Valentine's Day Desserts Archives - SueBee Homemaker

Mini Lava Cakes

Suebee Homemaker — Thu, 12 Feb 2026 12:00:00 +0000

These Mini Lava Cakes are rich, indulgent, and perfectly portioned, with warm molten centers that flow with every bite. This small batch recipe is incredibly simple to make and makes the best dessert for small dinner parties or date night!

Happy Mother’s Day!

That’s right, youngest son Zach Ringsdorf has hacked into the blog today to bring y’all an all-time “cool mom” recipe. Throughout our childhood, the boys of the household were seldom left unsatisfied when it came to the culinary delights crafted by our mother. She is the best after all – well, almost the best. There was one dish that the boys craved more than anything.

There was one particular dish that etched itself into our memories, surpassing the delight of Chewy French Bread, flavorful Spanish Seafood Paella, and even our mother’s homemade ice cream. It was the illustrious Molten Lava Cake from Chili’s.

Do you remember the game Hungry Hungry Hippos? Well, imagine the Ringsdorf family gathered around a piping-hot, gooey, and irresistibly melty Lava Cake at our local Chili’s—reminiscent of those hungry hippos in action.

The first time our mother served us her homemade rendition of this divine dessert, it was a true jaw-dropping moment for my brother Josh and me. Just the day before, she might have been urging me to savor her favorite summertime snack—a ripe raw tomato enjoyed like an apple. And now, she astounded us with the richest, messiest, and most indulgent treat she had ever whipped up. That moment will forever be ingrained in my memory.

It held immense significance for us, as we knew our mother’s true passion lay in perfecting her risotto recipes. Yet, she selflessly took on the role of a local Chili’s chef, recreating their lava cake for her beloved boys. From that moment on, the Molten Lava Cake became an extraordinary indulgence reserved for unique occasions— not just birthdays, but rather unexpected triumphs. Whether it was the transition from fourth to fifth grade, a hard-fought soccer game in the pouring rain, or successfully enduring a dentist appointment without needing any restraint, these small victories became precious moments we celebrated together, always underscored by our mother’s unwavering love. Whether it came in the form of the Molten Lava Cake, the cherished Special Plate, or a new Webkinz, her gestures made every occasion remarkable. Happy Mother’s Day, Mom!

Today, I’d like to dedicate this exquisite recipe to all the wonderful mothers out there, with a special shoutout to my incredible mother, SueBee. Prepare to treat yourself to the ultimate indulgence with our irresistible Mini Lava Cakes. You’ll experience the sheer decadence of its velvety, oozing chocolate center and flawlessly crisp exterior.

Why We Love This Recipe:

That molten center moment – Cutting into one and watching warm chocolate ooze out feels a little magical every single time.
Big flavor, small package – Rich, intense chocolate in a petite dessert means you get maximum indulgence without overdoing it.
Perfect with toppings – Ice cream, whipped cream, berries, powdered sugar are all toppings that play well with everyone.
Chocolate lover’s dream – Deep, gooey, unapologetic chocolate in every bite. The perfect dessert for any occasion.

Ingredients Used:

Chocolate
Butter
Eggs
Sugar
Vanilla Extract
Flour
Salt

How to make Mini Lava Cakes:

These mini Lava Cakes are meant to be gooey. When baking, it’s preferable to err on the side of undercooking rather than overcooking it. We want the cake to be melty and goopy. This is a cake that comes out of the oven, onto a plate, and into your mouth.

NOTE: Oven temperature is KEY. When testing this recipe, I made sure I added extra oven thermometers to make sure the temperature was close to 450 degrees F. For me, the right baking time was 11 minutes but that might be slightly different for you, depending on your oven. I recommend testing this before serving it to guests.

Step 1
Prep for baking. Preheat oven to 450 degrees. Grease ramekins with butter. Be sure to spread butter into the corner of the ramekins to ensure a clean removal.

Step 2
Melt chocolate and butter. Using a small pan or double boiler, melt the chocolate and butter over low heat, stirring almost constantly. Remove from heat.

Step 3
Prep remaining ingredients. In a small bowl, beat the eggs, sugar, and salt together until pale.

Step 4
Add in chocolate and flour. Use a spatula to gently fold in the chocolate and flour. Make sure the flour is fully absorbed in order to avoid clumping.

Step 4
Bake. Pour batter evenly into prepared ramekins. Bake for about 11 minutes or until your liking (depending on your particular oven). The edges should look set and slightly puffed, while the centers still appear soft and slightly jiggly.

Step 5
Rest Cakes. Rest cakes for just one minute. Then carefully run a knife around the edges (if needed), invert onto small plates, and lift off the ramekins. Use a towel to handle ramekins as they will still be hot!

Step 6
Serve. Serve with fresh raspberries or strawberries and enjoy!

OPTIONAL: Instead of adding fresh berries as a garnish, you could add a scoop of ice cream followed by a chocolate shell, or just a dusting of powdered sugar. Try our Vanilla Bean Ice Cream, Raspberry Ice Cream, or Strawberry Ice Cream Recipe!

Other Chocolate Desserts:

Is your love language CHOCOLATE? Well, here you go!

Recipe FAQs:

What makes a lava cake “lava”?

The gooey center comes from slightly underbaking the cakes so the middle stays molten while the edges set.

Do I need special chocolate?

Use good-quality semisweet or bittersweet chocolate. Since chocolate is the star, better chocolate means better flavor.

Can I use chocolate chips instead of baking chocolate?

Yes, but baking chocolate melts more smoothly. If using chips, choose a high-quality brand.

Can I make this recipe ahead of time?

Yes, you can prepare the recipe through step 4 up to one day in advance. Refrigerate the ramekins in the meantime but set them out the day of baking to remove the chill. Then proceed as directed.

What if my lava cakes don’t look done after 11 minutes?

Since all ovens run a little diffently, you may need more or less time when making these cakes. If your oven runs cool, you may need more time and if it runs hot, you may need less time. Watch your oven closely during the baking process.

Can I double the recipe?

You can definitely double this recipe if serving a large group (or if a hungry person wants two). Just make sure you have the correct size of ramekins beforehand.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mini Lava Cakes

These Mini Lava Cakes are rich, indulgent, and perfectly portioned, with warm molten centers that flow with every bite. This small batch recipe is incredibly simple to make and makes the best dessert for small dinner parties or date night!

