Crazy for Crust https://www.crazyforcrust.com/ Easy Dessert Recipes that Work (and taste delicious) Wed, 22 Jul 2026 11:29:39 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png Crazy for Crust https://www.crazyforcrust.com/ 32 32 BEST Pumpkin Blondies https://www.crazyforcrust.com/best-pumpkin-blondies/ https://www.crazyforcrust.com/best-pumpkin-blondies/#comments Wed, 22 Jul 2026 11:28:53 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=24209 Pumpkin Blondies are a cross between brownies and pumpkin cookies: soft, chewy, and fudgy with tons of pumpkin and pumpkin spice flavor. These are the ultimate fall cookie bar recipe! I created this Pumpkin Blondie recipe from my regular all-purpose blondie recipe, the one I’ve made hundreds of times. By adjusting the amount of brown…]]>

Pumpkin Blondies are a cross between brownies and pumpkin cookies: soft, chewy, and fudgy with tons of pumpkin and pumpkin spice flavor. These are the ultimate fall cookie bar recipe!

Three stacked blondies with white chocolate chips, surrounded by more blondies and cinnamon sticks on a white surface.

I created this Pumpkin Blondie recipe from my regular all-purpose blondie recipe, the one I’ve made hundreds of times. By adjusting the amount of brown sugar and eggs, I was able to add pumpkin puree without the bars being too wet. They’re the perfect fall blondies!

Labeled ingredients for baking: brown sugar, sugar, spices, egg, baking soda, melted butter, pumpkin, flour, salt, vanilla, and white chocolate chips, all arranged in clear bowls on a white surface.

Pumpkin Blondie Ingredients

  • Unsalted Butter along with the brown sugar are the backbone of this recipe. Dark or light brown sugar may be used. You’ll also need granulated sugar.
  • Just a little Pumpkin Puree makes the bars soft and gives them that orange color you expect from a pumpkin cookie or dessert.
  • Because of the pumpkin you don’t need an entire egg, so you only need the egg yolk. Pumpkin adds a lot of moisture to baked goods and too much will give you a soggy mess.
  • Pumpkin Spices include Ground nutmeg, cinnamon, ginger, and allspice. This is also known as DIY Pumpkin Pie Spice.
  • I added white chocolate chips to the blondies, but I’ve also used chocolate chips. Bakers choice!
Three stacked pumpkin blondies with white chocolate chips, surrounded by more blondies and two cinnamon sticks on a white surface.

Dorothy’s Testing Notes

  • For best results use a metal 9×13-inch pan. Metal conducts heat more evenly and will ensure your blondies are baked properly.
  • Make sure to under bake these blondies. They finish cooking as they cool so take them out when they still look a bit jiggly in the center.
  • When pressing the bars into the pan, spray your hands with nonstick cooking spray so it doesn’t stick to your hands.
  • Using foil is optional, but help for easy removal and cutting of even bars.
Three stacked blondies with white chocolate chips, surrounded by more blondies and cinnamon sticks on a white surface.
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BEST Pumpkin Blondie Recipe

The BEST Pumpkin Blondie Recipe – an easy pumpkin cookie turned into a cookie bar! These are fall heaven and perfect for a crowd or just because you want a blondie.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 bars
Calories 34kcal
Author Dorothy Kern
Cost $6

Ingredients

  • ½ cup (113g) unsalted butter melted
  • ⅓ cup pumpkin puree
  • ¾ cup (150g) light or dark brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon  ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 ¾ cups (217g) all-purpose flour
  • 1 ½ cups (255g) white chocolate chips or chocolate chips

Instructions

  • Preheat oven to 350°F. Line a metal 9×13-inch pan with foil and spray with nonstick cooking spray.
  • Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in your chips.
  • Press dough into prepared pan. Bake for about 18-25 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Notes

Always bake in metal pans for best results!

Nutrition

Serving: 1serving | Calories: 34kcal | Carbohydrates: 0.003g | Protein: 0.04g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 1mg | Sugar: 0.003g | Vitamin A: 118IU | Calcium: 1mg | Iron: 0.001mg

Variations

  • Add nuts like chopped pecans or walnuts! They will add an extra texture to this already incredible recipe! 
  • Instead of using chocolate chips, use semi-sweet, milk, white, peanut butter, butterscotch or even toffee bits
process shot of pumpkin blondies.
process shot of pumpkin blondies.
process shot of pumpkin blondies.

How to make Pumpkin Blondies

  1. Because we start with melted butter you can use a mixer or do this by hand.
  2. The batter will be orange and sticky. White chocolate or any kind of chocolate chips may be used.
  3. The dough will press evenly in the pan.

FAQs

Can you freeze pumpkin blondies?

Yes! You can freeze in an airtight container for up to a month!

Other Blondie Recipes

]]> https://www.crazyforcrust.com/best-pumpkin-blondies/feed/ 21 Frozen Mai Tai https://www.crazyforcrust.com/frozen-mai-tai/ https://www.crazyforcrust.com/frozen-mai-tai/#respond Tue, 21 Jul 2026 09:33:00 +0000 https://www.crazyforcrust.com/?p=113967 A Frozen Mai Tai is the classic cocktail but blended frozen so it’s the perfect summer drink! With pineapple and orange, almond and rum it’s the perfect tropical cocktail! Move over Mai Tai, the FROZEN Mai Tai is in town! This easy cocktail is a frozen riff on the classic tiki drink and it’s become…]]>

A Frozen Mai Tai is the classic cocktail but blended frozen so it’s the perfect summer drink! With pineapple and orange, almond and rum it’s the perfect tropical cocktail!

A creamy yellow piña colada served in a curved glass, garnished with a pineapple wedge and a red cherry. Another similar drink is blurred in the background on a light surface.

Move over Mai Tai, the FROZEN Mai Tai is in town! This easy cocktail is a frozen riff on the classic tiki drink and it’s become our new favorite along side a piña colada and a daiquiri. I had fun testing the ratios on this recipe and you’ll be please to know it’s the perfect combination of sweet, strong, and tropical!

Five bottles of drink ingredients, a jar of lime juice, a can of pineapple juice, and a bowl of pineapple chunks are arranged on a white surface with a light gray background.

Frozen Mai Tai Ingredients

  • Rum is the star in a mai tai. My classic recipe uses lots (and lots) of rum. This frozen version uses white rum and gold rum (or spiced rum). Use your favorite brands. I skipped the dark rum float because it will just sink to the bottom.
  • Rum needs orange, so we use triple sec (or cointreau) and it also needs some tartness from lime juice.
  • Orgeat is the classic almond flavored addition to any mai tai, bringing a toasted, nutty, almond paste taste. You can use amaretto if you don’t have orgeat syrup, or a drop of almond extract.
  • Orgeat syrup is non-alcoholic and can be found online on Amazon, Total Wine, or at places like TJ Maxx that sell coffee syrups.
  • I love adding pineapple juice to my mai tais, so instead of using ice to blend the frozen drink, I used frozen pineapple (and some juice as well).
A creamy yellow piña colada in a curved glass, garnished with a pineapple slice and a red cherry. Pineapple wedges are scattered on the white surface in the background.

