Looking for more delicious ways to celebrate the season? Try these favorites: Pumpkin Cake with Salted Caramel Frosting, Butter Pecan Bundt Cake and this Apple Cream Cheese Bundt Cake!

Caramel Apple Cake Recipe

This Caramel Apple Cake is a delicious celebration of three flavors that were clearly meant to be together: apples, cinnamon and caramel. The cake itself is packed with apple cinnamon flavor, then layered with creamy salted caramel frosting, tender spiced apples and a generous drizzle of caramel sauce.

Each element of this delicious apple cake is exceptional on it it’s own, but when combined, you have a stunning fall cake that is sure to be the hit of any party or holiday celebration! Every layer brings something delicious to the party and what could possibly be more perfect for fall?

I love a cake that gives you plenty to look forward to with every bite, and this one definitely delivers. The apple spice cake is delicious on its own, but once you add the caramel frosting, cinnamon-spiced apples and that extra caramel drizzle, it becomes something really special. It’s the kind of dessert that makes a beautiful centerpiece for a fall party or holiday celebration, and yes, going back for a second slice is completely understandable.

Why You’ll Love This Cake

If you love the combination of apples, cinnamon and caramel, this is the cake for you! It takes all those classic flavors and turns them into a beautiful layer cake that looks just as good as it tastes. Each element of this gorgeous cake is delicious on its own… apple spice cake, YUM… salted caramel frosting, double YUM… cinnamon spiced apples, YES PLEASE… more caramel sauce, OH MY! Here’s why we love it so much:

• Three delicious layers of flavor: Apple cinnamon cake, spiced apples and salted caramel frosting work together in every bite.
• Fresh apples throughout: Cooked spiced apples are folded right into the cake batter, then used again between the layers and on top.
• Homemade caramel sauce: The salted caramel sauce is used in the frosting and drizzled between the layers for even more caramel flavor.
• Perfect for special occasions: This caramel apple cake makes a beautiful dessert for fall parties, holiday gatherings, and celebrations.
• Make-ahead friendly: The cake layers and caramel sauce can be prepared a day ahead, making the final assembly much easier.

How To Make Caramel Apple Cake

This recipe really celebrates fresh fall apples! This amazing apple cake recipe has several components, so I recommend working through them one at a time. The caramel sauce and spiced apples come first, followed by the cake layers, frosting, and assembly. It may look like a project, but each step is straightforward, and you can spread the work over two days if that works better for you.

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

Make the Salted Caramel Sauce

1. Warm the heavy cream in the microwave and set aside.
2. Combine sugar, corn syrup, and water in a large saucepan.
3. Cook over medium to medium-high heat until the sugar dissolves and the mixture bubbles.
4. Boil without stirring until the syrup reaches a light-medium honey color, watching closely because it darkens quickly.
5. Add the warm cream slowly and carefully, stirring until fully incorporated.
6. Finish with butter, salt, and vanilla, then cool until ready to use.

Prepare the Spiced Apples

1. Peel and dice 3 large or 4 medium firm, tart apples into about 1/2-inch cubes.
2. Cook the apples with brown sugar, butter, cinnamon, and salt in a skillet over medium-high heat.
3. Continue cooking for 3 to 5 minutes, until the apples begin to soften but still have some texture.
4. Reserve the apples until you are ready to make the cake.

Bake the Apple Cinnamon Cake

1. Preheat the oven to 350°F.
2. Prepare three 8-inch cake pans by greasing and flouring the sides and lining the bottoms with parchment.
3. Whisk together the flour, baking powder, salt, cinnamon, allspice, and nutmeg.
4. Beat the butter until smooth, then slowly add the sugar and continue mixing until light and fluffy.
5. Add the eggs one at a time, mixing well between each addition.
6. Blend in the vanilla and oil, followed by the sour cream.
7. Alternate adding half the milk and half the flour mixture, then repeat, mixing just until combined.
8. Fold 1 1/2 cups of the cooked spiced apples into the batter.
9. Divide the batter evenly between the prepared pans.
10. Bake for 22 to 28 minutes, until a toothpick comes out clean or with a few moist crumbs.
11. Cool the cakes in their pans for 5 to 10 minutes, then transfer to a wire rack. Once mostly cool, wrap well and place in the freezer to finish cooling and make assembly easier.

Make the Salted Caramel Frosting

1. Beat the butter until smooth.
2. Add the cream cheese and blend until completely smooth.
3. Mix in half of the powdered sugar, then add the cooled caramel sauce.
4. Finish with the remaining powdered sugar, vanilla, and salt.
5. Chill the frosting briefly if it becomes too soft, then beat again before using.

Assemble the Cake

1. Level and split the cake layers as desired.
2. Spread or pipe a layer of caramel frosting over the first cake layer.
3. Add some of the spiced apples, pressing them gently into the frosting.
4. Drizzle caramel sauce over the apples and frosting.
5. Repeat with the remaining cake layers, frosting, apples, and caramel.
6. Finish with a generous topping of spiced apples.

Storage Information

This cake is a good choice for preparing in stages, especially when you’re planning a holiday meal or celebration. Because it contains cream cheese frosting and cooked apples, keep the assembled cake refrigerated.

• Make ahead: The cake layers and caramel sauce can both be prepared a day ahead, which makes assembling the cake much easier.
• Store cake layers: Wrap the cooled cake layers well in plastic wrap and keep them in the freezer until you’re ready to assemble the cake.
• Store caramel sauce: Keep the caramel sauce covered in the refrigerator. Warm it slightly in the microwave before using so it becomes pourable again.
• Leftover caramel: Store extra caramel sauce in a jar in the refrigerator for up to 2 weeks. Use it over ice cream, with fresh apples, or on another favorite dessert.
• Assemble when ready: For the best presentation, assemble and frost the cake once the layers are completely cool and the caramel sauce is ready to use.

Variations To Try

Small finishing touches are an easy way to make this cake your own. Keep the cake batter proportions the same and experiment with the toppings or presentation.

• Sprinkle chopped toasted pecans or walnuts over the top just before serving.
• Pair Granny Smith with another firm baking apple, such as Honeycrisp, for a combination of tart and sweet flavors.
• Add a small pinch of ground ginger to the spiced apples for a little extra warmth.
• Pass a small pitcher of the remaining caramel sauce so each slice can get an additional drizzle.

What apples are best for caramel apple cake?

Firm, tart apples such as Granny Smith work well for this recipe. They balance the sweetness of the frosting and caramel and retain some texture after cooking and baking.

Do I need to peel the apples?

Yes, peeling is recommended for this recipe. It gives the apple pieces a more consistent texture in both the cake and the filling.

Can I use store-bought caramel sauce?

Yes, a great time-saver for this recipe! A thick salted caramel sauce can be a shortcut, although the homemade version gives you the intended flavor and consistency. Avoid very thin caramel syrups, which can make the frosting too loose, and adjust the frosting’s added salt to taste.

Why is my caramel frosting too soft?

Caramel that is still warm or a warm kitchen can soften the butter and loosen the frosting. Refrigerate the frosting until it firms up slightly, then beat again before spreading or piping.

Do I have to split the cake layers?

No. The recipe makes three 8-inch layers that can be stacked as they are. Splitting is optional and creates more layers to fill, so spread the frosting and apples more thinly if you choose to do so.

Why are the cake layers placed in the freezer?

This helps keep them moist as they finish cooling and makes them easier to handle when stacking and frosting.

Can I use a different size cake pan?

The recipe was developed using three 8-inch cake pans. If you change the pan size, the baking time will likely need to be adjusted.

Trish’s Tips

• Choose firm apples: Granny Smith apples are a great choice because their tart flavor works beautifully with the sweet caramel and they hold some texture after cooking.
• Watch the caramel: The sugar mixture can go from light to dark quickly. Keep a close eye on it and remove it from the heat when it reaches a light-medium honey color.
• Let the caramel cool: Make sure the caramel sauce is no warmer than room temperature before adding it to the frosting. If it is too warm, the frosting can become soft.
• Don’t rush the cake batter: When beating the butter and sugar, give them enough time to become light and fluffy. Also, make sure to add the eggs one at a time and mix well between additions.
• Use the freezer to your advantage: Chilling the cake layers makes them easier to stack and frost. It is one of those little tricks that makes assembling a layer cake feel much less intimidating.
• Save that extra caramel: You will have leftover sauce, and that is absolutely intentional. Keep it in the fridge and find an excuse to drizzle it over ice cream or fresh apples.
• Slice with a clean knife: Wipe the blade between cuts for neater slices that show off the cake, frosting and apples.

