Crazy for Crust https://www.crazyforcrust.com/ Easy Dessert Recipes that Work (and taste delicious) Thu, 11 Jun 2026 14:12:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png Crazy for Crust https://www.crazyforcrust.com/ 32 32 Mini Pies (Berry Crumble Pies) https://www.crazyforcrust.com/mini-berry-pies-recipe/ https://www.crazyforcrust.com/mini-berry-pies-recipe/#comments Thu, 11 Jun 2026 14:12:01 +0000 https://www.crazyforcrust.com/?p=65512 Mini Berry Pies are completely from scratch: a buttery pie crust filled with a jammy berry pie filling and topped with a sweet crunchy crumble. Mini Pies are so much easier to serve (and eat) than regular pie. These are perfect for any holiday! I love making mini pies because I can’t help but make…]]>

Mini Berry Pies are completely from scratch: a buttery pie crust filled with a jammy berry pie filling and topped with a sweet crunchy crumble. Mini Pies are so much easier to serve (and eat) than regular pie. These are perfect for any holiday!

Two mini pies stacked on a wooden board, surrounded by fresh raspberries, blueberries, and blackberries, with a baking tray and more pie in the background.

I love making mini pies because I can’t help but make ALL the desserts and then, of course, I want to have one of everything. In my experience, people want to taste everything you serve, but they feel guilty asking for slices of multiple pies…which is where tiny pies come in. Plus, single serving pies are much easier to serve, display on a dessert table, and eat!

The secret to making mini pies are to use a buttery crust, fresh or frozen berries with cornstarch for the filling, and crumble topping. Not having to use a double crust makes these much easier to make.

Overhead view of a muffin tin filled with eight golden mini pies, each topped with crumbly streusel and dark berry filling, surrounded by fresh berries, a stick of butter, and a blue cloth.

Ingredients for Mini Pies in Cupcake Tins

  • I used frozen mixed berries for this recipe, because those are always in season. You can use any kind of berries (blueberries or blackberries or mixed) that are frozen or fresh.
  • Cornstarch helps for thickening the berry pie filling.
  • The filling uses granulated sugar and I used brown sugar in the filling.
  • Lemon Juice: A little lemon juice in the filling just brightens up the flavor.
  • Butter is the key ingredient in the crust and the crumble. My all butter pie crust is an epic recipe – thanks to all that butter!

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Expert Tips for Mini Berry Pies

  • COLD ingredients: It’s really important when you’re making crumble or crust that you start with COLD butter and ICE water. It helps the crust be more flaky.
  • Don’t have a 3.5-inch round cutter? Use a large glass, mason jar lid or mason jar.
  • Fresh or frozen fruit may be used to make the filling.
  • Be sure the filling is cold before assembling the pies.
  • Don’t over fill the pies with pie filling or it’ll bubble up. Just about 1 or 1 1/2 tablespoons is perfect.
  • Make sure to grease your muffin pans with the nonstick baking spray (with flour) or grease and flour them or use muffin liners.
  • Cooled or chilled pies release from the pans much easier than when they’re warm.
  • These taste best warmed or at room temperature. Serve them plain or with ice cream or whipped cream.
Two mini berry pies stacked on top of eachother surrounded by fruit
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Mini Berry Pies Recipe

Mini Berry Pies are so easy and the perfect size for serving at parties! Learn how to make mini fruit pies completely from scratch with crumble topping and homemade berry pie filling.
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 3 hours
Servings 14 pies
Calories 244kcal
Author Dorothy Kern
Cost $10

Ingredients

Filling:

  • 16 ounces frozen mixed berries thawed (see note)
  • ⅓ cup (79ml) water
  • 2 tablespoons (16g) cornstarch
  • 2 tablespoons (10ml) water
  • ⅔ cup (133g) granulated sugar
  • 1 teaspoon lemon juice

Crust:

Crumble:

Instructions

Make the Filling:

  • Drain berries really well. Place them in a medium saucepan with 1/3 cup water. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the berries breaking down, about 3-5 minutes.
  • While that’s cooking, stir together the cornstarch and 2 tablespoons water in a small bowl.
  • Stir in the sugar and lemon juice into the berries, then stir the cornstarch slurry to make sure it’s not clumped. Add to the berry mixture and stir constantly until the mixture thickens, about 1-3 minutes. Once it bubbles and looks thicker, it’s done. Remove from heat and transfer to a bowl or jar to cool completely, then refrigerate at least 2 hours.

Make the Crust:

  • Slice your butter and place it back in the refrigerator to stay cold.
  • Add flour and salt to the bowl of a large food processor and pulse once to combine. Add the cold butter and pulse just a few times until the butter is incorporated (mixture will be crumbly). Slowly add 2 tablespoons water while running the food processor. Let the processor run about 10 seconds, adding just a teaspoon more water at a time until the mixture comes together in a ball.
  • Turn the pie crust ball out onto a sheet of wax or parchment paper laid out on a clean work surface. Top with a second sheet of wax or parchment paper and roll to ¼-inch thickness. Chill 30 minutes.
  • Use a 3.5-inch round cookie cutter to cut circles out of the pie crust, re-rolling as needed. If the dough gets too soft, pop it back into the refrigerator to chill it for 15 minutes or so.
  • Spray a 12-cup cupcake pan with nonstick baking spray (the kind with flour in it) or grease and flour the cavities.
  • Press a round into each muffin cavity, pressing gently so you don’t poke holes in the crust. Chill the crusts for at least 30 minutes before filling.

Make the Crumble and Assemble:

  • Preheat oven to 400°F.
  • Grate the butter, or dice it small.
  • Whisk together the flour and sugar and add the butter, then use a pastry cutter to cut the butter into the dry ingredients until the mixture is crumbly.
  • Spoon about 1-1 ½ tablespoons of berry filling into each pie crust and top with about 1-2 tablespoons crumble. Press the crumble to compact it slightly.
  • Bake pies for 25-35 minutes, or until the crust is no longer opaque and the crumble looks dry. It won’t brown much. If any of the berry mixture has bubbled up to the muffin pan itself, use a butter knife to kind of clear it so it doesn’t cause the filling to harden to the pan and make the pies hard to remove.
  • Cool completely in the pans on the counter before removing. I find it’s easiest to remove them if they’ve been chilled. Run a butter knife gently around the edges and they should pop out.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Video

Notes

  • You can use fresh berries if you want, just measure out about 16 ounces.
  • Make sure to drain the frozen thawed berries very well.
  • Don’t want to make your own filling? Use a canned pie filling!
  • Try not to make the crusts thinner than ¼-inch thick or they’ll be harder to remove from the pans.
  • Don’t overfill the pie crusts with the berry filling – 1 or 1 ½ tablespoons is about perfect.

Nutrition

Serving: 1pie | Calories: 244kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 87mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
collage showing how to make berry pies

How to make Berry Pie Filling

  1. When you cook berries with sugar the fruit will break down and the pectin will be released.
  2. Once it bubbles and boils the cornstarch activates and the mixture will be thickened. It’ll thicken more as it cools. This can be done up to 24-48 hours ahead of making the pies.
collage showing how to make berry pies

How to make Little Pie Crusts

For a more in depth look at how to make pie dough, check out my all butter pie crust recipe post.

  1. Using a food processor makes it much easier to combine your pie crust ingredients.
  2. Be sure to roll out the dough to an even thickness all over the surface of the crust.
  3. Use a cookie cutter or glass to cut the circles.
  4. The circles will fit easily into the muffin pan.
collage showing how to make berry pies

How to make Mini Pies

  1. Make the crumble by adding butter, flour and sugar to a large bowl. Cut in the butter until it’s crumbly.
  2. Fill crusts with berry pie filling.
  3. Top with crumble topping, then bake!

