Dessert

PREP TIME: 35 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 35 mins | SERVINGS: 24

Mouthwatering, beautiful cherry crumb bars! These bars are the best cherry dessert! Packed with fresh cherries with impressive flavor and texture. These cherry crumb bars are the perfect tailgating, potluck, and parties treat!

INGREDIENTS

CHERRY FILLING:

2 tablespoons lemon juice
1/2 c. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1/4 teaspoon sea salt
1 teaspoon almond extract
1 teaspoon vanilla extract
1 c. granulated sugar
1 teaspoon Cornstarch
5 c. Northwest Cherry Growers cherries, pitted and halved

CRUST AND STREUSEL TOPPING:

1 large egg, slightly beaten
3 c. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 c. unsalted butter cold
1 c. granulated sugar
1/4 teaspoon sea salt
1 teaspoon almond extract
1 teaspoon baking powder
1/4 c. granulated sugar
1/2 teaspoon vanilla extract

How to make Cherry Crumb Bars

CHERRY FILLING:

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 9×13-inch glass baking dish. Set aside.

Step 2: Start to pit and halve the fresh cherries. In a large mixing bowl, place the cherries and sprinkle them with lemon juice. Gently toss.

Step 3: Sift the flour, cornstarch, sugar, salt, and extracts in another bowl.

Step 4: Over the cherries, pour the dry ingredient and mix well using a wooden spoon. Set aside.

CRUST AND STREUSEL TOPPING:

Step 5: Place the flour, 1 cup sugar, baking powder, and salt in a large bowl. Mix well until combined. Using a pastry blender, cut in the butter until well blended and coarse crumbs formed.

Step 6: Whisk the vanilla, almond extract, and beaten egg. Then, add this to the flour and butter mixture, mixing well until crumbly.

Step 7: Into the prepared baking dish, press half of the crust. Over the crust, evenly spread the cherry mixture. On top, crumble the rest of the crust, gently patting to make sure the crust adheres to the cherries. Then, sprinkle with the rest of the 1/4 c sugar.

Step 8: Place in the preheated oven and bake for about 45 to 60 minutes or until the bar is golden brown and the cherry juice begins to bubble up around the edges.

Step 9: Remove from the oven when done and let the Cherry Crumb Bar cool completely before slicing into bars.

NUTRITION FACTS:

Calories: 223 kcal, Carbohydrates: 37g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.05g, Monounsaturated Fat: 0.1g, Cholesterol: 27mg, Sodium: 61mg, Potassium: 69mg, Fiber: 1g, Sugar: 23g, Vitamin A: 300IU, Vitamin C: 3.3mg, Calcium: 20mg, Iron: 0.2mg

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PREP TIME: 10 mins | COOK TIME: 50 mins | TOTAL TIME: 1-hr | YIELD: 6

The holiday season is here! And the best way to start the season right is with great food. These Mini Spiced Gingerbread Loaves are amazing loaves to welcome the season. They also make the perfect gift.

I love gingerbread, but hate the time-consuming process and oftentimes failed results. Not with this recipe. This is a very simple, straightforward gingerbread recipe that guarantees superb results! Enjoy the holiday flavors and taste of your favorite without the fuss.

INGREDIENTS

2 eggs
½ c. brown sugar
½ c. butter – softened
1 tsp vanilla
¼ c. molasses
½ c. sour cream
½ c. milk
1 tsp baking soda
2 c. all-purpose flour
1 tsp baking powder
4 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
Powdered sugar for dusting
½ tsp salt

How to make Mini Spiced Gingerbread Loaves

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 6-cup mini loaf pan. Grease and set aside.

Step 2: Place the brown sugar and butter in a large mixing bowl. Cream until fluffy. Then, add the molasses along with the eggs and vanilla. Mix well until combined. Next, pour in the milk and add the sour cream. Beat well until blended.

Step 3: Into the mixing bowl, add the flour along with the baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and salt. Mix well until incorporated.

Step 4: Into the prepared mini loaf tins, evenly spoon the batter. Place in the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the middle of the bread comes out clean.

Step 5: Remove from the oven when done and allow the loaves to cool for about 10 minutes in the pan. Then, invert on a wire rack.

Step 6: If desired, dust the loaves with powdered sugar.

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PREP TIME: 10 mins | COOK TIME: 32 mins | TOTAL TIME: 42 mins | YIELD: 16 bars

If you love chocolate chip banana bread, these bars taste just like it! Bite-sized pieces of our favorite bread. Healthy, super delicious, and incredibly easy to whip up!

