Halloween Recipes - SueBee Homemaker

Baileys Ice Cream Recipe

Suebee Homemaker — Thu, 11 Dec 2025 12:00:00 +0000

This Baileys Ice Cream Recipe yields a rich and creamy frozen dessert infused with the smooth taste of Baileys Irish Cream liqueur. An indulgent blend of ingredients that offers a luxurious treat for adults who love a boozy twist on classic ice cream!

KitchenAid Baileys Ice Cream

Are you a fan of Baileys? Well, then you’re going to LOVE this ice cream recipe – I promise. It’s the perfect amount of boozy creaminess and makes the best dessert for adults!

Y’all know that I’m pretty crazed about using my KitchenAid ice cream attachment. We’ve accumulated about 40 ice cream recipes so far and the ideas just keep coming.

All of our recipes are French-style because we love that extra creamy texture. All it takes is a little prep in advance so that we can get the mixture super cold!

Why This Recipe Works:

SIMPLE TO MAKE – The simple ingredients required for this Baileys ice cream are easily found in most grocery stores. You may need to head to the liquor store for the Baileys Irish Cream or make your own homemade version.
SUPER CREAMY – French-Style ice cream yields the creamiest texture which is why it’s often referred to as custard. Such a perfect mouth feel!
A LITTLE BIT BOOZY – We’re adding a “healthy dose” of Baileys to get the perfect ratio of ice cream to booze! That being said, you can adjust the proportions as you see fit. Keep in mind that a greater proportion of alcohol will yield a softer ice cream texture.
PERFECT ADULT DESSERT – Be aware that this is an adult dessert. Don’t serve it to those kiddos! We have lots of other KitchenAid Ice Cream Recipes for the littles.

What You’ll Need:

Dairy – a combo of whole milk and heavy cream
Large Eggs
Light Brown Sugar
Vanilla Extract
Pinch of salt
Baileys Irish Cream

How to make Baileys Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.

When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)

Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.

Step 2
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 3
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.

Step 4
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.

Step 5
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.

Step 6
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.

Step 7
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Step 8
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Baileys ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for properly using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

What is Baileys Irish Cream?

Baileys Irish Cream is a popular liqueur made from a blend of Irish whiskey, cream, and cocoa. It has a smooth, creamy texture with a sweet and slightly chocolatey flavor. Baileys is often enjoyed on its own, in coffee, or as an ingredient in desserts and cocktails.

How do I incorporate Baileys into the ice cream?

Stir the Baileys in after cooking and cooling the custard base to avoid excessive alcohol burn-off.

What is the difference between French-Style and Philadelphia ice cream?

French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.

What are some good toppings for Baileys ice cream?

Chocolate shavings, caramel sauce, espresso powder, or crushed cookies pair well.

Do I need an ice cream maker to make Baileys ice cream?

While an ice cream maker gives the best texture, you can also make a no-churn version by whipping heavy cream and folding it into a condensed milk mixture with Baileys.

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Baileys Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American, Irish

Keyword Bailey’s Ice Cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 ¼ cups heavy cream
5 large egg yolks
1 cup light brown sugar
3/4 cup Bailey's Irish Cream
1-2 Tablespoons vanilla extract
pinch of salt

Instructions

Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.
When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)
Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.
5 large egg yolks, 1 cup light brown sugar, 2 cups whole milk, 2 ¼ cups heavy cream
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.
3/4 cup Bailey's Irish Cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Notes

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Nutrition

Chocolate Marshmallow Cookies

Suebee Homemaker — Mon, 01 Dec 2025 12:00:00 +0000

Chocolate Marshmallow Cookies combine chewy chocolate cookies with melty marshmallow centers for an irresistible treat. Each bite has a soft brownie-like texture and fluffy marshmallows topped with even more chocolate!

Marshmallow Cookies

While I’m not a huge marshmallow gal (especially not plain), I enjoy them in moderation. But let me tell you something – they are PERFECTION in these cookies.

We grew up filling up our hot cocoa mugs with mini marshmallows. Remember those colorful ones? Now I’m more of a full mug of hot cocoa with a shot of Baileys.

If you’re looking for more recipes with marshmallows, try our S’mores Cookie Bars or S’mores Ice Cream!

Why This Recipe Works:

SIMPLE TO MAKE – These chocolate marshmallow cookies are simple to make. Make the dough ahead of time, bake, add marshmallows, and then drizzle the chocolate. EASY!
VISUAL APPEAL – The white marshmallow peeking through dark chocolate dough looks bakery-worthy without much effort. Your guests will love them!
SOFT TEXTURE – Soft, chewy chocolate cookie meets gooey, slightly melted marshmallow for that perfect bite.
FUN HOLIDAY TREAT – Chocolate marshmallow cookies make a fun holiday treat because they’re cozy, festive (try adding holiday sprinkles on top!), and full of sweet surprises. The gooey marshmallow center and rich chocolate cookie are perfect for gifting, sharing, or enjoying with a cup of hot cocoa.

What You’ll Need:

Unsalted Butter
Sugar – a combo of granulated sugar and brown sugar
Large Eggs
Vanilla Extract
All-Purpose Flour
Cocoa Powder
Baking Soda
Kosher Salt
Espresso Powder (optional)
Large Marshmallows
Chocolate Baking Bar (we used semi-sweet)

How to make Chocolate Marshmallow Cookies:

Step 1
Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.

Step 2
Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.

Step 3
Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.

Step 4
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.

Repeat process with remaining cookies.

Step 5
Cool cookies. Carefully transfer cookies to wire racks to cool completely.

Step 6
Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.

Step 7
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.

NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.

Store and Freezing:

Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.

Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.

Recipe FAQs:

Do I need to chill the dough?

Chilling the dough for a couple of hours helps the cookies hold their shape and enhances the flavor.

When do I need to add the marshmallows?

Add marshmallows during the last couple minutes of baking so they melt slightly without disappearing into the cookie.

Should I use mini marshmallows or large ones?

We use large marshmallows for this recipe, but you could use several mini ones instead.

What kind of chocolate should I use in the dough?

Unsweetened cocoa powder adds a rich chocolate flavor, and you can mix in chocolate chips for extra decadence.

Other Delicious Cookie Recipes:

Planning a holiday gathering? Try a few of the following cookie recipes and arrange them on a platter for parties!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Marshmallow Cookies Recipe

Chocolate Marshmallow Cookies combine chewy chocolate cookies with melty marshmallow centers for an irresistible treat. Each bite has a soft brownie-like texture and fluffy marshmallows topped with even more chocolate!

Course Cookies, Dessert

Cuisine American

Keyword chocolate marshmallow cookies

Prep Time 20

Cook Time 9

Total Time 29

Servings cookies

Calories 315kcal

Author Sue Ringsdorf

Ingredients

1/2 cup unsalted butter – softened to room temperature
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (110 grams)
2 large eggs – at room temperature
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 ¾ cup all-purpose flour (210 grams)
2 Tablespoons all-purpose flour (15 grams)
1/2 cup unsweetened cocoa powder (41 grams)
1 teaspoon baking soda
1/2 teaspoon kosher salt
16 large marshmallows
6 oz. semi-sweet chocolate bar

Instructions

Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.
1/2 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1/2 cup brown sugar (110 grams), 2 large eggs, 2 teaspoons vanilla extract
Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.
1 ¾ cup all-purpose flour (210 grams), 2 Tablespoons all-purpose flour (15 grams), 1/2 cup unsweetened cocoa powder (41 grams), 1 teaspoon espresso powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.
Repeat process with remaining cookies.
16 large marshmallows
Cool cookies. Carefully transfer cookies to wire racks to cool completely.
Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.
NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.
6 oz. semi-sweet chocolate bar

Notes

Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.
Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.

Nutrition

Easy Frankenstein Cookies

Suebee Homemaker — Mon, 20 Oct 2025 11:00:00 +0000

Whip up these Easy Frankenstein Cookies for a fun and spooky Halloween treat! Soft, colorful, and decorated with candy eyes and chocolate drizzle, they’re perfect for parties, school events, or a fun baking day at home!

Spooky Halloween Cookies

For us, Halloween is just as much about fun and creativity as it is about scares, so we love leaning into the cutesy side of decorating. Instead of eerie ghosts and gory monsters, our cookies and treats are full of bright colors, silly faces, and playful designs that make everyone smile.

Think candy-eyed Frankenstein cookies, pumpkin faces with cheerful grins, and little witch hats with sparkly frosting — it’s all about whimsy and laughter rather than frights. Boring? Maybe—but we’d rather be cutesy than creepy any day!

Prefer chocolate over these classic cut-out sugar cookies? Try our Chocolate Cut-Out Cookies next! You can even get creative with other shapes like bats, ghosts, pumpkins, etc.

