French Silk Pie is chocolatey, rich, and as the name suggests – silky! Fluffy chocolate filling is piled high atop a no-bake chocolate pie crust! Sweetened whipped cream and chocolate shavings are the crowning glory on this no bake pie.

If you’re loving this recipe, be sure to also whip up a Chocolate Peanut Butter Pie, Chocolate Cream Pie or my favorite Homemade Dark Chocolate Pudding Pie.

Between the chocolate crust, rich chocolate filling and gorgeous garnishes, there’s a whole lot to love in every bite of this no bake pie recipe.

French Silk Pie is one of my favorite desserts to enjoy a big slice of. I’m a huge chocolate lover! If you are too, then you’ll also fall in love with this classic chocolate pie.

But MY French Silk Pie is the recipe you need, because there are no raw eggs and the method is so much simpler than many other recipes.

Plus it yields a smooth and silky, easily sliceable consistency every time.

See how I do it down below!

Why we love it:

• So much chocolate – The thick, silky chocolatey filling is served on top of a chocolate crust. It’s a chocolate lovers dream come true!
• Classic – You’ll find no unnecessary frills in this classic french silk pie. It’s got all of the timeless elements you know and love!
• Simplified – Don’t let the eggs scare you off. I’ve simplified this process (check out my step-by-step photos) to make sure your French Silk Pie is perfect every time — no raw eggs, no tempering required!
• No bake – Isn’t it always nice to not have to preheat your oven? I love this no bake pie recipe!

French Silk Pie Ingredients

• Sugar – Plain white granulated sugar creates just the right amount of sweetness to balance the bitter dark chocolate.
• Dark Chocolate – It’s imperative to use DARK chocolate only. If you use milk or even semi-sweet chocolate, your end results may be way too sweet. French silk pie is supposed to have that signature rich chocolate flavor that comes from using dark chocolate.
• Vanilla Extract – This helps to create more depth to the sweet flavor.
• Chocolate Baking Crumbs – You should be able to find these in the baking aisle of your local grocery store. If you can’t find any, toss some Oreo cookies (without the cream) into a food processor and pulse until fine crumbs form.
• Butter – Unsalted butter is preferred to avoid a salty flavor from forming. Note that the butter should be melted for the crust.
• Cocoa – This enhances the chocolatey flavor in the very best way.
• Eggs – You’ll need 4 eggs for this french silk pie recipe. The eggs help form the custard which is the base for our pie.
• Heavy cream: Some we use to create our custard, and some we whip and fold into our custard to lighten it. Be sure to grab extra if you are making Whipped Cream for the topping!

How to make French Silk Pie

Here’s a quick look at how to make easy french silk pie! Scroll to the bottom of this page for more detailed ingredient measurements and instructions.

• Stir together the crumbs and butter, then press the mixture into a pie dish.
• Whisk together the eggs, sugar, cocoa and 1 cup of cream in a saucepan until smooth.

• Over medium heat, whisk the mixture until thickened.
• Strain the mixture through a sieve over a mixing bowl.

• Stir in the vanilla, butter, and chocolate. Cool until it reaches room temperature and stir occasionally.
• Whip the cream until fluffy.

• Whip the chocolate mixture, then fold the whipped cream into it.
• Spread the filling into the pie dish, then chill in the fridge for at least 6 hours.

Variations and Substitutions

There are so many ways to make this french silk pie recipe even more special! Check out a few of my favorites:

• Make it less chocolatey – This no-bake pie is incredibly rich and chocolatey, but also light and fluffy. If you prefer, you can opt for a milder chocolate flavor by omitting the cocoa powder.
• Make it minty – Add in a teaspoon of mint extract in place of the vanilla for a minty twist.
• Add peanut butter – Add in a tablespoon or two of peanut butter along with the butter for a chocolate peanut butter twist.
• Make it turtle – Spread a layer of toasted, chopped pecans and thick caramel in the bottom of the crust for a turtle french silk pie!
• Add some berries – Top with fresh raspberries, strawberries or mixed berries for a bit of freshness that will complement the rich chocolate perfectly.

How to store French Silk Pie

You can keep this chocolate pie stored in your fridge, in an airtight container, for up to 4 days.

Can I freeze French Silk Pie?

Yes! And this is one of the best things about this chocolate pie recipe, as it’s amazing frozen and thaws perfectly if you prefer to serve it chilled. My husband even prefers this french silk pie frozen!

What is the difference between chocolate pie and french silk pie?

With most chocolate pie recipes, it’s a simple cooked chocolate pudding poured into a pie crust and chilled. Chocolate pie is less, well, silky than french silk pie, and not as light in texture. French silk pie is a little more mousse-light in texture.

You Might Also Like…

Calling all chocolate fanatics! Get your fix with more of my favorite chocolatey recipes:

• Fudgiest and Best Homemade Brownies!
• No Churn Chocolate Ice Cream (so simple)
• Chocolate Trifle — perfect for a potluck!
• The BEST Chocolate Chip Cookies (Mom’s, of course)

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French Silk Pie (the easy way!)

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 525.03cal

Author Ashley Fehr

Ingredients

Crust

• 2½ cups chocolate baking crumbs (340g)
• ½ cup melted butter

Filling

• 1 ½ cups granulated sugar (300g)
• 4 large eggs (room temperature)
• 2 tablespoons cocoa
• 2 cups heavy cream (30-35% fat, divided)
• 200 grams chopped dark chocolate (I use 2 100 grams dark chocolate bars — about 1 ¼ cup)
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
• In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
• Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
• Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
• Set aside or refrigerate until cooled to room temperature — 1-2 hours on the counter or 30-40 minutes in the refrigerator — stirring occasionally.
• Whip chocolate mixture on high speed until slightly lightened in color — about 5 minutes.
• Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
• Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

Video

Notes

This pie is super rich and chocolatey, but still pretty light! If you would like to make it less rich, you have a few options:

• Add an extra ½ cup cream when whipping (for a total of 1.5 cups)
• Reduce the added chocolate to 100-150 grams
• Reduce the granulated sugar to 1 ¼ cup.

I don’t recommend doing all of these things as they will affect the outcome of the pie. The more you change, the less predictable the outcome will be.

Nutrition

Calories: 525.03cal | Carbohydrates: 49.37g | Protein: 4.83g | Fat: 36.3g | Saturated Fat: 20.85g | Cholesterol: 139.41mg | Sodium: 169.55mg | Potassium: 111.02mg | Fiber: 1.19g | Sugar: 38.33g | Vitamin A: 1016.85IU | Vitamin C: 0.24mg | Calcium: 42.47mg | Iron: 0.83mg

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Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

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These Chocolate Peanut Butter Candies are an easy, no-bake treat for the holidays, but we love them any time of year! The crisp chocolate coating has a creamy peanut butter center, filled with chopped salted peanuts and crushed pretzels for the ultimate sweet and salty dessert!

You might also enjoy this Chocolate Peanut Butter Pie, these Peanut Butter Balls or these Soft Peanut Butter Cookies!

The first time I tried Chocolate Peanut Butter Clusters, I grabbed in a grocery store as a pick-me-up during a stressful shopping experience.

They surpassed my expectations and proved to be irresistible; it was love at first bite—I finished off the whole bag in an afternoon!

Needless to say, I had to make my own chocolate peanut butter candy recipe to make them at home.

While they do make a fabulous edible gift for the holidays, they are notoriously hard to share!

These little bites can satisfy any sweet tooth; they’re a perfect bite-sized treat for the holiday season.

