Love fresh baked goodness? Make sure to try this Cranberry Orange Bread, Pumpkin Cream Cheese Bread and Gingerbread Loaf!

Why You’ll Love These Rolls

These Challah Dinner Rolls are a true showstopper that taste just as good as they look. Here’s why you’ll love making them again and again:

• Soft and Fluffy: The dough bakes up light, tender and perfectly rich. With a soft and fluffy interior and golden exterior, these rolls are ideal for soaking up soups or gravies.
• Stunning: The individual braided rolls add a touch of elegance to any meal which make them so lovely for holidays and special occasions.
• Versatile Flavor: Slightly sweet and rich, they pair beautifully with both savory dishes and sweet spreads.

What You’ll Need

Each ingredient in this recipe plays a special role in creating that signature challah flavor and texture.  Here’s a quick look at what you’ll need to make these rolls and as always, you’ll find the full printable recipe card at the end of this post.

• Yeast: The key to that pillowy rise. Active dry yeast gives the rolls a soft, fluffy texture. Instant yeast also works without any changes to the recipe.
• Warm water: Helps activate the yeast and create the perfect environment for rising. Aim for a temperature between 105°F to 115°F.
• Sugar: Feeds the yeast and adds a subtle sweetness to the dough. I chose to use granulated sugar instead of honey, both work beautifully in this recipe. Honey can be used for a deeper flavor, you will need an additional 2-3 tablespoons of flour.
• All-purpose flour: Provides structure while keeping the rolls tender and light. I tested this recipe using bread flour, and the rolls came out slightly chewier than with all purpose flour. It wasn’t a big enough difference for me to recommend using bread flour although you can if you prefer it.
• Kosher salt: Balances the sweetness and enhances flavor.
• Eggs and egg yolk: Add richness, color, and a soft, slightly chewy texture. The additional egg yolk gives the rolls their traditional color and adds extra tenderness to the rolls.
• Avocado oil (or any neutral oil): Keeps the dough moist and helps it stay fresh longer.
• Egg wash: Gives the rolls their signature glossy, golden finish.
• Sesame or poppy seeds (optional): Add a beautiful finishing touch and a little crunch.

How To Make Challah Rolls

These challah rolls are pillowy soft, lightly sweet, and beautifully golden with a tender crumb. Enriched with eggs and oil, they have the classic flavor of challah bread but in a perfectly portioned roll, they’re ideal for weeknight dinners, holidays, or gatherings. They’re as fun to braid as they are to eat – and guaranteed to impress every guest!

As always, you’ll find the full printable recipe card at the end of this post.

For the Dough

1. Combine warm water, yeast, and sugar, stir to just combine. Let sit for 5-10 minutes until foamy.
2. Add 2 cups of the flour and salt.
3. Whisk to combine.
4. Add the eggs, egg yolk and oil.
5. Whisk until smooth.
6. Slowly add remaining flour ½ cup at a time.
7. Knead until smooth, elastic and slightly tacky but not sticky.
8. Turn the dough out, grease bowl and transfer dough back to the bowl.
9. Cover and let rise until doubled in size, about 90 minutes.

Braiding and Baking

1. Punch down the dough.
2. Divide it into 12 equal pieces.
3. For each roll: divide one piece into 3 smaller portions and roll each into an 8-inch rope.
4. Braid the ropes together.
5. Flip the braid over and roll it up.
6. Press down slightly to seal.
7. Place the rolls seam side down on prepared baking sheet.
8. Cover and let rise until puffy, 30 to 45 minutes.
9. Brush with egg wash and sprinkle with seeds if desired. Bake for 18 to 22 minutes at 375°F until golden brown.
10. Cool slightly before serving warm.

Storage Information

• Room temperature: Store rolls in an airtight container or bread bag for 2 to 3 days.
• Freezer: Freeze baked rolls for up to 2 months. Thaw at room temperature and rewarm in the oven at 300°F for 10 minutes. To freeze rolls, shape the rolls, freeze on a tray, then transfer to a bag. Let thaw and rise before baking.
• Refrigerator: Not recommended, as refrigeration can dry out bread.
• Make Ahead: Shape rolls, cover and refrigerate overnight. Let rise at room temperature the next day before baking.
• Reheat: Wrap them in foil and warm in a 300°F oven for 8 to 10 minutes.

Can I make these without braiding? 

Yes! Simply shape each piece of dough into a round ball for classic challah rolls.

Can I use honey instead of sugar? 

Absolutely, replace sugar with the same amount of honey for a traditional flavor. You will want to increase the amount of flour by 2-3 tablespoons.

How do I know when the rolls are done baking? 

They should be deep golden brown and sound hollow when tapped on the bottom, or reach 190°F internally.

Can I freeze the dough instead of baked rolls? 

Yes. Shape the rolls, freeze on a tray, then transfer to a bag. Let thaw and rise before baking.

Do I need a stand mixer? 

No, you can knead by hand. It will take about 10 minutes of kneading on a floured surface.

Trish’s Tips

• Use a kitchen scale for evenly sized rolls so they bake at the same rate.
• For a shinier finish, use an egg yolk + 1 teaspoon milk instead of the egg wash.
• To prep ahead: shape rolls, cover, and refrigerate overnight. Let rise at room temperature the next day before baking.
• Braiding too tricky? Twist two ropes together for an easier but still decorative look.
• This recipe will also make 2 traditional-sized challah loaves. Follow the directions as stated. Instead of dividing the dough into 12 equal portions, divide it into 2 then shape them into braids. You’ll want to increase the bake time by 10 minutes.
• I chose to use granulated sugar instead of honey, both work beautifully in this recipe.
• The additional egg yolk gives the rolls their traditional color and adds extra tenderness to the rolls.
• I tested this recipe using bread flour, and the rolls came out slightly chewier than with ap flour. It wasn’t a big enough difference for me to recommend bread flour.
• Adding 2 cups of flour before adding the eggs and oil I find helps develop the gluten and reduces kneading time by a couple of minutes.

More Holiday Side Dishes

1. Cranberry Sauce
2. Cornbread Casserole
3. Apple Crumble
4. Buttermilk Biscuits
5. Cranberry Fluff

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Challah Rolls

These golden Challah Rolls are as stunning as they are delicious – pillowy soft with a rich, tender crumb and just a hint of sweetness! Enriched with eggs and oil, they have the classic flavor of challah bread but in a perfectly portioned roll. These beautifully braided, golden Challah Buns bring a bakery-worthy touch to any holiday meal or special occasion!

Course Bread, Side Dish

Cuisine American

Keyword challah buns, challah dinner rolls, challah rolls

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Rise Time 2 hours hours

Servings 12

Calories 289kcal

Ingredients

Challah Rolls

• 1 cup warm water around 90-110° F
• 2 ¼ teaspoons active dry yeast 1 packet
• ¼ cup granulated sugar
• 5 to 5 ½ cups all-purpose flour divided, 600-660 g
• 1 teaspoon kosher salt
• 2 large eggs room temperature
• 1 large egg yolk
• ¼ cup avocado oil or any neutral oil

Egg Wash

• 1 large egg beaten
• 1 tablespoon water

Topping (Optional)

• sesame seeds
• poppy seeds

Instructions

• In the bowl of a stand mixer, add the warm water, yeast and sugar. With the whisk attachment added, stir to just combine. Let the mixture sit for 5 to 10 minutes until foamy.
  1 cup warm water, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
• Add 2 cups of the all purpose flour and salt, whisk to combine.
  5 to 5 ½ cups all-purpose flour, 1 teaspoon kosher salt
• Add the eggs, egg yolk, and avocado oil, and whisk until smooth.
  2 large eggs, 1 large egg yolk, ¼ cup avocado oil
• Switch out your whisk attachment for your dough hook attachment.
• Slowly incorporate the remaining flour by adding ½ cup of flour at a time, until a slightly sticky dough comes together and pulls away from the sides of the bowl.
• Knead with a dough hook or by hand for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add flour if needed.
• Turn the dough out onto a clean dry surface. Grease your mixing bowl and transfer your dough back into the bowl. Cover and let rise until doubled in size, about 90 minutes.

Shape braided rolls

• Prepare your baking sheet by placing a piece of parchment on top and set aside.
• Punch down the dough and divide it into 12 equal pieces.
• For each roll: divide a piece into 3 smaller portions, roll each into an 8-inch rope, and braid them together. Flip the braid over and roll it up, place the roll edge side down onto the prepared baking sheet. Repeat this process for each roll, spaced about 2 inches apart on the baking sheet.
• Option for round rolls: Instead of braiding, simply roll each piece into a smooth ball.
• Cover and let rise until puffy, 30 to 45 minutes.
• Preheat the oven to 375°F (190°C). Combine egg and water and whisk to combine.
  1 large egg, 1 tablespoon water
• Brush rolls with egg wash and sprinkle with seeds if desired. Bake for 18 to 22 minutes, until golden brown and internal temperature reaches 190°F.
  sesame seeds, poppy seeds
• Let cool slightly before serving warm.

Notes

Storage Information

• Room temperature: Store rolls in an airtight container or bread bag for 2 to 3 days.
• Freezer: Freeze baked rolls for up to 2 months. Thaw at room temperature and rewarm in the oven at 300°F for 10 minutes. To freeze rolls, shape the rolls, freeze on a tray, then transfer to a bag. Let thaw and rise before baking.
• Refrigerator: Not recommended, as refrigeration can dry out bread.
• Make Ahead: Shape rolls, cover and refrigerate overnight. Let rise at room temperature the next day before baking.
• Reheat: Wrap them in foil and warm in a 300°F oven for 8 to 10 minutes.

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This recipe will also make 2 traditional-sized challah loaves. Follow the directions as stated. Instead of dividing the dough into 12 equal portions, divide it into 2 then shape them into braids. You’ll want to increase the bake time by 10 minutes.

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Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Dough Scraper | Kitchen Scale |  Whisk | Pastry Brush | Baking Sheet | Silicone Baking Mat | Parchment Sheets 

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Can I make these without braiding?
Yes! Simply shape each piece of dough into a round ball for classic challah rolls.

Do I need a stand mixer?
No, you can knead by hand. It will take about 10 minutes of kneading on a floured surface.

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Notes:

• Use a kitchen scale for evenly sized rolls so they bake at the same rate.
• For a shinier finish, use an egg yolk + 1 tsp milk instead of the egg wash.
• Braiding too tricky? Twist two ropes together for an easier but still decorative look.

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Please see post above for more information, step-by-step photos, recipe tips and frequently asked questions.

Nutrition

Calories: 289kcal | Carbohydrates: 48g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 215mg | Potassium: 86mg | Fiber: 2g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 3mg

The post Challah Rolls appeared first on Glorious Treats.

Love apple recipes as much as we do? Make sure to try these favorites: Apple Crumble Recipe, Caramel Apple Cheesecake and this Caramel Apple Cake!

