Now this is a salad we can get behind! With just a handful of sweet, tasty, easy-to-find ingredients that are simply mixed together, this Pistachio Ambrosia Salad is ready to enjoy in just minutes. It's a nutty, pistachio spin on the traditional recipe - and we are all about it!

Sweet crushed pineapple and mandarins, tropical coconut and fluffy marshmallows are all folded into chilled whipped topping in this Green Ambrosia Salad for the ultimate flavor and texture experience. With so many sweet notes and a minty green color, this Southern charm is a crowd-pleasing dessert everyone will love.

If you're a fan of this retro pistachio ambrosia salad, be sure to try these recipes for some of our other favorite old-school side dishes. This Green Jello Salad is colorful and flavorful, and it doesn't get more vintage than this delicious and sweet Green Fluff Salad.

Why You'll Love This Recipe

• Quick and Easy Dessert. With just a handful of easy-to-find ingredients that all get mixed together, plus no baking required, this sweet treat is ready to enjoy in just minutes.
• Tasty Twist on Tradition. Ambrosia salad is a classic - an oldie and a goodie, for good reason. This is a fun, pistachio twist on the traditional version.
• Make-Ahead Sweet Treat. Because this sweet salad can be mixed together ahead of time and left to set in the fridge before serving, it's a great dessert to whip up early and serve to a crowd!
• Customizable. Get creative and experiment with different add-ins to this salad. Try different nuts and fruits based on your preferences!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Whipped Topping: The light, airy base for this salad, use your favorite kind here. You can find store-bought whipped topping in the refrigerated and freezer sections at the store, or you can make your own homemade whipped cream. Both work!
• Sour Cream or Greek Yogurt: Adds a nice tang and rich, thick texture to the salad.
• Instant Pistachio Pudding Mix: The signature flavor and color of this green ambrosia. Find this in the baking aisle of most grocery stores.
• Crushed Pineapple: Sweet and tropical tasting, this adds delicious flavor to the dish.
• Mandarin Oranges: Also sweet and sometimes tangy, these add flavor, texture and a pop of color to the salad. Be sure to thoroughly drain these before using to keep the salad from being watery.
• Green Grapes: Sweet with a bite, these add nice flavor and texture to this recipe. We like green for their slight tartness, but you can use red or a mixture of both, too.
• Mini Marshmallows: Airy and chewy, these add the perfect sweetness and texture to this retro salad.
• Shredded Coconut: Perfectly sweet and with a tropical flavor profile, this is a signature ingredient for ambrosia salad.
• Maraschino Cherries: Beautifully bright in color and sweet in taste, these offer flavor and a pop of color to this salad.
• Walnuts or Pecans: Either work, or use whatever nut you have on hand. Chopped nuts add a delicious roasted note and great crunchy flavor.

Tools You'll Need

• Mixing Bowls
• Spatula
• Paring Knife
• Cutting Board
• Measuring Cups and Spoons

How To Make Pistachio Ambrosia Salad

1. In a large mixing bowl, combine whipped topping or fresh whipped cream, sour cream, and instant pistachio pudding mix. Stir gently until well combined. The pudding will thicken the mixture.

2. Add in crushed pineapple (with juice), mandarin oranges, grapes, miniature marshmallows, shredded coconut, and chopped nuts (if using). Mix gently until everything is evenly distributed.

3. Fold in the maraschino cherries carefully to avoid breaking them.

4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) before serving. Garnish with additional cherries, mandarin oranges, coconut, and/or chopped nuts if desired.

Expert Tips

• Chill Ingredients Before Using. To keep everything extra cold and refreshing, chill the ingredients ahead of time before mixing together. Chill the fruit, marshmallows and whipped cream or topping. This will ensure the salad sets correctly and will result in the best flavor.
• Avoid Over-mixing. Don't heavily mix this salad, be gentle and stir together until just combined, to keep all ingredients in tact.
• Homemade Whipped Topping: While Cool Whip is a popular choice, you can use homemade whipped cream as a more natural alternative. Simply whip together 1 ½ cups heaving whipping cream, ¼ cup powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. The salad will keep for a couple days.

What To Serve With Pistachio Ambrosia Salad

There are so many options of what to pair with this dish. It's always part of a holiday spread at our house. We love to add it to a menu with other recipes like:

• Southern Cornbread Dressing
• Carmel Apple Dip
• Crockpot Mashed Potatoes
• Coca Cola Ham

Storage and Make-Ahead Instructions

• For the fridge: If you've got leftovers of this salad, lucky you! Store them in an airtight container in the fridge for up to three days.
• Make ahead instructions: This is a great dish to make in advance. You can mix everything together and store it covered in the fridge until you're ready to eat. Letting it sit in the fridge a bit helps it to set, but we recommend serving it sooner than later for maximum flavor and freshness!
• We don't recommend freezing this dish as it compromises the texture.

FAQs

More Easy Salad Recipes

• Pistachio Fluff Salad
• Frozen Fruit Salad
• Cranberry Fluff Salad
• Orange Jello Salad

Print

Pistachio Ambrosia Salad

This 10-ingredient Pistachio Ambrosia Salad takes on 15 minutes to prep and is the perfect make ahead salad or side dish. With whipped topping, pistachio pudding mix, and coconut, there's so much to love about this green ambrosia!

Course Appetizer, Dessert, Salad

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 193kcal

Ingredients

• 8 ounce container whipped topping (thawed) optional use homemade whipped cream
• 1 cup sour cream or plain Greek yogurt
• 3.4 ounce package instant pistachio pudding mix
• 20 ounce can crushed pineapple with the juice
• 1 cup drained mandarin oranges
• 1 cup halved green seedless grapes
• 1 cup miniature marshmallows
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnut optional
• ½ cup drained and halved maraschino cherries

Instructions

• In a large mixing bowl, combine whipped topping or fresh whipped cream, sour cream, and instant pistachio pudding mix. Stir gently until well combined. The pudding will thicken the mixture.
• Add in crushed pineapple (with juice), mandarin oranges, grapes, miniature marshmallows, shredded coconut, and chopped nuts (if using). Mix gently until everything is evenly distributed.
• Fold in the maraschino cherries carefully to avoid breaking them.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) before serving. Garnish with additional cherries, mandarin oranges, coconut, and/or chopped nuts if desired.

Video

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 158mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 136IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 0.3mg

The post Pistachio Ambrosia Salad appeared first on Dinner in 321.

Get ready to pull-apart your way to breakfast bliss with this Cranberry Orange Monkey Bread! At only 15 minutes to prep, this sweet biscuit treat and is packed with tangy cranberries, zesty orange goodness, and topped with a simple glaze. It’s the perfect cozy dish to brighten up your table and your spirits, whether you’re hosting a holiday brunch or just enjoying a lazy Sunday morning in your PJs.

Similar to traditional monkey bread, this holiday season version is as easy to make as it is to eat. Just toss some biscuit dough, cranberries, and a sprinkle of magic together, and voilà—breakfast is served! Serve it with cooked bacon, sausage balls, eggs, and fresh fruit, and your meal is complete!

Cranberry orange lovers, you'll also want to make our viral Cinnamon Cream Cheese spread and Cranberry Orange Pound Cake!

Why You'll Love This Monkey Bread:

• Simple Recipe: With simple ingredients and minimal prep, this pull-apart bread is a breeze, making it ideal for cooks of all levels.
• Festive Flavors: The combination of tart cranberries and zesty orange flavor creates a vibrant flavor profile that’s perfect for holiday gatherings or any festive occasion. Christmas morning, Thanksgiving day, or New Year's Day, this cranberry orange pull-apart bread is one of the best festive delicious treats!
• Customizable & Fun: Each piece pulls apart easily, making this monkey bread recipe great for sharing with family and friends. Plus, you can easily modify the ingredients to suit your taste.
• Irresistibly Gooey!: The buttery goodness combined with the sweet glaze creates an indulgent treat that’s truly unforgettable.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Dough Ingredients:

• Canned Biscuit Dough: The base of the monkey bread, this bread dough makes preparation quick and easy while providing a fluffy and tender texture. You can use homemade dough if preferred.
• Dried Cranberries: Adds a fruity, tart flavor that complements the sweetness of the dish, providing a pop of color and texture.
• Orange Zest and Juice: Enhances the bread with a citrus flavor that balances the sweetness and elevates the overall taste.
• Sugar: Sweetens the dough and helps create a delicious caramelized crust during baking.
• Salt: Balances the sweetness and enhances the overall flavor.
• Cinnamon: Adds warmth, coziness, and a hint of spice.
• Butter: Provides richness and moisture, helping to create a golden, crispy exterior.
• Brown Sugar: Contributes depth of flavor and moisture, creating that gooey sweet bread texture everyone loves.
• Vanilla Extract: Enhances the overall sweetness and warmth of the dish.