Ingredients

1 large egg, room temperature (56 grams)
1/2 c. unsalted butter, room temperature (113 grams)
1 1/2 teaspoons vanilla extract (6ml)
1 c. light or dark brown sugar (200 grams)
1 c. all-purpose flour (125 grams)
1/2 teaspoon fine salt (3 grams)
3/4 c. chocolate chips, chopped (160 grams)
1 c. mashed overripe banana – about 2 medium bananas (230 grams)

How to make Chocolate Chip Banana Bars

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Using parchment paper or foil, line an 8 x 8-inch baking dish and grease it with cooking spray. Set aside.

Step 2: Cream half c. of unsalted butter and 1 c. brown sugar in a large bowl or the bowl of a stand mixer for about 2 minutes on medium speed until light in color.

Step 3: Into the mixer, add 1 1/2 tsp vanilla extract, 1/2 tsp salt, and 1 large egg. Mix on medium-low speed until blended, scraping the sides and bottom of the bowl using a rubber spatula.

Step 4: Add 1 c. of all-purpose flour and mix on low until just combined.

Step 5: Then, mix in 1 c. of mashed bananas on low speed until the big chunks of banana are gone.

Step 6: Next, fold in 3/4 c. of the mini chocolate chips or chopped chocolate chips.

Step 7: Into the prepared pan, transfer the batter and sprinkle with a couple of chocolate bits on top. Place in the preheated oven and bake for about 32 to 36 minutes or until the center is cooked and the edges are golden brown, rotating the pan halfway.

Step 8: Remove from the oven when done and allow the bar to cool completely, then slice into 16 small squares.

Step 9: Cover any leftovers in plastic wrap or keep them in an airtight container and store them in the fridge for up to 1 week.

Notes:

Feel free to make these chocolate chip banana bars ahead of time. Store them in the fridge for up to 1 week or freeze them for up to 1 month. Make sure to place parchment paper in between each layer to prevent the bars from sticking to each other.

If needed, you can easily double this recipe and bake the bars in a 13 x 18-inch (half-sized) sheet pan.

If using a glass baking pan, decrease the baking temperature by 25 degrees and bake these bars for about 5 minutes less.

Nutrition Facts:

Yield: 16, Serving Size: 1
Amount Per Serving: Calories 191, Total Fat 9g, Saturated Fat 5g, Trans Fat 0g, Unsaturated Fat 3g, Cholesterol 27mg, Sodium 82mg, Carbohydrates 28g, Fiber 1g, Sugar 19g, Protein 2g

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Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 12–14 muffins

These are the best muffins I’ve made in a long time! Gingerbread muffins are my favorites! I can eat them without the glaze, but my kids love these muffins with the sweet lemon glaze. The crackly tops and rich spice flavor of these Gingerbread Muffins are to die for! And top it off with a sprightly lemon glaze for that extra layer of flavor!

Ingredients

Gingerbread Muffins:

3/4 c. (234 grams) dark molasses
1/2 c. (1 stick or 115 grams) of unsalted butter
1 1/2 tsp baking soda
2 2/3 c. (334 grams) all-purpose flour (spoon & leveled)
1/2 c. (100 grams) packed light or dark brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 1/4 tsp ground ginger
1 large egg, at room temperature
1/4 tsp salt
1/2 c. (120ml) milk, at room temperature
optional: coarse sugar for sprinkling
1/2 c. (120 grams) plain yogurt or sour cream, at room temperature

Lemon Glaze:

2 tbsp fresh lemon juice
1 tbsp (15ml) milk
1 c. (120 grams) confectioners’ sugar (or more, as needed)

How to make Gingerbread Muffins with Sweet Lemon Glaze

Step 1: Prepare the oven. Preheat it to 425 degrees F or 218 degrees C. Using non-stick spray or butter, grease a muffin pan. Or line using muffin liners. Set aside.

Step 2: Into smaller pieces, cut the butter. Place them in a large microwave-safe bowl along with the molasses. Heat in the microwave for about a minute. Then, stir until completely combined. Set aside.

Step 3: Combine the flour, baking soda, salt, cinnamon, ginger, and cloves.

Step 4: Add the brown sugar, egg, yogurt, and milk to the molasses/butter mixture. Mix well until just combined. Into the dry ingredients, mix the wet ingredients until just blended and the mixture is thick and slightly lumpy.

Step 5: Evenly divide the batter into the prepared muffin pan, filling to the top. If desired, sprinkle with coarse sugar. Place in the preheated oven and bake for about 5 minutes. After 5 minutes, adjust the oven temperature to 350 degrees F or 177 degrees C (while the muffins are still in the oven) and continue baking for another 15 to 16 minutes or until the tops of the muffins are cracked and the middles are set.

