Brown Butter Peanut Butter Cookies

May 14, 2021 by madi

Brown Butter Peanut Butter Cookies – A delicious spin on classic peanut butter cookies! Made with rich and nutty browned butter, these cookies are absolutely perfect.

Brown Butter Peanut Butter Cookies

I will be the first to admit – the name of these cookies is a complete mouthful with repeating words but it is the very best way to describe them because they are more than just a regular peanut butter cookie. Brown butter has been one of the greatest things to happen in the kitchen, I use it all of the time when a recipe calls for melted butter because it gives any recipe a bit more depth of flavor that just can’t be topped.

For these peanut butter cookies, the recipe is as classic as can be except for using brown butter in it. You can either make them thin and crispy (as I did in the pictured cookies) or you can make them thicker and softer by just freezing the cookies for 30 minutes before putting them in the oven. This recipe makes about 12 big cookies but you can always double it if you are serving more people.

Common Questions About Making Brown Butter Peanut Butter Cookies

What are brown butter peanut butter cookies?

Brown butter peanut butter cookies are classic peanut butter cookies made with rich and nutty browned butter.

What is brown butter?

Brown butter is regular butter that is melted until it becomes brown which impacts the way it tastes, giving it a nutty flavor that really comes through beautifully when it is used in a recipe that already called for melted butter.

What else can I use brown butter in?

Brown butter is great is sweet and savory recipes! Some of my favorite uses include –

Brown Butter Chocolate Chip Cookies
Pasta
Blondies
Snickerdoodles

Are these cookies crisp or soft?

You can make them either way! Pictured was a crispy version that the recipe is written for but to make them soft, freeze them for 30 minutes before baking.

What kind of peanut butter should I use?

So any type of peanut butter will work whether it is natural or something classic like JIF but if it is a natural one that is a bit chunkier, then it might have a bit different texture.

What other varieties of peanut butter cookies can I make?

While a classic peanut butter cookie is great, sometimes it is fun to mix it up and try something different! Here are my other favorite variation on a peanut butter cookie!

Peanut Butter Oatmeal Cookies
Apple Peanut Butter Cookies
Fluffernutter Cookies (peanut butter + marshmallow)

How long do these cookies last?

They last up to 1 week in an airtight container at room temperature.

Looking for more cookie recipes? Check these out!

Yield: 12 Cookies

Brown Butter Peanut Butter Cookies

Name: Brown Butter Peanut Butter Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 6 tablespoons salted butter; 1/2 cup granulated sugar; 1/2 cup creamy peanut butter; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder

Brown Butter Peanut Butter Cookies - A delicious spin on classic peanut butter cookies! Made with rich and nutty browned butter, these cookies are absolutely perfect.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

6 tablespoons salted butter
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Instructions

Preheat oven to 350 degrees F and line two cookie sheet with parchment paper.
Place the butter in a nonstick pan set over medium heat. Allow to melt and then constantly stir until bubbling and brown - about 5 minutes.
Remove from the heat immediately and transfer it to a small bowl. Allow the butter to cool to room temperature (it will solidify slightly).
Once the butter has cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add in the sugar and beat until it is well combined.
Next add in the peanut butter, egg, and vanilla. Mix until combined.
Whisk together the flour, baking soda, and baking powder in another small mixing bowl then beat into the butter mixture on low speed.
Transfer the dough to the fridge to chill for at least 30 minutes.
Once fully combined, scoop out the dough and shape into 1" balls.
Using a fork, flatted the cookies and make a crosswise patter. Make sure to place the cookies at least 2-3" apart on the baking sheet because they spread.
Bake until the edges begin to turn golden brown - about 15 minutes.
Transfer to a wire rack to cool and store in an airtight container for up to 1 week.

Notes

* These are big peanut butter cookies that are crisp on the outside and slightly chewy in the center - everything you want in a cookie! If you don't want your cookies to spread as much, roll the dough into balls and press them down with a fork, then freeze them for 30 minutes before baking.

* The cookies will be soft straight from the oven and will crisp as they cool.

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Chocolate Chip Bundt Cake

May 12, 2021 by madi Leave a Comment

Chocolate Chip Bundt Cake – A simple homemade bundt cake loaded with chocolate chips. Easy to make and so delicious!

Chocolate Chip Bundt Cake

I have been on a bundt cake kick after making that AMAZING peach bundt cake a few weeks ago that not only knocked my shoes off, but also was super popular with my readers! For my next bundt cake, I decided I wanted to try making one loaded with a ton of chocolate chips. I used the same basic bundt cake recipe and then just added an entire bag of chocolate chips to it. The first version of this cake was… burnt. I burnt my bundt. I missed the timer and came back to the oven in a panic to a smoking, black cake so I went back to work and made it again immediately and it turned out perfect!

This cake makes a lot of servings so it’s great to make for parties or other events. It lasts about three days if you store it in an airtight container.

Common Questions About Making a Chocolate Chip Bundt Cake

What is a chocolate chip bundt cake?

A chocolate chip bundt cake is a buttery cake made with chocolate chips and baked in a bundt cake pan.

Why is it called a bundt cake?

It is called a bundt cake because it is a cake baked in the distinctive bundt pan which is donut shaped. Because of the additionally surface area that the bundt pan creates, more of the outside caramelizes and browns.

Can I use a different type of chocolate?

Of course! You can use white chocolate, dark chocolate, chocolate chunks, mini chocolate chips, etc. Totally up to you!

What other types of bundt cakes can I make?

There are so many amazing varieties of bundt cakes! Some of the most popular are –

Peach Bundt Cake
Cinnamon Bundt Cake
Vanilla Bundt Cake
Chocolate Bundt Cake
Red Velvet Bundt Cake
Lemon Bundt Cake

Can I put icing on top?