Dorothy’s Testing Notes

  • Add the liquid to the blender first for better results.
  • If you want it more frothy, you can add more pineapple or use ice.
  • Feel free to use ice instead of frozen pineapple, but it will be more watered down.
  • Too strong? Add more juice or pineapple.
A creamy yellow piña colada served in a curved glass, garnished with a pineapple wedge and a red cherry. Another similar drink is blurred in the background on a light surface.
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Frozen Mai Tai Recipe

Perfect for summer – this simple frozen drink has all the mai tai flavors of rum and almond with pineapple for the best easy blended cocktail.
Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 drink
Calories 469kcal
Author Dorothy Kern
Cost $7

Ingredients

  • 2 cups frozen pineapple chunks
  • 3 ounces pineapple juice
  • 1 ounce light rum
  • 1 ounce dark or spiced rum
  • 1 ounce triple sec
  • ½ ounce lime juice
  • ½ ounce orgeat syrup

Instructions

  • Add all ingredients to a blender. Blend until smooth. Add to a hurricane glass.
  • Garnish with a pineapple wedge and a maraschino cherry.

Nutrition

Serving: 1drink | Calories: 469kcal | Carbohydrates: 76g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 496mg | Fiber: 5g | Sugar: 62g | Vitamin A: 203IU | Vitamin C: 170mg | Calcium: 56mg | Iron: 1mg

Favorite Frozen Drinks

]]> https://www.crazyforcrust.com/frozen-mai-tai/feed/ 0 Key Lime Bars https://www.crazyforcrust.com/key-lime-bars/ https://www.crazyforcrust.com/key-lime-bars/#respond Mon, 20 Jul 2026 09:32:00 +0000 https://www.crazyforcrust.com/?p=113955 Key Lime Bars are key lime pie but in handheld bar form: a buttery graham cracker crust with a creamy, tart key lime filling. These are super easy to make with simple ingredients, and they’re perfect whenever you’re craving citrus desserts. I never had Key Lime Pie until I was in my 30s, can you…]]>

Key Lime Bars are key lime pie but in handheld bar form: a buttery graham cracker crust with a creamy, tart key lime filling. These are super easy to make with simple ingredients, and they’re perfect whenever you’re craving citrus desserts.

Three stacked key lime bars with a graham cracker crust, topped with a dollop of whipped cream, with a lime half and more bars blurred in the background.

I never had Key Lime Pie until I was in my 30s, can you believe it? I went my whole life thinking I didn’t like lemon or lime desserts! Now I kick myself for all those wasted years where I could have been eating my weight in tangy key lime dessert bars.

This key lime pie bars recipe is my favorite pie baked in a 9×13-inch pan so it makes lime squares instead of a slice you need a plate and fork for. I’ve tested this recipe numerous times to get it just perfect and I think you’ll love it (with or without the whipped cream!)

Top view of labeled ingredients for key lime pie: sugar, sweetened condensed milk, graham cracker crumbs, melted butter, key lime juice, egg yolks, and lime zest, all arranged on a white surface.

Key Lime Pie Bars Ingredients

  • The crust is a classic graham cracker crust made with crushed grahams, sugar, and melted butter. You can use brown sugar granulated sugar interchangeably. I prefer to just buy graham cracker crumbs for ease, but you can crush your own crackers (you’ll need about 9-11 full graham crackers to get the required amount.
  • The filling is a creamy custard that sets thanks to the egg yolks and sweetened condensed milk.
  • The acid in the key lime juice also creates a chemical reaction with the sweetened condensed milk to set the bars (like my no bake cheesecake). The juice and key lime zest are where all the lime flavor comes from.
  • Can you use regular limes in place of key limes? Fresh key limes are often hard to find; they’re smaller, seedier, and have a more floral taste than Persian limes (the traditional ones you normally buy at the grocery store). Feel free to use regular lime zest but instead of regular lime juice, buy bottled key lime juice which will yield the classic flavor you expect.
  • Whipped cream for topping is baker’s choice, but you can use canned or fresh (made with heavy whipping cream, vanilla extract, and sugar).
Three stacked key lime bars with a graham cracker crust, topped with whipped cream, are in focus. More bars and a sliced lime are in the background on a light surface.

Dorothy’s Testing Notes

  • If you are crushing your own graham crackers you need them to be an even fine crumb (without any big chunks). If there are holes in your crust the filling might leak through, causing the bars to invert. I usually crush my own with a rolling pin or a food processor.
  • The filling of these are similar to lemon bars but it’s also creamy as well as tart. The creamy filling is the same as a classic key lime pie.
  • Chilled bars are easier to slice and hold to eat.
Three stacked key lime bars with a graham cracker crust, topped with a dollop of whipped cream, with a lime half and more bars blurred in the background.
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Key Lime Bars Recipe

Key Lime Bars are a simple pie bar with graham cracker crust and a tart lime filling that's creamy and perfect!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 -16 bars
Calories 199kcal
Author Dorothy Kern
Cost $6

Ingredients

For the crust:

  • 1 ½ cups (154g) graham cracker crumbs (about 9 full graham cracker sheets)
  • ¼ cup packed granulated sugar
  • 6 tablespoons unsalted butter melted

For the filling:

  • 1 can (14 ounces) sweetened condensed milk
  • 3 large egg yolks
  • ½ cup (4 ounces) key lime juice
  • 2 teaspoons key lime zest or regular lime zest

For garnish:

  • ¼ cup cold heavy whipping cream
  • 2 teaspoons powdered sugar
  • Key Limes for garnish

Instructions

  • Preheat oven to 350°F. Line the bottom and sides of an 8-inch square pan with parchment paper for easy removal (if not using a lining, grease the bottom and sides of the pan).
  • In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix with a fork until the crumbs are well moistened. Press the mixture into the bottom of the prepared pan, using the flat bottom of a measuring cup or glass to evenly press the crust.
  • Bake for 7 minutes. Remove to a wire rack to cool while preparing the filling. Leave the oven on.
  • When crust is done pre-baking, whisk together the sweetened condensed milk, egg yolks, key lime juice, and zest. Pour into crust.
  • Bake an additional 20-22 minutes or until top is set and the center barely has a jiggle to it
  • Move to a wire rack to cool completely before serving.
  • Before serving, make the whipped cream: Beat cold heavy whipping cream with powdered sugar on high speed until stiff peaks form. Pipe onto bars and garnish with lime slices before serving (optional).
  • Store bars in an airtight container in the refrigerator for up to 3 days. It’s best to top with whipped cream right before serving.
  • Can’t find key limes? Use bottled Nellie & Joe’s Famous Key West Lime Juice instead and the zest of regular Persian limes. You can also use regular lime juice as a substitute.

