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Banana Coffee Cake

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Banana Coffee Cake with a crumbly cinnamon walnut streusel topping and simple glaze. Super easy family breakfast for the weekend!

If you're a fan of Classic Coffee Cake,you're going to love this version!

Slice of banana coffee cake on a spatula above a pan of cake. Easy Banana Coffee Cake

This cake is SUPER easy to mix with a mixer or by hand in a bowl. It's the perfect pan of fluffy banana flavored heaven. It has the perfect crunchy walnut and cinnamon streusel on top, and a creamy vanilla glaze because WE CAN.

It's an easy weekend breakfast that everyone will love!

Banana Coffee Cake batter in a blue stand mixer.

Ingredients Needed

Here's the basic list of what you'll need, most of them are pantry staple items!

  • Bananas - overripe preferred
  • Butter
  • Sugar - brown and white granulated
  • Eggs
  • Vanilla extract
  • Sour Cream - or plain greek yogurt
  • Baking Powder & Soda
  • Salt
  • Cinnamon
  • Walnuts
  • Powdered Sugar
  • Milk

When I make this, I usually make it in my stand mixer and don't bother mashing up the bananas first. I peel the bananas and put them straight into the bowl and they get mashed as they mix. My older sister taught me that little trick and it saves me a couple minutes and a dirty bowl from mashing them up. I'll give you a few more tips for the best coffee cake ever.  ⬇️ ⬇️Banana Coffee Cake batter pouring into dark pan.

Instructions

Here's the trimmed down version of how to make banana coffee cake, the full printable recipe is found down below!

  1. Combine butter and sugars with an electric mixer and cream together until fluffy.
  2. Add in bananas (can add whole if soft enough to blend in) eggs, vanilla, and sour cream.
  3. Add in dry ingredients and mix until just combined. Mix together streusel ingredients and sprinkle on top of cake batter. Bake!
  4. Combine ingredients for icing and drizzle over cake when out of the oven. Slice and enjoy while warm!

PRO TIP: If your bananas are soft (ripe) enough, just break them into pieces and add them to the mixing bowl and let the mixer do the work of mashing them. It saves a few minutes and a dirty dish from mashing separately!

White glaze pouring over baked banana coffee cake in a dark pan.

Tips for the Best Coffee Cake:

  • Don't overmix the batter or the cake will get tough and chewy. Mix until just combined for soft cake.
  • Use overripe bananas for the best flavor.
  • Use baking powder AND baking soda. Without getting too sciency, it gives the cake the needed lift and fluffiness.
  • Use sour cream or greek yogurt for a rich, moissssst (there is no other word okay) cake.

Baked banana coffee cake with glaze sliced in a dark pan.

More Weekend Breakfast Ideas:

It's always nice to have a few extra breakfast ideas!

📝 Printable Recipe

Slice of Banana Coffee Cake with icing. Text overlay with title.

Banana Coffee Cake

Author: Sara Smith
Banana Coffee Cake with crumbly cinnamon walnut streusel topping is the perfect easy family breakfast. I like to save it for weekends, but it's great any day!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 20 slices
Calories 360 kcal

Ingredients
  

  • ¾ cup butter (1-½ sticks)
  • ½ cup brown sugar
  • ¼ cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream (or greek yogurt)
  • 3 medium very ripe bananas (1-½ cups mashed)
  • 2-¾ cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda

For the streusel topping:

  • 1 cup flour
  • 1 cup brown sugar
  • ½ cup butter (1 stick) softened
  • 1 Tablespoon cinnamon
  • 1 cup walnuts, chopped

For the glaze (optional):

  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 1-½ Tablespoons milk

Instructions
 

  • Preheat oven to 350 F. Prepare a 9x13 inch baking dish with cooking spray. If mixing by hand, follow along with instructions in a large mixing bowl. 
    In stand mixer with paddle attachment, cream together butter, brown sugar, and white sugar on high speed until fluffy, about 2 minutes. Add eggs and vanilla and mix well. Add sour cream and mashed bananas (I peel them and put them straight into the mixer, they get mashed as they mix). 
  • In separate bowl combine flour, salt, baking powder, and baking soda. Pour into the wet mix and mix on low speed until just combined. Do not overmix. 

For Streusel topping:

  • In a medium bowl combine flour, brown sugar, softened butter and cinnamon and mix well. Stir in walnuts. Sprinkle evenly over coffee cake batter.   
  • Bake at 350 F for 40-45 minutes or until an inserted toothpick comes out clean. Let cool 15-20 minutes before glazing. 
  • Mix together ingredients for glaze and put into a plastic bag. Snip off a tiny corner of the bag and drizzle glaze over the cake diagonally one direction, then diagonally the other direction like a letter X. 
    Enjoy!

Notes

Store in an airtight container at room temperature for up to 3 days. 

Nutrition

Calories: 360kcal
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Double Chocolate Cookie Bars

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Double Chocolate Cookie Bars with M&M's are the perfect make ahead Christmas treat and are customizable for potlucks, bake sales, and other holidays!

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baked Double Chocolate Cookie Bars slice in hand with red and green m&m's on top. These heavenly chocolate cookie bars are one of our(my) new favorite easy Christmas treats. I was able to whip them up in a few minutes and they take 25-30 minutes to bake, which is about the same as a batch of cookies but wayyy less effort. Huge plus when you need to make a quick party treat! 

Pro tips for the best chocolate cookie bars:

  • Cream the butter and sugar really well. It makes for fluffier, chewier bars.
  • Don't skip out on the salt! Salt makes the other flavors POP. 
  • Use high quality butter, dutch processed cocoa powder, vanilla, and white chocolate chips. It really makes a difference!
  • Add mint extract to the icing for a little extra loveliness. Ya welcome. Process Shots of double chocolate cookie bars. Raw dough being spread into 9x13 inch pan, raw dough with m&m's sprinkled on top, baked bars, iced and sliced bars.

Process shots 1-4. 

  1. The dough is still pretty soft and sticky. It's not as firm as normal cookie dough, and that's okay. Soft dough means soft bars!
  2. I sprinkle extra M&M's on top so they look fabulous out of the oven. 
  3. Fabulous out of the oven.
  4. Icing on the bars is more of a mental thing for me. I like it. If it doesn't rock your socks, skip it!

Iced and sliced square of double chocolate cookie bar square with red and green m&m's around it on a marble background. The great thing about this recipe is how customizable it is. Valentines M&M's. St. Patricks Day green M&M's. Caramel filled M&M's. Peanut Butter M&M's. The possibilities are endless! And that is why it is my favorite. I'm toying with the idea of making  a peanut butter version of these. or maybe a snickerdoodle caramel version. 😱 If you have inspiration for me, leave it in the comments below .👇🏻 👇🏻

If you're in need of Christmas morning breakfast ideas, I will leave Pumpkin Cinnamon Rolls here just for you. They're worth it. 

Pumpkin Cinnamon Rolls

by 6 Comments

 

Homemade Pumpkin Cinnamon Rolls with cream cheese icing that can be frozen or overnight. Makes 12 soft, fluffy rolls. Perfect for fall baking!

We're HUGE fans of cinnamon rolls. Banana Bread Cinnamon Rolls, Carrot Cake Cinnamon Rolls, or the ones that ruined my husband's life, his favorite Homemade Orange Rolls.

Pumpkin Cinnamon Roll on a white plate, dark pan behind. Text overlay on photo.

Pumpkin Cinnamon Rolls

Let me start out by saying that making pumpkin cinnamon rolls is FUN. There are a few basic rules to know, but after that the sky is the limit! Never be afraid of yeast. It makes delicious things my children. I'll answer some of my own bread making questions for you, to save you some time. This post is basically made up of everything that has helped me in my breadmaking. If it skips around too much for you, feel free to scroll down to the recipe, where everything you absolutely need to know is in the instructions.

What's the difference between active dry yeast and instant (rapid) yeast?

Active dry yeast has a larger granule that needs to be activated by liquid such as water or milk before adding to other ingredients. I prefer to use this kind of yeast because the slightly longer process of fermentation makes more flavorful doughs.

Instant or rapid yeast has a smaller, finer granule can be mixed directly into ingredients. It is slightly more potent than active dry yeast however, and about 25% less is needed in any given recipe. ¾ teaspoon instant (rapid) yeast = 1 teaspoon active dry yeast.

Any baker will also tell you to keep the instant yeast away from direct contact with the salt while mixing together though, because salt slows yeast growth.

Can I leave salt out of the recipe?

The rising time may be a little bit quicker as salt slows yeast growth slightly, but it will impact the flavor of the rolls. I don't recommend it, but you may omit it if you wish.

Does it matter if I use bread flour vs all purpose flour?

I've used both and haven't noticed a large difference. Bread flour has a higher protein content, which helps in gluten development and makes bread light and chewy. I use it more for whole wheat breads or soft pretzels.

Does bread dough really need to rise twice?

For best results, yes. It will have a better texture, be fluffier, and have a finer crumb. Also (I mention this a lot in breadmaking), the longer the yeast grows and ferments the more flavorful the dough will be. And did you know that bread rises faster on the second rise? Dough fillings can slow it down but yeah. It's cool.

Can you make ahead and freeze cinnamon rolls?

Yes! The instructions are similar to frozen dinner rolls you can buy from the store, and I've put them farther down in the post underneath the overnight instructions. 👇🏻👇🏻

Tips for the best cinnamon rolls ever:

  • Use 2% or whole fat milk instead of water in the dough and icing. Always. It tastes better and enriches the dough along with eggs and butter for soft and tender cinnamon rolls.
  • Allow enough time for a good rise. The rolls will be fluffier and less dense, and the longer the yeast grows and ferments the more flavorful the dough will be.
  • Sprinkle flour over the filling to prevent the butter melting out of the middles of your delicious cinnamon rolls! Many bakeries do this for maximum deliciousness and less mess.
Pumpkin Cinnamon Roll dough process collage in a mixer with a dough hook, and rising dough in a metal bowl.

