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This recipe uses a cake mix with added gelatin, a made from scratch frosting, and the homemade crunch topping. The crunch topping used for this recipe, and so many more, is reminiscent of the Good Humor Strawberry Shortcake Ice cream bars. These bring back childhood memories from me. Together all of these ingredients create a cupcake that is teeming with flavor and really moist. These will be a family favorite for sure.

CAN I JUST USE SUGAR-FREE GELATIN? Yes, you can make these with regular gelatin or sugar free. It will not change the outcome of this recipe.

I DON’T HAVE A PIPING BAG. CAN I STILL MAKE THESE? Absolutely. I like using a piping bag because I can control the frosting application better, but you can apply the icing with a knife or spatula as well. You can also cut one corner off of a plastic storage bag and use it as a piping bag.

INGREDIENTS NEEDED FOR STRAWBERRY CRUNCH CUPCAKES

There are only a few, basic ingredients needed for these cupcakes.

INGREDIENTS FOR THE CUPCAKE MIX

STRAWBERRY SUPREME CAKE MIX I use Duncan Hines perfectly moist strawberry supreme cake mix. You can always make homemade but I want to make this recipe quick and easy for the holidays.

EGGS Eggs contain a lot of protein which provide structure for the cupcakes. Egg yolks also consist of fats which make a richer result and the emulsifiers help bind it all together.

WATER Water is used to moisten the dry ingredients and create our cake batter.

CANOLA OIL Canola oil will create a tender, moist, and flavor-packed cupcake. Canola oil lessens gluten formation and in turn creates an extra tender texture.

STRAWBERRY GELATIN POWDER Adding one 3 oz box of Strawberry gelatin powder to the mix gives it an amazing strawberry test and red color.

INGREDIENTS FOR THE FROSTING

BUTTER The important thing is to use softened butter. Make sure the butter is room temperature before beginning. You do not want it melted as it will make the frosting too thin but just at room temperature to help give it some structure with the powdered sugar.

VANILLA EXTRACT Vanilla extract gives the frosting its flavor. The powdered sugar adds sweetness while the vanilla gives it taste.

SALT This little pinch of salt helps draw out the flavor as well as make sure the frosting is not overly sweet.

POWDERED SUGAR Powdered sugar is the most important ingredient in making frosting. This gives it the sweetness, taste, and structure.

**STRAWBERRY CRUNCH TOPPING RECIPE**-The strawberry crunch topping is amazing and used in so many recipes, not just this recipe. You can add this topping to ice cream, cakes, dessert cups, oatmeal, trail mix, and more!

INGREDIENT NOTES AND ALTERNATIVES
*You can use store bought frosting if you wish to make these even quicker and easier.
*Make sure the eggs, and butter are at room temperature.
*Adding whole or sliced strawberries on top of the icing also create a lovely look.
-A detailed and printable recipe card at the bottom has all of the measurements and instructions you need.

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EQUIPMENT NEEDED

two: 12 count muffin pan

cupcake liners

HOW TO MAKE STRAWBERRY CRUNCH CUPCAKES

This is a quick and easy dessert idea and can be altered for holidays!

Prepare your muffin pans by adding the paper liners and preheat the oven to 350 F.

1. Make the strawberry crunch if you don’t have any on hand. It can be made in about 12 minutes or less.

2. Lets get the muffins going. In a large mixing bowl, mix together the eggs, water, canola oil, gelatin, and cake mix.

3. After it is all combined together well, equally fill the 24 paper-liners in the muffin pans with about 1/3 cup of the batter in each.

4. Bake these in the oven for around 15 – 19 minutes or until a toothpick inserted in the center comes out clean.

5. Remove them from the oven and cool in the pan for 5 minutes before moving onto a wire rack to finish cooling.

6. While the cupcakes are cooling, lets make the frosting.

7. In a large mixing bowl use a handheld mixer or stand mixer and beat the butter, vanilla, salt, and powdered sugar until smooth. Start slow and increase the speed as the powdered sugar is mixed in.

8. Add the frosting to a piping bag with a large tip to apply when the cupcakes are completely cooled. If you do not have a piping bag you can snip the corner off a large plastic storage baggie or simply apply the frosting with a knife.

9. Once the cupcakes are cooled, apply the frosting to each cupcake.

10. Sprinkle the muffins with strawberry crunch topping and fresh berries, holiday sprinkles, or however you desire.

11. Serve immediately or store in the refrigerator for later.

MORE FRUITY DESSERT RECIPES
*Strawberry Cheese Tart
*Strawberry Crunch Cheesecake Cones
*Cherry Fluff
*Strawberry Spoon Cake
*Strawberry Vanilla Cake
*Blueberry No-bake cream cheese dessert cups
*Dutch Apple Pie

HOW DO YOU STORE STRAWBERRY CRUNCH CUPCAKES? Keep these delicious cupcakes stored in an airtight container in the refrigerator. They are best served immediately but can be kept in the refrigerator and consumed within 2 – 3 days.

CAN THIS RECIPE BE SIMPLIFIED? To make this recipe even easier, you can use a store bought frosting as well as using the store bought cake mix. Adding in the gelatin and making the Strawberry Crunch topping will still create an amazing and flavorful dessert. The Strawberry Crunch only takes, at most, 12 minutes but brings so much to this recipe and many more!

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Strawberry Crunch Cupcakes

Delicious strawberry cupcakes loaded with flavor and topping with a frosting and strawberry crunch topping. They are packed with strawberry flavor and a beautiful red color that can be decorated for the perfect cupcake for so many holidays like 4th of July, Memorial day, and more! Quick and easy recipe.

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 26 minutes minutes

Total Time 36 minutes minutes

Servings 24 servings

Calories 359kcal

Ingredients

Cupcake Mix

• 15.25 oz Duncan Hines Strawberry Supreme Cake Mix 1 box
• 1 C Water
• 1/2 C Canola oil
• 3 Eggs room temperature
• 6 oz Strawberry Gelatin 1 small box

Frosting and topping

• 2 C Butter softened
• 1 Tbsp Vanilla extract
• ¼ tsp Salt
• 4 C Powdered sugar
• Strawberry crunch topping

Instructions

• Preheat the oven to 350℉ and line the muffin pan with the cupcake liners.
• If you don't have some already made, start by making the Strawberry Crunch recipe which only takes at most 10 minutes.

MAKING THE CUPCAKE BATTER

• Now, mix together the eggs, water, canola oil, gelatin and cake mix.
  1 C Water, 1/2 C Canola oil, 3 Eggs, 6 oz Strawberry Gelatin, 15.25 oz Duncan Hines Strawberry Supreme Cake Mix
• Beat together until all combined, about 2 minutes.
• Evenly fill all of the muffin liners using about 1/3 of a cup of mix in each.
• Bake at 350 ℉ for around 15 – 19 minutes. All ovens are calibrated differently so start checking if a toothpick inserted in the center comes out clean at around 16 minutes.
• Remove from the oven and cool in the pan for 5 minutes before transferring the cupcakes to a wire stand to finish cooling.

MAKING THE FROSTING

• Use a handheld mixer or stand mixer to beat the butter, vanilla, salt, and powdered sugar together.
  2 C Butter, 1 Tbsp Vanilla extract, ¼ tsp Salt, 4 C Powdered sugar
• Continue to mix until it is all smooth.
• Transfer the frosting to a piping bag. Once the cupcakes are completely cooled, apply the frosting.
• Sprinkle the top of each one with Strawberry Crunch Topping, fresh berries, holiday sprinkles or whatever you would like.
  Strawberry crunch topping
• Serve immediately or store in the refrigerator for later.

Notes

*Use room temperature eggs and butter

*If you melt the butter the frosting will be too thin

*You can use store bought frosting to make this recipe even quicker and use your favorite strawberry cake mix it doesn’t need to be Duncan Hines but this one really is very moist and tender.

*Store the cupcakes in the refrigerator 

**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 1cupcake | Calories: 359kcal | Carbohydrates: 41g | Protein: 1g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 301mg | Potassium: 6mg | Sugar: 35g | Vitamin A: 473IU | Vitamin C: 0.004mg | Calcium: 39mg | Iron: 0.3mg

The post Create Special Moments With These Delicious Strawberry Crunch Cupcakes appeared first on Its The Simple Things.

Peanut butter balls with Rice Krispies are the deliciously sweet no bake dessert that taste like a Reese Peanut butter cup. This quick and easy treat can be made without heating the house and packs a crunch. The Rice Krispies give these an amazing crunchy texture you and yours are sure to love.

These chocolate covered peanut butter balls with Rice Krispies are the perfect idea for snacks, get togethers, holidays, and more. Everyone loves buckeyes for the holiday and this just takes it to a new level with the crunchy Rice Krispies. Only requiring 5 simple ingredients also makes this a no-brainer. They are bite-sized peanut butter Rice Krispie treats?

DO THESE PEANUT BUTTER BALLS WITH RICE KRISPIES NEED TO BE REFRIGERATED? Yes, they should be kept stored in a zip lock bag or air tight container in the refrigerator.

INGREDIENTS NEEDED FOR PEANUT BUTTER BALLS WITH RICE KRISPIES

There are only 5 simple ingredients needed to make this quick and easy, no bake candy!!