Why we LOVE Frankenstein Cookies:

Festive & Fun – They instantly bring Halloween spirit to the table.
Soft and Delish – These soft Frankenstein cookies are soft and oh-so-delish!
Kid-Friendly – Little hands love helping decorate these silly monsters. They don’t have to be perfect to be yummy.
Party-Perfect – Ideal for school events and Halloween gatherings.
Customizable – Mix up the colors, candies, or cookie base to make them your own.
Frosting is 10/10 – We’re not a huge fan of royal icing. The taste of this simple powdered sugar frosting is way better, trust me.

What You’ll Need:

wet ingredients – unsalted butter, sugar, eggs, vanilla extract
dry ingredients – all-purpose flour, baking soda, cream of tartar, kosher salt
icing ingredients – butter, half and half, vanilla extract, powdered sugar
other – food coloring, candy eyes, chocolate bar, chocolate sprinkles

How to make Frankenstein Cookies:

Step 1
Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and sugar. Attach paddle and run mixer on low or until butter and sugar is creamy, about 1-2 minutes. Add eggs and vanilla, and mix again until well combined.

Step 2
Add dry ingredients. Add flour, baking soda, cream of tartar, and kosher salt. Run mixer on low to combine, scraping down sides of bowl as needed.

Step 3
Chill dough. Remove dough and wrap in plastic wrap. Place in refrigerator to chill for at least two hours, or overnight.

Step 4
Roll out dough. Use a baking mat or large board to roll out dough. Sprinkle a thin layer of flour on surface and place about 1/3 of cookie dough on top (keep remaining dough chilled). Roll out dough with a well-floured rolling pin to about 1/4 of inch. Use cookie cutters dipped in flour, then transfer shapes with a spatula onto a parchment-lined baking sheet. You can re-roll scraps if desired.

Step 5
Bake cookies. Bake cut-out cookies in a preheated 350-degree oven for 8-10 minutes, or until done to your liking. Let cookies sit on pans for 5-6 minutes before carefully transferring to cooling racks.

Step 6
Make icing. In a mixing bowl, combine melted butter, powdered sugar, half and half, and vanilla extract. Use a spoon to mix well until icing is thick but spreadable.

To adjust icing: If icing is too thick, add additional half and half. If it’s too thin, add more powdered sugar.

Step 7
Melt chocolate. Break chocolate apart with your fingers and add to a small pan. Add a small pat of butter and melt chocolate over medium-low heat, stirring almost constantly to avoid burning. Pour chocolate into a small baggie and add a clip to secure.

Step 8
Frost cookies and decorate.

Separate icing into bowls (we used two colors) and add food coloring as desired. Then frost cookies in a thin layer, smoothing to all sides of the cookies.
Immediately add candy eyeballs to the middle of the cookies.
Use a scissors to clip off the very tip of the bag holding the melted chocolate. Then carefully draw the hair and lips to the Frankenstein cookies. Add chocolate sprinkles on top of the “hair” as desired.

Step 9
Let cookies set. Let the cookies set completely before storing. The frosting and chocolate will harden but not enough to stack them.

Store cookies in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.

Reasons we prefer buttery icing over royal icing:

I’ll be honest—I’ve never been a fan of royal icing for cookies. You know the kind: hard as cement, overly sweet, and the type you usually see on grocery store bakery cookies. Give me a soft, buttery, spreadable icing any day, and I’m a happy camper!

While royal icing gives cookies a crisp, polished finish perfect for detailed designs, we love regular icing for so many reasons, including those listed below!

It stays soft and spreadable, making every bite rich and tender.
Whips up in minutes without needing precise consistency.
Perfect for quick spreading on cookies without piping skills.
The buttery flavor adds richness that royal icing lacks.
Little ones can help without worrying about stiff, tricky icing.

Recipe FAQs:

What kind of cookie dough works best for Frankenstein cookies?

Any sturdy cut-out cookie dough, like sugar cookies or shortbread, works perfectly since they hold their shape.

Do I need royal icing for decorating?

Not at all! Regular buttercream or powdered sugar icing works great for a softer, tastier option.

What type of food coloring is best?

We like using gel food coloring. Green is obviously THE Frankenstein color, but purple is classic Halloween. Get creative!

How should I store Frankenstein cookies once decorated?

Keep them in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.

Other Delicious Halloween Treats:

It’s my favorite time of year – when the weather starts cooling off and we get to wear PANTS again! LOL! Plus October is my birthday month and that’s kinda fun too.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Easy Frankenstein Cookies Recipe

Whip up these Easy Frankenstein Cookies for a fun and spooky Halloween treat! Soft, colorful, and decorated with candy eyes and chocolate drizzle, they’re perfect for parties, school events, or a fun baking day at home!

Course Cookies, Dessert

Cuisine American

Keyword cut-out cookies, easy Frankenstein cookies

Prep Time 45

Cook Time 10

Total Time 55

Servings cookies

Calories 220kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1 cup unsalted butter – softened to room temperature
1 ¼ cups granulated sugar
3 large eggs – at room temp
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt

For the powdered sugar icing:

3 Tablespoons unsalted butter – melted
1/3 cup half and half
1 teaspoon vanilla extract
4 cups powdered sugar

Other:

gel food coloring
melting chocolate
candy eyes and sprinkles

Instructions

Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and sugar. Attach paddle and run mixer on low or until butter and sugar is creamy, about 1-2 minutes. Add eggs and vanilla, and mix again until well combined.
1 cup unsalted butter, 1 ¼ cups granulated sugar, 3 large eggs, 1 teaspoon vanilla extract
Add dry ingredients. Add flour, baking soda, cream of tartar, and kosher salt. Run mixer on low to combine, scraping down sides of bowl as needed.
3 ½ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Chill dough. Remove dough and wrap in plastic wrap. Place in refrigerator to chill for at least two hours, or overnight.
Roll out dough. Use a baking mat or large board to roll out dough. Sprinkle a thin layer of flour on surface and place about 1/3 of cookie dough on top (keep remaining dough chilled). Roll out dough with a well-floured rolling pin to about 1/4 of inch. Use cookie cutters dipped in flour, then transfer shapes with a spatula onto a parchment-lined baking sheet. You can re-roll scraps if desired.
Bake cookies. Bake cut-out cookies in a preheated 350-degree oven for 8-10 minutes, or until done to your liking. Let cookies sit on pans for 5-6 minutes before carefully transferring to cooling racks.
Make icing. In a mixing bowl, combine melted butter, powdered sugar, half and half, and vanilla extract. Use a spoon to mix well until icing is thick but spreadable.
To adjust icing: If icing is too thick, add additional half and half. If it’s too thin, add more powdered sugar.
3 Tablespoons unsalted butter, 1/3 cup half and half, 1 teaspoon vanilla extract, 4 cups powdered sugar
Melt chocolate. Break chocolate apart with your fingers and add to a small pan. Add a small pat of butter and melt chocolate over medium-low heat, stirring almost constantly to avoid burning. Pour chocolate into a small baggie and add a clip to secure.
melting chocolate
Frost cookies and decorate.
1. Separate icing into bowls (we used two colors) and add food coloring as desired. Then frost cookies in a thin layer, smoothing to all sides of the cookies.
2. Immediately add candy eyeballs to the middle of the cookies.
3. Use a scissors to clip off the very tip of the bag holding the melted chocolate. Then carefully draw the hair and lips to the Frankenstein cookies. Add chocolate sprinkles on top of the “hair” as desired.
gel food coloring, candy eyes and sprinkles
Let cookies set. Let the cookies set completely before storing. The frosting and chocolate will harden but not enough to stack.

Notes

Store cookies in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.
Prefer chocolate over these classic cut-out sugar cookies? Try our Chocolate Cut-Out Cookies next! You can even get creative with other shapes like bats, ghosts, pumpkins, etc.

Nutrition

Mocha Ice Cream

Suebee Homemaker — Thu, 16 Oct 2025 11:00:00 +0000

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one’s for you!

Chocolate Espresso Ice Cream

If you’re a person that looks forward to that first sip of coffee every morning and you have a thing for chocolate – well, this recipe is for YOU! It’s got that perfect creamy texture plus some mini chocolate chips to add some crunch. A win/win!

I originally made this recipe without chocolate chips, but our oldest son insisted that I add them for more texture. Well, he was right (as usual). Don’t tell him though! LOL.

While I added a touch of Kahlua, you can totally leave it out. The coffee liqueur adds some creaminess to the ice cream, but if you don’t have it, just skip it. The ice cream will still be delish.

Why This Recipe Works:

STRONG COFFEE FLAVOR – We’re huge coffee lovers, and while we love our Toddy Cold Brew Coffee, using espresso powder really packs a punch in this ice cream recipe.
FOR CHOCOLATE LOVERS – This mocha ice cream recipe combines unsweetened cocoa powder and mini chocolate chips for a one-two punch of flavor. You’re going to love it!
CREAMY TEXTURE – This French-style ice cream is made with eggs to create a richer, creamier texture and a more velvety mouthfeel compared to Philadelphia-style ice cream (made without eggs).