Caramel Apple Cookies: Ingredients and Substitutions

Each element of these cookies combines to make them truly special! Here’s a quick look at what you’ll need to make these cookies and as always, you’ll find the full printable recipe card at the end of this post.

Ingredients

Substitutions

• Apple Filling: While homemade is best, you can use store bought apple pie filling if you’re short on time. Simply chop into smaller pieces. The best apples to use are Honeycrisp, pink lady, golden delicious and granny smith. (Note: I used Honeycrisp and granny smith, and I preferred the taste and soft texture of the granny smith.) Dice the apples into ¼-½ inch uniform pieces for even cooking.
• Caramel Sauce: Store bought caramel sauce can work if it is thick and gooey. The typical sundae topping is too runny and will run off the cookies and make a mess.
• Cookies: This is a no-chill recipe that bakes up thick and chewy. If you prefer more apple pie spice – add another ½ teaspoon to the cookie base.
• Streusel: This is a buttery crumble that adds flavor and texture to the cookies. If desired, some ground cinnamon can be added for a warm flavor.

How To Make Caramel Apple Cookies

These Caramel Apple Cookies are soft, chewy and loaded with fall flavor! Each bite is filled with spiced apples, buttery caramel, and a sweet streusel topping that makes them simply irresistible. Making these cookies is easier than you might think! Each step can be done ahead to save time.

As always, you’ll find the full printable recipe card at the end of this post.

Apple Filling & Cookies

1. Combine ingredients in saucepan and cook for 15 to 20 minutes or until your desired tenderness. Stir occasionally.
2. Set aside to cool.
3. Add butter to saucepan.
4. Brown butter, while stirring. until frothy and golden. Avoid burning.
5. Beat together browned butter and sugars in a large mixing bowl. Beat in the eggs and vanilla extract.
6. Add the flour, cornstarch, apple pie spice, baking soda and salt to the mixture and stir until a soft dough forms.
7. Scoop into balls, each about 2 tablespoons in size and place on baking sheet.
8. Bake at 350°F for 10 minutes.
9. Use the back of a spoon to press an indent in the centers of each cookie.
10. For the streusel topping: Mix dry ingredients together, then cut in butter with a pastry cutter, fork or your fingertips until combined and clumpy. Spread out on prepared baking sheet.
11. Bake for 8-12 minutes, or until lightly golden and crisp. Set aside to cool.

Caramel Sauce & Assembly

1. Melt caramels and cream together in a small saucepan over medium heat.
2. Stir frequently until the mixture is smooth.
3. Fill centers of each cookie with about 1 tablespoon of apple mixture.
4. Place cookies on parchment of wire cooling rack.
5. Drizzle caramel over top, then sprinkle on the streusel.

Storage Information

Refrigerator: Refrigerate leftover cookies for up to 2 days. Place parchment paper between layers to prevent sticking. If cookies are not assembled, all ingredients can last up to 3 to 4 days in the fridge.

To Freeze: Freeze unbaked dough balls for up to 2 months. Bake from frozen, adding an additional 1-2 minutes of bake time. Freeze baked cookies without apple pie filling or caramel drizzle for up to 2 months. Thaw at room temperature, then assemble with apple pie filling, caramel sauce and streusel.

Variations To Try

These cookies are endlessly adaptable! Here are a few fun twists:

• Sprinkle chopped pecans or walnuts on top for crunch.
• Try Honeycrisp or Fuji for a sweeter flavor.
• Add a pinch of flaky sea salt over the caramel for a gourmet touch.
• Press the dough into mini muffin tins and fill for bite-sized cookie cups.

Do I have to brown the butter? 

While browning the butter is not necessary, the few extra minutes will add a depth of rich, nutty flavor that really complements the apples and caramel.

Can I make the apple filling ahead of time? 

Yes, this can be made up to 2-3 days in advance. Store in an airtight container in the fridge. Bring to room temperature before using.

Do I have to peel the apples? 

Peeling is recommended for a softer filling texture, but you can leave the skins on for a more rustic, chewy bite.

Do I need to chill the dough? 

Chilling the dough is not necessary for this caramel apple cookie recipe. Cookies will still rise up and bake thick.

Can I skip the streusel topping? 

Certainly! The streusel adds a buttery crunch that pairs beautifully with the gooey apples and caramel sauce, but it is not necessary.

Trish’s Tips

• Avoid using soft apples such as McIntosh because they won’t hold their shape well and could become mushy. 
• Try using other fruits such as cherry or blueberry or use jams or preserves. 
• Don’t overmix ingredients. 
• Use the scoop and level method for precise flour measurements or use a kitchen scale to weigh ingredients. 
• Line your baking sheet with parchment paper for easy cleanup. 
• Use a cookie scoop for uniform cookie size. 
• Assemble cookies just before serving for best texture.

More Cookie Favorites

1. Hot Chocolate Cookies
2. Oatmeal Cranberry Cookies
3. Chocolate Crinkle Cookies
4. Flourless Chocolate Cookies
5. Snowball Cookies

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Caramel Apple Cookies

These Caramel Apple Cookies are the ultimate fall treat! Soft, brown butter cookies filled with warm spiced apples, drizzled with rich caramel, and topped with a crisp, buttery streusel for the perfect bite of autumn in every cookie. These cookies are the perfect cozy treat for crisp fall days and holiday dessert tables!

Course Dessert

Cuisine American

Keyword caramel apple cookie recipe, caramel apple cookies

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Servings 26

Calories 234kcal

Ingredients

For the filling:

• 3 large granny smith apples peeled and diced (about 4 ½ cups or 500g)
• ⅓ cup light brown sugar 67g
• 4 tablespoons water 60g
• 2 tablespoons salted butter 28g
• 1 tablespoon lemon juice 15g
• 1 tablespoon cornstarch 8g
• 1 ½ teaspoon apple pie spice 3-4g
• pinch fine sea salt

For the cookies:

• 1 cup unsalted butter 227g
• 1 cup light brown sugar 200g
• ½ cup granulated sugar 100g
• 2 large eggs 100g
• 2 teaspoons vanilla extract about 8.4g
• 3 cups all-purpose flour 360g
• 1 tablespoon cornstarch 8g
• 1 teaspoon apple pie spice 2-3g
• 1 teaspoon baking soda 4g
• ½ teaspoon fine sea salt 3g

For the streusel topping:

• ¼ cup all-purpose flour 30g
• 1 tablespoon light brown sugar 12g
• 1 tablespoon granulated sugar 12g
• 1 tablespoon salted butter cold (14g)
• pinch fine sea salt

For the caramel topping: (makes about 1/3 cup)

• 10 Kraft caramel candies unwrapped
• 2 tablespoons heavy cream

Instructions

Apple Filling

• Combine all filling ingredients in a saucepan over medium-high heat and allow to cook for 15-20 minutes or until your desired tenderness. Stir occasionally. Test try around the 15 minute mark. Set aside to cool. Note: This can be done up to 2 days ahead of time. Store in an airtight container in the fridge. Allow to come to room temperature before using on the cookies.
  3 large granny smith apples, ⅓ cup light brown sugar, 4 tablespoons water, 2 tablespoons salted butter, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1 ½ teaspoon apple pie spice, pinch fine sea salt

Cookies

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Brown the butter in a small saucepan over medium heat, stirring intermittently, for 8-10 minutes or until frothy and golden. Avoid burning.
  1 cup unsalted butter
• Combine browned butter and sugars in a large mixing bowl and beat until well combined. Beat in the eggs and vanilla extract.
  1 cup light brown sugar, ½ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
• Add the flour, cornstarch, apple pie spice, baking soda and salt to the mixture and stir until a soft dough forms.
  3 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon apple pie spice, 1 teaspoon baking soda, ½ teaspoon fine sea salt
• Scoop the dough into balls, each about 2 tablespoons in size. Arrange on the prepared baking sheet, leaving 2 inches of space between cookies.
• Bake for 10 minutes.
• Use the back of a spoon to press an indent in the centers of each cookie. Let cool for 5 minutes then transfer to a wire rack to cool completely.

Topping

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Mix flour, light brown sugar and granulated sugar together. Then cut in butter with a pastry cutter, fork or your fingertips until combined and clumpy. There should not be any dry flour showing.
  ¼ cup all-purpose flour, 1 tablespoon light brown sugar, 1 tablespoon granulated sugar, 1 tablespoon salted butter, pinch fine sea salt
• Spread out on prepared baking sheet. Bake for 8-12 minutes, or until lightly golden and crisp.
• Set aside to cool. They will continue to crisp up as they cool.

Caramel Sauce

• Melt caramels and cream together in a small saucepan over medium heat, stirring frequently until the mixture is smooth. (Note: if caramel sauce is too thick to drizzle, simply heat it up on the stove or in the microwave for a short time until it thins out.)
  10 Kraft caramel candies, 2 tablespoons heavy cream

To Assemble

• Fill centers of each cookie with about 1 tablespoon of apple mixture. Drizzle caramel over top, then sprinkle on the streusel. (I recommend assembling cookies just before serving for optimal texture.)

Notes

Storage Information

Refrigerator: Refrigerate leftover cookies for up to 2 days. Place parchment paper between layers to prevent sticking. If cookies are not assembled, all ingredients can last up to 3 to 4 days in the fridge.

To Freeze: Freeze unbaked dough balls for up to 2 months. Bake from frozen, adding an additional 1-2 minutes of bake time. Freeze baked cookies without apple pie filling or caramel drizzle for up to 2 months. Thaw at room temperature, then assemble with apple pie filling, caramel sauce and streusel.

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Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Whisk | Cooling Rack | Baking Sheet | Silicone Baking Mat | Parchment Sheets | Cookies Scoops

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Please see post above for more information, recipe tips and frequently asked questions.

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 118mg | Potassium: 79mg | Fiber: 1g | Sugar: 21g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

The post Caramel Apple Cookies appeared first on Glorious Treats.

Give some of my other delicious trifle recipes a try next: Raspberry Mango Trifle, Coconut Pudding Trifle, and Lemon Raspberry Trifle.

Banana Nutella Trifle Recipe

If there’s one thing my family loves, it’s layered desserts, and this Banana Nutella Trifle is no exception! With Nutella, bananas, Oreos, and whipped cream all coming together, it’s safe to say this trifle might just be “heaven in a glass.” There’s something so satisfying about having a perfect serving of dessert all to yourself—no slicing, no sharing, just a decadent, indulgent treat waiting for you. And when all those textures and flavors – sweet, creamy, and crunchy -come together…it’s a game-changer.

What I love about this trifle is how simple it is to make, yet how impressive it looks and tastes. The layers of rich Nutella cream, whipped cream, and fresh banana slices are perfectly balanced with the crunchy Oreo crumble. It’s a dessert that feels special but doesn’t require a lot of effort. Plus, it’s so adaptable -feel free to swap in different ingredients or play with the layers. You could easily add brownies, pound cake, or even swap the bananas for another fruit. The options are endless!

