Simple Hot Fudge Sauce

How to make Simple Hot Fudge Sauce Recipe - This simple hot fudge recipe can be prepared in about 5 minutes and is much better than the store-bought ones.

Ingredients:
1 14-ounce can sweetened condensed milk
1 cup semi-sweet chocolate chips

Method:
Add the sweetened condensed milk to a medium saucepan over medium heat and cook, stirring constantly, until hot, about 3 minutes.

Stir in the chocolate chips until melted and smooth. Serve over ice cream, or transfer to an airtight container and refrigerate until ready to use, 7 to 10 days. Reheat in the microwave for 60 seconds, or until melted.

Salted Caramel Sauce

How to make Salted Caramel Sauce Recipe - Ice cream topping is much simpler to prepare than you might think. With just a few basic ingredients, you will have a sauce that tastes much better than the ones you buy in the stores.

Ingredients:
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, cut into 1⁄4-inch cubes
1⁄2 teaspoon sea salt
1⁄2 cup heavy cream

Method:
Add the sugar and 1⁄4 cup of water to a medium saucepan over medium heat. Swirl and stir until the sugar is dissolved. Continue boiling without stirring, just occasionally swirling the pan until the syrup turns deep golden brown.

Reduce the heat to low, add the butter pieces, sea salt, and heavy cream and stir to combine. The mixture will boil violently; keep stirring, until combined. Serve over ice cream, or transfer to an airtight container and refrigerate until ready to use, 7 to 10 days. Reheat in the microwave for 60 seconds, or until melted.

Homemade Buttermilk Syrup

How to make Homemade Buttermilk Syrup Recipe - This is the pancake syrup my kids refer to as the “candy syrup.” It is downright sinful and makes those everyday pancakes taste like a million bucks.

Ingredients:
8 tablespoons (1 stick) unsalted butter
1⁄2 cup granulated sugar
1⁄2 cup buttermilk
1⁄2 teaspoon baking soda
1⁄2 teaspoon vanilla extract

Method:
Add the butter, sugar, and buttermilk to a medium saucepan over medium heat, stirring until melted. Once the syrup starts to boil, add the baking soda and vanilla and stir to combine. When the syrup starts to foam, remove from the heat and transfer to serving dish. Drizzle over pancakes. This syrup is best used the same day.

Caramel Syrup

How to make Caramel Syrup Recipe - This simple caramel syrup is delicious over pancakes, waffles, or even ice cream. Chances are you will have these ingredients on hand to whip up any time you’d like.

Ingredients:
1 cup packed light brown sugar
1⁄4 teaspoon kosher salt
4 tablespoons (1⁄2 stick) unsalted butter
1⁄4 cup heavy cream
1⁄4 cup sour cream

Method:
Combine the brown sugar, salt, and 2 tablespoons of water in a small saucepan over medium heat. Stir until bubbly and smooth, about 5 minutes. Add the butter, stirring until melted, then add the heavy cream and sour cream, stirring, until well combined. Reduce the heat to low until ready to serve. Store in an airtight container in the refrigerator for 3 to 5 days.

Chocolate Buttercream Frosting

How to make Chocolate Buttercream Frosting Recipe -  I have to have chocolate frosting along with my cream cheese frosting, and I have found this simple recipe is my favorite. I enjoy it on chocolate or yellow cupcakes and cakes. This recipe is enough for roughly 24 cupcakes.

Ingredients:
1 8-ounce package cream cheese, softened
8 tablespoons (1 stick) unsalted butter, softened
1 cup semi-sweet chocolate chips
3 1⁄2 cups powdered sugar
1⁄4 cup cocoa powder

Method:
Add the cream cheese and butter to the bowl of a stand mixer, beating until well combined. In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth. Slowly add the melted chocolate to the mixer, beating until well combined. Slowly add the powdered sugar and cocoa powder, mixing until well combined. Spread over cupcakes or cakes. Store in an airtight container in the refrigerator for 7 to 10 days.

Cream Cheese Frosting

How to make Cream Cheese Frosting recipe - Cream cheese frosting might just be my favorite frosting ever. It’s perfect for chocolate, yellow, and carrot cake. This recipe is enough for roughly 24 cupcakes. I would double it for a double-layer 9-inch cake.

Ingredients:
1 8-ounce package cream cheese, softened
8 tablespoons (1 stick) unsalted butter, softened
3 cups powdered sugar

Method:
Add the cream cheese and butter to the bowl of a stand mixer, beating on medium speed until smooth. Slowly add the powdered sugar, beating until well combined. Spread over cupcakes or cakes. Store in an airtight container in the refrigerator for 7 to 10 days.

Homemade Pie Crust

How to make Homemade Pie Crust Recipe -  There really is nothing like a homemade pie crust. I’ve developed a very simple one that makes the most delicious pies, both sweet and savory.

Ingredients:
2 3⁄4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, cubed
1⁄2 cup ice water

Method:
Add the flour, sugar, and salt to a food processor. Pulse to combine. Add the butter and pulse until the mixture is the size of small peas. With the food processor running, slowly add the ice water until combined.

Transfer the dough to a lightly floured countertop, kneading a couple of times to combine. Divide the dough in half, flatten slightly, and wrap tightly with plastic wrap.

Refrigerate for at least 2 to 3 hours before using. Store the dough wrapped in plastic wrap for 1 week in the refrigerator or 2 months in the freezer.

Sweet and Smoky Dry Rub

How to make Sweet and Smoky Dry Rub recipe -  This simple dry rub makes your chicken, beef, pork, or even seafood full of sweet and smoky flavor. It’s one of my favorites.

Ingredients:
1⁄4 cup packed light brown sugar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1⁄4 teaspoon ground cumin

Method:
Add the brown sugar, paprika, salt, pepper, garlic salt, and cumin to a small bowl and stir to combine. Rub over chicken, beef, or pork. Store in an airtight container for 3 months.

Simple Lemon Dressing

How to make Simple Lemon Dressing Recipe -  Sometimes it’s nice to whisk a fresh and simple dressing to go over your salad greens. This is one of my favorites in a pinch.

Ingredients:
1⁄2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1⁄2 teaspoon kosher salt
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon freshly ground black pepper

Method:
Add the olive oil, lemon juice, salt, sugar, and pepper to a medium bowl and whisk until emulsified and combined. Drizzle over salads. Store in an airtight container in the refrigerator for 7 to 10 days.

