If you love the fluffy texture of Cool Whip but prefer something without so many artificial ingredients, then you’re going to love this recipe. Whether you’re looking to avoid a trip to the store or just want something homemade, this chocolate whipped cream recipe fits the bill!

What is Stabilized Whipped Cream?

Stabilized whipped cream uses an added ingredient to help it hold its shape for a longer period. I love using it for layer cakes, a pie, or other desserts (I’m looking at you, my Dream Bars!!) that require a whipped cream topping that won’t collapse or melt quickly at warm temperatures. Recipes differ, so the added ingredient may be gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and I can pipe it onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that I need to make in advance.

Adding a little chocolate makes everything better, don’t you think? Adding unsweetened cocoa powder to my standard whipped cream recipe gives it just the right amount of chocolate flavor! I can’t wait to show you some desserts featuring this chocolate whipped cream!

Ingredients for Chocolate Stabilized Whipped Cream

You only need five simple ingredients to make this recipe. Here’s what’s on my list:

• Cream cheese, room temperature
• Unsweetened cocoa powder
• Confectioners’ sugar
• Pure vanilla extract
• Heavy whipping cream

I put the exact amounts needed in the printable recipe card at the end of the post, so make sure to check it out!

How to Make Easy Chocolate Stabilized Whipped Cream

This recipe makes about 3 cups of whipped cream, so you can store anything you don’t need to use right away. Here’s how I make this easy recipe:

1. First, I beat the softened cream cheese with the cocoa powder, powdered sugar, and vanilla extract in a large bowl or bowl of a stand mixer until soft and creamy, about 3 minutes. I use the whisk attachment, start on low speed, and then increase the speed to medium once everything is incorporated. Also, I scrape down the sides and bottom of the bowl once or twice.
2. Next, I slowly pour in the whipping cream while the mixer stays on low speed. Once I’ve added all the heavy cream, I turn off the mixer and scrape down the sides of the bowl. I return the mixer to low speed and gradually increase the speed to high, mixing just until soft peaks form. Then I turn the mixer off and scrape the sides and bottom of the bowl once more.
3. Finally, I turn the mixer to high speed and beat until stiff peaks form, a little less than a minute, being careful not to overbeat it. I transfer it to an airtight container and store it in the fridge until I’m ready to use it!

FAQs

What is the difference between soft peaks and stiff peaks?

• Soft peaks collapse instead of standing up from the bowl or mixer. The shape is much less distinct.
• Stiff peaks stand up straight and firm without collapsing when you move the beater out of the bowl.

How can I make sure my Stabilized Chocolate Whipped Cream turns out well every time?

• I make sure to use cold heavy cream for the best results.
• If possible, I use a cold bowl to help keep the cream cold while whipping.
• Whip the cream until soft peaks form, but be careful not to overbeat it.
• It’s important that I scrape down the sides and bottom of the mixing bowl multiple times throughout the process so that everything is completely incorporated and there are no lumps of cream cheese left.
• I chill the whipped cream for at least an hour before using it to allow it to set properly.

How do I store Stabilized Whipped Cream?

I store this topping in an airtight container in the refrigerator for 2-3 days. When I’m ready to use it, I simply re-whip the cream for a few seconds, but not much longer, to restore its texture. I serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

Can Chocolate Stabilized Whipped Cream Be Frozen?

Yes. It can be stored in an airtight and freezer-safe container for about 2 months. To thaw, I transfer it to the refrigerator to thaw overnight before using. When ready to serve or use, I re-whip it for just a few seconds to make sure it’s restored to it’s proper texture.

Can I decorate with Whipped Cream?

Chocolate Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

• Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
• Use a piping bag fitted with a star tip to create a border around the edge of a cake.
• Pipe whipped cream or spread with a spatula onto a trifle in layers for a visually stunning dessert.
• Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

More Whipped Cream Recipes

For standard (not stabilized!) whipped cream, try one of these delicious recipes:

• Vanilla Bean Whipped Cream adds a little extra flavor by using a real vanilla bean instead of extract. It’s delicious on all the desserts!
• Indulge in the ultimate creamy delight with homemade 3 Ingredient Whipped Cream! Whether you’re topping off a slice of pumpkin pie, a no-bake dessert, a hot cup of cocoa, or simply indulging in a spoonful straight from the bowl, homemade whipped cream is a luxurious treat that is surprisingly easy to make.
• Chocolate Whipped Cream – fresh whipped cream with added chocolate syrup. It will make your desserts extra special!

If you tried this Stabilized Chocolate Whipped Cream recipe, let me know how yours turned out! And stay tuned for some tasty ways to use it in the near future!

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Stabilized Chocolate Whipped Cream

Stabilized Chocolate Whipped Cream is an easy variation of my gelatin-free whipped topping! This substitute for Chocolate Cool Whip is easy to make and versatile enough to use in many dessert recipes!

Course Dessert

Cuisine American

Keyword Chocolate Stabilized Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 637kcal

Author Lynne Feifer

Ingredients

• 4 ounces cream cheese softened for at least an hour at room temperature
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups heavy whipping cream

Instructions

• In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
• With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then again, scrape the bottom and sides of the bowl to mix everything together.
• Turn the mixer on high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl.
• Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.

Nutrition

Calories: 637kcal | Carbohydrates: 30g | Protein: 7g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 173mg | Sodium: 153mg | Potassium: 275mg | Fiber: 3g | Sugar: 25g | Vitamin A: 2257IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

The post Stabilized Chocolate Whipped Cream appeared first on 365 Days of Baking.

Whether you call it Chex Mix, Puppy Chow, or Muddy Buddies, this dessert is a classic treat! It might be messy, but I just can’t resist scooping up spoonful after spoonful of this fun treat. I’m not sure if it’s the peanut butter coating or the crunch of the cereal, but something about it is seriously addictive!

Why All The Funny Names?

I’m pretty sure the name you use for this treat depends on where you live, or maybe your family traditions. “Puppy Chow” started in the Midwest and is a classic staple at gatherings. It got that name from its resemblance to real dog treats called kibble. Plus, Chex was made by the same company (Purina) that makes dog food!

“Muddy Buddies” is the name General Mills gave to this treat, printing it on cereal boxes when sharing their own recipe for this sugary treat.

Since I have readers that live all over, I decided to use the title Chex Mix, since we are basing our recipe around that cereal. But you’ll see me use all three terms in this post, just for fun!

What do you call it?

Ingredients for 4^th of July Chex Mix

You’ll need the following ingredients for this patriotic snack mix:

• Rice Chex cereal
• White chocolate chips
• Creamy peanut butter
• Unsalted butter
• Pure vanilla extract
• Powdered sugar
• Mini pretzels (I used Snyder’s Mini Pretzel Rounds)
• Red, White, and Blue M&Ms
• Red, White, and Blue Mini Swedish Fish

If you have a hard time finding the candy in the store, I linked them to Amazon above and in the recipe card, so you can buy them online!

Be sure to check out the recipe card at the end of the post for a detailed ingredient list and instructions!

How to make 4^th of July Chex Mix

This patriotic Chex Mix is really easy to make and doesn’t require any baking at all, making it perfect for summer!

1. Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large mixing bowl and set aside.
2. In a medium microwave-safe bowl, combine 1 cup white chocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Next, stir in 1 teaspoon pure vanilla extract.
3. Pour the melted chocolate mixture all over the cereal. Gently stir with a spatula until the cereal is evenly coated. Then spread the chocolate-covered cereal on a large baking sheet lined with parchment paper to cool, and let the chocolate dry completely.
4. In a large bowl, sprinkle the powdered sugar over the coated cereal. Gently toss until the cereal is pretty evenly coated. Alternatively, place the cereal in a Ziploc bag with the powdered sugar and gently shake to coat.
5. Add 1 ½ cups mini pretzels, 1 ½ cups M&M’s, and 1 1/2 cups Swedish Fish. Gently mix to distribute evenly. Serve and enjoy!