Course Dessert

Cuisine American

Keyword chocolate lava cakes, mini lava cakes, molten lava cake

Prep Time 15

Cook Time 11

Total Time 26

Servings servings

Calories 575kcal

Author Zach Ringsdorf & Kirsten Hahn

Ingredients

1/2 cup unsalted butter
6 oz. semi-sweet chocolate – rouchly chopped
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt
2 Tablespoons all-purpose flour
raspberries, vanilla ice cream, and magic shell – to serve (optional)

Instructions

Prep for baking. Preheat oven to 450 degrees. Grease your ramekins with butter. Be sure to spread butter into the corner of the ramekins to ensure a clean removal.
Melt chocolate and butter. Using a small pan or double boiler, melt the chocolate and butter over low heat, stirring almost constantly. Remove from heat.
1/2 cup unsalted butter, 6 oz. semi-sweet chocolate
Prep remaining ingredients. In a small bowl, beat the eggs, sugar, and salt together until pale.
2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1 teaspoon vanilla extract 1 pinch salt
Add in chocolate and flour. Use a spatula to gently fold in the melted chocolate and flour. Make sure the flour is fully absorbed in order to avoid clumping.
2 Tablespoons all-purpose flour
Bake. Pour batter evenly into prepared ramekins. Bake for about 11 minutes or until your liking (depending on your particular oven). The edges should look set and slightly puffed, while the centers still appear soft and slightly jiggly.
Rest Cakes. Rest cakes for just one minute. Then carefully run a knife around the edges (if needed), invert onto small plates, and lift off the ramekins. Use a towel to handle ramekins as they will still be hot!
Serve. Serve with fresh raspberries or strawberries and enjoy!
OPTIONAL: Instead of adding fresh berries as a garnish, you could add a scoop of ice cream followed by a chocolate shell, or just a dusting of powdered sugar. Try our Vanilla Bean Ice Cream, Raspberry Ice Cream, or Strawberry Ice Cream Recipe!
raspberries, vanilla ice cream, and magic shell

Notes

These mini Lava Cakes are meant to be gooey. When baking, it’s preferable to err on the side of undercooking rather than overcooking it. We want the cake to be melty and goopy. This is a cake that comes out of the oven, onto a plate, and into your mouth.
Oven temperature is KEY. When testing this recipe, I made sure I added extra oven thermometers to make sure the temperature was close to 450 degrees F. For me, the right baking time was 11 minutes but that might be slightly different for you, depending on your oven. I recommend testing this before serving it to guests.

Nutrition

Mississippi Mud Pie

Suebee Homemaker — Mon, 02 Feb 2026 12:00:00 +0000

Mississippi Mud Pie is a rich, chocolate lover’s dream made with layers of Oreo crust, fudgy brownie, creamy chocolate pudding, and whipped topping. This decadent Southern dessert is the perfect indulgence for holidays, parties, or any time you crave something irresistibly sweet!

The Best Mississippi Mud Pie

Mississippi Mud Pie is the ultimate indulgence for chocolate lovers — rich, gooey, and unapologetically decadent. Just take a look at all of those layers – a crunchy Oreo crust, fudgy brownies, and silky chocolate pudding – all topped with fluffy whipped cream plus garnishes!

Need chocolate therapy? Make Mississippi mud pie and call it done!

I recently made this decadent dessert for a dinner party, and it was an absolute hit! The best part? The leftovers kept us empty nesters perfectly happy the following day.

Why This Recipe Works:

Chocolate on chocolate – it’s a dreamy combination of Oreo, brownie, pudding, and whipped topping. What’s not to love, right?
Simple ingredients – made with pantry staples like cocoa, sugar, and butter.
Easy to make ahead – tastes even better chilled overnight.
Customizable – add nuts, chocolate chips, or a drizzle of caramel.
Beautiful presentation – looks impressive with all of those layers!

What You’ll Need:

Oreo Crust – Oreo cookies and butter
Chocolate Brownie Layer – butter, chocolate (baking bar plus cocoa powder), sugars (both granulated and brown sugar), eggs, vanilla extract, flour, and salt
Pudding Layer – instant chocolate pudding and milk
Topping – heavy whipping cream, powdered sugar, and vanilla

How to make Mississippi Mud Pie:

Step 1
Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.

Step 2
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.

Step 3
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.

Step 4
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.

Step 5
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.

Step 6
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.

Step 7
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!

Step 8
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.

Step 9
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Recipe FAQs:

What pan should I use?

A 9-inch pie dish or springform pan works best for layering and serving.

Can I use boxed brownies?

I recommend making our homemade brownies because you’ll have too much using a box mix. You could, of course, try to cut it down for this recipe.

Can I use homemade pudding?

Yes, but store-bought is easier and still delicious in this dessert.

How do I store leftover pie?

Keep it covered in the refrigerator for up to 2-3 days.

Other Decadent Chocolate Desserts:

I love chocolate desserts of any kind, and these should satisfy your cravings!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mississippi Mud Pie

Course Dessert

Cuisine American

Keyword Mississippi mud pie

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 739kcal

Author Sue Ringsdorf

Ingredients

For the crust:

baking spray – to coat the pan
13.3 oz. Oreo cookies
5 Tablespoons unsalted butter – melted

For the brownie layer:

1/3 cup unsalted butter – melted
2 oz semisweet chocolate – chopped
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
6 Tablespoons all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt

For the pudding layer:

3.9 oz Jello instant chocolate pudding mix
2 cups whole milk

For the whipped cream topping:

1 ½ cups cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
chocolate curls, Oreo crumbs – to garnish

Instructions

Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.
baking spray
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.
13.3 oz. Oreo cookies, 5 Tablespoons unsalted butter
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.
1/3 cup unsalted butter, 2 oz semisweet chocolate, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 6 Tablespoons all-purpose flour, 2 Tablespoons unsweetened cocoa powder, 1/2 teaspoon kosher salt
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.
3.9 oz Jello instant chocolate pudding mix, 2 cups whole milk
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!
1 ½ cups cold heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.
chocolate curls, Oreo crumbs
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Notes

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Nutrition

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

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.

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

Rocky Road Ice Cream

Suebee Homemaker — Thu, 31 Jul 2025 11:00:00 +0000

Rocky Road Ice Cream is a rich and creamy chocolate ice cream mixed with crunchy nuts, soft mini marshmallows, and mini chocolate chips. This classic frozen treat is a delicious contrast of textures and flavors that may soon be your favorite flavor!

Best Rocky Road Ice Cream

If you love trying new ice cream flavors like we do, then I’ve got a treat for you! This Rocky Road ice cream is full of chocolate flavor and loaded with mix-ins like mini chocolate chips, marshmallows, and slivered almonds. You won’t be able to tell which part you like best!

Ever since we purchased a two-quart ice cream machine, we’ve been on a mission to share as many delicious ice cream flavors as possible. Before we ventured out on this, I’d say I could have lived on Oreo Ice Cream 100% of the time. Now? Gimme all the new flavors!

Why This Recipe Works:

FULL of TEXTURE and FLAVOR – We’ve got a creamy chocolate ice cream, pillowy marshmallows, plus crunchy almonds and chocolate chips.
CUSTOMIZABLE – This rocky road ice cream can easily be customized to your taste buds. Don’t like nuts? Skip them. Love marshmallows? Add more.
FOR CHOCOLATE LOVERS – We love the chocolate base of this simple recipe. Plus we’re adding chocolate chips for all of you chocolate lovers! You’re welcome.

What You’ll Need:

This ice cream recipe starts with a basic chocolate ice cream and incorporates three different mix-ins.