What You’ll Need:

Whole Milk
Heavy Cream
Egg Yolks
Granulated Sugar
Cocoa Powder
Espresso Powder
Kahlua Liqueur (leave out if serving kids or if you don’t have it)
Vanilla Extract
pinch of salt
Mini Chocolate Chips

How to make Mocha Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.

Step 2
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

NOTE: While it’s not required to strain every homemade ice cream recipe, it’s important for this one (mostly to strain out a few last clumps of chocolate).

Step 3
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.

Step 4
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.

Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 6
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.

Step 7
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Add scoops of mocha ice cream to cones or individual serving bowls or cones.

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

Why use espresso powder instead of brewed espresso?

Instant espresso powder works well and gives a strong coffee flavor without adding extra liquid.

How strong is the coffee flavor?

You can adjust the strength to your liking—start with two tablespoons of espresso powder and go from there.

What pairs well with mocha ice cream?

Mocha ice cream is delicious with brownies, chocolate sauce, whipped cream, or even a sprinkle of sea salt.

What kind of chocolate works best in mocha ice cream?

Unsweetened cocoa powder, dark chocolate, mini chocolate chips, or a mixture of these all work great depending on how rich or sweet you want it.

Do I need an ice cream maker to make mocha ice cream?

An ice cream maker gives the best texture, but you can make a no-churn version using sweetened condensed milk and whipped cream.

Other Delicious Ice Cream Flavors:

Take a look at all of our KitchenAid Ice Cream Recipes for even more variety!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mocha Ice Cream Recipe

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one's for you!

Course Dessert, Ice Cream

Cuisine American

Keyword chocolate espresso ice cream, mocha ice cream recipe

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 497kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 cups heavy cream
4 large egg yolks
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 Tablespoons espresso powder
1/4 cup Kahlua coffee liqueur – optional (you can skip it if desired)
1 Tablespoon vanilla extract
pinch of salt
1 cup mini chocolate chips

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.
2 cups whole milk, 2 cups heavy cream, 4 large egg yolks, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 Tablespoons espresso powder
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
NOTE: While it's not required to strain every homemade ice cream recipe, it's important for this one (mostly to strain out a few last clumps of chocolate).
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.
1/4 cup Kahlua coffee liqueur, 1 Tablespoon vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.
1 cup mini chocolate chips
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Add scoops of mocha ice cream to cones or individual serving bowls.

Notes

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.

Nutrition

Mini Pumpkin Spice Bundt Cakes

Suebee Homemaker — Thu, 02 Oct 2025 11:00:00 +0000

These Mini Pumpkin Spice Bundt Cakes with Maple Icing are perfectly moist, soft, and simple to make. Use a bundtlette pan to bake the sweetest fall cakes that are a wonderful alternative to pumpkin pie!

Pumpkin Spice Bundt Cake

I’m obsessed with individual desserts, y’all, especially during the fall when desserts are rapidly consumed. Pumpkin is definitely one of those flavors that you either love or hate. I’m the former, and I’d be happy to eat pumpkin all year long.

This bundtlette pan is totally worth it. It’s heavy-duty, really easy to clean, and I love being able to make a few small bundt cakes instead of one large cake for certain occasions – like small birthday gatherings, coffee with girlfriends, a baby shower, or a special gift.

That being said, you can make these into muffins as well. Use a regular-sized tin or a mini one and adjust baking time as needed.

Why This Recipe Works:

MINIATURE IN SIZE – Mini bundt cakes are fun to make and impressive for company. Who doesn’t like a personalized dessert? Try our Mini Chocolate Bundt Cakes with Caramel Frosting next!
SIMPLE TO MAKE – You can use two bowls and a whisk to make these. One bowl for the pumpkin batter and one bowl for the simple icing.
MOIST AND DELICIOUS – Take it from me, these are moist and oh so delish. One bite and you’ll be hooked! Make some Pumpkin Foam Cold Brew to accompany these.

Ingredient Notes:

Sugars – 100% brown sugar in these!
Fats – Using butter in pumpkin treats makes for an amazing taste. I use unsalted butter in most of our recipes.
All-Purpose Flour – We’re using our go-to flour for these treats.
Greek Yogurt – The acidity in Greek yogurt can react with baking soda to give the muffins a little extra lift. Plus it adds moisture.
Pumpkin – Use the leftover pumpkin in our Pumpkin Foam Cold Brew for a perfect pairing!
Icing – We love a simple powdered sugar icing. This one adds a touch of maple syrup for additional flavor.

How to make Mini Pumpkin Spice Bundt Cakes:

Let’s get to baking! All you need is about 30-40 minutes to make these lovely little cakes.

Step 1
Prep. Preheat oven to 350 degrees, and prepare a bundtlette pan with baking spray.

Step 2
Combine the wet ingredients. In a mixing bowl, combine the pumpkin, melted and slightly cooled butter, Greek yogurt, the egg, and vanilla.

Step 3
Add the dry ingredients. To the mixing bowl, add the dry ingredients – the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir into just combined.

Step 4
Bake. Spoon the cake batter into the prepared bundtlette pan. Bake for approximately 15-17 minutes, or until a toothpick (when inserted) comes out (mostly) clean. Let cakes sit in the pan and then gently transfer them to a wire cooling rack.

Step 5
Make icing. Melt the butter, and add the maple syrup and milk. Mix well. Then add the powdered sugar and stir to combine. I recommend sifting the powdered sugar for a smooth texture.

Step 6
Ice cakes. When cakes are cool, drizzle some icing on top of each bundt cake, allowing some to spill down the sides. Sprinkle with cinnamon, if desired.

To get the right consistency for the maple icing: After mixing in the powdered sugar, and the icing sits, you may need to adjust it to get a nice drizzling consistency. If the icing is too stiff, add a few drops of milk at a time to get it smooth. If it gets too runny, add a bit more powdered sugar.

Recipe FAQs:

What kind of pumpkin should I use?

Use canned pumpkin puree, not pumpkin pie filling. The puree is pure pumpkin without added spices or sugar.

How do I keep mini bundt cakes from sticking?

Generously grease each mini bundt cavity, or use a baking spray with flour. Make sure to get into all the nooks and crannies.

What spices work best for pumpkin spice flavor?

A mix of cinnamon, nutmeg, ginger, and cloves (or a store-bought pumpkin pie spice blend) gives that warm, cozy flavor.

Can I make these cakes ahead of time?

Yes! They stay fresh for a couple of days in an airtight container. You can also freeze them (unfrosted) for up to 2–3 months.

What are good topping ideas?

Instead of our maple icing, try a cream cheese drizzle, or a simple dusting of powdered sugar. Chopped nuts or candied ginger are nice, too.

Recipe Tips:

Don’t have a bundtlette pan? Use a muffin tin instead. Baking time will vary.
Use a small spoon or piping tool (my preferred method) to transfer batter from bowl to pans. Try to make sure each bundtlette has an equal amount of batter.
When making the icing, you want it to be a little runny so it drips down the sides of the treats. Adjust accordingly.

Other delicious pumpkin recipes to try next:

Can’t stop, won’t stop enjoying pumpkin recipes! Try one of these next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mini Pumpkin Spice Bundt Cakes

These Mini Pumpkin Spice Bundt Cakes with Maple Icing are perfectly moist, soft, and simple to make. Use a bundtlette pan to bake the sweetest fall cakes that are a wonderful alternative to pumpkin pie!

Course Dessert

Cuisine American

Keyword maple icing, mini bundt cakes, pumpkin spice bundt cakes

Prep Time 15

Cook Time 15

Total Time 30

Servings mini bundt cakes

Calories 419kcal

Author Sue Ringsdorf

Ingredients

For the bundt cakes:

3/4 cup pumpkin puree
1/3 cup unsalted butter – melted and slightly cooled
1/4 cup plain Greek yogurt
1 large egg
1 teaspoon vanilla
1 ¼ cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

For the icing

1 Tablespoon unsalted butter – melted
1 teaspoon maple syrup
1 Tablespoon milk
1 cup powdered sugar – sifted

Instructions

Prep. Preheat oven to 350 degrees, and prepare a bundtlette pan with baking spray.
Combine the wet ingredients. In a mixing bowl, combine the pumpkin, melted and slightly cooled butter, Greek yogurt, the egg, and vanilla.
3/4 cup pumpkin puree, 1/3 cup unsalted butter, 1/4 cup plain Greek yogurt, 1 large egg, 1 teaspoon vanilla
Add the dry ingredients. To the mixing bowl, add the dry ingredients – the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir into just combined.
1 ¼ cup all-purpose flour, 3/4 cup brown sugar, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice
Bake. Spoon the cake batter into the prepared bundtlette pan. Bake for approximately 15-17 minutes, or until a toothpick (when inserted) comes out (mostly) clean. Let cakes sit in the pan and then gently transfer them to a wire cooling rack.
Make icing. Melt the butter, and add the maple syrup and milk. Mix well. Then add the powdered sugar and stir to combine. I recommend sifting the powdered sugar for a smooth texture.
1 Tablespoon unsalted butter, 1 teaspoon maple syrup, 1 Tablespoon milk, 1 cup powdered sugar
Ice cakes. When cakes are cool, drizzle some icing on top of each bundt cake, allowing some to spill down the sides. Sprinkle with cinnamon, if desired.
ICING TIP: If the icing is too runny, let it sit for awhile or add additional powdered sugar. If it's too stiff, add a few more drops of milk (very slowly). When the pumpkin cakes are cool, drizzle the icing over the top and let them ooze down the sides of the cake.

