The Lean Green Bean

Caramel Chocolate Bars

Lindsay — Thu, 15 Jan 2026 05:05:00 +0000

These Caramel Chocolate Bars are perfect for everything from birthday parties to holiday cookie trays. Sweet, chewy and stuffed with delicious caramel and chocolate.

*Originally published 12/2011. Updated 1/2026*

Hi friends!

I’m excited to share these Caramel Chocolate Bars with you guys today! This recipe was originally shared on the blog way back in 2011 and now here we are 15 years later! Thery’re still a favorite so I decided they could use a little refresh!

Why You’ll Love These Caramel Chocolate Bars

An easy, crowd-pleasing recipe, I’m sure they’ll be a hit because:

They’re made with simple ingredients
Also known as caramelitas, they are a staple on a lot of holiday cookie trays.

Caramel Chocolate Bars Ingredients

To make these bars, you just need a few simple ingredients including:

Butter – melted and cooled slightly
Brown Sugar – works better than white sugar in this recipe
Vanilla extract – for flavor
Flour- can sub a 1:1 gluten-free flour if needed
Oats – I use quick oats instead of rolled oats because I like texture better in cookies
Baking soda and salt
Chocolate chips – dark or semi-sweet
Caramels – the individually wrapped kind, not the the caramel sauce
Heavy cream – to mix with the caramel

How To Make Caramel Chocolate Bars

These bars are met in a few separate phases:

Melt the butter and mix it with the brown sugar, vanilla, flour, oats, baking soda and salt until well combined. The mixture will be a bit crumbly.
Divide the oat mixture in half and press half into a pan.
Bake the bottom layer.
Melt the caramels and cream in the microwave to make a sauce.
Top bottom layer with chocolate chips. Then add caramel sauce.
Top with the remaining oat mixture and bake again!

Bar Variations

If you’re looking to change things up a little bit, try:

Salted Caramel Chocolate Bars

You can either sprinkle the layer of caramel with flaky sea salt or add a sprinkle of salt over the oat topping before baking.

Pretzel Caramel Chocolate Bars

Another option if you love the sweet and salty combo, would be to chop up some pretzels and add them to the dough. You could reduce the oats my 1/4 cup and replace with 1/4 cup chopped pretzels.

Pecan Caramel Chocolate Bars

These bars are also great with the addition of nuts. Add some chopped pecans on top when you add the chocolate chips and then top with caramel. You could also use walnuts.

Coconut Caramel Chocolate Bars

Try adding some shredded sweetened coconut for a fun twist! You can mix into the crust or sprinkle on top as you add the oat topping over the caramel.

Peanut Butter Caramel Chocolate Bars

Try mixing 1/3 cup peanut butter into the dough mixture when you add the brown sugar and vanilla.

How To Freeze and Store Caramel Chocolate Bars

These bars can be stored at room temperature in a sealed container for a week or two! If you’d like to freeze them, place in a freezer-safe bag with parchment paper between layers and freeze up to 3 months. To thaw, let sit at room temperature until thawed all the way through.

Cutting Caramel Bars

Perhaps the most important part of this recipe is to let the bars cool completely before trying to cut them. If you try to slice into the bars while they are still warm, you’ll be left with a gooey, sticky mess. The bars will crumble and the caramel will stick to the knife.

Let the bars cool completely and it should be very easy to cut into bars of your desired size.

Cookie Swap & Dessert Bar

These bars are perfect for a holiday cookie swap or dessert bar. They are nut-free which helps to avoid a common allergen and can also be made gluten-free by using a 1:1 gluten-free flour blend (I like King Arther Gluten-free Measure for Measure) as well as certified gluten-free oats.

Bars are great for swaps because you can cut them into whatever size you want – smaller for a cookie swap where there are going to be a lot of dessert exchanged or larger if they are the star of the show!

Troubleshooting

Can I make in a 9×13 pan?

I would not attempt to make these in a 9×13 pan without doubling the recipe. You won’t have enough dough to split it in half and cover the entire layer of a 9×13 pan with the original recipe.

What if the caramel overflows?

If the caramel overflows around the edges of the bars, you may have used a few too many caramels. But don’t worry! You can just slice of a very thin bit around the entire outside edge to clean them up and make them look pretty again!

Why are my caramel chocolate bars crumbly?

If you follow the recipe as written, your bars should not be crumbly. They should hold together well UNLESS you try to slice them before they are completely cool.

Caramel Chocolate Bars Recipe

Here’s the exact recipe I use:

Caramel Chocolate Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Caramel Chocolate Bars are perfect for everything from birthday parties to holiday cookie trays. Sweet, chewy and stuffed with delicious caramel and chocolate.

Author: Lindsay
Yield: 8×8 pan

Ingredients

8 Tbsp butter melted
¾ cup brown sugar
1 tsp vanilla
1 cup flour
1 cup oats
1 tsp baking soda
¼ tsp salt
1 cup chocolate chips
8oz caramels (approx 30 caramels)
⅓ cup heavy cream
Pecans optional

Cook Mode Prevent your screen from going dark

Instructions

Melt butter. Mix in brown sugar and vanilla.
Add flour, oats, baking soda and salt and stir to combine. Mixture will be crumbly.
Press half of the mixture into 8×8 pan lined with parchment paper.
Bake 8 minutes at 350 degrees F.
Remove caramels from their wrappers and place in a microwave safe bowl with the heavy cream. Microwave 60 – 90 seconds, stirring every 30 seconds. Remove from the microwave and stir continuously while caramels melt and mix with cream. Microwave an additional 30 seconds if needed.
Remove crust from oven after 8 minutes and sprinkle chocolate chips over crust.
Pour caramel mixture on top and spread evenly to cover the crust, mixing with the chocolate chips.
Crumble the remaining oat mixture over top. Bake 15 – 17 minutes.
Let cool COMPLETELY before cutting.

Caramel Chocolate Bars FAQs

What are caramel chocolate bars made of?

These bars are a simple mix of butter, sugar, vanilla, oats and flour, with a layer of chocolate and caramel in between the crust and topping.

Are caramel chocolate bars the same as caramelitas?

If you’re a super long-time reader, you may remember these were originally published as Caramelitas. The title has been changed to more accurately reflect the ingredients and make it easier to describe the bars! Both names describe these bars.

Can I make caramel chocolate bars ahead of time?

Yes! In fact, making caramel chocolate bars ahead of time is a must. They need to cool completely before you can cut them so be sure to plan ahead!

Do caramel chocolate bars need to be refrigerated?

No. These bars can be stored at room temperature.

Can I freeze caramel chocolate bars?

Yes! These bars can be frozen in a freezer-safe bag or container with parchment paper between the layers for up to 3 months.

How do I keep caramel chocolate bars from falling apart?

Be sure to let the bars cool completely before cutting. This will help them firm up so they hold together well.

What’s the best caramel to use for caramel chocolate bars?

Any variety of individually wrapped caramels should work. I like Kraft’s caramels.

Can I make salted caramel chocolate bars?

Yes. Feel free to add a sprinkle of flaky sea salt to the top of the caramel layer or on top of the oat topping.

Are caramel chocolate bars good for cookie swaps?

Yes. Bars are great for cookie swaps because you can easily cut them into whatever size bars you need, large or small!

–Lindsay–

Baked Pumpkin Donuts

Lindsay — Thu, 02 Oct 2025 04:00:00 +0000

Make these Baked Pumpkin Donuts for a weekend breakfast treat or a fun dessert. Enjoy them plain or with simple glaze. Ready in 20 minutes!

*Originally published 9/2010. Updated 9/2025*

Hi friends!

I originally shared this recipe for baked pumpkin donuts way back in 2010 and they’re still a household favorite. I just made my first Fall batch this week!

Why You’ll Love These Baked Pumpkin Donuts

I love these donuts because they are quick, easy and they allow me to use my mini donut pan, which is totally adorable.

They have a great flavor and texture but don’t require any frying – just one bowl and an oven!