Ingredients Needed:

• Creamy Peanut Butter: this is the heart of our candy, bringing in the creamy, nutty goodness that pairs exquisitely with chocolate. You can also use chunky, but I have not tested this recipe with natural.
• Powdered Sugar: adds sweetness and a bit more substance to the peanut butter mixture.
• Cream: used to make the mixture smooth and palatable, adding a touch of richness to the candies. Milk will work well too. Use full-fat options for the best flavor.
• Pretzels: they add a delightful crunch and a hint of saltiness, contrasting well with the sweetness of the other ingredients.
• Salted Peanuts: to enhance the nutty flavor and bring an extra layer of crunch to the candies.
• Dark Chocolate: provides a rich, bittersweet contrast to the sweet and salty peanut butter mixture.
• White Chocolate: for a sweeter contrast to the dark chocolate.

How to Make Chocolate Peanut Butter Pretzel Candies

This recipe is quick and easy to put together, just give yourself time to let them set properly before serving them! Full instructions are included in the recipe card below.

1. Make peanut butter mixture: Beat together peanut butter, icing sugar, and cream.
2. Mix in peanuts and pretzels: Stir the peanuts and pretzels into the peanut butter mixture.

3. Make candy clusters and freeze: Drop the mixture by tablespoonfuls onto a lined baking sheet, then freeze them until firm.
4. Melt chocolate and coat candies: Melt the dark chocolate and white chocolate, remove the candies from the freezer, and coat them in the dark chocolate and white chocolate. Place in the refrigerator or freezer until set.

How do I store Chocolate Peanut Butter Pretzel Candies?

These easy treats can be stored in an airtight container in the refrigerator for up to two weeks. However, given how delicious they are, they might just disappear faster! 

Can I freeze Chocolate Peanut Butter Pretzel Candies?

You can keep your homemade candies in the freezer for up to 2 months. We enjoy these chocolate candies just as much right out of the freezer!

Tips and Notes

• Melting chocolate. To coat candy in chocolate, melt the chocolate in a double boiler (or a makeshift one—that’s all I use!) and do not add anything to it. Simple place a glass bowl over a small pot with about 1″ of simmering water in it. Ensure the bottom of the bowl does not touch the water.
• Use good-quality ingredients. For best results, use good-quality chocolate bars, baking chocolate, or candy-coating wafers. I’m not going to tell you how much seized chocolate I scraped into the garbage while testing this theory for you!

Chocolate Peanut Butter Candies Variations

• Use other crispy add-ins. Feel free to mix up the add-ins in this recipe! Try Rice Krispies, puffed quinoa cereal, or cornflakes instead of pretzels for a similar crunchy texture.
• Add in fruit. Dried fruit like raisins or cranberries would work well to add extra texture here.
• Use other nuts. Use other kinds of chopped nuts, like pecans or walnuts, for a different flavor.
• Add candy. Add some crushed M&Ms, crushed Reese’s Pieces, peanut butter chips, or other flavored baking chips to the peanut butter mix for more flavor and texture.

Serving Suggestions

Serve these yummy treats at your next hoilday party, or on a Dessert Charcuterie Board for a sharing dessert.

Some of my other favorite bite-sized treats that would go well with these chocolate candy pieces include Snickers Brownie Bites, Oreo Balls, Caramel Popcornand these Popcorn Balls.

If you’re gifting these chocolate peanut butter pretzel bites, put them in a decorative tin or bag with a piece of parchment paper underneath them, and between each layer to prevent them from sticking.

More Delicious Chocolate Desserts

Desserts

French Silk Pie (easy method)

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

Desserts

Peppermint Bark Cheesecake Dip

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Chocolate Peanut Butter Pretzel Candies

These Chocolate Peanut Butter Candies are an easy, no-bake treat for the holidays, but we love them any time of year! The crisp chocolate coating has a creamy peanut butter center, filled with

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 24

Calories 191cal

Author Ashley Fehr

Ingredients

• 1 cup peanut butter I used creamy, but chunky would work just as well
• ½ cup powdered icing sugar
• 2 tablespoons cream or milk
• ⅔ cup pretzels coarsely crushed
• ½ cup salted peanuts, chopped
• 1½ cups dark chocolate about 150g
• 1½ cups white chocolate about 150g

US Customary – Metric

Instructions

• In a large bowl with an electric mixer, beat together peanut butter, icing sugar, and cream until smooth.
• Stir in the peanuts and pretzels into the peanut butter mixture until evenly distributed.
• Drop the mixture by tablespoonfuls onto a wax paper or parchment paper-lined baking sheet, then freeze them until completely firm. This will take about 1–2 hours.
• Just before removing the candies from the freezer, melt the chocolate and white chocolate with a double boiler (or makeshift one!). Place one inch of water in a small pot and bring to a simmer. Place a larger glass bowl over top (one that will sit on top and not sink down to touch the water) and add the dark chocolate. Stir over the heat until melted. Repeat with the white chocolate in a new bowl.
• Remove the candies from the freezer and coat in the dark chocolate and white chocolate. Let them set slightly on the baking tray before drizzling with extra melted chocolate if desired. Place in the refrigerator or freezer until set.

Notes

Ingredients and Substitutions:

• Peanut butter: I usually use smooth peanut butter for this recipe, but chunky will work as well. I have not tested this recipe with natural peanut butter; it may work somewhat, but the filling will be thinner.
• Chocolate: choose any kind of chocolate you like! I prefer the contrast of a darker chocolate with the sweet peanut butter filling and salty crunch, but you could swap for milk chocolate or even a flavored chocolate if it melts well.
• Pretzels and peanuts: I love the salty crunch to balance out the sweetness! You can also use other chopped nuts, crushed salted potato chips, or dried fruit in the same amount.

Storage

• Store: Store these  an airtight container in the refrigerator, they can last for up to two weeks. However, given how delicious they are, they might just disappear faster! 
• Freeze: You can keep your homemade candies in the freezer for up to 2 months. Let them thaw slightly at room temperature before serving them.

Nutrition

Calories: 191cal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 172mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.4mg

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This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that’s coated in a chocolate sugar mixture, then baked to perfection and drizzled with a white chocolate ganache!

This Double Chocolate Monkey Bread is always a huge hit when I make it. I mean, it’s hard to beat chocolate for breakfast!

It’s a soft and fluffy, perfectly decadent bread that’s coated with not one, but two types of chocolate glaze on top.

Each dough ball is coated in a sugar-cocoa mix, and the layers all have chocolate chips in between them for an extra dose of chocolate. Always a good idea in my books!

You can switch up the kinds of chocolate used as you feel, or use a drizzle of icing instead.

It’s the perfect addition to a sweet brunch, or for a Christmas breakfast or holiday brunch with a hot cup of coffee on the side.

For some more easy recipes that are perfect for a sweet brunch, check out my Cinnamon Raisin Scones, Thick and Fluffy Buttermilk Pancakes, Baked Overnight Lemon French Toast, or — my personal favorite — The BEST Cinnamon Buns!

Ingredients Needed:

• Milk: adds moisture to the dough to get that soft and fluffy texture.
• Granulated Sugar: sweetens the dough and activates the yeast, and it is also used for the sweet sugar coating for the dough balls.
• Instant or Active Dry Yeast: essential for the dough to rise, creating a light and airy texture. You can use either — just follow the steps listed in the recipe card.
• Butter: salted butter adds richness and flavor to the dough, inside and out. Unsalted butter can also be used with an extra pinch of salt.
• Eggs: act as a binding agent and contribute to the dough’s structure, as well as adding rich flavor.
• Salt: enhances the overall flavor of the bread.
• All-Purpose Flour: the base for the dough, providing structure and texture.
• Unsweetened Cocoa Powder: provides a rich chocolate flavor to the dough balls.
• Chocolate: use semisweet or milk chocolate chips for one glaze, and white chocolate chips or chunks for the second glaze.
• Cream: use your favorite kind of cream to add creaminess to the chocolate glaze. You can use milk for a lighter version if you prefer.

