Hi, my name is Jennifer, and I am not good at making cute things. Until today. Usually I try making cute things (think: all the crafty things on Pinterest) and they end up as epic fails. Let’s just say it’s not my forté. Point being, if I can make these adorable little Halloween monster eye cookies, YOU can make these these adorable little Halloween monster eye cookies.

Ingredients

• Unsalted Butter – adds flavor and tenderness to any baked good. In this cookie recipe, butter is brought to room temperature, which yields the perfect chewy, but not too flat cookie. Using unsalted butter allows you to control how much salt goes into the recipe. 
• Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Either can be used. 
• Egg Yolk – helps bind the cookie together. Adding just an egg yolk (versus the whole egg) to the yields a super tender, chewy cookie.
• Maple Syrup – adds additional chewiness to the cookie while also providing a rich, warm molasses flavor. Be sure to use pure maple syrup, not pancake syrup.
• All-Purpose Flour – a good base for all different kinds of cookies. The amount of flour added in a recipe will produce different textures. Drop cookies, like today’s recipe, is somewhere in the middle. These cookies will hold their shape, but aren’t dry; they are soft, yet chewy!
• Baking Soda – our leavening agent which keeps these cookies from spreading too much. 

• Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugar, maple syrup, and mix-ins.
• Mix-Ins – the written recipe uses a combination of nuts, festive colored mini M&Ms, and candy eyeballs, but feel free to use whatever mix-ins you like such as chocolate chips!

How to make

1. Using your hand mixer (or stand mixer), cream together butter, brown sugar, and egg yolk, then beat in maple syrup.
2. Beat in flour, baking soda, and salt until well combined, then stir in mix-ins. 
3. Use a cookie scoop to scoop the dough onto a silicone mat lined baking sheet, then bake, cool, and devour!

How to store

Leftovers will last in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or in the freezer for 3 months. 

To enjoy again, thaw, if frozen, then enjoy chilled, room temperature, or warmed in the microwave. 

– Jennifer

Print

Halloween Monster Eye Walnut Cookies

These festive Halloween Monster Eye Cookies are SO cute and perfect for Halloween! A quick and easy cookie loaded with maple syrup, m&ms, and candy eyeballs!

Course Dessert

Cuisine American

Keyword halloween cookie, halloween dessert, monster cookie

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 24 cookies

Calories 147kcal

Equipment

• Baking Sheet
• Silicone Mats
• Nesting Bowls
• Hand Mixer
• Medium Cookie Scoop

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1/2 cup brown sugar packed
• 1 large egg yolk
• 1/2 cup pure maple syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans or replace with chocolate chips
• 1/2 cup mini m&ms
• Candy eyeballs to taste

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
• In a large bowl, beat together butter, brown sugar, and egg yolk until fluffy, about 1 minute, then beat in maple syrup until well combined.
• Add in flour, baking soda, and salt and beat together until fully combined, then stir in nuts (or mix-in of choice) and M&Ms.
• Using a cookie scoop, scoop 6 cookies onto the prepared baking sheet.
• Gently press the candy eyeballs on top of the cookie dough.
• Bake in preheated oven for 10 minutes, or until cookies are cooked to your liking.
• Gently press more candy eyeballs into the baked cookies, then cool slightly before removing them from the baking sheet and placing them on a cooling rack.
• Repeat with remaining cookie dough, then eat and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1cookie | Calories: 147kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 44mg | Sugar: 11g | Vitamin A: 20IU | Calcium: 21mg | Iron: 0.7mg

The post Halloween Monster Eye Cookies Recipe appeared first on Show Me the Yummy.

Today’s recipe isn’t really a recipe, but I just had to share this candy corn and peanut snack mix in case you hadn’t had it before!

What does candy corn and peanuts taste like?

The combination of candy corn and peanuts tastes like a Payday or Salted Nut Roll candy bar. The candy corn is sweet and creamy which balances out the salty, crunchy peanuts. 

Ingredients

• Candy Corn – surprisingly there are a few different brands of candy corn and they truly taste different. Make sure you’re using a brand that you enjoy the taste of. Brach’s and Zachary’s are the most common. I personally prefer Brach’s over Zachary. 
• Peanuts – used roasted, salted peanuts for the best flavor. The salt is key to balancing out the sugary candy. 

How to make

1. Place candy corn and peanuts into a bowl, toss to combine, and serve in your favorite festive dish!

Variations

• Switch up the candy corn. Try using an “Autumn Mix” which contains regular candy corn, Indian corn, and Mello Creme Pumpkins (pictured). 
• Try another nut. Anything roasted and salted would be delicious. Honey roasted peanuts, roasted cashews, almonds, pecans, etc. 
• Bulk it up. Add fall M&Ms (any flavor) or make a Target Favorite Day Candy Corn Crunch inspired mix by adding raisins, white chocolate, and pretzels to the original recipe.  

Is candy corn vegan?

Candy corn is not vegan. Some varieties contain gelatin, so if you follow a vegetarian diet, be sure to check the labels. 

Is candy corn gluten free?

Yes, candy corn is gluten free, however, some brands are processed in facilities that also process wheat, so it’s best to read the labels to confirm for yourself.

How to store

Leftovers will last in a sealed airtight container at room temperature for up to 2 weeks or in the freezer for up to a year. 

– Jennifer

Print

Candy Corn and Peanut Snack Mix

This Candy Corn and Peanut Snack Mix is the perfect combination of sweet and salty! This addictive fall treat is made with creamy candy corn and crunchy roasted peanuts.

Course Dessert, Snack

Cuisine American

Keyword fall snack, festive treat, halloween snack mix, sweet and salty

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 32 people

Calories 135kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Tupperware

Ingredients

• 1 (16 oz) bag candy corn or Harvest Blend (candy corn, Indian corn, pumpkins)
• 1 (16 oz) container roasted, salted peanuts

US Customary - Metric

Instructions

• Place candy corn and peanuts into a bowl then mix to combine.
• Serve immediately in a festive dish or store in a sealed airtight container.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

See Variations if you want to use other ingredients in your snack mix!

I like using equal parts candy corn and peanuts, but feel free to play around with the ratio.

Nutrition

Serving: 1oz | Calories: 135kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 96mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Calcium: 8mg | Iron: 0.2mg

The post Candy Corn and Peanut Snack Mix appeared first on Show Me the Yummy.

Happy Meatless Monday! Whether you follow a plant based diet or not, you’re going to fall head over heals for these healthy zucchini oat bars. They’re meant to be eaten as a dessert, hellooo warm and gooey, melted dark chocolate chunks, but they’re definitely healthy enough for breakfast, hellooo naturally sweetened with bananas and raisins. Now wait! I know. Who actually likes raisins? But trust me. You don’t taste them and you won’t even notice the texture, because they get ground up with the oats. These oat bars are full of good for you ingredients, can be vegan and gluten free, are portable, and can be made in advance. All of these things make them PERFECT for an on the go breakfast for you and the kiddos.

