Mon, 14 Apr 2025 11:07:00 +0000

If there’s one asparagus recipe I find myself going back to every spring, it’s this easy and seriously delicious asparagus tart. It’s the kind of thing you can throw together with just a few ingredients, but it looks super impressive once it comes out of the oven. The puff pastry gets golden and crisp, the garlicky cheese layer melts into something dreamy, and those roasted asparagus spears on top are the perfect little hint that warmer weather is finally here. Top it with some balsamic glaze to add a sweet and tangy punch that pairs so well with the savory richness of the cheese and the earthy asparagus. It brings in just the right amount of acidity to cut through the creamy, cheesy layers and adds a little depth and complexity to the whole tart.

I love this asparagus tart because it checks all the boxes: it’s flavorful, it’s easy, and it works just as well for a brunch spread as it does for a light lunch or even a last-minute dinner with a side salad. The combo of garlic and herb cheese with tangy Dijon and nutty Swiss makes the tart savory and rich without being too heavy. And using store-bought puff pastry means most of the work is already done for you, which is always a win.

This tart also happens to be really customizable, so you can switch up the cheeses or add extras like prosciutto or caramelized onions depending on what you’re in the mood for. I’ll share a few of those ideas below in the FAQs, but let’s start with the basics.

Why you'll want to make this Asparagus Tart

It’s easy. The puff pastry does most of the work. You just mix up a few ingredients for the topping, spread it on, lay the asparagus down, and bake.
It tastes amazing. The garlic herb cheese and Dijon give it a punchy flavor, the Swiss melts beautifully, and roasted asparagus is always a win.
It looks fancy without the effort. Seriously, this thing looks like it came from a café window.
It’s great for entertaining or meal prepping. Serve it warm or at room temp, cut into big slices or bite-sized pieces.

Ingredients You’ll Need (and Why They Matter)

Puff Pastry: The foundation of the tart. It gets crisp and buttery in the oven and makes this feel like way more effort than it actually is.
Garlic and Herb Soft Cheese: Think Boursin or Alouette. This is the base layer that brings creamy, savory flavor.
Dijon Mustard: A little goes a long way for tang and sharpness that balances the richness of the cheese.
Swiss Cheese: Melts well and adds a slightly nutty flavor that plays really nicely with the asparagus.
Salt and Pepper: Just enough to season everything and bring out the flavors.
Fresh Asparagus: The star of the show. Choose thinner spears for the best texture, and trim the woody ends.

How to Make This Asparagus Tart

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out your puff pastry onto a clean surface and use a rolling pin to roll it into a 10x13-inch rectangle.
Poke the puff pastry with a fork all over
Mix the garlic herb cheese, Dijon, swiss cheese, salt and pepper until smooth and spreadable, then spread it evenly on the puff pastry, leaving a 1-inch border around the edge.
Trim your asparagus so it fits neatly on top of the tart, then lay the spears in rows (or get creative with a design if you’re feeling fancy).
Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed, and the asparagus is just tender.
Let it cool slightly before slicing and serving.

FAQs

Can I use a different cheese instead of garlic and herb soft cheese?
Yes, absolutely. You can use plain cream cheese and mix in your own garlic and herbs, or swap in goat cheese, ricotta, or even mascarpone. Just make sure it’s something that spreads easily.

What other toppings can I add?
This asparagus tart is super flexible. Try adding thinly sliced prosciutto, sautéed mushrooms, caramelized onions, or even sun-dried tomatoes. You can also sprinkle a bit of grated Parmesan or Gruyère on top before baking for extra flavor.

Can I make this ahead of time?
You can prep the tart up to the point of baking, then keep it in the fridge for a few hours. When you’re ready, just pop it in the oven. Leftovers keep well in the fridge too and reheat nicely in a toaster oven.

What if I don’t have puff pastry?
You could try using crescent roll dough or even a pre-baked pie crust in a pinch, but puff pastry really gives this tart its light, flaky texture.

Can I use frozen asparagus?
Fresh asparagus is best for texture and flavor, but if you only have frozen, make sure to thaw and pat it dry really well so it doesn’t make the tart soggy.

This asparagus tart is one of those recipes that looks and tastes way fancier than it actually is. It’s the perfect springtime dish to add to your lineup, whether you’re hosting brunch or just want a simple asparagus recipe that feels special. If you try it, let me know how it turns out — and what fun twists you add!

Easy Asparagus Tart

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This asparagus tart uses store-bought puff pastry and garlic and herb cheese and turns them into an impressive spring appetizer or entree.

Author: Jessica Morone
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 slices
Category: appetizer, snack, entree
Method: baking

Ingredients

Units

1 sheet puff pastry, thawed

6.5 ounces garlic & herb soft spreadable cheese (like Boursin or Alouette)

1 tablespoon Dijon mustard

1 cup shredded Swiss cheese

salt and pepper to taste

1 bunch asparagus (woody ends trimmed)

balsamic glaze, optional for drizzling

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Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place a sheet of puff pastry onto a lightly floured surface and roll it out with a rolling pin until its about 10 x1 3-inches. Place it onto the prepared baking sheet.
Prick the puff pastry all over with a fork.
In a medium bowl mix together the garlic and herb cheese, Dijon, shredded Swiss, salt and pepper.
Spread the cheese mixture over the puff pastry, leaving about an inch border around the edge.
Arrange the asparagus over the cheese mixture (either in a straight line or a diagonal, or you can cut them. up to make a different pattern).
Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown, and the asparagus is cooked.
Slice into squares and drizzle with balsamic glaze if desired. Serve.

Other recipes to try:

The post Easy Asparagus Tart appeared first on Jess Loves Baking.

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Sat, 12 Apr 2025 23:30:03 +0000

If I could only make one dessert for Easter, it would be this ricotta pie. It’s sweet but not too sweet, rich but not heavy, and it has that nostalgic, comforting quality that just feels like home. I grew up with ricotta pie always making an appearance on the Easter table, usually nestled between a few trays of cookies and a chocolate bunny or two. This version has a little twist, though, a sugar cookie-style crust and a creamy ricotta filling with mini chocolate chips. It's simple, satisfying, and just the kind of dessert you want after a big Easter dinner.

This Easter pie is perfect for the holiday because it’s make-ahead friendly, easy to slice, and feels festive without being fussy. The crust is buttery and soft, almost like a cookie-meets-pastry situation, and the filling is light, smooth, and lightly sweetened with just a hint of citrus and vanilla. The mini chocolate chips scattered throughout make it feel like a treat without taking away from that classic ricotta pie flavor.

Whether you're Italian or just love good dessert, this recipe fits right in on an Easter dessert table. It’s the kind of pie that disappears slice by slice, quietly and quickly, while everyone’s standing around chatting after dinner with a cup of coffee in hand.

A Brief History of Italian Ricotta Pie for Easter

Ricotta pie is a traditional Italian dessert, especially popular in Southern Italy and among Italian-American families. It’s typically served on Easter Sunday as part of the holiday celebration. The idea behind the pie is all about using up the dairy and eggs that were often avoided during Lent. It’s similar in texture to a cheesecake, but lighter and less dense, thanks to the ricotta.

Traditionally, it’s made with a pastry crust and can be filled with plain sweetened ricotta or include additions like lemon zest, cinnamon, candied fruit, or chocolate chips. This dessert has been passed down through generations and continues to show up on Easter tables because it’s comforting, easy to make ahead, and tastes like spring.

Ingredients for this Ricotta Pie

For the crust:

Butter: Gives the crust that soft, melt-in-your-mouth texture. It also adds flavor.
Sugar: Sweetens the dough just enough to balance the creamy filling.
Egg: Helps bind the dough and gives it structure.
Milk: Softens the dough and makes it easier to work with.
Vanilla extract: Adds warmth and flavor.
Flour: The base of the dough, giving it that cookie-like consistency.
Baking powder: Gives the crust a little lift so it’s not too dense.

For the filling:

Ricotta cheese: The star of the show. Make sure to use whole milk ricotta for the best texture.
Eggs: Help set the filling and keep it creamy.
Granulated sugar: Sweetens the filling without making it overly sugary.
Lemon zest and juice: Brightens up the flavor and balances the richness.
Vanilla extract: Adds depth and enhances the overall flavor.
Mini chocolate chips: A fun little surprise in every bite.

How to Make This Easter Ricotta Pie

Make the crust: Cream together the butter and sugar until light and fluffy. Add the egg, milk, and vanilla, then stir in the flour and baking powder until a dough forms. It should feel soft, like cookie dough. Refrigerate it for an hour, then roll it out and press it into a pie dish, covering the bottom and sides evenly. If it gets sticky, just use a little flour on your fingers.
Make the filling: In a large bowl, mix the ricotta, eggs, sugar, lemon zest and juice, vanilla, and mini chocolate chips. Stir until smooth and combined, but don’t overmix.
Assemble and bake: Pour the filling into the crust. Bake at 350°F for about 40 minutes, until the center is set and the top is lightly golden. Let it cool completely, then chill in the fridge for a few hours or overnight.
Serve: Dust with powdered sugar if you want, slice, and serve cold or at room temperature.

FAQ

Do I have to strain the ricotta?
If it seems too wet, you can drain it in a cheesecloth-lined strainer for a few hours in the fridge before using. Make sure you buy whole milk ricotta, it is less watery than the other versions.

Can I make this ahead of time?
Absolutely. In fact, it’s even better after it’s chilled for a few hours or overnight. Just cover it and keep it in the fridge.

Can I freeze ricotta pie?
You can, though the texture might change slightly after thawing. I recommend freezing slices individually and wrapping them well. Let them thaw in the fridge overnight before serving.

How can I change this recipe up?
You can totally play with the flavor! Try adding:

A pinch of cinnamon or nutmeg to the filling for warmth.
Orange zest instead of lemon for a sweeter citrus note.
Swap the chocolate chips for chopped candied orange peel or even dried cherries.
Use almond extract instead of vanilla for a different twist.
Add a lattice top if you want it to look more traditional.

What if I don’t like chocolate chips in my ricotta pie?
Leave them out! The pie will still be delicious with just the lemon and vanilla flavors. You could also stir in some fresh berries or swirl in a bit of jam before baking for something fruity.

This ricotta pie has definitely earned a permanent spot in my Easter dessert lineup. It's cozy, crowd-pleasing, and just a little bit nostalgic. Whether you grew up with something similar or you're trying it for the first time, I hope it finds a place on your table this year too.

Easter Ricotta Pie

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Easter would not be complete without a rich ricotta pie. Easy to make guaranteed to be a crowd-pleaser.

Author: Jessica Morone
Prep Time: 1 hour 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Yield: 8 slices
Category: pie, dessert
Method: baking

Ingredients

Units

For the crust:

½ cup unsalted butter, room temperature

1 cup sugar

1 egg

¼ cup milk

1 teaspoon vanilla extract

2 ¼ cups flour

1 teaspoon baking powder

For the filling:

15 ounces whole milk ricotta

3 large eggs

¾ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

½ cup mini chocolate chips

Powdered sugar, for dusting

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Instructions

Beat the butter and sugar until fluffy.
Add the egg, milk and vanilla extract and mix until combined.
Add the flour and baking powder, and beat until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least an hour.
When the dough has chilled, roll it out to fit a deep dish 9-inch pie on a lightly floured surface. Transfer the dough into the pie plate (if it rips you can just patch it up with extra dough). You can use any remaining dough to bake plain sugar cookies, or add a lattice crust to this pie before you bake it.
Use a fork to poke holes in the bottom of the crust. Freeze the crust for 10 minutes while you make the filling.
Preheat oven to 350 degrees F.
In a large bowl mix together the ricotta, eggs, sugar, lemon juice, lemon zest, vanilla extract, and chocolate chips until thoroughly combined.
Place the pie crust onto a baking sheet, and then pour the filling into the crust.
Bake in the preheated oven for 40-45 minutes, until the center is set (and registers 160 degrees on a food thermometer). If the edges of the pie crust is getting too golden while the pie bakes, you can cover them with foil.
Let the pie cool completely, then refrigerate until ready to serve. Dust with powdered sugar if desired.