How to Make Chocolate Monkey Bread

This cake is perfect for any occasion, from a sweet brunch to a special event! Here are some step-by-step instructions to help you make it.

1. Make yeast mixture: Heat milk until warm, then stir in sugar and yeast with a whisk and let it sit.
2. Mix wet ingredients: Whisk the yeast mixture with the softened butter, eggs, and salt.

3. Make dough: Gradually add the flour. 
4. Get right consistency: Add enough flour so the dough is soft but not sticky.

5. Let it rise: Coat dough in oil in a bowl, cover and let it rise. 
6. Prepare dough coatings: Melt butter in a small bowl, and stir the sugar and cocoa in a separate bowl.

7. Assemble monkey bread: Dip dough balls in the butter, roll them in the sugar-cocoa mixture, and put them in the bundt pan in an even layer. Do this until there is no more dough. Sprinkle chocolate chips in between each dough ball layer.
8. Let it rise: Cover and let it rise. Bake until puffed and light golden brown.

9. Add milk chocolate glaze: Mix melted semi-sweet chocolate and cream. Drizzle over monkey bread.
10. Add white chocolate glaze: Mix melted white chocolate chips and cream, then drizzle it over the monkey bread to finish.

Chocolate Monkey Bread FAQs

Tips and Notes

• Be careful not to overbake it. Don’t overbake this monkey bread. The first time I made it, I overbaked it a bit, and the sugar on the edge got a little crunchy, and it had a bit of a burnt taste. You want the dough to be baked through, just so that the outside is still gooey. before adding the chocolate ganache.
• Allow the dough to rise in a warm spot. Finding a warm spot for your dough to rise is crucial to achieving the perfect texture for this Chocolate Monkey Bread. A humid place or a spot near your preheated oven is ideal. Avoid drafty areas, as they can affect the rising process. Remember, using instant yeast will quicken this process, so keep an eye on your dough!

Chocolate Monkey Bread Variations

• Try other chocolate chips. Use dark chocolate chips for a less sweet option or dairy-free chocolate chips for a vegan version. You will also need to swap the butter and milk for dairy-free options if you’re looking to make it dairy-free.
• Add-ins. Add in some peanut butter chips, butterscotch chips, or caramel chips for extra flavor and texture. Alternatively, chop peanut butter cups into small pieces and sprinkle them between the layered balls of dough. You could also add chopped nuts or pieces of dried fruit like cranberries or dried cherries.

Serving Suggestions

For a refreshing contrast, consider adding some fresh berries or sliced bananas to your serving plate! You could also serve it with a Creamy Fruit Salad or Yogurt Parfaits.

The tartness and freshness of the fruits cut through the richness of the bread, providing a balanced and delightful flavor combination.

Serve this decadent Chocolate Monkey Bread with your favorite Healthy Smoothies, or my Cold Brew Coffee for a refreshing wake-up!

More Amazing Chocolate Cake Recipes to Try

Desserts

Flourless Chocolate Lava Cakes

Desserts

Chocolate Trifle

Desserts

No Bake Peanut Butter Cup Cheesecake

Desserts

No Churn Oreo Ice Cream Cupcakes

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Double Chocolate Monkey Bread

This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that's coated in a chocolate sugar mixture, then baked to perfection and drizzled with milk chocolate AND white chocolate ganache!

Course Bread and Baked Goods

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 14 servings

Calories 478cal

Author Ashley Fehr

Ingredients

Yeast Dough

• 1 cup milk
• ¼ cup granulated sugar (50 grams)
• 2¼ teaspoons instant or active dry yeast (1 package)
• ½ cup softened salted butter
• 2 large eggs (room temperature)
• ¾ teaspoon salt
• 4-5 cups all purpose flour (500-625 grams)

Monkey Bread

• ¾ cup butter (melted)
• ¾ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup semisweet or milk chocolate chips (divided)
• ½ cup white chocolate chips or chunks
• 4 tablespoons cream (any kind, divided)

US Customary – Metric

Instructions

Monkey Bread Dough

• Heat milk in the microwave on high for 45-60 seconds until warm but not hot.
• Stir in sugar and yeast with a whisk. Let sit for 5-10 minutes until foamy.
• Pour yeast mixture into the bowl of a stand mixer (or a large bowl if kneading by hand), and whisk in softened butter, eggs and salt. The butter may be slightly lumpy but that is fine.
• Place the bowl in the stand mixer and attach the dough hook.
• Turn the mixer to low speed and add the flour one cup at a time, waiting until it is mostly incorporated before adding more. Add enough flour so that a soft but not sticky dough forms.
• Drizzle a clean bowl with oil and place dough in the bowl. Turn to coat the dough in oil and cover with plastic wrap or a clean kitchen towel and set in a warm, draft-free place to rise for 1-1.5 hours until doubled in size (instant yeast will rise more quickly).

Double Chocolate Monkey Bread

• Lightly grease a 10 cup bundt pan. Drizzle 4 tablespoons of melted butter in the bottom and set aside.
• Stir together the sugar and cocoa.
• Set aside ½ cup chocolate chips for the glaze.
• Tear the dough into small pieces (about 1") and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Complete one layer, then sprinkle a few of the chocolate chips over the top. Complete another layer, and add a few more chocolate chips. You will likely get 2-3 layers — for best results don't add any chocolate chips on the very top.
• Cover and set in a warm place to rise for 30-60 minutes (instant yeast will rise more quickly) until dough reaches the top of the pan (or close).
• Bake for 30-35 minutes until puffed and light golden brown (it will be dry to the touch). If the top is getting too crispy you can cover with foil and continue baking. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
• For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
• Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
• (*Tip: if you want the glaze to be thick, let it cool to room temperature before drizzling).

Notes

Ingredients and Substitutions:

• Dough: you can substitute the homemade yeast dough with prepared dinner roll dough or canned biscuit dough. You can also substitute up to half of the flour with whole wheat flour for a heartier take on this sweet breakfast.
• Make it vegan: you can substitute the milk with non-dairy milk, substitute the chocolate with dairy-free dark chocolate, skip the white chocolate and use vegan butter to make this recipe vegan and vegetarian.
• Add cinnamon: you can add ½ to 1 teaspoon cinnamon to the sugar and cocoa mixture for a spicy kick more reminiscent of a traditional monkey bread. 

Storage & Make Ahead

• Make Ahead: prepare up until the point of baking, but cover and refrigerate until ready to bake the next day. You can make the dough up to 24 hours in advance.
• Store: Once your monkey bread has cooled and the toppings have set, you can store it in an airtight container or cover it tightly in plastic wrap or aluminum foil in the refrigerator. It will keep well for up to a week.
• Freeze: Once cooled, wrap your monkey bread in plastic wrap, then put it in a Ziploc bag or freezer bag and freeze for up to 3 months. You can do this with the whole cake or with individual slices for a great grab-and-go option.

Nutrition

Calories: 478cal | Carbohydrates: 58g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 281mg | Potassium: 198mg | Fiber: 3g | Sugar: 27g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg

The post Double Chocolate Monkey Bread appeared first on The Recipe Rebel.

