A while back I was looking through my mom’s recipe binder and came across a clipping from the Rural Electric Arkansas magazine with the classic Million Dollar Pound Cake recipe, It’s a southern classic that literally taste’s like a million bucks!

Why You Will Love this Million Dollar Pound Cake

• Just a few pantry ingredients for a simple and delicious homemade cake.
• This pound cake is rich and buttery with a dense crumb.
• An easy recipe that can be made for any occasion and delicious enough for holidays.

Ingredients Needed for Pound Cake

• Butter – I like to use salted butter, use your unsalted butter if preferred.
• Granulated Sugar
• Large Eggs
• Whole Milk
• All Purpose Flour
• Almond Extract
• Vanilla Extract

How to Make Million Dollar Pound Cake

1. Grease and flour a 12- cup bundt pan. See notes if you have a smaller bundt pan.
2. Add a pound of butter to a mixing bowl. Cream butter with an electric mixer at medium speed until light and fluffy. Gradually add in sugar with the mixer running. 
3. Mix in eggs one at a time until incorporated. 
4. Next, add flour with the mixer on low speed, a bit at a time, alternating with milk. Mix until all combined. 
5. Add in vanilla and almond extracts, just until combined.

6. Pour cake batter into prepared pan and smooth out evenly with a rubber spatula.
7. Bake for 1 hour 30 to 1 hour 40 minutes. 
8. Cool in pan for 10 minutes.
9. Remove to a wire rack to cool completely. 

Slice and serve plain or with whipped cream and fresh strawberries or mixed berries. 

Tips for Baking Pound Cake

• Leavening: It seems unusual that this pound cake does not included baking soda or baking powder but it does not. This cake rises simply from the air incorporated during the mixing process. 
• Make sure to grease your bundt pan well and dust it with flour. This will ensure your cake doesn’t stick. 
• Smaller Bundt Pan: Fill the pan up to about an inch from the top and bake the remaining batter using a cupcake pan.
• Loaf Pan: This recipe will fill two 9 x 5 inch loaf pans if you prefer to make pound cake in a loaf. 
• Bake on the middle oven rack so that the top doesn’t over brown. 
• Check your cake for doneness about 10 minutes before the cooking time is up. Oven temperatures can vary. Inserting a long toothpick or sharp knife near the center will come out clean when the cake is baked through.
• Use a sharp knife to loosen the cake from the edges of the pan before removing. 
• Allow cake to cool completely for nice, clean slices.

Serving Suggestions

• This is the best pound cake recipe and it is delicious with or without a glaze I usually just serve it with fresh berries and whipped cream.
• Add a simple powdered sugar glaze by mixing 1 1/2 cups powdered sugar with 1 tablespoon melted butter and 2 tablespoons of milk. Drizzle over cooled cake.
• Serve with caramel sauce, chocolate sauce or any berry sauce. Lemon curd is also great with pound cake.

Pound cake has always been one of my favorite desserts and this is probably my most favorite version. The buttery flavor really stands out and the texture of this cake is velvety and smooth with a crunchy crust. It’s one of the best desserts you can make for any occasion.

If you love this recipe as much as we do, please leave a comment and a star rating. Help us share on Pinterest, Instagram and Facebook!

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Million Dollar Pound Cake

Million Dollar Pound Cake is a buttery and decadent dessert to serve for any occasion. It is perfectly delicious served plain or topped with whipped cream and fresh berries. Easy enough for any day of the week and a great dessert for celebrations, holidays and special occasions.

Course Cakes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 10 servings

Calories 861kcal

Author Milisa

Ingredients

• 1 pound salted butter 4 sticks, room temperature plus more to butter the pan
• 3 cups granulated sugar
• 6 large eggs room temperature
• 4 cups all purpose flour plus more for flouring the pan
• ¾ cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Whipped Cream and fresh fruit for serving optional

Instructions

• Preheat oven to 300°.
• Prepare 12-cup bundt or tube pan by greasing with butter and then dusting with flour.
• Add softened butter to a large mixer bowl and beat at medium speed for 5 minutes. Gradually add in sugar while mixing and continue to mix until batter is fluffy and light in color.
• Mix in eggs one at a time with the mixer running until all incorporated.
• Add flour a bit at a time, alternating with milk and mix well.
• Fold in vanilla and almond extracts.
• Pour batter into pan and smooth evenly.
• Bake on the center rack of the oven for 1 hour 30 minutes to 1 hour 40 minutes or until a sharp knife inserted into center comes out clean.
• Remove from oven and allow cake to cool 10 minutes. Loosen edges of cake with a sharp knife and invert onto a wire rack to cool completely.
• Serve plain or with whipped cream and fresh fruit if desired.

Video

Notes

Store cooled cake wrapped tight with plastic wrap at room temperature up to 3 days or in refrigerator up to 7 days.

Freeze cake wrapped in several layers of plastic wrap and place in a freezer bag or a layer of foil up to 6 months.

If using a smaller bundt pan, fill cake pan up to about an inch from the top wih batter and bake the remaining batter in a cupcake pan.

