Desserts

CARROT CAKE ROLL
RED, WHITE & BLUE JELLO CUPS
LILKOI (PASSION FRUIT) CREME BRULEE
APPLE CRISP
CLASSIC BAKED CUSTARD CUPS
CHOCOLATE COVERED STRAWBERRIES
CHOCOLATE HAUPIA BARS
CANDY CORN JELLO CUPS
PUMPKIN PIE MILKSHAKE
LIME BARS
MINI APPLE PIE TARTS
CAMPFIRE APPLE CRISP
NO-BAKE COOKIES
CHOCOLATE HAUPIA CREAM PIE (TED'S BAKERY COPYCAT)
RASPBERRY FLOATS
RED, WHITE & BLUE LAYERED JELLO
PEACHES AND CREAM DUMP CAKE
STRAWBERRY JELLO POKE CAKE
LAYERED RAINBOW JELLO
LILIKOI (PASSION FRUIT) MOUSSE
LILIKOI CHIFFON CREAM PIE
LILIKOI (PASSION FRUIT) POSSET
CHOCOLATE LAVA CAKE FOR TWO
DARK CHOCOLATE MOUSSE

CARROT CAKE ROLL

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it’s also easy to make.

I have always loved carrot cake! There is something about the combination of warm spices and cream cheese frosting that goes so well together. Carrot cake is commonly served at Easter gatherings, but there is no reason you can’t have carrot cake year-round, especially when it’s this good!

I also love the simplicity of cake rolls, not to mention they are also pretty to look at. So, I set out to create a Carrot Cake Roll recipe that was moist and full of flavor while also being easy to make.

How to Make the Perfect Carrot Cake Roll:

  • Begin by preheating the oven to 375°F degrees. Then prepare the baking sheet by lining it with parchment paper, ensuring it goes up all the sides. Next, lightly spray with non-stick cooking spray. The parchment paper and cooking spray are important because you need the cake to come out cleanly. You do not want the cake to stick or tear.
  • Combine all the wet ingredients in a medium bowl and the dry ingredients in a separate bowl. Then mix everything together, stirring just until combined. Do not overmix! Fold in the grated carrots until evenly combined.
  • Pour the cake batter into the prepared pan and spread it into an even layer. Bake 13-15 minutes or until the center of the cake springs back when touched.

Now the Important Steps:

  • STEP 1: As soon as the cake comes out of the oven, you’ll want to flip it out of the pan. The easiest way I have discovered to do this is to take a large cutting board covered with parchment paper and place it on top of the cake in the pan (parchment paper down, so when you flip it, the cake is sitting on top of the parchment paper). Using oven mitts, flip the pan with the cake and the cutting board in one swift movement. If the parchment paper lining the baking sheet comes out with the cake, carefully peel it off the cake.

  • STEP 2: Immediately, while the cake is hot, roll the cake and the parchment paper into a tight roll, starting at the short end. It is critical that you roll the parchment paper with the cake; otherwise, as the cake cools, it will stick to itself, and you’ll never get it unrolled. Next, allow the rolled cake to cool completely on the counter. I usually allow for 2 hours for it to cool. If your cake hasn’t cooled completely, the filling will become runny and won’t hold its shape. So don’t rush the cooling step.

  • STEP 3: Once the cake has completely cooled, mix the filling ingredients – cream cheese, powdered sugar, butter, and vanilla with a handheld mixer. Beat until smooth. Next, carefully unroll the cake and discard the parchment paper. Don’t worry about getting the cake completely flat, just flat enough to spread the filling on the cake. Finally, spread an even layer of the filling over the cake.

  • STEP 4: Reroll the cake and wrap it in plastic wrap. Chill in the refrigerator for 2 hours.

To serve, sprinkle the cake with powdered sugar (optional) and cut it into one-inch-thick slices. Enjoy!

Check out my recipe for a delicious Pumpkin Roll.

The baking sheet that I use for my cake rolls.

Carrot Cake Roll

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it's also easy to make.
No ratings yet
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 10 slices

Equipment

  • 17 inch baking sheet

Ingredients
 

For the Cake:

  • 1 cup flour +2 tablespoons
  • 1½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • â…“ cup vegetable oil
  • 3 large eggs
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 2 cups grated carrots

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla

Instructions
 

For the Cake:

  • Preheat the oven to 375°F. Line a 17-inch cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Cover a large cutting board with parchment paper and set it aside.
  • In a medium bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
  • In a large bowl with an electric mixer, beat the vegetable oil, eggs, brown sugar, and vanilla until thick.
  • Stir in flour mixture just until combined. Fold in the grated carrots.
  • Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
  • When you take the cake out of the oven, immediately turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together in one swift movement. Then gently loosen and slowly peel off the parchment paper that was baked with the cake.
  • Immediately, while the cake is still hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).

For the Filling:

  • Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  • Carefully and slowly unroll the cooled cake, removing and discarding the parchment paper.
  • Spread the cream cheese filling evenly over the cake. Reroll cake.
  • Wrap in plastic wrap and refrigerate for at least two hours.
  • Dust with powdered sugar, cut into 1-inch thick slices, and serve.
  • Store the cake roll in the refrigerator, wrapped in plastic wrap for up to four days.
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RED, WHITE & BLUE JELLO CUPS

These festive Red, White & Blue Jello cups are sure to be the hit of the party!! These are easy to make and fun to eat! 

These festive jello cups are a sure way to impress your guests with beautiful, vibrant colors and bold fruity flavors. The creamy white layer is a combination of sweetened condensed milk and gelatin that blends perfectly with the Strawberry and Berry Blue Jello.

What Kind of Dessert Cup to Use?

The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce plastic dessert cups. You can purchase these cups here. Using these cups will yield about 14 servings. Of course, you can use any small, preferably clear, dessert cup.

You Only Need a Few Simple Ingredients:

  • 6 ounces of blue jello
  • Sweetened condensed milk
  • 6 ounces of red jello
  • Unflavored gelatine
  • Cool whip
  • Sprinkles

Putting it All Together:

Don’t follow the instructions on the box for making the jello. My instructions are slightly different.

Step 1: Mix 2 cups of boiling water with the blue jello. Mix until the jello is completely dissolved. Then add 1½ cups of cold water, and stir.

Step 2: Pour the blue jello into the dessert cups, filling each one only about â…“ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the blue jello is chilling, prepare the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.

Step 4: Once the milk mixture is cooled and the blue layer is set, gently pour the milk mixture over the blue jello, filling the cups about 2/3 full. Return the jello cups to the refrigerator until chilled and firm, about one hour or until set.

*This is a shorter time than the blue jello layer because the blue jello went into the refrigerator hot and the white layer went in at room temperature.

Step 5: While the white layer is chilling, prepare the red jello. Mix 2 cups of boiling water with the red jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the red jello to sit on the counter and cool to room temperature before adding it to the white layer. If you add the red jello while it is still warm or the white layer isn’t completely set, it will mix into the white layer, so be patient and don’t rush the process.

Step 6: Once the red jello is cooled and the white layer is set, gently pour the red jello on top of the white layer, filling the cups almost to the top. Return the jello cups to the refrigerator until chilled and firm. Chill for 1 to 2 hours or overnight.
When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with sprinkles (optional).

Making a smaller batch:

If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, half an envelope of unflavored gelatin, and cut all the water measurements in half.

**You can purchase these 5.5-ounce dessert cups here**

Red, White & Blue Jello Cups

These festive Red, White & Blue Jello cups are sure to be the hit of the party!! These are easy to make and fun to eat! 
4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 5 hours
Course Dessert

Equipment

  • **The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce dessert cups. There is a link in the blog post for purchasing these cups. Using these cups will yield about 14 servings.

Ingredients
 

  • 1 6-ounces Blue jello (or two 3-ounce boxes)
  • 1 14-ounce can sweetened condensed milk
  • 1 6-ounces Red jello (or two 3-ounce boxes)
  • 1 envelope Knox unflavored gelatin

Garnish (optional)

  • Cool Whip or whipped cream
  • Sprinkles

Instructions
 

  • Mix 2 cups of boiling water with the blue jello. Mix until the jello is completely dissolved. Add 1½ cups cold water (this is different from the box instructions), and stir.
  • Pour the blue jello into the dessert cups, filling each one only about â…“ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.
    *It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.
  • While the blue jello is chilling, prepare the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water and set it aside.
    In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Then add the dissolved gelatin to the sweetened condensed milk mixture and stir to combine. Allow it to cool to room temperature.
  • Once the blue jello is set and the white layer is cooled, gently pour it on top of the blue layer, filling the cups â…” full.
  • Place the jello back into the refrigerator to set up for about an hour or more if needed.
    **This is a shorter time than the blue jello because the blue jello went into the refrigerator hot and the white layer went in at room temperature.
  • While the white layer is chilling, prepare the red jello. Mix 2 cups of boiling water with the red jello. Mix until the jello is completely dissolved. Add 1½ cups cold water and stir.
    Allow the red jello to sit on the counter and cool to room temperature before adding it to the white layer.
  • Once the red jello is cooled and the white layer is set, gently pour the red jello over the white layer. Then, return the jello cups to the refrigerator until chilled and firm, about 1 to 2 hours (or overnight).
  • When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with sprinkles (optional).

Notes

Making a smaller batch: If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, and half an envelope of unflavored gelatin. Then cut all the water measurements in half.
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LILKOI (PASSION FRUIT) CREME BRULEE

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.

What exactly is crème brulee? It is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is usually served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine but can have other flavorings, like this version.