If you’re looking for more pumpkin recipes, try:

Healthy Pumpkin Donuts

While I would still consider these more of a treat than a snack, they are certainly healthier than most store-bought donut options.

How Do I Make Baked Pumpkin Donuts Healthier?

To make them even healthier you could play around with the ingredients – try reducing the sugar to 1/3 cup, using white whole wheat flour, or skipping the glaze.

You could also experiment with swapping the brown sugar for coconut sugar, replacing milk with almond milk, etc.

Can I Freeze Baked Pumpkin Donuts?

Yes! To freeze these donuts, bake and cool completely. Then freeze in a freezer-safe bag until ready to eat. Do not glaze before freezing. Glad is best added just before serving as they don’t store well once they’re glazed.

How Do You Reheat Baked Pumpkin Donuts?

It’s easy to reheat these donuts! Just pop them in the microwave for 15-20 seconds to warm them up and they’ll taste like they’re fresh out of the oven!

Common Mistakes When Making Pumpkin Donuts

A few common mistakes to avoid:

Over-mixing: Mixing too much will result in dense, not fluffy, donuts. When you add the dry ingredients, use a whisk and mix until just combined. Stop mixing as soon as the flour blends into the batter.
Over-baking: Don’t bake the donuts too long. Mini donuts typically only require 6-8 minutes. Check them with a toothpick starting on the low end of the time range and take them out as soon as it comes out clean when inserted.
Glazing too soon: If you want the glaze to stay on the top of the donuts, let them cool completely before glazing. If the donuts are still warm, the glaze will be absorbed into the donuts.

Pumpkin Donut Glaze Options

I use the most basic glaze option for these donuts because it’s the easiest – just mix powdered sugar with a tiny bit of milk until the glaze reaches your desired consistency and then either drizzle on top or dip the tops of the donuts. If you want a little more flavor, try adding some cinnamon to the glaze mixture.

If you’re looking for other glaze options, you could try:

Maple Glaze for Donuts
Easy Cream Cheese Glaze
Cinnamon and Sugar coating – dip the top of each donut in melted butter and then dip in a mixture of cinnamon and sugar, or place the donuts in a ziploc bag with cinnamon and sugar while still warm and toss to coat

When To Serve Baked Pumpkin Donuts

While these donuts can definitely be enjoyed all year long, Fall is one of the best times to enjoy them. You could add them to a snack tray with some of these 10+ Easy Halloween Snacks.

They’d also be a great treat for tailgating at your next football game! Or try serving them at Thanksgiving brunch along with my Overnight French Toast Bake or a Breakfast Enchilada Casserole.

Easy Baked Pumpkin Donuts Tips

Can I make gluten-free baked pumpkin donuts?

To make these gluten-free, simply swap the wheat flour for an all-purpose gluten-free baking mix. I like King Arthur Measure for Measure.

How To Make Pumpkin Donuts without A Donut Pan

If you don’t have a donut pan, you can make these as mini muffins! Or bake in mini loaf pans and cut into slices.

Are baked pumpkin donuts healthier than fried donuts?

Yes, baking the donuts is a healthier alternative. While frying gives the doughnuts a unique flavor, it can be intimidating and messy to make at home. Baking allows for a hands-off approach and still yields a donut that tastes great!

How Do I Make Vegan Pumpkin Donuts?

To make these donuts vegan, you could try replacing the melted butter with oil, using flax eggs and replacing the milk with almond or soy milk. Keep in mind that alterations to the original recipe may change the texture.

Easy Baked Pumpkin Donuts

Ready to give them a try? Here’s the recipe:

Baked Pumpkin Donuts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these Pumpkin Mini Donuts for a weekend breakfast treat or a fun dessert Enjoy them plain or with an easy cinnamon glaze.

Author: Lindsay L
Prep Time: 5 minutes
Cook Time: 10 min
Total Time: 15 min
Yield: 18 -24 small donuts

Ingredients

4 Tbsp melted butter
1 cup pumpkin puree
1/2 cup brown sugar
2 eggs
1/3 cup milk
1 tsp vanilla extract
1.75 cups flour
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
Optional glaze – 1/2 cup powdered sugar + 1 Tbsp milk + cinnamon if desired

Cook Mode Prevent your screen from going dark

Instructions

Combine the melted butter, pumpkin, brown sugar, eggs, milk and vanilla extract in a bowl and stir until well combined.
Add flour, baking powder, baking soda and cinnamon and stir with a whisk until just mixed. Do not over-mix.
Spoon mixture into ziploc bag, cut off the corner and pipe into greased mini donut pan.
Bake at 350 degrees for 10-12 minutes or until the exterior springs back when touched**

Notes

**Baking time will vary depending on the size of your donuts. For full-sized donuts, cook time may be longer. Mine are medium-sized and I got about 18 donuts from this recipe. If you have a true mini donut pan, you may get more like 2.5 dozen donuts.

For the glaze, mix 1/2 c powdered sugar, 1 Tbsp milk, 1/2 tsp cinnamon (optional) in a small bowl. You may need additional milk or powdered sugar to get your desired consistency. Let donuts cool, then drizzle glaze over donuts or dip tops in just prior to serving.

Baked Pumpkin Donuts FAQs

Can I use pumpkin pie filling instead of pumpkin puree in donuts?

I wouldn’t recommend it. Pumpkin pie filling has added sugar and spices and may make the donuts overly sweet.

What glaze goes best with baked pumpkin donuts?

This will depend on your personal preference! I like a simple powdered sugar glaze but a maple glaze or cinnamon cream cheese glaze would also pair well!

Can I make gluten-free baked pumpkin donuts?

Yes! These donuts are super easy to make gluten-free by swapping the flour with an all-purpose gluten-free baking mix.

How long do baked pumpkin donuts last?

You can store these donuts at room temperature in a sealed container for 2-3 days unglazed. Or freeze any extras and pull them out as needed.

What flour works best for pumpkin donuts? Can I make baked pumpkin donuts with whole wheat flour.

I use white whole wheat flour when making these donuts but all purpose wheat flour or a gluten-free baking mix also work great! I wouldn’t recommend regular whole wheat flour as i’ve found it makes baked goods very dense.

What spices are best in pumpkin donuts?

I typically use just cinnamon but you could add any of your favorite Fall spices like ginger, nutmeg, allspice or even pumpkin pie spice.

How do I make pumpkin spice donuts extra moist?

You could try replacing the butter with oil or replacing the milk with sour cream to add extra moisture!

Can I bake pumpkin donuts in an air fryer?

Yes! Most recipes for air fryer donuts will cook at about 350 degrees F. You can look specifically for a recipe with thicker dough that you can need and form into donut shapes, or you can drop the batter with a cookie scoop onto parchment paper on the bottom of the air fryer and they will turn out more like donut holes!

If you’re looking to specifically use your air fryer, here’s a recipe for Air Fryer Pumpkin Spice Donut Holes!

What’s the best topping for baked pumpkin donuts?

I think a simple glaze is best. You can jazz it up by adding sprinkles or change things up and toss in a mixture of cinnamon and sugar instead!

Can I double this recipe to make even more donuts for a crowd?

Yes! This recipe can easily be doubled.

I definitely wouldn’t skip the glaze! It’s the best part!

Enjoy!
–Lindsay–

Peach Cobbler Dump Cake

Lindsay — Fri, 23 May 2025 18:37:03 +0000

This peach cobbler dump cake couldn’t be easier! Just dump a few ingredients into a 9×13 pan, stick it in the oven and dessert is served!

Hi friends!

If you’re looking for a recipe that screams summer, this peach cobbler dump cake is a must try! I love the combination of peaches and ice cream and this dump cake just adds a little something extra with a crisp buttery top layer that I love so much.

Why You’ll Love Peach Dump Cake with Canned Peaches in Juice

The best part about this dump cake is that it’s made with just a few simple ingredients and can be made right in the pan you bake it in! No need to dirty up any mixing bowls – just dump, stir and bake!

It’s an easy way to feed a crowd and can even be customized to use a different fruit if you wanted to give that a try!