Notes

Don’t have a bundtlette pan? Use a muffin tin instead. Baking time will vary.
To make your own cake flour, follow instructions in my FAQs in the blog post.
Use a small spoon or piping tool to transfer batter from bowl to pans. Try to make sure each bundtlette has an equal amount of batter.
When making the icing, you want it to be a little runny to it drips down the sides of the treats. Adjust accordingly.

Nutrition

Cookie Monster Ice Cream

Suebee Homemaker — Mon, 02 Jun 2025 05:00:00 +0000

Cookie Monster Ice Cream is a vibrant blue, creamy vanilla-based treat loaded with chunks of chocolate chip cookies and Oreo pieces. This fun indulgence reminds us of our favorite cookie-loving monster that our kids loved back in the day! Make this one for birthday parties!

Blue Cookie Monster Ice Cream

Now that we have a granddaughter, I thought it was time for a fun ice cream recipe for kids especially. Yes, we’re all just kids in grown up bodies but we also drink Godiva Chocolate Martinis. So this is for all of you, I guess.

Oh – and no, we will never ever share a bubble gum ice cream recipe. Because that’s just gross.

Why This Recipe Works:

CUSTARD BASE – This Cookie Monster ice cream has a custard base (also known as French-style ice cream) that is made with egg yolks, which give it a richer, creamier texture compared to regular Philadelphia-style ice cream (without eggs).
GREAT TEXTURE – You’ll love the creamy ice cream base plus lots of cookies for that crunch factor.
DELICIOUS – This recipe is Oreo ice cream meets chocolate chip cookies. You can’t go wrong, right?
FUN FOR BIRTHDAY PARTIES – The kids will go wild (well, hopefully not TOO wild!) for this bright blue ice cream with Oreos and Chips O’hoy cookies.

What You’ll Need:

Whole Milk & Heavy Cream
Egg Yolks
Granulated Sugar
Vanilla Extract
Blue Food Coloring – We added 1/2 teaspoon of blue gel coloring. You could use extra if you want to make it extra dark blue!
Cookies – a combo of Oreo cookies and Chips A’hoy cookies
A pinch of salt

How to make Cookie Monster Ice Cream:

NOTE: If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 3
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, a pinch of salt, and the blue food coloring. Whisk well to combine. If you need more food coloring to get the shade you want, add it here.

Step 4
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.

Step 5
Prep cookies. Use your hands to crumble the Oreo cookies and the Chips A’hoy Cookies into smaller pieces.

Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 7
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.

Step 8
Add cookies. Then add the crumbled cookies on top of the ice cream. Gently stir the toppings into the ice cream base.

Step 9
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

Step 10
Serve. Serve Cookie Monster ice cream in bowls or cones with some extra crushed cookies on top!

Cookie Monster ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Recipe FAQs:

What is Cookie Monster ice cream?

Cookie Monster ice cream is a fun, bright blue, cookie-packed ice cream inspired by the beloved Sesame Street character.

Do I need an ice cream maker?

For this recipe, you do need an ice cream maker to get the creamiest texture.

Can I use other types of cookies?

Yes, you can swap in other cookies like fudge cookies, graham crackers, or even homemade chocolate chip cookies.

How do I serve Cookie Monster ice cream?

This ice cream is delicious on its own, but you can also serve it in a waffle cone, between two cookies as an ice cream sandwich, or topped with whipped cream and sprinkles!

Tips for using a KitchenAid ice cream attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Other Delicious Ice Cream Flavors:

Or head to my post summarizing all of our KitchenAid Ice Cream Recipes!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cookie Monster Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword cookie monster ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings servings

Calories 472kcal

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar – divided
2 cups heavy cream
1-2 Tablespoons vanilla extract
a pinch of salt
1/2 teaspoon blue food coloring – I like gel food coloring
15 Oreo cookies – crumbled
15 Chips A'hoy cookies – crumbled

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, a pinch of salt, and the blue food coloring. Whisk well to combine. If you need more food coloring to get the shade you want, add it here.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt, 1/2 teaspoon blue food coloring
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Prep cookies. Use your hands to crumble the Oreo cookies and the Chips A'hoy Cookies into smaller pieces.
15 Oreo cookies, 15 Chips A'hoy cookies
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.
Add cookies. Then add the crumbled cookies on top of the ice cream. Gently stir the toppings into the ice cream base.
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Serve. Serve Cookie Monster ice cream in bowls or cones with some extra crushed cookies on top!

Notes

If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.
SEE TIPS ON BLOG POST for using a KitchenAid ice cream attachment.
Cookie Monster ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Nutrition

Pumpkin Pie in Graham Cracker Crust

Suebee Homemaker — Thu, 14 Nov 2024 12:00:00 +0000

Pumpkin Pie in Graham Cracker Crust combines the creamy, spiced richness of traditional pumpkin filling with the sweet, buttery crunch of a graham cracker base. This pumpkin pie deserves a special place on your holiday table!

Best Pumpkin Pie

I’m coming clean with my unconventional attitude regarding pie at Thanksgiving. It’s a take-it or leave-it approach for me which is why I don’t have a lot of pie recipes, and none with a traditional pie crust (YET).

So I thought it was time to get a pumpkin pie recipe on the blog despite it having a graham cracker crust. Frankly, it’s my favorite type of pie crust – buttery, crumbly, and undoubtedly delicious.

If you don’t believe me, try our French Silk Pie with Graham Cracker Crust, Pumpkin Ice Cream Pie or Key Lime Pie with Graham Cracker Crust.

Why This Recipe Works:

UNCOMPLICATED – This pumpkin pie recipe is nothing complicated. It uses simple ingredients and the graham cracker crust makes it an easier pie to make.
FULL OF PUMPKIN FLAVOR – We love using pumpkin puree in many recipes, including Iced Pumpkin Cookies, Pumpkin Streusel Muffins, Mini Pumpkin Spice Bundt Cakes, and more.
IMPRESSIVE FOR GUESTS – While this pie is uncomplicated, it’s a show stopper! Add a dollop of homemade whipped cream or vanilla ice cream for the full pie experience.

What You’ll Need:

For the graham cracker crust – graham cracker crumbs, granulated sugar, and butter
Large Eggs
Brown Sugar + Granulated Sugar
Pumpkin Puree – Make sure you use pure pumpkin. We like Libby’s canned pumpkin puree.
Heavy Cream
Vanilla Extract
Spices – ground cinnamon and pumpkin pie spice
Kosher Salt

NOTE: Make sure you buy regular graham crackers for the crust, not the cinnamon flavored ones or the low-fat ones.

How to make Pumpkin Pie in Graham Cracker Crust:

Step 1
Prep the graham cracker crust. Use a food processor to crush the graham crackers. Then combine the crumbs with melted butter and sugar, and stir to combine. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.

Step 2
Bake the crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.

Step 3
Make the pumpkin pie filling. Whisk the eggs and sugars together until smooth. Add pumpkin puree, heavy cream, vanilla, cinnamon, ginger, cloves, and salt. Whisk until well blended.

Step 4
Add filling to crust. Pour the pumpkin pie filling into the pre-baked crust. Use a spatula to smooth out the filling gently. The filling should not come higher than the graham crust.

Step 5
Bake. Bake pie for 15 minutes at 425°F and then reduce heat to 350°F and bake for approximately 40 more minutes, or until a thermometer reads 180°F. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn. The middle will still look jiggly when done but will continue to set as it cools.

Step 6
Cool. Remove pie from the oven and cool on a wire rack for two hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled.

Step 7
Serve pie. Serve pie with homemade whipped cream or vanilla bean ice cream.

We like topping pie with homemade whipped cream. Just combine heavy cream, a couple teaspoons of powdered sugar, and a splash of vanilla extract. Whip until soft peaks form. SO good on pumpkin pie!

STORING: Allow the pie to cool completely at room temperature. Once cooled, cover the pie tightly with plastic wrap or aluminum foil, or store it in an airtight container. It will keep in the refrigerator for 2-3 days.

Recipe FAQs:

Can I use a store-bought crust?

Yes, you can use a store-bought crust but you may need to adjust the amount of the filling.