This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers of peanut butter fudge and chocolate fudge rolled together into a pinwheel shape, it’s the perfect holiday treat!

Love chocolate and peanut butter? Try this Puppy Chow, these Chocolate Peanut Butter Pretzel Candies or these Peanut Butter Balls next!

Chocolate Peanut Butter Pinwheel Fudge is mouthwateringly delicious, but it’s also a total showstopper.

Usually, this blog focuses on making easy and healthy weeknight dinner solutions for you busy folks.

But, by the time December rolls around, I always have visions of chocolate and peanut butter, mint and white chocolate, cranberry, caramel, and nuts!

Pinwheel Fudge looks fancy and festive with it’s swirl pattern, and double flavored fudge mix.

While it’s impressive to the eye, it’s so simple to make and uses just three ingredients.

This easy recipe is perfect for little hands to help too, and it only requires 30 minutes of hands-on time!

Some of my other favorite treats for holiday parties include Mint Chocolate No Bake Cookies, Cranberry Chocolate Chunk Blondies, and Cranberry Cake and pies (okay, not pies), fudge and candies, and Grandma’s Candy Popcorn!

Ingredients Needed:

• Peanut Butter Chips: use your favorite brand for the peanut butter fudge.
• Chocolate Chips: any kind of chocolate chip is good here; choose milk chocolate chips for a sweeter flavor or dark chocolate chips for a more balanced treat.
• Sweetened Condensed Milk: the not-so-secret main ingredient of fudge! Use your favorite brand.

How to Make Homemade Pinwheel Fudge

This recipe is easy to make but takes a little time! Full instructions are included in the recipe card below.

1. Make chocolate fudge: Combine chocolate chips and half the can of sweetened condensed milk. Microwave and stir until the chips have melted.
2. Put in pan: Spread the mixture onto the prepared pan in a layer, using your hands to smooth it out if you have to, then refrigerate.

3. Make peanut butter fudge: Combine peanut butter chips and the rest of the sweetened condensed milk. Microwave and stir it until smooth.
4. Add peanut butter fudge layer: Spread the peanut butter fudge layer on top of the chocolate fudge mixture carefully, and refrigerate.

5. Roll the fudge slab: Starting at the long side, roll up carefully and tightly, making sure to leave the parchment behind.
6. Slice: Wrap in plastic wrap and let it chill in the refrigerator before slicing it with a sharp knife.

Pinwheel Fudge FAQs

An edible gift!

Holiday fudge is always a welcome edible gift!

Put slices of your Pinwheel Fudge into cute little gift bags or holiday tins lined with tissue paper and parchment paper, and add a handwritten note. These make for amazing holiday gifts or ‘just-because’ treats for your friends, family, or neighbors.

Pinwheel Fudge Variations

• Mix up the chips. You can use any kind of chips for this fudge; try dark chocolate chips, white chocolate chips, butterscotch chips, or peanut butter chips here.
• Add other flavors. My favorite part about this recipe is the flexibility! Add some mint extract, orange extract, or almond extract to make something totally unique.
• Other add-ins. Toss in some chopped nuts, some crushed candy canes, swirl in a ribbon of caramel, or sprinkle on some sea salt before rolling for that extra oomph​!

Serving Suggestions

Make this Pinwheel Fudge along with my Peanut Butter Chocolate Fudge with Pretzels, Peanut Butter Oatmeal Chocolate Chip Cookies, Chocolate Peanut Butter Pretzel Candies, and these Better No Bake Chocolate Peanut Butter Bars for a peanut butter and chocolate treat tray!

More Peanut Butter Dessert Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Puppy Chow

Desserts

No Bake Chocolate Peanut Butter Pinwheels

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No Bake Chocolate Peanut Butter Pinwheels

This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers of peanut butter fudge and chocolate fudge rolled together into a pinwheel shape, it's the perfect holiday treat!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 24

Calories 163cal

Author Ashley Fehr

Ingredients

• 1 ½ cups peanut butter chips (237 grams)
• 1 ½ cups chocolate chips (237 grams)
• 1 can sweetened condensed milk (14 oz/300 ml)

US Customary – Metric

Instructions

• Line a 15×10" baking sheet with parchment paper.
• In a medium, microwave safe bowl, combine chocolate chips and half the can of sweetened condensed milk — it's important that you measure 150 ml in a liquid measuring cup or 190 grams or about 5 oz on a scale — don't eyeball it!
• Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
• Spread onto prepared pan in a layer about 1 cm or between ¼ and ½ inch thick. Use your hands to smooth it out if you have to (it's not sticky, so it will spread easily!). Refrigerate while you prepare the peanut butter.
• In another medium, microwave safe bowl, combine peanut butter chips and the rest of the sweetened condensed milk. Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
• Spread on top of the chocolate fudge mixture carefully — drop by spoonful on top of the chocolate and spread gently with a spatula. It sets quickly so this should be easy enough to do, though it may not be perfect.
• Refrigerate for 15-20 minutes or until easy to roll without squashing it. If you take it out and it's hard to roll, put it back in another 20 minutes (you can speed this up by doing 5 minutes in the freezer at a time).
• Starting at the long side, roll up carefully and tightly, making sure to leave the parchment behind. Wrap in plastic wrap and chill for 2-4 hours before slicing.
• Store in an air tight container in the fridge for up to 2 weeks or freeze up to 3 months.

Video

Notes

Ingredients and substitutions:

This recipe works great with any kind of chips! Just be sure to use exactly the same amount.

Storage:

• Store: Store this Pinwheel Fudge in an airtight container in the fridge for up to 2 weeks.
• Freeze: You can freeze your Pinwheel Fudge for up to 3 months. Put parchment paper between each layer to prevent them from sticking together, and store them in a Ziploc bag or freezer-safe container.

Nutrition

Calories: 163cal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 45mg | Sugar: 20g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.4mg

The post No Bake Chocolate Peanut Butter Pinwheels appeared first on The Recipe Rebel.

Cinnamon, sugar, and butter just make everything better, am I right?

We love a traditional cinnamon roll, especially as the days get cooler and all you want is some fresh, hot, sugary bread straight from the oven to warm you up!

I’ve already shared the BEST Cinnamon Buns recipe with you, but I just love these little bites.

This is one of the easiest recipes I’ve made for cinnamon roll treats, so it’s a win-win!

This easy treat is perfect for the holidays, to have them as part of your sweet breakfast spread, or just to snack on!

These bites are very similar to what I use in my Monkey Bread recipe, except the balls are cooked in one layer and there’s no yeast required (less waiting!).

Not using yeast in this recipe means this biscuit dough comes together in 5-10 minutes max, but the flavor and texture are still amazing. 

You can even make the dough balls the day before, quickly finish them up, and bake them fresh in the morning. 

All of this gives you more time for sleeping and spending time with family on busy holiday mornings, with a warm, cinnamon treat for all your not-so-hard work.

That sounds like a pretty good deal to me

If you love the delicious cinnamon flavors here, you’ll love my Maple Glazed Apple Crisp Cinnamon Buns and this Healthier Cinnamon Roll Baked Pancake with Maple Cream Cheese Syrup. 

Ingredients Needed:

• Flour: all-purpose flour, whole wheat flour, or a mix of both will all work well too. 
• Baking Powder: a quick-rising agent that will work fast so these bites are on your plate promptly!
• Salt: to enhance the warm, sweet flavors in these sweet treats. 
• Butter: unsalted butter is best in this recipe. Make sure it’s cold from the fridge before using it for the biscuits. You’ll need to melt some for the cinnamon sugar coating. 
• Milk: whole milk, lower-fat milk, or even dairy-free milk is fine here to help bind the biscuit dough and the glaze. 
• Sugar: use a mix of brown and granulated sugar to get a slightly caramelized flavor for the coating. 
• Cinnamon: ground cinnamon is the star of the show here.
• Icing Sugar: icing sugar, or powdered sugar, is the base of the sweet glaze. 

