If you like coconut cream pie, then you will love this one, it is fantastic. This is my Mom’s most requested dish to bring for the holidays. It’s her Aunt Bea’s recipe and a tried and true favorite. 

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This is one of those recipes that everyone wants the recipe immediately after taking the first bite. It’s guaranteed to impress your family and friends and will be the star of any holiday desserts table. 

How to Make Coconut Cream Pie:

1. Prepare pie crust and set aside.
2. Place one cup of sweetened coconut flakes to a food processor and pulse until finely chopped. Set aside. 
3. Add sugar and cornstarch to a heavy saucepan and whisk until combined. Add milk and evaporated milk, whisking until smooth. Place over medium heat and bring to a boil, whisking often.
4. Add egg yolks to a bowl and beat well. When milk and sugar mixture starts to thicken, add about one cup into egg yolks and mix thoroughly. Add back to saucepan, whisking until well mixed. Continue to cook until thick and bubbly, about 2 minutes. 
5. Remove from heat and add butter, vanilla, and chopped coconut. Pour into prepared crust and spread evenly. Cool completely and then chill 3-4 hours in refrigerator. 
6. Top with whipped topping and toasted coconut. 

How to Toast Coconut:

Add coconut to a non-stick skillet and place over low heat. Stir continually. Be patient and it will only take about 3- 5 minutes. Coconut can burn easily, so don’t take your eye off of it. You can also place on a baking sheet for 5-8 minutes at 325°. Remove from pan to cool. Store in an airtight container when cooled until ready to use.

What kind of crust is best for Coconut Cream Pie?

You can use a graham cracker or pasty crust for coconut cream pie. Use your favorite homemade pie crust or store bought works fine too. If using a pastry crust, pierce bottom and sides with a fork and bake. Allow crust to cool before filling. 

Coconut Cream Pie is one of our favorites and every time I make it I fall in love all over again. It’s perfect for holiday dinners or family celebrations. A dessert tradition for Easter and Thanksgiving at our house. 

Does coconut cream pie need to be refrigerated?

Cream pies do need to be refrigerated. Cover and refrigerate up to 3 days but is best in the first 2 days. 

More Pie Recipes to Try:

Chocolate Pie is the ultimate dessert for holidays and celebrations. Strawberry Slab Pie is one of my go-to dessert recipes for feeding a crowd and my Peach Slab Pie is also a favorite. You can’t go wrong with this Southern Sweet Potato Pie for holidays and family gatherings. 

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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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Coconut Cream Pie

Coconut Cream Pie is a classic dessert for any occasion. This tried and true recipe from my mom's recipe box is sure to be a family favorite.

Course Desserts

Cuisine American

Keyword coconut cream pie, coconut dessert, Easter dessert, easy pie

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 8 Servings

Calories 518kcal

Author Milisa

Ingredients

• 1 baked pie crust or graham cracker crust
• ¾ cup sugar
• ¼ cup corn starch
• 1 12 oz can evaporated milk
• 1 ½ cups milk
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 cup coconut processed in food processor until finely chopped
• 8 oz whipped cream or whipped topping
• ½ cup toasted coconut

Instructions

• In a large saucepan, combine sugar and cornstarch. 
• Add evaporated milk and milk, whisking to combine. 
• Cook over medium-high heat until it comes to a boil, whisking as it cooks.
•  When it starts to thicken, remove from heat and pour about 1 cup into egg yolks, beating quickly to combine.
• Pour egg mixture back into saucepan, whisking quickly to incorporate the egg mixture. Return to heat and cook an additional 2 minutes. 
• Remove from heat, stir in butter, vanilla and 1 cup coconut that has been processed. 
• Pour into pie crust. 
• Allow to cool 30 minutes and place in refrigerator to cool completely, about 3 to 4 hours. 
• Spoon whipped cream over pie and top with toasted coconut. 
• Slice and serve.
• 
  

Video

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 60g | Protein: 9g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Cholesterol: 103mg | Sodium: 308mg | Fiber: 2g | Sugar: 33g

Post updated with new photos, originally posted January, 2011. 

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Southern Sweet Potato Pie

Have y’all tried Sweet Potato Pie? How do I even consider myself to be a true southern gal when I am just now making a sweet potato pie? Where has this deliciousness been my whole entire life? 

So many questions but the answers are all to make this Southern Sweet Potato Pie. You don’t even need to wait for Thanksgiving, just do it. Seriously. I have found my new favorite pie, y’all and it’s so EASY!