Do I need to pre-bake the crust?

Yes, pre-baking helps the crust become firm and prevents it from getting soggy. Bake for 10 minutes before adding the pumpkin pie filling.

How can I prevent the edges of the crust from burning?

You can cover the edges of the crust with aluminum foil or a pie shield during part of the baking process to prevent over-browning.

Does the pie need to cool before serving?

Yes, it’s best to let the pie cool for at least 2 hours to set properly before slicing. You can refrigerate it for a firmer texture.

What can I add to pie for serving?

Whipped cream or a scoop of vanilla ice cream complements the flavors beautifully, adding a creamy contrast to the rich pie.

Can I store pumpkin pie on my countertop?

Pumpkin pie should not be stored at room temperature for more than two hours because it contains perishable ingredients like eggs and dairy. These ingredients can promote the growth of harmful bacteria if left at room temperature for too long.

Can I freeze pumpkin pie with a graham cracker crust?

Yes, you can freeze it. Let the pie cool completely, wrap it tightly in plastic wrap and foil, and store in the freezer for up to a month. Thaw in the refrigerator before serving.

Craving more pie? Try our Rhubarb Custard Pie or Mississippi Mud Pie!

Other Delicious Holiday Desserts:

The following dessert recipes are delicious options for your holidays too.

Kitchen Tools Used: (affiliate links)

Pumpkin Pie in Graham Cracker Crust Recipe

Pumpkin Pie in Graham Cracker Crust combines the creamy, spiced richness of traditional pumpkin filling with the sweet, buttery crunch of a graham cracker base. This pumpkin pie deserves a special place on your holiday table!

Course Dessert

Cuisine American

Keyword homemade pumpkin pie, pumpkin pie in graham cracker crust

Prep Time 30

Cook Time 55

Total Time 1 25

Servings servings

Calories 419kcal

Author Sue Ringsdorf

Ingredients

Graham Cracker Crust:

1 ½ cups graham cracker crumbs – from about 1 ¼ sleeves of crackers
3 Tablespoons granulated sugar
6 Tablespoons unsalted butter – melted

For the pie:

2 large eggs
1/2 cup brown sugar
1/4 cup granulated sugar
15 oz. pumpkin puree – not pumpkin pie filling
12 oz. heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt

Instructions

Prep the graham cracker crust. Use a food processor to crush the graham crackers. Then combine the crumbs with melted butter and sugar, and stir to combine. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.
1 ½ cups graham cracker crumbs, 3 Tablespoons granulated sugar, 6 Tablespoons unsalted butter
Bake the crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.
Make the pumpkin pie filling. Whisk the eggs and sugars together until smooth. Add pumpkin puree, heavy cream, vanilla, cinnamon, pumpkin pie spice, and salt. Whisk until well blended.
2 large eggs, 1/2 cup brown sugar, 1/4 cup granulated sugar, 15 oz. pumpkin puree, 12 oz. heavy cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon kosher salt
Add filling to crust. Pour the pumpkin pie filling into the pre-baked crust. Use a spatula to smooth out the filling gently. The filling should not come higher than the graham crust.
Bake. Bake pie for 15 minutes at 425°F and then reduce heat to 350°F and bake for approximately 40 more minutes, or until a thermometer reads 180°F. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn. The middle will still look jiggly when done but will continue to set as it cools.
Cool. Remove pie from the oven and cool on a wire rack for two hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled.
Serve pie. Serve pie with homemade whipped cream or vanilla bean ice cream.

Notes

Make sure you buy regular graham crackers for the crust, not the cinnamon flavored ones or the low-fat ones.
You can cover the edges of the crust with aluminum foil or a pie shield during part of the baking process to prevent over-browning.
We like topping pie with homemade whipped cream. Just combine heavy cream, a couple teaspoons of powdered sugar, and a splash of vanilla extract. Whip until soft peaks form. SO good on pumpkin pie!
STORING: Allow the pie to cool completely at room temperature. Once cooled, cover the pie tightly with plastic wrap or aluminum foil, or store it in an airtight container. It will keep in the refrigerator for 2-3 days.
Try our French Silk Pie with Graham Cracker Crust or Pumpkin Ice Cream Pie next.

Nutrition

Pumpkin Ice Cream

Suebee Homemaker — Mon, 21 Oct 2024 11:00:00 +0000

Pumpkin Ice Cream is a creamy, spiced treat that combines the rich flavors of pumpkin puree with warm notes of cinnamon and pumpkin pie spice. It’s a perfect autumn dessert, balancing sweet and earthy tastes with a smooth, velvety texture.

Homemade Pumpkin Ice Cream

I love trying new ice cream flavors and this one does not disappoint! While pumpkin is most popular during the fall, we love it all year round.

What’s really great is that you can take THIS pumpkin ice cream and use it in my Pumpkin Ice Cream Pie recipe. A dessert that my mother-in-law made back in the day, and I’m carrying on the tradition as my family asks for it every year.

Why We Love This Recipe:

SIMPLE – This ice cream recipe combines nine simple ingredients that are easily found in most grocery stores.
PERFECT FOR FALL – Pumpkin equals fall, and this ice cream is especially popular this time of year. It’s full of pumpkin puree, ground cinnamon, and pumpkin pie spice!
DELICIOUS FLAVOR AND TEXTURE – We love both the flavor AND texture of this frozen dessert. Custard-based ice cream is the creamiest which is why I normally stick to basic ingredients, including egg yolks.

Other Delicious Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

FRUIT FLAVORED – Strawberry, Lemon Custard, Black Cherry, and Blueberry
BASIC FLAVORS – Vanilla Bean, Oreo, Dark Chocolate, and Mint Chip
SOMETHING FUN – S’mores, Coffee Toffee, Cinnamon, and Nutella

Ingredient Notes:

Dairy – I used a slightly larger percentage of heavy cream to whole milk for this recipe.
Fall Spices – I love using cinnamon and pumpkin pie spice for all things pumpkin!
Pumpkin Puree – Make sure you use the pumpkin puree and not pumpkin pie filling.
Sugars – For this recipe, I used mostly brown sugar with a tad bit of granulated sugar.
Eggs – Five egg yolks adds to a nice creamy texture.
Vanilla – I love using a generous dose of Watkin’s vanilla!

DIY Pumpkin Pie Spice – make your own with a simple combo of cinnamon (3T), ginger (2t), nutmeg (2t), allspice (1t), and cloves (1t).

Tempering is the process of slowly bringing two liquids to the same temperature before blending them together. With eggs, tempering prevents the proteins in the eggs from binding together so they won’t clump together and scramble.

How to Pumpkin Ice Cream:

NOTE: You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Step 1
Heat liquid mixture. In a small saucepan, combine the whole milk, heavy cream, pumpkin, cinnamon, and pumpkin pie spice – and heat over medium heat. Heat until it reaches 165 degrees on a digital thermometer, whisking often. Do not boil.

Step 2
Combine egg yolks and sugar. In a small mixing bowl, combine the egg yolks and granulated sugar, and whisk well.

Step 3
Temper eggs. When the milk mixture reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot mixture into the eggs.

Then pour the contents of the bowl into the saucepan and place it back on the heat. Add the brown sugar, a pinch of salt, and continue whisking and heating until the mixture reaches 165 degrees.

Step 4
Add vanilla. Remove from heat and let cool slightly. Add vanilla extract. You can also strain the custard here if you’d like.

Step 5
Chill liquid ice cream. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

How to churn pumpkin ice cream:

NOTE: Make sure you freeze the KitchenAid attachment for at least 15 hours before using it to churn ice cream.

Step 1
Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in COLD ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.

Step 2
Remove ice cream. Use a rubber scraper to pour the ice cream out of the bowl into a pan or freezer-safe container.

Step 3
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Pumpkin flavors are my favorite. Next, try my Pumpkin Spice Sugar Cookies, some Mini Pumpkin Cheesecakes, and the Best Pumpkin Cake!

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

If I’m being honest, we normally make pizza to go with ice cream – aka pizza and ice cream party! Try our Meatball Pizza Recipe, a delicious Godfather’s Taco Pizza, some Low Carb Cauliflower Pizza, and the best French Bread Pizza!

Kitchen Items Used: (affiliate links)

xoxo ~Sue

Pumpkin Ice Cream Recipe

Pumpkin Ice Cream is a creamy, spiced treat that combines the rich flavors of pumpkin puree with warm notes of cinnamon and pumpkin pie spice. It's a perfect autumn dessert, balancing sweet and earthy tastes with a smooth, velvety texture.

Course Dessert

Cuisine American

Keyword homemade pumpkin ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings servings

Calories 446kcal

Author Sue Ringsdorf

Ingredients

2 ¼ cups heavy cream
1 ¾ cups whole milk
5 large egg yolks
1 cup brown sugar
1/4 cup granulated sugar
1 cup pumpkin (canned puree, not pumpkin pie filling)
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 Tablespoon vanilla extract
pinch of salt

Instructions

Make the pumpkin ice cream mixture.