When I make the dough, I add flour until the dough pulls away from the sides of the bowl. It only barely sticks to my fingers and is still soft. You may need more or less flour depending on the humidity, temperature of ingredients, and the room.

I also give it time for two rises; once in the bowl and once as made and cut rolls. Don't ever skip the second rise unless you want dense, tough, cinnamon rolls.

Pumpkin Cinnamon Roll dough collage. Floured dough on marble. Rolled out dough in 24 inch by 12 inch rectangle, sprinkling brown sugar and flour on dough.

Another nice tip I have for you is after the first rise, punch the dough down in the bowl and knead a little to work out the air bubbles but don't knead it too much. Rising helps relax the developed gluten and protein structures from kneading earlier, and the more you work the dough, the tougher it will be to roll out.

Pumpkin Cinnamon Roll raw, being cut with string to place in pan on a floured marble surface.

Overnight Pumpkin Cinnamon Roll Instructions:

  1.  Follow recipe to make dough, fill, roll, and cut dough into 12 rolls and place cut side down onto a baking sheet or 9x13 inch pan.
  2. Cover with plastic wrap. Do not let rise first or they will deflate in the refrigerator. Cooling the dough simply slows yeast growth, it does not kill it.
  3.  Place in fridge overnight.
  4. Remove from refrigerator and let rise for 30-40 minutes in warm place before baking. I like to turn on the oven to 200 F for 2 minutes, then turn off the oven and set the rolls inside to rise with the door cracked open.
  5. Bake at 350 F for 35-30 min. Glass pans will take a few more minutes to bake than dark pans.

How to Freeze Pumpkin Cinnamon Rolls:

  1. Follow directions to make dough, fill, roll, and cut dough into rolls and place into foil lined pan so edges are not touching, and cover with plastic wrap. Place in the freezer immediately, do not let rise first or they will deflate in the freezer. Once frozen, transfer to freezer bag or airtight freezer safe container.
  2. Freeze until ready to use up to 3 months. Do NOT microwave dough to thaw. It will kill the yeast.
  3. Regular rise method: Remove from freezer, thaw in warm place (covered) for 3-5 hours or until almost doubled in size.
  4. Quicker rise method: Turn ON oven to 200 degrees for 2 minutes then turn OFF oven. Place rolls in oven and let thaw and rise 2-3 hours until almost doubled in size.
  5. Bake at 350 F for 25-30 minutes. Glass pans will take a few more minutes to bake than dark pans.
Pumpkin Cinnamon Rolls baked in dark 9x13 inch pan.

If you're a pumpkin fanatic like me, make sure to try my cream cheese pumpkin pie with the absolute best cream cheese pie crust. You won't regret it.

📝 Printable Recipe

Homemade Pumpkin Cinnamon Rolls with a sweet cream cheese icing that can be frozen or made overnight. Makes 12 soft, fluffy rolls. Perfect for fall baking! #pumpkinrecipes #cinnamonrolls #homemadebread #fallbaking #holidaybaking #christmasmorning #weekendbaking #bakesale #bakerystyle #pumpkinbaking #holidayrecipes #christmasrecipes

Pumpkin Cinnamon Rolls

Author: Sara Smith
Pumpkin Cinnamon Rolls with a sweet cream cheese icing that can be frozen or made overnight. Makes 12 soft and fluffy pumpkin rolls.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
rising time 2 hours
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 rolls
Calories 515 kcal

Ingredients
  

For the dough:

  • 1 cup warm milk – between 100-110 F
  • ¼ cup brown sugar
  • 1 Tablespoon active dry yeast or instant
  • ¾ cup 100 % pure pumpkin puree (not pie filling)
  • 1 teaspoon salt
  • 4 Tablespoons butter
  • 1 large egg
  • 1 teaspoon cinnamon
  • 4-5 cups all purpose flour

For the filling:

  • ½ cup (1 stick butter) room temperature
  • ½ cup 100% pure pumpkin puree (not pie filling)
  • 1 teaspoon vanilla
  • 1-½ Tablespoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup brown sugar
  • 3-4 Tablespoons flour

For the icing:

  • 4 oz. cream cheese softened
  • 4 Tablespoons butter softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla
  • 2-3 Tablespoons milk

Instructions
 

For the dough:

  • In a small bowl combine warm milk (between 100-110 F), brown sugar, and active dry yeast and let sit 5 minutes or until foamy. If using instant yeast, simply combine all dough ingredients. Just keep the yeast away from direct contact with the salt when combining ingredients (salt slows yeast growth).
  • In a stand mixer (or large bowl if mixing by hand) combine pumpkin puree, salt, butter, egg, cinnamon, and 4 cups of flour. Pour foamy yeast mixture in and mix with dough hook on low speed for 5-8 minutes until smooth and elastic (if mixing without a mixer, simply mix with a wooden spoon until you can’t mix anymore and then begin kneading by hand 8-10 minutes).
     Add another ½ to full cup of flour to make dough consistency thick and only slightly sticky. Dough should pull away from sides of bowl and not stick to fingers very much.
  • Oil a large bowl, place dough in it and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.

For the filling:

  • In a medium bowl combine softened butter, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves and mix until smooth and creamy. Set aside.
  • On a floured work surface, roll dough into roughly a 24 inch by 10-12 inch rectangle. I stop occasionally and shape it with my hands to keep a rectangular shape.
  • Spread filling onto dough to coat entire rectangle, then sprinkle brown sugar evenly over the filling. Sprinkle 3-4 Tablespoons of flour evenly over filling last.
  • Carefully roll dough lengthwise into a long roll. Use a piece of clean string or dental floss and slide the string underneath the roll. Pick up both ends of the string, cross them, and pull tight to cut the dough into 12 equal pieces. 
    Place rolls cut side down into an oiled 9x13 inch pan, being careful not to crowd the rolls so they have room to rise. Cover with a dish towel, and let rise for 45 minutes to one hour until almost doubled in size.
  • Preheat oven to 350 F. Bake for 25-30 minutes, until light golden brown on top. Using a glass or dark pan may take more or less time. Cool 20 minutes.

For the icing:

  • In a medium bowl combine cream cheese, butter and mix until most of the lumps are gone. I microwave them for 10-20 seconds to soften them enough to mix. Mix in powdered sugar, vanilla, and milk, one Tablespoon at a time until smooth. I like my icing thicker like frosting. Add 2-3 more tablespoons milk if you prefer a thinner glaze. Generously spoon icing over rolls to coat evenly. Serve warm for maximum deliciousness.

Notes

For best results, use 2% or full fat whole milk in recipe and icing.
Overnight Instructions:
Follow directions to make dough, fill, roll, and cut dough into rolls and place into pan, and cover with plastic wrap.
Do not let rise first or they will deflate in the refrigerator.
Place in fridge overnight. Remove and let rise for 30 minutes in warm place before baking.
Bake at 350 for 25-30 minutes.
Freezer Instructions:
Follow directions to make dough, fill, roll, and cut dough into rolls and place into pan so edges are not touching, and cover with plastic wrap. Do not let rise first or they will deflate in the freezer. Once frozen, transfer to freezer bag or container. Freeze until ready to use up to 3 months. 
Regular thawing method: Remove from freezer, place on baking sheet and thaw in warm place covered for 3-5 hours or until almost doubled in size.
Quicker method: Turn ON oven to 200 degrees for 2 minutes then turn OFF. Place rolls in oven and let thaw and rise covered 2-3 hours until almost doubled in size.
Bake at 350 for 25-30 minutes.

Nutrition

Calories: 515kcal
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Best Pumpkin Pie Recipe

by 3 Comments

The Best Cream Cheese Pumpkin Pie, featuring a flaky cream cheese pie crust. The very best pumpkin pie I have ever made, with fluffy whipped cream on top.

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Best Pumpkin Pie Recipe slice of baked pie on a plate with text overlay.

My husband the mancub has immensely enjoyed the testing of this recipe. He likes to eat pie for breakfast, especially around Thanksgiving. Although it's not hard to please his palate, I can definitely say that this is a tried and true, no fail pumpkin pie.

Tips for the BEST EVER pumpkin pie:

  • Start by whipping the eggs and brown sugar in a stand mixer until doubled in volume and fluffy. This will give the custard base a little more volume and make the pie a little lighter. Fold in the other ingredients gently.
  • Add vanilla! This boosts all the good spice flavors and is a no brainer. It also isn't listed on any can recipe that I've seen.
  • Use a cream cheese pie crust! This pie crust recipe takes any pie to new heights of deliciousness.
  • Blind-bake your crust before filling to prevent raw pastry. Don't worry, doing it correctly won't burn it. Instructions in recipe below.
  • Use cream cheese in the recipe! Trust me on this one. You'd think it would make the pie too rich but it doesn't and it tastes amazing.
  • Pull the pie out of the oven when 3-4 inches of the outside are set, and the middle is slightly jiggly. The pie will continue to cook as it cools, and will set completely.

Best Pumpkin Pie process photos. Eggs and brown sugar being whipped, mixed batter in pie shell, baked pie.

Getting a picture of fluffy eggs and brown sugar in a moving mixer is harder than it looks (took me 20-30 pictures to get a decent not-too-blurry one!). But I wanted you to be able to see consistency we're going for.

Below is when you should take your pumpkin pie out of the oven. I usually bake at 400 F for 15 minutes, then at 375 F 35-40 minutes. I have also baked at 375 for 1 hour 15 minutes before and it worked just fine. Every oven is different, you may need more or less time.

Best Pumpkin Pie baked with set edges 3-4 inches and jiggly center 2 inches.

I don't test internal temperature of the pie because I don't like leaving holes in my pie. I go by sight and it's never failed me. Just be sure to cool completely before slicing!

Best Pumpkin Pie slice on a plate with whipped cream and black background. Glass pie pan behind slice of pie.

For a perfect crust, try out my Cream Cheese Pie Crust Recipe!