Glaze Ingredients:

• Powdered Sugar: Sweetens the glaze and gives it a smooth consistency.
• Orange Juice and Zest: Adds a citrusy brightness to this sweet treat that complements the monkey bread perfectly.

Tools You'll Need

• 8"x4" Loaf Pan
• Small and Medium Mixing Bowl and Ziploc Bag
• Paring Knife
• Cutting Board
• Citrus Zester
• Whisk
• Measuring Cups and Spoons

How to Make Cranberry Orange Monkey Bread

1. Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
2. Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the cranberries with the juice and set aside. 

3. Cut each biscuit dough into 6 pieces.

4. To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close the bag and mix the until blended well. Add the biscuit pieces to the sugar mixture and mix until all of the pieces are coated well.

5. Drain the orange juice from the cranberries. Add the cranberries to the biscuit dough mixture, and mix one last time. Pour the mixture into the prepared loaf pan.

6. In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.

7. Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.

8. For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Pro Tips and Substitutions

• Double the Recipe. Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts. For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead. You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness. Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough. You can use your own dough if you prefer. This is a great homemade dough option. Biscuit dough donut holes are another great way to use canned biscuit dough!
• Swap the Dried Cranberries. Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Substitute the Butter. Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week. Reheat in the oven or microwave before serving.

Frequently Asked Questions

More Sweet Breakfast Dishes

• Bojangles Blueberry Biscuits
• Cinnamon Sugar Biscuits
• Overnight French Toast Casserole
• Baked Chocolate Oatmeal

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Cranberry Orange Monkey Bread

Whip up a batch of Cranberry Orange Monkey Bread for a fun and delicious breakfast or brunch option that everyone will love. Drizzled with a sweet glaze, this gooey treat is sure to steal the show at any get-together!

Course bread, Breakfast

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 417kcal

Ingredients

• 16.3 ounce can Grands Southern Homestyle Buttermilk Biscuits cut into 6 pieces each
• ¼ cup dried cranberries
• 1 orange ¼ cup + 1 teaspoon juiced and 1 tablespoon + 1 teaspoon zested, divided
• ½ cup sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup butter
• ⅓ cup brown sugar
• 1 ½ teaspoon vanilla extract
• ½ cup powdered sugar

Instructions

• Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
• Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the dried cranberries with the juice and set aside.   
• To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close and mix until blended well. Add the biscuit pieces, and mix until coated. Drain and discard the orange juice from the cranberries, then toss them with the biscuits. Pour the mixture into the prepared loaf pan.
• In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.
• Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.
• For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Video

Notes

Pro Tips and Substitutions

• Double the Recipe: Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts: For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead: You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness: Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough: You can use your own dough if you prefer. This is a great homemade dough option.
• Dried Cranberries: Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Butter: Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also re

Nutrition

Calories: 417kcal | Carbohydrates: 55g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 784mg | Potassium: 178mg | Fiber: 1g | Sugar: 28g | Vitamin A: 393IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

The post Cranberry Orange Monkey Bread appeared first on Dinner in 321.

These 7-Layer Magic Cookie Bars are the hit of every holiday party we host. My family loves to make these on our cookie baking day each year in December. They're so easy to make with just 7 ingredients.

Each year we customize these cookie bars with different nuts, chocolate chips, holiday candies and sprinkles. These are so easy for kids to help with too since they are easy to layer and bake perfectly.

These chewy, and gooey treats also store well and can be made a day in advance for a party, making entertaining a breeze. There's so much to love about these 7-layer cookie bars!

If you love a sweet treat, so do we! Give our Mini Cheesecake Bites, Ritz Cracker Cookies, and Krispie Date Balls a try.

Why You'll Love this Recipe

• 7-Ingredient cookie. These magic layer bars are truly magic! With just a handful of easy to find ingredients, you have a bakery-style cookie that is insanely delicious.
• No difficult prep, just layering ingredients! These bars are assembled in just 15 minutes before they're baked. There's not much mixing or equipment required, just layer and bake.
• Fun for the whole family. These bars are the perfect holiday recipe that the whole family can help make and master perfectly. They're a foolproof cookie recipe our family makes every single year.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Graham cracker crumbs: You can buy regular graham crackers and blend them in the food processor or buy the crumbs already ground.
• Salted butter: Moistens the graham cracker crumbs to make the crust.
• Sweetened condensed milk: Binds all of the layers together and sweetens the bars too.
• Semisweet chocolate chips: Adds that nice chocolatey flavor but isn't overwhelming.
• Butterscotch chips or white chocolate chips: Choose your favorite here, we love the caramel flavor butterscotch adds or the vanilla sweetness of the white chocolate.
• Shredded coconut (sweetened or unsweetened): We prefer sweetened shredded coconut to add a little finishing touch as well as texture.
• Chopped nuts (walnuts, pecans, or almonds): Choose your favorite, they add crunch and richness to each bite.
• Optional festive topping: You can top with something decorative for the holiday season. We recommend a holiday candy, such as M&M’s, chopped candy bars or sprinkles.

Tools You'll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish

How to Make 7-Layer Magic Cookie Bars

1. Preheat oven to 350°F. Grease or line a 13x9-inch baking pan with parchment paper.
2. For Layer 1, in a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking pan.

3. Layer Ingredients 2-6:  Pour the sweetened condensed milk over the crust and spread evenly. Sprinkle chocolate chips over the condensed milk. Add the butterscotch chips (or white chocolate chips). Sprinkle on shredded coconut. Finally, add chopped nuts on top.

4. Bake 30-35 minutes, or until the edges are golden brown and the center is set. Remove from the oven, and if adding a festive holiday topping (Layer 7), immediately sprinkle over the top. 

5. Allow the bars to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares or bars.

Expert Tips

• Layer the ingredients correctly. This is essential if you want the bars to set and ingredients to adhere. This ensures the bars don't fall apart when they are cut.
• Customize the layers to your liking. You can choose your favorite nut, butterscotch chips or white chocolate chips, and add any fun holiday candies or sprinkles to make these festive.
• Line the baking dish with parchment paper for easy cutting. When you line the baking dish after greasing, you can simply lift out the magic cookie bars once they have cooled a bit for easy removal that doesn't damage the cookies.
• Use the bottom of a drinking glass to spread the crust evenly. This is a pro baking tip, if you use the bottom of a water glass to pat the graham cracker crust into the baking dish, it makes an even layer that also allows the bars to bake evenly. You can also press with your hand in a plastic bag or gloved.

Storage

Store in an airtight container at room temperature for up to 4 days. These are also perfect to make ahead too for a party or holiday festivities. They store beautifully.

You can also freeze these bars well too. We recommend wrapping them in plastic in individual servings then freezing for up to 2 months.

FAQs

More Easy Cookie Recipes

• Ritz Cracker Cookies
• Mini Cheesecake Bites
• Graham Cracker Toffee
• Rice Krispie Date Balls

Print

7-Layer Magic Cookie Bars

These 7-Layer Magic Cookie Bars are the show-stopping cookie of the holidays. With just 7 ingredients, they are fun for the whole family to make and eat! They're truly a cookie that anyone can master and are so delicious. We also give you ways to customize them too!

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 servings

Calories 370kcal

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup salted butter melted
• 14 ounce can sweetened condensed milk
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips or white chocolate chips
• 1 cup shredded coconut sweetened or unsweetened
• 1 cup chopped nuts walnuts, pecans, or almonds
• Optional festive topping: holiday candy (i.e. M&M’s, chopped candy bars) or sprinkles

Instructions

• Preheat oven to 350°F. Grease or line a 13x9-inch baking pan with parchment paper.
• For Layer 1, in a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking pan.
• Layer Ingredients (Layers 2-6): 

  - Pour the sweetened condensed milk over the crust and spread evenly.

  - Sprinkle chocolate chips over the condensed milk.

  - Add the butterscotch chips (or white chocolate chips).

  - Sprinkle on shredded coconut.

  - Finally, add chopped nuts on top.
• Bake 30-35 minutes, or until the edges are golden brown and the center is set. Remove from the oven, and if adding a festive holiday topping (Layer 7), immediately sprinkle over the top. 
• Allow the bars to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares or bars.