More Delicious Apple Recipes

1. Apple Cinnamon Bread
2. Caramel Apple Cookies
3. Apple Crumble
4. Caramel Apple Cheesecake
5. Apple Crisp

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Caramel Apple Cake

This Caramel Apple Cake that tastes every bit as beautiful as it looks! Moist and tender layers of apple cake, creamy salted caramel frosting, spiced apples and homemade caramel sauce make each slice a delicious balance of sweet and spice. It’s a beautiful dessert for fall celebrations, holiday gatherings, or any occasion that calls for a seriously delicious cake.

Course Dessert

Cuisine American

Keyword apple cake, cake, caramel apple cake, caramel apple cake recipe

Prep Time 1 hour hour 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 12 slices

Calories 840kcal

Ingredients

Salted Caramel Sauce

• ½ cup heavy cream
• 1 cup granulated sugar
• 1 tablespoon corn syrup
• ¼ cup water
• 3 tablespoons unsalted butter
• ¾ teaspoon salt such as good quality sea salt
• 1 teaspoon vanilla extract

Spiced Apples

• 3 large apples or 4 medium. Firm/tart – such as Granny Smith
• 3 tablespoon brown sugar
• ¼ cup unsalted butter
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt

Apple Cinnamon Cake

• 3 cups all purpose flour spooned and leveled
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon nutmeg freshly grated, or ½ teaspoon ground nutmeg
• ¾ cup unsalted butter at room temperature
• 1 ½ cups granulated sugar
• 4 large eggs room temperature
• 1 tablespoon vanilla extract
• ¼ cup oil vegetable, canola or light olive oil
• ¼ cup sour cream regular, full fat
• 1 cup whole milk or 2%, but avoid lower fat
• 1 ½ cups spiced apples from recipe above

Salted Caramel Frosting

• 12 tablespoons unsalted butter 1 1/2 sticks
• 4 ounces cream cheese 1/2 block
• 2 cups powdered sugar
• ⅓ cup salted caramel sauce cooled, from recipe above
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

Caramel Sauce

•  Warm the heavy cream in a bowl in the microwave and then set aside.
  ½ cup heavy cream
•  In a large saucepan, add the sugar, corn syrup and water. Stir gently to incorporate the ingredients.
  1 cup granulated sugar, 1 tablespoon corn syrup, ¼ cup water
• Cook mixture over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.
• Stop stirring and allow the mixture to boil undisturbed until it begins to darken in color.  You want the mixture to reach a honey color, but no darker. The syrup will change from light in color to dark very quickly, so it's important to watch closely and remove the pan from the heat as soon as it's light-medium honey color.
• Once removed from heat, carefully and slowly pour in the warm heavy cream (the mixture will hiss and bubble). Stir to full incorporate the cream.
  ½ cup heavy cream
• Add butter and salt and stir to combine. Add vanilla.
  3 tablespoons unsalted butter, ¾ teaspoon salt, 1 teaspoon vanilla extract
• Allow sauce to cool a bit, then pour into a jar. Continue to cool, until ready to use.

Spiced Apples

• Peel apples and dice into small pieces (about 1/2 inch cubes).
  3 large apples
• Add apples, brown sugar, butter, cinnamon and salt into a skillet and cook over medium-high heat.
  3 tablespoon brown sugar, ¼ cup unsalted butter, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
• Cook 3 to 5 minutes, or until the apples begin to soften, but still have some texture. Remove from heat and set aside.

Apple Cinnamon Cake

• Preheat oven to 350°F.
• Prepare three 8" cake pans by lightly greasing the sides of the pans and then dusting with flour, then line the bottom of the pans with parchment paper. Set aside.
• In a medium bowl, combine flour, baking powder, salt and spices. Whisk, then set aside.
  3 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon nutmeg
• In the bowl of an electric mixer, beat butter until smooth. While mixing, slowly add sugar and continue to beat until the butter and sugar are well combined and the mixture is light and fluffy. Don't skimp on the mixing at this stage.
  ¾ cup unsalted butter, 1 ½ cups granulated sugar
• While mixing, add the eggs one at a time, blending at least 10-20 seconds between each additional egg. Mixing well to incorporate some air is important in this step.
  4 large eggs
• Add vanilla and oil, and blend well to combine.
  1 tablespoon vanilla extract, ¼ cup oil
• Add sour cream and blend.
  ¼ cup sour cream
• Reduce the mixer speed to low, and pour in about half of the milk, then half of the flour mixture. Repeat with milk and flour. Blend just until all ingredients are well combined. Stop mixer and scrape down the sides of the bowl, and stir (just a couple times) by hand just to make sure all ingredients are well blended.
  1 cup whole milk
• Add 1 1/2 cups of the cooked spiced apples (from recipe above) to the bowl and use a large spatula to fold the apples into the batter. Stir just until evenly combined. (Reserve the remaining spiced apples for when the baked cake is being assembled)
  1 ½ cups spiced apples
• Divided batter evenly into prepared pans.
• Bake in preheated 350°F oven for 22-28 minutes, or until the cake has a slight dome and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter.
• Cool cakes in pans for 5-10 minutes, then carefully remove and continue cooling on a wire cooling rack (leave the parchment on the bottoms at this point). Once cakes are mostly cool, wrap well in plastic wrap and place cakes in the freezer. This will help keep them moist as they fully cool, and will make them easy to handle (stack and frost) when you're assembling the cake.

Caramel Frosting

• Cut cold butter into a few large pieces and then, in the bowl of an electric mixer, beat butter until smooth.
  12 tablespoons unsalted butter
• Add cream cheese and blend until fully combined and smooth.
  4 ounces cream cheese
• Add about half of the powdered sugar, then while the mixer is running, pour in the caramel sauce. The caramel sauce should be no warmer than room temperature. Stop the mixer and scrape down the sides of the bowl as needed.  Continue blending and add the remaining powdered sugar, vanilla and salt.
  2 cups powdered sugar, ⅓ cup salted caramel sauce, ½ teaspoon vanilla extract, ¼ teaspoon salt
• The frosting should be thick, creamy and fluffy. If by chance your kitchen is very warm, or the caramel sauce was too warm when you added it, place the bowl of frosting in the fridge to firm up, then beat once more before use.

Assemble Cake

• Level and split cake layers as desired (I left mine unsplit.)
• For easy assembly, add the frosting to a large piping bag fitted with a large round tip. This is optional.
• Begin with a layer of cake on the plate or cake stand of your choice.  Add a layer of frosting by piping a large spiral, then spread as needed with an offset spatula.  Alternatively, scoop a large dollop of frosting onto the cake layer, and spread as needed with an offset spatula.
• Add some of the spiced apples, using a spatula to press into the frosting just a bit. Add a drizzle of caramel sauce on top of the frosting.
• Repeat layers of cake, then frosting, apples, and caramel drizzle.
• On top of the cake, add a generous topping of apples. Serve with additional caramel sauce if desired.

Notes

Storage Information

This cake has several components, but the work can be broken up over 2 days. Feel free to bake the cake and make the caramel sauce a day in advance. Wrap the cake well (in plastic wrap, and/or a large ziplock bag, and keep in the freezer. Keep the caramel sauce covered in the fridge. If the caramel sauce is made ahead you will need to warm it just a bit in the microwave so it’s pour-able.

• Make ahead: The cake layers and caramel sauce can both be prepared a day ahead, which makes assembling the cake much easier.
• Store cake layers: Wrap the cooled cake layers well in plastic wrap and keep them in the freezer until you’re ready to assemble the cake.
• Store caramel sauce: Keep the caramel sauce covered in the refrigerator. Warm it slightly in the microwave before using so it becomes pourable again.
• Leftover caramel: Store extra caramel sauce in a jar in the refrigerator for up to 2 weeks. Use it over ice cream, with fresh apples, or on another favorite dessert.
• Assemble when ready: For the best presentation, assemble and frost the cake once the layers are completely cool and the caramel sauce is ready to use.

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Cake sizes – The cake pictured is a 8″ cake. I baked three 8″ pans of cake. If you’d like to make slightly different sized cake, you will likely need to adjust the baking time.

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Caramel Sauce – With the recipe listed, you will have leftover caramel sauce. This is a good thing! Store remaining sauce in a jar in the fridge for up to 2 weeks. Microwave as needed to enjoy on ice cream, as an dip for fresh apples, or with or any dessert.

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Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Whisk | Cooling Rack | 8 Inch Cake Pans

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

Nutrition

Calories: 840kcal | Carbohydrates: 106g | Protein: 8g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 613mg | Potassium: 214mg | Fiber: 3g | Sugar: 79g | Vitamin A: 1381IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 2mg

Originally published October 29, 2019.