I decided to try a lilikoi version; for one, we have a lot of lilikoi juice on hand (passion fruit), and two, why not? Also, Lilikoi has such a fantastic flavor, and I knew it would work well in a Brulee.

Crème Brulee is one of those desserts that can sound complicated and intimidating but really is quite simple. It comes together quickly with just a few simple ingredients. Probably the hardest part is being patient while it chills in the refrigerator.

STEPS TO MAKING LILIKOI CREAM BRULEE

  • Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.

  • In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.

  • Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
  • Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.

*Raising the temperature of the eggs slowly (tempering the eggs) prevents them from cooking or curdling when a hot liquid is added, which could leave bits of cooked eggs forming in the dessert (think scrambled eggs). Also, tempering your eggs helps to create a silky, smooth texture.

  • Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
  • Pour the cream mixture evenly into the ramekins. Next, carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath. 

  • Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.

  • Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.
**If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely (do not walk away from the oven); the sugar can burn quickly.
 

Lilikoi Creme Brulee

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.
No ratings yet
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Prep Time 20 minutes
Cook Time 1 hour
Chill Time: 3 hours
Total Time 4 hours 20 minutes
Course Dessert
Servings 4 servings

Equipment

  • 8 ounce Ramekins (you can use 6 ounce ramekins and get 5 servings)

Ingredients
 

  • 5 egg yolks
  • ½ cup granulated sugar, plus more for topping
  • ½ cup fresh lilikoi juice, (if using store-bought lilikoi juice, make sure no sugar has been added)
  • 1 ¾ cups heavy cream

Instructions
 

  • Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.
  • In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.
  • Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
  • Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.
  • Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
  • Pour the cream mixture evenly into the ramekins (ramekins should be arranged in a baking dish). Carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath. Careful not to get any water in the cream Brulee. **It helps to use a kettle or pitcher to pour the water.
  • Being careful not to spill the water, place the pan with the ramekins into the oven. Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.
    **Be sure to let the custard set for at least three hours in the refrigerator before brûléeing the top; otherwise, you'll end up with soupy custard.
  • Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.
    **If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely; the sugar can burn quickly.
  • Serve within two hours of caramelizing the sugar.
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APPLE CRISP

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!

A few things clearly announce the arrival of fall: colorful leaves, cozy sweaters, crisp cool air, pumpkin spice everything…and apples. Think apple picking, caramel apples, apple cider, and of course, apple crisp. Apple crisp is one of those “must-have” fall recipes. Since apple season runs from late July through November, fall is the ideal time to get the best and sweetest tasting apples.

Thanks to our modern storage techniques, we can enjoy most varieties of apples year-round! Though apples are at their best freshly picked, you can still get delicious apples pretty much whenever you want. So you don’t have to wait for fall to enjoy your favorite apple recipes.

You’ll discover you have a lot of apples to choose from.  It can be overwhelming to know which variety of apples to choose. And it does matter; some apples are better for baking, some for eating raw, and some for apple butter and apple sauces. So I’ve included a chart that will help you select an appropriate apple for how you intend to use it. But even this isn’t etched in stone. I have used honey crisp apples for baking many times, and I’m always happy with how they turn out. So use this as a guide to help your apple recipes turn out amazing!!

When choosing an apple, you want the best of the bunch. Choose apples that are firm with shiny skin and don’t have bruising or dents. Avoid the overripe ones as they taste mealy. Bruised apples give off an ethylene gas that promotes ripening, which may cause foods around them to spoil (so clean out your fridge often!). Store your apples in a cool, dry place or in a paper bag in the refrigerator for up to one month.

For this Recipe:

  • Start by peeling your apples and cutting them uniformly. I try to cut mine to 1/4 inch thick. You don’t want them too thin, or they will become too soft when baked. On the other hand, if they are too thick, they may not soften enough.
  • Place the cut apples in a bowl and toss with 1 teaspoon of vanilla.
  • In a separate bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add the apples and stir to coat.
  • Spread the apples evenly in the 9×13 dish.

Topping:

  • Whisk together the flour, oats, brown sugar, cinnamon, nutmeg, and salt in a small bowl. Using a whisk or fork helps to break up any clumps.

  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form. I find that using a fork allows you to mix and fluff simultaneously. You don’t want large clumps in your topping.

  • Sprinkle the topping evenly over the apples. It’s easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.

  • Bake for 40 minutes or until apples are tender and the top is lightly browned.

Serve while warm with a side of vanilla ice cream for a perfect fall dessert!

Apple Crisp

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 8 cups apples (about 5-6 apples), peeled and sliced
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar, packed
  • 4 tablespoons flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger

Topping:

  • 1 cup flour
  • 2 cups old fashion oats
  • 1 cup brown sugar, packed
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • â…› teaspoon salt
  • ¾ cup butter, melted

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9x13 inch baking pan.
  • Peel and cut apples into ¼ inch think pieces and put into a medium bowl. Add 1 teaspoon of vanilla to the apples, and stir to coat evenly. Set aside.
  • In a small bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add to the apples and stir to coat. Spread the apples evenly in the prepared 9x13 dish.

Topping:

  • In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, nutmeg, and salt.
  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form.
  • Sprinkle the topping evenly over the apples.
    **It's easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.
  • Bake for 40 minutes or until apples are tender and the top is lightly browned.
  • Serve warm with a scoop of vanilla ice cream

Notes

Best Apples for Baking: Granny Smith, Brauburn, Pink Lady, or Cortland.
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CLASSIC BAKED CUSTARD CUPS

I’ve got all the tips and tricks to making silky-smooth, decadent baked custard. It’s simple to make and incredibly satisfying to eat.

I have always loved classic baked custard. It’s one of my go-to comfort foods. It’s so smooth, decadent, delicious, and simple to make.

Baked custard has been around for ages, and little has changed about the recipe over the years. Most food historians agree that baked custard was initially served by ancient Romans, who were the first to recognize the binding properties of eggs. They simmered milk, eggs, and honey in clay pots, topping it off with a dash of ground pepper. Though we no longer bake our custard over an open fire, today’s recipe is very similar to the original.

Most recipes I find floating around the internet make eight to ten custards and then tell you to eat them within a day! I don’t need ten custards, and there is no way our family of four could or should eat them all within a day!! My goal with this recipe was to reduce the number of custard cups it makes but keep the classic flavor and silky smooth texture. I was able to create a recipe that produced exactly six 8-ounce custards. After making several rounds of the custard and adjusting the amounts of the ingredients, I discovered something else; the custard does not need to be consumed the first day to be enjoyable. It is at its best on day one but still delicious on day two and even on day three.

WHY DO YOU NEED TO SCALD THE MILK?

With this recipe, I strongly recommend scalding the milk. In many older recipes scalding the milk was done to ensure it was safe to consume. But today, the safety of commercially sold milk is not a concern due to the highly effective pasteurization process. However, scalded milk does give the custard a silky-smooth texture. The hot milk gently heats the eggs so they don’t curdle later in the process, which can result in lumpy custard. It also cuts down on the cooking time a little bit. Scalding the milk is a quick process that is so worth the effort! I highly recommend not skipping this step.

HOW DO YOU SCALD MILK?

Basically, scalding milk is heating milk to 180°F, near boiling. I recommend scalding the milk on the stovetop and using a thermometer to watch the temperature. Stir the milk constantly to prevent a film from forming on top of the milk and the milk from burning on the bottom of the pan. When the temperature reaches 180°F, remove the milk from the heat.

If you don’t have a thermometer to test the temperature, watch the milk closely and remove it from the heat when it is steaming and bubbles are forming around the edge, right before it comes to a boil.

How to Make Baked Custard

  • Start by preheating the oven to 325°F.
  • In a medium mixing bowl, beat the eggs slightly with a hand-held mixer. Then add the sugar, salt, and vanilla. Beat just until fully incorporated. Set aside.
  • Pour the milk into a medium saucepan and heat on medium-high heat. Stir constantly to prevent the milk from burning. Bring the milk to a temperature of 180°F. If you don’t have a thermometer, remove the milk from the heat when it is steaming, and bubbles form around the edges. Be sure to remove the milk from the heat before it boils.
  • Slowly drizzle 1 cup of the scalded milk into the egg mixture, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the milk into the egg mixture, whisking constantly.

  • Pour the custard into six 8-ounce Ramekin cups (or something similar in size).

  • Place the custard cups in a 9×13-inch baking pan. Fill the pan halfway with room temperature water. (**The water evenly distributes heat around the custard, ensuring the eggs don’t curdle. It also prevents the tops from drying out and splitting before the inside is fully cooked. Without the water bath, you’ll have a rubbery, cracked dessert).
  • Bake for 50-60 minutes. Test for doneness by inserting a knife in the center; the custard is done if it comes out clean. Allow to cool slightly.
  • The custard is delicious, served both warm or chilled. I highly recommend sprinkling the finished custard with nutmeg (freshly grated or ground). The dessert is not the same without it! You can also serve the custard with fresh berries.