NOTE: Make sure you freeze the KitchenAid attachment for at least 15 hours before using it to churn ice cream.
Heat liquid mixture. In a small saucepan, combine the whole milk, heavy cream, pumpkin, cinnamon, and pumpkin pie spice – and heat over medium heat. Heat until it reaches 165 degrees on a digital thermometer, whisking often. Do not boil.
1 ¾ cups whole milk, 2 ¼ cups heavy cream, 1 cup pumpkin (canned puree, not pumpkin pie filling), 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice
Combine egg yolks and sugar. In a small mixing bowl, combine the egg yolks and granulated sugar, and whisk well.
5 large egg yolks, 1/4 cup granulated sugar
Temper eggs. When the milk mixture reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot mixture into the eggs.
Then pour the contents of the bowl into the saucepan and place it back on the heat. Add the brown sugar, a pinch of salt, and continue whisking and heating until the mixture reaches 165 degrees.
1 cup brown sugar, pinch of salt
Add vanilla. Remove from heat and let cool slightly. Add vanilla extract. You can also strain the custard here if you’d like.
1 Tablespoon vanilla extract
Chill liquid ice cream. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Churn ice cream.

Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Remove ice cream. Use a rubber scraper to pour the ice cream out of the bowl into a pan or container.
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Notes

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

DIY Pumpkin Pie Spice – make your own with a simple combo of cinnamon (3T), ginger (2t), nutmeg (2t), allspice (1t), and cloves (1t).

Nutrition

Pumpkin Streusel Muffins

Suebee Homemaker — Tue, 01 Oct 2024 11:00:00 +0000

Pumpkin Streusel Muffins are moist, spiced with cinnamon and pumpkin pie spice, and topped with a crunchy, buttery streusel that adds a delightful texture. Each bite combines the rich flavor of pumpkin with a sweet, crumbly topping for a perfect fall treat.

Best Pumpkin Muffins

Every fall, I make a few new pumpkin or apple recipes (or both!). So this year I’m sharing our healthier Pumpkin Oatmeal Muffins and then this pumpkin streusel muffin recipe, along with an Apple Blueberry Crisp. It’s hard to decide which one to make first, right?

Why This Recipe Works:

PERFECT FALL RECIPE – Hello Pumpkin Season! We’re so glad you’re here! BTW, these pumpkin treats are perfect for anytime of the year.
MOIST AND DELICIOUS – We love the moist texture of these pumpkin muffins and you will too. They literally melt in your mouth.
CRUMBLY TOPPING -The streusel topping is crumbly and delicious and the best topping for muffins. Try out our Lemon Blueberry Streusel Muffins or Cinnamon Streusel Muffins next!

Ingredients Used:

Wet Ingredients – unsalted butter, brown sugar, granulated sugar, pumpkin puree, sour cream, vanilla extract, and eggs
Dry Ingredients – all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice
Streusel Topping – brown sugar, flour, cinnamon, salt, and butter

How to make Pumpkin Streusel Muffins:

Step 1
Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You’ll need to make four more.)

Step 2
Combine butter and sugar. In a large bowl, combine melted butter with both sugars. Whisk to combine.

Step 3
Add remaining wet ingredients. Then add the pumpkin puree, sour cream, eggs, and vanilla. Use a hand mixer to combine well.

Step 4
Combine dry ingredients. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir to combine.

Step 5
Add dry ingredients. Add the dry ingredients to the wet. Mix again until just combined.

Step 6
Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the cold butter into the dry ingredients.

Step 7
Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 2/3 full.

Step 8
Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter.

Step 9
Bake pumpkin muffins. Bake the muffins in the preheated oven until done, approximately 20-22 minutes.

Step 10
Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

Storing and Freezing Pumpkin Muffins

Store the muffins in an airtight container at room temperature for up to 3 days.
Freeze the muffins for longer storage (up to 3 months).

We love these pumpkin muffins with a tall glass of milk, Homemade Pumpkin Spice Lattes, or the best Pumpkin Foam Cold Brew! Invite some friends over and enjoy!

Recipe FAQs:

What variations can I make to this recipe?

You can add 1/2 cup of chocolate chips or chopped nuts (like pecans or walnuts) to the muffin batter for extra texture and flavor.

What kind of pumpkin should I use?

Use canned pumpkin puree (ingredients = pumpkin only), not pumpkin pie filling.

Why does pumpkin create moist baked goods?

Pumpkin makes baked goods moist because it has a high water content (about 90%). When added to recipes like muffins, breads, or cakes, the moisture from the pumpkin helps to keep the baked goods soft and tender. Additionally, the natural fiber and texture of pumpkin puree trap moisture and prevent the baked goods from drying out during baking.

Other Delicious Pumpkin Recipes:

We’ve got lots of delicious pumpkin recipes available for you to try. Type “pumpkin” into the search bar and try something new!

xoxo ~Sue

Pumpkin Streusel Muffins

Course Breakfast, muffins

Cuisine American

Keyword pumpkin streusel muffins

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 221kcal

Author Sue Ringsdorf

Ingredients

Muffins – wet ingredients:

1/2 cup unsalted butter – melted
3/4 cup brown sugar
1/4 cup granulated sugar
1 ¼ cup pumpkin puree – canned pumpkin
1/2 cup sour cream light
2 teaspoons vanilla extract
2 large eggs – at room temp

Muffins – dry ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice

For the streusel topping:

1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
pinch of salt
1/4 cup unsalted butter – cubed

Instructions

Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You'll need to make four more.)
Combine butter and sugar. In a large bowl, combine melted butter with both sugars. Whisk to combine.
1/2 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup granulated sugar
Add remaining wet ingredients. Then add the pumpkin puree, sour cream, eggs, and vanilla. Use a hand mixer to combine well.
1 ¼ cup pumpkin puree, 1/2 cup sour cream light, 2 large eggs, 2 teaspoons vanilla extract
Combine dry ingredients. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir to combine.
1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice
Add dry ingredients. Add the dry ingredients to the wet. Mix again until just combined.
Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the cold butter with the dry ingredients.
1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/2 teaspoon ground cinnamon, pinch of salt, 1/4 cup unsalted butter
Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to 2/3 full.
Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter.
Bake pumpkin muffins. Bake the muffins in the preheated oven until done, approximately 20-22 minutes.
Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

Notes

You can add 1/2 cup of chocolate chips or chopped nuts (like pecans or walnuts) to the muffin batter for extra texture and flavor.
Use canned pumpkin puree (ingredients = pumpkin only), NOT pumpkin pie filling.
Store the muffins in an airtight container at room temperature for up to 3 days.
Freeze the muffins for longer storage (up to 3 months).

Nutrition

Monster Cookie Bars

Suebee Homemaker — Sun, 10 Dec 2023 12:00:00 +0000

Monster Cookie Bars are filled with old-fashioned oatmeal, peanut butter, chocolate chips, and mini M&M’s – and make the best treats. These easy bars are quick to make and require no chill time!

Making bars is definitely no fuss. For other cookie bar recipes, be sure to try our Chocolate Chip Peanut Butter Blondies, the best Frosted Sugar Cookie Bars, and some fun S’mores Cookie Bars!

M&M Cookie Bars

My mom made the best M&M monster cookies and loved making them extra large. They were impressive for sure, and I’ve given the recipe to numerous people over the years, even before I started the blog. So this recipe is just a version of those but in bar form. Here’s what I did.

Bought a new 9×13 USA pan (linked below) and made it fit.
Adjusted the monster cookie recipe because that’s a big one and I wanted them to bake well. (Not too thick and not too thin.)
Used mini M&Ms and mini chocolate chips instead of regular-sized for these chewy bars.

Why We Love These Bars:

SIMPLE TO MAKE. These require no chill time before baking, and you’ll need just one pan. No baking multiple batches of cookies!
DELICIOUS. Just like the classic monster cookies, these bars are tender, chewy, and full of chocolate and peanut butter. So much to love and a real crowd pleaser!
FREEZE WELL. You can make this perfect treat ahead of time, stick them in an airtight container, and freeze for a couple of months. Be sure to use some parchment paper in between layers of bars.

NO FLOUR! These delicious monster cookie bars do not include flour. If you want gluten-free bars, be sure to use gluten-free oats.

Ingredients Used:

You’ll need classic pantry ingredients for this monster cookie bars recipe. You can also use substitutions, like using crunchy peanut butter instead of creamy, quick oats instead of old fashioned, and regular-sized chocolate chips and M&Ms instead of mini versions.