Batter can be baked in 2 9 x 5 inch loaf pans, bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted comes out clean.

Nutrition

Serving: 1g | Calories: 861kcal | Carbohydrates: 109g | Protein: 11g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 214mg | Sodium: 355mg | Fiber: 2g | Sugar: 60g

More Delicious Pound Cakes

Pecan Pound Cake

Amaretto Pound Cake

Brown Butter Pound Cake

Cream Cheese Pound Cake

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Best Tools for Baking Pound Cake

• Bundt Pan or Tube Pan: works best for this recipe. You could also split into two loaf pans. 
• Electric mixer: best to get the batter mixed to the lightest and fluffiest.
• Slicone spatula: essential for scraping the batter into the pan. 
• Wire cooling rack: perfect for cooling cakes and cookies. 
• Serrated knife: great for getting those perfect slices. 

The post Million Dollar Pound Cake appeared first on Miss in the Kitchen.

Milkshakes are an irresistible treat anytime of year. We make them often. I always have ice cream on hand and nothing satisfies a sweet tooth craving like a Peanut Butter Milkshake!

I’m joining in with Julie of The Little Kitchen and Lindsay of Love and Olive Oil for Milkshake Week! Filled with delicious milkshakes from the best blogs! Summer means lots and lots of frozen treats and this Peanut Butter Caramel Milkshake is one of my favorites!

I have become quite addicted to all things caramel flavor so this Peanut Butter Caramel Milkshake is one of my all- time favorite treats. It’s a once in a while treat but totally worth every single calorie!

If you love this Recipe as much as I do, please leave a comment and a star rating, and be sure to help me share on Pinterest!

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Peanut Butter Caramel Milkshake

Peanut Butter Caramel Milkshakes – a tasty ice cream treat just made with peanut butter lovers in mind.

Course Beverages

Cuisine American

Keyword homemade milkshake, ice cream drinks, milk shake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 898kcal

Author Milisa

Ingredients

• 1 ½ cups vanilla ice cream slightly softened
• ¾ cups milk
• ¾ cups peanut butter
• ¼ cup caramel sauce
• whipped cream for garnish

Instructions

• Add softened vanilla ice cream, milk and peanut butter to a blender and blend until smooth.
• Drizzle about 1 tablespoons of caramel into each glass.
• Fill half way with milkshake and drizzle with about another tablespoons of caramel, fill with remaining shakes.
• Garnish with whipped cream and remaining caramel. Serve immediately.

Nutrition

Serving: 1g | Calories: 898kcal | Carbohydrates: 65g | Protein: 29g | Fat: 63g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Cholesterol: 55mg | Sodium: 625mg | Potassium: 899mg | Fiber: 5g | Sugar: 52g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 2mg

More Milkshake Ideas

Blackberry Milkshakes

Frosted Pineapple Lemonade

Baileys Chocolate Milkshake

Rum and Coke Floats

Now head on over and check out every single one of these fabulous Milkshakes!

• Peanut Butter and Brownie Milkshakes from The Little Kitchen
• Bourbon Salted Caramel Milkshakes from Love & Olive Oil
• Milkshakes of Desperation from Bake at 350
• Lemon Pie Milkshake from Crazy for Crust
• Peanut Butter Pretzel Milkshake from Cookies and Cups
• Vanilla Chai Milkshake from Kitchen Treaty
• Cherry-Cola Milkshake from Boulder Locavore
• Biscoff Cookie Milkshake from Katie’s Cucina
• Turtle Pecan Milkshake from Dairy Good Life

The post Peanut Butter Caramel Milkshake appeared first on Miss in the Kitchen.

Dump cake is my go-to easy dessert and this peach and pineapple combo is my best one yet! It is the kind of recipe that just makes life easier. Keep it on hand for those days when you need dessert without a lot of fuss.

Why You’ll Love This Recipe

• Easy pantry dessert recipe with simple ingredients you can keep stocked for last-minute baking.
• Warm fruit dump cake with buttery topping that tastes like you spent far more time on it than you did.
• Perfect for potlucks, holidays and family gatherings because it serves a crowd and is always a hit.

Ingredients for Peach Pineapple Dump Cake Recipe

• Canned sliced peaches
• Crushed pineapple
• Butter cake mix
• Butter
• Brown sugar

How to Make Peach Pineapple Dump Cake

1. Add the fruit Heat the oven to 350°F. Drain the peaches and spread them evenly into a 9 x 13-inch baking dish. Spoon the crushed pineapple over the peaches and spread into an even layer.
2. Add the topping Sprinkle the dry cake mix evenly over the fruit. Melt the butter and drizzle evenly over the cake mix. Sprinkle brown sugar over the top.
3. Bake Place cake in the oven for 45 to 50 minutes or until the top is golden brown and the fruit is bubbling around the edges.

Serve Cool slightly before serving. Spoon into bowls and serve warm with a scoop of vanilla ice cream or sweetened whipped cream if desired.

This Peach Pineapple Dump Cake is one of those dependable desserts you’ll come back to again and again. It’s quick, simple and always disappears fast. Keep a few cans of fruit and a cake mix in the pantry and dessert is never far away.

