries: Mix in fresh berries like strawberries or blueberries with the bananas.
Spiced: Add a pinch of cinnamon or nutmeg to the pudding for a warm, spiced flavor.

Frequently Asked Questions

How long should I chill the pudding before serving?

Chill the pudding for at least 4 hours to allow the flavors to meld and the texture to set properly.

What’s the best way to fold in the whipped topping?

Use a spatula and gently fold it in to maintain a light and airy texture, avoiding overmixing.

How can I tell if the cream cheese is at the right temperature for blending?

The cream cheese should be soft to the touch but not melting. It should blend smoothly without lumps. If it’s too cold, it’ll be lumpy; too warm, and it may make the mixture runny.

Storing

Follow these simple storage tips to make the most out of your banana pudding recipe:

Fridge
Place the pudding in an airtight container or cover the serving dish with plastic wrap. It will last up to 3 days, but the texture is best within the first 24-48 hours.

Freezer
I don’t recommend freezing this banana pudding recipe, as it will alter the texture of the cream and bananas too much.

More Desserts

Creamy Banana Pudding (7 Ingredients)

Course Dessert Recipes

Cuisine American

Keyword crowd pleasing recipes, dessert, no-bake dessert

Prep Time 1

Resting Time 4

Total Time 5

Servings

Calories 234kcal

Author Anna Kate

Equipment

1 Deep 9×13 inch casserole dish a lasagna pan works well for this recipe
2 Mixing Bowls large and medium-sized
1 Silicone Spatula

Ingredients

2 boxes Nilla Wafers
6-8 bananas peeled and sliced
2 cups milk
5 ounces French vanilla pudding
8 ounces cream cheese softened
14 ounces sweetened condensed milk
12 ounces Cool Whip thawed

Instructions

Layer 1 bag of cookies and all the bananas in the bottom of a deep-dish 9×13 inch casserole.
In a large bowl, combine the milk and pudding mix and blend well using whisk or mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Next, fold the cool whip into the bowl of cream cheese mixture.
Then, add the cream cheese mixture to the large bowl of pudding mixture. Stir until well blended.
Pour the mixture over the cookies and bananas. Gently spread until evenly distributed. Then, cover with the remaining cookies.
Cover the pudding and allow to set in the refrigerator for 4 hours before serving.

Nutrition

The post Banana Pudding Recipe appeared first on Southern Cravings.

Air Fryer Cinnamon Roll Bites

Anna Kate — Fri, 23 Jun 2023 04:00:00 +0000

Sweet and tender air fryer cinnamon roll bites are ready to eat in just 6 minutes! Made from canned cinnamon rolls, this recipe is simple to make and will quickly become a family favorite for weekend brunches. Just don’t forget the cream cheese frosting for dipping them in!

Whether you prefer cinnamon rolls for breakfast, brunch, or dessert, there’s no denying that making them in the air fryer is by far the quickest and easiest method. Don’t get me wrong, making cinnamon rolls from scratch is something all of us want to do, but sometimes we just don’t have the extra time!

Do yourself a favor and make life easier with this air fryer cinnamon roll bites recipe! You’ll be everyone’s favorite person in the morning when your family wakes up to the sweet, warming smells of cinnamon rolls.

Why I Love This Recipe

Simple: There’s nothing easier than opening a can, cutting the dough, and popping them in the air fryer.
Quick: You’ll have breakfast on the table in less than 15 minutes from start to finish. Use this recipe during busy mornings, or make weekend breakfasts extra special by including these bites in a full spread.
Few ingredients: One can of cinnamon rolls and a 4-ingredient cream cheese frosting is all you need. For how delicious the final result is, there aren’t a lot of moving parts!

Which Cinnamon Rolls Are Best?

The cinnamon roll brand you go for depends entirely on your preferences, budget, and availability. I’ve listed a few brands to help you decide, but any brand should do the trick.

Pillsbury: For a nostalgic feel and flavor, Pillsbury takes the cake (or should I say the cinnamon roll)! They are not too cinnamon-forward, light in texture, and have the best icing in my opinion. Plus, they are the most widely available brand on the market.
Immaculate: A great option if you are trying to be more health-conscious. These rolls are made with whole wheat flour and organic ingredients, so you can feel better about indulging in extra air fryer cinnamon roll bites!
Great Value: If you are on a budget, you can’t go wrong with Great Value! They don’t have quite the same taste as the other options, but the price point is hard to beat.

Ingredients For Air Fryer Cinnamon Roll Bites

See the full list of ingredients in the recipe card below.

Cinnamon rolls: For this recipe, I used Pillsbury Cinnamon Rolls with Original Icing, which comes with 8 rolls per can. Although, you can use whichever brand you prefer or is available near you.
Granulated sugar: Regular granulated sugar is best, but cane sugar will also work!
Cinnamon: The best flavor comes from Ceylon (true) cinnamon, providing a quintessential cinnamon roll flavor. But, cassia cinnamon can be substituted in a pinch.
Cream cheese: To make the base of the dipping icing. Make sure it is softened before starting to beat the cream cheese and butter together.
Butter: Adds a rich flavor and texture to the dip. Regular or unsalted both work. Again, make sure it is softened!
Powdered sugar: For sweetness and a melt-in-your-mouth icing dip consistency. If you don’t have powdered sugar on hand, blend some granulated sugar and a little cornstarch into a fine powder.
Milk: You just need a couple of tablespoons to thin the icing. Use regular 2%, whole milk, or non-dairy milk of your choice.

How to Make Air Fryer Cinnamon Roll Bites

Step 1: Prepare The Air Fryer

Cut an 8-inch round of cooking parchment paper, then place it in the bottom of your air fryer basket. This will prevent the rolls from sticking and make cleanup a breeze!

Step 2: Divide the Cinnamon Rolls

Separate the cinnamon roll dough into 8 equal pieces. Cut each roll into 4 equal quarters, then place 16 pieces in the bottom of the air fryer basket. Set the icing that comes in the can aside for now.

Step 3: Air Fry The Cinnamon Roll Bites

Set the air fryer to 325 degrees F, and cook the cinnamon roll bites for 3 minutes. Using tongs, turn the bites over, then cook them for another 2 to 3 minutes.

When they appear golden brown, remove the cinnamon roll bites from the air fryer, and repeat the same process with the remaining 16 pieces.

Step 4: Make The Dip

In the meantime, add the cinnamon and granulated sugar to a large resealable food-storage plastic bag. Close the bag and shake the mixture until it is well combined.

In a small bowl, beat the cream cheese and softened butter with an electric mixer on medium speed. When the mixture is smooth, beat in the powdered sugar, reserved icing, and enough milk to make a dip consistency.

Step 5: Assemble

Add the warm bites to the bag of cinnamon sugar, then shake to coat the pieces evenly. Serve your cinnamon roll bites warm with a side of dipping icing.

What To Serve With Cinnamon Roll Bites

For a full breakfast or brunch spread, serve your air fryer cinnamon roll bites with recipes like a breakfast casserole, baked apples, sheet pan pancakes, a hashbrown casserole, or crispy baked bacon.

While I highly recommend the cream cheese dipping icing, you can pair your bites with chocolate syrup, caramel sauce, buttercream, or regular icing.

Tips For The Best Recipe

Cut into even sizes: For consistent results, make sure to cut each cinnamon roll bite into equivalent portions.
Shake halfway: Don’t forget to shake or flip the bites halfway so they cook evenly on all sides.
Don’t forget the dip: The dip is arguably the best part. Don’t skip making it!

What To Do With Leftovers

Fridge: Once cooled, transfer the cinnamon roll bites to an airtight container and store them in the fridge for up to 3-4 days. The cream cheese frosting will last for up to a week as long as it’s stored in a clean container.
Freezer: You can prepare air fryer cinnamon roll bites ahead of time or freeze leftovers. Just make sure they’re cooled, then store them for 1-2 months in a freezer-safe bag or container.
Reheating: If frozen, thaw the cinnamon rolls in the fridge overnight. Heat them in the air fryer for 1-2 minutes at 325 degrees F, or until warmed all the way through.

Additional Recipes

For more sweet treats, take a look at some of my most popular recipes right now:

Frequently Asked Questions

Are air fryer cinnamon roll bites gluten-free?

No, air fryer cinnamon roll bites are not gluten-free. Since this recipe is made with Pillsbury Cinnamon Rolls, it contains wheat. However, you can use your favorite brand of premade gluten-free cinnamon roll dough.

Best Air Fryer Cinnamon Roll Bites

Course Air Fryer Recipes, Breakfast

Cuisine American

Keyword air fryer, cinnamon roll, sweets

Prep Time 5

Cook Time 6

Total Time 11

Servings people

Calories 122kcal

Author Anna Kate

Equipment

1 Air Fryer

Ingredients

8 count Pillsbury Cinnamon Rolls with Original Icing 8 Count
⅓ cup granulated sugar
½ teaspoon ground cinnamon

Dipping Icing Ingredients

4 ounces cream cheese softened
1 tablespoon butter softened
1 cup powdered sugar
2-3 teaspoons milk

Instructions

Air Fry the Cinnamon Rolls

Cut an 8-inch round piece of cooking parchment paper. Place in bottom of air fryer basket.
Separate each cinnamon roll (8 rolls). Then, cut each roll into 4 equal pieces. Place all 16 pieces in the bottom of the air fryer basket. Set icing aside.
Preheat the air fryer to 325°F. Cook for 3 minutes, turn each piece over, then cook for another 2-3 minutes until golden brown. Remove from the air fryer. Repeat in batches as needed.

Make the Cinnamon Sugar

Meanwhile, in a large resealable food-storage plastic bag, mix cinnamon and granulated sugar. Set aside.

Make the Cream Cheese Dipping Icing

In a small bowl, beat cream cheese and softened butter with an electric mixer on medium speed until smooth. Next, beat in powdered sugar, reserved icing, and enough milk for desired dipping consistency.
Shake warm cinnamon roll pieces in the cinnamon-sugar mixture. Serve these warm with dipping icing.

Nutrition

The post Air Fryer Cinnamon Roll Bites appeared first on Southern Cravings.

Easter Bunny Cake

Anna Kate — Tue, 04 Apr 2023 15:40:05 +0000

Get ready to impress your guests this year with an Easter bunny cake that’s as delicious as it is adorable! This easy-to-make cake features a moist vanilla base, creamy frosting, and colorful decorations that bring the bunny to life. Serve it as the perfect centerpiece for your holiday celebrations!