Classic Baked Custard Cups

I've got all the tips and tricks to making silky-smooth, decadent baked custard. It's simple to make and incredibly satisfying to eat.
4.60 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 6 servings

Ingredients
 

  • 3 cups milk
  • 4 large eggs
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla

Optional Toppings:

  • nutmeg, freshly grated or ground
  • fresh berries

Instructions
 

  • Preheat the oven to 325°F.
  • In a medium mixing bowl, beat the eggs slightly with a hand-held mixer. Next, add the sugar, salt, and vanilla. Beat just until fully incorporated. Set aside.
  • Add the cold milk to a medium saucepan. Heat the milk over medium-high heat, stirring frequently. Do not boil the milk; you only want to scald it. The milk is scalded when small bubbles appear around the edge of the saucepan, or the temperature registers 180°F.
  • Slowly drizzle 1 cup of the scalded milk into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the milk over the egg mixture, whisking constantly.
  • Pour the custard into six 8-ounce Ramekin cups (or something similar in size)
  • Place the cups in a 9x13-inch baking pan, and fill the pan halfway with water.
  • Bake for 50-60 minutes. Test for doneness by inserting a knife in the center; if it comes out clean, the custard is done.
  • Allow to cool slightly, then sprinkle generously with nutmeg (strongly recommended).
    You can also serve with fresh berries.
  • Eat the custard warm or chilled. Store custard in the refrigerator and eat within three days.
Keyword Custard
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CHOCOLATE COVERED STRAWBERRIES

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I’ve got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.

Who doesn’t like chocolate covered strawberries? I haven’t met anyone that would turn down one of these beauties! They are perfect as the ending to a romantic dinner, a yummy treat for the kids, or just because you are craving chocolate covered strawberries!

With only a few simple ingredients, you’ll be indulging in no time at all. Keep reading for all my tips and tricks for perfect, gorgeous-looking chocolate covered strawberries!

WHAT KIND OF CHOCOLATE IS BEST TO USE:

Whenever you melt chocolate for dipping, it is always best to use baking chocolate bars found in the baking aisle. They melt so much smoother than chocolate chips, and you will end up with chocolate that has a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.

When choosing your melting chocolate, whether dark, semi-sweet, or white chocolate, you should look for cocoa butter in the ingredients. This helps the chocolate to have a smooth, shiny finish when set.

TOPPING SUGGESTIONS:

Toppings are optional, but they are a fun way to spruce up your chocolate covered strawberries. So don’t be afraid to get creative with your strawberries!

Here are my favorite topping ideas:

  • crushed Oreos
  • crushed graham crackers
  • finely chopped nuts (pistachio, almonds, pecans, or hazelnuts)
  • finely shredded coconut
  • sprinkles
  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling

TIPS FOR DIPPING STRAWBERRIES

STEP 1. Wash the strawberries

Wash and thoroughly dry the strawberries. Chocolate will not stick to wet strawberries.

STEP 2. Melt the chocolate and prepare the toppings (optional)

Begin by chopping the chocolate into smaller pieces to speed up the melting process. Next, add the chocolate to a microwave-safe bowl and microwave 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 the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow it to cool slightly before dipping the strawberries.

Alternately, you can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan, so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Prepare any toppings that you plan on using before you dip the strawberries (Oreos, nuts, sprinkles, coconut, etc.)

Step 3. Dipping the strawberries

Line a baking sheet with parchment paper.

Work with one strawberry at a time. Grab the leaves of the strawberry and dip in the chocolate, rolling it to coat evenly. Allow the excess chocolate to drip off the strawberry. Tapping your hand holding the strawberry gently against the bowl helps to get the excess chocolate off. Gently wipe the bottom of the strawberry on the side of the bowl and place it on the parchment paper.

STEP 4. Decorating the Strawberries

Immediately after dipping each strawberry in the chocolate, sprinkle on the topping of your choice while slowly turning the strawberry. 

I find that sprinkling the topping on the chocolate covered strawberry works better and yields a prettier result than dipping the strawberry in the topping.

If you are drizzling chocolate over the strawberries, allow the chocolate to set up first before adding the drizzle. To speed up the process, you can place the dipped strawberries in the refrigerator for 20 minutes to harden the chocolate. Then add melted chocolate to a small ziplock bag and snip off a tiny bit of the corner. Drizzle the chocolate over the dipped strawberries in a back and forth motion.

STORING CHOCOLATE COVERED STRAWBERRIES:

Once dipped, store the strawberries in an airtight container in the refrigerator, preferably in a single layer.

Chocolate covered strawberries are best eaten the same day. The chocolate will begin to sweat if left longer than that.

You shouldn’t freeze chocolate covered strawberries. As the strawberries thaw, they release moisture that ruins the chocolate coating.

Chocolate Covered Strawberries

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I've got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 20 minutes
Course Dessert
Servings 15 large strawberries

Ingredients
 

  • 1 pound (16-ounces) fresh strawberries
  • 8 ounces semi-sweet chocolate baking bars (not chocolate chips)**

Optional Toppings:

  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling
  • crushed Oreos
  • finely chopped nuts (pistachios, almonds, pecans, hazelnuts)
  • sprinkles
  • crushed graham crackers
  • finely shredded coconut

Instructions
 

  • Start by washing the strawberries and pat dry (the chocolate will not stick to wet strawberries).
  • Line a baking sheet with parchment paper.
  • If you are going to dip your strawberries in Oreos, nuts, graham crackers, or coconut, prepare them now. The easiest way is to pulse them a few times in a small food processor or mini blender.
  • Chop the baking chocolate into smaller pieces to help it melt quicker. Place in a microwave-safe bowl and microwave 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 the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow to cool slightly before dipping the strawberries.
    You can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Dipping Strawberries:

  • Work with one strawberry at a time. Grab the leaves of the strawberry, then dip and roll in the chocolate until evenly coated. Allow the excess chocolate to drip off the strawberry by taping the hand holding the strawberry gently against the bowl. Then lightly wipe the bottom of the strawberry on the rim of the bowl and place on the parchment paper-lined baking sheet.
    *If using toppings on your strawberry, do it now while the chocolate is moist (see below).

Decorating Strawberries:

  • Sprinkle on nuts, Oreos, graham crackers, sprinkles, or coconut immediately after dipping each strawberry, while the chocolate is still wet so it adheres.
  • Allow the chocolate to set before drizzling with melted white or semi-sweet chocolate.
    *To set the chocolate quicker, place dipped strawberries in the refrigerator for 20 minutes. Then drizzle melted chocolate over the strawberries.
  • Store strawberries in a single layer in an airtight container in the refrigerator. For best results, eat within a day.
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CHOCOLATE HAUPIA BARS

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.

I love creating desserts that combine haupia with other desserts. Haupia is so versatile and goes well with so many different flavors. I’ve made a Chocolate Haupia Cream pie, which this dessert is based on, and a Pumpkin Haupia Pie. But, of course, haupia is delicious enough as a stand-alone dessert.

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 served 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.

How to Make Chocolate Haupia Bars?

You start with the amazing macadamia nut crust. The crust is a shortbread crust with chopped macadamia nuts added. You’ll need:

  • sugar
  • flour
  • macadamia nuts
  • butter

I like to use a nut chopper to chop my nuts. It can be quicker than using a knife, and you will have more uniform pieces. You also often have a measuring cup built into the chopper, so it is easy to tell when you’ve chopped enough.

  • To make the crust, combine the sugar, flour, and chopped nut. Add the melted butter and stir with a fork until evenly moist.
  • Press the crust into a parchment paper-lined 9×13-inch pan.
  • Bake at 350°F for 15 to 20 minutes. The edges should be golden brown. Allow the crust to cool before adding the haupia filling.

Making the Haupia Filling

  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • Chop up 8 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-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 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes!

  • Remove from the heat and stir in the 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 the chocolate). Then stir the chocolate until it’s completely melted and smooth.

  • Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, with no more streaks of white.
  • Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.

  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.

  • Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
  • To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, add cool whip or whipped cream, and a little shaved chocolate.

Chocolate Haupia Bars

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Servings 16 servings

Ingredients
 

Crust

  • ½ cup granulated sugar
  • 1¾ cups flour
  • 1 cup finely chopped macadamia nuts
  • ¾ cup butter, melted

Haupia

  • ¾ cup + 3 tablespoons cornstarch
  • â…” cup water
  • 3 cups milk
  • 2 - 14 ounce cans coconut milk, full fat
  • ¼ tsp salt
  • 2 cups sugar
  • 1 tablespoon coconut extract
  • 8 ounces semi-sweet bakers chocolate, (do not use chocolate chips)

Garnish

  • whipped cream or cool whip
  • shaved chocolate

Instructions
 

Crust

  • Preheat the oven to 350°F.
  • Prepare the 9x13-inch pan by lining it with parchment paper. Leave enough overhang on the ends to be able to lift the finished bars out of the pan.
  • Mix together the sugar, flour, and chopped macadamia nuts in a medium bowl. Add the melted butter and stir with a fork. Mix until the crust ingredients are evenly moist.
  • Add the crust to the prepared pan and press into the bottom of the pan.
  • Bake for 15 to 20 minutes or until the crust begins to lightly brown around the edges.
  • Allow the crust to cool while you prepare the haupia.

Haupia

  • Chop up 8 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over 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. Give the cornstarch one more quick stir, then pour it slowly into the coconut milk mixture, whisking as you pour. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes; even if it thickens up before then time is up!
  • Remove from the heat and stir in the coconut extract. Allow it 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 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, and you do not see any white streaks. Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.
  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.
  • Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
  • To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, wiping the knife after each cut. Add cool whip or whipped cream and a little shaved chocolate.
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CANDY CORN JELLO CUPS

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.

I’ll be honest; I am not a fan of candy corn. But these festive candy corn jello cups are too good to pass up!! Made with layered jello, sweetened condensed milk, and topped with cool whip, what’s not to love!!

What Kind of Dessert Cup to Use?

The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce plastic dessert cups. You can purchase these cups here. Using these cups will yield about 16 servings. Of course, you can use any small, preferably transparent, dessert cup.

