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  • Homemade Chocolate Pudding

    Homemade Chocolate Pudding

    A classic dessert, this homemade chocolate pudding is here to please! Rich, indulgent, and silky-smooth, it’s everything you could want from a chocolate dessert!

    I’m going to say it- there is NOTHING better than homemade pudding. It tastes so much better than anything you can find at the store! It’s just so smooth and creamy. A few more recipes to add to your dessert lineup are homemade vanilla pudding, rice pudding, and tapioca pudding. They won’t disappoint!

    Closeup of chocolate pudding in a glass jar, garnished with whipped cream and a raspberry.

    Homemade Chocolate Pudding Recipe

    I posted this recipe for homemade vanilla pudding last week, and now it’s time for its chocolate counterpart. As much as I love vanilla, you always have to save the best for last, right? There’s just something about chocolate pudding that is so unbelievably good! (As much as I love them) we’re upgrading from those pudding cups that you get from the store today.

    Making homemade pudding is so much easier than you’d think! Once you get a taste of the rich chocolatey flavor you’re going to want to make it all the time. I don’t blame you! Homemade chocolate pudding has quickly become one of my family’s favorite treats and I know yours will love it too. Just be sure to save some for yourself before it gets eaten!

    Ingredients You’ll Need

    Since chocolate is the main flavor of this dessert, using high-quality chocolate is key! As long as you’ve got some good chocolate, you likely have the rest of these ingredients in your pantry and fridge ready to go! Check out the recipe card below for exact measurements.

    • Cocoa Powder: Gives your whole batch of pudding rich chocolate flavor.
    • Granulated Sugar: Adds the perfect sweetness to the pudding.
    • Cornstarch: Adds thickness and helps the pudding solidify.
    • Salt: Just a pinch is all you need to enhance the chocolatey flavor!
    • Large Egg Yolks: Egg yolks help bind all of the ingredients together and also create a nice, smooth texture.
    • Whole Milk: The high fat content in whole milk will make your pudding extra creamy.
    • Chocolate: I used semi-sweet chocolate so the pudding isn’t too sweet, but feel free to use dark or milk chocolate, whatever you prefer! Adding chopped chocolate gives the pudding an extra layer of flavor.
    • Unsalted Butter: Adds richness and flavor!
    • Vanilla Extract: Use pure vanilla extract if you can for the best flavor!

    How to Make Homemade Chocolate Pudding

    As delicious as this homemade chocolate pudding is, it needs to be chilled for 4 hours (preferably overnight) to set properly. Because of this, it’s not the best for making last minute but it’s great for making ahead of time!

    1. Combine Ingredients: Mix the cocoa powder, sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    2. Cook: Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
    3. Add Flavorings, Transfer to Container: Remove from the heat and whisk in the chopped chocolate, butter, and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
    4. Chill: Chill in the fridge for 4 hours, or overnight.
    5. Stir and Enjoy: Before serving, stir the pudding well. Transfer to serving dishes, if desired. Top with toppings of your choice.
    4-photo collage of pudding ingredients being added to a pan and cooked together then transferred to a glass bowl to set.

    How to Make the Best Homemade Pudding

    If you incorporate these simple tips and tricks into your cooking, your next batch of homemade pudding will be absolutely divine!

    • Don’t Let Your Pudding Burn: Whisk constantly while on the heat to avoid the eggs and milk burning.
    • Thicken: Once the mixture begins to bubble, be sure to continue to cook for a minute or two to ensure the pudding thickens properly. Undercooked pudding will turn out soupy.
    • Add Plastic Wrap: Press the plastic wrap directly to the surface of the pudding (careful, it’s going to be hot!) to prevent a film from forming on top of it as it cools. Once it is completely cooled, it won’t need the plastic wrap directly on it again.
    • Toppings: Fresh berries and a dollop of whipped cream is always a good idea! You can also add things like chopped nuts, toffee bits, or a drizzle of salted caramel sauce for extra indulgence!

    Multiple glass jars filled with homemade chocolate pudding.

    Storing Leftovers

    I love making a big batch of homemade chocolate pudding to enjoy throughout the week. It’s great for eating straight out of the fridge when you get a craving for something sweet!

    Top-down view of chocolate pudding in a glass jar, garnished with whipped cream and a berry.

    More Amazing Chocolate Desserts

    For all of my chocoholics out there, these recipes are for you! More rich, indulgent desserts sure to satisfy your sweet tooth. You can find my full list of amazing chocolate desserts here!

    Print

    Homemade Chocolate Pudding

    A classic dessert, this homemade chocolate pudding is here to please! Rich, indulgent, and silky-smooth, it’s everything you could want from a chocolate dessert!
    Course Dessert
    Cuisine American
    Keyword chocolate pudding recipe, homemade chocolate pudding recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Chill Time 4 hours
    Total Time 4 hours 30 minutes
    Servings 4 Servings
    Calories 394kcal
    Author Alyssa Rivers

    Ingredients

    • 5 tablespoons cocoa powder
    • ½ cup granulated sugar
    • 3 tablespoons cornstarch
    • ¼ teaspoon salt
    • 3 large egg yolks
    • 2 ¼ cup whole milk
    • 2 ounces high-quality semi-sweet chocolate chopped
    • 2 tablespoons unsalted butter
    • 1 teaspoon vanilla extract

    Instructions

    • Mix the cocoa powder, sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    • Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
    • Remove from the heat and whisk in the chopped chocolate, butter, and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
    • Chill in the fridge for 4 hours, or overnight.
    • Before serving, stir the pudding well. Transfer to serving dishes, if desired. Top with toppings of your choice.

    Nutrition

    Calories: 394kcal | Carbohydrates: 48g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 208mg | Potassium: 400mg | Fiber: 4g | Sugar: 37g | Vitamin A: 599IU | Calcium: 205mg | Iron: 2mg
  • Pumpkin Dinner Rolls

    Pumpkin Dinner Rolls

    These pumpkin dinner rolls are the perfect, festive side dish to add to any fall meal! They not only taste like pumpkin but they are shaped just like one as well! Impress all of your guests by making these rolls and taking your holiday celebrations to the next level.

    I love pumpkin so much! It’s delicious and versatile and, in my opinion, the best part about fall! Check out some more of my delicious pumpkin recipes like this Creamy Pumpkin Soup, this yummy Sausage Pumpkin Pasta, or this delicious Pumpkin Mac and Cheese!

    A basket of pumpkin dinner rolls.

    Pumpkin Dinner Roll Recipe

    I know that I love pumpkin recipes, but these pumpkin dinner rolls take fall baking to the next level!! These rolls are so deliciously soft, and they are shaped like pumpkins. They are topped with a green pumpkin seed to imitate the pumpkin’s stem. And they not only look like a pumpkin, but because of the delicious pumpkin puree, they taste like one too. But don’t worry, the pumpkin flavor isn’t overwhelming, it’s subtle enought that these rolls can go with anything! They are the perfect festive fall recipe!

    The best part about these rolls is that they aren’t too complicated to make. The longest part is waiting for the dough to rise. But once it does, it takes on that beautiful orange color from the pumpkin puree and makes these look authentic and tasty. Bake them up for your next gathering this fall, and your guests will go crazy over them!

    Ingredients in Pumpkin Dinner Rolls

    These ingredients are really simple, and you probably already have them all on hand. Check out the recipe card at the bottom of the post for exact measurements.

    • Active Dry Yeast: You will activate this yeast with some warm milk.
    • Sugar: You will add this in with the yeast.
    • Whole Milk: Your milk should be warm, not hot! Otherwise, it will kill the yeast.
    • Flour: I used all-purpose flour in this recipe.
    • Salt: This will enhance all of the ingredients in this recipe.
    • Pepper: This adds delicious flavor with no heat.
    • Garlic Powder: I love adding in the flavor of garlic. It complements the pumpkin puree so well!
    • Cardamom: I love any excuse to use cardamom in recipes.
    • Butter: I used unsalted butter in this
    • Pumpkin Puree (not pumpkin pie filling): You can buy a can of this at the store ( I always stock up at the beginning of the season!) or you can make it at home using this recipe.
    • Pumpkin Seeds: I used roasted and salted green pumpkin seeds. This acts as the pumpkin stem on the rolls!  

    How to Make Pumpkin Dinner Rolls

    I know that there are a lot of steps to this pumpkin dinner roll recipe but don’t let that intimidate you! I did easy step by step instructions so that you won’t miss a thing. These turn out perfectly soft and delicious, you will love them!

    Dough

    1. Mix Yeast: Mix the active dry yeast and sugar in warm milk (not hot but more than room temperature). Let sit until it starts to froth, about 5 minutes. This indicates that your yeast is active and ready to use.
    2. Add Ingredients to Stand Mixer: In the bowl of a stand mixer, add your yeast mixture, all-purpose flour, salt, pepper, garlic, cardamom, butter, and pumpkin puree. Mix on low until combined, about 5 minutes. Then, mix for an additional 2 to 4 minutes on a medium speed to develop the gluten.
    3. Let Dough Rise: Once the dough is thoroughly mixed, remove it from the mixing bowl and put it into a separate, lightly greased bowl to rest for about an hour. The dough should double in size. Cover your dough with plastic wrap or a warm damp towel.
    4. Fold and Rise Again: Once the dough doubles in size, remove it from the bowl and fold. (The goal of a fold is to degas and stretch the dough slightly and then form it back into a ball, this helps develop the gluten). Return it back to the bowl and let it rest for another half hour.