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How to Make Southern Sweet Potato Pie:

• Prepare pie crust and roll out on a floured surface. 

• Trim pie dough to fit pie plate. 

• Press crust into pie plate and set aside. 
• Peel and dicing a couple of sweet potatoes. Cover them with water and cook until tender, about 15 minutes.
• Drain and mash with a potato masher or fork and set aside to cool slightly. 

• Add mashed sweet potatoes to a mixing bowl. 

• Add softened butter, heavy cream, an egg, sugar, cinnamon, nutmeg, salt and a bit of fine ground pepper. 

• Mix until well combined and Pour filling into prepared pie crust.

• Bake for 40 minutes. 

• Cool completely before slicing. Refrigerate until ready to serve. Can be served chilled or at room temperature. 

My family was so SKEPTICAL about this pie, including me. I have heard of sweet potato pie my whole life and who hasn’t sang along to Alabama singing, “song of the south, Sweet Potato Pie and I shut my mouth…”! 

Sweet potato pie is a little bit lighter in flavor than pumpkin pie, in my opinion. The texture is pretty close to the same and the flavors are very similar. 

Turns out every single one of us loved the sweet potato pie even more than traditional pumpkin pie. It looks like we have started a new tradition here. Maybe we will have both because my Pumpkin Pie Bars are also pretty dang delicious.

We often try to add in something new to our holiday menus and this year it will be a Southern Sweet Potato Pie! I hope you will give it a try too. I am also loving this Sweet Potato Cake from She Wears Many Hats. Epic, deliciousness!

A big thanks to Barn Light Electric Company for the gorgeous Enameled Pie Plate. I’m always smitten with everything enamelware! Check out all of their gorgeous pieces just in time for the holidays!

If you are looking for more fabulous holiday pies, my Peanut Butter Whatchamacallit Pie, Strawberry Slab Pie and Brown Sugar Pecan Pie Bars and the epic Pumpkin Pecan Pie are also great additions to your holiday plans.

Add this Sweet Potato Pie to your holiday baking list. It’s a delicious dessert that is so simple to make from scratch with all of the warm flavors of fall. 

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

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Southern Sweet Potato Pie

Southern Sweet Potato Pie is a classic dessert that is the perfect addition to holiday dinners such as Thanksgiving and Christmas. An easy recipe that anyone can make!

Course Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Author Milisa

Ingredients

• 1 pie crust unbaked
• 2 medium sweet potatoes about 1 1/2 pounds
• ⅓ cup softened butter
• ½ cup sugar
• 2 eggs
• ¾ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon finely ground pepper
• ¼ teaspoon salt

Instructions

• Peel and dice sweet potatoes. Add to a saucepan and cover with water. Bring to a boil and cook until tender, about 15 minutes.
• Drain and mash and set aside to cool slightly.
• Meanwhile, prepare crust, roll out and press into pie plate.
• Preheat oven to 425 degrees.
• Add smashed sweet potatoes to a mixing bowl. Add softened butter, sugar, eggs, cream, vanilla, cinnamon, nutmeg, pepper and salt.
• Mix together until creamy.
• Pour into prepared pie crust.
• Bake for 15 minutes.
• Lower oven temperature to 350 degrees for 35-40 minutes or until a knife inserted into center comes out clean.
• Set aside to cool. Refrigerated until ready to serve. Can be served chilled or at room temperature.

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Biscotti is just the most delightful crunchy treat and this Cranberry Pecan Biscotti might be my favorite.  My Chocolate Chip Biscotti is pretty dang amazing but lately I can’t get enough of the cranberry and pecan combo.

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We’ve had many, many debates over crunchy versus chewy cookies at our house. While I do love a soft and chewy cookie biscotti is where it is at. It is just so good with my morning coffee.

I am featuring Choctaw Farms Pecans in this recipe. I was provided with a sample for recipe development purposes, but I was not compensated. All thoughts and opinions are my own. 

Did you know that Oklahoma has a huge pecan crop? I love that we can get locally raised pecans throughout the year and I was pretty thrilled to try these locally raised pecans from Choctaw Farms. They were fresh, flavorful and oh so delicious.

I could have devoured the entire bag in one sitting but I decided I really needed a batch of biscotti. I have been meaning to share this Cranberry Pecan Biscotti recipe with you for a year now! Procrastination is my middle name.

We have quite a few pecan trees on the ranch, but you know what? We are only getting a handful of pecans by the time they are ready.

I’m not sure if it’s the squirrels, the birds or some other critters getting them before I do! Luckily the folks at Choctaw Farms have it figured out so I can get plenty for my baking projects!