Trust me, once you try this Banana Nutella Trifle, you’ll be hooked. It’s the perfect dessert to make for a weekend treat, a family gathering, or even take to a holiday celebration. If you’re a fan of layered desserts (like I am), you’re going to want to keep this recipe in your back pocket!

Why You’ll Love This Recipe

• Loaded with Flavor: This Banana Nutella Trifle is a flavor-packed dessert! The combination of rich Nutella cream, fresh bananas, and Oreo crumble creates a sweet, creamy, and crunchy bite in every spoonful. It’s a dream for anyone who loves indulgent, layered treats!
• Single Servings: I love having a perfect serving all to myself…no slicing, no sharing.
• Texture and Flavor: This trifle has several textures and flavors all working together… sweet, creamy, crunchy… I guess I’m just one of those “I’ll take one of everything” people!
• Easy to Make: Although this trifle looks fancy, it’s surprisingly simple to assemble. With just a few basic ingredients and some easy steps, you can have this decadent dessert ready in no time. It’s perfect for when you want something special without a lot of hassle!
• Make-Ahead Friendly: This trifle can be prepped ahead of time and stored in the fridge for a couple of hours. That means you can get it ready early before the party and still serve up a beautiful, tasty dessert when it’s time to eat!

How to Make Banana Nutella Trifle

It’s time to dive into making this indulgent Banana Nutella Trifle! Follow these easy steps to make the Oreo crumble, whipped cream, and Nutella cream, as well as to assemble the dessert. As always, you’ll find the full printable recipe card at the end of this post.

Prepare Oreo Crumble

1. Crush cookies and then transfer to a bowl with butter. Stir to combine.
2. Spread crumbs onto a rimmed baking sheet and bake at 350°F for 6-8 minutes.
3. Remove from oven and allow to cool.

Whipped Cream

1. Beat cream until it begins to thicken.
2. Add vanilla and powdered sugar and continue to beat until more than doubled in volume.

Prepare Nutella Cream

1. Beat cream cheese until smooth.
2. Add Nutella and blend until fully incorporated.
3. Slowly pour in heavy cream. Beat until the cream is fully incorporated and the mixture has thickened.
4. Add vanilla extract and powdered sugar and mix until all ingredients are well blended.

Assemble Dessert

1. Both the whipped cream and the Nutella cream can be placed (separately) in a large piping bag or large ziplock bag for easy (and prettier) layering. You may also simply spoon those elements into the dishes.
2. Slice bananas.
3. Begin assembly by adding a spoonful of oreo crumble to the bottom of each dish.
4. Add a layer of Nutella cream, then a layer of sliced banana.
5. Repeat layers… crumbs, Nutella, bananas.
6. Add a layer of whipped cream and garnish with a slice or two of banana and a few Oreo crumbs.

Storage Information

• Refrigerator: Store the trifle in an airtight container in the refrigerator. It can be kept for up to 2 days, but for the best taste and texture, try to enjoy it within 24 hours.
• Make Ahead: If you’re making this ahead of time, it’s best to store the banana slices and Oreo crumbs separately. Add them as garnish just before serving to keep them fresh and prevent the bananas from turning brown or the Oreo crumbs from getting soggy.

Variations to Try

• Swap the Oreo crumbles with a layer of crumbled brownies for an even richer, more indulgent texture.
• Instead of Oreos, use a layer of store-bought or homemade pound cake.
• Add a layer of peanut butter cream between the Nutella and whipped cream layers for a peanut butter and Nutella combo that’s absolutely delicious.
• While bananas are a classic, feel free to mix it up! Try strawberries, raspberries, or even caramelized apples for a fresh twist.
• Add a layer of chopped hazelnuts or crushed walnuts for extra crunch and a nutty flavor.
• For added texture and a bit of extra chocolatey goodness, sprinkle in some mini chocolate chips between the layers or on top for a decadent finishing touch.

Frequently Asked Questions

Can I use a different type of cookie for the crumble?

Absolutely! While Oreos are the classic choice, you can use any chocolate cookie you like, such as chocolate chip cookies, chocolate wafers, or even chocolate graham crackers.

Can I make this trifle in a large trifle dish?

Yes, you can absolutely make this Banana Nutella Trifle in a large trifle dish! Just follow the same layering instructions, but be sure to adjust the quantities to fit the size of your dish. A large trifle dish will allow you to create multiple layers of Nutella cream, whipped cream, banana slices, and Oreo crumble, making it a stunning centerpiece for a party or gathering.

Trish’s Tips

• For a beautiful presentation, use glass trifle dishes so the layers are visible. It adds to the “wow” factor when you serve it!
• Layer wisely by starting with a base layer of Oreo crumble, then alternate between Nutella cream, whipped cream, and banana slices. This helps ensure that every bite has a bit of everything.
• While bananas are key, don’t go overboard with them. A few slices in each layer will give you that perfect banana flavor without overwhelming the dessert.
• To maintain the crunch, let the Oreo crumble cool completely after baking before using it in the trifle. You can also store the crumbles in an airtight container until you’re ready to layer them.
• If you have time, let your trifle chill in the fridge for at least an hour before serving. This gives the layers time to set, and the flavors have a chance to meld together.
• To prevent the bananas from browning too quickly, you can toss them in a little bit of lemon juice before layering them in the trifle. This will keep them looking fresh longer.
• If you’re making the trifle ahead of time, hold off on adding the banana slices and Oreo crumble garnish until just before serving. This will keep everything looking fresh and vibrant!
• Don’t be afraid to get creative with your layers. Add in some chopped hazelnuts, chocolate chips, or even a swirl of caramel sauce for an extra twist!

More Banana Recipes to Try

1. Banana Chocolate Chip Muffins
2. Banana Bread
3. Banana Bread Coffee Cake
4. Banana Split Dessert
5. Banana Cake with Cream Cheese Frosting
6. Banana Split Cheesecake
7. Magnolia Bakery Banana Pudding

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Banana Nutella Trifle

This Banana Nutella Trifle is a decadent, crowd-pleasing dessert that layers rich Nutella cream, velvety whipped cream, ripe bananas, and a crunchy Oreo crumble. The creamy textures and bold flavors make it the perfect treat for any occasion

Course Dessert

Cuisine American

Keyword banana nutella trifle

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 4

Calories 738kcal

Ingredients

Oreo Crumble

• 10 whole oreos
• 2 tablespoons unsalted butter melted

Whipped Cream

• ½ cup heavy cream
• ½ teaspoon vanilla extract
• 2 tablespoons powdered sugar

Nutella Cream

• 4 ounces cream cheese 1/2 block
• ⅓ cup Nutella hazelnut spread
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• ⅓ cup powdered sugar
• 2 ripe bananas

Instructions

Prepare Oreo Crumble

• Place cookies (cookie and filling) in a large ziplock bag and use a rolling pin to crush the cookies.
  10 whole oreos
• Place crumbs in a bowl and pour melted butter onto crumbs. Stir until crumbs are evenly moist. Spread crumbs onto a rimmed baking sheet and bake at 350*F for 6-8 minutes.
  2 tablespoons unsalted butter
• Remove from oven and allow to cool. (Crumbs may appear soft and/or oily when still hot, but will become crisper as they cool).

Whipped Cream

• In the bowl of an electric mixer, beat cream until it begins to thicken. Add vanilla and powdered sugar (while mixing) and continue to beat until the cream has more than doubled in volume and when you stop the mixer and lift up the whisk, the cream stays in place. Be careful not to over beat, or the cream will become clumpy and too stiff.
  ½ cup heavy cream, ½ teaspoon vanilla extract, 2 tablespoons powdered sugar
• Scoop finished whipped cream into a bowl and keep in the fridge as you prepare the remaining layers.

Prepare Nutella Cream

• In the bowl of an electric mixer (no need to wash if there are small remnants of whipped cream), beat cream cheese until smooth.
  4 ounces cream cheese
• Add Nutella and blend until fully incorporated. Continue mixing and slowly pour in heavy cream. Beat until the cream is fully incorporated and the mixture has thickened and increase in volume.
  ⅓ cup Nutella, ½ cup heavy cream
• Add vanilla and powdered sugar (while mixing). Mix until all ingredients are well blended and the mixture is light and fluffy. Place in the refrigerator until ready to assemble desserts (up to 2 hours).
  ½ teaspoon vanilla extract, ⅓ cup powdered sugar

Assemble Dessert

• Both the whipped cream and the Nutella cream can be placed (separately) in a large piping bag or large ziplock bag for easy (and prettier) layering. You may also simply spoon those elements into the dishes.
• Slice bananas.
  2 ripe bananas
• Begin assembly by adding a spoonful of oreo crumble to the bottom of each dish. Add a layer of Nutella cream, then a layer of sliced banana. Repeat layers… crumbs, Nutella, bananas. Add a layer of whipped cream and garnish with a slice or two of banana and a few oreo crumbs.
• Garnish just before serving. If making ahead, the desserts can be store in the refrigerator (without the garnish) for up to 2 hours. Save 1/2 of a banana (in the peel) and slice just before serving.

Notes

Storage Information

• Refrigerator: Store the trifle in an airtight container in the refrigerator. It can be kept for up to 2 days, but for the best taste and texture, try to enjoy it within 24 hours.
• Make Ahead: If you’re making this ahead of time, it’s best to store the banana slices and Oreo crumbs separately. Add them as garnish just before serving to keep them fresh and prevent the bananas from turning brown or the Oreo crumbs from getting soggy.

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Feel free to use canned whipped cream in place of homemade (as listed).

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If you are planning to make the desserts and eat them immediately, you could skip the butter and baking of the Oreo crumble and simply crush the Oreos and use as is.

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Equipment Needed (affiliate links): Electric Mixer (Hand Mixer or Stand Mixer) | Glass Mixing Bowls | Weck Jars | Mason Jars

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Please see post above for more information, recipe tips and frequently asked questions.

Nutrition

Calories: 738kcal | Carbohydrates: 67g | Protein: 7g | Fat: 51g | Saturated Fat: 32g | Cholesterol: 128mg | Sodium: 264mg | Potassium: 461mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1468IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 4mg

Originally published March 16, 2015.

The post Banana Nutella Trifle appeared first on Glorious Treats.

Looking for more banana desserts? Make sure to try my Banana Split Dessert, Banana Cake and Banana Bread Coffee Cake!

Banana Split Cheesecake Recipe

If you love banana splits and creamy cheesecake, this fun and festive dessert is the best of both worlds! These no bake Banana Split Cheesecakes are served in individual jars and layered with graham cracker crumble, creamy cheesecake, and all your favorite toppings – fresh fruit, whipped cream, caramel sauce, fudge sauce and sprinkles.