Yes! You could definitely do a basic icing or a cream cheese icing to drizzle on top.

Looking for more cake recipes? Check these out!

Yield: 10 Servings

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake - A simple homemade bundt cake loaded with chocolate chips. Easy to make and so delicious!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

4 sticks butter (softened)
2 cups granulated sugar
8 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chocolate chips

Instructions

Preheat oven to 350 degrees F and grease a bundt pan with non-stick cooking spray.
Using a stand or hand mixer, beat butter, vanilla, and sugar together on medium speed until light and fluffy - about 2 minutes.
Next, add the eggs one at a time. Be sure each egg is fully incorporated before adding the next.
On low speed, add in the flour slowly. Stop once the flour is fully incorporated and be sure not to over mix this step.
Gently fold in chocolate chips.
Transfer the batter to the bundt pan and bake for 60 minutes. A toothpick inserted into the center of the cake should come out clean.
When finished, let the bundt cool for about 5 minutes and then run a knife around the edge and turn it out onto a wire rack to cool completely.
Slice before serving.

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Lemon Macarons

May 7, 2021 by madi

Lemon Macarons – An easy macaron recipe! Classic macaron shells filled with a bright lemon buttercream. This is a classic French dessert that tastes incredible with lots of lemon flavor!

Lemon Macarons

I absolutely love macarons. For years, they have been a dessert that I have been trying to perfect for years. One of the flavors I had been dying to make were these lemon macarons as I thought the bright flavor of a lemon would be perfect in a macaron.

How hard is it to make macarons? The takes seems daunting if you have never made them before but really, they aren’t bad! They just take a little bit of time and patience but trust me, macarons are worth it, especially these lemon macarons! They are a basic macaron shell with lemon buttercream filling! After making the Earl Grey Macarons and Lavender Lemon Macarons, I feel like I am getting the process down! If you love lemon, then this is the dessert for you!

Now I will admit, my macarons are always too big. I have a tendency to make them almost 2″ instead of the classic 1.5″ so hey, try your best. No one is perfect and it’s okay if your macarons aren’t either! I tried to include images for almost all of the important steps in making the macaron shells because I know that when I first learned, the more visual clues that I was doing the right thing, the better.

Common Questions About Making Lemon Macarons

What are lemon macarons?

Lemon macarons are classic macarons made by making shells from almond flour, powdered sugar, granulated sugar, egg whites, and yellow food coloring. You then bake them and make a lemon buttercream frosting to fill them with.

Why did my macaron shells crack?

Don’t forget to let the shells dry out for 20-30 minutes before baking them! This step is necessary to help prevent cracking.

What is the difference between a macaroon and a macaron?

Macaroons are a coconut based cookie while macarons are an almond flour and meringue based dessert that typically has a frosting filling in the middle of two macarons, like a cookie sandwich.

Are macarons hard to make?

Macarons are a difficult dessert to master but if you closely follow the instructions and are careful, they can be wonderfully rewarding to make!

What other types of macarons can I make?

Some of my personal favorite macarons include –

What do I need to make macarons?

So you can get as fancy or as basic as you want with your macaron supplies. I suggest having these items –

Silicon mat or parchment paper – One of these are a must if you don’t want your macarons to get stuck to a pan and either will work perfectly fine. I usually use a plain silicon mat without any of the circles specifically for macarons because that’s just what I have but parchment paper will work well too. If you are new to making macarons and you want a guide, you can always draw circles that are 1.5″ across on parchment paper and place that right under your silicon mat so that you get the size right. Totally optional, I used to do it and it was helpful.
Piping bags – These are a few dollars to pick up but I think they are super helpful for a wide variety of baked goods and decorating. Any type will do, just make sure that they are decently sized so that you can just put all of the frosting or batter in without having to refill it (because that just makes a mess). Worst case, use a gallon sized ziploc bag.
Piping tips – So when I make macarons, I use a Wilton 2A or #10 as they are both pretty basic round tips that are about the same size across. I really suggest that you get one of those from your local craft or grocery store, they are a few dollars. Worst case, snip the end of a ziploc or piping bag so that there is a 3/8″ hole on one corner. For the filling, use any piping tip you want.

Do you need almond flour to make macarons?

Yes, almond flour is the key ingredient in a macaron. While some recipes use alternative flours instead of almond flour, it can be tricky to get right with how finicky macarons can be.

Do you eat macarons cold?

Yes, macarons should be stored in a refrigerator and only removed immediately before serving to keep them at their best.

How can I decorate lemon macarons?

I like to drizzle a bit of white chocolate on top to decorate them but that’s totally optional.

What else can I make with lemons?

So many great things! Some of my favorites include –

Yield: 12 Macarons

Lemon Macarons

Lemon Macarons – An easy macaron recipe! Classic macaron shells filled with a bright lemon buttercream. This is a classic French dessert that tastes incredible with lots of lemon flavor!