Video

Notes

Expert Tips

• Layer the ingredients correctly. This is essential if you want the bars to set and ingredients to adhere. This ensures the bars don't fall apart when they are cut.
• Customize the layers to your liking. You can choose your favorite nut, butterscotch chips or white chocolate chips, and add any fun holiday candies or sprinkles to make these festive.
• Line the baking dish with parchment paper for easy cutting. When you line the baking dish after greasing, you can simply lift out the magic cookie bars once they have cooled a bit for easy removal that doesn't damage the cookies.
• Use the bottom of a drinking glass to spread the crust evenly. This is a pro baking tip, if you use the bottom of a water glass to pat the graham cracker crust into the baking dish, it makes an even layer that also allows the bars to bake evenly. You can also press with your hand in a plastic bag or gloved.

Storage

Store in an airtight container at room temperature for up to 4 days. These are also perfect to make ahead too for a party or holiday festivities. They store beautifully.

You can also freeze these bars well too. We recommend wrapping them in plastic in individual servings then freezing for up to 2 months.

Nutrition

Calories: 370kcal | Carbohydrates: 41g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 199mg | Potassium: 238mg | Fiber: 2g | Sugar: 33g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg

The post 7-Layer Magic Cookie Bars appeared first on Dinner in 321.

Coffee cake happens to be one of our favorite things to make for family and friends whether it’s for a picnic, church gathering, or holiday brunch. There’s so much to love with the dense moist cake, crumble topping, and sweet icing. With the cozy fall here, we had to make a Pumpkin Coffee Cake version with all the flavors of pumpkin pie spice and cinnamon.

This really is the ultimate version of a coffee cake with a streusel topping, you’ll be making it all season long. We’ve made it so many times already and our family and friends are huge fans. Don’t tell anyone, but it may be better than pumpkin bread!

When we developed the recipe for this cake, we wanted to make it as simple as possible. It’s great for kids or beginner cooks to make in the kitchen – it’s a foolproof recipe that’s so so delicious.

If you love a great easy cake or quick bread recipe we’d love to share some of our other most popular recipes with you! Our Cranberry Orange Pound Cake, Chocolate Loaf cake, and viral Apple Dapple Cake are all true winners.

Why You'll Love this Recipe

• Two bowl dessert recipe. No fancy equipment here and you only dirty two bowls! It’s pretty amazing.
• Crowd-pleasing breakfast, snack, or dessert. Trust us when we say, this pumpkin streusel coffee cake is so addicting. You’ll want to eat it all day.
• Great for beginner bakers and cooks. This is a simple recipe to follow, it’s the perfect recipe for those who are learning in the kitchen.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake Ingredients:

• All-purpose flour: Makes the structure of the pumpkin coffee cake with streusel.  
  
• Granulated Sugar & Brown Sugar: The combination of these sugars provides the perfect sweetness and chewiness. Brown sugar adds a deeper, caramel-like flavor.
• Baking powder: The leavener for the cake base, this makes it light and airy.
• Baking soda: Another ingredient that tenderizes the cake mixture so it’s soft and pillowy.
• Ground cinnamon: Adds that warm spice flavor we all love in the fall.
• Pumpkin pie spice: A combination of cinnamon, nutmeg, allspice, ginger, and cloves that makes the coffee cake extra special.
• Salted butter: We’re using salted butter here to help season the recipe and brighten all of the flavors.
• Large eggs: Binds the ingredients together.
• Vanilla extract: Adds a nice hint of caramel.
• Full-fat sour cream: Makes the base moist as well as tender when combined with the baking soda.
• Pumpkin Puree: Also adds lots of moisture plus that rich pumpkin flavor.

Streusel Topping Ingredients:

• All-purpose flour: The base of the streusel, makes that classic crumbly texture.
• Light or dark brown sugar: Sweetens everything with a hint of molasses. Plus adds that crunchy texture.
• Pumpkin pie spice or cinnamon: More spice in every layer to really add lots of flavor!

Icing Ingredients:

• Powdered sugar: The base of any icing to drizzle. Add more if your icing is too thin.
• Maple syrup: Gives another fall flavor in the icing.
• Milk: Brings a creaminess to the glaze.
• Vanilla extract: Adds a nice floral and caramel-like note.

Tools You'll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Mixing Bowls
• 13"x9" Baking Dish

How to Make Pumpkin Coffee Cake

1. Preheat oven to 350°F. Grease a 13x9-inch baking dish or line with parchment paper.
2. For the cake, in a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 

3. In a separate large bowl, whisk together butter, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.

4. Pour the dry ingredients into the wet, and stir until just combined. 

5. For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Pour in the melted butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.

6. Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.

7. Bake 45-55 minutes or until a toothpick inserted into the center comes with a few moist crumbs.
8. For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.

9. Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Expert Tips

• Don’t over-mix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Storage and Freezing

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter at room temperature until ready to eat.

FAQs

More Delicious Quick Cake Recipes

•  1-2-3-4 Cake
• Oatmeal Cake
• Zinger Cake
• Fruit Cocktail Cake

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Pumpkin Coffee Cake

This Pumpkin Coffee Cake is the most addicting breakfast or snack for the fall season. It’s so moist thanks to pumpkin puree and topped with a streusel that’s sweet and crunchy all in one bite. It’s easy to assemble in just 15 of prep time and two bowls, plus it’s the best to serve to a crowd.

Course Breakfast, Dessert

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 395kcal

Ingredients

Cake

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• ½ cup salted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces full fat sour cream
• 15 ounce can pumpkin puree

Streusel Topping

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ cup light or dark brown sugar packed
• 1 teaspoon pumpkin pie spice or cinnamon
• ¼ teaspoon salt
• ½ cup salted butter room temperature or melted

Icing

• 1 cup powdered sugar
• 1 ½ tablespoons maple syrup
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Grease a 13x9-inch baking dish or line with parchment paper.
• For the cake, in a medium bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 
• In a separate large bowl, whisk together butter, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.
• Pour the dry ingredients into the wet, and stir until just combined. 
• For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Add butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.
• Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.
• Bake 45-55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
• For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.
• Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Video

Notes

Storage: 

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter and room temperature until ready to eat.

Tips: 

• Don’t overmix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 138mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4616IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

The post Pumpkin Coffee Cake appeared first on Dinner in 321.

When you’re craving something sweet, crunchy, and totally addictive, Praline Crunch fits the bill. Imagine buttery caramel coating light, crispy cereal and toasted pecans—each bite is a combination of chewy, crunchy, and rich flavors that melt in your mouth. This southern-inspired snack is great for special occasions like holiday parties, game days, or even a simple movie night in.

This praline pecan snack mix only takes 10 minutes to prep and can be totally customized with your favorite crunchy mix-ins.

Not only is it delicious, but it also stores well and can be made ahead, making it an easy, stress-free treat for gatherings. Pack it up in mason jars with ribbon for a homemade gift, or serve it in a bowl at your next get-together. Either way, Praline Crunch is sure to be a hit.

Make sure to check out my other delicious viral holiday mixes, Caramel Chex Mix and The Best Homemade Chex Mix!

Why You'll Like This Recipe

• Sweet and salty snack perfection. The combination of roasted peanuts and buttery caramel glaze creates a flavor-packed bite every time.
• Crispy and crunchy. Crispix cereal provides that satisfying crunch, making this praline crunch snack mix extra addictive.
• Perfect for any occasion. Football games, holiday parties, casual get-togethers...this recipe is a hit with both kids and adults for any get-together.
• Customizable. Add your favorite holiday candy or chocolate for a personalized touch.
• Easy to make. With just a few simple steps and a handful of ingredients, you can whip up a batch of Praline Crunch in no time.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Crispix cereal: Provides the light, crispy texture in each bite.
• Dry roasted salted peanuts: Adds a salty crunch and complements the sweet caramel glaze.
• Butter: Gives richness and helps create the caramel coating.
• Brown sugar: Adds sweetness and a deeper, molasses-like flavor to the caramel.
• Light Corn syrup: Prevents crystallization, ensuring the caramel stays smooth.
• Vanilla extract: Adds warmth and enhances the flavor of the caramel.
• Baking soda: Reacts with the caramel to create a light, bubbly texture.
• Holiday candy (optional): Adds a festive touch and extra sweetness to the mix.

TOOLS YOU'LL NEED

• Measuring Cups and Spoons
• Half Size or 12"x17" Sheet Pan
• Whisk
• Spatula
• Saucepan
• Parchment Paper
• Liquid Measuring Cups
• Gift Giving Containers

How to Make Praline Crunch

1. Preheat oven to 250°F and line a large baking sheet with parchment paper or aluminum foil.
2. In a large bowl, combine cereal and roasted peanuts.