Homemade Ranch Dressing

How to make Homemade Ranch Dressing Recipe - We are a family that dips nearly everything in ranch dressing, from pizza to chicken fingers to quesadillas, so it was a priority for me to make a healthier, homemade version for my family. I have tested this recipe on my kids and husband, and it passed the test. Serve with salad, or whatever your family likes.

Ingredients:
3⁄4 cup buttermilk
1⁄2 cup plain Greek yogurt
1⁄2 cup mayonnaise
1⁄4 cup finely chopped white onion
1 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley leaves
2 teaspoons white vinegar
1 teaspoon dried thyme
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt

Method:
Add all ingredients to a blender and blend until smooth and combined, about 30 seconds. Store in an airtight container in the refrigerator for up to 2 weeks.

Homemade Red Enchilada Sauce

How to make Homemade Red Enchilada Sauce Recipe - This enchilada sauce makes some of the best Mexican-style dinners. Enchiladas, burritos, tacos, rice, you name it, this sauce makes a great addition. I place any leftover sauce in zip-top bags and freeze to use for another dinner.

Ingredients:
2 tablespoons extra-virgin olive oil
2 cups finely chopped white onion
6 cloves garlic
1 28-ounce can crushed or diced tomatoes
1 cup reduced-sodium chicken broth
1⁄4 cup cornmeal
1⁄4 cup chili powder
2 tablespoons ground cumin
1 tablespoon packed light brown sugar
1⁄2 tablespoon smoked paprika
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
Add the olive oil in a Dutch oven or large pot over medium heat. Add the onion and garlic and cook, stirring, until tender, about 5 minutes. Add the tomatoes, chicken broth, cornmeal, chili powder, cumin, brown sugar, paprika, salt, and pepper and stir to combine.

Reduce the heat to low and simmer for 15 minutes. In batches, transfer the sauce into a blender and blend until smooth. Return to the pot to simmer for at least 15 minutes. Serve over your favorite Mexican-style meal. Store in an airtight container in the refrigerator for 7 to 10 days.

Homemade Vegetable Pasta Sauce

How to make Homemade Vegetable Pasta Sauce Recipe - It’s quite rewarding to have a beautiful homemade pasta sauce to pour over your favorite pasta or chicken. Once your vegetables are chopped, this sauce can be done in about 15 minutes.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 cup chopped zucchini
1 cup chopped fresh spinach leaves
1⁄4 cup finely chopped mini sweet peppers
1 tablespoon minced garlic
1 28-ounce can crushed tomatoes
1⁄4 cup chopped fresh basil leaves
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1⁄4 teaspoon Italian seasoning
1⁄2 teaspoon granulated sugar

Method:
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, zucchini, spinach, and sweet peppers and cook, stirring, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute.

Add the crushed tomatoes, basil, salt, pepper, garlic salt, Italian seasoning, and sugar, reduce the heat to low, and let simmer for at least 15 minutes. Serve over your favorite cooked pasta or chicken dishes. Store in an airtight container in the refrigerator for 7 to 10 days.

Cilantro Cream Sauce

How to make Cilantro Cream Sauce Recipe - This zesty sauce is great over tacos, chicken, rice, and even salad.

Ingredients:
1⁄2 cup sour cream
1⁄2 cup chopped fresh cilantro leaves
1⁄2 teaspoon lime juice
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon hot sauce, like Tabasco

Method:
Add the sour cream, cilantro, lime juice, salt, pepper, and hot sauce to a medium bowl and stir to combine. Serve in burritos, over tacos, or as a dip. Store in an airtight container in the refrigerator for 7 to 10 days.

Homemade BBQ Sauce

How to make Homemade BBQ Sauce Recipe - It’s so nice to make your own BBQ sauce. You’ll be surprised at how easy it is to prepare. Enjoy this sauce over chicken, beef, or pork, or use as a dip.

Ingredients:
1 1⁄2 cups ketchup
1⁄4 cup Worcestershire sauce
1⁄4 cup packed light brown sugar
3 tablespoons yellow mustard
2 tablespoons vinegar
1 1⁄2 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1⁄4 teaspoon kosher salt

Method:
Add the ketchup, Worcestershire sauce, brown sugar, mustard, vinegar, lemon juice, pepper, and salt to a medium saucepan over medium-low heat and stir to combine. Cook, stirring, for 5 minutes. Serve with chicken, beef, or pork. Store in an airtight container in the refrigerator for 7 to 10 days.

Peanut Ginger Sauce

How to make Peanut Ginger Sauce Recipe - This peanut sauce is the perfect addition to chicken and pasta. It’s creamy, quick to prepare, and absolutely delicious.

Ingredients:
1⁄2 cup creamy peanut butter
1⁄4 cup reduced-sodium soy sauce
2 tablespoons packed light brown sugar
1 1⁄2 tablespoons grated fresh ginger
1 tablespoon minced garlic
1 tablespoon rice wine vinegar

Method:
Add the peanut butter, soy sauce, brown sugar, ginger, garlic, and vinegar to a blender and blend until smooth. Slowly add 1 cup of hot water, blending until smooth. Serve over chicken or pasta. Store in an airtight container in the refrigerator for 7 to 10 days.

Fire Roasted Tomato Cream Sauce

How to make Fire Roasted Tomato Cream Sauce Recipe - This is a great sauce that goes beautifully over pasta, chicken, beef, or seafood. Not only is it tasty, it also only takes about 10 minutes to prepare.

Ingredients:
2 14-ounce cans Muir Glen Fire-Roasted Diced Tomatoes
1⁄2 cup heavy cream
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt

Method:
Add the tomatoes to a food processor and pulse until nearly smooth. Transfer to a large saucepan over medium-low heat. Add the heavy cream, salt, pepper, and garlic salt and cook, stirring, for 5 minutes. Serve over pasta or rice. Store in an airtight container in the refrigerator for 3 to 5 days.

No Bake Chewy Cookies and Cream Bars

How to make No Bake Chewy Cookies and Cream Bars Recipe - This is by far a Picky Palate favorite recipe. It’s great to have on hand when you need dessert and are short on time. It’s perfect as an afterschool snack, and great for bake sales. The kids love to grind the Oreo cookies in the food processor and help mix the marshmallows. With only 3 ingredients, you’ll only need about 20 minutes from start to finish, and you’ll have irresistible chewy cookie bars that disappear about as fast as you get them to the table.

Ingredients:
1 16-ounce package of Oreo cookies
32 large marshmallows
4 tablespoons (1⁄2 stick) butter

Method:
1. Line an 8×8-inch baking dish with foil and spray with nonstick cooking spray.