Dairy Ingredients – a combo of whole milk and heavy cream.
Egg Yolks – stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer.
Granulated Sugar – use more or less depending on your tastes
Cocoa Powder – the ingredient that makes this chocolate flavored
Vanilla Extract – we use the Watkin’s brand
Almonds – we use slivered almonds but you could also chop your own
Mini Marshmallows – or you could cut some large marshmallows into tiny pieces
Mini Chocolate Chips – or use chopped chocolate
A pinch of salt – to balance out the sweetness

How to make Rocky Road Ice Cream:

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!

Step 1
Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.

When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (1/3 cup at a time) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and pinch of salt.

Step 3
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.

Step 4
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You’ll know they’re ready when you can smell them!

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. Let the ice cream churn until done. 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 6
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 pan for photography purposes.) Smooth it evenly to all sides of the container.

Step 7
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.

Step 8
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.

Step 9
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What’s the history of rocky road ice cream?

Rocky Road ice cream was first introduced in the early 1920s. The flavor is believed to have been created by William Dreyer, a co-founder of Dreyer’s Ice Cream (now known as Dreyer’s or Edy’s in different regions).

What is a custard-based ice cream?

A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.

Can I customize the mix-ins?

You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies. Just be sure to keep the balance between ingredients so the ice cream maintains its texture and flavor.

Other 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.

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

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rocky Road Ice Cream Recipe

Course Dessert

Cuisine American

Keyword rocky road ice cream

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings servings

Calories 550kcal

Author Sue Ringsdorf

Ingredients

5 large egg yolks
1 cup granulated sugar – divided
2 cups whole milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
pinch of salt
1-2 Tablespoons vanilla extract
1 ½ cups mini marshmallows
¾ cup chopped almonds
1/2 cup mini chocolate chips

Instructions

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream.

Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.
When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (about one cup total) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar – and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and salt.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You'll know they're ready when you can smell them!
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. Let the ice cream churn until done. 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 pan for photography purposes.) Smooth it evenly to all sides of the container.
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.
¾ cup chopped almonds, 1/2 cup mini chocolate chips, 1 ½ cups mini marshmallows
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.
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Notes

If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies.
Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Nutrition

Oreo Ice Cream Pie

Suebee Homemaker — Thu, 03 Apr 2025 11:00:00 +0000

Oreo Ice Cream Pie is a decadent no bake dessert featuring a crunchy Oreo cookie crust filled with creamy, rich ice cream, swirled with crushed Oreo cookies for extra texture. Topped with whipped cream and a drizzle of chocolate syrup, it’s a perfect treat for any Oreo lover.

No Bake Oreo Pie

We were never a huge Oreo cookie family in that I rarely bought them at the grocery store. Yes, I was that mom that loved baking homemade cookies for the boys, just like my mother. In fact, when I was a kid, store-bought cookies were a treat because Mom made fresh cookies 98% of the time!

But let’s be real. Oreo cookies are perhaps the BEST packaged cookies on the planet. Plus they make the BEST Oreo Ice Cream and other desserts.

For other no bake desserts, try our No Bake Strawberry Cheesecake Bites, No Bake Monster Cookie Balls, No Bake Peanut Butter Balls, and Chocolate Peanut Butter Oat Cups.

Why This Recipe Works:

SEMI-HOMEMADE DESSERT – While I occasionally love whipping up an elaborate dessert like French Silk Pie with Graham Cracker Crust, there are times that quick and easy are best. This recipe is for all the folks who want an easy, semi-homemade dessert recipe for all the occasions.
NO BAKE – When it’s blazing hot outside, we love keeping the oven off and making something no bake. Plus we are pretty obsessed with anything ice cream! Have you seen our collection of KitchenAid Ice Cream Recipes?
GREAT TEXTURE – We love the crunchy Oreo crust and the creamy ice cream filling. Perfect texture for Oreo cookie lovers – or really anybody!
PERFECT PARTY DESSERT – This Oreo pie makes the perfect party dessert. Make it for summer cookouts and birthday parties and you’ll be the favorite person in the room!

What You’ll Need:

You’ll need just five simple ingredients to make Oreo Ice Cream Pie. Yay!

Oreo Cookies – You need one regular package of Oreo cookies for this ice cream pie.
Butter – Butter is simply melted to make the crust.
Ice Cream – Buy a one-half gallon of vanilla ice cream. I like Vanilla Bean ice cream best, so that’s what I buy.
Chocolate Syrup – In order to make the chocolate layer, use some chocolate syrup instead of buying a separate container of ice cream. You’ll also add a drizzle to the top of the pie.
Whipped Topping – You can use store-bought or make your own.

How to make Easy Oreo Ice Cream Pie:

Step 1
Make the Oreo crust. Use a food processor to grind 28 Oreo cookies into a coarse crumb. Pour the melted butter in the processor and pulse again. Reserve 3/4 cup of the Oreo mixture and set aside for later.

Then use a measuring cup to press the cookie mixture into a prepared (with baking spray) springform pan . Place pan into freezer for about 30 minutes.

NOTE: You can use any 9-inch pie plate instead of a springform pan.

Step 2
Prepare the ice cream layers. Add half of the ice cream into one mixing bowl and the other half into another bowl. Into one bowl, add the chocolate syrup. Use a hand mixer to mix the ice cream until soft. Freeze ice cream until needed for layering – but make sure it’s slightly softened when adding to the pie.

Step 3
Layer the ice cream. Spoon the softened vanilla ice cream into the prepared pie crust. Add the reserved Oreo crumbs over the top. Place it back in the freezer to set up.

Step 4
Continue layering. After about 30 minutes, layer the softened chocolate ice cream overtop the Oreo layer and freeze again. After about 30 more minutes, add the whipped topping and freeze again. Finally add the remaining chopped Oreo cookies (about eight cookies) and another swirl of chocolate syrup.

Step 5
Freeze. Freeze the Oreo pie for 4-5 hours or overnight (until very firm).

Step 6
Serve Oreo Ice Cream Pie. To serve, remove pie from the freezer. Use a knife to loosen the ice cream pie from the sides of the pan if needed. Then remove the outer ring and let the ice cream pie soften slightly. Slice and enjoy!

STORAGE: Store this ice cream pie in the freezer for up to one month.

Recipe FAQs:

Can I use a regular pie plate for Oreo pie?

Yes, you can use any 9 or 10 inch pie plate for this pie.

How long should I freeze the pie before serving?

Freeze the pie for at least 4 hours or overnight to ensure it’s firm enough to slice.

Can I use other flavors of ice cream?

Yes, you can use any flavors that you like with Oreo cookies. Try mint chocolate, peanut butter, or strawberry!

Other Delicious Oreo Desserts:

Oreo lovers unite!