You Only Need a Few Simple Ingredients:

  • 6 ounces of yellow jello
  • 6 ounces of orange jello
  • Sweetened condensed milk
  • Unflavored gelatine
  • Cool whip
  • Candy corn

Putting it All Together:

Don’t follow the instructions on the box for making the jello. My instructions are slightly different.

Step 1: Start by mixing 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Then add 1½ cups of cold water, and stir.

Step 2: Pour the yellow jello into the dessert cups, filling each one only about â…“ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the yellow jello is chilling, prepare the orange jello. Mix 2 cups of boiling water with the orange jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the orange jello to sit on the counter and cool to room temperature before adding it to the yellow jello. If you add the orange jello while still warm, it will mix into the yellow layer.

Step 4: Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow layer, filling the cups â…” full. Place the jello back into the refrigerator to set up for about an hour or more if needed.

*This is a shorter time than the yellow jello because the yellow jello went into the refrigerator hot and the orange jello went in at room temperature.

Step 5: While the orange jello is chilling, make the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
Step 6: Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello, filling the cups almost to the top. Return the jello cups to the refrigerator until chilled and firm. Chill for 1 to 2 hours.
When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Making a smaller batch:

If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, half an envelope of unflavored gelatin, and cut all the water measurements in half.

**You can purchase these 5.5-ounce dessert cups here**

Candy Corn Jello Cups

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 5 hours
Course Dessert

Equipment

  • **The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce dessert cups. There is a link in the blog post for purchasing these cups. Using these cups will yield about 16 servings.

Ingredients
 

  • 1 6-ounces yellow jello (or two 3-ounce boxes)
  • 1 6-ounces orange jello (or two 3-ounce boxes)
  • 1 14-ounce can sweetened condensed milk
  • 1 envelope Knox unflavored gelatin

Garnish (optional)

  • Candy Corns
  • Cool Whip or whipped cream

Instructions
 

  • Mix 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Add 1½ cups cold water (this is different from the box instructions), and stir.
  • Pour the yellow jello into the dessert cups, filling each one only about â…“ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.
    *It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.
  • While the yellow jello is chilling, prepare the orange jello. Mix 2 cups of boiling water with the orange jello. Mix until the jello is completely dissolved. Add 1½ cups cold water and stir.
    Allow the orange jello to sit on the counter and cool to room temperature before adding it to the yellow jello.
  • Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow, filling the cups â…” full.
  • Place the jello back into the refrigerator to set up for about an hour or more if needed.
    *This is a shorter time than the yellow jello because the yellow jello went into the refrigerator hot and the orange jello went in at room temperature.
  • While the jello is chilling, make the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
  • Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello. Return the jello cups to the refrigerator until chilled and firm, about 1 to 2 hours.
  • When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Notes

Making a smaller batch: If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, and half an envelope of unflavored gelatin. Then cut all the water measurements in half.
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PUMPKIN PIE MILKSHAKE

Everything you love about pumpkin pie, but without the work. It only takes about 5 minutes to make this incredible pumpkin pie milkshake. 

If you love the taste of pumpkin pie, then this is your milkshake! It really tastes like pumpkin pie, just minus all the work that goes into making a pie. So if you have 5 minutes, you have enough time to create this delicious, refreshing, and satisfying treat.

When I first created this recipe, I asked my kids to sample the milkshake and give me some feedback. They immediately commented how great it was and promptly asked me to make them another one. They have asked me several times over the last two weeks to make pumpkin pie milkshakes…So I think it is safe to say this recipe is a winner!

Making Pumpkin Pie Milkshakes:

  • Vanilla Ice Cream
  • Milk
  • Pumpkin Puree (chilled)
  • Pumpkin pie spice
  • Maple Syrup
  • Crushed Graham Crackers

*I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.

Place all the ingredients in the blender and process until smooth. Pour into two separate glasses and garnish with whipped cream and a sprinkle of graham cracker crumbs.

That’s it. So easy and so delicious!!

Pumpkin Pie Milkshake

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, Drinks
Servings 2 servings

Equipment

  • Blender

Ingredients
 

  • 3 cups vanilla ice cream
  • ¾ cup milk
  • ¾ cup pumpkin puree, chilled
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons maple syrup
  • â…“ cup crushed graham crackers (about 1½ whole crackers), reserve a little for garnish

Garnish (optional):

  • Graham Cracker Crumbs
  • whipped cream

Instructions
 

  • *I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.
  • Add all ingredients to a blender a process until smooth.
  • Pour into serving glasses, top with whipped cream, and sprinkle with graham cracker crumbs. Serve immediately.
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LIME BARS

If you love lemon bars, then you’ll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance between sweet and tart! 

I am a huge fan of lemon bars! So when my husband bought a large bag of limes from Costco, I knew just how to use them. So over the next few days, I put together a delicious lime bar recipe.

I decided to add lime zest to both the shortbread and the custard to really capture the delicious flavor of the limes. I enjoy my lemon and lime bars to be a little tangy and not too sweet. And these bars balance the two perfectly.

The shortbread is a sweet, buttery base for these delicious bars and sturdy enough to hold the extra thick custard layer. And don’t forget to top these delicious bars off with a dusting of powdered sugar.

How to Make Lime Bars:

Lime bars are quite easy to make, with a few simple steps.

  • Preheat the oven to 325°F.
  • Prepare the 9×13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

  • Combine the melted butter, sugar, vanilla, lime zest, and salt in a medium bowl. Then add the flour and stir until completely incorporated.
  • Using your hands, press the crust firmly into the pan in an even layer.
  • Bake for 20-22 minutes or until the edges just begin to brown slightly. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This step helps the filling hold better to the crust.

Filling:

  • Sift the sugar and the flour together in a large bowl. This step helps to create a smooth, creamy custard. Next, whisk in the eggs, lime juice, and lime zest. Whisk until thoroughly combined.
  • Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.

  • Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
  • When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
  • Don’t forget to dust your bars with powdered sugar before serving them.

The Problem with Powdered Sugar (confectioners’ sugar)

If you use powdered sugar very often, you know just how finicky it can be. Within minutes a perfectly dusted dessert can go from stunning to sloppy, and all of the powdered sugar can disappear right before your eyes. This is especially true if your dessert is moist, like these bars.

If your dessert presentation is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s almost completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This is a baker’s dream come true!! Well, it is for me at least…

This type of powdered sugar tastes just like the regular kind you get at the grocery store, but it’s less prone to dissolving. The ingredient list includes several added ingredients like palm oil and cornstarch. Non-melting powdered sugar can be rather pricey, so I only use it for desserts that need to look pretty. I use regular powdered sugar if I’m mixing it into a dessert or making a glaze or frosting. When buying non-melting powdered sugar, make sure it says “non-melting”  on the outside of the container. It can also easily be purchased online.

Lime Bars

If you love lemon bars, then you'll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance of sweet and tart! 
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours
Course bars, Dessert
Servings 24 bars

Ingredients
 

Shortbread Crust

  • 1 cup (2 sticks) unsalted butter, melted
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lime zest
  • ½ teaspoon salt
  • 2 cups all-purpose flour

Lime Filling

  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 large eggs
  • 2 teaspoons lime zest
  • 1 cup fresh lime juice
  • optional: confectioners' sugar for dusting finished bars

Instructions
 

  • Preheat the oven to 325°F.
  • Prepare the 9x13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

  • In a medium bowl, combine the melted butter, sugar, vanilla, lime zest, and salt. Then add the flour and stir until completely incorporated.
  • Using your hands, press the crust firmly into the pan in an even layer.
  • Bake for 20-22 minutes or until the edges begin to lightly brown. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This helps the filling hold better to the crust.

Filling:

  • Sift the sugar and the flour together in a large bowl. Whisk in the eggs, lime juice, and lime zest. Whisk until completely combined.
  • Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.
  • Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
  • When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
  • Optional - Dust with confectioners' sugar before serving (See notes)
  • Store leftovers in the refrigerator for up to 1 week.

Notes

Non-melting confectioners' sugar: If the presentation of your dessert is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s pretty much completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This type of powdered sugar tastes just like the kind you get at the grocery store, but it’s less prone to dissolving. When buying non-melting powdered sugar, make sure it says "non-melting"  on the outside of the container. It can also easily be purchased online.
Freezing Bars: Cut the chilled bars (do not use confectioners' sugar), place them in a freezer bag or airtight container and freeze for up to 6 months. When you are ready to eat them, thaw them in the refrigerator, then dust with confectioner's sugar.
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MINI APPLE PIE TARTS

These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat! 

I love apple pie, and I thought it would be fun to develop a recipe for a mini tart version. These came out so delicious and are almost as fun to make as they are to eat. These are easy enough for kids to help with too.

The Tart Molds:

These particular tart molds are my absolute favorite. Why? For one, they are the perfect size, measuring 3-inches across, making them the ideal size for a handheld dessert. And the best part is they have a removable/push-up bottom, allowing the tarts to come out so easily with really no effort at all.  You can find these great mini-tart pans here.

I’ve written this recipe and the instructions using these tart molds, but you can also use a standard muffin pan. Of course, the finished product will look slightly different, but the taste will be the same.

Step by Step Instructions (with photos):

To start, you’ll need two pie crusts, either homemade or store-bought.

If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them. If you use a homemade pie crust, roll it out into a â…›” thick circle on a lightly floured surface.

Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling. Place the tarts in the refrigerator for 20-30 minutes to chill the dough.

While the dough is chilling, dice 2½ cups of apples (about two apples), then mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir to coat the apples evenly. Set aside.

Next, in a separate bowl, combine the brown sugar, oats, flour, cinnamon, ginger, nutmeg, and salt.