Ingredients

These healthy bars are chock full of good for you ingredients like wholesome oats, nutrient dense flaxseed, and zucchini which is loaded with vitamins and minerals. As I said before, these are definitely healthy enough for breakfast, but I’m telling you that antioxidant rich dark chocolate makes these soooo perfect for dessert.

• Old fashioned oats. Most zucchini bars use flour as a base, but today, we’re using oats that we grind into a “flour” in our food processor before adding in the rest of the ingredients. I love using old fashioned oats instead of flour, because it’s rich in fiber!
• Raisins. Instead of sugar, today, we’re using raisins to sweeten our bars. You could also use dates, but dates are often SO expensive and I’ve found that raisins work just as well for a fraction of the cost.
• Ground flaxseed. This doesn’t really serve a purpose other than a nutritional one. Flax is a great source of healthy fat, antioxidants, protein, and fiber.
• Cinnamon. For flavor! I LOVE adding cinnamon, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Baking soda. This gives these healthy oat zucchini bars a nice little fluff and rise.
• Salt. I ALWAYS use salt when I’m baking. It amps up the flavor and balances the sweetness.
• Ripe bananas. Along with the raisins, we’re using bananas to sweeten these bars. They also keep these bars super moist and tender. Definitely use a nicely browned banana for maximum sweetness and moisture. If you’re not a banana fan, you could TRY to replace with equal parts applesauce or pumpkin, but I can’t guarantee the results for taste and texture.
• Peanut butter. You could really use any nut butter you like, but I like the taste of peanut butter the best. These help bind the bars, so be sure you’re using an all natural, no sugar added, runny peanut butter for best results.
• Applesauce. Like the peanut butter, this helps to bind the bars. Like the banana, this helps add a subtle sweetness. Be sure to use an unsweetened variety to keep the sugar content low!
• Vanilla extract. For flavor! I LOVE adding vanilla, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Zucchini. You can’t have zucchini bars without zucchini. Healthy zucchini bars, to me, is definitely a “having your cake and eating it too” moment, because you’re eating vegetables, but you’re also eating dessert. #winning 😉
• Dark chocolate chunks. Adds a little sweetness and a WHOLE lotta yum. You just can’t beat the pools of melty dark chocolate that are created during the baking process. You could use any kind of chocolate you have on hand, but I like a less sweet dark chocolate the best!

How to make

While classic zucchini bars can be laden with sugar, these healthy zucchini oat bars are a healthier twist on the classic! I love that these bars are naturally sweetened with raisins and ripe bananas and bonus: it’s a great way to pack in some veggies.

1. Pulse oats and raisins together in the food processor until the mixture looks like flour.
2. Add in the flax, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
3. Blend until the mixture looks like a batter and all the ingredients are incorporated.
4. Use a spatula to stir in the zucchini and dark chocolate chunks.
5. Bake at 375 degrees F for 20-30 minutes.
6. Cool, slice, and serve!

You can serve these bars immediately, or keep them at room temperature in a sealed airtight container for up to a week. Any longer and they’ll start to mold, because they’re so moist. These healthy zucchini oat bars are great at room temperature, but I prefer to warm them up in the microwave until the dark chocolate is nice and melty again.

Can i make these vegan?

As long as you use a dairy free, vegan dark chocolate chip, these are already vegan! If you’re not vegan, feel free to use any type of chocolate chip you like.

Can i make these gluten free?

As long as you’re using certified gluten free oats, these are already gluten free! If you’re not gluten free, you can use any variety of old fashioned oats.

How to store

Leftovers will last at room temperature for up to 1 week or in the freezer for up to 2 months. For best results, cool the bars completely, slice them into individual bars, wrap in saran wrap, then place into a ziplock baggie or airtight container before storing!

To reheat, unwrap and microwave until warm.

– Jennifer 

Print

Healthy Zucchini Oat Bars

These healthy zucchini oat bars are healthy enough for breakfast, but indulgent enough for dessert. They're vegan, gluten free, and perfect for an on the go nutritious treat! Loaded with oats, flax, zucchini, and naturally sweetened with raisins, bananas, and dark chocolate!

Course Breakfast, Dessert

Cuisine American

Keyword healthy, vegan, zucchini

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 bars

Calories 224.07kcal

Author Jennifer Debth

Equipment

• Food Processor
• Square Cake Pans - 8 inch

Ingredients

• 1 1/2 cups old fashioned oats be sure they’re gluten free, if necessary
• 1/2 cup raisins make sure they’re moist and sticky, if they’re not, soak in warm water for 10 minutes, then drain
• 1/4 cup ground flaxseed
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 very ripe bananas
• 1/4 cup creamy peanut butter use an all natural, runny, no sugar added, just nuts variety
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini squeezed dry
• 1/2 cup dark chocolate chunks plus more for topping, use a vegan brand if desired

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and grease an 8x8 inch nonstick pan with cooking spray and line with parchment paper.
• Place oats and raisins into a food processor, then process together until the oats resemble a flour.
• Add in flaxseed, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
• Process until smooth. Scrape down the sides, if necessary.
• Use a spatula to stir in zucchini and chocolate chunks.
• Pour into prepared pan and top with more chocolate chunks.
• Bake in preheated oven for 20-30 minutes or until an inserted toothpick comes out clean.
• Cool in pan for 15 minutes, then slice into 9 large bars.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

You can serve these bars immediately, or keep them in at room temperature in a sealed airtight container for up to a week. Any longer and they'll start to mold, because they're so moist.

Nutrition

Serving: 1bar | Calories: 224.07kcal | Carbohydrates: 31.05g | Protein: 5.77g | Fat: 9.64g | Saturated Fat: 4.04g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.33g | Cholesterol: 0.1mg | Sodium: 299.54mg | Potassium: 347.26mg | Fiber: 6.25g | Sugar: 8.39g | Vitamin A: 44.34IU | Vitamin C: 5.18mg | Calcium: 52.72mg | Iron: 0.85mg

The post Healthy Zucchini Oat Bars Recipe appeared first on Show Me the Yummy.

Growing up, I used to eat apple crisp as a side dish . . . hello, there’s fruit . . . and as breakfast . . . hello, the oat crumble is practically oatmeal. Now? I choose to eat apple crisp as dessert with a large scoop of ice cream and a generous drizzle of caramel sauce. Although, I wouldn’t judge you if you ate it for breakfast and dinner, too. 😉

Ingredients

There are two parts that make up the BEST apple crisp. The apple filling and the crispy, crumbly topping.