PEANUT BUTTER You can’t have have peanut butter balls without peanut butter. I urge you to try using the Peter Pan creamy Honey Peanut butter. We don’t eat anything else since we’ve tried it and they make this even more delicious.

BUTTER The melted butter is mixed with the peanut butter creating an amazing flavor and also helping it all bind together.

POWDERED SUGAR Besides being sweet this powdered sugar adds structure and helps give them the firm base needed to roll them into balls.

RICE KRISPIES Rice Krispies are the cereal of choice to add that extra crunch to this texture taking these from regular buckeyes to something even better.

CHOCOLATE I used semi-sweet chocolate chips to melt and coat the peanut butter balls but you can use a melting chocolate of your choice from white chocolate, to dark chocolate, to specialty melting chocolates.

*INGREDIENT NOTES AND ALTERNATIVES*
-You can use your favorite creamy peanut butter of your choice as long as it is a "no-stir" peanut butter.
-You can use your favorite melting chocolate to cover them as well from white chocolate to dark chocolate and more as long as it is a melting chocolate. I used semi-sweet chocolate chips.
-Rice Krispies give these the crunch but you can use the store brand version as well. 

EQUIPMENT FOR PEANUT BUTTER BALLS WITH RICE KRISPIES

Large mixing bowl

Medium mixing bowl

Baking sheet

Silicone mat or parchment paper

*Not required but you can use a stand mixer or hand-held mixer

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VIDEO MAKING PEANUT BUTTER BALLS WITH RICE KRISPIES

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HOW TO MAKE PEANUT BUTTER BALLS WITH RICE KRISPIES

Ready for a quick and delicious no bake dessert option? Let me know what you think. They never last more than a day in my house.

1. Start off by melting the butter and mixing it with the peanut butter.

2. Once they are completely mixed and smooth add in the Rice Krispies and mix until they are completely coated.

3. Now add in the powdered sugar and again mix it in completely.

4. Grab your baking sheet that is lined with a silicone mat or parchment paper and set it beside the mixing bowl. Use a scoop or spoon to gather up the mix and roll it in between your hands into ball. Place these on the baking sheet.

5. Put them in the refrigerator or freezer for at least 30 minutes to set up to make coating them in melted chocolate easier.

6. After chilling for at least 30 minutes dunk them in chocolate and completely cover them and rechill them until they are set.

7. Keep them stored in an air tight container or zip lock in the refrigerator if you don’t enjoy them all at one time.

WHY WON’T MY MIX STICK TOGETHER TO ROLL INTO BALLS? They may just have too much moisture. Try adding a little more powdered sugar to the mix until they are moldable. Also you could chill them in the refrigerator or freezer for 30 minutes.

CAN PEANUT BUTTER BALLS WITH RICE KRISPIES BE FROZEN? Absolutely! This makes them another great make ahead idea. I know for the holidays I try to make as much ahead of time as I can to save time for holidays, and other get togethers.

Here are some more no-bake, sweet treats
Strawberry Crunch Cheesecake Cones
Cherry Fluff
No-Bake Blueberry Cream Cheese Dessert Cups

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Peanut Butter Balls with Rice Krispies

This no bake sweet treat are like bite sized peanut butter Rice Krispie treats. They only require 5 simple ingredients and can be made ahead of time and frozen, so they are ready when you need them.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

chill time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 servings

Calories 4545kcal

Equipment

• 1 stand mixer, hand held mixer, or just by hand
• 1 large mixing bowl if not using a stand mixer
• 1 small to medium microwave safe bowl
• 1 baking sheet
• either parchment paper or a silicone mat

Ingredients

• 1 C Smooth Peter Pan Honey Peanut Butter or smooth, no stir peanut butter of your choice
• 3 Tbsp Butter melted
• 1 C Powdered sugar
• 2½ C Rice Krispies or similar krisp rice cereal-generic or store brand works as well.
• 12 oz bag of Semi Sweet Chocolate chips or melting chocolate of your choice

Instructions

• Prepare your baking sheet by either lining it with parchment paper or a silicone mat.
• Mix together the peanut butter and melted butter by hand, hand held mixer, or stand mixer until completed combined.
  1 C Smooth Peter Pan Honey Peanut Butter, 3 Tbsp Butter
• Then add in the Rice Krispies and stir until combined.
  2½ C Rice Krispies
• Now add in the powdered sugar and mix by hand with a spatula until completely conbined.
  1 C Powdered sugar
• Grab the prepared baking sheet and use either a cookie scoop or a spoon to to drop the peanut butter balls onto the baking sheet.
• Roll each scoop into a ball with your hands and chill for at least 30 minutes or place in the freezer. The more chilled they are the easier they will be to dip in the melted chocolate.
  12 oz bag of Semi Sweet Chocolate chips
• Place your chocolate in a microwave safe bowl and melt in the microwave by heating for 30 second increments and stirring after each time. It only took me 3 times at 30 seconds to completely melt the chocolate but it depends on your microwave.
• Dip your chilled rolls into the chocolate and place them back on the baking sheet and chill until they are firm.
• **Store them in an airtight container or Ziplock bag for up to 5 days in the refrigerator or in the freezer for up to two months.

Notes

*You can use an peanut butter of your choice but we prefer the honey peanut butter

*You can also use any melting chocolate of your choice

*You can also use store brand Krisp Rice cereal

*The longer you chill the peanut butter balls the easier it is to dip them in the chocolate to re chill until set.

**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 1serving | Calories: 4545kcal | Carbohydrates: 415g | Protein: 84g | Fat: 298g | Saturated Fat: 123g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 114g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 1782mg | Potassium: 3484mg | Fiber: 40g | Sugar: 276g | Vitamin A: 5876IU | Vitamin C: 44mg | Calcium: 352mg | Iron: 47mg

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Create this no bake cream cheese filling for a quick dessert option. This recipe can also be used to create the alternative tartlet, which are like individual servings of blueberry cheese tarts. I had just enough dough left that I created one of each. This is one of my favorite Philadelphia cream cheese tart recipes. Using a good quality cream cheese is really important in recipes that are cream cheese based like this one. Blueberry cheesecake mini tarts are great for parties and celebrations. They are ready to go without the hassle of needing a knife or serving utensil.

CAN I USE A PREMADE OR BOX CHEESECAKE MIX IN THIS BLUEBERRY CHEESE TART RECIPE? Yes, you can use a premade cheese cake filling or box cheesecake filling mix just follow the instructions on the box after preparing the crust.

INGREDIENTS NEEDED TO MAKE BLUEBERRY CHEESE TART

The ingredients called for in this recipe are basic pantry staples. There aren’t any special ingredients you need to create this lovely dish.

PASTRY INGREDIENTS FOR BLUEBERRY CHEESE TART

UNSALTED BUTTER Using unsalted butter lets me control how much sodium is in my recipes. This butter needs to be at room temperature before starting the recipe and it gives our crust it’s buttery taste..

POWDERED SUGAR The powdered sugar helps to create this sweet crust for our party.

EGG Egg is needed to bind everything together and create the stiff, buttery, yet flaky base for the amazing tart recipe. Remove the egg from the refrigerator and get it to room temperature like the cream cheese and butter.

ALL-PURPOSE FLOUR All-purpose flour is what we need to create the firm crust needed to create tarts. It holds its shape well and really shows off the scalloped edges created by the pan.

FILLING INGREDIENTS AND TOPPING FOR BLUEBERRY CHEESE TART

CREAM CHEESE I always try to use a good quality cream cheese especially when making a recipe that is cream cheese based as this one is. When I need a good quality cream cheese I always grab the Philadelphia cream cheese.

POWDERED SUGAR Powdered sugar gives the cream cheese base a sweet flavor instead of cheesy with the help of the lemon juice.

LEMON JUICE Lemon juice helps to cut through that sharp cheese taste from the cream cheese allowing the powdered sugar flavor to lead the way.

HEAVY WHIPPING CREAM Heavy whipping cream is used to create the whip layer that will be combined with the cream cheese to create that light and fluffy cheesecake filling.

SUGAR This granulated sugar is whipped in with the heavy whipping cream to create the soft peaks we need.

VANILLA EXTRACT Vanilla is all about the flavor. This just adds that little touch of vanilla sweetness to our whipped cheesecake filling.

BLUEBERRY PIE FLLING Today we are using blueberry pie filling to top this tart creating “Blueberry Cheese Tart” this could easily be changed out with Cherry pie filling or even freshly sliced strawberries to create new and exciting tart ideas.

EQUIPMENT NEEDED TO MAKE BLUEBERRY CHEESE TARTS

9″ TART PAN WITH A REMOVEABLE BASE <–This is the one I used. Having a removeable base is really a necessity. It makes removing the tart from the pan and highlighting it’s beautiful crust a breeze and at this price they are not expensive. Alternatively you could create tartlets using tartlet pans with removeable bases.

STAND MIXER <–This is mine with the bowl you can raise/lower OR HAND HELD MIXER

MIXING BOWLS- I like to use stainless steel or glass mixing bowls when I use my hand held mixer.

PIE WEIGHTS or dried beans that you ONLY use as pie weights (Make sure you label them)

PARCHMENT PAPER I don’t know about you all but parchment paper is a need to have in my home. It saves my baking sheets every day and hours of scouring. I mostly have the kids trained now to always line the baking sheets they use with either parchment paper or silicon mats.

