Category: Deserts

These kitchen sink cookies are the perfect chaotic blend of pretty much everything but the kitchen sink! A chocolate chip cookie is taken to the next level with pretzels, potato chips, and candy pieces. You won’t be able to get over how amazing these cookies are!

If you have never tried potato chips in a cookie before, prepare to be blown away! The salty crunch with the sweet cookie- absolute bliss. If you still aren’t convinced, I’ve got plenty of traditional cookie recipes for you. Try these Turtle Cookies, these Almond Cookies, or these White Chocolate Oreo Cookies instead!

Kitchen Sink Cookie

You probably already know how the kitchen sink cookie gets its name. It’s definitely loaded with pretty much anything you are in the mood for! There are lots of different ways to make a kitchen sink cookie, but this recipe is hands down my favorite mix. The pretzels and potato chips add just enough to the chocolate chip cookie base to balance out the sweetness of the candy pieces and chocolate chips. It really is a super fun cookie and is a great way to switch things up. People love it when I bring these to potlucks!

You can really make this cookie recipe your own! Why not try out some of these fun additions in a peanut butter cookie or a brownie cookie instead? You can also switch up the candies that go into this cookie recipe any way you like. It’s a great recipe to make with kids because you get to throw in whatever sounds good to you at the time, and whatever you have sitting in your pantry. This is going to become a family favorite, guaranteed!

Ingredients

The ingredients for your kitchen sink cookies are unique to you. You will start with a basic chocolate chip cookie base, and then comes the fun part. You can add just what I’ve listed here, or you can get creative on your own! Think of things like caramel bits, butterscotch chips, sprinkles, coconut flakes, peanut butter chips- the list goes on! I give more suggestions below in the tip box. You can find all the measurements below in the recipe box.

• Butter: I prefer to use unsalted so I can keep a better eye on how much salt goes into the recipe. Don’t forget to leave your butter out to soften.
• Brown Sugar: Helps the cookie to get that nice brown color, and deepens the flavor with the molasses.
• Sugar: To sweeten the dough.
• Eggs: I always use large grade A eggs. Leave them out at room temperature for better results.
• Vanilla Extract: For added flavor.
• All-Purpose Flour: It’s the easiest to work with. I haven’t tested this recipe on gluten-free flours so I’m not sure how it would work!
• Baking Soda: Leavening agent.
• Baking Powder: Leavening agent.
• Salt: To balance out the sweetness.
• Pretzels: Make sure they are crushed up into smaller bite sized pieces.
• Potato Chips: I prefer the plain salted chips crushed up!
• Toffee Bits: This is what adds that caramel and crunch that I love so much!
• Chocolate Chips: A must to bring the whole cookie together!

Kitchen Sink Cookie Recipe

It doesn’t get easier than these kitchen sink cookies! It’s simple and so straightforward. First, cream your butter and sugar. Add the rest of your ingredients and mix, then pop them in the oven. I prefer to use a cookie scoop to keep all of the cookies an even size so they bake better in the oven.

1. Beat Butter and Sugar: Preheat the oven to 350 degrees Fahrenheit. In a medium sized mixing bowl cream together cream the butter with both sugars until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined.
2. Make Batter: Add flour, baking soda, baking powder and salt until combined. Mix in the pretzels, potato chips, toffee, and chocolate chips by hand until well combined.
3. Shape, Bake, and Enjoy: Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or silpat lined cookie sheet. Bake for 7-8 minutes. Remove from the oven and transfer to a cooling rack to cool.

More Cookie Recipes to Try

There is no end to my love for cookies, which means I have SO many great options on my blog for you! Here is a few of my absolute favorite cookie recipes that you have to try!

Desserts

Swig Sugar Cookies

Desserts

The Very Best No Bake Cookies

Cookies

Butter Pecan Cookies

Desserts

Healthy Oatmeal Cookies

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Kitchen Sink Cookies

These kitchen sink cookies are the perfect chaotic blend of pretty much everything but the kitchen sink! A chocolate chip cookie is taken to the next level with pretzels, potato chips, and candy pieces. You won't be able to get over how amazing these cookies are!

Course Dessert

Cuisine American

Keyword kitchen sink cookies

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 24 Cookies

Calories 261kcal

Author Alyssa Rivers

Ingredients

• 1 cup unsalted butter softened
• ¾ cup brown sugar
• 1 cup granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla
• 3 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• ½ cup crushed pretzels
• ½ cup crushed potato chips
• ½ cup toffee bits
• ½ cup chocolate chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit. In a medium sized mixing bowl cream together cream the butter with both sugars until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined.
• Add flour, baking soda, baking powder and salt until combined. Mix in the pretzels, potato chips, toffee, and chocolate chips by hand until well combined. .
• Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or silpat lined cookie sheet. Bake for 7-8 minutes. Remove from the oven and transfer to a cooling rack to cool.

Nutrition

Calories: 261kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 190mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 321IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1mg

This classic Southern dessert is a delicious combination of sweet, tangy, and buttery flavors all wrapped up in a flaky crust. Its custard-like filling has a smooth and creamy texture that will have you hooked. And the best part? Chess pie is super easy to make and only takes 10 minutes of prep!

With the weather being nice and warm, I’ve been wanting to break out my favorite summer desserts. I feel like pie is a must-make for any summer barbecue! Channel your inner Southern baker and try out this chess pie, or make a lemon or peach pie from scratch! Lemon chess pie is another great option if you want a little extra flavor.

What is Chess Pie?

Chess pie is a dessert that has its roots in the South, particularly in states like Virginia, North Carolina, and Georgia. The exact origin of the name is uncertain, but there are a few theories out there. Some say it comes from the saying “just pie.” Others believe that it comes from the term “cheese pie,” as the custardy filling has a similar texture to cheese. No matter what you want to call it, one thing is for sure! This pie is extremely delicious and easy to make.

The filling consists of just a few ingredients – sugar, butter, eggs, cornmeal, and vinegar – that are mixed together and poured into a pie crust. The result is a sweet and tangy filling that has a lovely golden brown, caramelized outside once it’s baked. It’s the perfect dessert for when you’re short on time or don’t want to spend hours in the kitchen. Plus, it’s versatile – you can enjoy it on its own, with a dollop of whipped cream, or with a scoop of ice cream. No matter how you choose to serve it, I know you’ll love its custard-like texture and sweet flavor!

Ingredients Needed

This is a popular dessert recipe because it uses so many simple, pantry staple ingredients. Pick up a refrigerated pie crust from the store, and you’ll probably have everything else you need ready to go at home! (If you’re feeling ambitious, you can also make your own crust! It’s a lot easier than you’d think.)

• Unbaked Pie Crust: This is the shell that will hold your sweet, delicious filling. Whether you choose a storebought crust or make your own from scratch, a good, flaky crust is key to creating the perfect pie.
• Melted Butter: This is what gives chess pie its rich, buttery flavor.
• Large Eggs: Eggs are the glue that holds everything together in your pie filling. They also give it a delicious, custard-like flavor.
• Granulated Sugar: Sugar adds sweetness and depth of flavor to the filling, and also helps to create a caramelized crust on top. (It’s so delicious!) You can use honey or maple syrup as a substitute as well.
• Cornmeal: Gives the pie a little bit of texture and crunch. It also helps to thicken the filling!
• All-Purpose Flour: Flour helps to thicken the filling and give it structure.
• Salt: A pinch of salt helps to balance out the sweetness of the chess pie and bring out the other flavors in the filling.
• 2% Milk: Milk adds creaminess and richness to the filling. It also helps to create a smooth, velvety texture. I used 2%, but you can use whole milk, oat milk, or nut milk instead.
• Vinegar: White vinegar adds a tangy, slightly acidic flavor to the filling. You can also use lemon juice or apple cider vinegar if that’s all you have on hand.
• Vanilla Extract: For an extra boost of sweet flavor. Try making your own blend at home using my recipe here!