It’s always better to mix your dry ingredients before adding the butter. It helps to ensure that the dry ingredients are evenly mixed together.

Once your dry ingredients are well combined, add the melted butter, stirring with a fork. Using a fork helps you to fluff the topping as you stir. Using a spoon or spatula can compact your topping and cause large clumps.

Remove the tarts from the refrigerator and fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl). Then add one tablespoon of the topping.

Bake in a preheated oven (400°F) for 20 to 25 minutes. The crust should be beginning to brown, and the filling should be hot and bubbly.

Move the pan to a cooling rack and allow the tarts to cool for 15 minutes. When the molds are cool enough to touch, pick one up and press up on the bottom with your fingers, lifting the tart out of the mold. Remove the round mold circle from the bottom of the tart and allow the tart to finish cooling on the cooling rack. Repeat with the remaining tarts.

Serve warm or store in an airtight container in the refrigerator for up to 4 days.

Freezing the Tarts:

If you want to make a large batch to have on hand or make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when ready to use them, thaw to room temperature, and they are ready to serve.

Tart Pans:

Mini Apple Pie Tarts

These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat! 
4.96 from 24 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Servings 12 Mini Pies

Ingredients
 

  • 2 pie crusts, store-bought or homemade
  • 2½ cups diced apples, about 2 apples
  • â…“ cup brown sugar, packed
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Crumble Top:

  • ¼ cup flour
  • ½ cup quick-cooking oats
  • ¼ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • â…› teaspoon ground nutmeg
  • â…› teaspoon salt
  • 3 tablespoons butter, melted

Instructions
 

  • Preheat the oven to 400°F
  • If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them.
    If you use a homemade pie crust, roll it out into a â…›" thick circle on a lightly floured surface.
  • Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling.
    **If you don't have mini tart molds, you can use a standard muffin pan.
  • Place the tarts in the refrigerator for 20-30 minutes to allow the dough to chill before adding the filling.

Filling:

  • While the dough is chilling, prepare the filling. Start by peeling and dicing the apples.
  • Mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir until the apples are thoroughly coated. Set aside.

Topping:

  • In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, ginger, nutmeg, and salt. Once combined, add the melted butter and stir with a fork, fluffing the topping as you mix.

Putting Tarts Together:

  • Remove the tarts from the refrigerator. Fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl).
  • Top each tart with one tablespoon of topping.
  • Place the pan of tarts in the preheated oven and bake for 20 to 25 minutes, or until the crust begins to brown and the filling is bubbly.
  • Remove the tarts from the oven and set them on a cooling rack for 15 minutes.
  • Once the molds are cool enough to handle, remove the tarts by pressing up on the bottom of the molds and lifting out the tarts. Allow the tarts to finish cooling on the cooling racks.
  • Store cooled tarts in an airtight container in the refrigerator for up to 4 days.

Notes

**There is a link to buy these mini tart pans in the blog post.
Freezing the Tarts: If you want to make a large batch to have on hand or want to make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when you are ready to use them, thaw to room temperature, and they are ready to serve.
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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.
4.82 from 11 votes
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Course cookies
Servings 24 Cookies

Ingredients
 

  • 1½ cups sugar
  • ½ cup milk
  • ½ cup butter
  • ¼ cup unsweetened cocoa powder
  • â…› 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
Print Recipe Pin Recipe
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
  • â…“ cup water
  • 1½ cup milk
  • 1 14-ounce can coconut milk, full fat
  • â…› 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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RASPBERRY FLOATS

Cool off this summer with a delicious, refreshing raspberry float! This is a fun, fruity twist on the traditional root beer float. With just two simple ingredients, these are perfect for all your summer backyard parties.

Raspberry floats are a fun, fruity twist on the classic root beer float. The use of raspberry sorbet creates a refreshing, fruity drink that screams summertime!

I honestly had never heard of a raspberry float until my oldest son came home from school raving about them after having one at a school party. He insisted that they were “The best thing ever!!” I wasn’t excited about trying it because I love root beer floats, and I often have a hard time changing up a classic recipe; I mean, if it “ain’t broke, don’t fix it…” He didn’t drop the issue, and I’m glad he didn’t! So I decided to make my kids’ raspberry floats to celebrate the end of the school year. Guys…Let me tell you, it was amazing!! Dare I say – maybe even better than the old classic root beer floats! This got me thinking, what other float flavors have I been missing out on? Well, the summer is the perfect time for me to experiment. But in the meantime, I will be enjoying my raspberry floats.

how To make a raspberry float:

There is really not much to it. All you need is Sprite and raspberry sorbet or sherbet. You can garnish with raspberries and/or whipped cream if you want to fancy them up a bit.

  • Start by adding two or three scoops of sorbet or sherbet to the glasses.
  • Fill the glasses with Sprite.
  • If desired, garnish with whipped cream and raspberries.

Sherbert or sorbet?

The main difference between sherbet and sorbet comes down to the amount of dairy each contains. Sherbet contains a small amount of cream or milk, giving it a creamier, richer texture, whereas sorbet contains no dairy at all. Either will work perfectly fine for making a float.

Raspberry Floats

Cool off this summer with a delicious, refreshing raspberry float! This is a fun, fruity twist on the traditional root beer float. With just two simple ingredients, these are perfect for all your summer backyard parties.
No ratings yet
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Prep Time 5 minutes
Course Dessert, Drinks

Ingredients
 

  • Sprite
  • Raspberry sorbet or sherbet

Garnish: (Optional)

  • Whipped cream
  • Raspberries

Instructions
 

  • Add 2 to 3 scoops of raspberry sorbet or sherbet to each glass.
  • Fill the glass with Sprite.
  • Garnish with whip cream and raspberries (optional)
  • Serve immediately.
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RED, WHITE & BLUE LAYERED JELLO

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!

Finger jello is perfect for parties or get-togethers. Kids go crazy for this fun-to-eat dessert. And let’s be honest, most adults can’t resist it either! It combines layers of fruity jello with a sweet milky layer in between for a perfect pairing.

What is finger jello?

Simply put, it’s jello that you eat with your fingers. Extra unflavored gelatin is added to the jello to make it firmer and easier to pick up.

Layered jello is also a very versatile dessert. Simple change the colors of the jello to suit the event or holiday.

  • Valentines Day – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and pink (watermelon jello)
  • Christmas – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), green (lime jello)
  • Baby shower or gender reveal party – pink (watermelon jello), white (sweetened condensed milk layer), or blue (berry blue jello)

You could even make this fun Layered Rainbow Jello!

To make this Red, White, and Blue finger jello, all you’ll need are these four ingredients:

Tips and tricks to making layered jello:

  • Be sure to prepare your pan by spraying it with non-stick cooking spray. Then, spread the cooking spray around the pan evenly with a paper towel. This helps the jello comes out of the pan cleanly.
  • Before making your jello, make sure your 9×13-inch pan sits completely flat in the refrigerator. If the pan is not flat or your refrigerator shelf is not level, your jello squares will not have nice, even layers. I actually take a small leveling tool and make sure my pan is sitting level in my refrigerator. My pan is a  little warped, so I usually need to put something underneath one end to level it out. Leave the pan in the refrigerator once it is level (assuming you already sprayed it).
  • It is much easier to leave your jello pan in the refrigerator while pouring your jello layers. It can get tricky carrying a pan of liquid jello to the refrigerator, especially as it gets fuller. If you had to level your pan before you started, you certainly don’t want to remove it until the jello is set, or you risk having uneven layers.
  • Do not skip soaking the unflavored gelatin in cold water before adding the boiling water (this step is included in the recipe instructions). You must always soften powdered gelatin in cold water before adding it to hot liquids. Skipping this step often leads to lumpy gelatin that does not fully dissolve.
  • Make sure each layer is completely set before adding the next. Rushing this dessert could ruin it. Also, make sure that the new layer is cooled to room temperature before pouring it onto the set jello. If you pour warm jello onto the set jello, it will soften or melt the previous layer and possibly cause the colors to bleed together.
  • If you are having trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Red, White & Blue Layered Jello

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 6 hours
Servings 32 pieces

Ingredients
 

  • 2 3-ounce boxes red jello gelatin (or 1 – 6 ounces box)
  • 2 3-ounce boxes blue jello gelatin (or 1 – 6 ounces box)
  • 4 envelopes Knox unflavored gelatin
  • 1 14-ounce can sweetened condensed milk

Instructions
 

  • Prepare your 9×13-inch pan by spraying it with non-stick cooking spray. Take a paper towel and spread the cooking spray evenly around the pan. Place the pan in the refrigerator and make sure your pan sits completely flat: if it doesn't, you'll have slanted jello layers. Adjust your pan if needed. Leave your pan in the refrigerator so it can begin chilling.
  • In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the red jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature, then pour into your prepared 9×13-inch pan. Let the jello set for 30 minutes to 1 hour, checking to ensure the jello is completely set before adding the next layer.
    **If possible, leave your pan in the refrigerator when you pour your layers. This is easier than carrying the pan of jello back and forth, especially as it gets fuller.
  • While the first layer is setting, prepare the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, combine 2 envelopes of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add to the milk mixture and stir to combine. Allow it to cool to room temperature. Once cooled and the first layer is completely set, gently pour over the first layer of red jello. Refrigerate for 30 minutes to an hour.
  • While the white layer is setting, prepare the blue layer. In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the blue jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature. When the white layer is completely set, very gently pour the blue jello over the white layer. Allow the finished jello to chill for 4 hours or overnight.
  • When you are ready to serve the jello, slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Notes

The trick to getting the jello out of the pan: If you have trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.
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PEACHES AND CREAM DUMP CAKE

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?