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

Macaron Shells

90 grams egg whites *(see notes for imperial measurements)
90 grams granulated sugar
95 grams powdered sugar
95 grams almond flour

Lemon Buttercream

8 tablespoons butter (softened)
2 - 2 1/4 cups powdered sugar
1/4 cup lemon juice
1 teaspoon lemon zest

Instructions

For the Macaron Shells

Line two large cookie sheets with parchment paper or silicon mats. Fit a large piping bag with a round tip (I used Wilton 2A but Wilton #10 is another good choice).
Place a heat-proof bowl over a small saucepan of simmering water. Add the egg whites and granulated sugar. Whisk constantly until the sugar has dissolved - about 2-3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture forms stiff peaks - about 5 minutes.
Use a fine mesh sieve to sift the almond flour and powdered sugar into a large bowl. Discard remaining chunks.
Sift the same mixture a second time right into the egg whites.
Use a rubber spatula to gently fold the dry ingredients into the egg whites. Make sure to fold all the way to the bottom of the bowl.
Once all of the dry ingredients have been incorporated, continue folding. Run your spatula along the entire bowl and fold it into itself, giving it a light smush each time. Repeat folding until the meringue reaches the figure 8 stage (it should be approximately 50 folds, maybe a bit more). If you can draw a figure 8 with the batter without the stream breaking, the meringue is ready. If the meringue falls off in clumps, smush and fold it a few more times before re-testing for the figure 8 again.
When the meringue flows smoothly, transfer to the piping bag fitted with the round tip.
Pipe 1.5" macarons on the baking sheet. Hold the pan 6" off the counter and drop it straight down. Repeat 4-5 times or until it appears that any large air bubbles have popped. If there are any remaining obvious air bubbles, use a toothpick or pointy knife to pop them and then drop the pan once or twice more.
Set the macarons aside to rest for 25-30 minutes, or until they have developed a skin (you should be able to touch them gently without the meringue sticking to your finger). While the meringues rest, preheat the oven to 325 degrees F.
Bake the macarons, one tray at a time, for 11-14 minutes. It really depends how hot your oven runs so keep a really close eye on them the last few minutes. If your oven cooks unevenly, turn your tray halfway through.
Remove the macarons from the oven and allow them to cool fully on the tray. Trying to remove the macarons while they are warm may result in sticking (give them at least 5-10 minute on the trays).

For the Filling

In a large mixing bowl, beat butter until it is light and airy.
On low speed, add in powdered sugar slowly.
Add in lemon juice and zest. Turn the mixer to high speed and beat until the buttercream is fluffy - about 2 minutes.
Transfer the mixture to a piping bag fitted with your choice of tip.

Assemble and Age

Place the macarons in similar sized pairs. Pipe a small amount of filling onto the center of the macaron shell and place the other one on top. Press down lightly - just until the filling reaches the edges. Repeat with the remaining macarons.
Transfer the macarons to an airtight container and place them in the fridge to age overnight.
Bring the macarons to room temperature and enjoy.

Notes

* Don't have a kitchen scale? Don't worry, I translated the metric measurements to the imperial system (i.e. cups, tablespoons, etc).

Egg whites - Just a touch over 1/3 cup (fluid measurement)
Granulated sugar - Just under 1/2 cup (dry)
Powdered sugar - 3/4 cup (dry)
Almond flour - 1 cup

I've tested the recipe using these exact measurements and found that it worked perfectly. Obviously, it's ideal if you have a kitchen scale but this will work.

* Aging the macarons overnight is not necessary but it does help bring out the flavors.

* Piping around the edge of the macarons and then filling the center with lemon curd or your favorite berry flavored jam is really good!

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40+ Best Ice Cream Recipes

May 6, 2021 by madi Leave a Comment

40+ Best Ice Cream Recipes – Celebrate summer with the very BEST ice cream recipes! Everything from classics like vanilla ice cream to exciting flavors like rose hip!

With summer right around the corner, I have been craving ice cream like crazy which sent me on the hunt to find the best ice cream recipes on the internet! After looking at hundreds of ice cream recipes, I simplified the list to about 40 ice cream recipes that are must-trys for the summer. They range from classics like chocolate, vanilla bean, and coffee to wild new flavors like ube, Lucky Charms, and rhubarb so there is really something for everyone in this list no matter if they are picky or adventurous.

40+ Best Ice Cream Recipes

40+ Best Ice Cream Recipes - Celebrate summer with the very BEST ice cream recipes! Everything from classics like vanilla ice cream to exciting flavors like rose hip!

Vanilla Bean Ice Cream

It doesn't get any better than classic vanilla ice cream! Made with just 3 simple ingredients.

Chocolate Ice Cream

The perfect chocolate ice cream recipe!

Rocky Road Ice Cream

Vanilla or chocolate ice cream loaded with peanuts, marshmallows, and chocolate chips.

Green Tea Ice Cream

Japanese-inspired ice cream made with matcha powder.

Mocha Ice Cream

Tastes just like a mocha latte! Made with espresso powder and chocolate, this ice cream is delicious.

Coffee Ice Cream

No Churn Coffee Ice Cream – The easiest coffee ice cream recipe ever! Made with just 4 simple ingredients, this ice cream tastes so good!

Lavender Lemon Earl Grey Ice Cream

An elegant ice cream recipe made with earl grey tea, lavender, and lemon.

Cinnamon Roll Ice Cream

Photo Credit: wearenotmartha.com

Your favorite breakfast treat is now in ice cream form! This Cinnamon Roll Ice Cream is packed with cinnamon roll dough and a sweet cinnamon swirl.

Chocolate Stout Ice Cream

Photo Credit: savorthebest.com

This chocolate stout ice cream has a rich malty flavor from the dark stout beer. The stout enhances the flavor of the chocolate and gives the ice cream a sensational complex flavor.

Easy Mango Ice Cream

Photo Credit: recipesfromapantry.com

Learn how to make mango ice cream in 10 minutes and with just 3 ingredients. This homemade mango ice cream is creamy, dreamy, and full of amazing tropical fruit flavor.

No-Churn Raspberry Ripple Ice Cream

Photo Credit: marshasbakingaddiction.com

No-Churn Raspberry Ripple Ice Cream – A deliciously smooth and creamy no-churn ice cream rippled with raspberries, and is only 5 simple ingredients!

Baileys Ice Cream - Chocolate Chip Baileys Irish Cream Ice Cream Recipe

Photo Credit: www.runningtothekitchen.com

Bailey's ice cream is the perfect way to celebrate St. Patrick's Day or any other special occasion. It's a boozy, decadent treat studded with chocolate chips that any Irish cream liqueur lover will enjoy.