Other Favorite Recipes

]]> https://www.crazyforcrust.com/mini-berry-pies-recipe/feed/ 3 Banana Breakfast Bars https://www.crazyforcrust.com/banana-breakfast-bars/ https://www.crazyforcrust.com/banana-breakfast-bars/#comments Tue, 09 Jun 2026 10:31:59 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=10781 Banana Breakfast Bars are an easy breakfast or snack we’ve been making for years. They’re a copycat of those breakfast bars you buy, but homemade so they’re better for you and cheaper too! These are one of my favorite banana breakfast recipes! Years ago there was a brand that made Banana Breakfast Bars, sold in…]]>

Banana Breakfast Bars are an easy breakfast or snack we’ve been making for years. They’re a copycat of those breakfast bars you buy, but homemade so they’re better for you and cheaper too! These are one of my favorite banana breakfast recipes!

stack of 2 bars

Years ago there was a brand that made Banana Breakfast Bars, sold in packages next to the granola bars. I was obsessed with them as simple snacks because they were soft and tasted like a banana muffin met an oatmeal cookie and they were better for breakfast than either of those. But they were so expensive and at the rate I was eating them…I decided to make my own.

These easy breakfast bars are soft and chewy, like a banana oatmeal cookie but in bar form – without all the extra junk. I drizzle them with a little peanut butter, just like the originals, and I freeze squares in sandwich bags for easy grab and go snacking (or for lunch boxes).

stack of 2 bars

How to make Banana Breakfast Bars

These bars are a cross between a granola bar and a banana bread/blondie. I actually combined my mom’s banana bread with my base blondie recipe to create something a little bit on the lighter side of both.

Instead of butter, I used oil instead. You can also use vegetable or coconut oil. Combined with 2 overripe bananas and an egg, you get a good bar base. A little brown sugar goes in as sweetener, and the binding is done with whole wheat flour and old fashioned oats.

All you have to do is mix and press them into the bars and bake until a toothpick comes out clean. Once cooled, you can mix some peanut butter with white chocolate chips for the drizzle (or just use peanut butter, but then it won’t harden).

banana bar on parchment
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Banana Breakfast Bars Recipe

An easy, fast, healthy breakfast or snack! These banana breakfast bars are a cross between a granola bar and a banana blondie! Banana Breakfast Bars are an easy breakfast or snack with real ingredients and flavor. They’re a copycat of the bars you buy, but homemade so they’re better for you and cheaper too!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings 12 bars
Calories 150kcal
Author Dorothy Kern
Cost 5

Ingredients

  • 2 medium bananas spotted ones that are a little past their prime
  • ¼ cup vegetable or coconut oil
  • ¼ cup (50g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup (62g) whole wheat flour
  • 1 cup (80g) old fashioned oats
  • ¼ cup (43g) white chocolate chips optional
  • 1 tablespoon (17g) peanut butter optional

Instructions

  • Preheat oven to 350°F. Spray an 8×8” or 9×9” pan with nonstick cooking spray. (Line it with foil first for easy removal, if desired.)
  • Place bananas in a large bowl. Mash them with a fork or potato masher until just small chunks remain. Stir in oil and brown sugar with a wooden spoon or silicone spatula. Add egg, vanilla, and salt, and stir until combined. Stir in baking soda. Add flour and oats and stir until mixed, some lumps will remain. Spread in prepared pan.
  • Bake for 18-22 minutes until browned around the edges and not jiggly in the center. Cool completely. Slice into bars.
  • Optional drizzle: melt white chocolate chips and peanut butter in a small microwave safe bowl (on 50% power in 30 second increments, stirring between each). Place melted chocolate in a small ziploc bag with the tip cut off and drizzle over bars.
  • Enjoy within 2 days or freeze for up to one month. I like to freeze them and then reheat as needed, since they don’t last very long on the counter.

Notes

  • By substituting butter for oil, I’ve made these a bit heart healthier. Vegetable oil is recognized as a healthier fat than butter by the American Heart Association.
  • Using whole wheat flour makes these better than anything with white flour.
  • The old fashioned oats give a nice texture.
  • The bars you buy have a peanut butter drizzle, so I added that to these. You can skip, of course, or add some peanut butter chips or mini chocolate chips to the bars for extra flavor.
  • They last about 2 days on the counter, or you can freeze them for a quick snack. That’s what I like to do, after my workout, with a cup of coffee and some apple slices. It gets me to lunch, where I’m not so hungry I eat the kitchen.

Nutrition

Serving: 1bar (1/9 of recipe) | Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 159mg | Potassium: 143mg | Fiber: 2g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Banana Breakfast Recipes

]]> https://www.crazyforcrust.com/banana-breakfast-bars/feed/ 181 Turtle Brownies https://www.crazyforcrust.com/turtle-brownies/ https://www.crazyforcrust.com/turtle-brownies/#comments Mon, 08 Jun 2026 10:21:34 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=7829 Turtle Brownies are rich, fudgy brownies with gooey caramel in the middle and drizzled on top, along with crunchy chopped pecans. This recipe might look complicated but is actually really easy and they’re inspired by candy Turtles, but they’re brownies and so good. My mom loves Turtle Candies (those caramel pecan clusters covered in chocolate)…]]>

Turtle Brownies are rich, fudgy brownies with gooey caramel in the middle and drizzled on top, along with crunchy chopped pecans. This recipe might look complicated but is actually really easy and they’re inspired by candy Turtles, but they’re brownies and so good.

Two stacked chocolate brownies with caramel and chopped pecans on top sit on parchment paper, with more brownies and pecan pieces in the background.

My mom loves Turtle Candies (those caramel pecan clusters covered in chocolate) and these are brownies inspired by those delicious treats. I’ve adapted my rich and fudgy brownie recipe to have a gooey caramel center and caramel pecan topping.

I have a secret to making sure caramel doesn’t melt into the brownie batter and it doesn’t involve partially baking the bottom layer: my caramel recipe includes flour. It’s my tip to ensure a thick caramel layer INSIDE the brownies!

Top-down view of baking ingredients in bowls: caramels, unsweetened baking chocolate, sugar, cream, cocoa, salt, vanilla, chopped pecans, flour, eggs, and butter, each labeled with text.

Ingredients in Turtle Brownies

  • Stirring hot melted unsweetened baking chocolate with granulated sugar for at least 30 seconds helps the sugar melt, creating those crackly tops you expect on a brownie.
  • You can use regular unsweetened cocoa powder or Dutch-process cocoa powder. This provides a delicious cocoa backbone to balance the sweet caramel.
  • The unsalted butter melts with the chocolate to make these brownies super rich and fudgy.
  • Large eggs are another reason these brownies are super fudgy – the fat from the yolk and the structure from the egg whites makes them perfect.
  • Toast your pecans for even more flavor.
  • The caramel is made from packaged soft caramels melted with heavy cream. The heavy cream is important for the thickness of the caramel – using a lower fat milk will cause your caramel to be thinner and possibly melt into the brownies.
Two stacked caramel pecan brownies topped with chopped pecans and drizzled caramel sauce, with more brownies and pecan pieces scattered in the background on a white surface.