Perfect for parties, birthdays, or a make-ahead summer treat, these cheerful jars are easy to prep and even easier to serve. The bright layers and nostalgic flavors are guaranteed to bring smiles to every table!

Why You’ll Love This Recipe

Classic banana split meets creamy cheesecake in this easy and delightful dessert! With make-ahead convenience and a playful presentation, these sweet jars are filled with flavor and finished with all your favorite toppings – from fudge sauce to sprinkles! There’s lots to love about this easy dessert recipe:

• No baking required – Ideal for warm-weather months or when you want a fuss-free dessert.
• Make-ahead friendly – Perfect for parties or gatherings. Simply chill and top when ready to serve.
• Customizable – Add your favorite toppings and mix-ins to suit any occasion or taste!

Let’s Talk Toppings

This Banana Split Cheesecake in a jar might just be the perfect summer treat! Creamy, no-bake cheesecake is layered on a simple graham cracker crust and then topped with all of your favorite banana split toppings! I added fresh banana, strawberries, whipped cream and fudge sauce to mine… but this is the perfect dessert to mix and match your favorite toppings!

The delicious topping options for this cheesecake are nearly endless! My favorites include:

• fresh fruit
• pie filling
• whipped cream
• chocolate sauce
• caramel sauce
• fudge sauce
• maraschino cherries
• nuts
• sprinkles

How To Make Banana Split Cheesecake

Classic banana split meets creamy cheesecake in this easy and delightful dessert! With make-ahead convenience and a playful presentation, these sweet jars are filled with flavor and finished with all your favorite toppings – from chocolate sauce to sprinkles! As always, you’ll find the full printable recipe card at the end of this post.

1. Make the Graham Cracker Crumble: Crush graham crackers and mix with sugar and melted butter. Bake until golden and crisp. Let cool.
2. Prepare the Cheesecake Filling: Beat cream cheese until smooth. Gradually mix in condensed milk, then add lemon juice, yogurt, and vanilla.
3. Assemble the Jars: Add a spoonful of graham cracker crumble to each jar. Layer with cheesecake filling. Smooth the tops and chill for at least 2 hours.
4. Whip the Cream: Chill your bowl and beaters, then whip heavy cream with powdered sugar and vanilla until stiff peaks form.
5. Top and Serve: Add sliced bananas, chopped strawberries, whipped cream, fudge sauce, and sprinkles. Serve immediately or chill until ready.

Storage Information

This recipe is just perfect for summer entertaining! Simply prepare the cheesecake in small jars (ahead of time) and then allow your guest to mix and match their own toppings to create their perfect dessert!

• The cheesecake jars can be made up to 2 days in advance. Keep covered in the refrigerator.
• Whipped cream is best served fresh but can be made up to 4 hours in advance and stored in the fridge.
• Freezing is not recommended for this recipe due to the fresh fruit and whipped topping.

Variations To Try

• Get creative with your toppings! Try different fruits – pineapple, raspberries, or blueberries are a fun twist.
• Add crushed cookies or nuts to the top or swap out the graham crackers for Oreos.
• A drizzle of caramel sauce or strawberry sauce is always delicious!

Can I make this in a single dish instead of jars?

Yes! A pie dish or 8×8 pan works well. Just layer as directed and serve.

Can I use store-bought whipped topping?

You can! It’s a convenient shortcut if you’re short on time.

What if I don’t have fresh strawberries or other fruit?

Use thawed frozen berries, drained well, or substitute with pie filling.

What size jars did you use?

I used 4 ounce mason jars for this recipe but you could smaller or larger containers or jars if you prefer.

Trish’s Tips

• For easy graham cracker crushing, place crackers in a zip-top bag and roll with a rolling pin.
• Don’t skip the chilling step! It helps the cheesecake set properly and makes the jars easier to top.
• To keep bananas from browning, slice them just before serving or toss with a little lemon juice.

Move over ice cream… I want a Banana Split CHEESECAKE! =)

More Delicious Banana Recipes

1. Banana Chocolate Chip Muffins
2. Banana Bread
3. Magnolia Bakery Banana Pudding
4. Banana Nutella Trifle
5. Banana Caramel Cream Dessert

Print

Banana Split Cheesecake

This Banana Split Cheesecake is everything you love about the classic dessert reimagined into a creamy, no bake cheesecake! With layers of sweet graham cracker crumble, rich cheesecake filling, fresh fruit and all your favorite toppings – the perfect no-bake treat for any celebration! Make them ahead in jars for a fun and easy dessert that’s sure to impress!

Course Dessert

Cuisine American

Keyword banana split cheesecake, no bake banana split cheesecake

Prep Time 1 hour hour

Cook Time 10 minutes minutes

chill 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8

Calories 583kcal

Ingredients

Graham Cracker Crumble

• 9 whole crackers graham crackers about 1 3/4 cups graham cracker crumbs
• 1 tablespoon granulated sugar
• 6 tablespoon salted butter

Creamy Cheesecake

• 12 ounces cream cheese 1 1/2 blocks, room temperature
• 14 ounces sweetened condensed milk 1 can
• 2 tablespoons fresh lemon juice
• 3 tablespoons plain Greek yogurt or sour cream
• 1 teaspoon vanilla extract

Whipped Cream

• ¾ cup heavy cream
• 3 tablespoon powdered sugar
• ½ teaspoon vanilla extract

Toppings

• 2 to 3 bananas
• 1 ½ cups chopped strawberries
• fudge sauce
• sprinkles
• maraschino cherries

Instructions

Graham Cracker Crumble

• Preheat oven to 350°F.
• Crush graham crackers in a large ziplock bag and then pour into a large bowl.  Add sugar and stir to combine.
  9 whole crackers graham crackers, 1 tablespoon granulated sugar
• Melt butter in a small bowl (in the microwave), then pour melted butter over crumbs and stir until the crumbs are evenly moistened.
  6 tablespoon salted butter
• Spread crumbs onto a rimmed baking sheet and bake 8-10 minutes (watch carefully so they don’t over-bake). Set aside to cool.

Creamy Cheesecake

• Using an electric mixer, beat the cream cheese until fully smooth. Once smooth, slowly add the condensed milk and blend well.
  12 ounces cream cheese, 14 ounces sweetened condensed milk
• Continue mixing, and add lemon juice, Greek yogurt and vanilla. Blend until all ingredients are fully combined.
  2 tablespoons fresh lemon juice, 3 tablespoons plain Greek yogurt, 1 teaspoon vanilla extract
• Add a couple tablespoons of graham cracker crumble to each jar, and then spoon a generous layer of cheesecake on top.  Level and smooth as needed.
• Cover well (with jar lids or plastic wrap) and chill at least 2 hours before serving. The cheesecake may be made up to 2 days in advance and kept (covered) in the fridge.

Whipped Cream

• Chill a mixing bowl and beaters (whisk attachment) by placing them in the freezer about 5 minutes. This will help the cream whip up faster.
• When the bowl has chilled, pour cream into bowl and begin whipping on medium-high speed.
  ¾ cup heavy cream
• When the cream is beginning to thicken, slowly add the powdered sugar, while continuing to beat.  Add vanilla and continue to whip.
  3 tablespoon powdered sugar, ½ teaspoon vanilla extract
• The whipped cream is done when it has doubled in volume and when you stop the mixer and lift up the whisk, the cream stays in place.
• Use whipped cream immediately, or keep in the fridge up to 4 hours.

Assemble desserts

• When ready to serve, remove cheesecakes from fridge, top with sliced banana, dice strawberries, whipped cream, fudge sauce, sprinkles and cherries.
  2 to 3 bananas, 1 ½ cups chopped strawberries, fudge sauce, sprinkles, maraschino cherries
• Feel free to mix and match with different toppings (fresh fruit, pie filling, cookie crumbs, caramel sauce, etc) as you desire.

Video

Notes

Storage Information

This recipe is just perfect for summer entertaining! Simply prepare the cheesecake in small jars (ahead of time) and then allow your guest to mix and match their own toppings to create their perfect dessert!

• The cheesecake jars can be made up to 2 days in advance. Keep covered in the refrigerator.
• Whipped cream is best served fresh but can be made up to 4 hours in advance and stored in the fridge.
• Freezing is not recommended for this recipe due to the fresh fruit and whipped topping.

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Equipment Needed (affiliate links): Electric Mixer (Hand Mixer or Stand Mixer) | Glass Mixing Bowls | Weck Jars | Mason Jars

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Please see post above for more information, recipe tips and frequently asked questions.

Nutrition

Calories: 583kcal | Carbohydrates: 55g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 117mg | Sodium: 316mg | Potassium: 442mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1313IU | Vitamin C: 21mg | Calcium: 224mg | Iron: 1mg

Originally published May 23, 2018.

The post Banana Split Cheesecake appeared first on Glorious Treats.

Do you love peanut butter desserts? You’ll want to try these ones too: Peanut Butter Balls, Peanut Butter Cookie Bars and Peanut Butter Rice Krispie Treats!

Old Fashioned Chewy Peanut Butter Cookies

As much as I’ve always loved a good cookie, peanut butter cookies were never high on my list. I’d usually go for a Chocolate Crinkle, Snickerdoodle, or Chocolate Chip Cookie. But recently, I had a chewy peanut butter cookie that completely changed my mind! It was soft, rich, and full of flavor nothing like the dry, crunchy ones I’d tried in the past. That one bite was enough to convince me that peanut butter cookies definitely deserve a second chance.

I got to work testing my own version, and I’m so happy with how these old fashioned Chewy Peanut Butter Cookies turned out. Following the recipe as is will produce a cookie that has a slightly crisp edge and a rich, chewy and moist (but not doughy) center. And while I skipped the traditional fork marks to show off the beautiful creases in each cookie, feel free to add them if you’d like!

Whether you’re a longtime peanut butter cookie fan or just now giving them a fair shot, this recipe might just win you over too. Grab a glass of milk and enjoy these sweet, nostalgic treats.

Why You’ll Love This Recipe

Sometimes nothing beats a classic! These Chewy Peanut Butter Cookies will remind you how good a simple cookie can be!

• Perfectly Chewy Texture: These cookies are soft and chewy in the center with just the right amount of crispiness on the edges—no dry, crumbly peanut butter cookies here!
• Easy, No-Fuss Ingredients: Made with simple pantry staples, you can whip up a batch anytime the craving hits. No fancy ingredients required.
• Nostalgic Flavor: Classic peanut butter cookie flavor, but better. The chewy texture and rich peanut butter taste make these an instant favorite, even if peanut butter cookies weren’t your thing before!

How To Make Chewy Peanut Butter Cookies

With just a handful of pantry staples, these chewy peanut butter cookies couldn’t be easier to make! Simply mix the dough, scoop onto a baking sheet, and pop them in the oven. No complicated steps required. As always, you’ll find the full printable recipe card at the end of this post.