Rose Hip Ice Cream - With Strawberries and Granola

Photo Credit: www.runningtothekitchen.com

This rose hip ice cream is made with half milk, half Greek yogurt for the perfect balance of creaminess and tang. It's filled with strawberries, granola, and infused with subtle rose hip flavor making it a great spring dessert.

Ginger Peach Ice Cream

Photo Credit: fakeginger.com

Ginger Peach Ice Cream – creamy ice cream with fresh peaches, ginger, and chopped gingersnap cookies!

S’mores No Churn Ice Cream

Photo Credit: www.yummyhealthyeasy.com

S’mores No Churn Ice Cream for the WIN! Creamy vanilla ice cream made without a machine + graham crackers, marshmallow fluff & chocolate for a yummy s’mores dessert!

{No-Churn} Snickerdoodle Ice Cream

Photo Credit: www.pumpkinnspice.com

This {No-Churn} Snickerdoodle Ice Cream is loaded with cinnamon ribbons and soft sugar cookie pieces, all swirled into a sweet vanilla batter. Easy to make and with no ice cream maker needed, this creamy treat tastes just like your favorite cookie, in frozen form!

{No-Churn} Salted Caramel Chocolate Chunk Ice Cream

Photo Credit: www.pumpkinnspice.com

This {No-Churn} Salted Caramel Chocolate Chunk Ice Cream is a simple, must-make treat for the summer. Sweet vanilla ice cream is swirled with rich, salted caramel and loaded with chunks of chocolate.

Honey Ice Cream Recipe

Photo Credit: theviewfromgreatisland.com

This honey ice cream recipe is a naturally sweetened ice cream made with 6 simple ingredients and no refined sugar. It's a homemade version of the original Haagen-Daz honey vanilla ice cream.

Blueberry Cheesecake Ice Cream (No Churn) Recipe

Photo Credit: momfoodie.com

Blueberry Cheesecake ice cream is an easy to make decadent frosty dessert that is perfect for warm weather celebrations.

Homemade Rhubarb Ice Cream

Photo Credit: theviewfromgreatisland.com

Rhubarb ice cream is a throwback to simpler times when you made your own frozen treats every summer with ingredients you grew yourself. Even if you don't have a backyard patch or rhubarb sharing neighbor, grab yours from the produce aisle, this is too good to miss!

No-Churn Bourbon Pecan Caramel Ice Cream

Photo Credit: www.cookingonthefrontburners.com

No-Churn Bourbon Pecan Caramel Ice Cream is so rich and creamy with some crunch and a hint of bourbon. It only has a few ingredients making it simple to make!

Monkey Bread Ice Cream

Photo Credit: www.sweetrecipeas.com

This Monkey Bread Ice Cream is vanilla ice cream filled with chunks of monkey bread. This ice cream is life changing and so good.

Sweet Tea Ice Cream

Photo Credit: www.cookiedoughandovenmitt.com

Love sweet tea? Then this is the ice cream for you!

Gingerbread Ice Cream

Photo Credit: www.cookiedoughandovenmitt.com

It doesn't have to Christmas to enjoy a delicious batch of gingerbread ice cream!

Homemade Pistachio Ice Cream Recipe

Photo Credit: bowl-me-over.com

This homemade pistachio ice cream recipe is over-the-top rich and easy to make. Everyone loves old-fashioned ice cream and this one is going to make everyone scream for more.

Strawberry Chocolate Swirl No Churn Ice Cream

Photo Credit: www.countrycleaver.com

Strawberry and chocolate delicious-ness!

This Easy Homemade Ice Cream Is Perfect For Marshmallow Lovers!

Photo Credit: beyondfrosting.com

This Lucky Charms Marshmallow Ice Cream recipe is a cereal milk flavored homemade vanilla ice cream that is layered with marshmallow fluff and Lucky Charms marshmallows. It’s a gooey, sweet and an all together magical dessert!

Pineapple Ice Cream - A Tropical Vacation In A Bowl

Photo Credit: flavormosaic.com

Pineapple Ice Cream is a creamy no churn ice cream that is loaded with pineapple for a sweet summer dessert. It’s like a tropical vacation in a bowl!

Cookie Butter Ice Cream

Photo Credit: www.lifesambrosia.com

Ice cream is a must in the summer. This No Churn Cookie Butter Ice Cream is creamy, decadent and the perfect way to cool off hot summer days.

Monster Cookie Dough Ice Cream - No Machine Needed!

Photo Credit: www.momontimeout.com

Monster Cookie Dough Ice Cream is sure to become a new family favorite! Made with eggless, edible cookie dough, this ice cream is made without a machine!

No Churn Black Forest Ice Cream

Photo Credit: www.ihearteating.com

If you love black forest cake, then you have to try making this ice cream!

Olive Oil Ice Cream with Peach Ripple

Photo Credit: boulderlocavore.com

Olive Oil Ice Cream with Peach Ripple is a light and fruity ice cream recipe. This frozen treat tastes like summer! The olive oil adds a creamy texture and only the slightest hint of flavor that completely compliments the peaches in the best way.

3 Ingredient Creamy Marshmallow Ice Cream

Photo Credit: julieblanner.com

This easy, creamy Marshmallow Ice Cream recipe made with just three ingredients, in minutes.

Peanut Butter Ice Cream

Photo Credit: julieblanner.com

This Peanut Butter Ice Cream recipe is incredibly creamy and made with just three ingredients in minutes. It’s the perfect dessert on its own but also pairs well with chocolate cakes, brownies and more!