3. In a medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup, and bring to a boil. Let the mixture boil for 1 minute, stirring occasionally.

4. Remove the saucepan from heat and quickly stir in vanilla extract and baking soda. The caramel mixture will foam up.

5. Pour the caramel mixture over the cereal and peanuts, stirring to coat everything evenly.

6. Spread the coated cereal mixture onto the prepared baking sheet in an even layer.

7. Bake in the preheated oven for 1 hour, stirring every 20 minutes to ensure even baking.

8. Once baked, let the mixture cool completely. If desired, add holiday candy for an extra festive touch. Break into pieces and serve, or store it in an airtight container.

Pro Tips and Substitutions

• Cereal substitution. If you don’t have Crispix, you can use Rice Chex or Corn Chex as a substitute for a similar crunchy texture.
• Nut options. Swap out the peanuts for mixed nuts or even pecans for a different flavor profile.
• Extra flavor boost. Add a sprinkle of cinnamon or a pinch of sea salt to the caramel mixture for an extra layer of flavor.
• Make it festive. For a seasonal twist, incorporate holiday-themed candies like M&M’s, peppermint bark, Reese's Pieces, Cadbury Eggs, or candy corn.
• Chocolate drizzle. For chocolate lovers, drizzle melted chocolate over the cooled Praline Crunch for an added indulgence.

Storage Instructions

Store Praline Crunch in an airtight container at room temperature for up to two weeks. To keep it fresh for longer, you can freeze it in an airtight bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature.

Frequently Asked Questions

More Holiday Sweet Treats

• Rice Krispie Date Balls
• Best Graham Cracker Toffee (5 Ingredients!)
• Ritz Cracker Cookies
• Spiced Bundt Cake

Print

Praline Crunch

Sweet, crunchy, and utterly irresistible, Praline Crunch is the snack you didn’t know you needed. Perfect for a holiday party or a cozy night in, its combination of caramelized goodness and pecan crunch will leave everyone asking for more.

Course Appetizer, Dessert

Cuisine American

Keyword holidays

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Ingredients

• 8 cups Crispix cereal
• 16 ounce jar dry roasted salted peanuts
• ½ cup butter
• ½ cup packed brown sugar
• ½ cup corn syrup
• ½ teaspoon vanilla extract
• ½ teaspoon baking soda
• Holiday Candy optional

Instructions

• Preheat oven to 250°F and line a large baking sheet with parchment paper or aluminum foil.
• In a large mixing bowl, combine Crispix cereal and roasted peanuts.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup, and bring to a boil. Let the mixture boil for 1 minute, stirring occasionally.
• Remove the saucepan from heat and quickly stir in vanilla extract and baking soda. The caramel mixture will foam up.
• Pour the caramel mixture over the cereal and peanuts, stirring to coat everything evenly.
• Spread the coated cereal mixture onto the prepared baking sheet in an even layer.
• Bake for 1 hour, stirring every 20 minutes to ensure even baking.
• Once baked, let the mixture cool completely. If desired, add holiday candy for an extra festive touch. Break into pieces and serve, or store it in an airtight container.

Video

Notes

Pro Tips and Substitutions

• • Cereal substitution: If you don’t have Crispix, you can use Rice Chex or Corn Chex as a substitute for a similar crunchy texture.

• • Nut options: Swap out the peanuts for mixed nuts or even pecans for a different flavor profile.

• • Extra flavor boost: Add a sprinkle of cinnamon or a pinch of sea salt to the caramel mixture for an extra layer of flavor.

• • Make it festive: For a seasonal twist, incorporate holiday-themed candies like M&M’s, peppermint bark, Reese's Pieces, Cadbury Eggs, or candy corn.

• • Chocolate drizzle: For chocolate lovers, drizzle melted chocolate over the cooled Praline Crunch for an added indulgence.

Storage Instructions

Store Praline Crunch in an airtight container at room temperature for up to two weeks. To keep it fresh for longer, you can freeze it in an airtight bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature.

The post Praline Crunch appeared first on Dinner in 321.

Get ready to brighten your holiday dessert table with this incredible Cranberry Orange Pound Cake! Combining the tangy sweetness of cranberries with the freshness of orange, this cake is a festive twist on my mom's classic Whipping Cream Pound Cake.

Baking this cake is as easy as pie (or should we say cake?), and the results are simply divine. It's simple to make and calls for simple ingredients (other than seasonal fresh cranberries - but frozen can be used as well). Bursting with flavor and cheer, it's perfect for holiday get-togethers, brunches, or simply as a special treat throughout the year!

Be sure to check out our other berrylicious pound cake favorites, Lemon Blueberry Pound Cake and Strawberry Lemon Pound Cake!

Why You'll Like This Recipe

• Bursting with Flavor: The fresh cranberries complement the sweet and citrusy orange, creating a delightful balance in each bite.
• Decadent Texture: The butter and heavy cream gives this cranberry orange cake a rich, moist, and tender texture that’s simply irresistible.
• Easy Recipe: With basic ingredients and simple steps, this cake can be whipped up easily by bakers of all levels.
• Perfect Any Time of Year: Whether it's a holiday season dessert, a brunch centerpiece, or a gift for a friend, this pound cake is always a hit!

Laura Ashely's Tip: It's best to have your ingredients at room temperature before mixing this cake. If you forgot, simply soak the eggs in hot water for 10 minutes and microwave the butter in 5-second intervals until softened. Softened butter (NOT MELTED) is a must for optimal creaming.

Ingredients 

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Salted Butter: Provides richness and moisture to the cake while adding a subtle savory note.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Eggs: Adds structure and stability, while also contributing to the cake's richness.
• All-Purpose Flour: The foundation of the cake, providing structure and stability.
• Heavy Whipping Cream: Adds moisture and a luxurious texture to the cake.
• Fresh Orange Zest and Juice: Infuses the cake with bright, tangy orange flavor and matches the tartness of the cranberries perfectly.
• Fresh Cranberries: Tart cranberries provide a flavor contrast that balances the sweetness of the cake while adding a pop of color and holiday flavor!
• Powdered Sugar: Used to make a simple glaze that enhances the orange flavor and adds a touch of sweetness.

Tools You'll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Tube Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Food Chopper
• Cutting Board

How to Make Cranberry Orange Pound Cake

1. Preheat the oven to 325ºF. Butter and line a tube pan with parchment paper. 
2. In a large bowl with an electric mixer or bowl of a stand mixer, cream softened butter and sugar until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.

3. Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition. 

4. Add half of the flour. Once combined, add orange juice, zest and whipping cream. Beat for 1 minute. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute. Scrape down the sides of the bowl as needed.

5. Once smooth, add remaining flour and mix until combined.
6. Fold in the chopped cranberries.

7. Pour the batter into the prepared pan. Bake 1 hour 20 minutes to 1 hour 25 minutes. Remove from the oven and place on a wire rack.
8. Let the cake cool 3-5 minutes, then invert onto a serving dish.

9. In a small bowl, whisk together powdered sugar, orange zest, and orange juice. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides.

EXPERT TIPS AND SUBSTITUTIONS

• Topping Options: Excellent toppers for this cake are fresh whipped cream, ice cream, sliced almonds, and/or fresh mint.
• Frozen Cranberries: If fresh cranberries are not available, you can use frozen. Thaw them completely, dry with a paper towel, then chop just as you would with fresh cranberries.
• Yogurt Substitute: If you don't have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.
• Ingredient Prep Tips: Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
• Pan Prep Tips: For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.
• Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.

Storage and Freezing

Cool completely before storing in an airtight container at room temperature up to 3 days. If you anticipate needing to store the pound cake for longer than a few days, refrigerate or freeze it to maintain its freshness and extend its shelf life.

If you want to store the cake for a longer period, freezing is ideal. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be stored in the freezer up to 3 months.

When ready to enjoy the pound cake, transfer it to the refrigerator and allow it to thaw slowly overnight. Once thawed, bring it to room temperature before serving, if desired.

Frequently Asked Questions

More Holiday Dessert Favorites

• Cranberry Fluff Salad
• Apple Dapple Cake
• Strawberry Pretzel Salad
• Cherry Berry On a Cloud

Print

Cranberry Orange Pound Cake

Indulge in the festive flavors of Cranberry Orange Pound Cake, a delicious blend of tangy cranberries and zesty oranges that’s perfect for any celebration. Moist, bursting with flavor, and topped with a sweet orange glaze, this cake is sure to impress your family and friends!