I’m so excited to share this simple tutorial for an Easter bunny cake, which is a recipe that brings back so many happy memories. The best part is how quick and straightforward it is to put together! All you need is a couple of cake pans and a little creativity to make a life-like cake that’s great for all ages.

Check out more Easter Recipes here!

Why You’ll Love This Recipe

Simple: No expert baking skills are required for this coconut Easter bunny cake, making it an easy and fun project for little ones.
Adorable: The cute bunny design is perfect for Easter celebrations. Serve it after an Easter egg hunt to wow your guests (especially the younger ones)!
Customizable: Put your own unique spin on the decorations by using different candies, fruits, sprinkles, or icing flavors.
Nostalgic: This Easter bunny cake will bring back so many memories of family gatherings with loved ones.

What Is An Easter Bunny Cake?

An Easter bunny cake is a fun and playful dessert that has become a popular centerpiece around holiday celebrations. You can serve it as a flavorful dessert after an entertaining Easter egg hunt or a family meal.

The cake is moist and tender, thanks to a simple boxed cake mix. Vanilla frosting adds a layer of creamy sweetness, while flaked coconut offers a slightly chewy texture. Add a pop of color with toppings like jelly beans, licorice, and sprinkles.

You can really get creative with this cake, especially if you’re getting your kids involved! Once frosted and decorated, this Easter bunny cake is best enjoyed at room temperature, so give it a bit of time to come to warm up if it’s been kept in the fridge.

Ingredients For An Easter Bunny Cake

See the full list of ingredients in the recipe card below.

Boxed cake mix: Boxed yellow or vanilla cake mix provides a sweet and tender base for the cake. You can also substitute a homemade vanilla or yellow cake recipe.
Cake mix add-ins: This varies slightly by brand, but you’ll typically need eggs, oil, and water, all of which give the cake structure and moisture.
Vanilla frosting: Adds a layer of creamy, rich, and sweet flavors. If you’re up for it, you can try making a homemade vanilla buttercream or cream cheese frosting.
Flaked coconut: Provides a chewy texture and a subtle tropical flavor, while also resembling the bunny’s fur. If you don’t have flaked coconut, you can use shredded coconut in its place.
Licorice: Use Twizzlers or another similar style for the bunny’s whiskers and bowtie. No licorice available? Try fruit leather, Livewires, or rolled-up Fruit by the Foot.
Jelly beans: Adds a pop of color and fruity flavor for the eyes, nose, and bowtie. Gumdrops or even blueberries can be used as alternatives.
Pink sprinkles: To shape the inner ears. Feel free to replace pink sprinkles with sliced strawberries, pink decorating sugar, pink icing, or a mixture of red food coloring and extra coconut flakes for a similar effect.

How to Make An Easter Bunny Cake

Step 1: Mix The Batter

Whip up the cake mix according to the package instructions. Once the batter is nice and smooth, divide it evenly between two 9-inch cake pans.

Step 2: Bake The Cakes

Pop both cake pans in the oven and bake as directed on the box. Once they are done, remove them from the oven and let them cool on wire racks. Leave them for about an hour, or until they’re completely cool before cutting and icing them.

Step 3: Shape The Bunny Cake

Place one of the cooled cakes on a serving tray. Cut the other round cake like the picture below to make the bunny ears and bow tie. Arrange them around the first cake to bring your bunny to life!

Step 4: Frost And Decorate

Carefully spread a generous layer of frosting over the top of the cake. Next, sprinkle coconut flakes all over to create fluffy bunny fur. Use red licorice sticks to outline the bow tie, then make whiskers and a mouth.

Use jelly beans for the eyes and nose, and to fill in the bow tie. Finally, add some pink sprinkles or jelly beans to create the inner ear outline. Keep the completed Easter bunny cake covered at room temperature until you’re ready to serve it!

What To Serve With Easter Bunny Cake

Vanilla ice cream: A scoop of classic vanilla bean ice cream adds a creamy, cool, and rich complement to the cake.
Whipped cream: Whipped cream provides a light and airy component.
Fruit compote: A tangy, fruity compote can balance out the sweetness of the cake and add some vibrance.
Chocolate sauce: A drizzle of warm chocolate sauce adds a rich twist.

Easter Bunny Cake Ideas

Chocolate: Swap the vanilla or yellow cake mix for a chocolate cake mix, and use chocolate frosting for a dark chocolate Easter bunny cake!
Carrot cake: For a fitting Easter theme, opt for a carrot cake mix and a cream cheese frosting in place of vanilla.
Funfetti: Mix sprinkles into your batter, or use funfetti cake mix for a festive and colorful coconut Easter bunny cake.
Red velvet: Instead of classic vanilla, try red velvet cake mix and cream cheese frosting.

Tips For The Best Recipe

Room temperature ingredients: Bring all your ingredients to room temperature, especially the eggs, to make sure the cake bakes evenly.
Don’t over-mix: Over-mixing the cake will result in a tough and dense texture. Mix the ingredients until they are just combined.
Use a serrated knife: Use a serrated knife when cutting the cake into shapes for a cleaner and more precise cut.
Cool it completely: To avoid melted frosting, make sure your cake is fully cooled before adding the frosting and other decorations.

What To Do With Leftovers

Room temperature: Keep the cake covered at room temperature for 1-2 days for the best texture.
Fridge: For longer periods, transfer the Easter bunny cake to an airtight container or cover it with plastic wrap and keep it in the fridge for up to 3-4 days.
Freezer: To freeze the cake, wrap it tightly in plastic wrap and store it in a freezer-safe container or bag. The cake can be frozen for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight.

Additional Recipes

If you enjoyed this coconut Easter bunny cake, take a peek at some more of my best dessert recipes:

Frequently Asked Questions

Can I use a different flavor of cake mix for this recipe?

Of course! You can use your favorite flavor of cake mix for this recipe. Some more options include chocolate, lemon, or strawberry.

Can I make this cake gluten-free or vegan?

To make this Easter bunny cake gluten-free, make sure you use a gluten-free cake mix and double-check all the additional ingredients. For a vegan version, just use a vegan cake mix and replace the frosting with a dairy-free option!

What if I don’t have two 9-inch cake pans?

If you don’t have 9-inch cake pans, you can opt for other sizes like 8-inch pans or even a 9×13. You just have to adjust the baking time and may have to get creative with the bunny shapes based on the size.

Best Easter Bunny Cake

Get ready to impress your guests this year with an Easter bunny cake that’s as delicious as it is adorable! This easy-to-make cake features a moist vanilla base, creamy frosting, and colorful decorations that bring the bunny to life. Serve it as the perfect centerpiece for your holiday celebrations!

Course Dessert Recipes, Easter Recipes

Cuisine American

Keyword cake, dessert, easter

Prep Time 5

Cook Time 30

Cooling and Decorating Time: 1

Total Time 1 35

Servings servings

Calories 504kcal

Author Anna Kate

Equipment

2 9-inch round cake pans

Ingredients

For the Cake:

1 box vanilla/yellow cake mix 15.25 ounces
Ingredients called for on cake mix box

For the Frosting and Decorations:

16 ounces container vanilla frosting
3 ¾ cups flaked coconut
4 sticks red licorice
30 Jelly beans about 30 or more – gumdrops can also be used.
Pink sprinkles

Instructions

Mix cake as directed on box. Divide evenly between the two 9-inch cake pans.
Bake and cool cake as directed on box for two 9-inch round cakes. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
Place one of the cooled cake rounds on serving tray. Cut other round cake as shown here.
Place ears and bow tie of the bunny accordingly.
Carefully frost top of cake with frosting. Sprinkle coconut over cake. Use licorice to outline bow tie and make whiskers and mouth on bunny. Use jelly beans for eyes, nose, and to fill in bow tie. Use pink sprinkles to fill in pink of the ears. Store covered at room temperature.

Nutrition

The post Easter Bunny Cake appeared first on Southern Cravings.

Christmas Tree Cake

Anna Kate — Mon, 17 Oct 2022 12:56:25 +0000

Kick off your holiday festivities this year by making a Christmas tree cake. Not only is this recipe simple to make, but it’s a great way to create an annual tradition with the family. Tender and moist chocolate cake is decorated with festive sprinkles, maraschino cherries, peppermints, and a chocolate chip trunk.

I still remember baking a Christmas tree cake each year with my mom when I was young. She would bake, and I would help decorate! Recreating her recipe today gives me such nostalgia!

I urge you to try making one to treat your family and friends with during the holidays. Follow along with my step-by-step guide on how to prepare and decorate your very own Christmas tree cake recipe!

Why I Love This Recipe

Fun to make: Baking and decorating this Christmas tree cake is a kid-friendly activity that will put everyone in a happy mood for the holidays. Don’t be afraid to let things get a little messy!
Festive: If you’re headed to a Christmas party this year, a Christmas tree cake makes the perfect centerpiece!
Minimal ingredients: You will love how easy this recipe is to throw together! All that’s required is cake mix, frosting, and decorations of your choosing!
Flavorful: Not only is this cake vibrant and beautiful, but it also happens to taste incredibly delicious (especially if you’re a chocolate lover)!

What Is A Christmas Tree Cake?

Christmas tree cakes come in many different shapes and sizes, but the one I’m sharing with you today highlights simplicity! Both beginner and experienced home cooks will enjoy this baking project.

Boxed cake mix makes up the base, which is then coated with a green cream cheese frosting. Add some peppermint candies and maraschino cherries for ornaments, chocolate chips for the trunk, and a dusting of festive sprinkles for good measure.

Both kids and adults always go crazy for this cake whenever I serve it at holiday gatherings and events!

Special Equipment

You will need a Christmas tree cake pan for this recipe.

If you don’t own one, use a rectangular cake pan. Once the cake is baked, make two diagonal cuts starting from one of the short sides down to both bottom corners. Flip the two outer pieces to form a trianglur shape, and stack them underneath the middle triangle before icing it.

Ingredients For A Christmas Tree Cake

See the full list of ingredients in the recipe card below.

Chocolate cake mix: For the base of this Christmas tree cake, I use chocolate cake mix. Look for brands like Pillsbury, Betty Crocker, or Duncan Hines for the best results.
Eggs: To give the cake lift and a soft texture. Make sure they are large eggs!
Water: To thin the cake batter. If you want, you can use milk for a richer consistency.
Oil: Along with eggs, the oil creates a rich and tender cake texture. Make sure to opt for a neutral-flavored oil like canola, sunflower, safflower, soy, or vegetable oil.
Frosting: I prefer the slight tanginess of cream cheese frosting, but go for whatever you like! This can be store-bought or homemade.
Green food coloring: To mix with the frosting. The green color will act as the Christmas tree “branches,” and as a base to add decorations.
Festive sprinkles: Add any combination of red, green, and white sprinkles at the end of decorating your Christmas tree cake.
Maraschino cherries & peppermints: Use both maraschino cherries and peppermints for the ornaments. If you don’t have either one, use jujubes, gum drops, m&m’s, star candies, or any type of round candy you have on hand.
Chocolate chips: Dark or milk chocolate chips form the base of the Christmas tree. You can also use chocolate squares or melts if you’ve run out of chocolate chips.

