Crazy for Crust https://www.crazyforcrust.com/ Easy Dessert Recipes that Work (and taste delicious) Fri, 06 Nov 2026 12:37:45 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.4 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png Crazy for Crust https://www.crazyforcrust.com/ 32 32 Maple Chess Pie https://www.crazyforcrust.com/maple-chess-pie-recipe/ https://www.crazyforcrust.com/maple-chess-pie-recipe/#comments Fri, 06 Nov 2026 12:37:00 +0000 https://www.crazyforcrust.com/?p=75064 Maple Chess Pie is one of the best pies I’ve created: an easy homemade pie with a rich, sweet maple custard filling baked in a flaky, buttery pie crust. Made with pure maple syrup and cornmeal, this twist on a classic Southern Chess Pie has a creamy filling and tons of maple flavor. It’s probably…]]>

Maple Chess Pie is one of the best pies I’ve created: an easy homemade pie with a rich, sweet maple custard filling baked in a flaky, buttery pie crust. Made with pure maple syrup and cornmeal, this twist on a classic Southern Chess Pie has a creamy filling and tons of maple flavor. It’s probably the easiest pie you’ll ever make!

slice of maple chess pie on a tan plate next to a fork

What is Maple Chess Pie

If there is one thing I love, it’s pie. I started a whole website about crust, after all! I’ve made just about every pie you can imagine and one of my favorite things to do is take a classic and give my own twist to it. Chess pie is a Southern dessert that doesn’t get enough attention: it’s made with basic pantry ingredients, doesn’t require any pre-baking or extra steps, and is super rich with an almost caramel-like custard. Adding maple seemed like a pretty obvious choice!

One thing I’ve learned from making so many pies is that you can’t always rely on one ingredient to deliver all the flavor you want. That’s why I use both maple syrup and maple extract in this recipe. The syrup adds sweetness and richness, but the extract makes sure you taste the maple. I also start the pie at a higher temperature to help bake the bottom crust before lowering it to finish the filling. These tips will make you the perfect pie!

Ingredients for a pie, including milk, vanilla, salt, cornmeal, maple extract, eggs, sugar, maple syrup, butter, and a pie crust, labeled with their names.

Maple Chess Pie Ingredients

  • All Butter Pie Crust – You can also use any type of pie crust that you crave and love or make my pie crust recipe.
  • Unsalted butter – Make sure that it’s melted. If you only have salted butter, omit the extra salt ingredient listed. 
  • Granulated sugar and Pure maple syrup add sweetness and the maple syrup is a MUST for flavor. Don’t use pancake syrup, be sure to get pure maple syrup. 
  • Eggs – Help create the custard-like texture. 
  • Yellow cornmeal may sound strange, but it’s a classic addition. It helps with thickening and texture but also gives that crackly top!
  • Maple extract – Don’t skimp out on this addition. Maple syrup alone won’t make the pie taste maple enough.
  • Whole milk is important for the richness of this recipe. I don’t suggest substituting lower fat milk.
A golden-brown chess pie in a glass pie dish with one slice removed, accompanied by a small jar of syrup and a slice on a plate in the background.

Dorothy’s Expert Tips for Chess Pie

  • Try to whisk the eggs as much as possible so you don’t have whites in the mixture.
  • Baking the pie at a high temperature for a few minutes first, then lowering it, helps bake the bottom crust and ensure you won’t end up with a soggy bottom.
  • Always use a pie shield to protect the edges and always bake on a cookie sheet just in case it spills.
  • You know chess pie is done when it is no longer shiny and jiggles slightly when tapped (not rolls).
A slice of golden yellow chess pie on a white scalloped plate with a fork, with the remaining pie in a glass dish in the background.
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Maple Chess Pie Recipe

This is an amazing and easy pie, if you like pie you'll like this!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 1114kcal
Author Dorothy Kern

Ingredients

  • 1 9- inch All Butter Pie Crust
  • ¼ cup (57 g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • ½ cup (118ml) pure maple syrup
  • 3 large eggs
  • ¼ teaspoon salt
  • 2 tablespoons (19g) yellow cornmeal
  • 1 teaspoon vanilla extract
  • ¼ teaspoon maple extract
  • ¼ cup (49ml) whole milk

Instructions

  • Preheat oven to 425°F. Roll crust to 1/8-inch thick. Place your crust in a 9-inch pie plate and crimp edges as desired. Chill until ready to fill.
  • Whisk melted butter, sugar, maple syrup and eggs until smooth. Add the salt, cornmeal, and vanilla whisk until smooth, then whisk in milk.
  • Place the pie crust on a cookie sheet and fill with filling. Cover the edges of the crust with a pie shield to reduce browning. Bake at 425°F for 10 minutes then lower the oven temperature to 350°F and bake an additional 40-45 minutes or until the top is golden and is mostly solid (it will still jiggly slightly in the center).
  • Cool completely before slicing (it slices best cold,but tastes better room temperature).
  • Serve plain or with whipped cream or ice cream. Store covered in refrigerator. Pie can be frozen whole or in slices.

Nutrition

Serving: 1serving | Calories: 1114kcal | Carbohydrates: 131g | Protein: 15g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 899mg | Potassium: 260mg | Fiber: 5g | Sugar: 31g | Vitamin A: 231IU | Calcium: 67mg | Iron: 6mg

Storing and Freezing Instructions

Store the pie covered in the fridge for up to 3 days. You can also freeze the pie whole or cut it into slices, which makes it convenient for storing in servings! 

A glass bowl containing a whisked mixture of eggs and sugar.
A maple chess pie in a glass pie dish on a white marble surface.
Pie with pie shield on cookie sheet.

How to make Maple Chess Pie

  1. Everything whisks up in one large bowl. The mixture will be dark yellow and thin.
  2. The filling is made to fill a regular 9-inch pie crust.
  3. Always bake on a cookie sheet with a pie shield.

FAQs

What makes a chess pie a chess pie?

Every pie that declares itself to be a chess pie has flour, butter, milk, and sugar in it. You’ll also notice that it has a creamy filling with a buttery and flaky crust. There can be many different flavors of a chess pie, but they all have the same main ingredients that are used as a basis. (and they’re all delicious!)

How do you know when chess pie is done baking?

To make sure that the pie is done baking, you’ll have to give the pie plate a little jiggle. The majority of the pie should be solid, but there will be a slight jiggle in the middle.  As the pie cools, the jiggle will go away. 

Why didn’t my chess pie set?

One of the biggest reasons that the pie didn’t set is that you didn’t chill the dough prior to baking it. It may not seem like a big deal, but it is! 
Another tip is that your pie may not be cooked all the way! Your oven may cook differently, and the time listed on the recipe card may need to be varied. If the pie didn’t set during the cooking time listed, see if you can bake it a bit longer and see if that helps. 

Can I use maple extract?

Yes, you can! This is a great way to add extra maple flavoring – and fast! I’m all about using extracts to boost the flavors of my baked goods. 
When I’m making maple pie, I add as much maple flavoring as possible! 

Can I substitute pancake syrup? 

While it might be tempting, it’s not going to work. Pancake syrup has a ton of other ingredients added to it and is nothing like pure maple syrup. 
If you want the real deal, you have to use real maple syrup.

]]> https://www.crazyforcrust.com/maple-chess-pie-recipe/feed/ 2 Mini Chocolate Chess Pies https://www.crazyforcrust.com/mini-chocolate-hazelnut-chess-pies/ https://www.crazyforcrust.com/mini-chocolate-hazelnut-chess-pies/#comments Thu, 05 Nov 2026 11:47:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=11307 Mini Chocolate Chess Pies are a bite size version of the classic, gooey, rich chocolate pie you’re familiar with. They have buttery crusts and a brownie-like filling and they’re baked in a mini muffin pan so you get a perfect mini pie that’s easier to serve and eat. Mini Pies are one of my favorite…]]>

Mini Chocolate Chess Pies are a bite size version of the classic, gooey, rich chocolate pie you’re familiar with. They have buttery crusts and a brownie-like filling and they’re baked in a mini muffin pan so you get a perfect mini pie that’s easier to serve and eat.

A small plate piled with five bite-sized chocolate tartlets with flaky, crimped crusts.

Mini Pies are one of my favorite things in the world: they’re easier to serve, gift, package, and eat! I first made chocolate chess pie years ago and it’s one of my favorites: it tastes like a melted brownie, but the center is more of a custard than a brownie texture. Baked into little pie crusts it’s absolute perfection!

I’ve been making mini pies for so many years and I’ve used both homemade crusts and refrigerated ones, and honestly, they both turn out equal in my opinion. There’s no shame in using semi-homemade hacks when you can, and since the filling is the star of this recipe, go for it.

