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Category: Deserts

  • Strawberry Crunch Cake

    Strawberry Crunch Cake

    This moist Strawberry Crunch Cake is topped with a creamy whipped topping made with cream cheese and powdered sugar. The finishing touch is a delightful crunch topping made from crushed golden Oreos and freeze-dried strawberries.

    I love a good strawberry dessert, especially in the summer months! It feels so festive and makes every BBQ have a deliciously sweet ending. Check out this Strawberry Tart, this delicious (and easy!) Fresh Strawberry Pie and this yummy Strawberry Icebox Cake.

    A piece of strawberry crunch cake on a plate with a gold fork.

    Strawberry Crunch Cake Recipe

    If you have never had strawberry crunch cake and are wondering what it is, you are in for a treat, especially if you love strawberries. The base cake is strawberry flavored ( you can make this from scratch with this recipe or from a box). It’s topped with a whipped topping, but the very best part is where you get the crunch. Sprinkled on top is a mixture of crushed vanilla Oreos and dehydrated strawberries.

    We love this cake not only because it’s filled with strawberry flavor but the texture. It’s a match made in heaven. The cake is moist and delicious, but every bite has a delicious crunch. I love a recipe with a twist, and this one takes a classic cake to a whole other level!

    What Ingredients are in Strawberry Crunch Cake?

    The ingredients list is very simple. And once you try this recipe, you are going to want to make sure that you always have them on hand! All of the exact ingredient measurements can be found below in the recipe card at the bottom of the post.

    Cake

    • Strawberry Cake Mix: You can make this easy by just grabbing boxed cake mix from the store!
    • Strawberry Jello: I love strawberry gelatin, and this adds an extra punch of flavor to the mix.
    • Eggs: I always use large eggs when I am baking.
    • Vegetable Oil: This adds moisture to the cake, making it the perfect soft and fluffy texture.
    • Milk: You can use 1 percent or 2 percent milk in this recipe.

    Strawberry Crunch Topping

    • Golden Oreos: Remove the filling from your Oreos before you make the topping.
    • Freeze-Dried Strawberries: I find these in the aisle at the grocery store with nuts, chocolate chips, and baking additions.
    • Butter: I used salted butter in this strawberry crunch cake recipe.

    Whipped Topping

    • Cream Cheese: Let this sit out and come to room temperature to mix in better.
    • Powdered Sugar: This blends seamlessly, making the topping smooth and sweet.
    • Whipped Topping: Let the Cool Whip thaw before mixing it with other ingredients. I like to keep it in my fridge rather than my freezer so that it’s ready to go.

    Is Strawberry Crunch Cake Easy to Make?

    Yes! This recipe is so simple and comes together in less than an hour. That’s baking and frosting time included! It’s a great recipe to be served with any meal for dessert. Everyone loves it!

    1. Prep: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with pan spray. Set aside.
    2. Mix the Cake Batter: Add the cake mix, jello powder, eggs, oil, and milk to a large mixing bowl. Use a hand or stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.
    3. Bake and Cool: Add the batter to the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean from the center and the center springs back when lightly pressed on. Let the cake cool completely.
    4. Make the Topping: To prepare the topping beat the cream cheese and powdered sugar in a bowl until smooth. Add ⅓ of the whipped topping and stir until smooth.
    5. Spread the Topping: Fold in the remaining whipped topping and spread evenly over the top of the cooled cake.
    6. Add the Strawberry Crunch: Add the golden Oreos (without the filling) and the freeze-dried strawberries to a large ziplock bag and crush with a rolling pin. You can crush them as much or as little as you’d like. I like a combination of chunky bits and crumbs. Sprinkle as much or as little as you’d like over the strawberry cake. I used about half of the mixture.
    A collage of 4 pictures showing how to make the batter and the crunch topping.

    Variations and Substitutions

    There are a few different ways to substitute ingredients for this strawberry crunch cake recipe in case you don’t have some of them on hand. Here are a few tips that you can try!

    • Use oil instead of butter: Substitute the oil for melted butter if you would like a lighter crumb, though be aware that oil tends to make cakes a bit more moist. 
    • How to make homemade Cool Whip: If you can’t find whipped topping (Cool Whip) at your store, you can make some at home from scratch! Instead of using 8 ounces of whipped topping, mix 1 ½ cups of heavy whipping cream with 3 tablespoons of powdered sugar and mix until it forms stiff peaks. 
    • Half the topping: If you don’t like a lot of crumb topping, feel free to half the topping to ½ ounce of freeze-dried strawberries and 6 Golden Oreos.

    The side view of a piece of strawberry crunch cake being taken out of the pan with a cake server.

    Can I Make These Cupcakes Instead?

    Yes! This strawberry crunch cake makes delicious cupcakes and is the perfect little hand-held treat to make this an easy grab-and-go dessert option.

    1. Add Batter to Liner: Fill 24 cupcake liners ⅔ of the way full with the batter.
    2. Bake and Cool: Bake at 350 degrees Fahrenheit for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool.
    3. Add Cream Frosting and Crunch: Top with the cream and sprinkle each cupcake with the strawberry crunch mixture.

    The top view of a finished strawberry crunch cake in a 9x13 baking dish.

    How to Store Strawberry Crunch Cake

    I love a good make ahead option and this cake can be made up to 24 hours ahead of time, making it the perfect dessert!

    In the Refrigerator: Because this cake has a cream topping, you will need to store it in an airtight container in your refrigerator. It will last up to 5 days.

    Store leftover cake covered in the fridge for up to 5 days. 

    More Delicious Strawberry Recipes

    Strawberries are the best ingredient because they can be made into sweet or savory dishes. Here are some delicious strawberry recipes that you must try after you bake up this crunch cake!

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    Strawberry Crunch Cake

    This moist Strawberry Crunch Cake is topped with a creamy whipped topping made with cream cheese and powdered sugar. The finishing touch is a delightful crunch topping made from crushed golden Oreos and freeze-dried strawberries.
    Course Dessert
    Cuisine American
    Keyword strawberry cake, Strawberry Crunch Cake
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 Servings
    Calories 346kcal
    Author Alyssa Rivers

    Ingredients

    Cake

    • 1 box strawberry cake mix
    • 1 (3 ounce) box strawberry jello
    • 4 eggs
    • ½ cup vegetable oil
    • 1 cup milk (1% or 2%)

    Crunch Topping

    • 1 dozen golden Oreos (filling removed)
    • 1 ounce freeze dried strawberries
    • ¼ cup salted butter, melted

    Whipped Topping

    • 8 ounces cream cheese room temperature
    • 2 tablespoons powdered sugar
    • 8 ounces whipped topping, thawed

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with pan spray. Set aside.
    • Add the cake mix, jello powder, eggs, oil, and milk to a large bowl. Use a hand or stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.
    • Add the batter to the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean from the center and the center springs back when lightly pressed on. Let the cake cool completely.
    • To prepare the topping, beat the cream cheese and powdered sugar in a bowl until smooth. Add ⅓ of the whipped topping and stir until smooth.
    • Fold in the remaining whipped topping and spread evenly over the top of the cooled cake.
    • Add the golden Oreos (without the filling) and the freeze-dried strawberries to a large ziplock bag and crush them with a rolling pin. You can crush them as much or as little as you’d like. I like a combination of chunky bits and crumbs. Sprinkle as much or as little as you’d like over the cake. I used about half of the mixture.

    Nutrition

    Calories: 346kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 379mg | Potassium: 128mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 498IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 1mg
  • Palmiers

    Palmiers

    Palmiers, or “palm trees” in French, are a delightful pastry shaped like a palm leaf. With a buttery, flaky texture that’s impossible to resist, enjoy one fresh out of the oven and prepare to be amazed.

    French baked goods are actually the best. If you’re up for the challenge, try making some fresh and delicious macarons or kouign amann next!

    Hero image of palmier cookies.

    Palmiers Recipe

    Palmiers go by a few different names. Palm hearts, pigs ears, or elephant ears! No matter what you call them, these heart-shaped pastries are sure to win you over. They’re also a breeze to make, requiring just a single sheet of puff pastry, granulated sugar, and a sprinkling of coarse sugar. Really, is there anything better than a simple dessert?

    Just wait until you see these come out of the oven, though. They’re light, flaky and wonderful, with a gorgeous coating of caramelized sugar on top. One bite and you’ll be hooked! Palmiers: the pastries that are easy to make, but impossible to resist.

    3 Ingredients

    Yes, you read that right. It only takes 3 ingredients to whip up these flaky delights! Next time you’re at the store, pick up a pack of refrigerated puff pastry sheets! You won’t regret it.

