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I've never made Tiramisu before!

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Classic Tiramisu Is Better Than Any Birthday Cake

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Our last Baking Club for 2026 will be May 28th.

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These Coconut Lime Blondies have all the best parts of a classic blondie — buttery richness, chewy edges, and a gooey center — with bright lime, coconut, and white chocolate for a tropical, balanced twist. They’re sweet, salty, tart, and rich in all the right ways.

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This is a fun one! I will bake the cakes ahead of time and assemble for class.

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It may look like a soapy dish sponge, but it's nothing more than a delicious illusion cake.

Now this is my first attempt at a look-alike cake, but it's not the first time I've made food that looks like something that it's not.

For example, I've made edible soap and and edible towels. I've also made ice cream that looks like fried chicken as well as ice cream that looks like a steak and ice cream that looks like spaghetti.

You can find my Food Look-A-Like Playlist here.

Similarly, this "sponge" cake will not be your typical, boring old sponge cake that grandma used to make.

Instead, it will be a cake that actually looks like the sponge you use to wash your dishes - the ones with the green scrubby top and yellow bottom.

Sounds gross, yes, but trust me, it will be absolutely delicious!

I saw this cake for the first time a few years ago on Pee-wee Herman's blog. But from what I could gather Chef Ben Churchill was the first to come up with the concept.

More recently, Emma from Emma's Goodies on YouTube tried it, and so my recipe follows hers with a couple of tweaks.

So Emma's version is a lemon cake, but because I'm not a huge fan of lemon cakes, I decided to make mine vanilla. You can flavor yours however you like.

Either way, lemon, vanilla, or key lime, it should be delicious, with zero taste of sponge!

Here's how:

Dish Sponge Cake

It looks like a soapy dish sponge, but it's just a delicious illusion cake.

Using a spatula, work the granulated sugar into the butter until you have a nice cream.

Using a whisk, incorporate three medium eggs, one at a time, mixing well in between each egg.

Dyeing the Batter

Reserve one third of the batter to dye green for the top portion of the cake.

Use a few drops of the paste food coloring to dye the batter green.

Pour the batter into a seven inch prepared brownie pan. (I sprayed mine with baking spray and lined it with parchment paper.)

Repeat the dyeing process with the yellow food coloring for the remaining two-thirds of the batter.

Using an offset spatula, make sure that the batter is smooth in the pans. (You can give the pans a few swift taps on the countertop to get rid of any bubbles.)

Baking

Bake in a 320℉ oven (160℃) for ten minutes, initially. (The green cake, because it is thinner, will cook much faster. So start checking it at ten minutes.) When a toothpick comes out clean, it should be done.

The yellow cake should take an additional five or ten minutes.

Allow the cakes to completely cool before assembly.

Assembly

On the yellow cake, spread a layer of honey (about a tablespoon or so), just enough to act like glue.

With a bread knife, remove a thin layer of the yellow cake around the edges, so it's nice and fuzzy.

Using a serrated bread knife, shave off the very top layer of the green cake to make it look fuzzy like the scrubber part of the sponge.

Cutting Cake and Finishing

Cut cake into equal sponge-sized rectangles.

To add soap bubbles to your sponge cake, in a mixing bowl, whisk nonfat milk until it forms bubbles.

With a spoon, scoop bubbles onto top of cake to look like soap.

If you are using celsius, preheat oven to 160℃.

If you want to be very accurate when measuring dry ingredients, you can use a scale.

I didn't have green pastry coloring, so I combined yellow and blue together with a touch of black to get kind of a nice olive green color.

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Edible Dish Sponge Cake Recipe - Emmymade

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It may look like a soapy dish sponge, but it's nothing more than a delicious illusion cake. Now this is my first attempt at...

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Could we try making Pizza

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the carrot cake WAS so good😋

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Could we make vanilla brownies

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I dont know if we could make them but could we please try

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Could we make naan

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Raela requested muffins, these are my favorite!

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Could we please learn how to make this?

https://www.halfbakedharvest.com/vanilla-earl-grey-creme-brulee/#wprm-recipe-container-102954

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or chocolate muffins?

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Can we make muffins? Like maybe blueberry muffins or even pumpkin muffins?

P.S. Sorry i don't have a picture or recipe. But i really want to make muffins.

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This is a great Spring Dessert!

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This simple single layer carrot cake recipe with fluffy cream cheese frosting is positively loaded with carrots and uses melted butter and spices like cinnamon and nutmeg for cozy flavor in a classic spring cake. Use this easy recipe to make a one layer 8 inch, 9 inch, or 6 inch small carrot cake.

A Small Carrot Cake Recipe

I can't lie: carrot cake is actually my favorite cake on earth. I'm not going to turn my nose up at chocolate ganache cake or lemon olive oil cake or even rhubarb cake, but if you asked me to pick favorites, carrot cake would win every. single. time.

You might notice a small fixation with homemade carrot cake on my website: carrot cake cookies, carrot cake cinnamon rolls, carrot cake scones. But of course, my favorite one of these recipes I created is this assertively-spiced, chock-full-of-carrots, honest-to-goodness simple carrot cake As a single layer cake, of course.

This easy carrot cake recipe is part of my ongoing series of single layer cake recipes. In my research, there aren't many frosted cake recipes specifically designed to be one layer or scaled down for two people (i.e., not a sheet cake). I'm more than happy to step up to the plate! It's not all that hard to turn your favorite layer cakes into single layer cakes, but you have to be good at proportions. I've done the experimentation for you!

What size cake pan can I use?

You have options! This small carrot cake recipe will make:

One single layer 8 inch cake (round or square) - my preferred size for a thick cake layer, OR

One single layer 9 inch cake (round or square) - will be a bit thinner, OR

One double layer 6-inch cake (if you make the full recipe), OR one single layer 6-inch cake if you cut the recipe in half

The different cake pan sizes will require a different baking time, but I give detailed instructions in the recipe card below so you'll know exactly what you need to do!

Why this is the best carrot cake recipe

I actually made this cake for my husband Brian's birthday last weekend, and we ate it for breakfast in bed (with bacon on the side, YOLO) with no regrets. Carrot cake was also our wedding cake, so, you know, we like it a little.

Let's talk about what makes this single layer carrot cake great:

It is chock full of carrots. This isn't some namby-pamby spice cake masquerading as a carrot cake, as most box mixes and commercially made carrot cakes will be. No. We're getting maximum bang for our carrot buck - 2 full cups of grated carrots in this baby.

Coconut/Nuts/Raisins optional. Use what you like.

No mixer required for the cake. This is a bowl and whisk operation, just the way I like it. Ideally, you whisk the dry and wet ingredients separately and then add one to the other, but you can do the whole thing in one bowl and I won't tell (I've done it).

Fan favorite Cream Cheese Frosting. It's (intentionally) not as sweet as traditional cream cheese frosting so the tangy flavor is pronounced, and it is whipped until perfectly fluffy. Need I say more?

A great spring or Easter cake for a smaller gathering! This is perfect for 6-8 people to eat in one sitting, or for 2-4 people with leftovers for a couple days.

Ingredients

I like a simple carrot cake without a lot of add-ins, so that's what you'll see in this ingredient list.

For the carrot cake:

All-purpose flour - I highly recommend weighing the flour using a kitchen scale for most accurate results. It's more precise than using a measuring cup and there are fewer dishes to clean!

Cozy, warm spices: cinnamon, nutmeg, and a pinch of ginger and cloves if you like

Baking powder and baking soda

Unsalted butter. I use melted butter instead of vegetable oil in this carrot cake because I think it gives superior flavor, but you could use canola oil or olive oil if you prefer.

Brown sugar - for deeper caramelized flavor

Eggs

Grated carrots. NOTE: Grate the carrots at home instead of using pre-shredded carrots. Sorry. Pre-grated carrots are too thick and dry, and they won't soften and bake into the cake properly. Use a box grater; it really doesn't take that long (only 2-3 carrots needed) and it's worth it. Using a food processor to grate them is possible, but make sure you get it down to really really small pieces so they can soften enough while baking.