    Baking

    1. Prep Pans: While the dough rests, prepare your pans. Line 2 baking sheets with parchment paper.
    2. Stretch Dough: Once the dough has risen again, dump it onto a lightly floured surface and stretch slightly into a square, about 12 inches by 12 inches.
    3. Cut and Roll: Cut the dough into 16 pieces (3 inches each). Roll into balls and place on your sheet pans, leaving about a 2-inch space between each roll.
    4. Let Dough Rise and Preheat Oven: Cover rolls and let proof until about double in size. Preheat the oven to 375℉.
    5. Make Vertical Cuts: When rolls are about doubled in size, slightly flatten with your hand (don’t flatten completely). You will then make 5-6 vertical cuts around each roll, being careful not to cut the center. This will imitate the grooves that run along a pumpkin. Lastly, gently poke a small crater into the center of each pumpkin and put in the oven.
    6. Bake: Bake until rolls are golden brown, about 10-15 minutes. If you’re using one oven for both pans, switch the position of the pans in the oven after 7-9 minutes to ensure even browning. 
    7. Brush with Butter and Garnish: Once removed from the oven, brush with butter immediately and place a green pumpkin seed in the center of each pumpkin dinner roll to imitate a stem.
    6 pictures showing the process of making the bread dough.

    Can I use Instant Yeast Instead?

    Yes! These pumpkin dinner rolls can use instant dry yeast instead of active dry yeast. Just skip the proofing of the yeast and add it straight into the dough mixture.

    The top view of pumpkin rolls on a baking sheet.

    Quick Tips Title

    I know that you want these pumpkin dinner rolls to turn out perfectly! Here are a few tips that will help you achieve that every time.

    • Start with Less Flour: Always start with the smaller flour measurement and add more if the dough is too wet. This dough isn’t typically very wet. It should easily pull from the sides of the bowl when mixed well.
    • Folding the Dough is a MUST: Folding the dough is an essential step. It develops your gluten, which produces a better flavor and texture. I tip the dough onto a lightly floured surface and, pound the air out with my hands, fold it back into a ball, being careful not to form it too tight and tear the skin.
    • Temperature for Rising Dough: The temperature of the area you’re baking in will affect how quickly your dough rises. Warmer temperatures will cause the dough to proof quicker, and cooler will slow it down. Likewise, the temperature of the liquids you add will also affect it.

    A closeup of a pumpkin dinner roll.

    How to Store Leftovers

    You can make these pumpkin dinner rolls the night before serving, although they are best when eaten fresh! Here are some instructions on how you can store them for later.

    • Room Temperature: If you plan on serving these within 24 hours, then you can store them at room temperature in an airtight container.
    • In the Fridge: If you have leftovers and plan on keeping them for more than a day, then you should store them in your fridge for 2-4 days after baking them.

    Someone holding a pumpkin dinner roll up.

    More Delicious Fall Recipes

    Isn’t fall just the best when it comes to recipes? There are so many different ones! Sweet, savory, you name it and I love it! Go ahead and make some more of these recipes. Once you try them, I bet that you make them all season long.

    Print

    Pumpkin Dinner Rolls

    These pumpkin dinner rolls are the perfect, festive side dish to add to any fall meal! They not only taste like pumpkin but they are shaped just like one as well! Impress all of your guests by making these rolls and taking your holiday celebrations to the next level
    Course Side Dish
    Cuisine American
    Keyword Pumpkin Dinner Rolls, pumpkin rolls
    Prep Time 3 hours
    Cook Time 15 minutes
    Total Time 3 hours 15 minutes
    Servings 16 people
    Calories 257kcal
    Author Alyssa Rivers

    Ingredients

    • 4 teaspoons active dry yeast
    • 2 tablespoons sugar
    • ¼ cup whole milk warm
    • 3 ½ – 4 cups all purpose flour
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon cardamom
    • ¼ cup butter
    • 1 15 oz pumpkin puree (not pumpkin pie filling)
    • Green pumpkin seeds (I used roasted, salted ones)

    Instructions

    • Mix the active dry yeast and sugar in warm milk (not hot but more than room temperature). Let sit until it starts to froth, about 5 minutes. This indicates that your yeast is active and ready to use.
    • In the bowl of a standing mixer, add your yeast mixture, all-purpose flour, salt, pepper, garlic, cardamom, butter, and pumpkin puree. Mix on low until combined, about 5 minutes. Then, mix for an additional 2 to 4 minutes on a medium speed to develop the gluten.
    • Once the dough is thoroughly mixed, Remove it from the mixing bowl and put it into a separate, lightly greased bowl to rest for about an hour until the dough doubles in size. Cover your dough with plastic wrap or a warm damp towel.
    • Once the dough doubles in size, remove it from the bowl and fold. (The goal of a fold is to degas and stretch the dough slightly and then form it back into a ball, this helps develop the gluten). Return it back to the bowl and let it rest for another half hour.
    • While the dough rests, prepare your pans. Line 2 baking sheets with parchment paper.
    • Once the dough has risen again, dump it onto a lightly floured surface and stretch slightly into a square, about 12 inches by 12 inches.
    • Cut the dough into 16 pieces (3 inches each). Roll into balls and place on your sheet pans, leaving about a 2-inch space between each roll.
    • Cover rolls and let proof until about double in size. Preheat the oven to 375℉.
    • When rolls are about doubled in size, slightly flatten with your hand (don’t flatten completely). You will then make 5-6 vertical cuts around each roll, being careful not to cut the center. This will imitate the grooves that run along a pumpkin. Lastly, gently poke a small crater into the center of each pumpkin and put in the oven.
    • Bake until rolls are browned, 10-15 minutes. If you’re using one oven for both pans, switch the position of the pans in the oven after 7-9 minutes to ensure even browning.
    • Once removed from the oven, brush with butter immediately and place a green pumpkin seed in the center of each roll to imitate a stem.

    Nutrition

    Calories: 257kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 172mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 3mg
  • Strawberry Chocolate Cake

    Strawberry Chocolate Cake

    Impress your guests with this strawberry chocolate cake that is both gorgeous and decadently delicious. Rich layers of dark chocolate cake covered in sweet homemade strawberry frosting and fresh sliced strawberries…a match made in heaven!

    Strawberry chocolate cake is one of those recipes that makes every chocolate lover happy! If you are a chocolate lover, I know how passionate you are about delicious and rich desserts. I have you covered because I do too! Some of my favorite chocolate desserts include this pie, this cheesecake, or this incredible dessert that you will LOVE.

    Front view of strawberry chocolate cake on a white cake stand and white background. Whole strawberries are garnished on the side of the cake stand.

    Strawberry Chocolate Cake Recipe

    This strawberry chocolate cake starts with the BEST homemade chocolate cake you will ever have! Rich chocolatey layers baked to perfection and frosted with a sweet creamy strawberry frosting. Freeze-dried strawberries are the secret to elevating the strawberry flavors in the frosting. Try not to eat it with a spoon before frosting your cake!

    Strawberry and chocolate are meant to be together! The sweet ripened strawberry flavors compliment the chocolate perfectly. If you love the combination of strawberry and chocolate, you have to try these amazing cookies or these luscious brownies. And of course, chocolate-covered strawberries are a MUST!

    Ingredients For Strawberry Chocolate Cake

    You will find a new love for homemade cake mixes after you make this cake. It’s easy and the ingredients are all stuff that you have heard of before! I always make this cake when it’s strawberry season and strawberries are the most fresh. See the recipe card below for a list of exact measurements!

    Chocolate Cake

    • Vegetable Oil: You can use butter but it will change the texture! So I recommend vegetable oil if you can!
    • Warm Coffee:  This enhances the chocolate flavor. (It does not make it taste like coffee though!) But if you would rather, buttermilk or warm water works too!
    • Eggs: This will bind the batter together!
    • Vanilla Extract: Gives flavor and sweetness to the batter. Vanilla also enhances the flavor of chocolate.
    • All-Purpose Flour: This creates a base to mix all of the ingredients together!
    • Granulated Sugar: This balances out the cocoa powder making the overall taste sweet!
    • Unsweetened Cocoa Powder: Make sure you use unsweetened and NOT Dutch process.
    • Baking Soda: This makes the cake rise and becomes fluffy!
    • Baking Powder: Baking powder lightens the texture of cakes by enlarging air bubbles within the batter.
    • Salt: Enhances all of the ingredient flavors!

    Strawberry Frosting

    • Unsalted Butter: Unsalted butter is best for making frosting.
    • Powdered Sugar: Powdered sugar adds sweetness to the frosting.
    • Salt: Balances the flavors and enhances the sweetness.
    • Heavy Cream: Helps add moisture and makes the frosting creamy.
    • Freeze Dried Strawberries: The secret to the intense strawberry flavor and vibrant color!
    • Fresh Strawberries: Fresh strawberries add texture and sweetness to this incredible cake.
    First photo of wet ingredients for chocolate cake together in a bowl. Second photo of dry ingredients for chocolate cake together in a bowl. Third photo of dry and wet ingredients mixed together. Fourth photo of cake batter divided into cake pans and ready to bake.

    How to Make Strawberry Chocolate Cake

    This strawberry chocolate cake recipe is so impressive and even more delicious! The moist chocolate cake has an intense flavor of chocolate with the addition of coffee in the batter. I always dip the strawberries ahead of time because it’s all ready to frost and assemble as soon as the cake cools.

    Cake

    1. Preheat Oven/Prepare Pan: Preheat the oven to 350℉. Spray three 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray lightly with cooking spray. Set aside.
    2. Whisk Wet Ingredients: In a large bowl, whisk together the vegetable oil, coffee, eggs, and vanilla until combined.
    3. Combine and Add Dry Ingredients: In a medium bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
    4. Bake: Fill the three pans evenly and back for 20-25 minutes until the centers of the cake spring back when lightly pressed, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pans onto a cooling rack to cool completely before frosting.

    Strawberry Frosting

    1. Whip Butter: In the bowl of a stand mixer, use the paddle attachment to beat the butter on medium-high speed until light and fluffy, about 4-5 minutes.
    2. Add Powdered Sugar, Salt and Cream: Add the powdered sugar and salt. Mix the ingredients on low speed until the sugar is incorporated. Add the cream 1-2 tablespoons at a time until the frosting begins to get creamy and smooth, not too stiff.
    3. Add Freeze-Dried Strawberries: Add the powdered freeze-dried strawberries to the frosting and beat until combined.