    • Sheet of Puff Pastry: The star of our show! Puff pastry dough is the foundation of our palmiers. Made with layers upon layers of buttery goodness, it’s what gives these treats their irresistible texture. As it bakes, the layers puff up, creating a light and airy pastry that practically melts in your mouth.
    • Granulated Sugar: The granulated sugar plays a crucial role in transforming our palmiers into sweet delights. During baking, the granulated sugar caramelizes, creating a delicate and slightly crunchy crust.
    • Coarse Sugar: Coarse sugar adds that extra element of texture and sparkle to the palmiers. These larger sugar crystals don’t fully dissolve during baking, leaving behind pockets of sweet surprise.

    How to Make Palmiers

    I feel like this is one of the few French pastry recipes that is actually foolproof. Really, you can’t mess these palmier cookies up. Here’s how to achieve buttery, flaky goodness:

    1. Preheat Oven, Prepare Baking Sheets: Preheat the oven to 450 degrees Fahrenheit and line two sheet pans with parchment paper.
    2. Add Sugar: Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.
    3. Fold: Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.
    4. Cut: Use a sharp knife to cut the log into 24 slices, each about ¼ inch thick.
    5. Add to Baking Sheet: Place the cookies onto the baking sheets, leaving 2 inches between them.
    6. Bake: Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.
    7. Cool and Enjoy: Let cool completely before serving.

    plastic wrap

    6-photo collage of puff pastry sheets being topped with sugar and cut into slices.

    Tips and Tricks

    These are a few simple ways to customize your palmiers just to your liking. I know you’ll love them as much as I do once you get a taste of their flaky texture and sweet, buttery flavor!

    • Adjust the Sweetness: Add additional sugar as needed. These cookies can be more or less sweet, according to your liking. 
    • Add Other Flavors: For additional flavor, try mixing ½ teaspoon of ground cinnamon with the granulated sugar before using. You can also try using brown sugar instead of white sugar.
    • Check if Done: Palmiers should be pretty dark in color when they are finished baking. The sugar melts and caramelizes as they cook, so it gives the cookies that dark brown color without them being burnt.
    • Make Them Savory: Make your palmiers savory by swapping out the sugar for parmesan cheese, roasted garlic and butter; or pesto sauce!

    Top-down view of palmiers on parchment paper.

    Storing Leftovers

    Although palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.

    5 palmiers stacked on top of each other.

    What Else Can I Make With Puff Pastry?

    So many things! It’s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.

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    Palmiers

    Palmiers, or "palm trees" in French, are a delightful pastry shaped like a palm leaf. With a buttery, flaky texture that's impossible to resist, enjoy one fresh out of the oven and prepare to be amazed.
    Course Dessert
    Cuisine French
    Keyword palmiers, palmiers recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 24 Cookies
    Calories 75kcal
    Author Alyssa Rivers

    Ingredients

    • 1 sheet puff pastry
    • ⅓ cup granulated sugar
    • ¼ cup coarse sugar

    Instructions

    • Preheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.
    • Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.
    • Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.
    • Use a sharp knife to cut the log into 24 pieces, each about ¼ inch thick.
    • Place the cookies onto the baking sheets, leaving 2 inches between them.
    • Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.
    • Let cool completely before serving.

    Nutrition

    Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 6mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 0.1IU | Calcium: 1mg | Iron: 0.3mg
  • Oatmeal Scotchies

    Oatmeal Scotchies

    Oatmeal scotchies are soft and nutty, with melted butterscotch chips in each bite. This twist on a classic oatmeal cookie recipe is one you’ll want to come back to again and again!

    A simple can of rolled oats can make the BEST desserts. They add a delicious texture and nutty flavor. Try oatmeal cake, peanut butter bars, or carmelitas and see for yourself!

    Oatmeal butterscotch cookies on a white serving board.

    Oatmeal Scotchies Cookies

    Oatmeal scotchies are like the rebellious cousin of oatmeal chocolate chip cookies. They’re edgy, they’re bold, and they’re not afraid to mix things up. Instead of the standard chocolate chips, these bad boys are studded with butterscotch morsels that add a sweet, creamy, and slightly nutty flavor to the mix. If you’ve never tried them before, then you’re in for a treat!

    But it’s not just the taste that sets oatmeal scotchies apart – it’s the texture too. They’re chewy, they’re hearty, and they’re packed with oats that give them a bit of crunch. And because the butterscotch chips are slightly softer than chocolate chips, they melt into the dough in a way that creates little pockets of gooey goodness. They’re super easy to make and only take 10 minutes to cook. So, let’s get started!

    Ingredients Needed

    Get ready to be amazed by the simplicity of oatmeal scotchies! With just a handful of common pantry ingredients like butter, sugar, oats, and butterscotch chips, these cookies prove that you don’t need a complicated recipe to create a delicious treat. Looking for measurements? They’re below in the recipe card.

    • Light Brown Sugar: This sweet, caramel-flavored sugar helps to give the cookies their signature butterscotch flavor and chewy texture. You can also use dark brown sugar instead, but it will change the flavor of the cookies slightly.
    • Granulated Sugar: The granulated sugar adds sweetness and also helps to give the cookies a slightly crisp exterior.
    • Unsalted Butter: Makes the cookies rich, buttery, and moist!
    • Eggs: The eggs act as a binder, holding the dough together and giving the cookies a light texture.
    • Vanilla Extract: Just a touch of vanilla extract adds a warm, sweet flavor that enhances the butterscotch and oat flavors.
    • Quick Oats: These oats are rolled thinner than traditional oats, which helps them cook faster and gives the cookies a more uniform texture.
    • Baking Powder and Baking Soda: You need both to help the cookies rise and become light and fluffy.
    • Salt: A little bit of salt helps to balance out the sweetness and enhances the flavor of all the other ingredients.
    • All-Purpose Flour: Gives your oatmeal scotchies structure.
    • Butterscotch Chips: The VIP of the ingredient list! These sweet and creamy chips add a rich, buttery flavor to the cookies that sets them apart from traditional oatmeal chocolate chip cookies. You’ll love them!

    How to Make Oatmeal Scotchies

    It’s super easy- just as easy as making premade cookies! Gather up your ingredients, mix them together, and then pop your scotchies in the oven. The hardest part is waiting for them to get done, even though it only takes 10 minutes!

    1. Preheat Oven, Prepare Baking Sheets: Preheat the oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
    2. Mix Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat together both sugars with the butter until pale and fluffy, about 3-4 minutes.
    3. Add Eggs and Vanilla: Add in the eggs and vanilla extract and beat until combined.
    4. Flour Mixture: In a separate bowl combine the oats, baking powder, baking soda, salt, and flour. Whisk to combine.
    5. Combine: Add the dry to the wet and mix until just combined, being careful to not overmix. Fold in the butterscotch chips by hand.
    6. Bake: Roll out golf-ball sized dough balls and place 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes or until just lightly golden brown. Watch carefully to avoid over-baking; slightly under-baked cookies make the best chewy cookies!
    7. Enjoy: Cool on a wire rack and serve.
    Closeup of oatmeal scotchies cookies on parchment paper.

    Tips for Making the Best Oatmeal Butterscotch Cookies

    Oatmeal scotchies are pretty straightforward to make, but here are some of my favorite tips to keep in mind so they turn out perfectly.

    • Correctly Measure the Flour: If you press a measuring cup into a bag of flour you will pack in way too much flour (which will result in cake-like cookies with the wrong texture). To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. You’ll have a perfect flour measurement now!
    • Use Room Temperature Eggs: This ensures the eggs disperse more evenly into the batter giving these cookies a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use.
    • Use Real Butter and Beat It With the Sugar: Butter gives these cookies body, texture, and flavor. By beating it with the sugars at the start you’re fluffing up the butter with air which gives the cookies that perfect foundation for a great texture.
    • Slightly Under-Bake: If you over bake these cookies you’ll lose the awesome soft and chewy texture and you’ll get a hard and crisp oatmeal cookie instead. Watch them carefully and as soon as the tops are no longer glossy, pull them out!

    Storing Leftovers

    Whenever I make these cookies, they always fly off the table. Be sure to snag a few for yourself, (hide them if you must!) and use these tips to keep them nice and fresh.

    • At Room Temperature: Store leftover cookies in an airtight container for 5-7 days. 
    • Freezing Leftover Dough: The cookie dough can be portioned, added to a parchment-lined baking sheet and frozen. Once frozen, they can be removed from the baking sheet and placed in a freezer ziplock bag. Remove from the freezer and bake as many as desired according to the directions. They may need 1-2 additional minutes of baking time.