Healthy Peach Dump Cake

While this is definitely still a dessert, this recipe is a lighter version of a classic peach cobbler dump cake from Ree Drummond and Paula Dean. Recipes like theirs use peaches canned in heavy syrup as well as more butter than mine calls for.

But I think my lightened-up version tastes just as good. I use peaches canned in 100% juice, plus vanilla and cinnamon- no extra added sugar as the base layer. And by grating the butter over the top you can get away with using just one stick instead of a stick and a half like many recipes call for.

Peach Dump Cake 3 Ingredients

If you count the main ingredients, you technically just need 3 ingredients to make this recipe:

Peaches- look for slice peaches canned in 100% juice
Yellow cake mix – grab a box of your favorite brand of yellow cake mix
Butter – one stick of unsalted butter

For added flavor, I like to add cinnamon and vanilla to the peaches.

How To Make Peach Cobbler Dump Cake

Making this dump cake couldn’t be easier. Here’s how you do it:

Dump two cans of sliced peaches into a 9×13 pan. Add some vanilla and cinnamon and stir to combine.
Sprinkle a box of yellow cake mix over the top of the peaches.
Use a hand grater to grate a cold stick of butter over the top of the cake mix.
Bake and enjoy!

Can you make peach dump cake in the slow cooker?

There are lots of recipes out there for making this recipe in the crockpot. My personal preference is to use the oven because I feel like it does a better job of giving you a crisp-type topping. But if you’re looking to try a slow cooker version, try this Crockpot Peach Dump Cake or this Three-Ingredient Slow Cooker Dump Cake.

Can you make fresh peach dump cake with yellow cake mix?

Yes you can use fresh peaches for this recipe. Just peel and slice about 4 cups of fresh peaches. I would not recommend using frozen peaches for this recipe because they will release more liquid when cooking and your dump cake will likely end up too mushy or won’t cook through.

Peach pie filling vs canned peaches

I recommend using peaches canned in 100% juice for this recipe, not peach pie filling. Peach pie filling contains added sugar that isn’t necessary for this recipe.

Southern Peach Dump Cake Variations

Peach Blueberry Dump Cake

To add blueberries to the mix, you can follow this same recipe and add a cup of fresh blueberries to the peach mixture. Or try this recipe for Blueberry Peach Dump Cake.

Peach and Pineapple Dump Cake

If you’re a fan of pineapple you could try adding some canned pineapple to the mix or try this recipe for Insanely Good Peach Pineapple Dump Cake with Walnuts.

Topping Ideas

Looking to dress up the top a little bit? Try adding a cinnamon and sugar topping to make it more like a coffee cake, add some chopped pecans or walnuts or drizzle with a maple glaze. Here’s an Easy Maple Glaze recipe.

I also highly recommend adding a scoop of vanilla ice cream or yogurt on top!

Easy Peach Cobbler Dump Cake Recipe

Peach Cobbler Dump Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This peach cobbler dump cake couldn’t be easier! Just dump a few ingredients into a 9×13 pan, stick it in the oven and dessert is served!

Author: Lindsay
Yield: 9×13 pan

Ingredients

2 (15 oz) cans sliced peaches, in 100% juice
2 tsp vanilla extract
2 tsp cinnamon
1 box yellow cake mix **
8 Tbsp unsalted butter (one stick), cold

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F.
Dump peaches (with juice) into a 9×13 pan. Add cinnamon and vanilla, stir and spread into an even layer across the pan.
Sprinkle the box of cake mix across the top. Use a spatula to gently flatten cake mix down into the peaches a little bit.
Use a hand grater to shred butter over the top of the cake. Use your fingers to make sure the butter spreads cover the top evenly.
Bake for 45- 50 minutes or until top is golden brown and cake is cooked through in the middle.
Serve warm with vanilla ice cream!

Notes

**A standard box of yellow cake mix is about 15 ounces. If you’re using a gluten-free cake mix, check the weight. If it weighs more than 15 ounces you’ll need to remove some and discard before sprinkling over the peaches. 7 ounces of cake mix is about 1 cup.

This King Arthur Gluten-Free Cake Mix weighs about 22 oz so I removed and discarded one cup before using the remainder in the recipe.

Super Easy Peach Dump Cake FAQs

Can I make peach cobbler dump cake with canned peaches in syrup instead of juice?

Yes! If you prefer a bit of a sweeter cake, feel free to use peaches canned in syrup.

What’s the difference between a dump cake and a cobbler?

Dump cake gets its name from the fact that to make it you simply dump ingredients into a pan and bake. Cobblers are topped with a dough-type topping that spreads out and bakes whereas in a dump cake, the butter simply melts on top of the cake mix.

If you’re in the mood for more similar desserts try:

What cake mix works best for peach cobbler dump cake?

I prefer yellow cake mix. But you could also use white cake mix or even change things up a bit and try a boxed spice cake mix!

Can I make a gluten-free version of peach cobbler dump cake?

Yes! You can make this cake gluten-free using a boxed gluten-free yellow cake mix. My favorite is King Arthur’s Gluten-Free Yellow Cake Mix. One important thing to note is that gluten-free cake mix tends to be more dense than regular boxed cake mixes. Whereas a box of regular cake mix tends to weigh about 15 oz, gluten-free options can be closer to 18 -22 oz. If this is the case, you’ll need to remove and discard some of the gluten-free cake mix or you’ll end up with dry spots on top of your cake.

How do I prevent my peach cobbler dump cake from being too runny?

Be sure not to add extra liquid. This is why I don’t recommend frozen peaches as they release too much moisture. Also be sure to cook it long enough. It may need up to an hour depending on your oven.

Peach Cobbler Dump Cake

Enjoy!
–Lindsay–

Gluten-Free Carrot Cake

Lindsay — Sun, 23 Mar 2025 13:07:13 +0000

This gluten-free carrot cake makes the perfect dessert. Made in an 8×8 pan, it’s perfectly moist and full of flavor.

Hi friends!

It’s been a while since I’ve published a cake recipe so I’m excited to share this deliciously moist Gluten-Free Carrot Cake recipe with all of you! Carrot cake is something I’ve never really made at home but I always enjoy when it’s an option for dessert at restaurants. It’s also one of my mom’s favorites and her birthday is coming up!

When I set out to make this carrot cake recipe, I knew I wanted to keep it simple. I didn’t want to have to deal with stacking layers or making anything elaborate that my family would never be able to finish. So I chose to make a smaller 8×8 cake with just enough frosting to cover the top and sides.

Easy Gluten-Free Carrot Cake Ingredients

No fancy ingredients needed for this recipe, just some basic pantry staples. You’ll need:

Shredded carrots – Either peel and shred them by hand or use a food processor.
Oil – I use a neutral oil like avocado oil
Eggs
Brown sugar
Applesauce – I prefer the unsweetened variety
Vanilla – be sure to use pure vanilla extract
Flour – I use a 1:1 gluten-free flour blend but if you don’t need it to be gluten-free, you can use regular flour
Baking soda, cinnamon and salt
Optional mix-ins: If you like nuts or raisins in your cake, feel free to mix in 1/2 – 1 cup of chopped nuts like pecans or walnuts and/or raisins
For the frosting you’ll need cream cheese, plain yogurt and maple syrup

How To Make Carrot Cake Gluten-Free

Making this cake requires just one bowl and couldn’t be easier:

Combine the carrots, oil, eggs, brown sugar, applesauce and vanilla and mix well.
Add flour, baking soda, cinnamon and salt along with any additional mix-ins you’re using and stir until just combine.
Pour into an 8×8 pan and bake for 30 minutes.
To make the frosting, mix cream cheese and yogurt, then add maple syrup and mix again. Spread over top and sides.

Is this a healthy gluten-free carrot cake?

As far as carrot cake recipes go, this recipe is healthier than most. It uses applesauce to replace some of the oil and sugar and only uses 2/3 cup of brown sugar. The frosting is also made from a mix of cream cheese and plain Greek yogurt and is just lightly sweetened with a little maple syrup! If you choose to mix in some nuts that adds a dose of healthy fats as well!