How to Make Cinnamon Roll Bites

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make the dough: stir together the dry ingredients, then add the butter until crumbly. Add just enough liquid so the dough comes together.
2. Make cinnamon sugar: In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. 
3. Coat dough balls in the melted butter, then coat them in the cinnamon sugar mixture, and place them in the pie plate.
4. Bake. Bake until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan. Drizzle with glaze before serving.

Cinnamon Roll Bites FAQs

Tips and Notes

• Aluminum Foil: If you’re using a pie plate smaller than 10″, place a piece of tin foil in the oven under the plate to catch any possible drips.
• Yield: A single batch will make around 25 bites. You can double it to make enough for a larger crowd, but make sure the dough is the right consistency before making the dough balls. 

Cinnamon Roll Bites Variations

• Biscuit dough. You can use store-bought biscuit dough for this recipe if you prefer. It’s an even quicker, easy way to make them, you don’t need to make any changes to the recipe!
• Flour. I’ve made this recipe with 100% whole wheat flour before, and it turns out great! It’s a great way to add more fiber. 
• Dairy-Free. You can easily make these Cinnamon Roll Bites dairy-free. Simply swap the butter for non-dairy margarine and the milk for almond or oat milk.
• Flavor the glaze. Add some vanilla extract, lemon juice, or orange juice to the glaze to give it more flavor. 

Serving Suggestions

Serve these yummy cinnamon bites with a Cold Brew Coffee or a Peppermint Mocha Recipe for a sweet breakfast or afternoon pick-me-up. 

You can even have these cinnamon roll bites for a delicious dessert. Serve them warm and gooey with a scoop of ice cream. Try my Butter Pecan Ice Cream or this Homemade Vanilla Ice Cream. 

More Easy Dessert or Sweet Breakfast Recipes to Try

Desserts

Baked Lemon Blueberry Donuts

Desserts

Lemon Blueberry Cream Cheese Coffee Cake Recipe

Breakfast

Cinnamon Roll Bites

Breads

Cream Cheese-Filled Blueberry Lemon Bread + RECIPE VIDEO

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Cinnamon Roll Bites

These Cinnamon Roll Bites are the easiest way to get that amazing cinnamon roll flavor, and they're ready from scratch in just 40 minutes! They're a delicious treat, perfect for an indulgent breakfast on Christmas morning, or a yummy pick-me up in the afternoon!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 302cal

Author Ashley Fehr

Ingredients

Biscuit Dough

• 2 cups flour (whole wheat, all purpose, or a mix)
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup cold butter
• ¾-1 cup cold milk

Cinnamon Sugar Coating

• 3 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• ½ cup butter, melted

Glaze

• ⅓ cup icing sugar
• 1-2 tbsp milk just enough to bring the glaze together

US Customary – Metric

Instructions

• In a large bowl, combine flour, baking powder, and salt.
• Cut the butter into cubes and add them to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.
• Stir in the milk gradually, adding just enough so that the dough comes together. Bring the dough together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
• Preheat oven to 350 degrees F. Lightly grease a 10-inch pie plate or baking dish, or line it with a piece of parchment paper.
• In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Roll the dough into 1″ balls. Dip the balls in the remaining melted butter, coat them in the cinnamon sugar mixture, and place them in the pie plate.
• Drizzle the melted butter over the dough balls in the pan. Bake for 20-25 minutes until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan.
• Make the glaze by combining the icing sugar and milk in a small mixing bowl.
• Remove the balls from the oven and allow them to cool slightly before drizzling the glaze over the balls. Serve hot or cold.

Video

Notes

*Note that you will likely have some excess cinnamon sugar, but I’d rather have a little too much than too little. Therefore, the nutrition information will be reduced slightly per portion in reality.

Storage & Make Ahead

Make Ahead: Wrap the little balls of unbaked dough tightly in plastic wrap and store them in the refrigerator for up to one week. You can also freeze the dough balls in the pan. Once frozen, they can be stored in a Ziploc bag for easier storage. Keep frozen for up to 3 months, then let thaw on the counter in a single layer for at least 30 minutes to 1 hour before baking as directed. You may need to increase the cooking time by up to 5 minutes.

Store: Keep cinnamon roll bites in an airtight container on the counter for 2 days or in the refrigerator for up to 7 days. Make sure they’re fully cooled to room temperature before storing them.

Freeze: Put cooled cinnamon roll biscuit bites on a tray and flash-freeze them. Then put the bites into a Ziploc bag or freezer-safe container and freeze them for up to 3 months.

Nutrition

Calories: 302cal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 214mg | Potassium: 190mg | Fiber: 1g | Sugar: 11g | Vitamin A: 605IU | Vitamin C: 0.01mg | Calcium: 90mg | Iron: 1mg

The post Cinnamon Roll Bites appeared first on The Recipe Rebel.

This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that’s baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

An ooey-gooey Skillet Cookie is every cookie lover’s dream.

With a soft and melty chocolate chip center and perfectly golden brown crispy edges, this giant cookie is so delicious!

Topped with a scoop of ice cream, this is one of my favorite desserts.

This easy dessert is totally customizable by using your favorite chocolate chip cookie recipe or adding in your favorite chocolate candies. 

You could even make it with store-bought cookie dough to save you some time.

It’s best enjoyed fresh, but you can make the dough ahead and freeze it to bake fresh when you’re ready for a chocolatey treat!

If warm, melty chocolate is the way to your heart (like it is to mine), you’ll love my other gooey chocolate desserts like my Grandma’s Hot Fudge Sundae Cake, Mocha Chocolate Mug Cake, Flourless Chocolate Lava Cakes.

What is a skillet cookie?

If you came here because you’re wondering what on earth a skillet cookie is, get ready! 

Because things this glorious and delicious don’t happen every day

A cast-iron skillet cookie is simply one great, big, giant chocolate chip cookie baked in a cast-iron skillet.

With this skillet chocolate chip cookie, the center is going to be a little gooey while the edges are crispy.

It’s a great dessert to eat right out of the pan while it’s still warm.

For more chocolate chip cookie desserts, try my Mom’s Chocolate Chip Cookies, this No Bake Cookie Dough Cheesecake, or this No Bake Cookie Dough Ice Cream Cake!

Ingredients Needed:

• Butter: use unsalted butter to better control the salt content in these cookies. Let it come to room temperature to help it mix in more easily with the sugars.(*see notes below)
• Brown Sugar: packed brown sugar will add a caramel sweetness to this giant cookie. 
• Granulated Sugar
• Egg: to bind the ingredients and help the cookie rise. 
• Vanilla Extract: adds a warm, subtle flavor to the cookie.
• Flour: I’ve used all-purpose flour for this skillet cookie. Make sure it’s fluffed and leveled when you measure it out. You can also swap for an equal amount of whole wheat flour for a high-fibre treat.
• Baking Soda: use baking soda as a quick-rising agent — this ensures it is fluffy but also golden on the edges.
• Salt: to enhance all the flavors.
• Chocolate: use semi-sweet chocolate chips or a bar of chocolate that you can cut into chunks, depending on how much melty chocolate you want throughout the cookie. 