Ingredients for a recipe labeled sugar, vanilla, salt, pie crust, cocoa, egg, butter, and milk arranged on a white surface.

Mini Chess Pie Ingredients

  • Since chess pie is a custard pie, you need egg, butter, and milk for the filling. The butter should always start melted (like when making pecan pie). For the milk, don’t use nonfat, but any other kind will work (even nondairy milk). I’ve even made these with hazelnut and other flavor coffee creamers!
  • The crust can be a refrigerated one or use my all butter pie crust recipe.
  • Any kind of cocoa powder (regular unsweetened cocoa or Dutch process for a richer flavor) may be used.
  • There is no cornmeal in this chess pie, and that’s because the pies are so small it doesn’t need the thickener.
A stack of butter tarts on a white plate, with one cut in half to show the gooey brown filling.

Dorothy’s Mini Pie Tips

  • Use a round cookie cutter or small glass to cut your pie crust. A 2-inch cutter will be perfect for mini muffin pans (for a thicker crust, use a 2.5-inch cutter; you’ll need 2 crusts).
  • Always spray your muffin pans with nonstick spray so the pies pop out.
  • Use a tablespoon to fill your pies easier.
  • Mini Chess pies are done baking when the top is puffed and no longer wet.
  • Wait until they’re fully cooled to remove them. Run a butter knife around the edges of each and they should pop right out.
A small plate piled with five bite-sized chocolate tartlets with flaky, crimped crusts.
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Mini Chocolate Chess Pies Recipe

Chocolate Chess Pies that are bite size! Gooey melted brownie like filling that's more of a custard in a pie crust.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 40 minutes
Servings 20 pies
Calories 82kcal
Author Dorothy Kern
Cost $6

Ingredients

  • 1 refrigerated pie crust
  • 2 tablespoons (14g) butter, melted
  • ⅔ cup (167g) granulated sugar
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • ⅓ cup milk

Instructions

  • Preheat oven to 350°F. Spray mini muffin pans with cooking spray.
  • Unroll your pie crust and cut 2-inch circles. Press into the muffin pan. Re-roll as needed. You should be able to get about 18-22 mini crusts from one pie crust. Chill until filling is ready.
  • Whisk butter, sugar, cocoa powder, and egg until smooth. Whisk in extract milk.
  • Place 1 tablespoon of filling in each crust.
  • Bake for 13-15 minutes until the crusts are slightly browned. The filling will puff up slightly as it bakes.
  • Cool completely before serving. Store in an airtight container for up to 3 days or freeze for up to one month.

Nutrition

Calories: 82kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 13mg | Sodium: 107mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 55IU | Calcium: 9mg | Iron: 0.3mg

Storing Chess Pie

  • These can be made up to 3 days ahead. Store in the fridge in an airtight container.
  • Freeze mini pies in an airtight container.

How to make Mini Chess Pies

A clear glass bowl filled with a smooth, brown, speckled liquid.
Rolled dough on a wooden cutting board with seven circular shapes cut out of it.
A muffin tin with nine empty cups and nine cups lined with raw pastry dough.
  1. Whisk all ingredients until smooth. If your cocoa is lumpy, be sure to sift it.
  2. Cut the rounds, then re-roll and cut more.
  3. Press into mini muffin pan. For larger crusts, you’ll need both from the package. Otherwise, use a smaller cutter.

Mini Chocolate Chess Pie FAQ

Why won’t my pies come out of the pan?

Make sure to spray the pans with nonstick cooking spray. They should pop right out when rimmed with a butter knife. If they break or don’t come out then they are probably not baked all the way through.

Favorite Mini Pies

]]> https://www.crazyforcrust.com/mini-chocolate-hazelnut-chess-pies/feed/ 46 Gingerbread Cookies Recipe https://www.crazyforcrust.com/gingerbread-cookies-recipe/ https://www.crazyforcrust.com/gingerbread-cookies-recipe/#comments Wed, 04 Nov 2026 15:49:08 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=44282 These Soft Gingerbread Cookies are the best Christmas cutout cookies because they’re soft, chewy, perfectly spiced, and actually hold their shape when baked! This homemade gingerbread is perfect for gingerbread men or any holiday shapes. The secret to keeping them extra soft is the combination of baking soda and vinegar, and they’re so fun to…]]>

These Soft Gingerbread Cookies are the best Christmas cutout cookies because they’re soft, chewy, perfectly spiced, and actually hold their shape when baked! This homemade gingerbread is perfect for gingerbread men or any holiday shapes. The secret to keeping them extra soft is the combination of baking soda and vinegar, and they’re so fun to decorate with royal icing and sprinkles!

Snowman-shaped gingerbread cookie with white icing and red, yellow, and green sprinkles on a cooling rack. More cookies are visible in the background.

Why you’ll love my Gingerbread Recipe

I’ve been making these gingerbread cookies since I was a little girl, and they’re one of the few recipes I still make from my childhood. My dad and I have always loved gingerbread and I remember digging through old cookbooks to find this recipe. Back then, we only had a hand mixer, and the dough is so thick by the time you get to the fourth cup of flour, my dad would have to come in and finish mixing it. That’s how you know they’ll hold their shape!

I’ve made a LOT of cutout cookies over the years, and the biggest thing I’ve learned is that cold dough is your best friend. I roll this dough between sheets of parchment paper before chilling it (which is so much easier than trying to roll cold dough), then cut the shapes and chill again to ensure they don’t spread and hold their shape. They’re the perfect gingerbread cookie recipe!

Image showing labeled baking ingredients on a white surface. Ingredients include flour, baking soda, meringue powder, vinegar, spices, butter, egg, molasses, sugar, salt, and water. Each is contained in a separate bowl or container.

Gingerbread Cookies Ingredients

  • Butter: make sure it’s softened to room temperature, I use unsalted butter but you can swap salted.
  • Molasses: I use the regular kind you find at the grocery store – unsulphured or blackstrap molasses.
  • Sugar: This recipe uses granulated sugar. I wouldn’t substitute brown sugar; they’re soft enough by design and brown sugar might make them too soft.
  • Baking Soda works with the Vinegar to be the SECRET to soft and chewy gingerbread cookies! The acid activates the baking soda to keep them nice and soft. Substitute lemon juice if you don’t have white vinegar.
  • Flour: All-purpose flour, be sure to spoon and level it into the measuring cup.
  • Spices: Ground cinnamon, Ground ginger and ground cloves.
  • Meringue Powder: This is basically dried egg whites and we use it to make royal icing. It’s easier and safer than using actual eggs. You can find it at craft stores, Walmart, and on Amazon.
  • Note the double chill – while it’s a pain to have to wait for chill time, it’s important for this recipe to get soft cookies that hold their shape.

I roll out my cookie dough before I chill it – between sheets of parchment paper or wax paper – making it easier to roll and removing the mess of using a lightly floured surface.

  • Chill the dough: Once you’ve rolled out your cookie dough between the sheets of parchment, cover with plastic wrap and chill it until it’s firm before using cookie cutters to cut cookies.
  • If your dough is too soft to remove cut cookies to the cookie sheet, chill the dough again.
  • Before baking: Once you cut your shapes, I like to chill it again because the chances of spread are reduced if you bake these COLD. Plus, baking a cold cookie ensures softness and lessens the likelihood of an overdone cookie.
A cooling rack with gingerbread cookies shaped like Christmas trees and snowmen. Some cookies are plain, while others are decorated with white icing and colorful sprinkles. Scattered sprinkles and crumbs surround the rack.

Dorothy’s Expert Tips

  • Sometimes this dough is softer when you’re rolling it than other times – I feel this is due to the outside temperature/humidity and also how soft your butter is when you start. Chill it until it’s firm to the touch before cutting your shapes. Rolled out dough chills faster!
  • You can pop it into the freezer to chill it faster, this is especially great if you cut the shapes and it’s too soft to move them to a cookie sheet.
  • Feel free to color your royal icing and do all sorts of fun decorations…or be like me and just use sprinkles.
Snowman-shaped gingerbread cookie with white icing and red, yellow, and green sprinkles on a cooling rack. More cookies are visible in the background.
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Gingerbread Man Cookies

These easy soft and chewy gingerbread cookies are the perfect holiday cutout cookie recipe!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 212kcal
Author Dorothy Kern
Cost $8

Ingredients

For the cookies:

  • 1 cup (226g) unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 1 cup (237ml) molasses
  • 1 large egg
  • 2 tablespoons white vinegar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 5 Cups (620g) All purpose flour Sifted

For the frosting:

  • 3 tablespoons meringue powder
  • 4 cups (452g) powdered sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons water

Instructions

Make the cookies:

  • Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that’s normal.)
  • Mix in flour, 1 cup at a time, until dough forms. Divide dough into two or three sections.
  • Lay out a sheet of parchment paper or wax paper on your work surface. Add half the cookie dough and add a second sheet of paper on the top. Use a rolling pin to roll the dough to ¼-inch thick, in between the pieces of parchment. Periodically, gently lift the parchment off the layer to make sure it's not sticking. Repeat with second half of dough.
  • Chill the rolled out dough in the refrigerator for at least 1 hour.
  • Preheat oven to 375°F. Line two cookie sheets with parchment or silicone baking mats. Cut shapes from chilled dough, placing on the prepared pans. Chill another 10 minutes before baking.
  • Bake for 8-12 minutes, depending on cookie size. Re-roll any scraps of dough and re-chill and repeat.
  • Cool cookies completely before frosting.

