Category: All Recipes

CINNABON CINNAMON ROLLS (With Overnight Option)

This copy-cat Cinnabon cinnamon roll recipe gives you extra soft, extra fluffy, ooey-gooey, amazingly scrumptious cinnamon rolls. If you are a Cinnabon fan, this recipe is for you! The best part, besides the amazing flavor, they can be started the night before and baked in the morning.

I have been making these cinnamon rolls for years, and they are a family favorite. I usually make them once a year on Christmas morning. And it has become a family tradition to have our house filled with the fantastic aroma of baking cinnamon rolls as we open our Christmas gifts.

If you are a fan of the iconic Cinnabon cinnamon rolls, this recipe is for you! These cinnamon rolls have all the ooey-gooeyness of Cinnabon cinnamon rolls and a rich cream cheese icing that might just have you licking your plate.

For most people, the thought of getting up at the crack of dawn to start cinnamon rolls that take almost 4 hours to make, from start to finish, is a deal-breaker. I get it, I am not a morning person, and I wouldn’t want to do that either! But my favorite part about this recipe is that you can start the cinnamon rolls the night before, put them in the refrigerator and finish them in the morning with minimal work!  I’ve included instructions in the recipe to make them all in one go and the overnight option.

Tips and Tricks:

Yeast:

You can use active dry yeast or instant yeast. The instructions are the same for both. When working with yeast, “blooming” or “proofing,” the yeast is an important step. This step ensures that the yeast is active and not expired. This is especially important if you’ve had your yeast for a while. If your yeast is old and no longer has live yeast cells, the dough will fail to rise, and you’ll waste your ingredients and time.

Blooming or proofing your yeast is easy. You just need a warm liquid, usually water or milk, yeast, and sugar. The most critical step is the temperature of your liquid; it needs to be between 100°F and 110°F. If your liquid is too hot, you will kill the yeast. The sugar helps activate the yeast and causes it to bubble up, further proving your yeast is active and ready to use. You just need to stir together the warm liquid, yeast, and sugar and let it sit for 10 minutes. If it bubbles and gets foamy, your yeast is active and ready to use. It’s a quick 5-10 minute step that prevents you from wasting your time just in case the yeast has expired.

Helping the Dough Rise:

For the dough to rise and double in size, you need a warm place to put it. Unfortunately, not everyone’s house has a nice warm spot to do this. Our house uses air conditioning year-round because we live in the tropics, so our house is on the cool side.

You can create a nice warm spot in your oven. Preheat your oven to 150°F, turn the oven off and wait a few minutes. Then place your covered dough inside to rise; leave the oven door open a crack to allow some of the heat to escape. After 30 minutes, shut the oven door to retain any remaining heat. Remove the dough when it has doubled in size.

Cutting Beautiful Rolls:

My new preferred way to cut cinnamon rolls is to use a Pizza Cutter. This method is incredibly quick and easy. First, roll the dough into a 20-inch x 12-inch rectangle and add the filling. Then cut the dough into 1 1/2-inch strips, roll each cinnamon roll individually, and place them in the prepared pan.

Dental floss is the most common way to slice your rolls before baking them. It’s better than a sharp knife or a serrated knife. Be sure to use unflavored floss unless you want your cinnamon rolls to have a minty flavor! First, measure out about 12-15 inches of floss, and slide it under your dough until you reach the point where you want to cut. Next, bring the floss around the top of the dough and, crossing the floss, pull both ends of the floss in a smooth, quick motion. The floss should cut cleanly and easily right through the dough. Repeat until all your rolls are cut. (See my step-by-step photos below).

 

Step-By-Step Instructions with Photos:

Start by proofing your yeast. Combine the yeast, warm milk (100°F-110°F), and sugar. After letting it sit for 5-10 minutes, it should look foamy. This is what you want as evidence your yeast is active and hasn’t expired.

Combine the remaining dough ingredients in the bowl of a standing mixer. Mix until the dough comes together and pulls away from the sides of the bowl. It should be tacky but not too sticky.

Place in a lightly greased bowl and cover with a towel. Allow the dough to rise in a warm place for about an hour or until it has doubled in size.

Punch the dough down and roll it out onto a floured surface. Roll it out into a rectangle that is 20-inches by 12-inches and 1/4 inch thick.

Prepare the filling. Mix together the melted butter, brown sugar, and cinnamon. Gently spread the filling evenly on the rolled-out dough.

Once the filling is added to the dough, use one of these two methods to slice the cinnamon rolls. You can either use a pizza cutter and slice 1 1/2-inch wide strips and then roll each roll individually or use floss to cut the rolls (see more details on these cutting methods above in my Tips and Tricks).

Place the cut rolls in the baking pan. Cover with a towel and allow to rise a second time. This should take 45 minutes to an hour. They should almost double in size.