How to Make a Skillet Cookie

This recipe is easy to whip up! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Beat butter and sugars together until fully creamed.
2. Add egg and vanilla: Add in the egg and vanilla extract, mixing to incorporate.
3. Add dry ingredients: Add flour, salt, and baking soda, and mix until completely combined.
4. Bake with chips on top: Stir in chocolate chips, and spread evenly into the prepared skillet. Bake until edges are crispy and the center is just set.

Skillet Cookie FAQs

Tips and Notes

• Flour: You can use all whole wheat flour to make this a whole-grain, high-fiber treat. You can also use all-purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed; use 125 grams). 
• Chocolate: ¾ cup is a lot of chocolate. If you prefer less melty chocolate in your skillet cookie, reduce it to ½ cup.
• Serving It Hot: The cast iron retains heat well, so unless you want it piping hot, you’ll want to leave it to cool for a bit before serving it. If I’m making this for my kids, I’ll leave it out for 30 minutes before serving it to them. 
• Cookie Dough: I’ve based this skillet cookie recipe on my Mom’s Chocolate Chip Cookies. If you’re really in a hurry and don’t want to bother, you can easily swap out your favorite store bought brand and no one will know!

Skillet Cookie Variations

• Peanut Butter Flavor. Try adding in chopped peanut butter cups and Reese’s pieces for a chocolate peanut butter cookie—you could even drizzle the top with warmed peanut butter before serving!
• Minty Flavor. Stir in some chopped Andes Mints, After Eights, or Junior mints along with the chocolate chips and serve with mint chocolate chip ice cream.
• Chocolate. Substitute the regular chocolate chips for white chocolate chips, chopped candy bars, M&Ms, or baking chips.
• Nuts. Add some chopped nuts like peanuts, macadamia nuts, or pecans for a nutty flavor and extra texture. 
• Salt. Add some sea salt to the top of the cookie before serving to balance out the sweet flavors. 
• Mini skillet cookies. Use a smaller skillet or ramekins to make individual mini-skillet cookies. If using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12–15 minutes.

Serving Suggestions

​Serve slices of your skillet cookie warm or cold, with a glass of cold milk, or a cup of hot coffee for a dessert or snack. 

Add a dollop of Homemade Whipped Cream, or scoops of ice cream like my Homemade Vanilla Ice Cream, or Coffee Ice Cream for a more decadent dessert. 

Drizzle the cookie with melted chocolate, caramel sauce, or hot fudge sauce for added sweetness and flavor. 

More Delicious Cookie Recipes to Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Skillet Cookie

This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that's baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 419.22cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter melted*
• ¼ cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup + 2 tablespoons all purpose flour fluffed and levelled
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup chocolate chips or chunks

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
• In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat butter and sugars together until creamed, about 3-4 minutes.
• Add in the egg and vanilla extract, mixing to incorporate.
• Add flour, salt, and baking soda, and mix on low until completely combined.
• Stir in chocolate and spread evenly into the prepared skillet (feel free to throw some extra chocolate chunks on top!).
• Bake at 350 degrees F for 20-22 minutes or until edges are crispy and center is just set (NOTE: if using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12-15 minutes).
• Let the cookie skillet cool slightly before topping with ice cream and serving.

Notes

No Electric Mixer: *I have updated this recipe from the original to make it even gooey-er, with more chocolate and a chewier texture. Originally, this recipe used melted butter and was stirred together with a spoon. I have had better results with room-temperature butter and an electric mixer, but you can still melt the butter and use a spoon if you don’t have an electric mixer.

Ingredients and Substitutions:

Flour: you can use all whole wheat flour to make this a whole grain, high-fibre treat. You can also use an all purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed — use 113-125 grams)
Chocolate chips: feel free to swap with another flavor of chips or use chopped chocolate. ¾ cup is a lot of chocolate — if you prefer less melty chocolate in your skillet cookie, reduce to ½ cup.

Storage:

• Store Skillet Cookie: Store your skillet cookie in an airtight container or covered in foil at room temperature for 2-3 days.
• Store Cookie Dough: Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!
• Freeze Skillet Cookie: Freeze skillet cookies in individually sliced portions. Once the cookie slices have cooled completely, wrap them individually in plastic wrap and store them in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Defrost in the refrigerator before reheating or enjoying cold.
• Freeze Cookie Dough: Freeze the chocolate chip cookie dough in a Ziploc bag for up to 3 months, then defrost fully and bake it fresh when you need it.

Nutrition

Calories: 419.22cal | Carbohydrates: 59.48g | Protein: 5.01g | Fat: 18.04g | Saturated Fat: 10.92g | Cholesterol: 74.8mg | Sodium: 250.76mg | Potassium: 58.55mg | Fiber: 1.24g | Sugar: 40.13g | Vitamin A: 464.34IU | Calcium: 50.59mg | Iron: 1.66mg

The post Skillet Cookie appeared first on The Recipe Rebel.

This Peanut Butter Pie is completely no bake and made with a chocolate Oreo crust, peanut butter cream cheese filling, and topped with more chocolate! Step by step recipe video down below.

This Peanut Butter Pie has been a long time coming.

It’s not as seasonally acceptable as this  Apple Crumble Pie, or as traditional as this Banana Cream Pie.

But it’s the kind of recipe that I know we are all going to obsess over here, that is just as amazing in the summer as it is in the winter, and I guarantee you will be the first one gone at any holiday potluck.

I always figured, you know, what’s so hard about sticking peanut butter, cream cheese and and cream together and whipping them up?

Anyone can do that.

And yet here I am today, doing it.

Just because I want to! (Sometimes, running your own corner of the internet is pretty swell )

This no bake Peanut Butter Pie is simple to throw together. It’s light and fluffy and creamy, and just sweet enough (the saltiness of the peanuts balances the chocolate perfectly!).

You’re going to want to add it to your repertoire soon!

What’s to love about this Peanut Butter Pie?

• It’s totally no bake! This makes it the perfect easy dessert to whip up for a holiday party or a summer treat (spoiler: it’s even great frozen!)
• Peanut butter
• Chocolate
• Cream cheese
• Do I really have to say anything else? These are pretty much my 3 favorite things in the universe. Combine them all into one no bake dessert?! My dreams all just came true.

Ingredients Needed:

• Chocolate baking crumbs and melted butter: form our crust. I use unsalted butter, but you can use salted butter if that’s all you have.
• Cream cheese: full fat cream cheese forms the base for our pie, making it more cheesecake-like than pie-like but who is complaining? You might be able to substitute light cream cheese or non-dairy but it may not hold up as well.
• Peanut Butter: I have only used smooth, regular (not natural) peanut butter in this recipe. I do not recommend swapping for natural peanut butter as it may be too runny.
• Powdered Sugar: powdered sugar sweetens and thickens our pie, helping it to hold up perfectly.
• Whipping Cream: heavy whipping cream (30% fat or higher) is the only way to go! A lighter cream will not whip up firmly and will create a too-soft pie. You may be able to substitute with cool whip but I haven’t tested this recipe that way.

How to make Chocolate Peanut Butter Pie:

1. Start with your crust: just chocolate cookie crumbs and some melted butter! I buy the chocolate baking crumbs whenever I can find them because they make recipes like this so easy — no need to bust out the food processor!
2. Whip up the filling: always make sure your cream cheese is room temperature and beat it first until smooth to ensure there are not lumps! From there, add in your remaining ingredients and whip until light and fluffy (it can take some time, so don’t give up!)
3. Let chill (for a good long time – no cheating!) and then top! Do it up as I’ve done below, or make your own rules! Anything chocolatey or peanut buttery goes here on this Peanut Butter Pie, so go a little nuts (no pun intended) if you like

Variations on Peanut Butter Pie – how to make it your own!