Course Dessert

Cuisine American

Keyword cake, holiday, holidays

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20 Servings

Calories 360kcal

Ingredients

Cake

• ½ pound salted butter softened
• 3 cups granulated sugar
• 6 large eggs
• 3 ¼ cups all-purpose flour
• 1 cup heavy whipping cream
• 2 teaspoons orange juice
• 2 teaspoons orange zest
• 1 cup chopped fresh cranberries

Glaze

• 1 cup powdered sugar
• 2 teaspoons orange zest
• 2 tablespoons orange juice

Instructions

• Preheat the oven to 325ºF. Butter and line a tube pan with parchment paper. 
• In a large bowl with an electric mixer or bowl of a stand mixer, cream butter and sugar until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.
• Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.
• Add half of the flour. Once combined, add orange juice, zest and whipping cream. Beat for 1 minute. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute. Scrape down the sides of the bowl as needed.
• Once smooth, add remaining flour and mix until combined.
• Fold in the chopped cranberries.
• Pour the batter into the prepared tube pan. Bake 1 hour 20 minutes to 1 hour 25 minutes.
• Cool 3-5 minutes, then invert onto a serving dish. Cool at least 2o minutes before adding icing.
• In a small bowl, whisk together powdered sugar, orange zest, and orange juice. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides..

Notes

EXPERT TIPS AND SUBSTITUTIONS

• Topping Options: Excellent toppers for this cake are fresh whipped cream, ice cream, sliced almonds, and/or fresh mint.
• Frozen Cranberries: If fresh cranberries are not available, you can use frozen. Thaw them completely, dry with a paper towel, then chop just as you would with fresh cranberries.
• Yogurt Substitute: If you don't have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.
• Ingredient Prep Tips: Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
• Pan Prep Tips: For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.
• Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.

Nutrition

Calories: 360kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 98mg | Potassium: 67mg | Fiber: 1g | Sugar: 37g | Vitamin A: 549IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

The post Cranberry Orange Pound Cake appeared first on Dinner in 321.

This Caramel Apple Cream Cheese Dip is sure to be a hit at your next fall get-together! It’s layered with the perfect creamy and crunchy savory and sweet notes that make it the best caramel dip for apples!

This caramel cream cheese dip with toffee pieces is a total hit at any fall gathering. It takes just 15 minutes to make. Plus, it's a great recipe for kids and beginner cooks to try since it's so simple.

With less than 10 ingredients and one bowl, you can have snack or appetizer ready to serve. So many people will want the recipe!

With the holidays coming, I’m always looking for great appetizers like The Great Pumpkin Board and Fall Turkey and Cheese Sliders Recipe! Another fun one-bite apple delight are Caramel Apple Bites! They’re fun and quick to make!

Why You'll Love this Recipe

• It’s a Party HIT: It's one of the best fall apple recipes for a party appetizer or dessert that can be made in less than 10 minutes!
• Incredible Textures: The combination of crunchy toffee bits, chocolatey goodness and ooey gooey caramel is tough to resist!
• Sweet and Savory Goodness: It's got the perfect balance of salty and sweet with the notes of autumn we're craving!

Ways Soften Cream Cheese Quickly

• To soften cream cheese quickly, there are a few methods you can try:
  • Microwave Method:
    • Microwave the cream cheese on a microwave-safe plate it on a low power setting in short 10-15 second bursts. Gently press with a fork or your fingers to see if it's softening. Be cautious not to overheat it, as cream cheese can melt quickly.
  • Room Temperature Method:
    • If you have some time, you can simply let the cream cheese sit at room temperature for about 30 minutes to an hour.
  • Cutting Method:
    • Cut the cream cheese into smaller chunks or slices before attempting to soften it. Smaller pieces will come to room temperature more quickly and be easier to mix.
  • Warm Water Bath:
    • Place the cream cheese in a watertight plastic bag. Fill a bowl with warm (not hot) water and submerge the sealed bag. Allow it to sit in the warm water for 10-15 minutes, gently kneading the bag occasionally to help distribute the warmth.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cream Cheese: Spread thin and perfectly paired with toppings, this provides richness and creaminess.
• Honey: Adds a light sweetness to the cream cheese and enhances the spreadable texture of the base.
• Vanilla: Both an aromatic to this dip as well as enhancement to all of the flavors of this dip.
• Heath Toffee Bits: Flecks of toffee in every bite adds an incredible crunch and buttery goodness!
• Ghirardelli Chocolate Sauce: Delivers a wonderfully smooth, decadent sweetness and flavor.
• Ghirardelli Salted Caramel Sauce: Adds both a layer of sweetness and savoriness.
• Chopped Peanuts: An added crunch to the dip as well as protein and savory flavors.
• Granny Smith Apples: The perfect tartness to pair with the savory sweetness of the dip and sturdy for a big scoop!

Tools You'll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula

How to Make Cream Cheese Caramel Apple Dip

1. In a small bowl, mix together cream cheese, honey and vanilla with a fork or spatula until well blended.

2. Spread the cream cheese mixture on a serving dish. Top the cream cheese with desired amounts of toppings.

3. Serve with apple slices.

Recipe Tips and Substitutions

• If you have the time or prefer to make homemade caramel for the apple dip, this stove-top method yields a delicious result:
  • Fill a deep saucepan with water, enough to fully submerge a 14oz can of sweetened condensed milk. Cover the saucepan and bring the water to a gentle boil. Simmer in the water for 2 to 3 hours. Check the water level periodically to make sure the can remains fully submerged. Add more water as needed. Cool at room temperature before opening it. This will prevent hot caramel from splattering.
• If you cannot find toffee bits for the topping, you can instead finely dice a Health chocolate bar.
• Honey can be substituted with brown sugar, powdered sugar, agave nectar, or maple syrup.
• Peanuts can be substituted with any of your favorite nut varieties.
• Keep your apple slices from turning brown by tossing them in a mixture of one part citrus juice to one part water.

Variations of Cream Cheese Apple Dip

• Pretzels also make for an excellent dipper choice for this recipe.
• Want to make this dip even easier, omit the honey and vanilla and simply garnish a cream cheese brick with the toppings noted.

Storing and Freezing

This recipe is best eaten when made fresh or pulled from refrigerator storage. It can be refrigerated up to 4 days, but the texture of the toppings will be compromised over time. Also, it is best to slice apples fresh when ready to serve.

We suggest not to store this dip in the freezer as it will change the texture.

FAQs

Other Fall Apple Recipes

• Applesauce Spice Cake
• Apple Dapple Cake
• Fried Apple Pies
• Applesauce Oatmeal Muffins

Print

Cream Cheese Apple Dip

This easy Cream Cheese Caramel Apple Dip is the perfect fall snack recipe for a crowd. It's made with less than 10 ingredients and one bowl.

Course Appetizer, Snack

Cuisine American

Keyword dip, fall, holidays, party

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 8 Servings

Calories 66kcal

Ingredients

• 8 ounces regular or ⅓-less fat cream cheese room temperature
• 1-2 tablespoon honey
• 1 teaspoon vanilla
• Heath Toffee Bits
• Ghirardelli Chocolate Sauce
• Ghirardelli Salted Caramel Sauce
• Chopped Peanuts
• Granny Smith Apples sliced

Instructions

• In a small bowl, mix together cream cheese, honey and vanilla with a fork until well blended.
• Spread the cream cheese mixture on a serving dish. Top with desired amounts of toppings.
• Serve with apple slices.

Video

Notes

Recipe Tips and Subsitutions

• Nutrition calculation is for 2 tablespoons of the cream cheese mixture and doesn’t include the toppings or dippers.
• If you have the time or prefer to make homemade caramel apple dip, this stove-top method yields a delicious result:
  • Fill a deep saucepan with water, enough to fully submerge a 14oz can of sweetened condensed milk. Cover the saucepan and bring the water to a gentle boil. Simmer in the water for 2 to 3 hours. Check the water level periodically to make sure the can remains fully submerged. Add more water as needed. Cool at room temperature before opening it. This will prevent hot caramel from splattering.
• If you cannot find toffee bits for the topping, you can instead finely dice a
  Health chocolate bar.
• Honey can be substituted with brown sugar, powdered sugar, agave nectar, or maple syrup.
• Peanuts can be substituted with any of your favorite nut varieties.

Nutrition

Calories: 66kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 102mg | Potassium: 72mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 156IU | Vitamin C: 0.01mg | Calcium: 42mg | Iron: 0.1mg

The post Cream Cheese Caramel Apple Dip appeared first on Dinner in 321.

This old fashioned Chocolate pie with Meringue is truly one of our family's favorite recipes. My mom has been making this pie for as long as I can remember, it's a tried and true recipe that she loves to teach everyone!