Kitchen Tools Used: (affiliate links)

9-Inch Springform Pan

xoxo ~Sue

Oreo Ice Cream Pie Recipe Recipe

Course Dessert

Cuisine American

Keyword ice cream pie, oreo cookie dessert, oreo cookie ice cream pie

Prep Time 30

freezer time for setting up 1 30

Total Time 2

Servings servings

Calories 689kcal

Author Sue Ringsdorf

Ingredients

13.3 oz. Oreo cookies
5 Tablespoons unsalted butter – melted
1/2 gallon vanilla ice cream – we like Vanilla Bean
1/4 cup chocolate syrup – plus more for topping
8 oz. whipped topping

Instructions

Make the Oreo crust. Use a food processor to grind 28 Oreo cookies into a coarse crumb. Pour the melted butter in the processor and pulse again. Reserve 3/4 cup of the Oreo mixture and set aside for later.
Then use a measuring cup to press the cookie mixture into a prepared (with baking spray) springform pan . Place pan into freezer for about 30 minutes.
13.3 oz. Oreo cookies, 5 Tablespoons unsalted butter
Prepare the ice cream layers. Add half of the ice cream into one mixing bowl and the other half into another bowl. Into one bowl, add the chocolate syrup. Freeze ice cream until needed for layering – but make sure it's slightly softened when adding to the pie.
1/2 gallon vanilla ice cream, 1/4 cup chocolate syrup
Layer the ice cream. Spoon the softened vanilla ice cream into the prepared pie crust. Add the reserved Oreo crumbs over the top. Place it back in the freezer to set up.
Continue layering. After about 30 minutes, layer the softened chocolate ice cream overtop the Oreo layer and freeze again. After about 30 more minutes, add the whipped topping and freeze again. Finally add the remaining chopped Oreo cookies (about eight cookies) and another swirl of chocolate syrup.
8 oz. whipped topping
Freeze. Freeze the Oreo pie for 4-5 hours or overnight (until very firm).
Serve Oreo Ice Cream Pie. To serve, remove pie from the freezer. Use a knife to loosen the ice cream pie from the sides of the pan. Then remove the outer ring and let the ice cream pie soften slightly. Slice and enjoy!

Notes

You can use any 9-inch pie plate instead of a springform pan.
Store this ice cream pie in an airtight container in the freezer for up to one month.

Nutrition

Slutty Brownies

Suebee Homemaker — Thu, 13 Feb 2025 12:00:00 +0000

Slutty Brownies are a decadent dessert consisting of layers of chocolate chip cookie dough, Oreo cookies, and rich fudgy brownie batter, all baked together into one indulgent treat. Each bite delivers a gooey, chewy, and intensely chocolatey experience.

Oreo Brownie Cookies

Say what? While I didn’t invent the name of this popular dessert, I’m understanding it better after making them several times. The original recipe was made using refrigerated cookie dough and boxed brownie mix, so yes – easy. But our version is homemade and even tastier.

The name “Slutty Brownies” is a playful and cheeky term that emerged from the indulgent nature of the dessert itself. It reflects the idea that the brownies are irresistibly rich and indulgent, to the point of being “too much”, or shamelessly excessive or decadent, in the best possible way.

Why This Recipe Works:

SIMPLE – Yes, these involve a tad bit more work as you’ll need to make two small batches of treats for the layers – the chocolate chip cookie dough and the brownie batter. But you’ll use some of the same ingredients when doing so.
INDULGENT – These layered brownies (or cookies?) are extremely indulgent. You may want to stop at one – or not! They make a great gift for your friends and neighbors too.
IMPRESSIVE – I recommend making a batch (or two) of these slutty brownies for a gathering. Your guests will be impressed with the flavor and how pretty they are (which is important too)!

Slutty Brownies – Three Parts:

Cookie Dough Base – I used my Super Soft Chocolate Chip Cookies and cut it down for this recipe.
Oreo Cookies – A layer of regular Oreo cookies goes on top of the cookie dough. You can fill in the gaps with broken up Oreos if desired.
Brownie Top – I also added my super delicious Triple Chocolate Brownies for the top layer.
Toppers (if desired) – When the bars come out of the oven, carefully press a mini Oreo cookie on top of each brownie. I lightly cut the tops so I can see how I’m going to slice them and therefore, I know how to arrange the mini Oreos. A sprinkle of kosher salt (or sea salt) is always a nice finish as well.

How to make Oreo Brownie Cookies:

Step 1
Make the cookie dough. Use a hand mixer to cream together the softened butter and both sugars. Add the egg and vanilla – and mix again. Then add the flour, baking soda, kosher salt, and cornstarch – and mix again. Stir in the chocolate chips.

Step 2
Make the brownie batter. Place butter and chopped chocolate in a mixing bowl. Microwave on 50% power in 30 second increments until the chocolate is melted. Add both sugars and vanilla and stir well. Then add the flour, cocoa powder, and salt. Mix again. Finally, stir in the chocolate chips.

Step 3
Prep for baking. Preheat the oven to 350 degrees. Add some parchment paper to an 8×8 inch pan. (You’ll use the parchment paper to lift the brownies out of the pan.)

Step 4
Assemble brownies. Drop some cookie dough by tablespoons on the bottom of the pan. Use a spoon (or your hands) to spread it to all sides of the pan. Add the Oreo cookies on top of the cookie dough. (You can also add some broken up Oreos to the gaps.) Then spoon the brownie batter on top of the cookies, spreading it evenly to all sides of the pan.

Step 5
Bake cookies. Bake the Oreo Brownie Cookies for 35-38 minutes, or until no longer jiggly in the center.

Step 6
Let cool. Remove the pan from the oven and sprinkle a bit of kosher salt on top. Then push some mini Oreo cookies on the top of the brownie layer (one in each cookie).

These bars will come out much nicer if you wait a couple of hours to remove them from the pan. Let them fully cool, remove the brownies with the parchment paper, and slice.

Storing and Freezing:

STORE these on your counter for up to three days, in an airtight container.
You can FREEZE these bars for up to three months, in a freezer safe container or freezer bags.

Try our Chocolate Caramel Bars or Monster Cookie Bars next!

Recipe FAQs:

Can I use store bought dough and boxed brownies?

Just like the original recipe states, you can make these EASY by buying cookie dough in the refrigerator section of the grocery store and buying a boxed brownie mix. However, I believe homemade is ALWAYS better!

What size of pan should I use?

I love my USA pans and I used my 8×8 pan for this recipe (linked below)

Can I used double stuffed Oreos?

You CAN use double stuffed or regular Oreos (like this recipe uses).

What if I slice these before they cool?

I did that, and believe me – they are just as delicious. HOWEVER, the layers will run and you won’t be able to see each one like these pictures show. I recommend letting them fully cool in the pan before removing and slicing.

Other Delicious Oreo Recipes:

For another delicious brownie recipe, make sure you try our Texas Sheet Cake Brownies. It’s the recipe I made for the kids birthday parties all through the years, and it’s still one of our favorites!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Slutty Brownies Recipe

Course Dessert

Cuisine American

Keyword oreo brownie cookies, slutty brownies

Prep Time 40

Cook Time 35

Total Time 1 15

Servings bars

Calories 501kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1/2 cup unsalted butter – softened to room temp
1/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cornstarch
1/2 cup semi-sweet chocolate chips

For the brownies:

1/2 cup unsalted butter – melted
2 oz. semisweet chocolate bar – chopped
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs – at room temp
1 teaspoon vanilla extract
1/2 cup all-purpose flour
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips

Oreo layer:

16 Oreo cookies
mini Oreo cookies – for topping (optional)

Instructions

Make the cookie dough.