How to Make A Christmas Tree Cake

Step 1: Bake the cake

Bake the cake in the Christmas tree pan according to the package directions.

Then, carefully turn it out onto a cooling rack, a large cake plate, or a piece of cardboard wrapped in pretty Christmas wrapping paper.

Step 2: Mix the frosting

To a bowl, add the frosting and a few drops of green food coloring. Stir until the color is mixed through, adding more drops as needed.

Step 3: Frost the cake

Once the cake is completely cool (at least several hours or overnight), spread the green frosting to all of the edges, including the trunk of the tree.

Step 4: Decorate the tree

Place peppermints and maraschino cherries on the tree just like in the photos below. These decorations should look like Christmas tree ornaments.

Step 5: Add finishing touches

Cover the trunk of the tree with chocolate chips, and lightly add sprinkles as a finishing touch.

Recipe Variations

Use another cake mix: Instead of a chocolate interior, use vanilla, red velvet, gingerbread, or even confetti cake mix!
Stack the cake: Make a layered Christmas tree cake recipe by cutting the baked cake in half and spreading icing in between layers.
Make Christmas tree brownies: Instead of cake, try making triangle brownies with green frosting, ornaments, and pretzel trunks.
Use white frosting: Skip the green food coloring and use a simple white frosting, or add streaks of white on top of the green to make a snowy Christmas tree cake.

Tips For The Best Recipe

Bake a springy cake: For the best results, bake the cake until it feels springy when gently pressed in the center.
Let the cake cool: Make sure you wait for the cake to cool completely before icing it. This will prevent a runny mess of icing and decorations.
Flatten the top: If the top of the cake is quite rounded, use a serrated knife to slice it until it is flat enough to stay in place while you decorate it.

What To Do With Leftovers

Room temperature: I don’t recommend storing this cake for more than a few hours at room temperature since it contains eggs.
Fridge: It’s best to keep the cake under a cake cover or large container. If you don’t have those, loosely cover it with foil or wax paper.
Freezer: To store the cake for longer than 1 week, transfer it to an airtight container and it will keep in your freezer for up to 3 months. Let the cake thaw at room temperature before serving it again.

Additional Christmas Recipes

If you enjoyed this Christmas tree cake recipe, make it part of an entire Christmas spread with some of these other delicious recipes:

More Christmas Recipes here…

Frequently Asked Questions

Can I make this Christmas tree cake ahead of time?

Yes, you can make it up to 1 day ahead of time. Bake the cake and keep it covered in your fridge until you are ready to ice it. I wouldn’t recommend leaving it for much longer than that since the texture will dry out too much.

Can I make this Christmas tree cake gluten-free?

To make a gluten-free Christmas tree cake, swap out the regular cake mix with a gluten-free cake mix. Other than that, just double-check that the frosting, sprinkles, candies, and chocolate chips are certified gluten-free.

Easy Christmas Tree Cake

Course Christmas Recipes, Dessert Recipes

Cuisine American

Keyword cake, chocolate cake, christmas dessert, christmas tree cake, cream cheese icing, pretty cake

Cook Time 30

Decorating Time 30

Total Time 1

Servings servings

Calories 367kcal

Author Anna Kate

Equipment

1 Christmas Tree Cake Pan

Ingredients

For the Cake

1 box chocolate cake mix any flavor; Pillsbury, Duncan Hines, etc. all work
3 large eggs
1 cup water
½ cup oil

For the Decorations

16 ounces white frosting any flavor; I prefer cream cheese (see notes for link to homemade)
2 drops green food coloring
sprinkles green, red, and white sprinkles
peppermint candy
1 cup chocolate chips
maraschino cherries

Instructions

Bake the cake in the Christmas tree pan according to the package directions. Carefully turn out onto a cooling rack, large cake plate, or a piece of cardboard wrapped in pretty Christmas wrapping paper.
Add the frosting and 2-3 drops of green food coloring to a bowl. Stir until the color is mixed through. Feel free to make this green tint as dark or light as you desire.
When the cake is completely cool (at least several hours or overnight), spread frosting on the cake to all of the edges, including the trunk of the tree.
Place peppermints and maraschino cherries on the tree for the “ornaments” on the tree.
Cover the trunk of the tree with the chocolate chips.
Lightly add sprinkles over the top of the tree as a finishing touch.

Notes

Homemade Cream Cheese Icing Recipe

Nutrition

The post Christmas Tree Cake appeared first on Southern Cravings.

Crockpot Christmas Crack

Anna Kate — Tue, 04 Oct 2022 16:42:33 +0000

Crockpot Christmas crack is the simplest no-bake holiday treat! Roasted peanuts, dark and white chocolate, and festive sprinkles make these easy peanut clusters a family favorite.

Nothing says Christmas is coming like a plateful of almond bark peanut clusters. Plus, a limited amount of hands-on time is always a bonus when it comes to dessert!

The secret weapon in this Christmas candy recipe is the Crockpot. Yes, you heard that right — Crockpot candy! It makes life a breeze, which will give you more time to visit with friends and family this holiday season!

Why I Love This Recipe

Crowd-pleasing: Almond bark peanut clusters are easy to bring to parties, get-togethers, and other family events. Everyone will dive straight in when they see the plate coming their way!
Simple: This recipe is made with widely available and simple ingredients. Plus, you’ll have no problem following the detailed step-by-step instructions.
Kid-friendly: Not only do kids adore almond bark peanut clusters, but it’s so easy to get them involved in the cooking process.

What Is Crockpot Christmas Crack?

Crockpot Christmas crack is a traditional holiday candy recipe and for good reason. It’s easy to make, tastes delicious, and can be easily customized.

This peanut cluster recipe is made with a combination of German chocolate, semi-sweet chocolate, white chocolate, almond bark, and roasted peanuts. All you have to do is dump the ingredients into a slow cooker, melt them together, form mounds, and decorate the tops with holiday sprinkles.

Wait for the clusters to set, and you are ready to eat!

Ingredients For Crockpot Christmas Crack

See the full list of ingredients in the recipe card below.

German chocolate: Sweet, mild, and easily meltable, German chocolate is my top choice for Crockpot Christmas crack. If you can’t find any, use an equivalent amount of semi-sweet or bittersweet chocolate. If you use bittersweet, add a teaspoon of sugar for every ounce.
White almond bark: This can be found in packages, blocks, or round discs where candy and baking supplies are sold. White almond bark might be labeled as vanilla or white candy coating, so check for that as well.
Semi-sweet & white chocolate chips: Add both semi-sweet and white chocolate chips for the perfect balance of intense and bitter plus mild and sweet flavors.
Roasted peanuts: To add the perfect crunch. Use salted and unsalted roasted peanuts so the clusters don’t turn out overly salty!
Holiday sprinkles: Choose whichever colors and shapes you prefer, but make sure they are festive! Wilton makes a wide variety of holiday-inspired sprinkles.

How to Make Crockpot Christmas Crack

Step 1: Line the Crockpot

Lightly spray the Crockpot insert. You can also use a Crockpot liner if you have one.

Step 2: Cook Low and Slow

Add in all of the ingredients (except the sprinkles), then cover the Crockpot and cook on low for 1-2 hours. After the first hour, stir the mixture every 20 minutes or so.

Step 3: Form the Clusters

Once the candy mixture is ready, drop spoonfuls onto baking sheets lined with parchment paper. Stop after every 6 or so to add Christmas sprinkles.

If you have one, use a cookie scoop for this step to create evenly sized peanut clusters.

Step 4: Let the Clusters Set

Allow the candy to set for at least one hour in a cool place, preferably a refrigerator, until the chocolate has firmed up.

Serve immediately, or store the candy inside an airtight container in a cool area.

Recipe Variations

Different chocolate: Easily transform the flavors of these almond bark peanut clusters by swapping in different chocolate flavors like butterscotch, peanut butter, peppermint, espresso, caramel, toffee, or cinnamon.
Drizzled: In addition to sprinkles (or in place of), drizzle the tops of the clusters with melted white chocolate or milk chocolate.
Sprinkles: Use white, red, green, nonpareils, stars, candy, or even coarse sea salt to sprinkle the tops of the clusters.
Other nuts: For a completely new texture and taste, swap out the peanuts for macadamia nuts, almonds, walnuts, pecans, cashews, or hazelnuts.

Tips For The Best Recipe

Use a cookie scoop: For consistent peanut cluster sizes, I find it much easier to use a cookie scoop.
Stir the mixture: After the first hour, keep that chocolate moving! It will help melt it faster and prevent any of it from burning.
Know your slow cooker: Every slow cooker is different. Make sure you keep a close eye on the mixture, especially the first time around making this Crockpot Christmas crack recipe.
Use quality chocolate: Since there are so few ingredients in these almond bark peanut clusters, opt for high-quality German chocolate, semi-sweet chocolate, and white chocolate.
Line your slow cooker: For a quicker and easier cleanup, use a Crockpot liner if you have one on hand.

What To Do With Leftovers

If you have any leftovers, store them in an airtight container in a cool, dark, and dry place. This will ensure they don’t melt. They will last for up to 5 days in the fridge.

Alternatively, you can freeze your Crockpot Christmas crack. They will last in the freezer for up to 3 months. I recommend thawing them in the fridge before biting into them to save on dentist bills!

Additional Sweet Recipes

For more holiday-inspired desserts, why don’t you try one (or all) of the following:

Frequently Asked Questions

Can I make Crockpot Christmas crack on the stovetop?

Yes, you can make this Crockpot Christmas crack recipe on the stovetop. Heat the mixture over low, making sure to stir constantly while the chocolate is melting to prevent burning.

Why do my peanut clusters have a white coating on them?

If your peanut clusters develop a white coating on them, they’re still safe to eat. This is called “chocolate bloom” and can be caused by moisture, improper storage techniques, or dramatic shifts in temperature.

Are almond bark peanut clusters gluten-free?

Yes, these almond bark peanut clusters are gluten-free. Make sure the chocolate you’re using is made in a gluten-free facility.