Step 6: Remove from the oven when done and let the muffins cool in the pan for about 5 to 10 minutes before glazing.

Step 7: In the meantime, prepare the glaze. In a medium bowl, whisk the lemon glaze ingredients. You can add extra confectioners’ sugar if desired to thicken the glaze. Or if you want a thinner glaze, add more milk. Then, drizzle the lemon glaze over the warm muffins.

Step 8: Tent any leftover muffins and keep them for up to 2 days at room temperature or up to 1 week in the fridge. You can also freeze these muffins for up to 3 months. Before serving, thaw the frozen muffins in the fridge or on the counter.

Notes:

For this recipe, I prefer dark molasses. But you are welcome to use light or mild molasses.

If needed, you can swap whole milk with lower-fat milk or nondairy milk.

If baking in 6 to 7 jumbo-size muffins, increase the baking time to 26 to 30 minutes. Bake at 425 degrees F for 5 minutes, then at 350 degrees F for 21 to 25 minutes. Or bake at 350 degrees F for about 11 to 12 minutes the entire time for approximately 50 mini muffins.

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Prep Time: 20 mins | Cook Time: 30 mins | Yield: 9 cupcakes

I love this tasty dessert! It is a fall dessert recipe and a mini version of my Mom’s favorite apple crisp cheesecake. These apple crisp mini cheesecakes are the perfect bite-sized dessert to serve on every occasion!

Ingredients

Graham Cracker Crust:

1 and 1/2 tbsp sugar
3/4 c Graham cracker crumbs
3 tbsp unsalted butter-melted
1/2 tsp cinnamon

Crumb Topping:

1/3 c. quick cooking oats
1/3 c. light brown sugar
3/4 tsp cinnamon
1/3 c. all-purpose flour
2 and 1/2 tbsp unsalted butter-melted
1/8 tsp nutmeg

Apple Filling:

1 and 1/2 tsp cornstarch
2 medium-small apples-peeled and chopped finely
2 tsp freshly squeezed lemon juice
2 tbsp light brown sugar
1 and 1/2 tsp cinnamon
1/4 tsp nutmeg

Cheesecake Filling:

1 egg
6 tbsp sugar
10 ounces cream cheese-softened
2 tsp all-purpose flour
Caramel sauce-for serving
1 and 1/2 tsp vanilla

How to make Apple Crisp Mini Cheesecakes

Step 1: Using paper liners line a standard cupcake pan.

Step 2: Prepare the oven. Preheat it to 325 degrees F.

Step 3: Mix the Graham cracker crumbs, cinnamon, and sugar using a fork until combined. Stir in the melted butter. Into the bottom of the paper liner, press almost 2 tbsp of the mixture, and chill in the fridge.

Step 4: For the topping, combine the all-purpose flour with light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Then, add the melted butter and whisk until coarse crumbs form. Keep in the fridge until ready to use.

Step 5: To make the cheesecake filling, mix the softened cream cheese, sugar, vanilla, and flour. Then, add the egg and whisk until blended. Over the crusts, spoon the filling to about 2/3 paper cup full.

Step 6: Add the chopped apples and lemon juice. Toss well. Next, add the light brown sugar, cornstarch, cinnamon, and nutmeg. Mix well until incorporated. Over the cheesecake filling, spoon the apples, filling the cups almost to the top. Using your palm, gently press the apples.

Step 7: On top, sprinkle the cinnamon oat crumb generously.

Step 8: Place in the preheated oven and bake the cheesecake for about 28 to 30 minutes. Remove from the oven when done, and allow the cheesecakes to cool in the pan for about 30 minutes. After 30 minutes, take the cheesecakes out of the pan and keep them in the fridge.

Step 9: Before serving, drizzle the cheesecakes with caramel sauce. Enjoy!

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I love this bite-sized apple pie-flavored dessert. These cookies are made with only a few simple ingredients; refrigerated pie crust, cinnamon, nutmeg, caramel topping, and apple pie filling. Super easy and quick to throw together. I always make sure to whip up a big batch because the kids are obsessed with these Apple Pie Cookies!

These Apple Pie Cookies not only look good, but they taste superb! I have been making this treat for years and I still love it the same! And caramels and apples are my favorite combination! These apple pie, cookies are a must-try!

Ingredients

1 egg
1 package Refrigerated Pie Crust, 2 crusts
10 ounces of Apple Pie Filling
1/4 teaspoon Nutmeg
1 teaspoon Cinnamon
1/4 teaspoon Sugar
5 ounces Caramel Topping

How to make Apple Pie Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick spray, grease a cookie sheet and set it aside.