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**INGREDIENT NOTES AND ALTERNATIVES**
*The cream cheese, butter need to be at room temperature before starting
*The heavy whipping cream needs to be kept refrigerated until needed.
*You do need either a stand mixer or hand held mixer to create the whipped topping and cream the cream cheese to make the smooth and light filling for this recipe. *Alternatively you could use a premade cheesecake filling or cheese cake box filling mix instead of making it from scratch like in this recipe. (Follow the box instructions)

PROCESS VIDEO

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HOW TO MAKE BLUEBERRY CHEESE TARTS

Needing an eye-catching sweet dish for a gathering or celebration? Something special for a holiday gathering or get-together? This dessert is both beautiful and delicious and sure to be a crowd pleaser.

STEPS FOR MAKING THE PASTRY CRUST FOR BLUEBERRY CHEESE TART

(Preheat the oven to 350 F.)

1. If you are using a stand mixer, use the paddle attachment to beat the butter and powdered sugar until smooth. (approx. 1-2 minutes)

2. Add in the egg and continue mixing until smooth. Next dump in the flour and mix only until it starts to clump together in large clumps.

3. Press the dough together into a round flat shape ready to roll out and place on a lightly floured surface.

4. Flip half of the dough over the rolling pin and lay into the tart pan.

5. Press the dough down into the pan and the scalloped edges. Leave the excess up over the edge to be cut off.

6. Use a sharp knife to trim off the excess. Use a fork to prick holes all over the bottom of the crust.

7. Line with parchment paper and fill with pie weights or dry beans making sure to fill all the way into the bottom of the pie crust to keep it from puffing up in the oven.

8. Bake in preheated oven at 350 F for 15 minutes. Then remove the parchment paper and pie weights and bake another 5 minutes. Remove from the oven and cool completely.

STEPS TO MAKE THE FILLING FOR BLUEBERRY CHEESE TART

1. In one bowl you will beat the cream cheese, powdered sugar, and lemon juice. Beat until it is all combined and smooth. (No clumps) Making sure the cream cheese is at room temperature is key to a smooth, lump-free mix.

2. Get a second bowl and whip the heavy whipping cream and granulated sugar. Start on low and advance up to high and whip it until it forms soft peaks. This will take a few minutes to reach the right consistency.

3. Now, fold the whipped topping into the cream cheese mixture and then add and fold in the vanilla. Place this in the refrigerator until the tart crusts have completely cooled.

4. Once cooled the tart crusts can be loaded up with the cheese cake filling and then topped off with the blueberry pie filling.

5. Chill in the refrigerator for at least 2 hours, serve, and enjoy!!

**Here are some other fruity dessert ideas**
Strawberry Crunch Cheesecake Cones
Cherry Fluff
Strawberry Spoon Cake
Strawberry Vanilla Cake
No bake Blueberry Cream Cheese Dessert Cups

HOW DO YOU STORE BLUEBERRY CHEESE TART? This dessert needs to be kept stored in the refrigerator. It is best consumed within 3 days.

CAN YOU USE OTHER FRUITS? Sure you can. Follow the recipe and simply change out the topping of choice. You could use cherry pie filling or even top with fresh sliced strawberries. Try it out with your favorite fruits.

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Blueberry Cheese Tart

This delicious tart starts with a buttery, flakey, sweet pastry crust that is filled with a creamy cheese cake filling and finally topped with blueberry pie filling! Kept chilled this is such a treat and is rewarding on those hot summer days.

Course Dessert

Cuisine American, French

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 432kcal

Equipment

• 1 Stand mixer or hand mixer
• 2 mixing bowls
• 1 Rolling Pin
• 1 9" tart pan with removable bottom
• pie weights or dry beans

Ingredients

PASTRY/CRUST INGREDIENTS

• 7 Tbsp Unsalted butter room temperature
• ⅓ Cup Powdered sugar
• 1 Egg
• 1 Cup All-purpose flour

FILLING INGREDIENTS & TOPPING

• 6 Oz Cream cheese room temperature
• 1 Cup Powdered sugar
• 1½ tsp Lemon juice
• 1 Cup Heavy cream
• ¼ Cup Granulated sugar
• 1 tsp Vanilla extract
• 1 Can Blueberry pie filling

Instructions

PASTRY INSTRUCTIONS

• Preheat the oven to 350 ℉
• In your stand mixer beat the butter and powdered sugar until smooth.
  ⅓ Cup Powdered sugar, 7 Tbsp Unsalted butter
• Add in the egg and beat on low until smooth and then add the flour and mix just until it starts to clump togehter.
  1 Egg, 1 Cup All-purpose flour
• Lightly flour a work surface. Roll the dough up and press it into a 1 inch thick round shape.
  
• Lightly flour the top of the dough and the rolling pin and roll it out into a 11" circle.
  
• Flip half of the dough over the pin and move it into the 9" tart pan.
  
• Press it into the pan and into the scalloped sides. Leave the extra up over the edge.
• Use a sharp knife to cut off the extra dough over the top of the tart pan. Use a fork and prick holes all over the dough on the bottom of the pan.
  
• Cover the tart with parchment paper and fill with pie weights or dried beans and bake at 350 ℉ for 15 minutes.
  
• After 15 minutes remove the pie weights and bake for an extra 5 minutes. Set it aside to cool completely before filling them.

CHEESE CAKE FILLING INSTRUCTIONS

• Use a mixer to beat the cream cheese and powdered sugar, and lemon juice together until smooth.
  6 Oz Cream cheese, 1 Cup Powdered sugar, 1½ tsp Lemon juice
• In another bowl beat the heavy cream, granulated sugar, until if forms soft peaks.
  1 Cup Heavy cream, ¼ Cup Granulated sugar
• Fold both of these bowls together, add in the vanilla, and mix until well combined and chill until the tart crust is completely cooled.
  1 tsp Vanilla extract
• Once the tart crust is cooled spread the cheese cake filling in the crust and then top with the blueberry pie filling.
  1 Can Blueberry pie filling
  
• Chill for at least 2 hours and enjoy.
  

Notes

*You can use premade cheese cake filling or the box mix if you prefer

*You could also change up the topping and create any dessert cheese tart of your liking.

*You could also add some finely chopped nuts of your choice to the crust just remove an equal part of the flour.

*Room temperature cream cheese and butter are crucial for making this creamy dessert, however the heavy whip needs to stay cold.

**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

 

Nutrition

Serving: 1slice | Calories: 432kcal | Carbohydrates: 40g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 85mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 1059IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

The post Blueberry Cheese Tart appeared first on Its The Simple Things.

One of the Yukon Golds has flowers. What does this mean? It means that the tubers are forming and growing and we will soon have some potatoes! We will continue to water them and wait. They will continue to grow for now.

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WHAT SIZE GROW BAG DO I NEED? THE GROW BAGS I USED THIS YEAR ARE 10 GALLONS. THESE WORK PERFECTLY FOR THE ONIONS. I WILL USE 20 GALLON GROW BAGS FOR THE POTATOES IN THE FUTURE TO ALLOW THEM MORE POTENTIAL FOR PRODUCING A LARGER YIELD.

VIDEO OF THE PROGRESS

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STEPS IN THE PROCESS

Since we planted our crops, covered them with good nutrient rich soil, and thoroughly watered them in Part One, they began to sprout and grow. We continued to water them all religiously and cover the potatoes every time they were six inches above the soil. Adding soil and giving them fertilizer help potatoes to produce more tubers. The tubers grow on stolon’s, underground stems, which are nodes that form low on the stems. This is why it is so important to continue to bury the stems so more nodes have a chance of creating stolon’s and producing more tubers.

As I have done this I am now seeing flowers beginning to form on the potatoes. This is a sign that the tubers are indeed forming and growing. About two weeks after the plants flower and start to die back is when we know the time has come for the harvest. We will then see what kind of yield we will end up with.

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CAN YOU EAT POTATOES RIGHT AFTER HARVEST? Absolutely, you can. If you plan on long-term storage you will want to cure them and I will talk about that after the harvest. You can, however, eat them immediately.

HOW OFTEN DO POTATOES NEED WATERED? Generally potato plants need 1 – 2 inches of water per week. It also varies based on the soil they are in and weather. If it rains a lot you may not need to water them very often. Ours being planted in grow bags, I water them every couple days just trying to keep the soil moist but not too wet. We haven’t had much rain this year, so I am required to keep them watered.

Previous video's
**Part One** Growing potatoes and onions in grow bags

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The strawberry crunch topping is a crunchy and nostalgic add-on that may take you back. It reminds me of the Strawberry Shortcake Good Humor bars I had as a child. There are just some things that can take you down memory lane. I remember summer at my grandma’s house on the farm with cousins getting cold treats from the freezer on warm summer days.

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HOW DO I SERVE STRAWBERRY CRUNCH CHEESECAKE CONES? These delicious desserts are best served chilled or out of the freezer. We prefer them frozen on a hot summer day. You can simply hand them out just like an ice cream cone.

(NOT PICTURES ABOVE ARE THE WAFFLE CONES AND FRESH STRAWBERRIES)

INGREDIENTS NEEDED FOR STRAWBERY CRUNCH CHEESECAKE CONES

No baking required for this recipe and it takes less than 30 minutes to make.

