This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with cream cheese, smoky bacon, caramelized onions, tart cranberries, balsamic vinegar and a bit of coffee to balance all the flavors. The perfect holiday appetizer!

This Cranberry Bacon Cream Cheese Appetizer is easy to make but has such an impressive presentation.

It’s the perfect appetizer for your holiday spread or even for a fancy dinner party!

Made by topping a large block of cream cheese with a delicious bacon and cranberry mixture that’s so addictive, it’s such a delicious combination.

This is one of my favorite easy appetizer recipes, it takes just 20 minutes to make, and can be served with just about anything, from crackers to veggies!

If you love cream cheese appetizers, try my cream cheese balls for something a bit different! This classic Cheese Ball recipe is a great savory appetizer for a crowd during the holiday season, while my Snickers Cheese Ball is a great option for dessert.

Ingredients Needed:

• Bacon: use your favorite kind of bacon for this recipe. I usually use thick cut!
• Onion and Garlic: use freshly minced garlic and fresh onion for a great savory flavor base for the topping.
• Cranberries: dried cranberries and cranberry juice add sweet and tart flavors as well as a great texture to the topping.
• Seasonings: use salt and freshly cracked black pepper to enhance the flavors, with some red pepper flakes on top for a spicy kick.
• Brown Sugar: helps caramelize and sweeten the topping.
• Balsamic Vinegar: adds a burst of tangy sweetness to the topping.
• Coffee: use hot or cold coffee, so save some from your morning brew.
• Cornstarch: a little bit of cornstarch will make the topping a bit thicker.
• Cream Cheese: full-fat cream cheese will give you the flavor and texture you want, but use whichever brand you prefer. You can also use light cream cheese.
• Garnish: top with fresh parsley and fresh cranberries as desired. Serve with Ritz crackers or your favorite kind of crackers on the side for dipping!

How to Make Easy Cranberry Cream Cheese Dip

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook bacon: In a medium saucepan, cook the bacon until nicely browned.
2. Remove bacon: Remove the bacon from the pan, putting it into a bowl lined with a paper towel to drain.

3. Sauté: Sauté the onion in the bacon fat and add the garlic.
4. Add remaining ingredients: Add the bacon back to the pan with dried cranberries, cranberry juice, brown sugar, balsamic vinegar, coffee, and red pepper flakes. Cook together, stirring often, until thickened slightly. Then, set it aside to cool to room temperature.

5. Thicken: Whisk together some cranberry juice and cornstarch, then stir it into the sauce until thickened. Season with salt and pepper to taste.
6. Assemble appetizer: Place the cream cheese block on a serving platter, then spread the cooled cranberry bacon mixture over the top of the cream cheese and serve with crackers.

Bacon Cranberry Cream Cheese Appetizer FAQs

Tips and Notes

• Use high-quality cream cheese. As it’s the base of the dip, you’ll want to make sure you use good-quality cream cheese for the best flavor.
• Blend it into a dip. You can serve this appetizer as I have, as a block with a topping, or you can blend it together to make a flavorful cream cheese dip that is great for serving with crackers, veggie sticks, or even tortilla chips! Simply stir the cream cheese in a large bowl to break it down, adding some milk if needed to thin it out, and mix in the bacon cranberry topping.
• For a lighter texture, you can whip the cream cheese with some cream or a bit of sour cream, or purchase a tub of plain whipped cream cheese. Spread it onto a serving plate and top with the bacon jam.

Cranberry Bacon Cream Cheese Appetizer Variations

• Cranberry sauce. I love serving this cream cheese appetizer with fresh cranberries on the side for an extra burst of color, but fresh cranberry sauce will work well too!
• ​Adding spice. The red pepper flakes add a bit of spice to this appetizer, but you can add some chopped jalapeño chile or hot sauce to add even more spice if you want.

Serving Suggestions

Serve this amazing appetizer as the center of your Christmas Day starter, or serve it with some of my other appetizers at a Christmas party.

These Jalapeno Poppers, Pigs in Blankets, and Mozzarella Sticks are also great options alongside this dip or simply make some veggie sticks for a healthier dipping option.

Try some of my Homemade Breadsticks or my No Knead Artisan Bread for dipping instead of crackers if you prefer something a bit heartier!

More Holiday Appetizers to Try

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

Appetizers

Baked Brie Bites

Appetizers

Cheese Ball recipe

Appetizers

Bacon Wrapped Smokies

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Cranberry and Bacon Cream Cheese Appetizer

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with yummy cream cheese, smoky bacon, sweet and tart cranberries, with some balsamic vinegar and coffee in the mix for extra flavor! 

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 119cal

Author Ashley Fehr

Ingredients

Cranberry Bacon Topping:

• ½ lb bacon (chopped) 7-8 slices
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• ½ cup dried cranberries
• ⅓ cup + 3 tablespoons cranberry juice (divided)
• ¼ cup brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon brewed coffee (hot or cold) – optional
• ¼ teaspoon red pepper flakes
• 1 tablespoon corn starch
• salt and fresh cracked pepper to taste

Cream Cheese Appetizer:

• 1 package cream cheese
• fresh parsley and cranberries for garnish as desired
• crackers for serving

US Customary – Metric

Instructions

• In a medium saucepan, cook the bacon until nicely browned. Remove from the pan with a slotted spoon.
• In bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
• Add bacon back to the pan along with cranberries, ⅓ cup cranberry juice, brown sugar, balsamic vinegar, coffee and red pepper flakes.
• Cook over medium heat, stirring often, for about 15-20 minutes until thickened slightly — there shouldn't be much excess grease when it is done cooking, so be sure not to cut this cook time too short. If there is a lot of excess, you can dab with a paper towel if desired. Set aside to cool to room temperature or refrigerate.
• Whisk together 3 tablespoons cranberry juice and corn starch. Stir into sauce until thickened. Season with salt and pepper to taste.

Cream Cheese Appetizer

• Unwrap cream cheese and place on a serving platter.
• Spread cooled cranberry bacon topping over the top of the cream cheese and serve with crackers. (*Note: you can make ahead and refrigerate up to 1 day).

Notes

Ingredients and Substitutions:

*There are not a lot of substitutions I can offer for this recipe because each change will affect the consistency and flavor of the topping. You don’t want it to become too sticky and hard, or too runny. 