Step 2: For the crust to be easier to work with, slightly warm the crust. Using flour, dust your work area, then roll out the crusts slightly.

Step 3: On one of the crusts, spread a thin layer of caramel.

Step 4: Into smaller pieces, chop the pie filling using a knife and spread them over the caramel.

Step 5: Into half-inch strips, cut the other crust.

Step 6: To make a lattice over the pie, use the strips until the pie is covered.

Step 7: Then, cut out circles and place them into the prepared baking sheet.

Step 8: In a bowl, whisk the egg.

Step 9: Combine the sugar with cinnamon and nutmeg until blended.

Step 10: Using the egg wash, brush the lattice tips and sprinkle the sugar mixture on top.

Step 11: Place in the preheated oven and bake for about 20 to 25 minutes or until the apple pie cookies are golden brown.

Nutrition Facts:

SERVING SIZE: 1 gram
Amount Per Serving: UNSATURATED FAT: 0g

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If you are already prepping for the Holidays and looking for cookie recipes to make, then you have to give this peanut butter no bake cookies recipe a try! These cookies taste incredible. They are super easy to make and ready in a snap. All you need are just six simple ingredients; butter, peanut butter, quick-cooking oats, granulated sugar, vanilla extract, and cold milk. Mix all the ingredients. Scoop and drop spoonfuls of the mixture onto parchment paper and let them set. Viola! You have yourself one of the best no-bake treats you can ever make!

These no-bake cookies are not only delicious, but they are a great source of protein. They are packed with a peanut butter flavor that I am obsessed with! The best part is this dessert does not require turning the oven on! These Peanut Butter No Bake Cookies are hands down been one of my favorites since I was little!

If you love peanut butter and no-bake dessert recipes, you should not miss this Peanut Butter No Bake Cookies recipe. This is ridiculously simple to throw together. This recipe is also excellent if you want to whip up a simple and quick dessert.

INGREDIENTS

1/2 c. butter
1/2 c. Peanut Butter
1/2 c. cold milk
2 c. of granulated sugar
1 tbsp vanilla extract
3 1/2 c. quick cooking oats

How to make Peanut Butter No Bake Cookies

Step 1: Into a heavy-bottomed pot, add the butter, sugar, and milk. Bring everything to a rolling boil and cook for a minute, stirring.

Step 2: Remove the pot from the heat when done and stir in the peanut butter, vanilla, and oats.

Step 3: Scoop and drop the cookie mixture using a spoon onto a piece of parchment paper. Allow the cookies to cool until firm before serving. Enjoy!

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This dessert is an amazing no-bake, decadent treat that you can easily whip up at any time. The cherry flavor, Oreos, and chocolate are an amazing combination that is hard to resist!

My daughter is a huge fan of Oreos and cheesecake. She likes this dessert so much. Although she’s not a big fan of cherries, she still is obsessed with this no-bake treat! This Oreo Cherry Chocolate Chip No Bake Cheesecake is unlike any other dessert I’ve made. It is a crowd favorite!

Ingredients

Crust:

3 tablespoons melted Butter
1 tablespoon Sugar
22 Oreo Cookies

Filling:

1 c. Sugar
16 ounces Heavy Cream
1/4 c. Powdered Sugar
16 ounces softened Cream Cheese
1 large box, 6 ounces of Cherry Gelatin
2 c. Semisweet Chocolate Chips
12 ounces frozen Cherries

How to make Oreo Cherry Chocolate Chip No Bake Cheesecake

Step 1: Soften the cherries. Let them sit on the counter.

Step 2: In a food processor, crush the Oreos. Then, add the melted butter along with the sugar.

Step 3: Into the bottom and partway up the sides of a 9-inch spring form pan press the Oreo mixture. Place in the fridge to let it firm for at least 30 minutes.

Step 4: Mix the cream cheese and sugar until well blended, then set aside.

Step 5: Place 1 1/2 cups of boiling water in another bowl. Add the gelatin and stir well until dissolved. Set aside to cool.

Step 6: In the meantime, dice half of the cherries.

Step 7: Beat the heavy cream with powdered sugar until stiff peaks form. Fold the thickened gelatin into the whipped cream until incorporated.

Step 8: Into the whipped cream mixture, fold in the cream cheese mixture. Add the diced cherries along with the chocolate chips and mix well.

Step 9: Into the pan, spread the mixture and top with the whole berries. Place in the fridge to let the cheesecake firm for at least 4 hours.

Step 10: If desired, you can garnish the cheesecake with chocolate chips or crushed cookies.

