Dessert Archives - 365 Days of Baking

Cinnamon Palmiers

Lynne — Tue, 13 Oct 2026 08:00:00 +0000

Cinnamon Palmiers are easy to make with puff pastry! Sprinkled with cinnamon sugar and baked to flaky perfection, these “elephant ears” make any morning better.

Have you ever had an “elephant ear” pastry? Cinnamon Palmiers or “Elephant Ears” are a simple treat made of puff pastry rolled into a spiral with cinnamon sugar and baked. The nickname comes from the shape of the palmier: this food really DOES resemble the jumbo ear of an elephant!

SAVE THIS EASY CINNAMON PALMIERS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This cinnamon sugar palmier recipe is one of the quickest and easiest pastry recipes you can make. The flaky layers of baked pastry dough and sweet cinnamon spice are perfect for pairing with a cup of coffee or tea.

Everyone loves homemade cinnamon sugar pastries for breakfast!

Ingredients for Cinnamon Palmiers

Get this: you only need three ingredients to make these cinnamon sugar palmiers.

Puff pastry dough- I use the sheets of frozen store-bought puff pastry and let them thaw in the fridge. So simple and convenient!
Sugar
Cinnamon

Equipment Needed

Rolling Pin
Plastic Wrap
Small bowl
Baking sheet with parchment paper
Sharp knife
Wire cooling rack

How to Make Cinnamon Palmiers Using Puff Pastry

This recipe comes together in a few easy steps.

Prepare: I preheat the oven to 400 degrees F and prepare a cookie sheet by lining it with parchment paper. Then I mix the cinnamon and sugar together in a small bowl.

Roll out the pastry dough: I spread about half of the cinnamon sugar mix on the counter first and gently unroll the dough into a rectangle on top.

Sprinkle cinnamon sugar on top: I sprinkle the cinnamon and sugar all the way to the edges to ensure every bite is full of delicious cinnamon flavor.

Roll and chill: Now I roll one of the longer sides in toward the center of the rectangle, stopping in the center of the dough. I repeat this with the opposite side, so I have two spiral logs. Then I wrap the rolled-up dough in plastic wrap and chill it in the fridge for about 1 hour.

Bake: I cut the chilled dough into ½ inch slices and place them on the prepared baking sheet about 1-2 inches apart, then bake at 400°F for 12 – 15 minutes. I rotate the baking sheet halfway through the baking time so the cinnamon palmiers bake evenly.

Your kitchen will smell amazing as these are baking! And as good as the palmiers smell, I promise they taste even better.

Frequently Asked Questions

Can I make this recipe with homemade puff pastry dough?

Brownie Cookies

Lynne — Mon, 12 Oct 2026 08:00:00 +0000

Brownie Cookies are perfectly chewy and fudgy with crackly tops, just like the best brownies– only this time, no pan is required!

Want to feel a little rebellious? Use that box of brownie mix to make COOKIES instead. Satisfy those chocolate cravings with this easy recipe. We created this easy cookie recipe with all you chocolate lovers in mind!

That’s right. I’m asking you to ignore the directions on the back of the box. We’re breaking rules today, friends. When it comes to desserts, a little rule-breaking can get you delicious results!

These Brownie Cookies combine the best qualities of cookies and brownies in one easy dessert. Chewy, moist, and loaded with chocolatey goodness, these rich cookies are begging to be enjoyed with a tall glass of milk.

Best of all, this brownie cookie recipe is quick, easy, and foolproof, with no chill time required! Start with a box of Duncan Hines Brownie Mix and make delicious chocolatey cookies in less than 30 minutes!

Ingredients for Fudgy Brownie Cookies

Unlike other iterations of this recipe online, these are brownie mix cookies with a small amount of flour added to the dough. The flour thickens the batter so you can scoop it right onto the baking sheet! It makes all the difference between thin, flat cookies and thick, chewy ones.

Dry Ingredients: I used Duncan Hines brownie mix for these brownie cookies, but feel free to use your own favorite brand. All-purpose flour helps thicken the batter.

Wet Ingredients: Large eggs add stability to the batter, with vegetable oil and water providing the moisture. Depending on your choice of brownie mix, the ingredient amounts may differ slightly, so follow the recipe included here rather than the one on the box!

Additions: Semi-sweet chocolate chips or chocolate chunks taste great, or you can mix and match flavors with nuts and other flavors of chips, such as peanut butter or white chocolate.

Equipment Needed

Mixing bowl and electric/hand mixer (or a stand mixer with whisk attachment)
Measuring cup and spoons
Whisk
Rubber spatula or wooden spoon
Baking sheet with parchment paper
Cookie scoop or two tablespoons

How to Make Brownie Cookies From a Mix

Prepare: First, I preheat the oven to 350 degrees. Then I line a cookie sheet with parchment paper.

Dry Ingredients: To make the cookie batter, I combine the brownie mix with the flour in a large bowl and whisk them together.

Wet Ingredients: I add the eggs, oil, and water to the flour mixture. Then I use an electric mixer to blend everything together on medium speed until smooth. I usually scrape down the sides of the bowl with a rubber spatula a couple of times as you go. Finally, I gently stir in the chocolate chunks.

Bake the Cookies: I scoop the brownie batter by the spoonful onto the prepared baking sheet. I use a 2-tablespoon or medium cookie scoop to make sure the cookie dough balls are relatively even in size and shape.

Then I bake the brownie cookies in the preheated oven until they have a crackly top. The baking time can be anywhere from 12 to 15 minutes, depending on your oven.

The center of the cookies might still look soft and a little doughy when they’re done baking. I move the cookies to cool on a wire rack, where they will firm up to the perfect thick, chewy, and fudgy center. Meanwhile, you get crackly, crisp edges and that amazing shiny top!

Keep a close eye on the brownie mix cookies! These are cookies that can go from perfect to burnt very quickly.
Leave about 2 inches of space between cookies on the baking sheet. They spread as they bake!
Add a little sprinkle of sea salt or kosher salt on top to really bring out the sweet chocolate flavor!