Crockpot Christmas Crack

Crockpot Christmas crack is the simplest no-bake holiday treat! Roasted peanuts, dark and white chocolate, and festive sprinkles make these easy peanut clusters a family favorite. Nothing says Christmas is coming like a plateful of almond bark peanut clusters. Plus, a limited amount of hands-on time is always a bonus when it comes to dessert!

Course Dessert Recipes

Cuisine American

Keyword candy, Christmas, crockpot, dessert, no-bake dessert

Prep Time 5

Cook Time 2

Resting Time 1

Total Time 3 5

Servings pieces

Calories 484kcal

Author Anna Kate

Equipment

Ingredients

4 ounces German sweet chocolate chopped into small pieces
1 pound white almond bark might be labeled as white candy coating chopped into small pieces
16 ounces semisweet chocolate chips
4 ounces white chocolate chips
1 pound roasted salted peanuts
1 pound roasted unsalted peanuts
holiday sprinkles to your taste

Instructions

Lightly spray (or use a crock pot liner) the crockpot insert and add in all the ingredients.
Cover and cook on low for 1-2 hours. After the first hour, stir the mixture every 20 minutes.
Drop spoonfuls of the candy mix onto baking sheets lined with parchment paper, stopping after every 6 or so to add Christmas sprinkles.
Allow candy to set for at least one hour in a cool place – preferably a refrigerator – until set.
Serve immediately, or store the candy inside an airtight container in a cool area.

Nutrition

The post Crockpot Christmas Crack appeared first on Southern Cravings.

Baked Apple Recipe

Anna Kate — Mon, 26 Sep 2022 13:53:41 +0000

This baked apple recipe is a comforting and easy dessert made in a flash! Harvest-fresh apples, warm cinnamon, and brown sugar come together as a delicious topping to serve with ice cream or over hot oatmeal. This apple recipe is perfect for the fall season after a day of apple picking. With just the right amount of sweetness, this recipe makes a great dessert or topping for pancakes, french toast, or waffles.

With just a few minutes of hands-on prep and mixing, you can have a cozy little dessert baking in the oven! One of the best parts of this recipe is that your whole house smells of delicious cinnamon apples. It feels so much like home when I make this recipe. The sweetness of the apples, the warm cinnamon sugar…it’s simply the perfect recipe for the fall season.

Why I love this recipe

Simple ingredients: Everyday ingredients are easily transformed into a complex-tasting treat. Your friends and family will be pleasantly surprised!
Versatile: Serve this baked apple recipe as a dessert with vanilla ice cream, on top of your morning porridge, pancakes, or waffles. There are so many ways to use them!
Inexpensive: The necessary ingredients are relatively inexpensive and accessible, especially when apples are in season.
Allergen-friendly: This baked apple recipe is vegetarian, gluten-free, and oil-free, making it a great option for most dietary needs.

What are baked apples?

Baked apples are such an easy recipe for a flavorful dessert. Sliced apples are tossed with cinnamon, brown sugar, lemon juice, cornstarch, and butter, then baked in the oven for just 30 minutes.

The end result is sweet, tender, and fragrant baked cinnamon apples that are bound to be a fan favorite!

Do I have to peel apples before baking?

I don’t personally peel my apples before baking them. Plus, the skin is what contains most of the nutrients and fiber found in this fruit! However, the choice is really up to you. Try them both ways to see what you prefer!

Ingredients for baked cinnamon apples

See the full list of ingredients in the recipe card below.

Apples: I prefer a combination of Granny Smith and Red Delicious for this baked apple recipe. However, other apple varieties that work well include Fuji, Braeburn, Pink Lady, Rome Beauty, Golden Delicious, or Honeycrisp.
Brown sugar: The molasses in brown sugar provides rich, caramel, and almost toffee-like notes. If you don’t have brown sugar, replace it with granulated sugar and a touch of molasses.
Lemon juice: For a little tartness that balances the sweetness of the apples. Lemon juice also helps prevent too much browning. Use freshly-squeezed lemons over lemon juice from a bottle.
Cinnamon: I love the sweet, warming, and cozy taste of cinnamon. It creates the most intoxicating aroma when the apples are baking! Always use Ceylon cinnamon over cassia cinnamon whenever possible as it offers a much more balanced flavor.
Cornstarch: To thicken the juices from the apples and lemons, creating a most delicious syrup consistency!
Unsalted butter: For a rich and creamy element that rounds out the juiciness of the apples. Unsalted butter works best so you get to control the amount of salt in the recipe.

How to make this baked apple recipe

Step 1: Core & slice the apples

First, preheat your oven to 375°F. Core and slice the apples, then transfer them to a lightly greased 9×13 baking dish.

As I mentioned, I prefer to not peel the apples, but it’s a personal preference! If you like your apples without skin, peel them before slicing.

Step 2: Toss the apples

Add the brown sugar, lemon juice, cinnamon, and cornstarch to the baking dish. Toss them with the apples until they are coated well in the cinnamon mixture.

Step 3: Add the butter

Spread the apples out in an even layer and add pats of butter all over the dish.

Step 4: Bake the apples

Bake the apples uncovered in the oven for 30-40 minutes. Make sure you give them a stir every 10 minutes or so.

Once tender and soft, allow the dish to rest on the counter for about 10 minutes before serving your baked cinnamon apples.

How to serve baked apples

This recipe is one of my favorites because of how versatile it is! Serve the baked apple slices as-is, topped with vanilla bean ice cream, or paired with a dollop of whipped cream.

Add a sweet oat topping before baking to make a quick apple crisp. They’re also spectacularly delicious on top of pancakes, waffles, oatmeal, or granola for an extra special breakfast or brunch.

Recipe variations

Spices: Instead of just baked cinnamon apples, try adding more spices like cloves, allspice, ginger, nutmeg, cardamom, pumpkin pie spice, apple pie spice, or even a sprinkle of cayenne for a kick!
Nuts: Add chopped pecans, almonds, walnuts, or hazelnuts for a delicious crunch.
Fruit: Add pear slices, dried cranberries, cherries, raisins, blueberries, or blackberries.
Sugar: For a healthier version, use coconut sugar in place of brown sugar.

Tips for the best recipe

Consistent slices: Make sure you slice the apples the same thickness so they cook evenly in the oven.
Baking time: Depending on how thin or thick you slice the apples, the baking time may change. Keep this in mind when you’re planning out your recipe.
Stir throughout: Ensure you stir the apples every 10-15 minutes to mix everything together. This will prevent burning and properly coat each apple slice.

What to do with leftovers

Let the apples cool completely, then store them in an airtight container for up to 4 days in the refrigerator. You can reheat them in the oven in a baking dish at 350°F degrees for 10-15 minutes, or until they’re warm.

More fall recipes

Here are some more dessert recipes to try this fall…

FAQ

What are the best apples for baking?

In this baked apple recipe, I use Granny Smith and Red Delicious. Both types work well when they’re baked. Other options include Gala, Honeycrisp, Fuji, Pink Lady, Braeburn, and Rome Beauty.

Can I freeze baked apples?

Although you can freeze baked apples, the texture changes when they thaw, making them less than ideal. It’s best to consume them right away or store them in the fridge.

Can I microwave baked apples?

Yes, you can microwave baked apples. Add all of the ingredients to a microwave-safe bowl and cook it for 3-5 minutes, stirring every 30-60 seconds.

Best Baked Apple Recipe (With Cinnamon)

Best Baked Apple Recipe with Cinnamon

This baked apple recipe is a comforting and easy dessert made in a flash! Fresh apples, warm cinnamon, and brown sugar come together as a delicious topping to serve with ice cream or over hot oatmeal. With just the right amount of sweetness, this recipe makes a great dessert or topping for pancakes, french toast, or waffles.

Course Dessert Recipes

Cuisine American

Keyword apples, baked apples, fall recipes

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 152kcal

Author Anna Kate

Equipment

Ingredients

cooking spray
5-6 large apples combo of granny smith and red delicious
¼ cup light brown sugar
1 tablespoon lemon juice
2 teaspoons cinnamon
2 teaspoons cornstarch
2 tablespoons butter unsalted and sliced in pats

Instructions

Preheat the oven to 375°F degrees.
Core and slice (do not peel) the apples and transfer them to a lightly greased 9×13 baking dish.
Add the remaining ingredients (except butter) and toss until the apples are coated in the cinnamon mixture.
Spread in an even layer and add the pats of butter.
Place in the oven and bake for 30-40 minutes (uncovered), stirring every 10-15 minutes.
When the apples are done, rest on the counter for 10 minutes before serving to allow the juices to thicken.
Serve warm over vanilla ice cream!

Nutrition

The post Baked Apple Recipe appeared first on Southern Cravings.

Best Chocolate Bundt Cake Recipe (Dairy-Free!)

Anna Kate — Mon, 14 Mar 2022 15:17:23 +0000

This chocolate bundt cake recipe made with cocoa powder is rich, moist, and happens to be dairy-free. Made from scratch, this easy chocolate cake is the perfect dessert for special occasions, like Mother’s Day, birthdays, and other celebrations. Alternatives to bundt pans are also included below.

In addition to being dairy-free, this recipe has another secret ingredient: mayonnaise. Mayonnaise replaces the eggs and oil found in most cake recipes. It creates the stick-to-your-fork moist crumbs we all love!

Old Fashioned Mayonnaise Cake

The old-fashioned mayonnaise cake originated during the Great Depression when there was limited access to eggs and oil. Since mayonnaise is a combination of eggs, oil, and vinegar, mayo was the perfect substitute when baking. Various brands caught on and began adding this recipe right to the jar!

Using Mayonnaise in Baking

For this recipe, it’s important to use full-fat, real mayonnaise – not Miracle Whip. I prefer Duke’s mayonnaise but any brand will do.

It’s important to use full-fat versions instead of “light” or low-fat. The more fat, the more flavor and moisture in the finished product.

Bundt Cake vs. Regular Cake

If you do not have a bundt pan, you can swap it for a regular cake pan to make 1 or more layers. You could also ice each layer with homemade icing for a beautiful layer cake!

Bundt cake and regular cake molds will require different baking times. If you are converting your bundt cake recipe to a regular cake recipe, note that the pan or pans you use will determine the cooking time.

If you choose to use a regular cake pan, bake at the same temperature called for in the recipe. Check for doneness more frequently. Please note that the timing of this recipe was calculated with a bundt pan.

What can I use if I don’t have a Bundt pan?

Before baking, make sure of two things: how big the bundt pan is and its volume capacity. This recipe calls for a standard 10-inch bundt pan which holds 12 cups in volume.