The post Caramel Apple Cake appeared first on Glorious Treats.

Looking for more quick breads for fall baking? Make sure to try these favorites: Apple Cinnamon Bread, Cranberry Orange Bread and this Pumpkin Cream Cheese Bread!

Pumpkin Bread with Cinnamon Streusel Topping

This Pumpkin Bread is simply the perfect recipe to celebrate the flavors of fall. Our favorite ultra-moist pumpkin bread is topped with a delicious cinnamon-sugar streusel topping to create the perfect fall treat! This is a beautiful recipe to enjoy for breakfast, brunch, or as an afternoon snack! The recipe makes two loaves… so you can keep one for yourself, and package one up for a neighbor or friend.

This recipe is just a little twist on one of my favorite fall recipes, my Pumpkin Muffins. The muffins have been a favorite in my house for years, and I wanted to make sure you didn’t miss that the recipe makes a beautiful pumpkin loaf as well! So feel free to make two beautiful loaves (as listed below), or a bunch of muffins… they’ll be quickly devoured either way!

Why You’ll Love This Bread

If you’re looking for an easy pumpkin bread recipe that delivers big fall flavor without a complicated process, this one checks all the boxes. The batter comes together quickly, the streusel takes just a few minutes to prepare, and the recipe gives you two beautiful loaves to enjoy. I know you’re going to love this recipe as much as we do!

• Makes two loaves: Bake one for your family and share the other, or freeze one for later.
• Perfectly spiced: Cinnamon, nutmeg, ginger and cloves give this pumpkin loaf recipe plenty of cozy fall flavor.
• Moist and tender: Pumpkin puree helps create a wonderfully moist pumpkin bread.
• Easy to make: No complicated techniques or fancy equipment are needed.
• Cinnamon streusel topping: A buttery, sweet, cinnamon-filled topping takes this loaf from good to seriously delicious.
• Great for any time of day: Serve it for breakfast, brunch, an afternoon snack, or dessert.

How To Make This Pumpkin Bread Recipe

When the leaves start changing and pumpkin recipes start calling your name, this easy Pumpkin Bread deserves a spot at the top of the list. It’s wonderfully moist, filled with cozy cinnamon, nutmeg, ginger, and cloves, and finished with a buttery cinnamon-sugar streusel that adds just the right amount of sweetness and crunch. Basically, it’s everything you want in a fall loaf.

It’s time to make this cozy pumpkin bread! Follow these easy steps to make the spiced pumpkin batter and buttery cinnamon streusel topping. As always, you’ll find the full printable recipe card at the end of this post.

For the Pumpkin Bread

1. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
2. Beat together eggs, water, sugar, pumpkin puree, oil and vanilla extract.
3. Add the dry ingredients into the wet ingredients.
4. Mix just until combined. Do not overmix.
5. Evenly divide the batter between two lightly greased and floured 8.5 x 4.5 inch loaf pans.

For the Cinnamon Streusel

6. Add the melted butter brown sugar, flour, cinnamon and nuts, if using, to a small bowl.
7. Stir until combined, leaving a few small lumps in the streusel.
8. Sprinkle the cinnamon streusel evenly over both loaves.
9. Bake for 50 to 60 minutes at 350°F, or until a toothpick inserted into the center comes out clean.

Storage Information

This easy pumpkin bread recipe is a great make-ahead treat and stores wonderfully which is especially handy when you have two loaves to enjoy.

• Room temperature: Once completely cooled, store the bread in an airtight container or wrap it well. It can be kept at room temperature for several days.
• Make ahead: Bake the loaves a day ahead and keep them covered until you’re ready to serve. This makes them a great option for breakfast or brunch.
• Freeze: Wrap the cooled loaves tightly in plastic wrap, followed by foil or a freezer-safe bag. Freeze for up to 2 to 3 months for the best quality. Thaw at room temperature before serving.

Variations To Try

There are plenty of ways to give this pumpkin loaf recipe your own little twist while keeping all that cozy fall flavor.

• Pumpkin Chocolate Chip Bread: Stir chocolate chips into the batter to turn this into a delicious pumpkin chocolate chip bread with rich chocolate in every bite.
• Go Nuts: Use pecans or walnuts in the streusel, or leave them out entirely if you prefer a nut-free loaf.
• Make Muffins: Turn the batter into pumpkin muffins and bake for 18 to 20 minutes instead of making loaves.
• Glazed: Drizzle the cooled bread with a simple powdered sugar glaze for an extra-sweet finish.
• Spice It Up: If you love bold fall flavor, add a little extra cinnamon to the streusel topping or my homemade pumpkin pie spice.

Frequently Asked Questions

Trish’s Tips

• Measure carefully. Use accurate measurements, especially for the flour, to help keep your pumpkin bread moist and tender.
• Don’t overmix. Once the dry ingredients are added, mix just until everything is combined.
• Don’t skip the streusel. That buttery cinnamon-sugar topping is one of the best parts!
• Use room-temperature eggs. They blend more easily with the other wet ingredients and help create a smooth batter.
• Fill pans evenly. Divide the batter between the two loaf pans so they bake evenly.
• Check before removing. Baking times can vary slightly, so use a toothpick to check the center before taking the loaves from the oven.
• Let it cool. Give the loaves time to cool before slicing so they hold together nicely.
• Keep a loaf in the freezer. Since this recipe makes two loaves, freezing one is an easy way to have homemade pumpkin bread ready whenever the craving strikes.

More Pumpkin Recipes To Try

1. Pumpkin Cream Cheese Muffins
2. Pumpkin Cheesecake Trifle
3. Mini Pumpkin Cheesecake
4. Pumpkin Cream Cold Brew
5. Pumpkin Donut Hole Muffins

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Pumpkin Bread Recipe

This heavenly Pumpkin Bread recipe is everything a fall bake should be: moist, warmly spiced and easy to make. The cinnamon streusel topping takes this quick bread to another level with added sweetness and crunch in every bite. This easy pumpkin loaf is a fall favorite you’ll want to make again and again. A truly delicious addition to breakfast, brunch or an afternoon coffee break. (Recipe includes a how-to video!)

Course Dessert, Snack

Cuisine American

Keyword pumpkin bread, pumpkin bread recipe, pumpkin bread with cinnamon streusel, pumpkin loaf recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 30

Calories 167kcal

Ingredients

• 3 ½ cups all purpose flour spooned and leveled (440g)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• 4 large eggs room temperature
• ½ cup water
• 2 cups granulated sugar
• 15 ounces pumpkin puree 1 can
• ⅔ cup vegetable oil or other neutral oil
• 1 teaspoon vanilla extract

Cinnamon Streusel Topping

• ¼ cup unsalted butter melted
• ½ cup light brown sugar
• ½ cup all purpose flour
• 2 teaspoons ground cinnamon
• ½ cup chopped pecans or walnuts optional

Instructions

Pumpkin Bread

• Preheat oven to 350°F. Prepare two 8.5 x 4.5 inch loaf pans by lightly greasing and then dusting with flour.
• In a large bowl, gently whisk dry ingredients together (flour, baking powder, baking soda, salt, spices) and set aside.
  3 ½ cups all purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves
• In another large bowl (or the bowl of your electric mixer), add eggs, water, sugar, pumpkin puree, oil and vanilla extract. Beat until fully incorporated.
  4 large eggs, ½ cup water, 2 cups granulated sugar, 15 ounces pumpkin puree, ⅔ cup vegetable oil, 1 teaspoon vanilla extract
• While slowly mixing, add the dry ingredients in with the wet. Mix until just combined.
• Evenly divide batter between prepared pans, filling pans about ⅔ full.

Streusel Topping

• Prepare the streusel by mixing the melted butter, brown sugar, flour, cinnamon and nuts (if desired) in a small bowl. Stir gently until the mixture is combined, but some small lumps remain.
  ¼ cup unsalted butter, ½ cup light brown sugar, ½ cup all purpose flour, 2 teaspoons ground cinnamon, ½ cup chopped pecans or walnuts
• Sprinkle the cinnamon streusel topping on top of each loaf.
• Bake loaves in a preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Video

Notes

This recipe may also be made into muffins. Bake muffins for 18-20 minutes.

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Storage Information

This easy pumpkin bread recipe is a great make-ahead treat and stores wonderfully which is especially handy when you have two loaves to enjoy.