Serving Suggestions

• Transfer the 4th of July Puppy Chow to a festive serving bowl.
• For a festive touch, serve in individual patriotic cups, so people can just grab and go!

FAQs

What substitutions can I make?

• Cereal: You can swap out the Rice Chex for other crispy cereals like Corn Chex or Crispix cereal.
• Chocolate: I used white chocolate chips for my 4^th of July Muddy Buddies to highlight the patriotic colors, but you could use milk chocolate or dark chocolate chips too.
• Peanut Butter: Swap out peanut butter for other nut butters if you need a peanut-free option. I’m partial to sunflower seed butter.
• Candy: Add additional or different red, white and blue treats to your 4th of July snack mix: Mike and Ike Candies, Sour Patch Kids, Jelly Belly Jelly Beans, Peanut M&M’s

How do I store 4^th of July Chex Mix?

Store it in an airtight container for 1-2 weeks at room temperature. You can also store it in the fridge if you like it chilled.

Can you freeze Patriotic Puppy Chow?

Yes, freeze it in an airtight container for up to 2 months. You can actually eat it straight from the freezer for a delicious, refreshing snack, but watch those frozen candies and don’t break a tooth! I would leave it out to thaw for a few hours in that case.

More Patriotic Desserts

Need a red, white, and blue-themed dessert to serve your guests or bring to a potluck? Try one of these easy recipes:

• Patriotic Poke Cake
• Patriotic Jello Dessert
• Red, White, and Blue Dream Bars
• Berry Trifle
• 4^th of July Strawberries

Pin or print this 4^th of July Chex Mix recipe for your next patriotic holiday gathering!

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4th of July Chex Mix

4th of July Chex Mix is the perfect sweet and salty dessert for Memorial Day and beyond! Spruce up your classic muddy buddies by adding salty pretzels and sweet patriotic-themed candy for a fun treat!

Course Dessert

Cuisine American

Keyword 4th of July Chex Mix

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 18 servings

Calories 330kcal

Author Lynne Feifer

Ingredients

• 6 cups Rice Chex cereal
• 1 cup white chocolate chips
• ½ cup creamy peanut butter
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• ½ cup powdered sugar
• 1 ½ cups mini pretzels I used Snyder's Mini Pretzel Rounds for this recipe.
• 1 ½ cups Red, White, and Blue M&Ms
• 1 ½ cups Red, White and Blue Mini Swedish Fish

Instructions

• Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large mixing bowl and set aside.
• In a medium microwave-safe bowl, combine 1 cup whitechocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Stir in 1 teaspoon pure vanilla extract. 
• Pour the melted chocolate mixture over the Rice Chex cereal. Gently stir with a spatula until the cereal is evenly coated. Spread the chocolate-covered cereal on a large baking sheet lined with parchment paper to cool, and let the chocolate dry completely. 
• In a large bowl, sprinkle the powdered sugar over the coated cereal. Gently toss until the cereal is pretty evenly coated.
• Add 1 ½ cups mini pretzels, 1 ½ cups M&M's and 1 1/2 cups Swedish Fish. Gently mix to distribute evenly. 
• Transfer the 4th of July Puppy Chow to a festive serving bowl or into individual plastic cups, so people can just grab and go. 

Notes

• Be gentle when combining the cereal with the chocolate and peanut butter mixture to avoid breaking the cereal. This will help maintain the desired crunchy texture. 
• Make sure each piece of cereal is evenly coated with the chocolate mixture.  
• Allow the mix to cool completely before adding the powdered sugar. This helps the sugar stick better and keeps the cereal from getting soggy. 
• Store this Patriotic Chex Mix in an airtight container at room temperature for up to 1 week. 
• Nutritional value has been calculated for 1/2 cup per person.
• Add additional or different red, white and blue treats to your 4th of July snack mix:
  Mike and Ike Candies – not in stock when this was published, but you can use any kind of red, white, and blue candy as a substitute.
  Sour Patch Kids
  Jelly Belly Jelly Beans
  Peanut M&M’s

Nutrition

Serving: 0.5cup | Calories: 330kcal | Carbohydrates: 50g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 215mg | Potassium: 102mg | Fiber: 1g | Sugar: 30g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg

The post 4th of July Chex Mix appeared first on 365 Days of Baking.

This flavorful side dish is a great choice for a family meal or your next potluck. I love a good pasta salad in the summer, as they are so nice and refreshing when it’s hot outside! My favorite thing about this particular salad is all the fresh produce. You can add more or less according to your tastes and it will always taste amazing! This pasta salad recipe will become one of your new favorites!

What makes this Pasta Salad “Southwest”?

I tried to use southwestern flavors that scream “Tex-Mex” to me, like cilantro, corn, and fresh avocado. I always find these flavors in my favorite Tex-Mex dishes, so it was a no-brainer to include them in this pasta salad recipe.

Ingredients for Southwest Pasta Salad

I have to visit the grocery store for the freshest vegetables when I want to make this salad. Here’s what’s on my grocery list:

• Pasta- I use bowtie pasta, but you could also use another sturdy noodle like penne pasta.
• Black beans
• Red onion
• Orange bell pepper (use a green pepper or red peppers if you prefer)
• Cherry tomatoes
• Fresh sweet corn or frozen corn—thaw it first if using frozen!
• Avocado
• Fresh cilantro

For the Dressing Ingredients

• Olive oil
• Vinegar
• Cumin
• Fresh lime juice
• Chili powder
• Sugar
• Salt and pepper

I have a detailed list of ingredients in the printable recipe card below, so don’t forget to scroll to the end for all the specifics!

How to Make Southwestern Pasta Salad

One of the things I love about this recipe is how quick and easy it is to make.

First, in a jar, I combine the vinegar, cumin, lime juice, chili powder, sugar. I put the lid on it and shake it well to combine. I pour ¼ cup of the olive oil in, seal it tightly and then shake it vigorously until it is well combined. I do that twice more. then set it aside so the flavors can deepen.

Next, I cook the pasta in a large pot of salted water according to the package directions (I cook it to al dente). While the pasta cooks, I prepare all the veggies by dicing them up really small with a sharp knife. I just like mine in tiny bites for the perfect crunch in every bite, but the size is really up to you.

Once the pasta finishes cooking, I drain it and rinse it with cold water until the pasta is nice and cool. I add the chopped vegetables to a large bowl along with the pasta. I sprinkle it all with the salt and pepper, and drizzle the dressing over everything. I toss it all together until completely coated, and it’s ready to serve!

FAQs

Can I make Southwest Pasta Salad ahead of time?

Yes, you absolutely can! In fact, I think it’s even better after sitting in the fridge in a covered container for 8-12 hours, as the extra time really allows the flavors to meld and strengthen. I wouldn’t make it more than 24 hours ahead of time, though.

What is the best pasta for this recipe?

I made it with bowtie pasta, but you could use penne pasta, rotini, or even elbow macaroni! I actually really like using the mini bowties for the perfect-sized bite!

Can I add protein to this dish?

Yes, you can add bite-sized chunks of chicken breast or leftover shredded chicken from a rotisserie chicken or another dish. It would be great with tuna or salmon, too.

How long will this pasta last in the fridge?

Store it in an airtight container in the fridge. Eat this Southwest Pasta Salad within 2-3 days for the best flavor and texture. After that, the ingredients may get soggy.