If you don’t have a bundt pan, here are a few alternatives:

1 (9×13-inch) baking pan
2 (9-inch) round cake pans
18-24 cupcake molds
1 (9-inch) tube pan, or angel food cake pan
2 (11×17-inch) baking pans
1 (10-inch) springform pan

To find the best alternative to a bundt pan, know how many cups of batter the bundt cake recipe makes and how many cups the bundt pan holds.

Typically, most bundt cake recipes recommend filling the pan ⅔ of the way full, so keep this in mind when deciding which pan to use.

How to Make a Chocolate Bundt Cake

Making a cake from scratch is not nearly as difficult as it seems. But here are a few tools I recommend to make this recipe easier:

10-inch Bundt Pan: Use a 10-inch bundt cake pan with a 12-cup volume capacity. More on bundt pan equivalents below.
Mixing Bowls: Make sure you have two large bowls for mixing the dry and wet ingredients separately.
Whisk and Spatula: You don’t need an electric mixer for this recipe. The ingredients are easily whisked and then mixed together with a silicone spatula.
Sifter: This breaks up any lumps in the flour and sugar and keeps the cake light and fluffy.

Prep the Bundt Pan

When using a bundt pan, grease and flour the inside dome to prevent the cake from sticking.

Using flour and baking spray will help the cake release from the pan, so you have a whole bundt cake without any missing pieces. To make sure the flour and fat are in every nook and cranny, use a pastry brush, your fingers, or a paper towel to smear the inside of the pan.

Mix wet and dry ingredients separately

Mix the dry and wet ingredients separately to evenly disperse the ingredients that help the cake rise and stay moist.

Start by sifting and mixing the dry ingredients in one bowl. Then, mix the wet ingredients. Finally, whisk both together into one bowl to create the cake batter.

This ensures that the ingredients are evenly distributed and that the texture of the cake will be the same throughout.

Then, pour the batter into the cake pan and bake.

How to remove a cake from a bundt pan

When you remove the cake from the oven, allow it to cool for about 10 minutes before removing it from the pan.

To remove the cake from the bundt pan, turn a cooling rack upside down and place it on top of the pan. Then, carefully turn the cake pan and rack upside down so the cake turns right-side up on the rack. Carefully lift the pan off of the cake.

The cake should slip right out. Give the pan a light shake if needed.

If your cake is stuck to the inside, drape a hot, damp towel over the pan. Let it sit for approximately 15 minutes. The steam and moisture will help the cake release from the pan.

Then, use a rubber spatula to gently ease the cake away from the sides of the pan if needed.

Decorating a bundt cake

Since bundt pans add a decorative design, many bundt cakes are served without any toppings. Sometimes, you may see these cakes drizzled with a glaze or sauce.

This chocolate cake is finished with a dusting of powdered sugar, which gives it a beautiful presentation! It’s easiest to fill a sifter with powdered sugar and sift the sugar over the top of the cake to get the lightly dusted look.

If you choose to frost the cake, use any icing you prefer. Homemade cream cheese icing is always a hit!

Tips for the Best Chocolate Bundt Cake

Can you freeze a chocolate bundt cake?

Bundt cakes freeze wonderfully! Be sure to allow the cake to cool completely before wrapping in plastic wrap.

I recommend double-wrapping and placing in an airtight container to ward off the freezer burn. It will last for up to one month in the freezer. Thaw on the counter for several hours.

How do you store a chocolate bundt cake?

Bundt cakes without a dairy-based frosting or topping can be kept covered at room temperature. Alternatively, store the cake under a cake dome or an airtight container.

If your cake does have a frosting that requires refrigeration, place the cake in an airtight container and keep in the refrigerator.

Other desserts to try

Chocolate Mayonnaise Bundt Cake Recipe

Course Dessert Recipes

Cuisine American

Keyword baking, cake, celebrations, dessert, mother’s day, pretty cake, special occasion

Servings servings

Calories 437kcal

Author Anna Kate

Equipment

Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 cup granulated sugar
1 ¼ cup mayonnaise
1 ½ teaspoons vanilla extract
1 cup water

Optional

Homemade Icing
Powdered Sugar

Instructions

Preheat the oven to 350°. Grease and flour a 10-inch bundt pan.
Mix Dry Ingredients: In a bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk the sugar and mayonnaise until smooth. Then, whisk in the vanilla and water.
Add dry ingredients to the mayonnaise mixture; stir until all ingredients are combined.
Pour batter into the prepared pan.
Bake for 40-45 minutes checking for doneness by inserting a toothpick in the center. Allow the cake to cool for about 10 to 12 minutes before removing from the pan.
Lightly dust with powdered sugar or frost if desired.

Notes

If your cake is stuck to the inside, drape a hot, damp towel over the pan. Let it sit for approximately 15 minutes. The steam and moisture will help the cake release from the pan. Then, use a rubber spatula to gently ease the cake away from the sides of the pan if needed.

What can I use if I don't have a Bundt pan? Please see Bundt Pan Alternatives section in the post above for recommendations.

Nutrition

The post Best Chocolate Bundt Cake Recipe (Dairy-Free!) appeared first on Southern Cravings.

Best Cream Cheese Frosting Recipe

Anna Kate — Tue, 08 Feb 2022 20:24:05 +0000

Learn how to make the best cream cheese frosting! This delicately sweet frosting is the perfect finish to cupcakes, cookies, cakes, and other desserts. With four simple ingredients, this homemade icing recipe comes together in just minutes. Perfect for beginner bakers!

Beat until well-blended.

Cream cheese frosting is a super versatile dessert recipe everyone needs in their back pocket. It’s the perfect complement to a chocolate cake, pumpkin spice cookies, and more desserts.

Continue reading for no-fail tips, flavor ideas, step-by-step instructions, and other important information.

You know the icing that looks better than it tastes? Well, this is not it!

Classic Cream Cheese Frosting

Cream cheese frosting is hands down my favorite frosting. Plus, it’s so easy to make! For all of those who are not a baker by nature, this frosting recipe will have you changing your tune.

This simple recipe is made with minimal ingredients and can be adapted to different flavors and colors with a few adjustments.

Ingredients: What is cream cheese frosting made of?

Cream cheese frosting is made of four basic ingredients:

Cream cheese: Make sure you are using full-fat, block cream cheese at room temperature. This recipe will not work with spreadable or whipped cream cheese.
Butter: This recipe calls for salted butter, but unsalted butter will also work. I use salted butter as it brings out the other flavors in the recipe.
Powdered sugar: Also called confectioners’ sugar, this stiffens and thickens the frosting as well as increases the sweetness. If you choose to add more than the recipe calls for, it could overpower the dessert.
Vanilla extract: Use a vanilla extract of good quality, because you will taste it!

How to Make Homemade Cream Cheese Frosting

Step 1: Bring butter and cream cheese to room temperature

The first and most important step is to bring the butter and cream cheese to room temperature.

This usually takes at least 1 hour, depending on the temperature of your home and kitchen. Just place the stick of butter and block of cream cheese on your countertop and wait until they are soft to the touch.

Step 2: Mix ingredients

If you are using a stand mixer, place the butter and cream cheese in the bowl of a stand mixer. Or, you can also use a large mixing bowl for a hand-held mixer.

I strongly recommend a stand mixer for this process. It will be so much easier to manage adding ingredients. After you add the butter and cream cheese to an electric mixer, cream until smooth.

Then, slowly add in the powdered sugar a little at a time – about ¼ cup at a time. If you add in the powdered sugar at once, you will be working inside a dust cloud! So, work with a little at a time.

Cream butter and cream cheese.

Slowly add in powdered sugar.

Add in vanilla.

Beat until well-blended.

Continue beating the ingredients together until they are well blended. Then, continue adding in the sugar. After all of the sugar has been added, blend in the vanilla extract and continue mixing until well incorporated.

Step 3: Pipe or spread

At this point, the frosting can be stored in an airtight container until you are ready to frost the dessert, or add the cream cheese frosting to a piping bag or a gallon freezer bag.

Because this frosting is a thick frosting, it’s not recommended to use for intricate piping. In fact, spreading the icing on with a rubber spatula is preferable.

If you choose to pipe the frosting on cupcakes, I would recommend a gallon freezer bag with the tip cut off, so you can adjust the piping width to accommodate the thickness of the frosting.

This recipe makes enough frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes.

Variations and Flavor Ideas:

Since this is a basic recipe for regular cream cheese frosting, the sky is the limit with the different flavors, extracts, and decorating techniques you can use for this recipe.

Here are a few ideas to add additional flavors to this recipe:

For chocolate cream cheese frosting: Replace ½ cup of confectioner’s sugar with ½ cup of unsweetened cocoa powder
Add a dusting of fresh lemon zest after the dessert has been frosted.
For lemon cream cheese frosting: Add 1 teaspoon of lemon extract
For pumpkin spice: Add ½ teaspoon of pumpkin pie spice
Dash of cinnamon and/or brown sugar
Or, add 1 teaspoon of extract flavor of your choice

You can also add a few drops of food coloring to transform your frosting for holidays or special occasions, like with this heart-shaped cake for Valentine’s Day.

Tips for Easy Cream Cheese Frosting

What makes cream cheese frosting runny?

Most bakers end up with runny frosting because they use low-fat or spreadable cream cheese. This recipe calls for a block of full-fat cream cheese. Keep the spreadable (or whipped) cream cheese for casseroles and soups.

Super creamy and thick frosting

In order to get a creamy and thick consistency, it’s important to bring the butter and cream cheese to room temperature.

Working with softened ingredients ensures that there will be no lumps in the frosting. Cold ingredients will be difficult to mix and will end up with clumps of cream cheese and butter throughout the frosting.

How can I stiffen my cream cheese frosting?

To thicken or stiffen the frosting, add additional confectioner’s sugar a little at a time. Keep in mind that this will increase the sweetness as well as the thickness of the frosting.

Piping and spreading frosting

This recipe makes a super creamy and thick frosting, which isn’t ideal for piping intricate designs.

Since this isn’t a super stable recipe, I recommend spreading the frosting on the cake, cupcakes, or whatever you are icing.

If you choose to pipe the frosting, use a basic piping tip with a wide end. Alternatively, a gallon-size freezer bag is a good substitute. Simply cut the tip off, so you can adjust the piping width to accommodate the thickness of the frosting.

Can you make cream cheese frosting ahead of time?

Yes, this recipe can be made up to 3-4 days ahead of time and stored in an airtight container.

Does cream cheese frosting need to be refrigerated?

Yes, because it is uncooked dairy, this frosting recipe needs to be refrigerated. It is recommended that this frosting sit out at room temperature for no longer than two hours to avoid melting and foodborne illness.