    Closeup of a cookie broken in half.

    Need More Cookies in Your Life?

    Whether you’re enjoying a night in or need a dessert for a get-together, cookies are ALWAYS the answer. Everyone loves them, and there are so many different kinds to choose from! No matter what you’re craving, there’s a cookie recipe for you. If you need some ideas, here are a few of my favorites to start you off with!

    Print

    Oatmeal Scotchies

    Oatmeal scotchies are soft and nutty, with melted butterscotch chips in each bite. This twist on a classic oatmeal cookie recipe is one you’ll want to come back to again and again!
    Course Dessert
    Cuisine American
    Keyword oatmeal scotchies, oatmeal scotchies cookies, oatmeal scotchies recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 24 Cookies
    Calories 265kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup light brown sugar packed
    • 1 cup granulated sugar
    • 1 cup unsalted butter room temperature
    • 2 large eggs room temperature
    • ½ tablespoon vanilla extract
    • 2 ½ cups quick oats
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups all-purpose flour
    • 2 cups butterscotch chips

    Instructions

    • Preheat the oven to 400 degrees fahrenheit. Line 2 baking sheets with parchment paper and set aside.
    • In a stand mixer fitted with the paddle attachment, beat together both sugars with the butter until pale and fluffy, about 3-4 minutes.
    • Add in the eggs and vanilla extract and beat until combined.
    • In a separate bowl combine the oats, baking powder, baking soda, salt, and flour. Whisk to combine.
    • Add the dry to the wet and mix until just combined, being careful to not overmix. Fold in the butterscotch chips by hand.
    • Roll out golf-ball sized dough balls and place 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes or until just lightly golden brown. Watch carefully to avoid over-baking; slightly under-baked cookies make the best chewy cookies!

    Nutrition

    Calories: 265kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 159mg | Potassium: 78mg | Fiber: 1g | Sugar: 29g | Vitamin A: 270IU | Calcium: 25mg | Iron: 1mg
  • Japanese Soufflé Pancakes

    Japanese Soufflé Pancakes

    Get ready to meet your new favorite breakfast- soufflé pancakes! A classic Japanese sweet treat, these pancakes are super soft and pillowy thanks to the fluffy egg mixture added to the batter! Trust me, you won’t want them any other way.

    I swear, the best desserts come from Asia. Not only is the presentation adorable, but they always taste amazing! I also love that they blend classic dessert flavors with things like matcha, taro, and red bean. If you’re looking for another viral Japanese recipe to make, try kohakutou, also known as ‘crystal candy!’

    A stack of 4 pancakes, topped with fresh berries.

    Japanese Soufflé Pancake Recipe

    Let me tell you about Japanese soufflé pancakes! These fluffy and jiggly clouds of deliciousness are unlike any other American pancakes you’ve ever tasted. They’re so light and airy, you’ll feel like you’re biting into a fluffy cloud. Seriously, they’re that amazing! The texture is so soft and delicate, it practically melts in your mouth. And the best part? They’re incredibly easy to make at home with just a few simple ingredients.

    So, what makes these pancakes so special? It’s all about the ingredients. The key to their fluffiness and jiggliness is in the egg whites. Japanese souffle pancakes are made with a meringue, which is a mixture of egg whites and sugar that’s whipped into a stiff foam. When you fold the meringue into the pancake batter, it creates all these wonderful air pockets that make the pancakes so light and airy. Trust me, you’ll never want to go back to regular pancakes after you’ve tried these heavenly delights! Top them with some fresh berries, whipped cream, or maple syrup for the sweet breakfast of your dreams.

    Soufflé Pancake Ingredients

    The great thing about Japanese soufflé pancakes is that they use simple ingredients that you’ll have at home. Together, they create light, fluffy goodness. Check out the recipe card below for a list of measurements!

    1. Eggs: Eggs are the main ingredient in Japanese souffle pancakes and are responsible for their fluffy texture. The yolks add richness and flavor, while the egg whites are whipped into a meringue to create all those lovely air pockets.
    2. Milk: Milk is added to the pancake batter to give it a creamy texture and a bit of moisture. It also thins out the batter, making it easier to cook the pancakes evenly. I used whole milk here; the high fat content helps to make the pancakes nice and tender.
    3. Vanilla Extract: Adds extra flavor to the batter.
    4. Flour: Regular all-purpose flour works great! Too much flour can make the pancakes dry and heavy, so it’s important to measure it out.
    5. Baking Powder: Added to the batter to give it a lift and help the pancakes rise. It works together with the meringue to create an airy texture.
    6. Salt: Just a pinch to boost the overall flavor.
    7. Vinegar: A little bit of white vinegar is added to the egg whites when making the meringue. It helps to stabilize the foam and create a firm texture.
    8. Sugar: Added to the egg whites when making the meringue to help it whip up to perfection.
    9. Cooking Oil: For greasing your pan or griddle. I used vegetable oil! You can also use butter. This is a great option because it adds extra richness and flavor to the soufflé pancakes.

    How to Make Fluffy Japanese Pancakes

    Ready to make the fluffiest pancakes of your life? Let’s get started! It only takes a few steps of whipping up your meringue, mixing your batter ingredients, and then piping it into a hot pan.

    • Separate Eggs: Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Then add your milk and vanilla into the bowl with the egg yolks, and whisk to combine.
    • Prepare Batter: In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.
    • Whip Egg Whites: Take your bowl of egg whites out of the fridge and add in your vinegar. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites until they become frothy but not yet stiff.
    • Add Sugar to Egg White Mixture: Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Whisk until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.
    • Combine: Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.
    • Heat Skillet: Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.
    • Add Batter to Pan: Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.
    • Flip: Carefully flip your pancakes with a spatula, then cover and cook for an additional 3-6 minutes.
    • Serve Fresh: Remove souffle pancakes from the skillet onto a serving plate and enjoy fresh with your favorite pancake toppings!
    4-photo collage of soufflé pancake batter being prepared and added to a hot pan.

    Tips and Tricks

    Soufflé pancakes need a little more TLC than regular pancakes, but if you keep these tips in mind they’ll turn out perfectly.

    • Cook Longer on Low Heat: Cook low and slow, these pancakes take a little more patience than normal ones, if you try to flip them too early they will deflate.
    • Fold Gently: When folding the meringue into the pancake batter, do it gently! You don’t want to deflate all those lovely air pockets you just created.
    • Flip Gently: Souffle pancakes are delicate, so be gentle when flipping them. Use a wide spatula and flip them carefully to avoid deflating them.
    • Keep it Clean: Make sure your mixing bowl and beaters are completely clean and dry when making the meringue. Any grease or moisture can ruin your meringue and your pancakes.
    • Add Toppings: Experiment with different flavors and toppings to make your souffle pancakes even more delicious. From fruit to Nutella to caramel sauce, the possibilities are endless!

    Pouring syrup over a stack of pancakes.

    How Long Do Soufflé Pancakes Last?

    Because of their light and fluffy texture, these pancakes are best served straight off the griddle and don’t keep very well. Similarly, be sure to use the batter as quick as you can, as it tends to deflate the longer you let it sit. 

    Closeup of a bite of Japanese soufflé pancakes.

    More Pancake Recipes

    If you love all things pancakes, you’re in for a treat! These are a few more wonderful recipes to try. They’re all a little bit different, but so delicious and great for switching up breakfast with.

    Print

    Souffle Pancakes

    Get ready to meet your new favorite breakfast- soufflé pancakes! A classic Japanese sweet treat, these pancakes are super soft and pillowy thanks to the fluffy egg mixture added to the batter! Trust me, you won't want them any other way.
    Course Breakfast, Dessert
    Cuisine Japanese
    Keyword Japanese fluffy pancakes, Japanese pancakes, souffle pancakes
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 6 pancakes
    Calories 120kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large eggs separated
    • 3 tablespoons milk
    • 2 teaspoons vanilla extract
    • ½ cup all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ teaspoon white vinegar
    • 4 tablespoons granulated sugar
    • Oil for cooking

    Instructions

    • Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Add your milk and vanilla into the bowl with the egg yolks, whisk to combine.
    • In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.
    • Take your bowl of egg whites out of the fridge and add in your vinegar, using a hand mixer, beat the egg whites until they become frothy but not yet stiff.
    • Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Continue to whisk your egg whites and sugar until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.
    • Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.
    • Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.
    • Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.
    • Carefully flip your pancakes, cover and cook for an additional 3-6 minutes.
    • Remove the pancakes from the skillet and enjoy fresh with your favorite pancake toppings!

