Going out to dinner at Big Boy growing up in Kentucky was always a special treat. I would look forward to ordering their Hot Fudge Cake at the end of the meal every time. It was a moist, warm chocolate cake slice with ice cream, homemade hot fudge, and whipped cream. Even thinking about it brings back nostalgic memories.

I recently created my own version of this cake so I could have it at home for entertaining. It was a huge hit at our local church, there wasn’t a single slice yet! Plus, I wanted to keep it easy by making the base cake with a box chocolate cake mix. If you’re a chocolate lover, my Chocolate Gooey Butter Cake and Coca Cola Cake are two others to try.

why you’ll love this recipe

• Easy to make for any level of baker. This hot fudge cake is quick to make but has the most decadent flavor.
• Prep the hot fudge and cake ahead of time. Forget being stressed about dessert, it’s a sweet treat that’s great for prepping in advance.
• Customize with your favorite toppings. Add sprinkles, other flavors of ice cream, or even nuts or coconut if you desire.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Chocolate Cake:

• Box chocolate or chocolate fudge cake mix: The base to the hot fudge cake, choose your favorite brand.
• Large eggs: Binds the cake batter together.
• Sour cream: Adds richness, moisture, and a slight tang.
• Milk: Gives richness to the cake batter.
• Oil: Adds even more moisture for the richest bite.

Homemade Hot Fudge:

• Heavy whipping cream: Rich and creamy base that makes any hot fudge even more delicious.
• Salted butter: A little bit goes a long way for the best flavor.
• Powdered sugar: Sift before you stir in to make sure no lumps form.
• Unsweetened cocoa powder: Adds nice chocolate flavor.
• Vanilla extract: Make sure it’s pure and not imitation. Adds both caramel and floral notes.

Assembly:

• Vanilla ice cream: Perfect pairing for the warm cake.
• Whipped cream: Another creaminess element.
• Maraschino cherries: Adds that little bit of fruity sweetness on top.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Liquid Measuring Cups
• Small Saucepan
• Silicone Whisk

how to make hot fudge cake

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick spray and set aside.
2. In a large bowl, whisk together the cake mix, eggs, sour cream, whole milk, and oil until smooth and well combined. Pour into the prepared baking dish and spread evenly.

3. Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool slightly before cutting.
4. While the cake bakes, make the hot fudge. In a medium saucepan over medium heat, melt the butter with the heavy whipping cream, stirring until combined.

5. Whisk in the powdered sugar and cocoa powder until completely smooth.

6. Bring the mixture to a gentle simmer, stirring constantly, and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Keep warm until ready to serve.

7. To assemble, cut a square of chocolate cake and slice in half horizontally. Lay the bottom half on a saucer. Top with a generous scoop or square of vanilla ice cream, the top half of the cake, a ladle of warm hot fudge sauce over the top, a dollop of whipped cream, and a maraschino cherry to finish. Serve immediately.

expert tips

• Don’t over-boil the hot fudge. Once it thickens and coats the back of the spoon nicely, it’s ready. It will also continue to thicken as it cools.
• Warm the cake before serving. You can easily pop the whole tray into the oven at a low temperature for a couple of minutes before serving.
• Don’t bake the cake for too long. Use the toothpick test to determine if it’s baked through or not.
• Make it easy to scoop the ice cream. Place hot water into a glass for dipping the ice cream scoop in between scoops for perfect presentation.
• Make a homemade chocolate cake mix. Whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 4 teaspoons baking powder, and 1 teaspoon salt.
• Make the perfect square of ice cream. Soften a half gallon of vanilla ice cream for 10 minutes, then spread evenly into a parchment-lined 9×13-inch pan. Cover and freeze at least 4 hours, until firm. Lift out using the parchment, then cut into 3-inch squares with a hot, dry knife.
  

storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. When ready to serve, reheat in the microwave for a couple of minutes then add fresh ice cream and whipped cream. The hot fudge sauce also stores nicely too in the fridge for up to a week and reheats well in the microwave or on the stovetop.

You can also freeze slices of this cake for up to 2 months, just be sure to let them thaw fully before enjoying. It’s also the perfect dessert to make ahead of time if you are planning to serve it for dessert when entertaining.

Frequently Asked Questions

More Easy Cake Recipes

• Chocolate Cake with Peanut Butter Frosting
• White Chocolate Cake
• Fruit Cocktail Cake
• Oatmeal Cake

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Hot Fudge Cake

This Hot Fudge Cake is a copycat recipe of the classic cake at Big Boy restaurants. A tender chocolate cake is topped with homemade hot fudge, ice cream, whipped cream, and of course a cherry on top! Every bite is moist and rich in cocoa flavor, perfect for serving a crowd!

Course Dessert

Cuisine American

Keyword chocolate

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 servings

Ingredients

For the Chocolate Cake

• 15.25 ounce box chocolate or chocolate fudge cake mix
• 4 large eggs
• 1/2 cup sour cream
• 3/4 cup milk
• 1/2 cup neutral oil vegetable, canola, or avocado

For the Homemade Hot Fudge

• 1 cup heavy whipping cream
• 1/2 cup salted butter
• 1 1/2 cups powdered sugar sifted
• 3/4 cup unsweetened cocoa powder sifted
• 2 teaspoons vanilla extract
• pinch of salt

For Assembly

• vanilla ice cream
• whipped cream
• maraschino cheeries

Instructions

• Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick spray and set aside.
• In a large bowl, whisk together the cake mix, eggs, sour cream, whole milk, and oil until smooth and well combined. Pour into the prepared baking dish and spread evenly.
• Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool slightly before cutting.
• While the cake bakes, make the hot fudge. In a medium saucepan over medium heat, melt the butter with the heavy whipping cream, stirring until combined.
• Whisk in the powdered sugar and cocoa powder until completely smooth.
• Bring the mixture to a gentle simmer, stirring constantly, and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Keep warm until ready to serve.
• To assemble, cut a square of chocolate cake and slice in half horizontally. Lay the bottom half on a saucer. Top with a generous scoop or square of vanilla ice cream, the top half of the cake, a ladle of warm hot fudge sauce over the top, a dollop of whipped cream, and a maraschino cherry to finish. Serve immediately.

Notes

Note: The hot fudge thickens as it cools. If it gets too thick just warm it back up on the stove over low heat or microwave in 15-second intervals stirring between each. 

Storage: 

Store any leftover cake in an airtight container at room temperature for up to 3 days. When ready to serve, reheat in the microwave for a couple of minutes then add fresh ice cream and whipped cream. The hot fudge sauce also stores nicely too in the fridge for up to a week and reheats well in the microwave or on the stovetop.

You can also freeze slices of this cake for up to 2 months, just be sure to let them thaw fully before enjoying. It’s also the perfect dessert to make ahead of time if you are planning to serve it for dessert when entertaining.

Tips: 

• Don’t over-boil the hot fudge. Once it thickens and coats the back of the spoon nicely, it’s ready. It will also continue to thicken as it cools.
• Warm the cake before serving. You can easily pop the whole tray into the oven at a low temperature for a couple of minutes before serving.
• Don’t bake the cake for too long. Use the toothpick test to determine if it’s baked through or not.
• Make it easy to scoop the ice cream. Place hot water into a glass for dipping the ice cream scoop in between scoops for perfect presentation.
• Make a homemade chocolate cake mix. Whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 4 teaspoons baking powder, and 1 teaspoon salt.
• Make the perfect square of ice cream. Soften a half gallon of vanilla ice cream for 10 minutes, then spread evenly into a parchment-lined 9×13-inch pan. Cover and freeze at least 4 hours, until firm. Lift out using the parchment, then cut into 3-inch squares with a hot, dry knife.

The post Hot Fudge Cake appeared first on Dinner in 321.

German Chocolate Cake happens to be my husband’s favorite! The combination of chocolate, coconut, and nuts is just too decadent to deny. I wanted to make an easier version for a family party one day and that’s how this German Chocolate Sheet Cake was born (and it’s hubby approved too!).