Bake your cinnamon rolls in a preheated oven for 25-30 minutes or until golden brown on top. While the rolls are baking, make the cream cheese icing.

When the rolls come out of the oven, immediately add a layer of icing. This allows the icing to melt into all the cracks and crevices of the cinnamon rolls and adds to their gooey deliciousness. Allow to cool for 15 minutes, then add a final layer of icing.

Over-Night Instructions:

To start these the day before, you follow the instructions through to the point where you place your cut rolls into the pan. Do not raise them a second time. Instead, wrap them tightly with foil and put them in the refrigerator.

When you are ready to finish the cinnamon rolls, remove them from the refrigerator and loosen the tinfoil from around the edges of the pan, but keep the cinnamon rolls loosely covered (this helps them not to dry out). Preheat the oven to 170°F, then turn the oven off. Place the covered cinnamon rolls in the warm oven, with the oven door open a crack, for 45 minutes to an hour to rise until they are almost doubled in size.

Remove the cinnamon rolls from the oven, and preheat the oven to 360°F. When the oven is preheated, return the cinnamon rolls to the oven, uncovered, and bake for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.

Freezing Instructions:

To freeze the cinnamon rolls, bake and add the icing and allow them to cool completely on the countertop. Place them in the refrigerator for an hour to slightly harden the icing (this helps the icing not stick to whatever container you are storing them in. Cover the top of the rolls with parchment paper and place them in a freezer bag or an airtight container.

To thaw the rolls, either set them out at room temperature for an hour or two or thaw them in the refrigerator overnight. Once thawed, place individual rolls in the microwave for 15-20 seconds for that fresh-out-of-the-oven taste.

Cinnabon Cinnamon Rolls

This copy-cat Cinnabon cinnamon roll recipe gives you extra soft, extra fluffy, ooey-gooey, amazingly scrumptious cinnamon rolls. If you are a Cinnabon fan, this recipe is for you! The best part, besides the amazing flavor, they can be started the night before and baked in the morning.
4.60 from 22 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours 15 minutes
Course Breakfast
Servings 12 rolls

Ingredients
 

Dough

  • 2 packages active dry yeast or instant yeast (1½ tablespoons or ½ ounce)
  • 1 cup warm milk (100°F-110°F)
  • ½ cup + 2 teaspoons granulated sugar, divided
  • ½ cup unsalted butter, softened
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 4½ cups all-purpose flour

Filling

  • 6 tablespoons butter, melted
  • 1 cup brown sugar (light or dark), packed
  • 3 tablespoons cinnamon

Icing:

  • 8 tablespoons butter (1 stick), softened
  • 4 ounces cream cheese, softened to room temperature
  • 2½ cups powdered sugar
  • 1½ teaspoons vanilla
  • ¼ teaspoon salt

Instructions
 

  • Grease the bottom and sides of a metal or glass 9×13 inch baking dish, set aside.

Dough:

  • In the bowl of your standing mixer, mix together the yeast, warm milk, and 2 teaspoons of sugar. Allow the mixture to sit for about 5-10 minutes or until foamy on top.
  • Add the remaining ½ cup sugar, softened butter, salt, and eggs. Mix on medium speed, using a dough hook or paddle attachment, until combined. Next, switch the mixer to low speed, and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After all the flour has been added, mix until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. The dough should be tacky but not too sticky.
  • Place the dough in a large, lightly greased bowl, flipping the dough once to grease all sides. Cover with a kitchen towel and allow to double in size in a warm spot in your kitchen for about an hour.
    ** If your house is on the cool side, you can preheat your oven to 170°F, turn it off and place your covered dough inside to rise; leave the oven door open a crack to allow some of the heat to escape.
  • Once the dough has doubled in size, punch it down and roll it out onto a lightly floured surface with a floured rolling pin until it is approximately 20-inches long,12-inches wide, and about ¼-inch thick.

Filling:

  • Combine the brown sugar and the cinnamon. Then, stir in the melted butter until everything is equally moist. Sprinkle the filling over the dough, pressing it gently to spread it out. Keep the filling about ¼-inch from the edge of the dough.
  • **Using one of the methods listed in the notes, cut the dough into 12 rolls, each about 1.5 inches.
  • Place the slices of dough into the prepared pan.
    **If you are baking the cinnamon rolls tomorrow morning, stop here, cover tightly with tinfoil, place the cinnamon rolls in the refrigerator and pick up tomorrow at "Make-Ahead/Overnigth Instructions."
  • (If continuing), place a kitchen towel or foil over the pan of cinnamon rolls, set in a warm place, and allow to rise until almost doubled in size (about an hour).
  • Preheat the oven to 360°F. When the oven is preheated, bake uncovered for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.
    **To be sure the cinnamon rolls are completely baked in the center, insert a thermometer into the center of the rolls; the temperature should be between 190°F to 200°F.

