It had been a while since I posted a new Dream Bar recipe, but between the recent Root Beer Float Dream Bars and this one, I think I’ve made up for it! Eating these Strawberry Crunch Dream Bars is summer in a spoonful! I love the real strawberry flavor and the combination of smooth and crunchy textures that tickle my tongue! It reminds me of a Good Humor Strawberry Shortcake Bar from my childhood, but without all the artificial flavors!

The star of the show is this delightful Strawberry Crunch Topping, which I use on everything from my breakfast down to desserts like this. It’s easy to make and fun to keep on hand. I think the topping adds the perfect pizazz to these Dream Bars!

Ingredients for Strawberry Shortcake Bars

I know that the ingredient list looks long, but I bet you have a lot of these ingredients on hand already. Here’s what you need to make these strawberry dream bars:

Golden Oreo Crust

• Golden Oreo Cookies (you could also use shortbread cookies)
• Butter

Strawberry Cream Layer

• Strawberry Jell-O
• Water: I use both boiling water and cold water to make this layer
• Cream cheese, room temperature
• Red food coloring (optional)
• Cool Whip or my Stabilized Whipped Cream for a homemade alternative using heavy whipping cream

Cream Cheese Layer

• Cream cheese, room temperature
• Powdered sugar
• Pure vanilla extract
• More Cool Whip or Stabilized Whipped Cream

Strawberry Crunch Layer

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Pinch of kosher salt
• Butter, melted
• Fresh strawberries, for garnish

All the ingredients are detailed in the printable recipe card below with exact amounts, so make sure to check it out!

How to Make Strawberry Crunch Dream Bars

These strawberry shortcake bars take some time, but I promise they come together easily! Here’s how I make each layer of this delicious dessert:

Golden Oreo Crust

1. I start by lining an 8×8-inch pan with parchment paper so I can easily remove the bars to slice and serve.
2. In a medium bowl, I melt the butter in the microwave. Then I pulse the Golden Oreos in a food processor or blender until fine crumbs form. I add the cookie crumbs to the bowl with the melted butter and mix with a rubber spatula until everything is well-incorporated.
3. I pour the crust into my prepared baking pan and spread it into an even layer, pressing it to form a nice, even crust. Then I pop the pan into the freezer while preparing the rest of the recipe, or about 30 minutes.

Strawberry Gelatin

I use a 2-cup measuring glass to mix the strawberry gelatin powder with boiling water. Once it fully dissolves, I add the cold water and stir. Then I place this cup into the fridge so the gelatin can cool completely, but not so long that it sets all the way. I find that about 10 minutes is a good time.

Strawberry Cream Part One

1. Next, in a mixing bowl, I beat the cream cheese until smooth. Then I slowly pour in the chilled gelatin while mixing on low.
2. Once it’s completely smooth, I place the strawberry cream in the refrigerator to thicken for about an hour. We’ll come back to finish it later.

Cheesecake Layer

1. In another large bowl, I beat another block of cream cheese, the powdered sugar, and the vanilla extract together until smooth and creamy. Then I fold in the Cool Whip with a rubber spatula.
2. I pull the crust out of the freezer and place dollops of the cheesecake mixture onto the frozen crust. Then I use my offset spatula to spread it to form an even layer.

Strawberry Cream Part Two

1. After the strawberry cream layer has been in the fridge for an hour, I bring it out and fold in the remaining Cool Whip, stirring until evenly distributed and smooth.
2. Then I gently pour the strawberry cream onto the cheesecake layer and use my offset spatula to spread it evenly.
3. I place the pan in the fridge for 6 hours or overnight.

Strawberry Crunch Topping

1. I make this topping just before serving the shortcake bars. First, I put the freeze-dried strawberries and Golden Oreos into the food processor or blender and pulse them until coarse crumbs form.
2. Next, I add the gelatin powder and a pinch of salt. I pulse briefly to combine.
3. Finally, I pour in the melted butter and pulse just until the mixture holds together when pressed. I spread it out on a plate and chill it in the fridge for 15 minutes.

Serving the Strawberry Shortcake Bars

• For best results, I hull the strawberries and dice them. I sprinkle the crunch topping and diced strawberries all over the bars.
• Then I use the parchment paper to lift the bars out of the pan. I make clean cuts by running a sharp knife under hot water, drying it off, then slicing through the bars. I repeat this with each cut. You’ll have beautiful strawberry crunch dream bars for your guests!

Recipe Notes

• Make sure to use the amounts of water listed in this recipe to mix the gelatin, NOT the amounts on the box instructions! We want a more stable gelatin and less of it.
• Be careful not to leave the strawberry cream mixture in the fridge for more than an hour, as it will harden and firm up. It’s not the end of the world—it just won’t mix as smoothly if you wanted a completely creamy layer with no red specks in it!

FAQs

How do I store Strawberry Shortcake Bars?

Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days.

How far in advance can I make these Strawberry Crunch Dream bars?

You can make these up to 24 hours in advance, though I wouldn’t add the crumb topping until right before serving!

Can I freeze Dream Bars?

Yes, you can freeze strawberry shortcake bars, but make sure to thaw them completely in the fridge before serving.

More Popular Dream Bars

Dream Bars are hugely popular on my site. Try one of these great options next time:

• Lemon Dream Bars
• Turtle Dream Bars
• Chocolate Dream Bars
• Pina Colada Dream Bars
• Oreo Pudding Dream Bars

Have you made any of my dream bars? If you make these Strawberry Shortcake Bars, come back and let me know how they turned out. I’d love for you to leave a review and rating!

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Strawberry Shortcake Bars

No bake Strawberry Shortcake Bars with Jell-O, whipped cream, and a strawberry crunch topping on an Oreo crust will remind you of those strawberry shortcake ice cream bars from the ice cream truck!

Course Dessert

Cuisine American

Keyword Strawberry Shortcake Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 servings

Calories 659kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided below

Golden Oreo Crust

• 25 Golden Oreo Cookies with filling
• 4 tablespoons butter

Strawberry Cream Layer

• 3 ounces strawberry Jell-O
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 8 drops red food coloring optional
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip

Strawberry Crunch Layer

• ⅓ cup freeze-dried strawberries
• 8 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• pinch of kosher salt
• 2 tablespoons butter melted
• 6 fresh strawberries

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor or blender, pulse the 25 Golden Oreos with filling until they are fine crumbs. Add the cookie crumbs to the 4 tablespoons melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Strawberry Gelatin

• Into a 2-cup measuring glass, mix the 3 ounces strawberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. (To be continued.) *Also, see note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the 1 cup powdered sugar, and 1 teaspoon vanilla together until smooth and creamy. With a rubber spatula, fold in 1 cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (it will be about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours

Strawberry Crunch Topping

• Place 1/3 cup freeze-dried strawberries, and 8 Golden Oreos with filling into a food processor or blender. Pulse until coarse crumbs form. Add the tablespoon of strawberry gelatin powder and pinch of salt. Pulse briefly to combine. Pour in the 2 tablespoons melted butter and pulse just until the mixture holds together when pressed. Spread the mixture on a plate and chill for 10-15 minutes.

Serving

• Hull the strawberries and dice them. Sprinkle the Strawberry Crunch Topping and diced strawberries over the bars.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. To make clean cuts, run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO red strawberry specks. 
• The link to the freeze-dried strawberries is for a larger can even though the recipe only calls for 1/3 cup. I like to have them on hand as I also use them to make this Strawberry Crunch Cake. Plus, they’re good to snack on and will keep for a few months.

Nutrition

Calories: 659kcal | Carbohydrates: 78g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 475mg | Potassium: 294mg | Fiber: 2g | Sugar: 55g | Vitamin A: 999IU | Vitamin C: 112mg | Calcium: 122mg | Iron: 3mg

The post Strawberry Shortcake Bars appeared first on 365 Days of Baking.

Do you use Cool Whip? Or are you on Team “I-would-not-touch-it-with-a-10-foot-pole”? I confess that I have used Cool Whip for years and have never really had an issue with it. Yet I know some people out there really don’t like to use whipped topping with many artificial ingredients.