It looks like a fancy bakery pie, but trust us when we say it's actually so easy! If you can make instant pudding, you can master this pie. It has just 10 simple ingredients and comes together in little time. Make it in advance too for a fantastic party dessert to impress guests!

Meringue can seem daunting or intimidating, but with all of my mom’s baking tips, you’re sure to succeed. She is the best at guiding you along with this meringue chocolate pie recipe.

This pie is very similar to our butterscotch pie as well! If you love a caramel-like flavor, you should give that recipe a try too. We have a passion for retro pies, our No Bake Lemon Pie and Coconut Meringue Pie are two other hits with family and friends.

Why You'll Love this Recipe

• Old Fashioned Pie Recipe. This is a classic that my family has been making for generations. A homemade rich chocolate pudding is the base. The custard layer is topped with airy meringue that's lightly toasted in the oven. It's the most delicious treat.
• 10 Ingredient Dessert. With just a handful of ingredients that are easy to find, you can assemble this chocolate meringue pie in under an hour!
• Bakery Pie Made Right At Home. It looks fancy to make, but we give you all the tools and tips to make sure you can master this recipe in your own kitchen.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Chocolate Filling:

• Granulated sugar: Sweetens the pie just right.
• All-purpose flour: The thickener for the pudding pie filling.
• Cocoa powder: The key ingredient to make this filling chocolatey.
• Evaporated milk: Makes the creamy, luscious flavor base for the pudding filling. Evaporated milk has 60% of the water removed for a more concentrated flavor.
• Egg yolks: Adds a richness to the filling and also helps give it that custardy texture.
• Whole milk: Additional liquid for the pudding base to make the smooth texture.
• Salted butter: Rounds out all of the flavors. We love to use salted here since it compliments the sweetness of the pudding so well.
• Frozen 9-inch pie shell: For ease, use a store-bought frozen pie shell. Homemade pie crust also works great if you prefer to make it from scratch.

Meringue:

• Egg whites: The key ingredient to any meringue, it's the base of the mixture. It's best if your egg whites are room temperature for easy whipping.
• Granulated sugar: Dissolves into the egg whites while whipping to help the meringue hold it's shape and also sweetens the meringue.
• Marshmallow cream: Adds volume, sweetens the meringue topping, and adds a touch of marshmallow flavor.

How to Make Chocolate Meringue Pie

For the Chocolate Filling:

1. Preheat oven to 350°F. If your frozen pie shell requires pre-baking, follow the package instructions. Otherwise, set it aside.
2. In a small saucepan, combine granulated sugar, flour, and cocoa powder.

3. Whisk in evaporated milk, egg yolks, and milk until smooth. Turn the pan to medium heat.

4. As the mixture becomes warm, whisk in butter slices.
5. Stirring continuously, cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.

6. Pour the filling into the pre-baked pie shell.

7. Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it. 

8. Bake 15-17 minutes, or until the meringue is golden brown on top.

For the Meringue Topping:

1. In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.

2. Add the granulated sugar a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all of the sugar is incorporated.

3. Continue beating the egg whites until stiff, glossy peaks form.
4. Whip marshmallow cream into the mixture for 15 seconds at medium speed.

Pro Tips from a Southern Baker

• Use homemade pie crust. You can definitely make pie crust from scratch in this case. We love the shortcut of using a store-bought crust too.
• Spread the meringue over the hot pie filling. This is one of my mom's pro baking tips. The meringue seals the pie filling. It also prevents the meringue from shrinking when it bakes.
• Omit the marshmallow creme if desired. You can make a meringue with just sugar and egg whites. We recommend you increase the sugar to ½ cup if so to help the meringue hold it's shape.
• Make sure your egg whites are room temperature for an easy meringue. This allows the air to whip into them more easily and also helps the sugar dissolve faster.
• Replace the meringue for whipped cream. If you're not a fan of meringue, you can also top the chocolate custard filling with fresh whipped cream. Make sure the pie cools completely before topping with whipped cream. You can just garnish individual slices of pie with whipped cream.
  • How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

Why did my Meringue Collapse?

This is also called weeping with a meringue. This occurs when liquid releases from the meringue after baking. The liquid collects on the surface of the pie, resulting in a watery layer beneath the fluffy meringue topping. Several factors can contribute to meringue weeping:

1. Incomplete Dissolution of Sugar: If the sugar is not fully dissolved into the egg whites during the meringue preparation, it can create a grainy texture that leads to weeping.
2. Overbeating the Meringue: Beating the egg whites for too long or at too high a speed can cause them to become over-aerated, resulting in an unstable meringue that is prone to weeping.
3. Underbaking or Overbaking: Incorrect baking times or temperatures can lead to meringue weeping. Underbaking can result in an unstable meringue that hasn't fully set, while overbaking can cause the proteins in the meringue to shrink and expel moisture.
4. Moisture from the Filling: If the filling is too hot when the meringue is applied, steam can be trapped beneath the meringue, leading to excess moisture and weeping as it cools.
5. Rapid Changes in Temperature: Sudden temperature changes, such as transferring a hot pie to a cold environment or vice versa, can cause condensation to form on the surface of the meringue, contributing to weeping.
6. Undercooking the Cornstarch or Flour in the Filling: If the thickening agent (cornstarch or flour) in the filling is not cooked adequately, it can release excess moisture as it cools, contributing to meringue weeping.

To prevent meringue weeping, it's essential to ensure that the sugar is fully dissolved, the meringue is properly stabilized, and the pie is baked at the correct temperature for the appropriate duration. Lastly, be sure to let the pie cool gradually rather than popping it immediately into the fridge.

Storage

Once the chocolate pie with meringue has completely cooled, store in a tall, loosely fit, airtight container in the fridge for up to 3-4 days. This will keep the pudding filling and meringue topping set. 

We do not recommend freezing the pie as it will compromise the texture.

FAQs

More Delicious Pie Recipes

• No-Bake Pumpkin Pie
• Butterscotch Pie
• No-Bake Lemon Pie
• Banana Split Pie

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Chocolate Meringue Pie

This Chocolate Meringue Pie is a classic pie recipe my grandma has made for years. It's unbelievably decadent with each bite and takes less than an hour to assemble. A homemade chocolate pudding is topped with with meringue, it's a popular sweet treat at all of our family gatherings.

Course Dessert

Cuisine American

Keyword pie

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 Servings

Calories 378kcal

Ingredients

Filling

• 1 cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 6 ounces evaporated milk
• 3 egg yolks
• ¾ cup milk
• ¼ cup salted butter cut into 4 slices
• 1 frozen 9-inch pie shells baked per package directions

Meringue

• 3 egg whites
• ⅓ cup granulated sugar
• ¼ cup marshmallow cream

Instructions

Chocolate Filling

• Preheat oven to 350°F. If your frozen pie shell requires pre-baking, follow the package instructions. Otherwise, set it aside.
• In a small saucepan, combine granulated sugar, flour, and cocoa powder. Whisk in evaporated milk, egg yolks, and milk until smooth. Turn the pan to medium heat.
• As the mixture becomes warm, whisk in butter slices.
• Stirring continuously, cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.
• Pour the filling into the pre-baked pie shell.
• Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it. 
• Bake 15-17 minutes, or until the meringue is golden brown on top.

Meringue

• In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.
• Add the granulated sugar a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all of the sugar is incorporated.
• Continue beating the egg whites until stiff, glossy peaks form.
• Whip marshmallow cream into the mixture for 15 seconds at medium speed.

Video

Notes

Expert Tips

• • Swap the store-bought pie crust for homemade. You can definitely make your own pie crust in this case. We love the shortcut of using a store-bought crust too.

• • Spread the meringue over the hot pie filling. This is one of my mom's essential tips. This seals the pie and prevents the meringue from shrinking when it bakes.

• • Omit the marshmallow creme if desired. You can make a meringue with just sugar and egg whites. We recommend you increase the sugar to ½ cup if so to help the meringue hold it's shape.

• • Make sure your egg whites are room temperature for an easy meringue. This allows the air to whip into them better and also helps the sugar dissolve faster.

• • Replace the meringue for whipped cream. If you're not a fan of homemade meringue, you can also top the butterscotch custard filling with fresh whipped cream. Allow the pie to cool completely before adding the whipped cream. You can also dollop whipped cream on individual servings.
    • • How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

Storage

Once the pie has completely cooled, store in a tall, loosely fit, airtight container in the fridge for up to 3-4 days. This will keep the pudding filling and meringue topping set. We do not recommend freezing the pie as it will compromise the texture.