Icing:

  • While the cinnamon rolls are baking, begin making the icing. Add all the ingredients to a medium bowl and beat well with an electric mixer until light and fluffy.
  • When the cinnamon rolls come out of the oven, spread a layer of icing over the rolls, letting it melt into the rolls. After the rolls have cooled for 15 minutes, spread a second layer over the cinnamon rolls and serve immediately.
  • Cover leftover frosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • To reheat individual rolls, place in the microwave for 15 to 20 seconds.

**Make-Ahead/Overnight Instructions**:

  • When you are ready to finish the cinnamon rolls, remove them from the refrigerator and loosen the tinfoil from around the edges of the pan, but keep the cinnamon rolls loosely covered (this helps them not to dry out). Preheat the oven to 170°F, then turn the oven off. Place the covered cinnamon rolls in the warm oven, with the oven door open a crack, for 45 minutes to an hour to rise until almost doubled in size.
  • Remove the cinnamon rolls from the oven, and preheat the oven to 360°F. When the oven is preheated, return the cinnamon rolls to the oven, uncovered, and bake for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.
    **To be sure the cinnamon rolls are completely baked in the center, insert a thermometer into the center of the rolls; the temperature should be between 190°F to 200°F.
  • While the cinnamon rolls are baking, follow the instructions for making the icing.

Notes

Pizza Cutter: This method is incredibly quick and easy. Roll out the dough into a 20-inch x 12-inch rectangle and add the filling. Then cut the dough into 1 1/2-inch strips, roll each cinnamon roll individually, and place them in the prepared pan.
Dental floss (unflavored): After adding the filling, roll the dough into a 20-inch long log. Measure out about 12-15 inches of floss, and slide it under your dough until you reach the point where you want to cut. Bring the floss around the top of the dough, and crossing the floss, pull both ends of the floss in a smooth, quick motion. The floss should cut cleanly and easily right through the dough. Repeat until all 12 of the rolls are cut.
Freezing: To freeze the cinnamon rolls, bake and add the icing and allow them to cool completely on the countertop. Place them in the refrigerator for an hour to slightly harden the icing (this helps the icing not stick to whatever container you are storing them in. Cover the top of the rolls with parchment paper and place them in a freezer bag or an airtight container. 
To thaw the rolls, either set them out at room temperature for an hour or two or thaw them in the refrigerator overnight. Once thawed, place individual rolls in the microwave for 15-20 seconds for that fresh-out-of-the-oven taste. 
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CAMPFIRE APPLE CRISP

Look out s’mores; you’ve got competition! This just might become your new favorite campfire dessert! So whether you are camping in the woods or gathered around a fire pit in your backyard, you can enjoy the warm, comforting flavor of apple crisp. 

Our family loves to go camping, and I mean hard-core tent camping where all of your food is cooked over a campfire! And every year, I try to keep the food interesting by thinking outside the box. Of course, S’mores are a given, and my kids would be really bummed if I left them out. But I like to add something new and different to keep it interesting (and keep them guessing)! So last year, I surprised my family with campfire apple crisp. My favorite comment of the evening was, “This is the fanciest camping dessert I’ve ever had!” I call that success!

Campfire apple crisp is not just for camping but will also work great for those fun evenings when you are gathered around your backyard fire pit or grilling with friends and family.

You can prepare the ingredients ahead of time and pack them in the cooler to put together at camp or make them right away for your backyard gathering. Either way, these are guaranteed to be a crowd-pleaser!

How to make Campfire Apple Crisp:

You’ll Need:

  • Heavy-duty aluminum foil
  • Apples, peeled and cut into 1/4-inch thick slices
  • lemon juice, **only if making ahead of time**
  • Brown sugar
  • Cinnamon

For the Topping:

  • Brown Sugar
  • Flour
  • Quick-cooking oats
  • Cinnamon
  • Nutmeg
  • Baking powder
  • Melted butter

INSTRUCTIONS

  • Tear off four sheets of aluminum foil, about 8-inches x 12-inches. Set aside.
  • Peel and cut the apples into ¼-inch slices. Set aside.

  • Mix together the brown sugar and cinnamon. Then sprinkle the mixture on the sliced apples, stirring to coat the apples evenly.

  • Evenly divide the apples between the four pieces of aluminum foil.
  • In a medium bowl, mix together the brown sugar, flour, oatmeal, cinnamon, nutmeg, and baking powder.
  • Add the melted butter and stir with a fork, fluffing the topping as you stir. Stir until the butter is evenly distributed and the topping is completely moist.

  • Evenly sprinkle the topping on the top of the apples.

Baking the Crisp:

  • Fold each of the foil packets up and seal.

