Category: Deserts

Skip the bakery and make your own delicious eclairs at home! These cream-filled delights are a labor of love and are sure to become one of your new favorite dessert recipes.

I know, I know. Making pastries at home can definitely be intimidating! Especially if you’re new to baking. Trust me though, once you start, you won’t want to stop! Once you have these eclairs under your belt, you’ll have to give cream puffs or almond croissants a try! Now, let’s get in to all of the ins and outs of making the perfect eclairs.

Foolproof Chocolate Dipped Eclairs

Making homemade eclairs may seem intimidating at first, with their perfectly piped shells and creamy filling. But don’t worry! With just a little bit of patience and practice, you’ll soon be whipping up eclairs like a pro. Just remember to take it one step at a time, and don’t be too hard on yourself if your first batch isn’t perfect. After all, the best things in life take a little bit of effort, and these tasty eclairs are no different! One bite of these bad boys and you’ll be a believer.

Let’s be real, store-bought eclairs just don’t hit the same as homemade ones. There’s something about biting into a perfectly baked pastry shell, filled with a creamy and decadent custard that just can’t be replicated. Plus, you can customize them to your heart’s content – want a chocolate filling instead of classic vanilla Go for it! However you choose to make your batch, I’m sure you’ll absolutely LOVE how they turn out. Let’s get started with all of the ingredients you need to make them!

Ingredients Needed

Here is everything you need to make the soft pastry shell, vanilla custard filling, and chocolate ganache topping! I love a classic vanilla eclair with chocolate topping, but you can customize your batch however you’d like. I have some ideas for you in the tips section below! Note: all measurements can be found in the recipe card at the end of the post.

Shell Dough

• Milk: Adds a rich and creamy flavor to the eclair shells. It also contains proteins and sugars that help create a tender and moist texture. YUM!
• Water: Used with the milk to create the dough for the eclair shells. It helps to hydrate the flour and also create a smooth consistency.
• Unsalted Butter: Adds a rich and buttery flavor to the shells while also giving them a flaky texture.
• Granulated Sugar: Gives the eclair shells a touch of sweetness. Sugar also helps to brown the pastry as it bakes, giving it the perfect golden color.
• Salt: Enhances the overall flavor of the eclair shells. Just a pinch is all you need!
• Flour: The main ingredient in the eclair shells, providing structure and stability to the dough.
• Eggs: Act as a binding agent and give the shells its classic texture.

Filling

• Vanilla Pudding: For flavor and creaminess. Prepare as directed on the box.
• Whipped Topping: Gives the filling the perfect light and fluffy texture!

Ganache

• Semi-Sweet Chocolate Chips: Since the dough and filling is sweetened, I like using semi sweet chocolate chips for the ganache. You can also use milk chocolate, dark chocolate, or white chocolate chips if you prefer. It’s fun to switch between things up! Whatever you go for, just be sure to use a high-quality baking chocolate. I always go for Ghirardelli with a high cacao percentage.
• Heavy Cream: Adjusts the consistency of the ganache.

How to Make the Best Chocolate Eclairs

I’ve broken this recipe up into 3 simple parts. Follow the instructions step by step and you’ll be making eclairs like a pro! You’ll impress your friends and family with your amazing baking skills.

Shells

1. Preheat Oven, Prep Pans: Preheat the oven to 425 Fahrenheit. Line two baking sheets with parchment and then set aside.
2. Milk Mixture: Add the milk, water, butter, sugar and salt to a medium saucepan and cook over medium-low heat until the butter is melted and the edge of the mixture is bubbling.
3. Add Flour: Remove from the heat and add the flour. Then mix until a thick paste forms. Turn the heat back on to medium and stir for 2 minutes.
4. Mix: Remove from the heat and transfer the dough to a bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the dough for 1-2 minutes to bring the temperature down.
5. Add Eggs: Add the eggs one at a time, being sure to fully mix in each egg before adding the next. The dough should be thick and glossy.
6. Fill Pastry Bag, Pipe: Fill a pastry bag ⅔ of the way with dough. Either pre-fir the bag with a large round piping tip or snip ½ inch off the end of the bag. Then pipe 4 inch lines of dough on the parchment lines baking sheets, leaving 2 inches between them.
7. Bake: Bake for 10 minutes at 425 Fahrenheit before lowering to 325 and baking for 25-30 minutes more. Remove from the oven and then let cool completely.

Filling

• Prepare Pudding: Prepare the pudding as directed on the package.
• Add Whipped Topping: Once the pudding has set, fold in the whip topping.
• Fill Shells: Transfer the filling to a piping bag fitted with a #8-#10 round piping tip. Use the tip to gently poke 2 holes in the bottom off the eclairs and gently squeeze the filling inside, being careful to not overfill.

Ganache

1. Chocolate Chips: Add the chocolate chips to a bowl.
2. Heat Cream, Combine: Heat the cream for 30-40 seconds in the microwave, until steaming. Then pour over the chocolate and let sit for 3-4 minutes. Stir until smooth.
3. Dip Eclairs: Dip the tops of the filled eclairs into the Ganache and let them sit until the Ganache sets.

More Delicious Pastries to Try:

These are a few of my all-time favorite pastry recipes. They smell absolutely DIVINE when they’re baking, and taste even better! Try them out- I know you will love them as much as I do! They’re perfect for breakfast, dessert, or anything in between!

Breakfast

Cheese Danish

Breakfast

Blueberry Scones

Breakfast

Apple Danish

Rolls

Homemade Croissants

Print

Eclairs

Skip the bakery and make your own delicious eclairs at home! These cream-filled delights are a labor of love and are sure to become one of your new favorite dessert recipes.