How to Make Chess Pie

Only 10 minutes of prep and then it’s off to the oven! With how easy chess pie is to make, you’ll see why it’s such a popular Southern dessert! Sweet, creamy goodness made with minimal effort.

1. Preheat: Preheat the oven to 350 degrees Fahrenheit.
2. Prepare Crust: Prepare the homemade pie crust using my recipe, or use a store-bought pie crust if you’re short on time. Roll out pie dough and place it into a pie dish. Finish the edges however you like!
3. Melt Butter: Melt the butter in a saucepan or in the microwave then allow it to cool.
4. Whisk Eggs: In a small mixing bowl whisk the eggs until blended well then set aside.
5. Dry Ingredients: In a large mixing bowl add the granulated sugar, cornmeal, flour, and salt. Stir until combined.
6. Combine With Wet Ingredients: Add the milk, vinegar, vanilla, and whisked eggs to the dry ingredient mixture. Whisk together until incorporated.
7. Add Butter: Mix in the cooled butter until smooth and combined.
8. Add to Crust: Pour the chess pie filling into the prepared crust. Carefully place the pie on a baking sheet and into the preheated oven.
9. Bake: Bake at 350 degrees Fahrenheit for 45 minutes to 1 hour or the until edges are set. It’s normal for the center to wiggle slightly. Cover the pie with foil for the last 10 minutes if the edges of the crust are getting too brown.
10. Cool: Allow the pie to cool for 1 hour before slicing and serving. Dust powdered sugar on top of the pie before serving if you desire!
11. Store: Cover and store leftover pie in the refrigerator.

More Summer Pie Recipes

With potluck season ramping up again, here are a few classic desserts to share with friends and family! You can never go wrong with a sweet homemade pie. Whether you’re wanting something fruity, citrusy, or chocolatey, here are a few of my favorite pie recipes to try!

Desserts

No-Bake Key Lime Pie

Desserts

Chocolate Pie

Desserts

Strawberry Rhubarb Pie

Desserts

The BEST Lemon Meringue Pie

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Chess Pie

This classic Southern dessert is a delicious combination of sweet, tangy, and buttery flavors all wrapped up in a flaky crust. Its custard-like filling has a smooth and creamy texture that will have you hooked. And the best part? Chess pie is super easy to make and only takes 10 minutes of prep!

Course Dessert

Cuisine American

Keyword chess pie, chess pie recipe

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6

Calories 525kcal

Author Alyssa Rivers

Ingredients

• 1 unbaked pie crust, storebought or homemade
• 1/2 cup butter, melted and cooled
• 4 large eggs
• 1 1/2 cup granulated sugar
• 2 tablespoons cornmeal
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup 2 % milk, room temperature
• 1 tablespoon white vinegar
• 1 1/2 teaspoons vanilla extract

Instructions

• Preheat the oven to 350 degrees Fahrenheit. 
• Prepare the homemade pie crust using my recipe, or use a store-bought pie crust if you're short on time. Roll it out and place it into a pie dish. Finish the edges however you like!
• Melt the butter in a saucepan or in the microwave then allow it to cool.
• In a small mixing bowl whisk the eggs until blended well and set aside.
• In a large mixing bowl add the granulated sugar, cornmeal, flour, and salt. Stir until combined.
• Add the milk, vinegar, vanilla, and whisked eggs to the bowl of dry ingredients. Whisk together until incorporated.
• Mix in the cooled butter until smooth and combined.
• Pour the batter into the prepared crust. Carefully place the pie on a baking sheet and into the preheated oven.
• Bake at 350° F for 45 minutes to 1 hour or the until edges are set. It's normal for the center to wiggle slightly. Cover the pie with foil for the last 10 minutes if the edges of the crust are getting too brown.
• Allow the pie to cool for 1 hour before slicing and serving. Dust powdered sugar on top of the pie before serving if you desire!
• Cover and store leftover pie in the refrigerator.

Nutrition

Calories: 525kcal | Carbohydrates: 68g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 381mg | Potassium: 101mg | Fiber: 1g | Sugar: 51g | Vitamin A: 641IU | Vitamin C: 0.02mg | Calcium: 39mg | Iron: 1mg

Get ready to indulge in the tastiest and easiest cheesecake you’ll ever make! My air fryer never fails to impress- this amazing dessert is another great recipe to add to the list! When you’re craving something sweet, air fryer cheesecake requires minimal effort and time, and is a great way to impress your guests or treat yourself to something special.

I love cheesecake in all its forms. A few fun varieties of this classic dessert to try are: mini cheesecakes, cheesecake cookies, and cheesecake dessert cups! Just like this air fryer cheesecake, these recipes are all easy to make and so indulgent. There’s no wrong time to make them! Give one (or all) of them a try and thank me later.

Cheesecake in the Air Fryer

I’m sure you know by now that air fryers are heaven-sent. They can whip up a hearty dinner in minutes! Another area where they really shine, though, is with desserts! I know it seems unlikely, but air fryers make amazing chocolate chip cookies and hand pies. (You can even make things like fried Oreos!) Cheesecake is another great thing to make in your air fryer. You HAVE to try it out!

I love making cheesecake in the air fryer because there’s no fuss. No water bath, nothing! Just perfect, creamy tangy goodness. It does take almost an hour to cook, but the end result is so worth it! Once you take a bite of it you’ll be wondering why you haven’t tried making cheesecake in the air fryer sooner. Let’s get started!

Ingredients Needed

The great thing about this recipe is it doesn’t use a ton of ingredients. Plus, I’m sure you already have most of them in your pantry! Here is everything you need to make the delicious crust and cheesecake filling. And as always, exact measurements are in the recipe card below!

Crust

• Graham Cracker Crumbs: The base of the crust. You can buy these pre-crushed or crush your own in a food processor or with a rolling pin.
• Granulated Sugar: Makes the crust nice and sweet!
• Melted Butter: Melted butter is used as a binder to hold the crust together. It also adds a rich, buttery flavor to the crust. Yum!
• Salt: Just a pinch to keep your crust from tasting bland.

Cheesecake Filling

• Cream Cheese: Gives the cheesecake its signature smooth texture. Just make sure to let it soften at room temperature before using it so it mixes together smoothly with the other ingredients.
• Sour Cream: Sour cream adds a little bit of tanginess to the cheesecake, and it also helps to make it extra creamy.
• Granulated Sugar: An essential ingredient in any dessert recipe, sugar is used to sweeten up the cheesecake.
• Large Eggs: Help to bind everything together and give the cheesecake its structure.
• Lemon Zest: Lemon zest adds a bright, citrusy flavor to the air fryer cheesecake and helps to balance out the sweetness. Don’t skip it!
• Vanilla Extract: Vanilla extract adds a delicious, warm, and comforting flavor to the cheesecake. It pairs perfectly with the tanginess of the cream cheese and sour cream. Use prepackaged pure vanilla extract or make your own blend at home!

How to Make Cheesecake in an Air Fryer

This air fryer cheesecake recipe is foolproof. Just grab a little springform pan and let your air fryer work its magic!

Crust

1. Prepare Pan: Grease a 6 or 7-inch springform pan with cooking spray. Then place a parchment round in the bottom.
2. Add Crust to Pan: Combine the graham cracker crumbs with the melted butter and salt until it resembles wet sand. Press into the bottom of the pan, use your fingers or a flat-bottomed glass or measuring cup to press it in. If you’re using a 6-inch pan you may omit a tablespoon or two of the crust if desired.
3. Air Fry: Place in air fryer basket and cook at 275 degrees Fahrenheit for 10 minutes. Then let cool completely.