Connect with Choctaw Farms on Facebook and Instagram

Biscotti is my favorite cookie to bake and share for the holidays. I make huge batches of my Chocolate Chip Biscotti and this year I am adding in a few batches of my Lemon Pistachio Biscotti.

Biscotti is a sturdy cookie that is perfect for shipping to friends and relatives that live too far away for hand delivery.

I’ve baked a few batches of biscotti lately and mailed them to my folks and also a batch to my nephew, who just welcomed his first sweet little girl last week. I’m a great-aunt! Congratulations Garrett & Morgan!

I just pack the biscotti in zip top baggies and then wrap them in a little bubble wrap when I put them in the box.  It works like a charm. 

Lots of cookies seem to lose their freshness after a couple of days but biscotti stays crunchy and fresh tasting for weeks.

They key to that crunchy goodness comes from baking the biscotti twice. It is an extra step beyond your average cookie recipe but they are totally worth it! First you shape the dough into  small loaves and bake it.

I’ve had emails and comments from readers that sometimes the dough is a little sticky when you go to shape it. I just dust it with a tiny bit of flour and it works like a charm.

Next, let it cool, slice it thinly and bake it again, flipping it half way through. The flavor combinations are endless and you know I do love to experiment!

If you have any combinations you would like to see, leave me a comment or send me an email. I love hearing from readers!

My kids love to dunk biscotti in a tall glass of milk, it’s also pretty fantastic dunked in coffee if you are a cookie dunker.

Biscotti isn’t overly sweet and I could just munch on them any time of day. It’s hard to pass the cookie jar without grabbing one or two.

Since biscotti is so good for the holidays, I made this into a big, double batch.You can totally make half the recipe if you want. I’ve made it successfully both ways.

More Holiday Cookie Recipes:

• Snowball Cookies
• Cranberry Orange Cookies
• Chocolate Caramel Cake Mix Cookies

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Cranberry Pecan Biscotti

Delicious crunchy biscotti filled with dried cranberries and pecans.

Course Cookies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Additional Time 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 72 cookies

Author Milisa

Ingredients

• 1 cup softened butter
• 2 cups brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 5 cups all purpose flour
• 1 tablespoon + 1 teaspoons baking powder
• 1 teaspoon salt
• 1 cup chopped dried cranberries
• 1 cup chopped pecans

Instructions

• Preheat oven to 350 degrees.
• Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute. Add eggs and vanilla, mixing until combined, about 1 minute. Add flour, baking powder and salt, mix until well combined. Fold in cranberries and pecans.
• Shape into 4 10" x 2" logs and place on lined or greased baking sheets.
• Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
• Lower oven temperature to 300 degrees.
• Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
• Remove to a wire rack to cool. Store in an airtight container.

Notes

* Recipe can be halved

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Cheesecake is my all- time favorite dessert. Mini desserts are the best for the holidays. Then you can have a bite or two of every dessert.

I’ve always been a fan of turtle candies, the combination of caramel, chocolate and pecans is just unbeatable and makes the perfect topping to these mini cheesecakes!

I am a total fanatic for that combination just like in my Salted Caramel Cookie Bars and my Caramel Pecan Brownie Sundae!

This post is sponsored by The Partnership for Food Safety Education. All thoughts and opinions are my own.

PFSE provides simple actions you can take to reduce the risk of food borne illness on The Story of Your Dinner site.

Click over and watch the video with a behind- the- scenes look at the process your food takes from the farm to the local supermarket to your kitchen.

We all play an important part in food safety. PFSE has everything you need to know from food preparation, clean up and proper food storage. I’ve been cooking a very long time and still found it very helpful.

Cheesecake seems like a finicky dessert to make but these mini cheesecakes are not. They are simple and with the amazing turtle topping, you don’t even have to worry about cracks or imperfections.

How to Make Mini Turtle Cheesecakes

I start with graham cracker crumbs, sugar and melted butter for the crust.

I stir the mixture together with a fork until it’s well combined.

The crust is spooned into the bottom of a mini cheesecake pan (it has handy removable bottoms to make it easy to remove the cheesecakes).

I add softened cream cheese, sugar and eggs to my mixer bowl and beat it well.

I beat this mixture until well combined.

See how smooth and creamy it is? That’s just what you want.  I used my cookie scoop to add the batter over the crust and baked them for about 25 minutes.

Not perfect, they are cracked and they may settle with a little indention in the top. That is totally fine, it just means more room for the ooey gooey caramel!