No Churn Banana Split Ice Cream

Photo Credit: newsouthcharm.com

This creamy No Churn Banana Split Ice Cream is everything you ever loved in a banana split sundae in a creamy rich homemade ice cream.

Pink Lemonade Ice Cream

Photo Credit: wellifshecandoit.com

This Pink Lemonade Ice Cream recipe is what dreams are made up. It’s a little bit sweet, a little bit tart, and a little bit sassy all in one.

Chocolate Chip Cookie Dough Ice Cream

Photo Credit: celebratingsweets.com

Cookie dough flavored ice cream filled with cookie dough pieces and mini chocolate chips. The ice cream itself actually tastes like cookie dough!

Honey Lemon Ice Cream | Occasionally Eggs

Photo Credit: www.occasionallyeggs.com

Dairy free lemon ice cream, made with coconut milk, is a light and bright dessert year round. Sweetened with honey.

Sweet Cream Ice Cream

Photo Credit: www.baked-theblog.com

Delicious on its own or as a base to your favourite flavours, sweet cream ice cream is a gateway recipe to building the ice cream of your dreams.

Stroopwafel Ice Cream with Bourbon & Caramel

Photo Credit: www.littlesugarsnaps.com

Stroopwafel Ice Cream comes fully loaded with hints of bourbon, a river of caramel sauce and chunks of stroopwafel throughout. One of life's pleasures.

Homemade Cereal Milk Ice Cream

Photo Credit: www.theflavorbender.com

Silky smooth, creamy, milky, and tastes like the cornflakes-soaked milk at the bottom of your cereal bowl – this Cereal Milk Ice Cream is one of my all-time favorite summer-time treats!

Ube Ice Cream (Purple Yam Ice Cream)

Photo Credit: www.theflavorbender.com

Creamy, nutty, and absolutely delicious! You can make this Ube Ice Cream with fresh or frozen ube, or even use purple sweet potatoes instead for a treat that is just as vibrant and impressive!

No Churn Strawberry Basil Ice Cream

Photo Credit: www.threeolivesbranch.com

A very simple homemade ice cream, No Churn Strawberry Basil Ice Cream is full of fresh flavors in a unique combination.

No Churn Pina Colada Ice Cream

Photo Credit: www.threeolivesbranch.com

This No Churn Pina Colada Ice Cream is a great tropical dessert recipe!

Cookie Monster Ice Cream

Photo Credit: www.afarmgirlsdabbles.com

Homemade Cookie Monster Ice Cream: fun in blue, speckled with fresh vanilla bean flavor, and stuffed with cookie dough and Oreos. What a treat!

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Coffee Ice Cream

May 5, 2021 by madi Leave a Comment

No Churn Coffee Ice Cream – The easiest coffee ice cream recipe ever! Made with just 4 simple ingredients, this ice cream tastes so good!

Coffee Ice Cream

This ice cream recipe is going to change your life. I know, it sounds like an overstatement but trust me, it is so so so delicious! It’s made with just heavy whipping cream, sweetened condensed milk, vanilla extract, and instant espresso powder, taking just a few minutes to whip up (plus freezing time). It has the perfect amount of coffee flavor that we all love and it is so great with a drizzle of bourbon salted caramel sauce (or just classic salted caramel sauce if you don’t like bourbon).

Make sure to leave yourself enough time before you plan on serving it, I like to make it a day ahead and let it freeze overnight so that no one ends up with a bowl of ice cream that didn’t set correctly. The only other major pitfall is just make sure that you are using sweetened condensed milk, not evaporated milk! Seriously, evaporated milk will not work and this is a common mistake people make when making homemade ice cream. Apart from that, this is such an easy recipe to make!

Common Questions About Making Coffee Ice Cream

What is coffee ice cream?

Coffee ice cream is a simple no bake, frozen dessert made with just 4 ingredients – heavy whipping cream, sweetened condensed milk, vanilla extract, and instant espresso powder. It is then frozen and served cold.

What does no churn mean?

No churn means that you don’t use a dedicated ice cream maker and that the recipe likely doesn’t contain eggs. It’s an easier process for a home cook to master and be able to make without getting special equipment.

What other ways can I customize this recipe?

This is an ice cream recipe that is perfect for customizing! Add a swirl of salted caramel sauce or alternatively, add some mix-ins like chocolate chips, chunks of chocolate, toffee, etc.

What other types of ice cream can I make?

There are so many different types of homemade ice cream to make! Some of my favorites include –

Can I use brewed coffee instead of instant espresso powder?

Yes, mix 1/2 cup cold, strongly brewed coffee with the sweetened condensed milk and then add it to the ice cream. I suggest using the instant espresso powder if you can though because it will help have a stronger, more consistent flavor.

What can I top coffee ice cream with?

Some of my favorite ice cream toppings are –

Yield: 4-6 Servings

Coffee Ice Cream

No Churn Coffee Ice Cream – The easiest coffee ice cream recipe ever! Made with just 4 simple ingredients, this ice cream tastes so good!

Prep Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

2 cups heavy whipping cream
2 tablespoons instant espresso powder
1 can sweetened condensed milk (14 ounces)
2 teaspoons vanilla extract

Instructions

In a large mixing bowl, whip the heavy whipping cream and instant espresso powder on high speed until stiff peaks form.
Fold in vanilla extract and sweetened condensed milk.
Transfer to a loaf pan and freeze for 6+ hours.
Scoop out and enjoy with toppings of your choice.

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Peach French Toast

May 3, 2021 by madi

Peach French Toast – A delicious breakfast recipe made with the perfect french toast, fresh peaches, and a bourbon maple syrup to drizzle on top.