The post Easter Ricotta Pie appeared first on Jess Loves Baking.

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Tue, 08 Apr 2025 14:18:13 +0000

Easter always makes me crave the bright, happy traditions I grew up with, and this Italian Easter Bread is always at the top of my list. It’s a soft, slightly sweet brioche-style bread that’s twisted with two strands, shaped into a little nest, and baked with a dyed Easter egg right in the center. The egg goes in raw, and it actually cooks in the oven as the bread bakes. It’s one of those recipes that looks super impressive, but is secretly pretty easy once you get into the rhythm of it.

I love this recipe because it hits that perfect balance of festive and homemade. The lemon zest in the dough gives it a fresh flavor that feels just right for spring, and the glaze on top adds a little sweetness and citrus flavor. And of course, it wouldn’t be complete without a handful of colorful nonpareils to finish it off. It’s just so cheerful.

Whether you’re making a batch to bring to brunch or giving them out as edible gifts, this bread is a beautiful way to celebrate the season. It’s a fun baking project, but also totally doable, even if you’re not a bread expert. Once you make it once, you’ll want to bring it back every year.

Ingredients Needed

Here’s what you’ll need to make the bread, and why each one matters:

Bread flour – Gives the dough structure and a nice chewy texture. You can use all-purpose in a pinch, but bread flour gives better results.
Salt – Essential for balancing the sweetness and boosting flavor.
Instant yeast – Helps the dough rise faster without needing to activate it in liquid first.
Sugar – Adds sweetness and also feeds the yeast.
Whole milk – Makes the dough soft and rich.
Unsalted butter – Adds flavor and tenderness to the brioche dough.
Eggs – These give the dough structure and richness.
Lemon zest – Adds a fresh citrus note that really brightens the flavor.

For the glaze:

Powdered sugar – Makes a smooth, sweet glaze.
Lemon juice – Adds a little zing to the glaze and ties in with the lemon zest in the bread.

For decoration:

Dyed raw Easter eggs – These sit in the center of each braid and cook while the bread bakes.
Nonpareils – For a festive and colorful touch.

How to Make Easter Bread (Step-by-Step)

Make the dough
In a stand mixer or large bowl, combine the bread flour, salt, sugar, and instant yeast. Add the warm milk, eggs, softened butter, and lemon zest. Mix until a soft dough forms, then knead until it’s smooth and stretchy.
First rise
Cover the dough and let it rise in a warm spot until it doubles in size, about 1 to 1½ hours.
Divide and shape
Divide the dough into equal pieces (this recipe makes about 4 to 6 small breads, depending on size). Take two pieces at a time, roll them into ropes, and twist them together. Shape into a circle and pinch the ends together to seal.
Add the egg
Nestle a dyed raw egg right into the center of each braided circle. It will bake and cook in the oven, no pre-boiling needed.
Second rise
Cover the shaped breads lightly and let them rise for another 30 to 45 minutes.
Bake
Bake at 350°F (175°C) for about 20 to 25 minutes, or until golden brown and cooked through. Let them cool completely.
Glaze and decorate
Whisk together powdered sugar and lemon juice to make a glaze. Drizzle it over the cooled breads and top with nonpareils.

FAQs About Italian Easter Bread

Can I use all-purpose flour instead of bread flour?
Yes! The texture will be slightly softer and less chewy, but it still works well.

Do the eggs really cook in the oven?
They do! Just make sure to use raw, dyed eggs that have been kept in the fridge until you’re ready to use them. They’ll be perfectly cooked by the time the bread is done baking.

Can I add flavors to the dough?
Definitely. Try adding a little vanilla extract or swapping the lemon zest for orange. You could even mix in a few tablespoons of mini chocolate chips for a twist.

Can I make this ahead of time?
Yes. You can make the dough the night before and let it rise slowly in the fridge. Just bring it back to room temp before shaping.

Can I make one big braided loaf instead of individual ones?
Absolutely. Just increase the baking time by 10 to 15 minutes and keep an eye on it. You can still nestle dyed eggs into the braid before baking.

Do I have to glaze it?
Not at all, but it adds a nice sweetness and helps the sprinkles stick. You could also skip the glaze and brush with an egg wash before baking for a shiny golden finish.

Easter Bread

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The perfect festive bread for the Easter holiday

Author: Jessica Morone
Prep Time: 30 minutes
Rise Time: 2 hours
Cook Time: 20 minute
Total Time: 2 hours 50 minutes
Yield: 6 loaves
Category: bread

Ingredients

Units

For the dough:

4 cups bread flour

½ cup sugar

½ teaspoon salt

2 ¼ teaspoons (1 packet) instant yeast

1 cup whole milk, warm (110-120 degrees F)

2 large eggs

5 tablespoons unsalted butter, room temperature

1 tablespoon lemon zest

For the egg wash:

1 large egg

1 tablespoon water

For the glaze:

1 cup powdered sugar

1-2 tablespoons lemon juice

For decoration:

6 dyed raw Easer eggs

Nonpareils

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Instructions

Combine the flour, sugar, salt, and instant yeast in the bowl of a stand mixer fitted with the dough hook. Run the stand mixer for about 30 seconds to mix everything together.
Add the warm milk, eggs, butter and lemon zest to the bowl and knead with the stand mixer until the dough starts to pull away from the edges of the bowl. Knead for another 5 minutes until the dough is smooth. It should be tacky, but not sticky, if the dough is too sticky and not pulling away from the edge of the bowl add more flour.
Place the dough into a lightly greased bowl, cover with plastic wrap or a tea towel and let the dough rise in a warm place for 1-1.5 hours until it doubles in size.
Turn the dough onto a lightly floured surface, press it into an even rectangle and then cut it into 12 equal pieces.
Roll each piece of dough into a 12-inch long rope. Twist 2 ropes together at a time and pinch the edges together to make them into a circle (you will make 6 circles).
Place the circles on a parchment paper lined baking sheet. Cover with plastic wrap or tea towel and let it rise for another hour, until doubled in size.
Preheat the oven to 350 degrees F.
In a small bowl whisk together the egg and water for the egg wash. Brush the circles with the egg wash and then place 1 dyed Easter egg into the center of each dough circle.
Bake in the preheated oven for 18-22 minutes, until the bread is golden brown. Let cool completely.
In a small bowl whisk together the powdered sugar and 1 tablespoon lemon juice until smooth. Add extra lemon juice to get to desired glaze thickness.
Drizzle the glaze over the baked breads, then sprinkle with nonpareils as desired.

Other Bread Recipes to Try:

The post Sweet Easter Bread appeared first on Jess Loves Baking.

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Wed, 02 Apr 2025 20:48:36 +0000

There’s just something about a warm, buttery buttermilk cornbread muffin that feels like home. Cornbread is one of those simple pleasures I never get tired of. It’s slightly sweet, perfectly tender, and has just the right amount of crispiness around the edges. And the best part? This recipe comes together in one bowl, making it as easy as it is delicious.

I love cornbread in all its forms, but this buttermilk cornbread muffin recipe is my absolute favorite. The buttermilk gives it a soft, moist texture, while the honey adds a touch of sweetness without being overpowering. A combination of butter and eggs makes it rich and flavorful, and the balance of baking powder and baking soda helps it rise beautifully. It bakes up golden brown with a slightly crisp top.

Ingredients and Why They Matter

Butter – Adds richness and flavor while keeping the cornbread moist.
Flour – Provides structure and helps balance the texture.
Cornmeal – The star of the show! It gives the cornbread its classic texture and flavor.
Sugar – Enhances the sweetness and balances the flavors.
Baking powder & baking soda – These work together to help the cornbread rise and stay fluffy.
Salt – A little goes a long way in bringing out the flavors.
Buttermilk – Makes the cornbread tender and moist while adding a slight tang.
Honey – Adds natural sweetness and complements the corn flavor.
Eggs – Help bind everything together and add richness.

How to Make Buttermilk Cornbread Muffins

Preheat the oven to 400°F. Grease or line a muffin tin.
Melt the butter and let it cool slightly.
Mix together the dry ingredients – In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. melted butter, buttermilk, honey, and eggs.
Add the wet ingredients – Stir in the melted butter, buttermilk, honey and eggs until just combined. Don’t overmix! Let batter sit for 10 minutes.
Pour into the pan – Spread the batter evenly in your prepared muffin tin.
Bake – 15-20 minutes. The top should be golden brown, and a toothpick should come out clean.
Cool slightly before serving.

What to Serve with Buttermilk Cornbread Muffins

This cornbread pairs perfectly with so many dishes, making it a great side for any meal. Serve it with a big bowl of chili, soup, or stew to soak up all those delicious flavors. It’s also amazing with barbecue—think pulled pork, ribs, or grilled chicken. For a Southern-inspired meal, try it alongside collard greens or black-eyed peas. If you want to keep things simple, spread a warm slice with butter or drizzle it with extra honey. One of my personal favorites is slathering it with whipped honey butter—it’s the perfect balance of sweet and creamy that takes this cornbread to the next level.

FAQs

Can I add mix-ins to this cornbread?

Absolutely! Some of my favorite additions are shredded cheddar cheese, chopped jalapeños, crumbled bacon, or even a handful of corn kernels. Just fold them in before baking.

How do I make buttermilk if I don’t have any?

No worries! You can make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for about 5 minutes, and it’s ready to use.

Can I make this into regular cornbread instead of muffins

Yes! Just grease a 8x8-inch baking dish or cast iron skillet and pour the batter into that. Bake for about 20-25 minutes.

How should I store leftovers?

Keep leftover cornbread in an airtight container at room temperature for up to two days, or in the fridge for up to a week. You can also freeze it for longer storage.

Buttermilk Cornbread Muffins

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An easy recipe for light and fluffy cornbread muffins

Author: Jessica Morone
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12 muffins
Category: bread
Method: baking
Cuisine: american

Ingredients

½ cup unsalted butter, melted and cooled

1 cup all purpose flour

1 cup yellow cornmeal

2 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

⅓ cup honey

2 large eggs

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Instructions

Preheat the oven to 400 degrees F.
Grease a muffin tin, or line with paper liners
In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
Add in the buttermilk, honey and eggs and mix until just combined.
Let the batter sit for 10-15 minutes.
Pour the batter evenly into the wells of the prepared muffin tin.
Bake in the preheated oven for 17-20 minutes, until golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes, then serve.

Other cornbread recipes to try:

The post Buttermilk Cornbread Muffins appeared first on Jess Loves Baking.

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Mon, 31 Mar 2025 20:46:23 +0000

If you’re looking for a simple, crowd-pleasing dessert that takes minimal effort, this strawberry icebox cake is it. I love this recipe because it’s the perfect mix of creamy, fruity, and just the right amount of sweetness. Plus, it’s a no-bake strawberry cake, which means no turning on the oven. Just layer everything together and let the fridge do the work.

Icebox cakes are one of those old-school desserts that never go out of style. They’re made by layering cookies or crackers with a creamy filling, and as they chill, the layers soften into a cake-like texture. The result? A dreamy, melt-in-your-mouth treat that feels way fancier than the effort it takes to make. Whether you’re making this for a summer barbecue, a holiday get-together, or just because you want an easy strawberry dessert, you’re going to love how simple and delicious it is.