  • Place on the grate over the campfire or on a pre-heated grill. Bake for about 20 – 30 minutes. The apple crisp is done when the topping is golden brown and the apples are soft. If you don’t have a grate over your fire, place the packets next to the coals (not in the coals), and rotate every 5 minutes until done, to help them cook evenly,

  • Carefully open the foil packets (be careful of the escaping steam) and top with ice cream if desired.

To Prepare Ahead of Time (to take on a camping trip):

If you are planning to make the apple crisp while camping, I suggest preparing all your ingredients ahead of time at home and assembling the crisp packets right before baking them at camp. The instructions are pretty much the same, except you will put everything in separate airtight containers until ready to assemble. You will also want to add a little lemon juice to the apples to prevent them from browning.

  • Cut up the apples and sprinkle with 2-3 teaspoons of lemon juice, toss to coat. Store in an airtight container and place in the cooler. The lemon juice helps to keep the apples from browning.
  • Place brown sugar and cinnamon mixture in a small airtight container.
  • Follow the instructions for making the topping. And also store in an airtight container.
  • When you are ready to bake the apple crisp, drain off any liquid in the apples, then mix the sugar and cinnamon with the apples. Next, divide the apples evenly over four (8-inch x 12-inch) foil sheets. Then, evenly divide the topping amongst the four packets, seal, and bake as instructed.

Campfire Apple Crisp

Look out s'mores; you've got competition! This just might become your new favorite campfire dessert! So whether you are camping in the woods or gathered around a fire pit in your backyard, you can enjoy the warm, comforting flavor of apple crisp. 
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Servings 4 servings

Ingredients
 

  • 4 cups apples (2 to 3 large apples), peeled and cut into ¼-inch thick slices
  • 2-3 teaspoons lemon juice, **only if making ahead of time, see instructions**
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon

Topping:

  • ½ cup brown sugar, packed
  • ½ cup flour
  • ¾ cup quick-cooking oats
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking powder
  • ¼ cup butter, melted
  • Aluminum Foil, heavy-duty

Instructions
 

  • Tear off four sheets of aluminum foil, about 8-inches x 12-inches. Set aside.
  • Peel and cut the apples into ¼-inch slices. Set aside.
  • Mix together the brown sugar and cinnamon. Then sprinkle the mixture on the sliced apples, stirring to coat the apples evenly.
  • Evenly divide the apples between the four pieces of aluminum foil.
  • In a medium bowl, mix together the brown sugar, flour, oatmeal, cinnamon, nutmeg, and baking powder.
  • Add the melted butter and stir with a fork, fluffing the topping as you stir. Stir until the butter is evenly distributed and the topping is completely moist.
  • Evenly sprinkle the topping on the top of the apples.

Baking the Crisp:

  • Fold each of the foil packets up and seal. Place on the grate over the campfire or on a preheated grill. Bake for about 20 minutes. The apple crisp is done when the topping is golden brown and the apples are soft.
  • Carefully open the foil packets (be careful of the escaping steam) and top with ice cream if desired.

**To Prepare Ahead of Time (to take on a camping trip):**

  • Cut up the apples and sprinkle with 2-3 teaspoons of lemon juice, toss to coat. Store in an airtight container.
  • Place brown sugar and cinnamon mixture in a small airtight container.
  • Follow the instructions above for making the topping. And also store in a separate airtight container.
  • When you are ready to bake the apple crisp, drain off any liquid in the apples, then mix the brown sugar and cinnamon mixture with the apples. Next, divide the apples evenly over four (8-inch x 12-inch) foil sheets. Finally, evenly divide the topping amongst the four packets, seal, and bake as instructed above.

Notes

For best results and even cooking, place the foil packets on a grate above the coals or use a grill. Don't place the apple crisp directly in the coals as the extreme heat will burn the crisp. If you don't have a grate for the fire, you can place the foil packets next to the fire or coals and rotate the foils every 5 minutes to evenly cook the crisp. 
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NO-BAKE COOKIES

These delicious classic no-bake cookies are incredibly easy to make with only a few ingredients. Loaded with the perfect combination of cocoa powder, peanut butter, and oats, you’ll find yourself reaching for seconds…or thirds.

These classic no-bake cookies are amazing! Something about the combination of chocolate, peanut butter, and oatmeal makes these hard to resist. This is definitely one of those cookies that you can’t have just one of, which makes them dangerous! They are also my husband’s favorite cookie. I know this because he tells me that a lot. I think it’s his way of hinting that he is craving them. But I am happy to oblige because they are so easy to make!

One of the best parts about these cookies is how easy they are to make. You likely have all the ingredients on hand; if not, they are easy to find. All you need is about 20 minutes to whip up a batch, and then the hard part…waiting for them to cool. Nobody will judge you if you sneak one before they are completely cool though.