While I’m sure no one here is popping open a tub of Cool Whip expecting it to be a health food, sometimes it’s nice to substitute the store-bought stuff with something homemade! Or maybe, you just want to avoid a trip to the grocery store. That’s where this Stabilized Whipped Cream recipe comes in handy.

What is Stabilized Whipped Cream?

Stabilized whipped cream is fortified with an added ingredient that helps it hold its shape for a more extended period. It’s ideal for cakes, pies, and other desserts that require a whipped cream topping that won’t collapse or melt quickly at warm temperatures. The added ingredient may be gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and can be piped onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that need to be prepared in advance.

Ingredients for Stabilized Whipped Cream

To make this whipped cream, I use the following four ingredients:

• Real heavy whipping cream
• Cream cheese
• Powdered sugar
• Pure vanilla extract

See the recipe card below for exact amounts and more detailed directions.

I’ve seen lots of homemade Cool Whip recipes that call for unflavored gelatin as the stabilization agent. I’m excited that this is a stabilized whipped cream recipe without gelatin because it’s suitable for all my vegetarian pals!

Equipment Needed

I use the following tools to make this homemade whipped cream:

• Large mixing bowl
• Electric mixer  or stand mixer with the whisk attachment
• Measuring cups/spoons

I like to use these items to make my own Stabilized Whipped Cream – this mixer and these storage containers, if making it in advance.

How to Make Cool Whip Substitute

People I talk to always seem to expect homemade whipped cream and DIY Cool Whip to be difficult to make. This couldn’t be farther from the truth! All it takes is the right proportion of ingredients and a few easy steps.

Once you get in the habit of whipping up (literally, ha) your own Cool Whip, you’ll wonder why you didn’t start doing it sooner. 

1. First, I beat softened cream cheese with the confectioner’s sugar and a little real vanilla extract in a stand mixer (or in a large bowl with an electric handheld mixer) on low speed.
2. Next, I either use a clean, cold bowl and the whisk attachment to beat a cup of heavy cream at medium speed to high speed until soft peaks form. Then I add the cream cheese mixture in thirds to the whipped cream. 
3. Once all the cream cheese mixture is added, I beat the whole thing a little bit more until I see soft, fluffy peaks. Bam. That’s it! 

Tips for Making Perfect Homemade Whipped Cream

Here are some tips to help you achieve perfectly stabilized whipped cream every time:

• I make sure the heavy cream is cold before whipping for the best results.
• If possible, I use a cold bowl to help keep the cream cold while whipping.
• I always add the sugar and vanilla extract to the cream before whipping to ensure they are thoroughly incorporated.
• Whip the cream until soft peaks form, but be careful not to overbeat it.
• I chill the whipped cream for at least an hour before using it to allow it to set properly.

FAQs

Can I add flavor to Stabilized Whipped Cream?

Yes, it is a versatile topping you can flavor and customize in many ways. Here are some different ways you can customize this whipped topping:

• Add cocoa powder for a chocolate whipped cream.
• Substitute almond extract for vanilla extract for an almond-flavored whipped cream. Different extracts, oils, or emulsions will provide different flavors to your topping.
• Add a tablespoon of instant coffee granules for a coffee-flavored whipped cream.

Can you make sugar-free Whipped Cream?

Yes you can! If you’re avoiding added sugars or baking for someone who is, this stabilized Cool Whip can also be made with artificial sweeteners and sugar substitutes as well. Just be sure it’s not a liquid sweetener (like honey or maple syrup), as a liquid will disrupt the consistency of the whipped cream. 

How do I store Stabilized Whipped Cream?

I store this topping in an airtight container in the refrigerator for 2-3 days. When I’m ready to use it, I simply re-whip the cream for a few seconds, but not much longer, to restore its texture. I serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

Note: I don’t recommend freezing stabilized whipped cream as it may lose its texture and become grainy when thawed.

Can I decorate with Whipped Cream?

Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

• Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
• Use a piping bag fitted with a star tip to create a border around the edge of a cake.
• Pipe whipped cream onto a trifle in layers for a visually stunning dessert.
• Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

Now that I’ve figured out the best way to make perfect stabilized whipped cream at home, I’m sure I won’t rely on the store-bought stuff in the tub with the blue lid nearly as much! This is one of the best homemade whipped cream recipes I’ve tried. The texture and taste are just right. 

AND this recipe makes the amount you’ll need for any of my favorite desserts, my Dream Bar recipes.

More recipes that use Stabilized Whipped Cream

I use this recipe anytime it calls for Cool Whip. It works well as an ingredient in dream bars, cheesecakes, and no-bake pies, and also in classic jello recipes like my Patriotic Jello Dessert. Here are some on the blog that use this delicious whipped cream:

Turtle Parfaits: you’ll get a taste of a dark chocolate pudding made with silken tofu, whipped topping, caramel sauce, and pecans.

Fluffernutter Dip: Peanut butter and marshmallow fluff, blended to perfection for an easy dessert dip that’s ready in no time.​

Patriotic Poke Cake: This Patriotic Poke Cake made with white cake mix, blue gelatin, Lucky Leaf Premium Cherry Fruit Filling or Topping, and whipped topping is the perfect red, white, and blue dessert for your patriotic parties!

If you try this Stabilized Whipped Cream recipe, let me know what you think in a comment or recipe review below!

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Stabilized Whipped Cream

Stabilized Whipped Cream is easy to make, gelatin-free, and perfect to use for a variety of desserts. It holds its' shape well, has a rich, creamy taste, and is a great alternative for Cool Whip in many recipes.

Course Dessert

Cuisine American

Keyword Stabilized Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 460kcal

Author Lynne Feifer

Ingredients

• 4 ounces cream cheese softened for at least an hour at room temperature
• ⅓ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• 1 cup heavy whipping cream

Instructions

• In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy.
• Transfer to a small bowl.
• In the mixing bowl (you don't have to clean it), beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand up.
• Add the cream cheese by distributing it in thirds around the mixing bowl.
• Beat until stiff peaks are formed.
• Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.

Nutrition

Calories: 460kcal | Carbohydrates: 18g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 128mg | Sodium: 141mg | Potassium: 128mg | Sugar: 17g | Vitamin A: 1674IU | Vitamin C: 0.5mg | Calcium: 89mg | Iron: 0.1mg

The post Stabilized Whipped Cream appeared first on 365 Days of Baking.

I love a timeless cookie recipe, and this recipe for Cornmeal Cookies is just that! It reminds me of something my grandma would have made, with no fancy ingredients or complicated steps. The flavor reminds me of cornbread, but better!

And seriously, if there’s ONE cookie recipe you make of mine this year…(or at least before our 12 Days of Cookies begins on Black Friday 😂), PLEASE let it be this one! I’ve had SOOOO many compliments when I was testing it, and it is pretty unique. The cornmeal gives them a great flavor and texture, and the salt on top, just WOW! I really think you’ll love them as much as I do!

Also, I’m not ashamed to ask. Haha
I’m a small business and rely on your comments and reviews to increase my visibility on Google and elsewhere, so when you make these cookies with cornmeal or if you’ve made any of recipes, please go below the post to leave me a rating!
Thank you so much! ❤️

Why You’ll Love Cookies with Cornmeal

• They’re soft and chewy: Adding cornstarch helps retain the softness while an extra egg yolk brings that chewy texture I love in a cookie!
• They have just a touch of crunch: Cornmeal is an unexpected ingredient that adds just a bit of crunchiness to the texture of the cookie and gives it a unique flavor as well.
• Cornmeal Cookies are easy to make: The ingredients are simple, the steps are easy, and no chilling is required!
• They’re sprinkled with just a little bit of Maldon salt to give each cookie a savory touch. Please don’t skip this step or use a different salt because it really does make these cookies next level.

Ingredients for Cornmeal Cookies

I usually have all these ingredients on hand, but if not, they are easy to find at the grocery store. Here’s what you need:

• All-purpose flour
• Golden yellow cornmeal
• Cornstarch
• Baking powder
• Baking soda
• Kosher salt
• Butter, softened
• Cream cheese, room temperature
• Light brown sugar
• Granulated sugar
• Large eggs (divided)
• Milk
• Pure vanilla extract
• Maldon salt

I added a detailed list of ingredients to the printable recipe card at the end of the post, so make sure to give it a good review!