Course Dessert

Cuisine French

Keyword eclairs, homemade eclairs

Prep Time 1 hour

Cook Time 40 minutes

Total Time 1 hour 40 minutes

Servings 24 Eclairs

Calories 94kcal

Author Alyssa Rivers

Ingredients

Shell Dough

• ½ cup milk
• ½ cup water
• ½ cup unsalted butter
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 cup flour
• 4 large eggs room temperature

Filling

• 1 3.4 ounce box vanilla pudding prepared as directed on the box
• 1 8-ounce container whipped topping thawed

Ganache

• ⅓ cup semi sweet chocolate chips
• ⅓ cup heavy cream

Instructions

Shells

• Preheat the oven to 425 Fahrenheit. Line two baking sheets with parchment and set aside
• Add the milk, water, butter, sugar and salt to a medium saucepan and cook over medium-low heat until the butter is melted and the edge of the mixture is bubbling.
• Remove from the heat and add the flour. Mix until a thick paste forms. Turn the heat back on to medium and stir for 2 minutes.
• Remove from the heat and transfer the dough to a bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the dough for 1-2 minutes to bring the temperature down.
• Add the eggs one at a time, being sure to fully mix in each egg before adding the next. The dough should be thick and glossy.
• Fill a pastry bag ⅔ of the way with dough. Either pre-fir the bag with a large round piping tip or snip ½ inch off the end of the bag. Pipe 4 inch lines of dough on the parchment lines baking sheets, leaving 2 inches between them.
• Bake for 10 minutes at 425 Fahrenheit before lowering to 325 and baking for 25-30 minutes more. Remove from the oven and let cool completely.

Filling

• Prepare the pudding as directed on the package.
• Once the pudding has set, fold in the whip topping.
• Transfer the filling to a piping bag fitted with a #8-#10 round piping tip. Use the tip to gently poke 2 holes in the bottom off the eclairs and gently squeeze the filling inside, being careful to not overfill.

Ganache

• Add the chocolate chips to a bowl.
• Heat the cream for 30-40 seconds in the microwave, until steaming. Pour over the chocolate and let sit for 3-4 minutes. Stir until smooth.
• Dip the tops of the filled eclairs into the Ganache and let them sit until the Ganache sets.

Nutrition

Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 63mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg

If you are in the mood for an old fashioned and timeless dessert, this Hot Milk Cake is exactly what you need! Made with scalded milk and a few other basic ingredients, you will be amazed by the fluffy delicate texture and depth of flavor this cake has.

If you are completely new to the baking world, this is THE recipe for you. It’s literally foolproof, and the result is a delicious cake that will have everyone asking for your recipe. Then, once you’ve got your confidence behind you, you can tackle the more involved cakes like this Eclair Cake, this amazing Italian Cream Cake, and this yummy Butter Pecan Cake.

Cake with Hot Milk

Basically, a hot milk cake is a cake made with scalded milk. Scalded milk is when you heat up milk over the stove until you can see little bubbles form along the inside of the edge of the pan and it starts to steam, and if you want to get super technical the milk should be about 180 to 185 degrees Fahrenheit. I don’t temp my milk because it really isn’t that sensitive in this recipe. I actually melt butter first, then add my milk and vanilla and scald it all together. It’s my little secret to getting the most flavor out of those ingredients! Do not boil the milk, it doesn’t need to get that hot.

This hot milk cake is perfect served with some fresh whipped cream on top and fresh fruit. On a cold night, I love it with hot chocolate and a drizzle of caramel sauce over the top (you can drizzle that on the hot chocolate too, yum!). It’s also delicious with a scoop of vanilla ice cream, or whatever your favorite flavor is. This milk cake has a really subtle vanilla flavor that goes perfectly with whatever you want to eat with it!

Ingredients

This is a really basic recipe that anyone can make! I love making hot milk cake with my kids because it’s so simple and fun to make together. You can definitely add spices like cinnamon, nutmeg, and clove if you wanted to make this a spiced cake. I love keeping it simple and serving it with whipped cream and fresh strawberries on top! You can find the measurements listed below in the recipe card.

• Eggs: What makes this cake so much better is leaving your eggs out at room temperature for a few hours before you make it.
• Granulated Sugar: This is to sweeten the cake.
• All-Purpose Flour: This is the easiest to work with.
• Baking Powder: This helps the cake rise and get nice and fluffy.
• Salt: Salt balances out the sweetness and brings out all the delicate flavors.
• Butter: I like to use unsalted so I can control the amount of salt in my cake.
• Whole Milk: You will scald the milk first with the butter and vanilla.
• Vanilla: Vanilla adds so much flavor to the cake and it’s great for baking.
• Powdered Sugar: For dusting the top.

Hot Milk Cake Recipe

This hot milk cake recipe is really simple and a great way to introduce kids to baking. It’s not as easy as a box cake mix, but it is a great cake to show your kids a few skills like beating eggs and sugar until fluffy. Scalding milk is also a great skill to have for a lot of other recipes too. You could switch this recipe up by baking the batter in small round pans and making a cake with layers.

1. Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 9×13 baking dish with cooking spray and set aside.
2. Beat Eggs and Sugar: Add the eggs and sugar to a large bowl and beat with the whisk attachment on a stand mixer or a hand mixer for 4-5 minutes, until very pale in color and tripled in volume.
3. Mix Dry Ingredients: Add the flour, baking powder, and salt to a small bowl and whisk to combine.
4. Scald Butter, Milk, and Vanilla: Add the butter to a small saucepan. Heat over medium until melted and then add the milk and vanilla. Continue to heat until just barely steaming.
5. Add Butter to Eggs: Remove the butter mixture from the heat, turn the mixer on low and very slowly pour the butter/milk mixture into the eggs while beating.
6. Add Dry to Wet: Once fully incorporated, add the dry ingredients to the batter in two additions, mixing on low until just combined.
7. Bake: Pour the batter into the prepared pan. Bake for 40-45 minutes, until a toothpick comes out of the center of the cake clean.
8. Cool and Enjoy: Let the cake cool for 10-15 minutes before serving. Top with a dusting of powdered sugar and serve with whipped cream and berries, if desired.