Pecan Oat Topping

• Old-Fashioned Oats – become a little crispy and a little chewy after baked. I love oats to make a super hearty topping.
• All-Purpose Flour – helps to hold the topping together.
• Pecans – give a delicious crunchy texture and add a great toasty flavor.
• Brown Sugar – gives a warm, molasses-y flavor.
• Ground Cinnamon – adds warmth to the topping to compliment the brown sugar.
• Baking Powder and Baking Soda – provides the topping with a little “lift” and keeps it from being too dense.
• Salt – cuts the sweetness of the topping.
• Unsalted Butter – binds the crumble together and adds a rich, buttery flavor.

Apple Filling

• Apples – use Granny Smith apples for the perfect combination of tart and sweet.
• Vanilla Extract – adds a warm, nutty flavor that pairs perfectly with the brown sugar.
• Brown Sugar – sweetens the filling to balance out the tart apples.
• All-Purpose Flour – thickens the filling for that ooey-gooey texture.
• Ground Cinnamon and Nutmeg – add a warm spiciness.
• Salt – cuts the sweetness in the filling.

How to make

Other than slicing apples, there’s very little prep work to do in this recipe. Simply mix, pour, bake, and devour!

1. In a large bowl, mix together all topping ingredients. Set aside.
2. In a separate large bowl, toss together filling ingredients.
3. Pour filling into greased baking dish.
4. Sprinkle evenly with topping.
5. Bake, serve, and enjoy!

What apples to use

Granny Smith apples are the best apples to use for apple crisp. Their tartness balances out the sweetness of the rest of the crisp and their firmer texture holds up to the gooeyness! You could also try other apple varieties like Honeycrisp or Golden Delicious which also have a crisp texture and less sweet flavor. I don’t recommend a sweet, soft apple like Red Delicious, because they’re too sweet and will turn to mush after baking.

Do apples need to be peeled?

I recommend removing the apple peel before using apples in apple crisp. Leaving the skin on results in a chewy texture that I find unpleasant. To peel your apples, start by washing and drying each apple. Use a sharp knife or vegetable peeler to remove the peel. I prefer a vegetable peeler, because it’s quicker and you’re able to leave more of the apple intact. If you’d rather leave the peel on, just make sure you wash and dry your apples thoroughly before slicing and incorporating them into this recipe!

Do i need to cover my crisp while it bakes

Bake apple crisp uncovered for 45 minutes at 350 degrees F. If the pecan oat crumble is getting too brown, but your filling isn’t warm and thick, you can cover the dish with foil for the remainder of the cook time.

Tips for making the best apple crisp

• Slice your apples thinly and evenly. Your apples should all be sliced to 1/4 inch thick. Any thicker and the apples will be too crunchy. Any smaller and your apples may get mushy. It’s important that they’re all the same thickness to ensure even baking.
• Use a mandolin. If you have one, using a mandolin to slice your apples instead of a knife makes slicing your apples to exactly 1/4 inch thick much quicker and easier.
• Use Granny Smith apples. The tart flavor and crisp texture holds up well to the sweet flavors and gooeyness.
• Peel the apples. This quick and easy step will take your crisp to the next level. If unpeeled, the apples can have a weird texture.

Best toppings

My FAVORITE toppings for apple crisp are my homemade bourbon caramel sauce and a generous scoop of vanilla ice cream. Here are some other topping suggestions:

• Whipped cream
• Whipped coconut cream
• Butterscotch sauce

Can you make ahead of time?

You can make the topping in advance,  but I don’t recommend making the apple filling in advance. As the filling sits, the apples will start to brown and the sugars will start to draw out the juices, which can lead to a soggy crisp.

To make the topping in advance: stir topping ingredients together, cover, and store at room temperature for up to 1 day. Use your hands to re-crumble before sprinkling over the filling, then bake as directed.

How to store

After baking, your apple crisp can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. If frozen, thaw overnight in the fridge before reheating!

How to reheat

Place apple crisp in an oven safe container, then reheat in the oven at 350 degrees for 15-25 minutes, or until warm. You can also reheat single servings in the microwave until your apple crisp has reached the desired temperature.

– Jennifer

If you love caramel, apples, and desserts, you’ll LOVE mySlow Cooker Caramel Apple Dump Cake Recipe, my Caramel Apple Dessert Pizza, and my Caramel Apple Cheesecake Parfaits Recipe!

Print

Apple Crisp Recipe

This Apple Crisp Recipe has an ooey-gooey filling and is sprinkled with a crumbly toasted pecan and oat topping! A classic, family favorite dessert.

Course Desserts

Cuisine American

Keyword brown sugar topping, granny smith apples

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 16 servings

Calories 439kcal

Author Jennifer Debth

Equipment

• Nesting Bowls
• Baking Dish - 9x13
• Vegetable Peeler

Ingredients

Topping

• 2 cups old fashioned oats
• 2 cups all-purpose flour
• 1 cup pecans roughly chopped
• 2 cups brown sugar packed
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter melted (1 cup = 2 sticks)

Filling

• 8 cups Granny Smith apples peeled, cored, and sliced (1/4 inch thick) - approximately 6 large apples
• 1 tablespoon vanilla extract
• 1 cup brown sugar packed
• 1/4 cup all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.

Topping

• Place the oats, flour, pecans, brown sugar, cinnamon, baking powder, baking soda, salt, and melted butter together in a large bowl.
• Stir until well-combined. Set aside.

Filling

• In a large bowl, gently toss apples with vanilla, brown sugar, flour, cinnamon, nutmeg, and salt until evenly coated.
• Pour into prepared baking dish then sprinkle evenly with topping.
• Bake in preheated oven for 45 minutes or until apples are tender and the crisp is hot.
• Let sit for 10 minutes to thicken slightly then serve plain or with ice cream!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1serving | Calories: 439kcal | Carbohydrates: 71g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 199mg | Potassium: 183mg | Fiber: 5g | Sugar: 47g | Vitamin A: 392IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

The post Apple Crisp Recipe appeared first on Show Me the Yummy.

I LOVE pumpkin bread so much. It’s basically cake, but it’s called bread, so it’s socially acceptable to eat for breakfast. 😉 This crockpot pumpkin bread is particularly delicious. It’s subtly sweet, perfectly pumpkin-y, and is so fluffy!

Ingredients

This pumpkin bread uses an entire can of pumpkin! There’s no waste AND it’s super moist. Win win!

