I don’t think I’ve ever met a person who isn’t a fan of a skillet cookie. We always love to order them out when we see them at the table, both my kids and husband love the sweet and chocolatey flavors. Recently, I wanted to make my own at home for a birthday party and it was a huge hit! Now this Chocolate Chip Skillet Cookie will definitely be on the top of the dessert recipe list in our home.

The base of the cookie dough is similar to a regular chocolate chip cookie, but I like to use salted butter and dark brown sugar for extra richness. I’ve used all sorts of chocolate, as well as both chips and chopped, and can attest that any combination will yield a delicious bite! If you love a cookie recipe, be sure to try my Strawberry Shortcake Cookies and Cake Mix Cookie Bars.

Why you’ll love this recipe

• A great cookie recipe that’s shareable. The best part of a skillet cookie is that it’s easy to share with all of your friends and family.
• Quick to make with pantry ingredients. Nothing fancy involved here, but I promise it has all the restaurant-quality dessert flavors you love.
• Easy to customize with all sorts of mix-ins. While I’m a fan of the classic, there are endless options of how to make this your own.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted butter: If you use unsalted, add an extra pinch of salt to the recipe.
• Dark brown sugar: Using dark brown gives extra chewy texture and rich molasses flavor. You can also use light brown sugar too if that is what you already have on-hand.
• Granulated sugar: Gives the structure and texture to the cookie.
• Large egg: Binds the cookie dough together.
• Milk: Adds a little bit of richness and keeps the dough moist.
• Vanilla extract or paste: Either work here for that classic vanilla dough base flavor.
• All-purpose flour: Structure for the cookie
• Salt: Seasons the flour.
• Baking soda: Tenderizes the dough.
• Baking powder: Helps the dough to be tender.
• Chocolate chips or chopped chocolate bars: I love chips or chopped chocolate or a mixture of both.
• Flaky sea salt: A sprinkle on top heightens the flavors.
• Topping options: I love to serve this with ice cream, whipped cream, chocolate sauce, or sprinkles!

Tools You’ll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Hand Mixer or Stand Mixer
• Mixing Bowls
• 9″ Cast Iron Skillet or 2 Quart Baking Dish 

how to make chocolate chip skillet cookie

1. Preheat oven to 350°F.
2. Place a 9 or 10-inch cast iron skillet over medium heat and add the butter. Melt, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat.
3. Once the butter has cooled, in a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or whisk until smooth and glossy.

4. Stir in the egg, milk, and vanilla until fully combined.

5. Sprinkle the flour, salt, baking soda, and baking powder evenly over the mixture. Gently mix everything together in the skillet until a soft dough forms (don’t overmix).

6. Fold in the chocolate chips and/or chopped chocolate until evenly distributed.

7. Press the dough into the cooled cast iron skillet used to brown the butter in an even layer. Bake 20–25 minutes, or until the edges are golden and the center is mostly set (it will continue to cook slightly as it cools).

8. Sprinkle flaky sea salt over the top while warm. Add additional chocolate on top while still warm, if desired.
9. Cool for about 5-10 minutes before serving with desired toppings.

expert tips

• Use a cast iron skillet for this cookie. It gets hotter in the oven than a classic baking dish, giving the cookie a crust-like outside and a gooey inside.
• Keep a close eye on the skillet when melting the butter. It can easily burn once it begins to smell nutty, so the moment you see it turn light golen brown, remove from the heat and pour into a bowl.
• Don’t over-mix the cookie dough. This will result in a dense cookie, you want to fold the dry ingredients in until just combined.
• You will know when the cookie is done when the edges are golden brown and set and the inside is still gooey.
• Allow the cookie to cool for 10 minutes before enjoying warm. You need the center to set and not be crazy hot before enjoying.

variations

When it comes to mix-ins for the cookie dough, there are so many fun combinations! Here are the ones I’ve tried:

• Chopped nuts, pecans, walnuts, or almonds
• M&Ms
• Sweetened coconut
• Crushed pretzel pieces
• Butterscotch or white chocolate chips

storage

Store any leftover skillet cookie in an airtight container on the counter. I recommend cooling the cookie and removing it from the pan before storing. It will keep well for up to 4 days.

You can also freeze the leftovers too, in an airtight container for up to 2 months. Thaw overnight on the counter before serving. Reheat in the microwave or oven for a few minutes until warmed through.

Frequently Asked Questions

more Delicious Dessert Recipes

• Peanut Butter Cup Cookies
• Peanut Butter Oatmeal Bars
• Lemon Coconut Cake
• Gooey Butter Cookies

Print

Chocolate Chip Cookie Skillet

This Chocolate Chip Skillet Cookie is ooey gooey and a copycat recipe of that restaurant skillet cookie you always love to order for the table. Top with vanilla ice cream, every bite is fully of melty goodness that's easy to make at home in about 30 minutes!

Course Dessert

Cuisine American

Keyword chocolate, cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 488kcal

Ingredients

• 3/4 cup salted butter
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg room temperature
• 1/4 cup milk
• 2 teaspoons vanilla extract or paste
• 2 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 8 ounces chocolate chips or chopped chocolate bars
• 1 teaspoon flaky sea salt
• Topping options: ice cream, whipped cream, chocolate sauce, sprinkles

Instructions

• Preheat oven to 350°F.
• Place a 9 or 10-inch cast iron skillet over medium heat and add the butter. Melt, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat.
• Once the butter has cooled, in a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or whisk until smooth and glossy.
• Stir in the egg, milk, and vanilla until fully combined.
• Sprinkle the flour, salt, baking soda, and baking powder evenly over the mixture. Gently mix everything together in the skillet until a soft dough forms (don’t overmix).
• Fold in the chocolate chips and/or chopped chocolate until evenly distributed.
• Press the dough into the cooled cast iron skillet used to brown the butter in an even layer. Bake 20–25 minutes, or until the edges are golden and the center is mostly set (it will continue to cook slightly as it cools).
• Sprinkle flaky sea salt over the top while warm. Add additional chocolate on top while still warm, if desired.
• Cool for about 5-10 minutes before serving with desired toppings.

Notes

Storage: 

Store any leftover skillet cookie in an airtight container on the counter. I recommend cooling the cookie and removing it from the pan before storing. It will keep well for up to 4 days.

You can also freeze the leftovers too, in an airtight container for up to 2 months. Thaw overnight on the counter before serving. Reheat in the microwave or oven for a few minutes until warmed through.

Tips: 

• Use a cast iron skillet for this cookie. It gets hotter in the oven than a classic baking dish, giving the cookie a crust-like outside and a gooey inside.
• Keep a close eye on the skillet when melting the butter. It can easily burn once it begins to smell nutty, so the moment you see it turn light golen brown, remove from the heat and pour into a bowl.
• Don’t over-mix the cookie dough. This will result in a dense cookie, you want to fold the dry ingredients in until just combined.
• You will know when the cookie is done when the edges are golden brown and set and the inside is still gooey.
• Allow the cookie to cool for 10 minutes before enjoying

Nutrition

Calories: 488kcal | Carbohydrates: 72g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 373mg | Potassium: 151mg | Fiber: 1g | Sugar: 45g | Vitamin A: 465IU | Calcium: 66mg | Iron: 2mg

The post Chocolate Chip Skillet Cookie appeared first on Dinner in 321.

I first had Yummies a couple of years ago when I was living in Texas, a friend brought them to a party and I fell in love. They have all the rich flavors layered into one dessert, and when she told me they were as easy to make as a rice crispy treat, I knew I needed to give them a try.

With only 7 ingredients, they come together fast with a pot on the stove and the microwave, no oven necessary! It’s the kind of dessert even people who don’t like to bake can easily master. If you are a fan of no-bake treats, my Chocolate Peanut Butter Cookies and Lunch Lady Peanut Butter Bars are two recipes you’d enjoy.

What are Yummies?

They’re a dessert from Virginia that’s similar to a no-bake cookie meets a rice krispie treat. Special K cereal is coated in a mixture of peanut butter and marshmallows then topped with a layer of chocolate and butterscotch. Sounds insanely delicious right?