Peach French Toast

I can’t believe that it has taken almost 5 years to get a french toast recipe on Mildly Meandering. French toast is one of my husband’s favorite breakfast foods so we make it a lot at my house. When peaches are in season, this peach french toast recipe is a go-to because of it’s simple, yet delicious flavors. This french toast recipe was inspired by my love of peaches that I discovered after making a peach bundt cake and realizing that they are basically the perfect fruit!

To make peach french toast, all you do it make regular french toast using brioche bread (or any other type that you like) and then you make a homemade bourbon maple syrup. Don’t worry, the maple syrup is just 3 simple ingredients but it adds such a great flavor to the french toast. Just drizzle that on top with a big pile of peaches and there you have it – peach french toast!

Now the one weird thing is that the peaches are only a topping just because unless you stuff the french toast or somehow use a bread with peaches in it, it is pretty impossible to add them to the french toast. If you wanted to add even more peach flavor the the french toast, you could always skip the bourbon maple syrup and instead make a peach sauce by cooking some fresh peaches over medium heat with a bit of sugar for a few minutes before mashing them up a bit or alternatively lathering the french toast in peach jam.

Common Questions About Making French Toast

What is peach french toast?

Peach french toast is a classic brioche french toast recipe topped with french peaches and a bourbon maple syrup.

How can I keep french toast warm?

Not quite ready to serve your french toast? You can keep the slices of french toast warm in a 250F oven for up to 30 minutes before serving.

Do I have to make bourbon maple syrup?

Nope! If you don’t partake in alcohol or don’t like bourbon, you can just use normal maple syrup.

Can I use a fruit other than peaches?

Yes! Any fruit will work.

Can I use canned peaches?

Of course! Canned peaches will be great too!

What other types of french toast can I make?

There are so many amazing varieties of french toast including –

French Toast Casserole
Creme Brulee French Toast
Stuffed French Toast
French Toast Sticks

Looking for more breakfast recipes? Check these out!

Yield: 4 Servings

Peach French Toast

Peach French Toast - A delicious breakfast recipe made with the perfect french toast, fresh peaches, and a bourbon maple syrup to drizzle on top.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For the Bourbon Maple Syrup

1 cup maple syrup
2 tablespoons bourbon
1 teaspoon vanilla extract

For the French Toast

3 large eggs
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
4 tablespoons butter (or as needed)
8 slices white bread
2 peaches (thinly sliced)
Confectioners' sugar (garnish)
Melted butter (garnish)

Instructions

For the Bourbon Maple Syrup

In a small saucepan set over medium heat, combine the maple syrup, bourbon, and vanilla extract.
Warm through and transfer to a serving dish.
Serve over french toast (below).

For the French Toast

Whisk together the eggs, milk, vanilla, and cinnamon in a small bowl.
Heat 1 tablespoon of the butter in a large skillet over medium heat. Before adding in the bread, make sure the bottom of the pan is fully coated.
Dip the bread slices into the egg mixture and place in the skillet. Make sure not to crowd the pan - I usually only cook 1-2 slices at a time.
Cook for about 2 minutes per side or until each side is golden brown.
Repeat the process for each piece of bread, adding another tablespoon of butter to the pan as needed.
Serve the french toast immediately and top with butter, a dusting of confectioners' sugar, bourbon maple syrup (above), and sliced peaches.

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Chocolate Madeleines

April 30, 2021 by madi Leave a Comment

Chocolate Madeleines – A delicious French dessert! Light chocolate cakes baked in a shell-shaped madeleine pan that are elegant and taste wonderful!

Chocolate Madeleines

Madeleines have been a near and dear treat to my heart for many years. My friends and I used to go get the big container of them from costco and munch on them before I started to make them myself. To my delight, it turns out that madeleines are a wonderfully simple dessert to make right at home with some many different flavors that you can make!

Now the one thing to know about madeleines is that they do require a special pan. I got one of mine (the one used for these madeleines) off Amazon and another (it makes smaller madeleines) from Home Goods. They are quite cheap but necessary if you want them to have the signature shell shape.

To decorate these chocolate madeleines, I like to just melt chocolate and dip part of them in. You can use milk chocolate, white chocolate, or even dark chocolate and even sprinkle some chocolate sprinkles on too. Totally up to you how to make them look beautiful!

Common Questions About Making Chocolate Madeleines

What are chocolate madeleines?

Chocolate madeleines are a light and airy cake baked in a shell shaped tin. The batter is that of a regular madeleine but with the addition of cocoa powder to give it a nice chocolate flavor.

Why are they called madeleines?

They are called madeleines because as the story goes, the name was given to them to honor the father-in-law of Louis XV’s cook, Madeleine Paulmier.

Are madeleines cookies or cakes?

While the recipe for a madeleine is much more similar to a pound cake, they are baked in molds with a crisp golden crust which makes them more like a cookie. So they are kind of a mix between both a cookie and a cake.

Can madeleines be frozen?

Yes, madeleines can be frozen very easily. Let the madeleines fully cool and then place them in a freezer-safe bag or container for up to 2 months.

What other flavors of madeleines can I make?

It’s so easy to customize madeleines! Some of my favorite flavors are –

Lemon Madeleines
Pumpkin Madeleines
Orange Madeleines
Vanilla Madeleines (recipe coming soon!)

What should I do if I don’t have a madeleine pan?

If you don’t have a madeleine pan, the next best thing would be a muffin tin. While they won’t be quite as pretty, it will do the job.

Why do madeleines have a hump?

Madeleines have a hump because of the temperature difference between the madeleines and the oven which causes steam, thus making the hump.

Looking for more elegant dessert recipes? Check these out!

Yield: 20 Madeleines

Chocolate Madeleines

Chocolate Madeleines – A delicious French dessert! Light chocolate cakes baked in a shell-shaped madeleine pan that are elegant and taste wonderful!