• Unsalted Butter – quick breads (a bread made without yeast), like this pumpkin bread, need some sort of fat (typically oil or butter) to provide flavor and moisture. Oil will produce a bread that’s more moist, but butter provides a rich, buttery flavor. This bread is plenty moist from the pumpkin, so oil is not necessary.
• Dark Brown Sugar – adds sweetness and a rich, molasses flavor. It also provides moisture which keeps the bread’s texture very tender. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Maple Syrup – not pancake syrup. We’re looking for pure maple syrup for this recipe which adds moisture and a rich, molasses sweetness.

• Egg – provides structure and helps bind the ingredients together. Be sure to use a room temperature LARGE egg (eggs come in different sizes) so the egg can evenly incorporate with the rest of the ingredients. Because the butter is melted, if a cold egg was used, it would cause the butter to clump.
• Vanilla Extract – adds a sweet flavor and depth to any quick bread! Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!

• Pumpkin Puree – not pumpkin pie filling, there’s a difference! Canned pumpkin puree is made with just pumpkin (or sometimes squash like butternut — you can read more about that in this article about canned pumpkin puree) whereas pumpkin pie filling also contains water, sugar, salt, spices, and preservatives. If you’d like, homemade pumpkin puree may be substituted. You’ll need 15 oz, or about 1 3/4 cups, to make this bread.

• All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender pumpkin bread. The only other flour that *may* work in this recipe would be whole wheat pastry flour. Anything else would greatly affect the texture of the bread.

• Spices: Cinnamon, Ginger, Nutmeg, Cloves, and Salt – our homemade pumpkin pie spice seasoning mix. If you’d rather use a store-bought pumpkin spice blend, omit the cinnamon, ginger, nutmeg, and cloves and use 1 tablespoon pumpkin pie spice instead.

• Baking Soda and Baking Powder – our leavening agents which give the pumpkin bread a lift to prevent it from becoming too dense. Quick breads are made without yeast (which normally is what makes bread rise), so today, we’re using baking soda and baking powder.
• Chocolate Chips – use whatever chocolate chips you like — semi-sweet, milk, dark chocolate, or even a combination of the three! You could even try butterscotch chips, cinnamon chips, or white chocolate chips.

How to make

Mix, pour, slow cook, serve. It doesn’t get an easier than that!

1. Grease a crockpot with cooking spray, then line it with a parchment paper cross sling.
2. In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin.
3. Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until just combined.
4. Fold in chocolate chips, then transfer the batter to the prepared crockpot. Top with extra chocolate chips, if desired.
5. Cover the crockpot with a thin towel, then place on the lid. Cook on LOW for 2-4 hours.
6. Use the sling to remove the bread from the crockpot, then cool for 10 minutes before slicing and serving.

Can you make this in the oven?

Double the recipe by using the 2X scale button in the recipe card, then pour the batter into a greased 9×13 inch glass baking dish. Bake in a preheated 350 degree F oven for 45-60 minutes or until the pumpkin bread is baked through. You may need to cover the bread halfway through to prevent the top from becoming too brown.

How to store

Leftover pumpkin bread will last in an airtight container at room temperature for 1 week, in the fridge for up to 2 weeks, or in the freezer for 3-4 months.

To enjoy again, microwave to warm!

– Jennifer

Print

Crockpot Pumpkin Bread

This Crockpot Pumpkin Bread is moist, fluffy, and loaded with melty chocolate chips. This throw-and-go recipe is the best way to use up that extra can of pumpkin puree!

Course Breakfast, Snack, Dessert

Cuisine American

Keyword pumpkin dessert recipe, pumpkin snack recipe, slow cooker pumpkin recipe

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 12 slices

Calories 294kcal

Author Jennifer Debth

Equipment

• Crockpot
• Mixing Bowls
• Whisk

Ingredients

• 1/2 cup unsalted butter melted
• 3/4 cup dark brown sugar packed
• 1/4 cup pure maple syrup
• 1 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 (15 oz) can pumpkin puree
• 1 1/2 cups all-purpose flour spoon and leveled
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chocolate chips plus more for topping

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
• In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin puree until smooth,
• Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until *just* combined.
• Gently fold in the chocolate chips, then pour the batter into the prepared crockpot.
• Top with extra chocolate chips, if desired.
• Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
• Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.
• Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 212mg | Potassium: 170mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5809IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

The post Crockpot Pumpkin Bread appeared first on Show Me the Yummy.

Ingredients

All of your favorite s’mores ingredients packed into a light, fluffy, and creamy bowl of ice cream! Roasted marshmallows, buttery graham crackers, and a gooey fudge center!

• Marshmallows – roasted and mixed into the ice cream for a super light and fluffy texture.
• Heavy Cream and Cool Whip – the base for the ice cream. Heavy cream adds creaminess while cool whip keeps the ice cream light and fluffy.
• Granulated Sugar – adds just the right amount of sweetness.
• Graham Crackers – chopped into smaller pieces for a bit of buttery crunch in every bite.
• Chocolate Bars – I use chopped up Hershey’s bars but other chocolate will work as well.
• Hot Fudge Sauce – you can use store-bought or homemade. The choice is yours!

How to make

This roasted s’mores ice cream takes just 15 minutes to prep!

1. Place marshmallows on a baking sheet lined with a silicone mat and broil until golden-brown.
2. Beat together marshmallows, cream, and granulated sugar using a hand-mixer.
3. Use a rubber spatula to fold in chocolate and graham crackers then fold in cool whip.
4. Pour half of the mixture into a large container and top with hot fudge.
5. Layer on remaining ice cream mixture.
6. Cover and freeze overnight then serve and enjoy!

How long to freeze

I recommend freezing your homemade ice cream for at least 8 hours before you serve it. This gives it plenty of time to firm up so you don’t end up serving liquid-y ice cream. Timing also depends on how cold your freezer is!

What chocolate to use

I use Hershey’s milk chocolate bars because they are a classic s’mores ingredient. However, any chocolate will work! I’m sure dark chocolate would be delicious as well!

How do you make homemade ice cream fluffy?

Here are a couple of tips for making your ice cream just the right texture!

• Use a hand-mixer. Beating the mixture with a hand mixer as opposed to mixing with a whisk keeps air in the base making the mixture light and fluffy.
• Fold in the mix-ins and cool whip. Folding in the other ingredients gently rather than stirring as you might normally prevents the mixture from becoming too dense so that your ice cream stays light when it freezes.

Can you use regular milk?

No. The heavy cream as the base for the ice cream gives it an ultra creamy texture and, when beaten with a hand mixer, makes it much lighter. Regular milk won’t provide a base that is nearly as light or as creamy.

How to serve s’mores ice cream

• As a sandwich. Smash a scoop of s’mores ice cream between two graham crackers or chocolate chip cookies.
• In a cone. Serve a couple of scoops piled on a cake cone or waffle cone.
• In a bowl. Pile it in a bowl and top it off with more hot fudge and/or salted caramel sauce!
• With brownies. Serve a scoop of s’mores ice cream next to an ooey-gooey warm brownie.

