The best thing about this Mixed berry crisp recipe is the giant oatmeal cookie crumble topping. Since I used fresh juicy berries and then topped it with a crumble topping, this triple berry crisp recipe has the perfect balance between tart and sweet. Fruit Crisps like this are so easy to make – you don’t have to worry about pie crust or the center being set. The sweet fruit mixes perfectly with the crunchy oat streusel topping – perfect with a giant scoop of vanilla ice cream!

Berry Crisp Ingredients

1. I used strawberries and blueberries hulled and sliced. If you want to use frozen berries, thaw and drain them a bit before adding them.
2. Feel free to use any combination of fruit, even a triple berry blend to make this a triple berry crisp! You can also use fresh blueberries combined with frozen fruit – any combination as long as you use about 5-6 cups of fruit. Peaches work great too!
3. The crumb topping is made with old-fashioned oats, brown sugar, cinnamon, and cold butter. You can substitute quick-cooking oats.
4. Use a pastry cutter to make cutting in the butter super easy.

These frosted sugar cookie bars are a cross between a traditional cookie and a soft blondie. By using cream of tartar and baking soda, you get those perfect chewy edges and a soft, pillowy center that melts in your mouth. Topped with a thick layer of creamy vanilla buttercream and plenty of sprinkles, they taste better than Lofthouse cookies but are much simpler to make at home.

How to make Chocolate Sour Cream Frosting

1. Melt the butter in a large saucepan over medium heat. Stir in sugar, cocoa, and a pinch of salt. The mixture will be thick and grainy.
2. Whisk heavy cream, sour cream, vanilla and instant coffee in a large measuring cup. Slowly add the cream mixture into your saucepan and whisk until smooth. Cook over medium-low heat until the sugar has dissolved and is hot to the touch.
3. Transfer frosting to a bowl and let cool 2-3 hours until it’s spreadable.
4. Use an offset spatula to frost your cake or cupcakes.

Ice cream is one of those things that I absolutely love, especially in summer. My daughter and husband are huge ice cream lovers so we always have some in the freezer.

I have an ice cream machine but I really don’t like using it because I always forget to freeze the insert. That thing has to freeze for 12 hours before I can make ice cream and by then I’ve gone to the store and boughten some. PLUS – in summer when it’s hot my ice cream never churns properly.

That’s why, once I discovered easy ice cream I never went back to making it with a machine. No churn ice cream is the BEST and it’s easy to make any flavor you want. Today I’m going to teach you how to make the basic ice cream, plus how to make tons of different flavors all with just a few extra ingredients.

3 easy ingredients

• Heavy whipping cream is important because the first thing you do to make this ice cream is make whipped cream.
• Sweetened condensed milk is sold in a can in the baking aisle. Sweetened condensed milk is milk that’s been cooked down with sugar so it’s thick and sweet. Don’t confuse it with evaporated milk; they’re two different things.
• Vanilla Extract or any extract flavor

How to make easy ice cream

The magic of the ice cream is in how you put together the ingredients.

1. Make the Whipped Cream by beating the heavy whipping cream until stiff peaks form.
2. Then just fold in the sweetened condensed milk and vanilla. Don’t use your mixer – you don’t want to break the whipped cream.
3. Freeze your ice cream in an airtight container. You can also put it in a loaf pan and cover well with plastic wrap. Freeze until set, at least 3-4 hours.
4. It’s so easy to make this homemade ice cream with condensed milk – and it’s delicious too. Now – time to make different flavors!

Best Crust for Peanut Butter Pie

• I used my favorite peanut butter cookie crust for this recipe to make it ALL peanut butter. That’s an easy no-bake crust and I love making it instead of buying from the store, because it tastes so much better.
• Feel free to use an Oreo crust or Graham Cracker crust instead any of the three would be fabulous. You can buy one too, if that’s easier.

Reese’s Peanut Butter Pie Tips

1. Make sure your cream cheese is softened to room temperature to avoid lumps in your filling.
2. I find it easier to buy Reese’s peanut butter cups that are unwrapped (like the minis) but you can buy any size and unwrap and chop them (one of the giant peanut butter cups would work too).
3. You can use creamy peanut butter or crunchy.
4. I prefer using cool whip in no-bake pies – it’s less temperamental than fresh whipped cream. However you can make your own with heavy cream for the filling.
5. I sprinkle the top of the pie with more chopped peanut butter cups and chocolate fudge, but you could also use chocolate ganache.

What is cream of tartar?

Scientifically, cream of tartar is potassium bitartrate, AKA potassium hydrogen tartrate, a byproduct of winemaking. It’s an acid similar to lemon or vinegar, often used in baking or in cleaning. You find it in the spice aisle; it’s a white powder not unlike baking soda or baking powder in look and texture.

Despite its name, cream of tartar isn’t creamy at all: it’s a dry, acidic byproduct of the winemaking process known as tartaric acid. In baking, it acts as a stabilizer for delicate egg whites and prevents sugar from crystallizing in syrups and frostings. It is also half of the secret formula used to make store-bought baking powder!

Ways Cream of Tartar is Used In Baking and Cooking

Those are just the main ways you’ll see it called for in recipes. However, you can add this magical ingredient to other things to produce even better recipes!