More Easy Cake Recipes

Oh cake, how I love you! It’s just such a yummy dessert, and when you have a little extra time to make one from scratch, I can’t resist. Here are a few of my favorite cake recipes that are easy and delicious, and guaranteed to satisfy your sweet tooth.

Desserts

Peach Dump Cake

Desserts

Strawberry Poke Cake

Desserts

Better than ANYTHING Cake

Desserts

Chantilly Berry Cake

Print

Hot Milk Cake

If you are in the mood for an old fashioned and timeless dessert, this Hot Milk Cake is exactly what you need! Made with scalded milk and a few other basic ingredients, you will be amazed by the fluffy delicate texture and depth of flavor this cake has.

Course Cake, Dessert

Cuisine American

Keyword hot milk cake

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 12 People

Calories 292kcal

Author Alyssa Rivers

Ingredients

• 4 large eggs room temperature
• 1 ¾ cups granulated sugar
• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter
• 1 cup whole milk
• 2 teaspoons vanilla
• Powdered sugar for dusting

Instructions

• Preheat the oven to 325 degrees fahrenheit. Spray a 9×13 baking dish with cooking spray and set aside.
• Add the eggs and sugar to a large bowl and beat with the whisk attachment on a stand mixer or a hand mixer for 4-5 minutes, until very pale in color and tripled in volume.
• Add the flour, baking powder, and salt to a small bowl and whisk to combine.
• Add the butter to a small saucepan. Heat over medium until melted and then add the milk and vanilla. Continue to heat until just barely steaming.
• Remove the butter mixture from the heat, turn the mixer on low and very slowly pour the butter/milk mixture into the eggs while beating.
• Once fully incorporated, add the dry ingredients to the batter in two additions, mixing on low until just combined.
• Pour the batter into the prepared pan. Bake for 40-45 minutes, until a toothpick comes out of the center of the cake clean.
• Let the cake cool for 10-15 minutes before serving. Top with a dusting of powdered sugar and serve with whipped cream and berries, if desired.

Nutrition

Calories: 292kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 128mg | Potassium: 144mg | Fiber: 1g | Sugar: 30g | Vitamin A: 349IU | Calcium: 68mg | Iron: 1mg

Caramel Rolls are as heavenly as they sound! Delicious and delicate cinnamon rolls are covered in caramel sauce that melts into every nook with absolutely divine flavor in every bite. I am not kidding when I say this is a next-level dessert experience!

You’ve got to try these rolls! It’s everyone’s favorite dessert, the classic cinnamon roll, but covered in caramel instead of frosting. It is so good you won’t be able to stop yourself from eating another piece. If you love cinnamon rolls, you’ve got to try these Strawberry Rolls and these amazing Caramel Apple Cinnamon Rolls.

Caramel Roll

Get ready for the biggest thing since sliced bread! Seriously, these caramel rolls are ground breaking, you are going to instantly fall in love with them! They are really similar to a sticky bun or monkey bread. They are the same dough as a cinnamon roll (with the same filling too), then topped with a sticky and creamy caramel sauce. The sauce is SO delicious, you won’t be able to stop yourself from going back for more and more.

If you haven’t made a cinnamon roll before, it’s definitely not difficult, but there are some steps you have to get right for that perfectly fluffy bread. If you want something easy to start with, make this Cinnabon Cinnamon Roll Cake and this Cinnamon Roll Monkey Bread. Then you’ll be ready for the real thing! If you have made cinnamon rolls before, you are going to LOVE how simple and straight forward this recipe is. No fuss, a little mess, and a whole lot of baked goodness. Let’s get baking!

Ingredients

Don’t be overwhelmed by the list of ingredients in these caramel rolls! Most of them are repeated, you just need some for each step of the way. This recipe really just calls for the basic baking ingredients. You will use almost exactly what you would for any other cinnamon roll recipe. Homemade caramel rolls can be made any way you like them! You can add things like nuts or raisins if you feel like it! Measurements are below in the recipe card.

Cinnamon Roll Dough

• All-Purpose Flour: This is the easiest flour to work with, and you probably already have some in your pantry!
• Granulated Sugar: To sweeten the dough and help it rise and bake.
• Salt: I like to add salt to balance the sweetness and to help it bake correctly.
• Instant Yeast: This helps the dough rise.
• Water: To mix with the yeast and to moisten the dough.
• Milk: This makes the dough so tender and soft.
• Butter: Extra fat in the dough makes a really tender crumb.

Caramel Topping

• Dark Brown Sugar: This deepens the caramel flavor, you’ve got to try it!
• Butter: I like to use unsalted so I can add the exact amount of salt I know it needs.
• Corn Syrup: This helps the caramel pull apart nicely.
• Heavy Whipping Cream: This makes such a creamy and rich caramel!
• Salt: Salt balances out the sweet flavors.

Cinnamon Roll Filling

• Butter: Butter keeps the roll soft and gooey on the inside and helps all the flavors blend together.
• Cinnamon: It wouldn’t be the same without cinnamon in the center!
• Brown Sugar: More brown sugar makes that creamy caramel center.

Caramel Roll Recipe

These caramel rolls are so simple to make. They are just like a regular quick cinnamon roll recipe with caramel poured on top! You will need a few hours to make these rolls, they need to rest and rise a few times to get them nice and fluffy and soft. This is a great recipe to make the night before you want to eat them, they reheat really well! You can even wait until you are ready to serve them to pour the fresh caramel sauce on top. Just make sure to heat the roll up before you pour the sauce over so the whole thing is nice and warm.

Make the Caramel Roll Dough

1. Mix Dry: In a large bowl mix the flour, sugar, salt and yeast together until evenly dispersed. Set aside.
2. Mix Wet and Dry: In a small microwaveable bowl, mix the water, milk and butter together and heat for 30-45 seconds until the butter is melted. Add the butter mixture to the flour mixture.
3. Add Egg and Knead: Add the egg to the dough and knead either by hand or with a stand mixer for 3-4 minutes until the dough is no longer sticky.
4. Rest: Transfer the dough to a lightly greased bowl and let rest for 5 minutes.
5. Preheat Oven: Turn on the oven and preheat to 200 degrees Fahrenheit. Turn the oven off after 10 minutes or once the rolls are ready to go in to rise, whichever comes first.