Cheesecake Filling

1. Combine Cream Cheese and Sour Cream: Use a stand mixer or hand mixer to beat the softened cream cheese and sour cream until smooth. Add the sugar and beat again until combined, scraping down the sides and bottom of the bowl as needed.
2. Add Eggs: Add the eggs one at a time, mixing each one just until incorporated. Add the lemon zest and vanilla and beat until combined and smooth.
3. Add Cheesecake Batter to Crust, Air Fry: Pour the mixture over the cooled crust and then bake at 285 degrees Fahrenheit for 30 minutes. After 30 minutes, bake at 250 degrees Fahrenheit for 15-20 minutes more, until the cheesecake is set but still has a little wobble to it.
4. Cool: Crack open the air fryer and leave the cheesecake inside for 30-60 minutes, until the air fryer has cooled.
5. Refrigerate: Chill the cheesecake in the fridge for 4 hours or overnight before removing from the pan and serving.

Other Must-Make Cheesecake Recipes

When you’re wanting a rich, indulgent dessert, cheesecake is always the way to go. From classic New York cheesecake to cheesecake brownies, here are a few more great recipes to add to your dessert lineup. Whether you’re making them for a special occasion, potluck, or just a cozy night in, they’re sure to please! For more dessert inspo, find my full list of cheesecake recipes here.

Desserts

The Best New York Cheesecake Ever!

Desserts

Cheesecake Brownies

Desserts

Baileys Cheesecake

Desserts

Red Velvet Cheesecake

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Air Fryer Cheesecake

Get ready to indulge in the tastiest and easiest cheesecake you'll ever make! My air fryer never fails to impress- this amazing dessert is another great recipe to add to the list! When you're craving something sweet, air fryer cheesecake requires minimal effort and time, and is a great way to impress your guests or treat yourself to something special.

Course Dessert

Cuisine American

Keyword air fryer cheesecake, cheesecake in an air fryer, cheesecake in the air fryer

Prep Time 25 minutes

Cook Time 1 hour

Chill Time 4 hours

Total Time 5 hours 25 minutes

Servings 6 People

Calories 515kcal

Author Alyssa Rivers

Ingredients

Crust

• ¾ cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 2 tablespoons butter melted
• A dash of salt

Cheesecake Filling

• 16 ounces cream cheese softened
• ½ cup sour cream
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Instructions

Crust

• Grease a 6-7 inch springform pan with cooking spray. Place a parchment round in the bottom.
• Combine the graham cracker crumbs with the melted butter and salt until it resembles wet sand. Press into the bottom of the pan, use your fingers or a flat-bottomed glass or measuring cup to press it in. If you’re using a 6-inch pan you may omit a tablespoon or two of the crust if desired.
• Bake in the airfryer at 275 degrees fahrenheit for 10 minutes. Let cool completely.

Cheesecake Filling

• Use a stand mixer or hand mixer to beat the softened cream cheese and sour cream until smooth. Add the sugar and beat again until combined, scraping down the sides and bottom of the bowl as needed.
• Add the eggs one at a time, mixing each one just until incorporated. Add the lemon zest and vanilla and beat until combined and smooth.
• Pour the batter over the cooled crust and bake at 285 degrees fahrenheit for 30 minutes. After 30 minutes, bake at 250 degrees fahrenheit for 15-20 minutes more, until the cheesecake is set but still has a little wobble to it.
• Crack open the airfryer and leave the cheesecake inside for 30-60 minutes, until the airfryer has cooled.
• Chill the cheesecake in the fridge for 4 hours or overnight before removing from the pan and serving.

Nutrition

Calories: 515kcal | Carbohydrates: 42g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 364mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 1331IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

Skip the fair and make your own funnel cake at home! The batter is so quick and easy, you only need 20 minutes to make this fun treat at home. It will feel like a night out and taste better than any funnel cake you’ve ever had.

I just love fried food. Yes, I’m always trying to eat healthy, but fried foods are calling my name! This funnel cake is no exception, it’s so easy and fun to make at home. If you are in the mood for more yummy homemade treats, you’ve got to try these Air Fryer “Deep Fried” Oreos, these delicious Churros, and these Peach Scones.

Funnel Cake Recipe

As a kid our family went to the fair every year. It was the cool place to be! You always saw all of your friends there and it was just so fun to try all the interesting foods. I can still smell all of those fried goodies now! Maybe you were lucky and found some French Beignets, or had to try the Pretzel bites and Pizza Kabobs. But then, you see the funnel cakes, and you KNOW you can’t pass those up. Now you can get that same yummy treat all year round, and better yet, you could even eat them in your jammies!

The batter for these light and fluffy funnel cakes comes together in minutes, which is one of the reasons you need to drop everything and try it right now! Drizzling the batter into hot oil creates a golden, puffed up swirled cake. Top with a sprinkle of powdered sugar to complete this fun classic fair dessert! If you can whip up pancake batter, you can make funnel cake batter. 

Ingredients

Funnel cake batter is a simple thin batter that reminds me of pancake batter. It’s really easy to whip up, and it’s easy to fry too! The sugar helps the outside turn a beautiful golden brown, and it has a perfect crunch on the outside with a creamy middle. This homemade funnel cake recipe is perfect topped with cinnamon sugar and whipped cream, or a serving of ice cream! You can find the measurements below in the recipe card.

• Vegetable Oil: You’ll need quite a bit for frying. You want to make sure you have enough in your pot to fry it properly.
• All-Purpose Flour: This is the easiest type of flour to work with. I haven’t tried this recipe with bread flour or any gluten free options, so I’m not sure how it would work!
• Sugar: This helps it brown nicely on the outside and gives it a sweet flavor.
• Salt: To balance out the sweetness.
• Baking Powder: The leavening agent.
• Egg: Makes the batter smooth and creamy.
• Milk: I prefer to use whole milk, or at least 2 percent.
• Vanilla Extract: For a hint of vanilla flavor.

How to Make Funnel Cake

If this is your first time frying a dessert, then you have chosen the right recipe! Frying funnel cake is fun and easy. If you over or under cook the first one, then it’s not a big deal! You will get it right the next time. Check out my tip box below for more tricks to getting the perfect fried funnel cake.

1. Heat Oil: Pour oil into a large dutch oven/saucepan, oil should be at least 2 inches deep. Heat over medium high heat until oil reaches 375 degrees fahrenheit using a thermometer. 
2. Sift Dry Ingredients: Sift the flour, sugar, salt and baking powder into a medium size bowl.
3. Mix Wet Ingredients: In a separate medium size bowl whisk together the egg, milk and vanilla extract. 
4. Combine Wet and Dry: Then add the wet ingredients to the dry ingredients, stirring together. The batter should have a nice smooth pourable consistency. 
5. Pour Batter Into Oil: Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour ⅓ cup of batter in a slow and steady stream into the hot oil. Start with a circle shape and then slowly criss cross and swirl with the remaining batter. 
6. Fry: Fry for 90 seconds and then carefully flip the funnel cake using tongs to continue frying the other side for another 90 seconds. 
7. Set On Paper Towel: After both sides are golden, remove from the oil and then set on a paper towel lined plate.
8. Add Toppings: Then dust with powdered sugar or topping of choice and serve funnel cakes while warm. 
9. Repeat With Remaining Batter: Continue frying the remaining batter in the same method until all batter has been used. 

How to Top Your Dessert:

• Powdered sugar
• Ice Cream
• Syrups/Sauces: Chocolate syrup, strawberry sauce, caramel sauce.
• Whipped Cream
• Sprinkles
• Fruit: add some diced strawberries, blueberries, or bananas. 