Dorothy’s Expert Brownie Tips

  • A major pain point for caramel stuffed brownies is that the caramel can melt into the brownie batter leaving a mixed mess instead of pretty layers. To combat this, add 1 tablespoon of all-purpose flour to the caramel before adding it to the brownie layer. The flour thickens the caramel enough that it will stay put, even after baking.
  • It’s a little harder to decide when these are done baking, but if you insert a toothpick an inch or two from the edge of the pan it will come out with a few crumbs.
  • Once you top them with the caramel and pecans, let them set before slicing. Always slice brownies with a plastic knife to avoid the fudgy centers sticking.
Two stacked chocolate brownies with caramel and chopped pecans on top sit on parchment paper, with more brownies and pecan pieces in the background.
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Turtle Brownies Recipe

The perfect homemade brownie recipe full of caramel and pecans.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 brownies
Calories 233kcal
Author Dorothy Kern
Cost $5

Ingredients

Caramel:

  • 1 (10-11 ounce) bag caramels , unwrapped
  • ⅓ cup heavy whipping cream
  • 1 tablespoon (31g) all-purpose flour

Brownies:

  • 4 ounces (113g) unsweetened baking chocolate
  • ¾ cup (170g) unsalted butter
  • 1 ¼ cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 cup (124g) all-purpose flour
  • 1 cup (117g) chopped pecans, divided (see note)

Instructions

  • Preheat oven to 350°F. Line a 9×9-inch pan with foil or parchment paper and spray with nonstick cooking spray.
  • Place caramels and whipping cream in a medium saucepan and place over medium heat. Stir often, until melted and smooth. Remove from heat. Pour half into a bowl and stir in 1 tablespoon flour. Set aside. Set aside remaining caramel for topping the brownies.
  • Place baking chocolate and butter in a large microwave safe bowl. Heat for 1 minute, stir. Continue heating in 30 second increments, stirring between each, until melted and smooth.
  • Add sugar and stir for at least 30 seconds to incorporate.
  • Add eggs, vanilla, salt, and cocoa powder and stir to combine. Stir in flour. Stir in ½ cup (56g) chopped pecans (see note).
  • Spread half the brownie batter in prepared pan. Drizzle caramel over the top, creating a layer 1-inch from each side of the pan.
  • Pour the remaining batter on top the caramel and carefully spread to the edges.
  • Bake 20-25 minutes or until a toothpick comes out with just a few moist crumbs 2-inches from the edge of the pan. Cool completely before topping.
  • If reserved caramel has hardened, microwave for up to 30 seconds, stir. Drizzle over brownies and sprinkle with remaining nuts.
  • Slice into bars and serve.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.

Notes

  • You can omit the pecans from inside the brownies if you prefer. If so, use just 1/2 cup on top.
  • Dutch process cocoa may be used in place of unsweetened cocoa powder.

Nutrition

Serving: 1brownie | Calories: 233kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 89mg | Potassium: 97mg | Fiber: 2g | Sugar: 16g | Vitamin A: 383IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 2mg

How to Store Turtle Brownies

  • Store topped brownies in a single layer in an airtight container at room temperature. If you chill them, the caramel will harden. Let warm to room temp before eating.
  • You can freeze them untopped or topped, but make sure to not layer topped brownies and allow them to thaw fully before eating or the caramel will be too hard.

How to make turtle brownies

A saucepan with caramel candies, cream, and butter sits on an Aroma induction cooktop, viewed from above on a white countertop.
A saucepan with brown sauce sits on an Aroma induction cooktop on a white countertop, viewed from above.
  1. Once the caramel is melted with the heavy cream, it will be smooth. Be sure to stir often so it does not burn.
A glass bowl filled with dark chocolate batter sits on a white marble surface, viewed from above.
A glass bowl filled with thick chocolate batter sits on a white countertop, with a spatula resting on the edge of the bowl.
  1. Be sure to stir until the sugar starts to dissolve so the tops will be flaky and crackly.
  2. The final brownie batter is nice and thick.
A square baking pan lined with crumpled aluminum foil, filled with a dark chocolate layer topped with a spread of orange-colored mixture, sits on a white surface.
A square baking pan lined with crinkled aluminum foil, filled with a dark, glossy chocolate layer on top of a dessert, sits on a white surface.
A square chocolate dessert topped with chopped pecans and caramel sauce sits on parchment paper on a white surface. Some pecan pieces and caramel are scattered around the dessert.
  1. When adding the caramel layer on top the chocolate, try to avoid about 1/2-inch border so it doesn’t bubble up in the oven.
  2. Carefully spread the rest of the brownie batter on top without swirling so the caramel stays in the center.
  3. You can top the brownies once cool.

FAQs

Can I use walnuts?

You can switch out the nuts if you would like. 

Can I use chocolate chips instead of baking bars?

I don’t recommend using chocolate chips as they have added sugar and your brownies will be too sweet.

Other Brownie Recipes

]]> https://www.crazyforcrust.com/turtle-brownies/feed/ 68 Easy Ground Turkey Stir Fry https://www.crazyforcrust.com/ground-turkey-stir-fry-with-broccoli/ https://www.crazyforcrust.com/ground-turkey-stir-fry-with-broccoli/#comments Thu, 04 Jun 2026 11:09:37 +0000 https://www.crazyforcrust.com/?p=50514 Ground Turkey Stir Fry with Broccoli is the perfect easy weeknight meal that uses a simple homemade stir fry sauce. You can actually use ground beef, ground turkey OR ground chicken and it has the takeout flavor you crave. This is one of my go-to dinners because it’s such a fast way to get dinner…]]>

Ground Turkey Stir Fry with Broccoli is the perfect easy weeknight meal that uses a simple homemade stir fry sauce. You can actually use ground beef, ground turkey OR ground chicken and it has the takeout flavor you crave.

A skillet filled with cooked ground beef, broccoli florets, sliced onions, and green onions in a brown savory sauce.

This is one of my go-to dinners because it’s such a fast way to get dinner on the table and you can easily switch up the ingredients to keep it interesting. I love broccoli stir fry and when you add some ground meat and a quick sauce you get a pretty healthy dinner that is ready in 30 minutes.

What makes this the best ground turkey and broccoli recipe is the specific sequence of cooking. Instead of crowding the pan, we sear the turkey over high heat to get those flavorful crispy edges, then toss it in a rich, umami-packed sauce which is so easy to make with pantry ingredients.

Ingredients for a stir fry arranged on a white surface: bowls of broccoli, sliced onion, ground turkey or beef, soy sauce, brown sugar, oil, cornstarch, ginger, water, salt, pepper, and garlic, all labeled.

Ingredients In Stir Fry

  • You can use ground turkey, ground beef, ground chicken, even ground pork! We love using ground turkey because we don’t eat a ton of red meat, but use what you have or prefer. I recommend getting a lower fat content ground meat, regardless of what kind you use. 93/7 is the preferred (it has enough fat to be flavorful, but not so much you need to drain it).
  • You can buy broccoli already trimmed, or trim the florets off and discard the stem. Be sure to cut the florets in bite-size pieces.
  • Stir fry sauce is one of the easiest things to make with things you probably already have: soy sauce (we use low-sodium), brown sugar (regular or Swerve sugar free), water, and dried spices.
  • Ginger is an important part of any asian-inspired dish. You can buy garlic root and grate it, but I prefer to buy the paste in a tube (it lasts longer and is much easier).
  • Cornstarch for thickening the sauce – this is a super important part because cornstarch only takes a cold liquid and being boiled to thicken.
A plate of white rice topped with cooked ground beef, broccoli florets, and chopped green onions, with fresh green onions in the background.