Butter – I always use unsalted butter, but you could use salted butter if you’d like.
Sugars – A combo of brown sugar and granulated sugar is a perfect balance.
Eggs – Two large eggs are required.
Peanut Butter – I normally use creamy peanut butter, but crunchy would also be excellent here.
Vanilla – I keep Watkin’s Pure Vanilla extract at the ready at all times.
Baking Soda – Used to leaven the bars.
Oatmeal – Plenty of old-fashioned oatmeal gives these bars a chewy texture.
Kosher Salt – Just a pinch.
Chocolate Chips – Mini chocolate chips.
M&Ms – Mini M&Ms. Don’t forget to add a few extra to the top of the bars!

How to make Chewy Monster Cookie Bars:

I recommend using a kitchen scale to weigh the ingredients instead of using a measuring cup, for best results. Always use room temperature ingredients.

Step 1
Prep. Preheat your oven to 350 degrees. Prep a 9×13 pan with parchment paper, if desired. You can also just spray the pan with baking spray.

Step 2
Mix. In the bowl of a stand mixer, cream the butter and sugars together. Add the eggs, peanut butter, and vanilla, and mix again. Then add the dry ingredients – the baking soda, salt, and rolled oats – and mix again. Finally, fold in the chocolate chips and M&M’s by hand.

Step 3
Assemble. Spread the cookie mixture evenly into all sides of the pan. Press down gently to get a uniform layer.

Step 4
Bake. Bake for 25 minutes or until slightly golden brown on top. If you want them to be more gooey, bake for less time. Let them cool for about 10 minutes if using parchment paper (and if you want to lift them out of the pan).

Step 5
Serve. Serve bars with a scoop of ice cream or with a tall glass of milk!

Storing and Freezing Monster Cookie Bars:

Storing – Place bars in an airtight container and store on the counter for three to four days.
Freezing – You can freeze these for up to two months. But I suggest either eating them or sharing them with neighbors and friends instead! I actually love sending goodies to Mike’s work and they get devoured quickly.
Freezing dough – You can freeze the monster cookie dough and make it fresh for any occasion.

Recipe Variations:

Instead of M&Ms, try using Reese’s Pieces, dark chocolate chips, peanut butter chips, or butterscotch chips.
You could also try adding chopped-up peanut butter cups, leftover Halloween candy, or any candy bars.

Other Oatmeal Cookies:

While we love a regular chocolate chip cookie, oatmeal cookies have a special place in our hearts (or bellies!). Here are some of our favorites.

Monster Bars Recipe Tips:

Be sure to use full-fat regular peanut butter. Using natural peanut butter will not produce the same consistency in these and you’ll be left with a dry bar.
Feel free to play around with other mix-ins. You could try different flavored chips, toffee bits, any kind of nuts, or candies.
You can also use quick oats if preferred. It’s basically the same oatmeal but in smaller crumbs instead of whole oats.
If you like a gooey cookie, you can decrease the cooking time. I like these browner on top but feel free to make them the way YOU like.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Monster Cookie Bars

Monster Cookie Bars are filled with old fashioned oatmeal, peanut butter, chocolate chips, and mini m&ms – and make the best treats. These easy bars are quick to make and require no chill time!

Course Dessert

Cuisine American

Keyword monster cookie bars

Prep Time 15

Cook Time 25

Total Time 40

Servings bars

Calories 355kcal

Author Sue Ringsdorf

Ingredients

wet ingredients:

6 Tablespoons unsalted butter – softened
1 ¼ cup brown sugar (275 grams)
1/2 cup granulated sugar (100 grams)
2 large eggs
1 cup peanut butter (270 grams)
1 teaspoon vanilla extract

dry ingredients:

3 cups old fashioned oatmeal (240 grams)
1 ½ teaspoons baking soda
1/2 teaspoon kosher salt
¾ cup mini chocolate chips
¾ cup mini M&Ms

Instructions

Prep. Preheat your oven to 350 degrees. Prep a 9×13 pan with parchment paper, if desired. You can also just spray the pan with baking spray.
Mix wet ingredients. In a large standing mixer, cream the butter and sugars together. Add the eggs, peanut butter, and vanilla, and mix again.
6 Tablespoons unsalted butter, 1 ¼ cup brown sugar (275 grams), 1/2 cup granulated sugar (100 grams), 2 large eggs, 1 cup peanut butter (270 grams), 1 teaspoon vanilla extract
Then add the dry ingredients – the baking soda, kosher salt, and oatmeal – and mix again. Finally, fold in the chocolate chips and mini m&m's. I normally do this by hand.
3 cups old fashioned oatmeal (240 grams), 1 ½ teaspoons baking soda, 1/2 teaspoon kosher salt
¾ cup mini chocolate chips, ¾ cup mini M&Ms
Spread the cookie mixture evenly into all sides of the pan. Press down gently to get a uniform layer.
Bake for 25 minutes or to your liking. If you want them more gooey, bake for less time. Let them cool for about 10 minutes if using parchment paper (and if you want to lift them out of the pan).
Serve bars with a scoop of ice cream or with a tall glass of milk!

Notes

Storing – Place bars in an airtight container and store on the counter for three to four days.
Freezing – You can freeze these for up to two months. But I suggest either eating them or sharing them with neighbors and friends instead! I actually love sending goodies to Mike’s work and they get devoured quickly.

Nutrition

Crock Pot Mulled Cider

Suebee Homemaker — Wed, 29 Nov 2023 12:00:00 +0000

Crock Pot Mulled Cider is an easy large-batch drink recipe that combines apple cider with cloves, star anise, cinnamon sticks, and fresh fruit. This makes a perfect mug of cozy with friends and family over the holiday season!

The Best Mulled Cider

Growing up in the Midwest meant that fall was not only cool days and beautiful colors, but it meant apple orchards too. We spent many a free weekend day at the orchards, picking apples and eating them right off of the trees until we were practically sick to our stomachs (me especially).

Apples were fairly cheap back in the day, so Mom loaded up and got right to work making pies, sauces, jams, and everything apple. We often sipped cider at the orchards, and there really was nothing better.

So many wonderful memories of apple picking. It wasn’t until Mom and Dad were empty nesters that their own apple tree started bearing fruit.

Why This Recipe Works:

SIMPLE TO MAKE – This delicious drink is very simple to make. Just dump everything in your slow cooker and enjoy!
DELICIOUS AROMA – Oh the smells! This warm apple cider including cozy spices will fill your whole house with the most delicious aroma!
FULL OF FLAVOR – I love the comforting flavors that the cloves, star anise, and cinnamon sticks provide to the cider. Nothing better than the taste of autumn!
LARGE-BATCH – Who doesn’t love a large batch drink that the whole family will love? Just keep your favorite mugs and a soup ladle handy and everyone can serve themselves. Slow cooker apple cider is a great thing to sip while gathered around your Christmas tree!

Ingredients Used for Hot Apple Cider:

This cider is often served at our Thanksgiving and Christmas gatherings. It’s always a hit and I think your group would love this easy recipe too.

Unfiltered Apple Cider – You’ll need a gallon of cider for this delicious mulled cider recipe.
Whole Cloves
Star Anise
Cinnamon Sticks
Fresh Fruit – We use fresh orange slices.
Sweetener (OPTIONAL) – If you prefer a sweeter drink, feel free to add brown sugar, maple syrup, or honey to your cider. We normally do not add it to ours.

How to make Crock Pot Mulled Cider:

Step 1
Add cider to crock pot. Pour the apple cider into a large crock pot. Turn the heat to the low setting.

Step 2
Add fruit. Slice up an orange and add it to the cider.

Step 3
Use a cheesecloth to place add-ins. To the cheesecloth, add the cinnamon sticks, cloves, and star anise. Form a small sack by tying it together. Drop the entire cheesecloth in the cider. (See the pictures below.)

Step 4
Simmer apple cider. Let the cider cook for about 3-4 hours, or until heated through and fragrant.

Step 5
Serve. Turn the slow cooker to the “keep warm setting”. Serve hot cider in individual mugs with garnishes (like an orange slice and an additional cinnamon stick).

Optional: Add some spiced rum or brandy to individual servings (for legal adults only)!

Other Apple Cider Drinks:

In addition to our crock pot apple cider, we love using fresh cider in other drinks too. These are great for holiday parties!

Storing Leftovers:

Leftover mulled cider can be refrigerated for 3–4 days.
You can also freeze leftover cider in ice cube trays. Add it to mocktails or cocktails for another perfect drink.

If you don’t have a slow cooker, you can make this mulled apple cider recipe on the stovetop. Use a large pot and simmer the apple cider with the mulling spices for 2-3 hours or until you can smell those aromatic spices! Your friends and family will love some hot mulled cider on a chilly winter day.

Recipe FAQs:

What is the difference between fresh apple cider and apple juice?

Fresh apple cider is actually raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. It has a more robust and authentic apple flavor.
Apple juice is juice that has been filtered to remove solids. It is also pasteurized so that it will stay fresh longer. It also has a clearer appearance and is has a slightly sweeter taste compared to cider.

Should I use apple cider or apple juice in mulled cider?