It’s rich, fudgy, and ready to enjoy in an hour and uses a box cake mix as the base to make things streamlined and quick. It’s now become a family favorite for so many occasions. If you love a sheet cake, my White Texas Sheet Cake and Peanut Butter Sheet Cake are two others to try.

why you’ll love this recipe

• 7 ingredient cake recipe. This is really a cake for any level of baker since it uses a box cake mix as the base with other easy-to-find store-bought ingredients.
• Perfect for any occasion with a crowd. No matter what church gathering, picnic, or potluck I bring this German Chocolate Sheet Cake too, it vanishes in a matter of minutes.
• Easy to make in advance. You can bake the cake layer the day before for easier entertaining.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Box German chocolate cake mix: Use a box cake mix as the base for ease.
• Instant coconut cream pudding mix: Adds richness and moisture to the boxed cake, plus a hint of coconut flavor too.
• Milk: Gives moisture to the cake mix.
• Vegetable or canola oil: A neutral oil that is the second ingredient to prevent the cake from becoming dry.
• Large eggs: Binds the cake batter together.
• Sour cream: Adds tang and keeps the cake tender.
• Coconut pecan frosting: Use store-bought for simplicity here.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 15×10 Sheet Pan

how to make german chocolate sheet cake

1. Preheat the oven to 350°F. Lightly grease a 15 x 10-inch sheet pan with nonstick cooking spray or butter.
2. In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and sour cream.

3. Fold in 1 can of the coconut pecan frosting until smooth and well combined.

4. Pour the batter into the prepared sheet pan and spread into an even layer.
5. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
6. Scoop or spoon the remaining can of coconut pecan frosting evenly over the top of the cooled cake, and spread in an even layer with an offset spatula.

7. Slice and serve directly from the pan. If desired, serve with whipped cream, ice cream, and toasted chopped pecans.

expert tips

• Frosting, as well as pudding mix, keep the cake layer rich and moist. That’s my secret with this German Chocolate Sheet Cake. Both ingredients really add rich flavor and the best texture to the cake batter.
• Don’t over-bake the cake. Use the toothpick test to make sure it’s ready to be removed from the oven to cool completely.
• Cool the cake before frosting. If the cake is warm, then the frosting will melt and become messy.
• You can swap the coconut pudding mix for vanilla or chocolate if you desire. We just love the extra coconut flavor it adds to the coconut cake mix base.
• For even more delicious flavor and texture, top the cake with shredded coconut and toasted and chopped pecans. It’s worth it, I guarantee it!

storage

Store any leftover German Chocolate Sheet Cake in an airtight container at room temperature for up to 4 days. You can freeze slices of the cake too for up to 2 months.

If you want to make this cake ahead of time, go for it! The flavors get better with time.

Frequently Asked Questions

more easy cake recipes

• White Texas Sheet Cake
• Peanut Butter Sheet Cake
• Red Velvet Sheet Cake
• Lemonade Cake

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German Chocolate Sheet Cake

This 7-ingredient German Chocolate Sheet Cake is so simple to make in under an hour. It's the easiest crowd-pleasing dessert to transport to any potluck or gathering. If you love chocolate and coconut, this cake is for you!

Course Dessert

Cuisine American

Keyword chocolate

Servings 18 servings

Calories 309kcal

Ingredients

• 13.25 ounce box German chocolate cake mix
• 3.4 ounce instant coconut cream pudding mix
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 4 large eggs
• 1/3 cup sour cream
• 2 15.5 ounce cans coconut pecan frosting divided

Instructions

• Preheat the oven to 350°F. Lightly grease a 15 x 10-inch sheet pan with nonstick cooking spray or butter.
• In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and sour cream.
• Fold in 1 can of the coconut pecan frosting until smooth and well combined.
• Pour the batter into the prepared sheet pan and spread into an even layer.
• Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
• Scoop or spoon the remaining can of coconut pecan frosting evenly over the top of the cooled cake, and spread in an even layer with an offset spatula.
• Slice and serve directly from the pan. If desired, serve with whipped cream, ice cream, and toasted chopped pecans.

Notes

Storage: 

Store any leftover German Chocolate Sheet Cake in an airtight container at room temperature for up to 4 days. You can freeze slices of the cake too for up to 2 months.

If you want to make this cake ahead of time, go for it! The flavors get better with time.

Tips: 

• Frosting, as well as pudding mix, keep the cake layer rich and moist. That’s my secret with this German Chocolate Sheet Cake. Both ingredients really add rich flavor and the best texture to the cake batter.
• Don’t over-bake the cake. Use the toothpick test to make sure it’s ready to be removed from the oven to cool completely.
• Cool the cake before frosting. If the cake is warm, then the frosting will melt and become messy.
• You can swap the coconut pudding mix for vanilla or chocolate if you desire. We just love the extra coconut flavor it adds to the coconut cake mix base.
• For even more delicious flavor and texture, top the cake with shredded coconut and toasted and chopped pecans. It’s worth it, I guarantee it!

Nutrition

Calories: 309kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 285mg | Potassium: 168mg | Fiber: 1g | Sugar: 24g | Vitamin A: 103IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg

The post German Chocolate Sheet Cake appeared first on Dinner in 321.

Calling all chocoholics, this is the recipe for you! These thick, soft-baked Chocolate Chocolate Chunk Cookies are insanely rich, indulgent, and filled with chunks of melty chocolate in every bite. Super simple to make with an impressive bakery-style look, this easy cookie recipe has become our family’s new favorite.

With crisp edges, a fudgy, chewy center, and pools of melty chocolate throughout, these Double Chocolate Chunk Cookies are pure decadence and the ultimate indulgent treat. We love serving these at family parties, during the holidays, and we always keep extra dough on hand for a quick dessert. Double the chocolate, double the fun…and deliciousness! Just add a glass of ice cold milk and enjoy.

If you’re a chocolate lover, be sure to try this Chocolate Gooey Butter Cake and these Double Chocolate Chip Zucchini Muffins for even more sweet treats.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor. These cookies are loaded with indulgent chocolatey flavor in every single bite.
• Made with chocolate chunks. Thick chunks of rich chocolate create gooey pockets of melted chocolate in the cookies. You can’t get that with just chips!
• Crisp edges with a soft, fudgy center. These cookies are the perfect textural balance. They’re crunchy and crisp on the outside but soft on the inside.
• Minimal mixing required. These cookies are so simple to make. Just mix together the wet and dry ingredients separately, then combine and your dough is ready!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Butter: For richness, we like salted to balance out the sweetness from the chocolate.
• Sugar: Granulated sugar works perfectly.
• Brown Sugar: Adds a deep, rich, caramel-like flavor.
• Eggs: To bind the dough together.
• Vanilla: Use good-quality, pure vanilla extract.
• All-Purpose Flour: Gives the cookie their texture.
• Unsweetened Cocoa Powder: For an extra chocolatey base.
• Baking Soda & Baking Powder: To help the cookies rise just so.
• Salt: Just a pinch, for balance.
• Semi-Sweet Chocolate Bar: Chopped pieces for the perfect texture and bite.
• Milk Chocolate Chips: For even more chocolatey goodness.

Tools You’ll Need

• 12″x17″ Cookie Sheet
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Large Scoop
• Chef’s Knife
• Cutting Board
• Parchment Paper

How To Make Double Chocolate Chunk Cookies

1. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.

2. Mix in eggs and vanilla until smooth and fully combined.

3. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.

4. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
5. Stir in 3 ounces of the chopped chocolate bar and 3/4 cup of the chips.

6. Scoop 3-tablespoon portions into a plastic container or sheet pan. Cover and refrigerate at least 30 minutes. 

7. When ready to bake, preheat to 350°F. Line a baking sheet with parchment paper. Place the chilled cookie dough balls 2–3 inches apart on the baking sheet. Lightly press the reserved chocolate bar and chips on top of the cookie dough.

8. Bake 8-10 minutes, until edges are set but centers look slightly soft.
9. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Expert Tips

• Pull cookies when centers still look slightly underbaked. You might feel like they’re undercooked, but pulling them out of the oven at this stage is essential for a fudgy texture.
• Chill dough if the kitchen is warm. Keep the dough in the fridge, covered, until you’re ready to bake to prevent excess spreading. Warm cookie dough can spread and create thin cookies once baked.
• Use a mix of chocolate chunks and chips. The big chunks are key for gooey pockets of melted chocolate, while the chips create a nice chocolate balance throughout the cookie. Both are ideal for varied texture.
• Press extra chocolate chunks on top. Do this with a few extra before (and after) baking, for that bakery-style appearance.