If you are frosting the dessert ahead of time, remove the frosted dessert from the refrigerator about 30 minutes before serving to avoid a cold, dense cake.

Use this classic recipe to frost a wedding cake, red velvet cake, sugar cookies, vanilla cake, carrot cake cupcakes, pumpkin cake, double layer cake, lemon cake, and more.

Best Cream Cheese Frosting Recipe

Learn how to make the best cream cheese frosting! This delicately sweet frosting is the perfect finish to cupcakes, cookies, cakes, and other desserts. With four simple ingredients, this homemade icing comes together in just minutes. Perfect for beginner bakers!

Course Dessert Recipes

Cuisine American

Keyword cake, dessert, frosting, icing

Prep Time 10

Total Time 10

Servings

Calories 132kcal

Author Anna Kate

Equipment

Ingredients

8 tablespoons butter unsalted and softened
8 ounces cream cheese softened
3 cups confectioners’ sugar sifted
1 ½ teaspoons imitation vanilla extract

Instructions

In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and fluffy.
With the electric mixer on low speed, add 3 cups of the confectioners' sugar a little at a time; continue beating until well blended. Beat on high speed until very smooth and creamy. Add more confectioners' sugar, as needed for thickness.
Add the vanilla extract and blend thoroughly until light and fluffy. The recipe makes enough cream cheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes.

Notes

Spreading the icing on with a rubber spatula is preferable to a piping bag. If you choose to pipe the frosting on cupcakes, I recommend a gallon freezer bag with the tip cut off, so you can adjust the piping width to accommodate the thickness of the frosting.
Use full-fat, block cream cheese at room temperature. This recipe will not work with spreadable or whipped cream cheese.

Nutrition

How to Make Homemade Cream Cheese Frosting

By Anna Kate

View all stories

The post Best Cream Cheese Frosting Recipe appeared first on Southern Cravings.

Make a Heart-Shaped Valentine’s Day Cake

Anna Kate — Tue, 11 Jan 2022 14:52:14 +0000

Easy instructions on how to make a heart-shaped cake from a box mix and store-bought frosting. This tutorial is perfect for beginner bakers who want to make something extra special for Valentine’s Day. If you have kids, this is a fun way to get them involved in the kitchen!

I consider myself a successful baker when the box mix comes out just right. With that said, anyone can create this special treat for Valentine’s Day. It’s so easy and doesn’t require purchasing a heart-shaped mold you will use only once a year.

This is great for kids to have fun with. They can change the color of the frosting with a few drops of food coloring and add as many sprinkles as they like. I encourage you to let your kids rule with their creative reign. It’ll be fun and special for everyone involved!

The Perfect Valentine’s Day Cake

This tutorial uses store-bought cake mix and frosting, but feel free to make your own homemade cake and icing if you prefer. Recipes that yield a 9×13 cake or two 8-inch cakes work best for this recipe.

Tools/Things you need to make this recipe

Metal cake pans are ideal for this recipe. You will need one round cake pan and one square cake pan.
Use an icing spatula for a smoother frosting on the cake.
A cake plate for a beautiful presentation. This isn’t required, but make sure the plate is large enough to hold the entire cake. Otherwise, a large baking sheet or piece of cardboard wrapped in aluminum foil will work, too.
Make sure to use a cooling rack to allow the cakes to cool.

Ingredient Notes and Substitutions

Cake Mix. This recipe calls for one box of store-bought cake mix. You can use any flavor box mix you like, except for Angel Food Cake.
Other ingredients. Don’t forget you will need to purchase the ingredients that are listed on the box!
Icing. You can make your own homemade cream cheese icing or use store-bought.
Optional ingredients: food coloring and sprinkles to make the cake extra festive.

How to Make a Heart-Shaped Cake

Step 1: Bake the cake.

Start with a box mix for a 2-layer cake. Typically, this is your regular boxed cake mix from the grocery.

Prepare the cake batter as instructed on the box.

Divide the batter evenly between the two pans.

Prepare the cake as directed on the package of cake mix. You can also make a homemade cake if you choose – just be sure to adjust the baking times for the amount of batter your recipe makes.

Divide the batter evenly among the two pans, and bake according to the directions in the recipe card below.

After the cake is baked, allow it to cool completely before shaping and icing the cake. Otherwise, your cake will fall apart and become misshapen if it is sliced while hot. Plus, the icing will melt if added to a hot or warm cake.

Step 2: Create the heart shape.

To make the heart shape, cut the round cake in half and set it aside. (I recommend using a serrated knife for the cleanest cut.)
Place the square cake on a tray or cake plate with one point toward you, like a diamond.
Then, place the cut side of the round cake halves against the top sides of the square cake to make the arches of the heart.

Allow the cakes to cool completely before assembling.

Cut the round cake in half.

Turn the square cake with one point toward you. Add the round pieces to the top.

It’s ok if the edges of the two shapes don’t match up perfectly. The gaps and imperfections will be covered with icing.

Step 3: Ice the cake.

Begin frosting the cake with a “crumb coat” first. Then, smooth on the remainder of the frosting.

What is a crumb coat of frosting?

A crumb coat is a thin layer of frosting applied to the cake to prevent any crumbs from showing through on the final product. This layer seals the crumbs into this layer of icing so the rest of the layers are clean and smooth.

Start by adding a heaping dollop of frosting to the center of the cake and gently spread using a baker’s spatula. Use this same method to coat the sides of the cake.

Place the cake in the fridge for about 20 minutes to “set” the crumb coat. This makes it easier to add additional layers of frosting.

Then, continue with the frosting process for the next layers.

Don’t forget to mix in a few drops of red food coloring to create different shades of pink or red. Start with 2-3 drops and add more as desired. Blend the frosting and food coloring together in a stand mixer or using a spatula.

Use white icing.

Alternatively, add food coloring for shades of red or pink.

Top with sprinkles and other edible decorations if desired.

Other Valentine’s Dessert Recipes

How to Make a Heart-Shaped Cake

Course Dessert Recipes

Cuisine American

Keyword valentine’s day

Prep Time 5

Cook Time 30

Baking Time 30

Total Time 1 5

Servings cake

Calories 311kcal

Author Anna Kate

Ingredients

15.25 ounce box of cake mix
Ingredients called for on cake mix box
Homemade Cream Cheese Frosting or store-bought
1-3 drops Red food coloring optional
Valentine’s Day Sprinkles optional

Instructions

Making the Cakes

Preheat oven to 350°F. Grease or lightly spray bottoms of one 8-inch round and one 8-inch square pan.
In a large bowl, prepare cake mix as instructed on the box. Pour batter evenly into both pans.
Bake square pan 25-30 minutes and the round pan 30-35 minutes or until a toothpick inserted in center comes out clean.
Cool each cake 10 minutes. Then, carefully remove each cake from the pans.
Cool completely on a wire cooling rack, about 1 hour. (see notes)

Creating the Heart-Shape

To make the heart-shaped cake, cut the round cake in half and set it aside. Then, place the square cake on a tray with one point toward you, like a diamond.
Then, place the cut side of the round cake halves against the top sides of the square cake to make the arches of the heart.

How to Frost the Cake

Prepare the frosting or make your own homemade version.
Begin frosting the cake with a “crumb coat” first. (see notes)
Optional: Add 1-3 drops of red food coloring to the bowl of frosting. Combine using a hand mixer or spoon. Continue adding additional food coloring until you reach the desired shade of pink or red. (see notes)
Add a heaping dollop of frosting to the center of the cake and gently spread using a baker’s spatula. Use this same method to coat the sides of the cake.
Place the cake in the fridge for about 20 minutes to “set” the crumb coat. This makes it easier to add additional layers of frosting. (see notes)
Continue with the frosting process for the next layers without refrigeration.

Decorate the cake (optional)

Top with sprinkles and other edible decorations if desired.
Store the cake covered at room temperature for 1-3 days.

Notes

Cake mix: Any flavor of boxed cake mix (15.25 ounce box) will work, except Angel Food Cake which comes in a 16-ounce box. Try red velvet, chocolate, vanilla, or strawberry.

Frosting: Store-bought frosting or my homemade cream cheese icing are perfect for this recipe. Try different flavors, too.

Cooling the cake: It's important to allow the cake to cool completely before applying any icing – at least an hour. Several hours to overnight is preferable.

Cooking times for ovens, cake batter, altitudes, and pans vary. Use your best judgement when preparing the cakes.

What is a crumb coat? A crumb coat is a thin layer of frosting applied to the cake to prevent any crumbs from showing through on the final product. This layer seals the crumbs into this layer of icing so the rest of the layers are clean and smooth.

Creating the heart-shape: It’s ok if the edges of the two shapes don’t match up perfectly. The gaps and imperfections will be covered with icing.

Decorating the cake: Use an assortment of sprinkles and edible décor to decorate the cake.

Using food coloring: Start with 1-3 drops of food coloring in the frosting. It's easier to add more color than to take away.

For a lighter shade of pink, use fewer drops.
For deeper red shades, add additional drops.

Store the cake covered at room temperature for 1-3 days.

Nutrition

The post Make a Heart-Shaped Valentine’s Day Cake appeared first on Southern Cravings.

Classic Rice Krispie Treats Recipe from Scratch!

Anna Kate — Fri, 19 Nov 2021 18:21:55 +0000

Learn how to make classic Rice Krispie Treats from scratch! This childhood favorite is made with giant, puffy marshmallows, puffed rice cereal, and plenty of butter. It’s the perfect no-bake dessert made in less than 30 minutes. There are plenty of variations, tools, and expert tips to make this the best (and fun!) dessert!

The soft, pillowy crunch of Rice Krispie Treats is possibly my favorite texture. There’s something about the simplicity and comfort of making this treat that takes you back to childhood.

Even as an adult, these are still so delicious! This recipe is a simple dump, melt, mix and eat kind of process and I’m here for it.

Why this recipe works

I hesitated to publish this recipe, because how many different ways can you actually make a Rice Krispie Treat? There are a ton of variations on the internet! Btw, are they rice crispy treats or rice krispie treats? It doesn’t really matter how you spell it, they are delicious!

This recipe is so simple to throw together! Other ingredients can easily be added to make them a part of any festive celebration.

Rice Krispies Treats Ingredient Notes and Tools

The one dreaded thing about making this recipe is the melting and stickiness of the ingredients. I strongly recommend a dutch oven or large soup pot. That way, there is plenty of room to pile in the ingredients without scorching the bottom.