More Dessert Recipes

Trust me, you can never have too many dessert recipes at the ready! From special occasions to a late night craving, you’ve got to have your favorites at the ready. Here are a few of my go-to recipes that you are going to love!

Desserts

Perfect Strawberry Shortcake

Desserts

Cinnamon Sugar Tortilla Chips

Desserts

Gooey Oreo Brownies

Desserts

No-Bake Chocolate Eclair Dessert

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Funnel Cake

Skip the fair and make your own funnel cake at home! The batter is so quick and easy, you only need 20 minutes to make this fun treat at home. It will feel like a night out and taste better than any funnel cake you've ever had.

Course Dessert

Cuisine American

Keyword Funnel cake

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 Funnel Cakes

Calories 116kcal

Author Alyssa Rivers

Ingredients

• vegetable oil for frying
• 1 1/2 cup all purpose flour
• 2 tbsp sugar
• 1/2 tsp salt
• ¾ tsp baking powder
• 1 large egg
• 1 1/4 cup milk
• 1 tsp vanilla extract

Instructions

• Pour oil into a large dutch oven/saucepan, oil should be at least 2 inches deep. Heat over medium high heat until oil reaches 375℉ using a thermometer. 
• Sift the flour, sugar, salt and baking powder into a medium size bowl.
• In a separate medium size bowl whisk together the egg, milk and vanilla extract. 
• Add the wet ingredients to the dry ingredients, stirring together. Batter should have a nice smooth pourable consistency. 
• Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour ⅓ cup of batter in a slow and steady stream into the hot oil. Start with a circle shape and then slowly criss cross and swirl with the remaining batter. 
• Fry for 90 seconds and then carefully flip the funnel cake using tongs to continue frying the other side for another 90 seconds. 
• After both sides are golden, remove from the oil and set on a paper towel lined plate.
• Dust with powdered sugar or topping of choice and serve funnel cakes while warm. 
• Continue frying the remaining batter in the same method until all batter has been used. 

Notes

Originally Posted May 18, 2020

Updated April 27, 2023

Nutrition

Calories: 116kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 95mg | Potassium: 117mg | Fiber: 1g | Sugar: 5g | Vitamin A: 79IU | Calcium: 61mg | Iron: 1mg

These chewy brown butter blondies are enhanced with the rich flavor of browned butter and loaded with (optional) nuts and candy pieces. Don’t worry if you’ve never browned butter before, it’s easy and I’ll walk you through the steps below!

I absolutely love an easy dessert! I have a major sweet tooth and can’t resist delicious brownies and blondies. That’s probably why I have so many recipes on my blog. If you are looking for more dessert bar ideas, you’ve got to try these Cherry Cheesecake Brownies, these Neiman Marcus Bars, and these yummy Salted Caramel Butter Bars.

Browned Butter Blondies

When you hear browned butter, do you automatically think it’s better than the original? Because I can’t help but to think that! After I made these brown butter chocolate chip cookies, I couldn’t help but try a brown butter blondie! The results were every bit as incredible as I’d hoped they’d be. Richly flavored, chewy, and just simply delectable. I then decided to up the ante even further and stir in some chopped walnuts and toffee bits (I have a favorite homemade toffee recipe but kept things simple and used store-bought instead).

Worried about browning butter? Never tried it before? Don’t panic! It’s easy and I’ll walk you through the steps below. It takes a bit more time, but it’s worth it, just look at those beautiful browned butter flecks in the batter! After you try these blondies, you’ll have to try these Nutella blondies next. They are SO good, and now I’m thinking I need to try browning the butter in those too…

Ingredients

A blondie is similar to a brownie, but it doesn’t have any chocolate! They are light in color and super sweet and decadent. I really love a good brownie, and these blondies are perfect for folks who don’t love chocolate or just want to switch things up. The browned butter really takes this recipe to a whole new level. You are going to love it, and it only has a few simple ingredients! You can find the measurements below in the recipe card.

• Butter: Unsalted is best for this recipe. I teach you how to brown it below!
• Brown Sugar: Adds to the depth of flavor and gives it sweetness.
• Granulated Sugar: To sweeten things up.
• Eggs: You will need a large egg, and an egg yolk.
• Vanilla Extract: I love the subtle hint of vanilla flavor it adds.
• All Purpose Flour: Whatever you have in your pantry will work.
• Salt: A little salt helps to balance out all of the sweetness in this dessert.
• Walnuts: Chopped into small bite sizes. These are optional, but I love them!
• Toffee Bits: You can make your own, or grab a bag of toffee bits from the store.

Brown Butter Blondies Recipe

Browned butter (more formally known as buerre noisette, how fancy is that!?) is one of my all-time favorite things to make in the kitchen. It’s so much easier than you might think and elevates any baked good to new heights. Oh, and as a bonus, your house is going to smell amazing. This recipe will also work in a 9×13 metal pan, it will only need to bake about 18-20 minutes. This recipe will work in a glass pan, but the baking time will be longer. Here’s how to make brown butter blondies.

1. Prep: Preheat oven to 350 degrees Fahrenheit. Line a 9×9 metal baking pan with parchment paper or lightly grease and set aside.
2. Brown Butter: Place butter in a medium-sized saucepan and cook over medium heat until melted. Once melted, turn up heat just a notch above medium and continue to cook, stirring constantly as it pops and sizzles. Once the popping slows and the butter begins to turn brown and fragrant, remove from heat and pour into a large heatproof bowl.
3. Cool Butter: Allow browned butter to cool for at least 20 minutes before proceeding.
4. Mix Batter: Once butter has cooled, add both sugars and mix to combine. Whisk in the egg and egg yolk, and vanilla extract. Mix to combine.
5. Add to Pan: Add the flour and salt and mix until combined. Fold in the chopped walnuts and toffee bits. Add to the prepared pan.
6. Bake: Bake for 20-25 minutes, until the edges are golden brown and a toothpick comes out clean from the center. Let cool completely before serving.

More Bar Recipes to Try!

Sometimes making a bar is just easier than a cake or cookie! I absolutely love making bar desserts, and here are a few of my favorite recipes that you have to try.

Desserts

Perfect Lemon Bars

Desserts

Cherry Pie Bars

Desserts

Sugar Cookie Bars

Desserts

Reese’s No Bake Peanut Butter Bars

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Brown Butter Blondies

These chewy brown butter blondies are enhanced with the rich flavor of browned butter and loaded with (optional) nuts and candy pieces. Don't worry if you've never browned butter before, it's easy and I'll walk you through the steps below!

Course Dessert

Cuisine American

Keyword blondie bars, brown butter blondies, browned butter blondies

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 12

Calories 2065kcal

Author Alyssa Rivers

Ingredients

• 3/4 cup unsalted butter
• 1 cup brown sugar packed
• 1/3 cup granulated sugar
• 1 large egg + 1 egg yolk room temperature
• 1 1/2 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/3 cup chopped walnuts
• 1/2 cup toffee bits

Instructions

• Preheat oven to 350 degrees Fahrenheit. Line a 9×9 metal baking pan with parchment paper or lightly grease and set aside.
• Place butter in a medium-sized saucepan and cook over medium heat until melted. Once melted, turn up heat just a notch above medium and continue to cook, stirring constantly as it pops and sizzles. Once the popping slows and the butter begins to turn brown and fragrant, remove from heat and pour into a large heatproof bowl.
• Allow browned butter to cool for at least 20 minutes before proceeding.
• Once butter has cooled, add both sugars and mix to combine. Whisk in the egg and egg yolk, and vanilla extract. Mix to combine.
• Add the flour and salt and mix until combined. Fold in the chopped walnuts and toffee bits. Add to the prepared pan.
• Bake for 20-25 minutes, until the edges are golden brown and a toothpick comes out clean from the center. Let cool completely before serving.