2. Add the Oreos to a food processor and pulse until coarsely ground. Transfer to a large mixing bowl.

3. In a microwave-safe bowl, heat the marshmallows and butter in the microwave until puffed, 11⁄2 to 2 minutes. Add to the ground Oreos, quickly stir to combine, then transfer to the prepared baking dish, pressing evenly. Let sit for 10 minutes on the countertop to firm up. Lift the foil edges to remove from the pan and cut into squares.

No Bake Chocolate Peanut Butter Butterscotch Bars

How to make No Bake Chocolate Peanut Butter Butterscotch Bars Recipe -  I’ll never forget my first jar of gourmet butterscotch peanut butter from Spread Restaurant in San Diego. I could not believe the incredible peanut butter combinations that were available at this restaurant. I was in awe. The second I got home, I went to work in my kitchen like a mad scientist, experimenting with butterscotch and peanut butter. These bars are now one of my “go to” desserts and take just minutes to prepare. Have the kids help measure out the ingredients and help stir. Serve chilled with a tall glass of milk.

Ingredients:
2 cups butterscotch chips
4 tablespoons (1⁄2 stick) unsalted butter, softened, divided
2 cups creamy peanut butter
1 cup powdered sugar
1 12-ounce bag semi-sweet chocolate chips
1⁄4 cup heavy cream

Method:
1. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

2. Add the butterscotch chips and 2 tablespoons of the butter to the bowl of a double boiler to melt. Stir until melted; the mixture will have the consistency of peanut butter. Remove from the heat. Add the peanut butter and melted butterscotch chips to a large bowl and mix to combine. Add the powdered sugar, and stir until smooth. Transfer the peanut butter mixture to the prepared baking pan, spreading evenly.

3. Wash and dry the bowl of the double boiler and add the chocolate chips and the remaining 2 tablespoons butter to melt. Stir until melted, then add the heavy cream, stirring, until smooth. Pour over the peanut butter layer in the pan, spreading evenly.

4. Refrigerate for 1 hour or until firm. Lift the foil edges to remove from the pan and cut into squares. Serve chilled or at room temperature.

S’mores Stuffed Brownies

How to make S’mores Stuffed Brownies Recipe - This is another Picky Palate favorite brownie recipe that is simple to prepare and is stuffed with all of those delicious s’mores ingredients graham crackers, chocolate, and marshmallows. With so few ingredients, these brownies will be on your table in no time at all. This is a
great recipe to have the kids help layer the s’mores ingredients over the brownies. Make sure you have a tall glass of milk ready when serving.

Ingredients:
1 18.3-ounce box brownie mix
4 1⁄2 sheets graham crackers
3 1⁄2 1.55-ounce Hershey’s chocolate bars
16 large marshmallows

Method:
1. Preheat the oven to 350°F and line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

2. Prepare the brownie mix according to the package directions. Pour half of the brownie batter into the prepared baking pan. Layer the graham crackers, chocolate, and marshmallows on top. Pour the remaining brownie batter over the marshmallows.

3. Bake for 40 to 45 minutes, until a toothpick comes out nearly clean from the center. Let cool completely, remove the foil from the baking dish, cut into squares, and serve.

Ice Cream Sundae Brownies

How to make Ice Cream Sundae Brownies Recipe - This over the top brownie recipe has been a Picky Palate favorite for quite some time now. Jazzing up brownie mixes is something I love to do. Adding a big scoop of your favorite ice cream to this mix bakes up a rich, decadent treat that is fun to share with the whole family. Play around with different flavors of ice cream for a new batch of brownies each time.

Ingredients:
1 18.3-ounce box brownie mix
2 large eggs
1⁄2 cup vegetable oil
1⁄2 cup ice cream of choice, slightly softened
1 1⁄2 cups semi-sweet chocolate chips
1⁄4 cup prepared hot fudge topping, chilled

Method:
1. Preheat the oven to 350°F and line a 9×13-inch baking dish with foil and spray with nonstick cooking spray.

2. Add the brownie mix, eggs, and oil to a large bowl and mix until combined. Do not add the water as directed on the box. Add the ice cream (slightly softened), chocolate chips, and hot fudge and stir to combine.

3. Pour the brownie batter into the prepared baking dish and bake for 40 to 50 minutes, until a toothpick comes out nearly clean from the center. Let cool completely, remove from the baking dish, cut into squares, and serve.

Peanut Butter Marshmallow Fudgy Brownies

How to make Peanut Butter Marshmallow Fudgy Brownies Recipe - Homemade brownies can be very tricky. I was determined to create a recipe exactly how I like my brownies, fudgy, dense, and gooey. I added peanut butter and mini marshmallows to help achieve my perfect brownie. Omit the peanut butter and marshmallows for a plain, thick brownie if desired. Try stuffing with your favorite cookie, candy bar, or preserves as well. The kids love being in charge of layering the marshmallows and drizzling the peanut butter. Serve with a glass of milk and a side of ice cream.

Ingredients:
8 tablespoons (1 stick) unsalted butter
2 cups semi-sweet chocolate chips
1 cup all-purpose flour
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
1⁄2 teaspoon kosher salt
2 large eggs plus 1 egg yolk
2 tablespoons canola or vegetable oil
1 cup mini marshmallows
1⁄4 cup creamy peanut butter

Method:
1. Preheat the oven to 350°F and line an 8×8-inch baking dish with foil and spray with nonstick cooking spray.

2. Melt the butter in a medium saucepan over medium heat, stirring continuously. Add the chocolate chips, stirring, until melted. Remove from the heat.

3. Add the flour, sugars, and salt to a large bowl and stir to combine. Slowly add the melted chocolate mixture, eggs plus egg yolk, and oil, stirring until well combined. Transfer half of the brownie mixture to the prepared baking dish and top with the marshmallows. In a microwave-safe bowl, heat the peanut butter in the microwave until liquid-like, about 30 seconds. Pour over the marshmallow layer, then top with the remaining brownie batter. The batter is thick and does not need to be perfectly spread over the peanut butter and marshmallow layers.