How to store

Homemade ice cream will last in an airtight container in the freezer for up to two weeks. – Jennifer

Print

Roasted S'Mores Ice Cream Recipe

This no churn Roasted S'mores Ice Cream Recipe is light, fluffy, and creamy. It's loaded with gooey roasted marshmallows, hot fudge, and crunchy graham crackers. No ice cream machine required!

Course Dessert

Cuisine American

Keyword creamy, no churn, roasted marshmallow

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 8 people

Calories 551kcal

Author Jennifer Debth

Equipment

• Nesting Bowls
• Baking Sheet
• Silicone Mats
• Tupperware

Ingredients

• 1 (10 oz) package marshmallows regular size
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1-2 cups chopped Hershey's chocolate bars about 1-2 (4.4 oz) bars
• 1-2 cups chopped graham crackers about 5 sheets
• 1 (8 oz) container Cool Whip thawed in fridge
• 1/2 cup hot fudge sauce warmed until it's easily poured

US Customary - Metric

Instructions

• Preheat oven broiler, place rack on second to the top rung, and line a baking sheet with a silicone mat.
• Broil marshmallows, flipping halfway through, until golden brown.
• Beat together marshmallows, cream, and granulated sugar together in a large bowl, using a hand mixer.
• Using a rubber spatula, fold in chocolate and graham crackers.
• Using a rubber spatula, fold in the cool whip.
• Pour half the mixture into a large tupperware container.
• Top with hot fudge.
• Top with remaining ice cream mixture.
• Cover and freeze overnight.
• Serve and enjoy! Store leftovers, covered, in the freezer.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Calories: 551kcal | Carbohydrates: 80g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 46mg | Sodium: 204mg | Potassium: 283mg | Fiber: 3g | Sugar: 52g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 3.4mg

The post Roasted S’Mores Ice Cream Recipe appeared first on Show Me the Yummy.

I am not a fruity dessert person and I am absolutely obsessed with this banana pudding recipe. Trevor and I were literally eating this by the spoonfuls out of the pan. I’m telling you, it’s THAT good.

What is banana pudding?

Banana pudding is a layered dessert typically made up of cookies, sliced bananas, and a vanilla custard. Today, we’re boosting that banana flavor by using banana cream pudding instead of vanilla… and it takes banana pudding from good to GREAT.

Ingredients

I have two flavor boosters in today’s banana pudding recipe: banana flavored pudding and cream cheese!

• Instant Pudding Mix – use the banana cream flavor for extra banana flavor. Prepare according to package directions with 2% milk for silky smooth pudding.
• Cream Cheese – adds a tanginess to the filling.
• Cool Whip – lightens the mixture to create a super fluffy pudding!
• Sweetened Condensed Milk – helps create a custard-like texture and richness to the dessert.
• Vanilla Extract – adds warmth and sweetness.
• Cookies – Vanilla Wafers or Chessmen Cookies. They soften slightly between the banana and pudding layers to create an amazing texture. Crush a few on top right before serving for a crunchy texture, if desired!
• Bananas – fresh, sliced bananas add even more banana flavor and extra creamy texture.
• Whipped Cream – optional, for topping

How to make

This recipe couldn’t get easier — only 20 minutes to whip up!

1. Make your pudding according to package directions and set aside.
2. Using a hand-mixer, mix together cream cheese, sweetened condensed milk, and vanilla extract then beat in pudding. Use a rubber spatula to fold in the cool whip.
3. Line a baking dish with one later of cookies then top each wafer with a banana slice.
4. Spread half of the pudding mixture over the wafers/bananas then repeat the layers.
5. Cover and refrigerate for at least 6 hours then crush the remaining wafers over the top, serve, and enjoy!

How to layer banana pudding

Do each of the three layers two times through to create a six layer dessert.

1. Place a layer of vanilla wafers or chessmen cookies into the bottom of your prepared dish.
2. Top each wafer with one banana slice.
3. Pour on half the pudding mixture, then use a spatula to smooth it out.
4. Repeat!

How do you keep bananas from turning brown in banana pudding?

Bananas naturally start to oxidize pretty quickly after they’re peeled. Although that doesn’t mean they’re bad, it doesn’t look quite as pretty. Here are a few ways to slow down that process.

• Work quickly. Have the wafers and pudding ready to go, THEN slice the bananas and assemble.
• Cover the banana completely with the custard, then cover the assembled pudding with saran wrap. The less contact with air the better.

Variations

• Use a different pudding. If you want a little less banana flavor, try vanilla or cheesecake pudding mix instead.
• Use a different cookie. Try a graham crackers or chessmen cookies for a little something different.
• Make it coconut. Layer in some toasted coconut or use coconut pudding for a tropical twist.
• Swirl in caramel. Either layer in some caramel sauce or use it to top off your dessert before serving!
• Add more fresh fruit. Switch it up by layering in other fresh fruit. Strawberries, raspberries, or blackberries would also be delicious.
• Add crushed candy. Sprinkle on some crushed toffee or your favorite candy.

How to store

Store leftover banana pudding in an airtight container in the fridge for up to 3 days. Enjoy again straight from the fridge!

Can you freeze banana pudding?

I don’t recommend freezing this dessert because the texture will be affected. – Jennifer

Print

Banana Pudding

This is the BEST Banana Pudding recipe and bonus: it's made in 20 minutes! Crunchy cookies (vanilla wafers or Chessmen cookies) are layered with fresh banana slices and creamy pudding.

Course Dessert

Cuisine American

Keyword 20 minutes, instant pudding, vanilla wafers

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

Servings 16 people

Calories 329kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Nesting Bowls

Ingredients

• 2 (3.4 oz) packages instant banana cream pudding mix made according to package directions (I used 2% milk)
• 1 (8 oz) package cream cheese softened to room temperature
• 1 (14 oz) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 (8 oz) container frozen cool whip thawed in the fridge according to package directions
• 1 (11 oz) package vanilla wafers you can also use 2-3 (7.25oz) packages of Chessmen Butter Cookies
• 4-6 bananas cut into 1/4 inch thick slices
• Whipped cream optional for topping

US Customary - Metric

Instructions

• Make pudding according to package directions. Set aside for 5 minutes to thicken.
• Place cream cheese, sweetened condensed milk, and vanilla extract into a large bowl.
• Use a hand mixer to beat together until well combined.
• Beat in the thickened pudding.
• Use a rubber spatula to fold in the cool whip.
• Line a 9 x13 baking dish with one layer of vanilla wafers.
• Top each wafer with a banana slice.
• Spread half of the pudding mixture on top of the bananas.
• Repeat the layers (wafers, bananas, pudding).
• Cover and refrigerate for at least 6 hours or overnight.
• Crush the remaining vanilla wafers and sprinkle over the top.
• Serve with dollops of whipped cream, if desired and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1person | Calories: 329kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 233mg | Potassium: 257mg | Fiber: 1g | Sugar: 35g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg

The post Banana Pudding appeared first on Show Me the Yummy.