My husband can’t stand the name “dump cake,” but it’s what they are called…So, what is a dump cake? It’s a super easy dessert that’s a cross between a cake and a cobbler. It gets its name because all the ingredients are literally dumped into a 9×13 baking dish; no mixing bowl needed, no mixing or blending, everything just goes into the baking dish. So simple and easy, yet so delicious!!

I wanted something that was a little more than just peaches and cake mix, and the addition of cream cheese was the answer. It adds more flavor and creaminess to the cake, not to mention the addition of brown sugar and cinnamon, giving this cake a real cobbler taste. I love the addition of the pecans as well; they have such a nice sweet, buttery flavor that compliments the other flavors in this cake perfectly…My kids, however, were upset that I would even think to put nuts in their dessert…Oh, the horror! Of course, the pecans are optional, so leave them off if you must.

How to Make a Dump Cake:

There are not a lot of steps involved in making a dump cake, but I’ll share the basic steps with you:

You’ll Need:

  • 2 – cans of sliced peaches in light syrup
  • cinnamon
  • brown sugar
  • cream cheese
  • 1 – French vanilla cake mix
  • 1 – stick of butter of butter
  • pecan halves, optional
  • Start by preheating the oven to 350°F. Next, spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice. You will have a very runny cake if you add all the juice. But you need some liquid to help keep the cake mix soft as it bakes. **You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
(I took this picture before I changed the recipe to cut the cream cheese into smaller pieces. The cubes should be half this size and twice as many. )
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible. It’s important that you do not pat it down! You want to keep the cake mix fluffy so it bakes up nice and soft and not into a hard crust.
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. It should be bubbling, and the top starting to lightly brown. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

That’s it, nothing too hard there! Enjoy!

Peach and Cream Dump Cake

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 2 – 29 ounce cans of sliced peaches in light syrup **See notes
  • 2 teaspoons cinnamon
  • â…“ cup brown sugar
  • 8 ounces cream cheese, cut into about 48 small cubes
  • 1 French vanilla cake mix
  • ½ cup butter, (1 stick) cut into small pieces
  • ½ to 1 cup pecan halves, optional

Instructions
 

  • Preheat oven to 350°F. Spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible without pressing the cake mix down (you want to keep it fluffy).
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

Notes

**You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
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STRAWBERRY JELLO POKE CAKE

Incredibly light, moist, and bursting with flavor! This Strawberry Jello Poke Cake is always a crowd favorite…but it will be our secret that it only took about 15 minutes of work to make.

I have been enjoying this cake since I was a kid. Now I make this cake for my family and trust me, they love it as much as I did growing up. Recently my kids tried to convince me that since there are strawberries on the cake, they should be allowed to have it for breakfast… So I made them eat something healthy-ish first and then served them a piece (why not, you only live once)!

How do You Make a Jello Poke Cake?

If you have 15 minutes of free time, you have enough time to make this amazing cake. Seriously, that’s it!

Step 1: Using a box cake mix (use a white cake), bake the cake in a 9×13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.

Step 2: After the cake has cooled for 15 minutes, poke the cake with a fork about every 1/2 inch. Make sure to go all the way to the bottom of the cake.

Step 3: In a glass 2-cup measuring cup, mix the strawberry Jello with 1 cup of boiling water. Stir for 2 minutes until the Jello is completely dissolved. Then stir in 1/2 cold water. Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.

Step 4: Once the cake has chilled, spread on the Cool Whip and garnish with strawberries. Refrigerate until you are ready to serve.

That’s it; you’re done! I told you that was easy…And delicious!

Strawberry Jello Poke Cake

Incredibly light, moist, and bursting with flavor! This Strawberry Jello Poke Cake is always a crowd favorite…but it will be our secret that it only took about 15 minutes of work to make.
4.96 from 21 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 3 hours
Course Dessert
Servings 16 servings

Ingredients
 

  • 1 box white cake mix
  • 1 3-ounce box strawberry Jello
  • 1 cup boiling water
  • ½ cup cold water
  • 1 8-ounce tub Cool Whip topping
  • Strawberries for garnish, optional

Instructions
 

  • Bake the cake in a 9×13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.
  • Pierce the cake with a fork at ½-inch intervals.
  • In a 2 cup glass measuring cup, mix the dry Jello with 1 cup boiling water. Stir for 2 minutes until completely dissolved. Stir in cold water.
  • Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.
  • After the cake has chilled, frost with the Cool Whip and garnish with strawberries. Refrigerate until ready to serve.

Notes

Store covered in the refrigerator for up to 3 days.
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LAYERED RAINBOW JELLO

Jiggly, colorful, and bursting with flavor – What’s not to love?! This finger jello is perfect for parties and is always a hit – loved by kids and adults alike!

My kids go crazy over this jello dessert! They consumed an entire 9×13-in pan of this finger jello in two days. I did get a couple of pieces for myself, and I can’t say I blame them! It is amazing!

When you look at this recipe, you’ll notice extra gelatin added to the jello layers. This is finger jello and is intended to be picked up. Jello made per the directions on the box is too soft to pick up easily. Adding the unflavored gelatin creates firmer jello, making it easier to serve and eat with your fingers.

Is Making Layered Jello Hard?

The instructions may appear daunting, but it is not really difficult. However, it is time-consuming. Most of it is not active time but chilling time, as each layer (9 in all) needs to set before adding the next. Plan on the process taking at least 6 hours before you’re done. Again most of that is chilling time. If you can, I recommend making this the day before and allowing it to set up firmly overnight. The longer you chill it, the firmer your finger jello will be.

Making Layered Jello:

  • Start by preparing your 9×13-inch pan. Spray the pan very lightly with non-stick cooking spray. Then take a napkin or paper towel and evenly spread it around. This step helps your jello release more cleanly.
  • First, prepare the white layer: I make this before the jello layer so it can begin to cool. In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. Soaking the gelatin first helps soften it, so it dissolves better when you add hot water. Skipping this step often leads to clumpy gelatin. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
  • Prepare the first jello layer while the milk mixture is cooling. This is the blue layer. In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling water, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour it into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, making sure it is sitting level and flat, and allow it to set up for 30 minutes or until firm.

**If you can, I recommend pouring the layers with the pan in the refrigerator. As you add more layers and the pan gets fuller, it becomes increasingly difficult to carry it back and forth to the refrigerator without spilling. For the first layer, it doesn’t really matter.

  • Add the white layer: When the first jello layer is set firm, measure 1 cup of the sweetened condensed milk mixture. Pour it slowly and carefully over the first jello layer, ensuring the entire blue layer is covered. Allow it to set up for 20 to 30 minutes or until firm.
  • While the white layer is chilling, begin working on the next jello layer, the green layer. This will give the jello enough time to cool, and it will be ready when the white layer has set firm in about 30 minutes. Be sure to follow the same steps you did for the blue layer.
  • Continue to make layers, alternating jello layers with the white layers, letting each layer set up firm before adding the next one until all of the jello has been used up. If you find the white layer is setting up on the counter in between waiting for the colored layers to cool, place it in the microwave for 15 seconds and stir. (Be careful not to make it hot). You want to keep it smooth and runny enough to pour nicely over the jello layers.
  • After adding your final layer of jello, allow it to set up for at least 2 hours or, for best results, overnight.
  • Then slice into 1-inch to 1 1/2-inch pieces and remove using a small spatula. The first few pieces are the most challenging to get out of the pan, but you should have no problems after that.

Jello Variations:

One of the great things about this dessert is its versatility! You can use any flavor of jello you prefer or whatever jello color suits the occasion. You can also do fewer layers or make the layers thicker. So let your imagination go wild! Here are some other ideas for customizing these rainbow jello cubes for different events and holidays.

  • Fourth of July – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and blue (berry blue jello) – See my version here.
  • Valentines Day – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and pink (watermelon jello)
  • Christmas – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), green (lime jello)
  • Baby shower or gender reveal party – pink (watermelon jello), white (sweetened condensed milk layer), and blue (berry blue jello)

Layered Rainbow Jello

Jiggly, colorful, and bursting with flavor – What's not to love?! This finger jello is perfect for parties and is always a hit – loved by kids and adults alike!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 6 hours
Course Dessert

Equipment

  • 9 x 13 inch pan

Ingredients
 

  • 8 individual packets Knox unflavored gelatin
  • 2 (14-ounce cans) sweetened condensed milk
  • 5 (3-ounce) packets of different Jello flavors (Berry Blue, Lime, Lemon, Orange, and Raspberry or Strawberry for red)

Instructions
 

  • Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray.
  • In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
  • In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, make sure it is sitting level and flat, and allow the jello to set up for 30 minutes.
  • When the first jello layer is set firm, leave the pan in the refrigerator if possible, and measure 1 cup of the sweetened condensed milk mixture. Pour slowly and carefully over the first jello layer, making sure the entire blue layer is covered. Allow to set up for 20 to 30 minutes or until firm.
  • While the sweetened condensed layer is setting up, prepare the green layer of jello, repeating the instructions in step 3.
    **Before adding the green layer, make sure the sweetened condensed milk layer is set firm.
  • For the remaining layers, alternate the milk mixture with a jello layer (alternating steps 3 and 4). For the remaining jello layers, the order is yellow, orange, and red.
    Remember to allow the jello to cool for 20 minutes before adding it to the pan.
    Allow each layer to set for at least 30 minutes before adding the next layer.
    **If possible, leave the pan in the refrigerator while pouring the layers. As the pan gets fuller, it gets challenging to carry it back and forth to the refrigerator without spilling.
  • Once all the layers have been added, allow the finished jello to set up for at least 2 hours or, even better, overnight before attempting to cut and remove.
  • Once completely set, cut into 1-inch to 1½-inch squares.