Why you’ll love this recipe

• No-bake dessert anyone can make! If you’ve ever made a rice crispy treat from scratch, you can make Yummies with ease.
• Layers of chocolate and butterscotch goodness. These bars have all of the flavors, peanut butter, chocolate, and butterscotch.
• A dessert that’s ready in 15 minutes. This is the perfect last minute treat for a party or gathering. And is even great to make in advance.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted butter: Adds richness, you can use unsalted too, just add a pinch of salt to the marshmallow mixture.
• Mini marshmallows: Binds the bars together. Be sure to buy mini, they melt at a more even rate than regular-sized marshmallows.
• Chunky peanut butter: Gives richness with a bite of crunch. You can also use creamy if you don’t like chopped peanuts.
• Light corn syrup: Helps create the chewy sauce to bind the cereal into bars. Also adds sweetness.
• Special K original cereal: The classic cereal for Yummies; it’s crunchy and flaky texture is perfect.
• Butterscotch chips: Adds rich caramel notes that pair with the chocolate well.
• Semi-sweet chocolate chips: I like semi-sweet to balance the sweetness of the butterscotch. You could also use dark chocolate or milk chocolate depending on preference.
• Flaky sea salt: A little salt to finish helps to bring out all of the flavors.

Tools You’ll Need

• Spatula
• Large Pot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 2 Quart Baking Dish or 9″x9″ Baking Dish or 8″x8″

how to make yummies

1. Grease a 9×9-inch pan with butter or non-stick spray.
2. Place butter in a large pot or Dutch oven over medium-low heat. Once melted, add the marshmallows and stir until completely smooth.

3. Add the peanut butter and corn syrup, stirring until the mixture is silky and fully blended.

4. Take the pot off the heat and gently stir in the Special K until all the cereal is coated.

5. Pour the mixture into your prepared pan and press it down into an even layer.
6. Combine the butterscotch and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until smooth.
7. Pour the melted topping over the cereal layer and spread it out evenly.

8. Cool 15 minutes. Cut into squares, and sprinkle on flaky sea salt. Allow them to rest another 20-30 minutes to fully set up. Serve and enjoy!

expert tips

• Make sure to heat the base mixture as well as the butterscotch and chocolate chips gradually. Low and slow is the way to go with heat here to prevent any ingredients from seizing, whether its on the stovetop or in the microwave.
• Allow the bars to cool and set before serving. This will take about 20-30 minutes, but I promise it’s so worth it for clean slices. Refrigerate for them to harden quicker.
• Gently stir the cereal into the melted base. You don’t want to crush the cereal, so the key is being careful when stirring.
• Swap the cereal. While Special K is signature, you can use cornflakes, crispix, or another flaky-like cereal shape.
• Grease the pan well before beginning the recipe. If you want the bars to release easily after cooling, this is key.
• Avoid natural peanut butter. It will separate once it heats, you want crunchy or regular creamy for best success.

storage

Store any leftovers in an airtight container on the counter for up to 5 days. You can also freeze the bars too for up 2 months, although I can’t promise they will be as chewy once they thaw.

Making these yummies ahead of time is great since they need to set for at least 20-30 minutes.

Frequently Asked Questions

more easy dessert recipes

• Strawberry Brownies
• Peanut Butter Sheet Cake
• Cake Mix Cookie Bars
• Almond Pound Cake

Print

Yummies

These Yummies are the best no-bake dessert recipe with layers of chocolate, peanut butter, and butterscotch flavor. With 15 minutes, you can have a sweet treat ready to bring to any potluck or gathering!

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 417kcal

Ingredients

• 4 tablespoons salted butter divided
• 3 cups mini marshmallows
• 1 cup chunky peanut butter
• 1/2 cup light corn syrup
• 6 cups Special K original cereal
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• flaky sea salt optional

Instructions

• Grease a 9×9-inch pan with butter or non-stick spray.
• Place butter in a large pot or Dutch oven over medium-low heat. Once melted, add the marshmallows and stir until completely smooth.
• Add the peanut butter and corn syrup, stirring until the mixture is silky and fully blended.
• Take the pot off the heat and gently stir in the Special K until all the cereal is coated.
• Pour the mixture into your prepared pan and press it down into an even layer.
• Combine the butterscotch and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until smooth.
• Pour the melted topping over the cereal layer and spread it out evenly.
• Cool 15 minutes. Cut into squares, and sprinkle on flaky sea salt. Allow them to rest another 20-30 minutes to fully set up. Serve and enjoy!

Notes

Storage: 

Store any leftovers in an airtight container on the counter for up to 5 days. You can also freeze the bars too for up 2 months, although I can’t promise they will be as chewy once they thaw.

Making these yummies ahead of time is great since they need to set for at least 30 minutes anyways.

Tips: 

• Make sure to heat the base mixture as well as the butterscotch and chocolate chips gradually. Low and slow is the way to go with heat here to prevent any ingredients from seizing, whether its on the stovetop or in the microwave.
• Allow the bars to cool and set before serving. This will take about 20-30 minutes, but I promise it’s so worth it for clean slices. Refrigerate if you need them to set-up quicker.
• Gently stir the cereal into the melted base. You don’t want to crush the cereal, so the key is being careful when stirring.
• Swap the cereal. While Special K is signature, you can use cornflakes, Crispix, or another flaky-like cereal shape.
• Grease the pan well before beginning the recipe. If you want the bars to release easily after cooling, this is key.
• Avoid natural peanut butter. It will separate once it heats, you want crunchy or regular creamy for best success.

Nutrition

Calories: 417kcal | Carbohydrates: 61g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 324mg | Potassium: 255mg | Fiber: 3g | Sugar: 38g | Vitamin A: 388IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 5mg

The post Yummies Recipe appeared first on Dinner in 321.

Calling all of my banana pudding lovers, this Chessman Cookie Banana Pudding will be your new favorite dessert! It’s a twist on my family’s famous banana pudding, using the classic store-bought shortbread cookies as well as a cream cheese whipped cream filling that is so so decadent.

Layered with ripe bananas and refrigerated until every bite melts in your mouth, this banana pudding with chessman cookies will be a dessert that will be requested by friends and family for years and years to come. If you love a Southern dessert, be sure to also try my Coconut Pound Cake or Lemon Delight.

Why You’ll love this recipe

• No-bake dessert that’s easy for anyone to make. If you’ve never made banana pudding before, it’s super simple! Even my kids like to help me layer the dessert.
• Serves a large crowd. It’s the best sweet treat for potlucks, church picnics, holidays, and more. Plus, it transports well too.
• Make ahead magic. I like to assemble the pudding the night before to make sure it’s the correct texture when it’s time to eat.

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

Pudding Base

• Instant French vanilla pudding mix: Adds rich vanilla flavor to every bite and responsible for that creamy texture.
• Evaporated milk: One of my secret ingredients, make sure it’s chilled for easier whipping. This adds a rich milk flavor to every bite.
• Sweetened condensed milk: Adds a hint of sweetness and even more creaminess to the chessman banana pudding.

Cream Cheese Whip Layer

• Cream cheese: You’ll want to soften this in advance for easy mixing. Adds a richness with a hint of cheesecake flavor.
• Vanilla extract or paste: Perfect addition for both caramel and floral flavors that will make it irresistible!
• Powdered sugar: Sweetens the cream cheese whip layer perfectly.
• Heavy whipping cream: Make sure this ingredient is chilled, it helps the filling hold it shape and gives it a light, airy quality.

Layers

• Chessmen Butter cookies: The buttery, shortbread cookie that compliments the sweet pudding so nicely.
• Ripe bananas: Make sure your bananas are nice and ripe; they add more natural sweetness to the pudding.
• Garnish options: fresh mint, dehydrated banana slices, fresh banana slices, fresh whipped cream are all my favorite options when it comes to finishing this dessert off with a pretty touch.

Tools You’ll Need

• Spatula
• Mixing Bowls
• Hand Mixer 
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Baking Pan

how to make chessman cookie banana pudding

1. In a medium bowl, with a hand mixer mix together the pudding mix and chilled evaporated milk for about 2 minutes, until thickened. Mix in the sweetened condensed milk until smooth. Cover and refrigerate while you prepare the cream layer.

2. In another bowl with a hand mixer, beat the cream cheese until completely smooth.
3. Add powdered sugar and vanilla extract. Beat again until smooth.
4. With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.