Dorothy’s Expert Stir Fry Tips

  • To prevent ground turkey from becoming rubbery, do not stir it constantly. Once it hits the hot pan, let it sit undisturbed for 2–3 minutes to develop a deep brown crust. This sear is where all the savory flavor lives, compensating for the turkey’s lower fat content. (Same goes for lower fat ground beef!)
  • Never pour cornstarch directly into a hot pan! Always whisk your cornstarch into your cold liquid ingredients (the soy sauce mixture) first. This creates an emulsion that thickens into a glossy, restaurant-style glaze the moment it hits the heat, preventing any unappetizing white clumps in your sauce.
  • Don’t like broccoli or have other vegetables you want to use? You can add to or replace the broccoli with any veggies (like bell peppers, snow peas, carrots, mushrooms, etc.)
A skillet filled with ground beef, broccoli florets, and sliced green onions in a dark sauce, placed on a checkered cloth with fresh green onions beside it.
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Ground Turkey Stir Fry Recipe with broccoli

Easy Ground Turkey Stir Fry with broccoli is one of our favorite easy 30 minute meals. Add ground turkey for protein and a homemade stir fry sauce!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 258kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1 pound lean ground turkey or ground beef
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 tablespoon vegetable or olive oil
  • 4 cups fresh broccoli florets
  • 1 small yellow onion sliced
  • 1 cup water
  • ½ cup low-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 1 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • Hot cooked rice for serving

Instructions

  • Heat a large skillet over medium-high heat. Add turkey and stir to break it apart. Sprinkle with garlic powder, salt and pepper, stir. Cook until no longer pink, covering the pan occasionally. Once it’s cooked through, drain the fat and remove the turkey to a plate.
  • Replace the pan on the burner and add the oil. Add the broccoli and onion and cook, covered but stirring often, until crisp-tender, about 4-5 minutes.
  • While the vegetables are cooking, stir together the water, soy sauce, brown sugar, ground ginger and cornstarch in a small bowl or measuring cup.
  • Add the sauce to the cooked vegetables and cook until it boils and thickens (1-2 minutes). Add the ground turkey back to the pan and stir to warm through and coat with sauce.
  • Serve with rice.

Notes

Recipe slightly adapted from Taste of Home magazine.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 22g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1302mg | Potassium: 720mg | Fiber: 3g | Sugar: 9g | Vitamin A: 595IU | Vitamin C: 83mg | Calcium: 63mg | Iron: 2mg
meat in a black pan
broccoli in a black pan
sauce being poured into broccoli and meat mixed together in a black pan

How to Cook Ground Turkey Stir Fry

  1. The ground turkey should be cooked until no longer pink then removed from the pan.
  2. The broccoli and onions should be cooked until the broccoli is crisp-tender. This will take about four to five minutes.
  3. Let it bubble up and thicken for a few minutes once added. Cornstarch needs to boil to thicken.

FAQs

How do you serve ground turkey stir fry?

Serve plain or with white rice or brown rice, or even cauliflower rice.

Do I have to use a wok to make stir fry?

No you can use a large skillet – I often use my 12-inch skillet.

How to store leftover stir fry?

Store leftovers in the refrigerator for up to 3 days.

Try these other ground turkey recipes:

]]> https://www.crazyforcrust.com/ground-turkey-stir-fry-with-broccoli/feed/ 32 Fireworks Blondies https://www.crazyforcrust.com/fireworks-blondies/ https://www.crazyforcrust.com/fireworks-blondies/#comments Wed, 03 Jun 2026 09:41:40 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=22424 Get ready to celebrate the 4th of July with these delicious, gooey red, white, and blue blondies! This is my go-to blonde brownie recipe filled with all the patriotic candy and sprinkles. These are the perfect potluck cookie bar for your summer party! This easy blondie recipe is next-level delicious: a showstopper dessert that will…]]>

Get ready to celebrate the 4th of July with these delicious, gooey red, white, and blue blondies! This is my go-to blonde brownie recipe filled with all the patriotic candy and sprinkles. These are the perfect potluck cookie bar for your summer party!

stacked blondies with red white and blue sprinkles mixed in.

This easy blondie recipe is next-level delicious: a showstopper dessert that will light up any celebration. I call them Fireworks Blondies because the sprinkles and M&Ms look like an explosion of July Fourth fireworks. 

The secret to my famous blondie recipe is using 2 full cups of brown sugar along with eggs and baking powder to keep them super fudgy, like a brownie, but without using cocoa. They’re great plain, with M&Ms, sprinkles or anything you like!

red white and blue sprinkles and candy on a white plate.
  • Use unsalted butter that’s been softened. You can substitute salted butter by reducing added salt by 1/4 tsp.
  • Packed Light Brown Sugar (2 full cups) keeps these extra fudgy and moist for days.
  • Large eggs to bind all the ingredients better together. Be sure the eggs are at room temperature before mixing them into the batter. It just helps with the mixing process.
  • A teaspoon of baking powder to help these blondie bars rise.
  • You can just use sweet chocolate chips instead but I love to add patriotic M&Ms for the pop of red white, and blue colors. I have tried these blondies with butterscotch chips and oh my… so good. If you can’t pick, it’s ok to use M&Ms and chocolate chips because why not? 
  • Patriotic sprinkles to make these blondie bars into firework blondie bars. Make sure to use jimmies (rod-style sprinkles) not nonpareils, which will melt into the batter.
stacked blondies with red white and blue sprinkles mixed in.

Dorothy’s Expert Blondie Tips

  • Blondies are best a bit under-baked. They’ll finish baking as they cool so take them out when they’re light golden brown and just a little bit underdone in the center.
  • For best results, bake these in a metal pan. Glass will make them brown too fast on top and they’ll be raw in the middle.
A Stack of Fireworks Blondies
Print

Fireworks Blondies

Fireworks Blondies – this EASY blondie recipe is the BEST EVER COOKIE BAR! It’s so soft and perfect with any additions, but especially with 4th of July M&Ms and sprinkles!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 bars
Calories 148kcal
Author Dorothy Kern
Cost 8

Ingredients

  • ½ cup (113g) unsalted butter
  • 2 cups (400g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups (248g) all purpose flour
  • 2 cups red white, and blue M&Ms
  • ½ cup patriotic sprinkles

Instructions

  • Preheat oven to 350°F. Line a 9×13” pan with foil and spray well with cooking spray.
  • Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. Stir in M&Ms and sprinkles.
  • Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer. Top with extra M&Ms if desired to make them look prettier.
  • Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these – they’ll finish baking as the cool and you don’t want them over baked.

Notes

  • For best results, bake in a metal pan.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1bar | Calories: 148kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 60mg | Potassium: 60mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 141IU | Calcium: 28mg | Iron: 1mg
brown sugar and butter creamed in bowl.
brown sugar and butter creamed in bowl with egg, vanilla, salt, and baking powder
cookie dough in bowl without flour.
cookie dough in bowl.

How to make 4th of July Blondies

  1. The butter and brown sugar will be crumbly when creamed (unlike a traditional creamed cookie dough).
  2. The eggs will make the batter pretty wet.
  3. The finished cookie dough will come together but be wetter than a traditional dough; almost a cross between cookie dough and brownie batter.
  4. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer when spreading in your pan.

FAQs

Why didn’t my blondies bake through?

Your blondies probably didn’t make through because they needed to be left in the oven a bit longer. Bake them for about 22-25 minutes and watch for them to turn golden brown.

Do blondies need baking powder?

Yes. You need to use baking powder for this blondie recipe to help the cookie bar rise during the baking process.

Can you freeze blondies?

Yes. You can freeze blondies for up to 1 month in an airtight container or sealed plastic bag. 