Frequently Asked Questions

How do I store leftover Brownie Cookies?

Christmas Sprinkle Cookies

Lynne — Thu, 08 Oct 2026 08:00:00 +0000

These Cream Cheese Christmas Sprinkle Cookies are so easy to make, with no need to chill or roll out the dough!

I love soft sugar cookies, especially around the holidays–but who always has time to roll and cut out the dough, not to mention the time it takes to chill the cookie dough?

These Cream Cheese Sprinkle Cookies require no rolling or cutting. That’s right–you can make incredible, holly-jolly cookies without once touching a cookie cutter or rolling pin.

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Christmas Sprinkle Cookies look amazing fresh from the oven. Most importantly, they have a rich flavor and soft crumb, just like my original Cream Cheese Cookies.
Did I mention you don’t need to frost them either?
This is the perfect Christmas cookie recipe to make when you’re short on time or energy, which happens a lot this time of year!

Ingredients for Christmas Sprinkle Cookies

You will need the following ingredients to make these fun little holiday treats:

Dry Ingredients: I sift together all-purpose flour and salt to make the base of this dough.

Wet Ingredients: Cream cheese and shortening are creamed with granulated sugar to give this recipe structure, with an egg yolk for binding everything together and pure vanilla extract for flavor.

Extras: I use my favorite holiday sprinkles to roll the cookie dough in before baking.

Find a detailed ingredient list in the printable recipe card below!

Equipment Needed

Large mixing bowl and electric mixer (or stand mixer with paddle attachment)
Measuring cups and spoons
Flour sifter or sieve
Tablespoon-sized cookie scoop or large spoon
Baking sheets with parchment paper or nonstick cooking spray
Wire cooling rack

How to Make Christmas Sprinkle Cookies

These Christmas cookies are quick and easy to make!

Prepare: I preheat my oven to 350 degrees F and line a cookie sheet with parchment paper. You could also spray it with nonstick cooking spray.

Make the Batter: I start by mixing together the cream cheese and shortening on medium speed until smooth and well-combined. Then I add the egg and vanilla and mix until smooth. Using a fine sieve or a flour sifter, I sift the flour and salt together and add it to the wet ingredients, then mix to combine.

Scoop and Bake: I pour my Christmas sprinkles into a small bowl, then use a tablespoon-sized scoop to drop cookie dough balls into the sprinkles and roll to coat. Then I transfer the dough to my prepared baking sheet and bake in the preheated oven for 15-17 minutes, just until the edges are lightly golden brown.

Make sure to use room temperature cream cheese and shortening.
Let cookies cool for a couple of minutes on the baking sheet before transferring to a wire rack to finish cooling.
Store your homemade Christmas cookies in a tight container at room temperature.

Frequently Asked Questions

What’s the purpose of sifting the flour?

Pecan Cookies

Lynne — Wed, 07 Oct 2026 08:00:00 +0000

Tender, buttery Pecan cookies are laced with golden pecans and rich, buttery flavor for the ultimate decadent dessert.

Do you have a favorite ice cream flavor? The one you look for and order everywhere you go? For a lot of people, it’s Butter Pecan. There’s just something so good about the sweet butterscotch paired with the salty, crunchy pecans.

Well, these chewy cookies have that exact same flavor profile. I think they might be even better because they are soft and chewy, and so good fresh out of the oven! So, you can enjoy Butter Pecan ice cream in the summer and then eat these homemade cookies all year round! These warm Pecan Cookies are a comforting hug in cookie form!

SAVE THIS PECAN COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I’m going to give you a little hint. These are the absolute best cookies if you toast the pecans first! It’s not absolutely necessary, but toasting the pecans just brings out more of that nutty flavor. If you’re in a time pinch, you can skip that step, or just buy already toasted pecans from the store.

Ingredients for Pecan Cookies

Dry Ingredients—I use all-purpose flour, with salt and cinnamon for some flavor and baking soda as the leavening agent. Then I use brown sugar for depth and sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use a touch of vanilla extract to bring out the flavor of the cookies.

Add-ins—Chopped pecans give these cookies their name! I prefer toasted pecans in this recipe.

You can find the exact amounts of each ingredient in the recipe card below!

Equipment Needed

Gather together these items when baking these delicious pecan cookies:

Mixing bowl (or stand mixer)
Measuring cups and spoons
Rubber spatula or wooden spoon
Baking sheet
Plastic wrap and parchment paper – my most favorite parchment to use!
Cookie scoop
Wire cooling rack

How To Make Pecan Cookies

These cookies are pretty quick and easy to make, but they do need to be chilled, so plan ahead!

Toast the Pecans: I preheat the oven to 350 degrees, then spread the pecans over a cookie sheet and toast them for about 10 minutes. Keep an eye on them as they can burn quickly! Then I remove the pecans from the oven and let them cool.

Wet Ingredients: First, I beat together the butter and brown sugar in a large bowl or the bowl of a stand mixer using the paddle attachment (you can also use a large mixing bowl and electric mixer). Then I beat in the eggs one at a time on medium speed, then add the vanilla extract and mix.

Add Dry Ingredients: I slowly add in the dry ingredients (flour, cinnamon, baking soda, and salt) and mix until just combined. Then I add the pecans, reserving a few to put on the tops after they come out of the oven, and mix until combined.

Chill the Dough: Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 2 hours.

Prepare to Bake: After two hours, I preheat the oven to 350 degrees and line a large baking sheet with parchment paper. I use a 2-tablespoon cookie scoop to place cookie dough balls at least 2 inches apart on the prepared baking sheet.

Bake and Cool: I bake the cookies for 9-10 minutes, then remove them from the oven and transfer the baked cookies to a cooling rack. I think they taste best when still a little bit warm!