5. Gently fold the chilled pudding mixture into the cream cheese whipped cream until fully combined.

6. Add an even layer of Chessmen cookies in the bottom of a 13×9-inch baking dish.
7. Top with an even layer of sliced bananas.

8. Spread evenly half of the pudding mixture, add another layer of bananas, then spread on the rest of the pudding mixture in an even layer.

9. Top with whole or crushed Chessmen cookies.

10. Refrigerate at least 4 hours before serving. Garnish as desired.

expert tips

• Make sure your evaporated milk is cold. This helps with whipping the pudding mix to the correct consistency for that delicious texture.
• When folding the pudding and cream cheese whipped cream together, don’t stir quickly. Slow folding is best and don’t over-mix or you will deflate the whipped cream!
• Give the chessman banana pudding the right amount of time to set. At least 4 hours is key to allow the cookies to soften and become tender in each bite.
• Add other fruit if desired. I’ve also added berries like sliced strawberries, blackberries, or blueberries to this banana pudding for a fun twist on the flavors.
• Opt for a different cookie. You can also make this with vanilla wafers, shortbread cookies, sugar cookies, graham crackers, or Biscoff cookies.

storage

Store any leftover banana pudding with chessman cookies in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the dessert as it will change the texture once thawed.

Frequently Asked Questions

more southern dessert recipes

• Baked Banana Pudding
• Chocolate Meringue Pie
• Coconut Layer Lush
• White Texas Sheet Cake

Print

Chessman Banana Pudding

This Chessman Cookie Banana Pudding is a twist on the classic Southern banana pudding. It's a no-bake dessert, that's best to make in advance and can serve quite the crowd! With layers of creamy pudding, buttery shortbread cookies, and ripe bananas, it's a treat that will be gone in minutes at any family gathering.

Course Dessert

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 22 servings

Calories 325kcal

Ingredients

Pudding Base

• 5.1 ounce box instant French vanilla pudding mix (or 1 3.4oz box + 3 tablespoons from another box)
• 12 ounce can evaporated milk chilled
• 14 ounce can sweetened condensed milk

Cream Cheese Whip Layer

• 8 ounce package cream cheese softened
• 1 teaspoon vanilla extract or paste
• 1/2 cup powdered sugar
• 1 1/2 cup heavy whipping cream

Layers

• 14.5 ounces Chessmen Butter cookies plus more for garnish
• 8-10 small ripe bananas
• Garnish options: fresh mint, dehydrated banana slices, fresh banana slices, fresh whipped cream

Instructions

• In a medium bowl, with a hand mixer mix together the pudding mix and chilled evaporated milk for about 2 minutes, until thickened. Mix in the sweetened condensed milk until smooth. Cover and refrigerate while you prepare the cream layer.
• In another bowl with a hand mixer, beat the cream cheese until completely smooth.
• Add powdered sugar and vanilla extract. Beat again until smooth.
• With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.
• Gently fold the chilled pudding mixture into the cream cheese whipped cream until fully combined.
• Add an even layer of Chessmen cookies in the bottom of a 13×9-inch baking dish.
• Top with an even layer of sliced bananas.
• Spread evenly half of the pudding mixture, add another layer of bananas, then spread on the rest of the pudding mixture in an even layer.
• Top with whole or crushed Chessmen cookies.
• Refrigerate at least 4 hours before serving. Garnish as desired.

Video

Notes

Storage: 

Store any leftover banana pudding with chessman cookies in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the dessert as it will change the texture once thawed.

Tips

• Make sure your evaporated milk is cold. This helps with whipping the pudding mix to the correct consistency for that delicious texture.
• When folding the pudding and cream cheese whipped cream together, don’t stir quickly. Slow folding is best and don’t over-mix or you will deflate the whipped cream!
• Give the chessman banana pudding the right amount of time to set. At least 4 hours is key to allow the cookies to soften and become tender in each bite.
• Add other fruit if desired. I’ve also added berries like sliced strawberries, blackberries, or blueberries to this banana pudding for a fun twist on the flavors.
• Opt for a different cookie. You can also make this with vanilla wafers, shortbread cookies, sugar cookies, graham crackers, or Biscoff cookies.

Nutrition

Calories: 325kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 223mg | Potassium: 292mg | Fiber: 1g | Sugar: 28g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg

The post Chessman Cookie Banana Pudding appeared first on Dinner in 321.

If you love desserts that strike the perfect balance between rich and refreshing, this Lemon Shortbread Cheesecake is exactly that. The base is a buttery shortbread crust with a hint of crunch from pecans, topped with a smooth, tangy lemon cheesecake layer that melts in your mouth. It’s finished with a light, fluffy whipped cream topping for the perfect finishing touch.

Using Truvia® Cane Sugar Blend makes this dessert even better. It blends real cane sugar with stevia leaf extract, allowing you to enjoy the same sweetness and texture as traditional sugar while using less. It’s an easy swap that works beautifully in every layer, making this cheesecake a lighter take on a classic treat.

Why You’ll Love This Lemon Shortbread Cheesecake

• Bright, fresh lemon flavor that’s perfectly balanced with creamy richness.
• Buttery shortbread crust with pecans for added texture and flavor.
• Made with Truvia® Cane Sugar Blend for fewer calories without sacrificing sweetness.
• Perfect make-ahead dessert for gatherings, holidays, or special occasions

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

For the Crust

• All-purpose flour – Creates the structure for the shortbread base
• Chopped pecans – Add a subtle crunch and nutty flavor
• Truvia® Cane Sugar Blend – Sweetens the crust while keeping it lighter
• Salted butter – Brings richness and helps bind the crust

For the Filling

• Cream cheese – The creamy base for a smooth, rich cheesecake
• Egg – Helps set the cheesecake and gives it structure
• Lemon zest and Juice – Adds concentrated citrus flavor and brightness
• Truvia® Cane Sugar Blend – Sweetens the filling while maintaining a classic cheesecake texture

For the Topping

• Whipping cream – Whipped into a light, airy topping
• Vanilla extract or paste – Adds warmth and depth of flavor
• Truvia® Cane Sugar Blend – Lightly sweetens the whipped cream
• Garnish options – lemon slices, lemon zest, and fresh mint

How to Make Lemon Shortbread Cheesecake

1. Preheat your oven and prepare an 8×8 baking pan with parchment or grease.
2. Mix together flour, chopped pecans, and Truvia® Cane Sugar Blend.
3. Add melted butter and stir until the mixture resembles damp sand.
4. Press the mixture firmly and evenly into the prepared pan.
5. Bake until lightly golden around the edges, then let cool.
6. Beat the cream cheese until smooth and creamy.
7. Add the egg, lemon juice, lemon zest, vanilla, and Truvia® Cane Sugar Blend. Mix just until combined.
8. Pour the filling over the cooled crust and smooth the top.
9. Bake until the center is set and no longer jiggly.
10. Cool completely, then refrigerate until fully chilled.
11. Whip the cream with Truvia® Cane Sugar Blend and vanilla until stiff peaks form.
12. Spread whipped cream over the cheesecake, garnish as desired, slice, and serve.

Expert Tips

• Don’t overmix the filling to keep the cheesecake smooth and prevent cracks.
• Use fresh lemon juice and zest for the best bright flavor.
• Let it chill completely before slicing for clean, neat pieces.
• Press the crust firmly so it holds together when sliced.
• Use room temperature cream cheese for a lump-free filling.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4–5 days. Keep chilled until ready to serve for best texture. For longer storage, freeze (without whipped topping) for up to 2 months. Thaw overnight in the refrigerator and add fresh whipped topping before serving

Frequently Asked Questions

This post was created in partnership with Truvia. All thoughts and opinions are 100% my own.