Other 4th of July Recipes

]]> https://www.crazyforcrust.com/fireworks-blondies/feed/ 22 Easy Pasta Sauce Recipe https://www.crazyforcrust.com/30-minute-pasta-sauce-recipe/ https://www.crazyforcrust.com/30-minute-pasta-sauce-recipe/#comments Tue, 02 Jun 2026 12:50:15 +0000 https://www.crazyforcrust.com/?p=51748 This Easy Pasta Sauce Recipe can be made in just 30 minutes! It is so much better than store-bought and doesn’t take a whole Sunday afternoon. This easy sauce is my go-to for busy weeknights when I want a “cooked all day” flavor without the wait! This homemade easy pasta sauce is a classic recipe…]]>

This Easy Pasta Sauce Recipe can be made in just 30 minutes! It is so much better than store-bought and doesn’t take a whole Sunday afternoon. This easy sauce is my go-to for busy weeknights when I want a “cooked all day” flavor without the wait!

A saucepan filled with bright red tomato sauce, garnished with small pieces of fresh green herbs, sits on a light surface with a gold handle visible.

This homemade easy pasta sauce is a classic recipe and it is almost as easy as opening a jar of marinara sauce! I constantly find myself using this recipe on pasta recipes, for pizza sauce, to dip breadsticks in, or as a meat sauce! This sauce is thick, savory, and perfectly balanced, making it so much better than anything that comes in a jar.

The secret to getting so much depth in such a short amount of time comes down to two specific pantry staples: chicken stock and honey. Most quick sauces taste thin, but the chicken stock provides a savory base that grounds the acidity of the tomatoes. A touch of honey adds a subtle sweetness that rounds everything out far better than plain white sugar. It’s a simple trick that transforms a basic marinara into a rich, restaurant-quality sauce. My parents have been adding honey to tomato sauce my entire life – it makes a difference!

A close-up of a pot filled with simmering tomato sauce, with visible chunks of tomatoes and onions. A wooden spoon rests in the sauce, partially coated with the red mixture.

How to make Easy Pasta Sauce

  1. Always sauté a diced yellow onion in some extra virgin olive oil and add minced garlic when the onion starts to get translucent. These make your sauce taste like it cooked all day.
  2. Use good quality Crushed Canned Tomatoes, like San Marzano Tomatoes, a really good brand of plum tomatoes. These will add the perfect tomato flavor.
  3. For a 30-minute result, canned crushed tomatoes are preferred. They are picked and canned at their peak, providing a consistent texture and flavor that fresh tomatoes often lack unless they are perfectly in season.
  4. Why use chicken stock in pasta sauce? Chicken stock (or broth) is a professional chef’s secret for adding “umami” to quick-cooking sauces. Tomatoes are naturally acidic, and a short simmer often isn’t enough time to develop a savory profile. The stock adds a layer of richness and body that mimics the breakdown of proteins in a traditional slow-cooked meat sauce, but in a fraction of the time.
  5. How does honey balance tomato sauce? While many recipes call for granulated sugar to cut the sharp acidity of canned tomatoes, honey offers a more complex flavor profile. Because honey is a natural humectant and has a slightly more floral, mellow sweetness, it integrates into the sauce more smoothly than sugar. This creates a balanced, jammy finish that heightens the natural sweetness of the tomatoes.
  6. I always add salt and pepper, Italian seasoning, and red pepper flakes! You can also add dried oregano or use fresh herbs, like fresh basil and fresh parsley.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

A white plate filled with penne pasta topped with marinara sauce and garnished with chopped fresh basil. A block of cheese and a glass of red wine are visible in the background.

Expert Tips

  • Why cook pasta sauce in a wide skillet? If you are in a rush, reach for a wide skillet instead of a deep Dutch oven. The increased surface area allows for faster evaporation, which means your sauce will thicken and concentrate its flavors much more quickly. A 15-minute simmer in a wide skillet is equivalent to a much longer simmer in a narrow, tall pot.
  • Simply swap the chicken stock for a high-quality vegetable stock or even a bit of red wine for a similar depth of flavor for a vegetarian sauce.
  • Before you serve it, check for seasoning. If needed, add additional salt and pepper, to taste.
  • If you prefer a very thick sauce, add a tablespoon of tomato paste during the sautéing phase with the garlic and onions.
A white plate filled with penne pasta topped with marinara sauce and garnished with chopped fresh basil. A block of cheese and a glass of red wine are visible in the background.
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30 Minute Pasta Sauce Recipe

Make Easy Pasta Sauce in 30 minutes! This simple weeknight meal is perfect for pasta or meatballs or anytime you need an easy tomato sauce recipe for dinner.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 104kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1 tablespoon olive oil
  • ½ medium onion diced
  • 2-3 cloves garlic minced
  • 28 ounce can (794g) crushed tomatoes
  • 8 ounce can (227g) tomato sauce
  • 1 cup (237ml) chicken stock
  • 1 tablespoon (21g) honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon red pepper flakes

Instructions

  • Add olive oil to a large frying pan (3 quart or larger saucepan can also be used). Heat over medium-high heat. Add the onion and cook 2 minutes, then add garlic and cook 1 minute more.
  • Add the crushed tomatoes, tomato sauce, and chicken stock. Stir.
  • Add the honey and spices to the tomato sauce, stir to combine. Bring to a boil, lower the temperature to medium-low and simmer for 15 minutes.
  • Add additional salt and pepper to taste. Serve over pasta.
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Nutrition

Serving: 1serving | Calories: 104kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 820mg | Potassium: 568mg | Fiber: 3g | Sugar: 11g | Vitamin A: 473IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg
A glass mason jar filled with red marinara sauce sits on a light gray surface. The jar is nearly full, and the sauce has visible herbs and small pieces of tomato.

Storing Easy Pasta Sauce

  • Store in an airtight container for up to 3 days.
  • You can also freeze this sauce up to one month.

Other Sauce Recipes

]]> https://www.crazyforcrust.com/30-minute-pasta-sauce-recipe/feed/ 1 Ultimate Reese’s Peanut Butter Cookies https://www.crazyforcrust.com/jordans-reeses-overload-peanut-butter-cookies/ https://www.crazyforcrust.com/jordans-reeses-overload-peanut-butter-cookies/#comments Sun, 31 May 2026 14:49:38 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=6018 If you’re looking for a peanut butter fix but don’t want to mess with flour or chilling dough, these Ultimate Reese’s Peanut Butter Cookies are your new best friend. We are taking the classic 3-ingredient cookie base, just egg, sugar, and peanut butter, and stuffing it with Reese’s Pieces and chopped peanut butter cups. The…]]>

If you’re looking for a peanut butter fix but don’t want to mess with flour or chilling dough, these Ultimate Reese’s Peanut Butter Cookies are your new best friend. We are taking the classic 3-ingredient cookie base, just egg, sugar, and peanut butter, and stuffing it with Reese’s Pieces and chopped peanut butter cups. The result is a thick, chewy, and intensely peanutty cookie that tastes like a professional bakery treat but takes only minutes to make.

A stack of three thick, chewy peanut butter cookies with colorful Reese’s Pieces candies, surrounded by more candies, cookies, and mini peanut butter cups on a white surface.

If you’ve been following along, it’s probably not a surprise to learn I could eat some version of a peanut butter dessert every single day. If you check out the peanut butter recipes on this site, you will see this is not an exaggeration: my whole family loves peanut butter cookies, cakes, cupcakes, bars…anything and everything with peanut butter. When you want cookies in a hurry, THIS is the recipe you should reach for!

The beauty of a flourless cookie is that the flavor of the peanut butter isn’t masked by flour or leavening agents. However, because there is no flour to provide structure, the egg and sugar do all the heavy lifting. This makes the type of peanut butter you use incredibly important. By using a creamy, shelf-stable brand (like Jif or Skippy), you ensure the dough is sturdy enough to hold all those heavy candy mix-ins without spreading into a oily mess on your baking sheet.