In a mixing bowl, use a hand mixer to cream the softened butter and sugars together. Then add the egg and vanilla and mix again.
1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/2 cup brown sugar, 1 large egg, 2 teaspoons vanilla extract
Add the flour, baking soda, kosher salt, and cornstarch – and mix again. Finally, add the chocolate chips and stir to combine.
1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 teaspoon cornstarch, 1/2 cup semi-sweet chocolate chips

Make the brownie batter.

In a mixing bowl, combine the butter and chopped chocolate. Place in microwave and cook on medium power (in 30 second increments) until the chocolate is melted. Then add both sugars, eggs, and vanilla.
1/2 cup unsalted butter, 2 oz. semisweet chocolate bar, 1/3 cup granulated sugar, 1/3 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract
Add flour, cocoa powder, and salt – and mix again. Finally stir in the chocolate chips.
1/2 cup all-purpose flour, 3 Tablespoons unsweetened cocoa powder, 1/4 teaspoon kosher salt, 1/2 cup semi-sweet chocolate chips

Assemble the brownies.

Prepare an 8×8 pan with parchment paper (so you can use them as handles to remove brownies).
Drop the cookie dough by tablespoons on parchment paper so that it is evenly distributed. Use a spoon to spread to all sides of pan.
Arrange Oreo cookies on top of the cookie dough. You should be able to add 16 cookies. You can also add some crumbled Oreos to the gaps, if desired.
16 Oreo cookies
Then spoon the brownie batter evenly over top the Oreo cookie layer, and spread to all sides of the pan.

Bake cookies.

Bake the brownie cookies in a 350 degree preheated oven for 35-40 minutes, or until the brownies are set and firm in the center.
OPTIONAL: After about 15 minutes, push some mini Oreo cookies into the top of the brownies (one in each brownie). I used a sharp knife to draw where I would cut after they fully cool. Just don't cut yet!
mini Oreo cookies
Remove pan and let the brownies FULLY COOL inside the pan.
Slice and enjoy!

Notes

These bars will come out much nicer if you wait a couple of hours to remove them from the pan. Let them fully cool, remove the brownies with the parchment paper, and slice.

Nutrition

Heart Shaped Chocolate Chip Cookies

Suebee Homemaker — Mon, 10 Feb 2025 12:00:00 +0000

Heart-Shaped Chocolate Chip Cookies are the sweetest treats for chocolate chip lovers! These cookies are perfect for Valentine’s Day and other special occasions and make a charming and thoughtful gift!

Valentine’s Day Cookies

I’ve never been one for creative cake and cookie decorating. So that’s why this simple idea works for people like me! I’d much rather focus on the taste of baked goods instead, but if you’re good at both then go for it!

Some of my food blogger friends that specialize in baking are very talented with their layer cakes and fancy desserts. I keep it simple here – but can guarantee delicious tasting treats!

Why This Recipe Works:

DELICIOUS COOKIE RECIPE – This recipe starts with a delicious Chocolate Chip Cookie recipe known for its superb texture and taste. I guarantee this recipe and hope you give it a try!
PERFECT FOR VALENTINE’S DAY – It makes perfect sense to take a tried-and-true cookie recipe and turn it into one for the sweetest day – Valentine’s Day! We’re simply adding dark chocolate and sprinkles and using a heart-shaped cookie cutter.
PREP AHEAD – You can easily make the dough ahead of time and then bake and decorate before your Valentine’s Day event. Simple and fun too.
KID APPROVED – These are not only kid approved treats – they can help you make them too! Get your kiddos and grandkids involved in this simple baking project!

Try some other cookie recipes to make these Valentine’s Day treats. How about our Dark Chocolate Chunk Cookies, Flourless Monster Cookies, or Andes Mint Cookies?

What You’ll Need:

Sugars – both brown sugar and granulated sugar
Unsalted Butter
Large Eggs
Vanilla Extract
Baking Soda
Cornstarch
Cinnamon
Kosher Salt
All-purpose Flour – Be careful when measuring the flour! We recommend either weighing the flour in grams (using a digital scale) or using the spoon-and-level method. (See below.)
Semi-Sweet Chocolate Chips – We use one cup of regular chocolate chips and 3/4 cup of mini chocolate chips.
Dark Chocolate Baking Bar – Chop up one 4 ounce bar of dark chocolate to add to the top of the cookies.
Sprinkles – for decorating

The spoon and level method is a precise way to measure flour for baking. First, fluff the flour in its container, then use a spoon to scoop it into the measuring cup without packing it. Finally, level off the excess with a knife for an accurate measurement. This method prevents over-measuring, ensuring light and consistent baked goods.

How to make Heart-Shaped Chocolate Chip Cookies:

Step 1
Cream butter and sugars. Using a large standing mixer or a hand mixer, combine butter and both sugars. Mix together until creamy.

Step 2
Add eggs and vanilla. Then add eggs and vanilla and mix again, until very well combined.

Step 3
Combine dry ingredients. To a mixing bowl, combine dry ingredients – all-purpose flour, baking soda, cornstarch, cinnamon, and salt – and mix with a spoon.

Step 4
Add dry ingredients. Add the dry ingredients to the mixer and combine. Be careful to avoid over-mixing.

Step 5
Stir in chocolate chips. Add chocolate chips and mix again until combined.

Step 6
Form cookie balls. Use a cookie scoop to form cookie balls. You should get about 26 cookies. Place cookie balls on a baking sheet lined with parchment paper, cover with Saran Wrap, and then chill in the refrigerator for at least two hours.

Step 7
Bake cookies. Place six cookie balls on a prepared baking sheet and bake in a preheated 350-degree oven. After about 8-9 minutes, add a few pieces of chopped dark chocolate to the top of the cookies and return to the oven until done, about 4-5 minutes, or until slightly browned on top.

Step 8
Decorate. Remove cookies from oven and add a few sprinkles on top of the chocolate and a sprinkle of flakey sea salt. After about 6-7 minutes, use a heart-shaped cookie cutter to press into the baked cookies. Remove the scraps to a bowl for snacking!

NOTE: You can skip using the cookie cutter and just add Valentine’s sprinkles to the dark chocolate. Either way, these are super festive.

Step 9
Cool. Transfer the heart-shaped cookies to a cooling rack to cool completely.

Store cookies in an airtight container at room temperature for 3-4 days, or freeze them for longer storage.

Recipe FAQs:

Can I roll out the dough instead of baking individual cookies and then using a cookie cutter?

Yes, you can roll out the dough if you prefer to do it that way.

How do I prevent cookies from spreading and losing their shape?

We recommend chilling the dough to prevent them from over-spreading.

What other ways can I decorate these cookies?

You can decorate the cookies with icing, melted chocolate or white chocolate, and/or sprinkles.

How do I package the cookies as gifts?

Use cellophane bags, tie them with a ribbon, or place cookies in a heart-themed box for a thoughtful presentation.