Print

Lemon Shortbread Cheesecake

This Lemon Shortbread Cheesecake is bright, creamy, and layered with the most irresistible buttery pecan shortbread crust. Made with Truvia® Cane Sugar Blend, it delivers all the sweetness you love with fewer calories, without sacrificing flavor.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

2 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 9 servings

Calories 276kcal

Ingredients

For the Crust

• 1 cup all-purpose flour
• 1/3 cup diced pecans
• 2 tablespoons Truvia® Cane Sugar Blend
• 6 tablespoons salted butter melted

For the Filling

• 12 ounces cream cheese
• 1/4 cup Truvia® Cane Sugar Blend
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup lemon juice

For the Topping

• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon Truvia® Cane Sugar Blend
• Garnish Options: lemon slices, lemon zest, and fresh mint

Instructions

• Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or grease with butter or nonstick spray.
• In a medium bowl, stir together flour, pecans, and Truvia® Cane Sugar Blend.
• Add melted butter and mix until the texture resembles damp sand.
• Press firmly into the prepared pan. Bake 15-18 minutes, until lightly golden around the edges. 
• In a large bowl, beat cream cheese until smooth.
• Add egg, lemon juice, lemon zest, vanilla, and Truvia® Cane Sugar Blend. Mix just until combined.
• Pour over the cooled crust and smooth the top. Bake 30-40 minutes, until the center is just set and no longer jiggly. Cool completely in the refrigerator.
• In a large bowl, whip heavy cream with Truvia® Cane Sugar Blend and vanilla until stiff peaks form.
• Spread the whipped cream over the top of the cooled cheesecake. Garnish as desired. Slice and serve.

Nutrition

Calories: 276kcal | Carbohydrates: 21g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 208mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 669IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

The post Lemon Shortbread Cheesecake appeared first on Dinner in 321.

When the warm weather arrives, I get so excited because I know bbq and potluck season is about to arrive. I’m always looking for easy recipes that feed a crowd and can be made in advance, and this Berry Trifle is just that.

Fischer & Wieser’s Triple Berry Jam delivers a balanced blend of sweet, tangy, and bright berry flavor with every spoonful. Folded with fresh berries and layered between a delightful whipped cream and light cake, you’ll have it assembled in less than 20 minutes. Every bite is bursting with color and flavor!

If you love a trifle, be sure to also try my Chocolate Toffee Trifle.

Why You’ll Love this Recipe

• Easy dessert for beginner bakers. If you’ve never baked before, or are new to trying, this is your dessert! No oven is necessary, making it so easy to prep.
• Customize the trifle with your favorite jams and fruit. I love berries, but you could also use cherries, peaches, plums, and more!
• Make it ahead of time for the best results. Forget stressing about dessert, this trifle is always ready to go.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Cream cheese: Make sure this is softened for easy mixing of the creamy layer.
• Vanilla extract or paste: Adds nice floral and caramel notes.
• Powdered sugar: Sweetens the cream cheese mixture just right.
• Heavy whipping cream: You want this very cold so it whips perfectly into fluffy whipped cream.
• Prepared pound cake, vanilla cake, or angel food cake: Use store-bought or make it homemade, up to you! I personally love using my Granny’s pound cake recipe.
• Fischer & Wieser Triple Berry Jam: Adds the perfect fruity flavor to tie the whole berry trifle together.
• Mixed berries: Use your favorites here – raspberries, blueberries, and strawberries are all delicious options.
• Optional toppings: Additional fresh berries as well as fresh mint adds a pop both of fresh flavor and color.

How to Make Berry Trifle

Whipped Filling Layer:

1. In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat cream cheese on medium speed until completely smooth.
2. Add powdered sugar and vanilla extract. Beat until fully incorporated and smooth.
3. Gradually pour in the heavy whipping cream. Increase the mixer speed as it comes together. Beat on high until stiff peaks form and the mixture holds its shape.

Berry Layer:

1. Add both jars of jam to a bowl with 1 tablespoon water. Mix until smooth.
2. Fold fresh berries into the jam.

Trifle Assembly:

1. In a trifle dish or large glass bowl, add 3 sets of layers in this order: cake, the fresh berries and jam mixture, and the whipped filling.

2. Garnish with additional fresh berries and fresh mint.

3. Refrigerate at least 2-4 hours before serving. Serve chilled scooped into bowls or glasses.

Expert Tips

• Make sure your ingredients are the correct temperature for even mixing. You want the cream cheese softened and the heavy cream cold so they both whip to smooth stiff peaks nicely.
• Chill the trifle correctly for best results. I love this dessert since I can make it in advance The flavors are able to marinate a little bit for a vibrant bite full of fruity flavor.
• This is a great dessert recipe for using up leftover cake. The cake can be somewhat stale since the whipped cream mixture will add moisture back into every bite.
• Use almond extract instead of vanilla for a twist. I also love adding sliced almonds for a bit of a crunch and pretty garnish.

storage

Store any leftovers in an airtight container in the fridge for up to 4 days. I like to let the trifle sit out at room temperature for 10 minutes before enjoying.

While you could freeze leftover berry trifle, I don’t recommend it since it will alter the texture of the whipped cream and berries once it thaws.

It is the perfect dessert to make ahead of time! Assemble it the morning of a party or event for easy entertaining for any crowd.

Frequently Asked Questions

More Fruit dessert Recipes

• Shaker Lemon Pie
• Strawberry Brownies
• Strawberry Cheesecake Dump Cake
• Peaches and Cream Cake

Print

Berry Trifle

This Berry Trifle is the most impressive no-bake dessert for spring or summer. Easy to make in advance, it will be the dessert that will have everyone coming back for seconds.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Calories 473kcal

Ingredients

• 8 ounces cream cheese softened
• 1 teaspoon vanilla extract or paste
• 1 1/4 cups powdered sugar
• 2 1/4 cups heavy whipping cream cold
• 16 ounce prepared pound cake, vanilla cake, or angel food cake store-bought or homemade
• 19 ounces (2 jars) Fischer & Wieser Triple Berry Jam
• 2 cups fresh mixed berries
• Optional toppings: additional fresh berries, fresh mint

Instructions

Whipped Filling Layer

• In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat cream cheese on medium speed until completely smooth.
• Add powdered sugar and vanilla extract. Beat until fully incorporated and smooth.
• Gradually pour in the heavy whipping cream. Increase the mixer speed as it comes together. Beat on high until stiff peaks form and the mixture holds its shape.

Berry Layer

• Add both jars of jam to a bowl with 1 tablespoon water. Mix until smooth.
• Fold fresh berries into the jam.

Trifle Assembly

• In a trifle dish or large glass bowl, add 3 sets of layers in this order: cake, the fresh berries and jam mixture, and the whipped filling.
• Garnish with additional fresh berries and fresh mint.
• Refrigerate at least 2-4 hours before serving. Serve chilled scooped into bowls or glasses.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. I like to let the trifle sit out at room temperature for 10 minutes before enjoying.

While you could freeze leftover berry trifle, I don’t recommend it since it will alter the texture of the whipped cream and berries once it thaws.

It is the perfect dessert to make ahead of time! Assemble it the morning of a party or event for easy entertaining for any crowd.

Tips: 

• Make sure your ingredients are the correct temperature for even mixing. You want the cream cheese softened and the heavy cream cold so they both whip to smooth stiff peaks nicely.
• Chill the trifle correctly for best results. I love this dessert since I can make it in advance The flavors are able to marinate a little bit for a vibrant bite full of fruity flavor.
• This is a great dessert recipe for using up leftover cake. The cake can be somewhat stale since the whipped cream mixture will add moisture back into every bite.
• Use almond extract instead of vanilla for a twist. I also love adding sliced almonds for a bit of a crunch and pretty garnish.

Nutrition

Calories: 473kcal | Carbohydrates: 72g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 288mg | Potassium: 189mg | Fiber: 1g | Sugar: 50g | Vitamin A: 772IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 0.4mg

The post Berry Trifle appeared first on Dinner in 321.

If you love cozy, old-fashioned desserts, this carrot cake loaf is going to be right up your alley. It bakes up incredibly moist thanks to freshly shredded carrots and has just the right balance of warm spices like cinnamon, nutmeg, and ginger. It’s simple enough for everyday baking but special enough to serve for brunch, holidays, or spring gatherings.

What makes this version extra special is the use of Truvia Sweet Complete Granulated and Brown Sweeteners. These sweeteners measure cup-for-cup like sugar but contain fewer calories, making it easy to lighten up baked goods without sacrificing taste or texture. The result? A perfectly sweet, tender loaf with that classic carrot cake flavor you crave.