Make the frosting:

  • While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla, and water to the bowl of a stand mixer. Beat until peaks form and it’s lost it’s glossy sheen, about 7-10 minutes. Add a bit more water as needed for piping consistency.
  • At this point you can color the frosting if you want, using food coloring. Frost cookies and top with sprinkles. (I used a small piping tip in a disposable pastry bag.) Let set for at least an hour before stacking.

Video

Notes

  • Lemon juice or apple cider vinegar may be substituted for the white vinegar.
  • It’s important to chill the cookies before baking so they hold their shape. If the dough is too soft as you’re cutting shapes, pop back in the fridge or freezer to harden.
  • You can bake the cookies up to 2 days ahead of frosting. Stack like cookies with like in an airtight container. You can freeze them for a few months in the container as well; place paper towels between cookie layers.
  • Gingerbread cookies frosted with royal icing can be stacked and stored in an airtight container for up to a week (sometimes more; hardened royal icing keeps them fresh). You can also freeze them once the icing is dry.
  • You can freeze the dough as well; just separate the cookie dough into halves or thirds and wrap well with plastic wrap. Place dough into a ziploc bag and freeze for up to a few months.
Recipe from Christmas Gifts From the Kitchen, a complimentary Bell Savings cookbook.

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 39g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 85mg | Potassium: 161mg | Fiber: 1g | Sugar: 26g | Vitamin A: 166IU | Calcium: 25mg | Iron: 1mg

How to Store These Easy Gingerbread Cookies

  • Once the icing dries, the cookies are stackable.
  • Store in an airtight container or bag at room temperature. No need to refrigerate! They’ll stay good and soft for up to 5 days.

Freezing Gingerbread Man Cookies

  • You can bake the cookies up to 2 days ahead of frosting. Stack like cookies with like in an airtight container. You can freeze them for a few months in the container as well; place paper towels between cookie layers.
  • Gingerbread cookies frosted with royal icing can be stacked and stored in an airtight container for up to a week (sometimes more; hardened royal icing keeps them fresh). You can also freeze them once the icing is dry.
  • You can freeze the dough as well; just separate the cookie dough into halves or thirds and wrap well with plastic wrap. Place dough into a ziploc bag and freeze for up to a few months. Thaw, then roll as directed.

How to Make Gingerbread Cookies

A glass mixing bowl filled with a crumbly brown mixture, set on a white marble countertop.
A wooden rolling pin flattening gingerbread cookie dough between two sheets of parchment paper on a white marble surface.
A baking sheet with rolled-out gingerbread dough on parchment paper. Three cookie cutter shapes—a maple leaf, an evergreen tree, and a cloud—are pressed into the dough, with one tree shape cut out.
A baking tray with gingerbread cookies shaped like snowmen and trees. Theres a piping bag with white icing and bowls of colorful sprinkles. One cookie is partially decorated with icing and sprinkles.
  1. Beat butter, sugar, and molasses in a stand mixer fitted with the paddle attachment (or very large bowl with a hand mixer) on medium speed until smooth. Then add wet ingredients: Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mixture may look a bit curdled, that’s normal.
  2. Mix in flour, 1 cup at a time, until dough forms. Divide dough into two or three sections (depending on how much space you have for rolling out). Separate the dough into halves or thirds and place between wax paper sheets to roll out. The dough needs to chill at least one hour.
  3. Cut out your cookies and chill again before baking on silicone baking mats or parchment paper – this ensures they’ll hold their shape.
A hand holding a metal whisk attachment with smooth, whipped cream on its wires. The person has dark blue nail polish. The background is a plain, light surface.

How to make Royal Icing

  1. Once cooled, I make a simple royal icing to decorate with. You can definitely use regular sugar cookie frosting or buttercream frosting for cookies, but I love making a simple royal icing. Royal icing comes together fast and dries hard, so you can stack the cookies for giving.
  2. Royal icing hardens because of meringue powder. This is easier than using egg whites.
  3. It’s best to use a stand mixer to make royal icing since you need to beat it on high speed for 7-10 minutes, until stiff peaks form and it’s no longer glossy.

Easy Gingerbread Cookies FAQs

My dough is too sticky and I can’t get my cookies off the parchment.

The dough is a sticky dough, so make sure to chill the rolled out sheets until they are hard (they shouldn’t move if you pick them up). I use a spatula sometimes to help me release them up from the parchment paper. If you’re still having trouble, cut your cookies then chill again, then try moving them.

Can I use apple cider vinegar?

Yes you can use any vinegar (or lemon juice) instead of white distilled. But don’t use red wine or balsamic – you don’t want to taste it.

How do you make gingerbread cookies keep their shape during baking?

As long as you follow the recipe you shouldn’t have this problem: be sure to chill the cookies before baking and to measure the ingredients correctly.

Other Holiday Favorites

]]> https://www.crazyforcrust.com/gingerbread-cookies-recipe/feed/ 102 Upside Down Apple Pie https://www.crazyforcrust.com/upside-down-apple-pie/ https://www.crazyforcrust.com/upside-down-apple-pie/#respond Wed, 04 Nov 2026 11:55:00 +0000 https://www.crazyforcrust.com/?p=115729 This Upside Down Apple Pie is my new favorite way to make pie! It’s a twist on the traditional apple pie: it has a gooey brown sugar pecan topping that starts on the bottom of the pan and is then flipped upside down after baking. It’s kind of like gooey caramel pecan rolls and apple…]]>

This Upside Down Apple Pie is my new favorite way to make pie! It’s a twist on the traditional apple pie: it has a gooey brown sugar pecan topping that starts on the bottom of the pan and is then flipped upside down after baking. It’s kind of like gooey caramel pecan rolls and apple pie had a baby and it’s the only apple pie I want to make from now on.

A caramel apple pecan tart in a white pie dish with one slice removed, next to a whole green apple.

You know I love pie, but I especially love creative ways to make classic pies a little different. I’ve made classic apple pies over the years (my crumb apple pie is why I started this blog!) I decided to (literally) flip this pie upside down: you turn it out hot and the bottom coating of pecans and sugar and butter become a gooey caramel topping, similar to caramel pecan rolls.

I’ve made enough apple pies to know that the filling can make or break the finished pie, which is why I like partially cooking the apples before assembling the pie. It gives them a head start so they soften properly in the oven (no crunchy apples in pie here!) It might add an extra step but you’ll thank me for it later!

Ingredients for apple pie, including pie crust, apples, brown sugar, cinnamon, pecans, and butter, labeled with their names.

Upside Down Apple Pie Ingredients

  • While my all butter pie crust is delicious and would be perfect for this, I often use a refrigerated pack of two crusts for ease. By the time the pie is done no one will know you used a shortcut.
  • I recommend Granny Smith Apples whenever you’re making one of my pies. They’re sturdier and can withstand precooking and they’re tart enough that the sugar added won’t be too overwhelming.
  • Brown Sugar is the best for this; it makes the perfect caramel for the top of the pie. Also use pecan halves, coarsely chopped.
A slice of apple pecan pie topped with glaze on a small plate, with the whole pie in the background.