Variations

Some of our favorite variations include:

• Add espresso powder. A tablespoon will deepen the chocolate flavor, but won’t add a “coffee” taste.
• Mix in nuts. Crunchy walnuts or pecans add nice flavor and texture.
• Use white chocolate chunks. Just as delicious and extra sweet, these add a nice flavor and visual contrast.
• Sprinkle with flaky sea salt after baking. For the perfect salty-sweet finishing touch.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days.

You can freeze unbaked cookie dough in scooped portions to bake later. Store individually wrapped balls or in a single layer in an airtight container, and bake straight from frozen. Just add an extra minute or two to the bake time.

Frequently asked questions

More Delicious Cookie Recipes

• Gooey Butter Cookies
• Strawberry Shortcake Cookies
• Steel Cut Oat Cookies
• Chewy Oatmeal Raisin Cookies

Print

Chocolate Chocolate Chunk Cookies

These decadent Double Chocolate Chunk Cookies are loaded with rich, fudgy flavor, and are an easy bakery-style treat you can make at home. They're the perfect crowd-pleasing cookie everyone loves.

Course Dessert

Cuisine American

Keyword christmas, cookies, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

30 minutes minutes

Total Time 1 hour hour

Servings 20 cookies

Calories 279kcal

Ingredients

• 1 cup salted butter softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 4 ounce semi-sweet chocolate bar (roughly chopped) divided
• 1 cup milk chocolate chips divided

Instructions

• In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
• Mix in eggs and vanilla until smooth and fully combined.
• In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
• Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
• Stir in 3 ounces of the chopped chocolate bar and 3/4 cup of the chips.
• Scoop 3-tablespoon portions into a plastic container or sheet pan. Cover and refrigerate at least 30 minutes.
• When ready to bake, preheat to 350°F. Line a baking sheet with parchment paper. Place the chilled cookie dough balls 2–3 inches apart on the baking sheet. Lightly press the reserved chocolate bar and chips on top of the cookie dough. Bake 8-10 minutes, until edges are set but centers look slightly soft.
• Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Storage

• Store leftover cookies in an airtight container at room temperature for up to 5 days.
• You can freeze unbaked cookie dough in scooped portions to bake later. Store individually wrapped balls or in a single layer in an airtight container, and bake straight from frozen — just add an extra minute or two to the bake time.

Tips

• Pull cookies when centers still look slightly underbaked. You might feel like they’re undercooked, but pulling them out of the oven at this stage is essential for a fudgy texture.
• Chill dough if the kitchen is warm. Keep the dough in the fridge, covered, until you’re ready to bake to prevent excess spreading. Warm cookie dough can spread and create thin cookies once baked.
• Use a mix of chocolate chunks and chips. The big chunks are key for gooey pockets of melted chocolate, while the chips create a nice chocolate balance throughout the cookie. Both are ideal for varied texture.
• Press extra chocolate chunks on top. Do this with a few extra before (and after) baking, for that bakery-style appearance.

Nutrition

Calories: 279kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 188mg | Potassium: 132mg | Fiber: 2g | Sugar: 23g | Vitamin A: 313IU | Calcium: 29mg | Iron: 1mg

The post Double Chocolate Chunk Cookies appeared first on Dinner in 321.

We’ve all snuck a few bites of batter when baking, I know I’m guilty of it, but now with this easy Edible Sugar Cookie Dough recipe, you can indulge, worry-free! Made with just 7 pantry ingredients and a simple process, this rich and creamy Edible Sugar Cookie Dough tastes just like the real thing and is dangerously addictive. It’s the perfect sweet treat to enjoy anytime, anywhere and no baking required.

Made with rich butter, sweet vanilla, colorful sprinkles, no eggs, and heat-treated flour, this Edible Sugar Cookie Dough is the ultimate indulgent treat. In fact, you can dip into the dough and eat this right out of the bowl. The whole family can get in on the fun with different mix-in’s, too (my personal favorite are sprinkles).

If you like this holiday sweet, be sure to also try these Whipped Shortbread Cookies and these spicy-sweet White Chocolate Peppermint Cookies for more festive dessert ideas.

Why You’ll Love This Recipe

• Safe to eat raw. This is cookie dough you’re supposed to eat! Because it’s egg-free and made with heat-treated flour, it’s perfectly safe to eat as is.
• Tastes just like classic sugar cookie dough. Sweet, sugary and buttery in flavor, this tastes just like the real thing. It’s the perfect indulgent treat.
• Quick and easy no-bake treat. With a simple method and just a few ingredients, this can be ready in minutes.
• Fun, family-friendly recipe. Easy and delicious, this is great to make with kids so the whole family can get in on the fun.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• All-Purpose Flour: Gives the cookie dough its structure.
• Butter: We like salted butter for baked goods, to balance the sweet flavor.
• Sugar & Powdered Sugar: Two varieties, for the perfect amount of sugary sweetness.
• Heavy Cream: For extra richness and ensures the cookie dough is smooth.
• Vanilla Extract: Adds a depth of flavor and enhances the other ingredients. Use the real stuff!
• Salt: Just a touch to balance the sweetness.
• Sprinkles: Rainbow or chocolate jimmies work for texture and a fun appearance.
• White chocolate (not pictured): Sweet, rich and buttery in flavor, use chopped bars.

Tools You’ll Need

• Mixing Bowl
• Small Scoop
• Spatula
• Sheet Pan
• Measuring Cups and Spoons
• Hand Mixer 
• Chef’s Knife
• Cutting Board

How To Make Edible Sugar Cookie Dough

1. Preheat oven to 350℉.
2. Spread flour in an even layer on a parchment paper-lined sheet pan. Bake 5 minutes. Alternatively, microwave in 30-second intervals, stirring between, until it reaches 165°F. Let cool completely.
3. In a mixing bowl, beat softened butter, powdered sugar, and granulated sugar until light and fluffy.

4. Mix in heavy cream and vanilla extract until smooth.

5. Stir in the cooled flour and salt. Mix until a soft dough forms.

6. Gently mix in sprinkles and white chocolate.
7. Enjoy with a spoon or refrigerate 5-10 minutes then scoop and roll in 1-tablespoon size balls.

8. If desired, add extra sprinkles on the outside. Store in a container in the fridge for up to 1 week.

Expert Tips

• Let heat-treated flour cool completely before mixing. This is essential, or it will melt the butter.
• Add heavy cream gradually. Do this slowly, as you may not need all of it depending on the flour texture.
• Chill the dough. This is helpful if you want firmer, scoopable balls. Even just a few minutes in the fridge makes a difference.
• Use sprinkles that won’t bleed color. Jimmies or flat shaped sprinkles are the best choice. Nonpareils or tiny round ball sprinkles will bleed their color into the dough.

Variations

• Turn it into dip. Spoon it into a bowl, serve it with graham crackers and call it cookie dough dip for a fun dessert idea or snack.
• Roll into balls. Shape the dough into small bowls then dip in melted chocolate for another version of the sweet treat.
• Use different mix-ins & toppings. Swap the sprinkles for mini chocolate chips or crushed candy for another flavor profile and different texture.
• Make a chocolate version. Adding cocoa powder or chocolate chips to the dough to make an extra chocolatey cookie dough base.

Storage

Store leftover cookie dough in an airtight container or wrapped tightly in the fridge for up to 1 week.

You can also freeze leftovers in an airtight container, or in wrapped individual portions for up to 3 months. Thaw in the fridge before enjoying again.

Frequently asked questions

More Delicious Cookie Recipes

• Old Fashioned Ginger Snap Cookies
• Peanut Butter Cup Cookies
• Chewy Oatmeal Raisin Cookies
• Raspberry Thumbprint Cookiesv

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Edible Sugar Cookie Dough

This Edible Sugar Cookie Dough is always a huge hit with kids and adults. It quick and easy to prep in 15 minutes and completely safe to eat. It's the perfect sweet snack to enjoy with friends and family.