Ingredients You’ll Need For This Strawberry Icebox Cake

This recipe keeps things simple with just a few ingredients, but each one plays an important role:

Heavy Cream – Whipped to soft peaks, this gives the filling its light and fluffy texture.
Sweetened Condensed Milk – Adds sweetness and richness without the need for extra sugar.
Vanilla Extract – Enhances the flavor and brings out the sweetness of the strawberries.
Graham Crackers or Nilla Wafers – These create the layers of the cake and absorb the moisture from the filling, softening into a cake-like texture.
Fresh Strawberries – The best part of this recipe! Their natural sweetness and juiciness make the perfect contrast to the creamy filling.

How to Make Strawberry Icebox Cake

Step 1: Make the Creamy Filling

In a large bowl, whip the heavy cream until soft peaks form. Add in the sweetened condensed milk and vanilla extract beat until stiff peaks form.

Step 2: Layer It Up

Add a layer of graham crackers or Nilla wafers, then top with cream and a layer of sliced strawberries. Repeat until you reach the top of the dish, finishing with a layer of cream and strawberries.

Step 3: Chill and Serve

Cover and refrigerate for at least 4 hours, but overnight is even better. The longer it sits, the softer the cookie layers get, creating that perfect cake-like texture. Slice and serve chilled.

FAQs

Can I use Cool Whip instead of homemade whipped cream?

Yes! If you want to make this even easier, swap the heavy cream for an equal amount of Cool Whip.

What other fruit can I use?

Feel free to switch up the strawberries with raspberries, blueberries, or even sliced peaches.

Can I make this ahead of time?

Absolutely! This no-bake strawberry cake is best when made at least a few hours ahead, but you can prep it up to two days in advance.

What if I don’t have sweetened condensed milk?

You can mix ½ cup of powdered sugar into the whipped cream instead, but the texture won’t be as thick and creamy.

Yes! Try using shortbread cookies, Biscoff cookies, or even Oreos for a fun twist.

This strawberry icebox cake is the kind of dessert that looks fancy but takes almost no effort. It’s creamy, fruity, and just sweet enough—perfect for any occasion. Let me know if you try it!

Simple Strawberry Icebox Cake

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This easy strawberry icebox cake is a delicious, no-bake dessert that impresses with minimal effort and maximum flavor.

Author: Jessica Morone
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8 slices
Category: dessert

Ingredients

3 cups heavy cream

½ cup sweetened condensed milk

1 teaspoon vanilla extract

2 packs graham crackers or about 40 Nilla wafers

2 cups sliced fresh strawberries

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Instructions

Add the heavy cream to a large bowl and use a stand mixer or an electric mixer to whip until soft peaks form.
Mix in the sweetened condensed milk and vanilla extract and continue whipping until stiff peaks form.
Lay graham crackers or Nilla wafers into the bottom of an 8x8-inch baking dish.
Top with a layer of the whipped cream mixture.
Layer sliced fresh strawberries on top of the whipped cream. Repeat the layers 2 more times so there are 3 layers of everything.
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight for a softer texture
Cut and serve

Other strawberry desserts to try:

The post Simple Strawberry Icebox Cake appeared first on Jess Loves Baking.

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Fri, 21 Mar 2025 15:49:42 +0000

If there’s one thing I love just as much as a cozy, comforting chicken pot pie, it’s a basket of warm, buttery cheddar bay biscuits. So naturally, combining the two into one ridiculously easy, one-pan meal was a no-brainer. This cheddar bay biscuit chicken pot pie is everything you love about the classic dish, but with a rich, cheesy biscuit topping that takes it to the next level.

What makes this recipe even better? It’s way easier than a traditional pot pie. Everything is cooked in one pan (fewer dishes, yes please), and we’re using shortcuts like rotisserie chicken, frozen mixed vegetables, and boxed biscuit mix to make things super simple. No rolling out pie dough, no long ingredient lists—just hearty, homemade comfort food in under an hour.

Ingredients You’ll Need

Each ingredient in this recipe plays an important role, so let’s break them down:

Butter – Helps sauté the shallot and adds richness to the filling.
Shallot – Adds a mild, slightly sweet onion flavor without being overpowering.
Flour – Thickens the sauce, giving it that creamy, pot pie consistency.
Chicken broth & milk – Creates the luscious, creamy base of the filling.
Salt, pepper, thyme & celery seed – The perfect seasoning for classic pot pie flavor.
Rotisserie chicken – A time-saver that makes this dish come together so quickly.
Frozen mixed vegetables – No chopping required! Just toss them in.
Cheddar Bay biscuit mix – The star of the show, bringing that iconic cheesy, garlicky goodness.
Cheddar cheese – Because more cheese is always a good idea.
Milk & melted butter – Used in the biscuit mix to keep them soft and flavorful.

How to Make Cheddar Bay Biscuit Chicken Pot Pie

This recipe couldn’t be easier, and it all comes together in one pan. Here’s how:

Sauté the shallot – Melt the butter in an oven-safe skillet, then cook the shallot until soft and fragrant.
Make the sauce – Stir in the flour, then gradually add the chicken broth and milk, stirring until smooth and thickened.
Season & add the filling – Season the sauce with salt, pepper, thyme and celery seed, then stir in the rotisserie chicken and frozen mixed vegetables.
Mix up the biscuits – In a bowl, combine the cheddar bay biscuit mix with shredded cheddar, and milk
Top & bake – Drop spoonfuls of the biscuit dough on top of the filling, then bake until golden brown and bubbly.
Serve & enjoy! – Combine the seasoning packet with melted butter and brush all over the top of the chicken pot pie. Let it cool slightly, then dig into that cheesy, creamy goodness.

FAQs

Do I have to use Cheddar Bay Biscuit boxed mix?
Absolutely not! If you have a favorite biscuit recipe, feel free to use it. You can also use any boxed biscuit mix like Bisquick, or refrigerated biscuit dough for more of a plain biscuit top.

What if I don’t have an oven-safe skillet?
No problem! Just transfer the filling to a baking dish before adding the biscuits and baking.

Can I make this ahead of time?
Yes! You can prepare the filling ahead and store it in the fridge. When you’re ready to bake, warm it up, top with the biscuit dough, and pop it in the oven.

How can I change up this recipe?
There are lots of ways to switch things up! Try using different frozen veggies, adding cooked bacon or mushrooms, or swapping the chicken for turkey.

This cheddar bay biscuit chicken pot pie is the perfect way to enjoy all the cozy, creamy flavors of a classic pot pie without the extra work. It’s cheesy, hearty, and so easy to throw together—exactly what you need for a comforting weeknight dinner!

Easy Cheddar Bay Biscuit Chicken Pot Pie

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An easy biscuit chicken pot pie recipe for a comforting meal with a rich, cheesy biscuit topping that everyone will love.

Author: Jessica Morone
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings
Category: dinner
Cuisine: American

Ingredients

¼ cup butter

1 medium shallot, chopped

⅓ cup all-purpose flour

1½ cups chicken broth

1 cup milk

¼ teaspoon salt

⅛ teaspoon black pepper

¼ teaspoon celery seed

1 teaspoon chopped thyme

1 teaspoon poultry seasoning

3 cups shredded rotisserie chicken

1 ½ cups frozen mixed vegetables

1 box Cheddar Bay Biscuit Mix

¾ cup cold water

½ cup shredded sharp cheddar cheese

3 tablespoons butter, melted

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Instructions

Preheat the oven to 375°F.
In a large cast iron skillet (10-12 inches), over medium-high heat, melt the butter.
Add the chopped shallot and cook until soft.
Stir in flour and cook until it starts to brown, about a minute.
Slowly stir in chicken broth and whisk to combine.
Add the milk, salt, pepper, celery seed, chopped thyme and poultry seasoning and whisk until combined.
Reduce heat and simmer over medium-low heat, stirring often, until thickened, about 5 minutes.
Add the chicken and vegetables. Stir to mix. Remove from heat and set aside.
In a large bowl mix together the biscuit mix, water and cheddar cheese until just combined. Set the seasoning mix that comes in the box aside for later.
Use a large cookie scoop or spoon to drop biscuits on top of the chicken pot pie mixture in the cast iron skillet.
Bake in the preheated oven for 15-18 minutes, until the biscuits are golden brown and the filling is bubbly.
Melt the butter in the microwave and stir in the seasoning mix. Brush over the top of the chicken pot pie.
Let cool for a few minutes, then serve hot.

The post Easy Cheddar Bay Biscuit Chicken Pot Pie appeared first on Jess Loves Baking.

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Mon, 17 Mar 2025 03:06:49 +0000

Spring is the season of fresh, bright flavors, and this strawberry pound cake is one of my favorite ways to celebrate it. It’s soft, buttery, and packed with fresh strawberries, giving it a natural sweetness and a pop of color that makes it as pretty as it is delicious. What really sets this recipe apart is the addition of strawberry Greek yogurt because it keeps the cake extra moist and enhances that fresh berry flavor.

I love making this for brunch, afternoon snacks, or even a light dessert. It’s one of those cakes that just feels like sunshine on a plate. And the glaze? It’s a simple mix of powdered sugar, more strawberry Greek yogurt, a splash of lemon juice, and a little milk, creating the perfect balance of sweet and tangy. Whether you’re baking for a gathering or just want something sweet to enjoy with your coffee, this strawberry pound cake is an easy winner.

Ingredients for Strawberry Pound Cake

Every ingredient in this cake plays a role in making it soft, rich, and full of flavor:

For the Cake:
Flour – The base of the cake, providing structure.
Baking Powder & Baking Soda – Help the cake rise and stay light.
Salt – Enhances flavor and balances the sweetness.
Butter – Gives the cake richness and a tender crumb.
Sugar – Sweetens the cake and helps with texture.
Eggs – Add moisture and structure.
Vanilla Extract – Complements the strawberry flavor.
Strawberry Greek Yogurt – Keeps the cake extra moist and adds a natural fruity taste.
Chopped Strawberries – The star ingredient, adding fresh bursts of flavor in every bite.

For the glaze:
Powdered Sugar – Creates a smooth, sweet drizzle.
Strawberry Greek Yogurt – Adds creaminess and more strawberry flavor.
Lemon Juice – Brightens the glaze and cuts the sweetness.
Milk – Helps get the right consistency.
Vanilla Extract – Adds warmth and depth.

How to Make Strawberry Pound Cake

Prep the oven and pan. Preheat to 350°F and grease a loaf pan.
Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
Cream the butter and sugar. Beat until light and fluffy. This step helps create that soft, buttery texture.
Add the eggs and vanilla. Mix until fully combined.
Incorporate the yogurt. Stir in the strawberry Greek yogurt for extra moisture.
Fold in the dry ingredients. Mix until just combined—don’t overmix!
Gently add the strawberries. Coat them in a little flour first to prevent them from sinking, then fold them into the batter.
Bake. Pour the batter into the pan and bake for about an hour, or until a toothpick comes out clean.
Make the glaze. Whisk everything together until smooth.
Drizzle and serve. Once the cake is cooled, pour the glaze over the top and enjoy!

FAQ

Can I use frozen strawberries?
Yes! Dont thaw them first, just cut them up and fold them into the cake batter.

What other flavors can I try?
Swap the strawberry Greek yogurt for vanilla or lemon for a different twist. You can also add a little lemon zest to the batter for extra brightness.

How do I store this cake?
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Can I make this into muffins?
Absolutely! Just divide the batter into a muffin tin and bake at 350°F for about 20-25 minutes.