More Pasta Salad Recipes You’ll Love

• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• To make this Sausage Veggie Pasta Salad, doctor up a store-bought Suddenly Salad by adding some smoky bourbon sausage and fresh vegetables, all smothered in a tasty dressing!
• This super-easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!

If you make this Southwest Pasta Salad Recipe, come back and let me know how it turned out for you!

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Thank you! 
❤️ Lynne

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Southwest Pasta Salad

Southwest Pasta Salad is made with bowtie pasta and fresh vegetables, then tossed with a homemade zesty dressing. It’s cool, delicious, and perfect for a hot summer’s day when you don't want cook!

Course Salad

Cuisine American

Keyword Southwest Pasta Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 541kcal

Author Lynne Feifer

Ingredients

• 1 lb. pasta – cooked according to package directions
• 15.5 ounces black beans, drained and rinsed well
• ½ red onion diced
• 1 orange bell pepper, seeded and diced
• 10 ounces cherry tomatoes I like to slice them in half
• 1 cup fresh or frozen corn
• 1 avocado diced
• 2 tablespoons fresh cilantro, chopped

Dressing

• ⅓ cup white vinegar
• ¾ teaspoon cumin
• 3 tablespoons fresh lime juice
• ½ teaspoon chili powder
• 1 teaspoon sugar
• ¾ cup olive oil
• 2 ½ teaspoons kosher salt
• 2 teaspoons freshly ground black pepper

Instructions

• In a large bowl, place the 15.5 ounces black beans, the half diced red onion, the sliced orange bell pepper, 10 ounces cherry tomatoes, 1 cup corn, 1 avocado, and 2 tablespoons fresh cilantro.
• Cook the pasta according to instructions on box for al dente. Drain the pasta and rinse with cold water to stop the cooking process. No one wants mushy pasta in their pasta salad. Drain well.

Dressing

• In a mason jar, combine the ⅓ cup white vinegar, ¾ teaspoon cumin, 3 tablespoons fresh lime juice, ½ teaspoon chili powder, and 1 teaspoon sugar. Place the lid onto the jar and shake vigorously to combine. Pour ¼ cup of the olive oil and shake vigorously until completely combined. Repeat twice more with remaining olive oil.
• Add pasta to the large bowl with salad ingredients. Sprinkle everything with the salt and pepper. Pour the dressing over the contents and toss gently to completely coat. Chill in fridge until ready to serve.

Notes

Feel free to adjust the amounts of lime juice, chili powder, sugar, salt and pepper to your taste.

Nutrition

Calories: 541kcal | Carbohydrates: 66g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 741mg | Potassium: 624mg | Fiber: 10g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 3mg

This post was originally published July 11, 2015. It has been updated in format and with pictures on May 20, 2026.

The post Southwest Pasta Salad appeared first on 365 Days of Baking.

I found this recipe in my mother’s recipe box years ago after she passed away, and I can’t believe I’d never made it until now. This delicious monkey bread is such a fun recipe for kids because they LOVE to pull the pieces of bread apart. Honestly, I love doing it too! It is just so much fun, and your fingers get all sticky from the cinnamon, sugar, and butter!

This sticky pull-apart bread is a great treat for Christmas morning or other holiday mornings. It’s also a fun treat for special events like a baby shower. But I often find myself making it when I just want to treat the family to something special for breakfast, too.
I adapted this recipe to keep things very simple, but there are endless variations if you want to jazz it up a little!

What is Monkey Bread?

Monkey bread consists of some sort of bread dough, like biscuit pieces, cinnamon rolls, or even homemade dough. These dough pieces are then rolled in a cinnamon- brown sugar mixture, placed in a greased Bundt cake pan, and drizzled with buttery brown sugar.

This fun recipe is called “monkey bread” because you pick it apart with your fingers like a monkey would! I know it’s kind of a goofy name for this ooey-gooey treat, if you think about it. You might also hear it called bubble bread or pull-apart bread.

Monkey Bread Ingredients

To make this easy monkey bread recipe, I only need a few simple ingredients:

• 2 loaves of Rhodes Bake-and-Serve bread, thawed
• White sugar
• Cinnamon
• Light or dark brown sugar
• Unsalted butter, melted

Find the detailed ingredient list in the printable recipe card below!

How to make Monkey Bread

This is such an easy recipe! It would be so fun and easy to make with your kids.

1. First, I thaw the dough. To do this, I spray a 9 X 13′-inch baking pan or dish with cooking spray and place the two frozen loaves into it. I spray a sheet of plastic wrap with cooking spray and place it on top of the loaves to prevent sticking as it thaws. Then I place them on the counter to rise / thaw for 4-7 hours, until the dough is about 1 inch above the edge of the pan. The timing depends on the room temperature.
2. Bake: When ready to bake, I preheat the oven to 375 degrees F. Then I generously coat a 15-cup Bundt pan or tube pan with cooking spray and set it aside. You need a large bundt pan because the dough will expand as it cooks.
3. Sugar- Cinnamon Coating: Next, I mix together the granulated sugar and cinnamon in a medium bowl. Working in small batches, I cut the thawed bread into bite-sized pieces of dough. Then I toss only a few of the dough pieces into the cinnamon sugar mixture at a time and coat thoroughly. This will prevent the dough from sticking together. It’s time-consuming, but believe me– it is SO worth it.
4. Assembly: I place the small pieces in the prepared pan to make an even bottom layer. Then I sprinkle 4 tablespoons of cinnamon sugar over the pieces. I continue adding pieces layer by layer, sprinkling more cinnamon-sugar mixture on top of each consecutive layer until no more remains. I finish by sprinkling the cup of brown sugar over the top layer and spooning melted butter over the whole thing.
5. Bake and Serve: I bake the monkey bread for 30-35 minutes or until golden brown, then remove it from the oven and place it on a wire rack to cool for 2-3 minutes. I tip the pan over onto a large serving platter or tray and let it sit for another 2-3 minutes before removing the pan.

This sweet treat is best when served warm!

Best Monkey Bread Recipes

Want to jazz up your monkey bread? Try one of the variations below:

• Make it with diced apples for an apple cinnamon bread.
• Mix in raisins, dried cranberries, or nuts! Pecans and walnuts go really well with the caramel sauce this recipe makes.
• Make a savory version for dinner with garlic butter and cheese or your favorite pizza toppings!
• Add fresh fruit on top of the monkey bread. Bananas, pineapples, or apple chunks are some great choices!
• Make chocolate monkey bread! Wrap each piece of dough around a piece of chocolate before continuing with the recipe!
• Make mini versions by dividing the dough pieces rolled in cinnamon sugar into muffin tins, then drizzle the butter and brown sugar over the top. Bake for 12-15 minutes.

FAQs

How do I store leftover Monkey Bread?

My family ate up every bite of this when I made it for breakfast! If you happen to have any of this delicious treat left over, you can store it in an airtight container in the refrigerator for 2-3 days. You can even freeze it by wrapping it in plastic wrap, then foil, and storing it in the freezer for up to 3 months.

How do I reheat Monkey Bread?

You can reheat this bread in individual portions by microwaving it for about 15 seconds. Or you can reheat the entire thing in a warm oven (200 degrees) covered in foil, for about 20 minutes or until warm throughout.

Can I make this Monkey Bread Recipe ahead of time?

You can make this gooey dish ahead of time and bake it when you are ready to serve it. I love to make this the night before, so I can just wake up and pop it in the oven for a quick, hot breakfast! Follow the recipe up to the point where you would put it in the oven. Instead, cover it with foil or plastic wrap and store it in the fridge for up to 12 hours.

When you’re ready to bake, preheat the oven as directed and continue from there!