Course Dessert

Cuisine American

Keyword candy, christmas, cookies, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

25 minutes minutes

Total Time 45 minutes minutes

Servings 24 servings

Calories 78kcal

Ingredients

• 1 cup all-purpose flour
• 1/2 cup salted butter
• 3/4 cup powdered sugar
• 2 tablespoons granulated sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract or paste
• 1/4 teaspoon salt
• 2 tablespoons jimmies sprinkles
• 2 ounces chopped white chocolate bars

Instructions

• Preheat oven to 350℉.
• Spread flour in an even layer on a parchment paper-lined sheet pan. Bake 5 minutes. Alternatively, microwave in 30-second intervals, stirring between, until it reaches 165°F. Let cool completely.
• In a mixing bowl, beat softened butter, powdered sugar, and granulated sugar until light and fluffy.
• Mix in heavy cream and vanilla extract until smooth.
• Stir in the cooled flour and salt. Mix until a soft dough forms.
• Gently mix in sprinkles and white chocolate.
• Enjoy with a spoon or refrigerate 5-10 minutes then scoop and roll in 1-tablespoon size balls. If desired, add extra sprinkles on the outside. Store in a container in the fridge for up to 1 week.

Notes

Storage

• Store leftover cookie dough in an airtight container or wrapped tightly in the fridge for up to 1 week.
• You can also freeze leftovers in an airtight container, or in wrapped individual portions for up to 3 months. Thaw in the fridge before enjoying again.

Tips

• Let heat-treated flour cool completely before mixing. This is essential, or it will melt the butter.
• Add heavy cream gradually. Do this slowly, as you may not need all of it depending on the flour texture.
• Chill the dough. This is helpful if you want firmer, scoopable balls. Even just a few minutes in the fridge makes a difference.
• Use sprinkles that won’t bleed color. Jimmies or flat shaped sprinkles are the best choice. Nonpareils or tiny round ball sprinkles will bleed their color into the dough.

Nutrition

Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 146IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.2mg

The post Edible Sugar Cookie Dough appeared first on Dinner in 321.

Homemade candy can seem daunting, but this recipe for Cinnamon Hard Candy is surprisingly simple to make. With a bold, spicy-sweet kick, this Cinnamon Hard Candy is a nostalgic treat made from scratch, and dare we say it, even better than the store-bought kind. It happens to be something my husband loves, so it’s always on the recipe list for the holiday season!

With a vibrant red color, delicious spiced sweetness, and full of warm cinnamon flavor, this Cinnamon Hard Candy is just as fun to eat as it is to make. And I love to package it up and gift it, too. ‘Tis the season for sweets, treats, and this homemade candy creation.

If you like cinnamon-spiced recipes like this one, be sure to try these decadent Holiday Cinnamon Rolls and this easy Cinnamon Cream Cheese for a spicy spin on the classic.

Why You’ll Love This Recipe

• Classic red cinnamon candy flavor. Get that signature hot, spiced flavor you love in an easy homemade treat you can whip up in your own kitchen.
• Great homemade gift. This candy is cute, delicious and the perfect host or thank you gift, when added to a decorative jar with ribbon and a tag.
• Customizable spice level. You can make this as hot or mild as you’d prefer, compared to the store-bought variety that can be pretty spicy!
• Fun candy-making project. This recipe is a fun kitchen project using simple equipment. It’s a great way to easily make candy at home.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Sugar: The key sweet ingredient.
• Light Corn Syrup: Essential for the firm texture and glossy appearance.
• Water: To help the sugar and syrup melt smoothly.
• Red Food Coloring: For the vibrant, classic color.
• Cinnamon Oil: Fragrant and aromatic, the star ingredient to give the candy the signature hot, spicy, flavor and smell.
• Powdered Sugar: Adds a touch of extra sweetness and keeps the candy from sticking together.

Tools You’ll Need

• Cookie Sheet (Half Sheet Pan Size 13″x18″)
• Offset Spatula
• Measuring Cups and Spoons
• Medium Saucepan
• Digital Candy Thermometer or Glass Thermometer 

How To Make Cinnamon Hard Candy

1. Line a 15x10x1-inch baking sheet with foil or parchment paper. Lightly grease with butter or nonstick spray.
2. In a heavy-bottom saucepan, combine sugar, corn syrup, water, and food coloring. Cook over medium heat, stirring just until the sugar dissolves. This will take approximately 3-4 minutes.

3. Stop stirring and bring the mixture to a rolling boil. Continue cooking until it reaches 300°F (hard crack stage) on a candy thermometer. This will take approximately 20-25 minutes. 
4. Remove from heat immediately. Carefully stir in cinnamon oil. Steam will rise and the aroma can be strong, so stand back!
5. Pour the hot candy onto the prepared surface. Let it cool completely, about 4 hours.

6. Break into pieces with a mallet. Toss in powdered sugar until lightly coated. Shake off excess and let sit for 10–15 minutes so the coating sets.

Expert Tips

• Use a reliable candy thermometer. This is worth it and will ensure you reach the hard-crack stage that’s essential for the hard, firm texture.
• Add cinnamon oil off the heat and stand back. Turn heat off and add the oil slowly and carefully. The fumes are strong!
• Work quickly once candy is poured. It sets fast, so once it’s poured onto the pan, ensure it’s distributed evenly quickly.
• Store with a light dusting of powdered sugar. This helps to ensure the pieces don’t stick together.

Variations

• Make other flavors. Get creative and have fun! Use the same base method and add in peppermint or clove oil for a different flavor.
• Pour into silicone candy molds. This will create uniform shapes so each piece of candy looks the same.
• Adjust cinnamon oil. Change the amount based on your taste preference. Add less for milder candy or more for spicier candy.
• Package in jars. Add the colorful candy to clear jars with ribbon and a tag for cute (and delicious!) homemade gifts.

Storage

Store leftover candy in an airtight container at room temperature in a dry area, away from humidity. It will last several weeks to a few months if sealed well.

Frequently asked questions

More Easy Holiday Treat Recipes

• Raspberry Thumbprint Cookies
• Mini Pecan Pies
• Eggnog Poke Cake
• Gingerbread Bundt Cake

Print

Cinnamon Hard Candy

This easy 6-ingredient Cinnamon Hard Candy is packed with spicy-sweet cinnamon flavor and a fun candy recipe to make at home anytime, for any festive occasion.

Course Dessert

Cuisine American

Keyword candy, christmas, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 40 servings

Calories 102kcal

Ingredients

• 3 3/4 cups granulated sugar
• 1 1/4 cups light corn syrup
• 1 cup water
• 1 teaspoon red food coloring optional
• 1 teaspoon cinnamon oil or 2 teaspoons for extra spicy
• powdered sugar for coating

Instructions

• Line a 15x10x1-inch baking sheet with foil or parchment paper. Lightly grease with butter or nonstick spray.
• In a heavy-bottom saucepan, combine sugar, corn syrup, water, and food coloring. Cook over medium heat, stirring just until the sugar dissolves. This will take approximately 3-4 minutes.
• Stop stirring and bring the mixture to a rolling boil. Continue cooking until it reaches 300°F (hard crack stage) on a candy thermometer. This will take approximately 20-25 minutes.
• Remove from heat immediately. Carefully stir in cinnamon oil. Steam will rise and the aroma can be strong, so stand back!
• Pour the hot candy onto the prepared surface. Let it cool completely, about 4 hours.
• Break into pieces with a mallet. Toss in powdered sugar until lightly coated. Shake off excess and let sit for 10–15 minutes so the coating sets.

Notes

Storage

• Store leftover candy in an airtight container at room temperature in a dry area, away from humidity. It will last several weeks to a few months if sealed well.

Tips

• Use a reliable candy thermometer. This is worth it and will ensure you reach the hard-crack stage that’s essential for the hard, firm texture.
• Add cinnamon oil off the heat and stand back. Turn heat off and add the oil slowly and carefully. The fumes are strong!
• Work quickly once candy is poured. It sets fast, so once it’s poured onto the pan, ensure it’s distributed evenly quickly.
• Store with a light dusting of powdered sugar. This helps to ensure the pieces don’t stick together.

Nutrition

Calories: 102kcal | Carbohydrates: 27g | Fat: 0.1g | Sodium: 7mg | Potassium: 0.5mg | Sugar: 27g | Calcium: 2mg | Iron: 0.01mg

The post Cinnamon Hard Candy appeared first on Dinner in 321.

I love how certain recipes remind you of childhood and this Cornflake Candy is a classic old-fashioned treat that does exactly that. Nostalgic and beyond simple to make with 5 ingredients, this recipe is a delicious homemade candy for any occasion. It’s easy enough for a last-minute dessert, but special enough to serve at parties or for the holidays.