Other Valentine’s Day Recipes:

Want more choices for your Valentines desserts? We’ve gotcha covered!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Heart Shaped Chocolate Chip Cookies Recipe

Heart-Shaped Chocolate Chip Cookies are the sweetest treats for chocolate chip lovers! These cookies are perfect for Valentine's Day and other special occasions and make a charming and thoughtful gift!

Course Cookies, Dessert

Cuisine American

Keyword heart shaped chocolate chip cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 266kcal

Author Sue Ringsdorf

Ingredients

Wet Ingredients:

1 cup unsalted butter – softened to room temp
1/2 cup granulated sugar (100 grams)
1 cup brown sugar (220 grams)
2 large eggs – at room temp
1 Tablespoon vanilla extract

Dry Ingredients:

3 cups all-purpose flour (360 grams) – weigh flour or use "spoon and level" method
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
1 teaspoon kosher salt
1 ¾ cups semi-sweet chocolate chips – we used a combo of regular and mini chips
4 oz. dark chocolate – chopped and added during the baking process
flakey sea salt – add after baking
sprinkles – to decorate cookies, if desired

Instructions

Cream butter and sugars. Using a large standing mixer or a hand mixer, combine butter and both sugars. Mix together until creamy.
1 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1 cup brown sugar (220 grams)
Add eggs and vanilla. Then add eggs and vanilla and mix again, until very well combined.
2 large eggs, 1 Tablespoon vanilla extract
Combine dry ingredients. To a mixing bowl, combine dry ingredients – all-purpose flour, baking soda, cornstarch, cinnamon, and salt – and mix with a spoon.
3 cups all-purpose flour (360 grams), 1 teaspoon baking soda, 1 teaspoon cornstarch, 1/2 teaspoon ground cinnamon, 1 teaspoon kosher salt
Add dry ingredients. Add the dry ingredients to the mixer and combine. Be careful to avoid over-mixing.
Stir in chocolate chips. Add chocolate chips and mix again until combined.
1 ¾ cups semi-sweet chocolate chips
Form cookie balls. Use a cookie scoop to form cookie balls. You should get about 26 cookies. Place cookie balls on a baking sheet lined with parchment paper, cover with Saran Wrap, and then chill in the refrigerator for at least two hours.
Bake cookies. Place six cookie balls on a prepared baking sheet and bake in a preheated 350-degree oven. After about 8-9 minutes, add a few pieces of chopped dark chocolate to the top of the cookies and return to the oven until done, about 4-5 minutes, or until slightly browned on top.
4 oz. dark chocolate
Decorate. Remove cookies from oven and add a few sprinkles on top of the chocolate and a sprinkle of flakey sea salt. After about 6-7 minutes, use a heart-shaped cookie cutter to press into the baked cookies. Remove the scraps to a bowl for snacking!
NOTE: You can skip using the cookie cutter and just add Valentine's sprinkles to the dark chocolate. Either way, these are super festive.
flakey sea salt, sprinkles
Cool. Transfer the heart-shaped cookies to a cooling rack to cool completely.

Notes

** The spoon and level method is a precise way to measure flour for baking. First, fluff the flour in its container, then use a spoon to scoop it into the measuring cup without packing it. Finally, level off the excess with a knife for an accurate measurement. This method prevents over-measuring, ensuring light and consistent baked goods.

Store cookies in an airtight container at room temperature for 3-4 days, or freeze them for longer storage.
Use cellophane bags, tie them with a ribbon, or place cookies in a heart-themed box for a thoughtful presentation.

Nutrition

Thin Crepes Recipe

Suebee Homemaker — Wed, 18 Dec 2024 12:00:00 +0000

This Thin Crepes Recipe yields delicate, lacy pancakes perfect for sweet or savory fillings. Made with just a few basic ingredients, these crepes are easy to prepare and ideal for breakfast, dessert, or a light snack!

Blender Crepes

How easy is this recipe? You simply add everything to a large blender (We use our Vitamix.) and let it run until combined. I love an easy recipe like this one.

These blender crepes are super thin and you can roll them up or fold them. Perfect for small kids who want to eat with their hands. Ok, let’s face it. Adults like to eat finger food too!

If you’re more of a thick pancake person, our Old Fashioned Buttermilk Pancakes are divine. Thick and fluffy and you’ll most definitely need a fork!

Why This Recipe Works:

JUST A FEW INGREDIENTS – Six ingredients – count them! Eggs, milk, flour, sugar, salt, and butter! All of these are pantry and refrigerator staples.
LIGHT AND THIN – While we normally enjoy thick pancakes, we love how light and thin these crepes are. Fill them with your favorite toppings and enjoy!
CUSTOMIZABLE TOPPINGS – Crepes can be topped with a wide range of both sweet and savory ingredients! Popular sweet toppings include fresh fruits like strawberries, bananas, and blueberries, along with whipped cream, Nutella, powdered sugar, and maple syrup. For savory crepes, you might try toppings like ham, cheese, sautéed mushrooms, spinach, or even smoked salmon.

What You’ll Need:

You’ll need just six simple ingredients for these crepes. We keep all of these stocked in our kitchen.

Large Eggs
All-Purpose Flour
Whole Milk
Unsalted Butter
Granulated Sugar
Kosher Salt

How to make Thin Crepes Recipe:

Step 1
Make crepe batter. In a large blender, combine the eggs and milk and blend until mixed. Then add flour, sugar, melted butter, and salt. Blend again until combined, about 30 seconds.

Step 2
Add batter to preheated pan. Heat a 9-inch nonstick pan over medium heat and prep with baking spray (or olive oil or butter).. Pour 1/4 cup of batter into the preheated pan and quickly tilt the pan from side to side so that batter spreads evenly (and to the edges) in the pan.

Step 3
Cook crepes. Cook until crepe edges slightly crisp and then use a thin spatula to carefully flip. Cook the remaining side until just done. Each crepe will take approximately three minutes to make.

NOTE: If you’re having trouble flipping the crepes, you can also flip them out onto a plate and then slide them back into the pan.

Step 4
Serve crepes. Serve crepes with your choice of fillings or toppings.

How to make Cream Cheese Filling for Crepes:

Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.
Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.
Use in crepes. Add cream cheese filling in the crepes along with a side of fresh fruit.

Recipe Tips:

To keep these easy crepes warm while making a batch, stack them in an oven-safe dish and place in 200-degree F oven.
To make crepes flavorful on their own, you can add a little vanilla, sugar, or a pinch of cinnamon for sweet crepes, or a pinch of salt and herbs for savory ones. The sky is the limit!
Store blender crepes in an airtight container in your refrigerator for 2-3 days.
Crepes freeze well. Separate each with parchment paper, place in an airtight bag, and freeze for up to 2 months.

Recipe FAQs:

How do I make sure my crepes are thin?

Use a thin, pourable batter and tilt the pan quickly to spread it evenly. Adding a bit more milk can help make the batter thin and smooth.

What type of pan should I use for crepes?

A non-stick skillet or a dedicated crepe pan works best, as it helps prevent sticking and makes flipping easier.

How do I prevent my crepes from sticking?

Use a lightly greased non-stick pan and ensure it’s hot before pouring the batter. A small amount of butter or oil (or olive oil spray) between each crepe helps too.

