Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Fruit Salad Dressing Recipe Ingredients
• How to Make It
• Tip for Success
• Ideas for Serving This Dressing for Fruit Salad
  • Summer Fruit Salad
  • Autumn Fruit Salad
  • Winter Fruit Salad
  • Berry Fruit Salad
  • Holiday Fruit Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first created this fruit salad dressing recipe when I needed to dress my Summer Fruit Salad. I wanted luscious and creamy but also something that really elevated the fruit.

I’ve noticed that a lot of people aren’t necessarily on the hunt for fruit salad, but they do sometimes want to find a fruit salad dressing! And considering this creamy dressing isn’t just great on summer fruits but it’s excellent on strawberries, blueberries, apples, and more, I thought I’d create a post just for this fruit salad dressing so that it can really shine on its own.

Be free little dressing recipe!

Why You’ll Love This Recipe

• It’s super simple and easy. Just 3 ingredients and 5 minutes to make!
• So tasty – something about the creamy yogurt + brightness of the lemon + kiss of vanilla + the tiny crunch of poppyseeds is irresistible!
• Make-ahead – Super easy to whip up and then keep in the fridge until it’s time for brunch or the like.

Fruit Salad Dressing Recipe Ingredients

• Yogurt – I like to grab a tub of vanilla yogurt for this fruit salad dressing. If you don’t have vanilla yogurt on hand, you can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.
• Lemon – You’ll need the zest and the juice. When I’m using citrus zest, I like to buy organic fruit.
• Poppyseeds – Just a teaspoon! You’ll find poppyseeds in the spices and baking aisle of most grocery stores.

How to Make It

Just mix the ingredients together in a small bowl and pour it over some fresh fruit! Easy peasy.

Tip for Success

• You can make this fruit salad dressing up to 3 days ahead of time. Just mix together, place in an airtight container, and plop it in the fridge until you’re ready to mix it up with some fruit.

Ideas for Serving This Dressing for Fruit Salad

Summer Fruit Salad

• Toss with pineapple, melon, grapes, nectarines, plums, and blueberries.

Autumn Fruit Salad

• Mix with apples, pears, and grapes. Top with chopped pecans. Yummy with a pinch of cinnamon and nutmeg mixed in too.

Winter Fruit Salad

• Place segmented oranges, kiwis, and pomegranate arils in a large bowl and top with dressing. Mix.

Berry Fruit Salad

• Mix with strawberries, raspberries, blueberries, and blackberries. Great with some chopped fresh mint too.

Holiday Fruit Salad

• Toss together red and green fruits like strawberries (if you can find them in the winter), raspberries, red apples, pomegranate arils + kiwi fruit and green grapes. Mix with fruit salad dressing.

I hope you love this fruit salad dressing as much as we do! It’s creamy and easy and especially good on strawberries and summer fruits.

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Lemon Poppyseed Fruit Salad Dressing

A super easy, lemony fruit salad dressing recipe that elevates any fruit salad! With a lemon juice, poppyseeds, lemon zest, and a kiss of vanilla. So delicious!

Course Salad

Keyword creamy fruit salad dressing, fruit salad dressing, lemon dressing, lemon poppyseed fruit salad dressing, poppyseed dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 tablespoons

Calories 20kcal

Author Kare

Ingredients

• 2/3 cup vanilla yogurt* about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice from one medium lemon
• 1 teaspoon poppyseeds

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Pour over cut fruit and toss gently to coat each piece.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

*Substitution info:

You can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.

Nutrition

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.1mg

The post Lemon Poppyseed Fruit Salad Dressing appeared first on Kitchen Treaty.

To be honest, I really want to say they “slap,” but I’m too old for that.

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Colcannon Potato Cakes

Take your leftover Colcannon (mashed potatoes and greens) and transform them into crispy patties. Garnish with herbs and dip in sour cream for an elite snack – or full meal!

Keyword colcannon cakes, colcannon patties, fried colcannon cakes, fried colcannon patties, leftover colcannon recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 91kcal

Author Kare

Ingredients

For the Colcannon Cakes

• 2 cups leftover colcannon mashed potatoes cooled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2-3 tablespoons olive oil or vegetable oil, for frying

For serving

• sour cream
• fresh dill minced
• flaky sea salt

Instructions

• In a large bowl, mix together the colcannon potatoes, eggs, flour, salt, pepper, and olive oil.
• Place a large frying pan over medium heat. When hot, add 2 tablespoons of the oil. When the oil is shimmering and hot, add the potatoes in 1/4 cup increments. Use a spoon to spread them out a bit.
• Fry on one side until golden brown on the bottom and slightly dry looking on top, about 2 minutes, then flip and cook on the other side until golden and cooked through.
• Serve with sour cream for dipping. Garnish with fresh dill and flaky sea salt.

Notes

Scaling the recipe: This recipe is easily halved or doubled depending on how much leftover potatoes you have and how many cakes you want to make. 

Nutrition

Serving: 2cakes | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 176mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

The Story Behind the Recipe

I recently created (and shared!) a recipe for Colcannon, Irish mashed potatoes with cabbage. I LOVE this side dish, especially for St. Patrick’s Day. But then I remembered that such thing as mashed potato cakes exist, and I couldn’t get the idea out of my head.

Enter: Colcannon Potato Cakes.

We’re talking leftover Colcannon – buttery, creamy mashed potatoes with onion, garlic, and sautéed cabbage – formed into patties and pan-fried until crisp.

What’s not to love?!

Why You’ll Love Colcannon Cakes

• Super fast – Just 15 minutes to make.
• Takes care of leftovers – It’s always nice when you can transform leftovers into another dish.
• Small list of ingredients – Just leftover Colcannon, eggs, flour, salt and pepper, and some oil to fry them.
• DELICIOUS – Fluffy inside, crispy outside, a little salty, buttery, yummmmmm. Especially with fresh herbs and sour cream.

Ingredient Details

• Leftover Colcannon (Irish Mashed Potatoes with Cabbage) – You’ll want them cooled so that they don’t cook the eggs when you mix them in.
• Eggs – To help bind the potato cakes together (and I like the nice added hit of protein!)
• Flour – I use all-purpose flour for these Colcannon Patties. It helps to hold them together and helps to create a crisp outer layer. I suspect that a one-for-one gluten-free blend or maybe even potato starch would work, but I haven’t tested a GF version yet.
• Salt & pepper
• Olive oil or vegetable oil for frying these colcannon cakes – I’m partial to olive oil, but vegetable oil is a nice neutral choice that stands up to high heat and crisps up a bit better.
• Sour cream, fresh dill, and flaky sea salt – For serving.

How to Make Colcannon Patties (Step-by-Step with Pics)

1. In a medium mixing bowl, stir together the cold colcannon mashed potatoes, eggs, flour, and salt and pepper.
2. Heat a frying pan then add the oil. When the oil is shimmering, scoop the batter into the pan. I like to use approx. 2-tablespoons per patty, for around a 3-inch patty. Use a spoon to flatten it out gently.
3. Let the batter cook until golden on the bottom and looking slightly matte/dry on top. Flip and cook on the other side.
4. Serve with sour cream, dill, and flaky sea salt.