Recipe Tips:

Cookie scoops are a great tool to use and make it much easier, but if you don’t have one, just use spoons and roll two tablespoons of dough into balls with your hands.
Parchment paper or silicone baking sheet liners will help your warm cookies come off the baking sheet much easier.
If you’re in a hurry, you can chill the dough in the freezer for about 30 minutes instead of refrigerating for 2 hours.
Consider adding flaky sea salt on top of the cookies before baking to enhance that sweet and salty flavor contrast.

Frequently Asked Questions

What type of brown sugar is best for the Butter Pecan Cookie recipe?

Pizzelles

Lynne — Tue, 06 Oct 2026 08:00:00 +0000

Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie!

I’m so excited to introduce you to one of my favorite holiday cookies, Pizzelles! These tasty treats are traditional Italian waffle cookies made on specialty irons called pizzelle irons. Loosely translated, the name of this cookie means “thin, round, and flat”, which is exactly what these are! They’re not too sweet like a lot of other cookies you’ll find this time of year. I know you’ll love them as much as I do!

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Pizelles

These classic Pizzelles are a great choice for a cookie swap, as they are so beautiful and reminiscent of the holiday season with their intricate pattern and powdered sugar dusting!

You will need a pizzelle maker, though. This is one of those times when there really is no substitution if you want to make perfect pizzelles. Waffle irons and griddles just don’t produce the same result. The great news is, there is an iron for every budget and they will all get the job done!

Pizzelle Ingredients

Dry Ingredients—I use all-purpose flour, salt, and baking powder as a leavening agent in this recipe, with granulated white sugar for a little sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use pure vanilla extract for flavor.

Extras—Fresh orange zest and anise seed are optional, but provide a fresh, holiday flavor to these cookies. I also use powdered sugar for dusting, using this OXO Dusting Wand to sprinkle the sugar over the pizzelles.

You can find a detailed ingredient list in the recipe below.

Equipment Notes

Gather the following equipment to make your pizzelles:

Wire racks for cooling
Mixing bowl
Measuring cups and spoons
Whisk
Spatula or wooden spoon
Pizzelle iron with a little vegetable oil

How to make this classic Pizzelle Recipe

It’s easy to make these thin Italian waffle cookies!

Prepare to Bake: First, I grease and heat up the pizzelle iron as described above. I melt the butter and set it aside to cool.

Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, salt, orange zest, and anise seeds.

Wet Ingredients: Then, in a large bowl, I beat the sugar and eggs until light in color, about 3 minutes. Then I add the unsalted butter and vanilla extract to the egg mixture and mix well.

Make the Batter: I add half of the dry ingredients to the wet and mix until just blended. Next, I fold in the remaining flour mixture and combine until just mixed

Bake Pizzelles: I drop the batter by placing a heaping tablespoon of batter into the center of the pizzelle pattern and close. I’ll bake each pizzelle for about 1 – 1 ½ minutes or until golden (the times will vary depending on the pizzelle iron you are using). Your pizzelles should be lightly golden brown.

Cooling: Finally, I carefully remove each pizzelle with a spatula and place it on a wire rack to cool completely before dusting it with powdered sugar.

Recipe Notes:

This recipe makes 2 dozen pizzelle cookies.
You can substitute anise extract for vanilla extract if you want. Anise is the traditional flavor of pizzelles and tastes somewhat like black licorice. It pairs really well with the orange zest. Other choices are almond extract, lemon extract (or lemon zest), or orange extract.
Excess batter on the cookie edges? No worries! Just gently trim around the cookie with some scissors as it cools.

More Pizzelle Recipes

We have several biscotti recipes here, which is another classic Italian recipe. Try one of these variations next time:

Frequently Asked Questions

How do I use a Pizzelle maker?

Pumpkin Crinkle Cookies

Lynne — Mon, 05 Oct 2026 08:00:00 +0000

Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight!

I can never resist the allure of a good crinkle cookie, like these Peanut Butter Crinkle Cookies. Nor can I resist the temptation of a pumpkin dessert like these freshly baked Pumpkin Spice Cream Cheese Cookies. So, it’s no wonder I love this simple recipe for Pumpkin Crinkles so much.

These pumpkin cookies filled my kitchen with the most magnificent blend of aromas. Rich pumpkin, sweet brown sugar, spicy cloves–this recipe has it all.

After they’ve baked and cooled, the pumpkin crinkle cookies have the most satisfying texture. They’re soft and cake-like on the inside with a thin, crispy outer crinkle, courtesy of a generous amount of powdered sugar. You’ll fall in love at first bite!

Ingredients for Pumpkin Crinkles

Here’s what you need to make your own batch of homemade pumpkin crinkles.

Dry Ingredients—I use all-purpose flour mixed with cornstarch as a base for these cookies, with both baking soda and baking powder added to help the dough rise. Cinnamon, ginger, and cloves bring the best flavoring to these cookies.

Wet Ingredients—Butter is creamed with both granulated sugar and light brown sugar to add substance to the cookies, with large eggs, pumpkin puree, and vanilla extract rounding out the dough.

Extras—A bit of confectioners’ sugar provides the perfect dusting and helps showcase the classic crinkle of these cookies.

A complete ingredient list is included in the printable recipe card at the end of the post!

Equipment Needed

Large mixing bowls and electric mixer (or stand mixer with paddle attachment)
Measuring cups and spoons
Whisk
Rubber spatula or wooden spoon
Small bowl for coating
Cookie scoop or large spoon
Baking sheets with parchment paper
Wire cooling racks

How to make Pumpkin Spice Crinkle Cookies

Prepare: I start by preheating my oven to 350 degrees F and lining two baking sheets with parchment paper.

Dry Ingredients: I combine the dry ingredients listed above in a medium bowl and set it aside.

Wet Ingredients: Then I put the softened butter and both sugars in a large bowl. On medium speed, I beat the sugars and butter together until light and fluffy. Then I mix in the egg and vanilla extract, followed by the pumpkin puree.

Combine: Next, I beat the flour mixture into the wet ingredients to form a thick, sticky dough. I scoop balls of dough onto a sheet of parchment paper, then freeze the cookie dough balls for 15 to 20 minutes.