Why You’ll Love This Carrot Cake Loaf

•  Perfectly moist texture thanks to fresh carrots and melted butter
•  Classic carrot cake flavor with warm, cozy spices
•  Lower sugar swap using Truvia Sweet Complete Sweeteners
•  Great for any occasion, breakfast, dessert, or afternoon coffee!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

For the Cake

• Eggs (room temperature) – Help bind the batter and create structure
• Salted butter (melted) – Adds richness and keeps the loaf moist
• Truvia Sweet Complete Granulated Sweetener – Provides sweetness with fewer calories while maintaining texture
• Truvia Sweet Complete Brown Sweetener – Adds a subtle molasses flavor for that classic carrot cake depth
• Vanilla extract – Enhances all the warm flavors in the loaf
• All-purpose flour – Gives the loaf structure and stability
• Ground cinnamon, nutmeg and ginger – Adds warmth and signature carrot cake flavor
• Baking powder – Helps the loaf rise
• Baking soda – Works with the ingredients for a tender crumb
• Salt – Balances sweetness and enhances flavor
• Shredded carrots – The star ingredient for moisture and natural sweetness
• Chopped walnuts – Add crunch and texture

For the Frosting

• Cream cheese (softened) – Creates a rich, tangy base
• Truvia Sweet Complete Granulated Sweetener – Sweetens the frosting smoothly
• Salted butter (room temperature) – Adds creaminess and structure
• Pinch of salt – Balances the sweetness

Garnish

• Walnuts & shredded carrots – For a beautiful, bakery-style finish

Expert Tips

• ✔️ Use freshly grated carrots for the best moisture and texture
• ✔️ Don’t overmix the batter—this keeps the loaf soft and tender
• ✔️ Score the top before baking for that beautiful bakery-style crack
• ✔️ Let the loaf cool completely before frosting to prevent melting
• ✔️ Room temperature ingredients matter for smooth batter and frosting

Storage

Store it in an airtight container in the refrigerator for up to 4–5 days.

Frequently Asked Questions

This post was created in partnership with Truvia. All thoughts and opinions are 100% my own.

Print

Carrot Cake Loaf

This carrot cake loaf is soft, perfectly spiced, and topped with a creamy frosting that makes every slice feel like a treat.

Course bread, Dessert

Cuisine American

Keyword bread, easter

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Ingredients

For the Loaf

• 2 large eggs
• 3/4 cup salted butter
• 1/2 cup Truvia Sweet Complete Granulated Sweetener
• 1/2 cup Truvia Sweet Complete Granulated Brown Sweetener
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts

For the Frosting

• 8 ounces cream cheese softened
• 1/4 cup Truvia Sweet Complete Granulated Sweetener
• 1 tablespoon salted butter room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

• Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick baking spray or line with parchment paper.
• In a large bowl, whisk together eggs, melted butter, Truvia Sweet Complete Granulated Sweetener , Truvia Sweet Complete Brown Sweetener , and vanilla until combined well.
• In another bowl, whisk together all-purpose flour, cinnamon, ginger, baking powder, baking soda, and salt.
• Gradually mix in the dry ingredients to the wet, just until incorporated. Fold in grated carrots and chopped walnuts.
• Pour the batter into the prepared loaf pan and spread evenly. Using a knife, make a shallow cut lengthwise down the center of the batter, about ½ inch deep.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• To make the frosting, beat cream cheese, Truvia Sweet Complete Granulated Sweetener, salted butter, salt, and butter on low speed until smooth.
• Spread the frosting over the loaf and finish with extra chopped walnuts.

The post Carrot Cake Loaf appeared first on Dinner in 321.

These are the pies I actually make and love. The tried-and-true family recipes passed down from my mom and mamaw, the no-bake wonders that come together in minutes, the adorable minis that disappear off the platter before you can blink, and the hearty savory pies that prove Pi Day doesn’t have to be all about dessert. Every single one of these is the recipe people ask me for after that first bite. Whether you’re going sweet, savory, or a little of both, there’s something here for everyone. Let’s make Pi Day a real celebration!

1. Chocolate Meringue Pie

This is my mom’s classic, and it never fails to steal the show. A rich homemade chocolate pudding topped with a fluffy, perfectly golden meringue. It looks like it came straight from a fancy bakery, but it comes together in under an hour. If you only make one sweet pie for Pi Day, make it this one.

View Recipe

2. Butterscotch Pie Recipe (Butterscotch Pie with Meringue)

This old fashioned butterscotch pie is another one passed down from my mom, and every single bite is pure heaven. The creamy caramel pudding layer paired with that light, fluffy meringue on top is a combination that never gets old. It’s a true family favorite that people request again and again.

View Recipe

3. Coconut Meringue Pie

A slice of this coconut meringue pie is honestly a slice of heaven, and that’s not an exaggeration. The luscious coconut custard filling paired with a cloud-like toasted meringue is the kind of classic dessert that belongs on every holiday table. This recipe has been in my family for generations, and it really could be an award-winning pie.

View Recipe

4. Mini Pecan Pies

My Aunt Carolyn has been bringing these to every single family gathering my entire life, and they vanish every time. Everyone gets their own adorable little pie, which makes them perfect for a crowd. No slicing, no mess, just pure pecan pie joy. You’ll say they’re the best pecan pie you’ve ever had.

View Recipe

5. Fried Apple Pies Recipe

You haven’t fully lived until you’ve had one of these! Crispy and flaky on the outside, jammy and cinnamon-spiced on the inside — these hand pies are pure nostalgia in every bite. This is my mamaw’s recipe, made the classic way with dried apples and a homemade crust, and it’s absolutely worth every second.

View Recipe

6. Frozen Yogurt Pie

When you want a pie but have zero desire to turn on the oven, this is your answer. Just 4 ingredients and 10 minutes of prep, then pop it in the freezer and you’re done. It’s light, refreshing, and you can swap in whatever fruit is in season. A total win for Pi Day.

View Recipe

7. American Cool Whip Pie

This no-bake pie is creamy, fluffy, and comes together so easily it almost feels like cheating. Cream cheese, pudding mix, and Cool Whip folded together and topped with fresh berries. It’s festive, beautiful, and absolutely irresistible. If you’re feeding a crowd, this one is a guaranteed slam dunk.

View Recipe

8. Mini Chicken Pot Pies

These little savory pies are the cutest thing you’ll ever pull out of a muffin tin. Biscuit crust, creamy rotisserie chicken filling, and ready in about 45 minutes. They’re the perfect comfort food for Pi Day when you want something hearty and fun. I’ve served these at potlucks and everyone always asks for the recipe!

View Recipe

9. Taco Pie

This is my weeknight hero and a Pi Day savory standout. Layers of seasoned ground beef, beans, and cheese all baked in a store-bought pie crust. It’s quick to prep in just 15 minutes and full of so much flavor. Set out your favorite toppings and let everyone build their perfect slice.

View Recipe

10. Jiffy Tamale Pie

Say hello to your new favorite dinner! Savory, well-seasoned ground beef topped with a golden Jiffy cornbread crust. It’s hearty, satisfying, and on the table in about an hour. It takes all the classic flavors of a tamale and turns them into the most convenient and delicious pie night dinner.

View Recipe

11. Cornbread Chili Pie

Spicy, savory chili meets sweet, fluffy cornbread in one cozy dish. I mean, who doesn’t love that combination?! This is the perfect savory Pi Day pie, and it’s even better if you’ve got leftover chili in the fridge to repurpose. It’s a Southern classic that makes everyone’s taste buds do a happy dance.

View Recipe

The post Sweet, Savory & Everything In Between: Pies for Pi Day appeared first on Dinner in 321.

Have you ever heard of Shaker Lemon Pie? My family has been making this dessert for generations. It’s a recipe that originally comes from the Midwestern, United States. I had my first ever slice when I was 7 years old at Shaker Village in Harrodsburg, Kentucky. Fast forward 15 years, and it was the 6 ingredient pie that I got an A+ on in my college food science class at EKU!

Plugrà Premium European-Style Butter takes this pie to the next level. It has 82% butterfat content (versus 80% that most American butters have), which makes the homemade pie crust richer, flakier, and a texture that’s impossible to resist. It’s the little upgrade that makes a big difference to homemade pies, especially this one since it’s added to both the top and bottom!

Thinly sliced lemons are macerated in sugar for hours and then mixed with eggs to become jammy in texture. Baked in that perfect Plugrà homemade pie crust, it’s the perfect spring or summer pie for any celebration. Try our No-Bake Lemon Pie or Lemon Delight too!

