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Dessert

You can't go wrong with dessert. Celebrating - dessert. Sad - dessert. And, for every occasion in between, there is always room for more dessert. Here are some of my tried-and-true, and mostly kid-tested, recipes for your sweet tooth.

Key Lime Pie Dessert Dip (No Bake Recipe)

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This Key Lime Pie Dessert Dip is an easy, no bake recipe bursting with zesty citrus flavor and creamy sweetness, making it the perfect quick treat for any occasion. Made with fresh key lime juice, cream cheese, and whipped topping, this easy key lime cream cheese dip comes together in minutes and tastes just like classic key lime pie—without the baking. Serve this easy summer dessert dip with graham crackers, vanilla wafers, or fresh fruit for a refreshing crowd-pleaser.

A glass dish filled with creamy key lime pie dip, topped with toasted coconut, three lime slices, and four vanilla wafer cookies. A bowl of more wafer cookies and fresh limes are nearby on a marble surface.

Summer is the time for easy meals and treats that are light and don’t require turning on the oven. I was inspired to make this Key Lime Dip because I was craving something sweet that was simple to make and that could be easily transported onto the boat, beach, or a picnic! This easy recipe combines all of the flavors of classic key lime pie without the pie crust! 

If you like this Key Lime Pie Dip Recipe, you will love this Caramel Pumpkin Cream Cheese Dip! This dip recipe is perfect for the fall and can be served as an appetizer or a dessert! Or, try this simple 3 Ingredient Cottage Cheese Taco Dip! This taco dip comes together in minutes and is pairs perfectly with chips or veggies! 

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Why You’ll Love This Recipe

  • Quick and No Bake! This recipe comes together in 10 minutes or less plus you don’t have to turn on the oven. 
  • Full of flavor and zest! Tangy, key lime flavor is combined with creamy cheese for a refreshing dessert dip. 
  • Perfect for parties! This dip is easy to make ahead and is a true crowd pleaser. 

Ingredients

Head to your grocery store to grab these simple ingredients to make the ultimate key lime pie fruit dip! 

Seven labeled ingredients for a delightful key lime pie dip are arranged on a marble surface: key lime juice, shredded coconut, lime zest, cream cheese, sweetened condensed milk, Cool Whip topping, and vanilla wafers.
  • Cream cheese is whipped to make a creamy base for this dessert dip. 
  • Sweetened condensed milk is mixed in to create an indulgent dip with classic key lime pie flavor. 
  • Key lime juice and key lime zest are used to add the tangy lime flavor. 
  • Cool whip topping lightens the dessert and provides a fluffy texture. 
  • Shredded coconut is toasted and added on top of the dip for extra sweetness, crunch, and an all-around, tropical feel. 
  • Dip the vanilla wafers into the dip to enjoy!

See recipe card for quantities.

Step-by-Step Instructions

A metal mixing bowl filled with creamy whipped cream cheese is seen from above, next to two whole limes and one lime cut in half on a white marble surface.

Step 1: Add the cream cheese to the bowl of a stand mixer and mix for 2 minutes or until soft. 

A metal mixing bowl containing whipped cream cheese combined with sweetened condensed milk, with two halved limes and a whole lime on a white surface beside it.

Step 2: Add the sweetened condensed milk and mix until combined. 

A metal mixing bowl containing a smooth, creamy key lime pie dip batter sits on a white surface, with sliced limes and whole limes nearby.

Step 3: Stir in the key lime juice and lime zest. 

A metal mixing bowl filled with fluffy white key lime pie dip sits on a white marble surface, surrounded by whole and halved limes.

Step 4: Fold in the cool whip topping and gently mix until just combined. 

A white plate with toasted shredded coconut sits on a white surface, surrounded by two whole limes and a lime half—perfect tropical toppings for your key lime pie dip.

Step 5: Heat a sauté pan over medium-low heat. Add the shredded coconut and stir until slightly toasted and a light brown color. 

A glass dish filled with creamy key lime pie dip, topped with toasted coconut, three lime slices, and four vanilla wafer cookies. A bowl of more wafer cookies and fresh limes are nearby on a marble surface.

Step 6: Transfer the dip to a serving bowl. Top with shredded coconut. Serve with graham crackers and vanilla wafers. 

Substitutions

  • To make a lighter dip, use low-fat cream cheese in place of regular cream cheese. 
  • If you cannot find key limes, zest regular limes. 
  • Replace the toasted coconut with fresh berries, crumbled graham crackers, or extra lime zest.  

Equipment

  • Stand mixer or electric hand mixer 
  • Sauté pan 
  • Serving bowl 

Storage

Store leftover dip refrigerated in an airtight container. The dip will remain fresh for 3-4 days. I do not recommend freezing key lime pie dip because the cool whip topping will lose its texture. 

Top tips

Make sure that the cream cheese is at room temperature and slightly soft. Softened cream cheese will allow the dip to fully incorporate with the other ingredients. 

Do not step away when toasting the coconut! Shredded coconut can burn very easily and quickly. Constantly stir the coconut while toasting it and remove from heat as soon as the color changes to a light brown color. 

FAQ

Can I make this Key Lime Pie Dip ahead of time?

Yes, you can make this Key Lime Pie Dip ahead of time. I recommend storing the toasted coconut in an airtight container and sprinkling on top of the dip before serving. This will allow the coconut to remain crunchy. 

Can I use regular key lime juice instead of key lime juice?

You can use regular lime juice instead of key lime juice, however, the dip will not have the same aromatic and slightly floral flavor that comes from key limes. 

What can I serve with Key Lime Pie Dip?

​Serve key lime pie dip with graham crackers or vanilla wafer cookies. You can also serve this dip with fresh fruit like sliced pineapple, strawberries or grapes. 

Should I use bottled key lime juice or fresh key lime juice?

Bottled key lime juice or fresh key lime juice both work in this recipe! For testing purposes, I use bottled key lime juice because it is easy to find! I always used Nellie and Joe’s Key Lime Juice. ​

Looking for more dip recipes? Try one of these:

Pairing

These are my favorite dishes to serve with Key Lime Pie Dip:

A glass dish with creamy key lime pie dip, topped with toasted coconut flakes, three fresh lime slices, and three vanilla wafer cookies on one side.
Print Recipe

Key Lime Pie Dessert Dip (No Bake Recipe)

Creamy, tangy, and irresistible, this no bake key lime dessert dip is made with fresh key lime juice, cream cheese, and whipped topping. The perfect easy summer dessert dip to serve with graham crackers, cookies, or fruit!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 196kcal
Author: Lynne Kenton

Equipment

  • Stand mixer or electric hand mixer
  • Saute Pan
  • Serving bowl

Ingredients

  • 8 ounces Cream Cheese softened
  • 1/2 cup Sweetened Condensed Milk
  • 1/3 cup Key Lime Juice
  • 2 teaspoons Lime Zest
  • 1 cup Cool Whip Topping
  • 1/4 cup Shredded Coconut
  • Vanilla Wafers for serving

Instructions

  • Add the cream cheese to the bowl of a stand mixer. Mix until soft about 2 minutes.
  • Add the sweetened condensed milk and mix until combined.
  • Stir in the key lime juice and lime zest until combined.
  • Fold in the Cool whip topping.
  • In a pan over medium-low heat, add the shredded coconut. Toast until lightly brown, about 3-4 minutes. Allow the coconut to cool.
  • Sprinkle the toasted coconut on top of dip. Serve chilled with graham crackers.

Nutrition

Serving: 8g | Calories: 196kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 121mg | Potassium: 147mg | Fiber: 1g | Sugar: 13g | Vitamin A: 453IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 0.2mg

Biscoff Cookie Butter Chex Mix (Muddy Buddy Snack)

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Biscoff Cookie Butter Chex Mix (Muddy Buddy Snack) is a sweet treat made without baking! Grab a few simple ingredients and make a batch of these Cookie Butter Muddy Buddies in no time! 

A beautiful bowl full of Biscoff Cookie Butter Chex Mix with whole Biscoff cookies mixed in.

Chex Mix is always a popular snack around Christmas time. In my family, we like to enjoy it all year long. Over the holidays, we enjoyed many salty chex mix variations but I wanted to make a sweet version. This Cookie Butter Chex Mix is a fun twist on the traditional Muddy Buddy recipe but made with cookie butter! 

If you are obsessed with Cookie Butter like I am, try this Easy Cookie Butter Latte using Biscoff Cookie Butter. It is the ultimate sweet and decadent latte and perfect for a coffee date! For another fun Chex mix snack, try this Homemade Payday Bar Chex Mix. Like the candy bar but as a bite sized treat, this quick snack is perfect to make for a large crowd! 

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Flavor: Sweet! The cookie butter and powdered sugar in this recipe give the Chex mix a sweet and caramel flavor. 

Time: This Chex mix comes together in about 10 minutes! No time at all to make the ultimate snack! 

Level of Difficulty: Super simple! This Chex mix is about as simple as recipes come. All that this recipe takes is a little melting in the microwave and mixing together. 

Ingredients

Cookie Butter Chex Mix Ingredients including Biscoff Cookies, Chocolate Chex Cereal, Rice Chex Cereal, White Chocolate Chips, Vanilla, Powdered Sugar, Coconut Oil and Biscoff Cookie Butter.
  • The Lotus Biscoff Cookies are chopped into fine pieces in the food processor to add a little crunch and a lot of flavor to the Chex Mix!
  • I like to use a mix of Rice Chex, Corn Chex and Chocolate Chex for this recipe. Using Chocolate Chex will make the recipe sweeter. Use a mix of what you have and what you can find! I have found that not all grocery stores carry Chocolate Chex.
  • White Chocolate Chips are melted with the Biscoff Cookie Butter, Vanilla Extract and the Coconut Oil  to coat the cereal pieces. 
  • The Powdered Sugar is combined with the chopped Biscoff Cookies to adhere to the melted cookie butter mixture on top of the Chex! 

See recipe card below for all measurements.

Substitutions and Variations

  • Substitute Speculoos Cookies or Speculoos Spread for Biscoff Cookies or Biscoff Cookie Butter. Trader Joes also makes their own Cookie Butter that would work in this recipe. 
  • Use a variation of Chex mix cereal. Use a mix of Chocolate Chex, Rice Chex, Corn Chex, Wheat Chex or even Peanut Butter Chex for a unique taste.  
  • To make this Muddy Buddies recipe less sweet, use half cookie butter and half creamy peanut butter to coat the cereal. 

Equipment

  • Food Processor: If you do not have a food processor, place the cookies in a large ziploc bag. Use a rolling pin to crush cookies into fine crumbles. Here is the one that I use!
  • Microwave Safe Bowl: Alternatively, you can melt the butter, chocolate chips and coconut oil together on the stove top over low heat. 
  • Large Bowl
  • Wax Paper
  • Large Cookie Sheet 

Step by Step Instructions

Pouring Biscoff Cookies into a food processor to be crumbled.

Step 1: Add Biscoff Cookies to a food processor. Pulse until finely chopped. Set aside. 

White chocolate chips, Biscoff Cookie Butter and coconut oil in a mixing bowl to be melted.

Step 2: Add white chocolate chips, cookie butter and coconut oil to a microwave-safe bowl. Microwave for 30 second intervals stirring every 30 seconds until ingredients are melted and combined. 

Chex Mix Cereal being poured into a very large mixing bowl.

Step 3: Add Chex cereal to a very large bowl. 

Melted cookie butter mixture being poured over top of Chex cereal.

Step 4: Pour melted cookie butter mixture over top of cereal. Stir gently to coat cereal pieces.

Crushed Biscoff Cookies and powdered sugar poured over top of cereal mixture.

Step 5: Sprinkle powdered sugar and crushed Biscoff cookies on top of cereal. Stir to fully coat cereal. 

Pouring Cookie Butter Chex Mix onto a large baking sheet covered in wax paper.

Step 6: Pour cereal mixture onto a large baking sheet covered in wax paper. Allow chex mixture to dry. Store in an airtight container. 