Baking ingredients on a white surface: a bowl of sugar, a measuring cup of flour, an egg, chopped Reese’s peanut butter cups, peanut butter, baking soda, and Reese’s Pieces, each labeled with text.
  • Shelf Stable Peanut Butter (no-stir, not natural) is a must for these cookies. Flourless recipes rely on the stabilizers and emulsifiers found in traditional peanut butter (like Jif or Skippy) to hold the dough together. Natural peanut butters that require stirring contain too much separated oil, which prevents the egg from properly binding the sugar. Using traditional PB ensures your cookies have a soft, chewy structure that won’t crumble under the weight of Reese’s Pieces.
  • You need a large egg to bind your dough. The yolk adds the necessary fat for richness and the egg white adds structure and stability to cookies.
  • You can use granulated sugar, brown sugar, or a combination for these cookies. You want a total of 1 cup sugar. I often do all granulated or equal parts white and brown if I’m feeling adventurous.
  • You do not need leavening for these flourless cookies, but if you want a little more stability, you can add 1/2 teaspoon baking soda.
  • Reese’s Pieces AND Peanut Butter Cups make these the ultimate peanut butter cookies. Since this dough is denser than a standard butter-and-flour dough, you should chop your peanut butter cups into small, uniform pieces. Large chunks of candy can create fault lines in a flourless cookie, causing it to break apart after baking. For the best look, press a few extra Reese’s Pieces into the tops of the dough balls right before they go into the oven for that perfect bakery finish.
A stack of peanut butter cookies with colorful candy pieces is surrounded by more cookies, peanut butter cups, and scattered chocolate candies on a white surface.

Dorothy’s Testing Notes

  • Unlike flour-based cookies, these flourless versions are extremely fragile the moment they come out of the oven. The sugar is essentially molten and needs to cool to room temperature to fully set. Let them sit on the hot baking sheet for at least 15 minutes before attempting to move them to a wire rack, or they will likely fall apart in your hands.
  • You can use crunchy peanut butter if you want for even more texture in your cookie.
  • For a perfectly round cookie, roll the dough balls between the palms of your hand before placing on cookie sheet to make them all uniform and the same. The dough is wetter than normal cookie dough, so dampen your hands so it doesn’t stick.
A stack of three thick, chewy peanut butter cookies with colorful Reese’s Pieces candies, surrounded by more candies, cookies, and mini peanut butter cups on a white surface.
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Reese’s Peanut Butter Cookies Recipe

The ULTIMATE Reese’s Cookies – easy peanut butter cookies FILLED with tons of Reese’s peanut butter cups and Reese’s Pieces! AND they’re accidentally gluten-free!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 cookies
Calories 246kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1 cup (267g) peanut butter
  • 1 large egg
  • 1 cup (200g) sugar (all granulated, all brown, or a combination of the two)
  • 1 teaspoon baking soda (optional for more stability)
  • ½ cup (100g) Reese’s Pieces (regular or mini)
  • 1 cup (136g) finely chopped Reese’s peanut butter cups

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with Silpats or parchment paper.
  • Mix peanut butter, egg, sugars, and baking soda in a large bowl. You can use a mixer, but it’s easy to do by hand. Once incorporated, stir in Reese’s Pieces and peanut butter cups.
  • Scoop balls of cookie dough onto your prepared cookie sheets. We used a 2 tablespoon cookie scoop for this step. Use the tines of a fork to gently flatten each cookie.
  • Bake for 8 minutes. Cool 15 minutes before removing from cookie sheets. Note: these cookies can be crumbly so be careful when picking them up or packing them in lunches.

Notes

  • You can also make this with 1 cup of all brown sugar or 1 cup all granulated sugar
  • Baking soda can be omitted without any issues.

Nutrition

Serving: 1cookie | Calories: 246kcal | Carbohydrates: 27g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 219mg | Potassium: 191mg | Fiber: 2g | Sugar: 24g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
A white mixing bowl filled with cookie dough and a wooden spoon, next to a bowl of chopped chocolate candies and a measuring cup of colorful Reese’s Pieces on a light surface.
A white mixing bowl filled with cookie dough, chopped chocolate, and colorful candy pieces. A wooden spoon is partially submerged in the mixture. The bowl sits on a marble surface beside a dark blue cloth.
Twelve scoops of cookie dough with colorful candy-coated chocolates are evenly spaced on a silicone baking mat on a baking tray, ready to be baked. A dark blue cloth is partially visible in the bottom corner.
A baking tray with twelve unbaked cookies containing chocolate and orange candies, arranged in rows on a white silicone mat, ready to be baked.

How to Make Reese’s Peanut Butter Cookies

  1. Because there is no butter and no flour, you can stir these by hand or use a mixer. The dough should be smooth and a little wetter than normal cookie dough once mixed.
  2. Stir in any add-ins (make sure they’re chopped fine so they don’t weigh down the cookie too much).
  3. Scoop 1-tablespoon or 2-tablespoon balls of dough. It’s best to bake on parchment paper or silicone baking mats.
  4. Always press peanut butter cookies with a fork to make the criss-cross marks. Peanut butter cookies don’t spread like regular ones and these will spread even less without all the fat.

How to Store 3-ingredient Cookies

  • These will last up to 4-5 days at room temperature in an airtight container.
  • Freeze for up to 3 months. Be careful when handling frozen cookies; these are more fragile than regular ones.

FAQs

Can I use brown sugar instead of granulated?

Yes! Using all brown sugar will make the cookies even chewier and give them a deeper, molasses-like flavor.

Are these cookies gluten-free?

Yes, as long as your candy add-ins are certified gluten-free, the 3-ingredient base itself is naturally flourless and gluten-free.

Favorite Peanut Butter Cookie Recipes

]]> https://www.crazyforcrust.com/jordans-reeses-overload-peanut-butter-cookies/feed/ 47 Fruity Pebble Pudding Cookies https://www.crazyforcrust.com/fruity-pebble-pudding-cookies/ https://www.crazyforcrust.com/fruity-pebble-pudding-cookies/#comments Fri, 29 May 2026 11:40:48 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=1233 This is the original Fruity Pebble Cookie Recipe! These brown sugar pudding cookies are soft and sweet and are full of your favorite cereal. The Fruity Pebbles add a crunch and their iconic flavor to the center of the cookie. And thanks to the instant pudding mix, they stay soft for days. As an adult…]]>

This is the original Fruity Pebble Cookie Recipe! These brown sugar pudding cookies are soft and sweet and are full of your favorite cereal. The Fruity Pebbles add a crunch and their iconic flavor to the center of the cookie. And thanks to the instant pudding mix, they stay soft for days.

A close-up of a soft, thick cookie filled with colorful cereal pieces, resting on a dark wooden surface with more cookies and cereal pieces nearby.

As an adult I haven’t lost my love of kid cereal. But when I can add my favorite cereal to my favorite pudding cookies? THAT’S when the magic happens. These are seriously my favorite pudding cookies ever! If you love Fruity Pebbles cereal, you’re going to absolutely love these Fruity Pebble Pudding Cookies. They’re like eating cereal and milk inside of a cookie, thanks to the soft vanilla pudding flavor and white chocolate chips inside.

Top-down view of baking ingredients labeled: white chocolate chips, pudding mix, brown sugar, egg, flour, fruity pebbles cereal, butter, vanilla, baking soda, and salt on a white surface.