If you try this peach pineapple dump cake recipe, leave a comment and star rating below to let others know how it turned out. Tag us on social media, we love seeing your creations!

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Peach Pineapple Dump Cake

Peach Pineapple Dump Cake is the ultimate easy dessert with just 5 ingredients and perfect for ay day of the week.

Course Cakes

Cuisine American

Keyword dump cake

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 559kcal

Author Milisa

Ingredients

• 1 can Crushed Pineapple 20 oz, do not drain
• 1 can Sliced Peaches in heavy syrup 29 oz, do not drain
• 1 box Yellow Cake Mix
• ½ cup brown sugar
• 1 cup butter melted
• Vanilla Ice Cream for serving if desired

Instructions

• Preheat oven to 375°.
• Pour peaches and crushed pineapple with juice into a 9 x 13 inch baking dish. Mix and spread evenly.
• Sprinkle dry cake mix over fruit in an even layer.
• Melt butter and drizzle all over the top.
• Sprinkle brown sugar over the top.
• Bake for 45 minutes or until filling is bubbly around the edges and the top is golden brown.
• Cool about 20 minutes before serving.
• Top with vanilla ice cream if desired.

Notes

Store cooled cake, covered with plastic wrap 1 – 2 days. Cake may be refrigerated up to 3 days.

Nutrition

Serving: 1g | Calories: 559kcal | Carbohydrates: 83g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 664mg | Potassium: 209mg | Fiber: 3g | Sugar: 56g | Vitamin A: 921IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 2mg

More Dump Cakes to Try

Pineapple Dump Cake

Strawberry Lemon Dump Cake

Blackberry Dump Cake

Apple Dump Cake

The post Peach Pineapple Dump Cake appeared first on Miss in the Kitchen.

No Bake Strawberry Cheesecakes and No Bake Blackberry Cheesecake are always a hit for family get togethers and this blueberry version is just as amazing. If you are entertaining guests, this make ahead Lemon Blueberry Tiramisu is always a hit.

This easy blueberry and lemon cheesecake comes together in about 10 minutes and can be layered into individual glasses or served in pie or classic cheesecake form. It’s light and fluffy, full of blueberry flavor and not too overly sweet, the perfect summer dessert but also great for anytime of year.

Ingredients Needed for No Bake Blueberry Cheesecake Recipe

• Heavy Whipping Cream or Cool Whip
• Powdered Sugar
• Cream Cheese – Room temperature
• Blueberry Pie Filling
• Lemons
• Fresh Blueberries

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How to Make No Bake Blueberry Cheesecake Shooters

1. Add heavy cream to a mixing bowl and beat at low speed with an electric mixer for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form. 
2. Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering. 

3. Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2- 2 minutes.
4. Add blueberry pie filling, lemon zest and lemon juice. 
5. Continue to beat until well combined.
6. Add 2 cups of reserved whipped cream.

7. Fold in until well combined.

8. Fill piping bag with blueberry filling and another with the remaining sweetened whipped cream.

9. Layer into 5 oz dessert glasses  or small bowls: berry mixture, whipped cream, blueberries and repeat. 
10. Garnish with more blueberries and a slice of lemon if desired.
11. Chill in refrigerator for 4 hours or overnight before serving.

If you are looking for a quick and easy dessert for entertaining, this No Bake Blueberry Cheesecake is sure to impress. It’s so simple to make with just a few ingredients and comes together in about 10 minutes. The creamy filling and saucy blueberries come together for the best bo bake cheesecake filling.

If you love this recipe as much as we do, please leave a comment and a star rating to let others know how it turned out.

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No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake is a quick and easy dessert to serve for any occasion. Made tons of blueberry and lemon flavor and layered with homemade whipped cream. 

Course No Bake Desserts

Cuisine American

Keyword blueberry cheesecake, blueberry dessert, blueberry-lemon cheesecake, Easter dessert, no bake dessert, purple dessert

Prep Time 10 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 Servings

Calories 477kcal

Author Milisa

Ingredients

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 8 ounces cream cheese softened
• 21 ounce can blueberry pie filling
• zest of 2 lemons
• 1 tablespoon lemon juice
• 1 cup blueberries
• lemon slices optional garnish

Instructions

• Add heavy whipping cream to a mixer bowl and beat at low speed for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form. 
• Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering. 
• Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2- 2 minutes.
• Add blueberry pie filling, lemon zest and lemon juice. 
• Continue to beat until well combined.
• Fold in 2 cups of reserved whipped cream until thoroughly combined.
• Fill pastry bags with blueberry filling and another with the remaining sweetened whipped cream.
• Layer into 5 oz dessert glasses  or small bowls: blueberry filling, whipped cream, blueberries and repeat. 
• Garnish with more blueberries and a slice of lemon if desired.
• Chill for 4 hours or overnight before serving.

Notes

To Make a Pie: Prepare according to directions. Fill a prepared 9 inch graham cracker crust. Top with sweetened whipped cream. Garnish with fresh blueberries and lemon slices. Chill 6 hours or overnight before serving. 

Variation: Add a layer of crushed graham crackers into the dessert glasses if desired. 