Notes

Originally Posted January 16, 2019

Updated April 25, 2023

Nutrition

Calories: 2065kcal | Carbohydrates: 361g | Protein: 38g | Fat: 55g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 2346mg | Potassium: 1015mg | Fiber: 12g | Sugar: 157g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 14.2mg

There’s nothing better than a buttery shortbread crust topped with a juicy lemon filling and a sprinkling of powder sugar. This classic recipe for lemon bars is the only one you’ll ever need! It’s happiness in bite-sized pieces.

Dessert bars are my favorite because they’re so easy to whip up. All you have to do is mix the ingredients together and throw them in a pan! They’re so potluck-friendly and great for feeding a crowd. After you’ve enjoyed a tasty batch of lemon bars, you’ll have to try some of my other favorites like Neiman Marcus bars, cookie dough bars, and carmelitas!

Best-Ever Lemon Bars

I LOVE lemon bars, maybe even borderline obsessed with them! (Honestly, lemon desserts in general.) I’m always the first to grab them at a party. They’re just so luscious with that buttery shortbread crust and tangy but sweet center. And that finishing touch of powdered sugar? The sweet treat of my dreams!

I know it sounds like I’m tooting my own horn here, but you will not find a better lemon bar recipe than this one. I tried so many variations but wouldn’t stop until the bars met my requirements. The perfect buttery shortbread crust with enough custardy lemon filling on top. The ratios have to be right! I can wholeheartedly say, these are everything you have ever wanted in a lemon bar! Even my lemon-hating husband was a believer after he tried a piece.

All the Ingredients You’ll Need

My one tip here is that you will want to use fresh lemons for this recipe, not lemon juice concentrate. It makes all the difference! From there, all you need are a few simple ingredients from your pantry!

• Butter: I highly recommend using real butter instead of margarine for the best flavor and texture. Bring it to room temperature before you use it so it mixes smoothly with the other crust ingredients.
• Confectioners’ Sugar: Adds the perfect sweetness to the shortbread!
• Flour: All-purpose flour works great for giving the crust structure.

For the Lemon Filling:

• Eggs: Make the filling nice and smooth and give it that custard-y effect!
• Sugar: White sugar helps to balance out the tartness of the lemon juice and zest.
• Lemon Zest: For some extra tangy flavor! I used about 2 rinds’ worth.
• Fresh Lemon Juice: Again, fresh is best! You will need about 3-4 large lemons to get enough juice, and then you can use the peels for your zest.
• Milk: Adds creaminess to the filling. We’re not trying to be healthy here, so go for whole milk! The high fat content will make the filling extra rich and decadent.
• Confectioners’ Sugar: Enough to sprinkle the lemon bars with. That extra pop of sweetness is the perfect finishing touch!

Let’s Make Lemon Bars!

The hardest part of making these lemon bars is waiting to eat them. It also takes a bit of effort to juice and zest the lemons, but it is totally worth it. The flavor is just too good!

• Preheat: Preheat oven to 350 degrees Fahrenheit. Then grease a 9×13 pan and set aside.
• Beat: In a large mixing bowl, beat butter and confectioners sugar until blended. Then slowly mix in 1 ½ cups flour.
• Press: Firmly press into the bottom of a greased 9×13 pan and bake for 18-20 minutes until golden brown.
• Filling Mixture: While the crust is baking, whisk in a small bowl the eggs, sugar, zest, lemon juice, milk and remaining 3 Tablespoons of flour until frothy. Then pour over the hot crust.
• Bake: Turn the oven down to 325 degrees and bake an additional 18-20 minutes until the top is lightly brown.
• Cool and Serve: Cool completely on a wire rack. Then dust the top with additional confectioners’ sugar. Cut into bars and refrigerate any leftovers.

More Lemon Dessert Bars

Lemon bars are divine, I think I have established that. So creating variations and combinations of lemon bars is only a given. These other lemon desserts are so heavenly and perfect for all of your dessert needs! Bar desserts are some of the best too, they are so easy to make, and even easier to eat. You can pre-cut and plate them before a party or special occasion and they are easy to just grab and go. Try one or all of these amazing lemon recipes, you won’t regret it!

Desserts

Ooey Gooey Lemon Coconut Butter Bars

Desserts

Lemon Cheesecake Bars

Desserts

Skinny Lemon Icebox Bars

Desserts

Lemon Blueberry Sour Cream Crumb Bars

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Perfect Lemon Bars

There’s nothing better than a buttery shortbread crust topped with a juicy lemon filling and a sprinkling of powder sugar. This classic recipe for lemon bars is the only one you’ll ever need! It’s happiness in bite-sized pieces.

Course Dessert

Cuisine American

Keyword lemon bar recipe, lemon bars, lemon bars recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 12 Bars

Calories 245kcal

Author Alyssa Rivers

Ingredients

Shortbread Crust:

• 3/4 cup butter, softened
• 2/3 cup confectioners’ sugar
• 1-1/2 cups plus 3 tablespoons all-purpose flour, divided

Lemon Filling:

• 4 large eggs
• 1 1/3 cups granulated sugar
• 2 teaspoons grated lemon zest, from about 2 large lemons
• 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
• 1/3 cup milk
• Additional confectioners’ sugar for sprinkling on top

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 pan and set aside.
• In a large mixing bowl, use a hand mixer to beat the butter and confectioners' sugar until blended. Slowly beat in 1 and ½ cups flour.
• Press into the bottom of a greased 13×9 pan and bake for 18-20 minutes until golden brown.
• While baking, in a small bowl whisk eggs, sugar, zest, lemon juice, milk, and remaining 3 T flour until frothy. Pour over the hot crust.
• Turn oven to 325 degrees and bake for an additional 18-20 minutes until the top is lightly brown. Cool completely on a wire rack. Dust the top with additional confectioners' sugar. Cut into bars and refrigerate leftovers.

Notes

Updated on April 22, 2023

Originally Posted on April 2, 2019

Nutrition

Calories: 245kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 128mg | Potassium: 50mg | Fiber: 1g | Sugar: 29g | Vitamin A: 457IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

If you’re a peanut butter lover, meet your new favorite dessert! Peanut butter rice krispie treats are a delicious and easy-to-make dessert that combines the creamy goodness of peanut butter with the satisfying crunch of Rice Krispies. They have a chewy texture and a sweet, nutty flavor that is sure to satisfy your sweet tooth.

As simple as they may be, rice krispie treats are one of my favorite desserts. Nothing beats that chewy, marshmallowy goodness! After you make these heavenly peanut butter rice krispie treats, you’ll have to try scotcharoos, Lucky Charms treats, or brown butter rice krispie treats!

Peanut Butter Rice Krispies

If you’re looking for a sweet treat that is both tasty and easy to make, peanut butter rice krispie treats are the way to go! We all know that rice krispies are the ultimate easy dessert to feed a crowd, but adding peanut butter makes them even better! The combo of creamy peanut butter and crunchy rice krispies creates a delightful texture that is hard to resist. Plus, who doesn’t love a good snack that can be whipped up in under 30 minutes?

These treats are perfect for any occasion, whether it’s a last-minute dessert for a party or a sweet treat to satisfy your cravings. And if you’re a fan of peanut butter, you’ll be in heaven with every bite. The peanut butter flavor shines through in every square, creating a delicious and satisfying snack. So, why not try making peanut butter rice krispie treats today and see for yourself how delicious they truly are? Your family will go crazy over them!