Make the Caramel

1. Prep Pan: Spray a 9×9 baking dish with cooking spray and set aside.
2. Make Sauce: In a small saucepan, bring the brown sugar, butter, corn syrup and salt to a boil while stirring constantly. Then remove from the heat and stir in the cream and salt until combined. Pour the finished caramel into the prepared baking pan.

Add Filling and Bake

1. Roll Out Dough: After the dough has rested for 5 minutes, then roll it out to a 15×9 inch rectangle.
2. Add Butter: Spread the softened butter on top of the dough.
3. Sprinkle Sugar and Cinnamon: Mix together the brown sugar and cinnamon and sprinkle evenly over the butter. Then roll up tightly from the long end.
4. Cut Rolls: Slice the log into 9 even pieces and lay in the prepared pan on top of the caramel.
5. Cover Pan: Cover the pan with plastic wrap or foil and place in the warm oven, being sure to turn it off first.
6. Rise: Let the rolls rise for 20 minutes. Once they have risen, then remove the foil or plastic wrap and return to the oven and turn the heat to 375 degrees fahrenheit.
7. Bake: Bake for 15-20 minutes, until golden brown. As soon as the rolls come out of the oven, carefully invert on a plate or serving tray so the caramel oozes around the rolls.

More Cinnamon Roll Inspired Recipes

I love all things cinnamon roll! If it’s cinnamon roll flavored, I’m in. Here are a few of my favorite cinnamon roll recipes, or cinnamon roll-ish recipes that I just can’t get enough of!

Breakfast

Overnight Cinnamon Rolls

Desserts

Cinnamon Roll Dessert Pizza

Breakfast

Delicious Cinnamon Roll Pancakes Recipe

Air Fryer

Easy Air Fryer Cinnamon Rolls (From a Can!)

Print

Caramel rolls

Caramel Rolls are as heavenly as they sound! Delicious and delicate cinnamon rolls are covered in caramel sauce that melts into every nook with absolutely divine flavor in every bite. I am not kidding when I say this is a next-level dessert experience!

Course Dessert

Cuisine American

Keyword caramel rolls, cinnamon roll

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Servings 9 Rolls

Calories 489kcal

Author Alyssa Rivers

Ingredients

Caramel

• 1 cup dark brown sugar
• ½ cup unsalted butter
• ¼ cup light corn syrup
• 3 tablespoons heavy whipping cream
• ¼ teaspoon salt

Dough

• 2 ¾ cup all purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 1 packet instant yeast
• ½ cup water
• ¼ cup milk
• 2 tablespoons unsalted butter
• 1 large egg

Filling

• ¼ cup unsalted butter room temperature
• 2 tablespoons ground cinnamon
• ¼ cup brown sugar

Instructions

• Spray a 9×9 baking dish with cooking spray and set aside.

Caramel

• In a small saucepan, bring the brown sugar, butter, corn syrup and salt to a boil while stirring constantly. Remove from the heat and stir in the cream and salt until combined.
• Pour the finished caramel into the prepared baking pan.

Dough

• In a large bowl mix the flour, sugar, salt and yeast together until evenly dispersed. Set aside.
• In a small microwaveable bowl, mix the water, milk and butter together and heat for 30-45 seconds until the butter is melted. Add the butter mixture to the flour mixture.
• Add the egg to the dough and knead either by hand or with a stand mixer for 3-4 minutes until the dough is no longer sticky.
• Transfer the dough to a lightly greased bowl and let rest for 5 minutes.
• Turn on the oven and preheat to 200 degrees Fahrenheit. Turn the oven off after 10 minutes or once the rolls are ready to go in to rise, whichever comes first.

Filling

• After the dough has rested for 5 minutes, roll it out to a 15×9 inch rectangle.
• Spread the softened butter on top of the dough.
• Mix together the brown sugar and cinnamon and sprinkle evenly over the butter. Roll up tightly from the long end.
• Slice the log into 9 even pieces and lay in the prepared pan on top of the caramel.
• Cover the pan with plastic wrap or foil and place in the warm oven, being sure to turn it off first.
• Let the rolls rise for 20 minutes. Once they have risen, remove the foil or plastic wrap and return to the oven and turn the heat to 375 degrees fahrenheit.
• Bake for 15-20 minutes, until golden brown. As soon as the rolls come out of the oven, carefully invert on a plate or serving tray so the caramel oozes around the rolls.

Nutrition

Calories: 489kcal | Carbohydrates: 72g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 353mg | Potassium: 118mg | Fiber: 2g | Sugar: 42g | Vitamin A: 670IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg

Taste the Rainbow! Whether it’s a birthday party, St. Patrick’s Day, or just a fun summer BBQ, rainbow Jello is always a crowd-pleaser. Plus, who doesn’t love a dessert that’s literally bursting with color?

Just in time for St. Patrick’s Day, here are a few more great rainbow desserts to try: rainbow cake, cupcakes, and fruit skewers! All you’ll need from there is a pot of gold!

Rainbow Jello Recipe

Rainbow jello is a vibrant and fun dessert that is sure to bring a smile to anyone’s face! Making rainbow jello is really easy and doesn’t require many ingredients. All you need is a package of Jello in each color of the rainbow, water, and maybe some whipped cream to top it all off with. Rainbow jello is like a party in your mouth, with every color of the rainbow represented in a jiggly, fruity form!

Rainbow jello is the perfect dessert to serve at any celebration. It’s a great dessert for kids’ birthday parties or summer potlucks, and it’s sure to be a hit with everyone. The bright colors and layers of jiggly goodness make for a fun and playful dessert that’s sure to impress. You can also get creative with the flavors and mix and match different colors and flavors to create your own unique rainbow jello creation. (I have a few ideas for you below!) So, whether you’re looking for a fun and colorful dessert for your next party or just want to brighten up your day, rainbow jello is sure to do the trick!