Tip for Success

• If the potato batter sticks to your spoon, quickly dip the spoon into the oil before scooping the potatoes, and they’ll slide right off.

More Mashed Potato Recipes

• Colcannon (Irish Mashed Potatoes with Cabbage)
• The Best Mashed Potatoes (with Cream Cheese)
• Golden Mashed Potatoes (with Turmeric)
• Crock Pot Garlic Mashed Potatoes

The post Colcannon Cakes appeared first on Kitchen Treaty.

This classic waffle recipe results in crispy-edged, perfectly golden waffles with fluffy interiors and those classic divots that fill with butter and syrup and result in breakfast nirvana.

There are a couple of tricks to getting the perfect crispy homemade waffles, and I’m going to share everything you need to know to make delicious, easy waffles from scratch. Let’s get our breakfast on!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Waffles
• Homemade Waffle Recipe Ingredients
• Adaptation/Variation
• How to Make Waffles
• Tips for Success
• More Waffle Recipes
• More Waffle Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I have a handful of waffle recipes on Kitchen Treaty, like these impossibly light and crisp vegan waffles, almond butter waffles, and pumpkin waffles. But the waffle recipe that we actually make most often? These classic homemade waffles!

This waffle recipe is THE waffle recipe around our house. Yes, it’s a little fussy because it involves whipping the egg whites until fluffy, but trust me … it’s worth it. That’s tip #1: You’ve got to whip the egg whites. I purposely skip that step in my pancake recipes because I find they get fluffy enough with the baking powder/baking soda, but for the waffles, I think it’s really necessary.

These waffles make the perfect weekend morning breakfast. Along with fluffy buttermilk pancakes or banana pancakes, it’s our fave on Saturday and Sunday

Why You’ll Love These Waffles

• No surprises – These homemade waffles are EXACTLY what you’re expecting when you’re looking to make classic waffles.
• Crispy golden deliciousness – They cook up perfectly golden, a little fluffy inside, crispy on the edges. Waffle perfection.
• Freezer friendly – Because we’re a family of three, we can’t eat an entire batch of these waffles. That’s a good problem to have! Because they freeze perfectly. Then it’s just a matter of pulling them out of the freezer and popping them in the toaster for quick and easy breakfasts later on.

Homemade Waffle Recipe Ingredients

• Butter – I like to use unsalted butter so I can better control the amount of salt in recipes. You’ll want to melt it and let it cool a bit.
• Flour – I prefer to use all-purpose flour for a nice light waffle. Swapping in some whole wheat flour works well though, though I wouldn’t swap more than half.
• Baking powder
• Salt – I like to use fine-grain sea salt or table salt as opposed to kosher salt (the grains are too big in kosher in my opinion)
• Sugar – Granulated sugar helps these homemade waffles get nice and caramelized-golden-brown, plus a bit of sweetness is needed in a good waffle recipe, in my opinion!
• Milk – Whole or 2% dairy milk work great, though I often will use unsweetened oat milk.
• Eggs – You’ll want four total, and you’ll be separating them.
• Vanilla – A must for flavor!
• Syrup, butter, berries, peanut butter, and whatever else you want for topping. Yum!

Adaptation/Variation

• Dairy-free waffles: Use vegan butter and plant-based milk. Or, if you want completely vegan waffles, I highly recommend this light and crispy vegan waffle recipe – they’re SO good and easy!

How to Make Waffles

Click here to jump down to the full, printable recipe

1. First, melt the butter so that it has a chance to cool a bit. Then preheat your waffle iron so it’s nice and hot when your batter is ready.
2. In a large bowl, mix together the dry ingredients – flour, banking powder, salt, and sugar.
3. Set up two medium bowls. In one, mix together the milk, 2 egg yolks (whites go into the second bowl!), and vanilla. Drizzle in the butter and whisk until blended. Crack two more egg whites into the second bowl and discard the yolks (or save them for some other eggy goodness later on).
4. Whip the egg whites until they form peaks.
5. Mix the wet ingredients into the dry ingredients, then fold in the egg whites.
6. Spray your waffle iron with some non-stick cooking spray or brush with melted butter if needed, then cook your waffles. My waffle iron takes about 1/3 cup of batter per side. You don’t want it to go all of the way to the edges – that will happen when you close the waffle iron.
7. Cook until golden brown and perfect.
8. I like to stack cooked waffles on a plate and cover them with a clean dry dishtowel to keep them warm until it’s time to serve them.

Tips for Success

Separating Egg Whites

Crack your egg on a flat surface, then open it just slightly over your bowl. Let the white slide out while holding the yolk in with the shell. Gently pass the yolk back and forth between the shell halves, letting the rest of the white drip into the bowl below. Place the yolk in a separate bowl.

If a little yolk slips in or a tiny bit of shell falls in, scoop it out with a clean piece of shell. Even a small amount can keep the whites from whipping properly.

Whipping Egg Whites

Place the egg whites in a clean, dry bowl. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form. The whites should look fluffy and hold their shape, but the tips will gently fold over when you lift the beaters.

Make sure there’s no yolk in the bowl and no grease on your equipment, or the whites won’t fluff up as well.

I hope this waffle recipe becomes your family’s very favorite, too! They’re golden, perfect, and everything you want when you’re craving waffles. If you love this recipe (or even if you don’t!) please scroll down to leave a review – that helps others find the recipe and helps me to make sure it’s the best waffle recipe there is!

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

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Homemade Waffle Recipe

This classic waffle recipe makes golden, crispy-on-the-outside, fluffy-on-the-inside waffles using simple pantry ingredients. Perfect every time.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 195kcal

Author Kare

Ingredients

• 1/2 cup unsalted butter melted; 1 stick
• 2 cups all-purpose flour 260 grams
• 1 tablespoon baking powder 11 g
• 1/2 teaspoon fine-grain sea salt or table salt; 4 g
• 1/4 cup granulated sugar 50 g
• 1 1/2 cups milk whole or 2% or unsweetened plant-based milk like oat milk all work great; 34 g
• 2 egg yolks
• 4 egg whites
• 2 teaspoons pure vanilla extract 8 g

Instructions

Melt the butter & preheat waffle iron

• I like to start by melting the stick of butter, so I've listed it first in the list of ingredients though it's one of the last ingredients added to the batter.
• Place the butter in a microwave-safe container and heat until melted or place in a small saucepan on the stovetop over low heat and warm until melted. Then you'll want to set it aside to cool a bit so that it doesn't cook the eggs when you mix it into the batter.
• I also like to start heating my waffle iron now so that it's ready to go once my batter is made.

Mix together the dry ingredients

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Mix together the wet ingredients

• Set up two medium bowls. In one, mix together the milk, 2 egg yolks, and vanilla until completely combined. When adding the egg yolks to the first bowl, crack the egg whites into the second bowl.
• Whisk the melted but slightly cooled butter into the milk mixture.