Unsweetened shredded coconut (optional) - you can leave it out or use raisins or chopped nuts instead

For the fluffy, less sweet cream cheese frosting:

Cream cheese (full fat recommended - use the block of cream cheese, not the tub)

Unsalted butter

Powdered confectioner's sugar (only 1 cup, about half of what most recipes call for; use even less if you prefer)

Vanilla bean paste or vanilla extract

Salt

Recipe Steps

For the one layer carrot cake:

1. Preheat your oven to 350 degrees F. Grease an 8-inch round, 9-inch round, or 6-inch round cake pan (cut recipe in half if using a 6-inch pan). Line the bottom of the pan with parchment paper.

2. In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. In a large bowl (I use a glass bowl) in the microwave, or on the stove, melt the butter. Let it sit for a couple minutes to cool, then whisk in the brown sugar, followed by the eggs one at a time, until combined and smooth.

4. Dump the dry ingredients into the bowl with the wet ingredients and stir together until well-combined and no lumps remain.

5. Fold in the carrots and shredded coconut until evenly distributed.

6. Pour the cake batter into the prepared pan, smooth out the surface, and bake for 28-32 minutes if using a 9-inch round pan, 32-34 minutes if using an 8-inch round or square pan, or 18-21 minutes if using a 6-inch round pan, until cake springs back when touched and a tester inserted in the center of the cake comes out clean or with a few moist crumbs attached.

7. Let cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let cake cool while you prepare the frosting.

For the cream cheese frosting:

1. In a large bowl using an electric mixer (stand mixer with the whisk attachment, or a hand mixer), beat cold cream cheese and room temperature butter at medium speed, then high speed until pale and very fluffy - this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy. Add the powdered sugar, vanilla, and pinch of salt, and beat at medium to high speed until fully combined and light.

2. Spread top of the cake (cooled) with cream cheese frosting. It should make a thick layer, and can be swirled in pretty patterns with an offset spatula (I like this one).

3. Decorate the outer edges of cake with additional grated carrots and chopped walnuts or pecans if desired. Serve!

Storage

Unfrosted carrot cake will keep at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, freeze cake for up to 3 months; wrap in plastic wrap and store in a freezer bag. Defrost overnight in the fridge or at room temperature for 2 hours before using.

Frosted carrot cake must be refrigerated due to the cream cheese in the frosting. It will be fine at room temperature for 3-4 hours, but refrigerate, covered, after that for up to 5 days. Frosted cake can be frozen, either in individual slices in containers for easy reheating, or place the entire cake uncovered in the freezer for an hour to harden the frosting, then wrap tightly and store in freezer for up to 3 months. Defrost overnight in the refrigerator before serving.

Additions and Substitutions

Add-ins: I used shredded coconut here but you could also use raisins or chopped nuts instead. I would not recommend using crushed pineapple as this is already a moist cake and I think it would be too much.

Butter: you can use a neutral-flavored oil in place of the melted butter.

Gluten-free: substitute an equal weight of gluten-free all-purpose flour mix that contains xanthan gum. I tested and like Bob's Red Mill Gluten Free 1:1 Baking Flour.

6 inch cake: cut the entire recipe in half for a single layer 6-inch carrot cake, or bake full recipe in two 6-inch pans and make a layer cake. Instructions in the recipe card.

Make it a coffee cake: I made this for Easter and it was fantastic! Instead of making a frosting, before baking the cake, mix together a crumble and sprinkle evenly on top of the cake batter: 2 tbsp (28g) melted butter, 2 tbsp (25g) brown sugar, 1/4 cup (30g) all-purpose flour, 1/4 cup (23g) old-fashioned rolled oats, 1/2 cup (56g) chopped nuts, 1/4 tsp cinnamon, pinch of salt. Bake as directed.

More Single Layer Cake Recipes

Single Layer Carrot Cake with Cream Cheese Frosting

Author: katiebirdbakes.com

Like this recipe for single layer carrot cake with cream cheese frosting? Please give it a STAR RATING and LEAVE A REVIEW so others can find and bake it! Sign up for my email list to receive my recipes straight to your inbox every time I post.

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Single Layer Carrot Cake with Cream Cheese Frosting - Katiebird Bakes

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This simple single layer carrot cake recipe with fluffy cream cheese frosting is positively loaded with carrots and uses melted butter and spices like cinnamon and nutmeg for cozy flavor in a classic spring cake. Use this easy recipe to make a one layer 8 inch, 9 inch, or 6 inch small carrot cake.

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They were really delicious and they turned out awesome!!

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A couple of requests for Cinnamon Rolls. This recipe works for us because it doesn't need to rise for very long.

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Could we make these?

https://sallysbakingaddiction.com/gingerbread-cinnamon-rolls/

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Cozy Gingerbread Cinnamon Rolls (Perfect for Christmas Morning)

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These soft gingerbread cinnamon rolls feature a molasses-spiced filling and cinnamon cream cheese icing—perfect for Christmas morning or brunch.

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I have a lot of milk left over from another bake I did and want to use it up. We're doing a savory dish!

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Alfredo Mac and Cheese is a classic comfort food, particularly for these cold winter months. Try this version that has a garlicky, Alfredo twist.

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Happy early St. Patrick's day!

Enjoy the Shenanigans of the day to come!

-Holden K-D

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Can we make croissants?

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Could we try these?

https://sallysbakingaddiction.com/french-macarons/

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Hunter made zucchini bread today with walnuts and chocolate chip chips

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Hunter made zucchini bread today with walnuts and chocolate chip chips

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I added shredded apple to mine. My dad said it was a 10/10 😋

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I will bake the cake ahead of time and take it out of the oven during class and put in my stand mixer. Putting it in the stand mixer when hot is important!

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Ultra moist, delicious and EASY, this is the best homemade cake pop recipe you'll find on the internet. With over 7.1 MILLION Instagram views and 12.6 MILLION on TikTok this is my most popular recipe of 2023.

Jump to Recipe

This is the easiest Cake Pops Recipe

People make cake pops out to be a lot harder than they need to be. Cake pops don't need to be difficult to be extremely delicious, moist, and in my opinion, better than the kind that can be purchased at a popular coffee shop. My cake pops recipe takes all of the difficulty out of this trendy treat by omitting the frosting (yep, you read that right!). Instead of relying on the sticky frosting to meld these together, you simply throw AN ENTIRE CAKE into your mixing bowl straight out of the oven. Mix it with your paddle attachment and be amazed as the heat from the cake binds it together into the *perfect* cake pop batter. It's so easy it's almost criminal.

Why you'll love this Easy Cake Pop Recipe

Instead of slaving in the kitchen and coating your hands with a gloopy frosting + cake mix, my ultra easy cake pops recipe allows you to instantly create an incredibly delicious cake pop batter in a matter of seconds AND keep your hands clean. You'll love how versatile they are, with the ability to switch up your flavors by simply using a different cake mix or alternate flavor of candy melts. Join the millions of people who are making cake pops my easy way and let me know what you think!

Cake Pop Ingredients

Chocolate cake mix + ingredients on the back - This recipe will work with any cake mix!

Chocolate candy melts - Choose whatever type of chocolate you'd like. For this chocolate cake pop I used milk chocolate candy melts.

Lollipop sticks

Sprinkles, optional

How to make Cake Pops

1. Prepare and bake the cake mix according to the boxed directions.

2. Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. Be careful not to over bake your cake here! If you have a dry cake, it won't mix into a Doug like it should.

3. Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.

4. Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.

5. Place the cake balls on a cookie sheet and then into the freezer to chill.

6. While the cake balls are chilling, melt the chocolate.

7. Once the chocolate is melted, remove the cake balls from the freezer.

8. Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.

9. Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.

10. Once the stick and chocolate are set, pour the melted chocolate into a tall, skinny jar or glass.

11. Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles, if desired.

12. Allow the chocolate to set while the cake pop is right side up, you can poke holes into a cardboard box to help them stand up straight to dry, if desired.

13. Serve as is or package up individually in bags with ribbon if desired.

14. Enjoy! Store at room temp for up to 3 days.

How much frosting is needed for Cake Pops?

This recipe actually doesn't call for any frosting! This means your cake pops won't be sickly sweet and are insanely easy! The steam from the hot cake will magically help bind everything together.