4. Bake for 30 to 35 minutes, until cooked through. Let cool completely, remove from the pan, and cut into bars.

Cinnamon and White Chocolate Coconut Oat Chippers

How to make Cinnamon and White Chocolate Coconut Oat Chippers Recipe - I remember talking to my sister a few years ago, when she went on and on about how she was using coconut oil in about everything from frying eggs to even eating it by the spoonfuls for its health benefits. I was intrigued, to say the least. It turns out that it’s delicious as a substitute for butter in cookies. Surprisingly, you don’t get a strong coconut taste in your cookies from the oil. We are huge cinnamon chip fans in my family, but if you can’t find them at your grocery store, simply substitute with extra chocolate chips.

Ingredients:
1 cup virgin coconut oil, softened
3⁄4 cup granulated sugar
3⁄4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1⁄4 cups all-purpose flour
1 1⁄4 cups rolled oats
1 teaspoon baking soda
3⁄4 teaspoon kosher salt
1 1⁄2 cups shredded sweetened coconut
1 1⁄2 cups cinnamon chips
1 1⁄2 cups white chocolate chips

Method:
1. Preheat the oven to 375°F and line a large baking sheet with parchment paper or a silicone liner.

2. Add the oil and sugars to a stand mixer and beat until well combined. Add the eggs and vanilla, beating until well combined.

3. Add the flour, oats, baking soda, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet ingredients, then the coconut, cinnamon chips, and white chocolate chips, beating until just combined.

4. With a medium cookie scoop, place the dough onto the prepared baking sheet 1 inch apart and bake for 9 to 11 minutes, until the edges just start to turn golden brown. Let cool for 5 minutes before transferring to a cooling rack.

Chocolate Cake S'mores Cookies

How to make Chocolate Cake S’mores Cookies Recipe - What is it about the s’mores ingredients that makes such fun recipes? I have enjoyed playing around with this combination of flavors on Picky Palate. The marshmallows bake up nice and gooey alongside the graham cracker pieces and chocolate bar rectangles. The kids have a blast adding the s’mores pieces to the dough before they bake. This simple cake-mix cookie will leave you wishing you had made a double batch.

Ingredients:
1 18.25-ounce box devil’s food cake mix
2 large eggs
1⁄4 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
3 1.55-ounce Hershey’s chocolate bars, cut into rectangles
1 1⁄2 cups mini marshmallows
1 1⁄2 cups roughly chopped graham crackers

Method:
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

2. Add the cake mix, eggs, brown sugar, and butter to a large bowl and mix until combined. With a medium cookie scoop, place the dough onto the prepared baking sheet, 1 inch apart. Press the cookies to flatten to about 1⁄2 inch thick. Press a chocolate bar piece, 2 marshmallows and 2 graham cracker pieces on top of the flattened cookie dough. Bake for 11 to 13 minutes, until cooked through. Let cool for 5 minutes before transferring to a cooling rack.

Chocolate Cake S'mores Cookies

Almond Lovers Chocolate Chip Cookies

How to make Almond Lovers Chocolate Chip Cookies Recipe - It’s no secret on Picky Palate that I love creating cookies. I remember browsing through the baking aisle at the grocery store when I picked up a box of almond paste, wondering what I could do with it. I had never used it in a recipe before, but immediately thought it would be perfect to add in chocolate chip cookies. Sure enough, it was. Have the kids sit at the counter and help add the ingredients to the mixer. The almond paste gives a nice chewy texture with a perfect hint of almond.

Ingredients:
8 ounces (2 sticks) unsalted butter, softened
3⁄4 cup granulated sugar
3⁄4 cup packed light brown sugar
3 ounces pure almond paste
2 large eggs
1 tablespoon vanilla extract
2 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 12-ounce bag semi-sweet chocolate chips
3⁄4 cup chopped almonds

Method:
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

2. Add the butter and sugars to the bowl of a stand mixer, beating until light and fluffy. Add the almond paste in pieces, beating until well combined. Add the eggs and vanilla, beating until well combined.

3. Add the flour, baking soda, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet ingredients, then the chocolate chips and almonds, beating until just combined.

4. With a medium cookie scoop, place the dough onto the prepared baking sheet 1 inch apart and bake for 10 to 12 minutes, until the edges just start to turn golden brown. Let cool for 5 minutes before transferring to a cooling rack.

Blueberry White Chocolate Oatmeal Cookies

How to make Blueberry White Chocolate Oatmeal Cookies Recipe - There’s nothing I enjoy more than getting in the kitchen and whipping up a batch of cookies with my boys. They sit at the counter and help add all of the ingredients to the mixer, sneaking bites of dough along the way. These cookies are packed with dried blueberries, white chocolate, and oatmeal. Enjoy with a tall glass of milk.

Ingredients:
8 ounces (2 sticks) unsalted butter, softened
3⁄4 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 1⁄2 tablespoons vanilla extract
2 1⁄2 cups all-purpose flour
2 1⁄2 cups rolled oats
1 teaspoon baking soda
1 teaspoon kosher salt
1 1⁄2 cups dried blueberries
1 cup white chocolate chips

Method:
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

2. Add the butter and sugars to the bowl of a stand mixer and beat until light and fluffy. Add the eggs and vanilla, beating until well combined.

3. Add the flour, oats, baking soda, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet ingredients, then the blueberries and white chocolate chips, beating until just combined.

4. With a medium cookie scoop, place the dough onto the prepared baking sheet 1 inch apart, and bake for 9 to 11 minutes, until the edges are just turning golden brown. Let cool for 5 minutes before transferring to a cooling rack.

Oreo Stuffed Chocolate Chip Cookies

How to make Oreo Stuffed Chocolate Chip Cookies Recipe - When I developed this recipe and shared it on Picky Palate, I had no idea what a cookie sensation they would become. Foodies all over the country were making my cookies and posting them all over the web; it was great. I remember visiting my family in Arizona during our Christmas vacation, when I was rummaging through my mom’s cupboard. I saw a bag of Double Stuf Oreos and I quickly pulled my mom into the kitchen so we could get to work on the monster-size stuffed cookie I had in mind. The reactions you get when you cut open these cookies are priceless.

Ingredients:
8 ounces (2 sticks) unsalted butter, softened
3⁄4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 1⁄2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 10-ounce bag semi-sweet chocolate chips
1 1 pound 2 ounce bag Double Stuf Oreo Cookies

Method:
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

2. Add the butter and sugars to the bowl of a stand mixer, beating until light and fluffy. Add the eggs and vanilla, beating until well combined.

3. Add the flour, salt, and baking soda to a large bowl and stir to combine. Slowly add the dry ingredients to the wet ingredients, then add the chocolate chips, beating until just combined. With a large cookie scoop, take one scoop of cookie dough and place it on top of an Oreo cookie. Take another scoop of dough and place it on the bottom of the Oreo cookie. Seal the edges together by pressing and cupping the dough in hand until the Oreo cookie is completely enclosed and is in the shape of a patty. Repeat with the remaining dough and cookies.