When I removed the cheesecakes from the oven, I popped this cookie sheet of pecans in to toast. Toasted pecans are irresistible in my book!

I removed them from the pan and let them chill in the fridge before I topped them. You can do this just before serving or you can add the toppings and just refrigerate until you are ready to serve them.

The toppings are simple dulce de leche caramel, chocolate sauce (made with melted chocolate chips) and toasted pecans.

Spoon the caramel over the cooled cheesecakes and top with chopped pecans.

Top each with a dollop of the chocolate sauce and a pecan half for garnish. Aren’t they gorgeous? I have to say they taste even better than they look. They were gone in a flash at our house. Seriously, GONE!

Don’t be intimidated by cheesecake, it’s really quite simple and my favorite dessert for holiday entertaining!

More Mini Cheesecake Recipes to Try:

• Caramel Apple Mini Cheesecakes
• Mini Mudslide Cheesecakes
• Mini Chocolate Cheesecakes
•  Mini Chocolate Chip Cheesecakes

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Mini Turtle Cheesecakes

Mini Turtle Cheesecakes are the perfect bite sized dessert for holiday parties or any special celebration. 

Course Desserts

Cuisine American

Keyword cheesecake with caramel, chocolate and pecans, holiday desserts, mini cheesecake, turtle cheesecake

Prep Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 24 mini cheesecakes

Author Milisa

Ingredients

For the Crust:

• 1 cup graham cracker crumbs about 8 whole crackers, crushed
• ¼ cup sugar
• ¼ cup melted butter

For the Cheesecake:

• 2 8 oz packages cream cheese softened
• ½ cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream

For the Turtle Topping:

• 3 oz pecans toasted
• 1 cup semi-sweet or milk chocolate chips
• 2 tablespoons whole milk
• 1 cup dulce de leche caramel

Instructions

• Preheat oven to 325ºF.
• In a small bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter.
• Spoon into cheesecake pan and set aside.
• Add cream cheese, sugar and eggs to a mixer bowl. Wash your hands after handling the raw eggs. Beat 3 minutes at medium- high speed, stopping to scrape sides and bottom about halfway through.
• Add vanilla and heavy whipping cream. Continue to beat 2 minutes at medium-high heat.
• Scoop filling over crust. Bake for 25 minutes and make sure cheesecakes are set on top.
• Remove from oven to a wire rack to cool to room temperature.
• Run a sharp knife around edges of cheesecakes and carefully remove from pan and place on a serving dish. Refrigerate for 2 hours or until chilled.
• Place pecans on a baking sheet and bake for 7-10 minutes or until lightly toasted. Set aside.
• Reserve 24 pecans for garnish. Chop remaining pecans and set aside.
• Add chocolate chips and milk to a microwave safe bowl and heat in 30 second intervals, stirring in between until chocolate is melted and smooth.
• Top each cheesecake with caramel, pecans and chocolate sauce. Place half a pecan on each cheesecake for garnish.
• Refrigerate until ready to serve.

Notes

Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.

A special thanks goes out to Cargill, Frozen Food Foundation and Costco Wholesale for sponsoring this campaign.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Lemon desserts are completely irresistible in my book. They are a surefire way to brighten any day and these Lemony Lemon Bars are a must-try for dessert lovers.

It’s always a happy day when a new cookbook arrives at my doorstep and even more so when it’s written by one of my food blog friends! The Easy Homemade Cookie Cookbook by Miranda Couse of Cookie Dough and Oven Mitt is one you are definitely going to want to add to your collection.

If you haven’t checked out Cookie Dough and Oven Mitt, head on over for amazing desserts like Triple Chocolate Cheesecake and I’m so in love with her Coffee Cupcakes!

You will find 150 cookie favorites, including oatmeal cream pies, cheesecake swirled brownies, brown butter toffee cookies and so many more that I can’t wait to try in this fabulous cookbook.

I want dessert every day and these Lemony Lemon Bars were certainly a favorite. I’m telling you they were gone in just a few hours and I immediately wanted to make them again.

These lemon bars are more chewy and brownie like than my traditional lemon bars with cream cheese icing. I have been wanting to try a lemon bar like this and it’s definitely going on the dessert rotation. They were just so simple to make and I love lemon desserts any time of year.