📝 Printable Recipe

Best Pumpkin Pie Recipe

Author: Sara Smith
The Best Cream Cheese Pumpkin Pie, featuring a flaky cream cheese pie crust. The absolute best pumpkin pie I have ever made, with fluffy whipped cream on top. 
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 3 hours
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 566 kcal

Ingredients
  

  • 9 inch pie crust, unbaked Cream Cheese Pie Crust Recipe: https://eatdessertsnack.com/cream-cheese-pie-crust/
  • 3 large eggs
  • 1 cup brown sugar
  • 4 oz cream cheese, room temperature.
  • 1 (15 oz) can 100% pure pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ cup milk or heavy cream
  • whipped cream topping (optional)

Instructions
 

To Blind Bake Crust

  • Preheat oven to 400
    Prepare pie crust in 9 inch pie pan.
    Line the crust with parchment paper and fill with 1-2 cups dried beans or rice. Bake crust at 400 F for 15 -20 minutes, until crust has set but not started browning. Cool completely and remove dried beans/rice and parchment paper before pouring in pumpkin pie filling. 

For the Pie:

  • Keep oven at 400 F. 
    In a stand mixer with a whisk attachment, begin whipping the eggs on medium high speed. Add brown sugar ¼ cup at a time, waiting about 20 seconds in between each addition. Turn mixer up to high speed for 1-2 minutes, or until egg mixture is light and fluffy and doubled in volume. It won't be stiff, just fluffy. 
  • Add room temperature cream cheese, beating until well combined and there are no lumps left. 
  • Gently fold in pumpkin puree, vanilla, and spices. Stir in milk or cream last. Pour into cooled pie crust and line edges with foil ( I lay 4 squares underneath the pan and fold up around the edges). 
  • Bake at 400 F for 15 minutes, then reduce oven temperature to 375 for 35-45 minutes. When 3-4 inches of the outside of the pie are set, remove from oven. The center will be slightly jiggly and continue to cook as it cools. Cool completely before serving, at least 4 hours or overnight.
     Top with whipped cream and enjoy!

Notes

In place of cinnamon, ginger, nutmeg, and cloves, 2 teaspoon of pumpkin pie spice mix may be used. 
Can be made up to 3 days ahead and stored covered in the refrigerator. 
Can be made and frozen wrapped tightly for up to 3 months. Remove from freezer and thaw overnight in refrigerator before serving. 

Nutrition

Calories: 566kcal
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Cream Cheese Pie Crust

by 25 Comments

Cream Cheese Pie Crust. Half cream cheese, half butter, all delicious goodness. Stays flaky and tastes so much better than using all shortening or butter! 

This recipe pairs AMAZINGLY well with my Homemade Cherry Pie Filling or Blueberry Pie Fliing, both of which are easy to make and SO delicious!

Raw Cream cheese pie crust in a glass pan with rolling pin.

Cream Cheese Pie Crust

I adore this pie crust recipe because it works well with sweet or savory pies. It has never failed me.

I'll start with what I don't like about most pie crust recipes. The ones made with all shortening, you can usually tell. They don't have much flavor. Other pie crusts I've had are tough. This is usually because the dough has been worked too much and gluten strands start to develop, like in bread dough. On the other hand, I've had some pies where the crust crumbles to bits as you're transferring a slice of pie to the plate. Flakey, but too crumbly to hold together. Many recipes involve using a food processor, which I don't have. So this pie crust recipe does not use a food processor! Just a trusty old pastry blender or fork will do.

Process of pie crust being made: butter and cream cheese in bowl of flour, pastry blender combining wet/dry ingredients, hand holding up pea sized crumbs, discs of dough resting on cling film.

How to make homemade pie crust:

  1. Begin with cold ingredients. Start with chilled flour, sugar, and salt in a mixing bowl, and add butter and cream cheese (I cut up butter and cream cheese into small pieces beforehand for easier mixing).
  2. Using a fork or pastry blender, work cream cheese and butter into dry ingredients until there are pea-sized chunks (chunk size is important for flakiness) and the mixture resembles very coarse sand.
  3. Add cold water and mix until the dough is combined and workable, with a stiff play dough texture.
  4. Divide into two discs and use immediately or wrap in plastic wrap for a later use.
  5. Before rolling out, smooth and press the edges of the disc until there are no cracks. This helps prevent any big cracking while rolling out the pie crust.
  6. Bake according to recipe instructions.

Process of pie crust being prepared: disc of dough, rolled out dough with pie tin measuring, crimping raw dough.

Tips for THE BEST homemade cream cheese pie crust:

  •  Use COLD butter, COLD cream cheese, and COLD water. The more they melt, the less flaky and tender the dough will be.
  • If you're not using a food processor (like me) chill the dry ingredients and mixing bowl in the fridge or freezer for 20 minutes. Cold ingredients are your pie crust friends.
  • Don't overwork the dough! Kneading it too much  makes it tougher. Combine all ingredients until it's a workable dough, then roll it out or chill for later use.
  • Add a teaspoon of spice to the mix to make it extra tasty! I add cinnamon or nutmeg for sweet, and garlic powder or onion powder for savory. Totally optional, totally delicious.
  • Blind bake to avoid a soggy bottom pie crust. I will explain all in "How to avoid a soggy bottom pie crust" below. 👇🏻

How to avoid a soggy bottom pie crust: 

Blind bake (or pre-bake) your pie crust!

  1. Preheat oven to 400 F
  2. Line the crust with parchment paper, foil, or I use plastic wrap (I'm a rebel. but it doesn't melt.) and fill with 1.5 to 2 cups dried beans or rice. DO IT. If you try to blind bake without filling it first this crust will puff and melt and won't be useable and you will be sad.
  3. Bake for 12-15 minutes, or until pie crust is slightly set. It shouldn't be browning at all. Remove dried beans and let cool slightly before filling, then bake according to recipe instructions.
  4. If you are baking the crust for a raw filling, such as pudding, you will need to bake the crust longer. 20-25 minutes, or until crust is golden brown. Some crusts are rolled out thinner or thicker than others and may need a less/more time in the oven.

Raw cream cheese pie dough in glass pan with crimped edges.

Can I freeze or refrigerate pie dough to bake later?

YES! I do this all the time. Freeze for up to 3 months, and thaw completely before rolling out. Refrigerate up to 3 days and let rest at room temperature before rolling out so the dough will be easier to work with.

This recipe makes enough for two pies, but that's a wonderful thing. For one pie, simply half the recipe.

I love to fill this pie with my Homemade Cherry Pie Filling and it turns out perfect every time!

Cream Cheese Homemade Pie Crust. Half cream cheese, half butter, all delicious goodness. Stays flaky and tastes so much better than using all shortening or butter! #piecrust #piedough #bestpiecrust #homemadepie #bakesalepie #flakypiecrust #fallbaking #thanksgivingdessert #holidaybaking

📝 Printable Recipe

Cream Cheese Pie Crust

Author: Sara Smith
Cream Cheese Pie Crust. Half cream cheese, half butter, all delicious goodness. Stays flaky and tastes so much better than using all shortening or butter! 
4.60 from 20 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Blind bake (optional) 15 minutes
Total Time 17 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 3 cups all purpose flour
  • 1 Tablespoon sugar
  • ¾ cup (1.5 sticks) salted butter, cold cut or grated into small pieces
  • 6 oz cream cheese, cold cut into small pieces
  • ½-3/4 cup cold water

Instructions
 

  • In a large mixing bowl combine cold flour, sugar, and optional spices. and Add chilled butter and cream cheese (cut into small pieces beforehand for easier mixing). 
  • Using a fork or pastry blender, work cream cheese and butter into dry ingredients until there are pea-sized chunks (chunk size is important for flakiness) and the mixture resembles very coarse sand.
  • Add cold water ¼ cup at a time and mix until the dough is combined and workable, with a stiff play dough texture. Depending on the temperature of the ingredients, more or less water may be needed. Try not to work dough too much (this makes it tough), just enough to not be crumbly.
  • Divide into two discs and use immediately or wrap in plastic wrap for a later use. Before rolling out, smooth and press the edges of the disc until there are no cracks. This helps prevent any big cracking while rolling out the pie crust. 
  • Roll out dough to about ⅛ inch (¼ cm) thick and transfer to 9 inch pie pan. Trim edges of dough from pan with butter knife and crimp edges by pinching pointer and thumb fingers together into a V shape and pressing dough between them. 

If making a cold fruit or pudding pie (fully baked crust):

  • Line with parchment paper or foil and fill with 2 cups dried beans, rice, or baking weights. Bake at 400 F for 20-25 minutes or until light golden brown. Remove parchment paper/foil and bake for another 10-12 minutes, until crust is golden brown.
    For pies that need to be baked after filling, the second bake will be only 5-10 minutes (i.e. pumpkin pie or quiches).

Notes

Use dough immediately or refrigerate up to 5 days. Rest at room temperature until dough is workable but still cold. 
Freeze for up to 3 months and thaw at room temperature until dough is workable but still cold. 
If baking a no bake pie, let crust cool completely before filling. For pies that will go back in the oven (i.e. for quiches or pumpkin pie)the crust can be warm when adding filling. 
 

Nutrition

Calories: 200kcal
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

One Pan Chicken and Veggies

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One Pan Chicken and Veggies is a healthy sheet pan dinner with a balsamic glaze and a delicious garlic and balsamic chicken marinade.

Sheet pan dinners like balsamic chicken and veggies are THE BEST for newlyweds, beginners, college students, and me. I'm into easy one pan dinners like my italian chicken, zucchini and mushroom skillet.

Sheet pan of chicken and broccoli, potatoes, carrots, onions, and zucchini cooked with balsamic drizzle and basil leaves on top.

One Pan Chicken and Veggies

This is an easy dinner recipe that is packed full of protein, complex carbs, and most importantly, FLAVOR. The balsamic glaze over the top is what makes this dinner amazing! I'm obsessed and use it on everything. It is so easy to customize this sheet pan dinner with whatever veggies are in season.

Ingredient Notes

The marinade recipe for the chicken can be found in the printable recipe down below, as well as the quantity.

  • Chicken - marinated in a balsamic/garlic marinade
  • Broccoli - can be fresh or frozen
  • Potatoes - red or russet potatoes work well for this recipe.
  • Onions - sweet variety such as yellow
  • Carrots - fresh or frozen
  • Zucchini - definitely fresh! Frozen ones tend to have a rubbery texture.