Can I make this as a gluten and dairy-free carrot cake?

The cake itself is both gluten-free and dairy-free. The only part you would need to address is the frosting which contains dairy. I think your best bet would be to replace it with a Vegan Cream Cheese Frosting recipe.

Can I make gluten-free vegan carrot cake without eggs?

To make the cake vegan, you’ll need to replace the eggs. I would suggest making flax eggs. And then replace the frosting with a vegan frosting as mentioned above!

What about a gluten-free carrot cake with pineapple recipe?

I’ve found that pineapple in carrot cake is a polarizing topic So I left it out of mine and went with a more neutral applesauce. If you want to add pineapple, I would start with 1/2 cup drained crushed pineapple plus 2 Tbsp applesauce instead of 2/3 cup applesauce.

Simple Gluten-Free Carrot Cake Recipe

Here’s the recipe I use:

Gluten-Free Carrot Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This gluten-free carrot cake makes the perfect dessert. Made in an 8×8 pan, it’s perfectly moist and full of flavor.

Author: Lindsay
Yield: 8×8 pan

Ingredients

For the cake:

1.5 cups shredded carrots
1/3 cup oil
2 eggs
2/3 cup brown sugar
2/3 cup unsweetened applesauce
2 tsp vanilla extract
1 cup Gluten-Free 1:1 baking blend (I like King Arthur Measure for Measure)
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
Optional: chopped walnuts or pecans, raisins

For the frosting:

4 oz cream cheese, softened
1/4 cup full fat plain Greek yogurt
2–3 Tbsp maple syrup

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, mix oil, eggs, brown sugar, applesauce, vanilla and carrots until well combined.
Add flour, baking soda, cinnamon and salt (plus chopped nuts/raisins if using) and stir until just combined.
Pour into an 8×8 pan lined with parchment paper.
Bake for 30 minutes or until a toothpick inserted into center comes out clean.
While cake cools, make frosting. Place softened cream cheese and Greek yogurt in a bowl and mix with an electric mixer for 2-3 minutes.
Add maple syrup and mix for another minute.
Place in the fridge until cake cools completely, then frost top and sides with a light layer of frosting.
Store in the fridge until ready to eat.

Gluten-Free Carrot Cake FAQs

Does traditional carrot cake contain gluten? What makes this carrot cake gluten-free?

Most traditional carrot cake recipes use wheat-based flour. This recipe uses a gluten-free flour blend which is specially formulated with gluten-free flour to act like regular wheat flour in baking recipes. The other ingredients are naturally gluten-free.

What is the best gluten-free flour for carrot cake?

My favorite is King Arther Measure for Measure Flour. I like the way it behaves in recipes and use it often to replace wheat flour in my recipes for muffins, bars and other baked goods with great results. However, feel free to use your favorite GF flour blend.

How do I store gluten-free carrot cake to keep it fresh?

Due to the fact that this cake is very moist and has a dairy-based frosting, the cake should be kept in the fridge to avoid spoiling. Store in an airtight container to keep the frosting from drying out.

Can you freeze carrot cake?

If you want to freeze the cake, I would recommend cooling and freezing without frosting. When ready to eat, transfer to the counter to thaw and add the frosting before serving.

What’s the best way to add natural sweetness to gluten-free carrot cake?

I use a lot of applesauce in my recipe to add natural sweetness. You can achieve a similar effect by using crushed pineapple. Adding raisins can also help add natural sweetness!

Can I make this a gluten-free carrot cake cupcakes recipe?

I haven’t tried it myself, but I think you should be able to bake this recipe into about 6 cupcakes. Adjust the baking time to 15-20 minutes.

Can I make sugar free gluten-free carrot cake?

I would not attempt to adjust this recipe to make it sugar-free. If you’re interested in a sugar-free recipe, try Keto Carrot Cake or Sugar-Free Carrot Cake.

How can I make gluten-free carrot cake with almond flour?

If you want to use almond flour, I would try this Healthy Carrot Cake recipe from my friend Hummusapien or this Gluten-Free Carrot Cake.

Gluten-Free Recipes

Looking for more gluten-free recipes? Check out:

Also I’ve tested most of my muffin and bar recipes subbing a 1:1 GF flour blend for the wheat flour and they work great!

Enjoy!
–Lindsay–

Blondie Snickerdoodle Bars

Lindsay — Wed, 11 Dec 2024 12:43:23 +0000

These Blondie Snickerdoodle Bars are packed with protein and fiber thanks to the addition of white beans but you’d never know it! A cross between coffee cake and blondies, they’re perfect for breakfast, snack time or dessert!

Hi friends!

I’ve got a fun new recipe for you today. These Blondie Snickerdoodle Bars are a request from a follower and they’re definitely a new favorite around here.

Someone asked me for some bars that contained beans as well as the iconic snickerdoodle flavor and although it took a few rounds of testing, I think I nailed them.

First things first, these are not a fudgy blondie. They’re definitely on the cakey side. So you need to go into it with that expectation. They are fluffly and cakey, almost like a coffee cake, but they’ve got a whole can of great northern beans inside!

If you’ve been around for a while, you know I love baking with beans and lentils. If you’re looking for more ideas, check out these recipes:

Ingredients for Snickerdoodle Blondies

The ingredients for these bars are so simple and I bet you have most of them in your pantry right now! You’ll need:

Great northern beans – They have such a mild flavor and they’re perfect for blending into baked goods
Sugar – I use white sugar, you could also try brown sugar and I haven’t tried it but you could probably sub maple syrup as well
Oil – I use avocado oil
Egg – we’re using a mix of egg and egg yolk
Vanilla and cinnamon – don’t skimp on these! They’re crucial for flavor
Flour – I used white whole wheat flour or a gluten-free 1:1 blend
Baking soda and baking powder

How To Make Blondie Snickerdoodle Bars

To make these bars you’ll need a food processor or a high-powered blender. When you’re ready to bake:

Combine the beans, sugar, egg and yolk, oil and vanilla and process until smooth.
Add remaining ingredients and blend until mixed.
Spoon into a 8×8 pan lined with parchment paper.
Sprinkle with cinnamon and sugar and bake!

Recipe for Blondie Snickerdoodle Bars

Here’s the exact recipe I use:

Blondie Snickerdoodle Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Lindsay

Ingredients

1 can great northern beans, drained and rinsed
½ cup sugar
1 egg + 1 egg yolk
¼ cup oil (i use avocado oil)
2 tsp vanilla extract
2 tsp cinnamon
¼ tsp salt
½ cup flour
½ tsp baking soda
½ tsp baking powder
For topping: 1 Tbsp sugar mixed with ½ tsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F.
Combine beans, sugar, egg and egg yolk, oil and vanilla in a food processor and process until smooth.
Add cinnamon, salt, flour, baking soda and baking powder and process until just combined.
Scoop into an 8×8 pan lined with parchment paper.
Use your fingers to sprinkle cinnamon and sugar mixture over the entire top of the pan.
Bake for 20 – 25 minutes.
Let cool before cutting and serve.

Blondie Snickerdoodle Bars FAQs

Can I make these snickerdoodle bars without beans?

I would not recommend this specific recipe without the beans. If you’re looking for a more traditional dessert, try:

How to store blondie snickerdoodle bars?

These bars are moist and don’t do well in a sealed container. I would store on the counter loosely covered with foil for 2 days or so and then transfer to a container in the fridge.

Can I freeze snickerdoodle blondies?

Yes! Cool completely and then cut and freeze in a ziploc bag. Thaw on the counter when ready to eat.

Can I make gluten-free snickerdoodle bars?

Yes, just use a 1:1 Gluten-free flour blend. My favorite is King Arthur’s measure for measure.

Can I make vegan snickerdoodle bars?

To make this recipe vegan, I would substitute a flax egg. Here’s how to make a flax egg. You might have to experiment and see if you like the results better with one or two flax eggs.