Pie Filling: Any flavor of pie filling can be substituted. 

Storage: No bake cheesecakes can be refrigerated up to 3 days. 

Occasions: Perfect for any holiday including Easter, 4th of July, Thanksgiving or Christmas. Great for celebrations and special occasions. 

Nutrition

Serving: 1g | Calories: 477kcal | Carbohydrates: 39g | Protein: 5g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 240mg | Fiber: 1g | Sugar: 12g

More No Bake Cheesecake Recipes to Try

• No Bake Raspberry Cheesecakes
• No Bake Strawberry Cheesecake
• No Bake Cherry Cheesecake 
• No Bake Oreo Cheesecake
• No Bake Peanut Butter Cheesecake
• Berry Icebox Cake

The post No Bake Blueberry Cheesecake appeared first on Miss in the Kitchen.

I love how simply this homemade pudding comes together. I’ve made homemade pudding many times but this was the first time making it with sweetened condensed milk. It was just as delicious as my standard recipe that uses butter, sugar and vanilla extract.

Why You’ll Love This Recipe

• Classic recipe, old-fashioned banana pudding made from scratch – This is the kind of creamy banana pudding recipe that tastes just like Grandma’s, rich, smooth and full of real banana flavor.
• Easy homemade pudding with simple steps and no shortcuts – If you’ve been searching for an easy banana pudding recipe without instant pudding mix, this one delivers that thick, silky texture with just a little stovetop time.
• Perfect make-ahead dessert for holidays, potlucks and family gatherings – This no bake dessert chills beautifully and gets even better after a few hours, making it one of the best banana pudding recipes to prep ahead.

Ingredients for Simple Banana Pudding

• Whole Milk
• Sweetened Condensed Milk
• All Purpose Flour
• Ripe Bananas
• Vanilla Wafers or Chessman Cookies (shortbread cookies)
• Sweetened Whipped Cream or Cool Whip – optional for topping

How to Make the Best Banana Pudding Recipe

1. Add milk, sweetened condensed milk and flour to a saucepan and whisk together. 
2. Place over medium heat, whisking constantly until mixture is thickened and just starts to boil. 
3. Remove from heat. 
4. Beat egg yolks in a bowl and temper by adding about a cup of the milk mixture and whisking together. 
5. Pour the egg mixture into the pan and whisk together. Return to the stove and bring mixture back to a low boil. Whisk constantly and cook at a low boil for 2 minutes. 
6. Remove from heat. 

7. Spoon pudding mixture into individual serving dishes about 2 tablespoons. Add a layer of banana slices, pudding and nilla wafers and repeat the layers once more. 

8. Top pudding with whipped cream, a banana slice and a vanilla wafer. 
9. Chill for 3 hours in refrigerator or serve warm if desired. 

Make up to 1 day in advance. Cover with plastic wrap and refrigerate until ready to serve. 

Variations

• You can make this into one large dessert by layering into a large bowl, trifle bowl or deep pie dish. 
• Skip the bananas if you are not a fan.
• Substitute in sliced peaches, strawberries or drained crushed pineapple for bananas.
• Make a meringue to top your pudding with the leftover egg whites. 

This easy banana pudding is one of those desserts you’ll come back to again and again. It’s simple, comforting and full of that classic flavor everyone loves. Whether you’re making it for a weeknight treat or bringing it to a gathering, it’s always a hit and never lasts long.

If you try this Easy Banana Pudding Recipe, please leave a comment and a star rating below to let everyone know how it turned out.

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Easy Banana Pudding

Easy Banana Pudding is so simple to whip up for any occasion. A simple 5 ingredient homemade pudding layered with sliced bananas and vanilla wafers. The classic dessert that everyone loves!

Course Desserts

Cuisine American

Keyword banana pudding parfaits, homemade banana pudding

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5 servings

Calories 657kcal

Author Milisa

Ingredients

• 2 ½ cups whole milk
• 14 ounce can sweetened condensed milk
• ⅓ cup all purpose flour
• 2 egg yolks
• 2 bananas
• 35 vanilla wafer cookies
• ½ cup whipped topping

Instructions

• In a saucepan, combine milk, sweetened condensed milk and flour. Whisk together until smooth.
• Place over medium heat, whisking continually until thickened and just starts to boil.
• Remove from heat.
• Place egg yolks in a bowl and whisk in about 1 cup of hot filling mixture.
• Mix egg mixture back into filling. Return to medium heat and continue whisking, bringing to a low boil.
• Boil for 2 minutes, whisking continually.
• Remove from heat.
• Spoon about 2 tablespoons of filling into serving dishes. Layer with sliced bananas, filling and vanilla wafers. Repeat layers ending with pudding.
• Top with whipped topping, a slice of banana and a vanilla wafer.
• Refrigerate for 3 hours or until chilled.

Notes

Pudding may be served warm if desired.