• Coffee: the coffee helps to balance out the flavors and the sweetness. You can omit if you prefer and swap with water.
• Cream cheese: you can easily use light or dairy-free cream cheese instead.

Storage:

• Store: You can store leftovers in an airtight container in the fridge for a week or so. If you aren’t planning on serving it straight away, store the cream cheese block and the topping seperately. Top the cream cheese and garnish just before serving.
• Freeze: I wouldn’t recommend freezing the cream cheese block, though you can prep the bacon cranberry topping ahead of time and freeze it for up to 1 month. Let it defrost fully, and reheat it to thicken it again if needed. Then, let it cool before adding it to the top of the fresh cream cheese block and serve.

Nutrition

Calories: 119cal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg

The post Cranberry and Bacon Cream Cheese Appetizer appeared first on The Recipe Rebel.

This Chocolate Trifle is an easy dessert recipe that’s totally decadent! It’s made with layers of homemade cake, chocolate pudding, and whipped cream.

Are you a chocolate lover? Try my French Silk Pie recipe, my Mint Chocolate Lasagna or my No Churn Chocolate Ice Cream next!

This Chocolate Trifle is one seriously decadent dessert! It looks like you’ve spent a pile of time on it, but it’s one of the best easy desserts for a holiday party or family gathering.

We love all things chocolate, so this layered chocolate dessert is right up there with these Best Homemade Brownies, this Oatmeal Chocolate Chip Cookies, and this Chocolate Sheet Cake.

It’s made with homemade chocolate cake cubes layered with chocolate pudding, whipped cream, and whatever chocolate candy bars or drizzles your heart desires.

Keep it classic or let your imagination run wild!

Ingredients Needed:

Cake ingredients

You can use cake mix or prepared cake in a pinch, but this cake recipe is divine!

• Granulated Sugar: it makes our cake, cake!
• Oil: use a neutral flavored oil like canola oil to add moisture to the cake.
• Milk: whatever you have on hand will work, dairy or non-dairy.
• Eggs: binds the ingredients together so the cake can hold its shape.
• Vanilla: adds flavor depth and sweetness.
• All-Purpose Flour: fluffed and leveled so you don’t end up with too much flour.
• Cocoa Powder: use high-quality, unsweetened cocoa powder for the richest chocolate flavor.
• Salt: cuts the sweetness and enhances flavor.
• Baking Soda and Baking Powder: we’re using both leavening agents to keep the cake texture so light and fluffy.
• Hot Coffee: or hot water. I recommend the coffee because it enhances the chocolate flavor of the cake, but water will work just fine.

Trifle ingredients:

• Chocolate Pudding: we’re making the pudding layer with instant chocolate pudding mix and milk.
• Whipped Cream: we’re throwing together a homemade whip made up of heavy whipping cream, powdered icing sugar, and vanilla extract. Feel free to use Cool Whip if preferred.
• Optional Toppings: get creative! I love crushed Oreos, crushed heath or skor bars, maltesers or whoppers, and chocolate sauce or chocolate shavings.

How to Make a Chocolate Trifle

This decadent dessert is so easy to prep! Full instructions can be found in the recipe card below.

1. Prepare your cake according to the directions in the recipe card, or use a cake mix if you’re short on time.
2. Cake layer: cut cake into cubes and place a layer in a trifle dish or glass bowl.
3. Pudding layer: mix the pudding and pour half over the cake.
4. Whipped cream: top with whipped cream and repeat the layers once more.

Chocolate Trifle FAQs

Tips and Notes

• Grease and flour the pan. Lightly grease the pan, then coat it in flour, tapping out any extra. This makes it much easier to remove the cake.
• Don’t over-measure the flour. I recommend fluffing the flour up, then leveling it off gently with your finger. This helps prevent it from getting too packed in. Too much flour makes for dry cake.
• The batter will be thin. Don’t panic. That’s how it’s supposed to look!
• Check for doneness. Use a toothpick to check that the cake is done. Just insert it into the center. If it comes out clean, the cake is good to go.
• Cool the cake completely. If you try to cut it into cubes while it’s still hot, you’ll just end up with mush.

More Trifle Recipes You’ll Love

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No-Bake Brownie Trifle 3 Ways

Desserts

Banana Split Trifles

Desserts

Chocolate Blackberry Cheesecake Trifles

Desserts

Lemon Berry Cheesecake Trifles

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Chocolate Trifle

This Chocolate Trifle is a simple yet decadent dessert. It's made with layers of homemade cake, chocolate pudding, and whipped cream.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 485cal

Author Ashley Fehr

Ingredients

Chocolate Cake

• 2 cups granulated sugar
• ½ cup canola oil
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 ¾ cup all purpose flour (fluffed and levelled) (230 grams)
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup hot coffee or water

Chocolate Pudding

• 2 boxes instant chocolate pudding mix (4 serving size)
• 3 ½ cups milk

Whipped cream

• Whipped Cream
• 2 cups heavy whipping cream
• ¼ cup powdered icing sugar
• 1 teaspoon vanilla extract

Optional toppings

• crushed oreos
• crushed heath or skor bars
• maltesers or whoppers
• chocolate sauce or chocolate shavings

US Customary – Metric

Instructions

• Lightly grease and flour one 9×13" pan, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
• In a large bowl, whisk together sugar and oil until combined.
• Add milk, eggs and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth — it will be thin.
• Pour into prepared pan and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely before proceeding with the recipe (I prefer to do this the day before).
• Once cool, cut into 1" cubes.

Chocolate pudding

• In a medium bowl, whisk together pudding mix and milk until completely smooth.

Whipped cream

• In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.

Assembly

• Place half of the cake cubes in the bottom of a trifle bowl or large glass bowl. Top with half of the pudding and half of the whipped cream. Add desired optional toppings.
• Repeat, using remaining ingredients in the same order. Top and garnish as desired.
• Refrigerate until ready to serve. This trifle is best served the day it is made because of the fresh whipped cream. If you use cool whip, it will last a little longer.

Video

Nutrition

Calories: 485cal | Carbohydrates: 59g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 437mg | Potassium: 326mg | Fiber: 2g | Sugar: 42g | Vitamin A: 796IU | Vitamin C: 0.2mg | Calcium: 167mg | Iron: 2mg

The post Chocolate Trifle appeared first on The Recipe Rebel.