Tips for making Easy Cake Pops

How to melt chocolate for Cake Pops

Simply follow the instructions on the candy melt package! I usually just throw them in a microwave-safe bowl and microwave in increments of 30 seconds, stirring in between until completely melted.

How to dip Cake Pops

By cementing the sucker stick into your cake pop, the dipping process becomes so much easier! Simply dip your cake pop into the melted chocolate, swirl to coat and then shake any excess off. Easy-peasy!

Cake Pops Recipe Variations

Cake Pop Flavors

The best part about this recipe is how versatile it is. You can easily switch up your flavors by choosing a different cake mix and chocolate combo. Some of my favorites are red velvet cake + white chocolate, chocolate chocolate, white cake and chocolate frosting - the list goes on and on!

How to make Cake Pops without frosting

This is the EASIEST cake pop recipe you will find on the internet. The trick is to bake the cake until just done and then toss the entire hot cake into a mixer. Seriously. The steam from the hot cake magically works to bind everything together without the added mess (and sticky sweetness) of frosting.

Cake Pop Decorating Ideas

I like to top my cake pops with festive sprinkles, but you can definitely be as creative as you'd like. I love the look of drizzling a different type of chocolate on top of the cake pops to give it a professional finish.

How to display Cake Pops

I love using this cake pop display stand while I am dipping them because it makes my life so much easier. And once your cake pops are set, you can use it as a display stand! You can also wrap each individual cake pop in cellophane and tie it with a ribbon to take it to the next level.

How to store Cake Pops

Once your cake pops are set, you can store them in an airtight container at room temperature for up to 3 days.

Can you freeze Cake Pops?

Yes, you can! Once your cake pops are set, place in a freezer bag and store for up to 3 months. Careful where you put them in your freezer though, to avoid being squished.

Do Cake Pops need to be refrigerated?

Because these cake pops don't contain frosting, they do not need to be refrigerated!

How long do Cake Pops last?

Your cake pops will stay fresh, moist, and delicious for up to 3 days.

Other sweet favorites to try

Latest Recipes:

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Cake Pop Recipe (Easy!) - Cookies For Days - Cookies for Days

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Ultra moist, delicious and EASY, this is the best homemade cake pop recipe you'll find on the internet. With over 7.1 MILLION Instagram views and 12.6 MILLION on TikTok this is my most popular recipe of 2023. This is the easiest Cake Pops Recipe People make cake pops out to be a lot harder than...

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Could we make these

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I enjoyed making these bagels. They were very fun to make. I hope I can make more things soon.

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Me my mom and my little sister made the bread and it turned out pretty good.

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These are better than store bought bagels! Make sure you strain your cottage cheese.

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This post may contain affiliate links. Read my disclosure policy.

Whip up a batch of these quick and easy Protein Bagels with Cottage Cheese for breakfast or lunch in less than 30 minutes - they come out perfect!

Protein Bagels with Cottage Cheese

Remember my Greek yogurt bagels? They're so last year! What's new? Cottage cheese everything and anything! Cottage cheese is trending this year, and I've been using it in everything from my cottage cheese scrambled eggs, cottage cheese lasagna roll ups to savory cottage cheese bowls. These protein bagels are made with just 5 ingredients, plus toppings! You can make them in the oven or air fryer (my favorite way!). I basically swapped the yogurt in my bagel recipe for cottage cheese and it's worked out beautifully. For extra protein, serve this with egg salad, chicken salad or turn it into a bacon egg and cheese breakfast bagel!

Why These Protein Bagels Work

Quick! No need to add yeast or wait for them to rise.

Easy! No fancy mixers needed, perfect for beginners.

Delicious! Nothing's better than a warm, fresh baked bagel right out of the oven.

Can easily be made gluten-free! Just swap flour for Cup4Cup.

Make ahead and freeze! Let the bagels cool, then freeze wrapped tightly with foil. You can reheat in the oven or microwave.

Clean ingredients! No artificial ingredients added, just wholesome ingredients.

Protein Bagel Ingredients

Flour: This recipe works with unbleached all purpose flour, whole wheat flour or gluten-free flour mix such as Cup4Cup.

Baking Powder: For rising, make sure it's not expired.

Kosher Salt: Also helps flour rise, I use kosher salt, if you use table salt you make have to cut in half.

Cottage Cheese: Use 1 cup 2% cottage cheese (I like Good Culture) and strain it in a mesh sieve so it's thick.

Egg: 1 large egg or egg white, beaten (to help the toppings stick) If you can't eat eggs, you can omit and just press them into the dough.

Optional toppings: If you like a plain bagel, no toppings needed. But if you like seasonings, try this with everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, etc.

How To Make Protein Bagels

1. Combine Dry Ingredients: In a large bowl combine the flour, baking powder and salt and whisk well.

2. Strain Cottage Cheese so it's Thick: Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles. If you don't strain it well, the dough will be sticky.

3. Knead: Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it should not leave dough on your hand when you pull away).

4. Form Into Bagels: Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

5. Egg Wash: Brush with egg wash and sprinkle both sides with seasoning of your choice.

6. Air Fryer Method: Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting, this step is a must.

7. Oven Method: Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting, this step is a must.

How Much Protein is in a Bagel?

More Cottage Cheese Recipes:

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Whip up a batch of these quick and easy High Protein Bagels with Cottage Cheese for breakfast or lunch in less than 30 minutes - they come out perfect!

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Japanese Souffle pancakes with homemade  whipped cream.

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Japanese Souffle pancakes with homemade  whipped cream.

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I made some Japanese souffle pancakes and whipped up some heavy whipping cream and strawberries.

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can we try these?

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Beginner’s Guide to French Macarons - Sally’s Baking Addiction

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This step-by-step French macarons tutorial sets you up for success with a tested recipe, list of tools, troubleshooting tips, and video.

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Me and my mom ate a few pieces of the brownies then i remembered i forgot to take a pic

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I am practically an expert baking zucchini bread! I baked at least 10 loaves 2025!

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This is a family-favorite recipe for homemade zucchini bread. One slice and you'll taste why! It's made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer's favorite vegetable. See my recipe note for turning this batter into zucchini muffins, or try this similar zucchini muffins recipe.

Comes From An Award-Winning Zucchini Bread Recipe

This zucchini bread recipe is very slightly adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it's winning state awards, right?

Now slightly scaled up to yield a taller 9×5-inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!

Here's Why You'll Love It:

Batter comes together in less than 5 minutes

Extra moist and flavorful

Sneaks in veggies

Can easily be doubled

Welcomes add-ins like chocolate chips, nuts, or blueberries

Makes great muffins (or try these zucchini muffins which are heartier and slightly less sweet)

Freezes beautifully

A beginner baker can easily make this quick bread, and it's a wonderful recipe if you have eager young bakers ready to help!

Why Bake With Zucchini?

Zucchini is one of my favorite ingredients for baking and I have a lot of published zucchini recipes on my website. My recipes for chocolate zucchini bread and zucchini muffins are both incredibly popular with readers. We use an entire zucchini in my healthier greek yogurt zucchini bread and you'll find a whopping 3 cups of it in my chocolate zucchini cake (you can't taste it!).

It sounds odd to bake with a vegetable, but here's why you should use it in your baking:

1. There are only so many zucchini side dishes to make (looking at you, zucchini & sweet potato fritters). Zucchini is abundant in the summer months, and it's fun to incorporate this vegetable when baking, too.

2. Zucchini adds flavorless moisture. We're talking pure moisture with zero savory vegetable flavor. I don't think I would bake a cake with a green vegetable if I could taste it. You bake carrot cake, right? It's delicious, right? Well zucchini is even better! Hello, zucchini cake. It's truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!

Grab These Ingredients

One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you're doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it's as easy as pumpkin bread and uses a few of the same ingredients.

Success Tip: Shredding Zucchini

Today's zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan. You also need a grater to shred the zucchini. If you're looking for recommendations, I own and love this box grater because it's easy to use, grates quickly, and has held up well with regular use. It's what I use when making zucchini fritters, too.

How much zucchini do I need? Zucchini can vary in size, but 1-2 medium zucchini are plenty for this recipe. You need 1 and 1/2 cups shredded, which is 180g.

Do I need to peel the zucchini first? You can if you'd like, but I never do. There's no taste or texture variance either way, but you'll definitely have more flecks of green throughout the loaf if you keep the peel on. Pretty!