To celebrate Pi Day with REAL Pie, to winplugrabutter.com March 1-March 21st for a chance to win! 314 instant-win prizes will get 1 POUND of free Plugrà and 5 grand prize winners will get free Plugrà butter for a year, a scratch-baked pie delivered from NYC’s Little Pie Company, exclusive swag, and 6 months of curated Pie of the Month recipes.  

Why You’ll Love this Recipe

• Easy to prep in advance. Make the crust and prep the lemons the day before. The day of your party, just bake!
• No fancy equipment is needed. You can make your pie crust in the food processor or easily by hand, keeping this dessert simple in method.
• Serve with toppings or on it’s own. It really is so delicious just as a plain slice, but you can also serve it with whipped cream or ice cream if desired.

What is Shaker Lemon Pie?

This a sweet and sour lemon pie that uses lemon juice and thinly sliced lemons, peel and all. It originated in the 19th century from the Shaker communities in the Midwest.

When cooked with lots of sugar, the filling almost becomes marmalade-like and makes for a sweet, tart, and tangy taste that’s addicting with each bite.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

• Large lemons: The key ingredient, you will use the whole lemon here, even the skin! We slice them paper thin to make them tender with each bite.
• Granulated sugar: Sweetens the filling perfectly.
• Large eggs: Binds the filling together to make a custard-like texture.

Pie Crust:

• All-purpose flour: The base of the pie crust.
• Granulated sugar: Just a little bit to sweeten the pie crust.
• Salt: A pinch helps to bring out all of the other flavors.
• Unsalted Plugrà^® European Style Butter: A good quality butter makes all the difference in both taste and texture. If you use salted butter, you can omit the salt from the recipe.
• Cold water: A little bit helps to bind the pie crust together perfectly. Make sure it’s very cold, this helps create steam in the oven for those super flaky layers.
• Garnish options: Some of our favorite things to serve with this shaker pie are vanilla ice cream, whipped cream, candied lemon slice, lemon slices, or fresh mint.

How to Make Shaker Lemon Pie

Lemon Filling

1. Wash and dry the lemons well. Using a sharp knife or mandoline, slice the lemons paper-thin. (Include peel, pith, and flesh.)

2. Place the sliced lemons in a bowl and toss with the granulated sugar. Cover and let sit at room temperature 4 hours to overnight.

Pie Crust

1. Combine granulated sugar, salt, and all-purpose flour in a large bowl and mix well.
2. Grate the frozen unsalted Plugrà^® European Style Butter into the dry mixture. You can also mix the dry ingredients with the butter in a food processor, if desired.

3. Gently toss to coat the butter with the dry mixture. Freeze 15 minutes.

4. Gradually add water, mixing gently as you go. Use your hands or a bowl scraper to lift, fold, and lightly chop the dough, bringing moisture to the drier areas. The dough is ready when it holds together when pressed in your hand.
5. Halve the dough and press into 2 rough circles. Wrap separately and refrigerate for 2 hours to overnight.

Pie Assembly

1. Take one dough round out of the refrigerator and rest 15 minutes. Lightly flour your work surface. Roll the dough into a 13-inch circle.
2. Place the dough into an 11-inch pie dish, gently pressing it into the bottom and up the sides, at or slightly overhanging the pie pan rim.

3. In a mixing bowl, beat 4 of the eggs until frothy. Using kitchen shears, cut the macerated lemons into smaller pieces. Add the eggs to the lemons, and fold until combined. Pour into the prepared pie crust.

4. Take the other dough round out of the refrigerator and rest 15 minutes. Lightly flour your work surface again and roll the dough into a 12-inch circle.
5. Press the edges of the pie shell together to seal and crimp or pinch around the edge using a fork or your fingers. Freeze 15 minutes.

6. Remove the pie from the freezer. Cut a few decorative slits on top of the crust. In a small bowl, whisk the remaining egg. Coat the entire crust using a pastry brush. 

7. Preheat oven to 450℉. Bake 10 minutes. Leaving the oven closed, lower the temperature to 350℉ and bake an additional 45-50 minutes. When 20 minutes remains, if the crust is getting too dark, loosely cover with aluminum foil for the remaining bake time. 
8. Cool at least 3 hours at room-temperature prior to slicing. Serve and garnish as desired.

Expert Tips

• Make sure your butter is very very cold for the pie crust. I like to pop mine in the freezer for 15 minutes before adding it to the flour base to ensure it doesn’t warm up too much.
• Slice the lemons paper thin. This is best to do carefully on a mandolin if you have one. Just use the guard or wear a special guard glove so you don’t cut yourself! I also like to buy organic seedless lemons for this recipe since you are eating the skin too.
• Macerate the lemons in the sugar for long enough to attain the correct texture, it’s a great task to prep ahead. You can easily let them sit overnight to soften and sweeten nicely.
• Don’t over-mix the filling. You don’t want to beat the eggs too much or the texture of the filling could become a bit dense rather than jammy.
• After crimping your pie crust, make sure you freeze it for 15 minutes before baking. This is key to getting that bakery-style crust that holds it’s shape and looks beautiful.
• Cool the pie completely before serving. This is how the lemon filling sets, make sure it fully cools for a melt-in-your-mouth texture.

Storage

Store any leftover pie in an airtight container in the fridge for up to 4 days. Let it sit out at room temperature to take the chill off for 10 to 15 minutes before serving.

We don’t recommend freezing lemon shaker pie. Once it’s defrosted, it can change the texture of the filling.

It’s easy to make this pie in advance. You can even make the pie crust up to 3 days ahead and store in the fridge wrapped in plastic wrap.

Frequently Asked Questions

More Easy Dessert Recipes

• Cushaw Pie
• Mini Pecan Pies
• Oatmeal Pie
• Chocolate Meringue Pie

This post was created in partnership with Plugrà. All thoughts and opinions are 100% my own.

Print

Shaker Lemon Pie

This Shaker Lemon Pie is a bakery-quality dessert that's tart, tangy, and sweet all in one bite. Easy to make in advance, it's a treat for lemon lovers since it uses the whole fruit!

Course Dessert

Cuisine American

Keyword pie

Prep Time 1 hour hour

Cook Time 1 hour hour

5 hours hours

Total Time 7 hours hours

Servings 12 servings

Calories 617kcal

Ingredients

• 3 large seedless lemons
• 2 cups granulated sugar
• 5 large eggs divided

Pie Crust

• 4 1/2 cups all-purpose flour plus extra for rolling
• 2 1/2 tablespoons granulated sugar
• 2 1/2 teaspoons salt
• 2 cups Unsalted Plugrà^® European Style Butter frozen 15 minutes
• 2/3-3/4 cup ice cold water
• Garnish options: vanilla ice cream, whipped cream, candied lemon slice, lemon slice, fresh mint

Instructions

Lemon Filling

• Wash and dry the lemons well. Using a sharp knife or mandoline, slice the lemons paper-thin. (Include peel, pith, and flesh.)
• Place the sliced lemons in a bowl and toss with the granulated sugar. Cover and let sit at room temperature 4 hours to overnight.

Pie Crust

• Combine granulated sugar, salt, and all-purpose flour in a large bowl and mix well.
• Grate the frozen unsalted Plugra butter into the dry mixture. You can also mix the dry ingredients with the butter in a food processor, if desired.
• Gently toss to coat the butter with the dry mixture. Freeze 15 minutes.
• Gradually add water, mixing gently as you go. Use your hands or a bowl scraper to lift, fold, and lightly chop the dough, bringing moisture to the drier areas. The dough is ready when it holds together when pressed in your hand.
• Halve the dough and press into 2 rough circles. Wrap separately and refrigerate for 2 hours to overnight.