Ingredients You’ll Need

Rice krispie treats are one of my favorite desserts to make because they use super simple ingredients. Grab that bag of mini marshmallows in your pantry and let’s get started! Note: exact measurements can all be found in the recipe card at the end of the post.

• Unsalted Butter: Butter makes everything better! It adds richness and depth of flavor to these peanut butter rice krispie treats that you just can’t get from anything else. So don’t skimp on this crucial ingredient, trust me, your taste buds will thank you!
• Mini Marshmallows: Now, let’s talk about the star of the show, mini marshmallows. They melt down into a gooey, sticky mess that holds the treats together and adds a sweetness that perfectly complements the peanut butter. Plus, who doesn’t love the satisfying sound of the first crunch into a marshmallow-filled treat? It’s like music to my ears.
• Rice Krispies Cereal: And speaking of satisfying, rice krispies are the perfect addition to these treats. Their crunchy texture adds a satisfying contrast to the gooey marshmallow and peanut butter mixture.
• Creamy Peanut Butter: This is the backbone of the treats, giving them that nutty flavor that we all know and love. And when it’s melted down and mixed in with the marshmallows and rice krispies? It’s pure magic. If you only have crunchy peanut butter on hand, no worries! That will also work!
• Marshmallow Fluff: And last but not least, marshmallow fluff. This fluffy, sticky ingredient adds extra sweetness and a touch of creaminess to these treats. You can buy it from the store or try making it from scratch! Because let’s be honest, everything is better when it’s homemade!

How to Make Peanut Butter Rice Krispie Treats

Ready to make the best rice krispies of your life? Each square is filled with nutty, buttery flavor and a soft, chewy texture that is too good to resist. I don’t blame you if you want to keep the pan for yourself!

1. Prepare Pan, Melt Peanut Butter: Spray a 9×9 baking dish with cooking spray and set aside. Microwave the peanut butter in 30 second intervals until melted and liquid.
2. Marshmallow Mixture: In a large pot, melt the butter and mini marshmallows together over medium-low heat.
3. Add Rice Cereal: Once melted, remove from the heat and stir in the Rice Krispies.
4. Stir in Peanut Butter and Marshmallow Fluff: When the Rice Krispies are mostly coated, drizzle the melted peanut butter over them and add the marshmallow fluff in a few dollops.
5. Fold: Gently fold in the peanut butter and fluff until marbled throughout the Rice Krispies.
6. Add to Pan: Pour the mixture into the prepared pans spread evenly. Avoid pressing them down, as that can make them dense.
7. Cool and Set: Let cool for 1-2 hours before cutting.

Need More Peanut Butter Desserts?

I’ve rounded up some of the best peanut butter desserts to satisfy your sweet tooth. They’re rich, nutty, and oh-so decadent! Try one or try them all! I know your family will love them as much as mine does. They’re always gone in a snap.

Desserts

The Best Peanut Butter Bars

Desserts

Peanut Butter No Bake Cookies

Desserts

Homemade Reese’s Peanut Butter Cups

Desserts

Peanut Butter Fudge

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Peanut Butter Rice Krispies

If you're a peanut butter lover, meet your new favorite dessert! Peanut butter rice krispie treats are a delicious and easy-to-make dessert that combines the creamy goodness of peanut butter with the satisfying crunch of Rice Krispies. They have a chewy texture and a sweet, nutty flavor that is sure to satisfy your sweet tooth.

Course Dessert, Snack

Cuisine American

Keyword peanut butter rice krispie treats, peanut butter rice krispies, peanut butter rice krispies treats

Prep Time 5 minutes

Cook Time 10 minutes

Cooling Time 2 hours

Total Time 2 hours 15 minutes

Servings 9 Servings

Calories 375kcal

Author Alyssa Rivers

Ingredients

• ½ cup unsalted butter
• 6 cups mini marshmallows
• 6 cups rice krispies
• ½ cup creamy peanut butter melted
• ½ cup marshmallow fluff

Instructions

• Spray a 9×9 baking dish with cooking spray and set aside. Heat the peanut butter in 30 second intervals until melted and liquid.
• In a large pot, melt the butter and mini marshmallows together over medium-low heat.
• Once melted remove from the heat and stir in the Rice Krispies.
• When the Rice Krispies are mostly coated, drizzle the melted peanut butter over them and add the marshmallow fluff in a few dollops.
• Gently fold in the peanut butter and fluff until marbled throughout the Rice Krispies.
• Pour the mixture into the prepared pans spread evenly. Avoid pressing them down, as that can make them dense.
• Let cool for 1-2 hours before cutting.

Nutrition

Calories: 375kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 188mg | Potassium: 109mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1557IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 6mg

Raspberry pie is a timeless dessert that has been enjoyed for generations, and for good reason. With its flaky, buttery crust and tangy-sweet filling bursting with fresh, juicy raspberries, it’s the perfect balance of flavors and textures. And while store-bought options are convenient, nothing beats making it from scratch!

Love a good homemade pie? You’re in the right place! Here are a few more of my favorite recipes to try: strawberry rhubarb pie, cranberry apple pie, or bourbon pecan pie if you want to switch things up a little bit!

Juicy Raspberry Pie

Mmm, raspberries. There is something about them that is so irresistible. Whether I’m eating a handful of them or they’re baked into a buttery crust, I can never get enough! This recipe for raspberry pie is quickly rising through the ranks as my favorite fruit pie. Anything on my grandma’s pie crust is delicious, but this filling is seriously the best. It’s so simple but so sweet and juicy! The great thing is, you can use either fresh or frozen raspberries so it’s the perfect recipe for whatever you have on hand.

If you’ve never had a slice of raspberry pie with a homemade crust, then you’re missing out on one of life’s simple pleasures! The combination of the juicy, slightly tart raspberries with the buttery, flaky crust is a match made in dessert heaven. The texture of the filling is perfect, not too runny and not too thick, while the crust adds a satisfying crunch with each bite. Whether you’re celebrating a special occasion (it’s perfect for Mother’s Day!) or just craving a sweet treat, this pie is the answer! So go ahead and indulge in a slice (or two) of this delicious dessert, add a scoop of vanilla ice cream if you want, and see for yourself why it’s a classic that will never go out of style!

Ingredients Needed

• Double Crust Pie Crust: You can’t have a delicious raspberry pie without a sturdy and flaky crust to hold it all together! A double crust pie crust means you’ll have a bottom crust and a top crust, making each bite a perfect balance of filling and crust. You can use store-bought pie crusts for easy prep, or make your own for the best flavor! My grandma’s pie crust and butter pie crust recipes are both great options!
• Raspberries: Whether you’re using fresh or frozen raspberries (just make sure to thaw them if you go the frozen route!), these berries are the star of the show. Raspberries add a sweet and tart flavor that perfectly complements the buttery crust. Plus, their vibrant red color makes for a beautiful presentation. You could also add blueberries or blackberries into the mix if you’d like!
• Fresh Lemon Juice: A little bit of acidity can go a long way in a dessert, and that’s where the fresh lemon juice comes in. It adds a bright and tangy flavor that helps cut through the sweetness of the raspberries and sugar, creating a well-balanced filling.
• Granulated Sugar: Adds the perfect amount of sweetness to the raspberry pie filling without overpowering the natural tartness of the berries.
• Cornstarch: Thickens the filling. I like using cornstarch because it thickens up the filling without making it too gummy or starchy, creating a smooth and velvety texture.
• Salt: Just a pinch is all you need to balance out the sweetness in your pie!
• Large Egg and Water: The egg and water are used to create an egg wash that gives the pie crust a shiny, bakery-worthy finish. It’s the cherry on top of an already delicious dessert!