Storage

This Cookie Butter Chex Mix makes a large batch of chex mix! Hopefully, you will have leftovers to store. Store any leftovers in an airtight container at room temperature. 

Cookie Butter Chex Mix can be frozen. Freeze in a large ziplock bag with all the air removed. Freeze flat to avoid the cereal from crumbling. Be sure that the cereal has fully dried before freezing. If not, the chex can become soggy when thawed. 

FAQ

What is the flavor of Cookie Butter?

Cookie Butter has a sweet and deep caramel flavor with hints of cinnamon and brown sugar. 

What can I put Biscoff Cookie Butter on?

Biscoff Cookie Butter is delicious on toast, spread on graham crackers, melted onto ice cream, on apple slices or straight out of the jar! The options to use Cookie Butter are endless. 

Can I freeze Cookie Butter Chex Mix?

Yes, you can freeze Cookie Butter Chex Mix. Allow the chex mix to completely dry on the wax paper. Place chex mix in a large ziplock bag or an airtight container. Freeze for up to 3 months. Allow cereal to come to room temperature before serving. 

Looking for other sweet recipes like this? Try these:

Pairing

These are my favorite dishes to serve with a sweet chex mix:

Cookie Butter Chex Mix on a rimmed baking sheet with Lotus Biscoff Cookies
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5 from 1 vote

Biscoff Cookie Butter Chex Mix (Muddy Buddy Snack)

Biscoff Cookie Butter Chex Mix (Muddy Buddy Snack) is a sweet treat made without baking! Grab a few simple ingredients and make a batch of these Cookie Butter Muddy Buddies in no time! 
Cook Time10 minutes
Total Time10 minutes
Course: Appetizer, Dessert
Cuisine: American
Servings: 12
Calories: 679kcal
Author: Lynne Kenton

Ingredients

  • 4.5 cups Corn Chex or Rice Chex
  • 4.5 cups Chocolate Chex
  • 1 cup White Chocolate Chips
  • 1/2 cup Biscoff Cookie Butter
  • 1/4 cup Coconut Oil
  • 1 tsp Vanilla
  • 1 1/2 cups Powdered Sugar
  • 8 oz Biscoff Cookies Package

Instructions

  • Add Biscoff Cookies to food processor and pulse until finely chopped.
  • Add white chocolate chips, cookie butter and coconut oil to a microwave safe bowl. Microwave for 30 second intervals stirring in between until melted and combined. Stir in vanilla extract.
  • Add Corn/Rice Chex and Chocolate Chex to a large bowl.
  • Pour cookie butter mixture over cereal. Stir to gently coat.
  • Sprinkle powdered sugar and crushed Biscoff cookies on top of cereal. Stir to fully coat cereal.
  • Spread on wax paper to cool.

Nutrition

Serving: 12g | Calories: 679kcal | Carbohydrates: 125g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 674mg | Potassium: 404mg | Fiber: 12g | Sugar: 42g | Vitamin A: 1.339IU | Vitamin C: 14mg | Calcium: 259mg | Iron: 31mg

Easy Cinnamon Buttercream Frosting (for fall baked goods) 

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Easy Cinnamon Buttercream Frosting (for fall baked goods) is a twist on the classic buttercream frosting. This cinnamon flavored frosting is ideal for warm, fall baked treats. 

Fall is almost here and that brings a crispness outside and a warm feeling in the kitchen. When I think of fall, I smell all the warm flavors of cinnamon and spice. This creamy cinnamon buttercream is the perfect compliment to the delicious baked goods you will be whipping up in the kitchen. 

This recipe was inspired by my RumChata Cupcakes. These cupcakes are made with the sweet, cinnamon flavored liqueur and a RumChata frosting. The frosting recipe made me think that it would be fun to make a similar recipe without the use of alcohol. From there, this buttercream recipe was born. 

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Cinnamon Buttercream Frosting Details

Flavor: Sweet with warm hints of cinnamon! This frosting is light, fluffy and sweet. However, it is not as sweet as the frosting made at most grocery store bakeries. 

Time: Whip up this frosting in less than 10 minutes!

Level of Difficulty: Simple. If you can use a stand mixer or hand mixer, you can make this perfect frosting.

Ingredients

No fancy ingredients are required to make a light and fluffy frosting.

Cinnamon Buttercream Frosting ingredients: butter, vanilla, cinnamon, heavy cream and powdered sugar
  • Powdered Sugar
  • Unsalted Butter
  • Heavy Cream
  • Vanilla Extract
  • Ground Cinnamon
  • Pinch of Salt

How to make Cinnamon Buttercream Frosting

  1. To a high speed electric mixer, add the butter and mix for 2 minutes using the paddle attachment. Butter should be light and fluffy. 
  2. Gradually, add 2 cups of powdered sugar and mix until combined.
  3. Add the vanilla extract, ground cinnamon and heavy cream and mix until combined. 
  4. Finally, add the remaining powdered sugar and mix for 3-4 minutes until smooth. 
Whipped butter for Cinnamon Buttercream Frosting

Whip butter in a stand or electric mixer for 2 minutes.

Whipped butter, heavy cream, cinnamon, vanilla and powdered sugar in mixing bowl.

Add 2 cups powdered sugar, cinnamon, vanilla and heavy whipping cream.

Cinnamon Buttercream Frosting with remaining two cups of powdered sugar in mixing bowl.

Add remaining two cups of powdered sugar.

Cinnamon Buttercream Frosting mixed together in mixing bowl

Mix until smooth. Now, Cinnamon Buttercream Frosting is ready go on baked goods.

Variations

  • Add food coloring for fun color pops on your baked goods!
  • Substitute a liqueur or coconut milk in place of the heavy cream for even more flavor. 
  • Use pumpkin pie spice or apple pie spice in place of the ground cinnamon for a different taste. 

Equipment

  • High speed mixer with large mixing bowl
  • Paddle Attachment
  • Spatula 
  • Optional: Pastry bag and M Tip for decorating 

Storage

Any extra buttercream frosting can be stored at room temperature for up to 72 hours. If not planning to use the frosting within 72 hours, refrigerate. Before using, bring frosting back to room temperature. You may have to mix it again to get it to the right consistency. This Cinnamon Buttercream Frosting can also be frozen! Freeze in a freezer bag or airtight container. Thaw in the fridge overnight and then bring to room temperature before using. 

Top tip

Make sure that your butter is at room temperature and soft before using. I recommend leaving butter on the counter overnight before using. If the butter is too hard, resist the urge to put it in the microwave for a few seconds. This never ends well for me. The frosting will not mix correctly with melting butter. Also, have a spatula handy when mixing the frosting. You will need to scrape the sides of the bowl and the paddle attachment to make sure that all ingredients are fully incorporated. 

Piping bag full of Cinnamon Buttercream Frosting piping frosting on top of cupcakes

FAQ

What can I use Cinnamon Buttercream Frosting on?

The options are endless for using this Cinnamon Buttercream Frosting! Aside from eating it off the spoon (which I am not against), try this frosting on: 
Pumpkin Cake
Spice Cake
Cinnamon Cupcakes
Pumpkin Recipes
Cinnamon Rolls
Sweet Potato Cake
Carrot Cake 
Churro Cupcakes 

Will my Cinnamon Buttercream Frosting melt? 

Cinnamon Buttercream Frosting will not easily melt and will be stable throughout heat and humidity. This is due to the combination of butter and high amount of sugar. Butters melting point is at 98.6 degrees Fahrenheit. If serving this icing on a hot and humid day, try to keep cool and out of the sun prior to serving.

Looking for other sweet recipes? Try one of these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Cinnamon Buttercream Frosting on top of beautiful cupcakes
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Easy Cinnamon Buttercream Frosting (for fall baked goods)

Easy Cinnamon Buttercream Frosting (for fall baked goods) is a twist on the classic buttercream frosting. This cinnamon flavored frosting is ideal for warm, fall baked goods.  
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 458kcal
Author: Lynne Kenton

Equipment

  • Stand Mixer
  • Spatula

Ingredients

  • 4 cups Powdered Sugar Divided
  • 1 cup Unsalted Butter (2 Sticks)
  • 3/4 tsp Ground Cinnamon
  • 1 tsp Vanilla
  • 3 tbsp Heavy Cream

Instructions

  • Add butter to a stand mixer and mix for 2 minutes until butter is whipped and light.
  • To the butter, add 2 cups of powdered sugar, vanilla, and heavy whipping cream. Mix at medium speed until smooth. 
  • Add remaining 2 cups of powdered sugar and mix until incorporated.
  • Use a piping bag and tip to frost baked goods.

Nutrition

Serving: 8g | Calories: 458kcal | Carbohydrates: 60g | Protein: 0.4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 6mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 59g | Vitamin A: 792IU | Vitamin C: 0.04mg | Calcium: 13mg | Iron: 0.1mg

The BEST RumChata Cupcakes (with Cake Mix)

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The BEST RumChata Cupcakes (with Cake Mix) is a simple cupcake recipe that combines the sweet and creamy flavor of RumChata with a vanilla cake mix!

While RumChata can be enjoyed any time of year, the sweet cinnamon flavor is reminiscent of fall to me. These boozy cupcakes will be the star of any dinner party menu or holiday party this year! The best part is that they are made using minimal ingredients and a cake mix, giving you more time to enjoy your family and friends. 

This recipe was inspired by these Cinnamon Sugar Apple Spice Muffins (3 Ingredient Recipe). A cake mix is the base of the recipe with some flavorful add-ins. For a traditional fall recipe, try this Caramel Pumpkin Pie Dip. This dip tastes like fall and will feed a crowd. If you are looking for a non-alcoholic frosting, try using this Easy Cinnamon Buttercream Frosting. The cinnamon flavoring perfectly pairs with the RumChata Cupcakes. The frosting goes well on any fall dessert.

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RumChata Cupcake Details

Flavor: Sweet with hints of cinnamon. The flavor of these cupcakes reminds me of a less sweet cinnamon toast crunch cereal. 

Time: 25 minutes. It takes about 10 minutes to mix the batter and 15 minutes in the oven. No time at all to make the best new cupcake flavor. 

Level of Difficulty: Simple! If you can mix batter using a handheld mixer or stand mixer, you can make these cupcakes. 

Ingredients

  • Yellow or White Cake Mix
  • Melted Butter: You could substitute vegetable oil.
  • Eggs
  • Rumchata 

Rumchata Frosting Ingredients

  • Powdered Sugar
  • Vanilla Extract
  • Rumchata
  • Unsalted Butter
  • Salt 
RumChata Cupcake Ingredients: white cake mix, butter, RumChata, eggs

RumChata Cupcake Ingredients

RumChata Frosting Ingredients: RumChata, Powdered Sugar, Butter, Salt and Vanilla

RumChata Frosting Ingredients

How to Bake RumChata Cupcakes

  1. Begin by preheating the oven to 350 degrees. Place cupcake liners inside cupcake pan and spray with cooking spray. 
  2. Next, to a large bowl or electric mixer, add cake mix, RumChata, eggs and melted butter. Mix at medium speed for 2 minutes just until mixture is combined.
  3. Pour batter into cupcake tins filling about 1/3 of the way up.
  4. Bake for 16-20 minutes until an inserted toothpick is removed clean from the center of the cupcake. 
  5. Allow cupcakes to cool on a wire cooling rack. 
  6. Finally, once cupcakes are completely cooled, use a piping bag to frost cupcakes. 
Cupcake Tin with cupcake liners sprayed with vegetable oil.

Place cupcake liners into a cupcake tin and spray with vegetable oil.

All ingredients in mixing bowl to make RumChata Cupcakes

Add cake mix, RumChata, eggs and melted butter to a large mixing bowl.

All ingredients mixed together to bake RumChata cupcakes.

Mix ingredients for 2 minutes until combined.

RumChata cupcakes in cupcake tin ready to bake in the oven.

Bake at 350 degrees for 16-20 minutes until a toothpick is removed clean.