Crunchy, chewy, and perfectly sweet, Cornflake Candy comes together with creamy peanut butter and crispy cereal, but no candy thermometer required. Plus, it’s customizable, so feel free to add in marshmallows or chocolate, too. This no-bake, no-fuss homemade Cornflake Candy is an oldie but a goodie, and one to definitely keep in the rotation.

If you like this recipe, be sure to also try these light and crispy Ritz Cracker Cookies and these easy Haystack Cookies for more tasty no-bake holiday treats.

Why You’ll Love This Recipe

• Quick no-bake treat. With just a handful of ingredients and a simple process, this treat comes together fast, in just minutes. Have these ready to serve in no time.
• Just a handful of pantry ingredients. Whip these up with just 5 ingredients you already have in your pantry.
• Kid-friendly recipe. Simple to make with familiar ingredients, these are great for baking with the whole family.
• Perfect for cookie trays. Festive and customizable, these are ideal for cookie swaps, host gifts and holiday treat plates.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Sugar: For sweetness.
• Light Corn Syrup: The candy binder that gives a chewy texture and glossy appearance.
• Peanut Butter: Nutty and flavorful, use creamy for a smooth texture.
• Vanilla Extract: Use pure vanilla for the best flavor.
• Cornflakes Cereal: Light and crispy, for the ultimate crunch.

Tools You’ll Need

• Large Bowl
• Spatula
• Measuring Cups and Spoons
• Large Scoop
• Medium Saucepan
• Parchment Paper

How To Make Cornflake Candy

1. Line two baking sheets with parchment paper or wax paper. Set aside.
2. In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir constantly until the sugar dissolves and the mixture just begins to bubble.

3. Remove from heat and immediately stir in peanut butter and vanilla until smooth and fully combined.
4. Directly in the saucepan or in a large bowl, gently fold the peanut butter mixture with the cornflakes.

5. Using a scoop or 2 spoons, drop spoonfuls of the mixture onto the prepared baking sheets. Let the candy set at room temperature until firm, about 30 minutes.

6. For a festive touch, sprinkle with holiday sprinkles before they set. Once they’ve set completely, you could also add chocolate. If doing so, melt milk, semi-sweet, or white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth. Drizzle on top or dip the bottom of each candy into the melted chocolate then allow the candies to dry completely.

Expert Tips

• Fold gently. Gently incorporate the ingredients with a spatula. Stirring too hard will crush the cornflakes and change the texture.
• Work quickly. Try your best to move fast with the warm coating mixture so it doesn’t harden in the pot. It’ll be easiest to work with this way.
• Use a cookie scoop. If you have one on hand, these are helpful to create evenly sized clusters.
• Let the sugar mixture reach a full boil briefly. This will ensure the clusters will set firmly.

Variations

• Make a chocolate version. Use melted chocolate and butterscotch chips for another sweet flavor profile.
• Add mix-in’s. Add mini M&Ms or sprinkles for a festive look and extra crunch.
• Use crunchy peanut butter. Swap the creamy variety for crunchy for even more peanut flavor and texture.
• Try different cereals. Swap cornflakes for rice cereal, or rice or corn squares, for a different crunch.

Storage

Store any leftovers in between layers of parchment or wax paper in an airtight container at room temperature, or in the fridge, for up to 1 week. Allow the candy to come to room temperature before enjoying again for the best, softened texture.

Leftovers can be stored in an airtight container in the freezer for up to 3 months. Thaw and allow to come to room temperature before serving.

Cornflake candy is a great make-ahead treat. Assemble up to a week in advance and store in an airtight container until ready to enjoy. We recommend eating them within the first 3 days for the crunchiest texture but they’ll last longer if you need!

Frequently asked questions

More Easy Candy Recipes

• Microwave Peanut Brittle
• Saltine Cracker Toffee
• Butter Toffee
• Hot Chocolate Rice Krispie Treats

Print

Cornflake Candy

This easy 3-ingredient Cornflake Candy is sweet, crunchy, and ready in minutes. It's the perfect no-bake retro treat to add to your holiday dessert spread.

Course Dessert

Cuisine American

Keyword christmas, cookies

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 24 cookies

Calories 162kcal

Ingredients

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 6 cups cornflakes cereal

Instructions

• Line two baking sheets with parchment paper or wax paper. Set aside.
• In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir constantly until the sugar dissolves and the mixture just begins to bubble.
• Remove from heat and immediately stir in peanut butter and vanilla until smooth and fully combined.
• Directly in the saucepan or in a large bowl, gently fold the peanut butter mixture with the cornflakes.
• Using a scoop or 2 spoons, drop spoonfuls of the mixture onto the prepared baking sheets. Let the candy set at room temperature until firm, about 30 minutes.
• For a festive touch, sprinkle with holiday sprinkles before they set. Once they've set completely, you could also add chocolate. Melt milk, semi-sweet, or white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth. Drizzle on top or dip the bottom of each candy into the melted chocolate then allow the candies to dry completely.

Notes

Storage

• Store leftovers in between layers of parchment or wax paper in an airtight container at room temperature, or in the fridge, for up to 1 week. Allow the candy to come to room temperature before enjoying again for the best, softened texture.
• Leftovers can be stored in an airtight container in the freezer for up to 3 months. Thaw and allow to come to room temperature before serving.
• Cornflake candy is a great make-ahead treat. Assemble up to a week in advance and store in an airtight container until ready to enjoy. We recommend eating them within the first 3 days for the crunchiest texture.

Tips

• Fold gently. Gently incorporate the ingredients with a spatula. Stirring too hard will crush the cornflakes and change the texture.
• Work quickly. Try your best to move fast with the warm coating mixture so it doesn’t harden in the pot. It’ll be easiest to work with this way.
• Use a cookie scoop. If you have one on hand these are helpful to create evenly sized clusters.
• Let sugar mixture reach a full boil briefly. This will ensure the clusters will set firmly.

Nutrition

Calories: 162kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg

The post Cornflake Candy appeared first on Dinner in 321.

If you’re looking for the ultimate festive and flavorful hand-held treat that’s easy and delicious without the effort, look no further — we’ve got you covered! These sweet and creamy individual Mini Cherry Cheesecakes are one of our favorites. Easier to make than a traditional cheesecake, these adorable bite-sized cheesecakes are the foolproof shortcut version of the classic that are just as delicious. No water bath in sight here!

Made with a rich, buttery graham cracker crust, a creamy filling and sweet cherry topping, these Mini Cherry Cheesecakes hit every flavor and texture note. They’re the perfect size and great for special occasions, parties, and the holidays. I absolutely love that these Mini Cherry Cheesecakes can be made ahead of time, too, so you can spend more time with friends and family, and less time in the kitchen — dessert is served!

If you like this recipe, be sure to try these Mini Cheesecake Bites and this bright and citrusy Lemon Shortbread Cheesecake for other easy dessert ideas.

Why You’ll Love This Recipe

• Perfectly portioned, no slicing required. These bite-sized treats are just the right size. No need to slice, cut, or dirty up another utensil.
• Quick and easy “shortcut”. These are so much easier and faster to make than a full-size traditional cheesecake. Not to mention, they’re so cute and fun to eat!
• No water bath needed. This recipe is simple and no-fuss. No extra steps required.
• Great make-ahead dessert. Prep these in advance and have them at the ready; they’re perfect for parties and entertaining.

Ingredients

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

For The Crust:

• Cookie Crumbs: The sweet, crunchy base. We like graham crackers for a classic flavor, but gingersnaps, Biscoff cookies, or shortbread are all tasty options.
• Sugar: For sweetness.
• Butter: We like to use salted to balance out the sugar and cookies.

For The Filling:

• Sour Cream: Creamy and tangy to compliment the cream cheese.
• Cream Cheese: For richness and essential for that classic cheesecake flavor. Soften before using.
• Sugar: For sweetness.
• Eggs: To bind the filling together.
• Vanilla Extract or Paste: Use the real stuff for the best flavor.

For The Topping:

• Cream Cheese: For even more tang and rich flavor and texture.
• Powdered Sugar: To add sweetness.
• Vanilla Extract or Paste: Brings extra flavor and enhances the other ingredients.
• Heavy Whipping Cream: For that light, airy texture.
• Cherry Pie Filling or Amaretto Cherries: Sweet, glossy and perfectly fruity.