Dorothy’s Expert Apple Pie Tips

  • Be sure to cut the apples the same size and thickness so they cook evenly. I like using an apple peeler for this (it cores, peels, and slices).
  • Partially cooking the apples in a bit of water helps to start the softening process. You don’t want them mushy: pull them off the heat and drain once you notice them just starting to soften.
  • Always bake pies on a cookie sheet in case they spill over.
  • You must invert this pie onto a serving dish no more than 10 minutes after it comes out of the oven. Once it cools the caramel pecan mixture will harden and it will be impossible to get it out of the pie dish.
  • You know apple pie is done baking when the top crust is golden and the sides are golden and the filling is bubbling.
A caramel apple pecan tart in a white pie dish with one slice removed, next to a whole green apple.
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Upside Down Apple Pie Recipe

Classic apple pie with a caramel pecan topping that starts on the bottom of the pan. This is a gooey, sticky, delicious apple pie recipe.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 3860kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 2 9-inch pie crusts (homemade or a refrigerated package of 2)
  • 6 cups peeled and sliced Granny Smith Apples (approximately 4-5 apples or 2lb)
  • 3 tablespoons (42g) unsalted butter melted
  • 1 ¼ cups (250g) packed light brown sugar divided
  • ¾ cup chopped pecans
  • 1 teaspoon ground cinnamon

Instructions

  • If making crust from scratch: Prepare your pie crusts. On a lightly floured surface, roll out both crusts to 12-inch diameter circles. Transfer to parchment paper and chill for 30 minutes. Otherwise, if using store bought, allow to soften so you can unroll them.
  • Preheat oven to 400°F and start on the filling.
  • Fill a medium saucepan with about 1 inch of water. Add the sliced apples. Cover and bring to a boil over medium-high heat, then continue cooking for about 3-4 minutes, stirring occasionally, until the apples are just beginning to turn opaque around the edges. Do not overcook; you want them to be slightly softened but not cooked all the way through. Cook time depends on how thick the apples are sliced. Drain well and set aside.
  • In the bottom of a 9-inch pie plate, stir together the melted butter and ½ cup of the brown sugar. Spread the mixture evenly in the bottom of the pie plate, then sprinkle the pecans over the top.
  • Place one of the chilled crusts over the pecans in the pie plate, allowing the edges to hang over.
  • Sprinkle the drained apples with the remaining ¾ cup brown sugar and the cinnamon and toss to coat. Spread in the pie plate over the crust.
  • Place the remaining crust on top. Seal and flute or crump the edges. Do not vent the crust.
  • Transfer the pie to a rimmed baking sheet to catch any juices that may boil over. Bake at 400°F for 10 minutes, then lower the oven temperature to 350°F and continue baking for an additional 30-45 minutes, or until the crust is golden and cooked through and the juices are syrupy and bubbly around the edges. If the edges of the pie start to brown too much during baking, cover lightly with a pie shield or aluminum foil. Note that bake time will vary, depending on the brand of pie crust (or if it’s homemade).
  • Cool no more than 10 minutes then invert onto a serving platter to release. Cool completely before serving.

Notes

  • If you are using packaged, refrigerated pie crusts, you can skip the first step of rolling and chilling the pie crusts. Simply keep the crusts in the fridge until it is time to assemble the pie, then unroll and place them in the pie plate as directed.
  • Be sure to evenly slice the apples for even cooking. Use an apple peeler/slicer to do this quickly and easily.

Nutrition

Serving: 12slices | Calories: 3860kcal | Carbohydrates: 552g | Protein: 31g | Fat: 183g | Saturated Fat: 55g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 84g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1480mg | Potassium: 1852mg | Fiber: 35g | Sugar: 348g | Vitamin A: 1510IU | Vitamin C: 35mg | Calcium: 425mg | Iron: 14mg

How to Store Apple Pie

  • Once cooled, store pie in the fridge, tightly covered, for up to 3 days.
  • Pie can be frozen, wrapped well, after cooling.
  • I don’t recommend assembling the pie and baking it more than a few hours later or the apples will weep too much and make the pie too wet. You can bake it ahead 1-2 days.

How to make Upside Down Apple Pie

A saucepan filled with sliced apples.
A glass pie dish filled with a brown mixture topped with chopped pecans.
A round sheet of pie dough draped over a pie dish.
An unbaked apple pie with a crimped crust edge, filled with sliced, glazed apples.
An unbaked pie with a crimped crust sitting in a glass dish on a metal baking sheet.
  1. The apples should be flexible but not too soft when done boiling.
  2. You can mix the butter, sugar, and pecans right in the pie dish.
  3. Press the pie crust tightly down over the pecan mixture and leave overhang.
  4. Toss the apples with more brown sugar and cinnamon before adding to the pie crust.
  5. Tightly flute the top crust to the overhang and place on a cookie sheet to bake.

Favorite Apple Pies

]]> https://www.crazyforcrust.com/upside-down-apple-pie/feed/ 0 Classic Linzer Cookies https://www.crazyforcrust.com/classic-linzer-cookies-recipe/ https://www.crazyforcrust.com/classic-linzer-cookies-recipe/#comments Tue, 03 Nov 2026 21:55:25 +0000 https://www.crazyforcrust.com/?p=92075 Linzer Cookies are a classic holiday sandwich cookie: they’re delicate and nutty with jam filling and a dusting of powdered sugar. They’re one of the prettiest cookies on the tray and they’re soft but crunchy and perfectly sweet. What are Linzer Cookies? Linzer cookies, a traditional Austrian cookie, are lightly spiced almond cookies with a…]]>

Linzer Cookies are a classic holiday sandwich cookie: they’re delicate and nutty with jam filling and a dusting of powdered sugar. They’re one of the prettiest cookies on the tray and they’re soft but crunchy and perfectly sweet.

liner cookies on white plate with challenge box behind

What are Linzer Cookies?

Linzer cookies, a traditional Austrian cookie, are lightly spiced almond cookies with a shortbread texture and filled with jam. The top of the sandwich cookie has a peek-a-boo window showing the pretty filling, and they’re dusted with powdered sugar. I used to see these cookies and think they were hard to make, but they’re not! They take a bit of time but they’re actually pretty easy, as far as cut-out cookies go!

I’ve made enough cookies in my day to get creative: you can fill these with anything you like! I’ve used raspberry preserves or lemon curd, strawberry or apricot jam or even Nutella! Regardless of how you fill them, they’ll be so pretty on your Christmas holiday cookie platters.

INGREDIENTS on kitchen counter.
  • Almonds: Traditional Linzer Cookies are made with almond flour. I made my own by grinding raw almonds in a food processor.
  • Make sure your unsalted butter is softened to room temperature.
  • Baking Powder: Instead of baking soda we’re using baking powder to help the cookies be soft and delicate and not spread.
  • Ground Cinnamon: These classic cookies also have a bit of cinnamon and some ground nutmeg too.
  • Powdered Sugar: The cookies are recognizable by their powdered sugar dusted tops!
  • Filling: I used raspberry preserves but you can use jam or any filling you like. Strawberry jam would be great, as would black currant preserves.
cookie tops on cookie sheet dusted with powdered sugar.
liner cookies on rack with challenge box behind

Dorothy’s Expert Tips

  • Store unfilled cookies in an airtight container for up to 2 days. Filled cookies are best eaten within 2 days. Freeze unfilled cookies up to 3 months.
  • You can make these any shape but I recommend approximately 2-inches in diameter.
  • You don’t need a linzer cookie cutter unless you want one. You can use a round cookie cutter (or glass) for the circles and any smaller shape for the center.
  • If the cookie dough seems soft during cutting, chill in the fridge for another 10 minutes or so. It will get soft while working with it.
  • These would be perfect for gifting along side my cinnamon roll cookies!
stack of 3 cookies with one cut in half.
liner cookies on white plate with challenge box behind
Print

Linzer Cookies Recipe

A delicate almond shortbread cookie recipe filled with jam and dusted with powdered sugar.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 cookie sandwiches
Calories 185kcal
Author Dorothy Kern
Cost $9

Ingredients

  • 1 cup (140g) raw almonds
  • 2 cups (248g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (226g) Challenge unsalted butter , softened
  • ⅔ cup (134g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • ½ cup raspberry jam

Instructions

  • Place almonds in a food processor and pulse until finely ground.
  • Add ground almonds, flour, baking powder, cinnamon, nutmeg, and salt to a large bowl. Whisk and set aside.
  • Cream butter and sugar until fluffy and pale, about 2 minutes. Mix in egg and vanilla extract.
  • Add dry ingredients into butter mixture and mix just until combined.
  • Divide dough in half. Place a piece of wax or parchment paper on your work surface and place half the dough in the center. Top with another piece of wax or parchment paper. Press to flatten dough slightly, then roll until the dough is approximately ¼-inch thick. Repeat with other half of dough. Place both rolled out doughs onto a cookie sheet and chill until firm, at least one hour or overnight.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
  • Use a 2-inch diameter round cookie cutter to cut circles of cookie dough and place on baking sheets. Use a smaller round cookie cutter to cut out the center of half of the cookies. If the dough gets too soft while you’re working with it, pop it back in the refrigerator for a few minutes.
  • Bake 8-12 minutes or until the cookies are slightly golden. Let cool completely.
  • Lightly dust the powdered sugar over the cookies with the cutout center.
  • Add a heaping teaspoon of jam onto the other half of the cookie and sandwich them with the sugared cookies.