RumChata Frosting Recipe

  1. Add butter to a stand mixer and mix for 2 minutes until butter is whipped and light. 
  2. To the butter, add 2 cups of powdered sugar, vanilla, and rumchata. Mix at medium speed until smooth. 
  3. Add remaining 2 cups of powdered sugar and mix until light and fluffy. 
  4. Lastly, frost cooled cupcakes. Pipe frosting using a piping bag and a round tip. 
Whipped butter, powdered sugar, vanilla and RumChata in mixing bowl for frosting

Whip butter for 2 minutes in stand mixer. Add powdered sugar, vanilla, RumChata and salt.

All ingredients mixed together for RumChata Cupcake Frosting

Mix ingredients until light and fluffy.

Variations

This recipe is so versatile and simple. Switch this recipe up by using a different box mix such as a Pumpkin Spice or Chocolate Cake Mix. Or, use a different frosting. Try my Cinnamon Buttercream Frosting for a non-boozy and simple icing option. 

Equipment

There is no fancy baking equipment is required here! 

  • Cupcake Tin
  • Paper Liners
  • Stand Mixer or Hand Mixer
  • Toothpick (to test doneness of cupcakes)
  • Wire Cooling Rack 
  • Piping Bag or Large Ziplock bag
  • Piping Tip

Storage

Store RumChata Cupcakes refrigerated in an airtight container for up to 5 days. Store leftover frosting refrigerated for up to a week or freeze for up to 3 months. Remember to allow the frosting to come to room temperature before icing baked goods. 

Top tip

Do not overmix the batter! Overmixing the batter causes cupcakes to sink in the middle by adding pockets of air within the batter. Mix cupcakes until the batter is just combined. Furthermore, resist the urge to open the oven door multiple times during baking and use an oven thermometer to make sure that your oven temperature is accurate. 

FAQ

What is RumChata?

RumChata is a cinnamon-flavored liqueur made from Caribbean Rum, Wisconsin dairy and Mexican Spices. RumChata is often used to make sweet coffee drinks, cinnamon toast shots or added to hot chocolate. 

How can you enjoy RumChata?

You can enjoy RumChata on the rocks, in a cocktail or in many other drink recipes. You can also bake with RumChata as seen in these epic adult party cupcakes! 

What alcohol is in RumChata?

The alcohol in RumChata is the perfect blend of rum. 

When should I serve RumChata Cupcakes?

RumChata Cupcakes are perfect to serve at many types of occasions. Because the liqueur is made from a delicious blend of Mexican Spices, serve these cupcakes at a Cinco de Mayo party. The boozy cupcakes would be fun to serve at a girls night, galentine’s day or bachelorette party. Or, bring these as dessert to an amazing dinner party. 

What piping tip should I use to decorate RumChata cupcakes? 

I like to use jumbo piping tips such as Wiltons 1M (star tip) or 2D tips when icing cupcakes. You can purchase these tips at most local craft stores. Buy them online here.

How can I decorate RumChata cupcakes?

Decorate RumChata cupcakes by using a piping bag and tip to icing cupcakes. Garnish them with pieces of cinnamon toast crunch cereal or sprinkle ground cinnamon toast cereal bits on top. You could also garnish with a straw cookie such as a Pirouline. 

Looking for other sweet recipes like this? Try these:

Pairing

In my opinion, coffee goes best with sweets! Try one of these unique coffee drinks:

Print Recipe

The BEST Rumchata Cupcakes (with Cake Mix)

The BEST Rumchata Cupcakes (with Cake Mix) is a simple cupcake recipe that combines the sweet and creamy flavor of rumchata with a vanilla cake mix!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 18
Calories: 545kcal
Author: Lynne Kenton

Equipment

  • Cupcake Tin
  • Cupcake Liners
  • Stand Mixer or Hand Mixer
  • Toothpick
  • Wire Cooling Rack
  • Piping Bag or Large Ziplock Bag
  • Piping Tips

Ingredients

  • 1 box White or Yellow Cake Mix
  • 1 cup Rumchata
  • 1 cup Unsalted Butter Melted
  • 3 Eggs at room temperature

RumChata Frosting

  • 4 cups Powdered Sugar
  • 2 cups Unsalted Butter
  • 1/4 cup RumChata
  • 1 tsp Vanilla
  • Pinch of Salt

Instructions

  • Begin by preheating the oven to 350 degrees. Place cupcake liners inside cupcake pan and spray with cooking spray. 
  • To a large bowl or electric mixer, add cake mix, RumChata, eggs and melted butter. Mix at medium speed for 2 minutes or until mixture is combined.
  • Pour batter into cupcake tins filling about 2/3 of the way up.
  • Bake for 16-20 minutes until a toothpick is removed clean from the center of the cupcake.
  • Allow cupcakes to cool on a wire cooking rack.
  • Once cupcakes are completely cooled, use a piping bag to frost cupcakes. 

RumChata Frosting

  • Add butter to a stand mixer and mix for 2 minutes until butter is whipped and light.
  • To the butter, add 2 cups of powdered sugar, vanilla, and rumchata. Mix at medium speed until smooth. 
  • Add remaining 2 cups of powdered sugar and mix until incorporated.
  • Ice cooled cupcakes. Pipe frosting using a piping bag and a round tip. 

Nutrition

Serving: 18g | Calories: 545kcal | Carbohydrates: 54g | Protein: 3g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 224mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 42g | Vitamin A: 985IU | Calcium: 74mg | Iron: 1mg

Cinnamon Sugar Apple Spice Muffins (3 Ingredient Recipe)

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Cinnamon Sugar Apple Spice Muffins (3 Ingredient Recipe) are the easiest and most delicious muffins! Perfect for fall, they combine a box cake mix with two other ingredients and come together in less than 30 minutes! What can be better?! 

With summer winding down and school beginning, everyone is searching for simple recipes. These Cinnamon Apple Muffins are the answer to your breakfast woes. They are soft, full of fall flavor and healthy. You won’t feel guilty at all giving your kiddo one of these as they walk to the bus stop. 

Looking for another make ahead breakfast? Try this Toasted Coconut Granola. Put on top of Greek yogurt with fresh fruit and you have a high protein and delicious breakfast. Or, make this Peach Baked Oatmeal (without bananas). Make it on a Sunday and serve slices of baked oatmeal all week for breakfast. If you need a delicious fall drink, try this Pumpkin Spice Chai Tea Latte!

Jump to:

Apple Muffin Details

Flavor: These muffins taste like fall! The box of spice cake mix gives warm flavors of cinnamon, nutmeg, ginger and cloves. The apples makes these muffins a sweet treat! 

Time: Including bake time, these muffins come together in 30 minutes. 

Level of Difficulty: Easy! If you can work a stand mixer and a food processor, you can make these muffins! 

Ingredients & Substitutions

With just 3 simple ingredients and an optional cinnamon sugar topping, head to the store now! 

  • Spice Cake Mix: I use the Betty Crocker ‘Super Moist’ box mix. However, I would recommend using a spice cake mix instead of a yellow or white cake mix as the spice cake mix has the spices that compliment the apples. 
  • Unsweetened Applesauce: For extra flavor, use cinnamon applesauce. 
  • Apple Pie Filling: This gives the muffins their sweet apple flavor. 
  • Cinnamon Sugar Topping: Optional. This topping gives the apple muffins a little more sweetness and the mixtures acts as ‘icing on the cake!

Step-by-Step Instructions

Apple Pie Filling in food processor

Step 1: Place the apple pie filling in a food processor and finely chop the apples to form a fruit puree.

Step 2: Add the spice cake mix, apple pie filling, and applesauce to a stand mixer. Mix for 2 minutes, scraping the bowl once, until all ingredients are fully combined. 

Step 3: Place 1/3 cup of muffin batter into muffin cups (about 3/4 full). Bake for 20 minutes.

Cinnamon and Sugar Mix to go on top of apple muffins

Step 4 (Optional): While the muffins are still warm, dip the tops into cinnamon sugar.

Variations

  • To make a weight watchers apple pie muffin, use chopped apples in place of apple pie filling. Chop 1 large apple and add directly into the muffin mix. Mix slowly to incorporate ingredients. 
  • Make these muffins a dessert by adding cream cheese frosting. 
  • Save time and bake these muffins in a 9×13 or bundt pan.
  • To add a little ‘extra’ to the muffins, add chocolate chips! This is my secret to getting my toddlers to eat anything! 

Equipment

No fancy equipment here! 

  • Food Processor: If you don’t have a food processor, finely chop the apple pieces from the apple pie filling. You also can keep the apple pieces whole. 
  • Stand Mixer: You could use a large mixing bowl and mix by hand. 
  • Muffin Pan: You could also use a mini muffin tin or 9×13 pan. Just don’t forget to adjust the cooking times. 
  • Muffin Liners 

Storage

Store muffins refrigerated in an airtight container for up to a week. I like to reheat my muffin in the microwave for 10-20 seconds before enjoying.

Top tip

If pureeing the apple pie filling in the food processor, scrape the sides a few times to make sure that all apples are chopped. Whole apples can get stuck on the sides or bottom of the food processor.

Cinnamon Sugar Apple Spice Muffins on a plate with extra muffins, apples and cinnamon

FAQ

What kind of apples should I use in these apple muffins? 

If choosing to use apples instead of apple pie filling, I like to use gala apples, granny smith apples or honeycrisp apples. Crisp apples are great to use because they keep their texture while baking. Core, peel and dice apple up before mixing with the dry ingredients. 

How should I serve these apple muffins? 

Serve these healthy apple muffins warm with a smear of apple butter for a quick breakfast. I also like to enjoy mine with a bowl of greek yogurt and add the muffin into the yogurt. Apple muffins make a great addition to a breakfast board or brunch spread. 

Do I have to use muffin liners? 

I recommend using muffin liners with these Cinnamon Sugar Apple Muffins. The apple pie filling makes these muffins heavy. Using the liner makes sure that the sides and bottom of the muffin do not stick to the pan. 

Looking for other simple breakfast recipes? Try these:

Pairing

These are my favorite morning drinks to pair with Cinnamon Sugar Apple Muffins!

Three Ingredient Apple Spice Muffins stacked in a tower of three with apple slices and whole apples
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Cinnamon Sugar Apple Spice Muffins (3 Ingredient Recipe)

Cinnamon Sugar Apple Spice Muffins (3 Ingredient Recipe) are the easiest and most delicious muffins! Perfect for fall, they combine a box cake mix with two other ingredients and come together in less than 30 minutes! What can be better?! 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 18
Calories: 151kcal
Author: Lynne Kenton

Equipment

  • Food Processor
  • Stand Mixer or Large Mixing Bowl
  • Muffin Pan
  • Muffin Liners

Ingredients

  • 1 Spice Box Cake Mix
  • 1 1/2 cups Apple Pie Filling
  • 1 cup Applesauce
  • Cinnamon Sugar Optional

Instructions

  • Preheat oven to 350 Fahrenheit. Line a muffin pan with muffin liners and spray with cooking spray.
  • Add Apple Pie Filling to a food processor. Run on high for 1 minute to form an apple puree.
  • Add the spice cake mix, apple pie filling and applesauce to a stand mixer. Mix for 2 minutes, scraping the bowl once, until all ingredients are fully combined. 
  • Place 1/3 cup of muffin batter into muffin cups (about 3/4 full). 
  • Bake in a preheated oven for 20 minutes until a toothpick comes out of the center of a muffin clean. Let cool in pan for 2 minutes.
  • Optional, while muffins are still warm, place cinnamon sugar topping into a small bowl. Dip the tops of each muffin into cinnamon sugar mixture. Let cool on a wire rack. 

Nutrition

Serving: 18g | Calories: 151kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 198mg | Potassium: 117mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Homemade Payday Bar Chex Mix (with Peanuts)

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Homemade Payday Bar Chex Mix (with Peanuts)  is a simple sweet snack recipe! All of the delicious components of a Payday Candy Bar are used in a tasty Chex mix recipe! 