You do not need to blot the zucchini dry before using in the batter. (You want that moisture!)

Expect a thick batter:

What Does This Zucchini Bread Taste Like?

Zucchini is like a chameleon and takes on the flavor of whatever's nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.

Today's zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it's not quite as dense as banana bread but not as light as white cake either. It's soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.

And let's not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I'd halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!

Can I Reduce the Sugar or Oil in Zucchini Bread?

You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!

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Zucchini Bread (Better Than Ever!) - Sally's Baking Addiction

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Here's our award winning recipe for zucchini bread! Filled with brown sugar and cinnamon, it's a tasty way to use the summer vegetable.

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This is a family-favorite recipe for homemade zucchini bread. One slice and you'll taste why! It's made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer's favorite vegetable. See my recipe note for turning this batter into zucchini muffins, or try this similar zucchini muffins recipe.

Comes From An Award-Winning Zucchini Bread Recipe

This zucchini bread recipe is very slightly adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it's winning state awards, right?

Now slightly scaled up to yield a taller 9×5-inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!

Here's Why You'll Love It:

Batter comes together in less than 5 minutes

Extra moist and flavorful

Sneaks in veggies

Can easily be doubled

Welcomes add-ins like chocolate chips, nuts, or blueberries

Makes great muffins (or try these zucchini muffins which are heartier and slightly less sweet)

Freezes beautifully

A beginner baker can easily make this quick bread, and it's a wonderful recipe if you have eager young bakers ready to help!

Why Bake With Zucchini?

Zucchini is one of my favorite ingredients for baking and I have a lot of published zucchini recipes on my website. My recipes for chocolate zucchini bread and zucchini muffins are both incredibly popular with readers. We use an entire zucchini in my healthier greek yogurt zucchini bread and you'll find a whopping 3 cups of it in my chocolate zucchini cake (you can't taste it!).

It sounds odd to bake with a vegetable, but here's why you should use it in your baking:

1. There are only so many zucchini side dishes to make (looking at you, zucchini & sweet potato fritters). Zucchini is abundant in the summer months, and it's fun to incorporate this vegetable when baking, too.

2. Zucchini adds flavorless moisture. We're talking pure moisture with zero savory vegetable flavor. I don't think I would bake a cake with a green vegetable if I could taste it. You bake carrot cake, right? It's delicious, right? Well zucchini is even better! Hello, zucchini cake. It's truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!

Grab These Ingredients

One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you're doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it's as easy as pumpkin bread and uses a few of the same ingredients.

Success Tip: Shredding Zucchini

Today's zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan. You also need a grater to shred the zucchini. If you're looking for recommendations, I own and love this box grater because it's easy to use, grates quickly, and has held up well with regular use. It's what I use when making zucchini fritters, too.

How much zucchini do I need? Zucchini can vary in size, but 1-2 medium zucchini are plenty for this recipe. You need 1 and 1/2 cups shredded, which is 180g.

Do I need to peel the zucchini first? You can if you'd like, but I never do. There's no taste or texture variance either way, but you'll definitely have more flecks of green throughout the loaf if you keep the peel on. Pretty!

You do not need to blot the zucchini dry before using in the batter. (You want that moisture!)

Expect a thick batter:

What Does This Zucchini Bread Taste Like?

Zucchini is like a chameleon and takes on the flavor of whatever's nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.

Today's zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it's not quite as dense as banana bread but not as light as white cake either. It's soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.

And let's not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I'd halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!

Can I Reduce the Sugar or Oil in Zucchini Bread?

You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!

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Zucchini Bread (Better Than Ever!) - Sally's Baking Addiction

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Here's our award winning recipe for zucchini bread! Filled with brown sugar and cinnamon, it's a tasty way to use the summer vegetable.

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I decided to make the crepes this week.

Bon appetite

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can we try these?

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can we make these?

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Amy Ernestina Sanchez

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Easy Cinnamon Rolls (Only 1 Rise) - Sally's Baking Addiction

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These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise, but still bake up extra soft.

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If you are not a part of Baking Club but want to join!

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If you are not a part of Baking Club but want to join!

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This is the link to register for Baking Club. If you are already a part of Baking Club you DO NOT need to register again! Registration is open until Feb 9.

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WAVA Clubs Registration Form - 2nd Semester

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WAVA Clubs Registration Form - 2nd Semester

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Coconut Macaroons (5 Ingredients) - Sally’s Baking

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These naturally gluten free homemade coconut macaroons are sweet, moist, and chewy on the inside with a delightfully crisp exterior.

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Didn’t look the Best But it was tasty XD

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Can we make coconut macaroons?

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Coconut Macaroons (5 Ingredients) - Sally’s Baking

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These naturally gluten free homemade coconut macaroons are sweet, moist, and chewy on the inside with a delightfully crisp exterior.

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Oreo balls are a super easy and downright irresistible 4-ingredient chocolate treat you can make at home. Choose regular, golden, or another flavor of Oreo cookies, mix with a little cream cheese, and use white or dark chocolate for coating each ball. Keep them plain or add some chocolate drizzles, festive sprinkles, or crushed Oreo cookies-they disappear off your dessert tray no matter how you decorate!

Along with peppermint bark and peanut butter balls, this is one of my favorite non-cookie goodies to fill a holiday cookie platter. Have you ever tried these before? They're a super popular phenomenon and you'll find recipes for them all over the internet. My dear friend, Amy, and I have been making them every December for nearly 2 decades. You need just 4 ingredients, and people always, always rave about them. What's not to love?!

I've had a recipe for golden Oreo truffles on my website since 2012 and decided to turn it into an Oreo Balls post filled with different flavor ideas, decorating options, and all of my candy coating success tips. That's what you'll find today!

Here's Why You'll Love These Easy Treats

You need just 4 ingredients

No baking involved (save your oven for sugar cookies!)

Like a chocolate truffle with a soft, rich Oreo cheesecake filling

Choose your flavor of Oreo

Choose white or dark chocolate for coating (or both!)

Keep them plain, or decorate them for a holiday or theme

What Are Oreo Balls Made of?

1. Oreo Cookies: For this recipe, we're using 36 Oreo cookies. The type/flavor of Oreo makes a difference, as the amount of cream filling can vary-more on this below.

2. Cream Cheese: You need 8 ounces (226g) of full-fat brick cream cheese, not the spreadable kind from a tub. Let it soften to room temperature so it will mix easily with the Oreo crumbs.

3. Melted Chocolate: Using real chocolate (not candy melts) for coating makes for the best-tasting, richest Oreo truffles. Chop up high-quality bars of baking chocolate. Do not use chocolate chips-the stabilizers in them prevent them from melting smoothly.

4. Vegetable Oil or Coconut Oil: Just a small amount of oil mixed in with the chocolate thins it out to make it easier to dip/coat the Oreo balls.

Let Me Show You How to Make These Easy Candies

Just like when making an Oreo cookie crust, a food processor or blender grinds the Oreo cookies into fine crumbs. If you don't have one, you can place the Oreos in a plastic zipped-top bag and crush them with a rolling pin. The whole cookie, cream filling and all.

Pulse until there are no more big chunks. Fine crumbs, like what is pictured above. ↑

Combine the crumbs with softened cream cheese. You can do this with a stand mixer or a hand mixer; or even just do it all in your food processor, if it's large enough to accommodate the Oreo crumbs plus the cream cheese.

Next, scoop the mixture and roll into balls. You can use a cookie scoop for this, but I usually just use a Tablespoon. Scoop about a Tablespoon of the Oreo truffle filling (about 18-22g), and use your hands to roll it into a ball. The mixture is very wet, but should still be roll-able. If it seems overly wet, refrigerate the mixture for 15 minutes and then try again.

Place the Oreo balls on a plate or small baking sheet lined with parchment paper and place the tray in the refrigerator for at least 1 hour, or in the freezer for 30 minutes. You could also make these a day ahead and refrigerate, then dip them the next day.

Why do we chill the Oreo balls? You want the truffles cold and solid as you dip them into chocolate. If they are room temperature or still soft, they will fall apart in your warm melted chocolate.