    Nutrition

    Calories: 120kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 240mg | Potassium: 200mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 171IU | Calcium: 85mg | Iron: 1mg
  • Mississippi Mud Pie

    Mississippi Mud Pie

    Chocolate lovers, this Mississippi Mud Pie is for you! A silky chocolate filling topped with whipped cream and chocolate shavings, all eaten on an Oreo crust. It doesn’t get much more delicious than that!

    I love delicious pies that I can eat all year long. If you make this pie and want to come back for more, then you must try this delicious Fresh Strawberry Pie, this simple No Bake Cream Cheese Peanut Butter Pie, and this insanely delicious Lemon Chess Pie. Pie is a staple at our house and these ones you cannot miss!

    A slice of Mississippi mud pie being taken out with a gold server.

    What is Mississippi Mud Pie?

    This pie came from (you guessed it!) Mississippi! The color of this pie was said to look like the muddy banks of the Mississippi River but don’t worry. No mud was involved in making this pie. Only delicious and silky milk chocolate. This pie is made of delicious layers, and changing up the toppings is how I get away with serving this over and over again! Try switching out the chocolate curls for some sprinkles, a chocolate sauce, or even more crushed Oreos.

    A chocolate dessert that goes with everything is a staple, and that’s exactly what this recipe is. It is a staple that you will come back to over and over again because everyone who eats it loves it. They can’t resist coming back for seconds! I especially love serving this in the summer because there isn’t a better way to wrap up a BBQ than with some delicious chocolate!

    Ingredients in Mississippi Mud Pie Recipe

    Once you see this list of ingredients, you will be licking your lips, and your mouth will be watering! This dessert is so delicious and packed with sweet, chocolatey flavors. Check out the recipe card at the bottom of the post for exact measurements.

    Cookie Crust

    • Oreo Cookies: Is there anything better than an Oreo crust for a pie?
    • Unsalted Butter: The butter is melted and helps to combine the cookies so that you can press and shape the crust.
    • Salt: The salt enhances the flavors in the Oreo cookie crust.

    Brownie Layer

    • Unsalted Butter: I use unsalted butter in the brownie layer.
    • Semi-Sweet Chocolate Chips: You can use milk chocolate chips, but I like the flavor that semi-sweet chocolate chips bring to the pie.
    • Sugar: This sweetens everything up.
    • Brown Sugar: When you measure the brown sugar, make sure it’s packed.
    • Unsweetened Cocoa Powder: This adds a chocolate flavor as well as color to the brownies.
    • Vanilla Extract: A splash of vanilla enhances the sweet flavors in this pie.
    • Large Eggs: Make sure your eggs are at room temperature before mixing them in.
    • Baking Powder: This helps the brownies to rise and become soft and chewy.
    • Salt: The salt brings out all the different flavors in the recipe.
    • Flour: I used all-purpose flour in this recipe.

    Pudding Layer

    • Chocolate Pudding: This layer is silky smooth in the pie!
    • Whole Milk: Whole milk is mixed with the pudding to make it nice and smooth.

    Whipped Topping

    • Heavy Whipping Cream: Chill this in your fridge before mixing this up.
    • Powdered Sugar: This will sweeten up the whipped topping.
    3 photos showing how to make the Oreo crust and how to add in the different layers of brownie and chocolate.

    How to Make Mississippi Mud Pie

    This pie is simple to make but requires some time to chill in the fridge. It’s the perfect dessert to make ahead of time and have it ready to go when your guests arrive!

    Crust

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
    2. Blend Crumbs: Place the cookies in a food processor and process until you have a fine crumb.
    3. Press: Mix the melted butter and salt in the food processor until combined. Press the cookie mixture into a 9-inch pie dish or tart pan (make sure the tart pan has 2-inch sides if using one.)
    4. Bake: Bake for 10 minutes. Let cool while you mix together the brownie layer.

    Brownie Layer

    1. Melt Chocolate: Add butter and chocolate chips in a large bowl. Heat in the microwave in 20-second intervals until fully melted, stirring between intervals.
    2. Combine: Add the remaining ingredients to the melted chocolate and mix until combined.
    3. Add to Crust: Add to the baked Oreo crust. Bake for 25-30 minutes until a toothpick comes out clean from the center.
    4. Cool: Let cool completely.

    Pudding Layer

    1. Whisk: Whisk together the pudding mix and milk and set aside to thicken.
    2. Chill: Once thickened, pour over the cooled brownie layer. Cover with plastic wrap and chill for 4-5 hours.

    Whipped Topping

    1. Beat with a Mixer: Add the whipped cream and powdered sugar to a large bowl. Beat with a hand mixer until medium-stiff peaks.
    2. Add to Pie and Garnish: Top the chilled Mississippi mud pie with the whipped cream. Add chocolate curls, crushed Oreos, or a chocolate sauce drizzle if desired.
    The side view of a Mississippi mud pie with a slice cute out so that you can see the inside layers of the pie.

    Easy Substitutions

    Here are some time-saving tips to make this Mississippi mud pie in case you are in a time crunch. These taste delicious and take less time than making brownies and whipped cream from scratch.

    • Use a Brownie Mix: For an easy alternative to making your own brownie, replace the brownie recipe with 1 box of brownie mix prepared according to the directions on the box. Add to the Oreo crust and bake according to the box. 
    • Use Frozen Whipped Topping: The homemade whipped cream can be replaced with frozen whipped topping (like cool whip) that has been thawed to make it even easier.

    A slice of Mississippi mud pie on a plate.

    How to Store Leftovers

    This Mississippi mud pie is great to make ahead of time because you have to chill it anyways. If you are lucky enough to have leftovers, then you will be happy to know that these last a few days when stored properly.

    In the Refrigerator: Store the leftover Mississippi mud pie in an airtight container (or cover it with some foil). It will last in the fridge for about 3-4 days.

    More Chocolate Desserts to Try

    You can’t beat a chocolate dessert but choosing which one to make can be hard because there are so many! I have narrowed down a few more that you should definitely try. They are all out of a chocolate lovers dream!

    Print

    Mississippi Mud Pie

    Chocolate lovers, this Mississippi Mud Pie is for you! A silky chocolate filling topped with whipped cream and chocolate shavings, all eaten on an Oreo crust. It doesn't get much more delicious than that! 
    Course Dessert
    Cuisine American
    Keyword Mississippi Mud Pie
    Prep Time 40 minutes
    Cook Time 40 minutes
    Chill Time 4 hours
    Total Time 5 hours 20 minutes
    Servings 8 People
    Calories 759kcal
    Author Alyssa Rivers

    Ingredients

    Cookie Crust

    • 30 Oreo cookies
    • 4 tablespoons unsalted butter melted
    • 1 pinch salt

    Brownie Layer

    • ½ cup unsalted butter
    • ¾ cup semi-sweet chocolate chips
    • ½ cup granulated sugar
    • ½ cup brown sugar packed
    • 6 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 2 large eggs room temperature
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup all-purpose flour

    Pudding layer

    • (1) 3.9 ounce package chocolate pudding
    • 2 cups whole milk

    Whipped topping

    • 1 cup heavy whipping cream chilled
    • 2 tablespoons powdered sugar

    Instructions

    Crust

    • Preheat the oven to 350 degrees Fahrenheit.
    • Place the cookies in a food processor and process until you have a fine crumb.
    • Add the melted butter and salt to the food processor and mix until combined. Press the cookie mixture into a 9-inch pie dish or tart pan (just make sure the tart pan has 2-inch sides if using one.)
    • Bake for 10 Minutes. Let cool while you mix together the brownie layer.

    Brownie Layer

    • In a large bowl, add the butter and chocolate chips. Heat in the microwave in 20-second intervals until fully melted, stirring between intervals.
    • Add the remaining ingredients to the melted chocolate and mix until combined.
    • Add to the baked oreo crust. Bake for 25-30 minutes, until a toothpick comes out clean from the center.
    • Let cool completely.

    Pudding Layer

    • Whisk together the pudding mix and milk and set aside to thicken.
    • Once thickened, pour over the cooled brownie layer. Cover with plastic wrap and chill for 4-5 hours.

    Whipped Topping

    • Add the whipped cream and powdered sugar to a large bowl. Beat with a hand mixer until medium stiff peaks.
    • Top the chilled pie with the whipped cream. Add chocolate curls, crushed oreos, or a chocolate sauce drizzle if desired.