Enjoy!
–Lindsay–

Healthy Black Bean Brownies

Lindsay — Fri, 08 Nov 2024 06:54:00 +0000

These Easy Healthy Black Bean Brownies are kid-friendly, easy to make and full of fiber. They perfect for a healthy snack or dessert!

*Originally posted 2/22. Updated 11/24*

These black bean brownies are perfect for busy moms who want to add some extra protein and fiber to a healthy, kid-friendly snack. They’re made with simple ingredients and easy to make in a food processor.

Hi friends!

I’m excited to share the best black bean brownies with you guys today. To be honest, I would actually call these black bean bars since they’re not overly sweet and full of protein and fiber unlike traditional brownies, but people searching for this type of recipe want brownies, so that’s what we’ll call them! If you’re looking for healthy brownies without the beans, my Gluten-Free Sweet Potato Brownies are a longtime favorite around here.

If you’re a longtime reader, you know putting beans, lentils and veggies into baked goods is one of my specialties! Looking for some other kid-friendly snacks? Try these:

Why You’ll Love Black Bean Brownies

Just 8 affordable ingredients
Made with pantry staples
Freezer-friendly
Can’t taste the beans
A kid-friendly snack that contains protein and fiber

What are black bean brownies?

Do black bean brownies taste good?

Let’s address the most important question – taste! I’ve been getting requests for a muffin or bar recipe using black beans for several years now and I’ve always worried the bean taste would be stronger and more noticeable than white beans so I’ve avoided them. But I’m here to tell you that the beans are totally hidden in this recipe! If you didn’t know they were in there you would never guess.

Baking with Beans

Are black bean brownies good for you?

Yes! These black bean brownies make a great addition to a healthy diet. They are full of fiber and protein which means that instead of just spiking your blood sugar, they will actually help stabilize your blood sugar and keep you full for a longer period of time. Plus they taste good so they’re enjoyable to eat!

What do black beans replace in baking?

I usually think of beans as an addition to baked goods rather than a replacement for something else because I like to think about all the benefits they add. However, beans are known for being a good substitute for some of the butter and/or oil in typical baked goods.

What are the health benefits black beans and the benefits of baking with beans? Are black beans high in protein?

So what are the benefits of baking with beans? It’s an easy way to add protein and fiber! You can also use pureed beans to replace some of the butter in recipes for cookies and other baked goods. I tend to puree whole beans, lentils etc into my baked goods but you can also by things like chickpea flour and experiment with replacing up to half your wheat flour.

You’ll be adding fiber, protein and other nutrient like B6, potassium, zinc and antioxidants. Black beans have 8g of protein and 7g of fiber per 1/2 cup serving.

Healthy Recipes with Black Beans

If you’re looking for some more healthy recipes with black beans:

Are these allergy-friendly black bean brownies?

These black bean brownies are naturally dairy-free. With a few adjustments they can also be vegan and/or gluten-free making them a great choice for many people!

Vegan Black Bean Brownies

This particular recipe uses 2 eggs. To make them vegan, try replacing the eggs with flax eggs. One flax egg = 1 Tbsp ground flax + 3 Tbsp water. Mix and let sit 5 min before using. Be aware that this may change the texture of the recipe a bit.

Healthy Gluten-free Black Bean Brownies

Are black bean brownies gluten-free?

Simply adding black beans to these brownies doesn’t make them gluten-free unless you also make changes to the flour. I’ve tried leaving the flour out of this recipe and they taste great, they’re just a bit more crumbly. I’d definitely recommend trying these Gluten-Free Sweet Potato Brownies.

It’s also super easy to make these black bean brownies gluten-free. The only thing you need to replace is 1/3 cup flour. I’ve had success using a 1:1 gluten-free blend like King Arthur Measure for Measure (aff link).

Flourless Black Bean Brownies

I have tried leaving the flour out and didn’t like them as much in this particular recipe. If you really wanted to make them flourless, I would try subbing 1/2 cup mashed cooked sweet potato for the flour! If you try it, let me know how it goes!

Or try one of these: No Flour Black Bean Brownies or Fudgy Black Bean Brownies.

How To Make Healthy Black Bean Brownies

What are black bean brownies made of?

Let’s review the ingredients you’ll need for this recipe:

Black beans – I’d look for no-salt-added or rinse them after draining
Eggs
Oil – I use avocado oil because of it’s mild flavor
Maple syrup- You could probably replace with white sugar but I’ve only tested using maple syrup
Vanilla extract – Adds important flavor!
Flour – I use white whole wheat flour. I tried making these flourless but think a little bit of flour really helps keep them from being too crumbly.
Baking soda
Pinch of salt
Cocoa powder- I use Hershey’s Special Dark Cocoa Powder
Chocolate chips – either mix throughout or sprinkle on top before baking

How To Make Black Bean Brownies Step-by-Step

If you have a food processor, making these brownies is super easy. Just add beans, eggs, oil, maple syrup and vanilla and blend until smooth. Add flour, cocoa powder, baking soda and salt and blend again. Mix in some chocolate chips and pour into a pan.

Mom Hack: Instead of mixing in chocolate chips, sprinkle a few on top of the pan before baking. They will visually entice the kids without adding a ton of extra sugar!

Can I make these black bean brownies if I don’t have a food processor?

Yes! If you have a high-powered blender you can probably add all your ingredients to the blender and blend. Or, grab your blender and combine the beans, eggs, oil and maple sryup. Blend until smooth then transfer to a bowl and add the remaining ingredients.

How long to bake black bean brownies?

This can depend on your preference. I bake mine for about 14 minutes. These brownies are a more cakey than fudgy but if you want them a bit more fudgy you can underbake them by a minute or two.

Peanut Butter Black Bean Brownies

For an extra fun twist, try swirling some natural peanut butter through the batter before you bake these brownies!

Best Easy Black Bean Brownie Recipe

Here’s the official recipe:

Best Black Bean Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

These Healthy Black Bean Brownies are kid-friendly, full of fiber and perfect for a snack or dessert!

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: 12 brownies

Ingredients

1 (15 oz) can black beans, drained (approx 1.75 cups)
2 eggs
1/3 cup oil (I use avocado oil)
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup flour (I use white whole wheat)
1/3 cup cocoa powder (unsweetened)
1 tsp baking soda
pinch of salt

1/3 cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

In a food processor, combine black beans, eggs, oil, maple syrup and vanilla and process until smooth.
Add flour, cocoa powder, baking soda and salt and process until just combined.
Pulse in chocolate chips or save to sprinkle on top.
Spoon into a greased or lined 9×9 baking pan.
Bake at 375 for 14-15 minutes.

Notes

If you don’t have a food processor, you should be able to use a high-powered blender!

Thanks to a food processor, these come together super quickly!

Black Bean Brownies Meal Prep Ideas:

Make a double batch and freeze half for a busy week!
Serve for breakfast with some yogurt or a glass of milk.
Pack in lunch box with a sandwich, fruit and some crackers.
Set out a plate for an easy after school snack.
Serve warm with ice cream for dessert!

Healthy Black Bean Brownies FAQs

Can I make these brownies in a muffin tin?

Yes! These work great as muffins. You’ll have to play around with the cooking time depending on the size of your muffins but I would start checking them around 15 minutes.

Can black bean brownies be frozen?

Yes! Cool completely and cut into squares. Then transfer to a freezer-safe bag and freeze up to 3 months. To thaw, simply take them out and let them thaw on the counter.

How to store black bean brownies/Should you refrigerate black bean brownies?

I store mine on the counter for up to 3 days. After that I transfer to the fridge but you can store them in the fridge from the beginning if you want.

Are black bean brownies good for diabetics?

This recipe works well for my husband who is a type one diabetic. While there’s still sugar in the recipe, the beans add some protein and fiber to help reduce the insulin spike. You could also try replacing the maple syrup with a sugar alternative. Read more about sugar alternatives here.

Are low sugar black bean brownies healthier?

Just because brownies have black beans doesn’t automatically make them healthy. But this particular recipe is healthier than a lot of brownie recipes. It contains a whole can of black beans and is fairly low in added sugar.