Sheet pan chicken and veggies, with seasoning, raw arranged herringbone pattern.

Instructions

  • Prep the marinade for the chicken, and let the chicken rest in it for 10-20 minutes before baking.
  • Preheat the oven to 375 F.
  • Pick and prepare 3-5 veggies. I used broccoli, red potatoes, onions, carrots, and zucchini, but the options are endless.
  • Line the pan for easy cleanup and oil up and season those veggies! This will prevent drying out while baking.
  • Remove chicken from marinade, place on pan with veggies and bake for 30 minutes.
  • Drizzle with balsamic glaze and enjoy!

For the chicken marinade I used balsamic vinegar, brown sugar (honey works well also), salt, pepper, garlic powder, water, and onion powder. You can also make your own balsamic glaze by reducing balsamic vinegar on your stovetop, but I buy it and use it on everyyyyythiiiiing. Salads, veggies, steak, on and on.

Other Easy One Pan Meals:

Here are a few of our favorite sheet pan and one pot meals!

This sheet pan dinner is SO EASY, you'll make it again and again!

📝 Printable Recipe

One Pan Chicken and Veggies

One Pan Chicken and Veggies

Author: Sara Smith
One Pan Chicken and Veggies is a healthy family dinner, perfect for newlyweds, college students, beginners, and me. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 381 kcal

Ingredients
  

For the chicken marinade:

  • ¼ cup water
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon brown sugar or honey
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 1 lb raw chicken, sliced into strips

For the Sheet Pan:

  • 1 medium zucchini, sliced
  • 1 medium onion, sliced
  • 1 cup baby carrots or sliced carrots
  • 1 potato, sliced into discs
  • 2 cups broccoli
  • 1-2 Tablespoons olive oil
  • salt, pepper, dried basil, to taste
  • 1-2 Tablespoons balsamic glaze (I use Star brand)

Instructions
 

  • In a medium sized bowl, combine the ingredients for the chicken marinade. Add sliced raw chicken, coat it with marinade, cover and refrigerate 10-20 minutes.
  • Preheat the oven to 375 F and line a baking sheet with tin foil for easy cleanup. Spray with cooking spray. 
  • Wash and prep the vegetables by slicing them into strips and the broccoli into small 1-2 inch sized pieces. Arrange vegetables on baking sheet, saving room for chicken.  
  • Remove chicken from marinade and arrange on sheet pan alongside the vegetables. Brush vegetables with olive oil to coat. This prevents drying out in the oven. Sprinkle salt, pepper, and dried basil on vegetables and chicken. 
  • Bake at 375 for 25-30 minutes, or until chicken reaches an internal temperature of 165 and vegetables are tender. Drizzle Balsamic glaze on chicken and vegetables of choice. Enjoy!

Notes

Leftovers can be stored refrigerated in an airtight container for up to 3 days. 

Nutrition

Calories: 381kcalCarbohydrates: 24gProtein: 25gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 418mgPotassium: 867mgFiber: 4gSugar: 9gVitamin A: 5879IUVitamin C: 64mgCalcium: 70mgIron: 2mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Healthy Taco Soup

by Leave a Comment

Super easy healthy taco soup recipe that's lower in sodium and has lots of fresh bell peppers, juicy tomatoes, and is full of protein! 

Soup isn't just made for the fall weather, I love soup in the summer too! This can easily be made into a crock pot taco soup so the house doesn't heat up. We love it with Honey Butter Cornbread (with greek yogurt in it!) for a nice little protein boost.

Cooked healthy taco soup in white bowl on wood cutting board with sour cream and cilantro on top.

 I noticed years ago that many taco soup recipes are very heavy in canned products and pre-made taco seasoning, which tastes delicious but isn't so great for many dietary restrictions. So, I made a healthier, lower sodium taco soup recipe using a lot of fresh vegetables and three low sodium cans of beans, which are full of fiber and protein. 

Disclaimer: This is NOT a NO salt recipe. It tastes terrible with no salt! I could double the salt listed in this recipe and be happy. However, I believe I have found the balance of both worlds and made a decent tasting, healthier version of taco soup than many of the recipes out there. People who are used to tasting a lot of salt will definitely want to add more, and that is okay.

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Why This Recipe Works

  • It has all the basic ingredients of a traditional taco soup, with a MUCH lower amount of sodium!
  • Less canned ingredients, meaning less added salt.
  • Easy homemade taco seasoning blend with no added sugar or salt.
  • SUPER easy to make in a slow cooker and it's also freezer friendly!

🛒 Ingredients

Labeled ingredients for healthy taco soup in glass bowls on marble countertop.
  • Bell Peppers - I like to use a variety of colors. We love to add a third green bell pepper for even MORE veggies.
  • Spices - I use a variety of spices that are similar to what are in taco seasoning, minus the extra preservatives and sugar. Cumin, chili powder, garlic and onion powder all add to the flavor of the soup without adding salt that is not needed.
  • Salt - a LITTLE is needed, because otherwise, the soup is just missing the happiness that is salt and just doesn't taste as nice. It seems a little contradictory to use all no sodium ingredients, just to add salt in the recipe, but doing it this way gives us more control of how much salt we want to add, instead of just adding it all from the canned ingredients.
  • Onion - a sweet variety like yellow or white, because it's not taco soup without a little onion.
  • Beans - I use a variety of beans for color and texture, but it's alright to use the same variety. These add a lot of protein and fiber to the soup. Low sodium is preferred for this recipe, but using regular is fine!
  • Tomatoes - using no salt added canned tomatoes or fresh sliced grape tomatoes is best.
  • Corn - I prefer to use fresh or frozen corn, to cut down on the salt used in canned ingredients.

See the recipe card below for full list of ingredients and quantities.

✏️ Substitutions

  • Ground Beef - substitute ground turkey or ground chicken.
  • Beans - we like the variety, but you could use 3 cans of the same kind of bean if you wish.
  • Corn - can be substituted with either more beans or canned hominy.
  • To make it spicier, add hot canned green chiles or ½ teaspoon red pepper flakes.

🧑‍🍳 Instructions

These are similar instructions and ingredients to my White Chicken Chili with Corn, it's really easy to put this soup together.

Raw ground beef in metal skillet with wooden spoon.

Step 1. In a large heavy bottomed pot or skillet, cook ground beef over medium heat until browned and broken into little pieces, about 5 minutes.

Beans, cooked beef, onions, raw corn and bell pepper in red pot on marble countertop.

Step 2. Add onion, bell peppers, corn, beans, and tomatoes to the ground beef.

No need to drain the beans!

Spices over raw ingredients of taco soup in red pot.

Step 3. Add in all the seasonings: chili powder, garlic powder, onion powder, cumin, salt, pepper, and Ranch seasoning mix if desired.

Cooked taco soup in red pot with wooden spoon on marble countertop.

Step 4. Bring mixture to a boil, then turn down the heat to simmer for 20 minutes so the spices can cook into the veggies.

Serve with sour cream, cilantro, cheese, or diced avocados on top.

📌 Top Tips

  • Use all the toppings on top! Cilantro, tortilla strips, sour cream, shredded cheese, avocado, ALL delicious.
  • Ranch seasoning does have sodium in it, but it's definitely worth it to add a little.
  • Add a third diced bell pepper for even MORE fresh veggies.
Black spoon holding cooked taco soup above red pot.

❓Frequently Asked Questions

Can you freeze Taco Soup?

Yes!
1. Wait until taco soup is cooled completely.
2. Place in freezer bag or freezable container, leaving room for soup to slightly expand. I prefer to take a gallon freezer bag and place it inside a circular container so it freezes into a circle and I can just plop it into a pot to defrost.
3. To reheat, microwave or thaw on the stove at a low simmer, stirring occasionally.

What can I use to thicken Taco Soup?

You can add 2 Tablespoons of cornstarch or flour, but I prefer to mash or blend a can of beans up to thicken the soup if it needs it.

How long does Taco Soup last in the fridge?

About 5 days in the fridge, and 3 months in the freezer.

Can you make this with chicken instead of beef?

Yes! Ground chicken or cubed chicken could be used in place of the beef.

Healthy Taco Soup in a Slow Cooker

Here's the simple directions for making taco soup in a crock pot.

  1. Brown the ground meat in a frying pan.
  2. Transfer the cooked ground beef into the crock pot with all the remaining ingredients. Cook on high for 3-4 hours or until vegetables are tender.

🥣 More Healthy Soup Recipes

Did you try this recipe? Make sure to leave a ⭐️ star rating and a comment below the recipe card, I love hearing from you, and it is so helpful to other readers.

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📝 Printable Recipe

Cooked healthy taco soup in white bowl with sour cream and cilantro on top.

Healthy Taco Soup

Author: Sara Smith
Super easy healthy taco soup recipe that's lower in sodium and has lots of fresh bell peppers, juicy tomatoes, and is full of protein! 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 303 kcal

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 medium onion diced
  • 1 orange bell pepper diced
  • 1 red bell pepper diced
  • 2 cups corn fresh or frozen
  • 1 (15 oz) can low sodium pinto beans
  • 1 (15 oz) can low sodium black beans
  • 1 (15 oz) can low sodium kidney beans
  • 4 cups diced tomatoes or 2 (15) oz cans
  • 1 Tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt add more if desired for taste
  • ½ teaspoon ground pepper
  • 1-2 Tablespoons Ranch seasoning to taste

Toppings

  • greek yogurt (or sour cream)
  • grated cheddar cheese
  • chopped green onions

Instructions
 

  • In a large heavy bottomed pot, cook ground beef (or turkey) over medium heat until browned and broken into little pieces, about 5 minutes.
  • Add onion, bell peppers, corn, beans, and tomatoes.
  • Add in all the seasonings: chili powder, garlic powder, onion powder, cumin, salt, pepper, and Ranch seasoning mix if desired.
    .
  • Bring mixture to a boil, then turn down the heat to simmer for 20 minutes so the spices can cook into the veggies

Notes

Crock Pot friendly! Simply brown the ground beef until cooked through in a frying pan, and add to a crock pot with remaining ingredients. Cook on high for 3-4 hours or until vegetables are tender. 
 