    Nutrition

    Calories: 759kcal | Carbohydrates: 81g | Protein: 9g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 439mg | Fiber: 4g | Sugar: 56g | Vitamin A: 1134IU | Vitamin C: 0.2mg | Calcium: 149mg | Iron: 8mg
  • Soft Sugar Cookies

    Soft Sugar Cookies

    These soft sugar cookies are perfectly chewy on the inside with sweet golden edges on the outside! The drop-style method makes these the easiest sugar cookies you will ever make, and everyone will fall in love with the chewy texture.

    Quick and easy sugar cookies are definitely the way to go because this recipe doesn’t require any chilling or rolling out. The dough is rolled in sugar resulting in sweet crispy edges and soft chewy centers. The outcome is perfect in my opinion, and they remind me of my favorite snickerdoodle cookie recipe. And if you love sugar cookies, I also recommend making my go-to sugar cookies or trying this yummy recipe.

    Close up side view of soft sugar cookies stacked on a cooling rack. The cookie on top of the stack is broken in half with the other half on the counter.

    Soft and Chewy Sugar Cookies

    I can’t wait for you to make these because everyone will go crazy over the soft and chewy texture of these cookies! The dough is buttery and delicious, and the extra sugar on the outside bakes up perfectly golden. This recipe is perfect to whip up when you’re short on time but want to impress your guests.

    The texture of this cookie is the best of both worlds because it is soft with a little bit of crunch on the outside. It keeps everyone coming for more because they love the flavors and textures of this cookie. If you are wanting more easy AND delicious desserts to wow your guests, try my brownies, this no-bake key lime pie, or this super easy dessert pizza.

    Ingredients Needed to Make Easy Sugar Cookies

    I love that this recipe only requires a few simple ingredients. Most of the ingredients you will already have on hand, so you can make them any time you want! I make these soft sugar cookies year-round, not just for holidays. They’re just that good! Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: If your ingredients are at room temperature then they will mix together more smoothly. 
    • Sugar: Granulated sugar will make this recipe sweet. Rolling in sugar helps the achieve crispy edges!
    • Egg: The egg will help bind the dough together. The yoke also adds chewiness.
    • Vanilla Extract: This will enhance the flavors of the sweet ingredients. 
    • Flour: I used all-purpose flour for this recipe. 
    • Baking Powder: This helps the cookie be soft.
    • Salt: This enhances the flavors.

    This recipe comes together in a matter of minutes and you are going to love how easy they are to make! These soft sugar cookies are always the first cookies to go at any party. I am always using this no-fail recipe because they are fast and delicious. You will definitely want to keep this recipe close by because it will be on repeat!

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
    2. Beat: Beat the butter and sugar together on high for 3-4 minutes, until pale and fluffy. Add the egg, egg yolk, and vanilla and beat until combined. I like to use my electric hand mixer!
    3. Add Dry Ingredients: Add the flour, baking powder, and salt. Beat just until combined.
    4. Roll in Sugar: Use a large cookie scoop to scoop the dough. Roll into a ball and then roll in a small bowl with ¼ cup granulated sugar.
    5. Bake: Bake for 12-14 minutes, until the edges of the cookies are just starting to get color on them. They will look severely underdone, but they will continue to bake on the baking sheet.
    6. Cool: Remove from the oven and let sit on the baking sheet for 3 minutes before transferring to a cooling rack.
    First photo of the butter and sugar creamed together. Second photo is the flour added to the creamed mixture. Third photo is the sugar cookie dough mixed. Fourth photo is a ball of dough rolled in a bowl of sugar.

    Tips and Variations

    These soft sugar cookies are SO GOOD, and I want to help make sure that yours turn out perfectly! Here are a few tips and tricks to help make these cookies soft and chewy.

    • Cream Well: Be sure to beat the butter and sugar together for the full 3-4 minutes. It will become pale and very fluffy and will create softer, fluffier cookies. 
    • Use High-Quality Vanilla: These cookies have a very simple flavor profile, so high-quality vanilla goes a long way. 
    • Don’t Overbake: Don’t overbake the cookies! Pull them from the oven when the edges are just barely turning golden brown. They will look very underbaked, but they will continue to cook as they cool on the baking sheet.
    • Change Up the Extract: Sometimes I substitute the vanilla with coconut or almond extract. Lemon extract would be yummy too!
    • Add Frosting: These soft sugar cookies are perfect on their own, but feel free to add your favorite frosting if you like.
    • Fun Add-Ins: It’s fun to add lemon zest or lime zest to add more flavor. You can also add sprinkles to the dough for added color!

    Close up view of stacked sugar cookies on a cooling rack. Cookies are broken in half and stacked next to each other.

    Storing Leftovers

    These soft sugar cookies make fantastic leftovers because the softness will last if stored correctly. So double up that recipe and make a few extra to enjoy later!

    • On the Counter: Store any leftover cookies in an airtight container on your counter. They will last up to 7 days!
    • In the Freezer: After baking, allow the cookies to cool completely. Place them in a single layer on a baking sheet to flash freeze them first, then place them in a freezer-safe sealable bag or container. Freeze for up to 1 month. For best results, wrap the cookies individually in plastic wrap before placing them in a sealable container.

    Overhead view of soft sugar cookies stacked on a cooling rack.

    More Delicious Cookies To Try

    Cookie recipes are always great to have on hand because they are easy to whip up and everyone loves them! They are also great to take to parties because they transport well. Here are some of our favorite cookie recipes that you have to try!

    Print

    Soft Sugar Cookies

    These soft sugar cookies are perfectly chewy on the inside with sweet golden edges on the outside! The drop-style method makes these the easiest sugar cookies you will ever make, and everyone will fall in love with the chewy texture.
    Course Dessert
    Cuisine American
    Keyword chewy sugar cookies, soft sugar cookies, sugar cookies
    Prep Time 15 minutes
    Cook Time 14 minutes
    Total Time 29 minutes
    Servings 24 Cookies
    Calories 158kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter, room temperature
    • 1 ⅓ cup granulated sugar, plus ¼ cup for rolling
    • 1 large egg, plus 1 egg yolk at room temperature
    • 1 teaspoon vanilla extract
    • 2 ⅓ cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
    • Beat the butter and sugar together on high for 3-4 minutes, until pale and fluffy. Add the egg, egg yolk, and vanilla and beat until combined.
    • Add the flour, baking powder, and salt. Beat until just combined.
    • Use a large cookie scoop to scoop the dough. Roll into a ball and then roll in a small bowl with ¼ cup granulated sugar.
    • Bake for 12-14 minutes, until the edges of the cookies are just starting to get color on them. They will look severely underdone, but they will continue to bake on the baking sheet.
    • Remove from the oven and let sit on the baking sheet for 3 minutes before transferring to a cooling rack.

    Nutrition

    Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 53mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 246IU | Calcium: 12mg | Iron: 1mg
  • Congo Bars

    Congo Bars

    Congo bars are soft and chewy, filled with chocolate chips and walnuts. They’re like a gooey chocolate chip cookie in bar form and will have you savoring every bite!

    Oh, cookie bars. I can never get enough of them! Serve them on their own or with a scoop of vanilla ice cream on top to add a little sweetness to your day. If you love these congo bars, you’ll also have to try brown butter blondies, sugar cookie bars, and snickerdoodle bars!

    3 cookie bars stacked on top of each other.

    Recipe for Congo Bars

    This recipe for congo bars comes from one of my favorite neighbors. (Shoutout to the Merrills!) This is their family recipe and honestly, it’s one of the best cookie bar recipes I’ve ever made. One of my son’s favorite memories was going over to their house after church and getting a warm, ooey-gooey congo bar. My favorite part was when he would bring an extra one home for me.

    If you’ve never tried a congo bar before, they’re essentially chocolate chip cookie bars but with a little added flair. They’re usually made with things like chopped nuts or coconut for some extra texture, and let me tell you… they are what dreams are made of. Don’t get me wrong, I love chocolate chip cookies, but something about making bars instead is so enticing! You just have to add your dough to a baking dish and pop it in the oven. It’s so easy, no shaping required! This also makes congo bars great for large gatherings, and trust me, everyone will love them! They’re buttery, soft, and packed with melty milk chocolate and walnuts. (Translation: everything a cookie bar should be.)

    What You’ll Need to Make Them

    Good news- congo bars use all of your standard baking ingredients, so you may not need to make a trip to the grocery store! Time to raid your pantry and whip up a delicious batch of buttery, chocolatey goodness. Check out the recipe card below for exact measurements.