This Peppermint Mocha Recipe is so easy and tastes just as good as Starbucks! This 10 minute recipe is the perfect way to enjoy a gourmet coffee right at home.

Sometimes I think it’s a blessing that we live so far from any fast food joints or coffee shops. It really isn’t an option to run out and grab an expensive coffee drink or a bite to eat.

But there have definitely been times I’m sitting at home wishing I could run to Starbucks for a Peppermint Mocha. This craving happened one too many times, so I decided to take matters into my own hands.

And so this Peppermint Mocha Recipe was born. This recipe is so simple, way quicker than running to coffee shop, and just as delicious. Bonus: it’s a whole lot cheaper too!

If you love all things peppermint chocolate, then you’ll love my No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, or Peppermint Bark!

Ingredients Needed:

• Milk: I use whole milk, but feel free to use whatever milk you have in your fridge Non-dairy milk works great too!
• Sugar: for a little bit of sweetness!
• Cocoa Powder: use unsweetened powder to give your mocha its chocolate flavor.
• Coffee: brewed espresso or strong coffee both work great.
• Peppermint Flavor: to add peppermint flavor you can use: 1) mint extract, 2) half of a peppermint candy cane, or 3) peppermint syrup.
• Vanilla Extract: provides a touch of extra sweetness and adds some flavor depth.
• Toppings: we’re topping our Peppermint Mocha off with whipped cream and chocolate shavings.

How to Make a Peppermint Mocha

This delicious and cozy drink comes together in a total of 10 minutes…way faster than even running to your nearest Starbucks!

1. Heat the milk: In a saucepan, heat milk, cocoa, and sugar until bubbles form and the sugar is dissolved.
2. Add espresso and flavor: Mix in espresso, mint extract, and vanilla extract, then remove from the heat.
3. Garnish and serve: Pour the mixture into a mug, top it with whip and chocolate, then sip away.

Peppermint Mocha FAQs

Tips and Notes

• Use fresh coffee. It just tastes better!
• Warm over medium heat. I know it’s tempting to crank the heat up so it’s done faster, but all you’ll do there is burn the milk. Yuck!
• Make more. This recipe can super easily be doubled or tripled if you’re serving more people. Just use a bigger pan.
• Customize! The beauty of making your own coffee drink is that you can play around with amounts until you find your perfect flavor. Add more or less sweetener, make it more chocolatey, add another flavor like caramel…you really can’t go wrong!

Variations

• Make it white chocolate. Throw some white chocolate chips in with the milk while heating, then stir and let them melt. This is one of my favorite variations! Check out my Easy White Chocolate Mocha for more specific instructions.
• Make it non-dairy. You can easily make a dairy-free version by just using non-dairy milk in place of the whole milk.
• Lighten it up. For a skinny Peppermint Mocha, feel free to use a lower fat milk (1% or 2%) and a sugar replacement or natural sweetener.
• Ice it. Just serve it over ice! Cool the coffee first so you don’t water down your drink.
• Add more garnishes. Chocolate drizzle, crushed candy cane, chopped peanuts, caramel drizzle, you name it.
• Make it caffeine-free. Maybe you’re not big into caffeine or you want to drink this closer to bedtime. No problem! Just swap the regular coffee out for decaf!

Serving Suggestions

This Peppermint Mocha is a delicious way to start the day all on its own, but I love to enjoy it with breakfast too!

Serve it with Cinnamon Roll Bites, Instant Pot Egg Bites, Crockpot Breakfast Casserole, Monkey Bread, or any of your favorite breakfast/brunch recipes!

More Coffee Drinks You’ll Love

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Caramel Frappuccino

Drinks

Easy Frappe Recipe

Drinks

How to make Cold Brew Coffee

Drinks

Slow Cooker Pumpkin Spice Latte

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Peppermint Mocha Recipe

This Peppermint Mocha Recipe is so easy and tastes just as good as Starbucks! This 10 minute recipe is the perfect way to enjoy a gourmet coffee right at home.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 272cal

Author Ashley Fehr

Ingredients

• 3/4 cup whole milk
• 3 tablespoons sugar
• 1 tablespoon unsweetened cocoa powder
• 3/4 cup brewed espresso or strong coffee
• 1/4 teaspoon mint extract or ½ peppermint candy cane or peppermint syrup
• 1/4 teaspoon vanilla extract
• whipped cream and chocolate shavings if desired

US Customary – Metric

Instructions

• In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
• Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
• Serve in a large mug and top with whipped cream and chocolate shavings if desired.

Nutrition

Calories: 272cal | Carbohydrates: 48g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 404mg | Fiber: 1g | Sugar: 45g | Vitamin A: 295IU | Calcium: 207mg | Iron: 0.7mg

The post Peppermint Mocha Recipe appeared first on The Recipe Rebel.

This Coffee Ice Cream is rich, smooth, creamy, and has just the right amount of coffee flavor. This 6-ingredient recipe takes just 20 minutes to prep!

Does Coffee Ice Cream recipe mean I can have a scoop of ice cream in the morning instead of my cup of coffee?

Okay, maybe not. I’ll stick to my Cold Brew or Caramel Frappuccino. BUT this ice cream is so good I could eat it at any time of the day!

It’s a super simple, 6-ingredient recipe made with a vanilla ice cream base that’s infused with coffee flavor thanks to instant coffee or instant espresso powder.

I started with our favorite Homemade Vanilla Ice Cream as a base, but you could also use this Easy Homemade Ice Cream for a no cook version!

Ingredients Needed:

• Heavy Whipping Cream and Whole Milk: creates a rich and creamy base for our ice cream. The higher the fat content, the creamier the ice cream!
• Granulated Sugar: use more or less according to your tastes.
• Egg Yolks: help stabilize the ice cream so it’s smoother, creamier, and lasts longer in the freezer.
• Coffee: use instant coffee or instant espresso powder. Decaf or caffeinated will work!
• Vanilla Extract: adds flavor depth and a little extra sweetness.

How to Make Coffee Ice Cream

This recipe takes just 20 minutes to prep! Simple and delicious!

1. Cook the base: In a saucepan, whisk together cream, milk, sugar, egg yolks, and coffee. Place over medium heat and cook until thickened. Add in vanilla.
2. Chill: Transfer the mixture to a measuring cup or bowl and press a piece of plastic wrap to the surface. Refrigerate until cold.
3. Churn and add mix-ins: Place the base into an ice cream maker and churn for 20-30 minutes. If you want, at this time you could add any mix ins — nuts or chocolate shavings would be delicious!
4. Freeze: Pour the ice cream into a loaf pan or baking dish and freeze until firm.