• Room temperature: Once completely cooled, store the bread in an airtight container or wrap it well. It can be kept at room temperature for several days.
• Make ahead: Bake the loaves a day ahead and keep them covered until you’re ready to serve. This makes them a great option for breakfast or brunch.
• Freeze: Wrap the cooled loaves tightly in plastic wrap, followed by foil or a freezer-safe bag. Freeze for up to 2 to 3 months for the best quality. Thaw at room temperature before serving.

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Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Whisk | Cooling Rack | 8.5 x 4.5 Inch Loaf Pan

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

Nutrition

Calories: 167kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 147mg | Potassium: 71mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2291IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Originally published October 16, 2017.

The post Pumpkin Bread Recipe with Cinnamon Streusel Topping appeared first on Glorious Treats.

Love the thrill of making tarts? Make sure to try my Salted Caramel Chocolate Truffle Tart, Chocolate Chip Salted Caramel Tart, Easy Apple Tart and this Summer Fruit Tart!

Fruit Tarts with Chocolate Pastry Shell

Chocolate and orange are a classic combination for a reason, but add silky smooth pastry cream, fresh fruit and a glossy fruit glaze to the mix and things get seriously delicious. These Chocolate Fruit Tarts feature a chocolate pastry filled with a mouthwatering orange pastry cream and topped with an assortment of colorful fresh fruit. These adorable mini fruit tarts look fancy enough for special occasions, but you can make the components ahead of time to keep things relaxed when it’s time to serve.

Each little tartlet delivers a mix of rich chocolate, bright orange, sweet fruit and a hint of tangy passion fruit. The chocolate pastry makes the perfect base for the creamy citrus filling, while the fresh fruit adds a beautiful pop of color and freshness. If you’ve been looking for a chocolate fruit tart recipe that feels impressive without being overly complicated, these individual tartlets are just the thing.

Why You’ll Love This Recipe

There is something extra fun about individual desserts, especially when they look this pretty. These mini fruit tarts are perfect for entertaining, but they’re also a wonderful excuse to make an ordinary day feel a little more special.

• Chocolate and orange are the perfect pair: The rich chocolate pastry balances the bright, citrusy orange pastry cream beautifully.
• Fresh and colorful: An assortment of berries and other fresh fruit makes every tartlet look like a tiny work of edible art.
• Make-ahead friendly: The pastry cream and tartlet shells can be prepared the day before, making assembly much easier.
• Perfect for entertaining: Five individual tartlets make a beautiful dessert for dinner parties, showers, brunches, or special celebrations.
• No pie weights required: The chocolate pastry shells are baked without pie weights, keeping the process a little simpler.

How To Make Fruit Tarts

It’s time to make these elegant Chocolate Fruit Tarts! Follow these easy steps to make the creamy orange pastry cream, chocolate tart shells and fresh fruit topping. As always, you’ll find the full printable recipe card at the end of this post.

Orange Pastry Cream

1. Heat milk and orange juice until steaming. Let sit for 5 minutes. Whisk egg yolks, sugar, and cornstarch in until smooth and slightly thickened.
2. Temper by slowly whisking the warm mixture into the yolk mixture, then return everything to the saucepan.
3. Cook over medium heat, whisking constantly, until the pastry cream gently boils and thickens. Continue cooking for 30 to 60 seconds.
4. Remove from the heat and add vanilla extract and butter, then whisk until completely smooth. Chill the pastry cream with plastic wrap pressed directly onto the surface.

Chocolate Tart Dough

1. Mix flour, cocoa powder, powdered sugar, salt and cold butter in a stand mixer until the mixture resembles fine crumbs.
2. Add the egg yolk and vanilla, mix until combined.
3. Drizzle in just enough cold water or milk for the dough to come together into a soft, non-sticky dough.
4. Roll the dough between two sheets of parchment paper. Chill the rolled dough on a baking sheet for at least 1 hour or overnight.
5. Butter five to six mini tart pans with removable bottoms. Cut circles and press the dough into the pan. Trim the edges and prick the bottoms with a fork.
6. Chill the lined tartlet pans for another 20 to 30 minutes to help prevent shrinking. Bake the tartlet shells on a baking sheet for 12 to 15 minutes at 350°F. Cool completely, then gently remove them.

Assemble the Tartlets

1. Whisk the chilled orange pastry cream lightly to loosen it.
2. Fill each cooled tartlet shell with pastry cream.
3. Arrange the fresh fruit over the pastry cream in a generous, slightly domed layer. Brush the fruit lightly with the cooled passion fruit glaze.
4. Serve the tartlets chilled or at cool room temperature.

Storage Information

These are best on the day of assembly, but leftovers can be stored in the fridge for up to one day. The crust will gradually soften from the pastry cream and fruit.

• Make-Ahead: For the best results, make the orange pastry cream and chocolate tart shells up to one day ahead. Keep the pastry cream refrigerated and store the cooled shells in an airtight container at room temperature.
• Refrigerator: Assemble the tarts on the day you plan to serve them. Once assembled, they can be refrigerated for up to 1 day, although the chocolate pastry will gradually soften as it sits with the pastry cream and fruit.
• Freezer: The baked tartlet shells can also be frozen for up to 1 month. Cool them completely, place them in an airtight freezer-safe container, and thaw at room temperature before filling. The assembled tartlets and orange pastry cream should not be frozen.

Variations To Try

• Change up the fruit: Use strawberries, raspberries, blueberries, blackberries, kiwi, sliced stone fruit, or well-drained mandarin segments.
• Try an apricot glaze: If passion fruit jam isn’t available, apricot jam makes an excellent substitute.
• Use vanilla bean: Replace the vanilla extract in the pastry cream with vanilla bean for tiny vanilla specks and an extra-special presentation.
• Make one large tart: You can use a 9-inch tart pan with a removable bottom instead of making individual tartlets. For a larger tart, blind baking is recommended.

Frequently Asked Questions

Trish’s Tips

• Make the pastry cream first. It needs the most chilling time, so getting it out of the way first makes the rest of the recipe easier.
• Roll the dough before chilling it. Chilling the dough after rolling makes it much easier to work with than trying to roll it once it has become very firm.
• Keep that butter cold. Cold butter helps create a tender, crisp chocolate pastry.
• Don’t skip the second chill. Giving the lined tartlet pans another 20 to 30 minutes in the refrigerator helps reduce shrinking during baking.
• Prick the pastry well. A generous scattering of fork holes helps prevent the bottoms from puffing up too much.
• Don’t worry about pie weights. These tart shells have been tested without them. If the bottoms puff during baking, simply press them down gently with the back of a spoon.
• Dry your fruit well. Excess moisture is not a friend of crisp pastry. Drain canned or jarred fruit thoroughly and gently pat fresh fruit dry before arranging it on the tartlets.
• Assemble close to serving time. The tarts are at their best when the chocolate pastry is still crisp and the fruit is fresh and vibrant.

More Fruit Desserts To Try

1. Lemon Blueberry Bread
2. Strawberry Shortcake Cake
3. Lemon Cream Puffs
4. Blueberry Coffee Cake
5. Banana Split Dessert

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Fruit Tarts with Chocolate Shell

These beautiful mini Fruit Tarts are just as delicious as they look with rich chocolate shells, orange pastry cream and loads of fresh fruit. Finished with a glossy passion fruit glaze, they’re an impressive dessert for parties, showers and special occasions. Colorful, elegant and sure to be a hit with friends and family!