4. Place the stuffed cookies onto a prepared baking sheet, 1 inch apart, and bake for 11 to 15 minutes, until the cookies are cooked through. Let cool for 5 minutes before transferring to cooling rack.

Oreo Stuffed Chocolate Chip Cookies

Browned Butter Peanut Butter Cookies

How to make Browned Butter Peanut Butter Cookies Recipe - I remember playing in the kitchen creating this recipe, being so curious as to how they’d turn out with so few ingredients. This is now one of my “go to” cookie recipes when I want a sweet indulgence or am in need of a plate of cookies for a friend when time is short. This is a great recipe to have the kids help measure and stir the ingredients. With only four ingredients, you can have homemade cookies prepared in under 30 minutes.

Ingredients:
4 tablespoons (1⁄2 stick) unsalted butter
3⁄4 cup granulated sugar
1 large egg
1 cup creamy peanut butter

Method:
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

2. Cut the butter into fourths, and melt in a small saucepan over medium heat, whisking frequently; the butter will bubble, have a nutty aroma, start to brown, and brown specks will form at the bottom of the pan in 2 to 4 minutes. Remove and let cool for 10 minutes.

3. Add the sugar and egg to a medium bowl and mix to combine. Slowly add the browned butter and stir to combine. Add the peanut butter, stirring, until well combined.

4. Scoop 2 tablespoons of the dough onto the prepared baking sheet, about 1 inch apart. Bake for 13 to 15 minutes, until crisp on the outside. Remove and let cool for 10 minutes on the baking sheet before transferring to a cooling rack.

Chocolate Peanut Butter and Marshmallow Pudding Cookies

How to make Chocolate Peanut Butter and Marshmallow Pudding Cookies Recipe - I liken this cookie to an ice cream I get often at an ice cream shop we visit regularly. I can’t decide which I like better, the ice cream or this soft, chocolaty, gooey cookie. Adding a box of instant chocolate pudding mix right into my cookie dough makes for a soft and chewy texture. Have the kids help add the marshmallows straight to the mix or press them right on top before baking.

Ingredients:
8 ounces (2 sticks) unsalted butter, softened
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
21⁄4 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 4-ounce box instant chocolate pudding mix
1 10-ounce bag peanut butter chips
1 1⁄2 cups mini marshmallows

Method:
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

2. Add the butter and sugars to the bowl of a stand mixer and beat until light and fluffy. Add the eggs and vanilla, beating until well combined.

3. Add the flour, baking soda, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet ingredients, then add the chocolate pudding mix, peanut butter chips, and marshmallows, beating until just combined.

4. With a medium cookie scoop, place the dough onto the prepared baking sheet, 1 inch apart, and bake for 10 to 12 minutes, until the edges begin to turn golden brown. Let cool for 10 minutes before transferring to cooling rack.

Skillet Chocolate Chip Cookie

How to make Skillet Chocolate Chip Cookie Recipe - One of my favorite desserts to order at restaurants is the giant pizza cookie served in a hot cast-iron skillet topped with soft vanilla ice cream that melts faster than you can pick up your spoon. I developed a buttery, crisp chocolate chip cookie recipe that tastes just like the ones I have such fond memories of. You can bake your cookie dough in a cake pan or a muffin tin if you do not have a cast-iron skillet. Grab a handful of spoons and share this dessert with your dearest friends and family.

Ingredients:
10 tablespoons unsalted butter, softened, divided
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 cup semi-sweet chocolate chips
Vanilla ice cream

Method:
1. Preheat the oven to 350°F and grease the bottom and sides of a 9-inch cast-iron skillet with 2 tablespoons of the butter.

2. Add the remaining 8 tablespoons of butter and the sugars to the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla, beating until well combined.

3. Add the flour, baking soda, and salt to a large bowl and mix to combine. Add the dry ingredients to the wet ingredients, mixing on low. Add the chocolate chips and mix on low until just combined. Press the cookie dough into the prepared skillet and bake for 20 to 25 minutes, until the edges are crisp and the cookie is golden and cooked through. Remove from oven. Serve warm topped with vanilla ice cream.

Skillet Chocolate Chip Cookie

Carrot Cake Loaf with Thick Cream Cheese Frosting

How to make Carrot Cake Loaf with Thick Cream Cheese Frosting Recipe - Carrot cake is one of life’s sweetest pleasures. It makes appearances in my family quite often. I love preparing this recipe in a bread pan with a thick layer of cream cheese frosting. There is nothing better, in my opinion. This simple recipe will put smiles on everyone’s face. Enjoy with a tall glass of milk.

Ingredients:
1 1⁄4 cups (21⁄2 sticks) unsalted butter, softened, divided
1 1⁄4 cups granulated sugar
2 large eggs
3⁄4 cup buttermilk
2 cups shredded carrots
21⁄4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon kosher salt
4 ounces cream cheese, softened
1 1⁄2 cups powdered sugar

Method:
1. Preheat the oven to 350°F and spray a 9×5×23⁄4-inch bread pan with nonstick cooking spray.

2. Add 2 sticks of the butter and the sugar to the bowl of a stand mixer and beat until well combined. Add the eggs, one at a time, then slowly add the buttermilk and carrots, beating until well combined.

3. Add the flour, baking powder, baking soda, cinnamon, and salt to a large bowl and mix to combine. Slowly add to the wet ingredients and mix until just combined. Pour into the prepared pan and bake for 50 to 60 minutes, until cooked through. Let cool completely.

4. Add the cream cheese and the remaining 1⁄2 stick butter to the bowl of a stand mixer and beat on medium speed until smooth. Slowly add the powdered sugar, beating until well combined. Spread the frosting on top of the cooled bread, slice, and serve.

Carrot Cake Loaf with Thick Cream Cheese Frosting

Peanut Butter and Jelly Baby Lattice Pies

How to make Peanut Butter and Jelly Baby Lattice Pies recipe - These peanut butter and jelly baby pies are so much fun to prepare. You simply put teaspoonfuls of peanut butter and jelly inside refrigerated pie crust that’s been pressed in mini muffin cups. You can create a lattice topping as I do for this recipe, or you can lay a round cut crust on top. Have the kids help sprinkle sugar over the top of each baked pie. These adorable mini pies are the perfect treat to bring to a party or great for an afternoon snack.