Add the powdered sugar coating: I add the confectioner’s sugar to a small bowl. Then I drop the balls of cookie dough into the sugar one at a time. I roll them around individually until well coated, then place the cookies onto the lined cookie sheet. I use my hands or the bottom of a glass to slightly flatten the cookie balls.

Bake: I bake the pumpkin cookies until they are nearly double in size. This can take anywhere from 12 to 15 minutes depending on your oven. I let them cool for a few minutes on the sheet, then transfer to a cooling rack to cool completely.

Recipe Tips

I used a 1 1/2 tablespoon cookie scoop to get about 3 dozen pumpkin cookies from this crinkle cookies recipe. You can use a larger scoop, but the recipe will yield fewer cookies, and you’ll need to bake them a few minutes longer.
Be generous with the powdered sugar! If you don’t have excess sugar on the outside of the cookie, the sugar will “melt” into the cookies as they bake, and you won’t get that amazing crinkle effect. When in doubt, use more powdered sugar than you think for rolling crinkle cookies!
These cookies are puffy and soft. For a flatter, chewier cookie, use an extra teaspoon of baking soda and omit the cornstarch.
If you make these cookies with salted butter instead of unsalted, cut the amount of added salt in half.
Have a batch of homemade Pumpkin Spice handy? You can add 1 tablespoon of your favorite pumpkin pie spice mixture to the dough instead of the cinnamon, ginger, and cloves.

Frequently Asked Questions

How do I store Pumpkin Crinkle Cookies?

Peach Crisp

Lynne — Fri, 07 Aug 2026 08:00:00 +0000

This sweet Peach Crisp is a perfect summer dessert! Juicy summer peaches are topped with a crispy oatmeal streusel made with oats, brown sugar, and warm spices. Serve it with vanilla ice cream or whipped cream for an extra special treat!

Crisps are better than pies, and you won’t change my mind! Not only are they so easy to make, but I’m a sucker for that buttery, crisp topping! Now that it’s peach season, it’s time to use them in all the dessert recipes, starting with this peach crisp!

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Crisp vs Cobbler

I don’t know why, but it’s so easy to confuse crisps, cobblers, and crumbles. Maybe it’s because they all start with “C”. I try to remember that fruit crisps have a streusel topping (made with oats) that gets crispy when baked. Cobblers have softer, biscuit-like toppings instead. Crumbles are similar to crisps, except the streusel topping doesn’t contain oats.

Ingredients for Peach Crisp

This fresh peach crisp is made up of two main parts, the peach filling and the streusel topping. Here’s what you need for both:

Peach Filling

Diced peaches (no need to peel)
Lemon juice
Cornstarch
Granulated white sugar
Salt
Pure vanilla extract
Water

Streusel Ingredients

Note: You will use part of this topping mixture in the peach filling and reserve the rest for the topping!

Salt
All-purpose flour
Brown sugar
Oats (use old-fashioned rolled oats)
Cinnamon
Nutmeg
Melted butter

For a detailed list of ingredients and instructions, check out the printable recipe card at the bottom of the post!

How to Make Peach Crisp with Fresh Peaches

Prepare: Preheat oven to 350 degrees and spray an 8 x 8-inch baking dish with cooking spray.
Make Streusel: In a medium bowl, combine the 1/2 teaspoon of salt, flour, brown sugar, oats, cinnamon, and nutmeg and mix well. Add the melted butter and mix until it resembles coarse meal. A pastry cutter works well for this. Reserve 1 cup and set it aside for the topping.
Make the Peach Filling: Dice the peaches (you do not need to peel them). Place them in a large bowl and sprinkle with lemon juice. In a small saucepan, combine cornstarch, sugar, and the 1/8 teaspoon of salt. Mix well.
- Whisk in water and heat to a boil over medium-high heat. Continue cooking until the mixture forms a thick paste. Remove from heat. Add vanilla to the heated mixture and stir. Pour over peaches and toss to coat.
Assemble the Peach Crisp: Add the flour mixture to the coated peaches and thoroughly combine. Pour this peach mixture into the prepared baking dish and cover with the 1 cup of reserved topping.
Bake: Bake in the preheated oven for 50-60 minutes or until the filling is bubbly and the top is golden brown.

FAQs

Can I use quick oats for Peach Crisp?

You absolutely can, but the texture of the topping will be a little different. Quick oats have a chewier texture when baked and absorb moisture more quickly, so recipes that bake for a long time, like crisps, usually call for rolled or old-fashioned oats instead to keep the topping from getting soft.

It’s all about personal preference, though, so go ahead and use quick oats if you like!

How do I store leftover Homemade Peach Crisp?

Once your crisp cools completely to room temperature, wrap it tightly with aluminum foil or plastic wrap, or store it in an airtight container in the fridge for up to a week.

Can I freeze this recipe for Peach Crisp?

Yes, peach crisp freezes well, baked or unbaked!

Baked: Wrap it tightly in several layers of plastic wrap or aluminum foil and freeze. Alternatively, you can store portions in these airtight containers. Freeze for up to 3 months.

Unbaked: Prepare as directed, then wrap and store in the freezer. Let it thaw overnight in the fridge before baking as directed in the recipe. I might also consider adding the streusel topping right before baking so it’s fresh and crisps up well.

Reheat or bake until hot and bubbly.

What are the best peaches for this recipe?

Either yellow or white peaches are fine, but look for slightly firm peaches with no soft spots or bruises.

Can I use canned peaches for Peach Crisp?

No, canned peaches are already soft and mushy, so they won’t hold up in the recipe. You can use frozen peaches, though. Thaw, chop, and dry them before adding them to your recipe!