Course Dessert

Cuisine American

Keyword chocolate fruti tarts, fruit tart, fruit tart recipe, fruit tarts, mini fruit tarts

Prep Time 1 hour hour 31 minutes minutes

Cook Time 12 minutes minutes

Chill Time 3 hours hours

Total Time 4 hours hours 43 minutes minutes

Servings 5

Calories 593kcal

Ingredients

Orange pastry cream

• 1 cup whole milk 240 ml
• ½ cup orange juice fresh, preferably strained and pulp-free (120 ml)
• 3 medium egg yolks
• ¼ cup granulated sugar 50 g
• 5 tablespoons cornstarch 35 g
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter room temperature (15 g)

Chocolate tartlet shells

• 1 ¼ cups all‑purpose flour sifted (150 g)
• ¼ cup unsweetened cocoa powder 25 g
• ½ cup powdered sugar 60 g
• ⅛ teaspoon fine salt a pinch, about 1 g
• 6 tablespoons unsalted butter cold , cut into small cubes (90 g)
• 1 medium egg yolk
• ½ teaspoon vanilla extract optional
• 1 to 2 tablespoons cold water or milk, just enough to bring the dough together, 15–25 g

Passion Fruit Glaze

• 2 tablespoons passion fruit jam
• 1 tablespoon water

Fruit Topping – An Assortment of Fresh Fruit

• 2 pounds fruit such as halved strawberries, raspberries, blackberries, blueberries, red currants, small clementine or mandarin segments (from a jar, well drained), kiwi slices
• fresh mint leaves for garnish (optional)

Instructions

Make The Pastry Cream

• Start with the pastry cream; it needs to chill the longest (at least 2 hours, preferably 3 hours or overnight).
• In a medium saucepan, combine the milk and orange juice. Gently heat over medium heat until steaming, then remove from the heat and let it sit for 5 minutes.
  1 cup whole milk, ½ cup orange juice
• In a separate bowl, whisk together the egg yolks, sugar and cornstarch until smooth and slightly thickened.
  3 medium egg yolks, ¼ cup granulated sugar, 5 tablespoons cornstarch
• Slowly pour the warm milk mixture into the yolk mixture while whisking constantly. Return the mixture to the saucepan.
• Cook over medium heat, whisking vigorously and continuously (including the sides of the pan), until the cream comes to a gentle boil and thickens. Let it bubble for 30–60 seconds to cook out the starch, whisking the whole time.
• Remove from the heat and whisk in the vanilla extract and butter until completely smooth.
  1 teaspoon vanilla extract, 1 tablespoon unsalted butter
• Pour the pastry cream into a shallow dish. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours or overnight.
• When you are ready to fill the tartlets, lightly whisk the cold pastry cream to loosen it up.

Make The Chocolate Tartlet Dough

• In the bowl of a stand mixer, whisk together the flour, cocoa powder, powdered sugar and salt.
  1 ¼ cups all‑purpose flour, ¼ cup unsweetened cocoa powder, ½ cup powdered sugar, ⅛ teaspoon fine salt
• Add the cold butter cubes to the dry ingredients. Mix on medium speed until the mixture resembles fine crumbs.
  6 tablespoons unsalted butter
• Add the egg yolk and vanilla and mix to combine. Drizzle in just enough cold water or milk for the dough to come together into a soft but not sticky dough.
  1 medium egg yolk, ½ teaspoon vanilla extract, 1 to 2 tablespoons cold water
• Place a sheet of parchment paper on your work surface and lightly flour it. Place the dough on top and cover with a second sheet of parchment. Roll the dough out to about ⅛ inch (3 mm) thick. You will have about two flat rectangles of dough.
• Leave the dough sandwiched between the parchment sheets, lay it flat on a baking sheet, and chill in the refrigerator for at least 1 hour or overnight.

Line And Bake The Tartlet Shells

• Lightly butter the mini tart pans.
• Remove the dough from the refrigerator and peel off the top sheet of parchment. Cut out circles slightly larger than your tartlet pans. Gently press the dough circles into the pans, making sure the dough is evenly pressed across the bottom and up the sides. Trim the edges and check that the thickness is even.
• Prick the bases with a fork. Chill the lined pans for another 20–30 minutes to help prevent shrinking.
• Preheat the oven to 350 °F (180 °C).
• Place the tartlet shells on a baking sheet and bake for 12–15 minutes total. There’s no need to blind‑bake with weights. After about 6–7 minutes, check the shells; if the bottoms have puffed up, carefully press them back down with the back of a spoon and return to the oven for the remaining bake time.
• Let the tartlet shells cool completely in the pans, then gently remove them.

Make the passion fruit glaze

• In a small microwave‑safe bowl, combine the passion fruit jam and water.
  2 tablespoons passion fruit jam, 1 tablespoon water
• Microwave for about 30 seconds, or until melted and liquid. Stir until smooth, then let cool to room temperature before using.

Assemble the tartlets

• Fill each cooled tartlet shell with orange pastry cream, smoothing the top with a spoon or offset spatula.
• Arrange the fresh fruit on top in any design you like, building a generous, slightly domed layer.
  2 pounds fruit
• Using a pastry brush or small spoon, lightly coat the fruit with the cooled passion fruit glaze.
• Garnish with a few small mint leaves, if desired.
  fresh mint leaves

Chill and serve

• Serve the tartlets chilled or at cool room temperature. They are best on the day of assembly but keep well in the refrigerator for up to 1 day.

Notes

Storage Information

These are best on the day of assembly, but leftovers can be stored in the fridge for up to one day. The crust will gradually soften from the pastry cream and fruit.

• Make-Ahead: For the best results, make the orange pastry cream and chocolate tart shells up to one day ahead. Keep the pastry cream refrigerated and store the cooled shells in an airtight container at room temperature.
• Refrigerator: Assemble the tarts on the day you plan to serve them. Once assembled, they can be refrigerated for up to 1 day, although the chocolate pastry will gradually soften as it sits with the pastry cream and fruit.
• Freezer: The baked tartlet shells can also be frozen for up to 1 month. Cool them completely, place them in an airtight freezer-safe container, and thaw at room temperature before filling. The assembled tartlets and orange pastry cream should not be frozen.

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Notes

• Try an apricot glaze: If passion fruit jam isn’t available, apricot jam makes an excellent substitute.
• Make one large tart: You can use a 9-inch tart pan with a removable bottom instead of making individual tartlets. For a larger tart, blind baking is recommended.
• For the chocolate tartlets, the dough is rolled out between parchment sheets before chilling. If you chill the dough first and roll it out afterward, it becomes quite firm and much harder work to roll to ⅛ inch (3 mm) thickness.

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Equipment Needed (affiliate links): Mini Tart Pans | Rolling Pin | Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Kitchen Scale |  Whisk | Pastry Brush | Baking Sheet 

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

Nutrition

Calories: 593kcal | Carbohydrates: 93g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 101mg | Potassium: 412mg | Fiber: 5g | Sugar: 50g | Vitamin A: 1390IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 3mg

The post Fresh Fruit Tarts with Chocolate Shells appeared first on Glorious Treats.

Love baking homemade bread? Make sure to try out these favorites: Cranberry Orange Bread, Lemon Blueberry Bread and this Pumpkin Cinnamon Bread!

Apple Bread Recipe

There are few things that make a kitchen smell more inviting than apples and cinnamon baking together and it’s something I look forward to each fall. This wonderfully delicious cinnamon apple bread recipe is one of the first things we bake up when the weather starts to hint that we might be getting cooler weather soon. It’s always a hit – buttery, flavorful and entirely irresistible! It tastes like fall and makes your kitchen smell absolutely amazing!

This delicious bread is proof you don’t need a complicated recipe or a long list of ingredients to make something special. Fresh apples are the star of this simple and satisfying recipe. Layers of chopped apples and brown sugar cinnamon add sweetness and texture throughout the buttery, vanilla-scented loaf. The result? A tender, flavorful loaf that’s easy enough for everyday baking and is sure to delight friends and family all season long.

Why You’ll Love This Recipe

If you love easy baking recipes that make a big impression without requiring a ton of work, this apple bread needs to be on your fall baking list! This recipe starts with a simple vanilla cake base and then gets a generous helping of fresh apples, cinnamon and sugar. Here are a few reasons we love it so much:

• Simple ingredients: You probably have most of what you need already in your kitchen pantry.
• Fresh apple flavor: Finely chopped apples are layered throughout the loaf for a delicious fruity bite in every slice.
• Warm cinnamon sugar: Brown sugar, cinnamon and apples are pretty much a dream team combination any time but are especially delicious in this easy-to-make recipe.
• Easy to make: The batter comes together quickly and the layering technique is wonderfully simple.
• Perfect for any time of day: Serve a slice for breakfast, enjoy it with afternoon coffee, or sneak a piece for dessert. We won’t tell!

Ingredients Needed

Each ingredient plays an important part in creating the flavor and tender texture of this Apple Bread. For the best results, measure carefully and bring the refrigerated ingredients to room temperature before mixing.

How To Make Apple Cinnamon Bread

This easy bread recipe comes together with a simple batter, fresh apples, and a generous cinnamon-brown sugar mixture. The secret to those pretty layers is adding the ingredients in stages so you get apples and cinnamon sugar throughout the loaf instead of just on top.

1. Prepare the pan. Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan, or line it with parchment paper for easier removal.
2. Make the cinnamon sugar. Combine the brown sugar and cinnamon in a small bowl and set aside.
3. Make the batter. Beat the room-temperature butter until smooth, then add the white sugar and blend until well combined. Add the eggs and vanilla and mix until incorporated.
4. Add the dry ingredients. Slowly add the flour, baking powder, and salt, alternating with the milk as needed. Mix just until everything is combined. Be careful not to overmix the batter.
5. Start layering. Pour half of the batter into the prepared loaf pan. Add half of the chopped apples and half of the cinnamon sugar mixture.
6. Add the remaining batter. Gently press the apples and cinnamon sugar into the batter, then spread the remaining batter over the top.
7. Finish the loaf. Add the remaining apples and cinnamon sugar to the top and gently press them into the batter.
8. Bake. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve. Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to finish cooling before slicing.