    Assembly

    1. Frost/Add Strawberries to First Layer: Place the bottom layer of cake upside down on a plate or a cake stand. Add a generous dollop of frosting to the center and spread evenly over the cake, all the way to the edge. Add sliced strawberries on top of the frosting, but leave ½ inch of space around the edge of the cake round.
    2. Repeat For Remaining Layers: Place the second layer of cake upside down on top of the first and repeat the process with frosting and sliced strawberries. Top with the third layer of cake, again upside down.
    3. Frost First Outer Layer: Scoop 3-4 large dollops of frosting on top of the cake and spread to the edges of the cake. Use a straight frosting spatula to bring the frosting down the sides of the cake. Be careful not to lift it straight off the cake, because it will pull chocolate crumbs off with the frosting.
    4. Frost Final Outer Layer: Once the outside of the cake has a thin layer of frosting, continue to add more frosting until it is thicker. Smooth the sides and the top of the cake.
    5. Dip Strawberries: Wash and dry the whole strawberries. Dip them in the melted candy-coating chocolate. Set dipped strawberries on parchment paper to allow the chocolate to harden.
    6. Make Ganache: In the microwave, heat the chocolate chips and cream in 30-second intervals. Stir until smooth and combined.
    7. Drizzle Ganache: Pour the chocolate ganache on the center of the top of the cake and use an offset spatula to carefully spread it out to the edges, letting it gently spill over the edge of the cake to create the chocolate drips down the sides. Let the ganache set before finishing.
    8. Pipe Frosting/Place Strawberries: Use a piping bag fitted with a large star tip to pipe swirls of frosting on top. Place a chocolate-dipped strawberry on each swirl.
    First photo of strawberry frosting ingredients in a bowl. The freeze-dried strawberry powder is added to the frosting ingredients. Second photo is the strawberry frosting ingredients all mixed together in a silver bowl.

    Tips For Assembling a Layered Cake

    This strawberry chocolate cake is easy to assemble and I’ll tell you why! Here are a few of my favorite tips when baking and frosting cakes. I hope you find these tips helpful! I love giving tips that make baking easier so you feel confident in the kitchen!

    • Weigh Batter For Even Layers: Even layers make assembly easy! For even layers of cake, it is best to use a kitchen scale to weigh the batter. I had 1218 grams of batter, so I weighed out 406 grams into each of my cake pans. The weight may vary slightly.
    • Chill Cake Before Frosting: Chilled cake layers are easier to frost! Wrap the cooled layers in plastic wrap and chill in the fridge for at least a few hours before stacking and frosting. You can also freeze the layers, just follow my freezing tips below.
    • Make Frosting Right Before Assembly: The strawberry frosting is best when made right before assembly. This helps the frosting be smooth and spreadable. The longer the frosting sits, the thicker it becomes. It may be necessary to add more milk 1 tablespoon at a time. Milk softens the frosting to ensure it goes on nice and smooth.

    Side photo of a slice of strawberry chocolate cake being lifted off the cake platter.

    Storing Leftover Cake

    The cake layers of this strawberry chocolate cake can be made several days in advance. When I plan ahead for this cake, these directions are so helpful. Wrap the layers in plastic wrap and chill in the fridge until you are ready to assemble the cake.

    • In the Refrigerator: The finished cake can be stored in an airtight container in the fridge for up to 3 days. The chocolate-dipped strawberries typically only last 1-2 days. Any longer than that and they will begin to weep and the chocolate will pull away from the berry.
    • In the Freezer: Unfrosted chocolate cake layers can be stored in the freezer for up to 3 months. When freezing, wrap the layers in plastic wrap and also wrap in a layer of aluminum foil. Once completely frozen, transfer them into a large freezer ziplock bag to help keep out freezer burn. The layers can be frosted frozen, or you can let them thaw in the fridge before frosting!

    A close up photo of a slice of strawberry chocolate cake on a gray plate. A fork is lifting up a bite of cake. Sliced strawberries are garnished on the side of the plate.

    More Delicious Cake Recipes

    Cake is the best and easiest way to feed a crowd! I have so many favorite cake recipes that everyone will love at your next party or gathering. Here are some delicious recipes you should definitely try. I know you are going to love all of them!

    Print

    Strawberry Chocolate Cake

    Impress your guests with this strawberry chocolate cake that is both gorgeous and decadently delicious. Rich layers of dark chocolate cake covered in sweet homemade strawberry frosting and fresh sliced strawberries…a match made in heaven!
    Course Dessert
    Cuisine American
    Keyword strawberry chocolate cake, strawberry chocolate cake recipe, valentine’s day, valentine’s day dessert recipe
    Prep Time 1 hour 20 minutes
    Cook Time 30 minutes
    Total Time 1 hour 50 minutes
    Servings 8 People
    Calories 1135kcal
    Author Alyssa Rivers

    Ingredients

    Chocolate Cake

    • ¾ cup vegetable oil
    • 1 ¼ cup warm coffee
    • 2 large eggs
    • 2 ¼ teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1 ½ cup granulated sugar
    • ¾ cup unsweetened cocoa powder, not Dutch process
    • ½ teaspoon baking soda
    • ¾ teaspoon baking powder
    • 1 teaspoon salt

    Strawberry Frosting

    • 2 cups unsalted butter, room temperature
    • 5 cups powdered sugar
    • ¼ teaspoon salt
    • ¼-⅓ cup heavy cream, as needed
    • ⅓ cup freeze-dried strawberries, blended to powder before measuring
    • fresh strawberries, sliced

    Topping

    • Fresh strawberries whole
    • Candy coating chocolate both white and dark chocolate
    • ⅓ cup semi-sweet chocolate chips
    • ⅓ cup heavy cream

    Instructions

    Cake

    • Preheat the oven to 350℉. Spray three 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray lightly with cooking spray. Set aside.
    • In a large bowl, whisk together the vegetable oil, coffee, eggs, and vanilla until combined.
    • In a medium bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
    • Fill the three pans evenly and back for 20-25 minutes, until the centers of the cake spring back when lightly pressed, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pans onto a cooling rack to cool completely before frosting.

    Strawberry Frosting

    • In the bowl of a stand mixer, use the paddle attachment to beat the butter on medium-high speed until light and fluffy, about 4-5 minutes.
    • Add the powdered sugar and salt and mix on low until the sugar is moistened. Add the cream 1-2 tablespoons at a time until the frosting begins to get creamy and smooth, not too stiff.
    • Add the powdered freeze dried strawberries to the frosting and beat until combined.

    Assembly

    • Place the bottom layer of cake upside down on a plate or a cake stand. Add a generous dollop of frosting to the center and spread evenly over the cake, all the way to the edge. Add sliced strawberries on top of the frosting, but leave ½ inch of space around the edge of the cake round.
    • Place the second layer of cake upside down on top of the first and repeat the process with frosting and sliced strawberries. Top with the third layer of cake, again upside down.
    • Scoop 3-4 large dollops of frosting on top of the cake and spread until it is pushed over the edges of the cake. Use a straight frosting spatula to bring the frosting down the sides of the cake, taking care to not lift straight off the cake as that will cause you to pull chocolate crumbs off with the frosting.
    • Once the outside of the cake is coated in a thin layer of frosting, continue to add more frosting until it is thicker. Smooth the sides and the top of the cake.
    • Wash and dry your whole strawberries and dip in the candy coating chocolate that has been gently melted. Set dipped strawberries on parchment paper to allow the chocolate to harden.
    • In the microwave, heat the chocolate chip and cream in 30 second intervals, until the mixture can be stirred smooth.
    • Pour the chocolate ganache on the center of the top of the cake and use an off-set spatula to carefully spread it out to the edges, letting it gently spill over the edge of the cake to create the chocolate drips down the sides. Let the ganache set before finishing.
    • Use a piping bag fitted with a large star tip to pipe swirls of frosting on top. Place a chocolate dipped strawberry on each swirl.

    Nutrition

    Serving: 1slice | Calories: 1135kcal | Carbohydrates: 154g | Protein: 8g | Fat: 58g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 464mg | Potassium: 437mg | Fiber: 6g | Sugar: 121g | Vitamin A: 1736IU | Vitamin C: 121mg | Calcium: 72mg | Iron: 6mg
  • The Very Best Poppy Seed Chicken Casserole

    The Very Best Poppy Seed Chicken Casserole

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    Poppy seed chicken casserole is such a classic dish that is incredibly easy to make! A creamy chicken casserole topped with a buttery ritz topping; this will be the best casserole that you ever make!

    Casseroles are some of my family’s very favorite dinners! There are so many different options and they are usually quick and easy to make. Not to mention delicious! Try out some more of my casserole recipes like this easy taco casserole, this delicious tuna noodle casserole, or this yummy breakfast casserole.

    Poppyseed Chicken Casserole in a white platter with a metal spoon.

    A Reader’s Review

    Another winner! My family loved it!

    -Tammi

    Poppy Seed Chicken Casserole Recipe

    If you have been searching for the most delicious casserole of all time… well, you just found it! I am not kidding when I tell you that this casserole is so good that your family will devour it. In fact, you may want to double it because it will get eaten so quickly! This casserole is topped with buttery Ritz crackers that provide a stark contrast to the deliciously creamy chicken.

    You know you’ve made a good dinner when even your kids eat it without any complaints. And even better than that, when they ask for it weekly! Not only does this poppy seed casserole taste delicious, but it’s super easy to make too. It takes less than 35 minutes from start to finish! We served this up with some delicious green beans and on top of some rice. Add in some dinner rolls, and you have yourself a meal to remember!

    Ingredients in this Casserole

    The ingredients that you need to make this poppy seed chicken casserole recipe are simple and easy, and the best part… You probably already have everything on hand in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

    • Cooked Chicken: To make things super easy, I grab a cooked rotisserie chicken from Costo and shred it up. It saves me so much time! Or, I quickly cook some frozen chicken breasts in my instant pot with this recipe!
    • Sour Cream: This gives that delightful and delicious creamy texture.
    • Cream of Chicken Soup: You can buy this at the store or make some at home with this recipe!
    • Parmesan Cheese: This sprinkled throughout the casserole brings a delicious flavor.
    • Poppy Seeds: Once you make this casserole, you will always make sure that you have some of these on hand! You will want to make it all the time.
    • Ritz Crackers: Crush these up and use them to top the casserole. They will get brown and crispy as they cook.
    • Butter: I used unsalted butter in this recipe.