Homemade Chex Mix is my weakness and a family favorite recipe. It is a dessert that I make at the holidays because everyone loves a handheld snack and this recipe makes a ton. I hope that this Chex Mix recipe will soon become one of your favorite treats! 

Want to another cereal treat? Try these Browned Butter S’mores Treats! Made with Golden Graham cereal, marshmallows and chocolate, these are a simple no bake recipe! 

Jump to:

What is a Payday Bar?

A Payday Bar is a candy bar originally made by Frank Martoccio. Today, Hershey’s produces Payday Bars. The bar has a creamy caramel center coated with salty peanuts. Check out all of the Payday bar variations here.

Payday Bar Chex Mix Details 

Flavor: Sweet and slightly salty- a delicious combination! The homemade caramel sauce gives this Chex Mix a sweet flavor and the peanuts add the perfect amount of saltiness. 

Time: This Chex Mix takes about an hour and 15 minutes to make. 15 minutes to make the caramel sauce and combine it with the cereal and an hour of bake time. 

Level of Difficulty: Simple but don’t go too far from the kitchen! There is no prep time! The caramel sauce is made in the microwave. The Chex mix is baked in the oven for an hour and does require stirring the mix every 15 minutes.

Ingredients

These ingredients are all pantry staples, so head to your local grocery store! 

  • Corn Chex Mix: Could also use Rice Chex Mix.
  • Honey Nut Chex Mix
  • Chocolate Chex Mix
  • Salted Peanuts: Could use cocktail peanuts or unsalted peanuts. If using unsalted peanuts, add 1 tsp salt to the caramel sauce to taste. 
  • White Sugar
  • Brown Sugar
  • Butter 
  • Water
  • Baking Soda 

Let’s Get Cookin’!

  1. Preheat oven. Heat oven to 250 degrees Fahrenheit. Line a rimmed baking pan with parchment paper or aluminum foil. 
  2. Combine cereal. In a large bowl, combine the Rice Chex, Chocolate Chex and Honey Nut Chex. 
  3. Make Caramel Sauce. This may sound intimidating but it can all be done in the microwave! Simply, add the white sugar, brown sugar, butter and water to a large microwave-safe bowl or  measuring cup. Microwave for 1 minute to melt butter. Remove from microwave and stir. If butter is not completely melted, continue to microwave for 30 second intervals stirring in between. Once butter is melted and the sugar is dissolved, stir in baking soda. *This caramel recipe was taken from this Caramel Peanut’n’Popcorn Recipe. 
  4. Add caramel to cereal. Pour caramel sauce over top of Chex cereal. Stir thoroughly to coat all cereal with sauce. 
  5. Pour on baking sheet. Pour mixture into one even layer on a large baking sheet.
  6. Bake. Bake for one hour stirring cereal every 15 minutes. 
  7. Add peanuts. Add peanuts to cereal and stir to combine. 
  8. Let cool. Allow Chex mix to come to room temperature. Store in an airtight container. 

Equipment

This recipe requires very simple equipment:

  • Large Rimmed Baking Sheet
  • Parchment Paper
  • Small Microwavable Mixing Bowl or a Glass Measuring Cup
  • Large Mixing Bowl
  • Airtight Container (for Storage)

Storage

Store Payday Bar Chex Mix in an airtight container. The cereal will stay fresh for up to 2 weeks in an airtight container.

Payday Bar Chex Mix on Baking Tray

Expert Tips

Expert Tips

Make it more chocolatey! The original Payday Bars do not have chocolate (I added the chocolate Chex because they are my favorite). However, Hershey’s has made a few variations to their candy bars. Some of these variations include chocolate. To make your Payday Bar Chex Mix more chocolatey, simply melt chocolate chips with the caramel sauce and stir in with the dry ingredients. You could also try this with white chocolate chips! 

Make this Chex Mix Halloween themed! Make candy corn party mix by adding candy corn and candy eyes! 

Here are some other fun mix ins! For a salty snack mix, add in more peanuts or pretzels! To make this Chex mix similar to trail mix, add in extra nuts, raisins and/or chocolate candies! To make this recipe like a traditional puppy chow recipe, coat the cereal with powdered sugar. Adding popcorn is always fun! For an extra hit of caramel, add caramel corn! 

FAQ

Can you use generic Chex Mix cereal for this recipe?

Yes, you can use generic brand chex cereal for this recipe! I have used generic corn and rice chex in my chex mix recipes for years and the recipes have turned out great. I have not been able to find store brand Honey Nut Chex or Chocolate Chex. If you find it, tell me where to buy! 

Can you make Payday Bar Chex Mix in the microwave?

Yes, you can make Payday Bar Chex Mix in the microwave. However, baking the cereal provided a much crunchier result. The microwave version was softer and quickly tasted stale. I do not recommend making this recipe in the microwave. 

Can this recipe be made in the slow cooker?

This recipe has not been tested in the slow cooker. If you try this recipe in the slow cooker, please let me know how you do it! 

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

A bowl of Payday Bar Chex Mix with spilled cereal and salty peanuts
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Homemade Payday Bar Candy Chex Mix

Homemade Payday Bar Chex Mix (with Peanuts)  is a simple sweet snack recipe! All of the delicious components of a Payday Candy Bar are used in a tasty Chex mix recipe! 
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Appetizer, Dessert
Cuisine: American
Servings: 12
Calories: 231kcal
Author: Lynne Kenton

Equipment

  • Large Rimmed Baking Sheet
  • Parchment Paper
  • Microwavable Measuring Cup
  • Large Mixing Bowl
  • Airtight Container for Storage

Ingredients

  • 4 cups Corn Chex Mix
  • 2 cup Honey Nut Chex Mix
  • 2 cups Chocolate Chex Mix
  • 1 cup Salted Peanuts
  • 1/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1/4 cup Butter
  • 1 tbsp Water
  • 1/8 tsp Baking Soda

Instructions

  • Preheat oven to 250 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • Add Corn Chex, Honey Nut Chex and Chocolate Chex to a large microwave safe bowl.
  • Microwave White Sugar, Brown Sugar, Butter and Water for 1 minute. Remove from microwave and stir. Continue to microwave for 30 second increments until sugar is dissolved and smooth. Stir in Baking Soda.
  • Pour caramel sauce over top of cereal and and stir to coat.
  • Add peanuts to cereal and stir to combine.
  • Bake for 1 hour stirring every 15 minutes.
  • Let cool on baking sheet. Store in an airtight container.

Nutrition

Serving: 12g | Calories: 231kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 266mg | Potassium: 170mg | Fiber: 3g | Sugar: 11g | Vitamin A: 728IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 8mg

Butter Pecan Coffee Milkshake (with Cold Brew Coffee)

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This Butter Pecan Coffee Milkshake uses cold brew coffee to make an easy coffee milkshake at home! With just 3 simple ingredients, make a delicious sweet and caffeinated treat! This DIY coffee milkshake will rival your favorite fast food milkshake and save you some money!

Craving another cold treat? Try this Watermelon Banana Smoothie! It uses just 5 pantry staples and will have you feeling refreshed in less than 5 minutes. Need caffeine in your cold treat? Try this delicious Maple Pecan Coffee with Cold Brew or this Iced Matcha Chai Latte!

Coffee Milkshake with Cold Brew Coffee

Butter Pecan Coffee Milkshake Details

Level of Difficulty: Super simple! All that you have to do is measure, pour and blend!

Flavor: This Coffee Milkshake is a sweet treat! The ice cream gives a sweet vanilla flavor with coffee undertones. Depending on the flavor of the coffee beans, your shake will take on notes of the coffee.

Time: Less than 5 minutes! And this includes time to get all of the ingredients out!

What kind of coffee should I use?

For this Butter Pecan Coffee Milkshake, I use Coffee Rendezbrew’s Rehoboth Beach Blend. This medium roast has cinnamon, praline and pecan flavors that pair perfectly with the butter pecan ice cream. It results in a sweet and nutty flavored milkshake. I recommend using a coffee flavor that you like.

Ingredients and Substitutions

  • Butter Pecan Ice Cream– If you don’t have or don’t like Butter Cream Ice Cream, use an ice cream flavor that you like! Vanilla Bean, Coffee and Salted Caramel Ice Creams are all flavors that taste delicious when combined with ice cream.
  • Cold Brew Coffee– if you don’t have cold brew coffee on hand, you could use regularly brewed coffee. Be sure to cool the coffee in the refrigerator before adding to the blender so that it will not melt your ice cream!
  • Almond Milk– use whatever milk you have on hand. Keep in mind, the higher the fat content of the milk, the creamier the milkshake will be! You could also mix the milk with your favorite coffee creamer.
  • Cinnamon Sugar Roasted Pecans- this ingredient is optional because it is used for topping. It does give the coffee milkshake a little pizzazz. You can make your own at home or purchase them at specialty retailers like Cabelas or Harry & David’s. Regular pecans would work here as well!
  • Whipped Cream- this ingredient is also optional as it is used for a topping. If you are eating a milkshake, go ahead and add the whipped cream on top to make it really special!
  • Maple Syrup- another fun topping! While not necessary, the maple syrup highlights the pecan taste in the ice cream and the coffee.

Pouring Maple Syrup on top of Coffee Milkshake

How to make a Coffee Milkshake

  1. Start with cold brew coffee or regular coffee that has been brewed and refrigerated.
  2. Add coffee, milk and ice cream to blender.
  3. Blend until ingredients are incorporated and smooth.
  4. Pour into a tall, chilled glass.
  5. Top with whipped cream, maple syrup and cinnamon sugar pecans.
  6. Enjoy!

Expert Tips

  • Be sure to make your cold brew coffee ahead of time! If using regularly brewed coffee, give the coffee time to cool down in the refrigerator before adding to the blender.
  • Start with slightly softened ice cream. When ice cream is not frozen solid, it combines easier in a milkshake giving the milkshake a creamy consistency.
  • Choose a coffee flavor that you like! The coffee flavor comes through in this milkshake so you want to like the coffee that you are drinking!

Coffee Milkshake Add-Ins

The ingredients that you could add to this milkshake are endless. Here are some fun ideas:

  • Protein powder: vanilla protein powder would pair well with the butter pecan ice cream and keep you full all morning.
  • Banana
  • Peanut Butter
  • Make it an alcoholic milkshake! Try adding rum or whiskey for a fun, boozy milkshake!

FAQ

What kind of coffee do you use in this milkshake? Use a coffee that you like! It can be regular or decaf coffee. Just choose a flavor that you would regularly drink. A sweeter coffee will pair nicely with the butter pecan ice cream.

How do you make cold brew coffee? Making cold brew coffee is as simple as combining coffee grounds with room temperature water and allowing the coffee to steep. Steeping time depends on taste but it is recommended to steep overnight (around 12 hours). Here is a great tutorial to make cold brew coffee at home along with the perfect coffee to water ratio from my friend Meredith at Our Love Language is Food!

Help! I don’t want my milkshake to contain caffeine! Use decaf coffee instead of regular coffee to not get a coffee high! You can make cold brew decaf coffee at home!

My milkshake is too thick. What should I do? If your milkshake is too thick, add more cold brew coffee or milk. Keep in mind, cold brew coffee has higher levels of caffeine than regular coffee. If you do not want too much caffeine, add more milk or use a decaf coffee.

My milkshake is too thin. Help! Add more ice cream to thicken your milkshake!

Can you use coffee instead of milk in a milkshake? You can absolutely use coffee instead of milk in a milkshake! Using coffee gives your milkshake a warm roasted flavor, a hit of caffeine and makes a milkshake appropriate for breakfast!

Looking for more sweet treats?! Try one of these recipes!

Margarita Cheesecake Bites with a Homemade Graham Cracker Crust

Roll Out Butter Cookies

Sea Salt Chocolate Chip Cookie Pie

If you try this yummy Butter Pecan Coffee Milkshake (with cold brew coffee) Recipe, please leave a comment or tag me on Instagram @delmarvaliciousdishes!