Cereal – If you can’t find the brand name, the generic store brand is a perfectly suitable option.
Marshmallows – Large marshmallows and mini marshmallows will work fine. For the best results, use fresh marshmallows! Marshmallow creme can be used in place of marshmallows.
Butter – margarine or “diet-friendly” butter is not recommended. Salted butter vs. unsalted will not drastically affect the recipe.

How to Make Rice Krispies Treats

Step 1: Melt the butter

In a large pot or dutch oven, melt a stick of butter over medium-low heat.

Step 2: Add in marshmallows

When the butter has melted, add the bag of marshmallows. Heat and stir frequently as they melt.

Continue stirring until the marshmallows have completely melted and the mixture is smooth – without lumps. Remove from heat.

Step 3: Add in puffed rice cereal

Working in batches, add in the puffed rice cereal in two-cup increments. This makes stirring and mixing easy. If the mixture cools and becomes too difficult to stir, turn the heat to the lowest setting to make the butter and marshmallows melty again. Be careful not to let the mixture scorch.

Continue adding the cereal and stirring until well-coated.

Step 4: Transfer to a pan

This is where things can get sticky! After the cereal is well-coated, transfer the mixture to a well-greased 8 x 8 casserole dish or cake pan.

Many recipes recommend using a buttered rubber spatula or spoon. I like to use my hands to gently press the mixture into the dish – it’s much easier! Simply spray your hands liberally with cooking spray before handling the mixture.

Wax paper can also be used.

Be careful not to press to hard or you will end up with hard Rice Krispie Treats!

Step 5: Decorate and serve

When your mixture is evenly pressed into your dish, you can decorate them with festive sprinkles or serve as is.

Allow them to cool in the pan for at least 1 hour before serving.

Tip: After the mixture is set, flip the block of treats over to reveal the smoother side.

Variations

Seasonal sprinkles for Christmas, Thanksgiving, Halloween, and Easter
Add food coloring to the marshmallow and butter mixture
Add in chocolate chips or mini marshmallows while the mixture is still hot.
Try different flavors like vanilla extract or peppermint added to the marshmallow and butter mixture.

Recipe Tips and other information

Fresh marshmallows are key for gooey treats!
Store the prepared treats for no more than two days at room temperature. (Ours never last that long!)
For easy serving, cut these into squares and layer them between sheets of wax paper.
Treats can be frozen for up to six weeks. To freeze, place the treats in layers between wax paper in an airtight container. Let them stand at room temperature for 15 minutes before serving.

More desserts:

Classic Rice Krispies Treats from Scratch

Course Dessert Recipes

Cuisine American

Keyword dessert, no-bake dessert

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Author Anna Kate

Equipment

Ingredients

3 tablespoons butter unsalted or salted
10 ounces jumbo marshmallows about 40 marshmallows
6 cups puffed rice cereal

Instructions

In a large pot or dutch oven, melt a stick of butter over medium-low heat. When the butter has melted, add the bag of marshmallows. Heat and stir frequently as they melt. Remove from heat.
Working in batches, add in the puffed rice cereal in two-cup increments for easy mixing.
Add puffed rice cereal. Stir until well coated.
After the cereal is well-coated, use a rubber spatula to transfer the mixture to a well-greased 8 x 8 casserole dish or cake pan.
Cool. Cut into 2-inch squares and serve!

Notes

Substitutions:

4 cups of mini marshmallows can be used in place of jumbo marshmallows. Use fresh marshmallows for the best results.
Margarine or “diet-friendly” butter is not recommended.

Tips:

Instead of a wooden spoon or spatula, use your hands to press the mixture into the dish – it’s so much easier! Spray hands liberally with cooking spray before handling the mixture.
Decorate with seasonal sprinkles for Christmas, Thanksgiving, Halloween, and Easter for a festive presentation.

Nutrition

Serving: 1grams

The post Classic Rice Krispie Treats Recipe from Scratch! appeared first on Southern Cravings.

Granny’s Classic Ambrosia Salad

Anna Kate — Thu, 03 Dec 2020 15:43:27 +0000

The original Ambrosia salad! this recipe is a simple mixture of fruit, crunchy pecans, and delicate coconut flakes. No fluff or marshmallows to be found! Make this ahead for holiday brunch, baby showers, wedding showers, tea parties and any special occasion.

This recipe could tell some stories! My great, great grandmother would serve this every Christmas…with a slice of real coconut cake. It wasn’t Christmas without Granny’s ambrosia!

Now, mom makes this as an accompaniment to our Christmas breakfast. It’s the perfect addition to a brunch menu and complements a hearty breakfast casserole and a mimosa just perfectly!

I was hesitant to even publish this “recipe” because it’s really not even a recipe at all. But after seeing versions mixed with cool whip, sour cream, and stuffed with mini marshmallows, I knew I had to share.

Now, I love a good cool whip coated dessert as much as the next Southern gal, but this is a recipe that can stand up on its own. No help needed!

In fact, I was relieved to discover that I wasn’t the only one who has a fruit-only recipe. Pam from Biscuits and Burlap has a similar ambrosia recipe as well as Virginia Willis.

What is ambrosia?

Ambrosia is a close relative to a fruit salad – just dressed up a bit. The fruit is mixed with crunchy pecans, sweet coconut flakes, and bright red maraschino cherries. It’s a beautiful presentation!

It’s a simple dish to put together in under 10 minutes but elegant enough to serve at brunches, tea parties, showers, and other special occasions and celebrations.

Why is it called ambrosia salad?

Ambrosia means immortality in ancient Greek, and was the food or drink of the Greek gods. It was supposed to bring about longevity or immortality to whomever consumed it.

Tips for Making this Recipe

You’ll see that this recipe calls for a can of sliced cling peaches in syrup. If you are making this when peaches are in season, you are welcomed to use fresh peaches.

Personally, I’m not a fan of canned peaches on their own, but the syrup helps with the sweetness. Instead of adding additional sugar, we stick to the canned peaches.

Of course, if you are allergic to coconut or pecans, leave them out. You could also swap them for a different nut, like walnuts or slivered almonds.

It’s best to prepare ambrosia ahead of time, so it has time to chill in the fridge. After it’s nice and cold, add the maraschino cherries, nuts, and coconut as a finishing touch!

More Festive Recipes

Classic Ambrosia Salad

A simple mixture of fruit, crunchy pecans, and delicate coconut flakes – perfect for holiday brunches, tea parties, showers, and special occasions.

Course Breakfast

Cuisine American

Keyword fruit, fruit salad, old fashioned recipe

Prep Time 5

Chill Time 1

Total Time 1 5

Servings people

Calories 325kcal

Author Anna Kate

Equipment

Large Serving Bowl
Holiday Serving Bowl

Ingredients

2 oranges peeled and sliced into bite-sized pieces
28 ounces canned sliced cling peaches with the syrup
1 ½ cups sweetened coconut flakes shredded
10 ounces maraschino cherry halves, drained 1 jar
½ cup pecans chopped, (toasted if desired)

Instructions

Peel, segment and cut the oranges into bite-sized pieces.
To a medium-sized serving bowl, add the oranges and the can of cling peaches, with the syrup. Stir to combine.
Allow the fruit mixture to chill in the refrigerator for about an hour.
When you are ready to serve, add the maraschino cherries, and garnish with the pecans and a sprinkle of the coconut.
Serve cold!

Notes

Please read the entire post for details, tips, and more!

Note 1: You can serve the coconut and pecans separately if desired.

Note 2: Feel free to use peaches in season if available. Sugar may be needed due to the absence of the peaches’ syrup with this alternative. (note: this recipes has not been tested with fresh peaches)

Note 3: Alternative to pecans: walnuts or slivered almonds. Ambrosia salad is best served icy cold, so be sure to allow plenty of time to chill.

Nutrition

The post Granny’s Classic Ambrosia Salad appeared first on Southern Cravings.

Pumpkin Snickerdoodles (Soft & Chewy!)

Anna Kate — Tue, 18 Aug 2020 12:00:00 +0000

Soft and chewy Pumpkin Snickerdoodles have all the fall flavors packed into one delicious cookie recipe. Made with real pumpkin and dusted with cinnamon sugar, these are easy to whip up and bake in 10 minutes!

These would go GREAT with a frozen peppermint mocha or hot chocolate!

About this Recipe

The great thing about these chewy, pumpkin spice flavored cookies is that they are so simple and easy to make!

Combine the ingredients, round them out and bake for 10 minutes! A great solution to last minute cookie swaps and parties that have a way of sneaking on to our calendars.

Unfortunately, these are often overlooked. But I love the comforting fall flavors and the soft, chewy sweetness from this recipe!

Why do they call them snickerdoodles?

According to the Joy of Baking, this recipe came about around the 1800s and are either of German or Dutch descent. The are crinkly on top with a cinnamon sugar coating.

Why did my snickerdoodles not flatten?

Often, this happens because the sugar and butter are over-creamed.

As you mix, make sure you are scraping the sides of the bowl so the ingredients are well-incorporated, but not overly mixed. Just mix until combined and they will turn out perfectly!

Can I skip cream of tartar in snickerdoodles?

Snickerdoodles are leavened with cream of tartar and baking soda. The cream of tartar gives the cookie a tangy flavor and offsets the sweetness.

If you need a substitute for cream of tartar and baking soda, use two teaspoons of baking powder instead.

Are snickerdoodles just sugar cookies with cinnamon?

Yes, kind of. The reason these snickerdoodles are different in color is because of the pumpkin and cinnamon.

How to make Pumpkin Snickerdoodles

The main key here is to make sure your butter is softened or the cookies will not turn out. I’m sure there’s an excellent reason out there, but for the sake of all cookies, just do it!

Tip: If you are really running behind, soften butter by warming a glass bowl with hot water, then placing the empty (but hot) bowl over a stick of butter for a few minutes.

First, to make the cinnamon sugar coating combine the sugar and cinnamon in a small bowl and set aside.

For the cookies, begin by mixing the first four ingredients: softened butter, pumpkin puree, sugar, and egg.

Then, add in the flour, cream of tartar, baking soda, and salt. Mix with a spoon until all is combined and dough is formed.

Next, take a small handful of dough and roll into small balls, about 1-1/2 inches in diameter. Then, roll in sugar mixture.

Then, bake until beautiful for 8-10 minutes at 400 degrees.

After baking, allow the cookies to rest for a few minutes on the same cookie sheet. Then, transfer to a wire rack to cool.

Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles have all the fall flavors packed into one delicious cookie recipe. Made with real pumpkin and dusted with cinnamon sugar, these are easy to whip up and bake in 10 minutes!