Pie Assembly

• Take one dough round out of the refrigerator and rest 15 minutes. Lightly flour your work surface. Roll the dough into a 13-inch circle.
• Place the dough into an 11-inch pie dish, gently pressing it into the bottom and up the sides, at or slightly overhanging the pie pan rim.
• In a mixing bowl, beat 4 of the eggs until frothy. Using kitchen shears, cut the macerated lemons into smaller pieces. Add the eggs to the lemons, and fold until combined. Pour into the prepared pie crust.
• Take the other dough round out of the refrigerator and rest 15 minutes. Lightly flour your work surface again and roll the dough into a 12-inch circle.
• Press the edges of the pie shell together to seal and crimp or pinch around the edge using a fork or your fingers. Freeze 15 minutes.
• Remove the pie from the freezer. Cut a few decorative slits on top of the crust. In a small bowl, whisk the remaining egg. Coat the entire crust using a pastry brush.
• Preheat oven to 450℉. Bake 10 minutes. Leaving the oven closed, lower the temperature to 350℉ and bake an additional 45-50 minutes. When 20 minutes remains, if the crust is getting too dark, loosely cover with aluminum foil for the remaining bake time.
• Cool at least 3 hours at room-temperature prior to slicing. Serve and garnish as desired.

Video

Notes

Expert Tips

• Make sure your butter is very very cold for the pie crust. I like to pop mine in the freezer for 15 minutes before adding it to the flour base to ensure it doesn’t warm up too much.
• Slice the lemons paper thin. This is best to do carefully on a mandolin if you have one. Just use the guard or wear a special guard glove so you don’t cut yourself! I also like to buy organic seedless lemons for this recipe since you are eating the skin too.
• Macerate the lemons in the sugar for long enough to attain the correct texture, it’s a great task to prep ahead. You can easily let them sit overnight to soften and sweeten nicely.
• Don’t over-mix the filling. You don’t want to beat the eggs too much or the texture of the filling could become a bit dense rather than jammy.
• After crimping your pie crust, make sure you freeze it for 15 minutes before baking. This is key to getting that bakery-style crust that holds it’s shape and looks beautiful.
• Cool the pie completely before serving. This is how the lemon filling sets, make sure it fully cools for a melt-in-your-mouth texture.

Storage

Store any leftover pie in an airtight container in the fridge for up to 4 days. Let it sit out at room temperature to take the chill off for 10 to 15 minutes before serving.

We don’t recommend freezing lemon shaker pie. Once it’s defrosted, it can change the texture of the filling.

It’s easy to make this pie in advance. You can even make the pie crust up to 3 days ahead and store in the fridge wrapped in plastic wrap.

Nutrition

Calories: 617kcal | Carbohydrates: 74g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 520mg | Potassium: 126mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1064IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 3mg

The post Shaker Lemon Pie appeared first on Dinner in 321.

Being from the South, pound cake runs in my family’s veins. We would have it for every Church gathering, picnic, potluck, and holiday. There are so many flavors to try, but this Coconut Pound Cake is my favorite for spring and summer.

I use coconut extract and sweetened coconut in both the cake batter and icing to make sure it has a burst of fruity and tropical flavor. And it’s so quick to assemble in less than 15 minutes before the oven bakes away. Serve alongside ham or turkey for a meal worth celebrating!

Why You’ll Love this Recipe

• Easiest cake recipe. With less than 10 ingredients that are mainly pantry staples, it’s a bakery-style cake with no complicated ingredients or steps.
• Impress your family and friends. This coconut pound cake will “wow” anyone at the table, it looks so grand!
• Easy to make in advance. That’s what I love about pound cake, you can make it the day before entertaining and it’s still moist the next day.

Laura Ashley’s Tip: I recommend toasting coconut in the oven rather than on the stovetop. It’s easier to control the browning to prevent it from burning.

Ingredients

Batter:

• Salted butter: The fat for a classic pound cake recipe to add richness both in flavor and moisture.
• Granulated sugar: Adds sweetness to the batter in every bite.
• Eggs: Binds the batter together.
• All-purpose flour: The structure for the pound cake.
• Heavy whipping cream: Gives creamy rich flavor.
• Coconut extract: Adds that tropical coconut flair that pairs perfectly with the rich batter.
• Lemon juice: A little hint helps to tenderize the batter and adds acidity to bring out the sweetness of the other flavors.
• Sweetened shredded coconut: Adds both texture and tropical sweetness to every bite.

Glaze:

• Powdered sugar: The sweet base to the glaze.
• Coconut extract: We add the extract here again for an extra punch of coconut flavor.
• Milk: Thins the icing to the correct consistency.
• Toasted coconut: Toasting makes the flavor almost nutty and adds a nice crunchy texture on top.

Tools You’ll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Tube Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Coconut Pound Cake

1. Preheat the oven to 325ºF. 
2. Butter and line a tube pan with parchment paper. 
3. Cream sugar and butter until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.

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

5. Add half of the flour. Once combined, add half of the whipping cream. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute.

6. Blend in coconut extract and lemon juice.
7. Fold in coconut.

8. Once smooth, add remaining flour and whipping cream and mix well. Mix on low speed until the ingredients start to combine, then increase to medium-high speed to mix for 30 seconds.
9. Pour into the prepared tube pan and bake 1 hour 20 minutes to 1 hour 25 minutes.
10. Cool 5-10 minutes, then invert onto a serving dish.
11. In a small bowl, whisk together powdered sugar, coconut extract and milk. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides. Sprinkle the toasted coconut on top.

Expert tips

• Make sure your butter and eggs are room temperature prior to mixing. This helps for the ingredients to combine evenly and correctly for the best texture.
• You’ll know when the cake is done baking when an inserted toothpick comes out clean with minimal crumbs.
• Make sure the cake is cooled before you drizzle with the glaze. If it’s warm, the icing won’t set and will run all over the cake.
• Serve the cake with ice cream or whipped cream too, it’s so delicious that way! Even grilled pineapple or macerated berries are a great topping in the summertime.
• Grease your tube pan well, this is key to getting the cake out of the pan easily so it looks perfect every time.
• Finish with toasted coconut. For the oven method, bake in a thin layer 325°F-350°F for 5-10 minutes, stirring every few minutes. Alternatively, in a skillet over medium-low heat on the stove, toast coconut, stirring almost constantly to ensure even browning and prevent burning. Lastly, spread coconut in a thin, even layer on a microwave-safe plate. Microwave on high in 30-second intervals, stirring thoroughly until it turns golden brown.

Storage

Store any leftover cake on an airtight container at room temperature for up to 4 days. Reheat if desired in the microwave for a couple of seconds before serving.

You can also freeze cake slices as well for up to 2 months in an airtight container. Thaw overnight on the counter until soft and ready to eat.

Frequently Asked Questions

More Easy Dessert Recipes

• Earthquake Cake
• Peanut Butter Sheet Cake
• Strawberry Cheesecake Dump Cake
• Chocolate Gooey Butter Cake

Print

Coconut Pound Cake

This Coconut Pound Cake is so simple to make and tastes bakery-quality with that sweet and tropical hint of coconut perfect for spring and summer. It’s a dessert for brunch, tea, or even to impress on a holiday table and will become a true family favorite.

Course Dessert

Cuisine American

Keyword cake

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 414kcal

Ingredients

Batter

• 1/2 pound salted butter softened
• 3 cups granulated sugar
• 6 eggs
• 3 1/4 cups all-purpose flour
• 8 ounces heavy whipping cream
• 1 tablespoon coconut extract
• 1 teaspoon lemon juice
• 1/2 cup sweetened shredded coconut

Glaze

• 1 cup powdered sugar
• 1 teaspoon coconut extract
• 1-2 tablespoons milk
• 1/3 cup toasted coconut

Instructions

• Preheat the oven to 325ºF. 
• Butter and line a tube pan with parchment paper. 
• Cream sugar and butter 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 half of the whipping cream. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute.
• Blend in coconut extract and lemon juice.
• Fold in coconut.
• Once smooth, add remaining flour and whipping cream and mix well. Mix on low speed until the ingredients start to combine, then increase to medium-high speed to mix for 30 seconds.
• Pour into the prepared tube pan and bake 1 hour 20 minutes to 1 hour 25 minutes.
• Cool 5-10 minutes, then invert onto a serving dish.
• In a small bowl, whisk together powdered sugar, coconut extract and milk. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides. Sprinkle the toasted coconut on top.

Video

Notes

Storage:

Store any leftover cake on an airtight container at room temperature for up to 4 days. Reheat if desired in the microwave for a couple of seconds before serving.

You can also freeze cake slices as well for up to 2 months in an airtight container. Thaw overnight on the counter until soft and ready to eat.