Coffee Milkshake with Pecans and Ice Cream
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5 from 5 votes

Butter Pecan Coffee Milkshake (with Cold Brew Coffee)

Butter Pecan Coffee Milkshake uses cold brew coffee to make an easy coffee milkshake at home! With just 3 simple ingredients, make a delicious sweet and caffeinated treat!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Dessert, Drinks
Cuisine: American
Servings: 1
Calories: 419kcal
Author: Lynne Kenton

Equipment

  • 1 Blender
  • 1 Glass Chilled

Ingredients

  • 1 1/2 cups Butter Pecan Ice Cream Slightly Softened
  • 1/4 cup Cold Brew Coffee
  • 1/4-1/2 cup Almond Milk
  • Cinnamon Sugar Pecans, Whipped Cream, Maple Syrup for topping

Instructions

  • Add ice cream, cold brewed coffee and almond milk to a high speed blender.
  • Blend on high for 30 seconds until all ingredients are incorporated.
  • Pour into a tall, chilled glass and top with whipped cream and cinnamon sugar roasted pecans.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 419kcal | Carbohydrates: 47g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 241mg | Potassium: 423mg | Fiber: 2g | Sugar: 42g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 330mg | Iron: 0.2mg

Browned Butter S’mores Treats

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Browned Butter S’mores Treats are an easy no-bake summer treat! These treat bars are made with golden graham cereal and have all the flavor of s’mores without the campfire!

No-bake desserts are the way to go during hot summer months. Check out these Margarita Cheesecake Bites with a Homemade Cracker Crust for another no-bake dessert option!

Browned Butter S'mores Treats sliced with marshmallows and chocolate bar on the side

What are Browned Butter S’mores Treats?

Browned Butter S’mores Treats are similar to a rice krispy treat. They are made with golden graham cereal, marshmallows, chocolate chips and a hint of vanilla. These ingredients combine to make a quick and fun treat bar that is similar to traditional s’mores without the open flame and campfire.

Browned Butter S’mores Treats Details

Level of Difficulty: Easy! These treat bars require melting butter on the stove and combining the ingredients. The most difficult part is waiting for the treat bars to cool and firm up before indulging.

Time: 10 minutes is all it takes to make these treat bars. I suggest waiting an hour before slicing to allow them cool.

Flavor: Sweet! The marshmallow, vanilla and chocolate give these bars a sweet flavor. The golden graham cereal give a cinnamon and honey flavor.

Close up shot of s'mores treats to show the crispy texture

Ingredients

These s’mores treats require just a few pantry staples!

  • Cooking Spray or Butter
  • Unsalted Butter
  • Marshmallows- use mini marshmallows or large marshmallows. I have found that the mini marshmallows are easier to melt and stir with the cereal.
  • Vanilla Extract
  • Golden Grahams Cereal- feel free to use a generic brand.
  • Chocolate Chips- for a traditional campfire treat, use milk chocolate. You can also use your favorite chocolate chip or chop up your favorite candy bar. I like to use Hershey’s Milk Chocolate Candy Bars. 

How to Make Browned Butter S’mores Treats

Brown the butter. Heat a large pot over medium heat and add butter. Allow butter to melt stirring occasionally. Once butter is melted, continuously stir. You want to continuously stir to prevent the butter from burning. The butter will become foamy. Stir until butter is brown and has a nutty aroma.

Mix ingredients. Add the marshmallows to the butter and stir until the marshmallows are melted and mixed with the butter. Remove the pot from heat and stir in the vanilla. Add the golden grahams cereal. Stir to combine marshmallow mixture with cereal. Add in the chocolate chips. Stir to mix with other ingredients. The chocolate will begin to melt while mixing. This is okay. This makes the s’mores treats taste just like a campfire treat!

Add to pan. Use either a 9×13 or 8×8 pan. If using the 9×13 pan, the treat bars will be skinnier. If using the 8×8 pan, the treat bars will be tall. I find it easier to distribute the mixture in a 9×13 pan. Spray pan with cooking spray or line the pan with parchment paper. Place the cereal mixture in the pan. Use parchment paper on your hands to press the cereal down into the pan and distribute the mixture evenly. Allow the mixture to cool and the marshmallows to harden before slicing. Use a sharp knife to slice.

FAQ

What does s’more mean? S’more is slang for give me some more! These smore’s treats will certainly have you saying ‘s’more!’

Help! I don’t have marshmallows. Can I still make s’mores treats? Yes, you can still make s’mores treats without marshmallows. In place of the marshmallows, use marshmallow crème or marshmallow fluff. You could also melt leftover Peeps in place of traditional marshmallows. Be careful, the color of the peep will combine with the chocolate so it may not be visually appetizing.

What is a good substitute for golden grahams cereal in these s’mores treats? In place of the cereal, you could chop up traditional graham crackers into cereal size pieces. You could also use Rice or Corn Chex. If using Chex, I would suggest adding some cinnamon and sugar to the mix to get a sweeter taste. This option has not been tested.

What is the difference between s’mores treats and actual s’mores? S’mores Treats are made inside over the kitchen stove. They are served as a handheld treat with all of the s’mores ingredients combined. Actual s’mores are made outside over a campfire. A large marshmallow and chocolate piece are sandwiched between graham crackers to make a yummy campfire treat!

Expert Tips

  • Don’t let the butter burn while browning! This is very easy to do if you do not continuously stir the butter. The butter will become foamy and bubble. Continue to stir until brown and while all ingredients are mixed together.
  • Use a piece of parchment paper to press cereal into pan. The melted marshmallows in these S’mores Treats make them very, very sticky. If you try to use your hands, you will have a big mess. Press down on a piece of parchment paper to distribute the cereal mixture evenly into your pan.

S'mores Treats stacked on top of each other. A yummy pile of treats!

As always, if you make this recipe, please comment, leave a review and share on Instagram @delmarvaliciousdishes!

Browned Butter S'mores Treats sliced with marshmallows and chocolate bar on the side
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5 from 3 votes

Browned Butter S'mores Treats

Browned Butter S'mores Treats are an easy no-bake summer treat! These treat bars are made with golden graham cereal and have all the flavor of s'mores without the campfire!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 414kcal
Author: Lynne Kenton

Equipment

  • 1 Large Pot
  • 1 Spatula
  • 1 9x13 or 8x8 pan
  • Parchment Paper

Ingredients

  • 8 oz Unsalted Butter
  • 6 cups Golden Grahams Cereal
  • 1/2 cup Milk or Dark Chocolate Chips
  • 1 tsp Vanilla
  • 1 cup Mini Marshmallows
  • Cooking Spray

Instructions

  • Spray 9x13 pan with cooking spray or line with parchment paper.
  • Add butter to a large pot. Turn heat to medium to melt butter. Once butter is melted, stir continously. Butter will become foamy. Stir until butter is brown and smells nutty.
  • Add marshmallow to butter. Stir marshmallows to melt. Remove from heat.
  • Add vanilla and stir to combine.
  • Add cereal. Stir until all cereal is covered with marhsmallow mix.
  • Add chocolate chips and stir to combine. The chocolate chips will melt while stirring.
  • Add mixture to a 9x13 pan. Use a piece of parchment paper to press down on cereal mixture to evenly distribute throughout pan.
  • Allow cereal to completely cool before slicing.

Nutrition

Serving: 8g | Calories: 414kcal | Carbohydrates: 36g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 162mg | Potassium: 165mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1.216IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 5mg

Margarita Cheesecake Bites with Homemade Graham Cracker Crusts

by 1 Comment

Mini Margarita Cheesecake Bites are the perfect, make ahead dessert! These margarita cheesecake bites are quick and easy to make and pack a tangy flavor punch with tequila and key lime!

For the ultimate margarita flavor, pair these cheesecake bites with a Spicy Lemon Margarita! 

Margarita Cheesecake with bite taken

Mini Margarita Cheesecake Details!

Level of Difficulty: Medium! Although these are EASY to make, this is a two-step process.

Flavor: These Mini Margarita Cheesecakes have a tangy, key lime flavor. The homemade graham cracker crust is a mixture of salty and sweet. The no bake filling packs a margarita, lime flavor.

Time: 30 minutes not including freezing time.

Ingredients

These Cheesecake Bites are made with pantry staples. Here is what you will need to make them!

  • Cream Cheese– I recommend using full fat cream cheese. Make sure that your cream cheese is softened.
  • Powdered Sugar
  • Butter– I recommend using unsalted butter so that you can better control the salt in the recipe.
  • Salt
  • Greek Yogurt– I use full fat whole milk Greek yogurt for the best flavor.
  • Vanilla Extract
  • Margarita Mix– I like this Lite Margarita Mixer. 
  • Tequila– I use a Reposado Tequila. Use whatever tequila you have on hand and, most importantly, like! The alcohol will intensify the flavor.
  • Graham Crackers

How to Make Mini Margarita Cheesecake Bites

Make the Homemade Graham Cracker Crusts

Preheat oven to 350 degrees. Add mini cupcake liners to a mini cupcake pan.

Add the graham crackers to a food processor. Run food processor continuously in order to finely chop the graham crackers. The graham crackers should be crushed to a sand like consistency.

Add graham crackers to a large mixing bowl. Combine with melted butter, salt and powdered sugar. Stir to combine ingredients.

Put a tablespoon of graham cracker crust in each mini muffin hole. Using the back of a spoon, press down on the middle of the crust to make a circular indentation in each cupcake.

Bake for 5 minutes, until the outer edges of crusts begin to brown. Let crust cool in pan.

Graham Cracker Crust Ingredients: melted butter, powdered sugar, salt, graham crakcers

Make the Margarita Cheesecake Filling

Add cream cheese, Greek yogurt and powdered sugar to the bowl of a stand mixer. Cream together ingredients until smooth and combined. Stir in salt and vanilla. Scrape sides of bowl. Slowly stir in the margarita mix and tequila (if using).

Using a tablespoon, fill each graham cracker crust with the margarita cheesecake filling. Top with lime zest. Place in the freezer overnight before serving.

Mini Margarita Cheesecake Filling Ingredients: tequila, vanilla, margarita mix, salt, powdered sugar, Greek yogurt and cream cheese

Expert Tips

  • Use softened cream cheese! Leave your cream cheese on the counter for a few hours before making these Margarita Cheesecake Bites. If the cream cheese is not soft enough, the mixture will be chunky.
  • Use whole fat cream cheese and whole milk Greek yogurt. Dessert time is not the time to cut calories. The full fat gives these cheesecake bites a smooth texture and rich flavor.
  • If using tequila, choose a tequila that you enjoy drinking! The same goes for the margarita mix.

Mini Margarita Cheesecakes with Lime and Graham Crackers

FAQ

Can I make these Mini Margarita Cheesecake Bites no bake?

Yes, you can make these Mini Margarita Cheesecake bites no bake! Simply purchase a pre-made graham cracker crust and turn the bites into a cheesecake pie!

Help! I don’t have a mini muffin pan.

If you don’t have a mini muffin pan, you could put the graham cracker crust into an 8×8 pan and bake. Note, your bake time will be longer. Place the filling in the pan, freeze and cut into Margarita Cheesecake Bars!

Alternatively, you can make this dessert truly no bake by purchasing a pre-made graham cracker crust. Simply fill the graham cracker crust with your filling, freeze and you have a Margarita Cheesecake Pie!

Is there alcohol in these Margarita Cheesecakes?

Yes, there is alcohol in these Margarita Cheesecakes. Just like a margarita, these cheesecake bites have a little tequila. While you cannot taste the tequila, the alcohol intensifies the key lime flavors.

Do I have to use alcohol in this recipe?

No, you do not have to use any alcohol for the Margarita Cheesecakes. Simply add more margarita mix in place of the tequila to keep these cheesecake bites alcohol free.

How should I store these?

You can store these cheesecake bites in the freezer. Pull them out when you are ready to serve. They hold up well in the freezer for about a week.