1. Whisk together flour, baking soda and salt.
2. Beat softened butter, peanut butter and honey together.
3. Add sugars and continue to blend. Add eggs, one at a time, then vanilla extract.
4. Slowly add the flour mixture.
5. If the dough is very soft, chill dough (in the fridge) about 15 minutes.
6. Scoop cookie dough and roll into a ball. Roll balls in sugar and place on a lined baking sheet. (I used a silicone baking mat but parchment paper also works.)
7. Bake cookies for 8 to 10 minutes at 350°F
8. Cool 1 to 2 minutes on the baking sheet, then carefully move to a cooling rack.

Storage Information

• Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. They stay soft and fresh for several days perfect for snacking on throughout the week!
• Freezer: For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy, or pop one in the microwave for a few seconds to bring back that just-baked texture. To freeze the cookie dough, scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, just add an extra minute or two to the baking time.

Variations To Try

• Peanut butter and chocolate are a classic combo. Stir in ½ to 1 cup of semisweet or dark chocolate chips for an extra indulgent twist.
• For a bakery-style upgrade, dip half of each cookie in melted chocolate or drizzle it over the top once they’re cooled.
• Want some crunchy texture? Swap in crunchy peanut butter!

Why are my cookies dry or crumbly?

Most likely, the cookies were over baked or too much flour was added. Be sure to measure flour using the spoon-and-level method and remove the cookies from the oven while they still look slightly soft and not quite set in the center.

Can I freeze the cookie dough?

Yes! Scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, just add an extra minute or two to the baking time.

How do I know when the cookies are done baking?

The edges should look set and slightly golden, and the centers should still look a bit soft. That’s the key to a chewy cookie, they’ll finish baking on the baking sheet after they come out of the oven.

Trish’s Tips

• Add a sprinkle of sea salt on top of the cookies before baking or after for a little extra flavor. Totally optional, but so good!
• Don’t over bake! The cookies may look slightly under done when you take them out, but will continue to set as they cool, keeping that soft chewy center.

More Cookies To Try

1. Cookies and Cream Cookies
2. No Bake Cookies
3. Oatmeal Cranberry Cookies
4. Snowball Cookies
5. Cowboy Cookies

Print

Chewy Peanut Butter Cookies

These irresistible Chewy Peanut Butter Cookies are everything you want in a peanut butter cookie: chewy centers, crispy edges and maximum peanut butter flavor! Made with simple pantry ingredients, these peanut butter cookies are perfect for any occasion. Whether you're baking for a holiday party, prepping for school lunches or just craving the best peanut butter cookies of all time – these are the cookies you want to make!

Course Dessert

Cuisine American

Keyword chewy peanut butter cookies, old fashioned peanut butter cookies, peanut butter cookies, peanut butter cookies recipe

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chill 15 minutes minutes

Total Time 55 minutes minutes

Servings 24 large cookies

Calories 246kcal

Ingredients

• 3 cups all purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon fine sea salt
• ¾ cup unsalted butter softened
• 1 cup creamy peanut butter I used natural
• ¼ cup honey
• ¾ cup light brown sugar or dark brown sugar
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• ½ cup granulated sugar for rolling

Instructions

• In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
  3 cups all purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon fine sea salt
• In a large mixing bowl or bowl of a stand mixer, beat softened butter, peanut butter and honey together. Add sugars and continue to blend.
  ¾ cup unsalted butter, 1 cup creamy peanut butter, ¼ cup honey, ¾ cup light brown sugar, 1 cup granulated sugar
• Add eggs, one at a time, then vanilla extract and beat all ingredients until well incorporated.
  2 large eggs, 1 teaspoon vanilla extract
• While mixing, slowly add the flour mixture. Blend just until all the flour is incorporated.
• If the dough is very soft, chill dough (in the fridge) about 15 minutes.
• Preheat oven to 350°F and line baking sheets with a silicone liner (this is what I used) or parchment paper.
• Using a 2 tablespoon sized scoop, scoop dough, then roll in your hands slightly to form a ball. Drop balls of dough into a small bowl of sugar, and roll to coat. Place balls of dough on the prepared baking sheet, then flatten to about 1/2″ tall using the bottom of a glass.
  ½ cup granulated sugar
• Bake cookies for 8 to 10 minutes. Remove from oven as soon as the tops are cracked, but the cookies appear slightly underdone. The cookies will continue to bake on the baking sheet as they cool. Cool 1 to 2 minutes on the baking sheet, then carefully move to a cooling rack.
• Store cooled cookies in an airtight container for 3-5 days.

Notes

Storage Information

• Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. They stay soft and fresh for several days perfect for snacking on throughout the week!
• Freezer: For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy, or pop one in the microwave for a few seconds to bring back that just-baked texture. To freeze the cookie dough, scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, just add an extra minute or two to the baking time.

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I used natural peanut butter than contains only peanuts and a small amount of salt. If using peanut butter with added sugar you may wish to reduce the sugar a bit. If you use natural peanut butter with no added salt, I would suggest you up the salt in the recipe to 1 teaspoon.

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Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Whisk | Cooling Rack | Baking Sheet | Silicone Baking Mat | Parchment Sheets | Cookies Scoops

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Please see post above for more information, recipe tips and frequently asked questions.

Nutrition

Calories: 246kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 175mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 197IU | Calcium: 16mg | Iron: 1mg

Originally published August 25, 2014.

The post Chewy Peanut Butter Cookies appeared first on Glorious Treats.

If you’re interested in making some more no bake desserts, try these No Bake Cookies, the infamous Magnolia Bakery Banana Pudding or sweet Cannoli Dip!

No Bake Cherry Cheesecake

This delicious no bake cherry cheesecake recipe is the ultimate summer treat! It’s layered with fluffy cheesecake, fruity cherry filling, and crunchy graham cracker crust. This dessert is cool and creamy without even having to turn on the oven.

Plus, this is a perfect make-ahead dessert since you can prep the cherry filling and cheesecake portions in advance. Just layer them together when you’re ready to go, and you’ll be enjoying this treat in minutes!

Why You’ll Love This Recipe

• It’s delicious! I mean, this is a mouthwatering cherry cheesecake made all the sweeter by not having to bake it! Every bite is full of fruity cherry, creamy cheesecake, and crunchy graham cracker layers. 
• It’s a great portion! Sometimes our eyes are bigger than our appetites and we wind up wasting a good portion of dessert that we could’ve saved for later. This dessert eliminates that issue because it’s already portioned so perfectly. (Then you can go back for seconds if you want!)
• So many versatile flavor options! You can keep the cheesecake and graham cracker portions of this recipe pretty much the same and then make it with a different fruit, lemon curd, chocolate ganache, etc. It’s a super versatile recipe that’s easy to adjust for your tastebuds.

How To Make No Bake Cherry Cheesecake

There are three main steps to this recipe – make the cherry filling, make the cheesecake portion, and then put them together. This recipe is quite easy to make, comes together in under an hour (most of that is chilling time) and it’s so perfect for summer! Below I’ll share more details in each step, but keep in mind, the whole recipe is in the complete printable recipe card below.

1. Add a spoonful of graham cracker crumbs to the bottom of each dish.
2. Top with a layer of cheesecake filling.  
3. Add a layer of the cooled cherry filling.
4. Add a second layer of cheesecake.
5. Top with cherry filling and some graham cracker crumbs for garnish.
6. Serve immediately, or refrigerate completed desserts for up to 4 hours. Enjoy!

Why is my no bake cheesecake not firm?

Keep in mind this is no bake cheesecake meaning the texture will not be as firm as a baked cheesecake. It’s softer, spoonable, and fluffier. Make sure the cream cheese is room temperature (not warm, not cold), and the whipping cream is ice cold! Once you have the temperature right and you’ve mixed it all up, let it rest and firm up in the refrigerator for a couple of hours or overnight.

Is baked or no-bake cheesecake better?

It’s really a matter of preference! Both are delicious, but they do differ in density. My thought process is simple: If you aren’t in the mood to bake a cheesecake – no bake is better! But, if you’re going to luxuriate in the process of making a cheesecake, make this cheesecake instead! 

What can I do with leftover cherry filling?

So many things! It’s perfect for topping pancakes, waffles or this chocolate ice cream! (Think Black Forest Ice Cream!) Enjoy on top of a yogurt parfait with some granola too!

Storage Information

• Refrigerator: Store in the fridge for up to 4 hours, covered. If you’re not serving them right away and opt to store them in the fridge for a few hours, omit the graham cracker crumb topping until just before serving. 
• Make Ahead: You can make the cherry filling and store it in the fridge in a sealed container for up to a week, and the cheesecake portion can set in the fridge (covered) for a day. 

Variations To Try

The beauty of this no bake cheesecake recipe is how flexible it is! You can do so many different things with it when it comes to flavors, toppings, etc.

• Add lemon or orange zest to the cream cheese for a citrus flavor. Either use the cherries as listed or top your cheesecake with orange slices. 
• Use different toppings! You can use crunched up candy, chocolate drizzle, caramel sauce, chopped nuts, Nutella and more. 
• Add a layer of chocolate ganache to your cheesecake!
• Instead of graham crackers, crumble Oreos, Lorna dunes, or biscoff cookies.
• Use a different fruit like a banana, or get creative and make it a different kind of cheesecake entirely. Make it your favorite dessert flavor, whether it’s key lime, strawberry rhubarb, Boston creme, or anything in between. 
• Make a full-size version of this recipe! 

Trish’s Tips

• Use room-temperature cream cheese so it’s easier to whip.
• On the other hand, use very cold whipping cream! The colder your whipping cream, the fluffier it’ll get. 
• Make the cheesecake portion of the recipe a few hours before (or the night before) serving so it has time to firm up. If you eat it immediately, it’ll have a fluffier texture.
• Only add the graham cracker crumbs or any other toppings right before serving, otherwise they’ll get soggy. 
• Make these desserts in cupcake tins for even smaller versions (plus, there’s less cleanup)!

More Cheesecake Recipes To Try

1. Kahlua Cheesecake
2. Mango Lime Cheesecake
3. Key Lime Cheesecake
4. Perfect Cheesecake
5. Caramel Apple Cheesecake

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No Bake Cherry Cheesecake

This delicious No Bake Cherry Cheesecake recipe is the perfect cool and creamy summer treat! Enjoy sweet and juicy cherry filling, smooth and creamy no bake cheesecake and everyone’s favorite graham cracker crust! Assemble in small containers or one large trifle for a party. You can make elements of this recipe ahead of time, or enjoy it right away. Happy no-baking! 