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Lemony Lemon Bars

Lemony Lemon Bars are a chewy and delicious dessert bar just bursting with lemon flavor. An easy dessert for any occasion. From The Easy Homemade Cookie Cookbook

Course Brownies & Bars

Cuisine American

Keyword dessert bars, easy lemon bars, lemon bars

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Author Milisa

Ingredients

• For the Crust:
• non-stick cooking spray
• 1 cup 2 sticks unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all- purpose flour
• ¼ teaspoon salt
• For the Filling:
• 1 ¾ cups granulated sugar
• grated zest and juice of 3 lemons
• ¾ cup all- purpose flour
• 4 large eggs room temperature

Instructions

For the Crust:

• Preheat the oven to 350 degrees. Line an 11 x 7 inch baking pan with aluminum foil and spray with cooking spray.
• In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter and sugar until light and creamy. This will take about 3 minutes if using an electric mixer or 5- 6 minutes if creaming by hand. Add the flour and salt and beat on low speed or by hand until the dough comes together, about 1 minute.
• Press the crust dough evenly into the prepared pan, covering the bottom of the pan completely.
• Bake for 20 minutes.

For the Filling:

• In a large bowl, whisk together the sugar, lemon zest and flour until combined. Whisk in the lemon juice and eggs until thoroughly incorporated.
• When The crust comes out of the oven, our the filling over the top.
• Bake for 35 minutes, until the top has set.
• Let cool to room temperature and then refrigerate for 2-3 hours to set. To serve, cute into 12 bars. Serve chilled.
• *Dust the top of the bars with confectioners sugar for an extra-pretty bar.

Disclosure: I received a copy of the cookbook for review purposes. All thoughts and opinions are my own. This post contains affiliate links. If you make a purchase through these links, I will earn a small amount at no cost to you. 

The post Lemony Lemon Bars appeared first on Miss in the Kitchen.

Easy Blackberry Crisp

Over the weekend, Tony came back from checking the cows carrying his hat. He offered it to me and it was filled with wild blackberries!

I have been anticipating the wild blackberries for weeks now. They are just starting to get ripe and I will be spending some time gathering up as many as I can over the next few weeks.

How to Make Easy Blackberry Crisp:

I gave the blackberries a good rinse and decided to bake up a crisp. I dumped them in a skillet with a bit of sugar and some fresh lemon juice.

I mixed up the topping with flour, oats, brown sugar, cinnamon and butter. It baked up in about 30 minutes and couldn’t have been easier.

It came out of the oven all bubbly and smelled like heaven. I topped it off with a big scoop of vanilla ice cream and I could’ve eaten the entire skillet. It was really easier than pie or cobbler. This will be my new go-to blackberry dessert.

I am pretty partial to blackberry desserts. My No Bake Blackberry Cheesecake and Blackberries and Cream Ice Cream are always a favorite.

Of course I can make room for a couple of Easy Blackberry Mojitos anytime we are sitting on the front porch.

Picking blackberries can be a challenge. The wild blackberry bushes have terrible stickers, it’s usually hotter than hades when they finally get ripe and let’s not even talk about the chiggers.

However, it’s all worth it when we bite into those ripe, juicy berries.

This crisp recipe would work with whatever fruit you have on hand. I’ve made Peach Crisp and an Apple Crisp and if you have a pressure cooker, this Instant Pot Apple Crisp is always delicious! My Easy Blueberry Cobbler is also a family favorite.

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

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Easy Blackberry Crisp

Easy Blackberry Crisp is an incredibly delicious dessert that you can put together in about 5 minutes with just a few ingredients. It is so good warm from the oven, topped with a big scoop of vanilla ice cream!

Course Desserts

Cuisine American

Keyword blackberry dessert, brown sugar oat crisp with berries, easy dessert, fruit crisp

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 -6 servings

Calories 453kcal

Author Milisa

Ingredients

• 3-4 cups fresh blackberries
• juice of 1 lemon
• ½ cup sugar
• 1 tablespoon cornstarch

for the topping

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

Instructions

• Preheat oven to 350 degrees.
• Add berries to a 10 inch cast iron skillet or a pie dish. Add lemon juice, sugar and cornstarch and stir together.
• In a medium sized bowl, add flour, oats, brown sugar, cinnamon and salt. Stir until well combined. Add butter and using a fork or pastry blender, mix together until crumbly.
• Sprinkle evenly over berry mixture.
• Bake for 30 minutes or until bubbly and topping is lightly browned.
• Serve warm or at room temperature with a scoop of vanilla ice cream.

Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 74g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 218mg | Fiber: 16g | Sugar: 46g

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Berry Cheesecake Bars

I am cheesecake obsessed but I don’t make it as often as I want it because that would be every day.