This strawberry pound cake is one of those recipes you’ll want to make again and again. It’s fresh, fruity, and just the right amount of sweet. Let me know if you try it—I’d love to hear what you think!

Strawberry Pound Cake

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An easy pound cake recipe perfect for spring

Author: Jessica Morone
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Category: dessert

Ingredients

Units

For the cake:

1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
¼ cup strawberry Greek yogurt
1 cup chopped strawberries (fresh or frozen)
1 teaspoon all purpose flour

For the glaze:

1 cup strawberry Greek yogurt
½ cup confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1-2 tablespoons milk

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Instructions

Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar until light and fluffy.
Add the eggs, vanilla extract and strawberry yogurt and beat until combined.
Add the flour mixture and beat until just combined.
In a small bowl mix together the strawberries and the teaspoon flour.
Gently fold the strawberries into the batter.
Spread the batter into the prepared loaf pan.
Bake in the preheated oven for 50-55 minutes until a toothpick inserted into the center comes out clean. Let the cake cool completely.
In a medium bowl whisk together the strawberry yogurt, powdered sugar, vanilla extract, lemon juice, and enough milk until the glaze reaches your desired consistency (should be thick, but not too thick).
Place the cake on a cooling rack over a baking sheet and spread the glaze over the top of the cooled cake.
Cut the cake and serve. Refrigerate leftovers.

Other cakes to try:

The post Strawberry Pound Cake appeared first on Jess Loves Baking.

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Mon, 03 Mar 2025 13:00:00 +0000

I don’t think I’ve ever met a homemade Rice Krispies treat I didn’t like, but these chocolate rice krispie treats? There’s something about the buttery, chewy texture combined with rich chocolate that makes these so much more than a nostalgic treat, they're a go-to for chocolate lovers of all ages.

Now, I love making these for family gatherings, holidays, or just because I want something sweet and easy. They take minimal effort, don’t require an oven, and disappear almost as fast as I can make them. Let’s talk about what makes these treats so good and how you can make your own batch!

Ingredients You’ll Need & Why They Work

Butter – The base of every good Rice Krispie treat. It adds richness and keeps the texture perfectly chewy.

Cocoa Powder – This gives the treats that deep chocolate flavor without making them too sweet. Go for a good-quality unsweetened cocoa powder for the best taste.

Mini Marshmallows – The key to the gooey texture. They melt down to create that signature sticky sweetness that holds everything together.

Chocolate Chips – For an extra boost of chocolate, I mix in chocolate chips. They melt slightly and add little pockets of fudgy goodness throughout.

Vanilla Extract – A little vanilla enhances the chocolate flavor and rounds out the sweetness.

Rice Krispies Cereal – The star of the show! The light, crispy texture makes these treats what they are.

How to Make Chocolate Rice Cereal Treats

Melt the butter – In a large pot over low heat, melt the butter until smooth.

Add cocoa powder & marshmallows – Stir in the cocoa powder, then add the mini marshmallows. Keep stirring until everything is melted and combined.

Mix in the chocolate chips – Remove from heat and stir in half of the chocolate chips until they start to melt into the mixture.

Add the cereal – Pour in the Rice Krispies cereal and gently fold everything together until fully coated, then add in the remaining chocolate chips.

Press into a pan – Transfer the mixture to a greased 9x13-inch pan. Use a spatula (or your hands lightly greased with butter) to press it down evenly.

Let them set – Allow the treats to cool for at least 30 minutes before slicing into squares.

FAQs About Chocolate Rice Krispie Treats

How can I make these even more chocolatey? Try using chocolate Rice Krispie cereal instead of plain or drizzle melted chocolate over the top before cutting them into squares.

Can I use large marshmallows instead of mini? Yes! Just be sure to measure by weight (you’ll need about 10 ounces) and cut them into smaller pieces to help them melt evenly.

How do I keep my treats from getting too hard? Make sure you melt everything over low heat and don’t pack the mixture too tightly into the pan. Overcooking the marshmallows can also make them too firm.

Can I add mix-ins? Absolutely! Try adding chopped nuts, crushed cookies, or even a sprinkle of sea salt on top for extra flavor.

How long do these last? Store them in an airtight container at room temperature for up to 3 days. If they last that long!

Whether you’re making these for a party, a quick dessert, or just because you need a chocolate fix, chocolate rice cereal treats are always a good idea. They’re easy, delicious, and packed with that perfect combination of crunch and chew. Let me know if you try them—I’d love to hear how they turn out!

Chocolate Rice Krispie Treats

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Experience the perfect combination of buttery texture and rich chocolate in chocolate rice krispie treats that everyone loves.

Author: Jessica Morone
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 24 squares
Category: dessert
Cuisine: american

Ingredients

Units

6 tablespoons unsalted butter
¼ cup unsweetened cocoa powder
1 (10 ounce) bag of mini marshmallows
⅔ cup chocolate chips, divided
5 cups rice krispies cereal

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Instructions

Melt the butter in a large saucepan over low heat.
Mix in the cocoa powder until combined
Add the marshmallows and stir until melted and well combined.
Add ⅓ cup chocolate chips and cook until they are melted, stirring constantly. Remove from heat.
Stir in the rice krispies cereal until well coated.
Mix in the remaining ⅓ cup chocolate chips until combined.
Press mixture evenly and firmly into a greased or parchment paper lined 9x13-inch pan using a buttered spatula or waxed paper.
Let set for at least 30 minutes, then cut into squares and serve.

Other recipes to try:

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Fri, 28 Feb 2025 03:57:32 +0000

I come from a strong Irish heritage, with a large part of my family coming directly from Ireland. Because of this, Irish soda bread was one of the first recipes I ever learned to make. The crisp, golden crust, the slightly sweet and tender crumb, and those little pops of raisins in every bite, it’s pure comfort.

Once I realized how easy it is to make at home, there was no turning back. No yeast, no waiting for dough to rise, just simple ingredients coming together to create something that tastes like it took way more effort than it actually did. Whether you’re making a loaf to go with dinner or enjoying a slice with tea, this Irish soda bread is the perfect way to celebrate St. Patrick’s Day (or any day, really).

Ingredients for Irish Soda Bread

This recipe keeps things simple with just a handful of ingredients, each playing an important role in getting that classic soda bread texture and flavor.

Flour – Regular all-purpose flour gives the bread structure, making it sturdy yet soft.

Baking Soda – The key leavening agent! This is what helps the bread rise without any yeast. It reacts with the acidity in the buttermilk to create that perfect lift.

Salt – Enhances the flavor and balances the sweetness from the raisins.

Buttermilk – Essential for activating the baking soda, while also adding moisture and a slight tang to the bread.

Egg – Adds a little extra richness and helps with binding the ingredients together.

Butter – Gives the bread a tender crumb and adds just the right amount of buttery goodness.

Raisins – A classic addition that adds little pockets of sweetness in every bite. You can swap them for currants or leave them out if you prefer.

How to make Irish soda bread

Preheat & Prep – Preheat your oven to 400°F.

Mix Dry Ingredients – In a large bowl, whisk together the flour, baking soda, and salt.

Add Wet Ingredients – In a separate bowl, whisk the buttermilk, egg and melted b utter together, then pour it into the dry ingredients. Stir until just combined, then fold in the raisins.

Shape the Dough – Turn the dough out onto a lightly floured surface and gently knead it a few times. Form it into a round loaf and place it on the prepared baking sheet.

Score & Bake – Use a sharp knife to cut a deep “X” on top of the dough (this helps it bake evenly). Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool & Enjoy – Let the bread cool for at least 10 minutes before slicing. Serve warm with butter or jam!

FAQs

Can I make this without raisins? Absolutely! If you’re not a fan of raisins, just leave them out, or swap them for dried cranberries or currants.

What if I don’t have buttermilk? No worries! You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Can I add other mix-ins? Yes! Some people like to add orange zest, caraway seeds, or even a bit of honey for a twist on the classic flavor.

How do I store Irish soda bread? It’s best enjoyed fresh, but you can keep it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it well and freeze it.

Whether you’re celebrating St. Patrick’s Day or just craving a homemade loaf of something delicious, this Irish soda bread recipe is a must-try. It’s quick, easy, and perfect with a cup of tea—or let’s be honest, a little slab of butter. Happy baking!

Simple Irish Soda Bread

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A simple recipe that will give you fresh Irish Soda Bread in less than an hour

Author: Jessica Morone
Prep Time: 10
Cook Time: 40
Total Time: 50 minutes
Yield: 1 loaf
Category: Bread
Cuisine: Irish

Ingredients

4 cups all-purpose flour

1 teaspoon baking soda

1 ½ teaspoons salt

2 cups buttermilk

1 egg

2 tablespoons melted butter, plus more for the pan

1 cup raisins (optional)

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Instructions

Preheat the oven to 400 F.
In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
In a small bowl whisk together the buttermilk, egg, and melted butter.
Stir the wet ingredients into the bowl with the dry ingredients with a rubber spatula until combined.
Mix the raisins into the dough if you are using them.
Use your hands to lightly knead the dough and shape it into a ball.
Brush the bottom of a 9 or 10-inch cast iron skillet with some additional melted butter, then place the dough in the skillet.
Use a knife to cut an X into the top of the dough.
Bake the bread for 35-40 minutes, until it is golden and the bottom of the bread sounds hollow when tapped.
Allow the bread to cool completely, then serve. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Other Irish recipes to try:

The post Simple Irish Soda Bread appeared first on Jess Loves Baking.

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Tue, 25 Feb 2025 21:33:47 +0000

Beer cheese is already a game-changer when it comes to party dips, but have you ever thought about making it with Guinness? Typically, beer cheese recipes call for lighter beers like lagers or pale ales because they don’t overpower the cheese. But here’s the thing, Guinness, with its rich maltiness and subtle bitterness, actually adds an incredible depth of flavor that makes the cheese taste even sharper and creamier. It’s a bold move, but one that pays off. The result is a St. Patrick’s Day recipe that’s smooth, cheesy, and packed with a unique savory warmth that lighter beers just can’t deliver. Whether you're spreading it on pretzels, dunking bread, or drizzling it over fries, this Guinness beer cheese will have you questioning why you ever made it any other way.

Why Everyone Will Love This Recipe

This Guinness beer cheese is the ultimate crowd-pleaser. It’s rich, creamy, and packed with layers of flavor that will have everyone coming back for more. The bold, malty notes from the Guinness make this dip stand out from your usual beer cheese, giving it a deeper, more complex taste. Plus, it pairs perfectly with all your favorite dippables like soft pretzels, crusty bread, chips, and even fresh veggies. Whether you're hosting a St. Patrick’s Day party or just want a cozy, cheesy snack, this recipe is easy to make and guaranteed to impress. Even those who don’t typically love beer will appreciate how well the flavors come together in this irresistible dip.

Ingredients in this Beer Cheese and Why They Matter

Guinness Beer – The main ingredient! It adds a deep, malty richness and just the right amount of bitterness to balance out the creamy cheese.
Butter – Helps create the roux that thickens the cheese sauce and gives it a silky texture.
Flour – Works with the butter to thicken the beer cheese into the perfect dipping consistency.
Cheddar Cheese – Sharp cheddar is the best choice because its strong flavor holds up against the boldness of Guinness.
Milk – Adds creaminess and helps mellow out the stronger flavors.
Garlic Powder & Onion Powder – These add a subtle kick of savory depth without overwhelming the dip.
Worcestershire Sauce – Brings umami and a touch of tangy complexity that rounds out the flavors.
Salt – Enhances all the flavors and ties everything together.