If you can, keep half of them in the refrigerator while you start dipping the other half in chocolate, because they can soften up quickly while sitting out. This makes coating them in chocolate a lot easier.

What Types of Oreos Are Best to Use for These Truffles?

There are now many, many varieties of the iconic Oreo. But they don't just vary in color and flavor; they can vary in size and amount of cream filling, too-so the type of Oreo you use to make Oreo balls does make a difference. Here's my advice:

1. In general, stick with classic Oreos, not Double-Stuf; like with an Oreo pie crust, the extra filling makes the crumb mixture too greasy and wet and difficult to form.

2. Some flavors have extra filling without declaring "Double-Stuf" on the package. For example, regular and Golden Oreos weigh the same, but Mint Creme Oreos weigh more because they have more filling. But my team and I have tested mint Oreo truffles, and they are still doable... and delicious.

I usually get a lot of questions about dipping candies, and after writing an entire cookbook about candy, I have some advice that you might find helpful.

Let Me Show You How to Dip Oreo Balls

1. Start with real chocolate. For the best-tasting Oreo truffles, use real chocolate, like the 4-ounce "baking chocolate" bars found in the baking aisle of the grocery store. (I like Baker's, Ghirardelli, Lindt, and Guittard brands.) Do not use chocolate chips. They're great for chocolate chip cookies, but since they contain stabilizers, they do not melt into the correct coating consistency. Candy melts would work, but they don't taste like real chocolate.

2. Add 1/2 teaspoon oil. Place your chopped chocolate in a glass bowl or liquid measuring cup, and add a little oil (vegetable or coconut oil). The oil is optional, but I always include it because it thins out the melted chocolate and makes dipping/coating easier (oil is an ingredient in candy melts).

3. Melt the chocolate. Whether you're using white or dark chocolate, the melting process is the same. You can use a double boiler or the microwave. Microwave the chocolate with the oil in 20-second increments, stirring after each, until smooth. Chocolate can overheat easily, which is why we microwave it in short bursts. I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated, and these Oreo balls must be refrigerated.

4. Let the chocolate cool down for about 5 minutes. Otherwise it will melt the cold filling.

5. Dip the Oreo truffles. Drop a chilled Oreo ball in the melted chocolate and swirl it around to coat. I make a lot of truffles and always use this handy candy dipping tool, which is perfect for dipping round treats like chocolate truffles. Chances are you don't have one of those, so a fork and a toothpick work too! Pick up the truffle with the fork-do not pierce it, simply lift it up on top of the fork's prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Use a toothpick to slide the truffle off the fork and onto a baking sheet lined with parchment paper.

6. Allow the chocolate to set. If you have leftover chocolate, you can drizzle it on top of the Oreo truffles-you can use a spoon or squeeze bottle for that. Or top with sprinkles or Oreo crumbs while still wet. Place the baking sheet in the refrigerator to set the chocolate.

Troubleshooting & Success Tips

If dipping these Oreo balls into chocolate is giving you some problems, here are some suggestions:

Chocolate is hardening before I'm finished: This is an easy fix! First, make sure you are working quickly. Second, keep the chocolate fluid by reheating in the microwave for 10 seconds or use a double boiler. If you don't have a double boiler, spoon the chocolate into a glass bowl set over a pot of simmering water. This keeps the chocolate slightly warm. Don't let the water touch the bottom of the glass bowl.

Chocolate is too thick: A little bit of oil thins out the chocolate so it's the best consistency for dipping. If you find your chocolate is still too thick, add another 1/4 teaspoon of oil.

Oreo balls are falling apart: The chocolate is too hot. Let the chocolate sit for a few minutes to slightly cool down and then try again.

Uncoated candies are losing their shape: If the Oreo balls are softening and losing their shape as you're dipping them, put them back in the refrigerator or freezer for 5-10 minutes and then try again. If you can, keep half of them in the fridge/freezer while you start dipping the other half in chocolate, because they can soften up quickly while sitting out.

Optional Garnishes-Have Fun!

Print

How to Make Oreo Balls (Truffles)

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4-Ingredient Oreo Balls (Easy Recipe) - Sally's Baking Addiction

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Let me teach you the best way to make easy Oreo balls (truffles). You need just 3-4 ingredients, and there's no baking. You'll love them!

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Could u make like naan?

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Brown Butter Biscoff Cookies (Holden K-D)

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Brown Butter Biscoff Cookies (Holden K-D)

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They turned out so well, to the point we made 4 batches, and one chocolate chip Cookie pie (Sorta like the Pizza Hut thing)

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Peppermint Meringues-these ones had the peppermint!

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Peppermint Meringues-these ones had the peppermint!

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We'll start by having time to share about what you baked over Winter Break!

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I love a cookie with inclusions (see also: brown butter candy cookies and soft baked M&M cookies). But a chewy, gooey cookie filled with a mix of sweet and salty flavors hits every note, too.

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If you were in Baking Club today 12/18, I forgot to add the peppermint extract!  I'm redoing my Meringues!

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If you were in Baking Club today 12/18, I forgot to add the peppermint extract!  I'm redoing my Meringues!

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Ingredients: 2 Eggs, 1 Cup All purpose flour, 4tbs of Melted Butter, 2 Cups Milk OR 1 Cup Milk and 1/2 Cup Water.

(Optional:) Vanilla and a pinch of sugar, or even salt.

1. Put the butter into a microwave safe container and melt it, or do it on the stove.

2. Crack the eggs into a bowl, along with the milk, (and vanilla/sugar/salt) and add the butter once it's cooled a bit, and combine it slowly. (I recommend a whisk.)

3. Get a sifter and sift all the flour inside the bowl, mix it all together until you get a slightly thick but non-lumpy texture.

4. Butter your pan, get a ladle, and pour a thin layer once it's at medium heat (or just enough to swirl it around the pan without it mixing with the butter.)

5. Optional!! But you can switch to a baking spatula to get all the batter out if the ladle can't grab the rest.

6. You can cook it lightly until golden or until there's dark spotting on both sides. Serve with whatever you want, Nutella, fruits, whip cream, or even make a savory one.

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Holden K-D (Nyx)

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We did this recipe 2 years ago and they turned out so well! You can use a gallon zip lock bag instead of a piping bag but a piping bag is best. I will dipping the bottoms in chocolate when I am done.

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These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.

Special equipment: A pastry bag fitted with a round tip A small paintbrush or cotton swab

1. Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.

2. Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.

3. Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.

4. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

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These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.

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cranberry bliss bars

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Me and my family LOVE this recipe!

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This is a family favorite recipe for homemade zucchini bread. One slice and you'll taste why! It's made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer's favorite vegetable. See my recipe note for turning this batter into zucchini muffins or try this similar zucchini muffins recipe.

Comes from An Award-Winning Zucchini Bread Recipe

This zucchini bread recipe is very slightly adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it's winning state awards, right?

Now slightly scaled up to yield a taller 9×5 inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!

Here's Why You'll Love It:

Batter comes together in less than 5 minutes

Extra moist and flavorful

Sneaks in veggies

Can easily be doubled

Welcomes add-ins like chocolate chips, nuts, or blueberries

Makes great muffins (or try these zucchini muffins which are heartier and slightly less sweet)

Freezes beautifully

A beginner baker can easily make this quick bread, and it's a wonderful recipe if you have eager young bakers ready to help!

Why Bake with Zucchini?

Zucchini is one of my favorite ingredients for baking and I have a lot of published recipes using this summer vegetable. We use an entire zucchini in my healthier greek yogurt zucchini bread and you'll find a whopping 3 cups of it in my chocolate zucchini cake (you can't taste it!).

It sounds odd to bake with a vegetable, but here's why you should use it in your baking:

1. There are only so many zucchini side dishes to make (looking at you, zucchini & sweet potato fritters). Zucchini is abundant in the summer months, and it's fun to incorporate this vegetable when baking, too.

2. Zucchini adds flavorless moisture. We're talking pure moisture with zero savory vegetable flavor. I don't think I would bake a cake with a green vegetable if I could taste it. You bake carrot cake, right? It's delicious, right? Well zucchini is even better! Hello, zucchini cake. It's truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!

Grab These Ingredients

One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you're doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it's as easy as pumpkin bread and uses a few of the same ingredients.