    How Do You Make Poppy Seed Chicken Casserole?

    This recipe doesn’t require much more than mixing everything together in one bowl and then cooking it for a few minutes. It’s so easy, and the best part… You don’t have very many dishes to wash afterward! I love a delicious dinner and an easy cleanup!

    1. Combine: Preheat the oven to 350 degrees Fahrenheit. Add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppy seeds in a large bowl. Mix until incorporated. Spread along the bottom of a 2-quart casserole dish or 9×9 inch pan.
    2. Bake: Crush the Ritz crackers, add melted butter, and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
    Close up of Poppyseed Chicken Casserole in a white platter.

    Variations

    I love casseroles so much because you can easily change them up or add to them to fit your needs. This poppy seed chicken casserole is no exception! Here are a few more ideas that you can try!

    • Vegetables: You can easily add in a few vegetables! I have tried it with broccoli and carrots and thought it was absolutely delicious!
    • Rice: I like to serve this dish on top of some cooked rice to make it a little bit heartier and more filling. You can use brown or white rice (or even cauliflower rice), depending on what you prefer!

    Poppyseed Chicken Casserole in a white platter with a metal spoon.

    Can I Freeze Poppy Seed Chicken Casserole?

    If you want to make this ahead, you can easily freeze it! Make sure to freeze this poppy seed chicken casserole before baking and without the cracker topping. Cover the pan tightly with foil and place it in your freezer. It will last about 3 months. When you are ready to cook it, remove the casserole from the freezer and let it thaw in the refrigerator overnight. Mix the Ritz topping mixture and add it to your casserole before putting it into the oven.

    Poppyseed Chicken Casserole on a white plate with green beens on the side.

    What to Serve with Poppy Seed Chicken Casserole

    If you are wondering what you should serve with this casserole, my answer would be that it goes with just about anything! But I’ve come up with a few favorites that will go with it so well. It will become a regular meal on your weekly dinner rotation!

    • Preheat the oven to 350 degrees Fahrenheit. Add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppy seeds in a large bowl. Mix until incorporated. Spread along the bottom of a 2-quart casserole or 9×9 inch pan.

    • Crush the Ritz crackers, add melted butter, and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.

    Originally Posted on September 9, 2018
    Updated on October 3, 2022

    Serves: 5

    Calories361kcal (18%)Carbohydrates1gProtein27g (54%)Fat28g (43%)Saturated Fat15g (75%)Polyunsaturated Fat2gMonounsaturated Fat8gTrans Fat1gCholesterol124mg (41%)Sodium378mg (16%)Potassium232mg (7%)Fiber0.2g (1%)Sugar0.2gVitamin A684IU (14%)Vitamin C0.01mgCalcium153mg (15%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword Easy Casserole, Poppy Seed Chicken Casserole, Poppyseed Casserole

  • Halloween Donut Hole Pops

    Halloween Donut Hole Pops

    These easy, festive, and adorable Halloween donut hole pops will thrill your guests! Believe me when I say people can’t stop talking about how adorable, and how delicious these pops are. You’ll be so glad you served these at your Halloween party this year.

    It’s no secret I’m a fan of Halloween. Give me all things fall! I can’t get enough of fun Halloween recipes either, and if you love them as much as I do, you absolutely have to try this epic Hocus Pocus Charcuterie Board, or keep it a more general Halloween theme with this Halloween Charcuterie Board! These Mummy Hot Dogs are something I make every year and people can’t get enough of them.

    5 donut hole pops decorated like Halloween characters in a glass jar.

    Halloween Donut Hole Pops

    Trust me when I say this was one of the easiest and most enjoyable holiday treats I’ve made in a long time! They are so simple, yet blew everyone away with their look and taste! I have some pretty great Halloween recipes up my sleeve, but this one may take the cake… pop (corny, I know). I love making things from scratch, and you could make the donut holes or the cake for these pops if you wanted to. But it was nice to just get right to decorating and to have a lot less to clean up.

    I decided to make some of my favorite Halloween characters. Frankenstein is probably my favorite, he’s just so loveable! The mummy and eyeball were so simple and really wowed everyone. You could also get a few more characters by drawing a face on the pumpkin to turn them into Jack-O-Lanterns. There are so many possibilities with these fun Halloween Donut Hole Pops!

    Halloween Donut Hole Pops Ingredients

    This recipe is so fun to put together, and would be a great activity to do with guests too! It’s so simple, and all that is required is the decorating tools and lots of creativity. If you are going to grab all the ingredients listed here, you’ll want to make quite a few pops. These Halloween cake pops come together so quickly, you won’t be able to stop making them! Check out the recipe card below for the full recipe.

    • Donut Holes: I bought 20, and found that plain donut holes worked the best.
    • Candy Melts: I bought White for the mummy, Green for Frankenstein, Black for Frankensteins’ hair, and Orange for the pumpkin. You can buy whatever colors you like, or stick to this recipe!
    • Green Mike and Ikes: These are for the stems of the pumpkin.
    • Small Eyeball Sprinkles: I used small eyes for my Frankenstein and mummy.
    • Large Eyeball Sprinkles: The large sprinkles were the perfect size for the eyeball pop.
    • Edible Black Marker: This is great to have on hand for lots of projects, so you’ll want to get one! I used it to make the small details on Frankenstein which totally bring him to life.
    • Red Sanding Sugar: I used sanding sugar to get the veins of the eyeball to really pop (see what I did there?). It turned out great!
    • Lollipop Sticks: You can find these cake pop sticks in the baking aisle, you may be able to find other colors than just white which would add to the theme!
    4-photo collage of donut holes being assembled, dipped in candy melts, and decorated.

    How to Assemble Halloween Donut Hole Pops

    Now the fun part! Assembling these donut hole cake pops was way too much fun. Using my imagination to create Halloween creatures makes the holiday feel as exciting as it did when I was a kid. Get creative with your designs, or if you want to make them the same way I did, here is how to do it.

    Let’s Get Started!

    1. Prep: Prep your work area by laying down parchment paper. Poke holes in either an upside-down egg carton, a large Styrofoam block, or a small cardboard box. This will act as a stand for the pops as they set up.
    2. Melt: In four small bowls add the candy melts, one color to each bowl. Melt in the microwave one bowl at a time with the power on 50% for 1 minute. Stir and microwave again for 30 seconds as needed.
    3. Dip: Dip the end of a lollipop stick in the melted candy melts and then insert into the bottom of a doughnut hole. Let the candy melts fully set up before proceeding with decorating. Five with green, five with orange and ten with white.

    Pumpkin Design

    1. Dip: One at a time, dip five donut holes (the ones with orange candy melts holding the stick in them) in the melted orange candy melts until fully covered. Tap off the excess and place a green Mike and Ike (cut in half) right on top to act as the pumpkin stem. Let set up completely.
    2. Decorate: Once the orange is set, remelt the remaining orange candy melts and add to a piping bag. Snip off a very small bit of the end of the bag and pipe 5 lines up and down the pumpkin to give it definition.
    3. Let Them Set Up: Let set up completely before serving.

    Eyeball Design

    1. Dip: One at a time, dip five donut holes (ones with white candy melts holding the stick in them) in the melted white candy melts until fully covered. Tap off the excess and stick a large eyeball sprinkle to the front. Let set up completely.
    2. Decorate: Remelt some of the white candy melts and add to a piping bag. Snip off the very end of the bag and pipe vein-like strands all around the eyeball. White the candy melts are still wet, dust generously with red sanding sugar.
    3. Let Them Set Up: Let set up completely before serving.

    Mummy Design

    1. Dip: One at a time, dip five donut holes (ones with white candy melts holding the stick in them) in the melted white candy melts until fully covered. Tap off the excess and stick two small eyeball sprinkles to the front of the donut hole, about ⅓ of the way down from the top.
    2. Decorate: Remelt some of the white candy melts and add to a piping bag. Snip off the very end of the bag and pipe stripes of white all around the front and eyes.
    3. Let Them Set Up: Let set up completely before serving.

    Frankenstein Design

    1. Dip: One at a time, dip five donut holes (ones with green candy melts holding the stick in them) in the melted green candy melts until fully covered. Tap off the excess and stick two small eyeball sprinkles to the front of the donut hole, about ⅓ of the way down from the top.
    2. Dip Top: Once the green has set up, dip the top ⅓ of the donut hole into the melted black candy melts and use a toothpick to carefully make the hairline pointed or rough all around the head.
    3. Decorate: Once the black has set up, use an edible black marker to draw a couple stitches on Frankenstein’s face.
    4. Let Them Set Up: Let set completely before serving.
    Top-down view of donut hole pops decorated like various Halloween characters.

    Switch It Up!

    I chose the candies I like the most for the features of my little creatures. You can totally customize these designs to make the most out of this recipe!

    • Get Creative: Are you a chocolate lover? Use Sixlets or Green M&M’s instead of Mike and Ikes to make the pumpkin stem.
    • Make a New Creature: Get clever with the Halloween characters you love and create something new! Use the natural colors of your favorite candies and flavors to inspire your next cake pop design.
    • Use Different Donut Flavors: Keep your guests guessing by using different donut hole flavors! There are so many fun flavors you can create.
    • Use Melting Chocolates: You can easily use melting chocolates instead of melting candies. White chocolate, dark chocolate, and milk chocolate will still give you a range of fun colors to create with, and some may like the flavor better!

    A pumpkin-shaped donut hole pop with a bite taken out of it.

    How to Store Leftovers

    I doubt you will have any of these left over, but if you do make extra, or make them ahead of time, here is how you can keep them fresh.

    • On the Counter: You can leave these out at room temperature in an airtight container or covered with plastic wrap. You can store them for up to 3 days, but I recommend eating them within 24 hours.

    Note: Do not store your donut cake pops in the fridge or freezer. This will cause them to sweat and crack, and they could also develop mold.