How to Make Easy Cornmeal Cookies

1. Prepare: I preheat my oven to 350 degrees F and line a baking sheet or sheets with parchment paper.
2. Dry Ingredients: Next, in a medium bowl, I whisk together flour, cornmeal, cornstarch, baking powder, baking soda, and kosher salt.
3. Wet ingredients: In a large mixing bowl (I like to use the bowl of my stand mixer fitted with the paddle attachment), I cream together the butter, cream cheese, brown sugar, and granulated white sugar on medium speed until it’s smooth and well combined, about 3 minutes. Then I add the egg, one egg yolk, milk, and vanilla, and mix until it’s creamy and smooth.
4. Combine: I gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
5. Bake: I use a #40 cookie scoop (or 2 tablespoons of dough) to place cookie dough balls onto the prepared baking sheets. These cookies will spread a bit when baked, so I place the balls of dough about 2 inches apart.
6. I mix 1 tablespoon of the yellow cornmeal and 1 tablespoon of granulated sugar in a small bowl. I do like to gently press the dough down to flatten the cookies slightly, so I’ll use the bottom of a drinking glass. I butter the bottom of it with the wrapper from the stick of butter, and then dip it into the cornmeal mixture before I flatten each cookie. The bottom of the glass may not evenly distribute the mixture, so after they’ve all been flattened, I sprinkle the remainder over all the cookies.
7. Lastly, I bake them for 13-15 minutes until slightly golden brown. After I remove them from the oven, I immediately sprinkle each cookie with a little bit of Maldon salt (please don’t omit this or use a different salt, trust me!), and then I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

FAQs

What is Maldon Salt?

Maldon Salt is a hand-harvested sea salt from Maldon, England. Known as a finishing salt, it is characterized by its’ distinctly shaped flakes, crunch and fresh, light taste. You can use it before serving a lot of different dishes like steak, salads, roasted vegetables, and can make your baked goods really spectacular.

How do I store Cornmeal Cookies?

Once completely cool, I store these cookies in an airtight container for 4-5 days.

Can I freeze Cookies with Cornmeal?

Yes, these cookies freeze well! Place them in a freezer bag or other airtight container and freeze for up to 3 months. Let them thaw on the counter for a few hours before serving.

Can I freeze the dough?

Yes you can. Once it’s prepared, I form the dough into a ball and wrap dough with plastic wrap, then place it in a freezer bag. Freeze for up to 1 month, thawing overnight in the fridge before baking. I also like to let the dough sit out for 15-20 minutes at room temperature to soften up.

How else can I use cornmeal for baking?

Try my Blueberry Cornmeal Muffins. They combine the texture and taste of a corn muffin with the great taste of those healthy and yummy blueberries!

Another option is a savory snack! Make these Cornmeal Breaded Zucchini Chips to eat! These zucchini slices have a light cornmeal coating seasoned with garlic and Parmesan.

More Easy Cookie Recipes

Looking for a quick and delicious cookie recipe to bake? Try one of these next time:

• Peanut Butter M&M Cookies
• Red Velvet Crinkle Cookies
• Brown Butter Shortbread
• Cookies and Cream Cookies
• Haystacks

If you enjoyed these delightful Cornmeal Cookies, let me know in the comments or by leaving a recipe review below!

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Cornmeal Cookies

Cornmeal Cookies are soft and chewy, with the cornmeal giving them both a delicious flavor and slightly crunchy texture. Not too sweet, they're perfect for when you're looking for a different kind of cookie!

Course Dessert

Cuisine American

Keyword Cornmeal Cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 cookies

Calories 175kcal

Author Lynne Feifer

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ cup yellow cornmeal
• 1 ½ teaspoons cornstarch
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract

Finish

• 1 tablespoon granulated sugar
• 1 tablespoon yellow cornmeal
• 1-2 tablespoons Maldon salt

Instructions

• Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
• In a medium bowl, whisk together the 1 1/4 cups flour, 3/4 cup cornmeal, 1 1/2 teaspoons cornstarch, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt.
• In a mixing bowl, cream the 1/2 cup butter with the 2 ounces cream cheese until smooth and well combined. Scrape down the sides and bottom of the bowl, and add the 1 cup brown sugar and 1/2 cup granulated sugar. Beat until fluffy, about 3 minutes. Add the egg, egg yolk, 1 tablespoon of milk, and 1 teaspoon vanilla extract. Mix until well combined. Scrape down the sides and bottom of the bowl.
• Gradually add the dry ingredients and mix until just combined.
• Using a #40 cookie scoop or two tablespoons of dough, place dough about 2 inches apart on the cookie sheet, as the cookies will spread as they bake.

To Finish

• In a small bowl, mix together the 1 tablespoon of sugar and 1 tablespoon of cornmeal. Butter the bottom of a heavy drinking glass, and dip it into the sugar mixture. Gently press the glass down onto each ball of dough to slightly flatten. Sprinkle the cookies with the remainder of the mixture, so that each of the tops are covered.
• Bake for 13-15 minutes until slightly golden. Upon removing from the oven, sprinkle each cookie with some Maldon salt and allow to sit on the cookie sheet for a couple minutes before removing to a wire rack. Please don't skip the Maldon salt, it really brings out more of the flavor of the cookie! Trust me on this.

Notes

• Tip: Use the butter wrapper to wipe the bottom of the glass you’ll be using to flatten the cookies.

Nutrition

Calories: 175kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 487mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Calcium: 25mg | Iron: 1mg

The post Cornmeal Cookies appeared first on 365 Days of Baking.

I love a good root beer float, with fizzy soda and a big scoop of vanilla ice cream! I knew that classic dessert would be a natural flavor choice for Dream Bars. My Dream Bars are kind of famous around these parts, and I love coming up with new flavor combinations to try! I knew it would be a challenge to replicate that classic root beer float flavor profile in this dessert, but I think I’ve mastered it! 

I know there are a lot of steps to this recipe, but I promise, dream bars are easy to make and very forgiving!

Ingredient List for Root Beer Float Dream Bars

I tried several different brands when testing this recipe, and there were clear winners. If I name a brand in the ingredients below, I highly recommend using it instead of substituting another brand for the best results. For more details, check the notes in the recipe card! 

Here’s what you need:

• Golden Oreos
• Butter
• Cream Cheese (room temperature)
• Powdered sugar
• Pure vanilla extract
• Cool Whip (or my Stabilized Whipped Cream)
• Knox unflavored gelatin
• Barq’s Root Beer
• LorAnn Root Beer Oil
• Maraschino cherries, if desired

How to Make Root Beer Float Dessert Bars

Golden Oreo Crust

1. First, I line an 8×8 baking pan with parchment paper so I can easily remove the finished bars for slicing and serving.
2. Then I melt some butter in the microwave until it’s completely melted. Meanwhile, I pulse the Golden Oreos in a food processor until they are fine crumbs. I add the melted butter to the crumbs and mix it all up with a rubber spatula.
3. I pour the crust mixture into the prepared pan and spread it out, pressing down to form a thin, even crust layer. I place this in the freezer to harden for at least 30 minutes while I make the rest of the recipe.

Cheesecake Layer

1. Now I beat 8 ounces of cream cheese, powdered sugar, and vanilla together in a mixing bowl until smooth and creamy. Then I fold in 1 cup of the Cool Whip with a rubber spatula.
2. When the crust is ready, I spread this cheesecake mixture onto the frozen crust to form an even layer.

Root Beer Gelatin

1. To make this gelatin, I pour ¼ cup of the Barq’s root beer into a medium bowl and stir it for a bit to remove some of the carbonation. Then I sprinkle the Knox gelatin over the top and stir gently to mix. I let this sit for about 5 minutes.
2. Meanwhile, I pour ¾ cup of root beer into a glass measuring cup, stir it again for a bit, and then place it in the microwave to heat it to boiling, about 1 minute and 40 seconds in my microwave. I gently pour this hot root beer over the gelatin mixture in the bowl and stir for about 5 minutes until completely dissolved.
3. Finally, I pour the remainder of the cold root beer and both drams of LorAnn root beer oil into the bowl and mix it in well. I place this in the refrigerator until cool but not set (about 8-10 minutes).