What toppings go with these Mini Margarita Cheesecakes?

Fresh lime zest and whipped cream make perfect toppings for these Mini Margarita Cheesecakes! You could also use lime slices and a sprinkle of the graham cracker crust.

Looking for another sweet treat?! Try this Butter Pecan Coffee Milkshake (with Cold Brew Coffee) or this Sea Salt Chocolate Chip Cookie Pie!

If you make these Margarita Cheesecake Bites, please leave a comment and tag @delmarvaliciousdishes!

Mini Margarita Cheesecakes ready to be eaten!
Print Recipe

Margarita Cheesecake Bites with a Homemade Graham Cracker Crust

Mini Margarita Cheesecake Bites are the perfect, make ahead dessert! These margarita cheesecake bites are quick to make and pack a tangy flavor punch with tequila and key lime!
Prep Time20 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American, Mexican
Servings: 24
Calories: 117kcal
Author: Lynne Kenton

Equipment

  • 1 Food Processor
  • 1 Mini Cupcake Pan
  • 1 Stand Mixer or Hand Mixer

Ingredients

Margarita Cheesecake Filling

  • 8 oz Cream Cheese Softened
  • 3/4 cup Powdered Sugar
  • 1/4 cup Plain Greek Yogurt
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 3 tbsp Margarita Mix
  • 2 tbsp Tequila (optional)
  • Lime Zest (for topping)

Graham Cracker Crust

  • 10 Graham Cracker Sheets
  • 1/4 cup Powdered Sugar
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter Melted (1 stick)

Instructions

Mini Graham Cracker Pies

  • Preheat oven to 350 degrees.
  • Add graham crackers to a large food processor. Pulse until crackers are finely crumbled.
  • To a large mixing bowl, combine graham cracker crumbs, powdered sugar, melted butter and salt.
  • Place a tablespoon of crust into a mini muffin tin. Push in the center to make a slight indentation.
  • Bake for 5 minutes until crust edges are slightly brown.
  • Let cool.

Margarita Cheesecake Filling

  • Cream together cream cheese, Greek yogurt and powdered sugar until smooth.
  • Stir in salt and vanilla until combined. Scrape sides of bowl.
  • Slowly stir in the margarita mix and tequila (if using).
  • Using a large spoon or a cookie scoop, fill each graham cracker crust with filing.
  • Top with lime zest.
  • Place entire tray into the freezer. Freeze overnight. Remove right before serving.

Nutrition

Serving: 24g | Calories: 117kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 143mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 245IU | Calcium: 17mg | Iron: 0.3mg

Roll Out Sugar Cookies with Sprinkles (Easy Recipe)

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Roll Out Sugar Cookies with Sprinkles is an easy recipe that is perfect to make during the holidays or any special occasion! 

A plate stacked with star-shaped sugar cookies, sprinkled with red and pink sugar and sprinkles, sits beside a tempting assortment of butter cookies. In the background, a pile of round cookies and a bottle of milk are softly blurred.

These sugar cookies have been a Christmas tradition in my family for as long as I can remember. Every year, my mom and I make multiple batches of these Christmas cookies to eat during the holidays and to give as homemade Christmas presents. These are the best sugar cookies! 

In need of another sweet treat for the holidays? Try this Biscoff Cookie Butter Chex Mix. This sweet twist on muddy buddies is the perfect treat to indulge in or to wrap up into individual gift bags. For a different and delicious cupcake, try these RumChata Cupcakes. Adding a little bit of RumChata liqueur to a box cake mix takes a simple recipe to the next level! 

Jump to:

Why You’ll Love This Recipe

  • This classic sugar cookie recipe makes a large batch! Make one batch and you will have plenty of cookies. 
  • Customize these cookies for the holiday! These cookies can be made for Christmas, Valentine’s Day, or just because! 
  • These rainbow sprinkle sugar cookies require pantry staple ingredients to make the perfect cookie! 

Ingredients

Minimal ingredients are needed to make the perfect sugar cookie! 

Ingredients for baking delicious sugar cookies are arranged on a light surface: a box of powdered sugar, three sticks of unsalted butter, colorful sprinkles, two eggs, a bowl of flour, a spoon of baking powder, and a spoon of vanilla extract.
  •  Unsalted butter is creamed together with powdered sugar. 
  • Eggs and vanilla extract are combined with the butter and sugar cookie base.
  • All-purpose flour and baking powder are added to the wet ingredients to create the basic sugar cookie dough.
  • Colorful sprinkles are used to decorate the cookies according to the season or holiday! 

The exact measurements are in the recipe card below. 

Variations

  • Add a dash of almond extract for a richer cookie. 
  • Instead of using sprinkles, decorate the cookies with frosting after they finish baking. 

Equipment

  • Stand Mixer. Because this recipe makes such a large batch of cookie dough, I recommend using a countertop stand mixer with a paddle attachment. Alternatively, you could use an electric hand mixer.
  • Rolling Pin. I like to use a heavy marble rolling pin. 
  • Rimmed baking sheets. I just purchased these trays and like them. 
  • Cookie Cutters. I like to use simple shaped cookie cutters like hearts because they are easier to get onto the cookie sheet.
  • A thin metal spatula to get the cookie dough cut outs onto the pan and then removed from the pan. 
  • Wire rimmed cooling rack to cool the cookies. 
  • Parchment paper or plastic wrap to wrap the dough before freezing. 

Step-by-Step Instructions

A metal mixing bowl filled with a smooth, creamy off-white mixture suggests the start of delicious butter cookies. Traces of batter cling to the sides, hinting at a fresh batch in the making against a light background.

Step 1: Preheat the oven to 375 degrees Fahrenheit. Add the unsalted butter and powdered sugar to the bowl of an electric mixer. Mix the butter and the powdered sugar on medium speed for 2 minutes until light and fluffy. 

A metal mixing bowl filled with creamy, whipped butter sits on a light surface, evoking the anticipation of buttery cookies. The texture appears smooth and fluffy. In the background, colorful sprinkles peek from a small dish, ready to add a festive touch.

Step 2: Add the eggs and the vanilla to the bowl. Mix until combined. 

A metal mixing bowl with creamy yellow batter for butter cookies sits on a light pink surface. To the right, a small white bowl is partially visible, containing pink and white sprinkles.

Step 3: In multiple batches, add the flour mixture to the large mixing bowl. Mix until just combined. 

Three balls of dough, destined to become buttery cookies, are placed on a light-colored surface with parchment paper underneath. They align vertically, casting shadows to the right on a subtly pink-hued surface.

Step 4: Divide dough into three balls. Wrap in parchment paper and freeze overnight. 

Dough for butter cookies is rolled out on a surface with holly leaf shapes cut out, ready for baking. The dough is lightly dusted with flour.

Step 5: Remove the balls of dough from the freezer and allow to soften. Use a rolling pin to roll the dough until thin (about 1/8 inch thick). Make designs in the dough using cookie cutters.

A baking tray holds fifteen unbaked bow-shaped butter cookies arranged in three columns and five rows. These light-colored cookies rest on a gray tray, with the marble surface partly visible in the background.

Step 6: Use a thin spatula to transfer the cookie dough to a rimmed baking sheet.

A baking tray with fifteen raw, bow-shaped butter cookies topped with colorful sprinkles sits on a light-colored surface. The cookie dough is light, and the sprinkles include vibrant shades of red, green, and white.

Step 7: Sprinkle the tops of the cookies with colored sprinkles. Bake for 6-7 minutes until the corners of the cookies are golden brown.

Butterfly-shaped butter cookies with red sprinkles and white icing details are arranged on parchment paper. A small bowl of colorful round sprinkles is visible in the top right corner, resting beside the cooling rack holding these delightful treats.

Step 8: Remove cookies from the oven and let cool on the pan for 2 minutes. Transfer to a wire rack until completely cooled.

Storage

Store cookies in an airtight container such as a cookie tin or cookie jar. If sealed, the cookies will remain crisp and crunchy for up to 2 weeks. 

Freeze any extra cookies in a freezer bag. Thaw on the counter before enjoying. 

Top tips

  • Sprinkle your countertops with flour to keep the dough from sticking. If the dough becomes too sticky, you can coat the rolling pin with flour. 
  • If your cookie dough seems too soft, refrigerate it or add some of the colder dough to the mix. This will allow you to roll the dough flat and make the cutouts. 
  • Make sure that the butter is at room temperature before combining it with the powdered sugar. 
  • If your cookies are thicker, they will take an extra minute to bake. Monitor the cookies closely to prevent them from burning. 

FAQ

Can I double this sugar cookie recipe?

I do not recommend doubling this sugar cookie recipe. This recipe makes a large batch as it is written. If you plan to double the recipe, mix the dough in separate batches.

Help! My cookie dough is sticking to the rolling pin.

If the cookie dough is sticking to the rolling pin, rub the rolling pin with flour. You can also add some cold cookie dough to the sticky dough to help prevent the dough from sticking. 

How much chill time is needed for this cookie dough?

I recommend chilling the dough in the freezer for at least 8 hours or overnight. Freezing the dough will help the cookies to hold their shape better when baking, prevent spreading, and have better texture. 

When should I add the sprinkles to the sugar cookies?

Add the sprinkles to the sugar cookies after the cookies have been cut out and are on the baking tray before they go in the oven. I do not recommend mixing the sprinkles into the cookie dough before rolling the dough out. 

What is the best way to transfer the cookie dough to the baking sheet without losing its shape? 

Make sure that the dough is 1/8 – 1/4 inch thick. Use cookie cutters that do not have many sharp edges. A thin, metal spatula is best to transfer the dough onto the baking sheet. 

Looking for other sweet recipes? Try one of these:

Pairing

Pair your sweet treat with one of these tasty coffee drinks:

A plate of butterfly-shaped sugar and butter cookies topped with pink, red, and white sprinkles. These delightful treats are arranged on a stack of round plates, with a blurred background showcasing more cookies and a glass of milk.
Print Recipe

Roll Out Sugar Cookies with Sprinkles (Easy Recipe)

Roll Out Sugar Cookies with Sprinkles are an easy recipe that is perfect to make during the holidays or any special occasion! 
Prep Time8 hours 20 minutes
Cook Time8 minutes
Total Time8 hours 28 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 848kcal
Author: Lynne Kenton

Equipment

  • Stand Mixer
  • Rolling Pin
  • Rimmed Baking Sheets
  • Cookie Cutters
  • Thin spatula
  • Wire rack
  • Parchment Paper

Ingredients

  • 1 pound Powdered Sugar
  • 1 1/2 cups Unsalted Butter (3 sticks) softened
  • 2 Large Eggs
  • 1 1/2 teaspoons Vanilla
  • 1 teaspoon Baking Powder
  • 3 1/2 cups All-Purpose Flour
  • Sprinkles

Instructions

  • In a stand mixer, combine powdered sugar and butter for 2 minutes until light and fluffy.
  • Add eggs and vanilla mixing until mixed together.
  • In batches, add flour and baking powder until just combined.
  • Divide dough into 3 batches and wrap in wax paper. Refrigerate overnight or up to a week in advance.
  • When ready to bake, place dough in refrigerator to soften.
  • Preheat oven to 375 degrees Fahrenheit.
  • Sprinkle flour onto work surface. Using a rolling pin, roll dough out until about 1/8 – 1/4 inch thin.
  • Use a cookie cutter to make cookies shapes/designs. Use a thin spatula to transfer cookies onto a cookie sheet. Sprinkle cookies with colorful sprinkles.
  • Bake 6-8 minutes until edges are slightly brown.
  • Let cookies cool on the pan for 2 minutes and then transfer them to a wire rack to cool completely.