    • All-Purpose Flour: This is the backbone of the recipe – the flour gives the congo bars structure.
    • Baking Powder: Baking powder is what makes the congo bars rise and get all puffy and delicious. Don’t substitute baking soda for baking powder, as they have different chemical properties and will affect the outcome of the recipe.
    • Salt: Just a pinch so the cookie bars turn out nice and flavorful!
    • Unsalted Butter: Since we add salt separately, unsalted butter is the way to go. Butter adds moisture and richness to the congo bars.
    • Brown Sugar: Brown sugar gives the bars a caramel-like sweetness and a chewy texture.
    • Large Eggs: Eggs provide structure and help bind the other ingredients together. Use room temperature eggs so they mix more easily into the batter and create a smooth, uniform texture.
    • Vanilla Extract: Helps to boost the overall flavor of the bars. It adds a touch of warmth and sweetness as well!
    • Milk Chocolate Chips: Chocolate chips are a classic addition to congo bars – they provide bursts of sweet, melty goodness in every bite. If you don’t have milk chocolate chips, you could try using dark chocolate, semi-sweet, butterscotch, or white chocolate chips instead. You can also use chocolate chunks if you wish, this will give the bars a little extra texture.
    • Walnuts: (Optional) Walnuts add crunch and nuttiness to the congo bars. If you’re not a fan of walnuts, you could try using pecans or almonds instead, or leave the nuts out altogether.

    How to Make Congo Bars

    It’s just as easy, if not easier, than making a batch of chocolate chip cookies. Prepare to meet your new potluck staple! These are so simple to throw together and always a hit wherever they go.

    1. Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 pan with cooking spray and set aside.
    2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
    3. Mix Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, stir together the melted butter and brown sugar. Add in the eggs and vanilla and stir until combined.
    4. Combine: Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and nuts.
    5. Bake: Add the batter to the prepared pan and bake for 30-35 minutes, no longer. If baked longer the bars will become dry and crumbly.
    6. Cool and Enjoy: Let cool before cutting and serving.
    3-photo collage of cookie dough being mixed together.

    Tips and Tricks

    Congo bars are super easy and straightforward to make, but here are a few extra things to keep in mind so they turn out perfectly. You’ll want to keep the whole pan for yourself!

    • Only Mix Until Combined: Mix everything together just until incorporated, but don’t overmix. Overmixing will make the congo bars turn out tough. 
    • Customize: Don’t like walnuts? Substitute for pecans, almonds, or any other nut that you prefer. Same with the chocolate chips: feel free to substitute the milk chocolate for semi-sweet chocolate chips or any mixture of other types of chocolate chips that you like.
    • Toppings: Want to make your congo bars even more indulgent? Add a drizzle of caramel sauce or white chocolate sauce!
    • Don’t Overbake! Really, don’t overbake these. They will continue to cook after they come out of the oven, so if you bake them longer in the oven, they will end up being dry and crumbly.

    Closeup of congo bars.

    How Long Do Congo Bars Last?

    In my house, never long enough to have leftovers. If you’re lucky enough to have a few of these delicious bars left, here’s how to keep them tasting soft and chewy.

    • At Room Temperature: Store in an airtight container for 3-4 days. 
    • In the Freezer: Congo bars can also be frozen for up to 3 months. Leave at room temperature overnight to thaw.

    Top-down view of a congo bar slice served with vanilla ice cream and a drizzle of chocolate syrup.

    More Amazing Dessert Bars

    Everything is better in bar form. When you’re wanting to treat yourself to something sweet, dessert bars are the answer! They’re super easy to prepare and even easier to devour. Whether you want a dessert that’s tart, chocolatey, or fruity, I’ve got you covered. Here are a few more of my favorite recipes to try:

    Print

    Congo Bars

    Congo bars are soft and chewy, filled with chocolate chips and walnuts. They’re like a gooey chocolate chip cookie in bar form and will have you savoring every bite!
    Course Dessert
    Cuisine American
    Keyword congo bars, congo bars recipe
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 12 Bars
    Calories 583kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ¾ cup all-purpose flour
    • 2 ½ teaspoon baking powder
    • ½ teaspoon salt
    • ⅔ cup unsalted butter melted
    • 2 ¼ cup brown sugar
    • 3 large eggs room temperature
    • 1 teaspoon vanilla
    • 2 cups milk chocolate chips
    • 1 cup walnuts optional

    Instructions

    • Preheat the oven to 350 degrees fahrenheit. Spray a 9×13 pan with cooking spray and set aside.
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a large bowl stir together the melted butter and brown sugar. Add in the eggs and vanilla and stir until combined.
    • Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and nuts.
    • Add the batter to the prepared pan and bake for 30-35 minutes, no longer. If baked longer the bars will become dry and crumbly.
    • Let cool before cutting and serving.

    Nutrition

    Calories: 583kcal | Carbohydrates: 85g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 147mg | Potassium: 231mg | Fiber: 2g | Sugar: 59g | Vitamin A: 444IU | Vitamin C: 0.3mg | Calcium: 128mg | Iron: 3mg
  • Perfect Crepes

    Perfect Crepes

    Crepes are thin and delicate French pancakes served with endless topping options such as fruit, sauces, and whipped cream. The batter is easily blended and cooked into tender foldable perfect crepes.

    This crepe recipe is a tried and true breakfast that always comes out perfect. After years of making these, they still remain our favorite! If you love sweet breakfast foods try this incredible blueberry breakfast cake, the best German pancake, or my quick cinnamon rolls.

    Overhead view of folded crepes on a gray platter dusted with powdered sugar and topped with fresh berries.

    The Perfect Crepe Recipe

    If you are intimidated to make crepes, this recipe will change your mind. The ingredients come together quickly in the blender, and I add tips for cooking them perfectly every time. I can’t take all the credit for this recipe because my husband taught me all the tricks. It takes practice, but as soon as you get the circular hand motion down, you will be a pro crepe maker in no time!

    Crepes are by far one of my favorite breakfast items to make. I also love crepes for dessert! Nothing beats a tender sweet crepe filled with fresh berries and whipped cream. You are going to love the thin pancake that can easily wrap around all of your favorite toppings. You can serve them with my homemade blueberry syrup or this incredible strawberry sauce, but homemade whipped cream is a must!

    Ingredients Needed For Crepes

    These perfect crepes require simple ingredients that are right in your pantry and ready to go! What is the difference between crepes and pancakes? Unlike pancakes, crepe batter does not have a raising agent in the batter. Pancake recipes use baking powder or baking soda as a raising agent. Pancakes are thick and fluffy, and crepes are thin and flat. This makes them ideal for rolling or wrapping!

    Crepe Batter

    • All-purpose flour: This is the best flour to use for crepes.
    • Milk: It adds creaminess and helps blend into a pourable batter.
    • Eggs: I always use large eggs.
    • Sugar: For added sweet flavor.
    • Butter or Oil: This recipe uses cooled and melted butter or oil.
    • Vanilla Extract: A splash of vanilla extract really enhances the sweet flavor if these crepes.

    Cream Cheese Filling

    • Cream Cheese: The tangy cream cheese combined with sugar makes this filling so delicious.
    • Powdered Sugar: This helps to thicken the filling and adds some sweetness.
    • Whipped Topping: Adds fluffiness to the filling.
    First photo of blended crepe batter. Second photo of pouring the batter onto the skillet. Third photo of the cooked crepe in the skillet. Fourth photo of the filling spread onto a crepe and folding up.

    How To Make Crepes

    You are going to LOVE these perfect crepes! It is simple to make and fun to do as a family! My girls love to help me blend it in the blender and pour the batter into the skillet. This crepe batter is ready in minutes and has all the flavor it needs with a few simple ingredients.

    1. Blend the Batter: Blend the flour, milk, sugar, eggs, oil, and vanilla until the batter is completely smooth. I use a blender and pulse until smooth, but you can also whisk it together in a bowl.
    2. Prepare the Skillet: Brush a medium-sized nonstick skillet with oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup of batter to the pan. You can also use a crepe pan if you have one!
    3. Add the Batter to the Skillet: Pour the batter into the center of the pan. Using a circular hand motion, move the pan to spread the batter into a thin and even circle. I recommend a crepe spatula if you are wanting them really thin.
    4. Cook: Heat on one side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
    5. Cream Cheese Filling: If you make the cream cheese filling, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping. Place 2 tablespoons on the crepe and roll it up.
    Close up of folding crepes on a gray platter. The crepes are dusted with powdered sugar and topped with berries.

    Tips and Tricks

    Crepes are so simple to make! Don’t get discouraged with your first few crepes. They may not look your best, but they will still taste incredible! Here are some tips and tricks to make perfect crepes for you in your home!