Course Dessert

Cuisine American

Keyword cheesecake, cherry cheesecake, no bake cheesecake

Prep Time 12 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 714kcal

Ingredients

Cherry Filling

• 2 cups cherries fresh or frozen, pitted and cut in half
• ½ cup water
• 2 tablespoons lemon juice fresh
• ½ cup granulated sugar
• 1 tablespoon corn starch

Cheesecake Layer

• 1 cup heavy whipping cream
• ¾ cup powdered sugar divided
• 8 ounces cream cheese 1 block
• 1 teaspoon vanilla extract
• 5 graham crackers full sized, crushed

Instructions

Prepare the cherry filling

•  Wash and pit cherries, then cut in half (and then measure).
  2 cups cherries
• In a medium sized saucepan, add water and lemon juice and warm over medium heat.
  ½ cup water, 2 tablespoons lemon juice
• In a small bowl, stir together the sugar and cornstarch with a whisk. Then, add the sugar and starch to the warm pan of liquid and stir (with a whisk) to combine.  Cook 1-2 minutes.
  ½ cup granulated sugar, 1 tablespoon corn starch
• Add cherries and continue to cook, while stirring gently, until the sauce thickens.
• Remove pan from heat and allow sauce to cool. To aid in cooling, pour the partially cooled sauce into a bowl and move to the fridge.
• The sauce can be stored in the fridge (in a jar or sealed container) up to 1 week.

Prepare the cheesecake

• Chill your mixing bowl and beaters by placing in the freezer for 5-10 minutes (this helps the whipped cream whip up faster).
• Add the heavy whipping cream to the chilled mixing bowl and beat until it begins to thicken.
  1 cup heavy whipping cream
• While mixing, slowly add 1/4 cup powdered sugar. Continue to beat until the mixture is thickened and holds a stiff peak.  Do not over beat or it will become overly thick an clumpy. Scoop the whipped cream into a bowl and put in the fridge.
  ¾ cup powdered sugar
• In the empty mixing bowl (no need to wash), add cream cheese and beat until smooth.  Continue mixing and add the remaining (1/2 cup) powdered sugar, and the vanilla extract.
  8 ounces cream cheese, 1 teaspoon vanilla extract
• Stop mixing and add a large scoop of the prepared whipped cream into the bowl.  Blend on low speed to incorporate.  Add remaining whipped cream and blend gently, just until fully combined.
• Use immediately, or cover and keep in the fridge for up to 1 day.

Assemble the desserts

• Add a spoonful of graham cracker crumbs to the bottom of each dish.
  5 graham crackers
• Top with a layer of cheesecake filling.  For neat assembly, you may want to add the prepared cheesecake filling to a large piping bag, or large ziplock type bag with a corner cut off.
• Add a layer of cherry filling. Be sure the filling is cool.  Do not begin dessert assembly until the filling is cool.
• Add a second layer of cheesecake.
• Top with cherry filling and some graham cracker crumbs for garnish.
• Serve immediately, or refrigerate completed desserts for up to 4 hours.  If you’re not serving the desserts right away, omit the top graham cracker crumbs until just before serving.

Notes

Storage Information

Refrigerator: Store in the fridge for up to 4 hours, covered. If you’re not serving them right away and opt to store them in the fridge for a few hours, omit the graham cracker crumb topping until just before serving.

Make Ahead: You can make the cherry filling and store it in the fridge in a sealed container for up to a week, and the cheesecake portion can set in the fridge (covered) for a day.

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The cheesecake filling as listed will be enough for 4-6 small dessert servings. You will have plenty of cherry filling left over. Feel free to double the cheesecake portion for a larger gathering, and you can keep the cherry filling amounts as listed.

Leftover cherry filling is perfect for topping pancakes, waffles or vanilla ice cream.

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Equipment Needed (affiliate links): Electric Mixer (Hand Mixer or Stand Mixer) | Glass Mixing Bowls | Whisk | Weck Jars

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I prepared this dessert in pretty Weck Jars (available on Amazon), but feel free to use any small jars or dishes you like.

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Please see post above for more information, recipe tips and frequently asked questions.

Nutrition

Calories: 714kcal | Carbohydrates: 79g | Protein: 7g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 125mg | Sodium: 312mg | Potassium: 326mg | Fiber: 2g | Sugar: 64g | Vitamin A: 1681IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 1mg

Originally published June 17, 2019.

The post No Bake Cherry Cheesecake appeared first on Glorious Treats.

Want more sweet berry treats? Try my Berry Cobbler, Blueberry Muffin Recipe, and this Lemon Blueberry Bread!

Blackberry Bars

If there’s one dessert I find myself making on repeat every summer, it’s these Blackberry Crumb Bars! They’re packed with fresh, juicy blackberries which are sandwiched between a buttery, lemony crust. I honestly can never get enough of these bars, and neither can my family!

I love how easy these bars are to whip up, especially when I need to make last-minute dessert for a summer party. Whether I’m headed off to a picnic, a backyard barbecue, or just want a little sweet treat to enjoy with my family after dinner, these bars never disappoint. I’m always surprised by how fast they disappear!

Why You’ll Love This Recipe

These Blackberry Crumb Bars are everything you could want in a summer dessert – and more! They are easy to make, filled with fresh ingredients like blackberries and lemon, and perfect for sharing. Whether you’re baking them for a picnic, pool party, or your kids’ playdate at home, these bars are sure to be a hit. Here’s why I love them:

• Buttery and Crumbly: The crust and topping are made from the same dough, giving you double the buttery goodness in every bite!
• Fresh Blackberry Filling: Juicy blackberries are mixed with sugar and lemon juice to create the perfect sweet-tart filling. I can guarantee your taste buds won’t be able to resist that sweet combination!
• Hint of Lemon: Lemon zest and juice add a bright, fresh flavor that perfectly compliments the blackberries.
• Perfect for Summer: These bars are easy to pack, serve, and enjoy outdoors. Make them for your next summer party and watch how fast they are devoured! I can guarantee they will be a hit!

How to Make Blackberry Crumb Bars

Sweet and full of fresh blackberry flavor, these Blackberry Crumb Bars are the perfect way to celebrate berry season! The combination of buttery crust and juicy blackberry filling is impossible to resist, and you’ll love how easy they are to make too.

Let’s take a quick look at how to make these bars and as always, you can find the full, printable recipe card at the end of this post.

1. Combine all crust ingredients except for the eggs in a large bowl. Use a pastry blender to combine butter pieces are no larger than a pea. Stir in the beaten eggs.
2. Transfer half of the mixture into the bottom of a prepared pan and press into a solid crust.
3. Combine all filling ingredients into a bowl and stir to coat berries. Pour berries over crust in a single layer.
4. Sprinkle the remaining crumble mixture over the berries, distributing evenly.
5. Bake at 375°F for 35-45 minutes, or until bubbly and light golden brown. Cool before cutting into bars. 

Storage Information

• Refrigerator: Allow the bars to cool completely before cutting them. Once cut, store them in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cut bars tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 3 months. To serve them, simply thaw at room temperature or warm them up in the oven for a few minutes.

Can I use frozen blackberries instead of fresh?

Yes! No need to thaw, just use as you would fresh berries.

Can I use a different fruit for the filling?

Absolutely! You can easily swap the blackberries for raspberries, blueberries, or a mix of your favorite berries. Just keep in mind that the sweetness and tartness of the fruit may change the flavor slightly, so you’ll want to adjust the amount of sugar added accordingly.

Trish’s Tips

Fresh blackberries, a buttery crust & crumble, and hints of lemon combine to create these delicious Blackberry Crumb Bars. Here are a few tips for you to get the best results:

• For the best flaky, buttery crust, make sure the butter is cold and cut into small pieces before mixing it with the dry ingredients. This helps to create that nice crumbly topping.
• For a solid crust, make sure to press the mixture into the pan firmly. This helps create a firm, even layer that won’t fall apart once the bars are cut.
• Let the bars cool completely before cutting them. This allows the filling to set and makes the bars easier and cleaner to slice.

More Berry Treats To Try

1. Lemon Blueberry Bundt Cake
2. Blueberry Coffee Cake
3. Mini Berry Galettes
4. Strawberry Shortcake Cake
5. Blueberry Cookies

Print

Blackberry Crumb Bars

These Blackberry Crumb Bars are about to become your new favorite summer dessert! The lemon-kissed crust is topped with juicy blackberries and finished with a golden, crumbly topping. They’re simple to make but still feel special – perfect for taking to all of those summer BBQs or picnics! Top with a scoop of vanilla ice cream or a dollop of whipped cream for a real crowd-pleaser!

Course Dessert

Cuisine American

Keyword blackberry bars, blackberry crumb bars, crumb bars

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24 bars

Calories 137kcal

Ingredients

Crust and Topping

• 3 cups all purpose flour spooned and leveled
• 1 cup unsalted butter 2 sticks, cut into small pieces
• 1 cup granulated sugar
• 2 teaspoons lemon zest zest of one lemon
• 1 teaspoon vanilla extract
• ½ teaspoon fine sea salt
• 1 teaspoon baking powder
• 2 large eggs room temperature, whisked

Blackberry Filling

• 4 cups blackberries fresh or frozen
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• ¾ cup granulated sugar

Instructions

• Preheat oven to 375°F.  Grease a 9″x 13″ baking pan, or line with parchment paper.
• In a large bowl, add all crust ingredients except eggs. (Be sure the butter has been cut into small chunks ahead of time.)
  3 cups all purpose flour, 1 cup unsalted butter, 1 cup granulated sugar, 2 teaspoons lemon zest, 1 teaspoon vanilla extract, ½ teaspoon fine sea salt, 1 teaspoon baking powder
• Use a pastry blender to combine the ingredients until all of the butter is well incorporated, and no pieces are larger than a pea. (This could also be done using a food processor, using short pulses.)  Stir in the beaten eggs.
  2 large eggs
• Pour half of the crust (crumb) mixture into the bottom of the prepared pan.  Use a spatula to press into a solid crust, set aside remaining bowl of crumble.
• Prepare the filling by combining all filling ingredients into a bowl and stirring just until the berries are fully coated. Pour berries over the prepared crust, spreading into a single layer.
  4 cups blackberries, 1 tablespoon lemon juice, 1 tablespoon cornstarch, ¾ cup granulated sugar
• Sprinkle the remaining crumble mixture over the berries, distributing evenly.
• Bake at 375°F for 35-45 minutes, or until bubbly and light golden brown.  Cool before cutting into bars. Store bars in a sealed container in the refrigerator.

Notes

Storage Information

• Refrigerator: Allow the bars to cool completely before cutting them. Once cut, store them in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cut bars tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 3 months. To serve them, simply thaw at room temperature or warm them up in the oven for a few minutes.

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Equipment Needed (affiliate links): 9×13 Baking Dish | Glass Mixing Bowls | Offset Spatula | Whisk | Pastry Blender

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Please see post above for more information, process photos, recipe tips and frequently asked questions.