FAQs

Tips and Notes

• Chill the bowl. A cold ice cream maker bowl makes for a better texture!
• For a richer ice cream, use 2 cups of cream and 1 cup of milk instead.
• When you cover with plastic wrap, be sure that you gently press the wrap onto the surface of the ice cream base. This prevents a skin from forming as it chills.
• Speed up the chilling process by placing the ice cream base into the freezer instead of the fridge. Be sure to stir it every 10 minutes to keep it creamy.
• Let the ice cream sit for 5-10 minutes before serving to give it a little bit of time to soften. This makes it easier to scoop and creates a creamier texture.
• For an even richer ice cream, use 2 cups of cream and 1 cup of milk as opposed to the 1:1 ratio called for in this recipe.

More Ice Cream Recipes

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Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl

Desserts

No Bake Cookie Dough Ice Cream Cake + RECIPE VIDEO

Desserts

Easy No-Churn Coconut Cream Pie Ice Cream

Desserts

No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO

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Coffee Ice Cream

This Coffee Ice Cream is rich, smooth, creamy, and has just the right amount of coffee flavor. This 6-ingredient recipe takes just 20 minutes to prep!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Churning and Freezing 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 287cal

Author Ashley Fehr

Ingredients

• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¾-1 cup granulated sugar use more or less according to your tastes
• 4 egg yolks
• 1 tablespoon instant coffee or espresso powder
• 1 tablespoon vanilla extract

US Customary – Metric

Instructions

• Freeze ice cream maker bowl according to instructions.
• Whisk together cream, milk, sugar, egg yolks and coffee in a large saucepan until smooth.
• Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
• Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
• Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
• Place in the ice cream maker and churn for 20-30 minutes or until a soft serve consistency.
• Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
• I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Leftovers:

Homemade ice cream will last in an airtight container or wrapped tightly in the freezer for up to 3 months.

Tips:

• Speed up the chilling process by placing the ice cream base into the freezer instead of the fridge. Be sure to stir it every 10 minutes to keep it creamy.
• Let the ice cream sit for 5-10 minutes before serving to give it a little bit of time to soften. This makes it easier to scoop and creates a creamier texture.

 

 

Nutrition

Calories: 287cal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 153mg | Sodium: 34mg | Potassium: 146mg | Sugar: 22g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

The post Coffee Ice Cream appeared first on The Recipe Rebel.

This Caramel Frappuccino is my version of a Starbuck’s classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

This Caramel Frappuccino is a variation of my classic Frappe Recipe. It’s just as quick and easy as running to your local Starbuck’s, but a whole lot cheaper. AND you don’t have to leave your house at all. Win!

This recipe is made with super simple ingredients, comes together in just 5 minutes, and is the perfect pick-me-up!

If you’re looking for more warm weather sippers, check out this Homemade Pink Lemonade, classic homemade Lemonade Recipe, or this Frozen Hot Chocolate.

Ingredients Needed:

• Cold Water: be sure to use cold water so it doesn’t melt the ice before you serve the drink.
• Cream: I use heavy cream if I have it on hand, but really any milk or cream will work. Remember, the higher the fat content, the richer and creamier the frappe will be.
• Caramel Sauce: you can use 1-2 tablespoons of caramel sauce depending on how sweet you like it. The real deal is your best option here, but if you are reducing sugar you can also use a no-sugar caramel coffee syrup.
• Granulated Sugar: I use 2 teaspoons but you can use as much or as little as you like. You can also substitute with honey, maple syrup or a no-calorie sweetener of your choice.
• Coffee: I use instant coffee granules or instant espresso powder to give the Frappuccino its coffee flavor. Choose a good quality, great-tasting brand! We love Nescafe.
• Ice Cubes: helps thicken the Frappuccino for a creamier texture.
• Whipped Cream and Caramel Sauce: for serving!

How to Make a Homemade Caramel Frappuccino

You have a couple of options when it comes to making your homemade Frappuccino.

1. Blender: Add all of the ingredients to a high-powered blender and blend until smooth. Adjust as needed, then pour into a glass and garnish with whipped cream and caramel.
2. Shaken: Add water, cream, sugar, and coffee to a jar. Put the lid on and shake until the sugar is dissolved, then pour over ice and top with whipped cream and caramel.

You can see in these photos that there is a slight difference between the two — the blended frappuccino is lighter in color because of the ice.

Recipe FAQs

Variations on this recipe

• Customize it! This recipe can super easily be customized to your tastes. If you like a stronger coffee, add more coffee. If you like it sweeter, add more sugar. Prefer it creamier to be creamier, use more cream.
• Lighten it up. Swap the cream out for skim milk or non-dairy milk.
• Use other syrups. Feel free to play around with the flavor of your Frappuccino by adding other syrups. Vanilla, hazelnut, or even chocolate would be delicious!

More Summer drinks you'll love

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Oreo Milkshake

Drinks

How to make Cold Brew Coffee

Drinks

Mango Smoothie

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Caramel Frappuccino

This Caramel Frappuccino is my version of a Starbuck's classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 97cal

Author Ashley Fehr

Ingredients

• 3/4 cup cold water
• 1-2 tablespoons cream** (or milk, dairy free milk, more or less depending on your tastes)
• 1-2 tablespoons caramel sauce (depending how sweet you like it)
• 2 teaspoons granulated sugar or to taste
• 1-2 teaspoons instant coffee granules or instant espresso powder
• 8 ice cubes about 1 cup
• whipped cream and caramel sauce to serve

US Customary – Metric

Instructions

Blender method:

• Place all ingredients in the blender and blend until smooth and frothy.
• Adjust flavor to your tastes and pour into a glass.
• Top with whipped cream and caramel sauce as desired.

Shaken method

• Add water, cream, sugar and coffee to a 500ml jar and shake until coffee is dissolved and mixture is frothy.
• Pour over ice and top with whipped cream and caramel sauce as desired.

Notes

*This recipe is easily customized to your tastes. If you like a stronger coffee, add more coffee. If you like a sweeter coffee, add more sugar. If you like creamier coffee, add more cream.