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour 5 minutes

Ingredients

2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 cup butter (1 stick)

Instructions

Add the eggs and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium-high speed for 8-10 minutes, or until it is smooth, pale yellow, and creamy.
In a separate bowl, combine the flour, cocoa powder, and baking powder.
Combine the flour mixture with the egg mixture and fold it in gently.
Melt the butter - about 2 minutes in the microwave - and fold it into the batter.
Transfer the batter in the fridge for 30 minutes.
Towards the end of the chilling step, preheat the oven to 350 degrees F and grease a madeleine pan with melted butter and non-stick cooking spray.
Scoop the batter into the molds until they are 3/4 full using a spoon or ice cream scoop. Gently press the batter into the molds (wetting your hand helps prevent the batter from sticking).
Bake until the madeleines are light brown - about 13 minutes.
Transfer the madeleines to a wire rack to cool.
If desired, garnish with a light dusting of powdered sugar or dip in melted chocolate.
Enjoy immediately or store in an airtight container at room temperature (or in the fridge if you dipped them in chocolate) for up to 3 days.

Notes

* I highly recommend using both melted butter and nonstick cooking spray to grease the pan. It really makes a difference.

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Cherry Cake Mix Cookies

April 28, 2021 by madi

Cherry Cake Mix Cookies – An easy dessert made with just 3 ingredients! These cookies are the best and filled with cherry flavor!

Cherry Cake Mix Cookies

I’m back with another cake mix cookie! After being shocked a few months ago by how awesome cake mix cookies really are, I continued to try different varieties and a favorite at my house ended up these cake mix cookies! If you love cherry cake like me, then you will love these cookies! They have such a great cherry flavor and they taste great with a drizzle of white chocolate on top.

The thing I love most about these cookies is how easy they are to make. You just need 3 ingredients and less than 20 minutes to make them so they are great when you are craving cookies or just looking for an easy dessert to make.

Common Questions About Making Cake Mix Cookies

What are cherry cake mix cookies?

Cherry cake mix cookies are simple cookies made from boxed cherry cake mix, eggs, and vegetable oil.

How can I use boxed cake mix to make cookies?

Making cookies out of boxed cake mix is just about these easiest thing ever! By using less liquid, you are able to turn the cake mix into cookies as they will be able to form together better than the loose batter that is used to make cakes. You also have to use eggs and once everything is mixed together, you can scoop the cookies onto a lined sheet pan and cook them.

What other types of cake mix cookies can I make?

Really any flavor of boxed cake mix will work! Some favorites of mine include –

Can I decorate this cookies?

Sure! I personally have tried putting white chocolate chips straight into the mix before baking but you could also drizzle melted white chocolate (like I did for pictures), or even use a can of your favorite frosting on top of the cookies once they have cooled. If you want to add more cherry flavor, you could add 1 cup of cherry chips or 1/2 cup chopped maraschino cherries to the mix. Just make sure to pat the maraschino cherries down before adding them so there isn’t more liquids being added then necessary.

What else can I use cherry cake mix for?

Some of the best uses are –

Cherry Cake Truffles
Cherry Cupcakes
Cherry Rice Krispy Treats
Cherry Waffles

Looking for more cookie recipes? Check these out!

Yield: 12 Servings

Cherry Cake Mix Cookies

Cherry Cake Mix Cookies - An easy dessert made with just 3 ingredients! These cookies are the best and filled with cherry flavor!

Prep Time 5 minutes

Cook Time 11 minutes

Total Time 16 minutes

Ingredients

1 box cherry cake mix (15.25 ounces)
1/3 cup vegetable oil
2 eggs

Instructions

Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
In a large mixing bowl, combine all ingredients and mix until fully combined.
Using a 2 tablespoon cookie scoop, scoop cookies onto the lined sheet pan with at least 2" of space on all sides as they will expand outwards. Lightly press each cookie down.
Place in the oven and cook for 11-13 minutes. Leave cookies for 5 minutes on the sheet pan before transferring to a cooling rack.

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Rocky Road Ice Cream

April 26, 2021 by madi

No Churn Rocky Road Ice Cream – The easiest rocky road ice cream recipe ever! Made with just 6 simple ingredients, this ice cream tastes so good!

Rocky Road Ice Cream

Who else loves rocky road ice cream?! After making homemade vanilla bean and homemade chocolate ice cream the past few weeks, I wanted to experiment and try making more of my favorite ice cream varieties and up next was rocky road ice cream! So the thing about rocky road ice cream is that there are SO many different varieties with different nuts or base ice cream flavors. I used a vanilla base and peanuts but I included instructions for how to make a chocolate ice cream base and other ways to customize the recipe to make it your own.

Common Questions About Making Rocky Road Ice Cream

What is rocky road ice cream?

Rocky road ice cream is a simple no bake, frozen dessert made with just 6 ingredients – heavy whipping cream, sweetened condensed milk, vanilla extract, chocolate chips, peanuts, and marshmallows. It is then frozen and served cold.

What does no churn mean?

Can I make the ice cream base chocolate instead of vanilla?

Want to make a chocolate ice cream base? You will need

4 ounces good quality chocolate (chopped)
1/4 cup cocoa powder

For step two of this recipe –

Heat the chopped chocolate in a small, microwave safe bowl until melted. Whisk in the sweetened condensed milk, cocoa powder, and vanilla until well combined and smooth. Add the chocolate mixture to the whipped cream and fold it together gently – you don’t want to deflate it!

Can I use other nuts than peanuts?

Yes! Almonds are another popular choice for rocky road ice cream but pecans or walnuts would be tasty too.

What other ways can I customize this recipe?

As mentioned above, you can make a chocolate base for the ice cream or add in a swirl of peanut butter, marshmallow fluff (beware, this is a messy choice!), or chocolate sauce!