How to Make Guinness Beer Cheese

Start with a Roux: In a saucepan over medium heat, melt the butter, then whisk in the flour. Cook for about a minute until it forms a smooth paste.
Pour in the Guinness: Slowly whisk in the Guinness, making sure to break up any lumps. Let it simmer for a minute so the alcohol cooks off and the flavors meld.
Add the Milk: Stir in the milk and let the mixture warm up but not boil.
Melt the Cheese: Lower the heat and gradually add the shredded cheddar cheese, stirring until smooth.
Season It: Add garlic powder, onion powder, Worcestershire sauce, and salt. Stir well and adjust seasoning to taste.
Serve Warm: Enjoy with soft pretzels, crackers, or even as a topping for burgers and fries!

FAQs

Can I use a different beer? Yes! While Guinness adds a unique depth, you can experiment with other dark beers like porters or stouts. If you want something milder, a brown ale would work too.

How can I make this spicier? Add a pinch of cayenne pepper or a few dashes of hot sauce to give it some heat.

Can I make this ahead of time? Absolutely! Reheat it gently on the stove over low heat, adding a splash of milk if it gets too thick.

What else can I serve this with? Aside from the usual pretzels and bread, try dipping roasted vegetables, using it as a spread for sandwiches, or even drizzling it over baked potatoes.

This Guinness beer cheese is the perfect way to bring some bold, cheesy goodness to your St. Patrick’s Day celebration. Give it a try, and let me know how you like it!

Guinness Beer Cheese Recipe

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Ready in just a few minutes, this Guinness beer cheese is a perfect dip for snacks.

Author: Jessica Morone
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 cups
Category: appetizer, snack
Cuisine: Irish, American

Ingredients

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup whole milk

⅔ cup Guinness

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

½ teaspoon garlic powder

¼ teaspoon salt

2 ½ cups shredded sharp cheddar cheese

1 drop red food color and 2 drops yellow food color (optional)

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Instructions

Melt the butter in a medium saucepan, then whisk in the flour.
Whisk in the milk and continue heating the mixture until it thickens slightly, about 1 minute.
Whisk in the remaining ingredients and heat until the cheese is melted and smooth.
The beer cheese will be a brown color due to the Guinness in it, if you want it to be more orange, add 1 drop of red and 2 drops of yellow food color.
Pour the beer cheese into a serving dish and serve with pretzels, bread, or even veggies!

The post Guinness Beer Cheese Recipe appeared first on Jess Loves Baking.

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Sun, 09 Feb 2025 00:06:39 +0000

There’s something about Linzer cookies that feels extra special, and for me, they bring back the sweetest memories. Growing up, my grandmother would bake a big batch of these delicate, jam-filled treats every Valentine’s Day. I remember watching her roll out the dough so carefully, cutting out the little hearts in the center, and dusting them with powdered sugar. Now, making them myself, I love the way they look stacked on a plate, their ruby-red centers peeking through like little edible valentines. I like to use a bigger heart cookie cutter and a small heart cookie cutter with these because they are so cute that way! Whether you're making these for a loved one or just treating yourself, these classic Linzer cookies are the perfect way to celebrate the season of love.

Ingredients You’ll Need for these Linzer cookies

Butter – The base of the dough, giving it richness and a melt-in-your-mouth texture.
Sugar – Adds just the right amount of sweetness to balance the almond flavor.
Salt – Enhances all the flavors, so don’t skip it!
Eggs – Help bind the dough together while keeping it tender.
Vanilla Extract & Almond Extract – The combination of these two adds depth and that signature Linzer cookie flavor.
Flour – The structure of the cookie, keeping everything together.
Jam – Traditionally raspberry, but any fruit jam works. The bright, tangy sweetness pairs beautifully with the buttery cookie.
Powdered Sugar – For that classic snow-dusted finish that makes Linzer cookies look as magical as they taste.

How to Make Linzer Cookies

Make the Dough – Cream together butter and sugar, then mix in the eggs, vanilla, and almond extract. Add the flour and salt, mixing just until a soft dough forms.
Chill the Dough – Wrap and refrigerate for at least an hour. This makes rolling much easier and helps the cookies hold their shape.
Roll & Cut – Roll out the dough to about ⅛-inch thick, then cut out circles (or hearts for Valentine’s Day!). Cut a small heart out of half the cookies to create the signature Linzer look.
Bake – Bake at 350°F (175°C) until just lightly golden. Let them cool completely before assembling.
Fill & Dust – Spread a thin layer of jam on the bottom cookies, and sprinkle powdered sugar on the top cookies, then put them together.

FAQs

Can I change the flavor of these Linzer cookies? Absolutely! You can swap raspberry jam for strawberry, apricot, or even lemon curd. You can also add a bit of citrus zest to the dough for an extra pop of flavor.

What’s the best way to store them? Store in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them, but let them come to room temp before serving.

Can I make these ahead of time? Yes! You can make the dough a day or two ahead and keep it chilled. You can also bake the cookies in advance and assemble them just before serving.

These Linzer cookies aren’t just beautiful—they’re a nostalgic, buttery, jam-filled treat that’s perfect for Valentine’s Day (or any day you want to share a little love). So grab your favorite jam, a dusting of powdered sugar, and get baking!

Easy Linzer Cookies

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These easy cookies have the classic Linzer flavor without too much work.

Author: Jessica Morone
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 24 cookies
Category: dessert
Cuisine: Austrian

Ingredients

Units

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 ½ teaspoon vanilla extract

½ teaspoon almond extract

2 ¾ cups all purpose flour

¼ teaspoon salt

⅓ cup jam

powdered sugar for sprinkling

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Instructions

In a large bowl cream together the butter and sugar until light and fluffy.
Add the eggs, vanilla extract and almond extract until well combined.
Mix in the flour and salt until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least a half hour.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, set aside.
On a lightly floured surface roll out the dough to about ⅛-inch thick.
Cut out hearts or circles in the dough. Cut a small heart out of center of half the cookies. Continue rolling out and cutting out dough shapes until all the dough is used.
Place the cut out cookies onto the prepared baking sheets. Freeze the cookies on the sheets for about 5 minutes.
Bake in the preheated oven for 9-10 minutes, until they just barely start turning golden (do not overbake!) Allow to cool completely.
Once cooled, dust the tops of the cookies that have the cutouts. Spoon about a teaspoon of jam on the bottom of the remaining cookies, and then sandwich the cookies together.
Store in an airtight container at room temperature for up to 3 days or a week in the fridge.

Other recipes to try:

The post Easy Linzer Cookies appeared first on Jess Loves Baking.

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Tue, 04 Feb 2025 14:30:32 +0000

Valentine’s Day is all about celebrating love, and what better way to do that than with a classic, no-bake dessert? These Valentine’s Day Rice Krispie Treats are the perfect combination of crispy, chewy, and sweet, making them an easy yet festive Valentine’s Day dessert to share with your loved ones. With just a few simple ingredients, you can create a batch of marshmallow treats that are both delicious and beautifully decorated with holiday-themed M&Ms. Whether you’re making these for a classroom party, a romantic night in, or as a fun activity with kids, these treats come together in minutes and require no baking. Plus, they can be customized for any holiday or special occasion! I love these because they are super easy to make, dont require any baking, but are still delicious and fun.

Why You’ll Love These Valentine’s Day Rice Krispie Treats

Easy to make – No baking required, and ready in under 20 minutes!
Minimal ingredients – Just five pantry staples.
Festive and fun – Perfect for parties, gifts, or a sweet treat at home.
Customizable – Change up the mix-ins and decorations for any occasion.

Ingredients You’ll Need and Why They Matter

Butter – Adds richness and helps prevent the marshmallows from sticking.
Mini Marshmallows – The key to that chewy, gooey texture.
Rice Krispies Cereal – The crispy base that gives these treats their signature crunch.
Vanilla Extract – Enhances the overall flavor with a touch of warmth.
Valentine’s Day M&Ms – Adds a festive pop of color and an extra layer of chocolatey goodness.

How to Make Valentine's Day Rice Krispie Treats

Melt the Butter – In a large pot, melt butter over low heat.
Add the Marshmallows – Stir in mini marshmallows, mixing constantly until completely melted and smooth.
Incorporate the Vanilla – Remove from heat and stir in vanilla extract.
Mix in Rice Krispies – Gently fold in the cereal until evenly coated with the marshmallow mixture.
Add M&Ms – Mix in the Valentine’s Day M&Ms gently.
Press into a Pan – Transfer the mixture to a greased 9x13-inch pan and press evenly with a spatula.
Cool & Cut – Allow to cool completely before cutting into squares.

FAQs About Valentine’s Day Rice Krispie Treats

1. How can I make these Rice Krispie treats extra festive?
Try using heart-shaped cookie cutters instead of cutting squares. You can also drizzle white or dark chocolate over the top for added sweetness.

2. Can I use large marshmallows instead of mini marshmallows?
Yes! Just be sure to measure by weight (10 oz.) and cut them into smaller pieces for even melting.

3. How do I store these marshmallow treats?
Keep them in an airtight container at room temperature for up to three days. Avoid refrigerating, as it can make them hard.

4. How can I switch up this recipe for other holidays?
Swap out the M&Ms for different seasonal colors—red and green for Christmas, pastels for Easter, or orange and black for Halloween. You can also add themed sprinkles or drizzle with colored chocolate for a festive touch.

5. Can I add extra mix-ins?
Absolutely! Try adding crushed pretzels, sprinkles, or a handful of white chocolate chips for extra flavor and texture.

6. Why do you let the marshmallow mixture cool before adding the rice krispies?
Letting the marshmallows cool before adding the rice krispies does 2 things, it helps to keep the rice krispies from getting mushy and retain their crispness, and it also helps the M&Ms not bleed their color out when you add them to the mixture.

These Valentine’s Day Rice Krispies Treats are a simple yet delightful Valentine’s Day dessert that’s perfect for sharing. Whether you stick to the classic recipe or switch things up for another holiday, these marshmallow treats are sure to be a hit!

Valentine's Day Rice Krispie Treats

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Get ready for Valentine's Day with these cute rice krispies treats

Author: Jessica Morone
Prep Time: 10
Cook Time: 5
Total Time: 15 minutes
Yield: 24
Category: dessert

Ingredients

¼ cup butter

4 ½ cups mini marshmallows

5 cups rice krispie cereal

½ teaspoon vanilla extract

¾ cup valentines colored M&Ms

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Instructions

Line a 9x13-inch baking pan with parchment paper, set aside.
Melt butter in a large saucepan over low heat.
Once the butter is melted add in the mini marshmallows and stir until they are melted and combined with the butter. Remove the pan from the heat.
Add in the vanilla extract until well mixed.
Let the mixture cool for 5 minutes.
Stir in the rice krispie cereal until it is coated with the marshmallow mixture.
Gently mix in the M&Ms until they are combined.
Press the mixture evenly and firmly into the prepared pan using a rubber spatula or waxed paper.
Let set for at least an hour, then cut into squares and serve.

Other Valentines Day Treats to Try

The post Valentine's Day Rice Krispie Treats appeared first on Jess Loves Baking.

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Mon, 03 Feb 2025 00:21:37 +0000

Buffalo Chicken Empanadas: A Simple Game Day Appetizer

If you’re looking for a crowd-pleasing snack with bold flavor, buffalo chicken empanadas are a must-try! These crispy, golden pockets are filled with a creamy, spicy buffalo chicken mixture, making them perfect for game day appetizers or an easy weeknight treat. With only a handful of ingredients, this recipe comes together quickly—no complicated steps or hard-to-find items. Whether you’re a seasoned home cook or just starting out, you’ll love how effortless and delicious these empanadas are to prepare.