Ingredients You’ll Need

Who knew a dessert as fun and colorful as rainbow jello could be made with just a handful of ingredients? Simple ingredients, big fun – that’s what rainbow jello is all about! You can find all of the measurements below in the recipe card.

• Boxes of Jell-O: You will need strawberry (or raspberry or cherry), orange, lemon, lime, berry blue, and grape for all of the different colors!
• Unflavored Gelatin: To help your rainbow jello take shape!
• Sweetened Condensed Milk: To add some creaminess to the layers.
• Water: Necessary for the jello powder to dissolve in.

How to Make Rainbow Jello

Making rainbow jello is so easy, even a kid could do it – in fact, it’s the perfect kitchen activity for little chefs in training! All it takes is a little patience and layering for this delicious treat to come together. My kids love cutting into the finished product to reveal the beautiful burst of colors!

1. Prepare Pan: Spray a 9×13 baking dish lightly with cooking spray.
2. Fruit Jello: In a small bowl combine the grape jell-o with 1 teaspoon of unflavored gelatin and 1 cup of boiling water. Then mix until all the gelatin is dissolved. Pour in the prepared pan and refrigerate until fully set.
3. Condensed Milk Jello: Meanwhile, combine 2 teaspoons of unflavored gelatin with 1 cup of boiling water until the gelatin is dissolved. Mix in ⅔ cup of sweetened condensed milk. Let cool while the purple jell-o sets. Also prepare the next color of jell-o the same way the grape jell-o was prepared so it can cool.
4. Layer: Once the grape jell-o is set and the milk jell-o has cooled, pour ½ cup of milk mixture over the grape jell-o. You may need to tilt the dish to help it spread and cover the whole thing. Chill in the fridge for 20-30 minutes, until completely set.
5. Repeat: Repeat steps 2-4 with the remaining flavors. Avoid making the milk jello all at once, otherwise it will start setting up before it can all be poured between the layers. If it does start setting up, gently heat for 10-15 seconds in the microwave and stir well until liquid.
6. Serve: Once all of the rainbow jello layers have been made, cut into 1-2 inch jello cubes and serve. For easy release from the baking dish, carefully run hot water over the bottom of the dish for about 10-15 seconds.

More Rainbow Desserts

Colorful desserts are the best! These recipes are great for special occasions, but also when you need a fun (and delicious) treat in your life! So go ahead, indulge in some of this sweet rainbow goodness! Your eyes and stomach will thank you.

Cake

Rainbow Cake

Pancakes

Funfetti Pancakes

Desserts

Rainbow Cupcakes

Desserts

Homemade Funfetti Cake

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Rainbow Jello

Taste the Rainbow! Whether it's a birthday party, St. Patrick's Day, or just a fun summer BBQ, rainbow Jello is always a crowd-pleaser. Plus, who doesn't love a dessert that's literally bursting with color?

Course Dessert

Cuisine American

Keyword rainbow jello recipe

Prep Time 1 hour

Chill Time 3 hours

Total Time 4 hours

Servings 24 Servings

Calories 98kcal

Author Alyssa Rivers

Ingredients

• 6 3- ounce boxes of Jell-O strawberry (or raspberry or cherry), orange, lemon, lime, blue raspberry, and grape
• 2 boxes unflavored gelatin
• 1 14- ounce can sweetened condensed milk
• 8 cups water

Instructions

• Spray a 9×13 baking dish lightly with cooking spray.
• In a small bowl combine the grape jell-o with 1 teaspoon of unflavored gelatin and 1 cup of boiling water. Mix until all the gelatin is dissolved. Pour in the prepared pan and refrigerate for 20-30 minutes until fully set.
• Meanwhile, combine 2 teaspoons of unflavored gelatin (1 packet) with 1 cup of boiling water until the gelatin is dissolved. Mix in ⅔ cup of sweetened condensed milk (about half a can). Let cool while the purple jell-o sets. Also prepare the next color of jell-o the same way the grape jell-o was prepared so it can cool.
• Once the grape jell-o is set and the milk jell-o has cooled, pour ½ cup of milk jell-o over the grape jell-o. You may need to tilt the dish to help it spread and cover the whole thing. You may also pour the milk jell-o onto the back of a spoon as you pour it over the grape jell-o so it doesn’t create craters in it. Chill in the fridge for 20-30 minutes, until completely set.
• Repeat steps 2-4 with the remaining flavors, alternating the colored jell-o with the milk jell-o. As needed prepare the second half of the milk jell-o in the same manner as the first half. Avoid making it all at once, otherwise it will start setting up before it can all be poured between the layers. If it does start setting up, gently heat for 10-15 seconds in the microwave and stir well until liquid. Avoid heating too much because you will have to wait for it to cool down again.
• Once all the layers have been made, cut into 1-2 inch squares and serve. For easy release from the baking dish, carefully run hot water over the bottom of the dish for about 10-15 seconds.

Nutrition

Calories: 98kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 76mg | Potassium: 66mg | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 0.05mg

This light and airy Pistachio Cake is made from scratch, full of real pistachios, and topped with a delicious buttercream frosting. It’s a classy cake that will impress your guests on any occasion!

I used to think that “pistachio flavor” was not my cup of tea. I just didn’t like it! But I realized, I don’t love all of the extracts that people tend to put in pistachio desserts. This cake has a little bit of almond extract and that’s it! It’s a simple and super delicious cake that everyone is going to love. If you are in the mood for more pistachio treats, you should try this Layered Pistachio Dessert, this No-Bake Pistachio Cream Pie, and this yummy Pistachio Pudding Salad.