More Quick Bread Recipes

If you like bread but don’t like the time it takes for things to rise, try one of these favorite recipes:

• Orange Cranberry Bread
• Chai Banana Bread
• English Muffin Bread
• Peanut Butter Bread

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Thank you! 
❤️ Lynne

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Monkey Bread

You will love eating this soft, sticky, and sweet Monkey Bread. Enjoy this easy tender pull-apart bread covered in a buttery brown sugar sauce. It is the perfect breakfast treat or afternoon snack. 

Course Breakfast

Cuisine American

Keyword Monkey Bread

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Thawing / Rising Time 7 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 8 servings

Calories 492kcal

Author Lynne Feifer

Equipment

• 15-cup Bundt pan or tube pan DO NOT use a smaller pan

Ingredients

• 2 loves of Rhodes Bake-N-Serv Bread
• 1 cup granulated sugar
• 1 ½ tablespoons cinnamon
• 1 cup packed brown sugar
• 1 stick unsalted butter melted

Instructions

• To thaw dough, spray a 9 X 13'-inch baking pan or dish with cooking spray. Place the two frozen loaves into it. Spray a sheet of plastic wrap with cooking spray and place on top of the loaves to prevent sticking as it thaws. Place on counter to rise/thaw for 4-7 hours, until dough is about 1 inch above the edge of the pan. Timing will depend on the room temperature. Or see Note.
• When ready to assemble, preheat oven to 375 degrees F.
• Generously coat a 15-cup Bundt pan with cooking spray.
• In a medium bowl, mix together the granulated sugar and cinnamon.
• Cut bread loves into 1-inch pieces. Do a few slices at a time because as it continues to rise and thaw, the dough will stick together making it difficult to separate.
• Using only about 4 pieces of dough at a time, toss the pieces into the cinnamon sugar mixture and coat thoroughly. It is a bit time consuming doing it this way, but it's the best way to prevent all the dough from sticking together, and it will until each piece is coated in the cinnamon sugar.
• Distribute pieces evenly into prepared Bundt pan. It doesn't have to be neat, but make sure they're all arranged in an even layer, so that it bakes evenly
• After you have created the bottom layer, sprinkle 4 tablespoons of cinnamon sugar over them. Sprinkle more cinnamon sugar on top of each consecutive layer until no more remains.
• Sprinkle brown sugar on top of the last layer.
• Spoon butter over the top.
• Bake for 30-35 minutes.
• Place pan on a wire rack to cool upright for 2-3 minutes.
• Tip over onto a large serving plate or tray and allow to sit for an additional 2-3 minutes before removing the pan.

Notes

Note: The thawing time of the dough could be anywhere from 4-7 hours depending on the temperature of your kitchen. You could also thaw it in the refrigerator overnight for a minimum of 12 hours before assembling. 

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 106g | Protein: 7g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 538mg | Potassium: 44mg | Fiber: 3g | Sugar: 52g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.3mg

This recipe was originally published on 3/13/2014. It has been updated in format and with pictures on 5/17/2023, and in format on 5/18/26.

The post Monkey Bread appeared first on 365 Days of Baking.

Where on earth did summer come from so fast?! One day I’m still in a sweater, and the next it’s sweltering here in Rhode Island the LAST thing I want to do is turn on my oven.
Keeping the kitchen cool is a huge win in my book, and that’s exactly why I lean hard on salads this time of year. These aren’t sad, boring side salads either — we’re talking hearty pasta salads loaded with fresh produce, creamy potluck classics that disappear in minutes, and a few sweet “salads” that are really just dessert in disguise (and I am not mad about it). Whether you’re heading to a backyard BBQ, hosting the neighborhood cookout, or just need something refreshing for a busy weeknight, there is truly something here for every craving.
I love making a big batch of one of these on Sunday so we can scoop and serve all week long. Stock up on your favorite summer produce, grab your biggest mixing bowl, and let’s get tossing. You are going to want to save every single one of these!

1. Strawberry Spinach Salad

Hold onto your hat, because this is a salad you’ll actually be EXCITED to eat! Fresh strawberries and blueberries give it a gorgeous pop of color, and the homemade sweet and tangy poppyseed dressing ties it all together beautifully. Toss on some grilled chicken and you’ve got a light, complete meal that’s perfect for those hot summer nights.

View Recipe →

2. Chick Fil A Macaroni Salad

If you’re a Chick-fil-A sauce fanatic like me, this Chick-Fil-A Macaroni Salad is about to become your new obsession! Elbow macaroni, hard-boiled eggs, fresh chopped veggies, and that iconic tangy sauce all come together in one seriously craveable pasta salad. It’s the kind of recipe you’ll find yourself making on repeat all summer long — and honestly, buying that sauce by the bottle at the grocery store is looking like a very smart move right about now.

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3. Greek Tortellini Pasta Salad

We are ALL about chilled pasta salads during the hot months, and cheese tortellini takes this one completely over the top. You get crisp cucumbers, juicy tomatoes, and briny Kalamata olives all tossed in a homemade Greek dressing — it’s refreshing and hearty all at once. It’s also mayo-free, which makes it absolutely ideal for picnics and outdoor potlucks!

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4. Italian Pasta Salad

This is my go-to when I need something quick that captures the vibrant flavors of the season without any fuss. Tri-colored rotini, mozzarella pearls, pepperoni, and a zesty herb dressing make every bite feel like a little bit of summer. Make it ahead of time — the flavors only get better as it sits in the fridge!

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5. Loaded Red Bliss Potato Salad

Loaded Red Bliss Potato Salad is basically a baked potato with ALL the fixings — and I mean that in the best possible way. We’re talking creamy Dijon dressing, crispy bacon, melty cheese, and fresh green onions piled onto tender Red Bliss potatoes for a side dish that is anything but boring. This one is guaranteed to be the first bowl scraped clean at your next potluck or backyard BBQ!

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6. Ambrosia Salad

Sure, we call it a “salad,” but this fluffy Southern classic is really the sweet, nostalgic treat that every potluck table needs. Mini marshmallows, mandarin oranges, and creamy Cool Whip come together in the most delightful way. It’s named for the Greek “food of the gods” — and honestly, one bite and you’ll understand why!

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7. Chicken Salad without Mayo

Creamy chicken salad without the mayo?! Yes, please — this Chicken Salad swaps out the heavy stuff for Greek yogurt and buttermilk, plus a little kick of hot sauce that takes it completely over the top. It’s perfect for scooping onto sandwiches, serving at a picnic, or just eating straight from the bowl on a hot summer afternoon (no judgment here).

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8. Chinese Chicken Salad

Enjoy this Chinese Chicken Salad for a crunchy and cool, refreshing lunch or light dinner. Topped with a Sesame Ginger Dressing, this easy salad combines Asian-inspired flavors with shredded chicken and coleslaw mix. It’s always a hit at parties and potlucks, so add it to your menu today!

View Recipe →

9. Watergate Salad

Watergate Salad is one of those retro classics that never gets old — and for good reason! Creamy pistachio pudding, tangy fruit, and crunchy nuts come together in a fluffy, chilled salad that takes just minutes to throw together and tastes even better after it hangs out in the fridge for a bit. This is the one to bring to your next potluck if you want an empty bowl and a stack of recipe requests!

View Recipe →

10. Classic Chicken Caesar Salad

The perfect classic Chicken Caesar Salad recipe! Crisp romaine leaves are tossed with tangy Caesar dressing, fresh Parmesan and crunchy croutons for a delicious, refreshing meal idea with slices of boneless skinless chicken breast added.

View Recipe →

Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts!
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you!
❤️ Lynne

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The post Beat the Heat with These 10 Summer Salad Recipes Everyone Will Beg You to Bring appeared first on 365 Days of Baking.