Nutrition

Serving: 1bar | Calories: 199kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 105mg | Potassium: 58mg | Fiber: 1g | Sugar: 10g | Vitamin A: 424IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg

Storing and Freezing Lime Bars

  • Store these in the refrigerator in an airtight container for up to 4 days. They shouldn’t sit out for more than 5-6 hours at a time.
  • They can be frozen in a slab or sliced for up to 3 months. Freeze in a single layer first before stacking between wax paper or parchment sheets.
A small glass bowl filled with finely crumbled graham cracker crust sits on a white marble surface.
A square glass baking dish lined with parchment paper holds a flat, golden-brown graham cracker crust on a white marble surface.
A glass bowl filled with smooth, yellow cake batter sits on a white countertop.
A glass baking dish lined with parchment paper holds a rectangular dessert topped with a smooth layer of yellow filling, possibly lemon or custard, on a light marble surface.

How to make Key Lime Bars

  1. The graham cracker mixture should be sandy when it’s done mixing.
  2. The crust should be pressed firmly into the crust and will be light golden when it’s done baking.
  3. When whisked, the filling will be yellow and creamy with green flecks.
  4. I always line my pans for easy removal; light bars like this should use parchment rather than foil or they will brown too quickly.

Key Lime Recipes

]]> https://www.crazyforcrust.com/key-lime-bars/feed/ 0 Slow Cooker Shredded Beef Tacos https://www.crazyforcrust.com/slow-cooker-shredded-beef-tacos/ https://www.crazyforcrust.com/slow-cooker-shredded-beef-tacos/#comments Wed, 15 Jul 2026 11:50:48 +0000 https://www.crazyforcrust.com/?p=50937 Shredded Beef Tacos Recipe is an easy crockpot dinner that is assembled in no time. You don’t need to precook anything; just dump and cook. Serve as-is or make tacos with the juicy beef. My favorite slow cooker recipes are ones that are easy to prep and almost completely hands-off, like these slow cooker shredded…]]>

Shredded Beef Tacos Recipe is an easy crockpot dinner that is assembled in no time. You don’t need to precook anything; just dump and cook. Serve as-is or make tacos with the juicy beef.

shredded chicken in a blue bowl.

My favorite slow cooker recipes are ones that are easy to prep and almost completely hands-off, like these slow cooker shredded beef tacos. You only need a few ingredients to make them and you don’t have to brown the meat first. That’s perfect for busy mornings when I don’t have time to do tons of prep.

This is inspired by Mexican shredded beef. It’s seasoned with taco seasoning and simmers with green chiles and beef broth. I’ve used all kinds of different kinds of beef to make tacos – ground beef, flank steak, skirt steak and sirloin are common cuts to use – but I think this shredded beef recipe is one of my favorites. It’s so easy to cook in the crockpot and the leftovers are great, too. 

Raw beef roast placed in a slow cooker on top of chopped onions and seasonings, ready to be cooked.

Shredded Beef Taco Ingredients

  • Boneless beef chuck roast: also called pot roast, this is the best cut of beef for the crockpot. It shreds perfectly for tacos.
  • Sliced yellow onion and canned diced green chiles
  • Taco seasoning (just use your favorite brand)
  • Beef Broth to tie all the flavors together.

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.

Two soft flour tacos filled with shredded beef, diced onions, chopped cilantro, and sliced jalapeños, served on a white plate. A bowl of extra shredded beef is visible in the background.

Dorothy’s Testing Notes

  • Sometimes I’ll buy a bigger chuck roast because shredded beef keeps well for several days in the refrigerator. Warm the leftovers up on the stove or in the microwave or freeze leftovers in 1lb size bags for easy reheating.
  • In a pinch, you can use chicken stock. I always have that and sometimes I forget to buy beef stock. It’ll work just fine!
Slow cooker tacos
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Slow Cooker Shredded Beef Taco Recipe

Make Shredded Beef Tacos in a crockpot! This easy Mexican inspired taco recipe is done with just a few ingredients in the slow cooker for a delicious weeknight meal. Serve plain, over taco salad or make tacos with the shredded meat.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 servings
Calories 425kcal
Author Dorothy Kern
Cost $15

Ingredients

  • 1 boneless beef chuck roast 2-4 pounds
  • 1 medium yellow onion sliced
  • 1 4 ounce can diced green chilis
  • 1 packet taco seasoning
  • 2 cups beef broth

Instructions

  • Place all ingredients in the liner of a 6-8 quart slow cooker. Cook on low for 8-10 hours. Use two forks or tongs to break up the meat.
  • Serve plain or as tacos with your favorite toppings.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 3g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 155mg | Sodium: 650mg | Potassium: 852mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 5mg

Ways to use Slow Cooker Shredded Beef

We love to use this shredded beef as a taco filling because it’s so tender, but you can serve it a lot of different ways:

  • Pile it on rice with veggies.
  • It makes a great sandwich filling.
  • Make some delicious quesadillas or nachos.
  • Add it to Taco Salad.
  • Use it to make enchiladas or burritos.

It’s so versatile, but we love our shredded beef tacos – when it’s time for dinner just grab your corn tortillas or taco shells and toppings and dinner is ready to go.

A black slow cooker filled with dark brown broth, visible chunks of meat, and vegetables, set on a white surface.

How to Make Pulled Beef Tacos

  1. Place all of the ingredients and beef broth in your slow cooker. I like to use a slow cooker liner to make clean-up even easier.
  2. You know when the beef is done when you can easily shred it with a fork. 
  3. Leave it on warm in all the juices until you’re ready to eat it.

FAQs

What Cut of Beef is Best for Shredding?

The best cut of beef to use for this recipe is chuck roast. You want a tougher cut with some fat and chuck roast works great. After it’s cooked all day in the crockpot it’s so tender, juicy and makes the most delicious filling for tacos. Chuck roast is a common cut of beef used for making tacos and is a nice change from regular ground beef.

Can you overcook shredded beef?

If you cook it too long it will get dry, but as long as you don’t exceed 10 hours in the slow cooker and there is enough liquid, the beef will stay tender.

Favorite Crockpot Recipes

This easy Mexican inspired taco recipe is done with just a few ingredients in the slow cooker for a delicious weeknight meal. Serve plain, over taco salad or make tacos with the shredded meat.