Why This Buffalo Chicken Empanada Recipe Works

Buffalo chicken empanadas are the perfect balance of heat, creaminess, and crunch. Using pre-cooked shredded chicken saves time, while store-bought empanada dough eliminates the hassle of making it from scratch. A blend of hot sauce, blue cheese dressing, and shredded cheddar creates a rich, tangy, and spicy filling. A simple egg wash ensures a perfect seal so they dont open while they bake, along with a golden, crispy crust that complements the flavorful interior.

Ingredients in these Empanadas and Their Role

Cooked shredded chicken – Provides the hearty, protein-packed base of the filling.
Hot sauce – Brings the signature buffalo flavor and spice.
Blue cheese dressing – Adds creaminess and tang, balancing the heat.
Shredded cheddar cheese – Melts beautifully, making the filling gooey and flavorful.
Store-bought empanada dough – A convenient, flaky shell that bakes to perfection.
Egg + water (for egg wash) – Helps create a golden-brown, crispy exterior.

How to Make Buffalo Chicken Empanadas

Preheat & Prep: Preheat your oven to 375°F and line baking sheets with parchment paper.
Make the Filling: In a bowl, mix the shredded chicken, hot sauce, blue cheese dressing, and cheddar cheese until well combined.
Assemble the Empanadas: Roll out the dough rounds, spoon about a tablespoon of filling onto each, and fold over. Seal the edges with a fork or roll them up.
Apply Egg Wash: Whisk together the egg and water, then brush over the empanadas for a golden finish.
Bake: Arrange the empanadas on the prepared baking sheet and bake for 20–22 minutes or until golden brown.
Cool & Serve: Let them cool slightly before serving with extra blue cheese dressing or ranch.

FAQs

Can I make these ahead of time? Yes! Assemble the empanadas and refrigerate for up to 24 hours before baking, but don't brush them with the egg wash until right before you bake them.

How can I switch up this recipe? Try swapping the blue cheese dressing for ranch, adding diced celery for crunch, or using pepper jack cheese for extra spice.

Can I air fry these instead of baking? Absolutely! Air fry at 375°F for 10–12 minutes, flipping halfway through.

How do I deep fry these instead of baking? To fry, heat about 2 inches of oil in a deep skillet to 350°F. Fry the empanadas in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels before serving.

These buffalo chicken empanadas are the ultimate easy empanadas for any occasion, especially game day appetizers. Serve them up and watch them disappear fast!

Buffalo Chicken Empanadas

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A simple recipe for buffalo chicken empanadas, perfect for a snack or a game day appetizer!

Author: Jessica Morone
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 10 empanadas
Category: appetizer
Cuisine: american

Ingredients

1 ½ cups cooked shredded chicken

½ cup hot sauce

¼ cup blue cheese dressing

½ cup shredded cheddar cheese

1 package empanada pastry dough (10 count)

1 large egg

1 tablespoon water

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Instructions

Line 2 baking sheets with parchment paper, set aside.
In a large bowl mix together the cooked chicken, hot sauce, blue cheese dressing, and shredded cheddar.
Place 5 empanada dough rounds on each baking sheet and place one heaping tablespoon of filling onto the center of each round.
Moisten the outer rim of each empanada dough round with water.
Fold each dough round in half to cover the filling and then press the edges together to seal. Use a fork to crimp the edges or roll them up so the edges are completely sealed. Refrigerate the empanadas for at least 30 minutes.
Preheat the oven to 375 degrees F.
Whisk together the egg and water to make an egg wash.
Brush the top of each empanada with the egg wash (this makes sure they are totally sealed)
Bake the empanadas for 20 to 22 minutes, until they are golden brown.
Serve them warm, with more blue cheese or ranch dressing if desired.

Notes

I like to use store-bough rotisserie chicken for these, canned chicken is also a really easy option.
I usually use Frank Red Hot sauce, but you can choose whatever hot sauce you like.

Other game day treats to try

The post Buffalo Chicken Empanadas appeared first on Jess Loves Baking.

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Sat, 25 Jan 2025 04:26:54 +0000

Everyone who knows me knows that I absolutely love Mexican food. I could eat it every single day. And one of the things that my favorite local Mexican restaurant serves is these fried banana desserts that I always love to get. That is one of the things that inspired this recipe, the other is my love for empanadas in general. These banana empanadas are just the treat you need because they are so simple and easy to make! With only a handful of ingredients and minimal prep time, this recipe delivers maximum flavor with minimal effort. Whether you’re a seasoned baker or a beginner, you’ll love how simple it is to whip up these dessert empanadas in no time. The combination of sweet bananas and rich caramel, wrapped in a golden, flaky crust, is pure comfort food. Plus, using store-bought empanada dough means less time in the kitchen and more time enjoying these delightful treats! These are baked rather than fried, which makes them even easier to make, but if you want to fry them there are directions below to do that as well!

Ingredients and Their Importance

Bananas: The star of the show! Their natural sweetness pairs perfectly with caramel and creates a luscious filling.
Sugar: Adds extra sweetness and helps caramelize the banana filling.
Caramel Sauce: Elevates the flavor, making these empanadas irresistible.
Store-Bought Empanada Dough: Saves time while still delivering a perfectly flaky and crispy crust.
Egg: Used to create an egg wash for a beautiful golden-brown finish.
Water: Helps seal the edges of the empanadas to keep the filling secure.
Coarse Sugar: Sprinkled on top for a slight crunch and added sweetness.

How to Make Easy Caramel Banana Empanadas

Prepare your baking sheets: Start by lining two baking sheets with parchment paper.
Prepare the Filling: Cut the bananas up into slices, coat the banana slices in the sugar, then add them to nonstick frying pan and cook on medium-high heat for 4-5 minutes on the first side and 1 minute on the second side. Remove to a plate and let cool.
Assemble the Empanadas: Roll out the store-bought empanada dough and cut into circles if needed. 1-2 tablespoons of filling into the center of each circle. Be careful not to overfill.
Drizzle caramel sauce over banana filling.
Seal the Edges: Lightly brush the edges of the dough with water, fold it over the filling, and press firmly to seal. Use a fork to crimp the edges or roll the edges over to seal completely. Chill the empanadas in the fridge for 30 minutes.
Apply the Egg Wash: Beat the egg and brush it over the tops of the empanadas for a golden crust. Sprinkle with coarse sugar.
Bake: Place the empanadas on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
Cool and Serve: Let them cool slightly before serving. Enjoy warm or at room temperature.

FAQs About Caramel Banana Empanadas

1. Can I use homemade dough instead of store-bought?
Absolutely! Homemade dough works wonderfully if you have extra time and want a more personal touch.

2. Can I add other ingredients to the filling?
Yes! You can add chopped nuts, chocolate chips, or even a pinch of cinnamon for extra flavor.

3. How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to two days. Reheat in the oven for a few minutes to regain crispiness.

4. Can these empanadas be frozen?
Yes, you can freeze them before baking. Place the assembled empanadas on a baking sheet, freeze until firm, and then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

5. Are there other variations for dessert empanadas?
Definitely! Swap the bananas for apples, peaches, or berries, and experiment with different fillings like Nutella, dulce de leche, or cream cheese.

6. Can I fry these empanadas instead of baking them?
Yes! Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry the empanadas in small batches for 2-3 minutes per side, or until golden brown. Drain on paper towels and let cool slightly before serving.

Final Thoughts

These banana empanadas are the perfect combination of easy preparation and indulgent flavor. Whether you’re hosting a party, craving a quick dessert, or looking for a creative way to use ripe bananas, this recipe is a winner. So, grab your ingredients and start baking—these dessert empanadas are sure to become a new favorite in your recipe rotation!

Easy Banana Empanadas

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These easy banana empanadas are a perfect dessert

Author: Jessica Morone
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 empanadas
Category: dessert, empanadas

Ingredients

½ cup granulated sugar

4 large bananas, sliced

1 package empanada pastry dough (12 count)

¼ cup caramel sauce

1 egg

1 tablespoon water

Coarse sugar, for sprinkling

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Instructions

Spread the granulated sugar onto a plate.
Roll the bananas in the sugar until they are coated.
Spray a nonstick pan with cooking spray and heat over medium-high heat.
Add the bananas and cook until golden brown on the bottom (4-5 minutes).
Flip the bananas and continue cooking for another minute until the other side is brown.
Transfer the cooked bananas to a separate plate to cool.
Line 2 baking sheets with parchment paper.
Place 6 empanada doughs on each baking sheet.
Place 1-2 tablespoons of banana filling in the center of each dough.
Drizzle caramel syrup evenly over the banana filling.
Dip your finger into a small bowl of water and moisten the top outer rim of each dough disc.
Fold each dough disc in half to cover over the filling, then press the edges of the dough together to seal the edges. Use a fork to crimp the edges or roll the edges up to completely seal. Refrigerate the empanada dough for at least 30 minutes before baking.
Preheat the oven to 375 F.
Whisk together the egg and water to make an egg wash.
Brush the top of each empanada with the egg wash, and then sprinkle with coarse sugar if desired.
Bake the empanadas for 18 to 20 minutes, until they are golden brown.
Let cool, then serve.

The post Easy Banana Empanadas appeared first on Jess Loves Baking.

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Thu, 09 Jan 2025 03:45:59 +0000

As a proud dog mom to two adorable fur babies, Murphy and Cooper, finding ways to spoil them is one of my favorite things to do. Both of my pups have very different personalities—Murphy is the playful, energetic one who’s always ready for an adventure, while Cooper is my sweet cuddle bug who loves to lounge around. But if there’s one thing they both agree on, it’s their love for these easy homemade dog treats. I’ve been making this recipe for a while now, and it’s safe to say that it has earned their official tail-wagging seal of approval! And it isn't just Murphy and Cooper that loves these, every dog I've given these too has adored them, even the picky ones! Not only are these treats made with simple, wholesome ingredients, but they’re also so much fun to make. I feel good knowing exactly what goes into their snacks, and they love every single bite. Trust me, once you try this recipe, your furry friend will be begging for more!

Ingredients for homemade dog treats

Old-fashioned oats: Acts as the base of the recipe and provides a gluten-free source of fiber for your dog.
Natural peanut butter (unsweetened and xylitol-free): Adds flavor and helps bind the dough together while providing healthy fats and protein.
Bananas: Adds natural sweetness and moisture, making the treats easier to shape and bake.
Crumbled bacon:: Adds a savory flavor that most dogs find irresistible.

Directions

Prepare the oats: Start by pulsing the old-fashioned oats in a food processor until they form a fine, flour-like consistency. This will help the treats hold together nicely.
Mix the ingredients: In a mixing bowl, combine the oat flour, peanut butter, mashed bananas, and crumbled bacon. Mix until you have a dough-like consistency. If the dough feels too dry, add a small splash of water until it comes together.
Roll out the dough: Lightly flour your work surface with some of the oat flour, then roll out the dough to about ¼-inch thickness. Use cookie cutters to create fun shapes or simply cut the dough into small squares with a knife.
Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the treats on the sheet and bake for 15-20 minutes, or until they are golden and firm to the touch. Let them cool completely before serving.
Serve and enjoy: Watch your pup light up with joy as they devour their new favorite snack! Store leftovers in an airtight container for up to a week.

FAQ for Easy Homemade Dog Treats

1. Can I substitute the banana? Yes, if your dog isn’t a fan of bananas, you can use unsweetened applesauce or pumpkin puree instead.

2. Is peanut butter safe for dogs? Absolutely, as long as the peanut butter is unsweetened and doesn’t contain xylitol, which is toxic to dogs.

3. Can I make these treats gluten-free? These treats are naturally gluten-free as long as you use certified gluten-free oats.

4. How should I store the treats? Store them in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. You can also freeze them for longer storage.