    Get Inspired for the Holiday Season

    The holidays are coming up, and I’ve rounded up some of my favorite desserts that are so easy and stunning, you’ll go back to them year after year. I love warm fall spices, freshly baked desserts, and enjoying it all together with family.

    Print

    Halloween Donut Hole Pops

    These easy, festive, and adorable Halloween donut hole pops will thrill your guests! Believe me when I say people can't stop talking about how adorable, and how delicious these pops are. You'll be so glad you served these at your Halloween party this year.
    Course Dessert
    Cuisine American
    Keyword halloween dessert recipe, halloween donut hole pops recipe
    Prep Time 45 minutes
    Total Time 45 minutes
    Servings 20 Donut Hole Pops
    Calories 230kcal
    Author Alyssa Rivers

    Ingredients

    • 20 Donut Holes Plain work best
    • White Candy Melts
    • Green Candy Melts
    • Black Candy Melts
    • Orange Candy Melts
    • Green Mike and Ikes
    • Small Eyeball Sprinkles
    • Large Eyeball Sprinkles
    • Edible Black Marker
    • Red Sanding Sugar
    • 20 Lollipop Sticks

    Instructions

    • Prep your work area by laying down parchment paper. Poke holes in either an upside-down egg carton, a large Styrofoam block, or a small cardboard box. This will act as a stand for the pops as they set up.
    • In four small bowls add the candy melts, one color to each bowl. Melt in the microwave one bowl at a time with the power on 50% for 1 minute. Stir and microwave again for 30 seconds as needed.
    • Dip the end of a lollipop stick in the candy melts and then insert into the bottom of a donut hole. Let the candy melts fully set up before proceeding with decorating. Five with green, five with orange and ten with white.

    Pumpkin Design

    • One at a time, dip five donut holes (the ones with orange candy melts holding the stick in them) in the melted orange candy melts until fully covered. Tap off the excess and place a green Mike and Ike (cut in half) right on top to act as the pumpkin stem. Let set up completely.
    • Once the orange is set, remelt the remaining orange candy melts and add to a piping bag. Snip off a very small bit of the end of the bag and pipe 5 lines up and down the pumpkin to give it definition.
    • Let set up completely before serving.

    Eyeball Design

    • One at a time, dip five donut holes (ones with white candy melts holding the stick in them) in the melted white candy melts until fully covered. Tap off the excess and stick a large eyeball sprinkle to the front. Let set up completely.
    • Remelt some of the white candy melts and add to a piping bag. Snip off the very end of the bag and pipe vein-like strands all around the eyeball. White the candy melts are still wet, dust generously with red sanding sugar.
    • Let set up completely before serving.

    Mummy Design

    • One at a time, dip five donut holes (ones with white candy melts holding the stick in them) in the melted white candy melts until fully covered. Tap off the excess and stick two small eyeball sprinkles to the front of the donut hole, about ⅓ of the way down from the top.
    • Remelt some of the white candy melts and add to a piping bag. Snip off the very end of the bag and pipe stripes of white all around the front and eyes.
    • Let set up completely before serving.

    Frankenstein Design

    • One at a time, dip five donut holes (ones with green candy melts holding the stick in them) in the melted green candy melts until fully covered. Tap off the excess and stick two small eyeball sprinkles to the front of the donut hole, about ⅓ of the way down from the top.
    • Once the green has set up, dip the top ⅓ of the donut hole into the melted black candy melts and use a toothpick to carefully make the hairline pointed or rough all around the head.
    • Once the black has set up, use an edible black marker to draw a couple stitches on Frankenstein’s face.
    • Let set completely before serving.

    Nutrition

    Calories: 230kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4.5g | Cholesterol: 20mg | Sodium: 260mg | Sugar: 19g
  • Air Fryer Quesadilla

    Air Fryer Quesadilla

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    This air fryer quesadilla recipe is the BEST and ONLY way to make a quesadilla. A perfectly crisp tortilla on the outside bursting with cheesy goodness on the inside, you will love how easy you can make a quesadilla in just minutes!

    Making quesadillas in the air fryer is literally life-changing! They cook evenly, the melty cheese is delicious, and the tortilla has a crispy golden texture that results in a restaurant-status quesadilla. This is an easy weeknight meal idea that can be made complete with salsa, rice, and beans.

    Top view of an air fryer quesadilla cut into triangles on a large gray plate. A small bowl of salsa, cilantro leaves, and a lime wedge are also on the plate next to the quesadilla.

    What is an Air Fryer Quesadilla?

    Two simple ingredients create a classic Mexican quesadilla. All you need is cheese and tortillas, and the air fryer does all the work! Everyone loves a cheesy, crispy, and warm quesadilla to enjoy as a snack, lunch, or any time of day. Follow my tips below for ideas on how to make this a heartier meal by adding meat, veggies, or beans.

    Quesadillas can also be served as an appetizer or side dish to any meal. They are a great after-school snack idea, but they also go along with dinner. My kids LOVE when I serve quesadillas with this easy taco soup or our favorite tortilla soup. I also love to serve them as a side dish with this incredible avocado chicken!

    Quesadilla Ingredients

    A recipe doesn’t get any easier than 2 ingredients. And you most likely already have them on hand! This recipe is my go-to air fryer recipe when I’m in a time crunch. You’ll always want to have tortillas in your pantry and cheese in your fridge so you can make them! Whip these up on those busy weeknights when you don’t have a lot of time to make dinner.

    • Flour Tortillas: Flour tortillas are my favorite because they are crispy on the outside and soft on the inside! But corn tortillas are also delicious if you’re gluten-free.
    • Colby-Jack Cheese: I love using freshly grated Colby-jack cheese, but feel free to use any cheese you like.

    Let’s Make Air Fryer Quesadillas

    This air fryer quesadilla recipe is so easy to follow and the results are perfect every time! I love that I just throw the folded tortilla and cheese into the air fryer basket, then the air fryer does the rest. Wrap your quesadillas with foil to keep them warm if you need. It is easily my FAVORITE air fryer recipe and I can’t wait for you to see why I love it so much!

    1. Add Cheese on Tortillas: Sprinkle the shredded cheese on top of each tortilla, then fold the tortilla in half.  Divide the cheese between each tortilla using more or less to your liking.   
    2. Fold and Cook: Carefully place the folded tortillas in the air fryer basket and cook at 350° Fahrenheit for 3 minutes. Flip the quesadillas and continue to cook for an additional 3 minutes or cook longer to the desired doneness. 
    3. Serve: Serve immediately and enjoy with toppings and salsa!
    First photo is a tortilla with shredded cheese on top in an air fryer basket. Second photo is to folded tortillas next to each other in the basket. Third photo is two cooked quesadillas in the air fryer basket. Fourth photo is the air fryer quesadilla cut into triangles and placed in the air fryer basket.

    Variations

    Air fryer quesadillas are so versatile because you can create them to fit your taste buds and your cravings. Quesadillas can be more than just cheese. Switch up the seasonings and flavors, or add veggies or meat to make it a full meal. Any way you choose to make them will be AMAZING!

    • Cheese: You can use any cheese or any combination of cheeses. I prefer Colby jack, but for a kick use pepper jack! 
    • Meat: These are vegetarian, but you can easily add in chicken or beef for a heartier meal.
    • Add Some Heat: I also love adding jalapenos or red pepper flakes to make it spicy!
    • Add-ins: To mix it up you can add in rice or beans. Black beans or refried beans are the best!
    • Veggies: Sneak in some nutrients by adding veggies like corn, bell peppers or onions.
    • Dipping Options: Serve with salsa verde, sour cream, or guacamole on the side for dipping!

    Top view of air fryer quesadilla in a black air fryer basket. The quesadilla is cut into triangles with melted cheese oozing out.

    Storing Leftovers

    Leftover air fryer quesadillas are great for quick snacks or meals! Rewarming them in the air fryer doesn’t take long at all. You can make a fresh quesadilla in the time it takes you to rewarm the leftovers, but if you do have leftover quesadillas just follow the directions below to enjoy them later.

    • In the Refrigerator: Place leftovers in an airtight container or sealable bag. Store in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
    • In the Freezer: Wrap the quesadillas individually in parchment paper then place them in a freezer-safe Ziploc bag or sealable container. Make sure to lay them flat in the freezer. Store in the freezer for up to 3 months.
    • To Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside, reheat the quesadilla in the air fryer. Cook at 350° Fahrenheit for about 3 minutes or until warmed through.

    Close up photo of a piece of quesadilla being dipped into a small bowl of salsa. The quesadilla and salsa are on a large gray plate. Cilantro and a lime wedge are garnished on the plate.

    Serve These With Quesadillas

    Air fryer quesadillas are a favorite around our house!  They are so fast and easy that my kids even love making them.  We like to serve them with all kinds of yummy toppings and sides. Try making some of these recipes to go with your quesadillas.

    • Sprinkle the cheese on top of each tortilla, then fold the tortilla in half.  Divide the cheese between each tortilla using more or less to your liking.   

    • Carefully place the folded tortillas in the air fryer basket and cook at 350° Fahrenheit for 3 minutes. Flip the quesadillas and continue to cook for an additional 3 minutes or cook longer to the desired doneness.

    • Serve immediately and enjoy with toppings on the side!

    Block cheese that you shred by hand always creates the best melty cheese results!

    Serves: 2

    Serving1quesadillaCalories416kcal (21%)Carbohydrates27g (9%)Protein20g (40%)Fat25g (38%)Saturated Fat15g (75%)Polyunsaturated Fat2gMonounsaturated Fat7gCholesterol63mg (21%)Sodium774mg (32%)Potassium148mg (4%)Fiber2g (8%)Sugar2g (2%)Vitamin A656IU (13%)Calcium527mg (53%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Appetizer, Dinner, lunch

    Cuisine Mexican

    Keyword 10 minute air fryer quesadilla, 2 ingredient dinner, air fryer quesadilla, easy, meatless, vegetarian

  • Mini Pumpkin Cheesecakes

    Mini Pumpkin Cheesecakes

    These mini pumpkin cheesecakes are the perfect dessert for any fall gathering! Individual-sized and full of pumpkin flavor, they are everything you love about pumpkin pie and cheesecake all in one. These mini desserts are sure to be your new holiday tradition.