    • Use a Hot Pan: Be sure your pan is very hot when you pour your batter on it.
    • Use a Small Amount of Batter: Only pour just enough batter into the pan. It will coat the batter on the bottom completely before it sets.
    • Swirl the Pan Quickly: Tilt the pan quickly but also very carefully to distribute the batter evenly.
    • Batter Tip: The batter is ready when there are quite a few bubbles on top of the blender. If you don’t, tap the side of the blender, and the bubbles should rise to the top.
    • Chill the Batter: Refrigerate your batter for at least 30 minutes for perfect crepes.
    • Make Ahead: Crepes are great to make ahead of time! The batter will last in the refrigerator for 1 day.
    • Topping Ideas: Berries and whipped topping is classic but bananas, Nutella, or lemon curd are my favorite toppings!
    • Savory Crepes: Leave out the sugar and make your crepes savory! Simply add your favorite savory fillings like ham, cheese, or veggies.

    Here’s a quick story about my husband! He served an LDS mission in France. When we started dating, I loved that he could speak French. The first time he said the big I love you, it was in French and that sealed the deal! He would always talk about how he is an amazing crepe maker. I absolutely love crepes, especially if they are stuffed with cream cheese goodness and fresh fruit. I always beg my husband to make them. So when he found his little mission recipe book and made me a batch, I was in heaven!

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    This picture was in taken in front of Chmbord. He said they were so poor that most of the time they would just make crepes. They would have peanut butter and jelly crepes or hot dog crepes!

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    Storing Leftovers

    Crepes store really well and still taste fresh and delicious when reheated. You can freeze or refrigerate crepes and enjoy them warmed up in minutes! I also like to keep the crepes warm and covered with a towel before serving.

    • In the Refrigerator: Layer wax paper or parchment paper in-between cooked crepes. Seal them in a zip lock bag or airtight container. Place in the refrigerator for 2 to 3 days.
    • In the Freezer: These freeze surprisingly well! Prepare them the same as leftovers and these will last about 1 month.
    • To Reheat: Warm up in a microwave or skillet for 1 to 2 minutes.

    A folded crepe being held with filling on the inside and berries on top.

    More Breakfast Recipes To Enjoy

    I love a good breakfast meal! We love making big breakfasts for our family to enjoy on the weekends. Even though these perfect crepes are our favorite, we have more favorites to share! Here are some sweet and savory ideas your family will love!

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    Perfect Crepes

    Crepes are thin and delicate French pancakes served with endless topping options such as fruit, sauces, and whipped cream. The batter is easily blended and cooked into tender foldable perfect crepes.
    Course Breakfast, Dessert, Dinner, Main Course
    Cuisine French
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 12
    Calories 268kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all-purpose flour
    • 2 1/4 cups milk
    • 1/4 cup sugar
    • 4 large eggs
    • 1/4 cup melted butter, or oil
    • 1 teaspoon vanilla extract

    Optional Cream Cheese Filling:

    • 8 ounces cream cheese
    • 2 1/2 tablespoons powdered sugar
    • 8 ounces whipped topping

    Instructions

    • Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
    • Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
    • Using a circular hand motion, swirl the batter into a thin and even circle. A crepe spatula is helpful here if you have one.
    • Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
    • If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping. Place 2 tablespoons of filling on the crepe. Fold or roll up the crepe and enjoy!
    • Serve crepes with fresh fruit, spreads, jams, or dust with powdered sugar!

    Notes

    Originally Posted September 14, 2019

    Updated May 8, 2023

    Nutrition

    Calories: 268kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 128mg | Potassium: 128mg | Fiber: 1g | Sugar: 13g | Vitamin A: 460IU | Calcium: 88mg | Iron: 1mg
  • Easy Chocolate Ganache

    Easy Chocolate Ganache

    Everyone needs a great chocolate ganache recipe in their cookbook! This recipe is a classic and the best ganache recipe I’ve ever tried. It’s perfectly shiny with rich chocolate flavor and takes 5 minutes to whip up!

    I think that the world is better with chocolate in it! I love making things at home like hot fudge, yummy chocolate frosting, and of course, chocolate mousse. They are so much easier to make than most people think, and they make everything you put them on better. That’s why you absolutely have to try this chocolate ganache recipe. It’s so simple and tastes amazing!

    Chocolate ganache in a glass container with a spoon taking a scoop out.

    Chocolate Ganache Recipe

    If you are a chocolate lover, then you hands down have to try this homemade chocolate ganache recipe. It will take your chocolate cake to the next level! Of course you don’t have to stick with just pouring it over cake, it’s amazing served with fresh fruit, on top of cupcakes, as a glaze on your chocolate sweet bread, or just about anything else you want to eat chocolate with. The best part is, it takes 5 minutes to make. No, seriously! 5 minutes!

    Some people like to add corn syrup to their chocolate ganache for extra shine and structure. I feel like it doesn’t need it most of the time! I used this chocolate ganache recipe over my strawberry chocolate cake and did a drip effect, and this recipe was the perfect consistency. Not too runny, perfectly shiny, and SO good! If you have 5 minutes to spare, then you can add this special touch to any dessert.

    Ingredients

    You just need 3 simple ingredients for this chocolate ganache. I don’t even use a hand mixer or a double boiler. I just pop the heavy cream in the microwave to heat it up! You will want a whisk or a rubber spatula handy for mixing up your chocolate. Other ingredients you could add to switch up this recipe are vanilla extract, rum, or brandy. Some say that adding alcohol or an extract to your chocolate ganache is the only way to make it. You can choose how you want to make it! You can find the measurements below in the recipe card.

    • Semisweet Chocolate: The better quality chocolate you use, the better your ganache will taste! I prefer brands like Ghirardelli and Guittard. You could use milk chocolate, bittersweet chocolate, or really any kind of chocolate you prefer. Use white chocolate chips for white chocolate ganache.
    • Heavy Cream: This is what makes the ganache so creamy and delicious.
    • Butter: The extra fat helps to keep the ganache soft and shiny.
    Process photos showing how to combine the ingredients.

    How to Make Chocolate Ganache

    Grab some good-quality chocolate chips and some heavy cream. I like adding butter for extra shine and softness, but that’s optional. You don’t even have to boil water or get out your small saucepan because it’s all done in one bowl. That’s why this chocolate ganache recipe is a no-brainer.

    1. Prep: Add the chocolate to a bowl and then set aside.
    2. Microwave: Add the butter and the cream to a small bowl and then heat for 30-45 seconds in the microwave until steaming.
    3. Add Liquid to Chocolate and Stir: Pour the cream over the chocolate and then let sit for 3 minutes before whisking until smooth.

    How to Cook Ganache on the Stove

    Another option for cooking this chocolate ganache instead of using the microwave is cooking it on the stovetop. It’s just as easy and takes less than 5 minutes!

    1. Heat: Heat the cream and butter in a small saucepan over medium-low heat until small bubbles form on the edges and it begins to steam. You don’t want to burn the cream, so be sure to take it off the stove as soon as the bubbling starts.
    2. Combine and Let it Sit: Add the chocolate to a small bowl and pour the hot cream. Let it sit for 2-3 minutes before whisking together until smooth.

    An overhead view of chocolate ganache in a glass container.

    Tips for Making Chocolate Ganache

    Chocolate ganache is a game changer for almost any dessert because it adds richness and shine. It’s really awesome knowing how to make a good one, and this is the best recipe I’ve ever tried! Here are a few tips to make sure that your ganache is perfectly shiny.

    • Quality of Chocolate: Use good quality chocolate because the higher the quality, the better the taste and texture of the ganache.
    • Control Thickness: Add 1 more ounce of chopped chocolate for a thicker ganache. Use ½ cup of cream instead of ⅓ cup for a thinner ganache.
    • About the Butter: The butter makes the ganache richer and shinier but makes it softer as it sets. If you would like the ganache to set more firm or to be a little less rich, then omit the butter completely.

    A strawberry dipped in chocolate ganache.

    Storing Leftovers

    Chocolate ganache can store very easily in the fridge or freezer. It also lasts for a long time so it’s easy to whip up a batch and use for a few weeks. Here is how I like to store my leftovers.

    • In the Refrigerator: The ganache will keep in the refrigerator in an airtight container for up to two weeks. Let it come to room temperature and then heat gently in the microwave in 15-second intervals, stirring after each interval.
    • In the Freezer: Ganache can be frozen for up to 3 months in an airtight container. To thaw, transfer to the refrigerator and leave overnight. Once it has been thawed, use the same methods as for refrigerated ganache. 