Mix the dry and wet ingredients together

• Pour the dry ingredients over the wet ingredients. Use a whisk to blend the ingredients together just until a batter forms – a few small lumps are okay.

Whip the egg whites

• Add two more egg whites to whites bowl. Using a hand mixer with the whisk attachment – or a clean whisk if you feel like getting an arm workout – whip the egg whites until stiff. They should be white, fluffy, and hold a peak when you lift the mixer/whisk out of them.

Fold in the egg whites

• Using a spatula, carefully fold the egg whites into the batter. They don't have to be perfectly incorporated, just enough to where you don't see huge streaks. The idea is to keep the batter light and fluffy.

Cook

• If needed, spray your preheated waffle maker with a little cooking spray or brush with melted butter. Pour the batter into your waffle maker according to manufacturer instructions – for my waffle maker, I scoop 1/3 cup per waffle.
• Cook until golden brown, as per your individual waffle maker. Serve warm with butter, pure maple syrup, fruit, peanut butter, or whatever else you love to top your waffles with!

Storing leftovers

• Keep leftover waffles in an airtight container at room temp for up to 2 days. Reheat in the toaster. You can also freeze these waffles for up to 3 months – I just pull them straight out of the freezer and toast them.

Nutrition

Serving: 2waffles | Calories: 195kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 234mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 329IU | Calcium: 106mg | Iron: 1mg

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

The post Homemade Waffle Recipe (Crispy Outside, Fluffy Inside) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love No-Bake Energy Bites
• Ingredients
• How to Make No-Bake Energy Bites
• More [x] Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My guy and I have an addiction to Perfect Bars. They’re a refrigerated bar with simple ingredients and basically taste like cookie dough. We discovered them a few months ago at Costco, and they’re, well, perfect for mornings when we’ve had a few sips of coffee and are ready to eat something but don’t want to make a full-on breakfast yet.

My favorite is the peanut butter chocolate flavor – so good! But the little buggers get expensive, and I’m working on relegating them to occasional treat status vs. an everyday affair.

Enter these homemade No-Bake Energy Bites! These also have a chocolate peanut butter flavor profile, but they also have good stuff like rolled oats, flaxseed meal, and chia seeds. They’re SUPER easy to make, hang out in the fridge for a good long while, and are perfect for when we’re feeling a little snackish but don’t want (or are avoiding making) a full meal.

I love that these peanut butter energy bites are so easy to make. Literally just mix together the ingredients, scoop, roll, chill, and eat!

Why You’ll Love No-Bake Energy Bites

• Super convenient – Just as convenient as an energy bar, but homemade!
• Frugal option – Listen, I love energy bars, but they get pricey! These no-bake energy bites are such a budget-friendly alternative.
• Wholesome & kid-friendly – I know some kids won’t go there, but many will because they’re a touch sweet with chocolate chips and peanut butter flavor … they’re really good!

Ingredients

• Oats – Thick rolled oats work best in these energy bites.
• Mini chocolate chips – Grab your favorite brand.
• Flaxseed meal – For a nice little dose of healthy fats and fiber, plus it acts as a binder holding these energy bites together.
• Chia seeds – If you don’t have any on hand, you can add more flaxseed meal if you like.
• Kosher salt or sea salt – To help balance and enhance the flavors.
• Peanut butter – I like to use crunchy peanut butter to add texture and heartiness.
• Honey – To add sweetness and help the energy bites stick together. If you prefer, you can swap in pure maple syrup instead.
• Vanilla extract – Just a smidge of pure vanilla extract really elevates the flavor of these bites.

How to Make No-Bake Energy Bites

1. Add the oats, flaxseed meal, chia seeds, salt, and chocolate chips to a medium-size bowl and mix.
2. Stir in the peanut butter, honey, and vanilla.
3. Use a cookie scoop or tablespoon-size measuring spoon to scoop up bits of the mix. Form them into balls with your hands and line them on a platter or baking sheet.
4. Chill for about an hour.
5. Devour!

I hope these No-Bake Energy Bites hit the spot for you like they do for us! They’re easy to make and absolutely delicious, perfect for when you’re feeling a bit peckish and craving something wholesome.

More [x] Recipes

• t
• e
• x
• t

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Chocolate Chip Peanut Butter Energy Bites

These wholesome energy bites come together quickly and are full of good stuff! Slightly sweet with a touch of vanilla, plus peanut butter & chocolate perfection. A favorite snack around here!

Keyword chocolate peanut butter energy bites, no bake energy bites, protein bites

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 bites

Calories 235kcal

Author Kare

Ingredients

• 3/4 cup rolled oats
• 1/3 cup mini chocolate chips
• 3 tablespoons flaxseed meal aka ground flaxseeds
• 1 tablespoon chia seeds or substitute 1 more tablespoon flaxseed meal
• 1/4 teaspoon kosher salt
• 1/3 cup crunchy peanut butter
• 1/4 cup honey
• 1/2 teaspoon pure vanilla extract

Instructions

• To a medium bowl, add the oats, chocolate chips, flaxseed meal, chia seeds, and salt. Mix well.
• Add the peanut butter, honey, and vanilla extract. Stir with a strong spatula until well-combined.
• Scoop out about 1 1/2 tablespoon at a time (I use a small cookie scoop). You can also use a tablespoon measuring spoon and mound the mixture in it. Roll into a ball and line up on a baking sheet or freezer-safe platter for freezing.
• Freeze for one hour to harden. Transfer to an airtight container and store in the fridge. They keep in the fridge for up to a week or in the freezer for up to 3 months.

Nutrition

Serving: 2balls | Calories: 235kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 73mg | Potassium: 280mg | Fiber: 5g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

The post No-Bake Chocolate Peanut Butter Energy Bites appeared first on Kitchen Treaty.

Whipped cream is literally – you guessed it – made by whipping cream! But there are a few tips and tricks to know for the best homemade whipped cream, along with a couple must-add ingredients that will make it the best homemade dessert topping you’ve ever had!

The Story Behind the Recipe

I’ve been making homemade whipped cream for years, and as I was whipping up a batch (literally) over the holidays, I thought to myself, “Why haven’t I posted it on the blog?!”

My goal is to have a good balance of inspirational recipes along with the basic how-tos on Kitchen Treaty, so here we are with quite possible the most delicious how-to of all: How to Make Whipped Cream from heavy cream.

Why You’ll Love Homemade Whipped Cream

There’s just nothing that tastes like it! No shade on whipped cream from an aerosol can, it’s just that homemade whipped cream has a lightly sweet, uber creamy flavor and texture that can’t be beat.

Whipped Cream Recipe Ingredients

• Heavy whipping cream – Heavy whipping cream has the most fat, which makes it perfect for whipping into thick, rich, creamy heavenly bliss. Make sure it’s right-out-of-the-fridge cold for the best whippability. Totally a word.
• Powdered sugar – I really like using powdered sugar because it’s lightweight and helps to stabilize the whipped cream. Granulated sugar doesn’t work well for whipped cream because it gives it a grainy texture and also doesn’t keep as long in the fridge.
• Pure vanilla extract – You don’t have to add vanilla, but I do recommend it! Just a touch of extract adds the most wonderful flavor.