    Single-serving desserts are so convenient for gatherings! A little more prep beforehand makes things so easy when it comes time for eating. And mini things are just so cute! Everyone always comments on how great the desserts look when I serve miniatures. If you love mini desserts, you’ll want to try these Mini Cherry Pies, these perfect-for-fall Mini Peach Cobblers, and these traditional Mini Cheesecakes!

    Closeup of a mini pumpkin cheesecake served on a stoneware plate.

    Mini Pumpkin Cheesecakes

    I have found the perfect fall gathering dessert! These mini pumpkin cheesecakes have the taste of a pumpkin pie with the tangy flavor of a cheesecake. The graham cracker crust is sweet and adds the crunchy texture you want in a creamy dessert. If you love pumpkin pie and cheesecake, this is the fall treat for you. I was amazed at how quickly they came together, and they turned out great!

    This cheesecake is so easy to bake and you don’t need a water bath! Because they are mini, they don’t have to bake as long either. They really are easier than a large cheesecake and taste just as good. Instead of serving slices of cheesecake on a plate, guests can grab their own dessert and throw away the liner, making it such an easy holiday dessert.

    Ingredients in Mini Pumpkin Cheesecakes

    This recipe is so simple and one of my absolute favorites to serve at parties because they are easily portioned and no plates are necessary. You can make the crust in minutes, and the cheesecake filling is simple and full of warm holiday flavor! You’ll have a hard time finding a better party treat than this for the holiday season. Check out the recipe card at the bottom of the post for exact measurements.

    Crust

    • Graham Cracker Crumbs: You can buy a box of graham crackers and pulse them in a food processor to get a perfect crumb. Or you can buy the crumbs at the store.
    • Butter: I used salted butter to balance out the sweetness of the graham crackers and sugar, and you’ll want to leave the butter out for a few hours to soften.
    • Sugar: Makes the crust a little more sweet. You can leave this ingredient out to cut down on sugar.

    Cheesecake Filling

    • Cream Cheese: You will want softened cream cheese for this recipe, so make sure to leave it out for a few hours before making these mini pumpkin cheesecakes.
    • Pumpkin Puree: You can use a canned puree, or pumpkin pie filling that already has spices, but I prefer the homemade puree.
    • Vanilla Extract: Vanilla and pumpkin go great together!
    • Granulated Sugar: I use my regular pantry sugar for this recipe.
    • Pumpkin Pie Spice: I love the warm flavors of pumpkin pie spices, and I prefer my homemade blend! Homemade spice blends are fresher, and pack more flavor. I also like knowing there are less preservatives in them.
    • Eggs: I always use large Grade A eggs in my recipes.
    • Whipped Cream: This is for the topping. You could whip up your own whipped cream using heavy cream, or buy store-bought.
    • Ground Cinnamon: This is an added optional seasoning that I used to decorate the top of the whipped cream. It also adds an additional warmth and holiday feeling.
    4-photo collage of cheesecake ingredients being mixed together and added to a muffin tin.

    How to Make Mini Pumpkin Cheesecakes

    If you have been intimidated by cheesecakes in the past, get ready to gain all the confidence you need! This mini pumpkin cheesecake recipe is so simple, you’ll be able to prep these in just 10 minutes. The first thing you need to do is preheat the oven to 325°F. Then, line a muffin tin with cupcake liners and set aside.

    Crust

    1. Prepare Crust: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Add about a tablespoon of the mixture to each cupcake liner and press down firmly, I placed a cupcake liner on top of the crumbs to get a nice, even layer. Then discard the extra cupcake liner after all 12 crusts have been pressed down. Bake in a muffin pan for 5 minutes.

    Cheesecake Filling

    1. Beat: In a large bowl, beat together the cream cheese and pumpkin puree until smooth. Then add the vanilla, sugar, and pumpkin pie spice and mix again until smooth. Next, add the eggs one at a time, mixing thoroughly after each addition.
    2. Fill: Use a large scoop to fill each cupcake liner until they are just about full.
    3. Bake: Bake for 16-20 minutes, just until the cheesecakes are set in the middle. Then cool to room temperature. Cover the cheesecakes and refrigerate for at least 3 hours or overnight.
    4. Top: Top the chilled mini pumpkin cheesecakes with whipped cream and dust with ground cinnamon.
    Closeup of a mini pumpkin cheesecake, cut so the inside can be seen.

    Tips for Making Mini Cheesecakes

    These mini cheesecakes are so delicious and easy to make. You’ll find yourself coming back to this recipe again and again. Here are a few tips to make the most of this recipe.

    • Using Pumpkin Pie Puree: If you buy pumpkin pie filling, remember that it already has spices in it so you’ll want to reduce the added spices in this recipe to balance that out.
    • Making the Graham Cracker Crust: You can buy graham cracker crumbs at the store, but you can also make them at home if you already have graham crackers. Just pulse them in a food processor until they are a fine crumb. If you don’t have a food processor, you can put them in a Ziploc bag and crush them with a rolling pin, which is really fun!
    • Alternative Crusts: There are so many great flavors that go with pumpkin. Get creative with the crust by trying gingersnaps, lady fingers, or even Vanilla Wafers for the crust!

    Closeup of cheesecake topped with whipped cream and dusted with cinnamon. There is a piece cut out by a metal fork.

    How to Store Leftovers

    These mini pumpkin cheesecakes are so yummy I doubt you’ll have any leftovers! But if you do need to store them, here are a few tips to follow.

    • In the Refrigerator: You can put this dessert in an airtight container in the fridge, and your mini pumpkin cheesecakes will stay fresh for up to 3 days.
    • In the Freezer: Freezing your cheesecakes can be the best way to enjoy them for up to a month! Store them in an airtight container or wrapped in plastic wrap for up to a month. You don’t have to worry about defrosting your cheesecake, just leave it on the counter for an hour or two until it has thawed and enjoy!

    Other Cheesecake Flavors to Try

    If you are a cheesecake lover, you are going to love these fun flavors! It is a great summer dessert, but can easily be made into a fall or winter dessert by adding warm spices and fall flavors. Here are some of my favorite cheesecake recipes to try!

    Print

    Mini Pumpkin Cheesecakes

    These mini pumpkin cheesecakes are the perfect dessert for any fall gathering! Individual-sized and full of pumpkin flavor, they are everything you love about pumpkin pie and cheesecake all in one. These mini desserts are sure to be your new holiday tradition.
    Course Dessert
    Cuisine American
    Keyword mini pumpkin cheesecakes, mini pumpkin cheesecakes recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Chill Time 3 hours
    Total Time 3 hours 35 minutes
    Servings 12 Cheesecakes
    Calories 223kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 Cup Graham Cracker Crumbs
    • 4 Tablespoons Salted Butter Melted
    • 3 Tablespoons Sugar

    Cheesecake Filling

    • 12 Ounces Cream Cheese Softened
    • ¾ Cup Pumpkin Puree
    • 1 Teaspoon Vanilla Extract
    • ½ Cup Granulated Sugar
    • 1 Teaspoon Pumpkin Pie Spice
    • 2 Large Eggs
    • Whipped Cream for Topping
    • Ground Cinnamon for topping

    Instructions

    • Preheat the oven to 325°F. Line a muffin tin with cupcake liners and set aside.

    Crust

    • In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Add about a tablespoon of the mixture to each cupcake liner and press down firmly, I placed a cupcake liner on top of the crumbs to get a nice, even layer. Discard the extra cupcake liner after all 12 crusts have been pressed down. Bake for 5 minutes.

    Cheesecake Filling

    • In a large bowl, beat together the cream cheese and pumpkin puree until smooth. Add the vanilla, sugar, and pumpkin pie spice and mix again until smooth. Add the eggs one at a time, mixing thoroughly after each addition.
    • Use a large scoop to fill each cupcake liner until they are just about full.
    • Bake for 16-20 minutes, just until the cheesecakes are set in the middle. Cool to room temperature. Cover the cheesecakes and refrigerate for at least 3 hours, or overnight.
    • Top the chilled cheesecakes with whipped cream and dust with ground cinnamon.

    Nutrition

    Calories: 223kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 177mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2920IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
  • Homemade Vanilla Pudding

    Homemade Vanilla Pudding

    If you’re looking for a tried and true vanilla pudding recipe, this is it! This homemade vanilla pudding is perfectly sweet, silky smooth, and really easy to make!

    When you’re craving something sweet, nothing is quite as satisfying as some creamy homemade pudding! Try this homemade tapioca pudding, rice pudding, or copycat Magnolia Bakery banana pudding next!

    Closeup of vanilla pudding in a glass cup topped with a Nilla Wafer and sliced strawberry.

    The Best Homemade Vanilla Pudding Recipe

    I admit, one of my guilty pleasures is snacking on those little pudding cups you get from the store. I always get them for my kids’ lunches but end up eating them when I get a craving for something sweet. Today, we’re moving on from the pudding cups and making something a million times better. A good old batch of creamy, delicious homemade vanilla pudding. If you’ve never tried making it from scratch, here’s your sign to! It’s so easy and will knock your socks off with its smooth texture and sweet flavor.

    This homemade vanilla pudding is amazing on its own or served with some berries, cookies, or chopped nuts! It’s a classic dessert that will have the whole family wanting more. As simple as it may be, it’s so irresistible! Vanilla is a highly underrated dessert flavor and deserves more love! These vanilla cupcakes and vanilla fudge are a couple more sweet treats that you’re going to want to add to your dessert lineup.

    Ingredients You’ll Need

    Given how simple these ingredients are, you probably have everything you need to make yourself a batch of vanilla pudding in your pantry right now! Measurements for each ingredient can be found below in the recipe card. You’re going to LOVE the flavor and silky-smooth texture these ingredients create.