Nutrition

Calories: 303kcalCarbohydrates: 25gProtein: 17gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 325mgPotassium: 777mgFiber: 5gSugar: 9gVitamin A: 1717IUVitamin C: 86mgCalcium: 75mgIron: 4mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Honey Butter Cornbread

by Leave a Comment

Easy Honey Butter Cornbread made with honey and butter, greek yogurt, and is made in one bowl! It's super moist and NOT crumbly.

We slather it generously with Honey Butter Spread and eat with a hot bowl of Creamy White Chicken Chili. We have even been known to eat it for breakfast and it's delicious!

Pouring honey on slice of honey butter cornbread.

There's a few things I LOVE about this recipe. It's made in one bowl, which makes it super easy to clean up. It bakes in 20 minutes while I'm getting other dinner items ready, HUGE bonus. I also make it with greek yogurt, which makes it super moist and adds protein!

I'd say in general cornbread is not considered very healthy, but this version uses less butter, honey as a natural sweetener, eggs, milk, and Greek yogurt for added protein, which makes it a healthier cornbread recipe than most.

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Why This Recipe Is The Best

  • This recipe is not dry and does NOT crumble! The greek yogurt makes it so lovely and moist.
  • Natural sweetener - honey is used instead of granulated sugar.
  • Easy to make into cornbread muffins!
  • Stays fresh-tasting for a few days.
  • Easy double for a crowd and freeze in some handy reusable freezer bags.

🛒 Ingredients

Labeled ingredients for honey butter cornbread in glass bowls on metal baking sheet.
  • Yellow Cornmeal - be sure not to get the cornbread mix! Just the cornmeal. White cornmeal can make a fluffier cornbread, but yellow is the texture and color that we want for this easy sweet cornbread recipe.
  • Honey - the natural sweetener and also added liquid in the cornbread, making it nice and moist.
  • Greek Yogurt - THIS is what makes the cornbread so good!! It adds acid and moisture which help to make the cornbread light and fluffy, instead of using buttermilk. It also adds protein which I love.
  • Eggs - act as the binder for the cornbread, it adds much-needed structure to the crumb when baked so it's not dense.
  • Butter - I prefer to use salted butter in this recipe, it tastes amazing.
  • Milk - I use whole milk in most of my recipes, but skim or 1% would work as well.

See the recipe card below for the full list of ingredients and instructions.

✏️ Substitutions

  • Greek Yogurt - can be swapped out for sour cream
  • Milk - can be substituted for any nut milk
  • Butter - can be substituted for vegetable or olive oil.
  • Honey - can be swapped with agave nectar or even pure maple syrup, which has a slightly stronger taste but shouldn't taste too different in the cornbread.

🧑‍🍳 Instructions

Don't forget to preheat the oven to 400℉, and prepare a 9x9 inch pan with parchment paper or tinfoil and baking spray for easy cleanup.

Pouring melted butter into glass bowl with eggs, milk, and greek yogurt.

Step 1. In a mixing bowl, combine milk, greek yogurt, eggs, and melted butter. Mix well.

Flour, salt, cornmeal and whisk in glass bowl of liquid ingredients for cornbread.

Step 2. On top of the liquid ingredients add corn meal, flour, salt, and baking powder last. Optional: add cinnamon at this point as well. Mix until combined and no flour pockets are left, but don’t overmix.

Pouring raw cornbread batter into metal pan.

Step 3. Pour into 9X9 in. baking dish and bake at 400 F. for 20-25 min on a middle or top shelf of the oven.

NOTE: Darker pans take less time to bake, and glass and ceramic pans may take longer, closer to 25 minutes.

Baked and sliced cornbread on parchment paper.

Step 4. Cool for 10 minutes before slicing and serving. Cooling longer to room temperature will help slices to be more even.

Honey and soft butter in white bowl with whisk.

For the Honey Butter: Warm the butter for about 10 seconds in the microwave to soften it just past room temperature, then add in the honey.

Mix together using a whisk or fork until it's smooth and creamy, with no lumps left. If it's runny, pop it in the freezer for 5 minutes or so until it thickens up a little bit. Spread generously on the slices of cornbread! When it's warm it ends up like a honey glaze and it's amazing.

Spoonful of honey butter on sliced of baked cornbread.

🧁 Make it into Cornbread Muffins

It's SUPER easy to make the honey butter cornbread into cornbread muffins. Follow the recipe for making the batter as directed, and prepare 2 muffin tins with liners or baking spray.

Use a muffin or large cookie scoop to divide the batter into the muffin tin so each muffin is filled about ¾ full. It makes about 18 to 20 muffins. Bake at 400℉ for 10-12 minutes or until an inserted toothpick comes out clean.

Raw cornbread muffin batter in muffin tin, and baked cornbread muffin with drizzling honey.

📌 Top Tips For Success

  • Make sure to bake the cornbread on a middle or top shelf, sometimes the bottom can get a little dark if baked on the bottom shelf.
  • Use yellow cornmeal, not white for the classic color and flavor.
  • Line the pan with parchment paper or tinfoil and baking spray for easy cleanup!
  • Bake for 20 minutes in a dark metal pan, and closer to 25 minutes for a glass or ceramic pan.
  • Weighing the dry ingredients is especially helpful in making sure the recipe is successful every time.

❓Frequently Asked Questions

How long does honey butter last in the fridge?

It can last for up to 1 month refrigerated, or if frozen 3 months.

Can you make this into cornbread muffins?

Yes! This makes about 18 cornbread muffins, baked at 400℉ for 15 minutes.

What happens if you overmix the batter?

Overmixing can lead to denser, less tender cornbread. Make sure to fold in the dry ingredients just until the flour lumps are gone and the batter is smoothish, but don't keep mixing and mixing.

Will buttermilk work in this recipe?

If you prefer to use it in place of the regular milk, go ahead and try it!

🍞 What to pair with Cornbread

Here are a few of my ✨favorite✨ things to serve with cornbread.

Did you try this recipe? Make sure to leave a ⭐️ star rating and a comment below the recipe card, I love hearing from you, and it is so helpful to other readers.

📲 FOLLOW Sara on Social! 👋 Facebook, Instagram, or Pinterest to see the latest from the kitchen!

📝 Printable Recipe

Pouring honey on slice of honey butter cornbread.

Honey Butter Cornbread

Author: Sara Smith
Easy Honey Butter Cornbread has honey and butter, greek yogurt, and is made in one bowl! It's super moist and NOT crumbly.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 16 slices
Calories 133 kcal

Equipment

Ingredients
  

  • 1 cup milk
  • 1 cup greek yogurt
  • 2 eggs
  • ⅓ cup melted butter 80g
  • ⅓ cup honey
  • 1 cup corn meal 155g
  • 1-½ cups flour 200g
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • 1 teaspoon cinnamon, optional

For the Honey Butter:

  • ½ cup salted butter softened
  • ⅓ cup honey

Instructions
 

  • Preheat the oven to 400 F. Spray 9X9 inch baking dish with cooking spray.
  • In a mixing bowl, combine milk, greek yogurt, eggs, melted butter, and honey. Whisk together for a minute or two until the mixture is smooth.
  • On top of the liquid ingredients add corn meal, flour, salt, and baking powder last. (Optional: add cinnamon) Mix gently until ingredients are combined and no flour pockets are left, but don’t overmix.
  • Pour into 9X9 in. baking dish and bake at 400 F. for 20-25 min, or until inserted toothpick comes out clean.
    NOTE: Dark pans will take closer to 20 minutes to bake, glass and ceramic pans will take longer, closer to 25 minutes.
  • Cool for 10 minutes before slicing and serving. Cooling to room temperature will help slices to be more even.

For the Honey Butter:

  • Mix softened butter and honey together in a small bowl with a whisk or fork until well combined and smooth. Spread generously on sliced cornbread!

Notes

For cornbread muffins: make batter as directed, then scoop into muffin tins to about ¾ full. Bake for 10-12 minutes or until inserted toothpick comes out clean. 
Store in airtight container at room temperature for up to 3 days. Best served warm with honey butter! 
Freeze for up to 3 months once cooled. 

Nutrition

Calories: 133kcalCarbohydrates: 17gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 201mgPotassium: 89mgFiber: 1gSugar: 7gVitamin A: 173IUVitamin C: 0.04mgCalcium: 83mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Quick Creamy Chicken and Dumplings

by 3 Comments

Creamy Chicken and Dumplings (crock pot friendly) made from scratch is a healthy 30 minute dinner and perfect fall and winter soup recipe for the family.

Jump to Recipe - Print Recipe

Milk mixed with flour being poured into a red pot of Creamy Chicken and Dumplings. #crockpotrecipes

I will now tell you how to make the BEST quick, creamy chicken and dumplings. My favorite thing about this meal is that it's a one pot dinner, followed closely by it only takes 30 minutes. HUGE PLUS.

I cook the chicken and onion first in a large soup pot, to seal in that delicious chicken flavor. I find that if you add the chicken to the broth later, it just doesn't taste the same and some of the flavor gets boiled out of the meat. Next, I add all of the spices and veggies. I make sure it's all simmering before I add the milk and flour to make the chicken stew creamy.

Don't add the milk and flour separately! Mix them together first, then add to the stew. Otherwise you get lots of flour clumpies. 😬

dumpling dough being scooped into creamy chicken stew in a red pot.

After letting the stew thicken, I mix the dumplings together. I bring the stew to a FULL boil before I scoop the dumplings directly into the stew with a tablespoon or cookie scoop, and cover with a lid to cook.

You guys, they come out amazing every time I make them, which is a lot. It's one of the mancubs favorite meals.

Cooked creamy chicken and dumplings with carrots, green beans, peas and corn being spooned out of a red pot.