Notes

It is important to make sure your pan is sitting level in the refrigerator. Otherwise, you’ll have uneven layers. 
If, during the process, your sweetened condensed milk mixture starts to thicken, place it in the microwave for 15 seconds and stir well until smooth and thinned out. **Do not make it hot! If you do, allow it cool before using it.
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LILIKOI (PASSION FRUIT) MOUSSE

Light, fluffy, and bursting with lilikoi flavor! This amazing dessert comes together in 10 minutes for a decadent yet delicate dessert that will have you coming back for more!

I’ve been throwing a lot of lilikoi recipes at you lately…sorry, not sorry! Lilikoi is too fantastic of a fruit to regret any of it! The flavor is incredibly bold and lands somewhere between extremely sweet to extremely tart, depending on the individual fruit. But there really is nothing like it!

We had an incredible harvest this year. We had so much fruit! Our vines produce more than I can use right away, so I freeze the juice in half-cup containers, making it super easy to pull out what I need for a recipe.

This recipe is a favorite not only because it tastes amazing but because it comes together in 10 minutes with just a few ingredients.

One of the challenges with mousse is getting the texture right and having the whipped cream set up and firm. With the addition of just a little unflavored gelatin, it gives this mousse the perfect, foolproof consistency every time! Give it a try! You won’t regret it.

The Simple Steps to Making Lilikoi Mousse:

  • Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
  • In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
  • Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
  • Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
  • Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
  • Garnish with whipped cream and fresh fruit.

That’s it! You’re done! So simple and so good!

Lilikoi Mousse

Light, fluffy, and bursting with lilikoi flavor! This amazing dessert comes together in 10 minutes for a decadent yet delicate dessert that will have you coming back for more!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill 1 hour
Course Dessert
Servings 4 servings

Ingredients
 

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons water
  • â…“ cup granulated sugar
  • 6 tablespoons fresh lilikoi juice
  • 1 teaspoon lemon zest
  • 1 cup heavy cream or heavy whipping cream, very cold

Garnish Suggestions:

  • fresh fruit
  • lemon wedge
  • whipped cream or cool whip

Instructions
 

  • Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
  • In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
  • Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
  • Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
  • Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
  • Garnish with whipped cream and fresh fruit.

Notes

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes. 
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LILIKOI CHIFFON CREAM PIE

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!

This pie is one of our favorite ways to use our lilikoi fruit. I have made this pie so many times I can make it in my sleep. It’s light, fluffy, tangy, and so indulgent! Adding the whipped cream and toasted coconut to the pie makes for pure perfection (so don’t skip either)!

This pie recipe is from Hawaii’s beloved chef Sam Choy. If you are from Hawaii or have lived here for any length of time, I’m sure you are familiar with Sam Choy and have certainly dined at one of his restaurants. He has several highly successful restaurants in Hawaii, San Diego, and Tokyo. This particular recipe comes from his cookbook Sam Choy’s Island Flavors. This cookbook is full of amazing recipes, and his lilikoi chiffon cream pie is just one of the many recipes we love!

Tips on Making this Pie:

  • You can use a frozen pie crust or a homemade one. Use pie weights to keep your pie crust from puffing up during baking. Allow it to cool completely before adding the pie filling.

  • Use fresh lilikoi juice if possible. Processed lilikoi juice almost always has sugar added. If you are using processed or frozen lilikoi juice with added sugar, reduce the sugar in the pie filling from 1/2 cup to 1/4 cup. But make sure it is lilikoi juice and not syrup.
  • Use unflavored powdered gelatin, which will thicken and stabilize the pie filling. The easiest way to soften the gelatin is to soak it in 1/4 cup of cold water for 5 minutes. Stir to moisten all the gelatin. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
  • After you separate the egg yolks and egg white, set the egg whites aside. Beat the egg yolks until slightly thickened, then add the salt, lilikoi juice, and 1/2 cup sugar. Mix this well.
  • Heat the egg/lilikoi mixture in a small saucepan over medium heat until slightly thickened, stirring constantly. This only takes about 15 minutes, but do not bring it to a boil, turn the heat down if needed.

  • Remove from heat and stir in the melted gelatin and lemon zest. Allow the mixture to cool for 10 minutes.
  • Meanwhile, use an electric beater to beat the egg whites and 1/2 cup sugar until you have stiff peaks. How do you know you have stiff peaks? Turn the beater right-side up, and those peaks should hold proudly! They should point straight up without collapsing (or maybe a little bit just at the tips).

  • Pour the pie filling into the egg whites and fold together until completely incorporated. Pour into the cooled pie crust. Chill in the refrigerator for 3 to 4 hours.
  • Toasted coconut adds something special to this pie. To me, it’s just not complete without it! Toasting coconut is incredibly easy to do. While the pie is chilling, you can toast the coconut. I prefer to do mine on the stovetop. Coconut does burn easily, and toasting it on the stovetop allows you to keep a close eye on it.
    1. Place the desired amount of shredded coconut in a large skillet.
    2. Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown (about 10 to 15 minutes).
    3. If the coconut is sweetened, it tends to brown faster, so it will take less time.

To serve, top with whipped cream or cool whip and sprinkle with the toasted coconut. Enjoy!

Lilikoi Chiffon Cream Pie

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!
4.77 from 17 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 4 hours
Course Dessert
Servings 8 servings

Ingredients
 

Pie Filling:

  • 1 baked 9-inch pie shell
  • 1 tablespoon unflavored gelatin
  • ¼ cup cold water
  • 4 eggs, separated
  • ½ teaspoon salt
  • ½ cup fresh lilikoi juice
  • 1 cup granulated sugar, divided
  • 2 teaspoons lemon zest

Garnish:

  • whipped cream
  • shredded coconut, toasted (See notes for instructions)

Instructions
 

  • Bake premade or homemade pie crust according to instructions. Set aside to cool completely.

Lilikoi Pie Filling:

  • In a small microwave-safe bowl, soften the powdered gelatin in ¼ cup cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lilikoi juice, and ½ cup sugar. Mix well.
  • Add the egg mixture to a small saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat.
  • Zest one lemon or until you have 2 teaspoons of zest. Stir the lemon zest into the pie filling and allow to cool for 10 to 15 minutes.
  • While the pie filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites, and fold together until completely combined.
  • Pour the filling into the baked and cooled pie crust and chill in the refrigerator until firm (about 3-4 hours). Top with whipped cream and toasted coconut and serve.
  • Keep pie covered in the refrigerator. The pie will stay fresh for 3 to 4 days.

Notes

Toasting Coconut:

Stove Top Method

  1. Place the desired amount of coconut in a large skillet.
  2. Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown.
  3. If the coconut is sweetened, it tends to brown faster, so it will take less time.
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LILIKOI (PASSION FRUIT) POSSET

Rich, creamy, smooth, and decadent all describe this amazing dessert! Not only does it taste amazing, but it also comes together in about 15 minutes with only four simple ingredients.

We had a great lilikoi season this year! So be prepared to see more lilikoi recipes makings their way onto the blog soon. Why do I love lilikoi? With its strong floral fragrance and distinct flavor, ranging from tart to sweet, it’s hard not to love this unique fruit. It’s also incredibly versatile; it can be used in teas, lemonade, cocktails, jams, butter, sorbets, ice cream, pies, cakes…really, the list of possibilities are endless!

I freeze most of the juice we get from the lilikoi, so we enjoy its amazing flavor year-round – it really feels like we are spoiled sometimes! If you want to read more on lilikoi, you can find information here.

What is a Posset?

It is a dessert that originated in England as a creamy beverage curdled with wine, ale, or liquor and flavored with spices. But today’s posset is something altogether different: a chilled dessert with a luxurious texture that comes together almost by magic from nothing more than sugar, cream, and citrus juice. The three ingredients work perfectly together to get that silky, smooth texture. The citrus reacts with the cream (there is a whole chemical reaction that goes on that you can read about here) and causes the cream to thicken, and the sugar works to give the posset an amazingly smooth texture.

This is one of those recipes where you can not make substitutions, except for changing up the citrus. You need the fat from the heavy cream to react with the acid in the citrus. So you can not use milk or lower-fat cream, it must be heavy cream; otherwise, you’ll be drinking your posset. The portions are meant to be small, usually just half a cup, so you don’t need to worry too much about the calories. Just dive right into the silky decadence and enjoy!

For this Recipe:

This dessert comes together very quickly, in about 15 minutes, to be exact! You simply combine the heavy cream and granulated sugar in a small saucepan. Heat over medium-high heat, stirring constantly. Bring to a gentle boil, and boil for 3 minutes, continuing to stir. If the boiling cream is bubbling too much, turn the heat down to a medium, but maintain a gentle boil. To prevent it from boiling over, lift the saucepan off of the burner for a few seconds to allow the posset to settle down, then return to the burner and continue stirring. After the 3 minutes, remove from heat and whisk in the lilikoi juice. Pour the mixture into the serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set. That’s it; you’re done!

The serving size for this dessert is just 1/2 cup. It is a rich dessert, yet delicate. You certainly could make the serving sizes bigger, but you obviously would get fewer servings. For 1/2 cup servings, ramekins or custard cups work perfectly for this recipe.