I could eat s’mores all day every day. The weather doesn’t always work in our favor, but don’t let that stop you! Try my s’mores dip, roasted s’mores ice cream, s’mores sandwich, and now, these s’mores cookies! Can you tell I like s’mores? 😉

Ingredients

A classic chocolate chip cookie gets taken to the next level with pudding mix, graham crackers, extra chocolate, and large marshmallows!

• Unsalted Butter – adds flavor and tenderness to any baked good. In this cookie recipe, butter is kept chilled which results in a very thick cookie. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup of butter called for (these cookies use 1 cup of butter, so reduce salt by 1/2 teaspoon).
• Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Granulated Sugar – adds sweetness to the cookie while also encourages spreading and caramelization. This is what allows the outsides of the cookie to become just the right amount of crispy on the outside edges.
• Eggs – helps bind the cookie together while also adding a chewy texture. Because we’re using cold butter, you’ll need to use cold eggs. Same temperature ingredients combine better. Not all eggs are the same size; today’s recipe calls for large eggs, so be sure to check the carton!
• Vanilla Extract – adds a sweet flavor and depth to any baked good! Without it, the cookies will taste bland. Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours! I prefer pure vanilla extract, because it’s actually made with vanilla beans.
• All-Purpose Flour – a good base for all different kinds of baked goods, especially cookies. The amount of flour added in a recipe will produce different textures — more flour = drier cookie that will hold its shape whereas less flour = chewy. Drop cookies, like today’s recipe, is somewhere in the middle. These cookies will hold their shape, but aren’t dry; they are perfectly soft, yet chewy!
• Instant Vanilla Pudding Mix – made primarily with cornstarch and sugar. Instant pudding adds an additional sweet, vanilla flavor and keeps the cookies tender.
• Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugars and pudding mix.
• Baking Powder and Baking Soda – our leavening agents. Why use both? The combination of the two gives the best “lift” to the cookies while maintaining a pleasant flavor. Too much baking powder and you’ll end up with a bitter cookies.
• Graham Crackers – used two ways! Chopped graham crackers are stirred into the batter and crushed graham cracker crumbs are used to top the cookies after baking. The chopped graham crackers add a nice crunch to the cookie and the crumbs add additional s’mores flavor!
• Milk Chocolate Chips – stirred into the batter to create gooey pools of melty chocolate in every bite. We’re using milk chocolate to stay true to the classic s’mores flavor, but feel free to substitute with YOUR favorite chocolate chip — semi-sweet, dark, etc.
• Hershey Bars – used to top the cookies to bring more melty chocolate deliciousness! What’s a s’more without a gooey hershey bar?! If you’d like to mix it up, try a Reese’s instead… or any candy you like with your s’more.
• Large Marshmallows – broiled in the oven until perfectly golden-brown and toasty. Marshmallow add an additional sweet flavor and creamy, ooey-gooey, stick texture that makes a s’more and s’more! Marshmallows come in all difference sizes, but large (not mini, not jumbo) marshmallows are the best size for this size of cookie.

How to make

The base of the cookie is pretty standard: mix, chill, scoop, and bake. The graham cracker, chocolate, marshmallow topping is then added and broiled until the chocolate is melty and the marshmallow is golden brown.

1. Beat butter, brown sugar, and granulated sugar with your stand mixer, then beat in eggs and vanilla.
2. Stir in flour, instant pudding, salt, baking powder, and baking soda, then gently beat in graham crackers and chocolate chips.
3. Use a large cookie scoop to scoop dough balls onto silicone mat lined baking sheets, then chill and bake.
4. Top each cookie with hershey’s chocolate, graham cracker crumbs, and marshmallow, then broil until the marshmallow is golden brown.

How to make graham cracker crumbs

Graham cracker crumbs can be made in the food processor, blender, or a ziplock baggie. To make in a food processor or blender: place whole graham crackers into the processor or blender and pulse until they turn into fine crumbs. To make them in a ziplock baggie: place whole graham cracker into a gallon sized ziplock baggie, seal, then crush them with a rolling pin (or anything heavy like a saucepan) until they turn into fine crumbs.

What marshmallows to use

Large marshmallows are the best marshmallows to use. They’re the perfect size for the s’mores cookies. The marshmallow are placed on top of the baked cookie, then broiled until they’re gooey on the inside and golden-brown on the outside. Many s’mores cookie recipes call for stirring mini marshmallows into the dough, but I’ve found a few things:

1. It causes the dough to spread too much. This results in a thin crispy cookie vs a soft, fluffy one.
2. The mini marshmallows melt and caramelize. The marshmallows either completely disappear into the dough or they spread to the outside and get hard and stick to the sheet pan.

Using large marshmallows after baking provides the texture closest to a true s’more; the marshmallow stays intact and is perfectly gooey, yet slightly crispy.

Do you have to chill the dough?

No, if you’re using cold butter and eggs and your house temperature isn’t too warm, you don’t need to chill the dough. However, if you want to be safe and prevent spreading, scoop the dough and chill for 30 minutes in the fridge. If you’re using room temperature butter and eggs and/or it’s a hot day and your house is warm, then I’d suggest chilling the dough for an hour.

Other mix-in ideas

• Marshmallow bits. These are a little harder to find, which is why I didn’t include them in the original recipe, but they should hold their shape and add additional marshmallow flavor to the dough.
• Hershey bars. Replace the chocolate chips with chopped hershey bars instead for a true s’mores flavor.
• Golden grahams. If you don’t feel like chopping graham crackers, try golden grahams cereal instead! You could also try chocolate graham crackers for an extra chocolatey twist.
• Other candy. A s’more doesn’t have to use a hershey chocolate bar. Try reese’s or your favorite type of candy.

Can you freeze the dough?

Yes, cookie dough can be frozen for up to 3 months. To freeze cookie dough:

1. Line a baking sheet with a silicone mat.
2. Make the dough according to the recipe directions, then scoop the dough onto the prepared baking sheet — do not let the dough balls touch.
3. Place in the freezer until frozen, at least 6 hours.
4. Place the frozen cookie dough balls into a freezer safe ziplock baggie, remove as much air as possible, then store in the freezer for 6 months.

To bake from frozen: bake as directed (no need to thaw). Add an additional 1-2 minutes if necessary. Add the chocolate, graham cracker crumbs, and marshmallow topping, then broil as directed.