I love this patriotic spin on a classic layer cake. It takes hardly any extra effort to turn a simple white cake into a seriously impressive 4th of July cake! Cut into the layers of cake, and the vibrant colors are reminiscent of stripes on the U.S. flag. How cool is that?

I don’t know about you, but I’ve definitely had some red, white, and blue desserts that looked festive but left something to be desired in the taste department. That’s why I’m happy to tell you this Patriotic Cake is completely delicious. Made from scratch, the cake layers have a fluffy crumb and the perfect vanilla flavor. It tastes even better slathered with the thick, creamy vanilla buttercream frosting!

Ingredients for Red, White, and Blue Cake

For the red, white, and blue cake layers, you will need these ingredients.

• Flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (salted butter will work fine too!)
• Sugar
• Egg whites
• Clear vanilla extract (to ensure a whiter color to the white layer!)
• Buttermilk
• Red and blue food gel coloring

Vanilla Buttercream Frosting Ingredients

• Unsalted butter
• Powdered sugar
• Vanilla extract
• Salt
• Heavy whipping cream
• Red, white, and blue sprinkles (for the top of the cake)

As always, I’ve included a detailed list of ingredients in the printable recipe card below!

How To Make a 4^th of July Birthday Cake

This red, white, and blue cake looks stunning, but is much easier to make than it looks! Here’s how I make this cake:

1. First, I preheat the oven to 350° and grease three 8 or 9-inch cake pans with butter or shortening, then dust with flour.
2. To start the cake batter,  in a medium bowl, I whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, I cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy. You can also use a stand mixer with the paddle attachment.
4. I add the egg whites and vanilla extract and continue beating on medium speed until mixed.
5. Next, I pour in about a third of the dry ingredients into the wet ingredients and beat on low speed until just combined. Then I add the rest of the dry ingredients along with the buttermilk, and fold them together until barely combined.
6. Now I divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it. I add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed. I leave the third bowl as is.
7. Finally, I pour each bowl of batter into the three cake tins. I bake them in the preheated oven for 25 minutes or until a toothpick inserted into the middle of the cakes comes out clean. Then I rest the cakes on a wire rack until they reach room temperature.

Buttercream Frosting Instructions

While the cakes are cooling, I make the buttercream frosting. 

1. In a large bowl, I cream the butter with an electric hand mixer on medium speed for about 3 minutes or until the butter is very smooth.
2. I gradually add the powdered sugar and continue mixing with the hand mixer until the frosting is thick and stiff. Then I add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
3. Now, I transfer the frosting to a piping bag with a large round tip. I place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer, then spread it out with a spatula. Then I repeat this step with the white and red cake layers.
4. Once I have spread out the frosting on the top red cake layer, I spread a thin layer of frosting on the edges of the cake for a crumb coat. I place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
5. Then I spread a thicker layer of the remaining frosting on the whole thing, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip. I finish by pressing some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.

FAQs

How do I store Red, White, and Blue Cake?

Store your finished Patriotic Cake, covered, at room temperature for up to 3 days. For longer storage, store it covered in the refrigerator. It will stay good in the refrigerator for up to one week.

Can I make the cake layers ahead of time?

Yes, you can bake the red, white, and blue cake layers in advance and keep them frozen until you’re ready to assemble the 4th of July dessert.

Wrap the cakes tightly in plastic wrap or freezer bags. Store in the freezer for as long as 3 months. Let thaw before frosting and serving.

More Patriotic Desserts

Try one of these recipes next time you’re celebrating a patriotic holiday:

• Berry Trifle
• Patriotic Poke Cake
• Patriotic Jello Stars
• Patriotic Pinwheels and Star Cookies

Cake Recipes

After you’ve devoured every bite of this delicious 4th of July Layer Cake, check out these other cake recipes my readers have loved over the years.

• Citrus Layer Cake
• Cinnamon Roll Layer Cake
• Oreo Cake
• Peanut Butter Upside-Down Banana Cake
• Double Chocolate Coconut Cream-Filled Bundt Cake

If you enjoyed this Red, White, and Blue Cake, let me know how it turned out by leaving a comment or recipe review below!

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Thank you!
❤️ Lynne

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Red, White and Blue Cake: A Patriotic Dessert

Celebrate Memorial Day and the Fourth of July with this Red, White, and Blue Cake with layers of red, white, and blue cake covered in vanilla buttercream and topped with festive colorful sprinkles!

Course Dessert

Cuisine American

Keyword Red, White, and Blue Cake

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Servings 16 slices

Calories 690kcal

Author Lynne Feifer

Ingredients

Cake

• 3 cups all-purpose flour plus extra for dusting cake pans
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 4 egg whites room temperature
• 2 teaspoons clear vanilla extract
• 1 ½ cups buttermilk or whole milk
• red and blue food gel coloring 1 drop of each

Buttercream Frosting

• 2 cups unsalted butter room temperature
• 6-8 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream
• ½ teaspoon salt
• 1 cup red, white and blue sprinkles

Instructions

• Preheat the oven to 350°. Grease three 8 or 9 inch cake pans with butter or shortening and dust with flour. Set aside.
• Start with making the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• In a separate large bowl, cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy.
• Add the egg whites and vanilla extract, and continue beating on medium speed until mixed.
• Pour in about a third of the dry ingredients to the wet ingredients, and beat on low speed until just combined.
• Add the rest of the dry ingredients along with the buttermilk, and fold together until barely combined.
• Divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it.
• Add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed.
• Pour each bowl of batter into the three cake tins. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Rest the cakes on a cooling rack until they reach room temperature.

Buttercream Frosting

• While the cakes are cooling, make the buttercream frosting. In a large bowl, cream the butter with an electric hand mixer on medium speed for about 3 minutes, or until the butter is very smooth.
• Gradually add the powdered sugar, and continue mixing with the hand mixer until the frosting is thick and stiff.
• Add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
• Transfer the frosting to a piping bag with a large round tip. Place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer. Spread the frosting out with a spatula. Repeat this step with the white and red cake layers.
• Once you have spread out the frosting on the top red cake layer, spread a thin layer of frosting on the edges of the cake. This will be your crumb coat. Place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
• Spread a thicker layer of frosting on the edges of the cake, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip.
• Press some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.
• Serve at room temperature.

Nutrition

Serving: 1slice | Calories: 690kcal | Carbohydrates: 86g | Protein: 4g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 258mg | Potassium: 135mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1155IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

This post was originally published May 20, 2022. It has been updated in format on May 15, 2026.

The post Red, White, and Blue Cake appeared first on 365 Days of Baking.

It seems like everyone has their own version of this Chinese Chicken Salad! I made this version with an eye for convenience, which is why I used a rotisserie chicken and a bagged coleslaw mix. But one area I won’t use a shortcut for is the Sesame Ginger Dressing! It’s so easy to make your own salad dressing, and the extra effort is worth it for the flavor!

This salad holds up well for a day or two in the fridge, too, making it perfect for leftovers! The dressing takes just a few minutes to make, and you can store it on the side to add whenever you’re ready to eat the salad. I like to keep it in a mason jar with a lid so it’s easy to store and pour.

Ingredients for Ramen Noodle Salad

A fresh salad like this requires a trip to the grocery store for the best ingredients. Here’s what’s on my list:

• Coleslaw mix, bagged
• Shredded chicken- I use leftover rotisserie chicken, but you can use a boneless, skinless chicken breast
• Yellow bell pepper
• Canned mandarin oranges
• Sliced almonds
• Pickled red onions
• Green onions, chopped
• Freshly chopped parsley
• Crunchy noodles from an instant ramen packet (discard the seasoning packet)

Sesame Ginger Dressing Ingredients

• Rice wine vinegar
• Honey
• Low-sodium soy sauce
• Sesame oil
• Freshly minced ginger
• Minced garlic
• Chili paste (or you can also use red pepper flakes)
• Olive oil

Find the detailed ingredient amounts in the printable recipe card below.