**I use heavy cream if I have it, but any milk or cream will work. The higher fat content, the richer and creamier the coffee will be.

Storage:

Honestly, I don’t recommend storing your Caramel Frappuccino. It has the thickest, creamiest texture and best flavor straight out of the blender or shaker. But since this recipe takes just 5 minutes to whip up, you can keep the ingredients on hand and whip one up super quickly whenever a craving hits.

Nutrition

Calories: 97cal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Caramel Frappuccino appeared first on The Recipe Rebel.

This easy Frappe recipe is made with instant coffee, water, sugar and milk, and served over ice to keep your thirst quenched all summer long!

See the step by step recipe video down in the recipe card.

Summer is officially here, and between beach days, camping trips, bonfires, and all the late nights, I’ll be squeezing in a lot of this easy Frappe recipe to keep me going!

I’ve been making these easy Frappes for many, many years now, and it’s given me time to fine tune our preferences!

The good thing about this recipe is that it’s easy to adjust to your tastes, and use more or less coffee, more or less milk, and more or less sugar so that it is just the way you want it.

If you don’t have a blender but still want a delicious iced coffee drink, this Cold Brew Coffee and this Caramel Frappuccino are two more favorites here! And if you don’t want to leave the kids out (or the non-coffee drinkers), this Frozen Hot Chocolate is the perfect sweet treat for summer.

What is a frappe?

A frappe (technically, frappé) is a slightly creamy, slightly sweet iced coffee drink made with just a few ingredients, originally created by a Nescafe representative in Greece.

Traditionally, a frappe is made by combining instant coffee, water, sugar and milk in a shaker and shaking until cold and frothy, then serving over ice.

You can choose the shaken method, if you want a frothy iced coffee drink that isn’t blended with ice.

I find the crushed ice very refreshing on a hot day, so that’s how we do it most often!

In the recipe and in the video, I’ll show you both ways, so you can pick what you prefer.

What’s the difference between a Frappe and a Frappuccino?

There isn’t much.

A Frappuccino is a Starbuck’s trademarked name for essentially the same beverage, although the Starbuck’s drink is always blended with ice and not shaken.

A Starbuck’s Frappuccino can also be coffee-based, or not. Their Creme Frappuccinos come in a wide variety of non-coffee flavors, like Strawberry Creme, Vanilla Bean Creme, and Double Chocolatey Chip.

How to make a coffee Frappe:

1. Place all ingredients in blender, and blend!
2. Pour it into a glass and enjoy!

That’s really all there is to it, although it’s important to taste and adjust the sweetness, creaminess, and coffee-ness to your preferences.

I find the blended frappes turn out lighter in color because the ice dilutes the coffee a little bit more.

I also tend to get a little more foam when I use the blender!

OR:

1. Place the ingredients, except for the ice, in a shaker or jar
2. Shake until frothy and serve over ice.

The shaken method is really convenient for days you don’t want to whip out the blender!

It turns out a little darker in color usually because the ice doesn’t get incorporated into the drink, but it is just as delicious.

Ingredients and variations:

This easy Frappe recipe is really just a base to get you going! While it’s the perfect treat to keep you going, there are so many fun ways to mix things up that we rarely have the same thing twice!

Here are a few fun add ins to spark your creativity:

• Swap the sugar for brown sugar and cinnamon
• Swap the sugar for honey or maple syrup for a naturally sweetened drink
• Swap the instant coffee for decaf if you can’t handle a lot of caffeine
• Add a ½ teaspoon of mint extract and a tablespoon of chocolate syrup
• Add a generous scoop of Dulce de Leche in place of the sugar for a rich and caramel-y treat
• Add in some hot chocolate powder for a Mocha frappe (more on that below!)

How to make a Caramel Frappe:

Adding caramel syrup to your frappe is a quick way to get that Caramel Frappe flavor with little extra work!

1. Add instant coffee, water, ice, milk or cream and some caramel syrup to a blender, shaker or glass jar and blend or shake until cold and frothy.
2. Serve with whipped cream and a drizzle of caramel syrup, not optional!

How to make a Mocha Frappe:

To make this recipe a Mocha Frappe, we just have to add some chocolate. There are a few ways we can do this, but hot chocolate mix or chocolate syrup are our best options! For a sugar-free chocolate addition, you can add some unsweetened cocoa powder.

More cold summer drink recipes!

• Homemade Lemonade Recipe
• Healthy Strawberry Smoothie
• Pink Lemonade
• Berry Lime Slush

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Easy Frappe Recipe

This easy Frappe recipe is made with instant coffee, water, sugar and milk, and served over ice to keep your thirst quenched all summer long!

Course Drinks

Cuisine American, canadian, Greek

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 62cal

Author Ashley Fehr

Ingredients

• 3/4 cup cold water
• 1-2 tablespoons cream** (or milk, dairy free milk, more or less depending on your tastes)
• 3 teaspoons granulated sugar (or to taste)
• 1-2 teaspoons instant coffee granules (or instant espresso powder)
• 8 ice cubes (about 1 cup)

Instructions

Blender method:

• Place all ingredients in the blender and blend until smooth and frothy.
• Adjust flavor to your tastes and pour into a glass and serve (the froth will rise to the top as it sits).

Shaken method

• Add water, cream, sugar and coffee to a 500ml jar and shake until coffee is dissolved and mixture is frothy.
• Pour over ice and serve (the froth will rise to the top as it sits).

Video

Notes

*This recipe is easily customized to your tastes. If you like a stronger coffee, add more coffee. If you like a sweeter coffee, add more sugar. If you like creamier coffee, add more cream.

**I use heavy cream if I have it, but any milk or cream will work. The higher fat content, the richer and creamier the coffee will be.

Nutrition

Calories: 62cal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 36mg | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

The post Easy Frappe Recipe appeared first on The Recipe Rebel.

This Chocolate Sheet Cake is rich and chocolatey and so easy to make! Topped with a simple frosting made of melted butter, cocoa and sugar. It’s sure to be a hit at any potluck!

Fall is here and I am all about the cozy soups and fall baking.

I know that in September we usually turn to apples and pumpkin, but with 2020 being what it is, I definitely need a little chocolate here and there too!

We love this Chocolate Sheet Cake because it is rich and moist and fudgy, but it’s also easy to make.

It can serve a crowd, but it also freezes perfectly and keeps for a long time.