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Stir it (or blend) well before using as it may thicken.

How do I prevent the crepes from tearing?

This may due to not enough cooking time. Make sure they’re set on one side before flipping, and use a thin spatula.

Other Breakfast Recipes:

Kitchen Tools Used: (affiliate links)

Vitamix Blender

xoxo ~Sue

Thin Crepes Recipe

This Thin Crepes Recipe yields delicate, lacy pancakes perfect for sweet or savory fillings. Made with just a few basic ingredients, these crepes are easy to prepare and ideal for breakfast, dessert, or a light snack!

Course Breakfast, Snack

Cuisine American

Keyword thin crepes recipe

Prep Time 10

Cook Time 36

Total Time 46

Servings crepes

Calories 125kcal

Author Sue Ringsdorf

Ingredients

4 large eggs
1 ¾ cup whole milk
1 cup all-purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 cup unsalted butter – melted
olive oil, butter, or baking spray – to prep the pan for cooking

Instructions

Make crepe batter. In a large blender, combine the eggs and milk and blend until mixed. Then add flour, sugar, melted butter, and salt. Blend again until combined, about 30 seconds.
4 large eggs, 1 ¾ cup whole milk, 1 cup all-purpose flour, 2 Tablespoons granulated sugar, 1/4 cup unsalted butter, 1/2 teaspoon kosher salt
Add batter to preheated pan. Heat a 9-inch nonstick pan over medium heat and prep with baking spray (or olive oil or butter). Pour 1/4 cup of batter into the preheated pan and quickly tilt the pan from side to side so that batter spreads evenly (and to the edges) in the pan.
olive oil, butter, or baking spray
Cook crepes. Cook until crepe edges slightly crisp and then use a thin spatula to carefully flip. Cook the remaining side until just done. Each crepe will take approximately three minutes to make.
NOTE: If you're having trouble flipping the crepes, you can also flip them out onto a plate and then slide them back into the pan.
Serve crepes. Serve crepes with your choice of fillings or toppings.

Notes

Pair crepes with cream cheese filling and a side of fruit!
You can prepare the batter and refrigerate it for up to 24 hours. Stir it (or blend) well before using as it may thicken.
To keep crepes warm while making a batch, stack them in an oven-safe dish and place in 200-degree F oven.
To make crepes flavorful on their own, you can add a little vanilla, sugar, or a pinch of cinnamon for sweet crepes, or a pinch of salt and herbs for savory ones. The sky is the limit!
Store crepes in an airtight container in your refrigerator for 2-3 days.
Crepes freeze well. Separate each with parchment paper, place in an airtight bag, and freeze for up to 2 months.

Nutrition

Cream Cheese Filling for Crepes

Suebee Homemaker — Tue, 17 Dec 2024 12:00:00 +0000

Our Cream Cheese Filling for Crepes is a velvety blend of cream cheese, powdered sugar, vanilla extract and whipped cream. Perfectly creamy and slightly sweet, it adds a richness to delicate, thin crepes for a melt-in-your-mouth experience.

Cream Cheese Filling

I’m a pretty simple girl when it comes to toppings and such. Give me a stack of buttermilk pancakes with butter only or a bowl of vanilla bean ice cream with hot fudge only (hold the nuts please).

But when it comes to crepes, let’s add a luscious filling PLUS fresh fruit on the side please. This simple recipe is just what you’ll need for the full crepe experience.

Why This Recipe Works:

JUST FOUR INGREDIENTS – We love a four-ingredient recipe and this one does not disappoint. You can easily find all of these ingredients in your local grocery store.
STORES WELL – This cream cheese filling stores for up to one week in your refrigerator.
PERFECT FILLING – Crepes are tasty alone, but they’re even better with this simple filling. Add fresh fruit for the tastiest treat!

What You’ll Need:

Cream Cheese – I recommend using a full-fat cream cheese for this simple cream cheese filling.
Powdered Sugar – Sift the powdered sugar for a smoother filling.
Vanilla Extract – We use Watkin’s vanilla.
Heavy Cream – You’ll want to beat the heavy cream before adding to the cream cheese mixture.

How to make Cream Cheese Filling for Crepes:

Step 1
Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.

Step 2
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.

Step 3
Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.

Step 4
Use in crepes. Add cream cheese filling in our Thin Crepes Recipe along with fresh fruit. We like strawberries, blueberries, blackberries, raspberries, and fresh peaches.

Store filling in an airtight container in your refrigerator for up to one week. You can also freeze the filling for two months or so.

Recipe FAQs:

What’s the best way to mix the filling?

Use an electric mixer or hand mixer for a smooth, creamy consistency. Start on low speed to combine the ingredients, then gradually increase to medium-high to ensure everything is well blended.

What if my filling is too thick?

Add one tablespoon of milk or heavy cream at a time until it reaches your desired consistency. Be careful not to add too much, as it can make the filling runny.

How should I fill the crepes?

Spread a thin layer of filling over the crepe, then fold the crepe into quarters or roll it up. For a neater presentation, use a piping bag or a spoon to place the filling in a line, then roll the crepe around it.

Can I make a lighter version of the filling?

Yes, you can substitute half the cream cheese with Greek yogurt or light cream cheese to reduce the calories. Just be aware it may be slightly less creamy.

How can I make the filling sweeter or less sweet?

Adjust the powdered sugar to your preference. Taste as you go, and remember you can always add more, but you can’t easily take it out once it’s mixed in.

How long can the filled crepes sit out?

It’s best to serve filled crepes immediately, but if needed, they can sit out for up to 2 hours. If you plan to serve them later, refrigerate and bring them back to room temperature before serving.

Other Breakfast Treats:

xoxo ~Sue

Cream Cheese Crepe Filling Recipe

Our Cream Cheese Filling for Crepes is a velvety blend of cream cheese, powdered sugar, vanilla extract and whipped cream. Perfectly creamy and slightly sweet, it adds a richness to delicate, thin crepes for a melt-in-your-mouth experience.

Course Breakfast, Dessert

Cuisine American

Keyword cream cheese filling for crepes

Prep Time 15

Total Time 15

Servings servings

Calories 145kcal

Author Sue Ringsdorf

Ingredients

8 oz. cream cheese – softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 cup heavy cream

Instructions

Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.
1 cup heavy cream
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.
8 oz. cream cheese, 1/4 cup powdered sugar, 2 teaspoons vanilla extract
Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.
Use in crepes. Add cream cheese filling in our Thin Crepes Recipe along with fresh fruit. We like strawberries, blueberries, blackberries, raspberries, and fresh peaches.

Notes

Store filling in an airtight container in your refrigerator for up to one week.
You can also freeze the filling for two months or so.
You can substitute half the cream cheese with Greek yogurt or light cream cheese to reduce the calories. Just be aware it may be slightly less creamy.
If the filling is too thick, add one tablespoon of milk or heavy cream at a time until it reaches your desired consistency. Be careful not to add too much, as it can make the filling runny.