Pistachio Cake Recipe

There are a lot of reasons to love this pistachio cake! It has a delicate and mild flavor that is made light and fluffy by folding whipped egg whites to the batter. It’s so fresh and fun to make, everyone is happy to see this cake on the table! My kids always ask for a chocolate cake for their birthdays, or maybe an Oreo cheesecake for my youngest. Me? I seriously want this pistachio cake, like all the time.

There are a lot of reasons to love pistachios! They have a really mild flavor, and actually, most pistachio desserts have a lot of almond extract in them which is what you are actually tasting. I like to let the pistachios do the talking in this recipe. You will grind up pistachios and add them directly to the batter! Pistachios are so soft after baking that they melt into the cake and you get this delicious buttery flavor. If you want a dessert that is sophisticated and perfect for a classy get-together, then serve this pistachio cake topped with buttercream frosting.

Ingredients

A lot of pistachio cake recipes will call for a yellow cake mix. That’s a great way to make a cake in a hurry, and this is not that recipe! This cake is all from scratch and full of fresh pistachios. You can add a few drops of green food coloring to make this cake appear green. You can also top it with whipped cream, but I prefer buttercream frosting!

Pistachio Cake Ingredients

• Flour: Regular all-purpose flour is best for this cake.
• Ground Pistachios: If you can’t find pre-ground pistachios, you can use a food processor to grind pistachios up yourself.
• Granulated Sugar: This is the regular sugar you keep in your pantry.
• Baking Powder: This is a leavening agent.
• Baking Soda: This helps the cake stay fluffy.
• Salt: This helps to balance out all of the sweet flavors in the cake and brings out more of the pistachio flavor.
• Buttermilk: Buttermilk makes such a yummy and tender cake! If you don’t have any on hand, you can make your own using regular milk and lemon juice
• Milk: I like to use whole milk because of the fat content.
• Vanilla Extract: This helps to bring out more flavor.
• Almond Extract: This is optional. It is traditional to use in pistachio desserts, but if you don’t like the flavor you can leave it out.
• Vegetable Oil: You can use whatever oil you prefer baking with.
• Green Food Coloring: Pistachios aren’t actually green once you bake them. You can add food coloring to make the cake appear green.
• Egg White: This is for whipping up the egg whites to add to the cake batter.

Buttercream Frosting Ingredients

• Butter: I like to use unsalted butter, and add salt back in. Make sure your butter is room temperature, don’t put it in the microwave!
• Powdered Sugar: Confectioners sugar is what sweetens the frosting and keeps it smooth.
• Vanilla Extract: This adds a little vanilla flavor and brings out all of the other flavors in the frosting.
• Salt: This helps to balance out all of the sweet flavors.
• Heavy Cream: This is what makes the frosting so smooth and delicious.
• Chopped Pistachios: This is for decorating the outside. You can decorate this cake however you like! Candied lemon, edible flowers, or fresh berries would all look amazing!

Recipe for Pistachio Cake

The texture of this pistachio cake is absolutely perfect! lf you love a fluffy and tender cake, then this is the cake for you. There are a lot of great recipes out there, but this one seriously takes the cake. See what I did there? Ok, let’s get to baking this cake!

Make the Cake

1. Prep: Preheat the oven to 350 degrees Fahrenheit. Then spray two 8-inch cake pans with pan spray and set aside.
2. Grind Pistachios: If you don’t have ground pistachios, then pulse shelled unsalted pistachios in a blender or food processor until the nuts before a powder.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda and salt.
4. Add Wet to Dry: In a medium bowl whisk together the buttermilk, milk, both extracts and oil. Then add the wet ingredients to the dry and mix until just combined. If desired, add a drop or two of green food coloring for the signature green pistachio color.
5. Whip Egg Whites: Then in a clean large bowl, whip the egg whites until medium stiff peaks form.
6. Add Whites to Batter: Then gently fold the egg whites into the batter until no white streaks of egg whites remain. Then separate the batter evenly into the two prepared pans.
7. Bake: Bake for 30-35 minutes, until the tops of the cakes spring back when gently pressed or a toothpick comes out with minimal crumbs on it.
8. Cool: Let the cakes cool in the pans for 4-5 minutes before inverting onto a wire rack to finish cooling.
9. Frost: Frost the cooled cakes with buttercream and then top with chopped pistachios.

Make the Frosting

1. Mix: Beat the butter and powdered sugar together slowly in a stand mixer until combined. Then add the vanilla, salt and 3 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.

More Cake Recipes

Looking for that perfect cake recipe for your next event? Whether it’s a birthday, holiday, or you’re just in the mood for cake, these recipes are tried and true hits. You’re going to love all of them!

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Pistachio Cake

This light and airy Pistachio Cake is made from scratch, full of real pistachios, and topped with a delicious buttercream. It's a classy cake that will impress your guests on any occasion!

Course Dessert

Cuisine American

Keyword cake recipes, pistachio cake

Prep Time 45 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Servings 10 People

Calories 1033kcal

Author Alyssa Rivers

Ingredients

• 2 ¼ cups flour
• 1 cup ground pistachios
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ¼ cup milk
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• ½ cup vegetable oil
• 4-5 drops green food coloring optional
• 4 large egg whites room temperature

Buttercream

• 1 pound unsalted butter room temperature
• 8 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 pinch salt
• 3-4 tablespoons heavy cream more if needed
• chopped pistachios for decorating

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch cake pans with pan spray and set aside.
• If you don’t have ground pistachios, pulse shelled unsalted pistachios in a blender or food processor until the nuts before a powder.
• In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda and salt.
• In a medium bowl whisk together the buttermilk, milk, both extracts and oil. Add the wet ingredients to the dry and mix until just combined. If desired, add a drop or two of green food coloring for the signature green pistachio color.
• In a clean large bowl, whip the egg whites until medium stiff peaks form.
• Gently fold the egg whites into the batter until no white streaks of egg whites remain. Separate the batter evenly into the two prepared pans.
• Bake for 30-35 minutes, until the tops of the cakes spring back when gently pressed or a toothpick comes out with minimal crumbs on it.
• Let the cakes cool in the pans for 4-5 minutes before inverting onto a cooling rack to finish cooling.
• Frost the cooled cakes with buttercream and top with chopped pistachios.