Storage Information

• Room Temperature: Once the apple cinnamon bread has cooled completely, keep it well wrapped or stored in an airtight container to help maintain its moist texture.
• Make Ahead: This loaf is also a great recipe to make ahead when you’re planning a breakfast or brunch. Bake it the day before, let it cool completely, and store it covered until you’re ready to serve.
• Freezer: For longer storage, the loaf can be frozen. Wrap the cooled bread well and place it in a freezer-safe container or bag. Thaw at room temperature before serving.

Variations To Try

Want to put your own spin on this classic apple bread? Try one of these ideas:

• Try a different apple. Granny Smith is the apple used in the original recipe, and its tart flavor works beautifully with the sweet cinnamon sugar. You can experiment with another firm baking apple if you prefer.
• Add nuts. Chopped pecans or walnuts would add a delicious bit of crunch.
• Add a simple glaze. Drizzle the cooled loaf with a quick powdered sugar glaze for an extra-sweet finish.
• Make it extra cozy. Add a pinch of apple pie spice to the cinnamon sugar mixture for even more warm fall flavor.
• Serve it warm. A slightly warm slice with a little butter is a very good idea. In fact, we highly recommend it.
• Make muffins or mini loaves: Divide the batter and layers among prepared muffin cups or mini loaf pans. Begin checking early because smaller portions will bake much faster than a full-size loaf.

Trish’s Tips

• Use room-temperature butter. This helps the butter and sugar blend smoothly and creates a better batter.
• Don’t overmix. Mix the batter just until the ingredients are combined for the best texture.
• Chop the apples finely. Smaller pieces distribute more evenly throughout the loaf and make it easier to get apple in every bite.
• Don’t skip the layering. Adding the apples and cinnamon sugar in two layers gives this bread its delicious apple and cinnamon flavor throughout.
• Let the bread cool. I know, waiting is hard! But allowing the loaf to cool for 15 minutes in the pan before transferring it to a rack makes it easier to handle and slice.

More Apple Recipes To Try

1. Caramel Apple Cookies
2. Apple Crisp
3. Caramel Apple Cheesecake
4. Apple Cobbler
5. Apple Cream Cheese Bundt Cake

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Apple Cinnamon Bread

This easy Apple Cinnamon Bread recipe is moist, tender and packed with fresh apples and sweet cinnamon sugar. With delicious layers of cinnamon and apple in every bite, this cozy apple bread recipe is perfect for breakfast, snacking or dessert! Everything you love about fall baking in one delicious loaf!

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Keyword apple bread, apple bread recipe, apple cinnamon bread, apple cinnamon bread recipe

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Cool 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10

Calories 276kcal

Ingredients

• ½ cup brown sugar
• 1 ½ teaspoons cinnamon
• ½ cup unsalted butter 1 stick, room temperature
• ⅔ cup granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups all purpose flour spooned and leveled
• 1 ½ teaspoons baking powder
• ½ teaspoon fine sea salt omit if using salted butter
• ½ cup milk whole milk preferred
• 1 large apple peeled and finely chopped (about 1 1/4 cups chopped) – I used Granny Smith

Instructions

• Preheat oven to 350°F. Grease and flour a 9 x 5 inch loaf pan or line with parchment paper.
• In a small bowl combine the brown sugar and cinnamon. Set aside.
  ½ cup brown sugar, 1 ½ teaspoons cinnamon
• In the bowl of a stand mixer or using an electric mixer, beat butter until smooth, then add granualted sugar and continue to blend until fully incorporated.
  ½ cup unsalted butter, ⅔ cup granulated sugar
• Add eggs and vanilla and blend until well combined.
  2 large eggs, 2 teaspoons vanilla extract
• Slowly add flour, baking powder, salt and then milk. Blend just until all ingredients are well combined.  Do not over-mix.
  1 ½ cups all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon fine sea salt, ½ cup milk
• Pour HALF of the batter into the prepared pan.
• Top batter with half of the diced apples, and half of the cinnamon sugar mixture.
  1 large apple
• Press apples and cinnamon sugar into the batter just a bit (with the back of a large spoon).
• Pour the remaining batter on top of the apple layer (spread as needed), then top with remaining apples and remaining cinnamon sugar.
• Again, press the apples and cinnamon sugar into the batter a bit.
• Bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
• Cool in the pan for 15 minutes, then transfer loaf to a cooling rack to continue cooling.

Video

Notes

Storage Information

• Room Temperature: Once the apple cinnamon bread has cooled completely, keep it well wrapped or stored in an airtight container to help maintain its moist texture.
• Make Ahead: This loaf is also a great recipe to make ahead when you’re planning a breakfast or brunch. Bake it the day before, let it cool completely, and store it covered until you’re ready to serve.
• Freezer: For longer storage, the loaf can be frozen. Wrap the cooled bread well and place it in a freezer-safe container or bag. Thaw at room temperature before serving.

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Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Whisk | Cooling Rack | 9 x 5 Inch Loaf Pan

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

Nutrition

Calories: 276kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 203mg | Potassium: 82mg | Fiber: 1g | Sugar: 27g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

Originally published September 14, 2017. 

The post Apple Cinnamon Bread appeared first on Glorious Treats.

Craving all things caramel? Try these favorites: Chocolate Chip Salted Caramel Tart, homemade Caramels and these Samoa Cupcakes!

No Bake Caramel Cheesecake

This no bake Caramel Cheesecake is a rich and creamy dessert that comes together quickly without needing to turn on the oven. A chocolate graham cracker crust is filled with smooth, rich caramel cheesecake which needs several hours to chill to perfection. Once set, simply top with a drizzle of caramel sauce (I used this homemade caramel sauce), whipped topping and Rolos. Every bite has the perfect balance of chocolate, caramel and tangy cheesecake flavor.

This easy cheesecake is a wonderful choice for holidays, parties or anytime you need a make-ahead dessert. It’s one of our favorites for summer celebrations! It looks impressive on a serving platter, but the preparation is surprisingly simple. Just allow plenty of time for the cheesecake to chill so the filling becomes firm and easy to slice.

Why You’ll Love This Recipe

This caramel cheesecake delivers plenty of flavor while keeping the preparation simple. It can be assembled well before serving, making it especially helpful when you are planning a party or holiday meal. There’s lots to love about this decadent cheesecake recipe:

• No Oven Required: The crust and filling set in the refrigerator or freezer, so there is no baking or water bath needed.
• Loaded with Caramel Flavor: Caramel topping is added to the crust, filling and top of the cheesecake.
• Make Ahead: Prepare the cheesecake the day before serving and keep it chilled until dessert time.
• Chocolate and Caramel: The chocolate graham cracker crust pairs perfectly with the creamy caramel filling.

How To Make Caramel Cheesecake

This caramel cheesecake is prepared in three simple stages: making the crust, mixing the filling and decorating the chilled cheesecake. Be careful not to overmix once the whipped cream is added, as gentle folding helps keep the filling light.

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

1. Combine chocolate graham cracker crumbs, melted butter and caramel sauce in a medium bowl or bowl of a food processor and mix until it looks like wet sand.
2. Press the crust firmly into the bottom and up the sides of the pan about halfway. Cover and chill.
3. Beat heavy whipping cream until stiff peaks form, set aside. Beat cream cheese for 2 to 3 minutes until light and fluffy. Beat in powdered sugar until no lumps remain and then beat in the caramel topping.
4. Add in the Greek yogurt (or sour cream) and vanilla extract and gently fold in the whipped cream.
5. Transfer the filling into the chilled crust. Cover and chill for 4 hours to overnight.
6. Drizzle with caramel sauce, top with whipped cream or whipped topping and add Rolos if desired. Slice, serve and enjoy!

Storage Information

This cheesecake needs to remain refrigerated so the filling stays firm and fresh. Keep it covered whenever possible to prevent it from absorbing other flavors from the refrigerator. Decorate just before serving for best results.