Check Out my Other Posset Recipes:

 

Lilikoi Posset

Rich, creamy, smooth, and decadent all describe this amazing dessert! Not only does it taste amazing, but it also comes together in about 15 minutes with only four simple ingredients.
5 from 4 votes
Print Recipe Pin Recipe
Cook Time 15 minutes
Chill 4 hours
Course Dessert
Servings 4 half-cup servings

Ingredients
 

  • 2 cups heavy cream
  • 8 tablespoons sugar
  • ½ cup lilikoi juice, unsweetened
  • 2 tablespoons lemon juice

Garnish

  • lilikoi pulp with seeds
  • fresh fruit
  • cool whip or homemade whipped cream, optional

Instructions
 

  • Using a small saucepan, put the heavy cream and sugar over medium-high heat, stirring constantly. Bring to a gentle boil, and boil for 3 minutes, stirring constantly. If the boiling cream is bubbling too much, turn the heat down to medium, but maintain a gentle boil. To prevent it from boiling over, lift the saucepan off the burner for a few seconds, then return to the burner and continue stirring.
  • Remove from heat and whisk in the lilikoi juice and the lemon juice. Pour the mixture into serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set.
  • To serve, garnish with cool whip or whipped cream, fresh berries, or lilikoi pulp with seeds.

Notes

The serving size for this dessert is just 1/2 cup. It is a rich dessert, yet delicate. You certainly could make the serving sizes bigger, but you obviously would get fewer servings.
For 1/2 cup servings, ramekins or custard cups work perfectly for this recipe.
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CHOCOLATE LAVA CAKE FOR TWO

Warm, rich, indulgent lava cake is the perfect dessert to complete any romantic dinner. Easy to make and comes together in just 30 minutes. Top with vanilla ice cream and fresh raspberries for a dessert that’s sure to impress!

I am a chocolate lover through and through! And I absolutely love chocolate lava cake. I remember having my first lava cake at a nice restaurant my husband and I went to on one of our date nights. I thought about making lava cakes myself at home, but I assumed they must be tricky to make. Boy, was I wrong!! These are easier to make than most desserts. So if you have some basic baking ingredients and 30 minutes to spare, you could make these amazing chocolate lava cakes yourself! And trust me, you’ll be glad you did.

Chocolate Lava Cakes Are Easy…

There are no tricks or secrets here, just a simple recipe with delicious results. But I’ll go through the steps.

  • This recipe is written using 8-ounce ramekin dishes. You could use different-sized baking dishes, but you will need to adjust the baking time. I recommend using something comparable to this 8-ounce size.
    • Begin by greasing the ramekin dishes with butter or shortening, then lightly dust them with cocoa powder. This allows the baked cakes to release cleanly from the dish when you flip them over to serve.
  • Next, melt the butter and chocolate in a double boiler over medium heat. Cut the butter and chocolate into smaller pieces to speed up the melting time. Stir occasionally until the butter and chocolate are completely melted, smooth, and creamy. You could also melt the butter and chocolate in the microwave. Place the cut-up butter into a medium heat-proof bowl, then add the chopped chocolate on top. Microwave on high for 20 seconds, then in 10-second increments, stirring after each until completely smooth. Set aside.
    • A note on the chocolate – Do not use chocolate chips. They have an ingredient in them that prevents them from melting smoothly. That is why they hold their shape when used in chocolate chip cookies. When you are melting chocolate, you want to use chocolate baking bars because they are made to be melted and will yield smoother melted chocolate.
  • Sift together the flour, powdered sugar, and instant coffee. **Instant coffee enhances the chocolate flavor, and I highly recommend using it to get that rich, decadent chocolate flavor.
  • Whisk the eggs until they are pale and foamy.
  • Add the chocolate mixture, eggs, vanilla, and salt to the flour mixture. Stir with a whisk until combined.
  • Pour equal amounts into the prepared ramekin dishes and bake for 10 to 12 minutes. **They will look under-baked. The sides should look done, but the center should still be soft. If you bake these too long, the center won’t be runny like you want it to be.
  • Allow it to cool for two minutes. Then place an inverted plate on top of the cake, and using a kitchen towel or oven mitts, flip the cake and the plate over. It should release easily from the ramekin.

Lava Cake Toppings:

This is where you can get creative! Once you flip the cakes over, you have all kinds of options for toppings. I typically go with vanilla ice cream, chocolate syrup, and strawberries or raspberries. But you could use any flavor of ice cream you like; chocolate, mint chocolate chip, rocky road, etc…Some other great options are salted caramel, whipped cream, raspberry sauce, sprinkles, or chopped nuts…Let your imagination run wild! Whatever you decide, Enjoy!

Chocolate Lava Cake for Two

Warm, rich, indulgent lava cake is the perfect dessert to complete any special or romantic dinner. Easy to make and comes together in just 30 minutes. Top with vanilla ice cream and fresh raspberries for a dessert that's sure to impress!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Course Dessert
Servings 2 cakes

Ingredients
 

Preparing Ramekins:

  • butter or shortening for greasing ramekins
  • cocoa powder for dusting ramekins

For the Cakes:

  • 4 ounces semisweet baking chocolate, (not chocolate chips)
  • ½ cup unsalted butter
  • 3 eggs
  • â…“ cup powdered sugar
  • ¼ cup flour
  • ½ teaspoon instant coffee
  • 1 teaspoon vanilla
  • pinch of salt

Instructions
 

  • Preheat the oven to 425°F.
  • Prepare your 8-ounce ramekins by greasing the bottoms and sides with butter or shortening. Then dust with powdered cocoa, making sure all surfaces are covered. Set aside.
  • Cut up the butter and chocolate into smaller pieces for quicker melting. Melt the butter and chocolate in a double boiler over medium heat, stirring occasionally. Remove from heat when mostly melted and stir until smooth and creamy.
    **Microwave Instructions: Place the cut-up butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high for 20 seconds, then continue in 10-second increments, stirring after each, until completely melted and smooth. Set aside.
  • Sift the flour, powdered sugar, and instant coffee together into a medium bowl. Set aside.
  • Whisk the eggs in a separate bowl until pale and foamy. Set aside.
  • Add the chocolate mixture, the eggs, vanilla, and salt to the flour mixture and whisk slowly until just combined and smooth.
  • Pour the cake batter into the prepared ramekins, filling almost to the top. Place them on a baking sheet and bake for 10-12 minutes. **Do not overbake! The sides should look done, but the center should still look soft and jiggly. Also, it should look slightly underdone.
  • Remove the cakes from the oven and let cool for 2 minutes. Then using a kitchen towel or oven mitts, place an inverted plate on top of the ramekin and flip it over. The cake should release easily from the ramekin.
  • Serve immediately while still warm.
  • Topping Suggestions: Vanilla ice cream (or other ice cream flavor), chocolate sauce, caramel sauce, raspberries, or strawberries.
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DARK CHOCOLATE MOUSSE

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn’t get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.

I’ve been thinking about Valentine’s Day and desserts…I think about desserts a lot – but more recently, I’ve been thinking about what desserts would complete a romantic Valentine’s dinner for two. Of course, I always come back to chocolate – chocolate-covered strawberries, chocolate lava cake, chocolate pudding… So I finally decided I wanted to create a chocolate mouse that was as easy as it was delicious. But any day is a good day to eat chocolate, am I right? So if you are craving chocolate, look no further; I’ve got you covered!

You’ll often see mousse made with eggs. Some will even use raw eggs. I wanted to create a version that left the eggs out altogether but still had the rich decadence that mousse is known for. Eggs are used to help thicken the mousse and also add to its richness. I chose instead to use unflavored gelatin to help thicken the mousse. Leaving out the eggs also eliminates the need to cook the mousse, which allows this recipe to come together extremely fast – 10 minutes, to be exact!

For this Recipe:

  • To start with, you always want to chill your bowl and beaters when you are whipping cream. Cream whips up better when it’s cold, and you don’t want your equipment warming up the cream. You’ll have lighter and fluffier whipped cream if the cream and your equipment are good and cold. The best way to quickly chill your bowl and beaters is to place them in the freezer for about 20 minutes before starting the mousse.
  • Next, add the unflavored gelatin and cold water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. 
  • After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside. I use unflavored gelatin in a lot of my desserts. It’s a great way to thicken or stabilize your desserts (whipping cream, pies, puddings, etc.).
  • Now, this is where things come together super-quick! Add to your chilled bowl the sugar, dark cocoa powder, heavy cream, and vanilla. Beat at medium speed until stiff peaks form. This will take just a few seconds! **I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.  
  • Add in the unflavored gelatin mixture, and beat again at low speed until well blended and smooth.

If the presentation is important, I recommend pipping the mouse into your serving bowls using a large round tip. If it’s not, just spoon it into your serving bowls. Cover and refrigerate for at least an hour to allow the mousse to set up.

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes. 

Top with strawberries or raspberries and whipped topping, serve and enjoy!

Chocolate Mousse

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn't get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill 1 hour
Course Dessert
Servings 4 servings

Ingredients
 

  • 1 teaspoon unflavored gelatin
  • 3 tablespoons water
  • â…“ cup granulated sugar
  • ¼ cup dark cocoa powder **see notes
  • 1 cup heavy cream or heavy whipping cream
  • 1 ½ teaspoons vanilla extract

Garnish:

  • Strawberries or raspberries
  • whipped cream or cool whip

Instructions
 

  • Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools cold.
  • Add the unflavored gelatin and water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
  • In the cold mixing bowl, add sugar, cocoa powder, heavy cream, and vanilla.
  • Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
  • Add the gelatin mixture and beat at low speed until well-blended and smooth.
  • Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
  • Garnish with whipped cream and fresh fruit.

Notes

**I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.  
A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes. 
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