The Ingredients:

  • Butter: I prefer butter in this recipe because it tastes better than margarine. Also, margarine has water in it that could affect the cookie’s ability to set up correctly.
  • Milk: Any milk will work in this recipe! I typically use 2%, but whole milk, 1%, skim, or even non-dairy milk like almond milk will work.
  • Granulated Sugar: This sweetens the cookies and helps them set up.
  • Salt: In small amounts, salt reduces bitterness but increases sweetness, which is desirable for sweet recipes.  
  • Unsweetened Cocoa Powder: This adds a delicious chocolate flavor to these cookies. Natural unsweetened or Dutch-process cocoa powder both work great.
  • Peanut Butter: I recommend using a no-stir peanut butter like Jif or Skippy. My personal preference is to use crunchy peanut butter; I love the crunch of the peanut chunks, but creamy peanut butter is fine too!
  • Vanilla Extract: For a bit of flavor.
  • Oats: I find that quick-cooking or old-fashioned oats work just fine. Many of the recipes will tell you not to use old-fashioned whole oats, but I have used both, and either work for this recipe (more on this below). 

The Debate, Old-Fashioned Oats Vs. Quick-Cooking Oats:

So many of the recipes for No-Bake Cookies tell you that you can not use Old-Fashioned oats for this recipe. But you’ll occasionally come across a recipe that tells you that you can use old-fashioned oats and that the cookies are better if you do. It can get confusing! I have used both, and I like both, but I decided to break down the difference for you, and then you can decide. 

First, what is the difference between the two types of oats? Old-fashioned oats, sometimes called rolled oats, have been steamed and then rolled flat. They require a longer cooking/baking time and create a chewier texture in baking. Quick oats are rolled oats that have been steamed, rolled flat, and then cut into smaller pieces. They’re more uniform in size than large flake oats, and as the name suggests, they cook more quickly because they’re smaller. However, they provide less texture than large flake oats.

I have made these No-Bakes using both types of oats. With the old-fashioned oats, you will get a slightly chewier cookie with more texture, but not so much that they are unenjoyable. They do take a little longer to set up as the oats take longer to soften and absorb the moisture in the mixture. But you will still have a delicious cookie that’s hard to resist.

Using the quick-cooking oats will yield a less chewy cookie. The oats soften more quickly, which creates a softer cookie with less texture. The cookies also set up a little quicker as the quick-cooking oats absorb the moister more readily. 

Overall, either type of oats works well and yields a delicious cookie. I lean a little more towards the quick-cooking oats because of the softer, less chewy texture, but if all I had on hand were old-fashioned oats, I would use those and still be happy with the fantastic results. 

Making No-Bakes:

  • Line two baking sheets with parchment paper and set them aside.
  • In a medium saucepan, over medium heat, combine sugar, milk, butter, salt, and cocoa. Stir until the butter has melted.

  • Bring the mixture to a full boil and allow it to boil for 1½ minutes, stirring constantly. This step is what causes the cookies to set up as they cool, so make sure it comes to a full boil and boils for the entire 1½ minutes. Immediately remove the pan from the heat when the time is up.

  • Add the peanut butter and vanilla and stir until the peanut butter is melted and fully incorporated.
  • Add the oats and stir to combine. Allow the mixture to cool for 10 to 15 minutes, stirring a couple of times. This allows the oats to absorb some moisture and prevents the cookies from spreading too much on the pan.

  • Drop cookies onto the prepared baking sheets using a 1.5 tablespoon cookie scoop or a spoon. If desired, flatten the cookies slightly with the bottom of a glass or measuring cup.

  • Allow to cool completely. The cookies will firm up as they cool.
    *To cool quicker, place the pan of cookies in the refrigerator for 30 minutes.
  • Store in an air-tight container in the refrigerator for up to one week.

No-Bake Cookies

These delicious classic no-bake cookies are incredibly easy to make with only a few ingredients. Loaded with the perfect combination of cocoa powder, peanut butter, and oats, you'll find yourself reaching for seconds…or thirds.
4.84 from 12 votes
Print Recipe Pin Recipe
Course cookies
Servings 24 Cookies

Ingredients
 

  • 1½ cups sugar
  • ½ cup milk
  • ½ cup butter
  • ¼ cup unsweetened cocoa powder
  • ⅛ teaspoon salt
  • ¾ cup chunky peanut butter
  • 2 teaspoons vanilla
  • 3 cups quick-cooking oats or old-fashioned whole oats **See notes

Instructions
 

  • Line two baking sheets with parchment paper and set them aside.
  • In a medium saucepan, over medium heat, combine sugar, milk, butter, salt, and cocoa. Stir until the butter has melted. Bring the mixture to a full boil and allow to boil for 1½ minutes, stirring constantly. Immediately remove the pan from the heat.
  • Add the peanut butter and vanilla and stir until the peanut butter is melted and fully incorporated.
  • Add the oats and stir to combine. Allow the mixture to cool for 10 to 15 minutes, stirring a few times. This allows the oats to absorb some of the moisture so the cookies don't spread out too much.
  • Using a 1.5 tablespoon cookie scoop or a spoon, drop cookies onto the prepared baking sheets. If desired, flatten the cookies slightly with the bottom of a glass or measuring cup.
  • Allow to cool completely. The cookies will firm up as they cool.
    *To cool quicker, place the pan of cookies in the refrigerator for 30 minutes.
  • Store in an air-tight container in the refrigerator for up to one week.