How to get fluffy dumplings every time:

  • Don't overmix the dumpling dough. It makes it tough and can make the dumplings rubbery after they cook.
  • Bring the stew to a BOIL and give it a good stir before you begin putting dumpling dough in! If the stew isn't at least simmering the dough sometimes drops to the bottom and becomes hard little dough lumpies. Ew.
  • Cover with a lid when you cook the dumplings. And don't be tempted to peek before at least 5-6 minutes is up. Otherwise, the dumplings can deflate because of lost heat during the cooking process.

Grey bowl full of creamy chicken and dumplings, carrots, corn, peas and green beans with a spoon on top of a marble countertop.

If you're into family friendly, delicious, crock pot friendly, healthy dinners, try my recipe for Tuscan White Bean Soup! The pictures aren't from my new camera, but the soup is amazing. Trust me.

📝 Printable Recipe

Creamy Chicken and Dumplings being spooned out of a red pot.

Creamy Chicken and Dumplings

Author: Sara Smith
Creamy Chicken and Dumplings made from scratch is a healthy 30 minute dinner and perfect fall and winter soup recipe for the family.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 429 kcal

Ingredients
  

For the stew:

  • 2 Tablespoons butter
  • 2 raw chicken breasts (about 3 cups chopped)
  • ½ onion, diced
  • 2 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 teaspoons chicken bouillon
  • 4 cups frozen mixed vegetables (I use peas, corn, carrots, and green beans)

For the thickening mixture:

  • 2-½ cups milk
  • ⅔ cups all-purpose flour

For the dumplings:

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk

Instructions
 

For the stew:

  • In a large cooking pot, melt butter and add chicken and onion. Saute over medium heat for 5-7 minutes, until chicken is cooked through and onions are soft, stirring occasionally.
  • Add chicken broth, garlic powder, parsley, basil, salt, pepper, chicken bouillon and vegetables. Simmer for about 5 minutes.

For the thickening mixture:

  • Meanwhile, in a separate medium mixing bowl whisk together milk and flour. Slowly pour into simmering stew, stirring constantly. Let simmer for 5 minutes.

For the Dumplings:

  • In the medium mixing bowl used for the thickening mixture (less dishes) combine flour, baking powder and salt. Stir in the milk and mix until just combined. Don’t overmix.
  • Turn heat on stove to medium/high and give the stew a good stir. Wait until the stew is at a medium boil. Using a Tablespoon as a measure (I use a cookie scoop), spoon dumpling dough into the boiling stew until the surface of the stew is covered in balls of dough.
  • Cover stew and dumplings with lid and cook for 5-7 minutes. Remove lid and test a dumpling with a fork. If it is still doughy, cover and cook for another 1-2 minutes

Notes

This recipe is crock pot friendly!
Simply mix all the stew and thickening ingredients into a crock-pot and cook on high for 4 hours. 
After 4 hours, mix together the dumpling dough and cook on high for another hour. 

Nutrition

Calories: 429kcalCarbohydrates: 65gProtein: 29gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 57mgSodium: 1467mgPotassium: 798mgFiber: 7gSugar: 5gVitamin A: 6328IUVitamin C: 20mgCalcium: 270mgIron: 5mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Banana Nut Oatmeal

by Leave a Comment

Banana Nut Oatmeal for two is an easy, healthy oatmeal recipe and it's gluten free and vegan. Add vanilla, nuts and fruit of choice. Add peanut butter or greek yogurt for a little extra protein!

Banana Nut Oatmeal cooked in pot.

This healthy oatmeal recipe is one of my absolute favorites for breakfast because it's so easy to customize. My personal favorite is with bananas and pecans or walnuts and a drizzle of honey or agave nectar, but I've made it gluten free and vegan with blueberries, strawberries, and peaches and it's delicious.

Disclaimer: I'm not a particularly healthy person. That is, I love to eat healthy foods, but don't eat exclusively organic, paleo, vegan, etc. That being said, here are some of my best tips for making healthy, simple oatmeal that you'll come back to again and again.

Tips for making the best oatmeal:

  • Use old fashioned, regular oats. MUCH better texture than quick oats.
  • Cook stovetop! It seriously only takes 5 minutes and tastes better.
  • Add vanilla extract for the BEST oatmeal ever. It makes a difference!
  • Don't add processed sugars. Instead, add sweet fruits, honey, cinnamon, or pure maple syrup.
  • Add a tablespoon of peanut butter or plain greek yogurt for a little extra protein.

Banana Nut Oatmeal cooked in pot with pecans, bananas, and honey.

The best healthy oatmeal recipes don't need extra sugar, I prefer homemade oatmeal over the pre-made store mixes any day!

📝 Printable Recipe

Banana Nut Oatmeal cooked in pot with pecans, bananas, and honey.

Banana Nut Oatmeal

Author: Sara Smith
Banana Nut Oatmeal for two is a healthy oatmeal recipe and it's SO SIMPLE. Add vanilla, honey, and nut of choice. Add peanut butter or greek yogurt for a little extra protein!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 5 minutes
0 minutes
Total Time 7 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 245 kcal

Ingredients
  

  • 1-¾ cups water
  • ⅛ teaspoon salt
  • 1 cup regular old fashioned oats
  • 1 teaspoon vanilla extract
  • ¼ cup pecans
  • 1 banana, sliced and divided in half.
  • optional, honey or pure maple syrup

Instructions
 

  • In a pot, bring water and salt to a boil. Stir in oats and ½ of sliced banana,  and cook for 5 minutes on medium heat, stirring occasionally. 
  • Remove from heat and stir in vanilla extract. Divide into two bowls and top oatmeal with pecans and other half of the banana. 
    (optional) drizzle honey on top for a sweet finish. 

Notes

This recipe is also great with nuts like walnuts and almonds and fruits like blueberries, strawberries and peaches. It's so easy to customize! 
I also love to add a few tablespoons of plain greek yogurt or a tablespoon of peanut butter for a little extra protein. 

Nutrition

Calories: 245kcalCarbohydrates: 29gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 149mgPotassium: 200mgFiber: 5gSugar: 1gVitamin A: 7IUVitamin C: 0.1mgCalcium: 31mgIron: 2mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

No Churn Cherry Cheesecake Ice Cream

by 2 Comments

No Churn Cherry Cheesecake Ice Cream with graham cracker crumbles, vanilla, sweetened condensed milk, cream cheese, and cherry pie filling. Made with real cream because nothing else will do. Best summer dessert ever!

Jump to Recipe - Print RecipeNo Churn Cherry Cheesecake Ice Cream in a scoop on a pan.

I make a lot of No Churn Ice Cream because I didn't have an ice cream maker for a long time. I now have a small Cuisinart machine that makes small batches, but if I have time I like to make a no churn ice cream recipe because you can put quite a few fillings and flavors in. Like cherries and cheesecake! 🍒 As you can tell, I've been having lots of fun with the camera The Mancub got me for my birthday.

Whipped cream on a whisk attachment of a sand mixer.

A few weeks ago I went cherry picking with my mom and baby Berlin, and we made loooots of homemade cherry pie filling. I also bottled some cherries to save for later. I originally considered making a cherry cheesecake because 😍 but I decided in the end I didn't want my oven on for a long time. Hot summer days in southern Utah you know.

sweetened condensed milk being poured into a bowl of whipped cream.

How to make No Churn Ice Cream

  • whip heavy whipping cream into stiff peaks
  • mix in sweetened condensed milk, vanilla, and fillings of choice (pie filling, peanut butter, chocolate, etc.)
  • freeze 8-10 hours or until frozen through
  • Eat!

whipped cream in a pan with cherry pie filling spooned on top. cherry pie filling swirled into whipped cream. graham crackers sprinkled on top of whipped cream and cherry pie filling in a pan.

In this case I creamed the cream cheese first with a whisk attachment to my stand mixer, then added the heavy whipping cream and whipped it until it was stiff. You have to carefully stir in the vanilla and sweetened condensed milk so the whipped cream stays fluffy.

no churn cherry cheesecake ice cream in a glass bowl with a spoon in front of pan of ice cream.

Before serving, I would leave out of the freezer for 5 minutes to soften the ice cream. My husband The Mancub loves desserts like this. He could barely wait for it to freeze before trying it. It was soooo worth the wait.

No churn cherry cheesecake ice cream in a scoop on a pan.

It's SO easy to change flavors for this recipe. You can use blueberry, strawberry, or raspberry filling. If you try something different, tell me so I can too!

📝 Printable Recipe

No Churn Cherry Cheesecake Ice Cream

Author: Sara Smith
No Churn Cherry Cheesecake Ice Cream with graham cracker crumbles, vanilla, sweetened condensed milk, cream cheese, and cherry pie filling. Made with real cream because nothing else will do. Best summer dessert ever!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Freezing time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 395 kcal

Ingredients
  

  • 2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups cherry pie filling
  • ½ cup crushed graham cracker

Instructions
 

  • In a stand mixer, cream cream cheese with whisk attachment until smooth. It's okay if there are a few little lumpies. 
  • Add heavy whipping cream and whip until stiff (no soupy bits), scraping sides of bowl as needed. Usually 4-5 minutes. 
  • Carefully fold in vanilla extract and sweetened condensed milk. 
  • In a 9x5 inch bread pan, pour half of the whipped cream mixture. Spoon 1 cup of the cherry pie filling in dots over whipped cream and drag a knife through it to distribute evenly. Sprinkle half of the graham cracker crumbs over the mixture. Repeat with last half of whipped cream, cherry pie filling, and graham crackers. 
  • Freeze 8-10 hours or until frozen through. When ready to serve, leave out for 5 minutes to soften before scooping. Enjoy!

Notes

This recipe is so easy to customize with other fruits! Try blueberries, strawberries, or raspberries!

Nutrition

Calories: 395kcalCarbohydrates: 24gProtein: 4gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 96mgSodium: 153mgPotassium: 167mgFiber: 1gSugar: 4gVitamin A: 1377IUVitamin C: 2mgCalcium: 78mgIron: 0.5mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Homemade Cherry Pie Filling

by 41 Comments

How to make Homemade Cherry Pie Filling {gluten free} using fresh, frozen, or canned cherries. Delicious in pie, on pancakes, on cheesecake, or on ice cream! The best part is it can be frozen and saved for another day!