What are good substitutes for black beans in brownies? Can I substitute the black beans for white beans?

I have not tried white beans for this particular recipe, but I do have several recipes baking with white beans and they always work great so I think it’s safe to say you could use white beans in this recipe. I typically use great northern beans in baking.

Can I substitute black beans for kidney beans?

Again, I haven’t tried it, but I think kidney beans have a fairly mild flavor that could easily be hidden by the cocoa powder so I think it’s worth a try!

Kid-Friendly Black Bean Brownies

Need more healthy dessert ideas?

Want more dessert ideas? Try:

These black bean brownies are an easy, kid-friendly snack. They are budget-friendly, lower in added sugar and higher in fiber than traditional brownies.

Enjoy!
–Lindsay–

Easy 5 Ingredient Christmas Crack

Lindsay — Thu, 24 Oct 2024 13:15:00 +0000

This easy 5 ingredient Christmas crack is so easy to make and it’s the perfect addition to any holiday cookie tray!

*Originally published 11/2023. Updated 10/2024*

Hi friends!

This Easy 5 Ingredient Christmas Crack is an absolute must-try this holiday season. This is always a throwback to Christmas growing up for me because my mom made something similar when I was growing up.

She topped hers with slivered almonds but I prefer mine with chopped pecans and something to make it a little more festive, like holiday sprinkles or red and green m&ms.

Graham Cracker Christmas Crack Recipe

If you prefer graham crackers as the base, you could substitute them for the saltines in this recipe.

Christmas Crack Toffee

This recipe is also similar to another favorite of mine: Graham Cracker Toffee Bars. In that recipe, I use graham crackers as the base and top them with butter, bits of store-bought toffee and chocolate. It’s definitely a must-try for the holidays.

Christmas Crack Candy with Saltines

This recipe uses the more traditional base of saltine crackers and you make your own toffee layer by combining butter and brown sugar.

What is Christmas Crack?

A delicious treat made with just a few simple ingredients: saltine crackers, butter, brown sugar, chocolate chips and chopped pecans. If you’re feeling festive, add some holiday sprinkles as well!

If you’re looking to make these gluten-free you can try Glutino Table Crackers. (aff link)

Why is it called Christmas crack?

The name Christmas crack comes because once this treat is fully hardened, you can crack it into pieces and then hear a satisfying crack when you bite into it!

How To Make Christmas Crack

This recipe is so easy anyone can make it!

Line a baking tray with foil and lay out 30 saltines in 5 rows of 6.
In a small saucepan, melt the butter and chocolate chips.
Stir constantly for 5 minutes over low heat so it’s well mixed and slightly thickened.
Pour the mixture over the saltines, using a pastry brush to make sure all the crackers are covered.
Bake for a few minutes.
Top with chocolate chips and return to the oven for 1 minute.
Spread the chocolate chips into a layer of chocolate.
Top with chopped nuts and sprinkles.
Let harden completely then break into pieces.

What are the best Christmas Crack toppings?

You can really top this with whatever you’d like! Chopped nuts are one of the most traditional toppings – slivered almonds, pecans, walnuts or even peanuts would be good.

Holiday sprinkles help make it festive if it’s that time of the year.

You could also drizzle with melted white chocolate or make a s’mores version with mini marshmallows.

Easy Christmas Crack Recipe

Here’s how you make it:

Easy 5 Ingredient Christmas Crack

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This easy 5 ingredient Christmas crack is so easy to make and it’s the perfect addition to any holiday cookie tray!

Author: Lindsay

Ingredients

30 saltine crackers
8 Tbsp butter
2/3 cup brown sugar
2 cups chocolate chips
1/2 cup chopped pecans
sprinkles if desired

Cook Mode Prevent your screen from going dark

Instructions

Line a baking sheet with aluminum foil and place saltines in 5 rows of 6 so the edges are touching.
In a small pan over medium heat, combine butter and sugar, stirring until the butter is melted.
Let it bubble lightly while stirring for 3-4 minutes.
Pour over saltine crackers and use a pastry brush to make sure all crackers are covered.
Bake at 400 degrees for 5 minutes.
Remove from the oven and sprinkle chocolate chips all over the top.
Return to the oven for 1 minute.
Spread melty chocolate chips all over the top to make a layer of chocolate.
Top with chopped nuts and sprinkles.
Let cool completely until the chocolate hardens (I put mine in the fridge for an hour), then break into pieces and serve.
Store in the fridge.

Best Christmas Crack Recipe FAQs

Can you freeze Christmas crack?

Yes! Break into pieces and store in a freezer-safe bag for up to 3 months.

How to store Christmas crack?

I store mine in an airtight container in the refrigerator. If you live somewhere cold, you can also put it in a tin and store it in your garage (that’s what my mom used to do).

How long does Christmas crack last?

It should be fine in the fridge or somewhere cold for a week or two!

Can you freeze Christmas crack?

Yes! Let it cool completely, then place between layers of parchment paper in freezer-safe container or bag. Remove and let thaw on the counter when you’re ready to eat it.

Does Christmas crack need to be refrigerated?

Technically no, but I think it’s best to store somewhere cold. It will keep the layers cold, keeps the chocolate from melting and give you that nice crack when you bite into it.

Can I use parchment paper for Christmas crack?

Yes. I typically use aluminum foil but parchment paper will also work. If you crinkle it into a ball before spreading it out it will lay better for you in the pan.

Christmas Crack Variations

Can you make Christmas crack with Ritz crackers?

Yes! Those have a more butter taste so it will make the Christmas crack even richer-tasting. You can also use graham crackers. Totally up to you.

Can you make Christmas crack with pretzel thins?

I haven’t tried this but think it would be delicious! Definitely put down to line the pan since the preztel thins have holes in them so some of the butter mixture is going to go through those holes but it will be fine once it hardens.

Can you make Christmas crack with white sugar?

You can. It will change the recipe slightly but it’s worth trying. You may prefer it one way over the other.

How do you make gluten-free Christmas crack?

Just look for gluten-free crackers. Several brands make gluten-free graham crackers ( I like Pamela’s Gluten-Free Honey Grahams) or try a gluten-free cracker that’s more similar to saltines like these from Glutino.

Or make your own! Try these homemade Gluten-Free Crackers.

Can you make Christmas Crack with peanut butter?

After you take the crackers out of the oven and add the chocolate chips, add a few drizzles of natural peanut butter as well. Once the chocolate chips are melty, spread everything out evenly over the crackers.

Can you make a Christmas crack no chocolate version?

Sure! Just leave the chocolate off. Add some chopped nuts right after you pour the butter and sugar mixture over the crackers and bake! Here’s a no chocolate Christmas crack recipe using graham crackers for Praline Crack.

Holiday Cookie Recipes

Need more ideas for your cookie tray? Try:

Enjoy!
–Lindsay–

Chewy Gingerbread Cookies

Lindsay — Wed, 23 Oct 2024 12:59:00 +0000

These soft and chewy gingerbread cookies are a must-make addition to your holiday cookie trays! Fun to make and oh so delicious!

*Originally published 11/2023. Updated 10/2024*

Hi friends!

If you love the flavor of gingerbread but crunchy cutout gingerbread men are not for you, this recipe is a must-try! These soft and chewy gingerbread cookies are perfectly spiced, slightly crisp around the edges and soft & chewy in the middle.

Rolling them in sugar adds the perfect hint of sweetness to the outside and pulling them out of your oven is sure to make it feel like the holidays.

When I was growing up, my mom would make dozens and dozens of different types of Christmas cookies and then assemble cookie plates for all of our friends. These would be the perfect addition to holiday cookie trays. They’re not delicate, they add that traditional holiday flavor without all the work of cutting out and decorating gingerbread men and they’re super easy to whip up!

Chewy Gingerbread Cookies Recipe Variations

Before we dive into the actual recipe, here are a few variations and modifications that people have asked about:

How To Make Chewy Ginger Cookies Gluten Free?