Notes

Freezing Instructions: Once the cookies have cooled completely, store them in a large freezer bag or freezer-friendly storage container in the freezer for up to 3 months. Thaw the cookies to room temperature before serving. After they have thawed, keep them in the refrigerator for up to 1 week.
 
Quick-Cooking Oats Vs. Old-Fashioned oats:
I have made these No-Bakes using both types of oats. With the old-fashioned oats, you will get a slightly chewier cookie, but not so much that they are unenjoyable. They take a little longer to set up as the oats take longer to soften and absorb the moisture in the no-bake mixture. But you will still have a delicious cookie that’s hard to resist.
Using the quick-cooking oats will yield a less chewy cookie. The oats soften more quickly, which creates a softer cookie. The cookies also set up a little quicker as the quick-cooking oats absorb the moister more readily. 
Overall, either type of oats works well and yields a delicious cookie. I lean a little more to the quick-cooking oats because of the softer, less chewy texture, but if all I had on hand were old-fashioned oats, I would use those and still be happy with the results. 
 
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CHOCOLATE HAUPIA CREAM PIE (TED’S BAKERY COPYCAT)

Smooth, creamy, decadent, and delicious are just some of the words I would use to describe this pie. It has the perfect balance of delicate coconut haupia and rich chocolate; this just might become your new favorite pie!

I was so excited to put this recipe together. It took several tries to get it right, and finally, here it is – Chocolate Haupia Cream Pie. My goal was to recreate the Chocolate Haupia Cream Pie from Ted’s Bakery. If you live on the island of Oahu or even if you have visited, you certainly are familiar with Ted’s Bakery on the North Shore and, more specifically, their Chocolate Haupia Cream Pie, which they are famous for.

If you have never heard of Ted’s Bakery or had Chocolate Haupia Cream Pie, here is your chance to experience this amazing slice of heaven! With the perfect blend of chocolate, coconut, and cream, it just might become your new favorite pie.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

Ingredients:

You only need a few simple ingredients:

  • One 9-inch pie crust
  • cornstarch
  • water
  • milk
  • coconut milk, full-fat
  • salt
  • sugar
  • coconut extract
  • semi-sweet bakers chocolate

Making Chocolate Haupia Cream Pie:

  • The first step is making a homemade pie crust or using a premade frozen pie crust. Bake the pie crust per the directions and allow it to cool completely.
  • While the pie crust is cooling, begin making the haupia pie filling
  • Start by combining the cornstarch and water, stirring until completely smooth. Set aside.
  • I like to chop up the chocolate ahead of time to get the pie filling put together quickly. Chop up 4 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now. You will melt it later.
  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes! The cooking time is critical to the haupia setting as it cools. The number one reason haupia fails to set is that it was not cooked long enough. Be patient!
  • Remove from the heat and stir in 2 teaspoons of coconut extract. Allow to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching of the chocolate). Then stir the chocolate until it’s completely melted and smooth.
  • Add to the melted chocolate about 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit. If you were to pour the haupia right on top, you would not have nice clean, even layers.
  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
  • Return the pie to the refrigerator and allow it to chill for at least 4 hours.
  • When you are ready to serve, top the pie with whipped cream or cool whip and shaved chocolate (optional). **For a more authentic Ted’s Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

Chocolate Haupia Cream Pie

Smooth, creamy, decadent, and delicious are just some of the words I would use to describe this pie. It has the perfect balance of delicate coconut haupia and rich chocolate; this just might become your new favorite pie!
4.95 from 19 votes
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Prep Time 30 minutes
Chill Time 4 hours
Course Dessert
Servings 8 servings

Ingredients
 

  • 1 9-inch pie crust, frozen or homemade

Haupia

  • 6 tablespoons cornstarch
  • ⅓ cup water
  • 1½ cup milk
  • 1 14-ounce can coconut milk, full fat
  • ⅛ tsp salt
  • 1 cup sugar
  • 2 teaspoons coconut extract
  • 4 ounces semi-sweet bakers chocolate, do not use chocolate chips

Garnish

  • whipped cream or cool whip
  • shaved chocolate

Instructions
 

  • Prebake either a frozen or homemade pie crust. Allow to cool completely.