All About the Crust

We all know that the crust is just as important as the pie itself. I don’t blame you if you go the store-bought route, but if you’re up for the challenge, try making your crust at home! From blind baking to making a lattice, here are a few more recipes to help you on your pie-making journey. And if you have scraps left over from your pie dough… these pie crust cookies are a must-make.

Desserts

Grandma’s Perfect Pie Crust

Pantry Staples

How To Blind Bake a Pie Crust

Pie

Lattice Pie Crust

Pie

Butter Pie Crust

How to Make Homemade Raspberry Pie

Raspberry pie is actually super easy to make, especially if you’re using a store-bought crust. It’s the perfect dessert to make as the temperatures warm up. I know I’ll be making this all summer long! I can’t wait for barbecues and potlucks to start up again, because I’m definitely going to be bringing one of these bad boys.

1. Preheat Oven, Prepare Dough: Preheat the oven to 400 degrees Fahrenheit. Then roll out half of the pie crust and form the bottom crust in a 9-inch pie pan.
2. Mix Raspberries and Lemon Juice: In a large bowl, combine the raspberries and lemon juice.
3. Dry Ingredients: In a small bowl, whisk together the sugar, cornstarch, and salt.
4. Combine: Add the sugar mixture to the raspberries and mix thoroughly.
5. Add to Crust, Layer With Top Crust : Pour the raspberry filling to the pie pan and roll out the top crust. Then place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.
6. Add Egg Wash: Combine the egg with water and brush over the top crust.
7. Bake: Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.
8. Cool: Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.

Looking for More Delicious Fruit Pies?

Just in time for the warmer weather, here are a few more must-try fruit pies!  From juicy blueberry to tangy cherry to sweet peach, there are endless possibilities when it comes to fruit pies. So channel your inner baking guru, experiment with different fillings, and enjoy a slice with friends and family! You can also check out my full list of pie recipes here.

Pie

The Easiest Fresh Strawberry Pie

Desserts

Incredible Homemade Peach Pie

Desserts

Blueberry Lattice Pie

Desserts

Homemade Cherry Pie

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Raspberry Pie

Raspberry pie is a timeless dessert that has been enjoyed for generations, and for good reason. With its flaky, buttery crust and tangy-sweet filling bursting with fresh, juicy raspberries, it’s the perfect balance of flavors and textures. And while store-bought options are convenient, nothing beats making it from scratch!

Course Dessert

Cuisine American

Keyword homemade raspberry pie, raspberry pie, raspberry pie recipe

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Servings 8 People

Calories 206kcal

Author Alyssa Rivers

Ingredients

• 1 double crust pie crust
• 5 cups raspberries if using frozen make sure they are thawed
• 1 teaspoon fresh lemon juice
• ½ cup granulated sugar
• 3 ½ tablespoons cornstarch
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons water

Instructions

• Preheat the oven to 400 degrees Fahrenheit. Roll out half of the pie crust and form the bottom crust in an 8-9 inch pie pan.
• In a large bowl, combine the raspberries and lemon juice.
• In a small bowl, whisk together the sugar, cornstarch, and salt.
• Add the sugar mixture to the raspberries and mix thoroughly.
• Pour the raspberry filling to the pie pan and roll out the top crust. Place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.
• Combine the egg with water and brush over the top crust.
• Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.
• Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 169mg | Potassium: 142mg | Fiber: 5g | Sugar: 16g | Vitamin A: 55IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 1mg

This quick and easy recipe for Homemade Strawberry Sauce is a must-have! This is a great way to use up fresh summer strawberries or to keep the ones you have in the fridge from going bad. I include plenty of tips for making your sauce thinner or thicker and glossier, too!

Looking for some more great recipes to use up fresh strawberries? I think strawberries are one of my absolute favorite fruits so I have so many here. Check out this Strawberry Tart, this easy Strawberry Pie, and Strawberry Lemonade for more refreshing treats!

Strawberry Sauce

I am definitely a bulk buyer. When I see a good deal at the grocery store, I can’t help it, I’ve gotta have ’em! Especially when it comes to fresh fruit like strawberries. If you are like me and spontaneously come home with an entire box of strawberries, you need to try this strawberry sauce! Another go-to recipe is my homemade strawberry freezer jam, and of course a fresh strawberry milkshake!

What is this strawberry sauce for? Well, the first thing that you have to put it on is strawberry shortcake! It’s absolutely divine. Then on top of a classic New York cheesecake, um, yes please! You can really put it on top of anything that would benefit from a little fresh flavor, like a chocolate cake, as a filling in a chocolate cupcake, or on top of an ice cream sundae. I love it on my pound cake and angel food cake. It’s great on all breakfast pastries and sweet breads. This glossy and gorgeous topping is fit for any occasion, and makes anything look fancier!

Ingredients

Yup, it’s just 4 simple ingredients! And you can leave out the vanilla extract if you feel like it. You can also add other ingredients or fruit like blueberries, blackberries, etc. Actually, you can make any type of fruit sauce using this exact recipe and substituting for the fruit you want. I’ve made a cherry sauce with this recipe and it was incredible! You can find the measurements below in the recipe card.

• Strawberries: You will need one pound of strawberries with the tops taken off. I like to hull out the inside too, but that’s up to you. You could use frozen strawberries, but they will let off a lot of liquid when they thaw out so you will likely need to drain that first.
• Granulated Sugar: This helps to sweeten the sauce and helps it thicken up.
• Lemon Juice: Helps to keep it fresh and brightens up the flavors.
• Vanilla Extract: I just love it because I think it brings out all the yummy flavors in the sauce!

Strawberry Sauce Recipe

It doesn’t get easier than this strawberry sauce recipe! Seriously, you just put the ingredients in a pot and heat until it’s thick. Of course, you’ll want to follow each step so that it turns out perfectly. I also share my tips below on how to adjust the thickness, and how to thin it out if you accidentally make it too thick!

1. Add Ingredients: Combine strawberries, sugar, cornstarch, salt, and lemon juice in a saucepan.
2. Cook: Cook over low heat, stirring frequently, until the strawberries release their juices and the mixture is liquidy (about 5 minutes or so).
3. Boil: Bring to a boil and then cook at a boil for one minute.
4. Thicken: Reduce heat and continue to cook until mixture is thickened, but keep in mind that your strawberry sauce will continue to thicken as it cools.
5. Enjoy: Then serve! Strawberry sauce is always best served warm (at least in my opinion!)

Try It With These Recipes!

If you just made your strawberry sauce, you’ve got to try it on one or all of these recipes! I am seriously addicted to putting this strawberry sauce on just about everything. Here are a few of my favorite things to put it on.

Breakfast

Fluffy and Perfect Homemade Waffles

Breakfast

The Best Buttermilk Pancakes

Desserts

Classic Chocolate Cake

Desserts

Mini Cheesecakes

Print

Homemade Strawberry Sauce

This quick and easy recipe for Homemade Strawberry Sauce is a must-have! This is a great way to use up fresh summer strawberries or to keep the ones you have in the fridge from going bad. I include plenty of tips for making your sauce thinner or thicker and glossier, too!

Course Dessert

Cuisine American

Keyword strawberry recipe, strawberry sauce

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8

Calories 51kcal

Author Alyssa Rivers

Ingredients

• 1 pound strawberries, hulled and chopped
• 1/3 cup granulated sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract

Instructions

• Combine strawberries, sugar, lemon juice, and vanilla in a medium-sized pot.
• Cook over medium-low heat for about 15-20 minutes. Stir frequently until the berries release their juices and the sauce starts to thicken.
• Remove from heat and allow the sauce to cool on the counter or in the refrigerator. The sauce will continue to thicken as it cools.
• Serve over ice cream, on pancakes, or enjoy with any dessert!