Course Dessert

Cuisine American

Keyword Cookies, dessert, Pumpkin

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 113kcal

Author Anna Kate

Ingredients

For the Cinnamon Sugar

¼ cup sugar
1 teaspoon cinnamon

For the Cookies

¾ cup butter softened
¾ cup sugar
¼ cup pumpkin puree
1 egg
1 ½ cup flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 pinch salt

Instructions

Preheat oven to 400°F degrees.

Make the Cinnamon Sugar Coating

To a small bowl, add the sugar and cinnamon. Whisk together and set aside.

Make the Snickerdoodles

Add the butter, sugar, pumpkin puree, and egg to a medium-sized mixing bowl and stir to combine.
Add in the flour, cream of tartar, baking soda, and salt. Mix with spoon until ingredients are well-incorporated and dough is formed.
Using your hands, roll the dough into small balls. Then roll them in the cinnamon sugar coating to lightly coat the cookies on all sides.
Place cinnamon sugar-coated cookies onto an ungreased cookie sheet and bake for 8-10 minutes at 400°F.
Allow cookies to rest for 5 minutes before transferring to a wire rack to cool.

Nutrition

The post Pumpkin Snickerdoodles (Soft & Chewy!) appeared first on Southern Cravings.

Banana Bread Muffins

Anna Kate — Thu, 09 Apr 2020 20:19:41 +0000

Learn how to make the best banana bread muffins with chocolate chips! These muffins are buttery and with a touch of sweetness from the chocolate chips. You can whip these up in just a few minutes and enjoy all week long. Made with Greek yogurt for extra moisture and protein, these are perfect for a quick breakfast or snack.

If you have frozen bananas taking up room in the freezer, it’s time to make chocolate chip banana bread muffins! I hate tossing out overripe bananas. Plus, they usually hangout in the freezer for far too long. But, this recipe is on repeat around here and I love how easy it is to make!

The Best Banana Muffins with Chocolate Chips

Are you craving the comforting goodness of banana bread but don’t have the time or patience to wait for a loaf to bake? Look no further! These easy banana muffins are here to save the day as a foolproof way to satisfy your sweet tooth in no time.

Banana bread muffins offer the same irresistible taste of a traditional banana bread recipe but in a convenient, handheld form. Perfect for breakfast on the go, a quick snack, or a delightful dessert, these muffins are versatile and sure to please even the pickiest eaters.

Why These Are the Best Banana Bread Muffins:

Quick and Easy: With minimal prep and baking time, these are the perfect muffins for busy weekdays or lazy weekends.
Perfectly Moist: The combination of ripe bananas and butter ensures that these muffins stay moist and tender.
Irresistible Flavor: The addition of chocolate chips takes these muffins to the next level, adding pockets of gooey chocolate goodness in every bite.
Kid-Friendly: Even the pickiest eaters won’t be able to resist these delicious muffins. They make a great snack or lunchbox treat for kids of all ages.

Why I love this recipe

While a loaf of banana bread is pretty simple to make, these muffins are great as a grab and go option. You can smear them with peanut butter for a little extra protein, or nutella for extra sweetness!

I really love how this recipe uses freshly mashed bananas and frozen bananas. All you need to do is defrost them if they are frozen and you are ready to go!

Plus, these muffins are freezer friendly, so you can make a double-batch and freeze for later. Just defrost in the fridge overnight and warm in the microwave for a freshly-baked comforting treat! Ideal for those who love to meal prep!

Ingredient Notes and Substitutions

It’s all about simplicity. With just a handful of basic ingredients and a few easy steps, you can whip up a batch of these moist and flavorful treats in no time.

Leavening agents: Baking soda, flour, salt, and sugar all work together in this recipe to make a fluffy but moist muffin.
Softened butter: For best results, leave the butter on the kitchen counter overnight or for at least 8 hours to soften. You can also pop in the microwave at 5-10 second intervals until softened.
Mashed bananas: You will need about 3 overripe, defrosted bananas for this recipe. If you are using fresh bananas, remove them from the peel and mash them with a fork until they are smooth.
Greek yogurt: The yogurt in this recipe keeps the inside of the muffin moist and adds a little extra protein to the recipe.
Chocolate chips: You will need about a cup of chocolate chips. You can use dark chocolate, semi-sweet, or milk chocolate chips – whichever you prefer.

You can also omit the chocolate chips altogether or add in a cup of berries or nuts in its place.

How to Make the Best Banana Chocolate Chip Muffins

Preheat the oven to 350°F. Line a muffin pan with paper liners or silicone muffin cups and spray lightly with cooking spray.

Step 1: Mash the bananas

In a large bowl, mash the ripe bananas until smooth. Set aside. Add the melted butter, eggs, sugar, and vanilla extract to the mashed bananas, and stir until well combined.

Step 2: Make the banana muffin batter

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

You can also use a hand mixer or stand mixer for this part. Although a wooden spoon works just as well.

Step 3: Add in the chocolate chips

Gently fold in the chocolate chips until evenly distributed throughout the batter. You can also swap the chocolate chips for berries or nuts.

Step 4: Bake the muffins

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

I like to use a ¼ cup measuring cup to spoon the batter into the muffin tin. It’s the perfect amount to fill each muffin tin.

Allow the muffins to cool in the tin for a few minutes before transferring them to a cooling rack. I like to add a pat of butter to the tops of the muffins before serving.

Variations

This easy recipe is just as delicious without the chocolate chips! If you choose to leave them out, no harm will be done, and you will still have delicious, moist banana bread muffins as a result.

Here are some other add-ins for banana bread muffins. About 1-1 ½ cups are recommended.

Peanut butter chips
Chopped pecans
Cinnamon, other spices
Dried fruits, like blueberries, cranberries, apricots

You can also make these muffins as a loaf, instead. Extend the cook time by 30 minutes or until a toothpick inserted in the center comes out clean.

This recipe has not been tested as mini muffins, so if you choose that option, it’s recommended to cut the muffin cooking time in half.

What Can You Serve with Banana Bread Muffins?

This would go great with any breakfast or brunch dish.

Here are more recipes:

Frequently Asked Questions

How do you freeze bananas?

We usually toss them in the freezer with the peel on as they are almost always intended for banana bread later. But, if you are a smoothie lover, peel them and cut them in half before freezing so you can just add them to the blender when ready.

How do you defrost bananas?

I pull our bananas directly out of the freezer and allow them to defrost in the sink for about an hour or so.

How to get a frozen banana out of its peel

Wait until the banana has thawed completely, then snip one end off of the banana and squeeze the banana out like a toothpaste tube. Yep, not glamorous or pretty, but it gets the job done!

Can you freeze muffins?

Absolutely! Allow your muffins to cool completely, then wrap in plastic wrap and place into a freezer bag. Thaw muffins by placing them on the counter for about an hour, or nuked in the microwave for 20-30 seconds.

Storing and Reheating

You can store these on the kitchen counter in an airtight container at room temperature for 3-5 days.

Freezer:

When completely cooled, wrap the muffins in plastic wrap and freeze for up to 3 months. Defrost on the counter overnight. Warm in the microwave.

Reheating:

To warm, remove plastic wrap and place on a paper towel. Heat for 30-60 seconds or until warmed through.

More Breakfast Recipes

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Chocolate Chip Banana Bread Muffins

Course Breakfast

Cuisine American

Keyword banana, Breakfast, meal prep, muffins

Prep Time 5

Cook Time 30

Total Time 35

Servings muffins

Calories 291kcal

Author Anna Kate

Equipment

Ingredients

¾ teaspoon baking soda
2 cups all-purpose flour
½ teaspoon salt
1 cup sugar
¼ cup butter softened
2 eggs
1 ½ cups mashed bananas about 3 bananas, thawed
⅓ cup plain low-fat greek yogurt
1 teaspoon vanilla extract
1 cup chocolate chips
cooking spray

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper or silicone liners. Lightly spray muffin tin with cooking spray.
In a large bowl, mash the ripe bananas until smooth.
Add the melted butter, eggs, sugar, and vanilla extract to the mashed bananas, and whisk until well combined.
n a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

The post Banana Bread Muffins appeared first on Southern Cravings.

Basic Frozen Mocha Recipe with Peppermint

Anna Kate — Wed, 16 Jan 2019 18:41:20 +0000

A Frozen Mocha is always a nice pick me up! Top it with whipped cream, crushed peppermints and chocolate syrup for a sweet treat!

Confession: Nikolai loves coffee… but I’m not a fan of regular consumption for kiddos. On occasion, we allow him to have a cup of decaf coffee. But, he loves a Peppermint Mocha for a special treat!

For me, there’s something that doesn’t quite match with chocolate and mint combined. I never could get on board. Nevertheless, I love a good coffee drink, and this is a great recipe for your basic mocha.

How many calories in a grande peppermint mocha?

410 calories.. yikes! You can cut a few calories out of this recipe by cutting back on the chocolate chips and syrup. But if this drink is what you are after, I say indulge and work it off later!

What are the ingredients for a frozen peppermint mocha?

With a few indulgent ingredients, you can enjoy this minty, chocolaty concoction. If you aren’t a fan of the peppermint flavor, just leave it out.

milk
coffee
ice
dark chocolate chips
hot chocolate mix
chocolate syrup
peppermint extract
Whipped cream for topping
peppermint candy

How do you make a frozen peppermint mocha?

Combine milk, coffee, ice, chocolate chips, hot chocolate mix, chocolate syrup, and peppermint extract in a blender and blend until combined. If you aren’t a fan of the peppermint flavor, just omit.
Drizzle chocolate syrup inside mug, then pour drink mix into the cup.
Top with whipped cream, chocolate syrup, and crushed peppermint candy.

Enjoy!

Basic Frozen Mocha Recipe, with Peppermint

A treat for Valentine’s Day, Christmas, summer or any day! Add peppermint extract to this basic frozen mocha recipe for a minty treat.

Keyword Coffee, mocha, starbucks copycat

Prep Time 10

Total Time 10

Servings servings

Calories 394kcal

Author Anna Kate

Ingredients

1 cup milk
1 cup coffee
2 cups ice
¼ cup dark chocolate chips
2 packets hot chocolate mix
1 tablespoon chocolate syrup
1-2 drops peppermint extract optional
Additional chocolate syrup for topping optional
Whipped cream for topping optional
crushed peppermint candy for topping optional

Instructions

Combine milk, coffee, ice, chocolate chips, hot chocolate mix, chocolate syrup, and peppermint extract in a blender and blend until combined.
Drizzle chocolate syrup inside mug, then pour drink mix into the cup.
Top with whipped cream, chocolate syrup, and crushed peppermint candy.

Nutrition

The post Basic Frozen Mocha Recipe with Peppermint appeared first on Southern Cravings.