I found myself with a major cheesecake craving and only had one package of cream cheese to my name. So I decided these easy cheesecake bars would do the trick. No fancy cheesecake pan needed for these either.

They have a quick shortbread crust and a lemon cheesecake filling plus loads of fresh blackberries and blueberries that I coated in raspberry jam.

I don’t get too wound up about my cheesecakes cracking. I almost always top them with whipped cream or ganache. You know perfect isn’t my thing….

Patience isn’t really my thing either and I could’ve let these bars chill a little longer before I decided to have a piece. They were still dang good but even better the next day.

These Berry Cheesecake Bars are perfect for summer barbecues and potlucks. Fresh berries are my favorite and I really want to find a fresh berry patch this summer. We have tons of wild blackberries but I would love to pick fresh strawberries and blueberries to put in the freezer.

This week is the last week of school! Wahoo! I know it seems early but our school year usually starts around the second week of August. I am so ready for the summer break. Just four more days and then a break from the hectic school mornings.

We don’t have summer travel plans but I’m sure there will plenty of time at the lake.

I haven’t been posting much lately. I have been cooking up a storm, making videos and I’ve made a couple of trips to see my folks. I promise lots of new recipes to come!

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Berry Cheesecake Bars

Berry Cheesecake Bars are an easy dessert perfect for summer entertaining or as an every day treat.

Course Desserts

Cuisine American

Keyword cheesecake bars, easy cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Inactive Time 5 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Author Milisa

Ingredients

for the crust

• 1 cup all purpose flour
• ¼ cup sugar
• ½ cup butter softened

for the cheesecake

• 8 oz cream cheese softened
• ¾ cup sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• ⅓ cup sour cream
• 2 cups berries I used blueberries and blackberries
• ½ cup raspberry jam

For garnish

• sweetened whipped cream or whipped topping and fresh berries

Instructions

• Preheat oven to 325 degrees.
• Add flour, sugar and butter to a mixing bowl and mix together with a fork or pastry blender until well combined.
• Pour into an 8 x 8 baking pan. Bake for 10- 12 minutes.
• Meanwhile, add cream cheese and sugar to a mixing bowl and beat with an electric mixer until well combined. Add eggs, one at a time until incorporated. Add lemon juice and continue to beat 2 minutes. Add sour cream and beat until well combined.
• Pour into baked crust.
• Add berries and jam into a bowl and stir until berries are well coated. Spoon over cheesecake filling and swirl to spread evenly.
• Bake for 45-50 minutes or until cheesecake is set in center.
• Cool one hour and place in refrigerator 4 hours or until well chilled.
• Serve with whipped cream and berries.

Video

Disclosure: This post contains affiliate links, if you make a purchase through these links, I will earn a small amount at no cost to you.

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I love candy bars! All of them actually but Snickers are definitely on of my top favorites. I have had this No Bake Snickers Cheesecake on my mind for the longest time and I finally made them!

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My love for candy bars runs deep. I intended to write a whole dessert cookbook featuring candy bar desserts but instead, I’ve just been sharing them here ever so often.

My No Bake Peanut Butter Cheesecake made with mini Reese’s Peanut Butter Cups, No Bake Butterfinger Cheesecakes is another favorite with the peanut butter lovers. Both recipes are super quick and easy.

This Peanut Butter Whatchamacallit Pie is one of my most popular desserts and these Heath Shortbread Bars and Kit Kat Skillet Cookies are all worth trying when those sweet tooth cravings hit.

You are going to want to run to the store right quick for these ingredients! This might be my favorite no bake cheesecake ever.

It only takes about 10 minutes to put these together and then you can chill them for an hour or overnight if you want to make them ahead.

I have spent as much time as possible this week on my accounting work but it’s a struggle to stick with it, I can think of a bazillion other things I’d rather be doing. After a long afternoon of bookwork, this no bake Snickers cheesecake was just the ticket.

I love the individual servings – even though I think I could totally eat every one of them. They are perfect for entertaining or family potlucks.  They will also be the perfect beat the heat dessert for summer!

The weather has been hot then cold, hot then cold lately and the trees are starting to bloom. Everyone’s allergies are going nuts but we have been spending a few evenings getting the garden planted.  So far we have potatoes, onions, peas and head lettuce. I’m so excited for the garden this year.

I have my porch furniture set up and I think I will be spending these lovely spring days working from the porch, well just as soon as I finish up the accounting work. That can be my motivation I suppose.