]]> https://www.crazyforcrust.com/slow-cooker-shredded-beef-tacos/feed/ 4 Piña Colada on the rocks https://www.crazyforcrust.com/pina-colada-on-the-rocks/ https://www.crazyforcrust.com/pina-colada-on-the-rocks/#respond Tue, 14 Jul 2026 11:27:00 +0000 https://www.crazyforcrust.com/?p=113841 Love a Piña Colada but don’t feel like using the blender? Never fear: Piña Colada on the Rocks is here! This easy recipe has 3 ingredients and is easier to make than the classic cocktail. If there is one thing I know, it’s that a Piña Colada is one of the most popular recipes out…]]>

Love a Piña Colada but don’t feel like using the blender? Never fear: Piña Colada on the Rocks is here! This easy recipe has 3 ingredients and is easier to make than the classic cocktail.

A glass of creamy yellow piña colada with ice, garnished with a pineapple slice and a red cherry, sits on a white surface. A bottle and another glass are blurred in the background. Pineapple pieces are nearby.

If there is one thing I know, it’s that a Piña Colada is one of the most popular recipes out there. How do I know? Because mine is always in the top slot on my website! That 3-ingredient frozen cocktail is so good and easy but it requires a blender…and sometimes you don’t want to pull one out.

Why You’ll Love This Recipe

  • Easy, 3 ingredient drink
  • Make it non-alcoholic easily
  • Make it a punch for a crowd
  • Make it all year long!
A can of Dole 100% pineapple juice, a carton of Starbucks sweet cream, and a bottle of Malibu Original coconut rum are arranged side by side on a light surface.

Pina Colada on the Rocks Ingredients

  • Pineapple Juice is the backbone of this drink. Where I used frozen pineapple or ice in the classic piña colada, this one uses juice. I love buying the 6 pack of small cans so I can make this drink whenever I want.
  • Sweet Cream Coffee Creamer adds the sweet creamy element to the drink. I love making cocktails with creamer (have you tried my Almond Joy Cocktail or my Peanut Butter Cup Martini?)
  • Coconut Rum brings the tropical flavor with the coconut and rum all in one.

Substitutions for This Cocktail

  • Instead of coffee creamer, use milk or half and half or nondairy milk.
  • Instead of coconut rum, use white or gold rum and add a few drops of coconut extract or use coconut milk or coconut coffee creamer.
A glass of creamy yellow piña colada garnished with a pineapple slice and cherry. Another glass and a Malibu rum bottle are blurred in the background, with pineapple pieces on the table.

How to make Virgin Piña Colada on The Rocks

To make this a non-alcoholic drink, omit the rum. Use coconut milk or coconut coffee creamer in place of the sweet creamer and add a few drops of rum extract.

How to make a Pitcher Pina Colada on the Rocks

  • Decide on how many servings you want and multiply the ingredients by that many. For example, to serve 8 people, use 2 cups coconut rum, 48 ounces pineapple juice, and 1 cup creamer.
  • Add all ingredients to a pitcher and stir. Add frozen pineapple to keep it cold without diluting the drink (or use ice).
A glass of creamy yellow piña colada with ice, garnished with a pineapple slice and a red cherry, sits on a white surface. A bottle and another glass are blurred in the background. Pineapple pieces are nearby.
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Piña Colada on the Rocks Recipe

The classic frozen cocktail over ice! This is the best way to make a simple piña colada without using a blender. Just 3 ingredients: coconut rum, pineapple juice, and creamer!
Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 drink
Calories 109kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 2 ounces coconut rum
  • 6 ounces pineapple juice
  • 1 ounce sweet cream coffee creamer

Instructions

  • Add ice to a large glass.
  • Add rum, then pineapple juice, then creamer. Stir.
  • Garnish with a pineapple wedge and cherry.

Nutrition

Serving: 1drink | Calories: 109kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 221mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 9IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg

Favorite Cocktails

]]> https://www.crazyforcrust.com/pina-colada-on-the-rocks/feed/ 0 Chocolate Zucchini Cake https://www.crazyforcrust.com/chocolate-zucchini-cake/ https://www.crazyforcrust.com/chocolate-zucchini-cake/#respond Mon, 13 Jul 2026 11:05:00 +0000 https://www.crazyforcrust.com/?p=113832 A moist Chocolate Zucchini Cake with rich chocolate frosting is the best way to use up shredded zucchini. This recipe is so simple to make as a sheet cake with tons of chocolate flavor and no one will guess it has zucchini in it! I absolutely love zucchini in desserts! I’ve been baking squash into…]]>

A moist Chocolate Zucchini Cake with rich chocolate frosting is the best way to use up shredded zucchini. This recipe is so simple to make as a sheet cake with tons of chocolate flavor and no one will guess it has zucchini in it!

A slice of chocolate cake with chocolate frosting on a white plate, with a gold fork beside it. In the background, whole zucchinis and a tray of additional cake are visible.

I absolutely love zucchini in desserts! I’ve been baking squash into zucchini brownies, cookies, and even coffee cake for many years and I decided I wanted to develop a chocolate cake recipe that was extra moist from the zucchini while being fudgy and rich just like a chocolate cake with frosting should be.

Why you’ll love this recipe:

  • Easy one bowl chocolate cake that’s totally foolproof.
  • I’ve tested it multiple times so you know you can trust the recipe.
  • It’s perfect with a rich chocolate buttercream or chocolate cream cheese frosting
  • Great for using up that zucchini in your fridge or garden!
Top-down view of baking ingredients in bowls: shredded zucchini, eggs, flour, cocoa, sugar, brown sugar, oil, vanilla, baking soda and powder, cinnamon, salt, and chocolate frosting. Each is labeled with text.

Chocolate Zucchini Cake Ingredients

  • Cocoa Powder is what turns the cake chocolate. This recipe was tested with regular, unsweetened cocoa powder, so it’s important to use that kind. Dutch cocoa or black cocoa can interfere with baking soda, causing your cake to not rise properly.
  • A combination of granulated sugar and brown sugar sweetens the cake and the brown sugar keeps it moist, along with the fats from the egg yolks.
  • I love using vegetable oil in cakes because it keeps the cake from drying out. Canola oil may be substituted.
  • This recipe was written for all-purpose flour and will be moist and light without cake flour.
  • The star of the cake is the zucchini! While your cake won’t taste like squash it will stay moist due to the water content of the vegetable. Use a box grater to shred your zucchini and you can leave the peel on.
A slice of chocolate cake with chocolate frosting sits on a white plate. In the background, whole zucchinis and a baking tray with more frosted cake are visible.