Root Beer Cream Layer

1. First, I beat 8 ounces of softened cream cheese in a large mixing bowl until smooth. Then I turn the beater to low speed and slowly pour in the chilled root beer gelatin, scraping the sides of the bowl as needed. Once that is completely smooth, I fold in the remaining Cool Whip with a rubber spatula.
2. I gently spread this root beer cream layer on top of the cheesecake layer with an offset spatula, then place it in the refrigerator for 8 hours or overnight.

Tips for Serving

• When it’s time to slice and serve the bars, use the parchment paper to remove the bars from the pan. Run a large, sharp knife under hot water, then dry it off and slice. Repeat this with each new slice to make clean cuts!
• Serve this with additional dollops of Cool Whip and maraschino cherries if desired.
• I like to cut some colored straws in half and place them in each slice before serving, too! I think it adds a cute and festive touch.

FAQs

What is a dram?

A dram is equal to a little less than a teaspoon. It’s an old way of measuring things. LorAnn sells their oils by the dram, so that’s why I used that in the recipe.

Can I use just one dram of Root Beer oil instead of two?

You can use one dram of Root Beer oil instead of the two that are called for in the recipe. However, the flavor of the root beer will be milder.

How do I store Root Beer Dream Bars?

If you’ve removed them from the pan, you can store them in an airtight container in the fridge for 2-3 days. If they are still in the pan, just cover them tightly before placing the pan in the fridge.

More Dream Bar Recipes

These are some of the most popular Dream Bars here on the blog:

• Easy No-Bake Turtle Dream Bars
• Orange Creamsicle Dream Bars
• Chocolate Mint Dream Bars
• Banana Pudding Dream Bars
• Chocolate Peanut Butter Dream Bars

Which one do you want to try next?

If you can give these Root Beer Dream Bars a try, I’d love to hear how they turn out for you!

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Root Beer Float Dream Bars

Root Beer Float Dream Bars are a no-bake gelatin dessert with all the flavors of the famous ice cream floats. The layers of vanilla cheesecake and creamy root beer that will bring you back to childhood!

Course Dessert

Cuisine American

Keyword Root Beer Float Dream Bars

Prep Time 30 minutes minutes

Refrigeration 9 hours hours 30 minutes minutes

Total Time 10 hours hours

Servings 9 people

Calories 529kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided below

Golden Oreo Crust

• 25 golden Oreo Cookies with filling
• 4 tablespoons butter

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip

Root Beer Gelatin

• 1 packet Knox unflavored gelatin *See note.
• 1 ½ cups Barq's Root Beer divided
• 2 drams LorAnn Root Beer Oil (one dram equals ½ teaspoon total)

Root Beer Cream Layer

• 8 ounces cream cheese room temperature
• 2 cups Cool Whip
• additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving, if desired
• maraschino cherries for serving, if desired

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Golden Oreos until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Cheesecake Layer

• In a mixing bowl, beat 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Root Beer Gelatin

• Pour 1/4 cup root beer into a medium bowl. Stir for 1-2 minutes to remove some of the gas. Sprinkle the envelope of Knox unflavored gelatin over the root beer and stir gently to mix. Let sit for 5 minutes.
• Pour 3/4 cup root beer into a glass liquid measuring cup. Stir for 1-2 minutes to remove the gas. Place the measuring cup into the microwave and heat root beer to boiling, about 1 minute 40 seconds. Gently pour over the gelatin mixture and stir for about 5 minutes until gelatin has completely dissolved.
• Pour in 1/2 cup cold root beer and both drams of LorAnn Root Beer Oil. Mix well. Place into refrigerator until well cooled, but not set – about 8-10 minutes.

Root Beer Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
• Slowly pour in the chilled root beer gelatin while gently mixing everything together on low. Scrape the bottom and sides of the bowl as needed. Once completely smooth, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently spread the root beer cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 8 hours. Flavors will develop more as it sits.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and maraschino cherries.

Notes

• Both the Knox unflavored gelatin and Walmart brand unflavored gelatin were tested for this recipe. Knox was definitely the winner while the Walmart gelatin never fully melted and was well, really gross. So, use Knox.
• I only used the LorAnn Root Beer Super Strength Flavoring. I know that there are other root beer extracts and flavorings out there, and I have not tested them. I was happy with LorAnn as it resulted in the root beer float flavor I was looking for. If you do choose to try it with something else. I’d love for you to leave me a comment and let me know what you thought. 
• We tested two different root beers, Barq’s Root Beer and Mug Root Beer and found that Barq’s gave us a stronger root beer flavor. 

Nutrition

Serving: 1g | Calories: 529kcal | Carbohydrates: 57g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 371mg | Potassium: 154mg | Fiber: 1g | Sugar: 40g | Vitamin A: 920IU | Calcium: 116mg | Iron: 1mg

The post Root Beer Float Dream Bars appeared first on 365 Days of Baking.

If you want a dessert you can prepare ahead of time to enjoy on Easter Sunday, this one fits the bill! Bake it the day before so you can enjoy it after Easter Mass or whatever your family traditions are for this holiday!

What is Rice Pie?

When I initially saw the title of the recipe, I thought it would be a savory pie, like layers of rice, cream of something soup, and meat. But no, this Italian Rice Pie is a sweet dessert traditionally served for Christmas and Easter time. Some versions of this Italian recipe, also known as pastiera di riso, use a flaky shortcrust pastry in a springform pan or add citrus flavors like lemon zest or orange peel and even cinnamon. Overall, the flavors are fresh and comforting, and this pie is always a hit at the holidays!

Ingredients for Italian Rice Pie

The list of ingredients isn’t long, but you might not keep all of them on hand. Make a stop at your grocery store to pick up any of these ingredients you’ll need:

• Large eggs (you’ll need nine!)
• Granulated white sugar
• Part-skim ricotta cheese
• Pure vanilla extract
• Heavy cream
• Cooked rice
• Crushed pineapple (drained)

I’ve included a detailed ingredient list and instructions in the recipe card at the end of the post, so make sure to check it out!

How to make Italian Easter Rice Pie

The only thing you need to plan ahead for with this dessert is that it has a long baking time. Here’s how to make this delicious dessert:

1. First, I preheat oven to 350°F. Then I prepare a deep 9 X 13-inch baking dish by buttering it. *See note in recipe card.
2. I beat the eggs in a very large bowl. Then I add the sugar and with a hand held mixer, mix well. I add the ricotta cheese and vanilla with the mixer on medium low until any clumps of ricotta have broken apart and the contents become completely smooth and creamy. Then I mix in the heavy cream.
3. With a large spoon or rubber spatula, I fold in the cooked rice and drained pineapple, making sure it is completely incorporated.
4. I find that it’s easiest to use a large ladle to transfer the mixture to the prepared baking dish.
5. I bake the pie for approximately 1 1/2 hours (90 minutes). As oven temperatures can vary, I check the status after one hour. Pie will be done when I see the center is no longer wobbly, the top is golden and slightly browned, and I can insert a knife into the center that comes out clean.
6. This pie is best served cold, so I allow it to cool a bit before setting the pan into the fridge to cool completely. Also, when I put it into the fridge, the custard-like center becomes fully set and the slices are clean when I cut it.
7. I like to top each slide with some fresh whipped cream or a dusting of powdered sugar with this before serving.

Recipe Notes

• You are going to want to use a deep 9 X 13-inch pan. If you don’t have one, my suggestion would be to use both a 9 X 13 and an 8 X 8. When pouring the batter into the 9 X 13, a good rule of thumb as to weather or not the pan is large enough is to make sure that there is at least an inch between the batter and the top of the dish. 
• Don’t let the dark browned edges freak you out because those are the tastiest parts of the pie! They’re kind of like caramelized edges or the edges of brownies that people are always fighting over. If you don’t like their appearance, you can cover the dish with a piece of aluminum foil after it’s been in the oven for about an hour to prevent it from darkening. But trust me on this, they are quite flavorful.

FAQS

Can you make Italian Rice Pie ahead of time?

Yes, you can make this pie up to 3 days ahead of time. Store it in the fridge, tightly covered, until you are ready to serve it.

What types of rice should I use?