Success Tip: Shredding Zucchini

Today's zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5 inch loaf pan. You also need a grater to shred the zucchini. If you're looking for recommendations, I own and love this box grater because it's easy to use, grates quickly, and has held up well with regular use.

How much zucchini do I need? Zucchini can vary in size, but 2 medium zucchinis are plenty for this recipe. You need 1 and 1/2 cups shredded, which is about 165g.

Do I need to peel the zucchini first? You can if you'd like, but I never do. There's no taste or texture variance either way, but you'll definitely have more flecks of green throughout the loaf if you keep the peel on. Pretty!

You do not need to blot the zucchini dry before using in the batter. (You want that moisture!)

Expect a thick batter:

What Does This Zucchini Bread Taste Like?

Zucchini is like a chameleon and takes on the flavor of whatever's nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.

Today's zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it's not quite as dense as banana bread but not as light as white cake either. It's soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.

And let's not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I'd halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!

Can I Reduce the Sugar or Oil in Zucchini Bread?

You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!

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Zucchini Bread (Better than Ever!) - Sally's Baking Addiction

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Here's our award winning recipe for zucchini bread! Filled with brown sugar and cinnamon, it's a tasty way to use the summer vegetable.

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Starbucks Cranberry Bliss Bar-I've always wanted to make these! Recipe calls for Orange extract, I'm going to use orange zest.

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Cranberry Bliss Bars - a homemade version of the popular Starbucks treat! These taste just like the original, and are easy to make right at home! This is my absolute favorite dessert to make for the holidays. They are fabulous for parties, gift-giving, and everything in between during the festive season. For even more holiday recipes, check out some of our other favorites like The Best Chocolate Pecan Pie and Candy Cookie Bark!
Y'ALL! I am so so SO excited to share this recipe with you today!

It's been a labor of love for the past few weeks. At this point I'd say my family is pretty cranberry-bliss-bar-d out, but I wasn't ready to throw in the towel until I got them just right.

With some little tweaks made to each batch, I finally did it! I even set up a side-by-side taste test with a bar purchased from my local Starbucks and these taste just the same, if not better!

I find these to be slightly more chewy in texture, which I actually prefer!

The real game changer is the orange extract. A little goes a long way, but it really gives these bars that authentic flavor. Don't leave it out!

With this recipe, you can have them anytime of the year, not just at Christmas anymore. They are also much cheaper to make at home and make a lot, so it's perfect to take with you for your next holiday gathering.

Ingredients for Cranberry Bliss Bars
orange extract / vanilla extract / ground ginger
baking powder / salt / all purpose flour

white chocolate chips / dried cranberries / cream cheese

powdered sugar / almond bark

How to Make Starbucks Copycat Cranberry Bliss Bars - Step by Step

1. Preheat oven to 350 degrees F. Line a 15×10 or 13×9 inch jelly roll pan or rimmed cookie sheet with parchment paper.

2. Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.

3. Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.

4. To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles as shown below.

How to Slice

1. Remove the bars from of the pan by gently lifting the sides of the parchment paper and placing it on a cutting board. Slice the bars lengthwise into long strips.

2. Next, slice the bars horizontally to form squares.

3. Finally, slice the bars crosswise to create triangles.

Tips and Notes

What pan works best: I've made these successfully using two sizes of pans; a 15×10 jelly roll pan, or a 9×13 jelly roll pan (rimmed baking sheet.) The larger size pan will lend to thinner bars, and the smaller pan will make thicker bars which are more similar to the true Starbucks version. Either will work, but the 9×13 pan is what I prefer to use. If you don't have a 9×13 jelly roll pan, you can also use a regular 9×13 pyrex casserole dish.

Line your baking pan: for easier removal and cutting of your cranberry bliss bars, line your pan with parchment paper that overhangs on the sides. This will allow you to "lift" the bars out of the pan and slice them easily.

Orange extract is essential! Don't skimp on it. It really brings out the true flavor of these bars! If you don't have orange extract or are unable to find it, you can substitute with 1 teaspoon of orange zest and 1 teaspoon of orange juice.

Frosting: The frosting on these is slightly thinner than the Starbucks version, but will set up well once refrigerated. If you prefer a thicker frosting, feel free to add an additional 1/2 cup of sugar.

Topping: You can use either white baking chocolate or almond bark for the topping. Both are easy to melt in the microwave. To make the pretty streaks on top of the bars, dip a fork into the melted chocolate then shake gently over the top over the bars.

How to store: once the bars are sliced, place them in an airtight container and store in the refrigerator for up to five days.

Can I freeze these Cranberry Bliss Bars?

Yes! Prepare and slice as directed. Place the bars in the refrigerator for at least four hours, then cover tightly in a container with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.

Can these Cranberry Bliss Bars be made gluten free?

Yes! In order to make these bars gluten free, all you need to do is swap out the all purpose flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob's Red Mill or King Arthur Flour.

More Amazing Holiday Treats

Cranberry Bliss Bars {Starbucks Copycat Recipe}

Cranberry Bliss Bars - a homemade version of the popular Starbucks treat! These taste just like the original, and are easy to make right at home!

Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes

Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.

Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.

To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!

Frosting and Topping:

What pan works best: I've made these successfully using two sizes of pans; a 15x10 jelly roll pan, or a 9x13 jelly roll pan (rimmed baking sheet.) The larger size pan will lend to thinner bars, and the smaller pan will make thicker bars which are more similar to the true Starbucks version. Either will work, but the 9x13 pan is what I prefer to use. If you don't have a 9x13 jelly roll pan, you can also use a regular 9x13 pyrex casserole dish.

Line your baking pan: for easier removal and cutting of your cranberry bliss bars, line your pan with parchment paper that overhangs on the sides. This will allow you to "lift" the bars out of the pan and slice them easily.

Orange extract is essential! Don't skimp on it. It really brings out the true flavor of these bars! If you don't have orange extract or are unable to find it, you can substitute with 1 teaspoon of orange zest and 1 teaspoon of orange juice.

Frosting: The frosting on these is slightly thinner than the Starbucks version, but will set up well once refrigerated. If you prefer a thicker frosting, feel free to add an additional 1/2 cup of sugar.

Topping: You can use either white baking chocolate or almond bark for the topping. Both are easy to melt in the microwave. To make the pretty streaks on top of the bars, dip a fork into the melted chocolate then shake gently over the top over the bars.

How to store: once the bars are sliced, place them in an airtight container and store in the refrigerator for up to five days.

How to freeze: Prepare and slice as directed. Place the bars in the refrigerator for at least four hours, then cover tightly in a container with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.

How to make gluten free: In order to make these bars gluten free, all you need to do is swap out the all purpose flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob's Red Mill or King Arthur Flour.

UPDATE 12/13/2017: I have made these using a 13x9 inch rimmed baking sheet and it is now my preferred size of pan to use. The bars bake slightly thicker, which is even more like the Starbucks version! The baking time and ingredients all remain the same. Mine are ready to come out of the oven right at 22 minutes. I did another side-by-side taste test today and they are identical, y'all!!

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Cranberry Bliss Bars {Starbucks Copycat Recipe}

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Cranberry Bliss Bars - a homemade version of the popular Starbucks treat! These taste just like the original, and are easy to make right at home! This is my absolute favorite dessert to make for the holidays. They are fabulous for parties, gift-giving, and everything in between during the festive season.

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If you saw earlier I had picked Egg Bites, I changed my mind, sorry! I think these are kind of like an imposter cake. I am going to bake a brownie mix from a box and have it hot out of the oven right before class. I'm going to put the hot brownies in my stand mixer to make them easier to shape.

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Gemma Louise Miles on Instagram: "chocolate brownie pinecones 🤎✨

a favourite from last year! They are so yummy and only took a few ingredients to make! 

Ingredients
-brownies (I picked up pre made brownies but you could bake your favourite brownie recipe if you had more time!) 
-chocolate, melted 
-chocolate cereal (I used Kelloggs Coco Pops Chocos)
-powdered sugar 

method 
1. break up the brownies 
2. press the brownies into a ball (to create a dough) then shape into a cone, then dip into the melted chocolate 
3. Press the cereal pieces into the brownie cones 
4. Sift over some powdered sugar to look like snow! 