Ingredients:
1 9-inch refrigerated pie crust, at room temperature
1⁄2 cup creamy peanut butter
1 tablespoon sugar
1⁄2 cup strawberry preserves
1 large egg white
1⁄4 cup sugar crystal sprinkles
2 tablespoons powdered sugar

Method:
1. Preheat the oven to 350°F and spray a 12-count mini muffin pan with nonstick cooking spray.

2. Unroll the pie crust onto a lightly floured countertop. With a 21⁄2-inch round cutter, cut circles out of the dough. Press the dough rounds into the prepared muffin pan. Roll the scraps of dough to an even thickness and use a sharp knife to cut 1⁄8-inch strips for the lattice topping. Set aside.

3. Add the peanut butter and sugar to a medium bowl and mix to combine. With a small cookie scoop or teaspoon, drop a heaping teaspoon into each mini pie crust. Do the same with the jam. Use the pie strips to form the lattice top. Cut the excess dough from the edges of the pies. Add the egg white and 1 teaspoon of water to a small bowl, whisk to combine, and brush over the tops of the pies. Sprinkle with the sugar crystal sprinkles and bake for 25 to 30 minutes, until golden brown.

4. Remove from the oven and with the tip of a knife, loosen the edges where jam has oozed out. Let the pies cool for 5 minutes before removing from pan. Dust with powdered sugar and serve.

Cookie Crusted Chocolate Chip Cream Cheese Tart

How to make Cookie Crusted Chocolate Chip Cream Cheese Tart recipe -  One of my favorite things about this dessert is that it is so quick to prepare. There isn’t one person who will guess how easy a recipe it is. It will be our little secret. Oreo cookies are ground up for the crust with a delightfulcream cheese filling that does not need to be baked, just chilled. The kids love to put all of the Oreo cookies into the food processor and watch them mix until finely ground.

Ingredients:
14 Oreo cookies (1 1⁄2 cups)
3 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
3⁄4 cup packed light brown sugar
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips

Method:
1. Preheat the oven to 350°F and spray a 9-inch tart pan with nonstick cooking spray.

2. Add the Oreo cookies to a food processor and process until finely ground. Add the ground cookies and melted butter to a medium bowl and mix to combine. Press into the bottom of the prepared tart pan. Bake for 10 minutes, remove from the oven, and let cool for 15 minutes.

3. Add the cream cheese, brown sugar, and vanilla to the bowl of a stand mixer and beat until well combined. Add the chocolate chips and mix to combine. Pour into the cooled crust and refrigerate for 2 hours, until firm enough to cut into wedges.

Honeyed Apple Peanut Butter Tart

How to make Honeyed Apple Peanut Butter Tart Recipe - Apples and peanut butter are such a great flavor combination for kids and adults. I created this lovely tart that I shared on Picky Palate with simple everyday ingredients. I love having the boys gather round the counter and help layer the apple slices over the peanut butter. This tart can be prepared in under an hour. Serve warm or at room temperature with a tall glass of milk.

Ingredients:
1 sheet frozen puff pastry, room temperature
1⁄2 cup creamy peanut butter
6 tablespoons honey, warmed, divided
2 apples of choice, sliced thinly
2 tablespoons granulated sugar
1⁄4 cup powdered sugar, for dusting

Method:
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

Honeyed Apple Peanut Butter Tart

Peanut Butter and Jelly Skillet Monkey Bread

How to make Peanut Butter and Jelly Skillet Monkey Bread Recipe -  It’s no secret I love playing around with the peanut butter and jelly flavor combination. This simple monkey bread recipe using refrigerated biscuits has been a big hit on Picky Palate. I enjoy baking mine in a cast-iron skillet, but you can also use an 8×8-inch baking dish or a 9-inch cake pan if desired. Make sure to have a tall glass of milk ready when these come out of the oven.

Ingredients:
1 can refrigerated biscuits (8 count)
4 tablespoons butter, unsalted, melted
1⁄4 cup granulated sugar
1⁄4 cup creamy peanut butter
1⁄2 cup jam or jelly of choice
1⁄4 cup heavy cream
1⁄2 cup powdered sugar

Method:
1. Preheat the oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.

2. Cut each biscuit into fourths. Add the melted butter to a large zip-top bag and add the cut biscuits. Shake the bag to coat the biscuits, then add the sugar to the bag and mix to combine. Pour the coated biscuits into the prepared 9-inch cast-iron skillet.

3. In a microwave-safe bowl, heat the peanut butter in the microwave until liquid-like, about 30 seconds. Do the same with the jelly and drizzle both over the biscuits. Bake for 18 to 22 minutes, until cooked through and golden.

4. Add the heavy cream and powdered sugar to a medium bowl, mixing until combined. Drizzle over the warm biscuits. Serve warm.

Peanut Butter and Jelly Skillet Monkey Bread

Nutella Mallow Pillow Pockets

How to make Nutella Mallow Pillow Pockets recipe - Anyone else going to admit to eating Nutella straight from the jar? This Picky Palate recipe quickly became a reader favorite the day I posted it. Mini marshmallows and Nutella enclosed in buttery, flaky puff pastry produce a dessert that is sure to please. Have the kids help layer the marshmallows over the chocolate. Serve warm or at room temperature dusted with powdered sugar.

Ingredients:
2 sheets frozen puff pastry, at room temperature
1 cup Nutella
1 cup mini marshmallows
1 large egg white
4 tablespoons granulated sugar
1⁄4 cup powdered sugar

Method:
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

2. Cut each square of puff pastry into 4 equal-size pieces and place on the prepared baking sheet. Spread 2 tablespoons of the Nutella on each pastry, leaving a 1⁄2-inch border around the edges. Top each with 12 to 15 mini marshmallows and fold the pastry over the filling to form a triangle. With a fork, crimp the edges firmly. Add the egg white and 1 tablespoon of water to a small bowl, whisk to combine, then lightly brush over pastries. Sprinkle with granulated sugar. Bake for 22 to 25 minutes, until the pastry turns golden brown. Remove and let cool for 5 minutes, and dust with powdered sugar.

Homemade Salted Soft Caramels

How to make Homemade Salted Soft Caramels recipe - I used to pay big bucks for soft salted caramels at specialty candy shops before I decided to perfect my own recipe. You’ll need a candy thermometer, which you can find at most grocery stores or any kitchen store. I adore my little jar of fleur de sel sea salt. Fleur de sel is known as the aroma of violets that develops as the salt is drying in France. You can substitute kosher salt if needed. These caramels are great cut into squares or wrapped in parchment paper for gifts any time of the year. nRound up the family and have everyone help wrap the caramels in parchment paper.