Dorothy’s Testing Notes

  • You might wonder if you need to wring out your zucchini shreds, and the short answer is no. This recipe is written for regular shredded zucchini that has not been patted dry. However, if you notice the squash is wetter than normal or if it’s been thawed from frozen, you should pat any excess water off of the shredded bits.
  • Pan Sizes: This cake can be made as a 9×13-inch cake, two 9-inch cake rounds, or approximately 24 cupcakes.
  • You know cake is done baking when a toothpick comes out clean from the center of the cake.
  • Frost the cake once it’s been cooled with your choice of frosting.
A slice of chocolate cake with chocolate frosting on a white plate, with a gold fork beside it. In the background, whole zucchinis and a tray of additional cake are visible.
Print

Chocolate Zucchini Cake Recipe

Moist Chocolate Zucchini cake is made with cocoa powder and shredded zucchini, topped with chocolate frosting.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 slices
Calories 397kcal
Author Dorothy Kern
Cost $10

Ingredients

FOR THE CAKE:

  • 1 ¾ cups (217g) all-purpose flour
  • ½ cup (40g) natural unsweetened cocoa powder
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (200g) lightly packed brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 cups (220g) shredded zucchini

FOR THE FROSTING:

  • ¼ cup (20g) natural unsweetened cocoa powder
  • 2 cups (226g) powdered sugar
  • Pinch of salt
  • ½ cup (113g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy whipping cream

Instructions

  • Preheat the oven to 350°F. Grease and flour a 9×13-inch rectangular cake pan. You can also use nonstick baking spray (the kind with flour).
  • Whisk salt, baking powder, baking soda, cinnamon, cocoa, and flour in a medium bowl. Set aside.
  • In a large bowl, whisk eggs until beaten, then whisk in oil, vanilla and both sugars. Whisk until well combined.
  • Using a spatula, stir the dry ingredients into the wet ingredients until just combined. Stir in zucchini.
  • Spread batter evenly in prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
  • Let the cake completely cool before removing from the pan and frosting.

To make the frosting:

  • Whisk cocoa, salt, and powdered sugar (sift if the cocoa is lumpy).
  • Add butter to a large bowl or the bowl of a stand mixer fitted with the paddle attachment and beat until creamy.
  • Add powdered sugar cocoa mixture and mix until crumbly; add vanilla.
  • Add enough cream to make the mixture come together; beat at least 1 full minute before adding more cream to desired consistency.

Video

Nutrition

Serving: 1piece | Calories: 397kcal | Carbohydrates: 51g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 206mg | Potassium: 188mg | Fiber: 2g | Sugar: 38g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg

Storing & Freezing Zucchini Cake

  • Store frosted cake loosely covered at room temperature for up to 48 hours or in the fridge for up to 4 days.
  • You can freeze the baked and cooled cake separately from the frosting (cake wrapped well in plastic; frosting in an airtight container) for up to 3 months.
  • Freeze baked and frosted cake slices in an airtight container for up to 3 months. Cake might get a bit stale around the edges once sliced and frozen.

How to make Chocolate Zucchini Cake

A glass bowl filled with cocoa powder and dry baking mix sits on a white marble surface.
A clear glass bowl filled with a light brown, slightly frothy liquid mixture sits on a white surface.
A clear glass bowl filled with a thick, chocolate-colored batter, possibly containing shredded zucchini, sits on a white surface.
A rectangular metal baking pan filled with a brown, textured batter, possibly for a cake or brownies, sits on a white surface.
  1. It’s always good to whisk the dry ingredients together first when baking cake. This assures there are no lumps of cocoa in your final cake batter.
  2. Because you’re using oil you can whisk by hand (or use a hand mixer).
  3. The cake batter will seem thick once the dry ingredients are added; once the zucchini is folded in it will loosen the batter.
  4. Place in prepared pan and bake at 350°F.

Favorite Zucchini Desserts

]]> https://www.crazyforcrust.com/chocolate-zucchini-cake/feed/ 0 Apple Pie with Oatmeal Cookie Crumble https://www.crazyforcrust.com/apple-pie-with-oatmeal-cookie-crumble/ https://www.crazyforcrust.com/apple-pie-with-oatmeal-cookie-crumble/#comments Thu, 09 Jul 2026 07:22:28 +0000 https://www.crazyforcrust.com/?p=72228 Love Apple Pie? You must try my Apple Pie with Oatmeal Cookie Crumble. It’s an epic recipe with perfectly cooked apples and the best crumble you’ll ever eat. I have been making crumb apple pie for years (in fact, it was the reason I started this blog). So when I was trying to come up…]]>

Love Apple Pie? You must try my Apple Pie with Oatmeal Cookie Crumble. It’s an epic recipe with perfectly cooked apples and the best crumble you’ll ever eat.

one slice of apple pie on a dark green plate with crumble topping

I have been making crumb apple pie for years (in fact, it was the reason I started this blog). So when I was trying to come up with new ideas for how to improve on the original I had the idea to marry my oatmeal cookie berry crisp with my perfect crumble topping for a new version of the classic. Now I have to choose which I like better and, honestly? I can’t decide.

My secret to making apple pie is to partially cook the apples before adding them to the crust. This ensures fully cooked apples in every bite (no chewy or crunchy apples allowed!) Along with a homemade crust and that delightful brown sugar oatmeal crumble, this will become your new favorite pie recipe.

ingredients in apple crumble pie

Apple and Oatmeal Crumble Ingredients

  • The oatmeal crumble is the star of the show and is made with Quick-cooking oats (not old fashioned). If you don’t have them, you can make your own quick oats from rolled oats.
  • Brown sugar: for the crumble because it adds so much flavor, and it’s also for the apples, along with cinnamon.
  • Ground cinnamon: A must in apple pie!
  • Crumble always uses COLD butter, and you should start with unsalted butter that’s been diced and re-chilled.
  • Granny Smith apples are the best ones for pie. They’re hearty enough to stand up to the par-boiling and tart enough that all the added sugar won’t make your pie too sweet.
  • I love my all butter pie crust recipe, but you can easily substitute your favorite recipe, a frozen crust, or one refrigerated crust (from a package of two).
full circular pie with crumble topping

Dorothy’s Testing Notes

  • I have been making versions of this pie for over 25 years and partially cooking the apples is the way to go. You know the apples are done cooking when they just start to soften. The’ll start to look the teeniest bit opaque.
  • Always drain your apples really well before adding to the pie crust. Because some of the juices have been cooked out you do not need to add flour or cornstarch to the filling.
  • Always make sure your pie crust is ice cold when you add the apples and crumble topping. Then bake immediately. This ensures the crust cooks through but won’t collapse or burn.
  • When you make the crumble oatmeal topping, the easiest way to cut in the butter is with a pastry cutter. It’s a great tool and makes the job so much easier.
  • To avoid a soggy bottom crust, I’ve found that baking the pie at a high temperature for 10-15 minutes sears the bottom, so that you can lower the oven temp to finish the cooking and the bottom gets cooked through.
one slice of apple pie on a dark green plate with crumble topping
Print