• Refrigerator: Store leftover cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. It will keep in the refrigerator for up to 4 days.
• Make Ahead: This cheesecake is an excellent make-ahead dessert because it needs several hours to set. Prepare it up to 24 hours in advance, but wait to add the caramel drizzle, whipped topping and Rolos until shortly before serving for the neatest presentation.
• Freezer: The undecorated cheesecake can be frozen for up to 1 month. Wrap the chilled cheesecake tightly in plastic wrap followed by aluminum foil or place in a freezer safe ziploc bag. Thaw overnight in the refrigerator before decorating and serving. Individual slices can also be frozen. Place the slices on a parchment-lined baking sheet until firm, then transfer them to an airtight freezer-safe container.

Variations To Try

The chocolate, caramel and cheesecake combination is easy to customize with different crusts and toppings. Keep the basic filling the same or use one of these ideas to create a slightly different dessert.

• Classic graham cracker crust: Replace the chocolate graham crackers with regular graham crackers.
• Oreo crust: Use finely crushed chocolate sandwich cookies in place of the graham cracker crumbs.
• Salted caramel cheesecake: Sprinkle flaky sea salt over the caramel drizzle just before serving.
• Chocolate caramel cheesecake: Add chocolate sauce along with the caramel drizzle.
• Pecan caramel cheesecake: Top the cheesecake with chopped toasted pecans for extra crunch.
• Mini cheesecakes: Divide the crust and filling among lined muffin cups to create individual desserts.
• Different candy topping: Replace the Rolos with chopped chocolate-covered caramels, toffee pieces or mini chocolate chips.

Why is my cheesecake filling lumpy?

Lumps usually form when the cream cheese is still cold. Let the cream cheese soften completely at room temperature and beat it until smooth before adding the other filling ingredients.

How do I know when the cheesecake is set?

The center should feel firm and hold its shape when the pan is gently moved. If it still looks loose, continue chilling it until the filling is fully set.

Can I make this cheesecake without a springform pan?

A deep 9-inch pie plate may be used, but the cheesecake will need to be served directly from the dish. A springform pan makes it easier to remove the sides and display the layers.

Trish’s Tips

A little extra care during mixing and chilling will give this cheesecake its smooth texture and polished appearance. These simple tips make the recipe easier to assemble, decorate and serve.

• Bring the cream cheese and Greek yogurt (or sour cream if using) to room temperature before mixing to prevent a lumpy filling.
• Finely crush the graham crackers for the best crust. Use a food processor for the best results.
• Scrape the sides and bottom of the mixing bowl frequently so the caramel and cream cheese blend evenly.
• Press the crust firmly into the pan using the flat bottom of a measuring cup or drinking glass.
• Fold in the whipped cream gently to keep the filling light and fluffy.
• Chill the cheesecake overnight whenever possible for the firmest texture and cleanest slices.
• Add the decorative toppings shortly before serving so the whipped topping and Rolos look fresh.
• Keep the cheesecake refrigerated until you are ready to slice and serve it.

More Cheesecake Favorites

1. Cheesecake (A classic!)
2. Key Lime Cheesecake
3. Black Forest Cheesecake
4. Mango Lime Cheesecake
5. Mini Kahlua Cheesecakes

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No Bake Caramel Cheesecake

This no bake Caramel Cheesecake is rich, creamy and packed with caramel from the crust to the topping. With its chocolate crust and Rolo-studded finish, this show stopping dessert is surprisingly simple to make. It’s an easy, decadent dessert that’s perfect for parties, holidays or any special occasion!

Course Dessert

Cuisine American

Keyword caramel cheesecake, chocolate caramel cheesecake, no bake caramel cheesecake

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 10

Calories 475kcal

Ingredients

Crust:

• 2 cups chocolate graham cracker crumbs
• 4 tablespoons salted butter melted
• ¼ cup caramel sauce or caramel topping

Filling:

• ½ cup heavy whipping cream
• 20 ounces cream cheese full fat, room temperature
• ½ cup powdered sugar
• ¼ cup caramel sauce or caramel topping
• ½ cup plain Greek yogurt or sour cream (full fat versions)
• 1 teaspoon vanilla extract

Topping:

• ¼ cup caramel sauce or caramel topping
• 12 Rolos unwrapped
• 1 cup whipped topping or whipped cream, optional

Instructions

Chocolate Crust

• Lightly spray a 9-inch springform pan with cooking spray. Place 2 long strips of parchment paper perpendicularly to make an X, with the ends hanging over the edge of the pan. Set aside.
• Combine chocolate graham cracker crumbs, melted butter and caramel sauce in a medium bowl and mix until combined and looks like wet sand.
  2 cups chocolate graham cracker crumbs, 4 tablespoons salted butter, ¼ cup caramel sauce
• Press the crust firmly into the bottom and up the sides of the pan about halfway.
• Cover and chill in the freezer while preparing the cheesecake filling.

Cheesecake Filling

• Beat heavy whipping cream until stiff peaks form using a stand mixer or hand mixer. Set aside.
  ½ cup heavy whipping cream
• Using a hand mixer or stand mixer, beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy. Beat in powdered sugar until no lumps remain.
  20 ounces cream cheese, ½ cup powdered sugar
• Add the caramel sauce and beat in until combined, scraping the bottom and sides of the mixing bowl as needed.
  ¼ cup caramel sauce
• Add in the Greek yogurt (or sour cream) and vanilla extract and beat until well combined. Be sure to scrape the sides and bottom of the bowl.
  ½ cup plain Greek yogurt, 1 teaspoon vanilla extract
• Gently fold in the whipped cream.
• Transfer the filling into the chilled crust. Cover with plastic wrap and chill for 4 hours to overnight in the refrigerator or up to 2 hours in the freezer.

Serving

• Remove the plastic wrap and run a butter knife around the inside edge of the pan to loosen the cheesecake. Remove the outside of the springform pan.
• Use the strips of parchment paper to carefully and gently transfer the cheesecake onto a serving tray or cake plate if desired.
• Drizzle with caramel sauce, top with whipped cream or whipped topping and add Rolos if desired.
  ¼ cup caramel sauce, 12 Rolos, 1 cup whipped topping
• Slice, serve and enjoy!

Notes

Using store bought caramel sauce or topping? The thicker the better! It will keep the cheesecake from becoming too soft and also won’t run off the top of the cheesecake should you choose to drizzle it on top.

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Storage Information

This cheesecake needs to remain refrigerated so the filling stays firm and fresh. Keep it covered whenever possible to prevent it from absorbing other flavors from the refrigerator. Decorate just before serving for best results.

• • Refrigerator: Store leftover cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. It will keep in the refrigerator for up to 4 days.

• • Make Ahead: This cheesecake is an excellent make-ahead dessert because it needs several hours to set. Prepare it up to 24 hours in advance, but wait to add the caramel drizzle, whipped topping and Rolos until shortly before serving for the neatest presentation.

• • Freezer: The undecorated cheesecake can be frozen for up to 1 month. Wrap the chilled cheesecake tightly in plastic wrap followed by aluminum foil or place in a freezer safe ziploc bag. Thaw overnight in the refrigerator before decorating and serving. Individual slices can also be frozen. Place the slices on a parchment-lined baking sheet until firm, then transfer them to an airtight freezer-safe container.

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Equipment Needed (affiliate links): 9 Inch Springform Pan | Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Whisk 

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

Nutrition

Calories: 475kcal | Carbohydrates: 38g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 358mg | Potassium: 135mg | Fiber: 0.1g | Sugar: 29g | Vitamin A: 1106IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 0.1mg

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

Love sprinkles as much as I do? Make sure to try my Sprinkle Sugar Cookies, Funfetti Sheet Cake and these Birthday Cupcakes!

Funfetti Lush No Bake Dessert

I’m a big fan of sprinkles in desserts…on desserts…with desserts – really, anyway I can get ’em! They add such a fun pop of color that instantly makes kids and adults alike gravitate to the recipe. Also? You can’t beat a recipe that has a the word “fun” right in the title, am I right?

This easy.Funfetti Lush is a no-bake dessert that looks like a celebration! It is bright, creamy, irresistibly layered and so much fun! It starts with a classic graham cracker crust that’s buttery and slightly sweet. On top sits a thick, velvety cream cheese layer that’s sweet, smooth, and light, all speckled with rainbow sprinkles that give it a fun, confetti‑cake vibe.

The next layer adds a rich, silky vanilla pudding cream that settles into a perfectly smooth blanket over the cheesecake filling, making each bite extra luscious. A final layer of whipped topping finishes the whole dessert and decorated with more sprinkles for a cheerful, party‑ready look.

Once chilled, the layers slice beautifully, creamy, colorful, and indulgent without feeling heavy. It’s the kind of dessert that makes people smile before they even take a bite. It’s a favorite for spring and summer!