Peach Recipes You’ll Love

If you’re a fan of this Peach Crisp, then you have to try these other peach recipes next time you have a craving:

Grab some fresh peaches, cream cheese, and simple ingredients to make the best soft homemade Peach Scones to pair with your morning coffee or afternoon cup of tea this summer.
This easy Peach Cobbler recipe is made with fresh, juicy peaches, a golden brown crust, and a sprinkle of cinnamon sugar. Serve it with a scoop of vanilla ice cream for a perfect summer dessert!
Peaches and Cream Dream Bars are a beautiful layered dessert filled with peaches and a creamy cheesecake layer, piled on a Nilla Wafer crust. This fun treat is any peach lover’s dream!
These Cinnamon Peach Pancakes are fluffy buttermilk pancakes spiced with cinnamon and flavored with fresh peaches. Adapted from my favorite pancake recipe, they make a great summer breakfast.
Skip the drive-through! Enjoy a nice, cold Frosted Peach Lemonade next time you need to cool off on those hot summer days! Made with your favorite lemonade, fresh peaches, lemon, and natural vanilla ice cream, this frosty beverage is perfect for the season!

Don’t forget to Pin or print this Peach Crisp recipe for your next peach baking session!

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Peach Crisp

This sweet Peach Crisp is a perfect summer dessert! Juicy summer peaches are topped with a crispy oatmeal streusel made with oats, brown sugar, and spices. Serve it with ice cream or whipped cream!

Course Dessert

Cuisine American

Keyword Peach Crisp

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 515kcal

Author Lynne Feifer

Ingredients

3 cups diced peaches
½ teaspoon salt
1 ½ cups flour
¾ cup light brown sugar
6 tablespoons rolled oats
1 teaspoon cinnamon
¼ teaspoon nutmeg
10 tablespoons butter melted – (1/2 cup +2 tablespoons)
1 teaspoon lemon juice
1 tablespoon cornstarch
½ cup sugar
⅛ teaspoon salt
½ cup water
½ teaspoon vanilla

Instructions

Preheat oven to 350 degrees and spray an 8 x 8-inch baking dish with cooking spray.
In a medium bowl combine the 1/2 teaspoon of salt, flour, brown sugar, oats, cinnamon, and nutmeg and mix well.
Add the melted butter and mix until it resembles coarse meal. Reserve 1 cup and set it aside for the topping.
Dice the peaches (you do not need to peel them). Place them in a large bowl and sprinkle with lemon juice.
In a small saucepan, combine cornstarch, sugar, and the 1/8 teaspoon of salt. Mix well.
Whisk in water and heat to boiling over medium-high heat. Continue cooking until mixture forms a thick paste. Remove from heat.
Add vanilla to heated mixture and stir. Pour over peaches and toss to coat.
Add flour/butter mixture to coated peaches and thoroughly combine. Pour into prepared baking dish and cover with the 1 cup of reserved topping.
Bake for 50-60 minutes until top is golden brown.

Nutrition

The post Peach Crisp appeared first on 365 Days of Baking.

Tofu Chocolate Pudding

Lynne — Fri, 17 Jul 2026 08:00:00 +0000

This silky Tofu Chocolate Pudding is a great dairy-free alternative to your classic pudding recipe. Whether you have dietary needs or are just looking to expand your palate, you can have your chocolate and eat it too!

This post for a creamy chocolate pudding recipe came about as a happy accident, when I accidentally bought the wrong type of tofu for a soup recipe I’m working on for my sister site, Easy Recipes from Home. Not being one to waste food, I decided this would be the perfect opportunity to share one of my favorite dairy-free desserts with you!

SAVE THIS RECIPE FOR CHOCOLATE PUDDING WITH TOFU TO YOUR FAVORITE PINTEREST BOARD!

Silken Tofu

Tofu is a soy-based product that can be used in all sorts of dishes! It’s often used in savory dishes as a meat alternative for those on a vegetarian or vegan diet. However, silken tofu is a specific kind of tofu that is smooth and custard-like, making it perfect for dessert recipes and sauces as it blends easily. I found it in the refrigerated section of my grocery store, although some varieties are sold in shelf-stable packaging.

You won’t believe there’s tofu in this recipe by taste alone. It’s so rich and creamy, and almost decadent that you seriously have to try it yourself!

Ingredients for Dairy-Free Chocolate Pudding

Thankfully, I only need four simple ingredients to make this easy pudding recipe and fulfill my chocolate craving:

Silken tofu
Unsweetened dark cocoa powder
Powdered sugar
Pure vanilla extract

You can find the full recipe in the printable recipe card at the bottom of the post!

How to Make Silken Tofu Chocolate Pudding

First, I drain the tofu by placing it on a plate while I prepare the rest of the ingredients for the recipe (about 5-10 minutes). You can also use a paper towel to soak up the excess water.
Once it’s ready to drain, I place the plate over the sink and gently hold the top of the tofu in place as I pour the collected liquid into the sink. Then I slice the tofu into cubes, but this may not be necessary as it does come apart easily as you transfer it.
Next, I place the tofu, cocoa powder, powdered sugar, and vanilla extract into a food processor or blender and puree for one minute on high speed. Then I scrape down the sides and mix for another 30 seconds.
I portion about 1/3 cup of chocolate pudding into individual ramekins or small bowls, then refrigerate the pudding for at least 30 minutes before serving.

You can top this with Fresh Whipped Cream (use coconut cream instead of heavy cream to keep it dairy-free!) if you like! I like to serve it with fresh strawberries or other fresh berries to balance the richness.

FAQS

How do I store Tofu Chocolate Pudding?

I keep this pudding in a small container with a lid or tightly covered with plastic wrap in the fridge. It will stay fresh for 3-5 days.

Can I freeze Chocolate Tofu Pudding?

Yes, I freeze it for up to one month in an airtight container. Thaw it overnight in the fridge before serving.

Does it taste like Tofu?

The dark cocoa powder provides a strong chocolate flavor, and the sweetness of the powdered sugar combines with it to mask any typical “tofu” flavor.