Apple Pie with Oatmeal Cookie Crumble

This pie has an amazing oatmeal crumble on top that adds so much to the pie!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 446kcal
Author Dorothy Kern
Cost $8

Ingredients

Crust:

Pie Filling:

  • 3 pounds Granny Smith Apples
  • ¼ cup (50 g) packed brown sugar
  • 1 teaspoon ground cinnamon

Crumble Topping:

  • ¾ cup (93 g) all-purpose flour
  • ¾ cup (75 g) quick cook oats
  • ¾ cup (150 g) packed brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons (84 g) cold unsalted butter, diced
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 425°F.
  • Place pie crust in a 9-inch pie plate and crimp edges as desired. Chill until ready to fill.
  • Peel and core the apples, then slice into thin slices. I like using an apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque.
  • Drain apples very well. Set aside to cool while making topping.
  • Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs.
  • Place apples in a large bowl. Toss with ¼ cup sugar and cinnamon. Transfer apples to prepared pie crust and top with crumble evenly.
  • Bake at 425°F for 15 minutes, then lower the oven temperature to 350°F and bake until crust is light golden, about 35-45 minutes.
  • Cool completely before slicing. Serve plain or with ice cream.
  • Store in refrigerator for up to 3 days. Pie can be frozen for up to 3 months.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 69g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 237mg | Potassium: 217mg | Fiber: 5g | Sugar: 31g | Vitamin A: 311IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg

Storing and Freezing Instructions

Once the apple crumb pie is cooled to room temperature, you can store it in the refrigerator for up to three days.

You can also freeze the baked pie for up to three months. Keep it wrapped tightly in plastic wrap and thaw it in the refrigerator or at room temperature before serving it.

apples in pot.
crumble mixture in bowl.
sliced apples in glass bowl.
crumble on top of unbaked pie with ingredients around.

How to make Apple Crumb Pie with Oatmeal Crumble

  1. I always precook my apples for apple pie – that way they’re not crunchy. You can see they’re just slightly cooked, not too much.
  2. Always start crumble with cold diced or grated butter. The final mixture will be very crumbly.
  3. Always coat your apples with cinnamon sugar before adding to the pie crust so they’re fully coated.
  4. Always bake your pie on a cookie sheet in case something spills over. That is hard to clean up in your oven!

FAQs

How do you know when apple pie is done?

The bottom crust will be golden around the edges, and the filling should be bubbling around the edges of the pie. The crumble topping should also be golden brown.

Do you need to cook apples before making pie?

Nope! You can add them to the pie raw, and they will cook in the oven.

How to serve apple pie?

This pie is great on its own but adding a scoop of vanilla ice cream, homemade whipped cream, or prepared whipped topping is highly recommended.
You can also go a step further and drizzle slices of pie with caramel sauce and add a sprinkle of toasted nuts like walnuts, pecans, or almonds.

What apples are best for apple pie?

The best apples will hold their shape when they bake and are tart or tart-sweet. Granny Smiths are always my first choice because they’re extra tart, balancing the sugar in the pie.

Favorite Apple Recipes

]]> https://www.crazyforcrust.com/apple-pie-with-oatmeal-cookie-crumble/feed/ 3 Savory Pancake Bake https://www.crazyforcrust.com/cheesy-bacon-skillet-pancake-bake/ https://www.crazyforcrust.com/cheesy-bacon-skillet-pancake-bake/#comments Wed, 08 Jul 2026 09:57:46 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=39492 Have you ever tried a Savory Pancake? It’s a soft and fluffy pancake with tons of savory things, like cheese, bacon, and jalapeños. You can add anything you like and make this as one big skillet pancake or as individual pancakes. They’re perfect as a side dish! I love a pancake for breakfast, but sometimes…]]>

Have you ever tried a Savory Pancake? It’s a soft and fluffy pancake with tons of savory things, like cheese, bacon, and jalapeños. You can add anything you like and make this as one big skillet pancake or as individual pancakes. They’re perfect as a side dish!

A skillet filled with a golden-brown baked dish topped with melted cheese, chopped ingredients, and sliced fresh jalapeños. A bowl of shredded cheese and a whole jalapeño are in the background.

I love a pancake for breakfast, but sometimes I want them for dinner or I’m in the mood for something savory, not sweet. That’s when this skillet pancake recipe comes in handy! I used my favorite pancake recipe and added lots of savory flavors; my husband even ate these and he normally avoids pancakes (“too sweet,” he says). But these are perfect for a heartier breakfast or as a side dish for soup or chili or just because!

Top-down view of labeled ingredients in separate bowls on a white surface, including flour, shredded cheese, egg, chopped onion, jalapeno, bacon, sugar, milk, oil, salt, baking soda, and baking powder.

Savory Pancake Ingredients

  • My pancake recipe uses all-purpose flour, baking soda, baking powder, and salt. I also add a touch of sugar to balance the flavors.
  • You can use any kind of milk (whole, 2%, fat free) or nondairy milk.
  • I add a bit less oil to the pancake batter because the bacon adds plenty of extra fat.
  • The best part about this recipe is you can really add whatever you want, but I love crispy bacon, onions, and jalapeños (and cheese!)

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.

Three stacked slices of golden, crispy cornbread with visible bits of bacon and jalapeño, garnished with a fresh jalapeño slice, served on a gray board with shredded cheese in the background.

Dorothy’s Testing Notes

  • Use a 10- to 12-inch skillet maximum for the best thickness (if making one big pancake).
  • A nonstick pan is essential (I love my Caraway pans because nothing sticks to them!)
  • Wait until the pancake is almost totally cooked through before trying to flip it. You may need to use two spatulas (I had to test this out a few times to get it perfect).
  • You can make smaller, normal sized pancakes as well.
  • Turn this into a baked pancake by baking in an oven-safe skillet or 9×13-inch pan.
A skillet filled with a golden-brown baked dish topped with melted cheese, chopped ingredients, and sliced fresh jalapeños. A bowl of shredded cheese and a whole jalapeño are in the background.
Print

Savory Pancake Recipe with Cheese and Bacon

Make a Cheesy Bacon Pancake for breakfast or dinner and you have the perfect protein pancake recipe! Fill this pancake with anything you like!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 247kcal
Author Dorothy Kern
Cost 5

Ingredients

  • 4 slices (137g) bacon diced small
  • 1-2 (32g) jalapeños diced small
  • ½ (64g) medium onion diced small
  • 1 cup (124g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk (see note)
  • 1 large egg
  • 1 tablespoon olive oil
  • 1 cup cheese optional

Instructions

  • Place a large (10-12-inch) skillet over medium heat.
  • Add bacon, jalapeños, and onions to the skillet cook until vegetables are soft and bacon is done.
  • Meanwhile, whisk flour, sugar, salt, baking soda and baking powder in a medium bowl. Whisk buttermilk, egg, and oil in a large measuring cup. Add wet ingredients to dry ingredients and mix until combined. Stir in cheese if using.
  • Once veggies and bacon are done cooking, pour pancake batter over them in the skillet.
  • Lower the stove temperature to medium low and allow the pancake to cook almost all the way through before attempting to flip it. Once it's almost done looking on top (not loose wet, but more opaque) you can more easily flip it. Let finish cooking. Remove from pan and slice and eat warm.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or microwave.