Ingredients:
5 tablespoons unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract
1 3⁄4 cups granulated sugar
1 1⁄2 teaspoons fleur de sel sea salt or kosher salt, divided

Method:
1. Line an 8×8-inch baking pan with parchment paper and spray lightly with nonstick cooking spray.

2. Add the butter, cream, and vanilla to a small saucepan over medium heat, stirring to melt, then bring to a low boil. Once the mixture starts to boil, remove from the heat and set aside.

3. Add the sugar, 1⁄2 cup of water, and 1 teaspoon of the salt to a large saucepan over medium heat, stirring to dissolve, then bring to a boil. Let the syrup boil without stirring, only occasionally swirling the pan, until it is a deep golden brown, 6 to 8 minutes. Reduce the heat to low, and slowly add the cream mixture while stirring constantly. The mixture will bubble violently, but keep stirring. Place a candy thermometer into the saucepan, touching the caramel but not touching the bottom of the pan. Cook, stirring, until the temperature reaches 248°F (firm ball stage on a candy thermometer). Remove immediately and pour into the prepared baking pan. Sprinkle with the remaining 1⁄2 teaspoon salt and let cool for 30 minutes. Place in the refrigerator to speed up the process. Spray a long knife with nonstick cooking spray and cut the caramels into 1⁄2-inch squares.

Rustic Blueberry Raspberry Pie

How to make Rustic Blueberry Raspberry Pie Recipe - This simple rustic pie is a great dessert for your family and friends. The vibrant purple pie filling bubbles through the crust as it bakes and sends you racing for the vanilla ice cream and a spoon. Serve hot, topped with ice cream, so it melts into a soupy treat at the bottom of your bowl. I love watching the look on my boys’ faces when they take their first bite of this one pure enjoyment. You can also make a delicious Homemade Pie Crust.

Ingredients:
2 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
3⁄4 cup plus 1 tablespoon granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 9-inch refrigerated pie crust, at room temperature
1 large egg white
1 pint vanilla ice cream

Method:
1. Preheat the oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.

2. Add the blueberries, raspberries, 3⁄4 cup of the sugar, and the cornstarch to a large bowl and toss to combine. Add the lemon juice and toss to combine. Pour into the prepared cast-iron skillet. Lay the pie crust over the top, gently pressing the edges around the pan. Cut 3 to 5 slits in the crust to allow steam to escape.

3. Add the egg white and 1 teaspoon of water to a small bowl and whisk to combine. Brush a light layer of the egg wash over the pie, then sprinkle the remaining 1 tablespoon sugar over the top. Bake 45 to 55 minutes, until crust is cooked through and golden brown. Serve warm with scoops of vanilla ice cream.

Rustic Blueberry Raspberry Pie

Homemade Blueberry Pie

How to make Homemade Blueberry Pie Recipe - There is something so special about a homemade pie sitting on the counter to be enjoyed, especially a vibrant blueberry pie. My simple recipe will have you impressing your family and friends in no time. I love having my boys help roll out the pie crust and press it into the pie plate. They also love stirring the blueberry filling and pouring it into the pie crust. Enjoy this pie warm with a nice scoop of vanilla ice cream.

For the crust:
2 3⁄4 cups all-purpose flour
4 tablespoons granulated sugar, divided
1 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, cubed
1⁄2 cup ice water
1 large egg white

For the filling:
4 cups fresh or frozen blueberries
3⁄4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice

Method:
1. To make the crust, add the flour, 3 tablespoons of the sugar, and the salt to a food processor. Pulse to combine. Add the butter and pulse until the mixture is the size of small peas. With the processor running, slowly add the ice water until combined. Transfer the dough to a lightly floured countertop, kneading a couple of times to combine. Divide the dough in half, flatten slightly, and wrap tightly with plastic wrap. Refrigerate for 2 to 3 hours.

2. Preheat the oven to 350°F and spray a deep 9-inch pie plate with nonstick cooking spray.

3. To make the filling, add the blueberries, sugar, and cornstarch to a large bowl, tossing to combine. Add the lemon juice and toss to combine. Remove the pie dough from the plastic wrap and place onto a lightly floured countertop. Roll each piece of dough into a 10-inch round. Place one rolled crust into the bottom of the prepared pie plate, pressing gently around the bottom and up the sides of the plate. Pour the blueberry filling into the pie plate. Place the second rolled pie crust over the blueberry filling and crimp the edges as desired to enclose the filling.

4. With a knife, cut 3 to 5 slits in the crust’s top to allow steam to escape. Whisk the egg white with 1 teaspoon of water, brush over the top of the pie, then sprinkle with the remaining 1 tablespoon sugar. Bake for 65 to 80 minutes, until the crust is golden and the filling is bubbling. Let cool for 30 minutes before cutting into slices.

Sweet Glazed Chocolate Banana Bread Doughnut Holes

How to make Sweet Glazed Chocolate Banana Bread Doughnut Holes Recipe - In 2008, I was on Food Network’s Ultimate Recipe Showdown and competed with a roasted banana bread drop doughnut recipe. The judges enjoyed my recipe, but alas, it did not take the grand prize. I re-created my doughnuts into a chocolate version that I like even better than the original. The thick, sweet glaze pushes them over the top. My boys love to help glaze each little doughnut and watch carefully as they set up. Serve warm, at room temperature, or chilled with a tall glass of milk.

Ingredients:
4 cups vegetable or canola oil
13⁄4 cups all-purpose flour
1⁄2 cup granulated sugar
1⁄2 cup cocoa powder
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon kosher salt
1⁄4 cup heavy cream
1⁄4 cup milk
1⁄4 cup sour cream
1 large egg
3 ripe bananas, mashed
2 cups powdered sugar
3⁄4 to 1 cup heavy cream

Method:
1. Heat the oil in a Dutch oven or large pot over medium heat to 350°F on a thermometer.

2. Add the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to a large bowl and stir to combine.

3. Add the cream, milk, sour cream, and egg to a small bowl and whisk to combine. Add the wet ingredients to the dry ingredients, then add the mashed bananas, stirring, until just combined.

4. With a small cookie scoop, scoop the dough, carefully drop into the hot oil, and fry until crisped on the outside and cooked through, 3 to 4 minutes. Transfer the doughnuts to a paper towel–lined plate to drain.