Tools You’ll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Muffin Tin
• Large Scoop
• Tamper Tool
• Ziptop Bag or Piping Bag and Tips
• Paper Cupcake Liners

How To Make Mini Cherry Cheesecakes

1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. 
2. In a small mixing bowl, combine cookie crumbs, sugar, and butter. Once an even sandy texture forms, divide evenly into the prepared pan. Lightly press with the back of a spoon or tamper. Bake 7-8 minutes. 

3. In a large mixing bowl, blend sour cream and cream cheese with a hand mixer on medium-high speed until smooth. 
4. Add sugar, eggs, and vanilla and mix until combined well, about 1 minute.

5. Divide the batter among the liners. Bake 20-22 minutes or until the cheesecakes are mostly set. Cool completely at room temperature.

6. In a stand mixer with a whisk attachment or large mixing bowl with a hand mixer, whip cream cheese until smooth. Add powdered sugar and vanilla extract, and whip until blended.
7. Gradually add heavy whipping cream. Whip until stiff peaks form.

8. Spoon or pipe on top of the cheesecakes.

9. Garnish with cherry pie filling or desired toppings. 

Expert Tips

• Use room-temperature cream cheese and eggs. Soften the cream cheese and let the eggs sit on the counter before using to avoid lumps and cracks in the filling.
• Don’t over-bake. No need to over-cook these. A slight jiggle in the center is normal!
• Cool gradually. Don’t place these in the fridge or a cooler immediately after baking. They should cool gradually on the counter to prevent sinking or cracking, then chill.
• Chill at least a few hours (or overnight). Let them set and chill before topping and serving for the best texture and flavor.

Variations

• Try a different fruit topping. Swap the cherry topping for blueberry, strawberry, or even caramel for a different and just as delicious flavor profile.
• Use another cookie crust. Try a chocolatey Oreo crust or shortbread cookie crust instead of graham cracker for a new twist.
• Add an extra swirl of flavor. A layer of chocolate or swirl of lemon curd into the filling would be a delicious spin.
• Make them gluten-free. You can use gluten-free graham crackers for the crust if preferred.

Storage

Store leftover cheesecakes in a single layer in an airtight container in the fridge for 4-5 days.

You can store leftovers in the freezer for up to 2 months, but we suggest removing the fruit topping for the best texture. Thaw in the fridge overnight before serving, then add fresh topping when ready to enjoy.

These are a great make ahead dessert to save time. Make these up to 3 days in advance, store in the fridge, and serve when ready. You can also make and bake them ahead of time, then store in an airtight container in the freezer without the topping, for 3 months. Thaw in the fridge overnight, then add the topping and serve.

Frequently Asked Questions

More Easy Dessert Recipes

• Banana Split Cake
• Chocolate Chip Skillet Cookie
• Berry Trifle
• Lazy Man’s Peach Cobbler

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Mini Cherry Cheesecakes

These Mini Cherry Cheesecakes are the perfect bite-sized version of the classic creamy dessert that's so much easier to make and serve when entertaining.

Course Dessert

Cuisine American

Keyword cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 Servings

Calories 319kcal

Ingredients

Crust

• 1 cup cookie crumbs (graham cracker, ginger, Biscoff, or shortbread)
• 2 tablespoons granulated sugar
• 3 tablespoons salted butter melted

Filling

• 1/4 cup sour cream
• 16 ounces cream cheese room temperature
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1/2 teaspoon vanilla extract or paste

Topping

• 4 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract or paste
• 1 1/8 cups heavy whipping cream
• 1/4 cup cherry pie filling or Amaretto cherries

Instructions

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• In a small mixing bowl, combine cookie crumbs, sugar, and butter. Once an even sandy texture forms, divide evenly into the prepared pan. Lightly press with the back of a spoon or tamper. Bake 7-8 minutes.
• In a large mixing bowl, blend sour cream and cream cheese with a hand mixer on medium-high speed until smooth.
• Add sugar, eggs, and vanilla and mix until combined well, about 1 minute.
• Divide the batter among the liners. Bake 20-22 minutes or until the cheesecakes are mostly set. Cool completely at room temperature.

Frosting

• In a stand mixer with a whisk attachment or large mixing bowl with a hand mixer, whip cream cheese until smooth. Add powdered sugar and vanilla extract, and whip until blended.
• Gradually add heavy whipping cream. Whip until stiff peaks form. Spoon or pipe on top of the cheesecakes. Garnish with cherry pie filling or desired toppings.

Notes

Storage:

• Store leftovers in a single layer in an airtight container in the fridge for 4-5 days.
• Store leftovers in the freezer for up to 2 months, but we suggest removing the fruit topping for the best texture. Thaw in the fridge overnight before serving, then add fresh topping when ready to enjoy.
• Make these up to 3 days in advance, store in the fridge, and serve when ready. You can also make and bake them ahead of time, then store in an airtight container in the freezer without the topping, for 3 months. Thaw in the fridge overnight, then add the topping and serve.

Tips

• Use room-temperature cream cheese and eggs. Soften the cream cheese and let the eggs sit on the counter before using to avoid lumps and cracks in the filling.
• Don’t over-bake. No need to over-cook these. A slight jiggle in the center is normal!
• Cool gradually. Don’t place these in the fridge or a cooler immediately after baking. They should cool gradually on the counter to prevent sinking or cracking, then chill.
• Chill at least a few hours (or overnight). Let them set and chill before topping and serving for the best texture and flavor.

Nutrition

Calories: 319kcal | Carbohydrates: 30g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 261mg | Potassium: 161mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.3mg

The post Mini Cherry Cheesecakes appeared first on Dinner in 321.

If you’re a sucker for bringing back old time recipes like I am, these Lunch Lady Brownies are for you. These were one of my favorite desserts at school as a child and now a sweet treat I can whip up at home in about 30 minutes to feed a crowd.

My favorite part is that they use the most basic pantry ingredients and there’s no need to get out my mixer. I can just stir, spread, and bake. If you’re a fan of nostalgic treats, my Lunch Lady Peanut Butter Bars and Peanut Butter Oatmeal Bars are two others to try.

why you’ll love this recipe

• Less than 10 ingredients. It’s that simple, nothing too expensive or difficult to find in these brownies.
• Rich cocoa flavor and fudgy texture. The cocoa powder in the cake base along with the cooked icing on top, makes for the richest bite.
• Easy to serve a crowd. Bring a big 9×13-inch pan or sheet pan of these to any party and I guarantee they will be devoured in no time.

ingredients

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

For the Brownie:

• Salted butter: Base to the brownie batter.
• Granulated sugar: Sweetens the batter perfectly.
• Large eggs: Binds the batter together.
• Vanilla extract: Adds both caramel and floral notes, make sure you use pure and not imitation for the best flavor.
• Unsweetened cocoa powder: Key ingredient for a rich, chocolate flavor.
• All-purpose flour: Structure for the brownies.
• Salt: Always add a pinch to your baked goods to help enhance all of the flavors.

For the Frosting:

• Salted butter: Base to the frosting. If you only have unsalted butter, add a small pinch of salt.
• Unsweetened cocoa powder: Gives nice cocoa flavor.
• Whole milk: Helps to thin the frosting to the correct consistency.
• Powdered sugar: Sift to avoid any lumps, them stir in for sweetness and a smooth texture.
• Vanilla extract: Add another little dash here to give the frosting a flavor that is so addicting.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• Parchment Paper
• Liquid Measuring Cups
• Small Saucepan
• 13″x18 Sheet Pan or 15×10 Sheet Pan (I use a 15×10!

how to make lunch lady brownies

1. Preheat oven to 350°F. Grease with butter or nonstick spray a 15×10-inch sheet pan or 13×9-inch baking pan or line with parchment paper.
2. In a large bowl, whisk together salted butter, granulated sugar, and cocoa powder.

3. Add eggs and whisk again.

4. Stir in vanilla extract.
5. Fold in all-purpose flour, and salt until just combined. Don’t overmix.

6. Pour batter into the prepared pan and spread evenly. Bake for 20–22 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.
7. About 5 minutes before the brownies come out, melt the butter in a small saucepan over medium heat. Whisk in unsweetened cocoa powder and whole milk until smooth. Remove from heat and stir in powdered sugar and vanilla extract until silky and pourable.