Buttercream

• Beat the butter and powdered sugar together slowly in a stand mixer until combined. Add the vanilla, salt and 3 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.

Nutrition

Calories: 1033kcal | Carbohydrates: 153g | Protein: 8g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 233mg | Potassium: 317mg | Fiber: 2g | Sugar: 127g | Vitamin A: 1281IU | Vitamin C: 0.4mg | Calcium: 103mg | Iron: 2mg

Take a bite of heaven with every forkful of this dreamy Italian cream cake. It’s rich and nutty, covered with the most amazing cream cheese frosting! It’s great for special occasions, but really, there’s no wrong time to make it!

Homemade cakes are the best anytime treat! It’s the perfect end to a delicious meal. Level up from boxed cake mix and try this butter pecan cake, Chantilly berry cake, or rainbow cake – just in time for St. Patrick’s Day!

Italian Cream Cake Recipe

Italian cream cake is a mouthwatering dessert that’s sure to satisfy. It’s made with layers of rich, moist cake that are infused with a blend of cream cheese, coconut, and pecans. The cream cheese frosting is light and fluffy, with just a hint of tang! When you take a bite, you’ll experience a burst of creamy goodness that’s sure to leave you wanting more! It’s SO good.

Italian cream cake is perfect for any occasion, from birthday parties to family gatherings. Its elegant appearance and delicious flavor make it an ideal dessert for serving to guests! Whether you’re looking for a decadent dessert to impress your friends or just want to treat yourself to something special, Italian cream cake is the perfect option! If you love homemade cake as much as I do, you’ll have to check out my full list of recipes here!

Ingredients You’ll Need

Don’t be intimidated by the list of ingredients, you’ll probably have most of them in your pantry! The combination of these ingredients creates the most rich and moist texture. Paired with the sweet and nutty flavor, you’ll absolutely love it! Note: all measurements can be found in the recipe card below.

• Cake Flour: Gives the cake structure. You can also use all-purpose flour, but it will have a slightly different crumb.
• Granulated Sugar: Makes the cake nice and tender and also adds sweetness!
• Baking Powder and Baking Soda: You need both of these to make sure your cake rises properly.
• Salt: Just a pinch to boost all of the flavors.
• Buttermilk: The key to an ultra-moist cake- the acidity in buttermilk helps to make it super soft and tender. Don’t skip it! If you don’t have any buttermilk on hand, you can make it from scratch using my recipe here!
• Milk: Any type of milk will work fine, but I recommend using whole milk. The higher the fat percentage, the more moist your cake will be!
• Vanilla: Adds extra flavor to the Italian cream cake. Use pure vanilla extract for best results!
• Almond Extract: I love adding almond extract because of its deep nutty flavor!
• Vegetable Oil: Adds moisture to the cake and gives it a tender crumb.
• Large Egg Whites: Can’t forget these! They give the cake a light and airy texture.
• Sweetened Coconut Flakes: Add a tasty texture and nutty flavor.
• Chopped Pecans: You can also toast these for a deeper flavor.

Cream Cheese Frosting

• Unsalted Butter: A rich, creamy base for the frosting.
• Cream Cheese: You want this to be at room temperature so it mixes together with the other ingredients smoothly.
• Vanilla and Almond Extract: Give the cream cheese frosting delicious flavor! You can adjust it to taste.
• Powdered Sugar: Adds sweetness and gives the frosting a smooth texture.
• Toasted Pecans and Coconut: For decorating your Italian cream cake with.

How to Make Italian Cream Cake

It’s super easy and super delicious! There’s a reason why this cake is a popular dessert in the south. It’s rich, creamy, and has the best nutty texture! Make this for your next get-together, and I promise your guests will love it.

Cake

1. Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans and set aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: Add the buttermilk, vanilla, almond extract and oil to the dry ingredients and then beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
4. Whip Egg Whites: In a separate bowl, whip the egg whites until medium stiff peaks form. Fold into the batter until most of the egg whites disappear.
5. Fold in Pecans and Coconut: Add the chopped pecans and coconut flakes to the batter and fold in.
6. Add to Pans and Bake: Separate the batter evenly into the two cake pans and then bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or overnight before assembling.
7. Frost and Decorate: Frost with the cream cheese frosting and then decorate with the reserved pecans and coconut. .

Cream Cheese Frosting

1. Butter Mixture: Add the cream cheese and butter to the bowl of a mixer and beat until combined and smooth.
2. Add Sugar and Flavor Extracts: Add the powdered sugar 2-3 cups at a time and mix on low until it is moistened enough to now spill out of the bowl once the speed is increased. Continue this until all the powdered sugar has been added. Scrape down the sides and bottom of the bowl, add the extracts and beat until smooth.

More Delicious Homemade Cakes

If you loved this Italian cream cake, here are a few more recipes you need to try! They’re all rich, moist, and packed with mouthwatering flavor. Be sure to snag a piece for yourself, they’re going to go fast!

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Italian Cream Cake

Take a bite of heaven with every forkful of this dreamy Italian cream cake. It's rich and nutty, covered with the most amazing cream cheese frosting! It's great for special occasions, but really, there's no wrong time to make it!