12 WAFFLE CONES

STRAWBERRIES

STRAWBERRY CRUNCH TOPPING

FILLING: (create below or use premade No-bake cheesecake filling.)

CREAM CHEESE Softened cream cheese is used to create the cheesecake filling that make these cones so mouthwatering!

COOL WHIP The whipped topping give this filling a light and airy texture.

GRANULATED SUGAR Granulated sugar sweetens the cream cheese to create the cheesecake filling.

VANILLA EXTRACT Always for the win, vanilla extract adds that punch of vanilla flavor. In addition to adding flavor vanilla is a flavor enhancer increasing the flavor of other ingredients.

DRIZZLE: (optionally you could use melted white chocolate)

POWDERED SUGAR Powdered sugar is used to create a basic glaze/drizzle.

HEAVY WHIPPING CREAM This gives it more sweetness, texture, and is the liquid needed to help turn the powdered sugar in to the drizzle we need.

VANILLA EXTRACT Once again for the win is vanilla extract for some added vanilla flavor and to give this recipe some depth.

EQUPMENT NEEDED FOR STRAWBERRY CRUNCH CHEESECAKE CONES

No special equipment needed for this recipe.

The only things you need for this recipe are:

Either a mixing bowl and hand mixer, or stand mixer.

I find it easier to fill the cones with cheesecake filling using a pastry/icing bag but it’s not necessary.

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**KITCHEN TIPS/ALTERATIONS**
-Instead of creating the drizzle you could alternatively use melted white chocolate for the same affect. I enjoy them both ways.
-You can use the link to create your own strawberry crunch topping  that can be sprinkled on oatmeal, pancakes, donuts, cakes, muffins, ice cream, yogurt, and so much more!

HOW TO MAKE STRAWBERRY CRUNCH CHEESECAKE CONE

These dessert cones are ready in less than 30 minutes, but if you want to add Strawberry Crumble to them like we did here is the link. You should make this first so it’s ready when you are. Strawberry Crunch topping only takes 5 -10 minutes as well so you can still have these completely made in 30 minutes or less.

PREPARATIONS

1. First step in the preparation is to chop up our strawberries so they are ready to go. Chop them and set them aside or in the refrigerator.
2. Next you need to create the drizzle. In a bowl whisk together the powdered sugar, heavy whipping cream, and vanilla until it is smooth.
3. Dip the open end of each waffle cone into the drizzle and roll in the crumble topping. I set these on a baking sheet and place them all in the freezer while I continue.

FILLING

1. With your stand mixer or hand held mixer, beat the softened cream cheese until smooth.
2. Add in the granulated sugar, flour, and vanilla extract to the cream cheese and continue to mix until its all combined and smooth.
3. At this point, grab your spatula and gently fold in the Cool Whip topping.
4. Get your cones and chopped strawberries back out because it is time to fill them.
5. I prefer to use a pastry bag for this process because I feel it is much easier. Add some cheesecake filling, a few chopped strawberries, more filling, and top with chopped strawberries and strawberry crunch topping.

Enjoy now or even better chill them first. These are such a refreshing cool treat on a hot summer day. I like to keep them in the freezer.

HOW DO I STORE THESE? They need to be stored in the refrigerator or, my preference, the freezer. If you have any leftovers simple put them in the freezer in a freezer bag or airtight container.

CAN I USE PREMADE NO-BAKE CHEESECAKE FILLING? Absolutely you can. Whether you chose to make homemade like in this recipe or buy the premade or box mix they will all work fine.

**SOME MORE AMAZING DESSERT IDEAS**
Graham Cracker Cookies
Strawberry Vanilla Cake
Heart Cookies with Jam
White Chocolate Raspberry Blondies
No-Bake Blueberry Cheesecake Dessert Cups

Please share your creations with me if you try this recipe on Facebook and Instagram.

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Strawberry Crunch Cheesecake Cones

The ultimate, mouth-watering, sweet treat you need to try this summer. Imagine a crunchy waffle cone filled with cheesecake filling and fresh strawberries topped with strawberry crunch and a sweet drizzle right from the freezer on a hot summer day! These are hard to beat and sure to please. They can be make in under 30 minutes.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 299kcal

Equipment

• 1 pastry or icing bag (Not required just makes it easier)
• 1 hand mixer & bowl or stand mixer

Ingredients

• 12 Waffle Cones
• 12-14 Medium Strawberries fresh and chopped

Filling ingredients

• 16 oz Cream cheese softened 2 block
• 8 oz Cool Whip 1 tub
• ½ c Granulated sugar
• 2 Tbsp All-purpose flour
• 1½ tsp Vanilla extract (optional)

Drizzle

• 1 c Powdered sugar
• 4 Tbsp Heavy whipping cream
• 1 tsp Vanilla extract (optional)
• Strawberry Crunch Topping (optional)

Instructions

Preparations

• **If you are going to add the Strawberry Crunch Topping I would make that before starting the cones. It only takes 5 minutes with the no bake method or around 8-10 minutes with the baked method. Link listed below in Recipe Notes**
• Start by chopping up your fresh strawberries and chilling them while we continue.
  
• Next make your drizzle. Combine the powdered sugar, heavy whipping cream, and vanilla extract and whisk until smooth.
• Next dunk and swirl each of the waffle cones in the drizzle on their open ends and then roll in the Strawberry crunch topping if you like. Place them on a baking sheet or similar and place in the freezer to chill while we prepare the filling.
  

Filling

• With your stand mixer or hand held mixer beat the softened cream cheese until it's smooth.
• Now pour in the granulated sugar, followed by the flour, and vanilla extract. Mix until well combined.
• Using a spatula gently fold in your Cool Whip topping.
• Grab the cones back out of the freezer and fill them with the cheesecake mixture. I find it is easier to do this with a pastry bag.
• Add some filling and then a few chopped strawberries, more cheesecake, and top with chopped strawberries and strawberry crunch.
  

Notes

**Instead of making the cheesecake mixture you could alternatively buy No Bake Cheese cake filling.

Instead of the drizzle you could melt and use white chocolate as well.

You could change up the fruit toppings to blueberries, mandarins, cherries, or not even use fruits at all and instead chopped Oreos, and more. 

In the same way you could use your favorite cookie, This doesn’t have to be Oreo’s if you prefer try vanilla wafers and more.

Store them in the refrigerator or, my preference, the freezer for up to 3 days. Keep in an airtight container or freezer bag. 

**Strawberry Crunch Recipe link- https://its-the-simple-things.com/strawberry-crunch-topping/

**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 1cone | Calories: 299kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 164mg | Potassium: 111mg | Fiber: 1g | Sugar: 26g | Vitamin A: 616IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 1mg

The post Summertime Vibes With These Strawberry Crunch Cheesecake Cones appeared first on Its The Simple Things.

We are using Golden Oreos to make this today but you can play around with the recipe by trying different cookies and even different dry Jell-O mixes. This recipe is so easy to change up to create the perfect crumble for any dish. Try creating a lemon version, cherry, blueberry and more.

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

DO I HAVE TO USE GOLDEN OREOS? NO, YOU CAN USE YOUR FAVORITE COOKIES FROM VANILLA WAFER TO BISCOFF AND MORE.

INGREDIENTS NEEDED FOR STRAWBERRY CRUNCH TOPPING

INGREDIENTS

There are only three ingredients needed to make this recipe. I like to add a little vanilla extract, but you can make this with or without the vanilla. Prep time is as little as 5 minutes if you chose the No-bake method but only takes 8 – 10 minutes with the preferred the baked method.

GOLDEN OREO COOKIES These golden Oreo cookies are the base for this recipe giving it the sweet crunch. As I stated above this can be changed out to other cookies if you would prefer something like Biscoff or use the store brand.

STRAWBERRY JELL-O Strawberry Jell-O is what gives it the strawberry flavor but can also be changed out depending on the flavor you are going for like Cherry, lemon, and more.

BUTTER Melted butter is what helps meld these flavors together and adds richness.

VANILLA (optional) This optional ingredient just gives it a hint of vanilla flavor that I enjoy.

**Kitchen Tips/Alterations**
This simple recipe just adds some pizazz to regular recipes and takes them to another level.
*Try changing out the cookies used and Jell-O flavor to create the perfect toppings.
     -Lemon Jell-O to sprinkle on top of Lemon bars or Cherry Jell-O on top of your favorite ice cream. Banana cream pie Jell-O and vanilla wafers to sprinkle on top of banana bread or banana pudding. 
*You can make alterations to the ingredients you add to make more or less as needed. 
* You can use salted or unsalted butter for this recipe.

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HOW TO MAKE STRAWBERRY CRUCH TOPPING

BAKED INSTRUCTIONS

1. Preheat your oven to 350 F and line your baking sheet with either Parchment paper or a silicone mat and set off to the side until you are ready for it.
2. Add 24 Golden Oreo’s to your food processor and pulse around 4 – 5 times to give them a rough chop. Alternatively you can crush them up in a Ziplock bag with a rolling pin. meat mallet, or by hand.
3. Now add in your dry strawberry Jell-O mix and pulse 3 – 4 times.
4. After adding in the Jell-O you now add in the melted butter and optional vanilla extract and pulse 3 or 4 more times to mix it together and meld those flavors.
5. Dump the topping out onto your prepared baking sheet and spread it out into a thin even layer and bake for 8 – 10 minutes until just starting to turn golden and aromatic.
6. Cool completely before storing.