How to Make Chinese Chicken Salad

Like most salad recipes, this chicken salad is easy to make with just a little prep time!

1. First, I prepare all my vegetables. I core, seed, and slice the yellow pepper into thin strips. Then I drain the oranges and red onions, chop the green onions, and chop the parsley.
2. In a large bowl, I place the coleslaw mix, shredded chicken, yellow pepper slices, mandarin oranges, sliced almonds, pickled red onion, green onions, and parsley. I gently crush the ramen noodles to the desired side, then add them as well. Then I mix all these ingredients together carefully.

For The Chinese Chicken Salad Dressing

1. Next, I make the Sesame Ginger Dressing. In a small bowl, I whisk together the rice vinegar, honey, soy sauce, sesame oil, ginger, minced garlic,  and chili paste. Then, while whisking continually, I pour in the olive oil and stir until completely blended.
2. I drizzle the dressing over the salad just before serving, and gently toss everything to coat. If I’m not going to serve the salad right away, I store the dressing in a lidded container in the fridge until I am ready to serve it.

Recipe Variations

• Shred a head of cabbage instead of using coleslaw mix. I recommend Napa cabbage/Chinese cabbage! Then you can also add in some julienned carrots. I just like using the pre-bagged mix for ease.
• If you don’t like cabbage, shredded romaine lettuce is a great alternative.
• Use crunchy fried noodles, sesame seeds, or fried wonton strips instead of ramen to provide the crunch in the salad. You could also add nuts like peanuts or cashews.

FAQs

How long does this Chinese Chicken Salad last in the fridge?

Undressed, this salad is good for 3-4 days in the fridge. Once the dressing is added, it can still hold up for a day or so due to the firmness of the veggies in the salad. Want more crunch? Add more dry ramen noodles.

Can I make this vegetarian?

Yes, omit the chicken and consider adding a protein like tofu or edamame instead.

How long is the salad dressing good for?

I find it lasts for a week or so when kept in an airtight container in the fridge. Make sure to stir or shake it before using as oil separation will occur.

More Asian-Inspired Recipes

Chinese Chicken Salad is an American-Asian fusion dish. Here are some more popular Asian-inspired recipes from the blog:

• Roasted Pork Tenderloin with an easy Asian marinade is juicy, flavorful, and so simple to prepare! Follow our pro tips to make the best roast pork with this easy recipe!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Pad See Ew is a very popular Thai dish made with chicken, a sweet-salty sauce, broccoli rabe, and flat rice noodles, often sold by street vendors in Thailand. This super easy, fast, and delicious recipe is one your family will love any night of the week!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.

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Chinese Chicken Salad

Enjoy this Chinese Chicken Salad for a cool, refreshing lunch or light dinner. Topped with a Sesame Ginger Dressing, this salad combines Asian-inspired flavors with shredded chicken and coleslaw mix.

Course Salad

Cuisine American

Keyword Chinese Chicken Salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 385kcal

Author Lynne Feifer

Ingredients

• 14 ounces coleslaw mix
• 1 cup shredded chicken I use rotisserie
• 1 yellow pepper cored, seeded, and sliced thin
• 15 ounces mandarin oranges, drained
• ¼ cup sliced almonds
• ¼ cup pickled red onions
• ¼ cup chopped green onions
• 2 tablespoons freshly chopped parsley
• 1 instant ramen packet, do not use the flavor packet

Sesame Ginger Dressing

• 3 tablespoons rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon freshly minced ginger
• 1 clove minced garlic
• ¼ teaspoon chili paste can substitute red pepper flakes, and add more or less to taste.
• ¼ cup olive oil

Instructions

• In a large bowl, place the 14 ounces coleslaw mix, 2 cups shredded chicken, sliced yellow pepper, 15 ounces drained mandarin orange slices, ⅓ cup sliced almonds, 1/3 cup pickled red onions, 1/3 cup green onions, 2 tablespoons chopped fresh parsley. Gently crush the ramen noodles to the desired size over the bowl. Gently mix all ingredients together.

Sesame Ginger Dressing

• In a small bowl, whisk together the 3 tablespoons rice wine vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon freshly minced ginger, 1 clove minced garlic, and ¼ teaspoon chili paste. While whisking continuously, slowly pour in the olive oil and mix until completely blended.
• Pour over salad just before ready to serve and gently toss everything to coat.

Nutrition

Calories: 385kcal | Carbohydrates: 34g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 26mg | Sodium: 344mg | Potassium: 621mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1127IU | Vitamin C: 124mg | Calcium: 120mg | Iron: 2mg

The post Chinese Chicken Salad appeared first on 365 Days of Baking.

Are you dreaming of warmth, summer, and backyard gatherings? I sure am. The weather likes to tease me with a day or two of warm temps and sunshine, then it’s back to being chilly the next! But soon, summer will be here for real, and I’ll be making this delicious treat for all my friends!

Now, this recipe is a “salad” in the Midwestern sense of the word, as in a bunch of things are combined in a bowl and served to your friends. There isn’t a green leaf in sight! Instead, this berry Cheesecake Salad is a creamy, fruity, and refreshing no-bake dessert that’s perfect for summer parties, BBQs, your next potluck, or patriotic holiday gatherings.

Enjoy juicy, delicious berries, fluffy Cool Whip, and instant cheesecake pudding in a light, mousse-like dessert with a burst of fruity flavor. It’s a crowd-pleaser that looks as good as it tastes!

Use a mixture of red and blue berries for a dish you can serve for Memorial Day picnics, Fourth of July parties, and more. It’s the perfect summer salad!

Ingredients for Cheesecake Salad

This red, white, and blue salad only needs a handful of simple ingredients. Pick these up at the grocery store on your next trip:

• Cool Whip
• Instant cheesecake pudding mix (look for the 3.4-ounce box!)
• Milk
• Fresh strawberries (sliced)
• Blueberries
• Blackberries
• Raspberries
• Vanilla extract

Make sure to check the recipe card at the end of the post for a detailed ingredient list.

How to make No-Bake Cheesecake Salad

I love that this is a quick and easy recipe! Make it in four simple steps:

1. In a large bowl, I whisk together the thawed Cool Whip, dry pudding mix, and milk until smooth and creamy. 
2. Next, I gently fold in sliced strawberries, blueberries, blackberries, and raspberries to the creamy cheesecake mixture until everything is evenly coated. 
3. Now, I cover the bowl with plastic wrap and refrigerate the cheesecake salad for 30 minutes before serving. I like to let the salad chill because it enhances the flavor and texture. 
4. Finally, I garnish with extra berries, a sprinkle a little bit of crushed graham crackers for a cheesecake-like touch or a sprig of fresh mint! 

Recipe Variations

• Vary the fresh fruit. You can use your favorite berries here, so if there’s one in my recipe you don’t like, feel free to leave it out.
• Want a crunch? Add mini marshmallows, crushed graham cracker crumbs, mini chocolate chips or chopped pecans.
• Make it lighter? Use sugar-free pudding mix and light Cool Whip. 
• More flavor? Add lemon zest or a splash of orange juice for a citrusy twist. 
• Use Vanilla Pudding Mix Instead – If you don’t have cheesecake pudding mix, vanilla pudding works as a great alternative. 
• Drizzle with Honey or Lemon Juice – A little honey or fresh lemon juice adds extra brightness to the berry salad.

FAQs

How do I store Cheesecake Salad?

This side dish is best eaten within 24 hours. If you have some leftovers, store them in an airtight container in the fridge for up to 2 days. Stir before serving the next day. 