I typically use long grain white rice for this recipe.
The texture will be slightly different depending on what kind of rice you use. Arborio rice is a great substitute.

How do I store leftover Sweet Rice Pie?

Cover with plastic wrap or place in an airtight container and refrigerate any leftovers in the fridge for up to a week.

Can I serve this pie warm?

Rice Ricotta Easter Pie needs to cool a bit to room temperature then completely cool in the refrigerator so that it can set before cutting, like cheesecake. Let it cool completely and I promise it will be worth the wait!

How should I serve this Rice Pie?

Serve ricotta pie with fresh whipped cream and a cherry, or dust it with powdered sugar before serving. Keep everything light and simple!

More Italian Recipes to Try

If you loved this recipe from our Italian friends, then try one of these classic Italian desserts and other recipes:

• Pizzelles: Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie! All you need for this easy pizzelle recipe is a handful of ingredients and a pizzelle iron! For a different flavor, try these Chai Pizzelles!
• Biscotti: These traditional Italian cookies will leave your taste buds dancing with joy. With its perfect balance of sweetness and crunch, this classic biscotti is the perfect treat for your holiday baking tray or any occasion.
• Italian Bread: My Grandma’s Italian Bread has the perfect crunchy, chewy crust and is so incredibly soft and delightful on the inside. This homemade bread is great out of the oven slathered with butter, used for a panini, or toasted for breakfast!
• Italian Pasta Salad: Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad.
• Pasta: I have tons of pasta recipes on the blog for you to enjoy. They are more American-Italian than true Italian, but hey, they’re delicious either way!

Have you had Rice Pie before? What is your traditional Easter dessert? Let me know in the comments below!

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Italian Rice Pie

This easy Italian Rice Pie is a creamy dessert perfect for your Easter holiday table with a delicious filling of rice, ricotta cheese, and pineapple. Everyone will love this sweet Italian dessert.

Course Dessert

Cuisine Italian

Keyword Italian Rice Pie

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 435kcal

Author Lynne Feifer

Ingredients

• 9 large eggs
• 1 ½ cups granulated sugar
• 32 ounces part-skim ricotta cheese
• 1 teaspoon pure vanilla extract
• 2 cups heavy whipping cream
• 1 cup cooked rice
• 20 ounces crushed pineapple drained

Instructions

• Preheat oven to 350°F, and prepare a deep 9 X 13-inch baking dish by buttering it. *See note.
• In a very large bowl, beat the eggs. Add the sugar and with a hand held mixer, mix well. Add the ricotta cheese and vanilla and mix on medium low until any clumps of ricotta have broken apart and contents becomes completely smooth and creamy. Mix in the heavy cream.
• With a large spoon or rubber spatula, fold in the cooked rice and drained pineapple.
• Use a large ladle to transfer the mixture to the prepared baking dish.
• Bake for approximately 1 1/2 hours (90 minutes). As oven temperatures can vary, make sure you check the status after one hour. Pie will be done when the center is no longer wobbly and a knife inserted into the center comes out clean.
• Pie is best served cold. Allow it to cool a bit before setting the pan into the fridge to cool completely. Doing so will allow the custard-like center to fully set and give you clean slices when cut.
• Top with fresh whipped cream or dust each slice with some powdered sugar before serving.

Notes

• You are going to want to use a deep 9 X 13-inch pan. If you don’t have one, my suggestion would be to use both a 9 X 13 and an 8 X 8. 
  When pouring the batter into the 9 X 13, a good rule of thumb as to weather or not the pan is large enough is to make sure that there is at least an inch between the batter and the top of the dish. 
• Don’t let the dark browned edges freak you out! Those are the tastiest parts of the pie, kind of like caramelized edges or the edges of brownies that people are always fighting over. If you don’t like their appearance, you can cover the dish with a piece of aluminum foil after it’s been in the oven for about an hour to prevent it from darkening.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 41g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 208mg | Sodium: 159mg | Potassium: 248mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1100IU | Vitamin C: 5mg | Calcium: 262mg | Iron: 1mg

The post Italian Rice Pie appeared first on 365 Days of Baking.

It’s no secret that I’m a huge lemon fan! Lemon meringue pie is always one of my top choices at restaurants, so I knew that I wanted to try to bring the fresh lemon flavor of that dessert to you in a more accessible form. That’s where these cookie cups come in!

These cookie cups are made with a sugar cookie crust, a smooth and tangy lemon curd filling, and a meringue topping that’s easier than it looks. Even if you’ve never made meringues before, you can make these cookies!

Helpful Equipment

Since these aren’t your typical scoop-and-bake cookies, there are some kitchen tools that you’ll need to make them that you might not have on hand. Here’s what you need to make Lemon Meringue Cookie Cups:

• Mixing bowls
• Measuring cups and spoons
• Electric hand mixer or stand mixer
• Whisk attachment
• Mini muffin pan
• Medium saucepan
• Fine mesh strainer or sieve
• Piping bag (or a spoon will work)
• Kitchen torch or heat gun (optional)

Ingredients for Lemon Meringue Cookies

• Refrigerated sugar cookie dough: Saves time and ensures even portions. You can substitute it with homemade sugar cookie dough if you prefer.
• Unsalted butter: Adds richness and helps create a tender texture. Salted butter is fine too!
• Granulated sugar: Sweetens the recipe and contributes to the structure, especially in the meringue. 
• Large eggs (room temperature eggs are best)- you’ll use whole eggs, egg whites, and an egg yolk in this recipe
• Fresh lemon zest: Provides a bright, tangy flavor that balances the sweetness. 
• Fresh lemon juice: Fresh is always recommended, but bottled lemon juice can work if fresh lemons aren’t available.
• Pure vanilla extract: Enhances flavor with a warm, sweet note. 
• Cream of tartar: Stabilizes the egg whites and helps achieve stiff peaks in the meringue. 

You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post!

How to Make the Best Lemon Meringue Cookies

Cookie Cups

1. Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

2. Place one piece of cookie dough in each well of the mini muffin pan, then press down gently to spread the dough. Bake for 10 – 12 minutes or until the edges are golden brown.

3. While still warm, use the back of a tablespoon to make a dent or depression in the center of each cookie to form a cup. Let them cool completely.

Make the Lemon Curd

4. In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Next, add granulated sugar, large eggs, 1 egg yolk, lemon juice, and lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7-10 minutes). Do not allow the curd to boil.

5. Remove from heat and strain the lemon mixture through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent a skin from forming. Cool to room temperature.

Meringue Topping

6. In a large mixing bowl or bowl of a stand mixer fitted with a whisk attachment, beat egg whites, pure vanilla extract, and cream of tartar (if using) on medium speed until soft peaks form.

7. Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

8. Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.

9. Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.

10. Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.

Recipe Tips

• Using a whisk attachment effectively incorporates air into the meringue, which is essential for creating soft peaks.
• Let the cookie cups cool fully before adding the curd to prevent melting.
• Pro Tip: Do not allow the lemon curd to boil. Boiling can scramble the eggs. Lemon curd requires careful cooking at a low heat to ensure it thickens smoothly without curdling. Have patience and you’ll be rewarded!

FAQs

How do I store my Lemon Meringue Cookies?

Store the lemon cookie cups in an airtight container in the refrigerator for up to 3 days.

Can I make these Lemon Meringue Cookie Cups in advance?

Yes, you can! Make the lemon curd and bake the cookie cups up to 2 days in advance. Assemble the cups and add fresh meringue just before serving for the best results.

More Lemon Recipes You’ll Love

I love these citrusy lemon desserts, and I’m sure you will too!

• Easy Lemon Bars
• Lemon Pudding Cake
• No-bake Lemon Cheesecake
• Lemon Cake Mix Cookies
• Lemon Poppyseed Scones
• and many more lemon desserts!

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Lemon Meringue Cookies

Lemon Meringue Cookies are sweet cookie cups filled with a tart lemon curd filling and topped with dollops of fluffy meringue. Make them as a special treat for Easter, Mother’s Day or a bridal shower!