    Note: Reheated ganache may change texture after being chilled, especially after being frozen. If needed, add a small amount of warm cream and stir until smooth.

    More Chocolate Recipes

    If you are a chocolate lover, than you are in the right place! I have so many amazing chocolate recipes on the blog, you are going to have to try them all. Here are a few of my favorites to try first.

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    Chocolate Ganache

    Everyone needs a great chocolate ganache recipe in their cookbook! This recipe is a classic and the best ganache recipe I've ever tried. It's perfectly shiny with rich chocolate flavor, and takes 5 minutes to whip up!
    Course Dessert
    Cuisine American
    Keyword chocolate ganache
    Prep Time 5 minutes
    Cook Time 1 minute
    Total Time 6 minutes
    Servings 1 Cup
    Calories 1027kcal
    Author Alyssa Rivers

    Ingredients

    • 4 ounces semi sweet chocolate
    • ⅓ cup heavy cream
    • 1 tablespoon unsalted butter

    Instructions

    • Add the chocolate to a bowl and set aside.
    • Add the butter and the cream to a small bowl and heat for 30-45 seconds in the microwave until steaming.
    • Pour the cream over the chocolate and let sit for 3 minutes before whisking until smooth.

    Nutrition

    Calories: 1027kcal | Carbohydrates: 62g | Protein: 9g | Fat: 83g | Saturated Fat: 50g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 34mg | Potassium: 722mg | Fiber: 9g | Sugar: 44g | Vitamin A: 1573IU | Vitamin C: 0.5mg | Calcium: 126mg | Iron: 7mg
  • Lemon Scones

    Lemon Scones

    These homemade lemon scones are the perfect balance of tangy and sweet, with a crumbly texture that’ll melt in your mouth. And let’s not forget about the delicious sweet lemon icing, which is the cherry on top to make them simply irresistible. Having one of these for breakfast is the perfect way to start your day!

    Is there anything better than a sweet, buttery scone fresh out of the oven? If you’re a pastry-lover like me, you’ll have to try these other recipes out next: blueberry scones, glazed orange scones, and maple pecan scones!

    Closeup of a lemon scone.

    Lemon Scone Recipe

    Lemon scones with a drizzle of zesty lemon icing are the ultimate indulgence for any citrus lover! These scones are bursting with fresh lemon flavor and have a crumbly yet soft texture that will leave your taste buds in heaven. Whether you make these for breakfast, brunch, or just a sweet treat to have with coffee, I know you will love this recipe as much as I do.

    But the best part? Lemon scones are super easy to make and take only 40 minutes from start to finish! Simply mix the dry ingredients, cut in the butter, add the wet ingredients, shape the dough into triangles, and bake. In no time, you’ll have a batch of freshly baked scones that are sure to impress. So, whether you’re looking for a delicious breakfast treat or a snack to enjoy with your afternoon tea, these lemon scones are the perfect choice!

    Ingredients Needed

    Let’s break down the ingredients that make these lemon scones so scrumptious! Check out the recipe card below to find exact measurements.

    • All-Purpose Flour: First up, we have 2 cups of all-purpose flour – the backbone of any good scone recipe. This flour gives the lemon scones their structure and stability, ensuring they bake up light and fluffy. You’ll want to avoid using a flour that has too high of a protein content so your scones don’t end up dense.
    • Granulated Sugar: Sugar provides the sweetness that balances out the tangy lemon flavor. Sugar also helps to create a golden brown crust on the outside of the scones. Yum!
    • Baking Powder: Acts as a leavening agent and helps the scones puff up in the oven.
    • Salt: Don’t forget about the salt – this ingredient is essential for bringing out all the flavors in the recipe.
    • Lemon Zest: Adds a burst of citrusy flavor to the scones.
    • Unsalted Butter: Butter adds richness and helps create the flaky texture that we all love in homemade scones.
    • Heavy Cream: The high fat content in heavy cream helps to make the scones nice and tender.
    • Large Egg: To bind everything together and give the scones structure.
    • Vanilla Extract: Adds warm, sweet flavor to each bite.
    • Coarse Sugar: Because no pastry is complete without a sprinkling of coarse sugar! It’s a bakery-worthy finishing touch.

    For the Lemon Icing:

    The icing on the cake, or in this case, the icing on the scone! This lemon glaze is the perfect finishing touch to make your lemon scones even more delicious.

    • Powdered Sugar: Gives the icing a smooth texture and sweet flavor.
    • Lemon Juice: Lemon juice is a must-add so your scones have a pop of zesty flavor. Fresh is best! The acidity of the lemon juice also helps to break down the powdered sugar and create a smooth consistency.
    • Heavy Cream: Helps to thin out the icing and make it easy to drizzle over the scones. Plus, the cream adds a touch of richness and creaminess that makes the icing absolutely irresistible. By all means, taste test, but be sure to save some for the actual scones!

    How to Make Lemon Scones

    It’s super easy and takes less than an hour! Once you get a taste of these homemade lemon scones, you’ll want them all the time. You just can’t go wrong with their bright, zesty flavor and crumbly, buttery flavor! It’s so delicious!

    1. Preheat Oven, Prep Baking Sheet: Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.
    2. Dry Ingredients: In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest together.
    3. Add Butter: Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly toss the butter into the flour.
    4. Wet Ingredients: In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and flour mixture and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
    5. Bake: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 22-25 minutes, or until nice and golden brown. If you find the scones are browning too quickly, lay a sheet of foil over the top of them to prevent them from burning while they finish baking. Allow your lemon scones to cool for at least 5-10 minutes before drizzling the icing over the top.

    Making the Icing

    1. Combine Ingredients: In a small bowl whisk together the powdered sugar, lemon juice and heavy cream.
    2. Adjust Consistency: If needed, thin with more lemon juice 1 teaspoon at a time.
    4-photo collage of dough being mixed and shaped.

    Tips and Tricks

    If you’re just getting into baking pastries and bread, scones are a great place to start. They’re so easy to make! Here are a couple extra tips to help you make the best batch of lemon scones possible.

    • Use Cold Ingredients: It’s important that your ingredients are chilled and cold when you bake. Because, if your butter melts too soon while it’s baking then you won’t get that soft and tender crumb. Grating frozen butter works best!
    • Don’t Overmix: You don’t want to overwork your dough. Make sure that everything is thoroughly combined and then leave it alone. It will make your scones be dense and tough, not soft and flaky.

    Multiple scones drizzled with icing on a baking sheet.

    Storing Leftover Lemon Scones

    Whenever I make homemade pastries, they’re always gone in an instant. I totally get it though, they’re too irresistible! Make sure you save a couple for yourself before your family finds them.

    • At Room Temperature: Once your scones have cooled, place them in an airtight container. They will keep at room temperature for 2-3 days.
    • Reheating: Reheat the scones in the oven at 300 degrees Fahrenheit for about 5 minutes. 

    2 lemon scones stacked on top of each other.

    More Brunch-Ready Scone Recipes

    Once you’ve made some wonderful lemon scones, you’ll have to try out these other recipes as well. Just like these lemon scones, they’re super easy to make and filled with sweet, delicious flavor!

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    Lemon Scones

    These homemade lemon scones are the perfect balance of tangy and sweet, with a crumbly texture that'll melt in your mouth. And let's not forget about the delicious sweet lemon icing, which is the cherry on top to make them simply irresistible. Having one of these for breakfast is the perfect way to start your day!
    Course Bread, Breakfast, brunch, Dessert
    Cuisine American, European
    Keyword lemon scone recipe, lemon scones
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 6 Scones
    Calories 521kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • ½ cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 3 tablespoons lemon zest
    • ½ cup unsalted butter chilled
    • ½ cup heavy cream chilled
    • 1 large egg
    • 1 teaspoon vanilla extract
    • coarse sugar for topping

    Icing

    • 1 cup powdered sugar
    • 2 tablespoons lemon juice
    • 1 Tablespoon heavy cream

    Instructions

    • Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.
    • In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest together.
    • Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly toss the butter into the flour.
    • In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
    • Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 22-25 minutes, or until nice and golden brown. If you find the scones are browning too quickly, lay a sheet of foil over the top of them to prevent them from burning while they finish baking. Allow them to cool for at least 5-10 minutes before drizzling the icing over the top.

    Icing

    • In a small bowl whisk together the powdered sugar, lemon juice and heavy cream. If needed, thin with more lemon juice 1 teaspoon at a time.

    Nutrition

    Calories: 521kcal | Carbohydrates: 71g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 215mg | Potassium: 227mg | Fiber: 1g | Sugar: 37g | Vitamin A: 842IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 2mg