Course Dessert

Cuisine American, Italian, Italian American

Keyword italian cream cake, italian cream cake recipe

Prep Time 45 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Servings 10 People

Calories 1057kcal

Author Alyssa Rivers

Ingredients

Cake

• 2 ¼ cups cake flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ Teaspoon Salt
• 1 cup buttermilk
• ¼ cup milk
• 1 teaspoon vanilla
• 1 ½ teaspoon almond extract
• ½ cup vegetable oil
• 4 large egg whites
• 1 cup sweetened coconut flakes
• 1 cup chopped pecans toasted if desired

Cream Cheese Frosting

• 1 cup unsalted butter
• 16 ounces cream cheese room temperature
• ½ teaspoon vanilla extract
• 1 ½ teaspoon almond extract
• 8 cups powdered sugar
• toasted pecans for decorating
• toasted coconut for decorating

Instructions

Cake

• Preheat the oven to 350 degrees fahrenheit. Grease 2 8 inch round cake pans and set aside.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
• Add the buttermilk, milk, vanilla, almond extract and oil to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
• In a separate bowl, whip the egg whites until medium stiff peaks form. Fold into the batter until most of the egg whites disappear.
• Add the chopped pecans and coconut flakes to the batter and fold in.
• Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or overnight before assembling.
• Frost with the cream cheese frosting and decorate with toasted pecans and toasted coconut. .

Cream Cheese Frosting

• Add the cream cheese and butter to the bowl of a mixer and beat until combined and smooth.
• Add the powdered sugar 2-3 cups at a time and mix on low until it is moistened enough to now spill out of the bowl once the speed is increased. Continue this until all the powdered sugar has been added. Scrape down the sides and bottom of the bowl, add the extracts and beat until smooth.

Nutrition

Calories: 1057kcal | Carbohydrates: 157g | Protein: 10g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 391mg | Potassium: 316mg | Fiber: 3g | Sugar: 131g | Vitamin A: 1233IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 1mg

This Easy Homemade Marzipan will take your baking to the next level! It’s a quick and simple recipe that will bring delicious almond flavor to your cakes and cookies. It’s also easily colored and shaped into fun decorations!

I never ate anything almond-flavored growing up. Once I got into baking, I realized how amazing almonds are for just about anything! Some of my favorite almond recipes include these delicious Almond Cookies, this scrumptious Almond Cherry Bread, and this simple Almond Joy Poke Cake.

What is Marzipan?

If you had to ask this question, you are not alone! The first time I’d ever even heard of marzipan was on a baking show on television! It’s basically a sweetened almond paste dough. The texture is smooth, and it’s made up of almonds, sugar, and water. Some people also put eggs and corn syrup, but I choose not to when I’m making it at home. If you don’t feel comfortable working with raw eggs than this recipe is for you! You blend it all up in a food processor and it has many uses. It is mostly used to add flavor to baked goods, but sometimes it is also colored and used as decoration like fondant.

It is used often in Germany, and one recipe that I love making that calls for marzipan is stollen bread. Surprisingly it tastes amazing in pineapple cake and even chocolate cake! You can also include it in things like sugar cookies, truffles, and challah bread. It is a really versatile ingredient that is so fun to play with. It has the perfect amount of sweetness and a really nice almond flavor.

Ingredients

This homemade marzipan recipe is a breeze! You don’t have to worry about things like blanched almonds, raw egg whites. This is a vegan marzipan recipe that really keeps things simple and delicious! Instead of using finely ground almonds, I like to find some fine almond flour. I use powdered sugar as a sweetener, but maple syrup would also be a great option. You can find the measurements below in the recipe card.

• Fine Almond Flour: You should be able to find this in the special flour section at the grocery store.
• Powdered Sugar: This is how you sweeten your marzipan while keeping a really smooth texture.
• Water: This helps to bring all of the ingredients together.
• Almond Extract: This gives you extra almond flavor and makes it taste like the traditional marzipan recipe.
• Rose Water: This is optional, I really like it but it’s not for everyone!

Marzipan Recipe

This homemade marzipan is perfect for the holidays. It’s exactly what you need for your Christmas cake! It’s also amazing for marzipan cookies or for covering your cake. Some people choose to eat it as is with apricot jam! However you choose to use it, you’ll love how simple this recipe is.

1. Add Dry Ingredients: Add almond flour and powdered sugar to a food processor and pulse until combined into a fine powder.
2. Add Wet Ingredients: Add the water, almond extract, and rose water if desired. Mix until everything comes together into one big ball. If the mixture is still sticky enough to stick to your fingers, add more almond flour and powdered sugar 1 tablespoon of each at a time until not sticky enough to stick to your hands.
3. Knead: Remove to a clean surface and knead for a minute or two until smooth. Roll into a log and wrap in plastic wrap. Chill in the fridge for an hour before using.

More Almond Flour Recipes

Whether you a eating gluten free, or just love the taste of almond flour, I have recipes for you! Almond flour is fun to work with and has great flavor. I’ve done all the hard work of perfecting these recipes, so all you have to do is bake and enjoy!

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Marzipan

This Easy Homemade Marzipan will take your baking to the next level! It's a quick and simple recipe that will bring delicious almond flavor to your cakes and cookies. It's also easily colored and shaped into fun decorations!

Course Dessert

Cuisine European

Keyword almond paste, almond recipes, marzipan

Prep Time 10 minutes

Chill Time 1 hour

Total Time 1 hour 10 minutes

Servings 2 Cups

Calories 1132kcal

Author Alyssa Rivers

Ingredients

• 2 ¼ cups fine almond flour
• 1 ¾ cup powdered sugar
• ¼ cup water
• 2 teaspoons almond extract
• ¼ teaspoon food grade rose water optional

Instructions

• Add almond flour and powdered sugar to a food processor and pulse until combined into a fine powder.
• Add the water, almond extract, and rose water if desired. Mix until everything comes together into one big ball. If the mixture is still sticky enough to stick to your fingers, add more almond flour and powdered sugar 1 tablespoon of each at a time until not sticky enough to stick to your hands.
• Remove to a clean surface and knead for a minute or two until smooth. Roll into a log and wrap in plastic wrap. Chill in the fridge for an hour before using.

Nutrition

Calories: 1132kcal | Carbohydrates: 132g | Protein: 27g | Fat: 62g | Saturated Fat: 4g | Sodium: 4mg | Potassium: 8mg | Fiber: 13g | Sugar: 108g | Calcium: 267mg | Iron: 5mg