•  

Nutrition

Serving: 1slice | Calories: 378kcal | Carbohydrates: 56g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 187mg | Potassium: 198mg | Fiber: 2g | Sugar: 39g | Vitamin A: 372IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 1mg

The post Chocolate Meringue Pie appeared first on Dinner in 321.

If you're looking to add a little retro charm to your holiday table, Cranberry Fluff Salad is a MUST-TRY. This old-fashioned recipe has been a favorite for generations in our family. It combines tangy cranberries, holiday citrus, sweet mini marshmallows, and creamy whipped topping for a perfect balance of merry flavors.

With just 8 easy to find ingredients, it's an affordable recipe that anyone can replicate perfectly. It's a gorgeous pink color and only takes about 30 minutes to prep too!

The best part about this cranberry salad? It's easy to make ahead, meaning less time in the kitchen and more time enjoying the festivities with your family and friends. Its bold flavors and light, fluffy texture will have everyone reaching for seconds—maybe even thirds!

Whether you make it for Thanksgiving dinner, Christmas dinner, or just because, it’s a crowd-pleaser that never goes out of style. Add more retro fluff salads to the table with our other family favorites, the Orange Jello Salad, Pistachio Fluff Salad, and Green Jello Salad!

Why You'll Like This Recipe

• Sweet & Tart Combo. The fresh cranberries bring a tangy kick, perfectly balanced by the sweet cream cheese and whipped topping.
• Nostalgic & Fun. This cranberry fluff recipe is a classic holiday season side dish, bringing back special memories of family meals and special occasions.
• Easy to Make. With simple ingredients and minimal prep, this no bake dessert (or salad) comes together in just a few steps.
• Versatile & Customizable. Whether you prefer pecans or coconut for crunch or want to keep it nut-free, this cranberry marshmallow salad can easily be adjusted to suit your taste.
• Make-Ahead Friendly. This easy Cranberry fluff dessert gets even better as it chills, so you can prepare it in advance, making holiday dinner prep easier.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh Cranberries: The star of this sweet dish, cranberries provide the tartness that makes this dish refreshing and balanced.
• Crushed Pineapple: Adds a sweet and tangy element that complements the cranberries. Canned or fresh pineapple both work.
• Orange: The zest and fruit give a burst of citrus flavor, enhancing the freshness of the salad.
• Granulated Sugar: Balances the tart cranberries and adds just the right amount of sweetness.
• Cream Cheese: Adds creaminess and richness, making the dessert salad smooth and luscious.
• Cool Whip or Fresh Whipped Cream: Lightens up the salad and provides that iconic fluff texture.
• Miniature Marshmallows: Adds a fun, chewy texture and sweetness that pairs well with the cranberries.
• Chopped Pecans (Optional): Crunchy pecans add more texture and a nutty flavor for extra depth.

Tools You'll Need

• Mixing Bowls
• Spatula
• Hand Mixer 
• Liquid Measuring Cups
• Whisk
• Paring Knife
• Citrus Zester
• Food Processor or Food Chopper

How to Make Cranberry Fluff Salad

1. Using a food processor or food chopper, process the cranberries until they're coarsely chopped.

2. Zest the orange until you have 2 tablespoons of zest. Then, remove the peel and pith from the orange, and slice the fruit into small, bite-sized pieces.

3. To a medium bowl, combine the chopped cranberries, orange zest and pieces, pineapple, and sugar. Stir until well combined. Refrigerate the mixture for 30 minutes. 

4. Pour the cranberry mixture into colander, and allow mixture to drain for 1 minute.
5. To a large bowl, beat cream cheese with an electric mixer until smooth. Add half of the cool whip of fresh whipped cream. Blend on low spend until combined. Add the remaining cool whip or fresh whipped cream, and blend until smooth again.

5. Gently fold the cranberry mixture into the whipped cream cheese mixture until fully incorporated.

6. Fold in mini marshmallows and pecans (if using). Refrigerate at least 4 hours (or over overnight) before serving.

7. Garnish as desired, and serve cold.

Pro Tips and Substitutions

• Make it Nut-Free. If you prefer a nut-free version, simply don't add the pecans. The salad will still have plenty of texture and flavor.
• Whipped Cream Alternative. If you prefer, you can make your own homemade whipped cream by whipping 1 ½ cups of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon vanilla until stiff peaks form.
• Adjust Sweetness. Depending on your taste, you can increase or decrease the amount of sugar. Just remember, the longer the salad sits, the sweeter it becomes.
• Cranberry Options: You can use frozen cranberries as well. Before chopping them, allow the cranberries to thaw completely, then pat dry with a paper towel. It is not ideal to use canned cranberries in this recipe.
• Add Mix-ins. For added texture, try folding in diced apples, dried cranberries, shredded coconut, red grapes, or chopped walnuts.
• Garnish Options. When ready to serve, you can top this fluffy salad with dried chopped cranberries (dried or fresh), extra pecans, and fresh mint.

Make Ahead and Storage Instructions

This is the perfect make-ahead dish, as it needs time to chill. Prep it the night before your get-togethers for the best results.

Store your cranberry fluff salad in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld as it sits, making it even better the next day!

Due to the whipped cream and cream cheese, freezing will alter the texture of this salad, so it’s best enjoyed fresh from the fridge.

Frequently Asked Questions

More Holiday Sweet Treats

• Cherry Berry On a Cloud
• Old Fashioned Strawberry Pretzel Salad
• Strawberry Jam Cake
• Strawberries and Cream Tres Leches Cake

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Cranberry Fluff Salad

With its merry blend of tart cranberries, sweet creaminess, and a fluffy texture, this easy, make-ahead Cranberry Fluff Salad is bound to be a hit at your next holiday gathering! With just 8 ingredients, anyone can master this easy fluff recipe that will be requested every holiday season.

Course Appetizer, Dessert, Salad

Cuisine American

Keyword holiday

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 198kcal

Ingredients

• 12 ounces fresh cranberries
• 8 ounce can crushed pineapple drained
• 1 large orange
• ¼ cup granulated sugar
• 8 ounce package cream cheese
• 8 ounce tub thawed Cool Whip or homemade whipped cream
• 2 cups mini marshmallows
• ½ cup chopped pecans optional

Instructions

• Using a food processor or food chopper, process the cranberries until they're coarsely chopped.
• Zest the orange until you have 2 tablespoons of zest. Then, remove the peel and pith from the orange, and slice the fruit into small, bite-sized pieces.
• To a medium bowl, combine the chopped cranberries, orange zest and pieces, pineapple, and sugar. Stir until well combined. Refrigerate the mixture for 30 minutes. 
• Pour the cranberry mixture into colander, and allow mixture to drain for 1 minute.
• To a large bowl, beat cream cheese with an electric mixer until smooth. Add half of the cool whip or fresh whipped cream. Blend on low speed until combined. Add the remaining cool whip or fresh whipped cream, and blend until smooth again.
• Gently fold the cranberry mixture into the whipped cream cheese mixture until fully incorporated. 
• Fold in mini marshmallows and pecans (if using). Refrigerate at least 4 hours (or over overnight) before serving. Garnish as desired, and serve cold.

Video

Notes

Pro Tips and Substitutions

• • Make it Nut-Free: If you prefer a nut-free version, simply don't add the pecans. The salad will still have plenty of texture and flavor.

• • Whipped Cream Alternative: If you prefer, you can make your own homemade whipped cream by whipping 1 ½ cups of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon vanilla until stiff peaks form.
  • Adjust Sweetness: Depending on your taste, you can increase or decrease the amount of sugar. Just remember, the longer the salad sits, the sweeter it becomes.
  • Cranberry Options: You can use frozen cranberries as well. Before chopping them, allow the cranberries to thaw completely, then pat dry with a paper towel. It is not ideal to use canned cranberries in this recipe.
  • Mix-ins: For added texture, try folding in diced apples, dried cranberries, shredded coconut, red grapes, or chopped walnuts.

• • Garnish Options: When ready to serve, you can top this fluffy salad with dried chopped cranberries (dried or fresh), extra pecans, and fresh mint.

Make Ahead and Storage Instructions

This is the perfect make-ahead dish, as it needs time to chill. Prep it the night before your get-togethers for the best results.

Store your cranberry fluff salad in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld as it sits, making it even better the next day! Due to the whipped cream and cream cheese, freezing will alter the texture of this salad, so it’s best enjoyed fresh from the fridge.

Nutrition

Calories: 198kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 340IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 0.3mg

The post Cranberry Fluff Salad appeared first on Dinner in 321.