It's SO good on top of Cherry Cheesecake Cookies or in No Churn Cherry Cheesecake Ice Cream. 

Originally published June 11, 2018. 

Close up shot of Cooked Cherry Pie filling in a spoon with text overlay.

✏️ Ingredients

Here's what we're working with: 

  • Cherries - dark for this recipe. Fresh or frozen works best. 
  • Cornstarch
  • Lemon Juice & zest
  • Salt - for flavor 
  • Sugar-white granulated 
  • Water - for added filling 
  • Vanilla 

 

 

What To Expect

Ease: This is a pretty straightforward cherry filling recipe. It's made on the stovetop in just a few minutes, and a beginner could easily do it. 

Taste: This filling is made with dark sweet cherries, and has some added sugar and lemon juice to balance everything out. It's on the tart side, with the beautiful cherry flavor as the hero. The vanilla enhances the flavors and doesn't overpower like the other spices would. 

Time: Since this recipe is prepared on the stovetop, it cooks in just a few minutes! If you're using fresh cherries, it may take some time to pit and slice them. 

Raw pitted cherries in glass measuring cup for cherry pie filling.

Can you use frozen or canned/bottled cherries?

  • Yes! At least partially thaw the cherries before you use them, or if you use canned/bottled cherries reserve a ½ cup of juice to use in place of water. I reduce salt, lemon juice and sugar if I'm using canned. See recipe below.

Can homemade cherry pie filling be frozen?

  • Again, yes! I would thaw it in the refrigerator overnight or on the counter and give it a stir to get any lumps out, especially if you're using it to bake a pie. I would not recommend using a microwave to thaw.

Can you use honey instead of sugar in pie filling?

  • It's my preference to use normal sugar, but honey tastes delicious in place of sugar if that is what your heart desires. If you find that the pie filling is a little too runny for your taste, add a ½ teaspoon extra cornstarch at a time until it reaches the desired consistency. I also LOVE vanilla in pie filling!

Raw homemade cherry pie filling ingredients in a pot.

Lucky for you, I have the BEST recipe for Cream Cheese Pie Crust. It is flaky. It is delectable. It is my favorite. Enjoy my friends. ❤️

Also, if you're a fan of cherry desserts, make sure you try my recipe for Cherry Cheesecake Brownies! 

📝 Printable Recipe

Spoonful of cherry pie filling above a pot.

Homemade Cherry Pie Filling

Author: Sara Smith
How to make Homemade Cherry Pie Filling using fresh, frozen, or canned cherries. Delicious in pie, on pancakes, on cheesecake, or on ice cream! The best part is it can be frozen and saved for another day!
4.91 from 20 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 142 kcal

Ingredients
  

  • 4 cups pitted cherries - fresh frozen, or canned
  • 3 Tablespoons cornstarch
  • 2 Tablespoons lemon juice - fresh (use only 1 teaspoon if using canned cherries)
  • ⅛ teaspoon salt (leave out if using canned cherries)
  • ½ cup sugar (use ¼ cup if using canned cherries)
  • ½ cup water
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • ¼ teaspoon almond extract (optional)

Instructions
 

  • In medium saucepan, combine cherries, cornstarch, lemon juice, salt, sugar, and water over medium heat until mixture starts to bubble. Turn heat to low and simmer for 10 minutes, stirring often. 
  • Remove from heat and add vanilla, lemon zest, and almond extract (optional). Cool for 10-15  minutes before using as a dessert topping, or bake in a pie!

Notes

If using canned cherries, reserve ½ cup juice to use in place of water in the recipe. 
If you freeze, thaw overnight in the refrigerator and stir before using. 

Nutrition

Calories: 142kcalCarbohydrates: 36gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 50mgPotassium: 213mgFiber: 2gSugar: 29gVitamin A: 60IUVitamin C: 9mgCalcium: 15mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Homemade Soft Pretzels

by 2 Comments

Homemade Soft Pretzels are the ultimate snack because they are delicious salty or sweet. They can be frozen and reheated and taste amazing!

Jump to Recipe - [wprm-recipe-print]

 Usually pretzels are the best freshly made, eaten the day they are baked but I wanted a make ahead soft pretzel recipe that could be frozen and reheated right before the reception so that I wouldn't have to spend the wedding day baking my heart out. This recipe pleases me.

Baked Pretzels in a pan on parchment paper.

Homemade Soft Pretzel Recipe

A lot of soft pretzel recipes out there use a very basic dough made with water. The traditional German cookbook I have uses water, even though there are Bavarian and Swabian recipes that use higher fat content with butter and add milk.

When I worked at a bakery during college I learned that enriched doughs with more milk, eggs or butter tend to stay a little softer and fresh longer instead of getting hard the next day. This soft pretzel recipe is made with milk instead of water, personal preference and in my opinion, makes the pretzels stay fresh longer. I also use oil and not butter because I feel like oil improves the texture of the dough and the pretzel is softer when baked.

The best way to start a "sponge" for a yeasted bread using dry active yeast is by mixing together the warm liquid of choice and sugar first, then adding the yeast and letting it sit for about 5 minutes until it foams. In this case it's milk that's about 110 degrees Fahrenheit.

If you've watched The Great British Baking Show (I'm obsessed) Paul Hollywood mentions in the masterclass that he uses room temperature liquids to activate yeast, because the longer the yeast rises at a lower temperature more flavor is retained in the dough. While I don't proof this dough with the milk at room temperature, I did find out after the fact that he uses milk in his recipe too...which makes me feel special.

Proofed yeast in a glass measuring cup.

I made a batch with all purpose flour and a batch with strong white bread flour (has a higher protein and gluten ratio than all purpose flour), and both work fine.

Pretzel dough should NOT be sticky. If it's sticky at all it doesn't hold it's shape very well in the baking soda bath and during baking and mushes so you can't see the lovely twists. It's also a lot easier to work with! I should mention that the more you roll out the dough, the tougher it gets so try not to play around with it too much.

Stages of raw pretzel dough being twisted into shape on a brown table.

Pro tip: I like to use salt in my baking soda bath water, because it improves the flavor of the pretzels, like when you boil pasta. I also think it helps bond the starches in the dough so that it doesn't get gummy and dissolve.

Raw Pretzels on parchment paper after boiling.

It's also important to use parchment paper when you make these soft pretzels. I've made them before with rubber baking mats and tinfoil, and they end up with a weird residue baked onto the bottom of them.

Baked Pretzels in a pan with salt.

I made a savory cheese dip and sweet cream cheese dip to eat these with for the wedding, someday soon I promise I will post those lovely dips.

Tips for the best homemade soft pretzels:

  • Use milk not water! This will help the pretzels stay fresh longer.
  • Add flour if the dough is sticky, less sticky dough means the pretzels will hold their shape better.
  • Use salt in the baking soda bath to improve flavor.
  • Parchment paper not tin foil or baking mats to help soak up any excess water from the boil.

More Bread Recipes to try:

📝 Printable Recipe

Baked Pretzels in a pan on parchment paper.

Homemade Soft Pretzels

Author: Sara Smith
Homemade Soft Pretzels are the ultimate snack because they are delicious salty or sweet. This easy make ahead recipe can be frozen and reheated and tastes amazing!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Resting time 45 minutes
Total Time 1 hour 23 minutes
Course Snack
Cuisine German
Servings 12
Calories 87 kcal

Ingredients
  

  • 1-½ cups warm milk can use 1%, 2%, or whole
  • 1 Tablespoon brown sugar
  • 1 Tablespoon active dry yeast
  • 2 teaspoons salt
  • ¼ cup vegetable or olive oil
  • 4-½ to 5 cups all purpose flour
  • 10 cups water
  • ½ cup baking soda
  • 1 teaspoon salt
  • 1 egg, beaten for brushing onto pretzels

Instructions
 

  • In a large measuring cup, combine warm milk and sugar and mix well. Add yeast and let sit for 5 minutes, until foamy. 
    Meanwhile, in a large mixing bowl combine salt, oil, and 4-½ cups flour. Once the milk and yeast have proofed for 5 minutes, pour into flour mixture.
  • Mix in a stand mixer with a dough hook or by hand for 5 to 8 minutes, until dough becomes smooth. Dough should not be sticky and should pull away from the sides of the bowl easily. (If it is sticky, add flour 1 or 2 Tablespoons at a time and mix until smooth and pulls away from the sides of the bowl easily.) 
  • Place dough in oiled bowl and cover with plastic wrap for 45 minutes, or until dough has doubled in size. 
    While dough is rising, prepare 2-3 baking sheets with parchment paper, prepare the baking soda bath by combining water, baking soda, and salt in a large pot and bring to a slow boil, and preheat the oven to 450 degrees F. 
  • When dough is ready, use ⅓ cup measuring cup to divide dough into 12-14 equal pieces. I don't divide all at once, I prefer to roll out one pretzel at a time so the dough doesn't dry out too fast. 
  • Roll pieces into a 24 inch rope. Form into a U shape, then  twist the ends over each other and press them to the bottom of the pretzel to make the classic three hole shape. Sometimes a dab of water on the ends helps them stick together better.  
  • Gently lower the pretzels one by one into the baking soda bath and boil for 20-30 seconds. Lift them out with a flat spatula and place on the parchment paper prepared baking sheets. 
  • Brush with beaten egg, sprinkle with extra salt if preferred, and bake for 8 minutes (no longer than 10) at 450 degrees F until golden brown. Enjoy!

Notes

To freeze and enjoy another day, let the pretzels cool completely after baking. Freeze in an airtight container or gallon sized resealable bag until ready to use. 
To prepare, preheat the oven to 350 F. and bake for 10 minutes. 

Nutrition

Calories: 87kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 1964mgPotassium: 42mgFiber: 1gSugar: 2gVitamin A: 16IUVitamin C: 0.001mgCalcium: 23mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Banana Cream Pie Bars

by Leave a Comment

These Banana Pudding Bars have a soft sugar cookie crust, a pudding center and a whipped cream cheese topping.