Course Dessert

Cuisine American

Keyword Lemon Meringue Cookies

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 44 minutes minutes

Servings 24 cookies

Calories 158kcal

Author Lynne Feifer

Ingredients

• 16 ounces refrigerated sugar cookie dough (24-count)

Lemon Curd

• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 tablespoons lemon zest (about 1-2 lemons)

Meringue Topping

• 3 large egg whites
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon cream of tartar (optional but recommended)
• ½ cup granulated sugar

Instructions

• Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

Cookie Cups

• Place one piece of cookie dough in each well of the mini muffin pan. Press down gently to flatten the dough. Bake for 10 -12 minutes or until the edges are golden.
• While still warm, use the back of a tablespoon to press the center of each cookie to form a cup. Let them cool completely.

Lemon Curd

• In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 1 cup granulated sugar, 2 large eggs, 1 egg yolk, ½ cup lemon juice, and 2 tablespoons lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7 – 10 minutes). Do not allow the curd to boil.
• Remove from heat and strain through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent skin from forming. Cool to room temperature.

Meringue

• In a clean, dry mixing bowl, use a hand or stand mixer fitted with a whisk attachment to beat 3 egg whites, ¼ teaspoon pure vanilla extract, and ¼ teaspoon cream of tartar (if using) on medium speed until soft peaks form.
• Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

• Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.
• Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.
• Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 158kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 67mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.5mg

The post Lemon Meringue Cookies appeared first on 365 Days of Baking.

This nostalgic dessert reminds me of the days the ice cream man would come into our neighborhood. I swear I could hear that horn from a mile away! When I did, I’d run downstairs begging mom for a quarter so I could buy one of those Strawberry Shortcake Ice Cream Bars. I loved the strawberry and vanilla ice cream, but the best part was that sweet, crunchy strawberry coating.
Today, I bring you that favorite childhood treat in the form of a cake made from scratch!

Though it may seem like there are quite a few steps, this cake is easy to make and doesn’t require any special pans or decorating skills. Plus, if you’ve already made my Strawberry Crunch Topping, it’s even easier to throw together!

Ingredients for Homemade Strawberry Crunch Cake

While the ingredient list is a bit long, I usually have almost everything as part of my pantry staples. I usually only need to grab the special ingredients specific to this cake, like Golden Oreos and freeze-dried strawberries.
Here’s what you need to make this delicious cake:

Strawberry Cake

• White vinegar
• Whole milk
• All-purpose flour
• Strawberry Jell-O (powder only)
• Baking powder
• Kosher salt
• Unsalted butter, room temperature
• Granulated white sugar
• Large eggs
• Pure vanilla extract

Vanilla Frosting

• Unsalted butter, room temperature
• Powdered sugar, sifted
• Pure vanilla extract
• Milk

Strawberry Crunch Topping

You can also find this recipe in my Strawberry Crunch Topping blog post.

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Unsalted butter, melted
• Salt       
• Fresh strawberries for garnish, if desired

I included a more detailed ingredient list with measurements in the printable recipe card at the bottom of the post, so make sure you scroll down and check it out!

How to Make Strawberry Crunch Cake

In a 2-cup liquid measuring cup, I mix the vinegar with the milk, then stir and let it sit for about 15 minutes. This sour milk mixture is a homemade substitution for buttermilk!

Next, I preheat the oven to 350 degrees F and prepare a 13×9-inch cake pan by spraying it with nonstick cooking spray.

Then, in a medium bowl, I whisk together the flour, strawberry gelatin powder, baking powder, salt, and baking soda.

In a separate mixing bowl, or bowl of a stand mixer fitted with the paddle attachment, I cream the butter until it’s soft and smooth, about 2-3 minutes. Then I gradually add the sugar and beat until it’s light and fluffy, about another 3 minutes. Next, I add the eggs, one at a time, then finally add the vanilla extract. Be sure to scrape down the sides of the bowl as necessary.

With the mixer on low speed, I add the flour mixture to the wet ingredients in three parts, alternating with the sour milk/buttermilk. I begin and end with the flour mixture and beat just until combined. Finally, I pour the cake batter into my prepared pan.

I bake this strawberry cake for about 40 minutes or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. Then I let it cool completely in the pan before frosting it (about 1-1 ½ hours).

Vanilla Frosting

While the cake cools, I make this easy vanilla frosting. In a clean mixing bowl, I cream the butter until light and fluffy, then gradually add the powdered sugar until well mixed.

Then I beat in the vanilla and milk, mixing on medium-high speed until the frosting is light and fluffy. When the cake is ready, I spread the frosting over the cooled strawberry cake.

Strawberry Crunch Topping

Using a food processor, I combine the freeze-dried strawberries and Golden Oreos and pulse until coarse crumbs form. You could use a blender as well.

Next, I add the strawberry Jell-O powder and pulse briefly to mix it in.

Finally, I melt the butter and pour it into the food processor, pulsing just until the cookie mixture holds together when pressed. Then I spread it all out on a plate and place it in the fridge for 15 minutes.

Once the cake is cooled and frosted, I add a nice layer of this strawberry crunch tothe top of the cake just before serving. For an extra special presentation, serve with sliced fresh strawberries and whipped cream or a scoop of vanilla ice cream!

Recipe Notes

• ​You can use 1 1/2 cups of buttermilk instead of the sour milk detailed in the recipe.
• If you don’t have a food processor to make the crumbs, you can use a powerful blender, or simply place the Oreos and strawberries in a plastic bag, like a Ziploc bag, then use a rolling pan to crush them into coarse crumbs.

FAQs

How do I store leftover Cake with Strawberry Crunch Topping?

I love this 9×13 cake pan that comes with a lid, because you can easily cover your cake and store it. But if you don’t have a pan with a fitted lid, cover it tightly with aluminum foil or transfer slices of cake to an airtight container. Store the cake at room temperature for 2-3 days or for up to a week in the fridge.

Can I freeze this Strawberry Crunch Cake?

Technically, yes, but the topping may lose its crunch when thawed. I recommend freezing the cake, either in its baking pan, tightly covered with plastic wrap and foil, or wrapped in the same when removed from the pan. Then, when you’re ready to serve it, thaw it overnight on the countertop and add the topping then.

Can I use a box mix to make this cake?

Yes, a boxed strawberry cake mix is an easy shortcut if you’re pressed for time. I like to doctor up my cake mix by using milk instead of water, melted butter instead of oil, and adding an extra egg. Otherwise, follow the directions on the box.
You can even use a canister of vanilla frosting to even save you more time and work!

Strawberry Desserts You’ll Love

When it’s strawberry season, I like to bake all the strawberry treats! Try one of these recipes next time you’ve got that strawberry craving:

• Strawberry Crumb Bars
• Chocolate Strawberry Bread
• Easy Strawberry Scones
• Strawberry Nutella Crepes
• Strawberry Shortcake Recipe
• Chocolate Covered Strawberry Dream Bars

Easy Cake Recipes

If you need a quick and easy cake recipe, try one of these:

• With a tender crumb and a crunchy glazed crust on the outside, this incredible lemon-lime 7Up Pound Cake is sure to impress your guests! Whip up this easy dessert to enjoy tonight, or serve it at your next party.
• When you want something sweet but not overly sugary, try this spiced Applesauce Cake! Enjoy this fluffy, airy cake spiced with the warm spices of cinnamon and nutmeg and made moist with the addition of applesauce. Frost if desired, but it’s perfectly delicious just as it is!
• If you’re looking for a coffee cake recipe that is versatile enough for both a lazy weekend breakfast and a special event brunch, then you have to try this Blueberry Crumb Cake! This Blueberry Crumb Cake is an easy breakfast cake with a soft, tender crumb, fresh, juicy blueberries, and a sweet crumb topping. You’ll be heading back for seconds in no time and it will also make a delicious dessert!
• This Buttermilk Chocolate Cake is perfectly moist, has a tender crumb, and features a rich chocolate flavor. The addition of buttermilk makes the cake much moister than a typical chocolate cake. This cake is incredibly easy to make, using just 2 mixing bowls and a whisk, so let’s get baking!

If you made this delicious Strawberry Crunch Cake, I’d love to hear how it turned out for you. Leave me a comment or recipe review below, and come back soon for more delicious dessert recipes you’ll love!