More Dairy-Free Recipes

If you need some new recipes to eat dairy-free or have guests who do, try one of these next time:

These Turtle Parfaits take this dark chocolate pudding and layer it with whipped topping, caramel sauce, and pecans. Use coconut cream to keep the whipped cream dairy-free and enjoy these decadent desserts!
Try these Lemon Poppy Seed Waffles for your next weekend breakfast or brunch. Lemon and poppy seeds are always a great combination, and they’re perfect for those with milk allergies.
These Pumpkin Muffins are a perfect addition to your breakfast menu. Made with soy milk and vegetable oil, these pumpkin spice muffins are a great way to incorporate soy into your daily diet and are SO moist and full of fresh pumpkin flavor! Your taste buds will thank you!

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Tofu Chocolate Pudding

Silky Tofu Chocolate Pudding is a great dairy-free alternative to your classic pudding recipe. Whether it's for dietary needs or you're just looking to expand your palate, It's a tasty chocolate dessert!

Course Dessert

Cuisine American

Keyword Tofu Chocolate Pudding

Prep Time 15

Refrigeration 30

Total Time 45

Servings servings

Calories 200kcal

Author Lynne Feifer

Ingredients

12.3 ounces silken tofu
⅔ cup dark unsweetened cocoa powder
1 cup powdered sugar
1 teaspoon pure vanilla extract
Fresh Whipped Cream, for serving

Instructions

Drain the silken tofu by placing it on a plate to sit while you prepare the other ingredients for the recipe, about 5-10 minutes. Place the plate over the sink and gently placing your hand on top of the tofu to hold it from slipping, pour the water into the sink. Or you can also use a paper towel to soak it up. Slice it into cubes.
Place the tofu, 2/3 cup dark cocoa powder, 1 cup powdered sugar, and 1 teaspoon vanilla extract into a food processor, and puree for 1 minute. Scrape down the sides, and mix for another 30 seconds.
Place ⅓ cup chocolate pudding into individual serving dishes and refrigerate for at least 30 minutes before serving.

Nutrition

The post Tofu Chocolate Pudding appeared first on 365 Days of Baking.

Easy Banana Cake with Cream Cheese Frosting

Lynne — Fri, 12 Jun 2026 08:00:00 +0000

This Easy Banana Cake with Cream Cheese Frosting has quickly become a family favorite here at our house, and I’m sure it will be at yours as well! With a moist, slightly dense texture and a perfect amount of banana flavor, this cake is topped with an incredibly easy and delicious cream cheese frosting. You might just fall in love with this perfect recipe even before you take the first bite!

I’m always looking for new ways to use up those overripe bananas sitting on my counter. It’s the age-old question, I know. Well, this time I have an answer: make my go-to recipe for THE best banana cake recipe you’ve ever tasted!

SAVE THIS BANANA CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

What icing goes well with this delicious banana cake?

The answer is cream cheese frosting, hands down. While I’ve had banana cake with a chocolate frosting and a salted caramel frosting, my personal preference is to go with a tangy cream cheese frosting.

I’m not gonna lie, chocolate and bananas are a REALLY delicious combination. For instance, you might want to try my Double Chocolate Banana Bread, these Chocolate Banana Muffins, Peanut Butter Chocolate Chip Banana Bread, Banana Chocolate Scones, or this Banana Chocolate Chip Bundt Cake.

BUT, that being said, there’s just something about a cream cheese frosting. It’s simple, not too sweet, and it allows the banana cake to take center stage. The cream cheese frosting walks away with my vote for the Best Supporting Frosting award every single time. Besides, it’s pretty killer on these cinnamon rolls.

Ingredients for Banana Cake With Cream Cheese Frosting

Mashed ripe bananas (the more ripe they are, the sweeter they will be, but not completely brown and mushy. That’s TOO ripe!)
milk
white vinegar or the same amount of lemon juice– used to sour the milk OR you can substitute the milk and vinegar for a half cup of buttermilk.
Unsalted butter, softened– salted butter works just fine as well
sugar
Large eggs
vanilla extract
cake flour
Baking soda
Salt
Optional – chocolate chips or walnuts! As you make the batter, add about a half cup of your preferred mix-in to the flour mixture to coat them so they won’t sink into the batter as it bakes.

For the Cream Cheese Frosting

Cream cheese, room temperature
Butter, softened
Powdered sugar
Pure vanilla extract
salt

How to Make Banana Cake With Cream Cheese Frosting

This easy cake recipe can be made in a 9×9-inch pan or an 8×8-inch pan. The smaller pan will be fuller and require a longer bake time, though.

First, I pour the milk into a liquid measuring cup and add the vinegar to it. I stir it together and let it sit at room temperature for at least 10 minutes. I’ll stir it again before adding it to the cake batter later.
Next, I preheat the oven to 350° F, then grease and lightly flour a 9 X 9-inch baking pan.
In a medium bowl, I whisk together the dry ingredients – cake flour, baking soda, and salt.
Then I cream the butter in a large bowl on medium speed with a hand mixer or electric mixer. I gradually add the sugar and mix until light, about two minutes.
Next, I add the mashed bananas, eggs, and vanilla to the butter mixture and mix well. I pour the wet batter into the dry ingredients and mix until just combined. Then, with the mixer running on low speed, I add the milk and mix until blended, scraping down the sides of the bowl.
Now I pour the batter into the prepared pan and bake for 45 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean or with a few moist crumbs. I let the cake cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.

Cream Cheese Frosting

To make the frosting, I beat the softened cream cheese and butter in a mixing bowl until smooth.
I mix in the vanilla and the salt, then add the powdered sugar, mixing until completely combined and frosting is smooth.
When the cake is completely cooled, I frost the cake and enjoy!

FAQs

Can I use all-purpose flour instead of cake flour in this recipe?

Yes you can, but it’s also easy to make at home following these instructions. There’s no need to worry or run to the grocery store. Plus, it will save you money!
Using the cornstarch to make your homemade cake flour will help reduce the amount of gluten in the all-purpose flour. Sifting both the cornstarch and all-purpose flour together will aerate them, enabling the dry ingredients to stick better with the wet ingredients.

Using cake flour in this recipe means less gluten, which gives the cake more structure and a better texture. Not using it means your cake will be more dense.