No mixer required!

Really, it’s the answer to almost everything

If you love chocolate cake as much as we do, you’ll love my Best Brownies Ever and this Chocolate Mug Cake.

Chocolate Sheet Cake

My mom has been making this Chocolate Sheet Cake ever since I can remember!

This cake is incredibly moist, and rich and chocolatey, and it is perfect for feeding a crowd.

If you’re not feeding a crowd? It lasts several days in the fridge and it also freezes perfectly, so it’s perfect for when you need a little treat after dinner.

The frosting on this Chocolate Sheet Cake is one of my favorite frostings because it doesn’t require a mixer at all. It’s made with melted butter, so it comes together with just a whisk and is spread over the cake while warm so there’s really no spreading!

The prep time on this cake is so little, and it’s such a favorite that we make it often.

Chocolate Sheet Cake is often called Texas Sheet Cake, and I’ll explain why down below!

What’s a Texas Sheet Cake?

Texas Sheet Cake is a chocolate cake the size of Texas!

Essentially, a Texas Sheet Cake and a Chocolate Sheet Cake are the same thing, but the purists will say that a Texas Sheet Cake has a different type of frosting.

Me?

Well I’m the Recipe Rebel so I’m obviously not much of a purist with regards to any recipe

It’s large size makes it perfect for gatherings, parties and potlucks, or just an after dinner treat for a few chocolate lovers

I use an 11×17″ 12 cup KitchenAid rimmed baking sheet for this sheet cake. You can use a slightly larger one, but it will be a little thinner and you may want to reduce the bake time slightly.

How to Make a Chocolate Sheet Cake:

1. Melt the Butter: This way we can stir together our cake batter with just a whisk!
2. Whisk: Stir in the sugar, then add in the eggs and whisk until smooth.
3. Dry Ingredients: Add the dry ingredients and whisk until combined
4. Add in: Coffee or water and stir until smooth.
5. Bake: While most cakes are baked at 350 degrees F, my mom always baked this one at 400 degrees F so I’ve always done the same and it works perfectly! It is still incredibly moist.
6. Let Cool: Cool to room temperature and stir up the frosting! Wait to cut into squares until the frosting sets, if you can resist!

Can You Freeze Chocolate Sheet Cake?

This sheet cake freezes incredibly well, with or without frosting!

When I’m freezing with frosting, I like to refrigerate the cake until the frosting has set completely, then layer the pieces in a container with wax or parchment paper in between for easy removal.

You can also freeze the cake as a whole, but I find that cutting into pieces is really convenient when you just want a bite of something sweet!

More Chocolate Dessert Recipes!

• No Bake Chocolate Crunch Bars
• German Chocolate Cake
• Frozen Hot Chocolate
• No Bake Chocolate Cheesecake

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Chocolate Sheet Cake

This Chocolate Sheet Cake is rich and chocolatey and so easy to make! Topped with a simple frosting made of melted butter, cocoa and sugar. It's sure to be a hit at any potluck!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 24 servings

Calories 287cal

Author Ashley Fehr

Ingredients

• 1 cup butter melted let cool to room temperature
• 2 cups sugar
• 2 large eggs
• 3/4 cup milk
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1 cup hot coffee or water

Frosting

• 1/2 cup butter melted
• 2 tablespoons cocoa
• 1/4 cup milk
• 3 1/2 cups powdered icing sugar
• 1 teaspoon vanilla

Instructions

• Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
• In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
• Add milk, cocoa, baking soda and vanilla and whisk until combined.
• Stir in flour. Add coffee and stir slowly until combined.
• Spread into prepared baking sheet and and bake for 16-18 minutes. Remove from the oven and cool to room temperature.

Frosting:

• In a medium bowl, combine butter, cocoa, milk, sugar and vanilla and whisk until combined. Spread over cooled cake and let set before slicing. You can also toss them in the refrigerator to speed up the process!

Nutrition

Calories: 287cal | Carbohydrates: 43g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 157mg | Potassium: 52mg | Fiber: 1g | Sugar: 34g | Vitamin A: 391IU | Calcium: 20mg | Iron: 1mg

The post Chocolate Sheet Cake appeared first on The Recipe Rebel.

This German Chocolate Cake is made with rich, chocolate cake layers, coconut pecan frosting and chocolate ganache for an impressive chocolate cake that will wow your chocolate lovers!

Recipe first shared on Spend With Pennies.

Surprise!

We’re smack dab in the middle of January and I’m here with a luscious German Chocolate Cake recipe

But sometimes I struggle with getting back to routine after the holidays, and cake always helps. Especially if it’s chocolate!

I’m sharing tons of tips and tricks to make this your best German Chocolate Cake yet, including tips to make ahead and freeze, so be sure to skim through the post below to ensure success!

And if you’re a chocolate fanatic like myself, you might also enjoy my ultra popular The Best Chocolate Cheesecake Recipe, this Crockpot Hot Chocolate, or my Grandma’s Hot Fudge Sundae Cake!

What’s in a German Chocolate Cake?

This German Chocolate Cake is made up of three different components, but sometimes only the first two are used. I like to add the chocolate ganache because it adds a bit more chocolate flavor and the drizzle is fun!

1. Three layers of chocolate cake
2. Cooked coconut pecan custard frosting — the trademark of the German Chocolate Cake, and not as hard to make as you might think!
3. Chocolate ganache — just for a little extra chocolate! I like to pour it over the top cake layer before adding the rest of the frosting, because it makes fun drips and really makes it extra special.

What’s the difference between German Chocolate Cake and Chocolate Cake?

There is just one difference between other types of chocolate and “German” chocolate, and that is that German chocolate is typically a bit sweeter.

Interestingly enough, German Chocolate Cake was actually developed by an American named Samuel German, and has nothing to do with Germany. He created the type of German chocolate that was traditionally used in the recipe.

Nowadays, most German Chocolate Cake recipes are made with whatever type of chocolate you have on hand. This means it’s easy to enjoy any time of the year! (And no need for fancy imported chocolate ).

This chocolate cake recipe is one I originally adapted from Hershey’s, and it’s one of my favorites!

It’s rich and chocolatey without being overly sweet, it’s incredibly moist and it’s the perfect complement to the sweet coconut pecan frosting.

How to store German Chocolate Cake:

German chocolate cake can be left at room temperature for several hours until you serve it, but any leftovers should be stored in the refrigerator for the best results.