Nutrition

Serving: 20g | Calories: 848kcal | Carbohydrates: 113g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 86mg | Potassium: 99mg | Fiber: 2g | Sugar: 64g | Vitamin A: 1.278IU | Calcium: 62mg | Iron: 3mg

Caramel Pumpkin Cream Cheese Dip (gingersnap dip)

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Caramel Pumpkin Cream Cheese Dip is an irresistible fall dip that is perfect for dipping apple slices, grapes, ginger snaps, and graham crackers into! Bring this dish as a light appetizer or a tasty dessert for your next fall gathering. 

A plate with a bowl of caramel pumpkin pie dip surrounded by pretzel sticks, apple slices, and crackers. A white textured cloth and some green fir branches are also visible, adding a rustic touch.

Every year, my family has some sort of minimal-effort pumpkin dip recipe ready to-go for the holiday season. This sweet dip is often made with canned pumpkin and mixed with some sugar and whipped cream. This caramel pumpkin cream cheese dip is a combination of my warm pumpkin flavors sweetened with caramel sauce and whipped into the perfect fall dessert. 

Looking for another appetizer that is perfect for a holiday or game day? Try this Lemon Roasted Cauliflower with Honey Whipped Mascarpone Cheese. This easy appetizer is so flavorful and unique. Mascarpone cheese is whipped with honey until light and fluffy. Cauliflower is roasted with tangy lemon and then dipped into the cheese. Or, try this Savory Roasted Sweet Potato and Mushroom Tart. This vegetarian appetizer is one of my favorite things! It is made using a puff pastry and comes together quickly for a handheld bite! 

Jump to:

Why You’ll Love This Pumpkin Pie Dip

  • Simple ingredients. Pantry staple ingredients are used to make this creamy pumpkin cheesecake dip! 
  • 5 minutes is all that you need to make this simple recipe. 
  • Oh so tasty! Get all the fall flavors when you dip a gingersnap cookie into this dip! 

Ingredients

Head to the store or your refrigerator to grab these simple ingredients: 

A collection of ingredients for a delightful Caramel Pumpkin Pie Dip rests on a wooden surface: whipped topping, pumpkin puree, powdered sugar, caramel sauce, cream cheese, ground cinnamon, and ground ginger. Each is labeled and neatly arranged in bowls and plates.
  • Cream cheese is used to get a thick and filling consistency. I like to use the full-fat option for a creamy pumpkin dip. 
  • A can of pure pumpkin puree is used to create the pumpkin pie texture and taste. Make sure that you use 100% pumpkin not pumpkin pie filling. 
  • Caramel sauce is mixed into the dip and then drizzled on top of the dip for a sweet flavor. 
  • Powdered sugar balances the earthy flavor of pumpkin. 
  • Ground cinnamon and ground ginger give the dip the traditional fall pumpkin pie flavors. 
  • Whipped cream topping, such as Cool Whip, adds a light, airiness to create a fluffy pumpkin dip. 

See the exact measurements in the recipe card below. 

Variations

  • To make a lighter dip, use 1/3 less fat cream cheese and omit the caramel sauce. 
  • To make a chai dip, add in warm spices like ground cardamon, cloves, and nutmeg in addition to the cinnamon and ginger. 
  • Make an Apple Pumpkin Dip by replacing the caramel sauce with apple butter for the quintessential fall dip. 

Substitutions

  • Replace full-fat cream cheese with 1/3 less fat cream cheese or Greek yogurt. 
  • In place of the caramel sauce, use a touch of maple syrup. 
  • The whipped cream can be replaced with marshmallow topping. Keep in mind this will be sweeter so you may want to use less caramel sauce and/or powdered sugar. 

Equipment

Grab your electric stand mixer or a hand mixer and a large bowl and a spatula!

Step-by-Step Instructions

 

A metallic mixing bowl with cream cheese, and pure pumpkin puree. The paddle attachment on the stand mixer is ready to craft the perfect Caramel Pumpkin Pie Dip, all set on a marble countertop.

Step 1: Mix the cream cheese and canned pumpkin together in a stand mixer using the paddle attachment. Mix on medium speed for 2 minutes scraping the sides once. There should be no lumps and the mixture should be smooth. 

A close-up of a mixing bowl with creamy pumpkin, white powdered sugar, and a stream of caramel sauce being poured in resembles the rich texture of caramel pumpkin pie dip. The paddle attachment of a stand mixer holds some of the luscious pumpkin mixture.

Step 2: Add in the caramel sauce, powdered sugar, ground ginger, and ground cinnamon. Mix until combined about 1 minute. 

A close-up of a metal whisk covered in creamy orange batter, positioned above a bowl filled with the same mixture. The thick, smooth consistency suggests it's the luscious Caramel Pumpkin Pie Dip being expertly mixed or stirred.

Step 3: Using the whisk attachment on the stand mixer, add in the whipped cream topping and mix together until light and airy. 

A glass bowl filled with luscious caramel pumpkin pie dip is surrounded by apple slices, graham crackers, and pretzels. A hand dips a graham cracker into this delightful blend. A textured cloth is partially visible to the side.

Step 4: Serve with graham crackers, gingersnap cookies, apples, and/or grapes. Drizzle with caramel sauce before serving (optional). 

Storage

Store any remaining pumpkin fluff dip refrigerated in an airtight container. Pumpkin dip will remain fresh for up to 3 days after making. If desired, use the whisk attachment to stir the dip together and add some fluff to the leftover dip before serving. 

FAQ

What can I eat with Caramel Pumpkin Cream Cheese Dip?

Some of my favorite dippers for this Caramel Pumpkin Cream Cheese Dip are apple slices, pear slices, grapes, gingersnap cookies, vanilla wafers, graham crackers, biscotti, pretzels, and rice cakes! 

Can I make this dip ahead of time?

This dip is a great recipe to make ahead, especially before holidays such as Thanksgiving and Christmas gatherings. Assemble dip up to two days ahead of time. Before serving, stir the dip together and top with additional caramel sauce. Remove the dip from the refrigerator about 30 minutes before serving so that it comes to room temperature to allow for easier dipping. 

Can I use pumpkin pie filling instead of pure pumpkin puree in this dip?

Yes, you can use pumpkin pie filling in place of the canned pumpkin puree in this recipe. Keep in mind, pumpkin pie filling contains sweetener and pumpkin pie spice. I recommend tasting the dip before adding the caramel sauce and powdered sugar. I also would taste the dip and adjust the amount of ground cinnamon and ginger needed (if any). 

How can I make this dip creamier?

Be sure that the cream cheese is at room temperature before mixing with the pumpkin. This will allow to make the creamiest dip. For extra cream, add in more whipped cream topping. 

Looking for another tasty dessert recipe? Try one of these:

Pairing

Need a drink to pair with pumpkin dip? Try one of these options:

 

Caramel Pumpkin Pie Dip
Print Recipe

Caramel Pumpkin Pie Dip

Caramel Pumpkin Cream Cheese Dip is an irresistible fall dip that is perfect for dipping with apple slices, grapes, ginger snaps, and graham crackers. Bring this dish as a light appetizer or a tasty dessert for your next fall gathering. 
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Dessert
Cuisine: American
Servings: 8
Calories: 43kcal
Author: Lynne Kenton

Ingredients

  • 4 oz 1/3 Less Fat Cream Cheese- softened
  • 1/2 cup Canned Pumpkin
  • 1/4 cup Caramel Sauce
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 cup Powdered Sugar
  • 1/2 cup Light Whipped Topping (Cool Whip)
  • Apples, Grapes, Graham Crackers, Cookies for dipping

Instructions

  • In a stand mixer or large bowl, mix the cream cheese and canned pumpkin until combined.
  • Add the caramel sauce and mix until blended.
  • Add the ground ginger, ground cinnamon and powdered sugar mixing slowly until dry ingredients are fully incorporated.
  • Fold in whipped topping until just mixed.
  • Store in the refrigerator until ready to serve. Serve with fruit, cookies, graham crackers, etc.

Nutrition

Serving: 8g | Calories: 43kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 43mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2.398IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.2mg

 

Sea Salt Chocolate Chip Cookie Pie

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Sea Salt Chocolate Chip Cookie Pie made in a cast iron pan is crispy on the outside and chewy on the inside. This dessert is perfect to please all the non-cake and non-pie lovers out there!

Every year, my husband and I have the same conversation: Me, ‘What kind of cake do you want me to make for your birthday?’ Him, ‘I don’t like cake and don’t want to celebrate my birthday.’ The struggle is real for someone like me who uses any opportunity to make a dessert. This year, instead of nixing dessert all together, I made him this Sea Salt Chocolate Chip Cookie Pie. It did not disappoint!

There are millions of Chocolate Chip Cookie recipes out there. And I have tried damn near them all. The below recipe is my go to. This recipe was inspired by Siri Daly. I love her cookbook, Siriously Delicious! I use this recipe to make classic Chocolate Chip Cookies and, for the pie, I simply put the dough in a cast iron pan and baked.

Let’s Bake! Sea Salt Chocolate Chip Cookie Pie

Start by creaming your butter and both sugars. For my cookies, I recommend using unsalted butter. I find that you can control the saltiness of the cookie by adding salt with your dry ingredients. These cookies are also topped with flaky sea salt. If you only have salted butter, go lighter on the salt when adding the dry ingredients or omit the sea salt on top.

Once your butter and sugars are well combined, add the eggs one at a time, beating until well combined. Add the vanilla and mix.

In a separate bowl, mix your flour, baking soda, baking powder and salt. When measuring your flour, do not compact the flour in the measuring cup. Using a large spoon, spoon the flour into the measuring cup. Use a knife to knock off any extra flour. When you measure your flour like this, you will get a lighter cookie. It has taken me years to learn this and it does make a difference in your cookie.

In three batches, mix the dry ingredients with the wet ingredients. Mix well after each addition. Finally, add your chocolate chip cookies. In this recipe, I only use a cup of chocolate chips. I prefer to use the mini dark chocolate chips. Use whatever kind you like best and if you want more than 1 cup in there, go for it! I don’t like an overwhelmingly chocolate chip cookie but choose what you like.

Once the chocolate chips are mixed in, put your mixing bowl straight in the refrigerator to chill. While the dough is chilling, preheat the oven to 350 degrees and place your cast iron pan in the oven.

Now we wait….

When the oven has preheated, carefully remove the cast iron pan. It will be very hot. Spoon the dough into the cast iron pan. With your spoon, press down on the dough to evenly fill the pan. Place pan back in oven for 20 minutes or until pie is set in the middle. Remove from oven and let cool completely. Before serving, top with sea salt!

 

Looking for another sweet treat? Try these Browned Butter S’mores Treats or this Butter Pecan Coffee Milkshake (with Cold Brew Coffee)! 

If you give this recipe try, please comment below or share to @delmarvaliciousdishes. I hope you love this cookie alternative as much as I do!

Chocolate Chip Cookie Pie ready to be served
Print Recipe

Sea Salt Chocolate Chip Cookie Pie

Sea Salt Chocolate Chip Cookie Pie made in a cast iron pan is crispy on the outside and chewy on the inside. This dessert is perfect to please all the non-cake and non-pie lovers out there!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 656kcal
Author: Lynne Kenton

Ingredients

  • 1 cup Unsalted Butter at room temperature
  • 3/4 cup White Sugar
  • 1 cup Brown Sugar
  • 2 Eggs at room temperature
  • 1 tbsp Vanilla
  • 2 1/2 cup All Purpose White Flour
  • 3/4 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Chocolate Chips
  • Sea Salt for topping

Instructions

  • In a stand mixer, beat butter and both sugars until well combined, about 3 minutes.
  • Add the eggs, one at a time, mixing until combined.
  • Add the vanilla and mix until well combined.
  • In a medium sized bowl, whisk the flour, baking soda, baking powder and salt.
  • In three batches, add the dry ingredients to the wet ingredients mixing well after each addition.
  • Add the chocolate chips to the dough and mix until well combined. Put dough in the refrigerator.
  • Preheat oven to 350 degrees. Place cast iron pan in the oven.
  • Once preheated, remove the pan from the oven and the dough from the refrigerator.
  • Using a large spoon, press the dough into the pan evenly. Bake for 20 minutes or until dough is set in the middle.
  • Let pie cool completely in the pan. Top with sea salt before serving.