Nutrition

Serving: 1g | Calories: 657kcal | Carbohydrates: 102g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 123mg | Sodium: 300mg | Fiber: 2g | Sugar: 80g

More No Bake Desserts to Try

No Bake Strawberry Cheesecake

No Bake Lemon Chiffon Cheesecake

Lemon Blueberry Tiramisu

No Bake Blueberry Cheesecake

The post Easy Banana Pudding appeared first on Miss in the Kitchen.

Fruit crisps have become one of my favorites for a quick and easy dessert. They are just as delicious as pie but so much easier to make. Blackberry Crisp is a favorite for summer and we make this Easy Apple Crisp all year long.

I have always been a little skeptical about the texture of baked strawberries until my niece made a strawberry crisp for a family bbq. It won me over and I think this strawberry version might be my new favorite.

Ingredients for Strawberry Crisp Recipe

• Fresh Ripe Strawberries – Frozen strawberries can be used but will result in a softer consistency when baked.
• Granulated Sugar – Sweetens the strawberries, skip the sugar if you are using sweetened frozen berries.
• Corn Starch – To thicken the strawberry filling.
• Orange Juice – Balances the sweetness of the strawberries. Lemon juice works well too.
• Old Fashioned Oats – Quick oats can be substituted if that is what you have on hand.
• All Purpose Flour – Binds the crisp topping.
• Brown Sugar – Adds the classic sweet caramel flavor to the crisp topping.
• Sea Salt – or kosher salt.
• Butter – I use salted butter, unsalted works just as well.

Step-By-Step Directions for Homemade Strawberry Crisp

1. Wash strawberries and drain well.

3. Make the crisp topping by combining oats, flour, brown sugar, salt and butter together in a bowl. Mix with a fork or with your finger tips until crumbly. Set aside.

4. Remove tops and slice the strawberries, placing into a casserole dish.
5. Add sugar, cornstarch and orange juice to the strawberries and mix to combine.
6. Sprinkle oat topping mixture over the strawberries.

7. Bake for 30 minutes until strawberry filling is bubbly and crisp topping is golden brown.
8. Remove from oven and cool for 30 minutes before serving.

9. Serve with a scoop of vanilla ice cream if desired.

Recipe Notes

• Storage: Store cooled fruit crisp covered with plastic wrap or in an airtight container in the refrigerator up to 3 days.
• Reheat: Serve at room temperature or reheat in the microwave for about 30 seconds to 1 minute.
• Variations: Use any fresh fruit that you like with this easy crisp dessert recipe. Blueberries, blackberries, apples, peaches and cherries are great options. Add cinnamon to the crumb topping if desired.

More Strawberry Desserts to Try

• Strawberry Slab Pie
• Strawberry Cheesecake
• Strawberry Napoleons
• Strawberry Cake

Fresh Strawberry Crisp is the perfect dessert to make with fresh strawberries and an old fashioned brown sugar and oat topping that is sure to be a crowd favorite.

If you have tried this strawberry crisp recipe, please leave a comment and a star rating below to let us know how it turned out.

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Strawberry Crisp

Easy Strawberry Crisp is a super simple dessert made with fresh strawberries and a brown sugar and oat topping. Perfect for any day of the week and delicious enough for company.

Course Desserts

Cuisine American

Keyword easy desserts, fruit crisp, strawberry desserts

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 Servings

Calories 413kcal

Author Milisa

Ingredients

• 2 pounds fresh strawberries tops removed and sliced
• ½ cup granulated sugar
• 1 tablespoon corn starch
• 1 tablespoon orange juice or lemon juice
• 1 cup old fashioned oats
• ½ cup all purpose flour
• ½ cup brown sugar
• ½ teaspoon sea salt
• ½ cup butter salted or unsalted
• vanilla ice cream optional for serving

Instructions

• Preheat oven to 350°.
• Place sliced strawberries in a 2.5 quart baking dish or 9 x9 square baking pan.
• Sprinkle granulated sugar, corn starch and orange juice over the berries. Stir to combine.
• In a mixing bowl, combine the oats, flour, brown sugar, salt and butter using a fork or fingertips until mixture is crumbly.
• Sprinkle oat mixture over the strawberries.
• Bake for 30 minutes or until strawberry filling is bubbly and crisp topping is golden brown.
• Remove from oven and cool 30 minutes before serving.

Notes

Store leftover fruit crisp in an airtight container in the refrigerator up to 3 days. 

Reheat in microwave for 30 seconds to 1 minute or serve at room temperature.

Nutrition

Serving: 1g | Calories: 413kcal | Carbohydrates: 65g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 326mg | Fiber: 5g | Sugar: 42g | Vitamin A: 497IU | Vitamin C: 90mg | Calcium: 53mg | Iron: 2mg

The post Strawberry Crisp appeared first on Miss in the Kitchen.

This easy cookie recipe is perfect for cookie trays, after school treats, bake sales and anytime you want a dependable homemade cookie that everyone gets excited about.

Why You’ll Love This Recipe

• Easy loaded peanut butter oatmeal cookies made with simple pantry ingredients and no chilling required.
• Thick and chewy peanut butter oatmeal cookies taste like bakery-style cookies for a recipe that stays soft and chewy.
• An elevated peanut butter oatmeal cookie loaded with chocolate and caramel that feels special but stays easy.