Adaptations/Variations

Peppermint Whipped Cream

Swap the pure vanilla extract for peppermint extract. You can even add a drop of red or pink food coloring for pretty color that’s more on theme.

Almond Whipped Cream

Swap the vanilla extract for 1/2 teaspoon of almond extract.

Cinnamon Whipped Cream

Add 1 teaspoon of ground cinnamon with the vanilla.

Pumpkin Spice Whipped Cream

Add 1 teaspoon of pumpkin pie spice with the vanilla.

Espresso Whipped Cream

Add 2-3 teaspoons of espresso powder with the vanilla, to taste.

Sugar Free Whipped Cream

Swap in a sugar-free powdered sugar substitute, starting with about half then adding more to taste. I like Truvia.

Chocolate Whipped Cream

Sift in 1/4 cup of cocoa powder, added with the powdered sugar. Double the powdered sugar.

How to Make Whipped Cream

1. Grab a hand mixer and affix the whisk attachment if you have one (if not, standard beater blades will work too). Or, if you have a stand mixer, use that with the whisk attachment. I like using the stand mixer because the bowl is nice and deep and it’s lower effort all-around. By the way, you can totally make whipped cream by hand! It’ll just take some work but it’s totally doable. You’ll want a big bowl and a whisk.
2. Pour your COLD heavy whipping cream into the large mixing bowl (make sure it’s cold too – doesn’t need to be ice cold or anything but make sure it’s not warm fresh out of the dishwasher or anything).
3. Start mixing on low speed, increasing the speed in 20-second increments as the whipped cream begins to thicken. 
4. Once it starts to thicken up, sprinkle in the powdered sugar (3 tablespoons to start) and the vanilla.
5. Continue whipping on high speed until it’s smooth, thickened, and forms soft peaks (lift the whisk out of the whipped cream and if the mix holds peaks for a second or two before falling back in, you’re in a good place.)
6. Taste and if you’d like it a bit sweeter, add another tablespoon of powdered sugar.
7. Continue whipping on high speed for 30-60 more seconds. If you want your whipped cream a bit thicker, you can keep mixing it, but proceed with caution: It can go from whipped cream to basically butter pretty quickly.
9. Serve right away, or you can refrigerate for up to 24 days before using. It’ll keep for about 3 days, but after 24 hours, it might soften/separate and need a little whipping refresh.

Tips for Success

• Make sure your whipping cream is right-out-of-the-fridge cold. Your bowl shouldn’t be warmer than room temp either – you can even freeze it for 10 or so minutes beforehand to help ensure maximum chill.
• When you first start mixing your heavy whipping cream, make sure you start at low speed so that it doesn’t splash anywhere. Nobody wants that!

What to Make with Whipping Cream?

• Top a simple cake with a dollop of whipped cream for a creamy counterpoint. Homemade whipped cream is especially good with Chocolate Wacky Cake or Lemon Cake.
• Pile a mix of strawberries, blueberries, and raspberries in a clear glass and top with whipped cream. Fancy yet unbelievably easy! Honestly though any fruit salad would benefit from a bit of whipping cream.
• Top fresh coffee, espresso, or a latte (like this gingerbread latte, iced pumpkin spice latte, or iced matcha latte) with whipped cream for a decadent touch.

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Whipped Cream Recipe (with Heavy Cream)

Keyword homemade whipped cream, whipped cream, whipped cream from heavy cream, whipped cream recipe, whipped cream recipe with heavy cream, whipping cream

Servings 4 cups

Author Kare

Equipment

• 1 stand mixer or hand mixer affixed with whisk attachment

Ingredients

• 2 cups heavy whipping cream cold
• 3-4 tablespoons powdered sugar aka confectioner's sugar
• 1 teaspoon pure vanilla extract optional

Instructions

• Pour the heavy whipping cream into a large cold mixing bowl and have a hand mixer with whisk attachment ready, or pour it into the bowl of a stand mixer fitted with a whisk attachment. Begin to mix on low, increasing the speed in 20-second increments as the whipped cream begins to thicken.
• Once the whipped cream has started to thicken, add 3 tablespoons of powdered sugar and the vanilla extract.
• Continue whipping on high speed until the whipped cream is smooth and thick, clinging to the beaters when you lift them and forming soft peaks. Be careful not to continue beating after this stage, because the whipped cream can quickly become too thick and clumpy.
• Serve immediately or refrigerate for up to 6 hours in advance. For extra fancy presentation, place the whipped cream in a piping bag with a large star tip and pipe it onto drinks, pies, cakes, etc. So pretty!

FAQs

Q: How long does homemade whipped cream last?

A:

The post Homemade Whipped Cream appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Hidden Kiss Cookies
• Hidden Kiss Cookies Recipe Ingredients
• Adaptations/Variations
• How to Make Them
• Tips for Success
• More Christmas Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I have a couple dozen recipes that I published back in 2009 or 2010 on my first blog, called The Hazel Bloom (because I liked green flowers and the words together!) But unfortunately, when I rebranded to Kitchen Treaty in 2012, I lost many of them. I still don’t know what I did, they just went poof! And gone.

So I’ve been slowly re-adding these recipes to Kitchen Treaty – and by slowly, I mean sloooowwwwwly, considering it’s been a decade plus!

Last year, I republished this Saltine Toffee recipe which has proven to be really popular. I know I’m a huge fan – I make it every year! Another cookie I make nearly every year? These Hidden Kiss Cookies! At the time, I called them Secret Kiss Cookies, and you can call them that if you prefer. Either one works!

These Hershey’s Kiss cookies are made with finely ground walnuts in the cookie dough for a super tender cookie. They’re wrapped around a single Hershey’s kiss, then baked until lightly golden and tender.

From there, just dust them in powdered sugar and watch them disappear! They’re tender, melt-in-your-mouth good and so perfect on any holiday cookie plate.

Why You’ll Love Hidden Kiss Cookies

• They’re DELICIOUS. Powdered sugar dusted shortbread style cookies around a big ol’ hunk of chocolate … YES PLEASE.
• They’re cute. They look like little snowballs on the holiday cookie platter.

Hidden Kiss Cookies Recipe Ingredients

• Butter – You’ll want it to be room temperature so that it blends and fluffs up easily.
• Sugar – Granulated (white) sugar.
• Vanilla – Pure vanilla extract adds the perfect touch of mellow-sweet flavor.
• Walnuts – Raw walnuts, cut as small as you can get them. I use my Vitamix blender! Note that even walnut haters can love these cookies. Because I am absolutely a professed walnut hater, but something about chopping them into tiny bits makes them not only palatable but delicious.
• Flour – All-purpose.
• Hershey’s kisses – You’ll need about 30 kisses, which is about 3/4 of a 10.2 ounce bag.
• Powdered sugar – For dusting the freshly baked kiss cookies.