How do I store Banana Cake with Cream Cheese Frosting?

Keep it tightly covered and store it in the fridge for 3-5 days.

Can I bake the cake ahead of time?

Yes, you can bake the cake, let it cool completely, then wrap it tightly in plastic wrap twice. Then store it in the refrigerator for up to a week or the freezer for up to 1 month. Let it thaw completely at room temperature, then frost and serve as directed!

Can I make cupcakes from this recipe?

Yes you can. Banana cupcakes are perfect for birthdays! Simply pour the batter into muffin tins lined with cupcake wrappers and bake for 15-18 minutes.

What’s the best way to mash bananas?

You can mash them in a bowl with a fork, but I like to add them to my stand mixer and use the paddle attachment to mash them.

More Ways to Use Bananas

Bananas are great for baking! We’ve got them for breakfast in pancakes, overnight oats, smoothie bowls, and of course breads.
Speaking of which, if you haven’t made my Brown Butter Rum Banana Bread yet, you MUST. It’s killer!
Can’t forget about dessert! Bananas are the highlight of these easy, no-bake Banana Pudding Dream Bars, my Banana Cookie Butter Ice Cream, this Banana Split Ice Cream Cake, and this incredible Banana Tres Leches Cake.

There’s just something to be said about an Easy Banana Cake with Cream Cheese Frosting. It’s a great way to use up those extra bananas with brown spots sitting on your counter. I think this will become one of your favorite recipes just as it has mine.

This original recipe is from the Fannie Farmer Cookbook, Thirteenth Edition, pgs. 575 and 597; author, Marion Cunningham; publisher, Alfred A. Knopf, division of Random House; ISBN 0-394-56788-9.

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Easy Banana Cake with Cream Cheese Frosting

This Easy Banana Cake with Cream Cheese Frosting with a slightly dense texture has the perfect amount of banana flavor. This cake is topped with an incredibly easy and delicious cream cheese frosting.

Course Dessert

Cuisine American

Keyword Easy Banana Cake with Cream Cheese Frosting

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 507kcal

Author Lynne Feifer

Equipment

mixing bowl https://amzn.to/3PUktnG
9 X 9-inch cake pan

Ingredients

Banana Cake

½ cup milk
1 tablespoon white vinegar
8 tablespoons butter room temperature
1 ½ cups sugar
1 cup mashed bananas
2 eggs
1 teaspoon pure vanilla extract
2 cups cake flour
1 teaspoon baking soda
½ teaspoon salt

Cream Cheese Frosting

8 ounces cream cheese room temperature
6 tablespoons butter room temperature
3 cups powdered sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt

Instructions

Banana Cake

Pour the milk into a liquid measuring cup and add the tablespoon of vinegar to sour it. Stir, and let sit for a minimum of 15 minutes while you prepare the cake.
Preheat the oven to 350°F. Grease a 9 X 9-inch cake pan and lightly dust with flour or spray with a floured baking spray.
In a medium bowl, whisk together the flour, baking soda and salt.
Cream the butter in a mixing bowl, slowly adding the sugar. Beat until light, about 2-3 minutes.
Add the mashed banana, eggs, and vanilla to the butter / sugar, and mix well.
Add the dry ingredients to the banana mixture and combine.
Stir the milk, and with the mixer running on low, slowly pour it into the bowl and blend. Be sure to scrape down the sides of the bowl.
Pour batter into the pan and bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean.
Cool the cake in the pan for about 5 minutes before turning out onto a rack. Then allow the cake to cool completely before frosting.

Cream Cheese Frosting

Cream the butter and cream cheese in a mixing bowl until smooth and creamy. You may need to scrape down the sides of the bowl a few times
Mix in the vanilla and the salt.
Slowly add the powdered sugar and mix until thoroughly combined.

Nutrition

This post was first published 2/18/11. The post has been updated in format, and the frosting recipe has been changed on 5/11/21.

The post Easy Banana Cake with Cream Cheese Frosting appeared first on 365 Days of Baking.

Crumb Cake with Peaches

Lynne — Fri, 05 Jun 2026 08:00:00 +0000

This Crumb Cake with Peaches is the perfect dessert for peach season! The tender cake is filled with bits of juicy peaches and topped with a delightful cinnamon crumb topping. It’s a simple recipe to make and so delightful, you’ll want to make this perfect cake all year round!

Before you know it, August will be here with its’ plethora of peaches! I know, it’s not even technically summer yet, but I’ve already seen them in the store. So, if you love fresh peaches be sure to grab some and get baking!

SAVE THIS PEACH CRUMB CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Is Crumb Cake the Same as Coffee Cake?

On the surface, it seems like a crumb cake is the same thing as a coffee cake, but they do actually have one distinct difference.

Crumb cake is known for its rich, buttery streusel topping (and in my opinion, the more streusel, the better!) You’ll often see a nice thick layer of streusel piled high on a crumb cake, which is where this treat gets its name from.

Coffee cake, on the other hand, has a much thinner layer of streusel or might not even have a topping at all! Often, coffee cake has a streusel layer inside the batter, ribboned throughout the cake instead.

Ingredients for Crumb Cake with Peaches

You’ll need ingredients for both the cake batter and the streusel topping. Here’s what you need:

Peach Cake

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (room temperature)
Granulated white sugar
Light brown sugar
Large egg
Pure vanilla extract
Pure almond extract
Sour cream
Diced fresh peaches
Fresh lemon juice

For the Buttery Crumble Topping

Light brown sugar
All-purpose flour
Granulated sugar
Cinnamon
Sliced almonds
Butter (cold)

How to Make Peach Crumb Cake

First, prepare by preheating the oven to 350 degrees. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray.

Make the Cake Batter

In a small bowl, toss the diced peaches with the lemon juice.
In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
In a third large bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple of times while mixing.
Add your egg, vanilla, and almond extracts, then mix until combined.
Add half the dry ingredients to the wet ingredients and mix until just barely combined. Add half the sour cream and again, mix until barely combined. Finally, add the remaining flour mixture, mix, and then the remaining sour cream. Mix until just smooth.
Gently fold in the diced peaches, being careful not to overmix the batter.
Pour the batter into the prepared pan, and spread it evenly to all edges.