NO-BAKE INSTRUCTIONS

(For this method you can use the Strawberry Jell-O or alternatively add freeze-dried strawberries.)

1. Add your 24 Golden Oreos to the food processor and give them a rough chop by pulsing them several times.
2. Now add in either the Jell-O dry mix or the freeze-dried strawberries and pulse them a few more times to mix the two ingredients together.
3. Pour in your melted butter and optional vanilla and pulse 3 – 4 more times to meld the flavors together and just moisten the cookie crumbs. Do not over mix as you want this to remain a crumbly mix.

DO I HAVE TO BAKE THIS STRAWBERRY CRUNCH TOPPING? No, you can use the No-Bake option. I just prefer the Baked option because it just adds that toasted crunch I really enjoy but both options work.

HOW DO I STORE THE STRAWBERRY CRUNCH TOPPING? Simply store leftovers in a sealed container (bag, jar, or other container) in the refrigerator for up to 2 weeks.

HERE ARE SOME MORE GREAT STRAWBERRY RECIPES:
Strawberry Vanilla Cake
Strawberry Spoon Cake
Strawberry Cake Cookies
Strawberry Crunch Cheesecake Cones

Please share your creations with me if you try this recipe on Facebook and Instagram.

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STRAWBERRY CRUNCH TOPPING

Delicious, versatile dessert topping that is very reminiscent of the Good Humor Bar topping. 3 Ingredients and ready in as little as 5 minutes to 12 minutes depending on the option (Bake or No- Bake) your choose. Sprinkle on top of cakes, muffins, cupcakes, ice cream, bagels, donuts, and more!

Course Appetizer, Breakfast, Dessert, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 12 servings

Calories 167kcal

Equipment

• 1 FOOD PROCESSOR OR CHOPPER

Ingredients

OVEN METHOD (My favorite-Most like the Good Humor bar: Crunchy with subtle strawberry taste)

• 24 cookies Golden Double Stuff Family Size Oreos (2 sleeves)
• 3 oz Strawberry Jell-O powder only/NOT prepared
• 5 Tbsp melted butter salted or unsalted works
• ¼ tsp Vanilla extract (OPTIONAL)

NO-BAKE METHOD (Stronger strawberry taste but not crunchy like the baked version)

• 24 cookies Golden Double Stuff Family size Oreos (2 sleeves)
• 3 oz Strawberry Jell-O Powder only NOT prepared **OR**
• 1 oz Freeze-dried Strawberries
• 5 Tbsp Butter Melted
• ¼ tsp Vanilla extract **OPTIONAL**

Instructions

OVEN METHOD

• Preheat the oven to 350 and line a baking sheet with parchment paper or an oven safe silicone mat.
• Put the Oreo's in the food processor and pulse to process approximately 20 quick pulses until it's roughly crumbled.
• Sprinkle the Jell-O powder over the top and pulse a few more times to thoroughly combine them.
• Drizzle the melted butter (and optional vanilla) over the mix and pulse using quick bursts until its all combined and looks like the crumbly mixture we remember from the Good Humor bars. (approx. 10-12 pulses)
• Spread out in an even layer on the baking sheet and place in the oven for 8 – 10 minutes until just lightly golden. You will smell the sweet strawberry aroma.
• Cool completely on a wire rack before using or storing.

NO-BAKE METHOD (quick and easy method)

• Put the Oreo's in the food processor and pulse using quick, short bursts. Approx. 20 pulses to give them a rough chop.
• Add in either your freeze-dried strawberries or the Jell-O powder at this time. Pulse a few more times.
• Drizzle the melted butter (and optional vanilla) at this time and pulse a few more times combine it all and create the crumble mixture. **DO NOT OVER PROCESS**

Notes

**Salted or unsalted butter can be used in this recipe

This topping can be used on cheesecakes, ice cream, donuts, trail mix, and more.

The vanilla is totally optional in either process of preparation. 

Oven Process creates a crunchy/toasty option with a more muted strawberry flavor while the No-bake process creates a stronger strawberry taste but it lacks the toasty/crunchy goodness I prefer but you choose your favorite option.

You could change it up a bit by trying different pudding and extract options like Lemon Jell-O and Lemon extract or use the Lemon extract with the strawberry Jell-O. There are so many Jell-O flavor options. 

Store the topping in an airtight container or Zip lock type baggie in the refrigerator for up to two weeks!

**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 0.25cup | Calories: 167kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 292IU | Vitamin C: 29mg | Calcium: 5mg | Iron: 1mg

The post Strawberry Crunch Topping appeared first on Its The Simple Things.

They can be filled with cream, or jellies, or iced. Alternatively you could add miniature chocolate chips, or finely chopped nuts to the butter and sugar. The key is the layer very thin and if you add nuts or miniature chocolate chips, gently press them down so they are partially pressed into the dough. Another delicious idea is spread a thin layer of apple pie filling over the sheets of dough and sprinkling with the sugar mix. You could also simply dunk them into an slightly warmed apple pie filling. Mmm, now I’m hungry!

Looking for something different to serve with a meal like breadsticks or rolls? You could serve up cruffins by using an herb butter, parmesan, garlic, or shredded cheese. Another idea would be to try spreading on a thin layer of basil pesto instead.

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

CAN YOU MAKE CRUFFINS WITH PUFF PASTRY? Yes. Simply follow the recipe on the box and thaw the sheets. You will, however, need 2 boxes since each only comes with 2 sheets and you need 3 to create 12 Cruffins. The instructions are the same, but the baking temperature and time are different. You will need to bake them at 400F for approximately 25 minutes. Watch for them to turn golden brown and then remove them from the oven and dunk/swirl them in the remaining sugar mixture.

INGREDIENTS NEEDED TO MAKE CRUFFINS

Four simple ingredients are all that are needed to make this delicious treat. We are using crescent roll dough, but as I stated above you could also use Puff Pastry with an adjustment to the temperature and time.

CRESCENT ROLL DOUGH This is the dough I am using for the cruffins, but you are welcome to use puff pastry, or even make your own.

BUTTER The fat in butter works with the gluten in the dough to create a moist, less chewy bread that also browns quicker and is light and flakey.

GRANULATED SUGAR Granulated sugar is the most commonly used sugar in baking and is being used in this recipe to add the sweetness to make this cruffin taste like a cinnamon roll.

GROUND CINNAMON Add ground cinnamon to give cruffins that warm cinnamon flavor that will create that cinnamon roll taste.

EQUIPMENT NEEDED TO MAKE CRUFFINS

No special equipment needed for this recipe.

ROLLING PIN

12 CUP MUFFIN PAN

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HOW TO MAKE CRUFFINS

Four ingredients and a few steps are all that are needed to make this lovely pastry.

1. Start by getting everything ready to go. Let’s get the oven preheating to 350 F and spray some non-stick cooking spray on your 12 cup muffin pan.

2. Mix together the granulated sugar and ground cinnamon, so it is ready for use as well.

3. On a lightly floured work surface roll out one tube of crescent roll dough at a time and use a rolling pin to roll it out to approximately 12 x 16 inch rectangle. If there are any holes pinch them together with your fingers.

4. Then spread 2 Tablespoons of softened butter over the surface of the dough.

5. Sprinkle approximately 1/4 of a cup of the sugar mixture over the top of the buttered dough.

6. Roll the dough into a long log by rolling from the long side. If the ends are not even simply tuck them in.

7. Cut the log in half. Now take each half and slice them in half lengthwise.

8. These will be rolled up to create the cinnamon roll/round muffin shape. With the layered side facing out begin rolling the dough into a spiral.

9. Do this with the remaining two logs and fill your muffin pan.

10. Bake the tin in the oven for around 17 – 20 minutes until they are golden brown.

11. Remove the rolls from the tin and swirl them in the remaining sugar mixture.

Kitchen Tips
* You can use Puff Pastry as well by simply baking at 400 F for around 25 minutes.
* You can add jelly or creams to your Cruffins or add miniature chocolate chips or finely chopped nuts by gently pressing them into the dough.
* You can change them completely by adding pesto, parmesan, herb butter, garlic butter, or shredded cheese to them instead. 

CAN I MAKE MINI CRUFFINS IN A MINI MUFFIN PAN? Absolutely! These are so fun and bite sized. The instructions are the same with one little change. After you roll the sheet up into one long roll, cut it in half and then cut the two in half again. Now you have 4 little rolls to slice and roll up into miniature cruffins. The baking temperature and time are the same as well. You may want to look in on them a little sooner but they should bake in approximately the same time.

HOW DO YOU STORE CRUFFINS? After they are completely cooled you can keep them in an airtight container or Ziplock bag on the counter for up to three days. They never last past day two in this house.

CAN YOU FREEZE CRUFFINS? You can freeze cruffins once they have completely cooled. Place them in a freezer bag with as much air removed as possible or an airtight container. They can be kept in the freezer for up to 3 months. Thaw them overnight in the refrigerator the night before you plan on eating them.

SOME MORE GREAT RECIPES
* COFFEE MUFFINS
* GRAHAM CRACKER COOKIES
* COFFEE BEAN COOKIES
* OREO CHEESECAKE BROWNIES
* WHITE CHOCOLATE RASPBERRY BLONDIES

Please share your creations with me if you try this recipe on Facebook and Instagram.