Video

Notes

  • Store unfilled cookies in an airtight container for up to 2 days. Filled cookies are best eaten within 2 days. You can freeze unfilled cookies for up to 3 months.
  • You can make these any shape but I recommend keeping them approximately 2-inches wide.
  • Fill cookies with any flavor jam or lemon curd.

Nutrition

Serving: 1cookie | Calories: 185kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 55mg | Potassium: 83mg | Fiber: 1g | Sugar: 9g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
pulverized almonds in food processor.
dry ingredients in clear bowl.
creamed butter and sugar with egg and vanilla in stand mixer.
cookie dough in stand mixer.

How to make Linzer Cookies

  1. The almonds need to be ground to a fine powder. Be careful not to over grind or you’ll end up with almond butter!
  2. Whisk the rest of the dry ingredients with the almonds before continuing.
  3. The butter and sugar should be yellow and creamy when you add the egg and vanilla.
  4. The cookie dough is thick and brown when it’s done.
cookie dough on counter.
cookie dough on counter with cutter.
cookies on cookie sheet with jam

How to Roll, Cut, and Assemble Linzer Cookies

  1. I like to roll my cut out cookies while the dough is soft – it’s easier and you don’t need any extra flour this way. I roll the dough between two sheets of parchment paper or wax paper, then chill until hard.
  2. You can use a linzer cookie cutter or two regular cookie cutters. In that case you’ll need a round cutter and a smaller shape for the center cutout. Re-roll any scraps and repeat the process.
  3. Once the cookies are cooled, fill half with jam. Dust the tops with confectioners’ sugar and then sandwich the cookies.

FAQs

How do you store jam filled cookies?

Store in an airtight container separated by sheets of wax or parchment paper.

What is the best filling for Linzer cookies?

Raspberry jam is a traditional filling but you can use any flavor jam or preserves, or even curd or chocolate, peanut butter, or salted caramel.

Favorite Classic Cookie Recipes

]]> https://www.crazyforcrust.com/classic-linzer-cookies-recipe/feed/ 2 Creamy Pecan Pie https://www.crazyforcrust.com/creamy-pecan-pie/ https://www.crazyforcrust.com/creamy-pecan-pie/#respond Tue, 03 Nov 2026 11:04:00 +0000 https://www.crazyforcrust.com/?p=115656 This Creamy Pecan Pie is an easy no-bake pecan pie filling made with cool whip, cream cheese, and pudding in a flaky pie crust. Unlike traditional pecan pie, this version has a light, fluffy, creamy filling instead of the usual gooey baked custard. It’s such a delicious twist on a classic Thanksgiving dessert and you…]]>

This Creamy Pecan Pie is an easy no-bake pecan pie filling made with cool whip, cream cheese, and pudding in a flaky pie crust. Unlike traditional pecan pie, this version has a light, fluffy, creamy filling instead of the usual gooey baked custard. It’s such a delicious twist on a classic Thanksgiving dessert and you can make it with a homemade pie crust, store-bought crust, or even a graham cracker crust for a fully no bake pie.

A pecan cream pie in a glass pie dish, topped with whipped cream and chopped pecans, with one slice removed.

Why You’ll Love Pecan Cream Pie

You know I’m obsessed with crust (it’s literally the name of my site), and while I love classic pecan pie, sometimes I want something a little different. I’m also a huge fan of creamy pies (especially those with pudding mix and whipped topping). This recipe is a mash up of pecan pie, pudding pie, and cheesecake pie, with brown sugar giving it that familiar pecan pie flavor. It’s exactly the kind of dessert mashup I love creating!

I’ve made enough pies over the years that, while the crust is my favorite part, it’s not always the star of the show. It’s actually supposed to be complimentary to the filling, and while my homemade all-butter pie crust is perfect for this, anything works. You can do a refrigerated or frozen crust, or even use a no-bake crust so you don’t even have to turn on your oven!

Ingredients for a pie arranged on a white surface: a pie crust, vanilla pudding mix, a block of cream cheese, a tub of whipped topping, milk, brown sugar, vanilla extract, cinnamon, and chopped pecans.

Creamy Pecan Pie Ingredients

  • As mentioned, you can use my all butter pie crust recipe or use a refrigerated or frozen crust. The pie crust needs to be blind baked and fully cooled before assembling the pie.
  • Make sure your full fat, block cream cheese is room temperature and your cool whip is thawed.
  • Adding a little brown sugar gives it more of a pecan pie flavor, along with using toasted pecans.
  • Instant vanilla pudding mix is the best flavor to use (not cooked pudding) and you’ll need nonfat milk or you’ll need a bit more (more fat = more needed or the filling will be too thick).
A slice of pecan cream pie topped with whipped cream and pecans on a white plate, with a fork and a whole pie in the background.

Dorothy’s Pie Making Tips

  • Make sure to fully blind bake your pie (bake it once with pie weights and once without). I have a whole post detailing how to blind bake, or follow package directions if using a store bought crust.
  • Want a fully no-bake pie? Use a graham cracker crust or shortbread crust instead.
  • Want to use nondairy milk? You may need a bit more than called for, test it a bit at a time to make sure the pie sets properly.
  • Learn how to toast nuts for the toasted pecans. This adds tons of flavor to the pie.
A slice of pecan cream pie topped with whipped cream and pecans on a white plate, with a fork and a small bowl of pecans nearby.
Print

Pecan Cream Pie Recipe

This creamy pecan pie has a pastry crust and no bake pudding filling that tastes like pecan pie.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings 10 servings
Calories 155kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1 (9-inch) pie crust (pastry crust or graham cracker, see note)
  • 1 (3.4 oz) box vanilla instant pudding mix
  • 1 cup nonfat milk see note
  • 1 (8-ounce) block cream cheese softened
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) container cool whip, divided
  • 1 ½ cups (170g) chopped pecans, toasted, divided

Instructions

  • If using a pastry crust, blind bake according to package directions and allow to completely cool before making pie filling.
  • Whisk pudding mix and milk until smooth. Set aside to set while making the rest of the filling.
  • Add cream cheese and brown sugar to a large bowl and beat at medium speed until smooth. Mix in vanilla extract.
  • Mix the semi-set pudding into the cream cheese mixture. Carefully fold in half the whipped topping until combined, then fold in 1 cup (113g) pecans.
  • Add filling to prepared crust. Top with remaining cool whip and sprinkle with remaining ½ cup (57g) pecans.
  • Chill at least 2 hours before serving. Store in refrigerator, loosely covered.

Notes

  • Crust options: Use a store bought graham, pecan, or shortbread crust. If you prefer a pastry crust, use one recipe of my all-butter pie crust and blind bake it or use a frozen or refrigerated crust ad blind bake according to package directions.
  • Milk: If using 2% or whole milk you’ll need to use ¼ to ½ cup more, same if you use nondairy milk.
  • You can substitute approximately 3 cups freshly whipped cream for the cool whip.

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 117mg | Fiber: 1g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 0.5mg

Storing Pecan Cream Pie

  • This pie can be made ahead and stored in the fridge, loosely covered, for up to 24 hours.
  • Once sliced, store in refrigerator for up to 2 days.
  • I do not recommend freezing this pie.
A bowl of melted yellow butter next to a bowl of creamed butter and sugar.
Cookie dough with chocolate chips in a glass mixing bowl.
A pie with a flaky crust, filled with cream and topped with pecan pieces, viewed from directly above.

How to make Creamy Pecan Pie

  1. The instant pudding will be thicker than normal pudding by design. It’ll be thick and yellow.
  2. The cheesecake mixture should have no lumps.
  3. Be sure and fold all the ingredients together, do not stir rapidly. Add the pecans last.
  4. Top the pie with additional cool whip and pecans for garnish.

Favorite Pecan Pie Recipes

]]> https://www.crazyforcrust.com/creamy-pecan-pie/feed/ 0 Easy Chocolate Fudge Recipe https://www.crazyforcrust.com/easy-chocolate-fudge-recipe/ https://www.crazyforcrust.com/easy-chocolate-fudge-recipe/#comments Mon, 02 Nov 2026 22:03:13 +0000 https://www.crazyforcrust.com/?p=55488 This Easy Chocolate Fudge is actually a cooked fudge, like you get at an actual candy shop: it’s rich and practically melts in your mouth. Cooked fudge can be intimidating, but don’t worry, this one is actually easy and practically no-fail. Plus the secret ingredient will blow your mind! Old Fashioned Chocolate Fudge I’ve been…]]>

This Easy Chocolate Fudge is actually a cooked fudge, like you get at an actual candy shop: it’s rich and practically melts in your mouth. Cooked fudge can be intimidating, but don’t worry, this one is actually easy and practically no-fail. Plus the secret ingredient will blow your mind!

stack of fudge on white plate

Old Fashioned Chocolate Fudge

I’ve been making fudge for so many years, and typically I make the easy fudge with sweetened condensed milk because it’s, well, easy. There’s no guesswork and no candy thermometer needed, but if you’ve ever tasted a cooked fudge you’ll know it’s 100 times better than the 5 minute fudge I grew up on.