What other types of ice cream can I make?

There are so many different types of homemade ice cream to make! Some of my favorites include –

What can I top chocolate ice cream with?

Some of my favorite ice cream toppings are –

Yield: 10 Servings

Rocky Road Ice Cream

No Churn Rocky Road Ice Cream – The easiest rocky road ice cream recipe ever! Made with just 6 simple ingredients, this ice cream tastes so good!

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

2 cups heavy whipping cream
1 can sweetened condensed milk (14 ounces)
1 tablespoon vanilla extract
1 cup mini marshmallows
1 cup peanuts (chopped)
1 cup chocolate chips

Instructions

In a large mixing bowl, whip the heavy whipping cream on high speed until stiff peaks form.
Fold in vanilla extract and condensed milk.
Add the marshmallows, peanuts, and chocolate chips and fold gently to combine.
Transfer to a plastic ice cream tub or loaf pan and freeze at least 4+ hours.
Scoop out and enjoy with toppings of your choice.
Store covered in the freezer for up to 1 month.

Notes

* Want to make a chocolate ice cream base? You will need

4 ounces good quality chocolate (chopped)
1/4 cup cocoa powder

For step two of this recipe

* Make sure you are using sweetened condensed milk, not evaporated milk.

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Rhubarb Cupcakes

April 23, 2021 by madi

Rhubarb Cupcakes – Classic vanilla cupcakes with a homemade rhubarb jam filling and topped with a rhubarb buttercream frosting. An elegant and delicious dessert!

Rhubarb Cupcakes

I am so excited for it to be rhubarb season! Rhubarb has been a favorite of mine since I was little and I would snag it for a snack from our yard whenever I needed a snack so of course, it still sneaks into recipes at my house from time to time. One of my favorite uses for it is in rhubarb cupcakes, a beautiful and delicious dessert made from the most perfect vanilla cupcakes that are filled with a tasty homemade rhubarb jam and topped with a buttercream frosting that has more of the rhubarb jam in it!

While you might think of rhubarb as a harsh root, it is such a lovely flavor when you mix it with sugar and use it in baked goods. Trust me, these cupcakes will sell you on rhubarb!

Common Questions About Making Cupcakes

What are rhubarb cupcakes?

Rhubarb cupcakes are classic vanilla cupcakes with a homemade rhubarb jam filling and topped with a rhubarb buttercream frosting.

What is rhubarb?

Rhubarb is a pinkish-green edible stalk with a flavor that has a bit of a zing but it is great used in all sorts of baked goods.

Could I use pre-made jam in the filling?

You sure could! Alternatively, you could substitute in 1/2 cup strawberry jam for the rhubarb jam in the frosting to make the cupcakes strawberry rhubarb cupcakes.

What else can I make with rhubarb?

Rhubarb can add such a great flavor to so many desserts! Some of my favorite things to use rhubarb in are –

Strawberry Rhubarb Scones
Rhubarb Jam
Rhubarb Crisp
Rhubarb Coffee Cake

How can I make the perfect cupcakes?

Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 1/2 full, maybe a touch more.
Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.

What other types of cupcakes can I make?

There are so many fun varieties of cupcakes to make! Some of the best are –

Looking for more elegant desserts? Check these recipes out!

Yield: 12 Servings

Rhubarb Cupcakes

Rhubarb Cupcakes - Classic vanilla cupcakes with a homemade rhubarb jam filling and topped with a rhubarb buttercream frosting. An elegant and delicious dessert!

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Jam Filling

4 cups rhubarb (in 1/2" chunks)
1 cup granulated sugar
1/2 lemon (juiced and zested)

For the Cupcakes

1 cup all-purpose flour
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 large egg
1/3 cup hot water

For the Buttercream

1/2 stick butter (softened)
1 teaspoon vanilla extract
1/2 cup rhubarb jam (see above)
2 cups confectioners' sugar

Instructions

For the Jam Filling

Set a large saucepan over medium heat and add in the rhubarb, sugar, and lemon zest (but not the lemon juice).
Cook for 8-10 minutes, or until the mixture has started to boil and thicken.
Cover the pan and allow it to cook for 10 minutes to thicken even more - make sure to stir a few times so it doesn't burn on the bottom.
Once the jam has thickened, remove it from heat and stir in the lemon juice.
Transfer to a container and allow to cool completely in the fridge (at least 2 hours).

For the Cupcakes

After the jam (above) has cooled, proceed to making the cupcakes.
Preheat the oven to 350 degrees F and line 12 muffin cups with liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
In a small bowl, whisk together the milk, vegetable oil, vanilla, egg, and water.
Add the wet ingredients to the dry and mix until just combined. It will be a very wet batter.
Fill each muffin tin 1/2 way full and bake for about 15 minutes or until the tops turn golden brown and an inserted toothpick comes out clean.
Set on a cooling rack and allow to come to room temperature before icing (below).

For the Buttercream

While the cupcakes are cooling, prepare the buttercream.
Using a hand or stand mixer, mix together the butter, vanilla, and rhubarb jam (above) on medium speed until smooth.
On low speed, add in the confectioners sugar slowly and mix until it becomes light and smooth - about 3 minutes.

Assemble

Scoop about 1 teaspoon out of the center of each cupcake.
Fill with a teaspoon of rhubarb jam and cover with the piece of cupcake that you removed.
Frost with the rhubarb buttercream and serve.
Store any leftover cupcakes in an airtight container in the fridge for up to three days.

Notes

* If your jam hasn't thickened enough to coat the back of a spoon after 20 minutes, stir in 2 teaspoons of cornstarch and cook for another 5 minutes.

* This cupcake batter will be super thin - that's okay! It makes the softest cupcakes and it's delicious!

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