Ingredients for Loaded Peanut Butter Oatmeal Cookies

• Butter – I always use salted butter but unsalted butter will also work
• Peanut butter – Crunchy peanut butter is my choice, smooth works too if that is what you have
• Brown sugar
• Eggs
• Vanilla extract
• All purpose flour
• Old fashioned oats – Quick oats work too
• Baking soda
• Salt
• Chocolate chips – Semi-sweet or milk chocolate
• Caramel bits

How to Make Loaded Peanut Butter Oatmeal Cookies

1. Cream the butter, peanut butter and brown sugar in a large mixing bowl until light and fluffy.
2. Add eggs and vanilla extract and mix until combined.
3. Add flour, oats, baking soda and salt, mixing well until fully combined.

4. Fold in chocolate chips, and caramel bits until evenly distributed.
5. Scoop cookie dough using a medium size cookie scoop or spoon onto a parchment lined baking sheet about 2 inches apart.

6. For thin and crispy cookies, gently press the dough balls flat using a fork. For thick and chewy cookies, leave dough mounded.
7. Bake at 350°F for 10 to 12 minutes or until edges are set and centers look slightly soft.

8. Press additional chocolate chips into the warm cookies if desired and sprinkle with coarse or flaked salt.
9. Cool on baking sheet for 5 minutes before transferring to a wire rack.

If you love thick, chewy cookies that are loaded with flavor, these loaded peanut butter oatmeal cookies belong on your baking list. They are easy, delicious and guaranteed to disappear fast. Bake a batch today and see why this version quickly becomes a favorite.

Have you tried this Loaded Peanut Butter Oatmeal Cookies Recipe? Leave a comment and star rating to let me know how they turned out!

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Loaded Peanut Butter Oatmeal Cookies with Chocolate Chips and Caramel

These loaded peanut butter oatmeal cookies are thick, chewy, and packed with chocolate chips and caramel bits. Easy homemade cookies with pantry ingredients and no chilling required.

Course Cookies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 46 cookies

Calories 141kcal

Author Milisa

Ingredients

• ½ cup butter softened
• 1 cup brown sugar
• 1 cup peanut butter creamy or crunchy
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ¼ cup all purpose flour
• 1 cup old fashioned oats
• 1 teaspoon baking soda
• ½ teaspoon kosher salt plus more for sprinkling over baked cookies
• 11 ounces caramel bits
• 1 cup semi-sweet chocolate chips plus more for topping cookies if desired

Instructions

• Preheat oven to 375°F.
• Add butter, peanut butter and brown sugar to bowl and beat with an electric mixer 2 minutes.
• Next, add eggs and vanilla, mixing until combined.
• Add flour, oats, baking soda and salt, mix thoroughly.
• Mix in the chocolate chips and caramel bits until well combined.
• Use a medium cookie scoop and place dough 2 inches apart on a greased or parchment lined baking sheet.
• Mash cookies with a fork crosswise if you like flatter cookies or keep in rounds if you would like fatter cookies.
• Bake for 10-12 minutes or just until edges are lightly browned.
• Press extra chocolate chips into each cookie and sprinkle with a bit of salt if desired.
• Cool cookies on baking sheet for 2 minutes then move to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature up to 7 days. 

Freeze the Dough: Scoop the dough and place onto a lined baking sheet. Freeze for 1 – 2 hours until cookie dough is firm. Place in freezer bags and freeze up to 3 months. Bake according to directions, adding 3-5 minutes baking time. 

Variations: Quick oats will work in place of old fashioned if that is what you have on hand. If you don’t have caramel bits, use chopped caramel candies (unwrapped). 

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 78IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg

More Cookie Recipes You’ll Love

Classic Peanut Butter Cookies

Monster Cookies

Peanut Butter Rice Krispies Cookies

Peanut Butter Cup Cookies

The post Loaded Peanut Butter Oatmeal Cookies appeared first on Miss in the Kitchen.

This is one of my favorite quick desserts when I want something homemade without turning on the mixer or pulling out a long ingredient list. I made these for my family and they disappeared so fast! They are perfect for brunch, dessert or for special occasions, Valentine’s Day or Easter.

Why You’ll Love This Recipe

• Easy strawberry turnovers with puff pastry that come together in minutes using store bought pastry and pie filling.
• Bakery style strawberry pastries results at home with a flaky, buttery crust and sweet strawberry center.
• Perfect for beginners with simple steps and no special tools or techniques required.

Ingredients Needed for Strawberry Turnovers

• Frozen Puff Pastry – thawed
• Strawberry Pie Filling
• Egg
• Powdered Sugar

How to Make Strawberry Turnovers

1. Preheat the oven to 400° and line a baking sheet with parchment paper.
2. Thaw the puff pastry dough according to package directions. Once thawed, unfold it gently and cut each sheet into four equal squares.
3. Spoon strawberry pie filling onto one half of each pastry square. Be careful not to overfill so the turnovers seal properly (I am a chronic over stuffer!)
4. Beat the egg in a small bowl. Use a pastry brush to coat the edges with egg wash to help them seal.
5. Fold the pastry over the filling to form a triangle. Press the edges together and use a fork to crimp and seal the edges of the turnovers.
6. Brush the tops of the turnovers with egg wash. This helps them bake up golden and flaky.