Make the Crumb Topping

In a medium bowl, mix together the flour, both sugars, and cinnamon on low speed. Add the chilled butter and, with a pastry cutter or two forks, mix until a coarse meal is formed. It should look like small pebbles. Gently stir in the almond slices.
Sprinkle the crumb mixture over the top of the cake batter, making sure to cover it completely.

Bake and Serve

Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool before slicing.
Serve it as is, dust it with powdered sugar, or serve it with a scoop of vanilla ice cream and more fresh sliced peaches on the side!

FAQs

How do I store Crumb Cake with Peaches?

This cake is best when eaten within a few days. You can keep it covered or in an airtight container for 2-3 days. For slightly longer storage, you can keep it in the fridge, but it may dry out the cake.

Can I freeze Peach Crumble Cake?

Yes, you can freeze it for longer storage. Make sure the cake cools completely, then wrap it in plastic wrap and store it in a freezer-safe container or bag. Freeze it for 2-3 months, then thaw in the refrigerator overnight to enjoy!

Can I use canned peaches or frozen peaches instead of fresh peaches?

Yes you can! If using canned, drain them first and dry them to avoid extra moisture in your cake. Frozen peaches should thaw completely as well, then pat them dry before dicing and adding to the cake batter.

A slice of crumb cake with peaches showing a moist interior and crumbly topping, served on a white plate with a fork nearby.

More Peach Recipes

Pin or print this recipe for Crumb Cake with Peaches for your next peachy baking adventure!

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Crumb Cake with Peaches

This Crumb Cake with Peaches is the perfect dessert for peach season! The cake is filled with bits of juicy peaches and topped with a cinnamon crumb. This simple recipe will be a delight all year long!

Course Breakfast, Dessert

Cuisine American

Keyword Peach Crumb Cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 471kcal

Author Lynne Feifer

Ingredients

Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter room temperature
1 cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 cup sour cream
2 ½ cups diced fresh peaches
2 teaspoons fresh lemon juice

Crumb Topping

⅓ cup packed light brown sugar
⅔ cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon cinnamon
⅓ cup almond slices
¼ cup butter chilled

Instructions

Preheat oven to 350 degrees and prepare a 9 X 13-inch pan by spraying it with cooking spray.

Peach Cake

In a medium bowl, toss the chopped peaches with the lemon juice.
In a separate medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple times while mixing.
Add egg, vanilla and almond extracts, and mix until combined.
Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until just smooth.
Gently fold in the diced peaches, being careful not to over mix.
Pour batter into the prepared cake pan, and spread evenly to all edges.

Crumb Topping

in a medium bowl, mix together the flour, both sugars, and cinnamon. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed. Mix in the almond slices.
Sprinkle the crumb topping over the cake.
Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the middle comes out clean. Cool before slicing.

Nutrition

The post Crumb Cake with Peaches appeared first on 365 Days of Baking.

Dessert Archives - 365 Days of Baking

Cinnamon Palmiers

SAVE THIS EASY CINNAMON PALMIERS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Cinnamon Palmiers

Equipment Needed

How to Make Cinnamon Palmiers Using Puff Pastry

Frequently Asked Questions

Brownie Cookies

SAVE THIS EASY BROWNIE COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Fudgy Brownie Cookies

Equipment Needed

How to Make Brownie Cookies From a Mix

Frequently Asked Questions

Christmas Sprinkle Cookies

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Ingredients for Christmas Sprinkle Cookies

Equipment Needed

How to Make Christmas Sprinkle Cookies

Frequently Asked Questions

Pecan Cookies

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Ingredients for Pecan Cookies

Equipment Needed

How To Make Pecan Cookies

Recipe Tips:

Frequently Asked Questions

Pizzelles

SAVE THIS PIZELLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Pizelles

Pizzelle Ingredients

Equipment Notes

How to make this classic Pizzelle Recipe

Recipe Notes:

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Pumpkin Crinkle Cookies

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Ingredients for Pumpkin Crinkles

Equipment Needed

How to make Pumpkin Spice Crinkle Cookies

Recipe Tips

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Peach Crisp

SAVE THIS EASY PEACH CRISP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Crisp vs Cobbler

Ingredients for Peach Crisp

Peach Filling

Streusel Ingredients

How to Make Peach Crisp with Fresh Peaches

FAQs

Can I use quick oats for Peach Crisp?

How do I store leftover Homemade Peach Crisp?

Can I freeze this recipe for Peach Crisp?

What are the best peaches for this recipe?

Can I use canned peaches for Peach Crisp?

Peach Recipes You’ll Love

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Peach Crisp

Ingredients

Instructions

Nutrition

Tofu Chocolate Pudding

SAVE THIS RECIPE FOR CHOCOLATE PUDDING WITH TOFU TO YOUR FAVORITE PINTEREST BOARD!

Silken Tofu

Ingredients for Dairy-Free Chocolate Pudding

How to Make Silken Tofu Chocolate Pudding

FAQS

How do I store Tofu Chocolate Pudding?

Can I freeze Chocolate Tofu Pudding?

Does it taste like Tofu?

More Dairy-Free Recipes

Please leave a comment and review below to let me know what you think of this Tofu Chocolate Pudding recipe. I’d love to know your thoughts! Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.Thank you! ❤️ Lynne

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Tofu Chocolate Pudding

Ingredients

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Please leave a comment and review below to let me know what you think of this Tofu Chocolate Pudding recipe. I’d love to know your thoughts!
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you!
❤️ Lynne

FACEBOOK ~ PINTEREST
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YOUTUBE

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts!
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you!
❤️ Lynne

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

Please leave a comment and review below to let me know what you think of this Peach Crumb Cake.
I’d love to know your thoughts!
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you!
❤️ Lynne