5. Can I omit the bacon? Of course! The bacon adds a savory touch, but you can leave it out or substitute it with another dog-safe ingredient like grated carrots or shredded cheese.

Making these easy homemade dog treats is such a rewarding experience. Not only do Murphy and Cooper adore them, but I love knowing that I’m giving them something healthy and delicious. I hope your pups enjoy these treats as much as mine do!

Easy Homemade Dog Treats

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A simple recipe to make the best homemade dog treats

Author: Jessica Morone
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 treats
Category: pet food

Ingredients

2 cups old-fashioned oats

1 medium ripe banana, mashed

1 cup natural peanut butter

⅓ cup crumbled bacon

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Instructions

Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper, set aside.
Place the oats into a food processor and pulse until they are ground down to a fine flour.
Pour the oat flour into a separate bowl and mix in the mashed banana, peanut butter and bacon crumbles until a dough is formed.
Roll the dough out on a lightly floured surface (use more oat flour, or any dog friendly flour) until it is about ½ inch thick.
Use a cookie cutter of your choice (I like to use dog bone shaped ones), or just a knife to cut out treats.
Place the treats on the prepared baking sheets and bake for 15-20 minutes, until they are golden brown.
Let the treats cool completely then serve them to your pups and store leftovers for use later.

The post Easy Homemade Dog Treats appeared first on Jess Loves Baking.

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Mon, 06 Jan 2025 16:26:40 +0000

When it comes to Valentine’s Day, there’s nothing quite as iconic as red velvet. Its vibrant color, subtle cocoa flavor, and luscious texture make it the perfect dessert for a romantic occasion. I love making something festive to mark the occasion. And what says love better than red velvet? Over the years, I’ve come to appreciate recipes that are as easy as they are delicious, especially when life gets busy. This Red Velvet Brownie Pie is one of my absolute favorites. It’s rich, indulgent, and comes together in no time with just a few simple ingredients. The texture of this pie is much more like a fudgy brownie than a red velvet cake, which I love. Trust me, it’s one of those desserts that feels fancy but takes almost no effort—perfect for impressing anyone at your table or just treating yourself to something special. This easy recipe combines the rich, chewy decadence of brownies with the timeless appeal of red velvet, all nestled in a chocolate pie crust. It’s simple and delicious.

Why you'll love this Red Velvet Brownie Pie

This Red Velvet Brownie Pie is the ultimate red velvet dessert. It’s easy to make, requires only four ingredients, and delivers big on flavor. The combination of the chewy brownie texture with the crispy chocolate crust is irresistible. Plus, it’s versatile enough for any occasion, whether you’re celebrating with a loved one or treating yourself to something special. Make it your go-to recipe for Valentine’s Day and beyond!

Ingredients for this Red Velvet Pie

Red velvet cake mix: Red velvet cake mix is the star of this recipe. It provides that signature red color, a hint of cocoa flavor, and all the dry ingredients you need for a brownie-like consistency.
Chocolate pie crust (store-bought or homemade):The chocolate pie crust adds a complementary crunch and a deep cocoa flavor that pairs perfectly with the soft and chewy filling.
Eggs: Eggs bind the ingredients together and give the brownie filling its rich, fudgy texture.
Vegetable oil: Vegetable oil adds moisture to the batter, ensuring that your pie is soft and not overly dense.

How to make a Red Velvet Brownie Pie

Preheat Your Oven: Preheat your oven to 350°F (175°C). Place the chocolate pie crust on a baking sheet for easy handling.
Mix the Batter: In a large bowl, combine the red velvet cake mix, eggs, and vegetable oil. Stir until the batter is smooth and fully combined. Take care to mix thoroughly but avoid overmixing, as this can make the texture less tender.
Fill the Pie Crust: Pour the batter into the chocolate pie crust, spreading it out evenly with a spatula. Make sure the batter reaches the edges of the crust for even baking.
Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs. Be careful not to overbake, as this can make the filling dry.
Cool and Serve: Allow the pie to cool completely before slicing. For an extra indulgent touch, top it with whipped cream, vanilla ice cream, or a drizzle of white chocolate. Garnishing with fresh berries adds a pop of color and flavor.

Frequently Asked Questions

Can I customize this recipe?

Absolutely! Here are a few ways to switch things up. Add chocolate chips or white chocolate chunks to the batter for extra richness. Use a graham cracker crust or a classic pie crust if you prefer. Swirl cream cheese frosting into the batter before baking for a marbled effect.

Can I make this ahead of time?

Yes, this Red Velvet Brownie Pie can be made up to two days in advance. Store it in an airtight container at room temperature or in the refrigerator.

Can I use a different cake mix?

While red velvet is the star of this recipe, you can experiment with other flavors like chocolate or even funfetti for a different twist.

How do I know when the pie is done?

The center should be set but slightly soft. If you overbake it then it will be too dry, so you want it to still be jiggly.

Easy Red Velvet Brownie Pie Recipe

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A super easy red velvet brownie pie that only requires a few ingredients and a couple of steps!

Author: Jessica Morone
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 slices
Category: pie, dessert

Ingredients

2 cups boxed red velvet cake mix

2 large eggs

½ cup melted vegetable oil

1 chocolate pie crust

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Instructions

Preheat the oven to 350 degrees F.
In a large bowl mix together the cake mix, eggs and vegetable oil.
Spread the mixture into a chocolate pie crust.
Bake in the preheated oven for 20-25 minutes, until the top is dry and the center is just slightly jiggly.
Let the pie cool completely until it is set, then cut and serve.

Other recipes to try:

The post Easy Red Velvet Brownie Pie Recipe appeared first on Jess Loves Baking.

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Sat, 28 Dec 2024 19:10:32 +0000

Who doesn’t love the classic combination of peanut butter and jelly? These gluten-free peanut butter and jelly cookies bring that beloved flavor duo into cookie form. They’re perfect for a quick treat, a lunchbox surprise, or even a holiday cookie platter. Best of all, this recipe is simple and requires only six everyday ingredients you likely already have in your pantry.

Whether you’re gluten-free by necessity or just looking for a delicious cookie recipe, these cookies are a guaranteed hit. They feature the nutty richness of peanut butter, the sweet tang of jam, and just the right touch of vanilla warmth. With no special flours or complicated steps, this recipe is perfect for both beginner and seasoned bakers.

Why you'll love these gluten-free peanut butter cookies

One of the best things about these peanut butter and jelly cookies is that they’re accidentally gluten-free. That means they don’t rely on any specialty flours, blends, or substitutes to achieve their texture and flavor. Instead, the recipe uses simple pantry staples like peanut butter, sugar, and egg to create a cookie that’s naturally free of gluten.

What’s even better? They don’t taste any different than a traditional cookie. The creamy peanut butter provides richness, the sugar adds sweetness, and the egg ensures a soft yet sturdy structure. The result is a cookie with a tender bite, crispy edges, and a gooey jam center—everything you’d expect from a classic thumbprint cookie, without compromise.

Whether you’re gluten-free or not, you’ll never notice anything missing. In fact, these cookies often surprise people who think gluten-free baking has to be complicated or taste “different.” With this recipe, everyone gets to enjoy the same delicious treat!

Ingredients for Peanut Butter and Jelly Cookies

Creamy peanut butter: This is the star of the cookies. It provides a rich, nutty base and holds the dough together.
Granulated sugar: Adds sweetness and helps create a slightly crispy texture on the outside.
Egg: Binds the ingredients, giving the cookies structure.
Salt: Enhances the peanut butter flavor and balances the sweetness.
Vanilla extract: Adds depth and a hint of warmth to the flavor.
Jam: The jam brings a fruity, tangy contrast to the rich peanut butter base.

Directions

Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the dough: In a medium bowl, combine the peanut butter, sugar, egg, salt, and vanilla extract. Mix until smooth and well-blended.
Form the cookies: Roll the dough into 1-inch balls. Place them on the baking sheet, spacing them about 2 inches apart.
Make the thumbprints: Use your thumb or the back of a teaspoon to press an indentation into the center of each ball.
Fill with jam: Spoon a small amount of jam into each indentation. Be careful not to overfill, as the jam can bubble over during baking.
Bake: Bake for 10-12 minutes or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

1. Can I use natural peanut butter?

Yes, I usually use natural peanut butter for theres. But make sure it’s well-mixed and not too oily. This helps the dough hold its shape.

2. What kind of jam works best?
Use your favorite jam or preserves. Raspberry, strawberry, and grape are classic choices.

3. Can I make these ahead of time?
Yes! Store the baked cookies in an airtight container for up to a week. You can also freeze the dough and bake when needed.

Are these dairy-free too?
Yes, these cookies are naturally dairy-free since they don’t use butter or milk.

What’s the texture like?
These cookies are soft and chewy with a slightly crispy edge. The jam adds a gooey center.

Enjoy these gluten-free peanut butter cookies for a taste of childhood nostalgia with every bite!

Gluten Free Peanut Butter and Jelly Thumbprint Cookie Recipe

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These simple and gluten free cookies and easy to make and sure to be enjoyed by everyone

Author: Jessica Morone
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 12 cookies

Ingredients

1 cup creamy peanut butter

1 cup granulated sugar, plus more to roll the cookies in

1 large egg

¼ tsp salt

¼ cup jam of your choice (I like strawberry)

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Instructions

Line a baking sheet with parchment paper, set aside.
In a large bowl combine the peanut butter, granulated sugar, egg and salt and mix until well combined.
Scoop cookie dough into 1 Tablespoon-sized balls.
Roll in granulated sugar and place the cookies on the prepared baking sheet at least 2-inches apart.
Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
Place baking sheet into the to freezer and chill for 10 minutes.
Preheat the oven to 350°F.
Spoon jam into each thumbprint.
Once oven is preheated bake in the preheated oven for 10-12 minutes, until lightly golden.
Allow to cool, then enjoy!

The post Gluten-Free Peanut Butter and Jelly Cookies appeared first on Jess Loves Baking.

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Tue, 10 Dec 2024 09:23:00 +0000

There’s something magical about a flaky pastry stuffed with fruity filling. The crisp layers of puff pastry, the sweet burst of cherries, and the golden sugar topping create a dessert that feels both indulgent and approachable. These cherry croissants are a perfect example of how a few simple ingredients can transform into something bakery-worthy right in your own kitchen. Whether you’re enjoying them for breakfast, dessert, or as a midday treat, they’re sure to impress.

Inspired by Starbucks’ apple croissants, I wanted to recreate that buttery, flaky goodness but with a twist. Fresh cherries are the star of this recipe, bringing a tangy sweetness that pairs beautifully with the pastry. They’re easy to make, require minimal prep, and bake up golden and perfect every time. If you love cherry pastries and need a quick and crowd-pleasing recipe, these croissants are exactly what you’re looking for!

Ingredients for Cherry Croissants

This recipe keeps it simple. You only need a few ingredients for these cherry pastries:

Cherries: Fresh or frozen work well. Pick ripe, juicy cherries for the best flavor.
Cornstarch: Thickens the filling and prevents it from being runny.
Lemon juice: Adds brightness and balances the sweetness.
Vanilla extract: Enhances the cherry flavor with a touch of warmth.
Puff pastry: Store-bought makes this easy and stress-free.
Egg wash: Combine an egg with a little water for that golden, shiny finish.
Coarse sugar: Adds a delightful crunch on top.