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Strawberry Crunch Cake

Strawberry Crunch Cake brings back those nostalgic Strawberry Shortcake Ice Cream Bars from childhood. With real strawberry flavor and that favorite strawberry crunch topping, you'll love every bite!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Cooling and Refrigeration 2 hours hours 15 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 12 servings

Calories 667kcal

Author Lynne Feifer

Ingredients

Strawberry Cake

• 1 ½ tablespoons white vinegar *See note.
• 1 ½ cups whole milk
• 2 ½ cups all-purpose flour
• 3 tablespoons strawberry Jell-O powder from a 3 ounce package. *See note.
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract

Vanilla Frosting

• ½ cup butter, room temperature
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons pure vanilla extract
• 2 tablespoons milk

Strawberry Crunch Topping

• ½ cup freeze-dried strawberries
• 10 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons butter melted
• pinch of salt
• Fresh strawberries for garnish and serving, if desired

Instructions

Strawberry Cake

• In a 2-cup liquid measuring cup, mix the 1 1/2 tablespoons white vinegar with the 1 1/2 cups milk. Stir and let sit for a minimum for 15 minutes.
• Preheat oven to 350°F. and prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
• In a medium bowl, whisk together the 2 1/2 cups flour, 3 tablespoons strawberry gelatin, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.
• Cream the butter in a mixing bowl until soft and smooth, about 2-3 minutes. Gradually add the 2 cups granulated sugar, and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, fully incorporating each one before adding the next. Mix in the vanilla completely. *Be sure to scrape down the sides and bottom of the mixing bowl occasionally to make sure all ingredients are completely combined.
• With the mixer on low, add dry ingredients to the butter mixture in 3 parts alternating with the buttermilk. Begin and end with the flour mixture and and beat until just combined after each addition. Pour batter into the prepared 9 X 13-inch pan.
• Bake for 40 minutes or until a toothpick or cake tester inserted into the middle comes out clean. Cool completely in the pan on a wire rack before frosting, about 1 1/2 – 2 hours.

Vanilla Frosting

• In a clean mixing bowl, cream the 1/2 cup butter until light and fluffy. Gradually add the 2 cups powdered sugar until well mixed.
• Beat in the 1 1/2 teaspoon vanilla and 2 tablespoons milk. Mix until light and fluffy, about 3-4 minutes. Spread entirely over the cooled strawberry cake.

Strawberry Crunch Topping

• Place the 1/2 cup freeze-dried strawberries and 10 Golden Oreos in a food processor or blender. Pulse until coarse crumbs form.
• Add the 1 tablespoon strawberry gelatin powder, and pulse very briefly to mix.
• Melt the 3 tablespoons butter. Pour into the food processor and pulse just until mixture holds together when pressed.
• Spread on a plate and place into the refrigerator to chill for 15 minutes.
• Sprinkle topping over the entire cake just before serving. Decorate or serve with fresh strawberries.

Notes

• You can replace the vinegar and whole milk with 1 1/2 cups buttermilk, if you’d like.
• The 3 ounce package of strawberry Jell-O will have enough powder for both the 3 tablespoons needed for the cake, and the 1 tablespoon for the crunch topping. 

Nutrition

Calories: 667kcal | Carbohydrates: 93g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 406mg | Potassium: 279mg | Fiber: 2g | Sugar: 67g | Vitamin A: 918IU | Vitamin C: 120mg | Calcium: 79mg | Iron: 4mg

The post Strawberry Crunch Cake appeared first on 365 Days of Baking.

This Strawberry Crunch Topping is a quick, no-bake topping. I’m sure you’ve seen it on those Strawberry Shortcake Bars you can buy from the ice cream truck or at the grocery store. This topping is perfect for vanilla ice cream, a mix-in for yogurt, or honestly, a snack straight from the spoon! It’s crisp and crumbly, has a great flavor, and is just outright delicious!

I prefer to use my food processor to make this crunchy topping, as it results in the perfect combination of ingredients while keeping that crunchy texture. Don’t have a food processor, you can use a blender.

Ingredients for Homemade Strawberry Crunch Crumbles

Here are the simple ingredients I use to make this delightful crunch:

• Freeze-dried strawberries: These bring real strawberry flavor and natural tartness. I try not to grind these to powder, but keep some texture.
• Vanilla Oreos or Golden Oreo cookies: I love these sweet, creamy, and familiar cookies. They balance the berry flavor without overpowering it.
• Strawberry Jell-O powder: I use this as a strawberry gelatin mix as a flavor booster, not the star. It also adds some more of that pink color. See below for substitutions if you need to avoid gelatin.
• Melted butter: I use just enough to bind everything together. Use too much and the crunch turns greasy.
• Salt: Just a tiny pinch makes the strawberry flavor pop instead of tasting flat.

See my printable recipe card at the bottom of this post for a detailed list of ingredients!

How to Make No-Bake Strawberry Crunch Topping

This no-bake recipe is quick and easy to make. Here’s how:

1. First, I place the freeze-dried strawberries and Oreos into my food processor and pulse until coarse crumbs form.
2. Next, I add the strawberry Jell-O powder and salt, then pulse briefly to combine.
3. Now I pour in the melted butter and pulse just until the mixture holds together if I press it. Finally, I spread out the crumb mixture on a plate or baking sheet and put it in the fridge to chill for 10-15 minutes before serving it.

Recipe Notes

• If I needed to avoid gelatin, I would skip it and add extra freeze-dried strawberries instead. To deepen the color, consider using a pinch of beet powder.
• For extra crunch, I add a tablespoon of crushed cornflakes. I know that sounds weird, but it works!
• If my crumbs look shiny or wet, I know I added too much butter. Add a few dry cookie crumbs to save it. I know I have the perfect balance when it smells like strawberry candy, not butter.

FAQs

How do I store Strawberry Crunch Topping?

I store it in an airtight container at room temperature for up to 5 days. If it softens, I spread it on a plate for a few minutes to dry out. Do not refrigerate long-term, or it will clump.

Can I freeze Strawberry Crunch?

Technically, yes, but the texture suffers. It’s best fresh or stored dry at room temperature.

What are some ways I can use this topping?

• Sprinkle over vanilla or strawberry ice cream
• Use as a cheesecake or no-bake pie topping, or for other favorite desserts
• Add it to yogurt parfaits
• Roll cake pops or truffles in a thin layer of crumbs
• Spoon it over pancakes with whipped cream

Strawberry Recipes You’ll Love

I love using fresh strawberries in my baking, especially when it’s strawberry season! Here are some recipes I think you’ll love:

• Strawberry Bars
• Easy Strawberry Scones
• Strawberry Pretzel Pie
• Strawberry Banana Bread
• Strawberry Danish Hearts

If you tried this Strawberry Crunch Topping, let me know how you liked it in the comments, or leave a recipe review below!

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Strawberry Crunch Topping

Strawberry Crunch Topping is a sweet and crunchy treat made of freeze-dried strawberries, Golden Oreos, and strawberry Jell-O. Full of strawberry flavor it's delicious on ice cream and other desserts!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Topping

Prep Time 10 minutes minutes

Chill Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 114kcal

Author Lynne Feifer

Ingredients

• ½ cup freeze-dried strawberries
• 10 Vanilla or Golden Oreos
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons unsalted butter, melted
• pinch of salt

Instructions

• Place freeze-dried strawberries, Oreos in a food processor. Pulse until coarse crumbs form.
• Add strawberry Jello powder and salt. Pulse briefly to combine.
• Pour in melted butter and pulse just until the mixture holds together when pressed.
• Spread on a plate and chill for 10 to 15 minutes before using.

Notes

• Store in an airtight container at room temperature for up to 5 days. If it softens, spread it on a plate for a few minutes to dry out. Do not refrigerate long term or it will clump.
• This recipe makes about 1 ½ cups. Nutritional information has been calculated for 2 tablespoons per serving.

Nutrition

Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 87IU | Vitamin C: 120mg | Calcium: 6mg | Iron: 2mg

The post Strawberry Crunch Topping appeared first on 365 Days of Baking.

This sweet, lemony recipe makes one of my favorite sweet breads! I love all things lemon, and the bright citrus flavor of this soft, tender bread is perfect for spring and summer (though you can make it all year long!) Make a batch to enjoy for breakfast or a quick afternoon snack!