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Cruffins

The perfect combination of croissant and muffin that taste like a cinnamon roll and looks amazing. Easy to make with only 4 ingredients!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 117kcal

Equipment

• 1 Rolling Pin
• 1 12 cup muffin pan

Ingredients

• 3 tubes crescent roll dough
• 6 Tbsp butter softened and divided into three 2-Tbsp portions.
• 1 cup granulated sugar
• 1 Tbsp ground cinnamon

Instructions

• Prepare before beginning by preheating the oven to 350℉ and by spraying a 12-cup muffin pan with non-stick cooking spray.
• First, mix together the granulated sugar and ground cinnamon until combined thoroughly.
  1 cup granulated sugar, 1 Tbsp ground cinnamon
• On a lightly floured surface roll out one tube of dough into a rectangle approximately 12 x 16 inch. (If there are any holes use your fingers to pinch them closed.
  3 tubes crescent roll dough
• Spread out 2 tablespoons of softened butter over the sheet of dough.
  6 Tbsp butter
  
• Sprinkle around ¼ cup of the ground cinnamon and sugar mixture over the buttered dough sheet.
  
• Roll this sheet into a log by starting on the long side. If the ends are not even, tuck them gently.
  
• Cut the log in half creating 2 shorter logs.
  
• Cut each of the 2 shorter logs in half lengthwise creating 4 sections.
• Take one section at a time, with the layers facing out and being to roll the dough into a spiral going around and round until you reach the end and place each one into a cup in the muffin tin.
  
• Repeat this process with each of the remaining two crescent dough sheets. These three sheets will fill the 12 cups in the muffin tin.
• Bake in the preheated oven at 350℉ for 17 – 20 minutes until they are golden brown.
• Remove them from the oven, dunk and swirl them around in the remaining granulated sugar and ground cinnamon mixture. Set them aside to cool or enjoy them now.
  

Notes

*You can use Puff Pastry instead of crescent roll dough if you prefer but you will need to bake it at 400 F for around 25 minutes.

*Keep the layer on the dough thin. You can add miniature chocolate chips if you’d like by pressing them gently into the dough. You could add chopped nuts if you would like. They key is keeping this layer thin.

*Change it up and create a cruffin for dinner by using pesto, herb butter, parmesan, garlic, or shredded cheese.

**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 1Cruffin | Calories: 117kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 5mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 177IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.1mg

The post Cruffins appeared first on Its The Simple Things.

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

These yummy bakery style muffins are a nice change from ordinary muffins, at least for the coffee lovers. I enjoy them warm, sliced in half, and brushed with butter and cinnamon sugar. Sometimes I add a teaspoon of cinnamon to the batter and half a teaspoon to the streusel as well for a built in cinnamon kick.

These muffins really have it all from the coffee flavor and kick, soft and tender muffin, crunchy topping, and the coffee glaze drizzled on the top. Sip your cup of coffee and eat it too. Get your coffee fix plus a little something extra with this sweet treat!

QUESTION? ANSWER

INGREDIENTS NEEDED TO MAKE COFFEE MUFFINS

Muffins are one of those easy recipes where you just mix everything together in one bowl and divide it evenly into the muffin pan and toss it in the oven. This recipe is the same with a couple of optional bonuses you can do with or without: the streusel topping and the coffee icing. As you can see for the list below they don’t require many ingredients or much effort to create the extra pizzazz.

EQUIPMENT NEEDED

No special equipment needed. All you need are:

Mixing bowls

Muffin pan

Silicone muffin liners

*Kitchen Tips*
*Make sure you don't over mix your muffin batter because it will make the muffins very dense. 
*Make the streusel first to allow the butter to really mix with the topping and help it create a nice crumbly topping. 
*If you enjoy cinnamon you can add 1 tsp of cinnamon to the batter and 1/2 tsp of cinnamon to the streusel. Add nutmeg or chopped nuts if you'd like as well. 
*Dark brown sugar would also work great in place of light brown sugar in the streusel topping.

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HOW TO MAKE COFFEE MUFFINS

There are three different parts to this recipe but they are simply and do not require any special ingredients or equipment. Preheat the oven to 350 degrees F and prepare your muffin tin by greasing, lining with muffin papers, or use silicone liners like I used.

STREUSEL/CRUMBLE TOPPING

1. In a medium size mixing bowl place all of your streusel ingredients and use your fingertips to mix and press it all together mixing well until it forms a crumble.
2. Making it first allows the butter time to mix and absorb well to create a perfect crumble topping. Set it aside until the muffin batter is completed and poured into the muffin tin.

MUFFIN BATTER

1. In your large mixing bowl, whisk together the milk, eggs, sugar, vegetable oil, coffee, and vanilla.
2. Next add in your flour, baking powder, and salt. **Use a spatula and mix until combined but do not overmix as it will cause your muffins to be very dense.
3. Divide the batter up evenly in the 12 muffin wells.
4. Now top each one with streusel gently pressing it down lightly on the tops of each one. This prevents the topping from rolling off the muffins as they bake and fluff up.
5. Place the tray in the preheated oven for approximately 20 minutes until a toothpick inserted into the muffin comes out clean. If the streusel starts to brown too much you can put aluminum foil over the top.

COFFEE ICING

1. Mix the powdered sugar with 2 teaspoons of black coffee add more if needed to create a nice glaze that can be drizzled over the muffins.
2. Drizzle the tops of the muffins with the glaze as you serve them.

HOW DO YOU STORE THESE COFFEE MUFFINS? You can store these muffins in an airtight container or bag on the counter for up to three days once they have completely cooled. I prefer them warm and on the first day.

CAN THESE COFFEE MUFFINS BE FROZEN? Yes. These can be frozen for up to 6 months. They need to be kept in an airtight container or freezer bag. Pull one from the freezer and let it thaw overnight to enjoy the next day.

HERE ARE SOME MORE GREAT RECIPES
* COFFEE BEAN COOKIES
* GRAHAM CRACKER COOKIES
* HEART COOKIES WITH JAM
* STRAWBERRY CAKE COOKIES

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Coffee Muffin

Coffee muffins are a great breakfast, snack, or even dessert idea. These coffee flavored muffins are quick and easy to make as well with no special ingredients needed.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 Muffins

Calories 343kcal

Equipment

• 1 large mixing bowl
• 2 small or medium Mixing bowls

Ingredients

STREUSEL INGREDIENTS

• 2 TBSP BUTTER
• 2 TBSP LIGHT BROWN SUGAR PACKED
• ⅓ C ALL PURPOSE FLOUR
• 1 TBSP OLD-FASHIONED OATS

COFFEE MUFFIN INGREDIENTS

• ¾ C GRANULATED SUGAR
• 2 EGGS LARGE WHOLE
• ½ C MILK WHOLE OR 2%
• ½ C VEGETABLE OIL
• ¼ C BLACK COFFEE BREWED STRONG
• 1 TBSP VANILLA EXTRACT
• 2⅓ C ALL PURPOSE FLOUR
• 2½ tsp BAKING POWDER
• ¼ tsp SALT

ICING INGREDIENTS

• 2-4 tsp BREWED STRONG BLACK COFFEE start with 2 add more if needed
• ½ C POWDERED SUGAR

Instructions

STREUSEL

• Preheat the oven to 350℉ and prepare your 12 muffin pan. You can grease your tin or use paper liners, or silicone liners, or use a silicone muffin pan.
• Lets get the Streusel ready so the butter and ingredients can meld together even better as it sits while we prepare the Muffin mix.
• In your medium size bowl, add in all the streusel ingredients: butter, brown sugar, flour, and oats.
  2 TBSP BUTTER, 2 TBSP LIGHT BROWN SUGAR, ⅓ C ALL PURPOSE FLOUR, 1 TBSP OLD-FASHIONED OATS
• Use your fingers to mix it all together, squeezing and pressing until you get it all crumbly. Set it aside, while we prepare the muffin mix.

COFFEE MUFFINS

• In your large mixing bowl combine the sugar, eggs, milk, vanilla, vegetable oil, and coffee until well combined.
  ¾ C GRANULATED SUGAR, 2 EGGS LARGE WHOLE, ½ C MILK WHOLE OR 2%, ½ C VEGETABLE OIL, ¼ C BLACK COFFEE, 1 TBSP VANILLA EXTRACT
• Next add in your flour, baking powder, and salt. Fold this all together using a spatula until just combined. Do not over mix.
  2⅓ C ALL PURPOSE FLOUR, 2½ tsp BAKING POWDER, ¼ tsp SALT
• Spoon the mixture evenly into the 12 wells in your prepared muffin pan.
• Now sprinkle on top of each muffin with your streusel/crumble topping and press slightly so as the muffins fluff the crumble doesn't just roll off the muffins on to your pan.
• Place in the preheated oven and bake for 20 – 25 minutes until a toothpick inserted comes out clean. It took 22 minutes in my oven.

ICING

• When you remove the muffins from the oven cool them on a rack and prepare your coffee icing.
• In your small mixing bowl, start by adding 2 tsp of coffee to your powdered sugar and mixing. Add more and mix as needed to make it just runny enough to be able to drizzle on top of your cooled muffins.
  ½ C POWDERED SUGAR, 2-4 tsp BREWED STRONG BLACK COFFEE
• Serve and enjoy!!