Peanut butter lovers, rejoice! When it comes to decadent desserts, brownies always take the cake—but make them all peanut butter, and you’ve got a whole new level of deliciousness.

These peanut butter brownies are my favorite blondie brownie recipe! They're soft, chewy, and loaded with rich peanut butter flavor, making them the perfect treat for peanut butter lovers.

If you're looking for a treat that's decadent, chewy, and easy to whip up, this is the recipe for you, the prep time is only 10 minutes. Perfect for a bake sale, a casual dessert, or a weekend indulgence, these brownies are sure to please anyone with a sweet tooth. With just a few pantry staples, you can have these irresistible peanut butter blondies ready in under an hour, perfect for sharing (or not!).

Looking for more ways to add peanut butter treats in the dessert rotation? Be sure to check out my Chocolate Cake with Peanut Butter Frosting, Chocolate Peanut Butter Dream, and Chocolate Peanut Butter Rice Krispie Treats (with Nutella)!

Why You'll Like This Recipe

• Rich and Fudgy: The perfect texture that combines the chewiness of brownies with the creaminess of peanut butter.
• Quick and Easy: Minimal basic ingredients and quick to prepare, making this a no-fuss dessert and the best peanut butter brownies you've ever had!
• Customizable: Add peanut butter chips or chocolate chips for an extra decadent brownie.
• Perfect for Sharing: From one peanut butter fan to another, this peanut butter brownie recipe is perfect for parties, potlucks, or just enjoying with a cup of coffee.

Ingredients

Scroll down to recipe card for exact ingredient amounts.

• Salted Butter: Adds richness and moisture to the brownies while balancing the sweetness. The salt also enhances the peanut butter flavor.
• Creamy Peanut Butter: The star of the show! It gives the brownies their signature peanut butter flavor while adding a creamy texture.
• Granulated Sugar & Brown Sugar: The combination of these sugars provides the perfect sweetness and chewiness. Brown sugar adds a deeper, caramel-like flavor.
• Eggs: These bind the ingredients together, giving the brownies structure and a fudgy texture.
• Vanilla Extract: Enhances the overall flavor and adds warmth to the brownies.
• All-Purpose Flour: This gives the brownies their form and helps with the fudgy consistency.
• Baking Powder: A small amount helps the brownies rise just a little, giving them a light, yet dense texture.
• Salt: Brings out the sweetness and enhances the overall flavors.
• Peanut Butter Chips or Chocolate Chips (optional): These add pockets of melty goodness. Peanut butter chips enhance the peanut flavor, while chocolate chips create a nice contrast.

Tools You'll Need

• 9"x9" Baking Dish
• Measuring Cups and Spoons
• Spatula
• Hand Mixer 
• Mixing Bowls
• Liquid Measuring Cups

How to Make Peanut Butter Blondies

1. Preheat oven to 350°F. Grease an 9"x9" square baking pan or line with parchment paper.
2. In a large mixing bowl, with an electric mixer or whisk, blend together melted butter and peanut butter until smooth.

3. Add granulated sugar and brown sugar, and mix until well combined.
4. Beat in eggs and vanilla extract.

5. Add flour, baking powder, and salt to the wet mixture. Mix until just combined.

6. Gently fold in the peanut butter chips until evenly distributed throughout the batter.

7. Pour the batter into the prepared pan, spreading it out evenly.

8. Bake 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Allow the brownies to cool in the pan before cutting into squares with a sharp knife.

Pro Tips and Substitutions

• For Extra Richness. Swap out the creamy for crunchy peanut butter if you love added texture.
• Want a Lighter Version? Try using a reduced-fat peanut butter, but keep in mind the texture may change slightly.
• Make it Gluten-Free. Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Add a Swirl. For a fun twist, make peanut butter swirl brownies! Simply swirl a little bit of melted chocolate or more peanut butter on top with a butter knife before baking. Around 2-4 tablespoons works great!
• Make Frosted Blondies. Add one of these smooth and creamy frostings to the top these fudgey blondie brownies for extra layer of indulgence:
  • Chocolate Frosting:
    • Ingredients: ½ cup unsalted softened butter, ¼ cup unsweetened cocoa powder, 2 cups powdered sugar, ¼ cup milk (more if needed), 1 teaspoon vanilla extract
    • Steps: In a large bowl, cream butter with an electric hand mixer until smooth. Add cocoa powder and mix until combined. Gradually add powdered sugar, alternating with milk. Beat until the frosting reaches a smooth, spreadable consistency. Mix in vanilla and beat for an additional 1-2 minutes until light and fluffy. Spread over the cooled blondies!
  • Cream Cheese Frosting:
    • Ingredients: 8 oz softened cream cheese, ½ cup unsalted softened butter, 2 cups powdered sugar, 1 teaspoon vanilla extract
    • Steps: In a medium bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing on low speed until fully combined. Stir in the vanilla and beat for 1-2 minutes until fluffy. Spread over the cooled blondies!
• Optional Toppings. Add to the top of the blondies some razzle dazzle! Add a sprinkle of sea salt, chopped peanuts, chopped peanut butter cups, chopped chocolate bars, or even a drizzle of chocolate.

Storage Instructions

Store in an airtight container at room temperature for up to 3-4 days. Need to store them longer, keep them in the fridge for up to a week.

Freeze individual blondies by wrapping them in plastic wrap and placing them in an airtight container. They can last in the freezer for up to 3 months.

Frequently Asked Questions

More Delicious Dessert Recipes

• Chocolate Chip Cupcakes
• Baked Banana Pudding
• Ooey Gooey Bars (Yum Yum Bars)
• Apple Dapple Cake

Print

Peanut Butter Blondies

Peanut butter lovers, this one’s for you! These ultra-fudgy Peanut Butter Blondies take 10 minutes to whip up and are sure to become your new favorite indulgence.

Course Dessert

Cuisine American

Keyword cookies

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 4 minutes minutes

Servings 12 servings

Ingredients

• ½ cup salted butter melted
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup peanut chips chocolate chips can be used as well

Instructions

• Preheat oven to 350°F. Grease an 9"x9" baking pan or line with parchment paper.
• In a large mixing bowl, with an electric mixer or whisk, blend together melted butter and peanut butter until smooth.
• Add granulated sugar and brown sugar, and mix until well combined.
• Beat in eggs and vanilla extract.
• Add flour, baking powder, and salt to the wet mixture. Mix until just combined.
• Gently fold in the peanut butter chips until evenly distributed throughout the batter.
• Pour the batter into the prepared baking pan, spreading it out evenly.
• Bake 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the brownies to cool in the pan before cutting into squares.

Video

Notes

Storage: 

Store in an airtight container at room temperature for up to 3-4 days. Need to store them longer, keep them in the fridge for up to a week.

Freeze individual blondies by wrapping them in plastic wrap and placing them in an airtight container. They can last in the freezer for up to 3 months.

Pro Tips and Substitutions

• • For Extra Richness: Swap out the creamy for crunchy peanut butter if you love added texture.

• • Want a Lighter Version? Try using a reduced-fat peanut butter, but keep in mind the texture may change slightly.

• • Make it Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

• • Add a Swirl: For a fun twist, make peanut butter swirl blondies! Simply swirl a little bit of melted chocolate or more peanut butter on top with a butter knife before baking. Around 2-4 tablespoons works great!

• • Optional Toppings: Add to the top of the blondies some razzle dazzle! Add a sprinkle of sea salt, chopped peanuts, chopped peanut butter cups, chopped chocolate bars, or even a drizzle of chocolate.

• • Frosted Blondies: Add one of these smooth and creamy frostings to the top these fudgey blondie brownies for extra layer of indulgence:
    • • Chocolate Frosting
        • • Ingredients: ½ cup unsalted softened butter, ¼ cup unsweetened cocoa powder, 2 cups powdered sugar, ¼ cup milk (more if needed), 1 teaspoon vanilla extract
        • • Steps: In a large bowl, cream butter with an electric hand mixer until smooth. Add cocoa powder and mix until combined. Gradually add powdered sugar, alternating with milk. Beat until the frosting reaches a smooth, spreadable consistency. Mix in vanilla and beat for an additional 1-2 minutes until light and fluffy. Spread over the cooled blondies!
    • • Cream Cheese Frosting:
        • • Ingredients: 8 oz softened cream cheese, ½ cup unsalted softened butter, 2 cups powdered sugar, 1 teaspoon vanilla extract
        • • Steps: In a medium bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing on low speed until fully combined. Stir in the vanilla and beat for 1-2 minutes until fluffy. Spread over the cooled blondies!

The post Peanut Butter Blondies appeared first on Dinner in 321.