To make these cookies gluten-free, just substitute the regular flour with your favorite 1:1 gluten-free flour blend. I like King Arthur’s Measure for Measure.

How To Make These Soft Gingerbread Cookies Vegan?

To make this recipe vegan, use a flax egg for the egg in the recipe. Here’s how to make a flax egg.

How To Make White Chocolate Dipped Chewy Gingerbread Cookies

These cookies would be great dipped in white chocolate. I love Ghirardelli Melting Wafers. To make things extra festive around the holidays, you can dip part of the cookie in white chocolate, then add holiday sprinkles.

How To Make Soft Gingerbread Cookie Sandwiches

These cookies would be perfect for making gingerbread cookie sandwiches and there are lots of options for the cream filling in the middle. You can make marshmallow buttercream like in these Ginger Sandwich Cookies or browned butter cream cheese frosting like in these Gingerbread Sandwich Cookies. Or try a cinnamon buttercream like in these Soft Gingerdoodle Cookies.

Soft Gingerbread Cookies with Molasses Ingredients

Here are some of the key ingredients you’ll need to make these cookies:

Butter – Softened and unsalted
Brown sugar- this helps make the cookies chewy versus crunchy
Molasses – To help achieve that classic gingerbread flavor
Cornstarch – A secret ingredient to help make these soft and chewy!

How To Make Gingerbread Cookie Dough

To make this dough, all you need is an electric mixer and one bowl!

Cream the softened butter and brown sugar for a couple minutes.
Add the egg, molasses and vanilla.
Then add the flour plus baking soda, baking powder, cornstarch, salt and ginger and mix until a dough forms.
Use a cookie scoop to scoop balls of dough and roll them in granulated sugar.
Bake for 12-14 minutes and enjoy!

Soft Gingerbread Cookies Recipe

Here’s the exact recipe!

Chewy Gingerbread Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A soft and chewy gingerbread cookie recipe that gives you that delicious gingerbread flavor without all the work of cutting out and decorating gingerbread men!

Author: Lindsay
Yield: 2 dozen cookies

Ingredients

½ cup butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
1 tsp vanilla
2 cup all-purpose flour
1 teaspoon baking soda
1 tsp baking powder
1 tsp cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
granulated sugar for rolling

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine softened butter and brown sugar and cream with an electric mixer for 2 minutes.
Add an egg, molasses and vanilla and beat to combine.
Add flour, ginger, baking soda, baking powder, cornstarch and salt and mix until just combined.
Scoop and roll into balls, then roll in granulated sugar.
Bake at 350 degrees for 12-14 minutes.

Chewy Gingerbread Cookies FAQs

How to store chewy gingerbread cookies?

Store these cookies in an airtight container for 5-7 days on the counter. Or in a cookie tin in the garage or on the porch if it’s cold.

Can you freeze gingerbread cookie dough?

Yes you can. Make the dough and roll into balls. When ready to eat, roll in sugar and and bake. You may need to extend the cooking time by a few minutes.

Can you freeze chewy gingerbread cookies?

Yes! Bake the cookies, let them cool completely and then store in a ziploc or freezer-safe bag!

Are these no chill gingerbread cookies?

Yep! No chilling is required. Just make and bake.

Can you make this a chewy chocolate gingerbread cookie recipe?

Yes! I would start by adding 1/4 cup cocoa powder and increase from there until you reach your desired level of chocolate flavor. You could also throw in some chocolate chips or pieces of chopped dark chocolate if you wanted to.

How to make soft gingerbread cookies?

Using brown sugar instead of white sugar helps because it has more moisture. This recipe also uses a mix of baking soda and baking powder which helps. And I add a teaspoon of cornstarch which can also make the cookies soft.

What’s the trick for making gooey gingerbread cookies?

If you want the cookies to be a little bit gooey, under-bake them. I would take them out at 9 or 10 minutes.

Soft Gingerbread Men Cookies Recipe

Chewy Gingerbread Cutout Cookies

If you’re looking to make soft gingerbread men cookies, here are a few recipes to check out:

These recipes are designed to have the dough rolled out and cut into shapes and then maintain their shape once baked, while also staying soft.

Do you have more gingerbread recipes?

Here are some of my favorites:

What’s the best icing for gingerbread cookies?

Try Royal Icing for an icing that’s easy to make and will set hard so your decorating will stay put. Here’s a video on how to decorate gingerbread cookies with royal icing.

Best Chewy Gingerbread Cookie Recipe

Enjoy!
–Lindsay–

Rhubarb Custard Bars

Lindsay — Wed, 24 Apr 2024 12:42:00 +0000

These Rhubarb Custard Bars are the perfect spring party dessert! It’s the perfect combination of shortbread crust, custard, rhubarb and cream cheese frosting that everyone will love.

*Originally published 6/2011. Updated 4/2024*

Hi Friends!

If you’re looking for a delicious way to use up some of the beautiful rhubarb that you might see in the garden or on grocery store shelves during the spring and early summer months, these Rhubarb Custard Bars are worth a try!

I first published this recipe way back in 2011 because it’s one of my dad’s very favorite desserts. When I saw some rhubarb at the store the other day, I decided it was high time to make a batch and show you all just how easy and delicious they are.

How To Make Rhubarb Custard Bars with Cream Cheese Frosting

These bars have 3 layers but each one is super easy to put together.

To make the shortbread crust, just mix together some flour and sugar and then cut in cold butter until you have a crumbly mixture. Press it into the bottom of a pan and stick it in the oven. It will look super dry and crumbly but will come together in the oven as the butter melts.

While the crust is cooking, mix together the custard. Simply whisk together a little flour, eggs, milk and sugar. Then stir in the sliced rhubarb. Pour the mixture over the crust when it’s done baking and stick it back in the oven.

Once the bars have cooked and cooled to room temperature, it’s time to make the frosting. Use an electric mixer to mix some cream cheese, cool whip and vanilla. Then add powdered sugar until the frosting is sweet enough for you. Spread it over the top of the bars and enjoy!

Best Rhubarb Custard Bars

Here’s how you make them:

Rhubarb Custard Bars with Shortbread Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Rhubarb Custard Bars are the perfect spring party dessert! It’s the perfect combination of shortbread crust, custard, rhubarb and cream cheese frosting that everyone will love.

Author: Lindsay
Yield: serves 12

Ingredients

Crust

1.5 cups flour
1/3 cup sugar
8 Tbsp cold butter, cut into small pieces
1/4 tsp salt

Filling

1/3 cup flour
1 cup sugar
1.5 cups milk
3 large eggs
5 cups sliced rhubarb (fresh or frozen)

Frosting

8 oz cream cheese, room temp
1/2 tsp vanilla extract
1 cup cool whip, thawed
1/2 – 1 cup powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F.
Combine 1.5 cups flour, 1/3 cup sugar, and salt in a bowl. Add cold, cubed butter and use a pastry blender to cut butter in until mixture is crumbly.
Press mixture evenly into a 9×13 pan lined with parchment paper. Mixture will be very dry and crumbly.
Bake for 15 minutes.
Meanwhile, combine 1/3 cup flour, 1 cup sugar, milk and eggs in a bowl and whisk until well combined.
Stir in rhubarb.
When the crust is done baking, pour rhubarb mixture over crust and bake 40-45 minutes or until set.
Cool to room temperature.
To make the frosting, combine cream cheese, vanilla and cool whip. Beat with an electric mixture until smooth.
Add powdered sugar, tasting as you add until desired sweetness is reached.
Spread topping over bars once they’re cooled. Cut and serve.
Store in the fridge.

Old Fashioned Rhubarb Custard Bars FAQs

What makes rhubarb a good choice for custard bars?

In case you’re not familiar, rhubarb is often described as red celery. It grows in stalks similar to celery and has leafy greens at the top. In it’s raw form, rhubarb is quite tart. It lends itself well to baking because it can be added to sweet desserts for a bit of a contrasting flavor for a nice balance of tart and sweet. It also holds up well when baked and maintains its shape.