Nutrition

Calories: 137kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 74mg | Fiber: 2g | Sugar: 16g | Vitamin A: 88IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

Originally published April 7, 2020.

The post Blackberry Crumb Bars appeared first on Glorious Treats.

Looking for more s’more-inspired treats? Try our S’mores Cupcakes, S’mores Pops and S’mores Rice Krispies Treats!

S’mores Bars Recipe

Summer and s’mores just belong together! These S’mores Bars are thick, chewy and delicious… and taste like s’mores and a chocolate chip cookie combined! As I was enjoying my Graham Cracker S’mores Cookie Recipe, I was hit with a spark of inspiration! I wanted to make them thick, chewy, and even a little bit gooey. Basically, I wanted to make the perfect combination of s’mores and chocolate chip cookies in one easy to eat bar. They’ve quickly become my favorite summer dessert!

After all, s’mores are one of the best parts of summer! I’ve made these bars for family BBQs and birthday parties and quickly learned that if I want one for myself, I need to hide a couple for later. Don’t take your eyes off these bars or you’ll be left with crumbs! 

This yummy dessert bar is the perfect combination of classic s’mores and a chocolate chip cookie – you’re getting two desserts in one! These bars make the perfect handheld treat that you can pack for school lunches or serve at a party!

Why You’ll Love This Recipe

• They’re handheld and easy to enjoy! Once you slice these treats into bars, they’re so easy to grab and go! You can even package them individually for a lunch box or to-go treat. 
• Two delicious treats in one! I love both s’mores and chocolate chip cookies, so why should I have to choose between the two? This s’mores bar recipe is the perfect marriage of flavor and texture. 
• Enjoy cool or warm! This is one of those rare treats that is great chilled/room temperature and warm and gooey. If you’re interested in something more decadent, I recommend enjoying a s’more bar warmed up with a scoop of vanilla ice cream on top. Finish it off with hot fudge and whipped cream for a delicious sundae!

How To Make S’mores Bars

These bars are multi-layered but pretty simple to make! I’ll take you through each step, but keep in mind that the whole recipe is in the complete printable recipe card below.

1. Graham Cracker Crust: Crush the graham crackers and combine with1/2 cup melted butter. Press evenly into the bottom of the pan and then place in the freezer while you make the cookie dough.
2. Cookie Dough: Beat both sugars and the melted butter together. Add eggs one at a time, along with the vanilla extract. Whisk together flour, baking powder and salt and slowly add the flour mixture to the butter/sugar mixture. Fold in marshmallows and chocolate chips. Us an offset spatula to spread onto chilled crust.
3. Top the dough with the toppings listed, pressing them into the dough slightly. Bake 35-45 minutes, or until the top is golden brown,
4. Remove from oven and allow to cool FULLY before cutting.

Storage Information

• Room Temperature: Store cooled bars in an airtight container at room temperature for up to 3 days.
• Refrigerate: For longer storage, refrigerate bars in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezer: You can also freeze individual bars for up to 2 months. Wrap tightly in plastic wrap and place in an airtight, freezer safe container or ziploc bag. Thaw at room temperature and enjoy as-is or warm briefly in the microwave for that just-baked, gooey goodness!

Variations To Try

• Add chopped up Reese’s cups to the tops of your bars for a tasty peanut butter twist to these s’mores bars!
• Use your favorite cookie dough recipe! Oatmeal chocolate chip sounds delicious to me! You could also do Snickerdoodle, peanut butter, or double chocolate chip cookies. 
• Sprinkle the top of your bars with M&Ms just before baking for a colorful finish.
• If you don’t want to use larger graham cracker pieces on top of your bars, crumble up the graham cracker and just sprinkle it on top. 
• For the last 30 seconds of baking, turn on the broil setting to brown the tops of your marshmallows. 

Trish’s Tips

• Short on time? Use pre-made cookie dough instead of making one from scratch.
• Leave some parchment paper hanging over the sides of the baking pan so you can easily pull the bars out after baking.
• Allow the bars to cool fully before cutting them! 
• For the easiest cutting technique, run a knife around any edges that are touching the sides of the pan, then pull up the parchment paper and place the giant bar on a cutting board before slicing. 

More Dessert Bars To Try

1. Chocolate Coconut Bars
2. Buckeye Bars
3. Blackberry Crumb Bars
4. Chocolate Pecan Pie Bars
5. Peanut Butter Pretzel Bars

Print

S’mores Bars

These S’mores Bars are the perfect combination of gooey chocolate chip cookies and classic s’mores! Thick, chewy and so delicious these bars are everything you love about s’mores in an easy-to-make bar. A treat that’s sweet, chewy, and seriously fun to eat – perfect for parties, BBQs and picnics!

Course Dessert

Cuisine American

Keyword s’moes bars recipe, s’mores bar, s’mores bar recipe, s’mores bars

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Cool 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 24

Calories 248kcal

Ingredients

Crust

• ½ cup salted butter melted
• 2 cups graham cracker crumbs made from 1 1/2 packages of graham crackers

Cookie Dough

• 1 cup granulated sugar
• 1 ¼ cups brown sugar packed
• ¾ cup unsalted butter melted
• 3 large eggs room temperature
• 1 ½ teaspoons vanilla extract
• 3 cups all purpose flour spooned and leveled
• 2 ½ teaspoons baking powder
• 1 teaspoon fine sea salt reduce to 1/2 teaspoon if using salted butter
• 1 cup semi sweet chocolate chips
• 1 cup mini marshmallows

Toppings

• 1-2 Hershey chocolate bars each "Hershey" section broken or cut in half
• 1 graham cracker broken into pieces
• ½ cup mini marshmallows

Instructions

• Preheat oven to 325°F and line a 9"x13" baking pan with parchment paper (or foil). Leave some paper hanging over the sides so you can easily pull the bars out of the pan after baking.
• Crush graham crackers, then combine ½ cup melted butter with crumbs and stir until well combined. Pour mixture into prepared pan, and press evenly into the bottom of the pan. Put entire pan into the freezer while you make the cookie dough.
  ½ cup salted butter, 2 cups graham cracker crumbs
• In a large mixer, blend together both sugars and the melted butter. Add eggs (one at a time) and vanilla and continue to blend until well combined.
  1 cup granulated sugar, 1 ¼ cups brown sugar, ¾ cup unsalted butter, 3 large eggs, 1 ½ teaspoons vanilla extract
• In a separate bowl, whisk together flour, baking powder and salt. Then, while the mixer is on low, slowly add the flour to the butter/sugar mixture. Stop the mixer immediately when you have added all the flour. Add the marshmallows and chocolate chips and fold together until all of the ingredients are well combined.
  3 cups all purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon fine sea salt, 1 cup semi sweet chocolate chips, 1 cup mini marshmallows
• Retrieve the baking pan from the freezer and scoop the dough on top of the prepared crust. Use an offset spatula to carefully spread until evenly distributed.
• Top the dough with the toppings listed, pressing them into the dough slightly.
  1-2 Hershey chocolate bars, 1 graham cracker, ½ cup mini marshmallows
• Bake 35-45 minutes, or until the top is golden brown, and there is no wet batter visible.
• Remove from oven and allow to cool FULLY before cutting (1 hour or more). For easiest cutting, run a knife around any edges that are touching the sides of the pan, then pull up on the parchment paper and place giant bar on a cutting board.

Notes

Storage Information

• Room Temperature: Store cooled bars in an airtight container at room temperature for up to 3 days.
• Refrigerate: For longer storage, refrigerate bars in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezer: You can also freeze individual bars for up to 2 months. Wrap tightly in plastic wrap and place in an airtight, freezer safe container or ziploc bag. Thaw at room temperature and enjoy as-is or warm briefly in the microwave for that just-baked, gooey goodness!

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Equipment Needed (affiliate links): 9×13 Baking Dish | Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Offset Spatula | Whisk

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Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition

Calories: 248kcal | Carbohydrates: 47g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 219mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 54IU | Calcium: 65mg | Iron: 2mg

Originally published June 29, 2014.

The post S’mores Bars appeared first on Glorious Treats.

Love blueberry treats? Try these ones next: Blueberry Cheesecake Danish, Lemon Blueberry Bread and this amazing Blueberry Coffee Cake!

Blueberry Muffins

Blueberry muffins are a staple in my baking repertoire! There’s just something so comforting and satisfying about biting into a warm, fluffy muffin filled with sweet blueberries. Over the years, I’ve experimented with countless recipes, always striving for that perfect balance of flavors and textures. This particular recipe is my absolute favorite. It’s simple, reliable, and produces jumbo, bakery-style muffins that are tender, moist, and bursting with blueberry goodness.

I love how versatile blueberry muffins are. They’re perfect for breakfast with a cup of coffee, a delightful treat for a mid-morning snack, or even a sweet ending to a dinner party. And don’t forget about the endless possibilities for customization! You can add nuts, streusel topping, or even a dollop of Greek yogurt for extra protein. No matter how you enjoy them, these blueberry muffins are sure to become a family favorite.

Why You’ll Love This Blueberry Muffins Recipe

• Easy to Make: These blueberry muffins are ridiculously easy to make. You can whip up a batch of bakery-style muffins in no time!
• Flavorful and Tender: The flavor and texture of these muffins are absolutely divine. They have the perfect balance of sweet and tangy, with a burst of juicy blueberries in every bite. And the tender crumb and slightly crispy top are the ultimate combination. Trust me, one bite, and you’ll be hooked!
• Nutrient Boost: Blueberries are packed with antioxidants, so you can feel better about indulging in these delicious treats. They’re a healthier alternative to store-bought muffins, too!

How to Make Blueberry Muffins

Get ready to enjoy the irresistible aroma of freshly baked blueberry muffins as you whip up this simple yet delicious recipe. Combine the ingredients, gently fold in juicy blueberries and throw them in the oven. You’ll be savoring homemade goodness in no time.

As always, you can find the full printable recipe card at the end of this post.

1. Beat the butter on medium speed until creamy and then beat in sugar. Add eggs and vanilla extract.
2. Add half of the flour mixture (flour, baking powder, and salt) and mix just until incorporated.
3. Add half of the milk and mix until incorporated. Repeat with remaining flour mixture and milk.
4. Toss blueberries with a tablespoon of flour and then gently fold into the batter.
5. Line a muffin pan with liners or light spray with nonstick cooking spray. Evenly divide batter.
6. Bake muffins at 375°F for 18 to 22 minutes.

Storage Information

• Room Temperature: Place blueberry muffins in a single layer on paper towels, to help absorb moisture and prevent them from getting soggy, in an airtight container. Muffins can be stored for 3 to 4 days.
• Refrigerator: Avoid refrigerating muffins as this can make them soggy and affect their texture.
• Freezer: Individually wrap muffins in plastic wrap, then place in a freezer-safe bag and store for up to 2 months. Thaw at room temperature or reheat in the microwave for a few seconds, before enjoying.