How to store

Store leftover cookies in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months. To enjoy again, thaw in the fridge if frozen then microwave to warm. – Jennifer

Print

S’Mores Cookies

These S'mores Cookies have puddles of melted chocolate, crispy graham crackers, and ooey-gooey perfectly toasted marshmallows. The BEST way to eat s'mores without a campfire. 

Course Dessert

Cuisine American

Keyword cookie smore, easy dessert, smores dessert

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 32 cookies

Calories 283kcal

Author Jennifer Debth

Equipment

• Stand Mixer
• Large Cookie Scoop
• Silicone Mats
• Baking Sheet

Ingredients

S’Mores Cookies

• 1 cup unsalted butter cold and cut into cubes
• 3/4 cups brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs cold
• 1 tablespoon vanilla extract
• 2 1/2 cups all purpose flour spoon and leveled
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 cups chopped graham crackers
• 1 cup milk chocolate chips

Topping

• 8 (1.55) oz Hershey chocolate each bar broken into quarters (each quarter should contain 3 chocolate rectangles)
• 16 tablespoons graham cracker crumbs
• 32 large marshmallows

US Customary - Metric

Instructions

S’Mores Cookies

• Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.
• Beat until light and fluffy, this takes a while, because the butter is cold.
• Scrape down the sides, then beat in eggs and vanilla until combined.
• Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated.
• Gently beat in graham crackers and chocolate chips.
• Line 4 baking sheets with silicone baking mats.
• Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.
• Optional - chill in the fridge for 30 minutes.

• Preheat oven to 350 degrees F, then bake the chilled dough balls for about 15 minutes.
• Remove cookies from oven and turn the oven to broil.
• Top each cookie with 3 chocolate rectangles, 1/2 tablespoon graham cracker crumbs, and 1 marshmallow (you may need to press down gently, but firmly to get the marshmallow to stay on the cookie).
• Broil on the middle rack for 1 minute or until the marshmallow is golden brown.
• Remove from oven, then use your fingers to gently squish the toasted marshmallow to flatten slightly and enjoy warm!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1cookie | Calories: 283kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 232mg | Potassium: 56mg | Fiber: 1g | Sugar: 27g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

The post S’mores Cookies appeared first on Show Me the Yummy.

The gooey center, the crackling golden top, the melty chocolate chips – these chocolate chip cookie bars are almost too good to be true! Incredibly easy to whip up, an instant crowd-pleaser, and the perfect shareable dessert for any occasion.

Why you’ll fall in love with these cookie bars

• Customizable.The base recipe is a blank canvas ready to be stuffed with your favorite add-ins.
• Perfectly Portable. These bars are great for picnics, lunchboxes, or an on-the-go car treat.
• Versatile. Whether it’s a summer BBQ, school bake sale, or holiday feast, these cookie bars will always impress.

Ingredients

• Unsalted Butter – using unsalted butter allows you to control the salt content. If salted butter is used, simply reduce the added salt to 1/2 teaspoon.
• Brown Sugar – light or dark brown sugar is fine, but dark adds a deeper, molasses flavor.
• Eggs –  be sure to use room temperature large eggs. They’re easier to mix and will result in a smoother batter.
• Vanilla Extract – enhances the flavors and adds that classic, sweet flavor.
• All Purpose Flour – spoon and leveled for accurate measurements. Too much flour will lead to a dry bar that crumbles when cut.
• Instant Pudding Mix – our secret ingredient that adds moisture and depth of flavor. We prefer vanilla, but feel free to use your favorite flavor!
• Salt – balances the sweetness and enhances the other flavors in the bar. 
• Baking Powder and Baking Soda – our leavening agents that help the bars rise. 
• Chocolate Chips – milk, dark, or semi-sweet. Experiment with different chips to find the one you love best.
• Maldon Sea Salt –  enhances the sweet flavor and adds a little crunch.

How to make

1. Preheat the oven and prepare the baking pan.
2. Beat together the melted butter, brown sugar, eggs, and vanilla until light and fluffy using a hand mixer if you have one. 
3. Add in the dry ingredients, beat until combined, then stir in most of the chocolate chips.
4. Press dough into the pan, sprinkle with remaining chocolate chips, and bake until golden and mostly set.
5. Cool, slice, and enjoy!

Variations

• Use different mix-ins. Try adding nuts, dried fruit, or different types of baking chips for a fun flavor twist.
• Add in a swirl. Swirl in some peanut butter or Nutella before baking for an extra gooey surprise.
• Play around with pudding. Try vanilla, pistachio, chocolate, and more!

Tips for perfect cookie bars every time

• Measure correctly. Make sure to measure your ingredients correctly for the best results. It’s especially important to not over-measure your flour, which can lead to a very crumbly bar. 
• Avoid overmixing. Over-mixing your batter can make your bars tough.
• Let cool. Allow the bars to cool completely before slicing to prevent crumbling.

How to store

Leftovers can be stored in a sealed airtight container for up to a week at room temperature, in the fridge for 2 weeks, or in the freezer for up to 3 months.

To enjoy again, microwave individual bars for 10-20 seconds from the fridge or 30-60 seconds from frozen.

– Jennifer

Print

Chocolate Chip Cookie Bars

Satisfy your sweet tooth with these irresistible chocolate chip cookie bars! This easy dessert has a perfect balance of gooey centers, crispy edges, and puddles of melted chocolate.

Course Dessert

Cuisine American

Keyword cookie bars with chocolate chips, easy cookie bars, homemade cookie bars, soft and chewy cookie bars

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 16 bars

Calories 387kcal

Author Jennifer Debth

Equipment

• Square Cake Pans - 8 inch
• Mixing Bowls
• Hand Mixer

Ingredients

• 1 cup unsalted butter melted
• 1 1/4 cups brown sugar packed (light or dark is fine)
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups all purpose flour spoon and leveled
• 1 (3.4 oz) box instant pudding mix we like vanilla
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 (12 oz) bag chocolate chips of choice reserve some for topping
• Maldon sea salt optional for topping

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F, grease an 8x8 non-stick square baking pan with cooking spray, then line it with a parchment paper sling. Set aside.
• Place melted butter, brown sugar, eggs, and vanilla into a large bowl, then use a hand mixer to beat together until light and fluffy, about 2 minutes.
• Add in flour, pudding mix, salt, baking powder, and baking soda, beat until combined, then stir in the chocolate chips (reserving a handful or so for topping).
• Press the cookie dough into the prepared pan, top with the remaining chocolate chips, then bake for 30-45 minutes or until an inserted toothpick comes out *mostly* clean.
• Sprinkle with maldon sea salt, if desired, then allow to cool in the pan for 1 hour, before slicing into bars and enjoying!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1bar | Calories: 387kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 312mg | Potassium: 218mg | Fiber: 1g | Sugar: 29g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1mg

The post Chocolate Chip Cookie Bars appeared first on Show Me the Yummy.