• Adding a pinch to boiling water helps vegetables retain their bright color.
• A pinch of cream of tartar will help stabilize whipped cream.
• Learn how to make buttermilk with cream of tartar.
• This acidity is what triggers the carbon dioxide bubbles that make your cakes rise.
• Cream of tartar is a natural byproduct of fermented grapes. It is the sediment left behind in barrels after wine has been produced, which is then purified into the white powder we use for baking.

Stabilizing Egg Whites

When whipping meringues or angel food cake, adding a pinch of cream of tartar lowers the pH of the egg whites. This helps the proteins bond more tightly, creating a foam that is stable, voluminous, and resistant to collapsing.

This is why you see cream of tartar added to recipes like lemon meringue pie. Adding it when beating the egg whites for the meringue helps keep that meringue fluffy, light and white. You’ll also see it added to angel food cake and meringue cookies, because those call for beating lots of egg whites.

Leavening Agent in Cookie Recipes

You’ll notice that all of my sugar cookie recipes contain cream of tartar. It started with my recipe for cutout sugar cookies that I started making years ago and when I created my own sugar cookie recipe I used it as well.

Combining cream of tartar with baking soda creates baking powder (learn all about baking powder and baking soda). Baking soda is important in cookies to give them a chewiness (baking powder would make them cake-like) so when you want a bit of both worlds, you add cream of tartar with the baking soda. Since it prevents sugar from crystalizing, it helps aids in giving the cookies a softness that you wouldn’t get with plain old baking soda.

Health Benefits and Claims

(These are untested; be sure to check with your doctor before trying any of these things or ingesting cream of tartar in this way.)

In my research, I was surprised to see how many people use it for its health benefits, like:

• Quit smoking by mixing orange juice with a bit of cream of tartar (1/2 teaspoon to 1/2 cup) and drink it daily. Supposedly it’s said that cream of tartar removes nicotine from the body and reduces cravings for cigarettes.
• Use it as a laxative (add a bit of it to water and drink). It has a diuretic effect on the body, but is high in potassium to be sure to check with your doctor first.
• Consuming a small bit of cream of tartar a day has been said to prevent acne (because of it’s antitoxin and antibacterial nature).
• Ingest cream of tartar to help decrease heartburn (similar to baking soda).
• Mix cream of tartar with epsom salt for a bath to help reduce arthritis pain.

(Source)

Where to buy Cream of Tartar

You will find this white powder in the spice aisle of any grocery store. It looks like baking powder or baking soda, but it’s actually a spice and sold in jars like cinnamon and other seasonings.

When I was growing up, I’m not sure we knew about the whole raw egg issue in cookie dough – if we did, it didn’t stop us from scraping the bowl! Now, I know better and cookie dough that’s safe to eat. I’m sure you’ve had edible chocolate chip cookie dough, but have you tried edible sugar cookie dough? EPIC!

This safe to eat sugar cookie dough is completely egg-free and uses heat-treated flour to ensure every spoonful is worry-free. Unlike traditional dough, this version stays soft and creamy in the fridge, making it the perfect base for sprinkles, chocolate chips, or even mixing into your favorite vanilla ice cream. It has that classic sugar cookie taste thanks to a hint of almond extract and plenty of real butter.

How to make Edible Cookie Dough Recipe Video

Ingredients for Safe to Eat Cookie Dough

• Softened Unsalted butter and Granulated sugar for a classic sugar cookie flavor.
• Almond Extract isn’t required (vanilla extract is a must) but that classic sugar cookie flavor you often taste has just a tiny bit of almond flavor.
• The texture of edible cookie dough is maintained by using milk as a binder instead of eggs. This ensures the dough remains soft and scoopable even after being refrigerated. Any kind of milk can be used (even nondairy milk).
• You should always heat treat flour before using it in no-bake recipes. Raw flour can contain bacteria like E. coli or Salmonella. To make it safe for edible dough, you must heat the flour to 160°-165°F to kill any potential pathogens.
• Mix-ins like sprinkles, candy, baking chips, or nuts to round out your sugar cookie dough. Adding candy will make your dough sweeter, sprinkles will add crunch and nuts will add crunch and a savory element.

Recipe FAQs

Ingredients in Blackberry Pie Filling

• Blackberries: Use fresh or frozen, see below for how
• Sugar: Granulated sugar works best. The ratio of sugar to filling is also very important: I use 5 cups of fruit to 2/3 cup of sugar. Any more sugar than that and you’re going to get a pie that doesn’t set properly.
• Lemon Juice: For a fresh flavor to brighten the pie, you could also add some lemon zest.
• Cinnamon: I add ground cinnamon to all my fruit pies – even peach pie.
• Cornstarch: I make all my fruit/berry pies with the same basic recipe and it works. I find that a blackberry pie with cornstarch really is the way to go; flour doesn’t thicken the filling enough.
• Homemade Pie Crust: I love my all butter pie crust recipe, but you can also use a store bought crust (Pillsbury is the best one I’ve found).

FAQ

Other favorite fruit pies:

• Blueberry Pie
• Crumb Apple Pie
• Peach Pie
• Raspberry Pie
• Grape Pie
• All my pie recipes!

Tools for success:

• Roul’Pat pie making silicone mat
• Pie crust cutter
• Pie Plate