Can frozen rhubarb be used in this recipe and if so, how does it affect the cooking process?

Yes! You are welcome to use frozen sliced rhubarb. No need to thaw ahead of time, just use as directed in the recipe.

What are some alternative crust options for these rhubarb custard bars?

You could make these with a graham cracker crust if you wanted to or try something a little different like a gingersnap crust.

How can you tell when the rhubarb custard bars are perfectly cooked?

When the bars are done, the custard should be set. The outside should be firm and slightly jiggly in the middle.

Can the sugar in the recipe be substituted with a healthier alternative?

You can play around with cutting back the sugar in this recipe if you want to. Try cutting back to 2/3 or 3/4 cup in the custard part or cutting back on the amount added to the frosting.

How do you store rhubarb custard bars? What the best way to store them?

Since these bars have a cream cheese frosting, they need to be stored in the refrigerator. I usually just cut and store in a glass container with a lid.

Is it possible to make a gluten-free version of these bars?

Yes! Just use a 1:1 gluten-free flour blend (I like King Arthur Measure for Measure) in place of the flour to make these bars gluten-free.

Can other fruits be combined with rhubarb for a different flavor profile in these bars?

You could try. Some fruits like strawberries and raspberries that would mix well with rhubarb tend to have a higher water content and may affect the set of the custard.

What are some serving suggestions or garnish ideas for rhubarb custard bars?

You could garnish these with fresh fruit like raspberries or sliced strawberries, make a rhubarb sauce to drizzle over the top or make little reddiwhip flowers to garnish.

Rhubarb Custard Shortbread Bars

Rhubarb Dessert Recipes

Have more rhubarb you need to use up? Try one of these recipes:

Easy Dessert Recipes

Need more dessert ideas? Here are a few we love:

Enjoy!
–Lindsay–

Easy Mini Lemon Cheesecakes

Lindsay — Sun, 07 Apr 2024 21:23:32 +0000

These are the best easy mini lemon cheesecakes to serve for dessert at your next party or gathering. Top them with a simple strawberry sauce and enjoy!

Hi friends!

Today I’m sharing this individual lemon cheesecakes recipe and I’m so excited. This recipe is actually an adaptation of a family recipe and it is perfect for entertaining!

A few years ago my husband got his Aunt Dorothy’s cheesecake recipe from his mom and has started making it once or twice a year with our kids. It is absolutely delicious, but sometimes we just don’t have room for a giant cheesecake to take up space in our fridge for a week while we eat it.

Mini Lemon Cheesecake Bites

Enter this mini version that I’ve created. I basically halved the recipe and then tweaked it a bit more in order to allow the recipe to create 12 mini cheesecakes.

These have actually become my new favorite way to eat cheesecake because they easy to serve – no cutting required and they’re the perfect size. They also have a great crust to filling ratio and after you bake them, the middle will sink down just a bit creating the perfect dip to hold a simple strawberry sauce topping.

What Ingredients Are Needed for Mini Lemon Cheesecake Cups

To make these mini cheesecakes, here’s what you need:

Graham crackers – we crush these up to make the crust with a dash of cinnamon and brown sugar
Butter – Melted to mix with graham crackers
Cream cheese – One package of full-fat cream cheese
Sugar
Eggs
Sour cream – we use regular but you could try the less fat version
Lemon – you’ll need the juice and the zest
Vanilla – for a little more flavor
Strawberries – if you want to make a simple strawberry topping

How to Make Mini Lemon Cheesecakes

Here’s how you make them:

Mix the graham cracker crumbs with butter and press a heaping tablespoon into each muffin tin liner.
In a bowl, use a mixer to whip softened cream cheese for 1 minute.
Gradually add in sugar while mixing.
Add eggs one at a time while continuing to mix.
Add sour cream, lemon juice, lemon zest and vanilla and mix 1 more minute.
Spoon 2 heaping tablespoons of filling into each muffin tin.
Bake then take them out and let them cool on the counter for a while before moving them to the fridge.
Top with a simple strawberry topping and enjoy!

What are some topping ideas for mini lemon cheesecakes?

It’s totally up to you how you want to top these cheesecakes. For even more lemon flavor you could top with a little lemon curd. Or you can make a simple fruit topping by putting some berries in a small pan, sprinkling with sugar and letting them simmer for 10-20 minutes.

If you want to keep it super simple, top with a dollop of whip cream and a cherry.

Mini Individual Lemon Cheesecakes Recipe

Here’s the recipe:

Easy Mini Lemon Cheesecakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These are the best easy mini lemon cheesecakes to serve for dessert at your next party or gathering. Top them with a simple strawberry sauce and enjoy!

Author: Lindsay

Ingredients

1 cup crushed graham cracker crumbs
1 Tbsp brown sugar
1/2 tsp cinnamon
3 Tbsp melted butter
1 package cream cheese, softened
1/2 cup sugar
3/4 cup sour cream
1 Tbsp lemon juice
zest from one lemon
1/2 tsp vanilla extract
2 eggs
strawberries and sugar, optional for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F and line muffin pan with liners.
In a small bowl, combine graham cracker crumbs, brown sugar, cinnamon and melted butter and mix until well combined.
Divide crumbs between 12 muffin tins (with liners). You should have about 1 heaping Tablespoon per muffin tin. Use the back of the tablespoon to press the crumbs down firmly into the bottom of each tin.
In a large bowl, beat softened cream cheese with an electric mixer while slowly adding sugar until well combined for about 1 minute.
Add sour cream, lemon juice, lemon zest and vanilla and beat until well combined.
Add eggs one at a time and mix until just combined – don’t overmix when adding the eggs or it will add too much air and cause the cheesecakes to sink too much after baking.
Spoon 2 heaping Tablespoons of filling into each muffin tin. If you have any left, go back and add more to each cup. You can fill them almost to the very top.
Bake at 350 for about 18 minutes. Don’t overbake.
Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to cool for at least 2 hours.
To make a simple strawberry topping, combine strawberries with a sprinkle of sugar in a pan. Smash lightly, bring to a boil, then reduce heat to simmer for 15 minutes. Smash again, transfer sauce to a container and cool.
When ready to serve, spoon some of the strawberry topping onto each individual cheesecake.

Mini Lemon Cheesecake FAQs

Can I use bottled lemon juice instead of fresh for the cheesecake?

I highly recommend using a fresh lemon since you need the zest as well.

How long do mini lemon cheesecakes need to bake? How do you know when the mini cheesecakes are done baking?

These mini cheesecakes take less than 20 minutes to bake. They’re done with the edges are set and the middle is just slightly jiggly.

How long should the mini cheesecakes cool before serving.

Cheesecake needs to cool slowly. Be sure to let them cool on the counter for 30 minutes before moving them to the fridge for at least 2 hours.

Can you make gluten-free mini lemon cheesecakes?

To make these gluten-free you can just use gluten-free graham crackers for the crust.

Is it necessary to use a water bath for mini cheesecakes?

No, a water bath is not necessary.

Are these mini cheesecakes suitable for a party? Can mini lemon cheesecakes be made in advance?

Yes! These are perfect for a party. You could easily make them a day or two in advance and just add toppings right before serving! You could also follow the steps up to baking and store in the fridge for 2-3 days and then bake the morning before you need them, making sure to leave 2+ hours for them to cool before you need to serve them.

Need more party desserts? Try:

How do you store mini lemon cheesecakes? Can mini lemon cheesecakes be frozen for later use?

Store these without toppings in a glass container in the fridge. The cheesecakes can be frozen for up to 3 months. Just transfer to the fridge to thaw before serving.

How do you prevent cracks in mini lemon cheesecakes?

Cracks usually occur from cooling the cheesecakes too quickly. Be sure to let them cool at room temperature first before transferring them to the fridge.

Also don’t overmix after adding the eggs. This will cause the cheesecake to puff up and then deflate a lot as it cools. Mix just enough to combine the eggs and then stop.

Mini Cheesecake Recipes

Want more mini cheesecake recipes? Try one of these:

Enjoy!
–Lindsay–