    • Sugar: Granulated sugar adds sweetness to your pudding.
    • Cornstarch: Cornstarch acts as a thickening agent to create the perfect texture. You can also use all-purpose flour as a substitute.
    • Salt: You only need a pinch to enhance the overall flavor of the pudding.
    • Whole Milk: The fat content in whole milk gives the pudding a creamier texture.
    • Egg Yolks: Add smoothness and help the ingredients to bind together.
    • Unsalted Butter: A must-add for vanilla pudding that is rich and delightfully creamy!
    • Vanilla Extract: Since vanilla is the main flavor here, I recommend using pure vanilla extract for best results!
    3-photo collage of pudding ingredients being whisked together and cooked.

    How to Make Homemade Vanilla Pudding

    Trust me, it’s as easy as making store-bought pudding mix! (Save your box of instant pudding mix for these amazing chocolate chip cookies!) One thing to keep in mind is that this homemade vanilla pudding needs plenty of time to chill so it’s not the best dessert to make if you need something last minute!

    1. Mix Ingredients Together: Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    2. Cook: Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
    3. Add Butter and Vanilla Extract: Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
    4. Chill: Chill in the fridge for 4 hours, or overnight.
    5. Serve: Before serving, stir the pudding well. Transfer to serving bowls, if desired. Top with toppings of your choice. I always like serving it with fresh berries and Nilla Wafers!
    Vanilla pudding served in small glass cups garnished with sliced strawberries and cookies.

    Extra Tips and Tricks

    Keep these simple tips in mind with your next batch of homemade vanilla pudding and you’ll be cooking like a pro!

    • Mix, Mix, Mix! Whisk constantly while on the heat to avoid the eggs and milk burning.
    • Let Your Pudding Thicken: Once the mixture begins to bubble, be sure to continue to cook for a minute or two to ensure the pudding thickens properly. Undercooked pudding will turn out soupy.
    • Cover With Plastic Wrap: Press the plastic wrap directly to the surface of the pudding (careful, it’s going to be hot!) to prevent a film from forming on top of it as it cools. Once it is completely cooled, it won’t need the plastic wrap directly on it again.
    • The Best Vanilla Flavor: High-quality vanilla will lend a richer flavor to your pudding! If you feel adventurous, add some vanilla bean paste or the caviar from inside a vanilla bean.
    • Topping Ideas: Sliced strawberries, sliced bananas, raspberries, blueberries, blackberries, granola, mini chocolate chips, shredded coconut, Nilla Wafers, and graham crackers are just a few of my many favorites! The possibilities are endless. If you really want to make your pudding indulgent, try a drizzle of chocolate sauce or caramel on top!

    Top-down view of vanilla pudding in a glass cup being scooped with a gold spoon.

    Storing Leftover Pudding

    The best thing about making a big batch of homemade vanilla pudding is that you can keep it in the fridge and enjoy it for days to come!

    Top-down view of vanilla pudding in a glass cup, garnished with a sliced strawberry and Nilla Wafer.

    More Tasty Pudding Recipes

    I’ve rounded up a few more creamy and delicious pudding recipes for you to try! They’re all super easy to make but so incredibly satisfying. I know you’ll love them as much as I do! Find my full list of pudding recipes here.

    Print

    Homemade Vanilla Pudding

    If you're looking for a tried and true vanilla pudding recipe, this is it! This homemade vanilla pudding is perfectly sweet, silky smooth, and really easy to make!
    Course Dessert
    Cuisine American
    Keyword homemade pudding recipe, homemade vanilla pudding recipe, vanilla pudding recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Chill Time 4 hours
    Total Time 4 hours 15 minutes
    Servings 4 People
    Calories 285kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup granulated sugar
    • 3 tablespoons cornstarch
    • ¼ teaspoon salt
    • 2 ¼ cup whole milk
    • 2 large egg yolks
    • 2 tablespoons unsalted butter
    • 1 ½ teaspoons vanilla extract

    Instructions

    • Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    • Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
    • Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
    • Chill in the fridge for 4 hours, or overnight.
    • Before serving, stir the pudding well. Transfer to serving dishes, if desired. Top with toppings of your choice.

    Nutrition

    Calories: 285kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 204mg | Potassium: 220mg | Fiber: 0.1g | Sugar: 32g | Vitamin A: 527IU | Calcium: 183mg | Iron: 0.3mg
  • Pumpkin Chocolate Chip Bars

    Pumpkin Chocolate Chip Bars

    These pumpkin chocolate chip bars are the perfect fall treat! They bring in that classic pumpkin flavor with their soft and delicious texture and chocolaty taste. I bet you won’t be able to stop at just one!

    I love a good pumpkin treat… It may actually be the entire reason why fall is a favorite season of mine! If you love pumpkin treats too then, you have to try out these super easy pumpkin cookies, this delicious pumpkin dump cake, and these pumpkin cinnamon rolls!

    A stack of two pumpkin chocolate chip bars.

    What is a Pumpkin Chocolate Chip Bar?

    This pumpkin chocolate chip bar recipe is SO good!! If you love a soft and delicious dessert that melts in your mouth and is delicious and sweet… Then these dessert bars are for you! They are easy to make and similar to pumpkin chocolate chip cookies but in a bar form! Not only that, they are even easier to make!

    This recipe is simple, and you probably already have all of the ingredients in your pantry! Especially if you are like me and stock up on pumpkin puree at the beginning of every fall season! These are perfect for bringing to any gathering because you can cut them up to be whatever size you want! My kids love helping me bake these, but they love eating them with me even more!

    Ingredients in Pumpkin Chocolate Chip Bars

    Aside from the obvious ingredients of pumpkin and chocolate chip, these delicious dessert bars have pantry staple ingredients. They are so simple, yet they pack a punch with the flavor! Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: I used unsalted butter when baking this recipe.
    • Dark Brown Sugar: Brown sugar always needs to be packed when you measure it. And trust me, you don’t want to miss out on one bit of this delicious flavor!
    • Granulated Sugar: This brings in an added sweet flavor to the pumpkin puree.
    • Ground Cinnamon: Can you even have a fall dish without some cinnamon??
    • Ground Ginger: The ginger brings in that deep, earthy flavor that goes so well with the other spices.
    • Ground Cloves: They bring in that warm, spice flavor that we see make its debut every year around fall.
    • Salt: This enhances all of the flavors in the bars.
    • Vanilla Extract: I love adding in a splash of vanilla flavor!
    • Baking Powder: This helps achieve that deliciously soft texture.
    • Egg: I use large eggs that are at room temperature before mixing them in.  
    • Pumpkin Puree: You do NOT want to mix this up with pumpkin pie filling! Make your own pumpkin puree with this recipe or stock up at the beginning of the season!
    • Flour: I used all-purpose flour in this recipe.
    • Semi-Sweet Chocolate Chips: You can also use milk chocolate chips or even dark chocolate if that’s what you prefer!

    How to Make Homemade Pumpkin Chocolate Chip Bars

    If you are looking for a delicious pumpkin chocolate chip cookie variation, then you have come to the right place! This recipe has all of your favorite fall spices that will keep you coming back for more!

    1. Prep: Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the sides. Spray the parchment with nonstick cooking spray and set aside.
    2. Whisk and Combine: Whisk together the melted butter, brown sugar, and granulated sugar in a large bowl. Add the cinnamon, ginger, cloves, salt, vanilla, baking powder, egg, and pumpkin puree. Mix until combined.
    3. Stir in Chocolate Chips: Add the flour and mix again until thoroughly combined. Fold in the chocolate chips and use a spatula to stir until the chips are evenly distributed throughout the batter.
    4. Bake: Spread the batter evenly in the prepared baking dish. Bake for 45-50 minutes, or until a toothpick comes out the center leaving only a few crumbs behind.
    5. Cool: Let cool completely before slicing to allow them to finish setting up.
    4 pictures showing how to mix the batter and add in chocolate chips.

    Variations

    There are a few things that you can do to change up these pumpkin chocolate chip bars. I like to make them often, so it’s nice to have a few tricks in my pocket to make them different every time!

    • Chocolate Chips: I love using mini chocolate chips, milk chocolate chips, or even dark chocolate chips in these dessert bars! They taste so delicious.
    • Add some Frosting: You can never go wrong with adding a glaze to a dessert; these are no exception! Try making this delicious cream cheese frosting and drizzling some on top. It will add in a delicious flavor!

    A close up of a pan of cooked pumpkin chocolate chip bars. One bar is slightly moved so that you can see the side of it.

    Can I Make These Ahead of Time?

    Yes! I love making these pumpkin chocolate chip bars ahead of time. They are so easy and they store well in the freezer!

    • In the Freezer: Once your bars have cooled, you can put them in an airtight container. Put some parchment paper between each layer, so they don’t stick together. You can freeze them for about 2-3 months. Thaw them on the counter or overnight in your fridge!

    A stack of two pumpkin chocolate chip bars with a bite taken out of the top one.

    Print

    Pumpkin Chocolate Chip Bars

    These pumpkin chocolate chip bars are the perfect fall treat! They bring in that classic pumpkin flavor with their soft and delicious texture and chocolaty taste. I bet you won't be able to stop at just one! 
    Course Dessert
    Cuisine American
    Keyword pumpkin chocolate chip bars
    Prep Time 25 minutes
    Cook Time 35 minutes
    Total Time 1 hour
    Servings 16 Servings
    Calories 384kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter melted
    • 1 cup dark brown sugar packed
    • ½ cup granulated sugar
    • 1 ½ teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • 3/4 teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 teaspoon baking powder
    • 1 egg room temperature
    • 1 cup pumpkin puree (Not pumpkin pie filling)
    • 2 ¼ cups all-purpose flour
    • 2 cups semi-sweet chocolate chips

    Instructions

    • Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, leaving a 2-inch overhang on the sides. Spray the parchment with nonstick spray and set aside.
    • Whisk together the melted butter, brown sugar, and granulated sugar in a large bowl. Add the cinnamon, ginger, cloves, salt, vanilla, baking powder, egg, and pumpkin puree. Mix until combined.
    • Add the flour and mix again until thoroughly combined. Add the chocolate chips and use a spatula to stir until the chips are evenly distributed throughout the batter.
    • Spread the batter evenly in the prepared baking dish. Bake for 45-50 minutes, or until a toothpick comes out the center leaving only a few crumbs behind.
    • Let cool completely before slicing to allow them to finish setting up.