Nutrition

Healthy Peanut Butter Cups

Suebee Homemaker — Mon, 16 Dec 2024 12:00:00 +0000

Healthy Peanut Butter Cups are a nutritious twist on the classic treat, made with wholesome ingredients like almond butter, dark chocolate, graham cracker crumbs, and pure maple syrup. They offer a delicious balance of rich flavors and a boost of protein, making them a guilt-free indulgence.

Peanut Butter Cups

Who can resist a chocolate peanut butter treat? Not me! This version of peanut butter cups are nutrient dense and just as good as the regular ones. Trust me!

While these work great for any season, we particularly enjoy them over the holidays for balance. A little bit of indulgence and some healthier treats too. For some others, try our Chocolate Bliss Balls, Date Nut Balls, or Grain Free Granola Bars!

Why This Recipe Works:

SIMPLE RECIPE – This is a simple, no-bake recipe that requires only five ingredients. You’ll find these simple ingredients in your local grocery store.
HEALTHIER TREATS – We’re using a healthier nut butter, pure maple syrup, and dark chocolate to up the nutrients in these treats.
CUSTOMIZABLE – You can make these peanut butter cups your own and use your favorite substitutions. Try cashew butter or an all-natural peanut butter. Add another type of chocolate instead of dark chocolate. Add in some nuts (like almonds, pistachios, pecans, or peanuts) for even more protein.

What You’ll Need:

Graham Crackers – We use crushed graham crackers in our No Bake Peanut Butter Balls and so I wanted to include them in these for extra flavor and sweetness.
Almond Butter – Use any creamy almond butter you prefer. Or try another nut butter or even regular peanut butter. Your choice!
Pure Maple Syrup – The maple syrup adds sweetness to these peanut butter cups. You can add more for extra sweetness (depending on your sweet tooth)!
Vanilla Extract – We use Watkin’s vanilla extract – so delish!
Bittersweet Chocolate – We love Ghirardelli dark chocolate but use whatever you prefer. Likewise, you can try milk chocolate or semi-sweet chocolate.

NOTE: Top these peanut butter cups with flaky sea salt, mini m&ms, mini chocolate chips, or any kind of sprinkles. You can adjust the toppings for any holiday too!

How to make Healthy Peanut Butter Cups:

Step 1
Prep. Add paper liners to a 12-cup muffin pan.

Step 2
Crush graham crackers. Use a food processor to crush the graham crackers. You want the crackers to be finely processed.

Step 3
Combine ingredients. In a mixing bowl, combine the graham cracker crumbs, 3/4 cup of almond butter, maple syrup, and vanilla extract. Use a hand mixer to combine everything until very well mixed.

Step 4
Form balls. Use your hands to form 12 round balls out of the peanut butter mixture. Press down slightly to flatten. Chill for 20-30 minutes.

Step 5
Melt chocolate. Combine the chopped chocolate and 1/4 cup of the almond butter in a medium saucepan. Heat over medium heat and stir constantly until melted and creamy. Add to a pourable measuring cup.

Step 6
Add chocolate mixture to paper liners. Pour half of the chocolate into the paper liners (and try to evenly distribute – it won’t be perfect). Let sit for 15 minutes.

Step 7
Add peanut butter and remaining chocolate. Then add one peanut butter disk on top of the chocolate. Finally, pour the remaining chocolate on top of the peanut butter, covering it well. You may need a spoon to help spread it out over the tops of the peanut butter.

Step 8
Chill. Place the muffin pan in the freezer for at least 30 minutes to set.

Step 9
Store. Store the healthier peanut butter cups in the freezer. We keep them in the liners and stack them in a disposable tin covered in a freezer bag.

Step 10
Enjoy. When you’re ready to enjoy them, take one (or more!) out of the freezer and let sit for a few minutes. Then eat them up!

Other No Bake Treats:

We love a delicious no-bake treat and have many more for you to choose from!

Recipe FAQs:

Can I use other versions of peanut butter for these?

Yes, you can use other nut butters like cashew butter or sunflower seed butter for a different flavor profile. You can also use regular or crunchy peanut butter.

Are there any tips for ensuring the layers stay separate?

Make sure the chocolate layers cool slightly before adding the peanut butter filling, and gently tap the tray to release any air bubbles.

How should I store the peanut butter cups?

Store the peanut butter cups in an airtight container in the refrigerator for up to two weeks or in the freezer for longer storage (our preferred method).

Can I add any toppings to the peanut butter cups?

Yes, you can sprinkle sea salt, crushed nuts, candies, sprinkles, or coconut flakes on top before the chocolate sets for added texture and flavor.

Kitchen Tools Used:

xoxo ~Sue

Healthy Peanut Butter Cups Recipe

Course Dessert

Cuisine American

Keyword healthy peanut butter cups, peanut butter cups

Prep Time 30

Chil Time 30

Total Time 1

Servings servings

Calories 203kcal

Author Sue Ringsdorf

Ingredients

1 cup graham cracker crumbs
1 cup almond butter – divided
2 Tablespoons pure maple syrup – or more if needed
2 teaspoons vanilla extract
8 oz. bittersweet chocolate – chopped
toppings like flaky sea salt, coconut flakes, mini m&ms, sprinkles, chopped nuts, etc.

Instructions

Prep. Add paper liners to a 12-cup muffin pan.
Crush graham crackers. Use a food processor to crush the graham crackers. You want the crackers to be finely processed.
Combine ingredients. In a mixing bowl, combine the graham cracker crumbs, 3/4 cup of almond butter, maple syrup, and vanilla extract. Use a hand mixer to combine everything until very well mixed.
Form balls. Use your hands to form 12 round balls out of the peanut butter mixture. Press down slightly to flatten. Chill for 20-30 minutes.
Melt chocolate. Combine the chopped chocolate and 1/4 cup of the almond butter in a medium saucepan. Heat over medium heat and stir constantly until melted and creamy. Add to a pourable measuring cup.
Add chocolate mixture to paper liners. Pour half of the chocolate into the paper liners (and try to evenly distribute – it won't be perfect). Let sit for 15 minutes.
Add peanut butter and remaining chocolate. Then add one peanut butter disk on top of the chocolate. Finally, pour the remaining chocolate on top of the peanut butter, covering it well. You may need a spoon to help spread it out over the tops of the peanut butter.
NOTE: Add desired toppings before the chocolate sets. You can use anything you like – flaky sea salt, coconut flakes, mini m&ms, chopped nuts, sprinkles, etc.
Chill. Place the muffin pan in the freezer for at least 30 minutes to set.
Store. Store the healthier peanut butter cups in the freezer. We keep them in the liners and stack them in a disposable tin covered in a freezer bag.
Enjoy. When you're ready to enjoy them, take one (or more!) out of the freezer and let sit for a few minutes. Then eat them up!

Notes

You can use other nut butters like cashew butter or sunflower seed butter for a different flavor profile. You can also use regular or crunchy peanut butter.
Store the peanut butter cups in an airtight container in the refrigerator for up to two weeks or in the freezer for longer storage (our preferred method).
Add toppings that you like! You can add sea salt, crushed nuts, candies, sprinkles, or coconut flakes on top before the chocolate sets for added texture and flavor.

Nutrition