• Chocolate chocolate peanut butter pie: Add in a tablespoon of cocoa powder or some melted chocolate to the filling for even more chocolate!
• No chocolate peanut butter pie: Swap the chocolate crumbs for graham crumbs if you love peanut butter minus the chocolate.
• Peanut butter marshmallow pie: Add in a big scoop or two of marshmallow fluff when beating your filling.
• Frozen peanut butter pie: throw it in the freezer! It’s just as good frozen, you may just want to let it sit for 10-15 minutes before slicing.

How to store this Chocolate Peanut Butter Pie:

Keep it in the refrigerator:

You can keep this Peanut Butter Pie in the refrigerator for 5-6 days, provided your dairy products were fresh when you started.

However, I can guarantee you it won’t last that long

Keep it in the freezer:

You can freeze this Peanut Butter Pie and serve it completely frozen if you prefer, or thaw partially or completely.

Simply leave the whipped cream off until serving, and wrap tightly in plastic wrap. Freeze for up to 3 months before serving.

If thawing to serve, thaw just before serving as the crust will get softer the longer it sits after freezing.

More peanut butter desserts you’ll love:

• Peanut Butter Oatmeal Chocolate Chip Cookies – perfectly chewy and never cakey!
• Peanut Butter Chocolate Chip Cookies — just as good as the one above, but no oats
• No Bake Peanut Butter Marshmallow Square Cheesecake — a showstopper you need to see!
• No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust — another sweet and salty combo!

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No Bake Peanut Butter Pie

This Peanut Butter Pie is completely no bake and made with a chocolate Oreo crust, peanut butter cream cheese filling, and topped with more chocolate!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 10 servings

Calories 730cal

Author Ashley Fehr

Ingredients

• 2 ½ cups chocolate baking crumbs*
• ½ cup melted butter
• 2 packages cream cheese room temperature, 16 oz or 500 g total
• 1 ½ cup smooth peanut butter
• 1 ½ cup powdered icing sugar
• 1 ½ cup heavy whipping cream 30% fat or higher, cold
• homemade whipped cream for garnish

US Customary – Metric

Instructions

• Stir together the chocolate baking crumbs and melted butter. Press firmly into the bottom and up the sides of a 8 or 9" pie plate.
• In a large bowl, beat cream cheese with an electric mixer on medium until smooth.
• Add the peanut butter and sugar and beat until combined.
• Add the cream and beat on low until incorporated, then beat on high until thickened and fluffy. Taste the filling and adjust sweetness to taste as desired.
• Spread into prepared crust and refrigerate until set, at least 6 hours or overnight.
• Garnish with whipped cream, peanut butter drizzle, chocolate shavings and chopped peanuts or as desired.

Video

Notes

*You can also use Oreo cookies with the frosting for this crust — simply combine 25 Oreo cookies (300 grams) and ½ cup melted butter in a food processor and process until smooth. 

Nutrition

Calories: 730cal | Carbohydrates: 50g | Protein: 15g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 509mg | Potassium: 356mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1415IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1mg

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Graham crackers layered with lemony sweet whipped cream, and piles of juicy, fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no-bake dessert for spring or summer!

Please tell me you love icebox cakes as much as I do.

Icebox cakes are kind of a new obsession for me. I don’t recall my mom making any icebox cakes (or maybe they just weren’t as famous or frequent as her Chocolate Chip Cookies), so I feel like a latecomer to the phenomenon.

But now I’m totally hooked. Try my classic Easy Icebox Cake Recipe, Snickers Apple Icebox Cake, this Black Forest Icebox Cake, and my Caramel Apple Golden Oreo Icebox Cake for more yummy icebox cake ideas.

On hot summer days, there’s nothing better than getting the grill going for a full BBQ spread with friends and family. Once the saucy mess is cleared, you bring out this No Bake Lemon Raspberry Icebox Cake for the grand finale.

With layers of graham crackers, homemade lemon whipped cream, and fresh raspberries, this no-bake cake is always a hit.

This no-bake summer dessert is fancy enough for special occasions, but it’s a perfect make-ahead recipe for potlucks, parties, or a decadent summer brunch – and you know how I love brunch!

What’s not to love? With a few simple ingredients and a few hours in the fridge, you get one of the most delicious desserts you’ve ever had. That’s a win-win situation for me!

Lemon and berries are one of the BEST combinations for Spring! I know you know I’m right because you love these Baked Lemon Blueberry Doughnuts and this Lemon Blueberry Cream Cheese Coffee Cake.

Ingredients Needed:

• Cream: use heavy whipping cream, 35%, for the best consistency.
• Sugar: powdered icing sugar will balance the acidic tartness of the lemon curd to make a super indulgent cream filling.
• Vanilla: pure vanilla extract adds a subtle warmth and sweetness to the filling.
• Lemon Curd: use my Easy Homemade Lemon Curd or store bought works fine too.
• Graham Crackers: I used the original flavor graham crackers, any brand will work! Choose gluten-free graham crackers for a gluten-free dessert.
• Raspberries: it’s best to use fresh raspberries. If you only have frozen raspberries, check the variations section for how to use them!

How to Make Lemon Raspberry Icebox Cake

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

1. Make lemon cream: Whip the cream then add sugar and vanilla, and whip again. Fold in the lemon curd.
2. Make bottom layer: Lay half of the graham crackers in the bottom of the pan.
3. Add cream and raspberries: Spread half of the whipped cream filling on top of the graham crackers and top with half of the raspberries.
4. Repeat and refrigerate: Repeat the same layers one more time, then cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Lemon Raspberry Icebox Cake FAQs

Tips and Notes

• Whipped Cream. You can substitute whipped cream for whipped topping like Cool Whip. I get the convenience of whipped topping, and I do use it myself every once in a while, but for a dessert that is already easy to make and has so few ingredients, I really like to use THE BEST ingredients to make it extra special.
• Lemon Curd. My Easy Homemade Lemon Curd will give you the best lemon flavor, but you can buy a jar of lemon curd instead of making your own if you need to save time.
• Raspberries. I recommend using fresh raspberries instead of frozen raspberries for this icebox cake recipe, as frozen fruit will defrost to be watery which won’t hold up as well as fresh berries.

Lemon Raspberry Icebox Cake Variations

• Mix up the fruit. You can use any kind of berry and fruit combination to make an icebox cake, so long as you enjoy the flavors together. Blueberry and Lemon, or Raspberry and Orange would be good variations. 
• Graham Crackers. Use original Grahams, or mix it up by using honey, cinnamon, or chocolate graham crackers if you like. You can even use vanilla wafers or chocolate wafers if you prefer.
• Pink Raspberry Icebox Cake. If you only have frozen raspberries, you can cook on the stove top with corn starch and sugar to create a thick sauce (use this Strawberry Sauce Recipe as a guide), then stir in with the whipped cream or layer it on the graham crackers.
• Garnish. Add some fresh raspberries to the top of the cake for a classic finish. Add fresh lemon zest or slices of lemons for decoration and an extra zingy flavor too! You can also add some Nilla wafers to the top for decoration and added texture.
• Fillings. You can jazz it up by adding a layer of vanilla pudding, white chocolate pudding, lemon pudding, or even cream cheese.

Serving Suggestions

Serve Lemon Raspberry Icebox Cake after a summer BBQ, or as part of a spring brunch. Fill your dessert table with other fresh and fabulous desserts like these Blueberry Cheesecake Ice Cream Cupcakes, my Strawberry Cream Cheese Pie, classic Pineapple Cake, or this amazing Dessert Charcuterie Board!