Can I freeze it for later?

This cheesecake fruit salad does not freeze well, as the texture will change. It’s so easy to make, so just make it fresh!

Can I make Berry Cheesecake Salad ahead of time? 

Yes! You can make it a few hours in advance, but it’s best to add the berries just before serving to keep them fresh and prevent excess liquid from forming. 

Can I use frozen berries? 

I don’t recommend using any frozen berries. They just release too much liquid and can make the salad runny. However, if you’re in a pinch and have to use some, let the berries thaw completely and drain well before adding them to the pudding mixture.

Can I use real whipped cream instead of Cool Whip?

Sure! Use 2 cups of freshly whipped heavy cream with a little powdered sugar for sweetness. Or try my recipe for Stabilized Whipped Cream!

Any tips to keep the Cheesecake Salad from getting watery?

First, use the freshest berries. Wash and gently pat them to make sure they’re completely dry before adding.

Second, make sure to fold the berries in gently – over-mixing can break down the fruit, releasing juices. 

More Patriotic Desserts

If you’re looking for more ideas for the perfect patriotic dessert to take to your Memorial Day party and 4^th of July picnic, here are some fun red, white, and blue desserts you’ll love:

• Red, White, and Blue Dream Bars are a holiday classic!
• 4^th of July Strawberries are so easy, but look so fun and fancy!
• Patriotic Rice Krispie Treats are a kid favorite for sure!
• Try Patriotic Poke Cake for an easy but fun dessert!

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Cheesecake Salad

This easy Red, White, and Blue Cheesecake Salad is a light, and refreshing dessert perfect for summer gatherings! Everyone will love this quick no-bake treat made with Cool Whip, pudding, and berries.

Course Dessert

Cuisine American

Keyword Cheesecake Salad

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 164kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip, thawed
• 3.4 ounces instant cheesecake pudding mix, (dry, do not prepare)
• ½ cup milk
• 1 cup strawberries, sliced
• 1 cup blueberries
• ½ cup blackberries
• ½ cup raspberries
• 1 teaspoon vanilla extract, optional

Instructions

• In a large bowl, whisk together Cool Whip, dry cheesecake pudding mix, and milk until smooth and creamy. 
• Gently fold in strawberries, blueberries, blackberries, and raspberries until evenly coated. 
• Cover and refrigerate for 30 minutes before serving to let the flavors blend. 
• Garnish with extra berries or a sprinkle of crushed graham crackers for a cheesecake-like touch! 

Nutrition

Calories: 164kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 258mg | Potassium: 163mg | Fiber: 3g | Sugar: 24g | Vitamin A: 144IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 0.3mg

The post Red, White and Blue Cheesecake Salad appeared first on 365 Days of Baking.

This delicious Hawaiian mochi is so easy to make. It’s a little bit decadent, perfectly sweet, and is ready in under 90 minutes! It’s neither a cake nor a traditional mochi, falling somewhere in between. But once you’ve had it for the first time, you’ll understand why it’s so popular! If you love chewy desserts, this has your name written all over it. It certainly does mine!

I actually like this dessert even more the day after I bake it, as it firms up a little and the flavors continue to develop. I eat it at room temperature, but if you like it warm and just a little gooey, you can heat it up in the microwave for about 10 seconds. Serve it with vanilla ice cream for an extra treat!

Ingredients for Butter Mochi

While I don’t usually keep all of these ingredients on hand, they are all easy to find at your local grocery store. If yours doesn’t have Mochiko flour, you can check local Asian grocery stores, Amazon (affiliate link below), or even Walmart might have it.
Here’s what’s on my list when I pull out my Butter Mochi recipe:

• Butter
• Mochiko rice flour (also called sweet rice flour or glutinous rice flour)
• Granulated sugar
• Baking powder
• Kosher salt
• Large eggs
• Milk
• Pure vanilla extract
• Unsweetened canned coconut milk
• Shredded coconut (you can use sweetened or unsweetened)
• Maldon sea salt, for finishing (you have bought some to make the Cornmeal Cookies, remember? 😉)

You’ll find a complete list of ingredient amounts in the printable recipe card at the end of the post, so make sure you read all the way to the end!

How to Make My Butter Mochi Recipe

1. First, I prepare everything by making sure my baking rack is in the center of my oven, and then I preheat the oven to 350 degrees F. I also prepare a 9×13-inch baking dish by buttering it. This ensures you get some nice, crispy edges, which is definitely the best part in my opinion, kind like brownie edges!
2. Next, I melt the butter in a small microwaveable bowl. I start with 30 seconds, and then additional 10-second increments until fully melted. You can also melt the butter on the stovetop.
3. In a large bowl, I whisk together the Mochiko flour, sugar, baking powder, and kosher salt.
4. In a separate large mixing bowl, I lightly beat the eggs, then add the milk and vanilla and stir until combined. I pour the wet ingredients into the flour mixture and stir with a rubber spatula or wooden spoon until well combined.
5. Next, I add the melted butter and unsweetened coconut milk, making sure to shake up the can so it’s completely mixed before I pour it. I mix everything together until it is combined and smooth.
6. Then I gently pour the batter into my prepared pan. I like to gently bang the pan against the counter to get rid of any air bubbles. I evenly distribute the shredded coconut over the top of the batter, then sprinkle the entire top with a little bit of Maldon salt.
7. I carefully place the pan in the oven so I don’t disturb any of the coconut on the top. I bake the butter mochi for 60-70 minutes, until the top is golden brown and the mochi is set in the center.
8. I place the baking dish on a wire rack to cool completely (about an hour). I slice it into 20 pieces using a plastic knife, which helps get clean cuts. Sometimes I need to add a little butter to the knife as well to reduce the sticking.

Recipe Tips

This Butter Mochi is so good, you’ll have to stop yourself from eating too much at once!

• Use a metal pan for a perfectly chewy mochi with a baked custard-like center. A glass pan will cook faster, so you may need to reduce the bake time by a few minutes. If you want your butter mochi to be firmer, add a few minutes to the bake time.
• Butter mochi isn’t typically served with toppings, but it is delicious with ice cream!

FAQs

Is this Butter Mochi Recipe gluten-free?

Yes, it is! Double-check your shredded coconut, as sometimes they make it in a facility where cross-contamination occurs, but the ingredients themselves are gluten-free.

How do I store Butter Mochi?

Store it in an airtight container at room temperature for up to 3 days. It can be refrigerated, but may harden. Set it back out at room temperature before serving.

Can I freeze Hawaiian Butter Mochi Cake?

Yes, it freezes well. Wrap individual pieces in plastic wrap and store them in a freezer bag. Let it come to room temperature before serving, or reheat.

Is Butter Mochi the same as Japanese Mochi?

No, there are some differences. Both use rice as a main ingredient, but the texture, ingredients, flavor, etc., are a bit different!

Can I make different flavors?

Yes, you can! Add extracts or purees to the wet ingredients, or add powders to the dry ingredients before mixing. Any mix-ins can be added just before pouring the batter into the baking pan.

These are some popular, different variations of butter mochi: ube, passion fruit, matcha, mango, strawberry, peanut butter, and chocolate. The sky is the limit!

Liked Butter Mochi? Try These Rice Desserts Next Time

If you like trying recipes besides the usual cakes and cookies, you might like these sweet treats:

• Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
• This sweet Italian Rice Pie is a rich and creamy dessert that’s perfect for your Easter holiday table. With a luscious, creamy filling made with rice, ricotta cheese, and the fruity flavor of pineapple, this rice pie is a twist on the traditional Italian dessert that will become a new family recipe you’ll serve every year!
• This homemade Creamy Rice Pudding is made with evaporated milk and is ultra creamy and lightly spiced with nutmeg and cinnamon. Learn how to make perfect old-fashioned rice pudding on the stovetop with this easy recipe!