Using apple cider is preferred for this mulled cider recipe but it comes down to personal preference. But try to choose something that is 100% pure and that doesn’t have added sugar.

How do you make Mulled Cider into a cocktail?

I never thought you’d ask! You can definitely make this boozy, by adding either spiced rum or brandy. We like the spiced rum, but the choice is yours. (Make sure you use a good quality alcohol.)

Do I have to simmer the cider?

Doing a slow simmer infuses the cider with the aromatic flavors of the cloves, star anise, and cinnamon. It’s an important step in this recipe.

Cheers, friends!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Crock Pot Mulled Cider

Course Drinks

Cuisine American

Keyword crock pot mulled cider, mulled cider

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 122kcal

Author Sue Ringsdorf

Ingredients

1 gallon apple cider
8 whole cloves
4 whole cinnamon sticks
4 whole star anise
2 large oranges – sliced thin
sliced oranges, apples, and cinnamon sticks – to serve
spiced rum – optional, add before serving

Instructions

Add cider to crock pot. Pour the apple cider into a large crock pot. Turn the heat to the low setting.
1 gallon apple cider
Add fruit. Slice up an orange and add it to the cider.
2 large oranges
Use a cheesecloth to place add-ins. To the cheesecloth, add the cinnamon sticks, cloves, and star anise. Form a small sack by tying it together. Drop the entire cheesecloth in the cider. (See the pictures above.)
4 whole cinnamon sticks, 8 whole cloves, 4 whole star anise
Simmer apple cider. Let the cider cook for about 3-4 hours, or until heated through and fragrant.
Serve. Turn the slow cooker to the "keep warm setting". Serve hot cider in mugs with garnishes.
sliced oranges, apples, and cinnamon sticks
Optional: Add some spiced rum or brandy to individual servings (for legal adults only)!
spiced rum

Notes

Use apple cider instead of apple juice, for best results.
You can adjust the spices to your liking.
A cheesecloth will help keep the spices in one place, but not required.

Storing Leftovers:

- Leftover mulled cider can be refrigerated for 3–4 days.
- You can also freeze leftover cider in ice cube trays. Add it to mocktails or cocktails of your choice.

Nutrition

Best Pumpkin Cake with Cream Cheese Frosting

Suebee Homemaker — Tue, 31 Oct 2023 11:00:00 +0000

Best Pumpkin Cake with Cream Cheese Frosting starts with a super moist cake and is topped with the best cream cheese frosting. This easy fall dessert is full of all the pumpkin flavors and is the perfect treat to enjoy with a cup of coffee.

Other pumpkin cakes for you to enjoy next include this Pumpkin Streusel Cake and these Mini Pumpkin Spice Bundt Cakes. Or try some moist and delicious Pumpkin Oatmeal Pancakes!

The Best Pumpkin Cake Recipe

Because we ALL need a Best Pumpkin Cake in our lives. Am I right?

Y’all know by now that I love everything pumpkin. Pumpkin cookies, pumpkin scones, pumpkin muffins, and BEST pumpkin cake. And then there are those PSLs at Starbucks during pumpkin season that I can’t resist.

Pumpkin Spice Lattes means fall is here (or coming) and the holidays are next. My favorite time of year starts in October and goes through my hubby’s birthday at the end of December. The thought of all of this plus cooler weather definitely has me smiling.

Why We Love This Perect Pumpkin Cake:

SUPER MOIST – This easy pumpkin cake is moist and delicious and makes the perfect fall dessert.
FULL OF PUMPKIN FLAVORS – We love pumpkin flavor during the fall season and any time of year. Why not enjoy this moist pumpkin cake any day of the year?
IMPRESSIVE FOR GUESTS – This homemade pumpkin cake is a sure hit for guests. Impress your family and friends with this easy cake full of warm spices!

Ingredients Used for Pumpkin Spice Cake:

While we call this pumpkin cake, you might call them pumpkin bars. You do you!

Pumpkin Puree – Use canned pumpkin puree – NOT pumpkin pie filling.
Canola Oil – or vegetable oil
Large Eggs – at room temperature
Sour Cream
Sugars – both brown sugar and granulated sugar
Vanilla Extract
All-Purpose Flour
Kosher Salt
Baking Soda
Cinnamon
Pumpkin Pie Spice
For the tangy cream cheese frosting – A combo of softened butter, cream cheese, vanilla extract, and powdered sugar.

How to make Pumpkin Cake with Cream Cheese Frosting:

Step 1
Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – the pumpkin, oil, eggs, sour cream, sugars, and vanilla. Use a wire whisk to combine well.

Feel free to use an electric mixer to make this cake instead.

Step 2
Combine dry ingredients. Add the dry ingredients to a separate bowl – the flour, baking soda, salt, cinnamon, and pumpkin pie spice.

Step 3
Combine wet and dry ingredients. Combine the dry ingredients with the wet, and stir to mix until just combined.

Step 4
Add batter to a pan. Spray a 9×13 cake pan with baking spray, and pour cake batter evenly in the prepared pan, smoothing with a rubber spatula.

Step 5
Bake cake. Bake until toothpick comes out clean in the center of cake, approximately 20-22 minutes. (Baking time my vary.) Let cool on the countertop.

Step 6
Make cream cheese frosting. Using a medium bowl, combine softened cream cheese, softened butter, and vanilla. Use a hand mixer to combine well.

Gradually add the powdered sugar, a cup at a time, and mix until well combined and fluffy.

Step 7
Add frosting to cooled cake. Use a spoon to spread the frosting on the cooled pumpkin cake. Cut into slices and serve.

Step 8
Slice pumpkin cake. Use a plastic knife to slice the cake into 15 equal pieces. Serve with a cup of cold brew coffee or a pumpkin spice latte!

Storing: If you aren’t serving this cake right away, it’s best to store it in an airtight container in the refrigerator.

Other Pumpkin Desserts:

Enjoy even more pumpkin treats that show off the flavors of fall!

Iced Pumpkin Cookies or Pumpkin Spice Sugar Cookies – Tied for our favorite pumpkin cookies.
Pumpkin Streusel Cake – The streusel layer is everything!
Pumpkin Cheesecake Cookies – Oops – more of our favorite cookies!
Pumpkin Oatmeal Muffins– A healthy-ish muffin, with some chocolate sprinkled in for good measure.
Pumpkin Streusel Muffins – These are moist with a crunchy topping.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Best Pumpkin Cake with Cream Cheese Frosting

Best Pumpkin Cake with Cream Cheese Frosting starts with a super moist cake, and is topped with the best cream cheese frosting. This easy fall dessert is full of all the pumpkin flavors, and is the perfect treat to enjoy with a cup of coffee.

Course Dessert, Snack

Cuisine American

Keyword cream cheese frosting, pumpkin cake

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 400kcal

Author Sue Ringsdorf

Ingredients

Pumpkin Cake – dry ingredients:

2 cups all-purpose flour (240 grams)
2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice

Pumpkin Cake – wet ingredients

1 cup pumpkin
⅔ cup canola oil
2 large eggs – at room temperature
⅓ cup sour cream
⅔ cup brown sugar (145 grams)
⅓ cup sugar (66 grams)
1 teaspoon vanilla

For the Cream Cheese Frosting:

8 oz. cream cheese – softened
4 Tablespoons unsalted butter – softened
3 cups powdered sugar (360 grams)
1 teaspoon vanilla

Instructions

For the Pumpkin Cake:

Preheat oven to 350 degrees. Prepare a 9×13 cake pan with baking spray.
You could also add parchment paper to the pan to help lift it out of the pan, or just slice the cake right in the pan.
In a large bowl, combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Stir to combine.
2 cups all-purpose flour (240 grams), 2 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice
In another bowl, combine the pumpkin, oil, eggs, sour cream, both sugars, and vanilla. Whisk until well combined.
1 cup pumpkin, ⅔ cup canola oil, 2 large eggs, ⅓ cup sour cream, ⅔ cup brown sugar (145 grams), ⅓ cup sugar (66 grams), 1 teaspoon vanilla
Pour the wet ingredients into the dry, and stir to combine. Pour the batter into the prepared pan, and smooth it out evenly. Place pan in oven, and bake for approximately 18-20 minutes, or until it's done in the middle. You can test doneness with a toothpick.

For the Cream Cheese Frosting:

Combine the softened cream cheese and butter in a medium bowl. Using a hand mixer, combine until well blended.
8 oz. cream cheese, 4 Tablespoons unsalted butter
Add vanilla and one cup of powdered sugar. Mix until absorbed, and then continue adding powdered sugar, one cup at a time.
1 teaspoon vanilla, 3 cups powdered sugar (360 grams)
When the cake is cooled completely, spread cream cheese frosting over the top, smoothing it out evenly.

Notes

If you aren’t serving this cake right away, it’s best to store it in the refrigerator. Leftovers should also be stored in the refrigerator.

Nutrition