Looking for more no bake cheesecake desserts? Try my Mint Chocolate Chip No Bake Cheesecake, and No Bake Chocolate Cheesecake.

No bake desserts are great or summer parties and these Berry Cheesecake Parfaits, No Bake Oreo Cheesecake, or Caramel Apple Pie Cheesecake Shooters are a sure to be a it with the crowd! 

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Other candy bar desserts to love:

• Candy Bar Pie from Crazy for Crust
• Reese’s Peanut Butter Pudding Cookies from Inside BruCrew Life
• Candy Bar Cookie Pizza from Dinner, Dishes and Desserts

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No Bake Snickers Cheesecake

No Bake Snickers Cheesecake is a decadent dessert that is incredibly easy for any occasion! Layers of creamy cheesecake filling, caramel, and Snickers candy bars make for an irresistible treat!

Course Desserts

Cuisine American

Keyword caramel, cheesecake, no bake dessert, Snickers, Snickers cheesecake

Prep Time 10 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 626kcal

Author Milisa

Ingredients

• 3 chocolate whole graham crackers crushed
• 8 oz cream cheese softened
• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅓ cup caramel sauce
• 1 cup Snickers Bites cut into quarters plus more for garnish

Instructions

• Add crushed graham crackers to each glass or dessert bowl.
• Add softened cream cheese to a mixer bowl and beat with whisk attachment for 2 minutes, scraping down the sides half way through.
• Add heavy cream, powdered sugar and vanilla extract. Beat on low until mixture is combined. Raise to high and beat 3-4 minutes or until light, fluffy and smooth.
• Pipe a bit of the filling over the graham cracker crumbs.
• Add about a tablespoon of caramel over each.
• Pipe a bit more filling over caramel.
• Add chopped Snickers Bites.
• Fill the remainder with cheesecake filling.
• Top with additional caramel and Snickers Bites.
• Refrigerate at least an hour before serving.

Nutrition

Serving: 1g | Calories: 626kcal | Carbohydrates: 51g | Protein: 8g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 301mg | Fiber: 1g | Sugar: 44g

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Caramel Pecan Brownie Sundae

I’ve been on a really brownie kick lately with the Brownie Pudding Pie and now  this Caramel Pecan Brownie Sundae! It is an over the top finish to any dinner.

A small batch of brownies Baked with Love is the perfect ending to a Valentine’s Day dinner. Give me a romantic dinner at home over fighting a crowd at a fancy restaurant any day.

For this little batch of brownies, I melted butter, chocolate chips and cocoa powder together. I mixed it into sugar and flour along with an egg and a splash of homemade vanilla extract.  That’s it, so easy!

I poured it into one of my cute little cast iron mini skillets and baked it up.

I let the brownie cool slightly and then topped it off with my favorite salted caramel ice cream, caramel sauce and some chopped pecans.  A totally gorgeous finish to any special occasion dinner.

Most of our Valentine’s Day celebrations are as a family and if you are the same, you can totally just double this recipe. You can also bake it up in one 8 x 8 baking pan or medium cast iron skillet, but the individual servings are pretty fun.

Wayfair’s Valentine’s Day Bakeware has everything you need for a fabulous dessert Baked with Love!

I think you will find the gooey brownies topped with ice cream, caramel and pecans completely irresistible.  It takes about 10 minutes to stir them together and they bake up in about 20 minutes. Perfect to stick in the oven while you are enjoying dinner and they will be ready when you are ready for something sweet.

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Caramel Pecan Brownie Sundae

This Caramel Pecan Brownie Sundae recipe for two is a decadent treat for special occasions like a romantic Valentine’s Day dinner!

Course Desserts

Cuisine American

Keyword brownies, ice cream brownie sundae

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Author Milisa

Ingredients

• ¼ cup salted butter
• ¼ cup semi- sweet chocolate chips
• ¼ cup cocoa powder
• ½ cup sugar
• ¼ cup all- purpose flour
• 1 large egg
• 1 teaspoon vanilla extract

for garnish

• 1 scoop salted caramel ice cream
• 2 tablespoons caramel sauce
• 1 tablespoon chopped pecans

Instructions

• Preheat oven to 325 degrees.
• Add butter and chocolate chips to a small sauce pan and place over medium- low heat. Stir until melted. Whisk in cocoa powder.
• Add sugar and flour to a medium- sized mixing bowl and whisk together. Add melted chocolate mixture and stir until combined. Add egg and vanilla and mix well.
• Spray a small skillet or baking pan with non stick spray. Add brownie and bake for 20 minutes or until brownie just starts to pull away from the edges.
• Cool on a wire rack 20 minutes.
• Top with ice cream, caramel sauce and pecans.