Don’t forget to save this recipe for this years festive bakes 🤎"

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20K likes, 238 comments - _gemmalouisemiles on November 3, 2025: "chocolate brownie pinecones 🤎✨

a favourite from last year! They are so yummy and only took a few ingredients to make! 

Ingredients
-brownies (I picked up pre made brownies but you could bake your favourite brownie recipe if you had more time!) 
-chocolate, melted 
-chocolate cereal (I used Kelloggs Coco Pops Chocos)
-powdered sugar 

method 
1. break up the brownies 
2. press the brownies into a ball (to create a dough) then shape into a cone, then dip into the melted chocolate 
3. Press the cereal pieces into the brownie cones 
4. Sift over some powdered sugar to look like snow! 

Don’t forget to save this recipe for this years festive bakes 🤎". 

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View this post on Instagram

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The half and half is because me and my brother don't really like peanuts so me and my mom spilt the pecans.

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We made the dump cake from fresh pumpkin and a cake "mix" recipe from my moms Better Homes and Gardens cookbook.

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We made the dump cake from scratch with fresh pumpkin and a cake "mix" recipe from my mom's Better Homes and Gardens cook book.

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it is realy good

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Hunter 2nd grade and mom made some pumpkin bread due to use being short on the supplies for the cake

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This is what it lokes like a pumkin pie.

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Can we make this too?

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Tteokbokki is one of the most popular Korean street foods in Korea. Among other things, today's recipe is made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean chili paste)! It's super delicious, umami rich and highly addictive! So much so that even if your tummy is full, you will still have some room for these spicy rice cakes! 😉
Tteokbokki / Ddeokbokki / Dukbokki (떡볶이) is definitely one of my favorite foods. It has all the elements to be liked. The texture, the sauce and the easiness! ❤️

Also, it comes in almost endless variations. As an example, I already shared four other tteokbokki recipes on my website. So here they are in case you need more choices!

No fuss super easy tteokbokki - This version does not use Korean soup stock/dashi stock. It means two things. Less steps involved, so it's easier & faster. But it may lack depth of flavor because it's cooked with water instead of the soup stock. (It's still delicious though!) So it's a great recipe when you need a quick tteokbokki fix. Also, some people commented that they like this recipe, because the sauce is not too soupy. It's cooked like rice cake stir fry. [Check out the recipe - Easy Spicy Rice Cakes]

Non-spicy tteokbokki / Soy sauce tteokbokki / Ganjang tteokbokki - If you don't handle spicy food very well or at all, this might be a better option for you. It's also a korean royal court cuisine. Intrigued? [Check out the recipe - Gungjung Tteokbokki]

Rabokki - Yes, this is a thing! Rabokki is the combined words of ramen/ramyun + tteokbokki. Instant noodles are an additional bonus for volume, flavor and texture! [Check out the recipe - Rabokki]

Rose Tteokbokki - This fancy-sounding tteokbokki doesn't include any rose as an ingredient. Instead, this dish is made of rice cakes in a spicy, sweet, and creamy sauce. It is not as fiery, offering a mild, creamy flavor that even those who are not used to spicy dishes can enjoy. People rave about its deliciousness! [Check out the recipe - Rose Tteokbokki]

Now that general basis is covered, let's talk more about today's tteokbokki.

In my mind, today's recipe is prepared in a more traditional way. When I say traditional, many Koreans make tteokbokki this way. Using Korean soup stock / dashi stock.

And, don't worry. It's very easy to make it as well. Here's my guide to how to make Korean soup stock. This super versatile stock can be made ahead of time. It can also be frozen too. So after all, traditional tteokbokki is just as easy and quick to make! Also, note - you can make a soup stock with these pre-packaged ingredients too. Just boil with water.

One thing I really like about today's recipe is that it's saucy. I know some people don't like this style but I do! So if you cooked other dishes (e.g. pan fried Korean dumplings or Korean style tempura) along with this tteokbokki, you can dip them into the sauce and eat them.

Wondering what's the whole point of this? Well, nothing really. It's just how Koreans like to eat Tteokbokki. With lots of pan fried / deep fried dishes! When these are mingled with tteokbokki sauce, they just taste even better!

Anyway, I hope you give this recipe a try and let me know how you go! Enjoy!

P.S. These are great companion dishes to serve with tteokbokki:- Korean fish cake soup and Deep fried seaweed rolls

P.P.S. If you need additional help, don't forget to check out my video instruction below.

Ingredients for Tteokbokki (Serves 2)

Main

350g / 12 ounces Korean rice cakes, separated

150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces

2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe

60g / 2 ounces onion, thinly sliced

Tteokbokki sauce (Mix these in a bowl)

3 Tbsp gochujang (Korean chili paste)

1 1/2 Tbsp raw sugar

1 Tbsp soy sauce

1 tsp minced garlic

1 tsp gochugaru (Korean chili flakes)

Garnish

1 tsp roasted sesame seeds

1 tsp sesame oil

1 stalk green onion, finely chopped

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list.

How to Make Tteokbokki

1. Unless your rice cakes are soft already, soak them in warm water for 10 mins.

2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.

3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

How to Store Tteokbokki

Leftover tteokbokki can be refrigerated for a day or two. When reheating, add some spare soup stock or water. Though it won't be as saucy as the first time.

Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter for all of the latest updates including new recipes, what MKK communities are cooking and K-Dramas!

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Try this easy tteokbokki recipe to make popular Korean street food at home! These spicy rice cakes are super delicious and highly addictive!

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Can we please make this for new years?

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The familiar image of a New Year Sweet Rice Cake (红糖年糕), or nian gao, is a welcome sight during Chinese New Year.

Nian gao 年糕 symbolizes progress, advancement, and growth. Nián (年) means "year," and "gāo" (糕) is a homonym for "gāo" (高), which means, "tall," "high," or "expensive."

Every family inevitably buys or makes this treat for their Chinese New Year celebration, in the hopes of having a better year ahead. It's also a popular gift to give when visiting family and friends during the holiday.
Note: We originally published this recipe in January 2016. Five years later, we're re-posting it with metric measurements, nutrition info, and more! Enjoy!
My Version of Sweet Nian Gao

Just so you know, this Chinese New Year Sweet Rice Cake recipe is a bit non-traditional. Before you think harshly of me, allow me to explain.

I know all about the traditional sweet rice cake recipe. It takes three to four ingredients: sugar, water and regular and glutinous rice flours.

Feel free to follow the cooking instructions and make the traditional version using just those basic ingredients listed below. I know many people are looking for that taste from home or from their childhood.

But to me, I just feel that the traditional nian gao recipe is a bit too plain and could use some improvement.

So, I adapted some western baking elements to come up with this recipe. I have to say, I'm quite pleased with it-dare I say, proud of it?The addition of ginger and orange zest really enhances the subtle flavor of the nian gao.

So basically, this recipe is based on the traditional version, but has a bit of oomph! Many readers have asked for a Sweet Nian Gao recipe over the past year, and I hope you'll like my version of this Chinese New Year staple. I think it's quite lovely!

A few things you might want to know about nian gao:

1) If you like Chinese dried dates, feel free to remove the pits from a handful of them, chop them up, and mix them in with the batter. The dates would be a great addition.

2) If you want to give these away as gifts, use a foil pan!

3) You can eat the rice cake right away. Just remember that it's very sticky and gooey when hot. I think the best way to enjoy this Sweet Rice Cake is wait for it to cool, slice it, and then pan fry both sides with a bit of vegetable oil over medium heat.

4) You can refrigerate or freeze Sweet Rice Cakes. They will harden, but they reheat nicely in a pan when sliced (as described above).

5) This recipe makes two 8" round rice cakes.

Nian Gao Recipe Instructions

Prepare two 8-inch round baking pans by brushing the insides with vegetable oil.

Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered.

Turn off the heat. Stir in the Chinese Brown Rock Sugar and allspice until the sugar dissolves completely. Remove the ginger slices. Now add 1 1/2 cups of cold water to cool down the mixture so its warm, not hot.

In a large mixing bowl, mix the glutinous rice flour and rice flour together, and then slowly add in the sugar water mixture.