Ingredients in Fruity Pebble Cookies

  • These are my classic pudding cookie recipe that uses softened unsalted butter, all-purpose flour, baking soda, egg, and vanilla extract (like most cookie recipes).
  • I use all brown sugar in my cookies because brown sugar adds flavor and moisture, helping to keep these cookies nice and soft.
  • Instant Vanilla Pudding Mix is essential – do not use cook ‘n serve pudding. You need Instant (and just use the powder; don’t make the pudding). This adds flavor to the cookies but also keeps them super soft for days (thanks to the cornstarch in the pudding mix).
  • You could also use any flavor instant pudding you like (cheesecake would be a good option in this recipe).
  • Fruity Pebbles are essential: you can’t make a fruity pebble dessert without them!
  • White chocolate chips are optional but add a creamy vanilla flavor that almost makes these like cookies and milk in a cookie form.
A close-up of three cookies stacked on top of each other, filled with colorful Fruity Pebbles cereal pieces, with more cookies and a bowl of Fruity Pebbles in the background.

Dorothy’s Expert Tips for Fruity Pebbles Cookies

  • I call for chilling the dough so you get a nice thick and puffy cookie. Chilling the dough also helps meld the flavors together to make the cereal and pudding flavors stand out.
  • The combination of ingredients keeps these soft for days if stored in an airtight container. Or you can freeze them in a gallon size bag for up to 3 months.
  • ANY flavor or brand rice cereal can be used (cocoa pebbles or even flavored Rice Krispies works!)
A close-up of a soft, thick cookie filled with colorful cereal pieces, resting on a dark wooden surface with more cookies and cereal pieces nearby.
Print

Fruity Pebble Pudding Cookies Recipe

Soft and sweet pudding cookies full of Fruity Pebbles and white chocolate chips.
Course Dessert
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 24 cookies
Calories 114kcal
Author Dorothy Kern
Cost $5

Ingredients

  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 (3.4 ounces/96g) box Instant Vanilla Pudding Mix
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups (155g) all purpose flour
  • 1 cup (152g) white chocolate chips
  • 2 cups (76g) Fruity Pebbles cereal (more for rolling, if desired)

Instructions

  • Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.)
  • Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined.
  • Mix in flour, then stir in white chocolate and Fruity Pebbles.
  • Scoop 2 tablespoon balls of cookie dough. Place some extra cereal in a bowl and press the tops of the balls into the cereal to adhere. Press lightly with your palm to flatten. Place on cookie sheets covered with silicone mats or parchment paper. Chill for 30 minutes.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Press them lightly with the palm of your hand.
  • Bake 9-11 minutes or until the edges just start to turn light golden brown and the centers are no longer glossy.
  • Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

Video

Nutrition

Serving: 1cookie | Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 617mg | Sugar: 8g

How to make Fruity Pebbles Cookies

A hand pours colorful Fruity Pebbles cereal from a measuring cup into cookie dough with white chocolate chips, mixing with a stand mixer in the background.
Scoops of colorful cookie dough with cereal pieces on a silicone baking mat, ready for baking. A metal cookie scoop is visible in the top right corner.
  1. The cookie dough will look like a normal, thick dough with minimal transfer to your hands once you add the cereal. You can use the mixer to add the cereal (just don’t run it too hard or it’ll crush it all).
  2. I like using a 1-tablespoon scoop for bite size cookies but any size scoop works.
  3. You know pudding cookies are done baking when the edges are light golden brown and the centers are no longer glossy.

Favorite Pudding Cookies

]]> https://www.crazyforcrust.com/fruity-pebble-pudding-cookies/feed/ 39 Blueberry Cream Cheese Pie https://www.crazyforcrust.com/blueberry-cream-cheese-pie/ https://www.crazyforcrust.com/blueberry-cream-cheese-pie/#comments Thu, 28 May 2026 19:29:36 +0000 https://www.crazyforcrust.com/?p=71058 This Blueberry Cream Cheese Pie recipe has a graham cracker crust, a no bake cheesecake filling topped with blueberry pie filling. It’s creamy, cool, and easy to make – you can even make it entirely from scratch. This will become your favorite summer pie! This easy no-bake blueberry pie cream cheese recipe combines two popular…]]>

This Blueberry Cream Cheese Pie recipe has a graham cracker crust, a no bake cheesecake filling topped with blueberry pie filling. It’s creamy, cool, and easy to make – you can even make it entirely from scratch. This will become your favorite summer pie!

One slice of blueberry cream cheese pie on a plate with rest of pie behind it

This easy no-bake blueberry pie cream cheese recipe combines two popular recipes: blueberry pie and no bake cheesecake! The combination is fantastic – a crunchy homemade graham cracker crust with that creamy cream cheese filling pairs perfectly with the topping with outstanding blueberry flavor.

Like most no bake pies, this blueberry pie with cream cheese is great to make ahead when you want a crowd-pleasing dessert. You can make the crust and filling ahead, and then when it’s time for a sweet treat, add the blueberry topping. It’s so easy!

When fresh blueberries are in season, I love to make my blueberry pie filling to make this a homemade blueberry pie. It’s made with fresh berries, lemon juice, sugar, and cornstarch to thicken it. The blueberry mixture is spread over the top of the pie for a fruity finish. If it’s not blueberry season, I use canned blueberry filling. Feel free to use either!

Blueberry Cream Cheese Pie Ingredients

  • Graham Cracker Pie Crust: Buy one from the store or make it with graham cracker crumbs, melted butter, and sugar.
  • Cream Cheese: This needs to be room temperature to avoid lumps in your cheesecake. Leave it out a few hours before you need to make the pie. The filling also needs granulated sugar or powdered sugar (both will work equally well).
  • The filling is stabilized with freshly whipped cream made of heavy whipping cream. You can also use cool whip for ease.
  • You will need less than one can of blueberry pie filling or use an entire jar of my homemade version.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Blueberry cream cheese pie with one slice cut out and on a plate behind the pie dish

Storing Blueberry Cheesecake Pie

  • Make Ahead Instructions: You can make the crust and cheesecake filling a day in advance and then add the blueberry pie filling just before you serve it.
  • If you have leftovers, keep them loosely covered with plastic wrap and store them in the refrigerator for three days.
  • I don’t recommend freezing this recipe – the fruit topping or cheesecake might weep and make the crust soggy.

Expert Tips

  • Look for graham cracker crumbs in the baking aisle or crush whole crackers in your food processor. No food processor? Place the crackers in a resealable bag and crush them with a rolling pin.
  • If you don’t have enough time to make the crust from scratch, you can use a 9” prepared graham cracker pie shell.
  • For a twist, add some lemon zest to the cheesecake filling when you mix it.
  • When you add the cream, whip it long enough, so it holds stiff peaks. This means that when you pull the beaters out of the mixture, the whipped cream does not drip off.
  • Try a shortbread crust or Golden Oreo Crust instead of graham cracker crust. Or use my peanut butter crust and it would taste like a PB&J Pie!
One slice of blueberry cream cheese pie on a plate with rest of pie behind it
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Blueberry Cream Cheese Pie Recipe

Easy cream cheese pie with blueberry pie filling – this no bake cheesecake has a graham cracker crust.
Course Dessert
Cuisine American
Prep Time 18 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
Servings 12 servings
Calories 345kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1 ½ cups (170g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 7 tablespoons (98g) unsalted butter melted
  • 12 ounces (339g) cream cheese room temperature
  • ⅓ cup (38g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup (118ml) heavy whipping cream
  • 2 cups blueberry pie filling

Instructions

  • Stir together graham cracker crumbs and sugar in a medium bowl. Add melted butter and stir with a fork sandy. Press into the bottom and up the sides of a 9-inch pie plate. Chill while preparing filling.
  • Place cream cheese in a large bowl. Mix with a hand or stand mixer until smooth, then mix in powdered sugar and vanilla.
  • While mixing on low speed, add the heavy whipping cream slowly, then turn the mixer up to high speed and mix until stiff peaks form.
  • Spread cheesecake mixture into crust. Chill at least one hour before topping and serving.
  • Before serving, top with pie filling.
  • Serve with whipped cream or plain. Store leftovers loosely covered in the refrigerator for up to 3 days.