Adaptations/Variations

• Swap pecans for the walnuts for a more traditional Mexican Wedding Cookie approach.
• Use Hugs or another favorite kiss variation. Whatever you love!

How to Make Them

1. First, you’ll want to mix up the dough. Using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy, then mix in the vanilla. Add the walnuts, then the flour, beating on low speed just until the dough forms.
2. Chill for an hour.
3. Scoop tablespoon-size balls of dough and press a kiss into each one, using your hands to form the dough around the kiss in a ball.
4. Bake until lightly golden and set.
5. Cool for about 5 minutes.
6. Dust/roll in powdered sugar, then cool all of the way. And enjoy!

Tips for Success

• Pulverize those walnuts! The finer the better (just don’t process them so much that they turn into nut butter!). A food processor is perfect, or I even just use my Vitamix blender which does the job perfectly.
• Go gently. These tender cookies can be a bit delicate, so be gentle when dusting with powdered sugar.

I hope these Hidden Kiss Cookies are the perfect addition to your holiday cookie platters! They’re always a fave here.

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Hidden Kiss Cookies

A big bite of chocolate hidden inside a melt-in-your-mouth shortbread cookie, all rolled in powdered sugar. These delicious kiss cookies belong on every holiday cookie platter!

Course Dessert

Keyword hersheys kiss cookies, hidden kiss cookies, secret kiss cookies

Prep Time 1 hour hour 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 30 cookies

Calories 150kcal

Author Kare

Ingredients

For the cookie dough

• 1 cup unsalted butter softened/room temp
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup very finely chopped walnuts 4 ounces; 1 heaping cup of walnuts comes to about 1 cup ground
• 1 3/4 cup all-purpose flour 215 grams

For inside the cookies

• 30 Hershey's kisses unwrapped; about 3/4 of a 10.2 ounce package

For dusting the baked cookies

• 1/2 cup powdered sugar

Instructions

Mix dough & chill

• Add the butter to the bowl of a stand mixer affixed with a beater blade or in a large bowl and use a hand mixer. Beat the butter and sugar together until light and fluffy. Add the vanilla and beat for another 20 seconds or so until well-distributed.
• Mix in the walnuts on low speed, then add the flour and beat on low just until incorporated.
• Cover the dough with plastic wrap and refrigerate it for an hour.

Bake

• Preheat the oven to 375 degrees Fahrenheit.
• Pull the dough out of the fridge and use a tablespoon-sized measuring spoon or cookie scoop to pull out tablespoon of dough, then roll it around each kiss. I like to smoosh the dough just a bit in my palm, stick the kiss in point first, then wrap it around. Or you can press the cookie dough slightly flat, set the kiss on, and wrap it around the top (it's a little easier to make sure the kiss stays right-side-up this way). You have to smoosh it a little to hide the kiss completely. (I keep using the word "smoosh," but it's very appropriate here!)
• Place on an ungreased cookie sheet about 3 inches apart. Bake for 10-11 minutes, just until set and the bottoms are lightly golden brown.

Cool & dust with powdered sugar

• Let the cookies cool on the baking sheet for about five minutes.
• Add the powdered sugar to a bowl. Gently roll in/dust with powdered sugar and place cookies on a wire rack to cool completely.

Notes

Cook time includes 1 hour chilling.

Freezer note: These freeze well, so feel free to make them now then save ’em until the big day.

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg

More Christmas Cookie Recipes

• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Saltine Toffee (Christmas Crack)
• Mini Gingerbread People

The post Hidden Kiss Cookies appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Slow Cooker Baked Ziti
• Crock Pot Baked Ziti Recipe Ingredients
• How to Make It
• Tip for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This December, I’m taking a break from holiday recipes to share with you what is quite possibly the easiest, simplest pasta recipe I’ve ever made! I figure this easy dinner idea is just as welcome as Christmas cookies, because dang if this time of the year isn’t super crazy! The easier the better for dinner, in my book.

This Crock Pot Baked Ziti stemmed from a super simple pasta recipe that I found in Cook’s Illustrated. They basically scaled back baked ziti to its simplest elements, adding heavy whipping cream for a rich and creamy sauce + fresh basil for loads of flavor.

I’d been wanting to create a super easy Crock Pot pasta recipe, so I thought I’d use that recipe as inspiration and create a simple, cheesy, creamy tomato-based ziti that is super simple to make and cooks up right in the slow cooker while I’m going out about my busy day.

I was so happy with how this Crock Pot Baked Ziti turned out! It cooks up quickly for a slow cooker dinner, tastes so good, and is super low-effort! A trifecta of Crock Pot goodness.

Why You’ll Love Slow Cooker Baked Ziti

• Quick to prep – I created this recipe to be nearly chopping-free so that it’s super fast to prep. The only chopping to do is giving the fresh basil a quick chiffonade.
• Family friendly – With simple ingredients, this creamy, cheesy Crock Pot pasta tends to be a hit with kids as well as grown-ups.

Crock Pot Baked Ziti Recipe Ingredients

• Pasta – I use penne or ziti pasta, but another medium tubular pasta would work too. You’ll want 12 ounces. I know it’s not a full bag/container of pasta and that’s annoying! I try really hard to use full containers of food or at least quantities that aren’t super odd. But I found that the full pound was too much and the half pound was not enough. I like to save the remaining pasta for a big pot of minestrone soup.
• Crushed canned tomatoes – You’ll need one large can (28 ounces).
• Water – Two cups to help cook the pasta.
• Sugar – This is optional, but I find that pureed tomatoes can be fairly acidic, and a teaspoon or two of sugar helps to cut down on the acidity.
• Garlic powder – I like to use garlic powder to get that garlicky taste without having to break out the cutting board and knife. If you prefer to use fresh garlic, I recommend a couple of cloves. I’ve tried it both ways and it’s great either way.
• Crushed red pepper flakes – Just 1/4 teaspoon for a teeny little touch of heat. If you’re serving any sensitive palates, feel free to leave it out.
• Salt & pepper
• Heavy cream
• Basil – Fresh basil is best, but during those times of year when basil is a little more difficult to find in grocery stores, I’ve subbed in a couple of tablespoons of freeze-dried basil and it’s worked well. In my area, the freeze-dried basil is usually in little tubs placed right with the fresh herbs in the produce section.
• Mozzarella – You’ll stir some in and you’ll top the Crock Pot Baked Ziti with the remainder.
• Parmesan cheese

How to Make It

1. First, add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes to your Crock Pot. Stir to combine.
2. Put the lid on the slow cooker and cook until the pasta is JUST tender, around d 2 hours on high or 4 hours on low.
3. Lift up the lid and stir in the cream, basil, and half of the cheeses. Stir and give it a quick taste. Feel like it needs a bit more salt and pepper? Add it now!
4. Sprinkle the remaining mozzarella and Parmesan over the top. Replace the lid and cook for a few minutes longer until the cheese has melted.
5. Garnish with more basil if you like and serve.