Stir thoroughly until the batter is smooth (without any lumps). Now stir in the vanilla extract, molasses, orange zest, and 2 teaspoons of vegetable oil until thoroughly combined.

The resulting batter should have a consistency similar to condensed milk. If the batter is too thick, add a bit more water a couple tablespoons at a time until the desired consistency is reached.

Pour the batter evenly into two foil pans. Gently tap the pans against your countertop to get rid of air bubbles. Top each pan with three decorative dried dates in the center, if using.

Put both pans in a double-decker bamboo steamer and steam for about 1 hour on high heat (the water should be boiling, but should NOT be bubbling high enough to touch the foil pans).

You might need to add hot water into the steamer midway to avoid having the water dry up and burn your bamboo steamers.

After 1 hour, poke a toothpick into the rice cake. It's done if the toothpick comes out clean-just like a regular cake!

Regarding steaming techniques, for this recipe and in general, it doesn't matter what type of vessel you use. The core goal here is to use steam to cook the food, which means it's important that the steam doesn't escape.

For example, if you use bamboo steamer, you will also need a pot that fits the bamboo steamer perfectly so there is no visible steam escaping.

If you don't have a pot that fits the bamboo steamer, you will need to put the bamboo steamer inside a much larger pot with a lid and set the bamboo steamer on a rack above the water. (Read more about different steaming set-ups.)

Whatever you decide to use, with the correct set up, you should not see steam escaping!

Again, I like to make these ahead of Chinese New Year. When we're ready to enjoy, I slice the cooled cake into pieces and pan-fry the pieces on all sides in a cast iron pan with a little canola oil.

Enjoy this sweet Nian Gao for Chinese New year!

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Chinese New Year Sweet Rice Cake (Nian Gao)

New Year Sweet Rice Cake (红糖年糕), or nian gao, is a welcome sight during Chinese New Year and a must-have dish. Nian gao 年糕（高) symbolizes progress, advancement, and growth.Nian Gao is also a popular gift to give when visiting family and friends during the holiday.

Course: Dessert and Sweet Stuff

Prepare two 8-inch round baking pans by brushing the insides with vegetable oil.

Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered. Turn off the heat, and stir in the brown sugar and allspice until the sugar is dissolved completely. Remove the ginger slices. Now add 1 1/2 cups of cold water to cool down the mixture so its warm, not hot.

In a large mixing bowl, mix the two kinds of flours together and then slowly add in the sugar water mixture. Stir thoroughly until the batter is smooth (without any lumps). Now stir in the vanilla extract, molasses, orange zest, and 2 teaspoons of vegetable oil until thoroughly combined. The resulting batter should have a consistency similar to condensed milk. If the batter is too thick, add a bit more water a couple tablespoons at a time until the desired consistency is reached.

Pour the batter evenly into two foil pans. Gently tap the pans against your countertop to get rid of air bubbles. Top each pan with three decorative dates in the center, if using. Put both pans in a double-decker bamboo steamer and steam for about 1 hour on high heat (the water should be boiling, but should NOT be bubbling high enough to touch the foil pans). You might need to add water into the steamer midway to avoid having the water dry up and burn your bamboo steamers.

After 1 hour, poke a toothpick into the rice cake. It's done if the toothpick comes out clean-just like a regular cake! Regarding steaming techniques, for this recipe and in general, it doesn't matter what type of vessel you use. The core goal here is to use steam to cook the food, which means it's important that the steam doesn't escape.

For example, if you use bamboo steamer, you will also need a pot that fits the bamboo steamer perfectly so there is no visible steam escaping. If you don't have a pot that fits the bamboo steamer, you will need to put the bamboo steamer inside a much larger pot with a lid and set the bamboo steamer on a rack above the water. Whatever you decide to use, with the correct set up, you should not see steam escaping!

Makes two 8-inch round cakes.

Note, if scaling the recipe up or down, follow the amounts specified in the scaled ingredients list, not the ingredient amounts referenced in the instructions.

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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Nian Gao (Chinese New Year Sweet Rice Cake)

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The familiar image of a New Year Sweet Rice Cake (红糖年糕), or nian gao, is a welcome sight during Chinese New Year. Nian gao 年糕 symbolizes progress, advancement, and growth. Nián (年) means "year," and "gāo" (糕) is a homonym for "gāo" (高), which means, "tall," "high," or "expensive."

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Chicken Flautas Recipe:

Boil Chicken for 2 1/2 hr.s add Basil Leaf's, sea salt, grind fresh black pepper, ground ginger (this will create homemade chicken broth)

shred the chicken with two forks

cut onion and green bell pepper into dice pieces then fry in pan

throw in the shredded chicken into the pan use chicken seasoning and use the chicken broth to avoid burnt pan and bring to a light boil on low-medium heat

Tortillas:

warm up a hand full of tortillas that are already made in a microwave 1-2 minutes on each side until soften

on a waxing paper lay out about 5 flat tortillas and spread the shredded chicken in the center of the tortillas

load with shredded Colby Jack cheese

roll up the stuffed tortilla and put into a hot fried pan

turn on each side for about 3 minutes to keep it crunchy [this makes it as a Mexican flautas]

put in a strainer standing up to drain the access of oil

finally, serve with refried beans and rice or coat it with sour cream, lettuce, cilantro, cojeta cheese and Verde salsa

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I made this with my cousins, and we topped it with cream cheese frosting and a sprinkle of nutmeg, and it was sooooo delicious. If you don't love pumpkin it's still delicious. It was from a "Better Homes and Gardens cookbook" couldn't seem to find the recipe online.

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The very last part was cut out but it says "a toothpick inserted should come out clean"

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My sisters and I made mango peach pie and won at our church yearly pie competition 

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My sisters and I made mango peach pie and won at our church yearly pie competition 

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A great recipe and was so happy how it turned out.

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It smells amazing!!

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It was absolutely DELICIOUS and my whole family loved it.

Can't wait to make Pumpkin Dump Cake next week!

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We had so much time making this!

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Someone suggested a dump cake so I thought pumpkin would be perfect for Thanksgiving!

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Pumpkin Dump Cake is the perfect fall dessert alternative to pumpkin pie! With a silky pumpkin base and a crumbly cake topping both loaded with Pumpkin

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By: k.f/ Thanos

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It came out good. It was our first time baking!. Loved it with the vanilla ice cream. - made by Elijah and Jionni

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This must be eaten warm! I couldn't wait and almost forgot to get a picture!

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Here is my blueberry crisp that looks mostly like a weird cookie

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recipe

1 cup brown sugar

1 cup sugar

1 cup butter

2 LG. eggs

1 tsp. vanilla

2 1/2 cups flour

1/2 tsp. baking soda

1 1/2 bags of chocolate chips

350 for 15 min

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1 can crushed pineapple

1 can cherry pie filling

1/2 box yellow cake mix

1 stick of butter

nuts are optional

open pour and mix crushed pineapple and cherry pie filling in a baking pan

open yellow cake mix and spread evenly over the top of the mixture

thinly slice the stick of butter and lay slices over top of the cake mix

top with nuts if desired

put in oven at 450 for 45 mins or until top is golden brown

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If you submit a recipe suggestion, please send a recipe or a link with a recipe. Pictures are not acceptable, thank you!

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can we do these they look good to eat, can we bake them even know Halloween is over?

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trust.

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To make this Tanghulu recipe you’ll only need three ingredients. This Chinese fruit snack is crunchy and delicious.

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It's Apple Season!

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The BEST and EASIEST Apple Crisp! Tender cinnamon apples and a brown sugar topping.

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You must register to be part of Baking Club this year. Please use this link to register. https://forms.office.com/r/9dxA8H9bEk?fbclid=IwZXh0bgNhZW0CMTAAYnJpZBExUUlmOFhPaFRxbjFibHdRcgEeyoOs0zmmbww3FND0rZceQRaJeGtHaQBLw1xVRU3Hmpas9xS1AqkfgIBBf54_aem_TOo4jGnWBsOUCvAkRCgSRA

I hope to see you November 13th!

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WAVA Clubs Registration Form - 1st Semester

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ES Mile Club (Fitness) Grades K-5, 1st and 3rd Tuesday Monthly - 2pm