I have a baked banana cream pie that I love to make for holidays and pi day, but banana cream bars are a little quicker to make and have a nice crust that's more like a cookie than a pie. It's pretty similar to the crust for my Easy Raspberry Cream Cheese Bars and gets softer when made ahead, which is so yummy!

Spatula holding slice of banana cream pie bar above ceramic pan.

Over the years I've made a sheet pan version, but converted it to this smaller 9x13 cake pan size better because of the thicker banana pudding layers. The texture of the banana cream squares is mostly from the banana pudding middle layer and the fluffy whipped topping, but the soft crust on the bottom is one of my favorite parts.

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What To Expect

  • Ease: It's pretty simple to make the crust, make the banana pudding dessert layer and whipped topping, and put them together. I'd rate this as a beginner/mid-level baker recipe.
  • Taste: Banana cream pie in bar form! It's a triple layer banana dessert which means multiple flavors coming from the pudding, cookie like crust, and cream cheese topping.
  • Time: It takes a little more than an hour, because waiting for the crust to cool down completely will take 30- 40 minutes or so in the fridge or freezer. It is super easy to make the banana pudding bars ahead or the night before.

🛒 Ingredients

Ingredients for banana cream pie bars in glass dishes on metal baking pan.
  • Sugar - you'll need brown sugar for the cookie crust and powdered sugar for the whipped cream cheese topping.
  • Pudding Mix - make sure it's instant banana cream pudding mix.
  • Cream Cheese - I use full fat or ⅓ fat, but fat free would work as well for a lighter version.
  • Whipping Cream - used for the whipped topping combined with the cream cheese tastes just like banana cream cheesecake bars.
  • Vanilla Wafer Cookies - not required but so delicious! I usually place one on each slice of the banana cream dessert.
  • Bananas - fresh sliced for the tops of each bar. I like to wait until I'm ready to serve them before putting them on.

See the recipe card below for full list of ingredients and quantities.

✏️ Substitutions & Variations

  • Vanilla wafer cookies - swap out with graham cracker crumbs, cinnamon cookies, ginger snaps, anything you'd like that would complement the banana flavor.
  • Instead of making a homemade whipped cream topping, some readers choose to use Cool Whip instead.
  • Banana pudding mix - you can use vanilla pudding, coconut pudding, chocolate pudding, butterscotch, cheesecake pudding, the possibilities are endless!

🧑‍🍳 Instructions

Preheat the oven to 375 F. Lightly grease a 9x13-inch baking pan.

Butter and brown sugar in a bowl, and egg and vanilla in a metal bowl with creamed butter.

Step 1. (above) In a stand mixer, mix butter and sugar together on medium high speed for 2-3 minutes, until fluffy. Scrape the sides of the bowl with a rubber spatula as needed.

Step 2. (above) Add the egg and vanilla, and mix for another minute, until mixture is fluffy and the egg is completely mixed in.

Flour in metal bowl with creamed sugar and egg and ceramic pan with measuring cup.

Step 3. (above) Add in the salt, baking powder, and flour. Mix into the we ingredients until combined and there are no flour pockets left.

Step 4.(above) Pat into the prepared baking sheet evenly. Bake at 375℉ for 10 minutes. It will be super soft and look underbaked like a cookie. This is what we want! Let it cool completely before spreading the filling onto it.

Tip

To speed up the cooling, fan it or let it cool for a few minutes at room temp (so it doesn't melt anything) and then refrigerate or freeze the crust for 20-30 minutes.

During this time it's a good opportunity to wash the mixing bowl and begin making the cream cheese filling and pudding.

Banana pudding mix and milk in glass mixing bowl, and wire whisk inside glass mixing bowl with banana pudding.

Step 5.(above) Mix together instant pudding mix and cold milk. This recipe uses less milk than the box calls for, so be careful to read the recipe carefully!

Step 6.(above) Mix the pudding mix and milk for 2 minutes until it's extra thick. Let it rest briefly while the base cools and make the whipped cream cheese topping.

Cream cheese with whisk in metal mixing bowl with whipping cream.

Step 7.(above) In a clean mixing bowl, use the whisk attachment to cream together the room temperature cream cheese, vanilla and the powdered sugar for 3 minutes, until smooth and fluffy. Add about ½ cup of heavy cream and mix until it's fully incorporated.

Step 8.(above) Add in the heavy cream ½ cup at a time, mixing well in between each addition. When the last of the cream is added, turn the mixing speed to high to whip for 1-2 minutes until it's nice and fluffy.

Spatula spreading banana pudding mix into ceramic pan and spatula spreading whipped cream into pan.

Step 9.(above) Spread the pudding mix onto the cooled crust before the pudding completely sets up in the bowl. If it's firm you can whisk it a little to loosen it up and smooth it out before spreading it over the crust.

Step 10.(above) Carefully spread the whipped cream topping evenly over the banana pudding layer, gently to prevent the layers mixing together.

Step 11. (above) Top with vanilla wafer cookies, freshly sliced bananas, or gram cracker crumbs.

Step 12.(above) Refrigerate until ready to slice and serve.

📌 Top Tips For Success

  • Don't over-bake the crust! It will look like a soft underbaked cookie when it's done. THIS IS FINE. If anything we want it to be a little underbaked rather than overbaked and dry.
  • DO NOT substitute soy, almond, or cashew milk for the cows' milk. Any other kind of milk inhibits the set-up of the pudding and makes the bars runny.
  • I like to slice bananas for the top, but only right before I serve the bars, so they don't turn brown.

❓Frequently Asked Questions

How many servings does this make?

You can slice the banana bars into either 12, 16, or 20 slices.

How far in advance can this be made?

You can make these 1-2 days in advance and refrigerate, beyond that the crust can begin to get soggy.

How do you store banana pudding bars?

You can cover and refrigerate them for up to 3 days, including if you make them ahead.

Do you have to use whipping cream or can you use cool whip?

You can use cool whip in place of the homemade whipped cream cheese topping.

🍌 More Easy & Delicious Banana Recipes

Did you try this recipe? Make sure to leave a ⭐️ star rating and a comment below the recipe card, I love hearing from you, and it is so helpful to other readers.

📲 FOLLOW Sara on Social! 👋 Facebook, Instagram, or Pinterest to see the latest from the kitchen!

📝 Printable Recipe

Baked slices of banana cream pie bars in white ceramic pan.

Banana Cream Pie Bars

Author: Sara Smith
Banana Cream Pie Bars have a soft chewy crust, banana pudding, and a whipped cream topping with a special ingredient. They’re the perfect treat for a crowd!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling/cooling 30 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 12 slices
Calories 219 kcal

Ingredients
  

For the crust:

  • ½ cup butter room temperature
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1¾ cups all-purpose flour

For the banana filling:

For the whipped cream topping:

  • 4 oz room temperature cream cheese
  • ½ teaspoon vanilla
  • ½ cup powdered sugar
  • 2 cups cold heavy whipping cream

optional toppings:

Instructions
 

For the crust:

  • Preheat the oven to 375 F. Lightly grease a 9x13 inch baking sheet.
  • With an electric mixer, use a paddle or whisk attatchment and combine butter and brown sugar together on medium high speed for 2-3 minutes, until fluffy, scraping the sides of the bowl as needed.
  • Add eggs and vanilla and mix well until the egg is fully incorporated.
  • Add in the salt, baking soda, and flour. Mix them with the wet ingredients until well combined, about 1 minute. The dough will be super soft and a little sticky.
  • Pat into the prepared baking sheet evenly. Bake at 375 F. for 10-12 minutes (or if using thick ceramic pan, 12-14 minutes). It will be super soft and look underbaked like a cookie. We want that!
    Let the crust cool completely before spreading filling onto it and make the fillings while it cools.

For the banana pudding filling:

  • Mix together instant pudding mix and cold milk for 2 minutes. Spread onto cooled base before it completely sets up. Let rest in refrigerator for 20-30 minutes before spreading on whipped topping.

For the whipped cream topping:

  • With an electric mixer using the whisk attachment, mix together the cream cheese, vanilla, and powdered sugar on high for 2-3 minutes until smooth and creamy.
  • Add in ½ cup of the heavy cream and mix well until it's smooth again. Repeat in ½ cup increments until the heavy cream is fully mixed in, then turn the speed on high and whip until light and fluffy, 1-2 minutes.
  • Spread carefully over pudding mixture.
    Top with bananas or crumbled graham crackers or vanilla wafer cookies.
    Refrigerate until ready to serve.

Notes

Don't substitute almond, soy, cashew milk, etc for cows milk in this recipe. The pudding will not set up properly. 
Store for up to 3 days refrigerated. 

Nutrition

Calories: 219kcalCarbohydrates: 33gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 35mgSodium: 224mgPotassium: 189mgFiber: 0.5gSugar: 19gVitamin A: 311IUCalcium: 138mgIron: 1mg
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack

Chocolate Caramel filled Cupcakes

by 1 Comment

Chocolate Caramel filled Cupcakes have chocolate cream cheese frosting, caramel drizzle, and are filled with luscious dulce de leche. Gourmet style!

These are chocolate cupcakes from cake mix with different ingredients, making them a fairly easy bakery style cupcake. These have chocolate pudding mix in them, just like my Chocolate Pudding Mix Cookies and it makes them EXTRA soft!

Unwrapped chocolate cupcake with frosting and caramel drizzle on top.

You really can't go wrong with chocolate cupcakes filled with caramel. Chocolate and caramel are positively dreamy together in other desserts too, like in German Chocolate Cookies. These are award-winning chocolate cupcakes! They have graced the table of many a bake sale and are beloved by many.

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⭐️ Why These Chocolate Cupcakes are THE BEST

  • Pudding mix is added to level up this amazing recipe.
  • There's caramel AKA Dulce de Leche suffed inside the cupcakes, then drizzled on top so we can live our extra life to the fullest.
  • The homemade cream cheese chocolate buttercream frosting is to die for.
  • Milk is used instead of water in the cupcakes and it makes them extra soft!

🧁 Key Ingredients