5. Add the powdered sugar and cream to a medium bowl and whisk until smooth and a good drizzling consistency. Drizzle the glaze over both sides of the doughnuts. Serve warm or at room temperature.

Soft Double Chocolate Cupcakes with Cream Cheese Frosting

How to make Soft Double Chocolate Cupcakes with Cream Cheese Frosting Recipe - I have been perfecting homemade chocolate cupcake recipes for years, and I am happy to say I have created what we think is the perfect recipe. You can also use this recipe for a layered chocolate cake that is great for birthdays and other celebrations. Divide the batter between two 9-inch cake pans and bake for 25 to 30 minutes, until cooked through. The kids love to be in charge of the mixer for this recipe. You can also use Chocolate Buttercream Frosting for your cupcakes.

Ingredients:
1 cup semi-sweet chocolate chips
1⁄2 cup milk
3⁄4 cup all-purpose flour
1⁄3 cup cocoa powder
1 cup granulated sugar
1⁄2 teaspoon kosher salt
1⁄2 teaspoon baking soda
2 large eggs
1⁄2 cup sour cream
1⁄2 cup canola oil
2 teaspoons vanilla extract
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
8 tablespoons (1 stick) unsalted butter, softened
3 cups powdered sugar

Method:
1. Preheat the oven to 350°F and line two 12-count muffin pans with 19 cupcake liners.

2. Finely chop the chocolate chips and place in a medium-size bowl. In a microwave-safe cup, heat the milk in the microwave until hot, 60 to 90 seconds. Pour the hot milk over the chopped chocolate chips. Let sit for 2 minutes, then stir until smooth and melted.

3. Add the flour, cocoa powder, sugar, salt, and baking soda to a large bowl and mix to combine. Add the eggs, sour cream, canola oil, and vanilla to a stand mixer and mix on medium speed until well combined, about 1 minute. Slowly add the melted chocolate, followed by the dry ingredients, mixing until combined, about 1 minute. Fill the cupcake liners half full and bake for 15 to 17 minutes, until a toothpick comes out clean from the center of the cupcakes. Let cool completely.

4. To make the cream cheese frosting, add the cream cheese and butter to the bowl of a stand mixer and beat on medium speed until smooth. Slowly add the powdered sugar, beating until well combined. Spread the frosting on the cooled cupcakes.

Soft Double Chocolate Cupcakes with Cream Cheese Frosting

Homemade Yellow Butter Cake with Chocolate Cream Frosting

How to make Homemade Yellow Butter Cake with Chocolate Cream Frosting Recipe - There is nothing my husband loves more than yellow cake with chocolate frosting for his birthday. After years of taking the easy way out and using cake mixes, I spent months creating the perfect yellow butter cake. It is buttery sweet and moist, just how we like it. For another variation, once the cakes are cooled, spread 3⁄4 cup of your favorite jam over the first layer, place the top layer over the jam, and frost the top and sides with my Cream Cheese Frosting.

Ingredients:
8 ounces (2 sticks) unsalted butter, softened
2 1⁄4 cups granulated sugar
4 large eggs
1⁄4 cup sour cream
1 tablespoon vanilla extract
1⁄4 cup milk
1⁄4 cup buttermilk
3 cups cake flour
1 tablespoon baking powder
1 1⁄2 teaspoons kosher salt
Chocolate-Buttercream Frosting
12 ounces cream cheese, softened
12 tablespoons (11⁄2 sticks) unsalted butter, softened
1 1⁄2 cups semi-sweet chocolate chips
5 1⁄4 cups powdered sugar
1⁄4 cup plus 2 tablespoons cocoa powder

Method:
1. Preheat the oven to 350°F and generously spray two 9-inch cake pans with nonstick cooking spray.

2. Add the butter and sugar to the bowl of a stand mixer and beat until light and fluffy. Add the eggs, sour cream, and vanilla, beating until well combined. Add the milk and buttermilk to a small bowl and stir to combine. Set aside.

3. Add the flour, baking powder, and salt to a large bowl and stir to combine. With the mixer on low, first add half of the dry ingredients, then add half of the milk mixture, then add the remaining dry ingredients, and end with the remaining milk mixture, beating until well combined, about 1 minute.

4. Divide the batter between the prepared cake pans, spreading evenly. Bake for 35 to 40 minutes, until a toothpick comes out clean from the center of the cakes. Let cool for 30 minutes before removing the cakes from the pans and let cool completely before frosting.

5. To make the frosting, add the cream cheese and butter to the bowl of a stand mixer and beat until well combined. In a microwave-safe bowl, melt the chocolate in the microwave in 30-second intervals, stirring until smooth. Slowly add the melted chocolate to the mixer bowl, beating until well combined. Slowly add the powdered sugar and cocoa powder, mixing until well combined.

6. Place one of the cooled cakes onto a cake stand. Spread some of the frosting over the top of the cake, then place the second cake on top. Add the remaining frosting to the top and spread over the top and sides of the cake. Serve the cake at room temperature or chill until ready to serve.

Cinnamon Swirl Bread Pudding with Caramel Sauce

How to make Cinnamon Swirl Bread Pudding with Caramel Sauce recipe - Dare I say that warm bread pudding might be the most tempting dessert ever? There’s something about digging my spoon into warm, sweet, cinnamon-scented, custard-like pudding that makes me giddy. As if this dessert weren’t decadent enough, I’ve topped it off with a buttery caramel sauce for your enjoyment. Have the kids help by topping with ice cream or whipped cream.

Ingredients:
5 cups 1⁄2-inch-cubed sweet Hawaiian bread
1 1⁄2 cups granulated sugar
5 large eggs
1 cup whole milk
1 cup heavy cream
2 tablespoons ground cinnamon
2 teaspoons vanilla extract
1⁄2 cup packed light brown sugar
1 tablespoon water
2 tablespoons unsalted butter
3 tablespoons sour cream

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Spread the bread cubes in the bottom of the prepared baking dish. Add the sugar, eggs, milk, heavy cream, cinnamon, and vanilla to a large bowl and whisk until well combined. Pour the egg mixture over the bread cubes and bake 35 to 40 minutes, until set. Remove from oven.

3. To make the caramel sauce, add the brown sugar and the water to a small saucepan over medium heat and stir to combine. Let bubble and boil for 5 minutes, then add the butter and sour cream, stirring until smooth. Drizzle the caramel sauce over the warm bread pudding and serve.