7. Bake for 18 to 22 minutes or until the turnovers are puffed and lightly browned.
8. Allow them to cool slightly, then dust with powdered sugar just before serving.

Recipe Variations

• Swap strawberry pie filling for cherry, blueberry or apple for an easy flavor change. Strawberry jam works too if you don’t have pie filling or make your own homemade strawberry filling with fresh strawberries.
• Serve warm with sweetened whipped cream or vanilla ice cream for a simple dessert upgrade.

Try this Easy Strawberry Turnovers Recipe

These strawberry turnovers are flaky, sweet and incredibly easy to make with puff pastry and pie filling. Perfect for breakfast, brunch or dessert.

If you want a dessert that feels homemade and impressive without spending all afternoon in the kitchen, these strawberry turnovers are it. They are simple, reliable and always a hit whether you’re serving them for brunch or enjoying one with your coffee.

If you try this strawberry turnovers recipe, I’d love to hear what you think. Leave a comment and star rating to let me know how they turned out.

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Strawberry Turnovers

Easy strawberry turnovers made with puff pastry and strawberry pie filling. A flaky bakery style dessert that comes together fast with just a few ingredients.

Course brunch, easy dessert, Valentine’s Day dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 turnovers

Calories 353kcal

Author Milisa

Ingredients

• 2 sheets frozen puff pastry thawed
• 1 can strawberry pie filling
• 1 egg
• 2 tablespoons powdered sugar optional for dusting

Instructions

• Preheat oven to 400°. Line 2 baking sheets with parchment paper.
• Remove one sheet of puff pastry from the refrigerator, leaving one sheet in the refrigerator to stay chilled.
• Using a rolling pin, roll the puff pastry into about a 10 x 12 inch rectangle, dust lightly with flour if needed.
• Cut the puff pastry into 4 squares using a pizza cutter.
• Beat egg in a small bowl.
• Spoon strawberry pie filling into the center of each square.
• Brush the edges of each puff pastry square with egg wash.
• Fold puff pastry over apple filling into a triangle. Use a fork to crimp the edges to seal.
• Place turnovers onto a parchment paper lined baking sheet, spacing about 3 inches apart.
• Brush all over with egg wash.
• Bake for 20 minutes or until golden brown.
• Remove from oven to a wire rack and cool slightly.
• Repeat with remaining ingredients.
• Cool slightly. Dust with powdered sugar if desired.
• Serve warm or at room temperature.

Notes

Tips and Variations

• Let the turnovers cool a bit before adding powdered sugar so it doesn’t melt away.
• Swap strawberry pie filling for your favorite pie filling for an easy flavor change.
• Serve warm with vanilla ice cream for a simple dessert upgrade.

Store leftover turnovers in an airtight container at room temperature for one day or refrigerate for up to three days. Reheat in the oven or air fryer for best texture. 

 

Nutrition

Serving: 1g | Calories: 353kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 160mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 2mg

More Puff Pastry Desserts

Apple Turnovers

Strawberry Napoleons

Homemade Toaster Strudels

Raspberry Croissants

The post Strawberry Turnovers appeared first on Miss in the Kitchen.

This easy fruit crisp dessert is a slight variation on my easy blackberry crisp.  I doubled the brown sugar and oat topping because let’s face it, the crispy topping is irresistible! If you are looking for something super quick, these Air Fryer Churro Apple Pie Bombs are the best dessert to make in under 30 minutes.

Why You’ll Love This Recipe

• This is a classic easy apple crisp recipe with simple pantry ingredients and no pie crust to fuss with
• The thick brown sugar oat topping bakes up extra crunchy and buttery, making this simple dessert stand out from others.
• It works with several types of apples, making it a great apple crisp with fresh apples you already have on hand.
• Easy enough for a weeknight dessert but impressive enough for guests and holidays.

PIN IT TO PINTEREST NOW!

How to Make Easy Apple Crisp

1. Peel and core apples. Cut into bite- sized pieces or slices, which ever you prefer. Place in a pie plate or baking dish. Top with lemon juice.
2. Mix brown sugar, cornstarch and ground cinnamon together. Pour over apples and mix together.

3. In a large bowl combine flour, oats, brown sugar, ground cinnamon and kosher salt together.
4. Cut in 1 stick of butter until totally combined.

5. Sprinkle over apple mixture.
6. Place pie plate on a rimmed baking sheet and bake for 40-50 minutes or until top is golden brown and apples are tender. The baking sheet will catch any spills if the apple filling bubbles over.

Serve apple crisp warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for extra flavor.

What kind of apples are best for apple crisp?

I used Granny Smith apples for this recipe. I’ve also made it with Gala or Fuji apples, use your favorite. For the best results, peel the apples and if you are in a pinch for time, you can use apple pie filling.