Haupia

  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • Chop up 4 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes!
  • Remove from the heat and stir in 2 teaspoons coconut extract. Allow to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
  • Add to the melted chocolate 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit.
  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
  • Return the pie to the refrigerator and allow it to chill for at least 4 hours.
  • **For a more authentic Ted's Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.
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HOMEMADE SPAGHETTI SAUCE

Homemade spaghetti sauce doesn’t need to be complex or time-consuming to be delicious. You just need good, quality ingredients to make a sauce full of amazing flavor. This recipe is perfect for making large batches to feed a crowd or freezing for quick, easy meals later.

Spaghetti night is a favorite in our house. Everyone loves it and leaves the table satisfied and happy. It’s one of those meals that doesn’t need to be overly complex or time-consuming to be amazing!

For years, I thought homemade spaghetti sauce must be hard to make or at least hard to make really good. So I bought spaghetti sauce in a jar. It wasn’t bad; we enjoyed it. But I finally decided to develop my own recipe for homemade spaghetti sauce that was both easy and delicious. And here it is! I will never go back to spaghetti sauce in a jar again.

Best Tomatoes to Use:

The best spaghetti sauce is made using crushed San Marzano tomatoes. San Marzano is a variety of plum tomatoes with a more robust flavor and are sweeter and less acidic. You can usually find canned San Marzano tomatoes at your grocery store. But there are times I can’t find this variety, so I have used other brands of crushed tomatoes or fire-roasted crushed tomatoes, and the sauce still turns out amazing. So whichever type or brand you use, be sure they are crushed tomatoes.

Adding Meat to the Sauce:

If you like to have meat in your spaghetti sauce, you certainly can add it. I love to use ground pork sausage in my sauce, or you can use ground beef. You can brown the meat with the onions (be sure to cook it thoroughly), draining off the extra fat, or cook the meat separately and add it to the sauce at the end.

We love meatballs with our spaghetti, and my Baked Sausage Meatballs complement this sauce perfectly. The meatballs are full of flavor and baked to perfection! And don’t forget the garlic bread with homemade Garlic Bread Spread!

Freezing Instructions:

It’s easy to freeze any leftovers to use later or make a larger batch with the intent to freeze for future use. Allow the sauce to cool completely, spoon the desired amount into sealable freezer bags, label, and lay flat in your freezer. Once frozen, they stack easily in your freezer.

Thawing and Reheating Instructions:

When you are ready to use the sauce, let it thaw at room temperature for a few hours or in the refrigerator overnight. Then, reheat on the stovetop over medium-low heat until warmed through. 

Homemade Spaghetti Sauce

Homemade spaghetti sauce doesn't need to be complex or time-consuming to be delicious. You just need good, quality ingredients to make a sauce full of amazing flavor. This recipe is perfect for making large batches to feed a crowd or freezing for quick, easy meals later.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Servings 6 Cups

Ingredients
 

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 6 garlic cloves, minced, (more or less based on preference)
  • 2 28 ounce cans crushed tomatoes, preferably fire-roasted
  • 2 tablespoons granulated sugar
  • 1½ teaspoons salt
  • 1½ teaspoons dried oregano
  • 2 teaspoons dried sweet basil, (1½ tablespoons minced fresh basil)
  • ½ cup grated parmesan cheese

Instructions
 

  • Heat oil over medium to medium-high heat in a large skillet or pot. Add the diced onions and saute for 10 to 15 minutes, stirring frequently. Next, add the garlic and saute for another 1 to 2 minutes, stirring frequently to prevent the garlic from burning.
  • Add the crushed tomatoes, sugar, salt, oregano, basil, and parmesan cheese (break up any clumps before adding). Stir well. Bring to a simmer.
  • Reduce the heat to medium-low, but maintain a simmer. Simmer for at least an hour to give the sauce time to cook down and thicken.
  • Serve over spaghetti noodles. This spaghetti sauce pairs perfectly with my Baked Sausage Meatball recipe.

Notes

Adding Meat to the Sauce: If you like to have meat in your spaghetti sauce, you certainly can add it. You can use ground pork sausage or ground beef. Brown the meat with the onions (be sure to cook it thoroughly), draining off the extra fat, or cook the meat separately and add it to the sauce at the end.
Freezing Instructions: It’s easy to freeze any leftovers to use later or make a larger batch with the intent to freeze for future use. Allow the sauce to cool completely, spoon the desired amount into sealable freezer bags, label, and lay flat in your freezer. Once frozen, they stack easily in your freezer.
Thawing and Reheating: When you are ready to use the sauce. Let it thaw at room temperature for a few hours or in the refrigerator overnight. Then reheat on the stovetop over medium-low heat until warmed through. 
 