Notes

recipe can be doubled

The post Caramel Pecan Brownie Sundae appeared first on Miss in the Kitchen.

This post has been sponsored by MARS, Pillsbury and Ziploc. All thoughts and opinions are my own.

Triple Chocolate Snack Cakes

The holidays are my favorite time of the year. Even though I work too hard, plan too little and try accomplish too much, it’s still my favorite.

I get a big kick out of baking goodies to share with family, friends and my neighbors. I always make a batch of my Grandma’s Vanilla Bean Sugar Cookies and my Chocolate Chip Biscotti is always a hit.

I saw this recipe for the Best Chocolate Cake and thought I wanted something chocolate for the holidays. I wanted to add in something extra special, so I made these Triple Chocolate Snack Cakes and let me tell you, they are every kind of delicious.

How to Make Triple Chocolate Snack Cakes

I started out with a Pillsbury Moist Supreme Chocolate Premium Cake Mix and baked it up in a sheet pan according to the package directions.

I let it cool and then used my cookie cutter to cut little snack cakes. It was super easy and the mini cakes make individual servings and I love that!I heated some heavy cream and poured over a package of semi-sweet chocolate chips and stirred it together for the chocolate ganache. Ganache also makes the best hot cocoa on demand when you stir it into hot milk.  I often keep a jar of ganache in the refrigerator for the holidays.

I dipped the cakes into the ganache by placing them upside down and then flipping them over. I poured extra over the sides needed and didn’t worry about the bottoms getting coated. I placed them on a wire rack inside a sheet pan to catch any drips.

Next I added the delicious Dove Milk Chocolate Gifts to the top, I may have taste tested one or two but that’s just part of the job, right? Then added a few holiday sprinkles. I placed the pan in the refrigerator for 2 hours for the ganache to set up.

When I was picking up the Pillsbury Cake Mixes and Dove Chocolates at Target, I found these super cute Ziploc Holiday Medium Containers and just knew they would be perfect for my holiday goodie gifts.

I love giving goodies in cute containers that can be used again and again. Seriously, how adorable are these Ziploc Holiday Containers? I also love the Ziploc Holiday Bags to package my treats.

I lined the Ziploc Containers with parchment paper and placed the snack cakes inside. Popped the lid on and placed them in the refrigerator until I was ready to deliver the goodies.

These Triple Chocolate Snack Cakes have endless decorating possibilities and are so simple and easy to make. I can be a bit challenged when it comes to decorating baked goods and so I got a little help adding the sprinkles from my son’s girlfriend, Abby. I so enjoy having her to hang out with in the kitchen!

I’m always crazy- busy during the holidays and I love it when I can put together a thoughtful gift that I made myself to share with those I love. 

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Triple Chocolate Snack Cakes

Triple Chocolate Snack Cakes are the perfect treat to bake and share for the holidays or any special occasion. Delicious chocolate cake is drenched in decadent chocolate ganache and topped with a milk chocolate candy and decorative sprinkles for a dessert that is sure to please!

Course Cakes

Cuisine American

Keyword cake mix recipe, chocolate cake, snack cakes

Prep Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 15 servings

Author Milisa

Ingredients

• 1 Pillsbury® Moist Supreme Chocolate Premium Cake Mix
• 1 cup water
• ½ cup oil
• 3 eggs
• 12 oz semi-sweet chocolate chips
• 1 cup + 2 tablespoons heavy cream
• 1 package Dove® Milk Chocolate Gifts
• Decorative sprinkles - optional

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, beat cake mix, eggs, oil and water until well combined. Pour batter into a greased sheet pan.
• Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
• Using a 2 to 3 inch round cookie cutter, cut cake into circles, I made 15. Reserve remaining cake in a Ziploc bag for another use such as trifles or cake balls.
• Add chocolate chips to a bowl. Heat heavy cream over medium- high heat until it comes to a boil. Pour over chocolate chips and stir until chocolate is melted and smooth.
• Dip snack cakes into chocolate ganache to cover top and sides. Place on a wire rack placed inside a baking sheet.
• Place a Dove Milk Chocolate Gift in the center of each snack cake and decorate with sprinkles. Place in the refrigerator for 2 hours or overnight.
• Line Ziploc Containers with parchment paper and carefully place snack cakes inside. Snap on the Ziploc Container lids and keep refrigerated until serving

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