Creamy chocolate fudge doesn’t need a candy thermometer, taking all the guesswork out of cooked fudge (and making it as easy as the cheater kind). The secret ingredient is actually cheese, and it makes the creamiest texture! Trust me, you don’t taste it. All you taste is delicious, rich, creamy chocolate fudge!

What’s the secret to making creamy fudge?

Cheese. The secret to making creamy fudge is CHEESE. (I know it sounds funny, but stick with me.)

Adding the cheese gives the fudge that creamy texture you’re looking for with a nice piece of chocolate fudge. It adds a silkiness and creaminess that you can’t get with traditional fudge recipes. I assure you, it doesn’t taste savory. It tastes like amazing fudge!

I also love that this is an easy chocolate fudge recipe without condensed milk – giving it a more classic fudge flavor.

ingredients in fudge

Chocolate Fudge Ingredients

  • Block American cheese or white cheddar cheese: American is great because it melts fast, but cheddar works too.
  • Butter: always start with unsalted butter!
  • The powdered sugar and cocoa give this fudge the sweetness and chocolatey flavor. When it comes to nuts, you can leave them out, and you can use your favorite, although I love walnuts or pecans in fudge.
  • Nuts (optional) – Use your favorite kind
stack of fudge with one having a bite missing.

Dorothy’s Chocolate Fudge Tips

  • Make sure you read the recipe before starting.
  • Make sure ALL your ingredients are assembled and measured out, and your pan is ready, before starting. Fudge making is fast work and you need to be prepared.
  • For this recipe, I recommend a stand mixer fitted with the paddle attachment if you have one. If not, a hand mixer and a (very) large bowl will work too. You can stir this by hand but it’s a very thick mixture, so a mixer will help.
  • If your powdered sugar or cocoa powder have any lumps at all, be sure to sift them before making the fudge. You don’t want lumps of cocoa in your finished candy.
stack of fudge on white plate
Print

Creamy Chocolate Fudge Recipe

This chocolate fudge is easy to make and super creamy thanks to a secret ingredient: cheese! You’ll never know the cheese is in the fudge; it’s there to add texture and creaminess. This will become a favorite chocolate fudge recipe!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 36 pieces
Calories 202kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 2 pounds powdered sugar 907g
  • ½ cup unsweetened cocoa powder 50g
  • ¼ teaspoon salt
  • 8 ounces block American Cheese 227g
  • 1 cup unsalted butter 227g, sliced
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped nuts, optional (pecans or walnuts work best, but use your favorite)

Instructions

  • Important: read the recipe and notes before beginning.
  • Prepare a 9-inch square pan by lining it with foil and spraying with nonstick spray.
  • Place powdered sugar and cocoa in a large bowl and whisk to combine. If there are lots of lumps, sift them together, but just whisking should be fine. Set aside.
  • Add butter and cheese to a medium saucepan. Heat over medium heat, stirring frequently, until it’s melted and smooth.
  • Remove from the heat as soon as it’s melted together and immediately stir the cheese mixture into the sugar mixture. Don’t let the cheese mixture cool or it will thicken too much.
  • Stir the vanilla and nuts and mix well into the fudge mixture. Immediately press into the prepared pan.
  • Chill in the refrigerator until firm, about 1-2 hours. Slice and serve.

Notes

  • It’s easiest to make this with a stand mixer fitted with the paddle attachment, but otherwise just use a large bowl and a wooden spoon or a hand mixer (the mixture will be thick and stiff to stir).
  • When making fudge it is important you have all your ingredients measured and your pan ready to go. It’s a quick recipe – be sure to read these instructions before beginning.
  • You can also put this in a 9×13-inch pan to make more, smaller pieces. Don’t use smaller than a 9-inch square.
  • To use SALTED BUTTER: omit the salt in the recipe.
  • If you can’t find block american cheese, you can use white cheddar as well.
 
Adapted from Food Network.

Nutrition

Serving: 1piece | Calories: 202kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 123mg | Potassium: 50mg | Fiber: 1g | Sugar: 25g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

How to Store Fudge

  • Fudge is one of my favorite things to make, especially at the holidays, because it has a longer shelf life than other baked goods. This will last about a week in the refrigerator
  • You can even freeze it for up to a month. Make sure to store it in an airtight container (a gallon size resealable bag is best). Fudge is also great for shipping because it stays good so long!
bowl of cocoa and powdered sugar with whisk.
pan with cheese and butter.
pan with melted cheese.
mixer with paddle attachment and fudge.

How to make Chocolate Fudge

  1. It’s very important to whisk your dry ingredients together first.
  2. The cheese and butter should melt together easily.
  3. Once it boils it’s ready to add to the sugar.
  4. The texture is very thick and presses easily into a pan.

FAQ about making fudge

Why is my fudge grainy?

The best thing about this recipe is that shouldn’t happen, because you’re not cooking sugar.

How long does fudge need to set?

Another great thing about this recipe is it sets quickly, so after about an hour in the fridge it should be perfect.

My cheese and butter mixture hardened, what do I do?

If you don’t mix the cheese mixture into the powdered sugar immediately after removing it from the heat, it can start to solidify. If that happens, reheat it a bit to re-melt the cheese and butter, and add 1 tablespoon of water if needed to thin.

Why is my fudge crumbly?

Again, this recipe makes a pretty perfect fudge, so it shouldn’t be crumbly. But if it is, ask yourself if you made any substitutions. Or, did you pack your powdered sugar (and thus use too much?)

Can I make any substitutions for this recipe?

You can omit or change the nuts, or use other mix-ins (like candy). Same goes with the vanilla; I think other flavored extracts would be delicious. See the recipe for how to use salted butter instead of unsalted, but you MUST use REAL butter (no substitutes or spreads). You cannot omit the cheese or the recipe won’t work.

Favorite Fudge Recipes

]]> https://www.crazyforcrust.com/easy-chocolate-fudge-recipe/feed/ 9 Double Chocolate Mint Cookies https://www.crazyforcrust.com/double-chocolate-mint-cookies/ https://www.crazyforcrust.com/double-chocolate-mint-cookies/#comments Sat, 31 Oct 2026 15:04:04 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=7271 These Double Chocolate Mint Cookies are rich, soft chocolate cookies loaded with chocolate chips and Andes mint pieces. The cookies are one of my favorites, made with both melted chocolate and cocoa powder and you can even freeze them! They’re the perfect Christmas cookie for platters, exchanges, or just because you love chocolate and mint…]]>

These Double Chocolate Mint Cookies are rich, soft chocolate cookies loaded with chocolate chips and Andes mint pieces. The cookies are one of my favorites, made with both melted chocolate and cocoa powder and you can even freeze them! They’re the perfect Christmas cookie for platters, exchanges, or just because you love chocolate and mint together.

Overhead view of double chocolate mint cookies with andes mints scattered around cookies

I’ve been making these cookies for over 20 years and they’re still one of my favorites. Jordan loves mint and chocolate as much as I do, so these are a staple for Christmas but also all year long. I love using chopped Andes mints (or the chips if you can find them) because there is mint in every bite instead of using mint flavoring in the dough. The cookie is rich in chocolate thanks to the melted baking chocolate and cocoa powder and they stay soft too!

One thing I’ve learned about baking so many cookies over the years is that it’s hard to tell when chocolate cookies are done because you can’t judge the color. I take these out when they’ve just lost the glossy sheen but the centers look a teeny bit under done. And don’t skip chilling the dough! That’s an important step to keep them from spreading too much.