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CAPRESE SALAD

This recipe is the perfect way to use those beautiful tomatoes growing in your garden! With only a few fresh ingredients, you have a light, healthy, and delicious salad. So don’t let the summer slip away without making this amazing Caprese salad!

Caprese salad is my favorite way to use our garden tomatoes in the summer. Not only is it easy to put together, but it’s also healthy and amazingly delicious!

A great Caprese salad starts with great ingredients. This recipe is meant for summertime when tomatoes are at their juiciest, sweetest, and most flavorful. Of course, you can make this any time of the year, but it is best with fresh summertime tomatoes! Don’t worry if you don’t grow your own tomatoes; just be selective in the tomatoes you buy from the store or farmer’s market. Avoid tomatoes with blemishes or dark spots. The tomato should have a good weight for its size. A heavy tomato indicates juiciness. And lastly, the tomato should be very aromatic when you smell it near where the stem was attached.

Ingredients:

Besides the freshest and tastiest tomatoes, you’ll need only four other ingredients. Because there are so few ingredients, the quality of each is that much more important.

  • Mozzarella: The mozzarella should be fresh, soft, and packed in water. When you cut the mozzarella, you want to use a very sharp knife. Because the mozzarella is soft, a dull knife will squish the mozzarella instead of cutting it.
  • Basil: Only fresh leaves will do! I like to use large, whole leaves. If the leaves are smaller, you can use more than one leaf for each tomato.
  • Sea Salt: I keep sea salt on hand, and it’s my preferred salt in many dishes. I like sea salt for its coarse and crunchy texture. It also has a stronger salt taste.
  • Fresh ground pepper: When pepper is freshly ground, it’s significantly more flavorful than pre-ground pepper. When you grind pepper immediately before eating, the ground pepper has significantly less time to react with the oxygen, which allows it to maintain the flavor components that make it peppery. So if you don’t own a pepper grinder, I strongly recommend that you get one; you won’t regret it!

Balsamic Glaze:

I’m giving the balsamic glaze its own heading because it’s that important! The glaze really brings this dish together and gives it that “WOW” factor. With the perfect balance of sweet and tangy, balsamic glaze adds a delicious, deep rich color and intense flavor to this dish.

You can certainly buy balsamic glazes at the grocery store; I have, and they’re not bad. But nothing beats homemade. And it only takes two ingredients and fifteen minutes to make.

Combine the balsamic vinegar and the brown sugar in a small saucepan, and bring to a gentle boil. Then turn the heat down to medium or medium-low, maintaining a constant simmer. Stir the glaze occasionally and continue cooking until it has thickened and coats the back of a spoon (about 10 to 15 minutes). If the glaze is not thickening up, turn the heat up slightly. The finished glaze should have the consistency of warm honey. It will thicken some as it cools.

One word of warning…Turn on your stove’s exhaust fan! Cooking balsamic vinegar produces a very strong vinegar smell that will permeate your entire house. Turning on the fan will help some.

Caprese Salad

This recipe is the perfect way to use those beautiful tomatoes growing in your garden! With only a few fresh ingredients, you have a light, healthy, and delicious salad. So don't let the summer slip away without making this amazing Caprese salad!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Appetizer, Salad
Servings 4 servings

Ingredients
 

  • 8 ounces fresh mozzarella, about ¼-inch thick slices
  • 2 medium tomatoes, about ¼-inch thick slices
  • basil leaves
  • sea salt and fresh ground pepper, to taste
  • balsamic glaze, **You can find balsamic glaze in the grocery store, or you can make it yourself. I've included instructions on how to make homemade balsamic glaze below.

Homemade Balsamic Glaze: (optional)

  • 1 cup balsamic vinegar
  • ¼ cup brown sugar, packed

Instructions
 

  • Arrange the sliced mozzarella, sliced tomatoes, and basil leaves in an alternating pattern on a plate (a slice of mozzarella, tomato, and basil leaf, repeat).
  • Lightly sprinkle with sea salt and fresh ground pepper to taste.
  • Drizzle everything with the balsamic glaze with back-and-forth motions.

Homemade balsamic glaze: (optional)

  • Heat balsamic vinegar and sugar in a small pot or saucepan over medium heat.
  • Bring to a gentle boil, reduce heat to medium or medium-low heat, and maintain a constant simmer. Stir occasionally until the vinegar thickens and is reduced by about half (about 10 to 15 minutes). It should be thick enough to coat the back of a spoon. The glaze should have the consistency of warm honey. (Be sure to turn on the stove fan, the smell of the cooking vinegar is strong).
  • Remove from heat and allow to cool completely before serving (about 15 minutes). The glaze will thicken some as it cools.
  • Store leftover glaze in the refrigerator and use it within two months.
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