8. Pour the warm frosting over the hot brownies straight from the oven and spread to the edges. Let cool completely in the pan before cutting into bars.

expert tips

• To know when the brownies are done baking, use the toothpick test. If an inserted toothpick comes out with moist crumbs, then the brownies are ready to remove and bake.
• Always pour the frosting over the hot brownies. This is different from most cakes and brownie recipes. By letting the frosting cool as the brownies cool, it forms a crackly topping that is super fudgy in texture.
• Adds nuts if you want. You could stir in chopped pecans or walnuts into the brownie batter or sprinkle them on top of the frosting.
• Don’t over-mix the batter or the frosting. You want to stir just until combined or else your brownies could be tough or the frosting can break.

storage

Store any leftover brownies in an airtight container on the counter for up to 3 days. Refrigerate for up to 1 week.

Freezing these brownies also works well, just place them in a container for up to 2 months. Thaw overnight before enjoying.

Frequently Asked Questions

more easy dessert recipes

• Chocolate Mayonnaise Cake
• Chocolate Chip Skillet Cookie
• Shaker Lemon Pie
• Peanut Butter Blondies

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Lunch Lady Brownies

These Lunch Lady Brownies are the easiest brownie recipe using no special equipment, just a couple bowls and a whisk. It's a quick dessert for beginner bakers to try at home and tastes just like those nostalgic brownies from your school cafeteria.

Course Dessert

Cuisine American

Keyword chocolate

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 servings

Calories 244kcal

Ingredients

For the Brownie

• 1 cup salted butter melted
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt

For the Frosting

• 1/3 cup salted butter
• 1/3 cup unsweetened cocoa powder
• 1/3 cup whole milk
• 2 cups powdered sugar sifted
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Grease with butter or nonstick spray a 15×10-inch sheet pan or 13×9-inch baking pan or line with parchment paper.
• In a large bowl, whisk together salted butter, granulated sugar, and cocoa powder.
• Add eggs and whisk again.
• Stir in vanilla extract.
• Fold in all-purpose flour, and salt until just combined. Don't overmix.
• Pour batter into the prepared pan and spread evenly. Bake for 20–22 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.
• About 5 minutes before the brownies come out, melt the butter in a small saucepan over medium heat. Whisk in unsweetened cocoa powder and whole milk until smooth. Remove from heat and stir in powdered sugar and vanilla extract until silky and pourable.
• Pour the warm frosting over the hot brownies straight from the oven and spread to the edges. Let cool completely in the pan before cutting into bars.

Notes

Storage: 

Store any leftover brownies in an airtight container on the counter for up to 3 days. Refrigerate for up to 1 week.

Freezing these brownies also works well, just place them in a container for up to 2 months. Thaw overnight before enjoying.

Tips: 

• To know when the brownies are done baking, use the toothpick test. If an inserted toothpick comes out with moist crumbs, then the brownies are ready to remove and bake.
• Always pour the frosting over the hot brownies. This is different from most cakes and brownie recipes. By letting the frosting cool as the brownies cool, it forms a crackly topping that is super fudgy in texture.
• Adds nuts if you want. You could stir in chopped pecans or walnuts into the brownie batter or sprinkle them on top of the frosting.
• Don’t over-mix the batter or the frosting. You want to stir just until combined or else your brownies could be tough or the frosting can break.

Nutrition

Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 144mg | Potassium: 75mg | Fiber: 1g | Sugar: 27g | Vitamin A: 366IU | Calcium: 17mg | Iron: 1mg

The post Lunch Lady Brownies appeared first on Dinner in 321.

We’re big shrimp lovers in our house — it’s so versatile, easy to work with, and best of all, just the right amount of fancy (but without the effort!). I love serving shrimp when I want something special, but don’t want the hassle or have the time. This garlicky Baked Shrimp Scampi tossed with tender pasta is exactly that: the weeknight version of the classic dish loaded with high-quality restaurant flavors using an easy hands-off oven method.

Tender garlicky shrimp are bathed in a quick, rich and buttery lemon-white wine sauce that’s downright addictive, then popped into the oven before getting tossed with pasta. And don’t forget a hunk of crusty bread because no drop of sauce should be left behind. Baked Shrimp Scampi couldn’t be easier or more delicious — it’s one dish with big flavor, and we promise it’s one you’ll make over and over again.

If you love shrimp too, be sure to try our Shrimp Caprese and Shrimp and Veggie Pasta Primavera as two other easy, flavorful recipes to try.

Why You’ll Love This recipe

• Faster and less fussy than stovetop scampi: This simple method is no-fuss and fool-proof. Quick and easy, you get delicious results without the work.
• Easy, flavorful garlic-butter-white wine sauce. The best part of shrimp scampi is the rich and delicious sauce, and this one is easy to make and oh so satisfying. It soaks into the pasta for decadent flavor you can’t get enough of.
• Impressive with minimal effort. This is one of those dishes that seems fancy, but is actually super simple. It’s impressive enough to serve to company and entertain with, but easy enough to whip up for family dinner on a weeknight.

Ingredients

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

• Linguine or Spaghetti: Cooked to chewy, al dente perfection.
• Shrimp: Tender and juicy, the star of the show. Use fresh or frozen. Either works.
• Butter: For the rich, decadent sauce. We like to use salted here.
• Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
• Garlic: Freshly minced is a must for that vibrant, signature flavor.
• Lemon: Freshly squeezed for brightness.
• White Wine, Chicken or Vegetable Broth: We like a dry white wine because it pairs perfectly with the lemon and garlic to create a mouthwatering sauce, but broth works just as well, too.
• Red Pepper Flakes: For a little heat.
• Parsley: Bright and herbaceous for a fresh finishing touch.
• Parmesan: Sharp and nutty, grate your own.
• Optional Garnishes: Fresh lemon slices, extra parmesan cheese, and another sprinkle of fresh parsley are all nice garnishes for added flavor and color.

Tools You’ll Need

• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Cutting Board
• Chef’s Knife
• Liquid Measuring Cups
• Large Stockpot
• Microplane

How To Make Baked Shrimp Scampi

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and place the pasta back into the pot.

2. Preheat oven to 400°F. Lightly grease a large baking dish or rimmed sheet pan. Arrange the shrimp in a single layer. Season with salt and black pepper.

3. In a bowl, whisk together melted butter, olive oil, garlic, lemon zest, lemon juice, white wine or broth, and red pepper flakes.

4. Pour the sauce evenly over the shrimp. Bake for 10–12 minutes, or until shrimp are pink, opaque, and just cooked through.

5. Pour the baked shrimp and all the buttery pan juices over the pasta in the pot. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

6. Transfer the pasta to a serving bowl or large plate. Sprinkle with parsley and Parmesan cheese. Serve with extra cheese on the side and additional lemon wedges (if desired).

Expert Tips

• Don’t over-bake the shrimp. You want to avoid tough, rubbery shrimp. Pull the pan as soon as they turn pink and opaque.
• Reserve pasta water. Be sure to save a cup of the starchy cooking liquid to loosen the sauce, if needed.
• Use a rimmed baking dish. This will help prevent the rich butter sauce from running off.
• Broil the last 1–2 minutes. Once it’s just about finished baking, set the oven to the broil setting to get nice, light golden color on the shrimp.

Variations

• Try different seafood. Try swapping in scallops or a mix of seafood, as opposed to just shrimp, for a delicious seafood medley.
• Add cherry tomatoes or spinach to the bake. For added flavor, texture and a nice pop of color.
• Make it low-carb. Instead of regular pasta, try making this with zucchini noodles or spaghetti squash for a lighter, low-carb version.
• Make it spicy. Make a kicked-up version with an extra sprinkle of red pepper flakes or a pinch of cayenne if you like more heat.

Storage

This pasta is best enjoyed fresh, immediately after cooking, but you can store leftovers in an airtight container in the fridge for 2 days. Reheat gently on the stovetop with a splash of water or broth to keep shrimp from turning rubbery.

We don’t recommend freezing this dish, as the texture of the pasta and shrimp can change and turn mushy once frozen and thawed.

Frequently Asked Questions

more Easy Seafood Recipes

• Creamy Lemon Herb Salmon Pasta
• Salmon Cakes
• Baked Cod With Cream Sauce
• Old Bay Crab Cakes

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Baked Shrimp Scampi with Pasta

This no-fuss Baked Shrimp Scampi With Pasta is simple to make, packed with bright, bold flavor and perfect for easy entertaining, holidays or weeknight dinners.