These mini apple pies are the best because not only are they absolutely delicious, but they’re portioned out for you—no pie cutting necessary!

Ingredients

Pie Crust

• Pie Dough – use a pre-made, refrigerated pie crust for convenience!

Filling

• Butter – adds richness.
• Apple Juice – adds moisture without watering down the apple flavor.
• Vanilla Extract – enhances other flavors and adds depth.
• Apples – Granny Smith is the perfect apple pie apple, because it’s firm and tart.
• Cinnamon – the classic cozy spice for pie.
• Brown Sugar – adds sweetness to balance out the tart apple.
• Salt – cuts the sweetness of the other ingredients.
• Cornstarch – thickens the filling to make it extra gooey.

Crumb Topping

• Old-Fashioned Oats and All-Purpose Flour – the base for the topping. The oats become slightly chewy after baking which makes for a delicious texture.
• Chopped Pecans – gives the topping that crunchy texture. If you don’t like pecans, walnuts will work as well!
• Brown Sugar and Cinnamon – provides the topping with warmth and sweetness.
• Baking Soda – prevents the topping from becoming too dense as it bakes.
• Salt – cuts the sweetness and enhances other flavors.
• Butter – helps hold the topping together.

How to make

There are three parts to this mini apple pie recipe—but don’t worry, they’re all super simple!

Crust

1. Roll out your pie crust on a clean surface.
2. Use a cookie cutter to cut out four circles from each pie crust. Combine the remaining dough, roll it back out, then cut four more rounds (for 12 rounds total.)
3. Press each round into the slots of your muffin tin.

Crumb Topping

1. Place all topping ingredients in a medium-sized bowl and stir to combine.

Filling

1. Melt butter in a medium saucepan then stir in apple juice, vanilla apples, cinnamon, brown sugar, and salt, then simmer until the apples have softened.
2. In a small bowl, whisk together cornstarch and apple juice.
3. Stir the cornstarch mixture into the saucepan mixture. and simmer until the mixture is thick.
4. Spoon the mixture into each of the pie dough lined muffin tin slots.
5. Top each mini apple pie with the crumb topping.
6. Bake for 40 minutes, cool, then serve with whipped cream or ice cream and caramel sauce and enjoy!

How long to bake

Bake the mini apple pies for 40 minutes at 350ºF. You’ll know they’re done when the filling is bubbly and the crust is golden-brown! Once gooey and brown, you’ll let them sit at room temperature in the muffin tin for 20 minutes to give the filling time to set.

What apples to use

I highly recommend Granny Smith because the tart, almost slightly sour flavor of green apples pairs really well with the sweetness offered by the other ingredients. They’re also crisper which holds up really beautifully next to the gooeyness of the rest of the filling. If Granny Smith apples just aren’t your thing, you can sub them out for other varieties such as Honeycrisp or Golden Delicious both of which have that crisp texture you want. I don’t recommend softer apples such as Red Delicious, because they will become too mushy as they’re baked.

How many apples do you need?

This depends on the size of the apples you use, but I needed four medium-sized Granny Smith apples to get the 4-5 cups of apple chunks the recipe calls for.

Should you peel the apples?

Peel the apples because the skin becomes chewy when baked. Use a vegetable peeler to remove the skin from each apple before chopping them up! Don’t have a vegetable peeler? Use a sharp knife instead. If you prefer to leave the peel on, just make sure that you thoroughly wash and dry your apples before using them.

How to store

Baked apple pies can be stored in an airtight container at room temperature for about a day, in the refrigerator for 5 days, or in the freezer for 3-4 months.

To reheat, microwave or bake in the oven until heated through! 

– Jennifer

Print

Mini Apple Pies

Mini Apple Pies are bite-sized versions of the classic American dessert, featuring flaky pastry crusts, a gooey apple filling, and an irresistible crumb topping.

Course Dessert

Cuisine American

Keyword 4th of july dessert, classic american dessert, individual dessert, mini apples

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 12 pies

Calories 358kcal

Author Jennifer Debth

Equipment

• Muffin Tin - 12 slot non-stick
• Round Cookie Cutter
• Saucepan - 1 Quart
• Nesting Bowls

Ingredients

Crust

• 1 (14.1 oz) box refrigerated pie dough one box should contain 2 (9-inch) crusts

Crumb Topping

• 1/2 cup

  old fashioned oats


• 1/2 cup all-purpose flour
• 1/4 cup chopped pecans
• 1/2 cup brown sugar packed
• 1/2 teaspoon

  ground cinnamon


• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter melted

Filling

• 2 tablespoons unsalted butter
• 4 tablespoons apple juice divided
• 1 teaspoon vanilla extract
• 4 medium granny smith apples peeled and chunked (about 4 - 5 cups)
• 1 teaspoon cinnamon
• 1/2 cup brown sugar packed
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• Ice cream or whipped cream for serving

US Customary - Metric

Instructions

Crust

• Preheat oven to 350 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
• Roll out the 2 pie crusts side by side on a clean surface.
• Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (8 total rounds).
• Combine remaining dough together and roll back out, then cut 4 more rounds. You will end up with 12 rounds of pie crust.
• Gently press one round into one muffin slot, then repeat with remaining 11 slots. Set aside in fridge until ready to use.

Crumb Topping

• Place oats, flour, pecans, brown sugar, cinnamon, baking soda, salt, and butter together in a medium sized bowl.
• Stir to combine, then set aside.

Filling

• Melt butter over medium heat in a medium sized sauce pan.
• Stir in 3 tablespoons apple juice, vanilla, apples, cinnamon, brown sugar, and salt.
• Bring to a simmer, cover and cook, stirring occasionally, for 4-6 minutes or until the apples have slightly softened.

• In a small bowl, whisk together cornstarch and 1 tablespoon apple juice. Slowly stir into the apple mixture.
• Continue simmering, uncovered, until the apples are soft and the mixture has thickened, about 2 minutes.
• Spoon the apple mixture evenly into the 12 pie dough slots.
• Evenly top with the crumb topping.
• Bake in prepared oven for 40 minutes, or until the pie crust is golden brown and the filling is bubbly.
• Cool for 20 minutes, then remove from the muffin tin and serve with whipped cream or ice cream.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1pie | Calories: 358kcal | Carbohydrates: 51g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 263mg | Potassium: 154mg | Fiber: 3g | Sugar: 25g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg

The post Mini Apple Pies appeared first on Show Me the Yummy.