Notes

**Variations**

Add chocolate chips, cinnamon, nutmeg, or nuts.

You could use expresso if you prefer over regular coffee.

**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 1muffin | Calories: 343kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 215mg | Potassium: 111mg | Fiber: 1g | Sugar: 20g | Vitamin A: 294IU | Calcium: 91mg | Iron: 2mg

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Growing up one of my favorite snacks were graham crackers with frosting. The wonderful woman who babysat my brothers and myself when we were little would make these little graham cracker and frosting sandwiches for us as a snack. I absolutely loved them and would make them for my children when they were little as well. You can take your favorite frosting and spread it on top of these cookies for a blast from the past. They are absolutely delicious that way, or create some smores graham cracker cookies like I will show you today.

CAN I USE STALE GRAHAM CRACKERS? I WOULDN’T USE GRAHAM CRACKERS ONCE THEY’VE BECOME STALE. IT CHANGES THEIR FLAVOR, SO IF YOU DON’T LIKE THE TASTE OF STALE GRAHAM CRACKERS YOU WON’T LIKE IT IN A COOKIE EITHER. HOWEVER THIS IS A GOOD WAY TO USE UP GRAHAM CRACKERS SO THEY DO NOT BECOME STALE SINCE THEY DO GO STALE PRETTY QUICKLY UPON OPENING THEM.

INGREDIENTS NEEDED FOR GRAHAM CRACKER COOKIES

The ingredients needed for this recipe is one of the reasons why I enjoy them as well. I typically have all of these ingredients on hand and they can be made in just a few short minutes and then a few short minutes in the oven.

GRAHAM CRACKERS For ease you can use graham cracker crumbs, but you can also use any open graham crackers by throwing them in the processor until they are grainy like crumbs or place them in a plastic bag and crush them up. This will be used in place of flour in our cookies.

GRANULATED SUGAR Granulated sugar absorbs liquid from the dough and helps to give a little crispness to the outside of the cookies.

DARK BROWN SUGAR Adds a deeper flavor like a hint of caramel while also providing some chewiness to our cookies.

BAKING SODA Baking soda changes not only the texture, but also the taste and overall look of your cookies. It helps to give the cookies a little lift while also making them fluffier and delicious.

SALT I am using Kosher salt as the large grains help to draw out more moisture.

BUTTER As always I use unsalted butter so I can control the amount of salt in all of my recipes.

EGGS We will be using one whole egg plus a yolk for this recipe. Because of the Lecithin and fat in the yolk it will enrich the flavor while giving our cookies a fluffier consistency.

VANILLA Vanilla is one of my favorite flavorings to add to my baking.

OPTIONAL FOR SMORES GRAHAM CRACKER COOKIES:

MILK CHOCOLATE CHIPS You can create a smores graham cracker cookie by adding some milk chocolate chips and mini marshmallows to our graham cracker cookies.

MINIATURE MARSHMALLOWS Of course you can have smores cookies without marshmallows. Alternatively you could use the dehydrated marshmallow bits.

INGREDIENT NOTES
* If you want them even fluffier you can add a 1/2 cup of all purpose flour and remove 3/4 c of the graham cracker crumbs.
* Using your hands really helps to form the dough balls for this recipe.
* Try to keep the marshmallow in the middle of the dough ball.
* Only bake for 6-7 minutes so they don't go flat and the marshmallow doesn't completely melt away.

VIDEO- MAKING GRAHAM CRACKER COOKIES

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HOW TO MAKE GRAHAM CRACKER COOKIES

Quick and easy recipe requiring only a few simple ingredients that can be baked in less than 10 minutes! These graham cracker cookies are a nice change

PREPARATION

Before we get going lets get things ready. Grab out your baking sheets. (This set on Amazon comes with 3 pans, 3 racks, and 3 silicone mats). I like to use two so I can keep rotating them in and out of the oven. Line them with either silicone mats or parchment paper.

If you are not using prepared graham crackers crumbs lets get those prepared as well. Simply place 18 whole crackers in a plastic bag and smash them up to graham cracker crumbs size or throw them in a food processor.

Lastly, turn on the oven and preheat it to 350 F.

MAKING THE DOUGH FOR GRAHAM CRACKER COOKIES

1. Whisk together the granulated sugar, dark brown sugar, salt, and baking soda.
2. Next add in the melted butter, eggs, and vanilla. Mix until well combined.
3. Pour in the graham cracker crumbs and thoroughly combine. (If you just want regular graham cracker cookies, stop here). Roll into balls about an inch and a half size about two inches apart on the sheet and bake.
4. You can make the smores version as I did in the video and images simply add in your chocolate chips and miniatures marshmallows.
5. Using your hands roll them into approximately an inch and a half size dough balls and try to keep the marshmallows inside the dough so they don’t completely melt.
6. Place them on the baking sheet about two inches apart and bake for 6 -7 minutes.
7. Let them cool before removing them from the cookie sheet and placing on a wire cooling rack.

HOW DO I STORE LEFTOVER GRAHAM CRACKER COOKIES? THEY CAN BE KEPT IN AN AIRTIGHT BAG OR CONTAINER ON THE COUNTER (ONCE COOLED) FOR UP TO 5 DAYS. PLACE A SLICE OF BREAD IN WITH THEM AFTER A COUPLE DAYS TO KEEP THEM FROM GETTING TOO HARD. THIS BREAD TRICK WORKS FOR PRETTY MUCH ANY COOKIE.

CAN I FREEZE THESE GRAHAM CRACKER COOKIES? YES, YOU CAN PUT THESE COOKIES IN A FREEZER BAG OR CONTAINER AND FREEZE FOR UP TO 3 MONTHS. ALTERNATIVELY, YOU COULD ALSO FREEZE THE PREPARED DOUGH BUT I WOULD ROLL UP THE DOUGH BALLS INTO THE COOKIE SIZE ROLLS AND FLASH FREEZE ON A COOKIE SHEET. THEN BAG THEM UP ALL TOGETHER OR IN SEPARATE BAGS TO REMOVE HOW MANY YOU WANT IN THE FUTURE. THESE CAN BE KEPT IN THE FREEZER FOR UP TO 5 MONTHS. THAW OUT THE COOKIE DOUGH IN THE REFRIGERATOR OVER NIGHT BEFORE YOU PUT THEM IN THE OVEN.

IF YOU ENJOYED THIS RECIPE, CHECK THESE OUT
* Heart Cookies with Jam
* Coffee Bean Cookies
* Chocolate chip shortbread logs
* Strawberry Cake Cookies

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GRAHAM CRACKER COOKIES

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 26 cookies

Calories 4250kcal

Equipment

• baking sheet
• Silicone mat or parchment paper
• mixing bowl

Ingredients

• 2¾ c Graham cracker crumbs approx. 18 whole crackers
• ¼ c Granulated sugar
• ¼ c Packed dark brown sugar
• ½ tsp Baking soda
• 8 tbsp Unsalted butter 1 stick (melted & cooled)
• 1 egg
• 1 egg yolk
• ¼ tsp Kosher salt
• 1 tsp Vanilla extract

Optional to make smores graham cracker cookies

• 1½ c milk chocolate chips
• 1 c mini marshmallows

Instructions

• Preheat the oven to 350℉ and prepare your baking sheet with either a silicone mat or parchment paper.
• Either use graham cracker crumbs or throw 18 whole graham crackers into a food processors or smash them in a plastic bag until they are crumb size.
• In a mixing bowl, whisk together both sugars, baking soda, and salt to combine.
  ¼ c Granulated sugar, ¼ c Packed dark brown sugar, ½ tsp Baking soda, ¼ tsp Kosher salt
• Now, mix in the melted butter, egg, and vanilla and mix with a spatula. Incorporate in the graham cracker crumbs with a spatula.
  8 tbsp Unsalted butter, 1 egg, 1 egg yolk, 1 tsp Vanilla extract, 2¾ c Graham cracker crumbs
• If you are going to make the smores graham cracker cookies, now is the time to add in the chocolate chips and marshmallows.
  1½ c milk chocolate chips, 1 c mini marshmallows
  
• Roll up about 1 ½ Tablespoons of the mix in your hands to form a ball. The heat from your hands really helps with this dough. Try to keep the marshmallows in the center of the dough ball.
• Space the dough balls about 2 inches apart. Bake in the preheated oven for 6-7 minutes. Leave the cookies on the baking sheet to cool for 10 minutes before using a flat spatula to transfer off the cookie sheet.
  

Notes

*This dough doesn’t have any flour in it so it’s a different consistency. Working it with your hands really helps to create a nice dough ball. 

*If using chocolate chips and marshmallows try to keep the marshmallow in the middle of the dough ball.

*Only bake for 6 -7 minutes before the cookies start to deflate and the marshmallows melt all over the baking sheet. 

*Cool on cookie sheet before transferring them off with a flat spatula. 

*You can add 1/2 – 3/4 c of flour to this recipe if you want a fluffier cookie while decreasing the graham cracker crumbs to 2 cups of graham cracker crumbs. 

**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 26cookies | Calories: 4250kcal | Carbohydrates: 550g | Protein: 26g | Fat: 225g | Saturated Fat: 128g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 4g | Cholesterol: 599mg | Sodium: 2791mg | Potassium: 1613mg | Fiber: 8g | Sugar: 389g | Vitamin A: 3296IU | Calcium: 559mg | Iron: 11mg

The post Graham Cracker Cookies appeared first on Its The Simple Things.