Course Main Course

Cuisine American

Keyword christmas, holiday, holidays, seafood

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 470kcal

Ingredients

• 12 ounces linguine or spaghetti
• 1-1 1/2 pounds large shrimp peeled and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 tablespoons salted butter melted
• 3 tablespoons olive oil
• 3-4 minced garlic cloves
• 1 lemon zested and juiced
• 1/4 cup dry white wine, chicken or vegetable broth
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/4 cup freshly grated Parmesan cheese
• Optional garnishes: lemon slices, parmesan cheese, fresh parsley

Instructions

• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and place the pasta back into the pot.
• Preheat oven to 400°F. Lightly grease a large baking dish or rimmed sheet pan. Arrange the shrimp in a single layer. Season with salt and black pepper.
• In a bowl, whisk together melted butter, olive oil, garlic, lemon zest, lemon juice, white wine or broth, and red pepper flakes.
• Pour the sauce evenly over the shrimp. Bake for 10–12 minutes, or until shrimp are pink, opaque, and just cooked through.
• Pour the baked shrimp and all the buttery pan juices over the pasta in the pot. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
• Transfer the pasta to a serving bowl or large plate. Sprinkle with parsley and Parmesan cheese. Serve with extra cheese on the side and additional lemon wedges (if desired).

Notes

Storage

This pasta is best enjoyed fresh, immediately after cooking, but you can store leftovers in an airtight container in the fridge for 2 days. Reheat gently on the stovetop with a splash of water or broth to keep shrimp from turning rubbery.

We don’t recommend freezing this dish, as the texture of the pasta and shrimp can change and turn mushy once frozen and thawed.

Tips

• Don’t over-bake the shrimp. You want to avoid tough, rubbery shrimp. Pull the pan as soon as they turn pink and opaque.
• Reserve pasta water. Be sure to save a cup of the starchy cooking liquid to loosen the sauce, if needed.
• Use a rimmed baking dish. This will help prevent the rich butter sauce from running off.
• Broil the last 1–2 minutes. Once it’s just about finished baking, set the oven to the broil setting to get nice, light golden color on the shrimp.

Nutrition

Calories: 470kcal | Carbohydrates: 44g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 176mg | Sodium: 997mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 0.4mg | Calcium: 127mg | Iron: 1mg

The post Baked Shrimp Scampi With Pasta appeared first on Dinner in 321.

Anytime we have steak at home, my husband gets so excited! It’s the perfect rich and flavorful meal that takes minimal effort. These Beef Tenderloin Tips are about as tender as a steak recipe can get and are made easy by searing in a single skillet.

My other favorite part of these Beef Tenderloin Tips and Gravy is I can make them anytime of the year since there’s no grill required. I recommend using a cast iron skillet, it makes for the best crust. If you love a great steak recipe my Steak Pasta and Steak Sandwich are two others you should give a try.

why you’ll love this recipe

• 5 ingredient dinner recipe. It’s that quick and simple! These steak bites only use a single skillet for ease of cooking.
• So flavorful and comforting. If you’re looking for a hearty meal with minimal effort, it’s definitely these beef tenderloin tips.
• Quick to make a full meal. Serve them over mashed potatoes, rice, or even alongside a baked potato and you’re good to go!

ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Filet mignon: Cut into even-sized cubes, 1 ½ to 2 inches so they cook at the same rate. If you want to use another cut, I recommend that it’s lean, like sirloin or strip steaks, for a tender bite.
• Olive oil: Cooking oil for the recipe.
• Salted butter: Adds creaminess and richness to the sauce.
• Garlic cloves: Infuses every bite with even more rich flavor.
• Fresh rosemary: Adds rich and warm herb flavor.
• Salt and black pepper: Always season to taste to help elevate the flavors.

Tools You’ll Need

• Cutting Board
• Chef’s Knife
• Tongs
• Large Skillet or Cast Iron Skillet

how to make beef tenderloin tips

1. Remove the beef tenderloin tips from the refrigerator about 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.

2. Place a large cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter, and heat until shimmering.
3. Don’t overcrowd the pan. Work in batches if needed. Add the beef cubes to the skillet in a single layer. Sear 30-90 seconds, turning once, until deeply browned and to preferred doneness. Remove to a plate.

4. Reduce heat to medium. Add the remaining butter, smashed garlic cloves, and rosemary sprigs to the skillet. Stir and spoon the butter around the pan for 1–2 minutes, until fragrant and lightly golden.

5. Return the beef tips and any juices to the skillet. Toss gently to coat in the rosemary-garlic butter for 30–60 seconds.

6. Remove rosemary sprigs and garlic cloves if desired. Serve hot with a spoonful of the pan butter drizzled over the top.

expert tips

• Always remove the steak from the fridge 30 minutes before cooking. This allows the steak to cook more evenly for a melt-in-your-mouth texture.
• Avoid crowding the skillet to much when searing. If you need to do this in batches then use a plate to separate the tips. If you crowd the pan too much, this will cause the tips to steam rather than sear.
• Use another cut of steak. You can also use strip steak or sirloin steak if desired.
• Make the rosemary butter sauce in the same skillet as you seared the steak. This will infuse the butter with the delicious meat juices to make the sauce even more flavorful.
• Make it in the slow cooker. I have crockpot steak bites too as well as a classic version using a cheaper cut of meat on the stovetop.

What to Serve with beef tenderloin steak bites

There are so many options to make this a complete meal. It’s one of the most comforting yet quick dinners we make all year round. Here are some sides my family loves:

• Crock Pot Scalloped Potatoes
• Baked Macaroni and Cheese
• Loaded Mashed Potatoes
• Sour Cream Mashed Potatoes (3 ingredients)

storage

Store any leftover beef tenderloin steak bites in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through, just a couple of minutes.

You can also freeze the steak bites for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.

Frequently Asked Questions

More Easy beef recipes

• Oven Pot Roast
• Sheet Pan Tacos
• Stovetop Stuffing Meatloaf
• Taco Pie

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Beef Tenderloin Tips

These Beef Tenderloin Tips are the easiest yet richest dinner recipe that the whole family will love. By cutting the steak into smaller pieces, you get that crusty sear on all sides before coating in the most decadent rosemary butter sauce. Made in under 30 minutes, it’s restaurant-quality flavors at home.

Course Main Course

Cuisine American

Keyword beef, christmas, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 142kcal

Ingredients

• 1 1/2 pounds filet mignon cut into 1 1/2-2-inch cubes
• 2 tablespoons olive oil
• 3 tablespoons salted butter divided
• 4-5 garlic cloves
• 2-3 sprigs fresh rosemary
• salt and black pepper amount as desired

Instructions

• Remove the beef tenderloin tips from the refrigerator about 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
• Place a large cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter, and heat until shimmering.
• Don't overcrowd the pan. Work in batches if needed. Add the beef cubes to the skillet in a single layer. Sear 30-90 seconds, turning once, until deeply browned and to preferred doneness. Remove to a plate.
• Reduce heat to medium. Add the remaining butter, smashed garlic cloves, and rosemary sprigs to the skillet. Stir and spoon the butter around the pan for 1–2 minutes, until fragrant and lightly golden.
• Return the beef tips and any juices to the skillet. Toss gently to coat in the rosemary-garlic butter for 30–60 seconds.
• Remove rosemary sprigs and garlic cloves if desired. Serve hot with a spoonful of the pan butter drizzled over the top.

Notes

Storage: 

Store any leftover beef tenderloin steak bites in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through, just a couple of minutes.

You can also freeze the steak bites for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.

Tips: 

• Always remove the steak from the fridge 30 minutes before cooking. This allows the steak to cook more evenly for a melt-in-your-mouth texture.
• Avoid crowding the skillet to much when searing. If you need to do this in batches then use a plate to separate the tips. If you crowd the pan too much, this will cause the tips to steam rather than sear.
• Use another cut of steak. You can also use strip steak or sirloin steak if desired.
• Make the rosemary butter sauce in the same skillet as you seared the steak. This will infuse the butter with the delicious meat juices to make the sauce even more flavorful.
• Make it in the slow cooker. I have crockpot steak bites too as well as a classic version using a cheaper cut of meat on the stovetop.

Nutrition

Calories: 142kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 68mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

The post Beef Tenderloin Tips appeared first on Dinner in 321.