How to Make Cherry Croissants

These cherry pastries come together in no time! Here’s how:

Prepare the cherry filling:
- In a saucepan, combine cherry filling ingredients.
- Cook over medium heat until thickened, stirring often. Let it cool completely.
Prepare the puff pastry:
- Roll out the puff pastry and cut it into squares.
- Place a spoonful of cherry filling in the center of each square.
Shape the croissants:
- Fold the corners of the pastry toward the center. Press gently to seal.
Add the finishing touches:
- Brush the pastries with egg wash and sprinkle with coarse sugar.
Bake to perfection:
- Place the croissants on a baking sheet lined with parchment paper.
- Bake until golden brown.
Cool and enjoy:
- Let the pastries cool slightly before serving. Enjoy your cherry dessert warm or at room temperature!

FAQ: Cherry Croissants

Can I use cherry pie filling instead of fresh cherries?
Yes, you can! Skip making the filling from scratch. Use about one tablespoon of cherry pie filling per croissant. Reduce the sugar topping slightly to balance the sweetness.

What if I don’t have coarse sugar?
Regular sugar works fine! Alternatively, leave the sugar off for a simpler look.

Can I freeze these croissants?
Absolutely! Freeze unbaked croissants on a tray. Once solid, transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the bake time.

Wrap-Up

These cherry croissants are flaky, fruity, and irresistible. They’re perfect for brunch, dessert, or an afternoon snack. Plus, they’re a fun twist on a Starbucks favorite. Try them for your next cherry dessert craving!

Easy Cherry Croissants

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Transform simple ingredients into bakery-worthy cherry croissants that combine sweet cherries and flaky pastry layers for a perfect breakfast or dessert.

Author: Jessica Morone
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Category: pastry, dessert

Ingredients

3 cups pitted cherries - fresh or frozen

2 tablespoons cornstarch

1 ½ tablespoons lemon juice

⅓ cup sugar

⅓ cup water

1 teaspoon vanilla extract

1 package puff pastry

1 large egg

1 tablespoon water

Coarse sugar

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Instructions

In medium saucepan, combine cherries, cornstarch, lemon juice, sugar, and water over medium heat until mixture starts to bubble. Turn heat to low and simmer for 10 minutes, stirring often until cherries have broken down and mixture has thickened.
Remove from heat and add vanilla extract. Set aside to cool for 15 minutes.
Preheat the oven to 400 F.
Spray 8 of the wells of a standard muffin pan with nonstick cooking spray or line with paper liners.
Place your puff pastry on a lightly floured surface and cut it into 8 equal squares.
Press the puff pastry squares into the bottom and sides of the wells in the prepared pan.
Spoon the cherry filling into each puff pastry, filling them about ¾ full
Fold the corners of the pastry down to close over most of the top, leaving the very center of the filling exposed.
Whisk together the egg and water to make an egg wash.
Brush the tops of the pastry with the egg wash.
Sprinkle the tops with coarse sugar.
Bake in the preheated oven for 20-25 minutes, until the croissants are golden brown. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature.

The post Easy Cherry Croissants appeared first on Jess Loves Baking.

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Fri, 06 Dec 2024 17:21:27 +0000

Every year, the holiday season fills my kitchen with joy and nostalgia. One of my all-time favorite treats to bake is this easy eggnog bundt cake. It’s simple to make but packs so much flavor. I first made this cake years ago when I needed a quick dessert for a holiday party. Everyone loved it, and I’ve been baking it every December since!

This cake is moist, full of eggnog flavor, and topped with a sweet glaze. It’s perfect for family gatherings, holiday dinners, or a cozy night by the fireplace. Trust me, you’ll love how easy and delicious it is!

Ingredients in this Eggnog Bundt Cake

This recipe is quick because it uses simple ingredients that pack big flavor.

Vanilla Cake Mix: The base of the cake, making it incredibly easy and reliable.
Eggnog: Adds a rich, creamy texture and holiday flavor.
Eggs: Bind everything together and help the cake rise beautifully.
Rum Extract: Brings that classic eggnog taste without needing alcohol.
Vegetable Oil: Keeps the cake moist and soft.
Nutmeg: Enhances the eggnog flavor with its warm, spiced notes.

For the glaze:

Powdered Sugar: Creates a smooth, sweet topping.
Eggnog: Adds creamy consistency and holiday flavor.
Rum Extract: Balances the sweetness with its bold, festive taste.

How to Make Easy Eggnog Bundt Cake

Step 1: Prepare Your Pan
Preheat your oven to 350°F. Grease and flour your Bundt pan well.

Step 2: Mix the Batter
In a large mixing bowl, combine the cake mix, eggnog, eggs, vegetable oil, rum extract, and nutmeg. Beat with an electric mixer on medium speed for 2 minutes until smooth.

Step 3: Bake the Cake
Pour the batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Cool the Cake
Let the cake cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.

Step 5: Make the Glaze
In a small bowl, whisk together powdered sugar, eggnog, and rum extract until smooth. Adjust the consistency with more eggnog if needed.

Step 6: Glaze the Cake
Drizzle the glaze over the cooled cake. Sprinkle a pinch of nutmeg on top if you like.

FAQ: Easy Eggnog Bundt Cake

Can I use light eggnog?
Yes, light eggnog works, but the flavor may be slightly milder.

Can I make this cake without rum extract?
Absolutely! Substitute vanilla extract for a similar flavor. You could also substitute actual rum for the extract for more of a boozy punch, use a tablespoon for every teaspoon of extract.

How should I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.

Can I freeze the cake?
Yes! Wrap it tightly in plastic wrap and freeze without the glaze. Add the glaze after thawing.

What if I don’t have nutmeg?
You can use cinnamon as a substitute, but nutmeg is best for that classic eggnog flavor.

This easy eggnog Bundt cake is a holiday favorite in my home. It’s quick to make, festive, and tastes like Christmas in every bite. I hope it becomes a tradition for your family too!

What are your favorite holiday desserts? Let me know in the comments!

Easy Eggnog Bundt Cake

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An incredibly easy eggnog cake that uses boxed cake mix as its base for a simple holiday dessert that is sure to impress.

Author: Jessica Morone
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 12 slices
Category: Dessert

Ingredients

Cake

1 (13.25 ounce) box vanilla cake mix

1 cup eggnog

3 large eggs

⅓ cup vegetable or canola oil

1 tsp nutmeg

2 teaspoons rum extract

Eggnog glaze

1 cup powdered sugar

2 tablespoons eggnog

1 teaspoon rum extract

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Instructions

Preheat the oven to 350 degrees F.
Spray a bundt pan well with nonstick cooking spray.
In a large mixing bowl, combine the cake mix, eggnog, eggs, oil, nutmeg, and rum extract until batter is smooth.
Pour the cake batter into the prepared pan.
Bake for approximately 35-40 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
To make glaze, whisk together the powdered sugar, eggnog and rum extract in a bowl until well combined.
Drizzle about half of the glaze over cake. You can save the remaining glaze to pour over individual slices if desired.
Cut and enjoy!

Other holiday desserts to try:

The post Easy Eggnog Bundt Cake Recipe appeared first on Jess Loves Baking.

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Fri, 15 Nov 2024 00:54:25 +0000

Sweet potato pie is a comforting and cozy dessert with deep Southern roots, perfect for Thanksgiving or any autumn day. And even if it isn't fall, you can make this at any time of the year! This easy pie recipe gives you a smooth, creamy pie filling with a rich sweetness, a hint of spice, and a touch of maple for that classic fall flavor. Made with a few simple ingredients and minimal steps, this is the perfect pie to whip up when you're short on time but crave something homemade and delicious. Even better, its really impressive looking with not a lot of effort!

Ingredients for Easy Sweet Potato Pie

For this easy sweet potato pie recipe, you’ll need:

Pie crust – Store-bought or homemade, either works.
Sweet potato puree – Adds natural sweetness and smooth texture. Because you are using canned puree this really simplifies this recipe.
Brown sugar – For a deep, caramel-like sweetness.
Orange juice – Adds brightness and a subtle citrus note.
Maple syrup – Adds depth and a hint of smoky sweetness.
Heavy cream – Creates a creamy texture.
Eggs – Helps bind the filling.
Vanilla extract – Enhances the overall flavor.
Pumpkin pie spice – Brings in warm spices.
Melted butter – Adds richness.
Salt – Balances the flavors.

These ingredients create a rich, flavorful filling that’s beautifully sweet, creamy, and perfectly spiced.

Sweet Potato Pie vs. Pumpkin Pie

Sweet potato pie and pumpkin pie might look similar, but they have unique differences. Sweet potato pie has a naturally sweeter flavor, thanks to the sweetness of the potatoes themselves. Pumpkin pie is often milder, with a more earthy taste. The texture also varies: sweet potato pie has a lighter, fluffier filling, while pumpkin pie tends to be denser. The choice between the two often comes down to preference. But for a touch of Southern charm, sweet potato pie wins every time!

Steps to Make This Easy Pie

Prepare the crust – If you’re using a store-bought crust, place it in a pie pan. If homemade, roll it out and fit it into your pie dish.
Blind bake the crust- Bake in the preheated oven for 15 minutes. This will keep the crust from being soggy on the bottom.
Make the filling – In a large bowl, combine the sweet potato puree, brown sugar, orange juice, maple syrup, heavy cream, eggs, vanilla, pumpkin pie spice, melted butter, and salt. Mix well until smooth and creamy.
Pour and bake – Pour the filling into the prepared crust. Bake at 350°F for about 50 minutes or until the center is set.
Cool and serve – Let the pie cool before slicing. Top with vanilla ice cream or whipped cream if desired.

With just a few main stepst his pie is as easy as it gets! The hardest part? Waiting for it to cool!

Frequently Asked Questions (FAQs)

How do I turn whole sweet potatoes into puree?
To make sweet potato puree, peel and dice your sweet potatoes. Boil or steam them until tender (about 20-25 minutes), then drain and mash or blend until smooth. Let the puree cool before using it in the pie.

Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain and mash them before adding them to the filling.

How do I know when my pie is done?
When the center is set and doesn’t jiggle, the pie is done. If it starts cracking, it may be slightly overbaked.

Can I make this pie in advance?
Absolutely! You can make it a day or two before serving. Just refrigerate it until ready to eat.

Can I freeze sweet potato pie?
Yes, you can freeze it! Wrap it well, and it’ll last up to two months.

Easiest Sweet Potato Pie Recipe

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This sweet potato pie recipe is so easy! You could make it for a special occasion, or any time you want a quick slice of pie.

Author: Jessica Morone
Prep Time: 5 minutes
Cook Time: 65 minutes
Total Time: 1 hour 10 minutes
Yield: 8 slices
Category: pie, dessert

Ingredients

1 (9 inch) unbaked pie crust

1 can sweet potato puree

1 cup brown sugar

¼ cup orange juice

1 tablespoon maple syrup

¼ cup heavy cream

2 eggs

1 teaspoon vanilla extract

1 teaspoons pumpkin pie spice

4 tablespoon melted butter, cooled

½ teaspoon salt

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Instructions

Preheat the oven to 350°F.
Prick the bottom and sides of the crust with a fork. Add a piece of parchment paper on top of the crust and place pie weights (or dry beans) on top.
Bake the crust in the preheated oven for 15 minutes. Remove the crust from the oven and let it cool, remove the pie weights and parchment.
In a large bowl whisk together the sweet potato puree, brown sugar, orange juice, maple syrup, heavy cream, eggs, vanilla extract, pumpkin pie spice, melted butter, and salt until combined and smooth.
Pour the sweet potato pie filling into the crust. Add a foil ring around the edges of the crust to prevent the crust from over-browning.
Bake in the preheated oven for 50-55 minutes, until the pie is mostly set and the center only has a slight jiggle when you shake the pan.

Other Autumn recipes to try:

The post Easy Sweet Potato Pie Recipe appeared first on Jess Loves Baking.

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