How to refrigerate cake:

You can store this German Chocolate Cake in the refrigerator in an airtight container for 4-5 days.

How to freeze cake:

It can also be stored in the freezer for up to 3 months — I prefer to slice it and freeze the slices in a large airtight container, that way I can pull out a slice or two when the cravings hit!

How to prep this German Chocolate Cake ahead:

If you know me at all, you know I love any recipe that can be made or prepped at least somewhat in advance.

Toddlers make life unpredictable, and I’m never guaranteed an hour or two when I really need it. With make ahead recipes, I can choose to make them when I don’t have a child hanging off my leg

I prefer to make my frosting the day I’m assembling, but cake freezes perfectly, so I’ll often bake my cake layers a few weeks before I need them, wrap them tightly in plastic wrap and they can be frozen up to 3 months.

The best part is you don’t have to thaw frozen cake to assemble! It is actually easier to frost when it’s frozen.

You can make the entire cake the day before you need it, and just store in the refrigerator. If you choose to frost the sides, you don’t even need to cover it, and the cake will actually slice more easily when chilled.

More chocolate desserts you’ll love!

• Frozen Hot Chocolate: 3 Ways
• No Bake Chocolate Cheesecake + VIDEO
• Mocha Chocolate Mug Cake Recipe + VIDEO
• Double Chocolate Chip Cookies

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German Chocolate Cake

This German Chocolate Cake is made with rich, chocolate cake layers, coconut pecan frosting and chocolate frosting for an impressive cake that will wow your chocolate lovers!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 708.64cal

Author Ashley Fehr

Ingredients

Cake

• 2 cups granulated sugar
• 1/2 cup canola oil
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 3/4 cup all purpose flour fluffed and levelled
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup hot coffee or water

Frosting

• 1 cup heavy cream
• 1 cup granulated sugar
• 3 egg yolks
• 1/2 cup unsalted butter
• 1 1/2 cups sweetened shredded coconut
• 1 cup finely chopped pecans
• 1 teaspoon vanilla extract

Ganache

• 100 grams dark chocolate about ¾ cup chopped
• 1/4 cup heavy cream

Instructions

Cake

• Lightly grease and flour three round 8″ cake pans, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
• In a large bowl, whisk together sugar and oil until combined.
• Add milk, eggs and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth — it will be thin.
• Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.

Frosting

• In a medium saucepan, whisk together cream, sugar and egg yolks until combined.
• Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.
• Remove from heat and stir in coconut, pecans and vanilla.
• Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes — if you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.

Ganache & Assembly

• In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
• Place one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting.
• Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.

Nutrition

Calories: 708.64cal | Carbohydrates: 79.74g | Protein: 7.61g | Fat: 42.71g | Saturated Fat: 18.16g | Cholesterol: 132.69mg | Sodium: 443.31mg | Potassium: 330.73mg | Fiber: 5.11g | Sugar: 57.51g | Vitamin A: 743.32IU | Vitamin C: 0.22mg | Calcium: 88.94mg | Iron: 3.27mg

The post German Chocolate Cake appeared first on The Recipe Rebel.

This slow cooker Pumpkin Spice Latte is the easiest way to serve a hot, holiday drink to a crowd! Made with real pumpkin and naturally sweetened, with dairy free and vegan options.

It’s that time of year when Starbuck’s is crammed with people itching to get their hands on their first (or 2nd or 10th) Pumpkin Spice Latte of the year but you just won’t find me among the lines.

Why?

Because it’s so easy to make your own Pumpkin Spice Latte at home!

With this Slow Cooker Pumpkin Spice Latte, it’s the easiest way to share the love at your fall or Thanksgiving potlucks and dinner parties (or maybe it’s just a great way to keep it warm so you can enjoy sipping on it all day long, alone ).

And when we’re entertaining, who wants to be stuck scrubbing out the slow cooker after the guests are gone?

We love using Reynolds Kitchens Slow Cooker Liners for easy clean up around the holidays because it means extra time for visiting with friends and family! Just pull it out of the crockpot once your Pumpkin Spice Latte has been drained of the last drop (you know that won’t take long), and it’s as good as new

What’s in a Pumpkin Spice Latte?

A latte is simply a combination of espresso, steamed milk, and milk froth.

Since we’re making this one in the slow cooker, we’re not as worried about getting that frothy cap. If you want, you can easily make some frothed milk to top it as it is being served, but we like it just as much with some real whipped cream.

Want frothed milk but don’t have a milk frother? I found this awesome tip for making warm frothed milk in the microwave with regular kitchen items.

This Pumpkin Spice Latte has just a few simple ingredients:

• Strong brewed coffee or espresso (you can also use a combination of water and Instant espresso powder)
• Milk — I like to use 2% or higher because it can stand up to the heat
• Pure pumpkin puree — not pie filling!
• Spices — I use a pumpkin pie spice combination here to keep things simple, but you could make your own.
• Maple syrup — for natural sweetness that adds some awesome fall flavor
• And we top it with real cinnamon whipped cream or milk foam — the choice is yours!

Can I make this Crockpot Pumpkin Spice Latte in advance?

That’s the best part about this Pumpkin Spice Latte being made in the slow cooker! It is made in advance.

If you’re going to be pressed for time and you need to stir everything together a day or even two beforehand, that works too!

Simply pour it into the slow cooker to heat when ready.

How to make this Slow Cooker Pumpkin Spice Latte dairy free and vegan:

This recipe is easily made dairy free and vegan by swapping the milk for non-dairy milk (almond or coconut would be great) and swapping the whipped cream for whipped coconut cream.

What do I do with leftovers?

Have more than a few drops left over?

You can refrigerate the leftovers and reheat an individual mug as need be throughout the week, as long as your dairy milk stays fresh.

You can also stir some into hot chocolate, swap it for the coffee to make a fall-inspired Tiramisu, or add swap it for the milk in instant vanilla pudding mix for an edible Pumpkin Spice Latte treat.

This post is generously sponsored by Reynolds Kitchens and I was compensated for my time — thank you for supporting the brands that support The Recipe Rebel!