This easy homemade apple crisp is simple enough for a weeknight and cozy enough for holidays, making it a recipe you will come back to again and again.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Easy Apple Crisp

This easy apple crisp is made with fresh apples tossed in cinnamon and sugar, then topped with a generous brown sugar oat crumble that bakes up crisp and buttery. A simple homemade dessert that’s perfect for weeknights, holidays, or serving warm with vanilla ice cream.

Course Apple Desserts

Cuisine American

Keyword apple crumble, apple desserts, apple pie, fruit crisp

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 507kcal

Author Milisa

Ingredients

• 4 medium to large apples Granny Smith, gala, fuji or honeycrisp
• 1 teaspoon lemon juice
• ½ cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon

For the topping

• 1 cup all purpose flour
• 1 cup brown sugar
• 1 cup old fashioned oats
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup butter

Instructions

• Preheat oven to 350°.
• Peel, core and cut apples into bite sized pieces.
• Add apples to a 9 inch pie plate or baking dish and top with lemon juice.
• In a small bowl, mix 1/2 cup brown sugar, cornstarch and 1 teaspoon ground cinnamon together. Toss with apples.
• Mix flour, 1 cup brown sugar, oats, 1 teaspoon cinnamon and salt together.
• Cut butter into slices and cut into oat mixture until totally combined.
• Sprinkle crumble mixture evenly over apples.
• Place on a baking sheet and bake for 40-50 minutes or until crisp is browned and apples are tender.
• Serve warm or at room temperature.

Notes

Storage: Cover with plastic wrap and store at room temperature 1-2 days or refrigerate 3-4 days.

Nutrition

Serving: 1g | Calories: 507kcal | Carbohydrates: 89g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 225mg | Fiber: 5g | Sugar: 57g

More Fruit Crisp Recipes

Easy Cherry Crisp

Easy Blackberry Crisp

Peach Crisp

Zucchini Crisp

The post Easy Apple Crisp appeared first on Miss in the Kitchen.

This chocolate cake is delicious enough to be served plain but we love to top it with our easy chocolate frosting. This cake delivers the best chocolate flavor without complicated steps or fancy ingredients.

For a long time, I would only use cake mixes for special occasions because the homemade cake recipes I tried were always dry. This recipe is adapted from the iconic recipe on the Hershey’s Cocoa box and it is the best chocolate cake that I’ve ever made.

How to Make Chocolate Cake in a 9 x 13 Pan

1. Prepare the pan
   Grease a 9 x 13 baking pan generously with butter and set aside. Preheat the oven so it’s fully heated when the batter is ready.
2. Mix the dry ingredients
   In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and fine salt until well combined.
3. Add the wet ingredients
   Add buttermilk, vegetable oil, eggs and vanilla to the dry ingredients. Mix until smooth and well blended.
4. Stir in the hot coffee
   Slowly pour in the hot coffee while mixing. The batter will be thin. This is exactly what you want and helps create a moist, tender cake with rich chocolate flavor.

5. Bake
   Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool completely
   Let the cake cool fully in the pan before frosting so the frosting spreads easily and the cake slices cleanly. Add festive sprinkles if desired.

Have you tried this Easy Chocolate Cake recipe? Leave a comment and star rating below to let us know how it turned out.

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Easy Chocolate Cake

This easy chocolate cake baked in a 9 x 13 pan is rich, moist and made from scratch with cocoa powder and hot coffee. A classic dessert for any occasion.

Course Cakes

Cuisine American

Keyword chocolate birthday cake, chocolate cake 9 x 13

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 Servings

Calories 325kcal

Author Milisa

Ingredients

• 2 cups granulated sugar
• 1 ¾ cups all purpose flour
• ¾ cup Cocoa Powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon fine salt
• 1 cup buttermilk
• 2 large eggs
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or boiling water
• easy chocolate frosting

Greasing the Pan

• 1 tablespoon butter for buttering the pan
• 1 tablespoons all purpose flour to flour the pan

Instructions

• Preheat oven to 350°.
• Butter and flour a 9 x 13 pan.
• In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and fine salt until well combined.
• Add buttermilk, vegetable oil, eggs and vanilla to the dry ingredients. Mix with an electric mixer on low just until combined. Raise to medium until smooth and well blended.
• Pour in the hot coffee while mixing. The batter will be thin.
• Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool fully in the pan.
• Spread with easy chocolate frosting.

Notes

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days for longer storage.
• This cake freezes well. Wrap individual slices or the whole cake tightly and freeze for up to 3 months.

This chocolate cake batter works perfectly for cupcakes with just a few simple adjustments.

• Line a standard muffin pan with paper liners.
• Prepare the batter as directed for the 9 x 13 cake.
• Fill each liner about 2/3 full to allow room to rise.
• Bake until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
• Remove from the pan and cool completely before frosting.

Nutrition

Calories: 325kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 426mg | Potassium: 152mg | Fiber: 2g | Sugar: 35g | Vitamin A: 107IU | Calcium: 68mg | Iron: 2mg

More Easy Chocolate Cake Recipes

Texas Sheet Cake

Chocolate Rum Cake

Oreo Sheet Cake

Kahlua Cupcakes

The post Easy Chocolate Cake appeared first on Miss in the Kitchen.