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

The jam heart cookies have orange zest infused into the dough while a layer of raspberry (or your favorite) jam is spread over one layer and powdered sugar dusts the top layer.

The dough used to create these cookies is basically a shortbread dough. Using all-purpose flour helps to give them a slight chew to their crumbly texture. The orange zest that is added to the dough is subtle but just enough in my opinion to add that little something extra. With a one simple changes these can be vegan and I will discuss that below.

HOW DO YOU STORE THESE HEART COOKIES WITH JAM? KEEP THE COOKIES IN AN AIRTIGHT CONTAINER ON THE COUNTER OR IN THE REFRIGERATOR. THEY WILL BE GOOD FOR UP TO 5 DAYS. *THE JAM WILL CAUSE THEM TO BECOME SOFTER OVER TIME.

CAN THESE HEART COOKIES WITH JAM BE FROZEN? YES, YOU CAN FREEZE THESE COOKIES FOR UP TO A MONTH. THERE ARE TWO OPTION: 1) FREEZE THEM TOTALLY COMPLETED AND ASSEMBLED. 2) FREEZE THEM SEPERATELY AND ADD THE JAM AND POWDERED SUGAR ONCE YOU REMOVE THEM AND THAW THEM OUT. THAW THEM IN REFRIGERATOR FOR 24 HOURS AFTER PULLING THEM FROM THE FREEZER.

INGREDIENTS NEEDED FOR HEART COOKIES WITH JAM

With a few simple ingredients that many of you will already have in your pantry, you can make these awe inspiring and drool worthy cookies.

UNSALTED BUTTER Using unsalted butter is helpful in controlling the amount of salt used in recipes, so nine times out of ten I use unsalted butter and add in what I need for each recipe.

GRANULATED SUGAR Granulated sugar is used to give our dough a little sweetness without being too sweet.

ORANGE ZEST Orange zest is, of course, added to just add a hint of orange flavor to the cookie dough.

PURE ALMOND EXTRACT Much like Vanilla, Almond extract is used to add flavor to your food. Almond flavor goes amazing with fruit, but you could replace this with vanilla.

ALL-PURPOSE FLOUR I use all-purpose flour to give the typically crumbly cookie a little chewiness. If you use bread flour it would be a denser cookie, while cake flour would create a lighter and fluffier consistency.

KOSHER SALT Kosher salt is used because it draws out more moisture and that is what we are looking for in these cookies.

RASPBERRY JAM/PRESERVES I just love raspberry jam on cookies and it gives the romantic red color to these heart cookies. You can, however, make them with whatever kind of jam or jelly you prefer or mix them up a bit and make a few of each.

POWDERED SUGAR Powdered sugar is used to dust the tops of these cookies and gives them the stark white against red display. It, of course, also adds that touch of sweetness to each bite.

**KITCHEN TIPS**
*If your dough is too dry, as shortbread cookie dough can be, just lightly sprinkle water with your fingers over the dough until it is workable and allows you to roll it out.
*You can use any jam or jelly you prefer.
*If you do not have two sizes of heart cookie cutters you could also make thumbprint cookies by pressing your finger into the dough of each cookie creating a heart shape.
*If you make thumbprint cookies simply dust them with powdered sugar before you add the jelly.
*The cookies need cooled completely so the powdered sugar doesn't melt into the cookies. 

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MAKING HEART COOKIES WITH JAM VIDEO

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EQUIPMENT NEEDED FOR HEART COOKIES WITH JAM

HEART COOKIE CUTTERS

BAKING SHEETS

SILICONE MATS

ROLLING PIN

MIXER

HOW TO MAKE HEART COOKIES WITH JAM

It’s really quick and easy to make these beautiful cookies with a 30 minute chill time after creating the dough. The preparation time is only 20 minutes and they bake for 7-9 minutes. Let them cool and decorate for a mouthwatering gorgeous dessert option.

PREPARATION FOR HEART COOKIES WITH JAM

First thing is creaming the butter, sugar, and almond extract together into a light and creamy texture.

Next add in the orange zest, followed by gradually adding all the flour into the batter to form a nice dough.

Remove the dough from the mixing bowl, form into a ball, wrap it in plastic wrap and chill it for 30 minutes.

MAKING HEART COOKIES WITH JAM

While the dough is chilling gather your baking sheet or sheets and line them with parchment paper or silicone mats. Also, prepare your work surface for rolling out the dough. You can dust flour to a large cutting board or use a large silicone mat and dust which ever option with flour. Don’t forget to rub flour on your rolling pin as well.

Once the 30 minute chill time has past, remove the dough and place it on your prepared surface and roll it out to 1/4″ thickness.

Use your large cookie cutter heart and cut out as many hearts as you can on the piece of dough. Gather up all the extra dough to re-roll out and cut more hearts out until it has all been used.

Use the smaller heart cookie cutter to cut a smaller heart out of the inside of half of the hearts to create the two layers needed to make these cookies.

Place the cookies on the baking sheets and bake them for 7-9 minutes. You really don’t want these to turn brown. Keep an eye on them as they bake and when you see they are just starting to change color in the slightest remove them. This was at the 8 minute mark in my oven. They should look like the picture below. You can barely tell a difference. You can see the cookie in the lower right corner has a couple bubbles on it. I did deflate them by gently pressing them with my finger but that was another sign that they were done.

DO I HAVE TO USE RASPBERRY JAM? NO, YOU CAN USE JELLY OR PRESERVES IN ANY FLAVOR YOU LIKE. YOU COULD EVEN DO MULTIPLE AND HAVE SEVERAL DIFFERENT OPTIONS. IT IS EASIER TO USE A SMOOTH OPTION THOUGH BECAUSE IF IT’S CHUNKY ITS HARD TO SMOOTH OUT.

CAN THESE BE MADE VEGAN? ABSOLUTELY, ALL YOU NEED TO DO IS TRADE OUT THE REGULAR BUTTER WITH VEGAN BUTTER AND YOUR SET!

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Heart Cookies With Jam

How fun are these delicious Heart Cookies with Jam? Soft shortbread cookies with a little zest, loaded with your favorite jam, and topped with sweet powdered sugar. These are such a sweet treat, but also a great idea for Valentines, dates, anniversaries, and such. The household foodie gave these a 10/10 and said they would be amazing with any type of jelly or preservative.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Chill time 30 minutes minutes

Total Time 57 minutes minutes

Servings 20 cookies

Calories 207kcal

Equipment

• 1 set Heart cookie cutters in two sizes I used 3 inch and 1½ inch sizes
• baking sheet
• Parchment paper or silicone mat
• Mixer-handheld or stand
• mixing bowl

Ingredients

• 1 c unsalted butter softened
• ½ c sugar
• 1 tsp pure almond extract
• 2 tsp orange zest
• 2⅓ c flour
• ¼ tsp kosher salt
• ¾ c raspberry jam/preserves
• ¾ c powdered sugar

Instructions

• Using either a stand mixer or hand held mixer, beat the butter, sugar and almond extract together until light and creamy.
  1 c unsalted butter softened, ½ c sugar, 1 tsp pure almond extract
  
• Gradually add in the orange zest, salt, and flour until it becomes a nice dough texture.
  2 tsp orange zest, ¼ tsp kosher salt, 2⅓ c flour
• Gather the dough up into a ball shape, wrap in plastic wrap and chill for 30 minutes.
  
• While it's chilling prepare your work area. You can use a large cutting board or mat that has been lightly floured. Gather your baking sheet or sheets and line them with parchment paper or silicone mats.
• After 30 minutes have passed, and you work area is prepared, preheat the oven to 350℉.
• Place your dough ball onto the lightly floured surface (also rub some flour on your rolling pin) and roll the dough out to approximately ¼" thickness.
• Cut out as many large hearts as you can with this piece of dough. Place 6 of the large hearts on your baking sheet and then use your smaller heart cookie cutter and cut small heart out of the center or 6 of the remaining large hearts. Place 6 of those on the baking sheet as well.
  
• Continue with this process using all of the remaining dough.
• Place the cookies in the preheated oven for 7-9 minutes until they just start to brown slightly.
  
• Remove them from the oven and cool completely.
• Separate the solid hearts from the heart rings. The heart rings you will now dust with powdered sugar.
  ¾ c powdered sugar
  
• Spread the raspberry jam onto the solid hearts and then place the powdered sugar heart rings on the top. Serve and enjoy!!
  ¾ c raspberry jam/preserves
  

Notes

*You can use any jelly or jam flavor of your choice.

*If your dough is too crumbly to roll out simply sprinkle a little water over it with your fingers and work it until it’s a nice dough that you can roll out. Shortbread type dough can be crumbly depending on your humidity. I have had to add sprinkled water to this dough in the past to get it to a workable consistency. 

*If you do not have two size hearts you can leave the dough slightly thicker and just create fingerprint heart by pressing your finger into the center of the cookies to create a heart shape.

*If you make fingerprint heart cookies, dust them with powdered sugar and then add the jam to the centers.

*There is a video on the website showing the process.

**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 20cookies | Calories: 207kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 35mg | Potassium: 29mg | Fiber: 1g | Sugar: 16g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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