What You’ll Need

This quick and easy no bake recipe comes together so quickly with easy-to-find ingredients and many that you likely already have on hand.

• Cream Cheese: I used Philadelphia full fat cream cheese. You can use a light or low-fat version but it doesn’t taste as creamy. 
• Pudding: I used Jello brand instant vanilla pudding. Cheesecake, French Vanilla and even banana are all delicious options.
• Whipped Topping: I used Cool Whip. One regular sized tub is all you need for this recipe. Feel free to swap in homemade whipped cream instead but keep in mind that the lush won’t keep as long.

How To Make Funfetti Lush

If you love funfetti desserts, this Funfetti Lush is going to be a new favorite. With its buttery crust, velvety cheesecake layer, and soft pudding topping, it’s perfectly balanced and wonderfully indulgent without being heavy. Make it ahead, chill, and enjoy a colorful dessert that’s always a hit.

Here’s a quick look at how to make this lush dessert, and as always, you can find the full printable recipe card at the end of this post.

1. Combine graham cracker crumbs, sugar and melted butter and press firmly into the bottom of a 9×9 (for thicker dessert) or 9×13 pan (for slightly thinner lush). Chill.
2. Beat cream cheese, vanilla extract, powdered sugar and heavy cream until smooth and creamy. Fold the whipped topping and then add the sprinkles and fold into the batter.
3. Evenly spread over the graham cracker crust and smooth it out so that it is even. Chill.
4. Whisk the vanilla pudding mix with the heavy cream and spread evenly over the cheesecake layer.
5. Spread whipped topping (or whipped cream if using) over the pudding layer.
6. Top with rainbow sprinkles. Cover and refrigerate for 4 hours or up to overnight. Serve and enjoy!

Storage Information

• Refrigerator: Store leftovers, covered, in the fridge for up to 5 days. 
• Freezer: Cover the pan completely with plastic wrap then wrap in tin foil. Freeze for up to 3 months. Thaw in the fridge when you are ready to serve or serve frozen for a cold treat.
• Notes: If you are making this with the plan of freezing it for later, I would suggest not topping it with the sprinkles until it has thawed. The color in the sprinkles can run into the whipped topping and won’t look as good. This only impacts the aesthetics, the flavor is fine if you do end up freezing the sprinkles.

Variations To Try

This recipe is easy to customize based on your preferences or occasion.

• Swap in different colored sprinkles for different holidays and occasions! It’s an easy, colorful dessert that’s perfect for customizing.
• Try a different flavored pudding. Banana cream, cheesecake and french vanilla are all delicious!
• The crust can be made with Oreos or Nilla Wafers if you prefer.
• Use whipped cream in place of the whipped topping if you prefer. Just keep in mind that you will want to enjoy within 24 hours.
• This dessert can be assembled in a variety of size dishes. Anything from an 8×8 to a 9×13 will work. Just depends on how thick you want the layers or how far you need to stretch the dessert. For reference, I used an8x10 baking dish.
• Make it mini! Assemble the lush in individual cups for easy serving at parties.

Can I use homemade whipped cream instead of whipped topping?

Yes! Freshly whipped cream works beautifully. Just make sure it’s whipped to stiff peaks for stability.

Do I have to use heavy cream for the pudding layer?

Heavy cream creates a thicker, richer texture, but you can substitute milk for a lighter version.

Can I make this dessert ahead of time?

Absolutely. It actually tastes better after chilling for several hours or overnight.

Will the sprinkles bleed into the layers?

Some light color transfer may occur, but using high-quality sprinkles helps minimize this.

Trish’s Tips

• Press the crust firmly in the pan. If you are having a hard time pressing firmly, use the bottom of a greased drinking glass or measuring cup to give you a bit more pressure. A well-packed crust helps keep the layers neat when slicing.
• Room temperature cream cheese whips up so much easier and better than chilled cream cheese. You’ll end up with lumps if it is too cold.
• I used Philadelphia full fat cream cheese. You can use a light or low-fat version but it doesn’t taste as creamy.
• I used Jello brand instant vanilla pudding. Banana cream, cheesecake and french vanilla are all delicious!
• I used Cool Whip whipped topping. One regular sized tub is all you need for this recipe.
• Keep the lush in the fridge while you are making the layers. Even a few minutes of chill time can help the next layer spread smoothly.
• This dessert needs time to set for the best texture and clean slices so don’t skip the chill time!
• Use quality sprinkles in this recipe. They hold their color the best and give the dessert a flawless finish.

More No Bake Desserts To Try

1. No Bake Cherry Cheesecake
2. No Bake Cookies
3. Cannoli Dip
4. Brownie Batter Dip
5. Magnolia Bakery Banana Pudding

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Funfetti Lush

This no bake Funfetti Lush is light, festive and irresistibly creamy! Layers of crunchy graham cracker crust, decadent cheesecake and smooth pudding come together with pops of rainbow sprinkles in every bite. It’s an easy, make-ahead dessert that’s perfect for parties and celebrations of all kinds!

Course Dessert

Cuisine American

Keyword funfetti lush, funfetti no bake dessert

Prep Time 30 minutes minutes

Chill Time 4 hours hours

Servings 12

Calories 566kcal

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs (9oz, 250g)
• 2 tablespoons granulated sugar
• ½ cup unsalted butter melted (4oz, 115g)

Cheesecake Layer

• 16 ounces cream cheese room temperature (454g, 2 blocks)
• 2 teaspoon vanilla extract
• 1 ½ cups powdered sugar (7oz, 195g)
• 2 tablespoons heavy cream
• 4 ounces whipped topping (113g) – I used Cool Whip
• ⅓ cup rainbow sprinkles

Pudding Layer

• 6.8 ounces vanilla instant pudding mix 2 x 3.4 oz boxes
• 1 ½ cups heavy cream (12 fl oz, 375ml)

Topping and Garnish

• 4 oz whipped topping or freshly whipped cream (113g)
• 2-3 tablespoons rainbow sprinkles

Instructions

For The Graham Cracker Crust Layer

• Lightly spray a 9×9 (for thicker dessert) or 9×13 pan (for slightly thinner lush) with nonstick cooking spray. Set aside.
• In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar and melted butter. The mixture will be a little clumpy and look damp. If you press it between your fingertips, it should stick together.
  2 cups graham cracker crumbs, 2 tablespoons granulated sugar, ½ cup unsalted butter
• Press the crust firmly into the bottom of the pan. Place the pan in the fridge to chill while we start the cream cheese layer.

For the Cheesecake Layer

• In the bowl of your stand mixer or a large mixing bowl, use the whisk attachment to beat the cream cheese, vanilla extract, powdered sugar and heavy cream on high speed until smooth and creamy.
  16 ounces cream cheese, 2 teaspoon vanilla extract, 1 ½ cups powdered sugar, 2 tablespoons heavy cream
• Use a rubber spatula to fold the whipped topping through the cream cheese mixture.
  4 ounces whipped topping
• Add the sprinkles and fold into the batter.
  ⅓ cup rainbow sprinkles
• Spoon the filling over the crust and smooth it out so that it is even. Pop the pan back in the fridge to chill while we start on the pudding layer.

For the Pudding Layer

• In a large mixing bowl, whisk the vanilla pudding mix with the heavy cream (you can do this by hand, with a hand mixer or use a stand mixer.)
  6.8 ounces vanilla instant pudding mix , 1 ½ cups heavy cream
• Spread the pudding layer, evenly, over the cheesecake layer.

Topping and Garnish Layer

• Finally, spoon the whipped topping (or whipped cream if using) over the pudding layer. Top with rainbow sprinkles.
  4 oz whipped topping, 2-3 tablespoons rainbow sprinkles
• Cover with plastic wrap and transfer to the fridge to set for 4 hours or up to overnight. Once chilled, serve and enjoy!

Notes

Storage Information

• Refrigerator: Store leftovers, covered, in the fridge for up to 5 days. 
• Freezer: Cover the pan completely with plastic wrap then wrap in tin foil. Freeze for up to 3 months. Thaw in the fridge when you are ready to serve or serve frozen for a cold treat.
• Notes: If you are making this with the plan of freezing it for later, I would suggest not topping it with the sprinkles until it has thawed. The color in the sprinkles can run into the whipped topping and won’t look as good. This only impacts the aesthetics, the flavor is fine if you do end up freezing the sprinkles.

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

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

Nutrition

Calories: 566kcal | Carbohydrates: 56g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 337mg | Potassium: 131mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1232IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1mg

The post Funfetti Lush appeared first on Glorious Treats.

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

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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.