Notes

If you don’t have buttermilk, don’t worry. Add 1 tsp white vinegar or lemon juice to your measuring cup and fill the rest of the way to 1 cup with regular milk (or nondairy milk). Let sit 5 minutes, then use in your recipe.

Nutrition

Serving: 1slice (based on 8 servings) | Calories: 247kcal | Carbohydrates: 18g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 424mg | Potassium: 176mg | Fiber: 1g | Sugar: 5g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg

How to make Savory Pancakes

A frying pan on a stovetop with chopped onions, green peppers, and bacon pieces being sautéed together. The ingredients are lightly browned and mixed.
A clear glass bowl filled with pale yellow batter, with small orange shreds mixed in, sits on a white surface. Some flour is visible on the rim of the bowl.
A frying pan on a stove contains a mixture of eggs, chopped vegetables, and cheese, partially cooked and starting to set around the edges. The skillet has a gold-colored handle.
  1. Dice all the ingredients small so the chunks aren’t too big inside the pancake. It’s also important to soften the onions and jalapeño and to cook the bacon before adding the batter.
  2. While the veggies and bacon are cooking, whisk up the pancake batter. It’ll be slightly lumpy from the cheese.
  3. Once you pour the batter into the pan, stir or swish it around immediately because the force of pouring will move all the filling to the edges, so you need to redistrubute them.

FAQs

Can I make this as pancakes instead of a bake?

Instead of baking them, just use a griddle or pan to flip pancakes like normal.

What to put on savory pancakes?

You can add veggies, cheese and bacon to your savory pancakes. Garnish with herbs like cilantro for ultra freshness. 

How to store leftovers?

In an airtight container, store these savory pancakes in the fridge for up to 3 days. 

Can you freeze pancakes?

Yes. Freeze these savory pancakes for up to 1 month in an airtight container. 

Other Pancake Recipes




]]> https://www.crazyforcrust.com/cheesy-bacon-skillet-pancake-bake/feed/ 7 Mini Cupcakes https://www.crazyforcrust.com/mini-cupcakes/ https://www.crazyforcrust.com/mini-cupcakes/#comments Tue, 07 Jul 2026 08:39:27 +0000 https://www.crazyforcrust.com/?p=99181 These Mini Cupcakes are my favorite traditional cupcake recipe but bite size! The classic vanilla cupcakes with any frosting (especially chocolate) are great for parties – they’re my favorite way to eat cupcakes! Who doesn’t love a mini version of something great? This Mini Cupcake Recipe turns my favorite cupcakes into tiny cupcakes by using…]]>

These Mini Cupcakes are my favorite traditional cupcake recipe but bite size! The classic vanilla cupcakes with any frosting (especially chocolate) are great for parties – they’re my favorite way to eat cupcakes!

stacked mini vanilla cupcakes with chocolate frosting.

Who doesn’t love a mini version of something great? This Mini Cupcake Recipe turns my favorite cupcakes into tiny cupcakes by using a mini muffin pan and mini cupcake liners. These soft cupcakes are traditional and delicious! Made from my vanilla cupcakes, I love serving these are large gatherings because they make more and people feel like they can eat a few since they’re bite size. They’re so good with the perfect tender crumb and sweet flavor.

ingredients in mini cupcakes laid out on a white counter.

Ingredient Notes

  • Sugar: This recipe calls for granulated sugar. If you are making frosting, you may need powdered sugar (also known as confectioners’ sugar).
  • Buttermilk: Check the recipe card to learn how to make buttermilk at home! But you can also use any kind of milk (or nondairy milk).
  • Butter: I always start my yellow cake batter with melted unsalted butter – it keeps the cupcakes nice and moist.
  • Use all-purpose flour (not cake flour). This recipe has been tested extensively with regular flour, no need for anything special. You can also make gluten free mini cupcakes with GF 1:1 AP flour.

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.

mini vanilla cupcakes with chocolate frosting.

Dorothy’s Testing Notes

  • Make any cake batter following the instructions for the recipe you’re using. (You can make mini cupcakes out of my chocolate cake or chocolate cupcakes recipe – just figure you’ll get about 2-3 times the amount of mini cupcakes, and the baking time will be shorter.)
  • If you do not want to use buttermilk, you can substitute for any other kind of milk, even nondairy. You can also make dairy-free tiny cupcakes by using oil or vegan butter sticks along with nondairy milk.
  • You can even make these into funfetti cupcakes by adding some sprinkles.
  • To get good mini piping on the cupcakes, I used Wilton 1M open star tip for the piping bags.
stacked mini vanilla cupcakes with chocolate frosting.
Print

Mini Cupcakes Recipe

These are a classic cupcake recipe, but MINI! You can make double the cupcakes and they are so fun. Add any frosting of choice on top!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 48 servings
Calories 70kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 ½ cups (186g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter , melted
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ¾ cup (178ml) buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)

Frosting Options:

Instructions

  • Preheat oven to 350°. Line mini cupcake pans with cupcake liners.
  • Whisk flour, baking powder, and salt in a medium bowl.
  • Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla.
  • Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix!
  • Divide batter among liners, filling 2/3 full. Bake for 9-14 minutes until a toothpick comes out clean. Cool completely before frosting.
  • Frost cupcakes as desired (chocolate frosting shown piped using a Wilton 1M open star tip).

Video

Notes

  • You can substitute any kind of milk (or nondairy milk) for the buttermilk.
  • You can substitute gluten-free 1:1 AP flour
  • You can substitute oil or melted vegan butter sticks for a dairy-free cupcake.
  • Store cupcakes in an airtight container at room temperature (if it’s very warm, refrigerate but serve at room temp).
  • Cupcakes can be frozen with or without frosting

Nutrition

Serving: 1serving | Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 83IU | Calcium: 11mg | Iron: 0.4mg

Storing Cupcakes

  • Store Mini Cupcakes at room temperature in an airtight container – however once frosted I usually refrigerate them (especially if using cream cheese frosting).
  • You can freeze unfrosted cupcakes in an airtight container, and frosting in a separate container, for several months and thaw and frost as desired.
  • If you want to freeze frosted cupcakes, place on a cookie sheet in a single layer. Freeze, then place in an airtight container with enough room for the frosting.
process shot of mini cupcakes being made.
process shot of mini cupcakes being made.