Tip for Success

• Don’t overcook the pasta! I know it can be tempting to push it, but when you’re cooking pasta in the Crock Pot, it’s important not to overcook the pasta. It can get mushy fast.

I hope you love this Crock Pot Baked Ziti! I find it to be such a savior for impossibly busy weeknights.

More Easy Pasta Recipes

• The Laziest Lazy Lasagna Ever
• Butternut Squash & Spinach Pasta Pie
• Baked Boursin Pasta
• Baked Mac & Cheese Recipe

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Crock Pot Baked Ziti

The easiest slow cooker pasta recipe ever! Cheesy tender pasta in a tomato-cream sauce … what's not to love? Everything cooks right in the Crock Pot – even the pasta.

Keyword crock pot baked ziti, crock pot creamy tomato pasta, slow cooker baked ziti

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 servings

Calories 395kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 12 ounces dry penne or ziti pasta
• 28 ounces crushed tomatoes 1 large can
• 2 cups water
• 2 teaspoons granulated sugar optional*
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup heavy cream
• 1/4 cup fresh basil chopped; or 2 tablespoons freeze-dried basil
• 4 ounces mozzarella cheese shredded; about 1 cup; divided
• 1/4 cup shredded Parmesan cheese divided

Instructions

• Add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Stir to combine.
• Cook on high for about 2 hours or low 4 hours, until the pasta is just tender. Take care not to overcook or the pasta can get mushy.
• Stir in the heavy cream, basil, and half the mozzarella and Parmesan cheeses. Taste and add more salt and pepper if desired.
• Sprinkle the remaining mozzarella and Parmesan over the top. Replace lid and cook for 20-30 more minutes, until the cheese is melted. Serve.

Notes

* Sugar seems like a weird ingredient here, I know! I find that pureed tomatoes can be fairly acidic, and the sugar helps to cut down on the acidity. You can absolutely leave it out, or give it a taste before adding the cream and see if you think it needs it. It’s good either way.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or in the microwave. 

Nutrition

Serving: 1cup | Calories: 395kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 568mg | Potassium: 563mg | Fiber: 4g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg

The post Crock Pot Baked Ziti appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These White Chocolate Cranberry Cookies
• Orange Cranberry Chocolate Chip Cookie Ingredients
• How to Make Them
• Tips for Success
• Freezer-Friendly Christmas Cookies
• More Holiday Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last year, I shared a recipe for Christmas Chocolate Chip Cookies which is basically a Christmas-ified version of classic chocolate chip cookies. They were super fun and I really liked having an excuse to put a year-round classic like chocolate chip cookies on my Christmas cookie platter.

So this year, I thought I’d set out to make another chocolate chip cookie that’s gotten into the Christmas spirit!

I wanted an cranberry orange cookie flavor flavor profile, and white chocolate goes perfectly. So I revisited my oldie-but-goodie recipe for white chocolate macadamia nut cookies, making them a bit thicker and chewier, with a generous amount of orange zest + dried cranberries. It was love at first bite!

Why You’ll Love These White Chocolate Cranberry Cookies

• No chilling required – The dough comes together quickly and they’re in the oven in no time.
• Brown sugar chewy perfection – These cranberry white chocolate chip cookies have the perfect consistency. They’re crisp around the edges, chewy and soft in the middle.
• Super easy – Just about as easy as classic chocolate chip cookies! Just mix, drop, and bake.
• Perfect for the holidays – With cranberry, orange flavors, and white chocolate these cookies are super Christmassy!
• Sturdy and portable – Perfect for mailing care packages or for a Christmas cookie exchange.

Orange Cranberry Chocolate Chip Cookie Ingredients

• Butter – You’ll want unsalted butter. Make sure it’s room temp so it’s soft enough to be able to beat and mix with the sugars.
• Brown sugar – I like to use dark brown sugar in these cookies.
• Granulated sugar – Your standard white sugar.
• Orange zest – Zested from around two medium-size oranges. I usually just grab a couple of navel oranges.
• Eggs
• Pure vanilla extract
• Flour – All-purpose.
• Baking soda
• Salt – I like to use fine-grain sea salt in my baked goods.
• White chocolate chips
• Dried cranberries – If you prefer, you can swap in dried cherries, but you may want to chop them up a bit first (I personally find them a bit large for cookies)

How to Make Them

1. Using either a stand mixer or hand mixer, beat the butter until it’s pale and fluffy, then add the sugars and orange zest. Mix until well-combined.
2. Add the eggs one at a time, beating them in each time.
3. Mix in the vanilla extract.
4. In a separate bowl, sift together the flour, baking soda, and salt, then add the dry ingredients into the wet ingredients.
5. Mix until it forms a dough, then stir in the white chocolate chips and cranberries.
6. Scoop onto a baking sheet and bake until golden-edged.
7. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Jump to the full, printable recipe

Tips for Success

• For perfectly round chocolate chip cookies, invert a drinking glass over the freshly baked cookie (still on the cookie sheet) and move it in a circular motion around the cookie. This will help rein in any odd edges for a round shape.
• Top with extra white chocolate chips and cranberries for a prettier look that tells everyone exactly what’s in these delicious cranberry white chocolate chip cookies!

Freezer-Friendly Christmas Cookies

To freeze baked cookies, cool completely then transfer to a freezer-safe container with airtight lid or a freezer bag. They’ll keep well for up to 3 months. Thaw at room temperature for about 30 minutes and you’re good to go!

To freeze and bake later, scoop balls of dough onto a baking sheet and place in the freezer. Once frozen, transfer to a freezer bag and label. They keep for up to 3 months. To bake, simply pull a few out, line on your baking sheet, and bake for a minute or two extra.

I hope these Orange White Chocolate Cranberry Chocolate Chip cookies are as big a hit with your family as they are with mine! They’re chewy and holiday-coded and perfect for cookie platters. We love ’em!

If you make these, I’d love your star rating! It’s super helpful for other readers (and helps my small business grow).

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Orange Cranberry White Chocolate Chip Cookies

No ordinary chocolate chip cookies, these orange cranberry white chocolate chip cookies are a little more elegant and a lot more festive. Thick and chewy with soft centers, a hint of orange, creamy white chocolate, and chewy dried cranberries.

Keyword cranberry white chocolate cookies, orange cranberry white chocolate chip cookies, white chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 36 cookies

Calories 189kcal

Author Kare

Ingredients

• 1 cup unsalted butter, room temperature 2 sticks
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 tablespoons fresh orange zest from about 2 medium oranges [I use navel]
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour 420g
• 1 teaspoon baking soda 8g
• 1 teaspoon fine-grain sea salt 7g
• 2 cups white chocolate chips 12 ounces
• 3/4 cup dried cranberries

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
• Add the brown sugar, white sugar, and orange zest. Continue beating on medium speed for about 2 minutes.
• Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
• In a medium bowl, sift together the flour, baking soda, and salt.
• With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chips and dried cranberries.
• Scoop 2-tablespoon-size balls (I use a #30 cookie scoop) onto a baking sheet, spaced at least a couple of inches apart.
• Bake for about 10 minutes, until edges of cookie begin to turn golden. Remove cookies from the oven and let sit for 5 – 10 minutes on the cookie sheet so the cookie can start to set, then transfer to a wire rack to cool completely.
• Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 55mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

More Holiday Cookie Recipes

• Chocolate Crinkle Cookies (vegan)
• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Mini Gingerbread Cookies
• Gingerbread Trees

The post Orange Cranberry White Chocolate Cookies appeared first on Kitchen Treaty.