Notes

Originally posted June 14, 2019

Updated April 11, 2023

Nutrition

Serving: 2tablespoons | Calories: 51kcal | Carbohydrates: 13g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 9mg | Iron: 0.2mg

Brace yourself for a cosmic trip down memory lane! Homemade cosmic brownies are here to take you back to your childhood, one fudgy bite at a time. Because let’s be real, there’s no better way to relive the good old days than with a sprinkle-studded treat that’s out of this world!

Nothing quite compares to a pan of homemade brownies. When I’m craving something sweet and chocolatey, brownies always do the trick! You’ll have to try these 3-ingredient brownies or cheesecake brownies next. Another great option is this cherry cheesecake brownie recipe if you’re looking to try something new!

Homemade Cosmic Brownies

If you’re a fan of nostalgic treats, then you’re in for a cosmic delight with these homemade cosmic brownies. Say goodbye to those store-bought Little Debbie brownies that are often dry, overly sweet, and lacking in flavor. (I will admit though, they’re great to find in the pantry when you get a craving for something sweet.) With homemade cosmic brownies, you get to control the ingredients and the level of sweetness. They also just taste better without all of the preservatives! Plus, there’s just something so satisfying (and delicious) about making brownies from scratch to share with the fam!

One of the best things about making homemade cosmic brownies is that you can get creative with the toppings. Sure, the classic rainbow sprinkles are a must, but why stop there? How about adding some candy, crushed Oreos, peanut butter chips, or even a drizzle of caramel sauce? The possibilities are endless, and it’s a fun way to get your kids involved in the baking process too. Trust me, once you’ve tried a homemade cosmic brownie, you’ll never want to go back to the store-bought version again. So put on your apron, grab your mixing bowl, and get ready to blast off to brownie heaven!

Ingredients for Cosmic Brownies

If you want to make a batch of nostalgic goodness, here is everything you need! These homemade cosmic brownies use a lot of pantry staples to make your life a little easier. If you’re looking for measurements then check out the recipe card below!

• Chopped Dark Chocolate: Gives the cosmic brownies rich, deep flavor. If you don’t want to use dark chocolate, you can also substitute it with semisweet or milk chocolate.
• Unsalted Butter: Butter adds richness and flavor to the brownies. If you don’t have unsalted butter, you can use salted butter instead, but be sure to reduce the amount of salt you use in the recipe.
• Granulated Sugar: A must-add for sweet, delicious cosmic brownies!
• Dark Brown Sugar: Brown sugar adds a deep sweetness to the brownies. If you don’t have dark brown sugar, you can use light brown sugar instead, but the flavor and texture of the brownies may be slightly different.
• Eggs: Eggs provide structure and moisture to the brownies.
• Salt: Just a pinch to balance out sweetness and enhance all of the flavors!
• Cornstarch: Cornstarch helps to thicken the batter and create a fudgy texture.
• Baking Powder: Baking powder helps the cosmic brownies to rise and creates a lighter texture.
• Cocoa Powder: Adds that delicious, signature chocolate flavor to each bite!
• Flour: All-purpose flour works great to provide structure and texture to the brownies.

Ganache

• Semi-Sweet Chocolate Chips: Give the ganache its chocolatey flavor!
• Unsalted Butter: Adds a smooth texture and rich flavor to the chocolate ganache that’s simply out of this world.
• Heavy Cream: You can’t go wrong with heavy cream! It adds richness and depth of flavor that’s simply heavenly.
• Rainbow Sprinkles: These add a playful touch to your cosmic brownies. They’re the perfect way to add a pop of color! I used these sprinkles from Amazon, but feel free to decorate them however you like!

How to Make Cosmic Brownies

Get ready for an out-of-this-world baking adventure with these copycat cosmic brownies! With a rich, fudgy texture and a galaxy of rainbow sprinkles on top, these brownies are sure to win over your family. They’re so easy to make, and your kids can join in on the fun with decorating them! This recipe for cosmic brownies is a great one to have on hand for birthday parties, potlucks, and beyond! Even Little Debbie herself won’t be able to resist.

1. Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 pan and, if desired, line with parchment paper leaving a 1 inch overhang on both sides.
2. Melt Chocolate: In a large bowl, melt the chocolate and butter together in 30 second intervals. Once fully melted, stir in the sugars and eggs.
3. Add Dry Ingredients: In a medium bowl, sift together the salt, cornstarch, baking powder, cocoa powder, and flour. Add the dry ingredients to the wet and then mix until combined.
4. Transfer Batter to Pan, Bake: Add the brownie batter to the prepared pan and smooth with a spatula. Bake for 40-45 minutes, until a toothpick comes out clean from the center.
5. Cool: Let the brownies cool completely.

Ganache

1. Heat Ingredients: Gently heat the chocolate, butter, and cream in 20 second intervals in the microwave until steaming. Whisk together until smooth. Pour over cooled brownies and smooth over the top. Sprinkle rainbow chips or sprinkles over the ganache before it sets.
2. Allow to Set: Chill in the fridge for at least an hour before serving.

More Scrumptious Brownie Recipes

Brownies have always been one of my favorite desserts. There’s just something about the deep chocolatey flavor and fudginess that is so irresistible! The great thing about brownies is that they come in all different flavors. Whether you want classic brownies or something with a little extra pizazz, there’s a recipe for you! I’ve rounded up a few of my favorites for you to start out with.

Desserts

Cream Cheese Brownies

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Absolute Best Mint Brownies

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Easy Caramel Brownies

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The MOST Perfect Brownies Ever!

Print

Homemade Cosmic Brownies

Brace yourself for a cosmic trip down memory lane! Homemade cosmic brownies are here to take you back to your childhood, one fudgy bite at a time. Because let's be real, there's no better way to relive the good old days than with a sprinkle-studded treat that's out of this world!

Course Dessert

Cuisine American

Keyword cosmic brownie recipe, cosmic brownies, homemade cosmic brownies

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 16 Brownies

Calories 398kcal

Author Alyssa Rivers

Ingredients

• 6 ounces dark chocolate chopped
• ¾ cup unsalted butter melted
• 1 ¼ cup granulated sugar
• ⅓ cup dark brown sugar packed
• 3 large eggs room temperature
• ¾ teaspoon salt
• 1 tablespoon cornstarch
• ¼ teaspoon baking powder
• ¼ cup cocoa powder
• 1 cup all purpose flour

Ganache

• 1 ½ cups semi sweet chocolate chips
• 2 tablespoons unsalted butter
• ½ cup heavy cream
• Rainbow chips or sprinkles

Instructions

• Preheat the oven to 350 degrees fahrenheit. Grease a 9×13 pan and, if desired, line with parchment paper leaving a 1 inch overhang on both sides.
• In a large bowl, melt the chocolate and butter together in 30 second intervals. Once fully melted, stir in the sugars and eggs.
• In a medium bowl, sift together the salt, cornstarch, baking powder, cocoa powder, and flour. Add the dry ingredients to the wet and mix until combined.
• Add the brownie batter to the prepared pan and smooth with a spatula. Bake for 40-45 minutes, until a toothpick comes out clean from the center.
• Let the brownies cool completely.

Ganache

• Gently heat the chocolate, butter, and cream in 20 second intervals in the microwave until steaming. Whisk together until smooth. Pour over cooled brownies and smooth over the top. Sprinkle rainbow chips or sprinkles over the ganache before it sets.
• Chill in the fridge for at least an hour before serving.

Nutrition

Calories: 398kcal | Carbohydrates: 41g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 130mg | Potassium: 235mg | Fiber: 3g | Sugar: 29g | Vitamin A: 476IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 3mg