I love to make quick breads because they are easy to make without a lot of fuss. There’s no worry about yeast and getting the perfect rise, but you still get slices full of delicious flavor. This Lemon Poppy Seed Quick Bread is the perfect quick bread recipe to try.

Ingredients for Lemon Poppy Seed Loaf

These muffins are made with fresh, simple ingredients. Here’s what you need:

• All-purpose flour
• Poppy seeds
• Baking powder
• Baking soda
• Salt
• Granulated white sugar
• Fresh lemon zest (about 2 lemons)
• Plain Greek yogurt (you can also use sour cream)
• Vegetable oil (or melted butter)
• Large eggs
• Fresh lemon juice
• Vanilla extract

For the Glaze

• Powdered sugar
• Fresh lemon juice

You’ll find a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Lemon Poppy Seed Bread

You’ll have a fresh loaf of lemon bread ready in no time! Here’s how to make it:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2.  Mix dry ingredients: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3.  Infuse sugar with zest: In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
4. Combine wet ingredients: Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended. You can also use a hand mixer on low speed.
5. Combine: Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.

How to make a Simple Lemon Glaze

1. Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let it set before slicing.

FAQs

How do I store my Lemon Poppy Seed Loaf?

Store leftover bread in an airtight container at room temperature for up to 4-5 days.

Can I freeze this Lemon Bread?

Yes, you can freeze it for up to a month in a freezer-safe bag or an airtight container. Thaw before serving. 

How will I know when my bread is done baking? 

You will know it’s done when you stick a toothpick or cake tester in the center and it comes out clean or with a few crumbs on it. If the toothpick still has wet batter on it, then bake for a few more minutes. 

More Zesty Lemon Recipes

Do you love lemon-flavored baked goods as much as I do? If so, then you have to try one of these favorite lemon dessert recipes:

• You are going to love these light, brightly flavored Lemon Poppy Seed Muffins! They’re easy to make and can easily be enjoyed any time of the year.
• These hard-to-resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar have just enough sweetness, balanced with the right amount of tart flavor.
• Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.

What’s your favorite lemon dessert? Let me know in the comments, and if you loved this Lemon Poppy Seed Loaf, I’d love for you to leave a recipe review below! ❤️

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Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf is full of lemon flavor and crunchy poppy seeds. This bakery-style quick bread made with Greek yogurt and finished with a simple lemon glaze is perfect for an afternoon treat.

Course Dessert

Cuisine American

Keyword Lemon Poppy Seed Loaf

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 178kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• zest of two lemons
• ¾ cup plain Greek yogurt (or sour cream)
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Lemon Glaze

• ½ cup powdered sugar
• 1-2 tablespoons fresh lemon juice

Instructions

• Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
• In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
• In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
• Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended.
• Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain
• Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.
• Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let set before slicing.

Nutrition

Calories: 178kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 105mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

The post Lemon Poppy Seed Loaf appeared first on 365 Days of Baking.

I’m always looking for ways to use up overripe bananas, so I knew this recipe would be perfect for that! You can use bananas at any stage for these blondies, but the darker the peel, the sweeter the bananas will be. Just make sure they aren’t overripe!

Why I love Making Banana Blondies

These banana bars are so quick and easy to throw together. I love banana and chocolate together, so these bars fulfill my banana craving! Plus, this recipe is perfect to make with your kids right alongside you!

I love that we can all have a sweet treat at the end of the night with minimal fuss, too!

Ingredients for Banana Chocolate Chip Blondies

• Mashed bananas —I use 2-3 medium bananas for this recipe.
• Unsalted butter —I melt it in the microwave to mix with the mashed banana.
• Light brown sugar—I choose this for added sweetness, though dark brown sugar works well too!
• Large egg— I add this to the other wet ingredients to help bind everything together.
• Pure vanilla extract—I prefer real vanilla extract to add flavor and enhance the existing ones.
• All-purpose flour— I always have this on hand, though you could also use cake flour.
• Kosher salt— I prefer kosher salt in my cooking, but table salt will work as well.
• Baking powder— I add baking powder for the perfect rise.
• Semisweet chocolate chips—I prefer semisweet chocolate to balance the sweetness of the bananas.
• Chopped walnuts—I add these when I want a nice crunch in my blondies, but they are optional!

Please make sure to check out the printable recipe card at the end of the post for a full list of ingredients, including amounts needed!

How to Make My Banana Blondies Recipe

1. Prepare: I preheat my oven to 325 degrees F, then prepare my 9×9 square pan by either spraying it with nonstick cooking spray or lining it with a piece of parchment paper in the bottom of the pan. (See note below)
2. Wet Ingredients: I use a large bowl to melt my butter in the microwave for about 45 seconds, then add mashed banana, brown sugar, the large egg, and vanilla extract. Then I stir everything together until it’s well combined.
3. Dry Ingredients: I use a separate bowl to whisk together the flour, baking powder, and salt. Then I add the flour mixture to the wet ingredients and stir again until everything is combined.
4. Add-ins: Next, I stir in about ¾ of the chocolate chips (and chopped walnuts, if I’m in the mood for that). Then I use a silicone spatula to help me transfer the blondie batter into the prepared pan, smoothing it out into the edges and making a nice even layer. Finally, I sprinkle the remaining chocolate chips and walnuts on top of the batter.
5. Bake: I bake my blondies for 40-45 minutes or until a toothpick inserted into the center comes out clean. I transfer the pan to a wire rack to cool completely, then slice and serve my chewy Banana Blondies!

Tips and Tricks

• One benefit to using parchment paper is that, once cooled, I can remove the blondies from the pan all at once. This makes them really easy to slice with a nice, sharp knife!
• I prefer semisweet chocolate chips in this recipe, but you could use milk chocolate chips or even dark chocolate chips if you prefer!
• I usually mash bananas with a fork, but I also use my stand mixer to make it quick and easy! To do this, place the bananas in the bowl of the mixer and use the paddle attachment on medium speed until the bananas are nice and mashed!

FAQs

How do you store Banana Blondies?

I keep my blondies at room temperature in an airtight container if I’ve sliced them separately. Otherwise, you can cover the pan tightly with aluminum foil. They will last 3-4 days, or freeze for longer storage.

How do you freeze Banana Chocolate Chip Blondies?

I slice the blondies into individual portions, then wrap each one in plastic wrap and store them all in a large freezer bag or two. They keep fresh up to 3 months. It’s easy to grab a few at a time to enjoy, or thaw them all overnight at room temperature before serving. I also like to eat them cold. Try that and let me know what you think!

More Banana and Chocolate Recipes

Banana and chocolate is a winning combination in my eyes! Here are some more recipes I think you’ll enjoy:

• Banana Chocolate Scones
• Chocolate Banana Muffins
• Double Chocolate Banana Bread
• Banana Chocolate Chip Bundt Cake
• Banana Mocha Smoothie Bowl

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Banana Blondies

Banana Blondies are sweet cookie bars that combine two favorite flavors—banana and chocolate! Throw in chopped walnuts for the perfect crunch, and you’ve got a treat that the whole family will love!

Course Dessert

Cuisine American

Keyword Banana Blondies

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 16 blondies

Calories 277kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter
• 1 cup mashed banana about 2 medium bananas
• 1 ½ cups packed light brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• ¾ teaspoon kosher salt
• ¼ teaspoon baking powder
• ¾ cup semi-sweet chocolate chips divided
• ½ cup chopped walnuts divided and optional

Instructions

• Preheat the oven to 325°F, and prepare a 9 x 9-inch baking pan by spraying it lightly with cooking spray or lining it with a piece of parchment.
• In a large bowl, melt the butter in the microwave for 45-60 seconds. Add the mashed banana, brown sugar, egg and vanilla extract. Stir together until everything is combined.
• Whisk together the flour, baking powder, and salt. Add to the banana mixture, and stir until everything is combined.
• Fold in three quarters of the chocolate chips (and same amount of walnuts, if using). Pour the batter into the prepared baking pan, and smooth it out to the edges. Sprinkle the remaining chocolate chips and walnuts on top of the dough.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely before slicing.

Nutrition

Serving: 1blondie | Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 171mg | Fiber: 2g | Sugar: 25g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

The post Banana Blondies appeared first on 365 Days of Baking.