The Story Behind the Recipe

I wanted to share an easy, kid-friendly, adorable Christmas dessert this year, and these Reindeer Cupcakes were perfect! I love how easy they are to make – just pipe on the chocolate buttercream, plop on the antlers, nose, and eyes, and adorableness awaits.

Why You’ll Love These Reindeer Cupcakes

• From scratch recipe – The homemade cupcakes and that chocolate buttercream are to die for! But no shade if you go with cake mix and premade frosting – you can still easily add antlers, eyes, and nose for Reindeer Cupcakes!
• SUPER easy – I love that there’s no extra work to prepping the elements for decorating your reindeer cupcakes. All you need are store-bought chocolate covered pretzels, red M&Ms, and candy eyes.
• Make ahead – You can make these reindeer cupcakes ahead of time and refrigerate them until you’re ready to serve them. Less work over the busy holidays!

Reindeer Cupcakes Recipe Ingredients

For the chocolate cupcakes:

• Cocoa powder – You’ll want unsweetened cocoa powder; Dutch process is the way to go. I use straight up Hershey’s or Ghirardelli for my cocoa powder.
• Coffee – Freshly brewed coffee. I promise your chocolate cupcakes won’t taste like coffee! Just a half cup or so really highlights the chocolate flavors.
• Eggs – Two large eggs.
• Sour cream – I like to use full-fat sour cream. You can substitute buttermilk here, too, if that’s all you have.
• Vanilla – Pure vanilla extract.
• Flour – All-purpose flour.
• Baking soda & baking powder
• Salt – I like to use fine-grain sea salt in my baking.

For the chocolate buttercream:

• Butter – Make sure it’s at room temp so it’s nice and soft, otherwise it will be hard to blend.
• Powdered sugar
• Salt
• Cocoa powder
• Vanilla
• Heavy whipping cream

For decorating:

• Chocolate covered pretzels – You can find these in the snack section or sometimes I find them in bulk.
• M&Ms – Red M&Ms make the perfect nose. Buy a bag of M&Ms and pick out the red ones, then enjoy the rest while you’re whipping up your reindeer cupcakes!
• Candy eyes – Found the baking section of many grocery stores.

How to Make the Cupcakes & Frosting

1. First, make your cupcakes. You’ll want to whisk together the cocoa powder and the coffee in a small bowl until liquified into chocolatey goodness.
2. Next, whisk together the wet ingredients, then sift the dry ingredients over the top. Mix together just until combined, and fill your lined muffin cups.
3. Bake the cupcakes just until a toothpick inserted into the center comes out clean, then pull them out to cool.
4. Whip up the frosting by beating the butter, powdered sugar, cocoa powder, and salt together, then drizzle in the vanilla and heavy whipping cream and whip until light and fluffy.

How to Decorate Reindeer Cupcakes

1. Pipe the frosting onto the cooled cupcakes with an open-star tip.
2. Press the pretzels into each side of the frosting.
3. Gently press in the nose and the eyes.

Tips for Success

• Don’t skip the step of whisking cocoa powder with hot coffee first as it “blooms” the cocoa, unlocking its deepest flavor and creating that luxurious dark-chocolate color.
• The batter will be runnier than a typical cupcake mix, which is what makes these cupcakes light and plush once baked.
• Bake cupcakes JUST until a toothpick inserted into the center comes out clean. This helps ensure moist – not overbaked and dry – cupcakes.
• Make sure your frosting is thick. You want to be able to place the “antler” pretzels into the frosting and have them hold.
• When whipping the buttercream, take your time. Several minutes of beating transforms it from dense to cloud-like. If the frosting feels too thick, add a tablespoon of cream at a time until it reaches the perfect piping consistency. Conversely, if it’s too soft, pop it into the fridge for 10–15 minutes before decorating.
• Work quickly after piping on the frosting. For neat reindeer faces, press the pretzels and candies into the frosting immediately
• Refrigerate for sturdier Rudolph cupcakes. 15-30 minutes in the fridge will help firm up the frosting, helping the decorations to stay put especially when having to pack up these cupcakes and take them somewhere.

I hope you love these Reindeer Cupcakes as much as my family and I do! They’re cute and festive and absolutely delicious. Rudolph approves!

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Reindeer Cupcakes Recipe

These cute Christmas cupcakes are guaranteed to steal the show at any holiday potluck or party! The cake is rich, moist, and tender and topped with the creamiest whipped chocolate buttercream frosting. Chocolate covered pretzels make the perfect antlers, then they're finished with candy eyes and an M&M nose.

Course Dessert

Keyword christmas cupcakes, reindeer cupcakes, rudolph cupcakes

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 cupcakes

Calories 385kcal

Author Kare

Equipment

• 1 standard-size muffin tin
• 1 stand mixer or hand-held mixer

Ingredients

For the chocolate cupcakes:

• 1/2 cup Dutch process cocoa powder
• 1/2 cup freshly brewed black coffee*
• 2 large eggs
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine-grain sea salt or table salt

For the chocolate buttercream:

• 1 cup unsalted butter softened to room temperature; 2 sticks
• 3 1/2 cups powdered sugar
• 1/8 teaspoon fine-grain sea salt or table salt
• 1/2 cup Dutch-process cocoa powder
• 2 teaspoons pure vanilla extract
• 3-4 tablespoons heavy whipping cream

For decorating:

• 24 chocolate-covered pretzels
• 12 red M&Ms
• 24 candy eyes

Instructions

Make the chocolate cupcakes:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set aside.
• In a small heatproof bowl, whisk together the cocoa powder and hot coffee until smooth. Set aside to cool.
• In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, sour cream, and vanilla until well-combined, about 1 minute. Pour in the cooled chocolate mixture and whisk again until the batter is uniform in color.
• Place a sifter over the bowl and sift the flour, baking soda, baking powder, and salt directly over the wet ingredients. Use a spatula to gently fold everything together just until combined. The batter will be thin – this is exactly how it should look.
• Divide the batter evenly between the cupcake liners, filling each about 3/4 full.
• Bake in the center of the oven until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 22-28 minutes (for my oven, it took more like 28 minutes, but if your oven runs hotter, it may more on the 22 minute side. I suggest checking them early on.) The cupcakes will be flat on top, not rounded like a muffin.
• Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Make the chocolate buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter until smooth. Add the powdered sugar, cocoa powder, and salt and mix on low speed until the mixture looks combined but still crumbly.
• Slowly add the vanilla and 3 tablespoons of the cream while on low speed, then increase the speed to medium-high and beat for 4-5 minutes until light, fluffy, and smooth. If the frosting seems too thick to pipe onto the cupcakes, add the remaining 1 tablespoon of cream.
• Transfer the buttercream to a piping bag fitted with a large open-star top (such as Wilton 1M). Pipe generous swirls onto each cooled cupcake.
• Press two pretzels into the top for antlers, add a red M&M nose, and finish with two candy eyes.
• Serve immediately or store in the fridge for up to 3 days until ready to serve.