Tips: 

• Make sure your butter and eggs are room temperature prior to mixing. This helps for the ingredients to combine evenly and correctly for the best texture.
• You’ll know when the cake is done baking when an inserted toothpick comes out clean with minimal crumbs.
• Make sure the cake is cooled before you drizzle with the glaze. If it’s warm, the icing won’t set and will run all over the cake.
• Serve the cake with ice cream or whipped cream too, it’s so delicious that way! Even grilled pineapple or macerated berries are a great topping in the summertime.
• Grease your tube pan well, this is key to getting the cake out of the pan easily so it looks perfect every time.
• Finish with toasted coconut. For the oven method, bake in a thin layer 325°F-350°F for 5-10 minutes, stirring every few minutes. Alternatively, in a skillet over medium-low heat on the stove, toast coconut, stirring almost constantly to ensure even browning and prevent burning. Lastly, spread coconut in a thin, even layer on a microwave-safe plate. Microwave on high in 30-second intervals, stirring thoroughly until it turns golden brown.

Nutrition

Calories: 414kcal | Carbohydrates: 57g | Protein: 5g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 123mg | Potassium: 100mg | Fiber: 1g | Sugar: 41g | Vitamin A: 524IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg

The post Coconut Pound Cake appeared first on Dinner in 321.

If you’re a brownie or blondie lover, I have a great new recipe for you! These Strawberry Brownies are so decadent and delicious with every bite, and full of tangy and sweet berry flavor. To keep them easy, I use a box cake mix as the base, which gives them that bright pink color!

With minimal ingredients, it’s easy to mix up this strawberry brownie batter using cake mix in about 10 or 15 minutes before baking. I love to serve them for Valentine’s Day or bring to a potluck or barbecue (plus they make a great gift too!).

Even the glaze has real strawberries in it to make every bite burst with flavor. If you love a fruit-based dessert, don’t miss my Strawberry Delight or Peaches and Cream Cake.

Why You’ll Love this Recipe

• Foolproof dessert recipe for beginners. If you are newer to baking it can be intimidating, but I promise these strawberry brownies are a great recipe to start with.
• Easy to customize. I like to stir in white chocolate, but you can easily add dark chocolate, walnuts, freeze-dried strawberries, or even sprinkles!
• So many serving options. My family loves these brownies warmed with a scoop of ice cream, drizzle of chocolate sauce, or dollop of whipped cream.

Ingredients

Scroll down to recipe card for exact ingredient amounts.

• Strawberry cake mix: The base of the brownies for that fruity flavor and bright pink color.
• Salted butter: The fat that adds so much richness to every bite.
• Large eggs: Binds the brownie batter together.
• Strawberry gelatin powder: Helps to give the brownies their moist texture and also adds more concentrated berry flavor.
• White chocolate baking bar: This chocolate pairs perfectly with the sweet brownies, making them even more decadent.
• Fresh strawberries: Of course we have to add fresh berries! They’re used in the delicious icing on top.
• Vanilla extract: Gives nice floral and caramel notes.
• Powdered sugar: Adds the finishing touch of extra sweetness.
• Salt: Every baked good needs a pinch of salt, it helps to brighten the other flavors in the recipe.
• Optional Toppings: We love to top these fruity brownies with ice cream, whipped cream, or a chocolate drizzle.

Tools You’ll Need

• 2.5-3 Quart Baking Dish or 9″x9″ Baking Dish
• Measuring Cups and Spoons
• Spatula
• Mixing Bowls
• Liquid Measuring Cups
• Cutting Board
• Chef’s Knife

How to Make Strawberry Brownies

1. Preheat oven to 350℉. Line a 2.5-3 quart or 9×9-inch baking dish with parchment paper or grease with butter or nonstick spray.
2. In a large mixing bowl, combine the strawberry cake mix, butter, eggs, and strawberry gelatin powder. Mix just until combined.

3. Fold white chocolate into the batter.
4. Pour the batter into the prepared baking dish and spread evenly.

5. Bake 25-30 minutes or until they’re lightly brown at the edges and a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely.
6. In a medium mixing bowl, stir together the mashed strawberries, vanilla extract, powdered sugar, and salt until smooth.
7. Pour the glaze over the brownies and spread evenly. Allow the brownies to sit undisturbed for 15 minutes.

8. Cut into squares and serve with optional toppings if desired.

Expert Tips

• Don’t over-mix the strawberry brownie batter. This batter is made with cake mix, making it super flavorful and moist. If you stir too much, you risk the brownies being gummy in texture.
• Allow the brownies to cool prior to adding the glaze. Once you add the glaze on the brownies, it will set beautifully (so avoid touching, it’s tough I know!).
• Glaze too thin? Easy! Add more powdered sugar. Too thick, add a few drops of milk.
• Use a toothpick to determine when the brownies are finished baking. This is the best test. If the inserted toothpick comes out with just moist crumbs and no wet batter, then you are good to remove from the oven. The time to bake varies on the size of the pan you’re using.
• Make sure your fresh berries for the glaze are very ripe. You can easily see this by their color. The deeper red they are, the more sweet they will be.

Storage

Store any leftover strawberry brownies with cake mix in an airtight container at room temperature for up to 4 days. Rewarm if desired in the microwave for a couple of seconds.

Freezing the leftovers works well too! They will store well in the freezer for up to 2 months. Thaw on the counter until they are soft and chewy before eating.

Frequently Asked Questions

More Easy Desserts

• Strawberry Delight
• Cake Mix Cookie Bars
• Strawberry Cheesecake Dump Cake
• Lemon Coconut Cake

Print

Strawberry Brownies

These Strawberry Brownies are fudgy, rich, and full of berry flavor. Easy to make using a box cake mix, they are sure to be a favorite dessert for the spring or summertime.

Course Dessert

Cuisine American

Keyword chocolate, valentine’s day

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 346kcal

Ingredients

• 15.25 ounce box strawberry cake mix
• 1/2 cup salted butter melted and slightly cooled
• 2 large eggs
• 2 tablespoons strawberry gelatin powder
• 4 ounces white chocolate baking bar chopped
• 4-6 fresh strawberries mashed
• 1/2 teaspoon vanilla extract
• 1 1/2-2 cups powdered sugar
• 1/8 teaspoon salt
• Optional Toppings: ice cream, whipped cream, melted chocolate drizzle

Instructions

• Preheat oven to 350℉. Line a 2.5-3 quart or 9×9-inch baking dish with parchment paper or grease with butter or nonstick spray.
• In a large mixing bowl, combine the strawberry cake mix, butter, eggs, and strawberry gelatin powder. Mix just until combined.
• Fold white chocolate into the batter.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake 25-30 minutes or until they're lightly brown at the edges and a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely.
• In a medium mixing bowl, stir together the mashed strawberries, vanilla extract, powdered sugar, and salt until smooth.
• Pour the glaze over the brownies and spread evenly. Allow the brownies to sit undisturbed for 15 minutes.
• Cut into squares and serve with optional toppings if desired.

Video

Notes

Storage: 

Store any leftover strawberry brownies with cake mix in an airtight container at room temperature for up to 4 days. Rewarm if desired in the microwave for a couple of seconds.

Freezing the leftovers works well too! They will store well in the freezer for up to 2 months. Thaw on the counter until they are soft and chewy before eating.

Tips: 

• Don’t over-mix the strawberry brownie batter. This batter is made with cake mix, making it super flavorful and moist. If you stir too much, you risk the brownies being gummy in texture.
• Allow the brownies to cool prior to adding the glaze. Once you add the glaze on the brownies, it will set beautifully (so avoid touching, it’s tough I know!).
• Glaze too thin? Easy! Add more powdered sugar. Too thick, add a few drops of milk.
• Use a toothpick to determine when the brownies are finished baking. This is the best test. If the inserted toothpick comes out with just moist crumbs and no wet batter, then you are good to remove from the oven. The time to bake varies on the size of the pan you’re using.
• Make sure your fresh berries for the glaze are very ripe. You can easily see this by their color. The deeper red they are, the more sweet they will be.

Nutrition

Calories: 346kcal | Carbohydrates: 51g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 354mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 39g | Vitamin A: 285IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg

The post Strawberry Brownies appeared first on Dinner in 321.