Variations to Try

This is really the best blueberry muffin recipe but here are some fun and tasty variations to try:

• Use different berries like strawberries, raspberries, or blackberries.
• Add lemon zest for a burst of fresh flavor that pairs perfectly with blueberries.
• Add warm spices like cinnamon, nutmeg, or ginger for a cozy twist.
• Create a crunchy and sweet streusel topping with brown sugar, oats, and cinnamon.
• Add a dollop of cream cheese to the bottom of the muffin tins before pouring in the batter.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can use frozen blueberries without even having to thaw them. Although, keep in mind that they will release some liquid during baking, but this is perfectly normal

Can I substitute buttermilk for regular milk?

Yes, buttermilk adds a tangy flavor and helps create a tender crumb. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

How do I prevent my muffins from being too dry?

Make sure you don’t over mix the batter. Over mixing develops gluten, leading to tough muffins. Also, adding enough moisture (milk or buttermilk) is crucial.

Trish’s Tips

• Use room temperature ingredients, this helps to create a light batter that also has better taste and texture.
• Don’t overfill the muffin cups. Fill the muffin cups about two-thirds full to give them room to rise without overflowing the pan during baking.
• Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. This prevents them from falling apart.

More Muffin Recipes to Try

1. Banana Chocolate Chip Muffins
2. Morning Glory Muffins
3. Strawberry Muffins
4. Raspberry Lemon Muffins
5. Cranberry Orange Muffins
6. Lemon Pound Cake Muffins
7. Cinnamon Sugar Donut Muffins

Print

Blueberry Muffin Recipe

These Blueberry Muffins are tender, fluffy treats packed with blueberries and bursting with flavor. They are the perfect way to start your day or satisfy a sweet craving. These muffins are a classic for a reason.

Course Breakfast

Cuisine American

Keyword blueberry muffin, blueberry muffin recipe, blueberry muffins, blueberry muffins recipe, easy blueberry muffin recipe, easy blueberry muffins, homemade blueberry muffins, recipe for blueberry muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 253kcal

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• 8 tablespoons unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1½ cups blueberries fresh or frozen
• 1 tablespoon all purpose flour

Topping (Optional)

• 2 tablespoons coarse sugar turbinado or demerara sugar for sprinkling on top

Instructions

• Preheat your oven to 375°F. Line a muffin pan with liners or spray with nonstick cooking spray and set aside.
• In a small bowl, whisk together the all purpose flour, baking powder and salt. Set aside.
  2 cups all purpose flour, 2 teaspoons baking powder, ¼ teaspoon fine sea salt
• In a large mixing bowl or the bowl of a stand mixer, beat the butter on medium speed until creamy, about 2 minutes.
  8 tablespoons unsalted butter
• Add the sugar and continue beating for an additional 3 minutes or until the mixture is a pale yellow and fluffy.
  1 cup granulated sugar
• Add the eggs, one a time, thoroughly incorporating after each addition. Mix in the vanilla extract.
  2 large eggs, 1 teaspoon vanilla extract
• Add half of the flour mixture and mix on low speed just until incorporated. Add half of the milk and mix on low speed until incorporated. Repeat with remaining flour mixture and milk.
  1 cup whole milk
• Toss blueberries with a tablespoon of flour and then gently fold into the batter.
  1½ cups blueberries, 1 tablespoon all purpose flour
• Evenly divide muffin batter between liners and top with a sprinkle of coarse sugar (if using).
  2 tablespoons coarse sugar
• Bake muffins for 18 to 25 minutes (a few extra minutes for jumbo and a few minutes less for mini muffins), or until the tops are lightly browned, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Notes

Storage Information

• Room Temperature: Place muffins in a single layer on paper towels, to help absorb moisture and prevent them from getting soggy, in an airtight container. Muffins can be stored for 3-4 days.
• Refrigerator: Avoid refrigerating muffins as this can make them soggy and affect their texture.
• Freezer: Individually wrap muffins in plastic wrap, then place in a freezer-safe bag and store for up to 2 months. Thaw at room temperature or reheat in the microwave for a few seconds, before enjoying.

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Equipment Needed (affiliate links):  Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Muffin Pan | Jumbo Muffin Pan

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Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 141mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 321IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg

The post Blueberry Muffin Recipe appeared first on Glorious Treats.

Do you go crazy for lemon desserts? You’ll love my Lemon Bundt Cake, Lemon Meringue Cookies and these delightful Chewy Lemon Sugar Cookies.

Lemon Pie Recipe

As a lifelong lover of all things citrus, this recipe for lemon pie has always been a favorite of mine. There’s something incredibly refreshing about its bright, tangy flavor—it’s like a burst of sunshine in every bite! In today’s post, I’m excited to share my go-to lemon pie recipe, a classic dessert that’s not only easy to make but also sure to impress. With a velvety lemon filling and a crisp, buttery graham cracker crust, this pie strikes the perfect balance between sweet and tart.

What makes this lemon pie recipe truly special is how easy it is to make. With just a handful of basic ingredients, you can create a dessert that tastes like it came straight from the bakery. The filling is rich and smooth and has a zesty brightness that only fresh lemons can deliver, while the crust adds a beautiful, crispy golden texture. It’s sure to be a crowd-pleaser every time!

Why You’ll Love This Recipe

• Bright, Refreshing Flavor: This easy Lemon pie offers a perfect balance of sweet and tangy, with a burst of citrus that’s incredibly refreshing. It’s a dessert that’s both light and indulgent, making it ideal for enjoying at any time of year.
• Crowd-Pleaser: Lemon pie with condensed milk is a classic that never goes out of style. Its vibrant flavor and beautiful presentation make it a guaranteed hit at gatherings.
• Make-Ahead Friendly: You can prepare this recipe for lemon pie in advance, allowing the flavors to meld and the filling to set perfectly. In fact, this pie turns out better and easier to cut the longer it sits in the fridge!

Lemon Pie Ingredients

This easy lemon pie is made with just a handful of ingredients! The lemon pie filling calls for lemon, sour cream, sweetened condensed milk, egg yolks and lemon juice and zest. Use a store bought graham cracker curst or make your own!

How to Make Lemon Pie

With just a few basic ingredients, this lemon pie with condensed milk is as easy as they come! It’s as simple as preparing the lemon pie filling, pouring into a crust and baking. As always, you can find the full printable recipe card at the end of this post.

1. Whisk together the egg yolks and sour cream until smooth.
2. Mix in sweetened condensed milk and lemon zest.
3. Pour in the lemon juice and vanilla extract
4. Whisk about 2 minutes.
5. Pour the batter into a prepared crust, making sure not to overfill the pie. Bake for 20-25 minutes at 350°F or until the internal temperature reads 160°F.
6. Let the pie cool completely, cover with plastic wrap and chill for 4 hours up to overnight. Decorate as desired and serve!

Variations to Try

• Replace the lemon juice and zest with lime juice and zest for a fun twist.
• Use Meyer lemons for a sweeter and more fragrant flavor profile.
• Add a teaspoon of dried lavender to the filling for a floral note that complements the lemon really well.
• Add fresh raspberries, blueberries or strawberries to the top of the pie for a fruity and tart combination.

Trish’s Tips

• For the best flavor and aroma, opt for fresh lemons. The zest and juice will make a significant difference in how the pie turns out.
• Allow the pie to cool completely to room temperature before refrigerating. This will help the filling set properly and prevent it from cracking.
• This easy Lemon pie is best served chilled. This will allow the flavors to develop and the filling to set.

More Lemon Recipes to Try

1. Lemon Blueberry Bundt Cake
2. Raspberry Lemon Muffins
3. Lemon Blueberry Bread
4. Easy Lemon Curd
5. Lemon Bread
6. Lemon Posset

Print

Lemon Pie

This Lemon Pie recipe is tart, sweet and so easy to make! It has a velvety lemon filling and a crisp, buttery graham cracker crust. Its bright, tangy flavor is perfect for serving at any occasion, whether you're hosting a summer gathering, hosting for the holidays or just craving something sweet.

Course Dessert

Cuisine American

Keyword easy lemon pie, lemon custard pie, lemon pie, lemon pie filling, lemon pie recipe, lemon pie with condensed milk, recipe for lemon pie

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 4 minutes minutes

Total Time 34 minutes minutes

Servings 8 servings

Calories 199kcal

Ingredients

• 1 graham cracker crust 9 inch, 6 ounce
• 3 large egg yolks room temperature
• ¼ cup sour cream room temperature
• 14 ounces sweetened condensed milk 1 can
• 1 ½ tablespoons lemon zest about 2 lemons
• ½ cup fresh lemon juice about 3 lemons
• 1 teaspoon vanilla extract

Garnish (Optional)

• whipped cream optional garnish
• lemon slices optional garnish
• lemon zest optional garnish

Instructions

• Preheat the oven to 350°F.
• Unwrap the prepared graham cracker crust and discard any extra material.
  1 graham cracker crust
• In a medium sized mixing bowl, whisk together the egg yolks and sour cream until thoroughly combined and smooth.
  3 large egg yolks, ¼ cup sour cream
• Whisk in sweetened condensed milk and lemon zest until well combined. There should not be any lumps.
  14 ounces sweetened condensed milk, 1 ½ tablespoons lemon zest
• Pour in the lemon juice and vanilla extract, then whisk well until combined, about 2 minutes.
  ½ cup fresh lemon juice, 1 teaspoon vanilla extract
• Carefully pour the lemon pie batter into the prepared crust, making sure not to overfill the pie.
• Place the pie in the middle rack of your preheated oven and bake for 20-25 minutes or until the internal temperature reads 160°F. The pie should be slightly wobbly in the middle but set on the edges.
• Let the pie cool completely on a wire rack, about 1 hour.
• Once cooled to room temperature, cover the pie well with plastic wrap and move to the fridge for 4 hours up to overnight.

To Serve

• When the pie is ready to enjoy, dollop, pipe or spread the whipped topping over the top in your desired pattern, optional, slice and serve with lemon zest or slices, optional.
  whipped cream, lemon slices, lemon zest

Notes

Storage Information

Once your lemon pie has cooled completely, store it in either the fridge or the freezer.

• Refrigerator: Replace the lid that came with your pie crust or cover it in plastic wrap and store in the refrigerator for 3-4 days.
• Freezer: Wrap the whole pie (minus the toppings) in plastic wrap followed by a layer of aluminum foil. Freezer for up to 3 months. To thaw, transfer to pie to the refrigerator and let thaw overnight before serving.

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Equipment Needed (affiliate links): Microplane| Juicer | Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip

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Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition

Calories: 199kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 90mg | Sodium: 69mg | Potassium: 218mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 271IU | Vitamin C: 9mg | Calcium: 159mg | Iron: 0.3mg

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