Nutrition

Serving: 8g | Calories: 656kcal | Carbohydrates: 84g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 330mg | Potassium: 230mg | Fiber: 6g | Sugar: 54g | Vitamin A: 780IU | Calcium: 105mg | Iron: 3mg

5 Ingredient Peanut Butter Cookies made without Brown Sugar

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Get ready to try these 5 Ingredient Peanut Butter Cookies made without Brown Sugar. These gluten-free chewy peanut butter cookies are made from a simple small-batch recipe. 

Classic Peanut Butter Cookies rest on a cooling rack, accompanied by a small bowl of peanut butter and a spoon. A bitten cookie takes center stage, while a patterned cloth adds charm to the scene.

When I make cookies, most of the time, I am making them with my children. So, minimal ingredients are a must! Made with only 5 simple ingredients, this flourless peanut butter cookie recipe is the only one I use! 

Looking for another cookie recipe? Try these Roll-Out Butter Cookies with Sprinkles. This recipe is one of my family’s favorite Christmas cookie recipes! We make multiple batches each year during the holidays and they are always a crowd pleaser. Or, try this Sea Salt Chocolate Chip Cookie Pie. One large cookie is cooked in a deep cast iron dish. This ooey, gooey cookie recipe is one that I make every year for my husband’s birthday! 

If you need a love combining coffee and peanut butter, try this Peanut Butter Cold Foam! This cold coffee topping is the nutty upgrade you need to your morning cup of joe!

Why You’ll Love This Recipe

  • 5 Ingredients. Need I say more?! 
  • One bowl. No need to make a lot of dirty dishes. 
  • Easy recipe! This is the perfect recipe to use with little helpers.
  • Gluten-free! This recipe is naturally gluten-free so everyone can enjoy them! 

Ingredients

A top-down view of labeled small bowls containing ingredients for flourless peanut butter cookies: creamy peanut butter, white sugar, an egg, vanilla extract in a spoon, and baking powder on a plate. The bowls are elegantly arranged on a white marble surface.
  • Start with smooth, creamy peanut butter for this recipe. My personal favorite is natural peanut butter from Peanut Butter Co. 
  • The peanut butter is mixed together with white sugar to create a chewy, sweet cookie. 
  • An egg and vanilla extract help bind the cookie together and give an extra rich flavor. 
  • Baking powder is added to create a light and airy cookie. 

See the recipe card below for the exact measurements.

Equipment

  • Electric hand mixer or stand mixer 
  • Large bowl
  • Parchment paper
  • Rimmed baking sheet 
  • Cookie scoop 

Variations

  • Add chocolate chunks or chips for a delicious chocolate peanut butter combo! 
  • Use chunky peanut butter for a crunchy cookie! 

Step-by-Step Instructions

A glass bowl with dough for classic peanut butter cookies sits on a marble surface. A floral-patterned cloth is partially wrapped around the bowl. The smooth, light-brown dough promises timeless flavors.

Step 1: Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, add the peanut butter and the white sugar. Use an electronic mixer to mix together until smooth about 2 minutes. 

A glass bowl filled with brown cookie dough for classic peanut butter cookies sits on a marble countertop. A cloth napkin with a floral pattern is partially visible beside the bowl.

Step 2: Add the egg and vanilla extract and mix together until combined. Add the baking powder until just combined. 

Twelve classic peanut butter cookies arranged in a grid on parchment paper, adorned with signature fork marks.

Step 3: Use a cookie scoop to scoop 12 dough balls onto a parchment-lined baking sheet. Use the tines of a fork to gently press down on top of the cookies making a crisscross pattern.

A metal baking sheet holds twelve classic peanut butter cookies, each marked with a signature crosshatch pattern. The cookies are evenly spaced and boast a perfect golden-brown hue.

Step 4: Bake for 12-15 minutes until cookies turn golden brown. Let cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely. 

Storage

Store any leftover cookies in an airtight container. The cookies will remain fresh for 2-3 days.  

To freeze the peanut butter cookie dough, form the cookie dough balls and place on a cookie sheet in the freezer. Let dough balls freeze for about 20 minutes then remove and place in a freezer bag and freeze until ready to use. Let frozen dough balls thaw in the refrigerator before baking. 

FAQ

Can I use natural peanut butter or processed peanut butter?

This recipe has been tested with natural peanut butter and processed peanut butter. Both tests had very similar results. Because these cookies are made with minimal ingredients, I like to use natural peanut butter. 

Will these peanut butter cookies spread while they bake?

These cookies will spread slightly while baking but not significantly. Make sure to space them about an inch apart on the baking sheet. 

Why should you flatten peanut butter cookies with a fork?

Flattening the cookies with a fork allows them to bake evenly and have a balanced texture. The criss-cross pattern on top is reminiscent of traditional peanut butter cookies. 

What type of texture do these flourless peanut butter cookies have?

These flourless peanut butter cookies are crunchy on the outside and have a chewy inside. These cookies are great to dunk into milk! 

Related

Looking for another tasty dessert recipe? Try one of these:

Pairing

Enjoy one of these tasty drinks with your flourless peanut butter cookies:

 

A cooling rack holds several classic peanut butter cookies, their golden-brown surfaces adorned with fork patterns. Beside them, a small bowl of creamy peanut butter sits with a spoon ready for spreading. A patterned cloth is partially visible on the right, adding a touch of warmth to the scene.
Print Recipe

5 Ingredient Peanut Butter Cookies (No Brown Sugar)

Get ready to try these 5 Ingredient Peanut Butter Cookies made without Brown Sugar. These gluten-free chewy peanut butter cookies are made from a simple small-batch recipe. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: cookie, Dessert
Cuisine: American
Servings: 14
Calories: 170kcal
Author: Lynne Kenton

Equipment

  • Stand mixer or handheld mixer
  • Large Bowl
  • Rimmed Baking Sheet
  • Parchment Paper
  • Cookie Scoop
  • Spatula
  • Wire rack

Ingredients

  • 1 cup Creamy Peanut Butter
  • 1 cup White Sugar
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Baking Soda

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • Add the peanut butter and the white sugar to a large bowl. Mix together at medium speed for 2-3 minutes until the smooth. Add the egg and vanilla extract.
  • Stir in the baking powder.
  • Use a cookie scoop to scoop round dough balls onto the baking sheet.
  • Use a fork to lightly press down on the cookies and create a criss-cross pattern on top.
  • Bake for 12-15 minutes until the edges of the cookies become golden brown. Let cool on the sheet for 2 minutes.
  • Use a spatula to transfer cookies to cooling rack. Let cool completely.

Nutrition

Serving: 14g | Calories: 170kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 103mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g | Vitamin A: 17IU | Calcium: 11mg | Iron: 0.4mg

Whipped Coconut Frosting

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Valentine’s Day Treat Boxes are a fun and easy surprise to show how much you care! My boxes include cookies, brownies, cake and chocolate covered pretzels! You can put whatever treats you have on hand in these boxes. They are sure to make someone special in your life smile!

I have this spent this past week baking up a storm (and doing a ton of dishes). I love a good excuse to bake. After making and consuming more cookies than I thought possible over Christmas, I had to take January off. While I didn’t do any crazy diet or month long cleanse in January, I just didn’t make any cookies which had to have some effect.

With Valentine’s Day tomorrow, I decided that I wanted to do something special for Pierce’s teachers. Pierce started at daycare when he was 7 months old and his teachers have done so much for him. It takes a special person to take care of infants and toddlers and I wanted to show them how thankful we are. I decided to put together some sweet Valentine’s Day Treat Boxes.

What’s Inside these Valentine’s Day Treat Boxes!

Browned Butter Sea Salt Chocolate Chip Cookies

The first thing I made was Browned Butter Sea Salt Chocolate Chip Cookies. Browning the butter gave these cookies a deep nutty flavor. The sea salt I used is from Henlopen Sea Salt. This sea salt is sourced from Cape Henlopen State Park in Lewes, Delaware. I love using products and I love feeling like we have a little bit of our beach in these cookies.

Sea Salt Chocolate Chip Cookies

Rice Krispy Treats

Rice Krispy Treats are an easy treat and I always have the ingredients on hand. I browned the butter and used sweetened condensed milk to give these a little something extra. The browned butter gives a deeper flavor and the sweetened condensed milk keeps them fluffy. I added sprinkles to give these a Valentines’ Day look. Delaware locals, I get all of my seasonal sprinkles and seasonal baking supplies at Bylers. They have a huge selection and great prices!

Rice Krispy Treats with red and white sprinkles

Chocolate Covered Pretzels

Who doesn’t love a chocolate covered pretzel? I am a sucker for buying these at Wawa or whenever I am in a pinch (#hangry). Chocolate Covered Pretzels are so easy to make and people are always impressed by them. I like to use Wilton’s melting chocolate. Byler’s also has great melting chocolate! I had pretzel sticks on hand so I used those. However, mini pretzels are easy to dip and look fun!

For these pretzels, I melted the chocolate in the microwave. I start out by microwaving for 1 minute, stirring and then microwaving at 30 second intervals until chocolate in melted. I then dipped the pretzels into the melted butter. I used a spoon to pour chocolate over the pretzel tops and smooth out the chocolate. I dipped the chocolate covered pretzels into sprinkles and then laid on parchment paper to dry. Easy peasy!

Chocolate Covered Pretzels

Red Velvet Cupcakes

I made some fun Red Velvet Cupcakes to include in the boxes. I made regular sized cupcakes and mini cupcakes for the 1 Year Old Class. I used Duncan Hines Red Velvet Cake Box for these cupcakes. While I like to make homemade cupcakes, these were going to 1 year olds and I am pretty sure the majority of the cupcakes would end up on the floor. I have zero guilt using a box mix especially when I use homemade icing. I did a mix of buttercream icing and chocolate fluff icing. I piped the icing on the cupcakes to give them a special look and these took no time at all!

Red Velvet Cupcakes

Coconut Banana Cake with Coconut Icing

Last up in the box is a Coconut Banana Cake with Coconut Icing. I used Half Baked Harvest’s ‘Easiest Coconut Banana Cake’ for the cake. She made a fudge icing to go on top which I am sure is delicious! My family loves coconut and I have been on a coconut kick lately (Coconut Granola) so I made a Whipped Coconut Icing. The cake is made in one bowl in about 30 minutes. The icing comes together in about 5 minutes. To be honest, the cake is KILLER and has no added sugar. You could omit the icing and make this a Coconut Banana Bread and serve for breakfast! I did not do this because I am all about the treats for Valentine’s Day. Plus, I have been on a personal quest to use all of my sprinkles!

Coconut Banana Cake with Coconut Icing 

Here is the recipe for the Whipped Coconut Icing! If you give this a try, please comment or let me know on instagram @delmarvaliciousdishes!

 

Print Recipe

Whipped Coconut Icing

Whipped Coconut Icing is an easy, light icing that pairs well with fruity cakes, chocolate or vanilla. The coconut can be swapped out for your favorite flavoring: almond, lemon or plain old vanilla!
Cook Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: dessert
Servings: 16
Calories: 167kcal
Author: Lynne Kenton

Ingredients

  • 8 oz Unsalted Butter Softened
  • 2 oz Light Cream Cheese Softened
  • 1 1/2 cup Powdered Sugar
  • 2 tsp Coconut Extract
  • 1/4 cup Heavy Whipping Cream

Instructions

  • Mix butter and cream together in a medium bowl using a stand mixer or a hand mixer.
  • Add powdered sugar, coconut extract and heavy whipping cream to wet ingredients and mix until smooth and creamy.
  • Smother this icing on some sweet goodness (and store leftovers in the fridge!).

Nutrition

Serving: 16g | Calories: 167kcal | Carbohydrates: 12g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 16mg | Potassium: 17mg | Sugar: 11g | Vitamin A: 428IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 0.02mg