Double chocolate mint cookie ingredients all measured and laid out on counter
  • Baking Chocolate: Melted semi-sweet chocolate adds a deep rich chocolate flavor
  • Cocoa: Unsweetened cocoa powder adds more chocolate flavor – don’t use dutch process
  • Andes Mints: I prefer using the baking bits you see at the holidays, but if you can’t find them, chop about 1 package of regular mints.
Double chocolate mint cookies stacked on eachother with top cookie broken in half to show inside
  • If you can’t find the Andes mint baking chips, you can also use green mint chips that are like chocolate chips, but mint flavor. You’ll find these in most grocery stores at the holidays, where you find the chocolate chips. Ghirardelli and Guittard make them.
  • Don’t skip the chill time.
  • This recipe has not been tested with Dutch process cocoa – only use regular unsweetened.
  • You know chocolate cookies are done when they just lose their glossy sheen.
Overhead view of double chocolate mint cookies with andes mints scattered around cookies
Print

Chocolate Mint Cookies Recipe

These mint cookies are perfect for Christmas or whenever you crave chocolate and mint! They are the best chocolate mint cookies that you can make ahead and freeze for up to a month. Make them this year for your cookie platters! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 36 cookies
Calories 170kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 2 ounces (57g) semi-sweet chocolate
  • 1 cup (226g) unsalted butter , softened
  • 1 cup (200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 2 ¼ cups (273g) all-purpose flour
  • 1 cup (170g) chocolate chips
  • 1 cup Andes Creme de Menthe Baking Chips (plus more for garnish)

Instructions

  • Place baking chocolate in a small microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars, butter, vanilla, and eggs until smooth. Beat in melted baking chocolate and cocoa powder. Beat in salt, flour and baking soda until well blended. Stir in all the chocolate chips and mint pieces.
  • Scoop 2 tablespoon sized balls of cookie dough and place on a cookie sheet lined with parchment or a silicone baking mat. No need to space – we are chilling the dough. Chill for at least 30 minutes (but you can cover with plastic wrap and chill up to overnight or even freeze the dough).
  • Preheat oven to 350°F. Line cookie sheets with parchment or a silpat. Space chilled cookie dough balls about 2 inches apart. Sprinkle a few more Andes Baking Chips on top of each cookie and press to adhere. This is optional, but it makes the cookie look prettier!
  • Bake for 9-11 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny.
  • Cool 5 minutes on the cookie sheet, then move to a rack to cool completely. They’ll last a few days in a sealed container, but you can also freeze them in ziploc bags. Be sure to layer paper towels between cookie layers and seal, then freeze for up to one month. Defrost at room temperature or in the refrigerator, leaving the paper towels in to absorb the moisture.

Video

Notes

If you can’t find the Andes Mint Baking Chips, you can use regular Andes Mints and chop them up. One package of those is about 1 cup. Or, use chopped Mint Truffle Hershey’s Kisses, Nestle’s Mint and Chocolate Blend Morsels, or Guitards Mini Mint Chips.

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 60mg | Potassium: 35mg | Fiber: 1g | Sugar: 16g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Storing Mint Cookies

  • They will keep well for a few days at room temperature, but if you freeze them, they’ll keep for up to a month.
  • How to freeze mint cookies: Layer them with paper towels in a freezer bag. When you’re ready to thaw them, the paper towels will absorb any excess moisture. I usually make a big batch and freeze them – they are great for last-minute cookie platters or as a treat when guests stop by.
6 photos showing how to make cookies

How to Make Chocolate Mint Cookies

  1. Be sure to cream the sugars and butter until fluffy.
  2. Allow the melted baking chocolate to cool a few minutes before adding to the butter mixture.
  3. The cookie dough will be soft until you add the flour.
  4. Mix in the chocolate chips and mint baking chips last.
  5. No need to space the cookie dough balls since you’re chilling the dough. You can make 1-tablespoon or 2-tablespoon size cookies.

FAQs

My cookies spread too thin, what happened?

Did you chill the dough? If not, that’s why. If you chilled the dough and they still spread more than shown, you possible needed to add more flour.

Why did my cookies not spread?

Make sure your baking soda is not expired. Also, if you chilled the dough longer more than 2 hours, they may have been cold going into the oven. You can slightly press them with the palm of your hand before baking to help them get started spreading.

What kind of chocolate should I use for baking cookies?

For these double chocolate mint chip cookies, semisweet chocolate chips are a great choice because they have lower sugar than other options while still having a strong chocolate flavor and taste. They are also great for baking because they don’t melt into the cookies.

How do I know when the mint cocoa cookies are done baking?

The best way to tell when cookies are done baking is to look at the edges. They shouldn’t have any shine or gloss to them.

Favorite Chocolate Cookies

]]> https://www.crazyforcrust.com/double-chocolate-mint-cookies/feed/ 3 Graham Cracker Toffee Bark (3+ ways) https://www.crazyforcrust.com/toffee-bark-12-weeks-of-christmas/ https://www.crazyforcrust.com/toffee-bark-12-weeks-of-christmas/#comments Tue, 27 Oct 2026 14:49:48 +0000 http://66.147.244.75/~crazyfp4/2011/10/toffee-bark-12-weeks-of-christmas-cookies/ This Graham Cracker Toffee Bark is an easy Christmas Crack recipe made with graham crackers, buttery brown sugar toffee, melted chocolate, and your favorite toppings. It’s crunchy, sweet, and completely customizable with M&Ms, nuts, toffee bits, or even peanut butter! I’m sharing different ways to make this chocolate covered graham cracker toffee, and it’s the…]]>

This Graham Cracker Toffee Bark is an easy Christmas Crack recipe made with graham crackers, buttery brown sugar toffee, melted chocolate, and your favorite toppings. It’s crunchy, sweet, and completely customizable with M&Ms, nuts, toffee bits, or even peanut butter! I’m sharing different ways to make this chocolate covered graham cracker toffee, and it’s the perfect way to make Christmas candy this year.

overhead shot of graham cracker toffee bark

What is Graham Cracker Toffee?

I fell in love with Christmas Crack the first time I made peanut butter toffee bark over 10 years ago, and I’ve been obsessed with making different kinds of toffee bark ever since. I’ve used everything from saltines and Ritz crackers to matzo, and I even made a version with chocolate chip cookies for my first cookbook! But if I’m choosing a favorite, it’s graham crackers every time. There’s something about the slightly sweet crackers with buttery toffee and chocolate that just works. I make this every Christmas, and I almost never make it the same way twice because changing toppings (and using what you have leftover from other recipes) is half the fun.

After making so many batches of toffee over the years, I’ve learned that getting the temperature right is the difference between crunchy toffee and a sticky mess. I always use a digital candy thermometer and cook the butter and brow sugar to 255°F before pouring it over the crackers. Then a quick trip to the oven helps set the toffee, and the heat melts the chocolate chips so you can spread them right on top. It’s not a complicated recipe, but the little details matter. My favorite part? You can make it ahead of time, which is one less thing to worry about when Christmas baking takes over my kitchen.

ingredients in graham cracker toffee

Ingredients in Christmas Crack with Graham Crackers

  • Graham Cracker Sheets: This is the base of the toffee. You can substitute digestive biscuits if you’re not in the US.
  • Unsalted Butter: I always start with unsalted butter but you can use salted if you prefer.
  • Packed Brown Sugar: A lot of people make graham cracker toffee with white sugar but I prefer the flavor of light brown sugar.
  • Chocolate Chips: You can use milk or semi sweet chocolate chips. I don’t recommend white chocolate (check out my Churro Toffee for how to use white chocolate chips).
  • Toppings: So many options! Top with sliced almonds or pecans, M&Ms or colorful sprinkles. You can even use toffee bits, chopped candy, or peanut butter.
Graham Cracker Toffee Bark with christmas candy

Dorothy’s Testing Notes

  • You for sure should use a candy thermometer when making any sort of toffee. I recommend a digital candy thermometer (not the old analog style) because it is more accurate and will result in success more often. You want to cook the butter and sugar mixture to 255°F for this recipe. Once it reaches that stage, you pour it over the crackers in the pan and then bake it to set.
  • The weather will affect this recipe: never make toffee on a rainy or humid day. The humidity makes the candy not set properly, making it chewy and sticky.
  • If you’re using chocolate chips, it’s easy to melt the chocolate: simply sprinkle them over the cooked toffee bark and then bake again for 2 minutes. The chocolate chips will melt (but keep their shape) and allow you to spread them into a layer all over the toffee.
  • That method does not work with white chocolate chips. Those need to be melted separately if you want to top this with white chocolate.
overhead shot of graham cracker toffee bark
Print

Graham Cracker Toffee Bark

Graham Cracker Toffee Bark is an easy Christmas Crack recipe made with graham crackers and any sort of topping you want!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 7 minutes
Rest Time 1 hour
Total Time 27 minutes
Servings 10 servings
Calories 471kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 9-12 graham cracker sheets
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 1 tablespoon (15ml) water
  • 1 teaspoon vanilla extract
  • 12 ounces (340g) chocolate chips about 2 cups
  • 1 cup toffee bits, chopped nuts, M&Ms, etc your choice