How to make Mini Cupcakes

  1. Divide batter among mini cupcake liners, filling 2/3 full. I like using a 1 tablespoon cookie scoop to divide the batter.
  2. It’s best to use mini cupcake liners when making these, for easy removal.
  3. Make an easy chocolate frosting with powdered sugar, cocoa powder, butter, and heavy whipping cream. These are also delicious with vanilla buttercream or cream cheese frosting.

Other Cupcake Recipes

]]> https://www.crazyforcrust.com/mini-cupcakes/feed/ 3 Cinnamon Sugar Pancake Rolls https://www.crazyforcrust.com/cinnamon-sugar-pancake-rolls/ https://www.crazyforcrust.com/cinnamon-sugar-pancake-rolls/#comments Mon, 06 Jul 2026 10:32:20 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=8478 Pancake Rolls are like crepes, but made with pancake batter and no special equipment. You can fill them with anything you like, but we always use a cinnamon sugar filling. These freeze great, are perfect for making ahead, and everyone will love them (especially the kids). My mom made Cinnamon Sugar Pancake Rolls for me…]]>

Pancake Rolls are like crepes, but made with pancake batter and no special equipment. You can fill them with anything you like, but we always use a cinnamon sugar filling. These freeze great, are perfect for making ahead, and everyone will love them (especially the kids).

A stack of thin, golden Norwegian pancakes on a plate, with some pancakes rolled up and sliced to show a cinnamon filling. A stick of butter and a glass bowl are in the background.

My mom made Cinnamon Sugar Pancake Rolls for me my entire childhood, and when Jordan was little I started making them for her. We both grew up loving these way more than regular pancakes because they’re lighter and more fun to eat, so you can eat more of them.

My mom always made these with Bisquick baking mix (in the yellow box) because that was a staple in our pantry. The trick is adding just enough milk to make a much thinner pancake, so you cook it almost like a crepe. While they’re hot you spread them with cinnamon sugar or any other filling and then eat them, no syrup needed!

Top view of a pan and five labeled ingredients in bowls: egg, vanilla, milk, pancake mix, and cinnamon sugar, arranged on a white surface.

Pancake Roll Ingredients

  • Pancake Mix: I always use Bisquick, but you can make pancakes from scratch or use any pancake mix you like. Make sure to read the instructions on the box of mix you’re using, as different brands require different additions. The recipe is written for Bisquick but as long as you increase the liquid, you’ll be able to make these.
  • You’ll follow the directions on the mix you’re using, but Bisquick requires an egg. I also add vanilla extract for flavor.
  • You can use any kind of milk (regular, 2%, fat free, nondairy milk) and you’ll need more of it than is called for on the mix.
  • You’ll need a 6- or 8-inch nonstick frying pan to make the pancake rolls. You could use larger, or a griddle, but it’s much easier to get them to the right size in that size pan.
  • Filling: We always use a mix of cinnamon and sugar, but I’ve also made pancake rolls with other fillings like Nutella, lemon curd, peanut butter, apple pie filling, or jam.
A stack of thin, golden crepes sits on a white plate. In the background, there is a dish of butter and a small glass bowl with a brown powder, possibly cinnamon or sugar.

Dorothy’s Testing Notes

  • A nonstick pan will save your life, as will a heat-safe spatula for flipping.
  • Add batter to the pan and then twirl the pan to spread the pancake roll to almost the size of the pan.
  • How to know when to flip pancakes: Wait until the bubbles have risen to the top and popped before flipping.
  • I’ll use cooking spray for the first pancake, but then not after. You can also use melted butter.
  • These will last a few days in the fridge, so you can make them ahead and reheat them in the microwave.
  • I always make a large double batch and then freeze cooled pancakes between paper towel or wax paper layers. That way I can grab as many as I need whenever I want without them sticking together.
A stack of thin, golden Norwegian pancakes on a plate, with some pancakes rolled up and sliced to show a cinnamon filling. A stick of butter and a glass bowl are in the background.
Print

Cinnamon Sugar Pancake Rolls

The perfect breakfast for at home or on the go! Quick pancakes made thin like crepes, filled with cinnamon sugar!
Course Breakfast
Cuisine American
Prep Time 6 minutes
Cook Time 20 minutes
Total Time 26 minutes
Servings 10 pancakes
Calories 85kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 1 cup Bisquick baking mix (see note)
  • 1 large egg
  • ¼ teaspoon vanilla extract
  • ¾ cup nonfat milk
  • ¼ cup (50g) sugar
  • 1 teaspoon cinnamon (or more to taste)

Instructions

  • Whisk Bisquick, egg, vanilla, and milk until thin. The batter will be very thin and will drip easily off a spoon.
  • Heat a small 6-8-inch frying pan over medium-low heat. Spray with cooking spray (or grease with butter) and add about ⅛ cup of batter in the pan. Swirl the pan to spread the batter into a large thin circle (like you're making a crepe). Cook until the top is filled with bubbles and you can easily flip the pancake. Cook for just a few seconds more then place on a plate. Repeat until all batter is gone.
  • Stir the sugar and cinnamon in a small bowl. You can add more cinnamon if you’d like; we like it more sweet so I use less cinnamon. (Optional: spread each pancake with butter.) Sprinkle some cinnamon sugar mix on each pancake and roll up. Serve warm.
  • Once cool, refrigerate for 3 days or layer between paper towels or wax paper pieces and freeze for up to 3 months.

Notes

You don’t have to use Bisquick for this recipe. You can use your favorite pancake mix or recipe. Note the directions for making pancakes on your mix; some don’t require an egg, so use the recipe on the box, just add more milk (about 1.5 times the normal amount called for). You want it to be a very thin batter so that the pancake will spread very thin in the pan.

Nutrition

Serving: 1pancake | Calories: 85kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 168mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 66IU | Vitamin C: 0.04mg | Calcium: 51mg | Iron: 0.4mg

How to make Pancake Rolls

A spatula with light pink silicone is lifting a dollop of light brown Pancake Rolls batter from a clear glass measuring cup filled with batter.
A pancake is cooking in a nonstick frying pan on a stovetop, with the batter beginning to set around the edges—perfect for making delicious Pancake Rolls.
  1. The pancake batter should run off the spatula easily, like liquid. That’s how you know you added the right amount of milk.
  2. Spread the batter to a very thin pancake in the pan by swirling around.

Favorite Pancake Recipes

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