Nutrition Facts:

SERVING SIZE: 1 gram
Amount Per Serving: UNSATURATED FAT: 0g

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PREP TIME: 5 mins | COOK TIME: 8 mins | TOTAL TIME: 13 mins | YIELD: 3 dozen

These light, crispy, and chewy peanut butter cookies are a life changer! These cookies have tantalizing flavors that no one can resist! This treat is made with creamy and nutty pecan butter, vanilla bean, chopped pecans, along other simple ingredients you can find in your kitchen. If you are a big peanut butter cookies fan, then these cookies are for you!
These pecan butter cookies are one of the best cookies I have ever tasted! If you want to start the fall season right, then you have to give this easy recipe a try. I urge you to whip up a big batch because these cookies are insanely good and have gone too fast!

INGREDIENTS

2 eggs
1 c. pecan butter
1 c. shortening
1 c. sugar
1 tsp vanilla bean paste
1 c. brown sugar
2 1/2 c. flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 c. chopped pecans
1/2 tsp salt

HOW TO MAKE PECAN BUTTER COOKIES

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Mix the shortening with pecan butter, sugar, eggs, vanilla bean paste, flour, baking soda and powder, and salt until well blended. Then, fold in the pecans.

Step 3: Onto an ungreased cookie sheet, drop rounded ball shapes, pressing each ball using the bottom side of a glass. Or you can press the tines of a fork into granulated sugar and press it into the cookie dough ball to flatten it.

Step 4: Place in the preheated oven and bake for about 8 to 10 minutes until the edges of the cookies are golden brown. Remove from the oven when done and allow the cookies to sit on the cookie sheet for about 1 to 2 minutes, then transfer the cookies onto a cooling rack to cool completely.

Step 5: In an airtight container, keep the completely cooled cookies.

NUTRITION FACTS:

YIELD: 36 SERVING SIZE: 1
Amount Per Serving: CALORIES: 161 | TOTAL FAT: 10g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 14mg | SODIUM: 103mg | CARBOHYDRATES: 18g | FIBER: 1g | SUGAR: 11g | PROTEIN: 2g

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Prep Time: 15 mins | Cook Time: 10 mins | Yield: about 12-16 cakes

These dainty tiny sponge cakes are called French Madeleines. A classic scallop-shaped mold that you can easily make at home.

Ingredients

1 tsp baking powder
3 eggs
150 grams (1 c.) plain flour (all-purpose flour)
150 grams (½ c. plus 3 tbsp) caster sugar (superfine sugar)
zest of 1 lemon
pinch of fine salt
butter and flour (or non-stick baking spray) to grease the Madeleine mold
150 grams (1 ⅓ stick) of unsalted butter, melted and cooled slightly

How to make French Madeleines

Step 1: Place the eggs and sugar in a large bowl or the bowl of an electric stand mixer. Beat well for about 2 minutes until thick and pale yellow. If whisking by hand, this takes a little longer.

Step 2: Then, add the flour along with the salt and baking powder. Mix well until blended.

Step 3: Add the lemon zest followed by the melted butter. Combine until the batter is thick and smooth.

Step 4: Place the batter in the fridge to chill for at least 1 hour.

Step 5: Prepare the oven. Preheat it to 270 degrees C or 518 degrees F.

Step 6: Using butter, generously grease the Madeleine mold and sprinkle with flour. Or use a non-stick baking spray. To about 3/4 full, fill each mold. You can use a piping bag filled with the batter or a spoon to do this.

Step 7: In the preheated oven, place the Madeleine pan. Quickly adjust the oven temperature to 210 degrees C or 410 degrees F. Bake for about 7 to 10 minutes until the cakes have risen and the top is lightly golden.

Step 8: Take the pan out of the oven when done and let the madeleines rest for a couple of minutes before taking them out of the molds. Transfer the cakes on a wire rack, ridge-side facing bowl.

Step 9: Serve the French Madeleine warm or cold. Enjoy!

Notes:

VARIATIONS:

You can swap the lemon zest with 1 tsp vanilla extract or 1 tbsp honey and/or 1 tbsp orange blossom water. You can also use 1 c chocolate chips instead of lemon zest.

MAKE-AHEAD:

You can make the batter a couple of days in advance and simply keep it in the fridge.

STORAGE:

Preferably, the madeleines are best to serve on the same day they are baked, while still warm.

Nutrition Facts:

Serving Size: 1Calories: 155 | Sugar: 10.5g | Sodium: 15mg | Fat: 8.6g | Carbohydrates: 17.8g | Fiber: 0.3g | Protein: 2.2g | Cholesterol: 55mg

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