Instructions

  • Preheat oven to 350°F. Line a rimmed baking sheet (approximately 11×16 or something similar) with foil and spray with nonstick cooking spray.
  • Place graham crackers in a single layer on the cookie sheet, breaking as needed for them to fit. Set aside.
  • Place butter in a medium saucepan and place over medium-low heat. Melt, then add the sugar and water. Stir to combine. Place a candy thermometer in the mixture and bring to a boil. Cook over medium-low heat until the mixture reaches 255°F. Do not stir. The mixture will turn golden brown.
  • Once it reaches 255°F, remove from the heat and stir in the vanilla. Pour over the crackers in prepared pan and spread to coat evenly. Bake for 5 minutes.
  • After 5 minutes, sprinkle the chocolate chips evenly over the hot pan. Place back in the oven for 2 minutes, or until the chocolate chips are melted (but they’ll still be holding their shape).
  • Remove pan from the oven. Spread chocolate to coat evenly. Top with desired toppings. Chill to set, at least 1 hour. Break apart and serve or store in an airtight container for up to 2 weeks

Video

Notes

  1. You can use any toppings you like for this bark. In the photos, I used toffee bits, sliced almonds, and mini holiday M&Ms. You can also use chopped peanut butter cups, chopped pecans or nuts of any kind, candy cane pieces, chopped cookies/Oreos, or anything you like.
  2. To use peanut butter, melt 1/4 cup peanut butter in the microwave (heat about 20 seconds). Pour it over the chocolate once you’ve spread it and then swirl.
  3. Get a candy thermometer here.
  4. White chocolate chips will NOT work with this method. To top with white chocolate, melt it separately in the microwave and spread it over the top of the cooked toffee.
 

Nutrition

Calories: 471kcal | Carbohydrates: 54g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 53mg | Sodium: 114mg | Potassium: 57mg | Fiber: 1g | Sugar: 45g | Vitamin A: 645IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1.1mg
6 photos showing process of how to make toffee with graham crackers

How do you make Graham Cracker Christmas Crack?

  1. Prep your pan and lay out your grahams first because toffee moves fast and you don’t want to leave it alone.
  2. Sliced butter melts faster so you can add the brown sugar quicker.
  3. It will take awhile to boil and reach the right temperature but don’t walk away.
  4. Always add vanilla after it’s done – it will bubble up a bit when the extract is added.
  5. Once the toffee is poured, baking it in the oven sets it so it’s not chewy.
  6. Chocolate and toppings go last.

FAQs

Does Christmas Crack need to be refrigerated?

No you don’t need to refrigerate it but if you do it will last up to 2 weeks.

Can you freeze graham cracker toffee bars?

Yes you can freeze them! Just do so in an airtight container.

Favorite Bark Recipes

]]> https://www.crazyforcrust.com/toffee-bark-12-weeks-of-christmas/feed/ 10 Champagne Pound Cake https://www.crazyforcrust.com/champagne-pound-cake/ https://www.crazyforcrust.com/champagne-pound-cake/#comments Tue, 27 Oct 2026 12:00:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=10730 This Champagne Pound Cake is a soft, moist loaf cake with Prosecco in three places: the cake batter, the sweet sparkling wine soak, and in the glaze! It’s an easy homemade pound cake loaf recipe that uses any kind of champagne instead of milk for a light, tender teture, with sour cream for extra moisture.…]]>

This Champagne Pound Cake is a soft, moist loaf cake with Prosecco in three places: the cake batter, the sweet sparkling wine soak, and in the glaze! It’s an easy homemade pound cake loaf recipe that uses any kind of champagne instead of milk for a light, tender teture, with sour cream for extra moisture. It’s the perfect dessert for the holidays!

Slices of lemon loaf cake topped with white icing, with a bottle of wine in the background.

Why You’ll Love Prosecco Pound Cake

I love a good pound cake, but you know what I love even more? Finding a way to turn something I love (aka Champagne) into dessert. This is more of a Prosecco Pound Cake or Sparkling Wine cake, because champagne is too expensive to bake with. But whatever you use, make sure it’s a wine you enjoy! The bubbles do all the work of helping the cake rise, making it super soft, moist, and flavorful.

After so many years of making different kinds of pound cake loaves, I’ve learned the little details make all the difference. Because champagne is a delicate flavor, it can get lost in baked goods. That’s why there is champagne in every bite: in the cake, a sweet soak, and in the icing. I wanted this cake to actually taste like the Prosecco I was using, not just be an active ingredient. It’s the perfect balance!

Ingredients for a baking recipe arranged on a white surface, labeled: sugar, sparkling wine, flour, eggs, milk, vanilla, butter, sour cream, salt, and baking powder.

Champagne Cake Ingredients

  • Unsalted Butter: I melt it for easy mixing.
  • Sour Cream: Makes this cake moister and richer since we’re not adding milk to the batter.
  • Eggs: Room temperature eggs are best when you make any cake.
  • Champagne: Champagne is used in all elements of this cake. You can use sparkling wine, Prosecco, or make it a pink champagne cake!
  • You’ll also need sugar for the soak and powdered sugar and milk for the champagne glaze.
Three slices of glazed lemon loaf cake stacked on parchment paper, with a loaf and a glass bottle in the background.

Dorothy’s Pound Cake Loaf Tips

  • I prefer making pound cake loaves because they’re easier (and more dependable) than a regular size fluted cake. It’s also better for a smaller party or gift than a 12 serving cake! Doubling the recipe can make a large pound cake or two loaves.
  • You need to make sure your pan is properly prepared, either with baking spray or greasing and flouring, so the cake doesn’t stick.
  • Make the glaze while the cake is baking to save time. It needs time to cool before brusing onto the cake.
  • The champagne bakes out of the cake itself but will be active in the soak and the icing so this is only good for adults who do not drink.
  • Store loosely covered at room temperature for up to 3 days. It can also be frozen for up to 2 months.
A loaf of glazed lemon pound cake sliced on a piece of parchment paper.
Print

Champagne Pound Cake Recipe

There is triple the champagne flavor in this Champagne Pound Cake! Champagne in the soft and tender pound cake, in the glaze, and in the frosting!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 326kcal
Author Dorothy Kern
Cost $12

Ingredients

For the cake:

  • 1 ½ cups (186g) all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 7 tablespoons (99g) unsalted butter , melted
  • 1 cup (200g) granulated sugar
  • 1 tablespoon sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ cup (118ml) champagne still bubbly

For the glaze:

  • ⅓ cup (67g) granulated sugar
  • ⅓ cup (79ml) champagne

For the frosting:

  • 1 cup (113g) powdered sugar
  • 1 tablespoon (15ml) heavy whipping cream
  • 1 tablespoons (15ml) champagne

Instructions

  • Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
  • Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  • Stir melted butter, sugar, and sour cream in a large bowl. Stir in eggs, one at a time, then stir in vanilla. Add champagne and dry ingredients and stir just until moistened. Pour into prepared pan.
  • Bake for 33-38 minutes, until a toothpick comes out clean. (Mine took 35 minutes.)
  • While the cake is baking, make the glaze. Heat the sugar and champagne in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
  • Cool for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the champagne glaze over the top of the cake. Let the cake finish cooling completely before frosting.
  • To make the frosting, whisk the powdered sugar, heavy whipping cream, and 1 tablespoon of champagne. Add more champagne as needed. Pour and spread over pound cake. Chill to set.

Notes

  • You can use any bubbly sparkling wine or Prosecco. Make sure it’s not flat.
  • Store loosely covered at room temperature for up to 3 days.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 81mg | Potassium: 104mg | Fiber: 1g | Sugar: 39g | Vitamin A: 346IU | Vitamin C: 0.02mg | Calcium: 34mg | Iron: 1mg
A glass bowl filled with white flour, viewed from directly above.
A glass bowl containing a pale yellow, creamed mixture of butter and sugar.
A glass bowl filled with smooth yellow batter.
Smooth yellow cake batter in a clear glass mixing bowl.
A red silicone brush applying glaze to a freshly baked loaf cake on a wire cooling rack.
A whisk lifting thick, glossy white icing from a glass mixing bowl.

How to make Champagne Pound Cake

  1. Always whisk dry ingredients first when making cake.
  2. Because the recipe starts with melted butter, you can stir by hand or use a mixer.
  3. Add the eggs before adding champagne.
  4. Add the sparkling wine and flour together. The batter will be thick and yellow.
  5. Once baked, brush with the champagne simple syrup.
  6. The icing should be thick enough to hold it’s shape and not run off the cake.

FAQs

How do you store the recipe?

You can store at room temperature in an airtight container for up to 3 days.

Can you freeze this recipe?

Yes you can! Freeze in an airtight container for up to 3 months. Here’s a tip: Slice the cake prior to freezing and store the slices in different baggies to be able to grab them and go!

Other Pound Cake Recipes

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