    Nutrition

    Calories: 384kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 122mg | Potassium: 232mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2764IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg
  • German Chocolate Pie

    German Chocolate Pie

    This decadent dessert is everything you love about German chocolate cake in one easy-to-make pie! Layers of chocolate custard, perfectly sweet shredded coconut, and salted pecans all in a golden, flaky crust. It’s the perfect addition to your Thanksgiving table!

    With the holidays just around the corner, it’s time to start thinking about what desserts you want to serve alongside your meals! You really can’t go wrong with a delicious homemade pie. A few more incredible recipes to try are this banana cream pie, pistachio cream pie, and coconut cream key lime pie. They’re all creamy, delicious, and so easy to make!

    German chocolate pie in a pie dish with a slice cut out of it.

    Coconut Pecan German Chocolate Pie Recipe

    German chocolate is one of my absolute favorite cake flavors. There’s just something about the combination of milky chocolate and sweet, shredded coconut that is to die for! When I first tried this pie I was blown away. It’s everything you love about German chocolate cake but in creamy, decadent pie form! (To be honest, I never thought that anything could be better than traditional German chocolate cake, but I think this pie has it beat.)

    Honestly, this German chocolate pie is everything you could want from a dessert. It’s rich and chocolatey while still being light and fluffy! You’re going to absolutely love the custard filling! And did I mention that the topping is made with shredded coconut, butter, brown sugar, and condensed milk? It’s every dessert lover’s dream and the perfect remedy for a sweet tooth.

    German Chocolate Pie Ingredients

    Here’s everything you’ll need to put this insanely good pie together! German chocolate pie uses a lot of standard baking ingredients to make your life a little easier! Note: exact measurements can be found in the recipe card below.

    • Cooked Pie Crust: You can use a premade crust or make your own from scratch using my recipe here. Note: since this is a cream pie and there’s no baking involved, you’ll want to make sure your crust is blind-baked and not raw.
    • 9-Inch Pie Pan: A deep pan is best for this recipe!

    Filling

    • Milk Chocolate Chips: Give the custard its perfect chocolatey flavor. You can also use dark chocolate chips if you’d like!
    • Butter: Adds richness and makes the texture of the filling extra creamy!
    • Sugar: Granulated sugar makes the filling nice and sweet.
    • Cornstarch: Helps the filling solidify.
    • Whole Milk: Adds creaminess and makes the chocolate filling nice and smooth.
    • Egg Yolks: Bind all of the ingredients together and make the filling smooth and silky!
    • Vanilla Extract: Vanilla makes everything better! Add some in for a deeper, sweeter flavor.

    Topping

    • Brown Sugar: For smoky, sweet flavor.
    • Heavy Whipping Cream: Coats the flaked coconut in creamy, fluffy goodness!
    • Sweetened Condensed Milk: You know the dessert is good if condensed milk is an ingredient. This adds flavor and a creamy texture to the topping!
    • Butter: Adds richness and flavor.
    • Large Egg Yolks: Help all of the topping ingredients to bind together.
    • Sweetened Coconut Flakes: A must-add for that classic German chocolate flavor!
    • Vanilla Extract: Use pure vanilla extract if you can for the best flavor.
    • Salted Pecans: Chopped pecans add a boost of flavor and texture. You can also use chopped walnuts if you’d like!

    How to Make German Chocolate Pie

    This German chocolate pie is so easy to make! It’s also perfect for making ahead – this gives it plenty of time to chill and set so you can cut it into nice, uniform pieces!

    To Make the Filling:

    1. Melt Chocolate and Butter: In a microwave, melt the chocolate and butter together in 10-15 second increments, stir until smooth.
    2. Prepare Hot Mixture: In a saucepan, mix sugar and cornstarch, whisk in the whole milk, and cook over medium heat until thickened and bubbly. Reduce heat to low and cook for an additional 2 minutes, stirring constantly. Remove from heat.
    3. Add Egg Yolks: In a separate bowl mix a small amount of hot mixture with egg yolks. Once incorporated add the egg yolk mixture to the rest of the hot mixture in your pan and whisk constantly, bringing to a gentile boil. Mix for 2 additional minutes, remove from heat.
    4. Combine: Whisk in your chocolate butter mixture and vanilla, stir until well combined. Pour into your baked pie crust. Let setup completely before putting the topping on.

    To Make the Topping:

    1. Sugar and Cream Mixture: In a small saucepan combine brown sugar, heavy whipping cream, and sweetened condensed milk. Bring mixture to a gentle boil over medium heat, stir until sugar has dissolved. Remove from heat.
    2. Add Egg Yolks: In a separate bowl whisk egg yolks and a small amount of hot mixture together, once combined add it all back into the saucepan and return to the stove. Cook for 2-3 minutes on medium heat, stirring constantly until it thickens. Remove from heat.
    3. Mix In Remaining Ingredients: Add in your vanilla, shredded coconut, and salted pecans. Cool for 10 minutes then pour over the top of your chocolate filling.
    4. Garnish: (Optional) Top with additional shredded coconut and chopped pecans.
    6-photo collage of chocolate custard filling and coconut topping being prepared and added to a baked pie crust.

    Extra Tips and Tricks

    These are just a few extra tips on how to customize and perfect your German chocolate pie! I know you’ll love this recipe just as much as I have! It’s quickly rising in the ranks on my list of favorite pies.

    • Melt Chocolate Slowly: When melting the chocolate and butter together, be sure to do so in small increments, only 10-15 seconds at a time stirring each time. Melting it too quickly can burn your chocolate.
    • Let the Filling and Topping Chill: Allow your filling to cool in the fridge while preparing the topping so it can set up before you put the topping on. Remember to cool topping for 10 ish minutes before putting it on your pie.
    • Add Flaked Salt: If you want a salted caramel effect, add some salt to your topping, to taste.
    • Use a Deep Pie Pan: Using a deeper pie pan is best for this recipe, if you want to use a shallower pan cut the filling recipe in half.
    • Make a Homemade Crust: If you really want to take this recipe to the next level, try using my grandma’s perfect pie crust recipe! I also have a post on how to blind-bake a pie crust, which is a necessity for any cream-based pies you’ll make this season!
    • Switch Out Chocolate Chips: This recipe uses milk chocolate chips, if you want a less sweet filling you can substitute for semi-sweet or even dark chocolate, depending on your preferences.

    A slice of German chocolate pie being served with a cake spatula.

    Storing Leftovers

    This pie stores great covered in the fridge. It can be made the night before serving and kept chilled in the fridge until you’re ready to serve it!

    • In the Refrigerator: Your German chocolate pie will last for up to 4 days in the fridge. Store in an airtight container or wrapped in plastic wrap.

    Closeup of a slice of German chocolate pie with a bite taken out of it.

    Looking for More German Chocolate?

    If you’re as obsessed with the flavor of German chocolate as I am, boy do I have some recipes for you to try! These are a fun twist on classic German chocolate cake and filled with all the mouthwatering chocolate coconut flavor you crave! They’re super easy to throw together and will have the whole family wanting more.

    Print

    German Chocolate Pie

    This decadent dessert is everything you love about German chocolate cake in one easy-to-make pie! Layers of chocolate custard, perfectly sweet shredded coconut, and salted pecans all in a golden, flaky crust. It's the perfect addition to your Thanksgiving table!
    Course Dessert
    Cuisine American
    Keyword german chocolate pie, german chocolate pie recipe
    Prep Time 1 hour 30 minutes
    Cook Time 20 minutes
    resting time 30 minutes
    Total Time 2 hours 20 minutes
    Servings 8 people
    Calories 645kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cooked pie crust in 9” pie pan a deep pan is best for this recipe

    Filling

    • 1 ½ cups milk chocolate chips
    • 2 tablespoons butter
    • ⅔ cups sugar
    • ½ cup cornstarch
    • 3 cups whole milk
    • 4 large egg yolks
    • 2 teaspoons vanilla extract

    Topping

    • ⅓ cup brown sugar packed
    • ½ cup heavy whipping cream
    • ⅓ cup sweetened condensed milk
    • ¼ cup butter cubed
    • 2 large egg yolks
    • 1 ½ cups sweetened coconut flakes
    • 1 tablespoon vanilla extract
    • ⅔ cup salted pecans coarsely chopped

    Instructions

    Filling

    • In a microwave, melt the chocolate and butter together in 10-15 second increments, stir until smooth.
    • In a saucepan mix sugar and cornstarch, whisk in the whole milk and cook over medium heat until thickened and bubbly. Reduce heat to low and cook for an additional 2 minutes, stirring constantly. Remove from heat.
    • In a separate bowl mix a small amount of hot mixture with egg yolks. Once incorporated add the egg yolk mixture to the rest of the hot mixture in your pan and whisk constantly, bringing to a gentile boil. Mix for 2 additional minutes, remove from heat.
    • Whisk in your chocolate butter mixture and vanilla, stir until well combined. Pour into your baked pie crust. Let setup completely before putting the topping on.

    Topping

    • In a small saucepan combine brown sugar, heavy whipping cream, and sweetened condensed milk. Bring mixture to a gentle boil over medium heat, stir until sugar has dissolved. Remove from heat.
    • In a separate bowl whisk egg yolks and a small amount of hot mixture together, once combined add it all back into the saucepan and return to the stove. Cook for 2-3 minutes on medium heat, stirring constantly until it thickens. Remove from heat.
    • Add in your vanilla, shredded coconut, and salted pecans. Cool for 10 minutes then pour over the top of your chocolate filling.
    • Optional: top with additional shredded coconut and chopped pecans.

    Nutrition

    Calories: 645kcal | Carbohydrates: 77g | Protein: 9g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 206mg | Sodium: 202mg | Potassium: 290mg | Fiber: 3g | Sugar: 65g | Vitamin A: 936IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 1mg