Notes

  • Be sure your cream cheese is room temperature to avoid lumps.
  • Be sure when mixing in the heavy whipping cream that the cream stands by itself on the beaters without dripping – that’s how you know it’s done.
  • Want to substitute Cool Whip? Use 1 (8-ounce) container of cool whip in place of the heavy cream.

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 37g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 167mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
bowl with graham cracker crust crumbs.
glass pie plate with graham cracker crust.
pineapple pie process shot.
Overhead shot of blueberry cream cheese pie without topping

How to make Blueberry Cream Cheese Pie

  1. The crust mixture should resembles sand.
  2. The crust should be firmly compacted in the pie plate.
  3. There should be no lumps in the final cheesecake and it should be thick and stand up on its own.
  4. The cheesecake filling will almost fill the pie crust, just leaving room for the pie filling.

Favorite No Bake Cheesecakes

]]> https://www.crazyforcrust.com/blueberry-cream-cheese-pie/feed/ 7 No Churn Coffee Ice Cream https://www.crazyforcrust.com/coffee-nutella-swirl-ice-cream/ https://www.crazyforcrust.com/coffee-nutella-swirl-ice-cream/#comments Tue, 26 May 2026 14:24:51 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=6055 If you are looking for a rich and creamy dessert without the hassle of an ice cream maker, this no churn coffee ice cream is the perfect solution. It combines the bold flavor of espresso with a decadent swirl of Nutella for a gourmet treat that takes only a few minutes of prep. This is…]]>

If you are looking for a rich and creamy dessert without the hassle of an ice cream maker, this no churn coffee ice cream is the perfect solution. It combines the bold flavor of espresso with a decadent swirl of Nutella for a gourmet treat that takes only a few minutes of prep. This is the ultimate easy summer dessert for coffee lovers who want a professional result with just a few simple ingredients.

ice cream in a white and blue cup next to a spoonful of nutella.

Ever had Spanish coffee before? I recently tried Cafe Bombon and oh my gosh… All coffee lovers MUST try it! It’s just strong espresso with sweetened condensed milk, but wow. The contrast of the two makes the perfect combination. I had my Cafe Bombon with whipped cream and chocolate drizzle. SO good. 

The secret to this homemade coffee ice cream is the combination of whipped heavy cream and sweetened condensed milk, which creates a velvety texture that doesn’t get icy in the freezer. By using instant espresso powder, you get a deep coffee flavor that perfectly complements the hazelnut notes in the Nutella swirl. No special equipment is required, making this a foolproof recipe for beginners and expert bakers alike.

ingredients in coffee ice cream.

Ingredients in Coffee Ice Cream

  • Instant Coffee or Instant Espresso: either one works! Instant espresso powder is preferred over liquid coffee because it provides a concentrated flavor without adding extra water. Excess liquid in no churn recipes can lead to the formation of ice crystals and a grainy mouthfeel.
  • Sweetened condensed milk is the bulk (and the magic) of any no churn ice cream recipe. You can use regular or non-fat but non fat will result in an icier, thinner ice cream.
  • No churn ice cream relies on the high fat content of heavy whipping cream to create air and structure without the need for a machine. Ensure your cream is very cold before whipping to achieve the stiff peaks necessary for a light texture. Heavy whipping cream is a must ingredient for when making any no-churn ice cream recipe.
  • Nutella is optional, but so good with the coffee flavor. For the best Nutella swirl do not overmix the hazelnut spread into the cream base. Gently fold it in a few times to create distinct ribbons of chocolate throughout the container.
ice cream in a white and blue cup next to a spoonful of nutella.

Expert Tips

  • Chilling your mixing bowl and beaters for 15 minutes before whipping the cream will help it whip up faster.
  • It is best to leave your ice cream mixture in the freezer overnight to get the best texture possible. 
  • Be sure to store your ice cream in an airtight container to preserve freshness. Press some plastic wrap directly on the surface of the ice cream to prevent freezer burn.
  • Don’t want to use instant coffee granules? Freshly grind whole coffee beans to brew your favorite coffee for this recipe.
ice cream in a white and blue cup next to a spoonful of nutella.
Print

Coffee Nutella Swirl Ice Cream Recipe

Coffee Ice Cream with nutella – easy ice cream made without an ice cream machine!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 servings
Calories 243kcal
Author Dorothy Kern
Cost 5

Ingredients

  • 1 packet instant coffee (3g) or instant espresso powder
  • ¼ cup (59ml) hot water
  • 2 cups (474ml) cold heavy whipping cream
  • 1 14 ounce can sweetened condensed milk
  • ½ cup (148g) Nutella

Instructions

  • Mix instant coffee into ¼ cup hot water. Stir and let sit to cool for 10 minutes.
  • Beat heavy whipping cream until stiff peaks form. Set aside.
  • Stir coffee mixture and sweetened condensed milk in a large bowl. Fold in whipped cream carefully so as not to break your whipped cream.
  • Place Nutella in a small bowl and microwave for 20 seconds to thin it out. Pour slowly into ice cream mixture while folding. You don’t want to completely mix it in, you just want rivers of it flowing through the ice cream.
  • Place in a freezer safe bowl or container. I drizzled a bit more Nutella over the top.
  • Cover and freeze for at least 4 hours or overnight until it becomes ice cream consistency.

Video

Notes

  • I use Starbucks Via packets for the coffee, but you can use about 1/2 tablespoon from a jar if that’s what you have.
  • You can use regular or fat-free sweetened condensed milk.
  • If you want to make this a low fat ice cream, omit the heavy cream and fold in 2 containers (16 total ounces or 8 ounces each) fat free Cool Whip.

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 11g | Protein: 2g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 19mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Vitamin A: 700IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 1mg

How to make No Churn Coffee Ice Cream

coffee ice cream process shot.
coffee ice cream process shot.
coffee ice cream process shot.
coffee ice cream process shot.
  1. The instant coffee or espresso must be cool before adding to the mixture. Once stirred in it’ll be thin.
  2. Be sure your whipped cream has stiff peaks. FOLD it in – do not stir.
  3. If using Nutella, it needs to be warmed to drizzle. Don’t mix it all the way in – drizzle and fold so there are bits in every bite.

FAQs

Can I use whipped topping in no-churn ice cream?

Yes. The whipped topping will give this no-churn coffee ice cream an airy fluff when combined with sweetened condensed milk. 

How long does ice cream last?

This no-churn ice cream recipe lasts for up to 2 weeks in the freezer if kept in an airtight container. 

Will coffee ice cream keep me awake?

Although this coffee ice cream used strong coffee for flavor, we only used about 3g of instant coffee for the entire batch. So one serving does not have the amount of caffeine found in one cup of coffee. 

How do I make the Nutella easier to swirl?

Microwave the Nutella for about ten to fifteen seconds until it is slightly fluid then drizzle it over the ice cream base before folding gently.

Can I use regular instant coffee instead of espresso powder?

Yes you can use regular instant coffee but you may need to increase the amount slightly to achieve the same depth of flavor as espresso powder.

Other Ice Cream Recipes

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