Notes

* If you prefer not to use coffee, you can simply replace it with ½ cup of boiling water instead. The purpose of the coffee is to intensify the chocolate flavor, not to add a coffee taste, so the cupcakes will still be deliciously chocolatey without it.

Tips for Success

• Don’t skip the step of whisking cocoa powder with hot coffee first as it “blooms” the cocoa, unlocking its deepest flavor and creating that luxurious dark-chocolate color.
• The batter will be runnier than a typical cupcake mix, which is what makes these cupcakes light and plush once baked.
• Bake cupcakes JUST until a toothpick inserted into the center comes out clean. This helps ensure moist – not overbaked and dry – cupcakes.
• Make sure your frosting is thick. You want to be able to place the “antler” pretzels into the frosting and have them hold.
• When whipping the buttercream, take your time. Several minutes of beating transforms it from dense to cloud-like. If the frosting feels too thick, add a tablespoon of cream at a time until it reaches the perfect piping consistency. Conversely, if it’s too soft, pop it into the fridge for 10–15 minutes before decorating.
• Work quickly after piping on the frosting. For neat reindeer faces, press the pretzels and candies into the frosting immediately
• Refrigerate for sturdier Rudolph cupcakes. 15-30 minutes in the fridge will help firm up the frosting, helping the decorations to stay put especially when having to pack up these cupcakes and take them somewhere.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps up to 5 days; bring to room temperature before serving.
• Freezer: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the fridge and frost fresh.

Nutrition

Serving: 1cupcake | Calories: 385kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 181mg | Potassium: 162mg | Fiber: 3g | Sugar: 36g | Vitamin A: 629IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 2mg

The post Reindeer Cupcakes appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chex Mix
• Ranch Chex Mix Recipe Ingredients
• Adaptations/Variations
• How to Make Ranch Chex Mix

• Jump to the Full, Printable Recipe
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The Story Behind the Recipe

Do you ever just find yourself massively influenced by a short little video you caught on Instagram, Facebook, or TikTok? That happened to me last year when Lindsay of Pinch of Yum shared her recipe for Ranch Crackers, which are essentially oyster crackers tossed with oil and ranch seasoning, then baked until golden and delicious. They were a huge hit with my family, and so easy to make that I probably made three different batches over the course of the season.

A couple of months ago, I was trying to dream up some snacky recipes for Kitchen Treaty, and my mind wandered to those ranch crackers. So good! I found myself wondering what it would be like to marry those ranch oyster crackers with a simple traditional Chex Mix, and before I knew it, was at the grocery store, wandering the aisles for everything I needed for such a concoction.

I knew I wanted the typical mix of Chex cereal – corn, rice, and wheat. Pretzels seemed like a good addition, oyster crackers were a no-brainer. I laid my eyes on the Cheez-Its and they felt like a must-have (I do love a good Cheez-It presence in my Chex Mix!)

I mashed up the traditional Chex mix sauce ingredients with these goodies and a packet of Ranch mix, baked it up, and passed it along to the family for testing.

They’ve basically been begging for it ever since.

Why You’ll Love This Chex Mix

• Super easy – Could not be simpler.
• Crowd pleaser – Everyone who has tried this Chex Mix loves it!
• Perfect for the holidays – Though when I was testing this recipe, I put it in my kid’s lunch for several days in a row in September, by request.

Ranch Chex Mix Recipe Ingredients

• Chex cereal – It’s not Chex Mix without Chex cereal! This Ranch Chex Mix calls for two cups each of corn Chex, rice Chex, and wheat Chex.
• Cheese crackers – I’m partial to classic Cheez-Its for this Chex mix. White cheddar flavor are also delicious. Goldfish might be a fun swap, too!
• Oyster crackers – Your typical round crackers are the perfect neutral flavor and round shape for Ranch Chex Mix.
• Mini pretzels – Go for your standard mini pretzels, or pretzel sticks are great too.
• Butter – One whole cube of unsalted butter. It seems like a lot, but use it all – trust me.
• Ranch seasoning – The key to that delicious ranch flavor! I use a packet of Hidden Valley ranch.
• Garlic powder & onion powder – They add another element of flavor; highly recommend including both! You’ll find them in the spices/baking section of your local grocery store.

Adaptations/Variations

• Like any Chex Mix, you can mix this up however you like. Use different crackers, add nuts, sesame sticks, rye or bagel chips … sky’s the limit.
• Add a teaspoon or two of dried dill to amp up the dilly-Ranch flavor.

How to Make Ranch Chex Mix

1. Add the cereal, crackers, and pretzels to a large bowl and mix it all up.
2. Melt the butter in a small saucepan, then stir in the Ranch seasoning mix, garlic powder, and onion powder.
3. Pour the butter mixture over the cereal mix. Use a spatula to scrap it all out.
4. Use the spatula to gently toss the cereal with the butter until distributed evenly.
5. Spread on a large baking sheet.
6. Bake, stirring once, until toasty and a little golden..
7. Let cool and enjoy!

I hope this Ranch Chex Mix “chex” all the boxes for you and your family! It’s hugely popular in our house and I anticipate making it every holiday season from here on out!

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Ranch Chex Mix

Everyone's favorite Chex Mix, but ranchified! Tangy ranch seasoning elevates Chex Mix – our family loves it!

Servings 9 cups

Calories 505kcal

Author Kare

Ingredients

• 2 cups rice Chex
• 2 cups corn Chex
• 2 cups wheat Chex
• 1 cup cheese crackers like Cheez-Its
• 1 cup oyster crackers
• 1 cup mini pretzels
• 1/2 cup unsalted butter one stick
• 1 ounce Ranch seasoning mix I use the Hidden Valley 1-oz package
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• Preheat oven to 300°F.
• Add the Chex cereal, cheese crackers, oyster crackers, and pretzels to a large bowl.
• Place the butter in a small saucepan over low heat. When melted, remove from the heat and stir in the Ranch seasoning mix along with the garlic powder and onion powder.
• Pour the butter over the cereal/cracker mix.
• Using a spatula or wooden spoon, stir the mix together gently until well combined.
• Spread on a large rimmed baking sheet.
• Bake for 30 minutes or so, until slightly golden and toasty. Give it a quick stir at the 20-minute mark.
• Let cool then serve.
• Store in an airtight container at room temperature.

Nutrition

Serving: 1cup | Calories: 505kcal | Carbohydrates: 85g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 1014mg | Potassium: 249mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1208IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 21mg

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