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Slow Cooker Pumpkin Spice Latte

This slow cooker Pumpkin Spice Latte is the easiest way to serve a hot, holiday drink to a crowd! Made with real pumpkin and naturally sweetened, with dairy free and vegan options.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 143cal

Author Ashley Fehr

Ingredients

• 3 cups brewed espresso or strong coffee
• 2 cups whole milk
• 1/2 cup pure pumpkin puree
• 1/4 cup pure maple syrup (or sub sugar of choice)
• 1 teaspoon pumpkin pie spice
• whipped cream or milk foam for garnish

Instructions

• Place a Reynolds Kitchens Slow Cooker Liner in a 2.5-4 quart slow cooker.
• Add espresso, milk, pumpkin, maple syrup and pumpkin pie spice to slow cooker and whisk well.
• Cook on low for 2-3 hours until heated through — see tips above for preparing in advance.
• Top with whipped cream or milk foam and a dusting of pumpkin pie spice as desired to serve.

Nutrition

Calories: 143cal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 357mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4965IU | Vitamin C: 1.3mg | Calcium: 175mg | Iron: 0.5mg

The post Slow Cooker Pumpkin Spice Latte appeared first on The Recipe Rebel.

This easy Tiramisu recipe is made with a traditional mascarpone custard filling, coffee soaked ladyfingers, and a fine dusting of cocoa powder and chocolate shavings. It’s an easy no bake dessert!

Just two weeks until school starts up here again and I’m enjoying as much of summer as I can!

This includes my most recent addiction — an afternoon pick-me-up in the form of this easy Tiramisu recipe

It’s cool, creamy, make ahead deliciousness with a kick! (or you can skip the kick — more on that later )

Traditional Tiramisu has a few steps, and though it is no bake, you do need the stove for a bit.

This recipe is a little easier than most because we are heating the egg mixture in a pan and not a double boiler — do it gently and stir constantly and you will have no issues!

How to make Tiramisu:

1. Grab some ladyfingers from the store or make your own — I made my own for this recipe only because I couldn’t find any at any of our grocery stores! I used this ladyfinger recipe from Baking a Moment and they turned out great! If you are making your own, it’s best to make them a few days in advance and let them get hard and slightly stale, or make them one day in advance and leave on the counter without being covered.
2. Make your custard filling — this has to cool to room temperature before you can start assembling so it’s a good idea to make it a couple hours before you need it.
3. Whip some cream and fold it into your custard filling carefully, once it has cooled. You don’t want to add it to hot custard!
4. Layer: dunk your ladyfingers in the coffee and Kahlua mixture, turning them over a couple times to coat all sides. Place them in the pan, then top with half of the custard filling, and repeat your layers one more time.
5. Let chill for at least 6 hours to set up, then dust with unsweetened cocoa powder and top with chocolate shavings if desired just before serving.

How to make this easy Tiramisu even easier:

If you’re anything like me, you love a good shortcut.

And while I wanted to prepare a traditional custard-based Tiramisu for the downright fanatics, there are a few of us around here who just generally prefer the “much easier, still very delicious” method.

So here we are — options!

If you want to skip the egg yolks and the pots and the tempering, simply whip together:

1. 8oz/225 grams mascarpone
2. ½ cup powdered sugar
3. 1 ½ cups cream
4. 1 teaspoon vanilla

Whip it with an electric mixer on low speed, then on high speed until it’s thickened and fluffy.

Continue with the rest of the recipe as written, and you’ll have an easy no bake, no heat summer dessert recipe, and I promise most people won’t know the difference

How to make Tiramisu in advance:

Tiramisu is a great dessert for making in advance because it does require a certain amount of time to sit and chill so the flavors come together and the ladyfingers soften.

This Tiramisu recipe needs at least 6 hours to chill in the fridge before serving, but you can make it up to 2 or 3 days in advance.

It will last longer than that, so don’t worry if you have leftovers in the refrigerator. But it is best if enjoyed within the first 3 days.

Can I skip the alcohol in Tiramisu?

Absolutely!

Alcohol is traditionally added to the espresso or coffee that the ladyfingers are soaked in, but it’s an easy thing to leave out.

Simply substitute additional water, coffee or espresso for the required amount of Kahlua.

Can I skip the coffee or espresso in Tiramisu?

Sure.

I mean, technically that wouldn’t make it very tiramisu-y, but if there’s one thing we don’t do here at The Recipe Rebel it’s hard and fast rules.

If you’d like to skip the caffeine, because you can’t have it or want to enjoy it in the evening or want to serve it to children, you can easily use decaf coffee.

If you want to skip the coffee or espresso because you just hate the flavor, you can but you’ll have to obviously substitute it with some other liquid. There aren’t a lot of rules here, but you want to pick something that will go well with the rest of the recipe: chocolate milk or hot chocolate (lukewarm), almond or coconut or dairy milk, or go crazy and use something like orange juice.

Just obviously take note of how the change will affect the flavor of the entire dessert.

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Easy Tiramisu

This easy Tiramisu recipe is made with a traditional mascarpone custard filling, coffee soaked ladyfingers, and a fine dusting of cocoa powder and chocolate shavings. It’s an easy no bake dessert!

Course Dessert

Cuisine Italian

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 9

Calories 265cal

Author Ashley Fehr

Ingredients

Custard:

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 8 oz/225 grams mascarpone
• 1 teaspoon vanilla
• 1 cup heavy whipping cream

Tiramisu:

• 2/3 cup strong brewed coffee or espresso room temperature
• 2 tablespoons Kahlua liquor or brandy
• 18-20 ladyfinger cookies
• cocoa powder and chocolate shavings for serving as desired

Instructions

• In a medium saucepan, whisk egg yolks, sugar and milk together until combined. Place over medium heat, and cook, whisking constantly, until thickened (don’t rush — this can take 10-15 minutes).
• Remove from the heat and stir in mascarpone and vanilla. Let cool to room temperature.
• Whip cream with an electric mixer until stiff peaks form. Gently fold into the cooled custard.
• In a small bowl, combine coffee and Kahlua.
• Dip ladyfingers in coffee mixture, turning in the liquid 2 or 3 times. Place a single layer in the bottom of an 8×8″ pan.
• Cover with half of the mascarpone custard, then repeat layers one more time.
• Cover and chill for at least 6 hours before serving. Dust with cocoa powder and top with chocolate shavings before serving as desired.

Nutrition

Calories: 265cal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 173mg | Sodium: 53mg | Potassium: 71mg | Sugar: 13g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1mg

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