More Coconut Recipes

I like to use the rest of the coconut to bake one of these delicious desserts:

• Coconut Macaroons
• Chocolate Coconut Cookies
• Coconut Macadamia Sugar Cookies
• Toffee Coconut Oatmeal Bars
• Joan’s Coconut Ranger Cookies

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Print

Butter Mochi Recipe

My Butter Mochi Recipe is made with sweet rice flour, coconut milk, and is topped with shredded coconut. It's a classic Hawaiian treat that’s chewy, and slightly sticky, with a subtle coconut flavor!

Course Dessert

Cuisine American

Keyword Sweet Butter Mochi

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 servings

Calories 286kcal

Author Lynne Feifer

Ingredients

• ½ cup butter
• 16 ounces Mochiko rice flour, also called sweet rice flour or glutinous rice flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 4 large eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 13.5 ounces unsweetened coconut milk
• ½ cup shredded coconut can be sweetened or unsweetened
• Maldon Sea Salt for finishing

Instructions

• Place a rack in the middle of the oven and preheat to 350°F. Prepare a 9 X 13-inch baking dish by buttering it.
• In a small microwaveable bowl, melt the butter for 30 seconds, and then in 10 second increments until completely melted. You can also melt it on the stove.
• In a large bowl, whisk together the 16 ounces rice flour, 2 cups sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
• In a medium bowl, lightly beat the 4 eggs, add the 2 cups milk, and 2 teaspoons vanilla. Pour into the dry ingredients and mix together with a wooden spoon or rubber spatula, stirring until well combined.
• Add the melted butter and 13.5 ounce can unsweetened coconut milk, shaking the can well to completely mix it before pouring. Mix well to completely combine, and make smooth.
• Gently pour the batter into the prepared baking dish. Gently bang the pan on the counter so that any air bubbles in batter rise to the top and disappear.
• Evenly distribute the 1/2 cup coconut over the entire top. Sprinkle with a bit of the Maldon salt to finish it.
• Steadily transfer the pan to the oven, taking care not to jostle it too much as we want the coconut to sit on the top as much as possible. Bake for 60-70 minutes, until top is golden brown and mochi is set in the center.
• Place the baking dish on a wire rack to cool completely, about 1 hour. Using a plastic knife (as it will reduce the sticking), slice into 20 pieces. If you find that the knife is sticking, rub a bit of butter onto it.

Notes

• You can find the Mochiko sweet rice flour through the affiliate link I’ve provided on Amazon. It is also sold at Asian markets and you might also be able to find it at Walmart. 
• And the Maldon Salt you have in your pantry when you made the Cornmeal Cookies. 

Nutrition

Calories: 286kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 127mg | Potassium: 168mg | Fiber: 1g | Sugar: 23g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

The post Butter Mochi Recipe appeared first on 365 Days of Baking.

Skip the crowded restaurant and the hour-long wait (or more) because everything you need is right here! I’ve rounded up my absolute favorite recipes that are equal parts beautiful, delicious, and totally doable, even on a busy morning. We’re talking decadent Oreo Pancakes piled high with whipped cream, zesty Lemon Poppy Seed Scones that scream Springtime, a Mexican Breakfast Casserole you can prep the night before so you can actually enjoy the morning with Mom instead of stressing in the kitchen, and more!

Whether your mom is a sweets lover, a savory breakfast gal, or somewhere wonderfully in between, there is something on this list made just for her. Grab your coffee, settle in, and let’s make this Mother’s Day one she’ll never forget!

1. Blueberry Waffles

These Blueberry Waffles are thick, fluffy, and absolutely bursting with fresh blueberry flavor — basically everything you want on a special morning! They come together easily, which means less time stressing over the stove and more time soaking up every moment with Mom. Trust me, one bite of these beauties and she is going to feel like the queen she truly is!

View Recipe →

2. French Toast Fondue

French Toast Fondue is honestly such a fun and unexpected way to make Mother’s Day brunch feel like a full-on experience rather than just a meal! Cubes of bread get dipped in a milk and egg mixture and fried right in a fondue pot, and then — the best part — you dunk each bite into a dreamy Maple Butter before it hits your mouth. It’s interactive, it’s indulgent, and it’s the kind of thing that turns a regular morning into a memory Mom will be talking about for years!

View Recipe →

3. Oreo Pancakes

If you thought it couldn’t get more decadent than chocolate chip pancakes, buckle up for these Oreo Pancakes! I fold crushed Oreos right into the fluffiest pancake batter and crown the whole stack with fresh homemade whipped cream. This is pure, unapologetic breakfast joy, and Mom deserves every single bite, especially if she’s an Oreo lover.

View Recipe →

4. Cinnamon Streusel Muffins

Cinnamon + Sugar + Muffin — honestly, what more does Mom need? These pillowy soft Cinnamon Streusel Muffins are swirled with sweet cinnamon and topped with a buttery streusel that gives you the most satisfying crunch. Set a basket of these out alongside her morning coffee and watch her face light up.

View Recipe →

5. Cranberry Macadamia Scones

These scones are bakery-quality and so elegant — exactly what Mom deserves on her special day. A buttermilk base delicately spiced with nutmeg and cardamom gets studded with tart cranberries and rich macadamia nuts for the most perfect balance of flavors in these Cranberry Macadamia Scones. She will absolutely adore these.

View Recipe →

6. Mexican Breakfast Casserole

For the mom who loves a bold, savory breakfast, this is the one you need. Packed with cheesy eggs, spicy chorizo, and peppers, it’s everything you love about breakfast tacos baked into one glorious make-ahead dish. This Mexican Breakfast Casserole is a brunch recipe that feeds a crowd effortlessly, so you can spend more time celebrating and less time cooking.

View Recipe →

7. Baked Apple Oatmeal

Sometimes the most special thing you can give Mom is something warm, wholesome, and made with love. This Baked Apple Oatmeal is loaded with fruit, nuts, and cozy cinnamon-spice flavor that fills the whole house with the most amazing aroma. It tastes like a big hug in a bowl — and isn’t that what Mother’s Day is all about?

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8. Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones are soft, moist, and packed with fresh lemon zest and poppy seeds, then finished with a bright lemon glaze that makes them almost too pretty to eat — almost! They have that perfect bakery-style feel without requiring any fancy skills, which means you can pull off something seriously impressive without stressing. If you’re looking for something a little more elegant to round out your brunch spread, this is absolutely it!

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9. Easy Apple Crumb Cake

This easy Apple Crumb Cake is the kind of recipe that makes brunch feel like a full-blown celebration — we’re talking a buttery, moist cake loaded with tender apple chunks and warm cinnamon, all topped with the most irresistible crunchy streusel. It comes together without a fuss, which means you can slide it out of the oven and onto the table without breaking a sweat. Mom is going to love every single crumb-topped, cinnamon-spiced bite!

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10. Strawberry Danish Hearts

These Strawberry Danish Hearts are basically edible love letters, and I cannot think of a more perfect thing to set in front of Mom on her special morning! Flaky pastry dough wrapped around a dreamy cream cheese and fresh strawberry filling — honestly, what could be better? They look like something straight out of a fancy bakery, but you can absolutely pull these off right in your own kitchen!

View Recipe →

Which of these brunch recipes are you looking forward to making mom? We’d love to hear your thoughts (and how mom liked it!), so please leave a comment and review down below! ❤️

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The post The Brunch Spread Mom Deserves: 10 Brunch Recipes She’ll Be Talking About All Year appeared first on 365 Days of Baking.