For drinks serve my Strawberry Lemonade, this Berry Lime Slush recipe, or a Cold Brew Coffee to perk you up!

More No Bake Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Lemon Raspberry Icebox Cake

Graham crackers layered with whipped cream, lemon curd and a pile of fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no bake dessert for Spring!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream 35%
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• 1 cup of lemon curd
• 9-10 large graham crackers
• 3-4 cups fresh raspberries

US Customary – Metric

Instructions

• In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture – it’s okay to leave a lemon swirl and not mix completely!
• In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.
• Repeat layers one more time, pressing the graham crackers down gently.
• Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Video

Notes

• Store: Store Lemon Raspberry Icebox Cake covered in plastic wrap, or in an airtight container in the refrigerator for 2-3 days.
• Freeze: Yes! Though I recommend only freezing your Icebox Cake if you have used full-fat heavy cream to make the whipped cream. Store it in a freezer-safe container, or wrap it in foil and freeze it for up to 1 month. Defrost in the refrigerator before serving.

 

Nutrition

Calories: 361cal | Carbohydrates: 35g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 188mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 790IU | Vitamin C: 9.1mg | Calcium: 54mg | Iron: 0.8mg

The post No Bake Lemon Raspberry Icebox Cake appeared first on The Recipe Rebel.

These Flourless Chocolate Lava Cakes are the ultimate chocolate dessert for chocolate lovers (even the gluten-free ones!).

It’s prepped in just 20 minutes and bakes up quickly thanks to individual ramekins. They also make for a really pretty presentation — perfect for Valentine’s Day or date night in!

I love serving these with Homemade Vanilla Ice Cream but this Coffee Ice Cream or this Mint Chocolate Chip Ice Cream would take it up a notch!

You can also serve with fresh strawberries and Homemade Whipped Cream.

One thing I love about these is that you can prep them ahead to bake later — simply store them in the fridge and add a few minutes to the bake time.

If you are a chocolate lover like me, try this Grandma’s Hot Fudge Sundae Cake, my Best Homemade Brownies or these Chocolate Crinkle Cookies next!

Ingredients Needed:

• Chocolate: choose good quality solid chocolate here! Dark or semisweet chocolate will work best.
• Butter: I use unsalted butter in this recipe. Salted butter will work but you may want to reduce the added salt.
• Sugar: Sugar provides a lot of the structure for our lava cakes — don’t reduce it!
• Eggs and egg yolks: eggs and egg yolks also provide a lot of the structure for our cakes. They make it rich but also add stability.
• Cocoa powder: Cocoa powder adds more rich chocolate flavor and also thickens our cake batter slightly.
• Salt: to balance out all the flavors
• Vanilla: is a must!

How to make Flourless Chocolate Lava Cakes:

Here are a few step by step photos to guide you — see the complete recipe down in the recipe card.

1. Melt butter and chocolate together. Do this over a double boiler to make sure it melts down smoothly.
2. Whisk in the sugar well
3. Add eggs, one at a time, and then add the remaining ingredients.
4. Fill ramekins and either bake or refrigerate until ready to bake.

Tips and Tricks for making Molten Lava Cakes:

Getting the center on these Molten Lava Cakes just right can be tricky! Here are my top tips to help you see success:

• Don’t mess with the recipe: the ingredients and amounts are chosen for a reason — if you mess with them, you risk not having a molten center or having a lava cake that falls apart and doesn’t come out of the pan.
• Grease well: it can be really tricky to get the lava cakes out if your ramekins aren’t greased well. Grease with butter or non-stick spray, then dust with cocoa powder for extra insurance.
• Don’t bake too long: you don’t want the cake set all the way through. Instead, look for a slightly jiggly center that is maybe a little bit glossy. The edges should appear set.
• Don’t wait too long: wait just a few minutes before turning the lava cakes out onto a plate and serve immediately. The longer you wait, the less molten your molten lava cakes will be.
• Don’t stress it! This recipe can be a bit finicky, but with practise you will do just fine. I promise if you do get a flop it will still be delicious.

Canadian Living: The Ultimate Cookbook Review

So far, I’ve made 3 recipes from The Ultimate Cookbook from Canadian Living, and they’ve all been spot on. These Flourless Chocolate Lava Cakes I’ve already made twice, and I also made the Sticky Toffee Cake and the Pineapple-Glazed Ham.

Here’s an overview of my thoughts on the book.

Things I love:

• It’s a comprehensive (read:huge) book. There is a recipe for pretty much anything you’d ever need, which I guess is why it’s called The Ultimate Cookbook.
• It includes nutritional information for all of the recipes.
• It speaks to my Canadian heart. Recipes for Butter Tarts, Nanaimo Bars, Tourtiere, Date Squares, “Canoe Paddle Doughnuts” (known to me as BeaverTails) stir up my fierce pride in the Canadian culture and its incredible culinary traditions. I can’t wait to dig into them more deeply!
• The recipes are “tested till perfect”. From my first few experiences with the recipes, I believe this to be true. Obviously I can’t speak for all of them.

Things I’d love to see:

• More photos. This is really, honestly, the only thing that stuck out to me. I understand that when you have a cookbook with 450+ recipes, to include a photo of all of them might be crazy. But I do really love to see a photo of what I’m making.

Overall?

I think this is a really solid, thorough resource to add to your kitchen library. I made my first 3 recipes in maybe the first week I had it, and I feel like it’s destined to be that book on the shelf that gets dog-eared, and stained, and passed on 30, 40, 50 years with my scribbles all over it, just as it should be.

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Flourless Chocolate Lava Cakes

A rich, decadent chocolate lava cake that’s made without flour so it’s naturally gluten free! The perfect dessert for the holidays or date night in.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 lava cakes

Calories 435cal

Author Ashley Fehr

Ingredients

• 170 grams bittersweet or semisweet chocolate chopped
• ¼ cup butter cubed
• 1 teaspoon good vanilla extract
• 1 cup granulated sugar
• 3 large eggs
• 3 egg yolks
• 2 tablespoons unsweetened cocoa powder (sifted)
• pinch of salt
• fresh strawberries and whipped cream for serving if desired optional

US Customary – Metric

Instructions

• In a heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring until smooth. Remove chocolate mixture from heat and stir in vanilla.
• Whisk sugar into chocolate mixture. Add eggs and egg yolks, one at a time, stirring each time until combined. Stir in cocoa powder and salt.
• Grease 6 greased 6-oz (175mL) well — I like to grease with butter or non-stick spray and then dust with cocoa powder to ensure they come out easily.
• Pour batter into ramekins; place on rimmed baking sheet. (Make ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
• Bake in 425 F (220 C) oven until edges are set and centres are slightly jiggly when tapped, about 15 minutes. Let cool for 3 minutes. Run knife around edges of cakes; turn out onto plates. Garnish with strawberries and whipped cream (if using).

Notes

*I don’t usually have vanilla beans, so I used a teaspoon of vanilla extract. I also tried halving the recipe once, and it works wonderfully and the measurements are easy to figure out! Perfect for a smaller crowd.

Nutrition

Calories: 435cal | Carbohydrates: 51g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 201mg | Sodium: 106mg | Potassium: 271mg | Fiber: 3g | Sugar: 45g | Vitamin A: 500IU | Vitamin C: 16.7mg | Calcium: 51mg | Iron: 2.8mg

Recipe photos taken by Ashleigh Scott Creative.

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