Subscribe and get my free list of easy fruit dessert recipes

Parsley and Icing

dessert

Chai Spiced Oatmeal Raisin Cookie Bars

by 2 Comments

You can’t not love a dessert that’s as easy as it is delicious! These one bowl Chai Spiced Oatmeal Raisin Cookie Bars are made with pantry staples and come together in minutes! With chewy oats, warm chai spices and plump raisins these will be your new favorite “I want something sweet” treat to bake up!

Big squares of cookie bars cut into squares on a baking sheet.

ABOUT THESE CHAI SPICED OATMEAL COOKIE BARS

These Chai Spiced Oatmeal Raisin Cookie Bars are chewy, buttery and full of oats. They’re just like oatmeal cookies only easier, thicker, and slightly more spiced.

CLASSIC FLAVOR

Oatmeal raisin has to be one of the most classic cookie flavors! Right up there with chocolate chip cookies and peanut butter cookies! I don’t have an oatmeal raisin cookie recipe on my blog yet, but I love these Soft and Chewy Oatmeal Raisin Cookies from Sally’s Baking Addiction!

WARM CHAI SPICES

Cinnamon and raisins are the stars of oatmeal raisin cookies. With a teaspoon of cinnamon in these bars, cinnamon is still the star, but these bars become even more DELICIOUS with the addition of cardamom, allspice, ginger and nutmeg.

A batch of oatmeal raisin cookie bars with bowls of oats and raisins nearby and a spoonful of cinnamon.

EASY TO MAKE

What makes these oatmeal cookie bars so easy? They are:

  • MADE WITH ONE BOWL: This means they are easy to make AND easy to clean up.
  • MADE WITHOUT A MIXER: Just whisk everything together.
  • NO CHILL: They go straight from the bowl to the oven.
  • NOT ROLLED: Unlike cookies that have to be scooped or rolled, these are just pressed into a pan and baked!
A bowl of oats, flour, melted butter and a measuring cup filled with raisins.

HOW TO MAKE CHAI SPICED OATMEAL RAISIN COOKIE BARS

This is definitely one of the easiest recipes on my blog. One bowl, a whisk, about ten minutes is all you need.

Here are the easy directions:

  1. Melt the butter and set it aside to cool slightly. Whisk to combine the dry ingredients in a large mixing bowl.
  2. Whisk in the butter, egg and vanilla then gently fold in the raisins and oats.
  3. Spread and press the mixture evenly into the prepared pan. Bake 23-25 minutes, until the top is golden brown. Cool completely in the pan before cutting.
A cup of raisins and a white bowl with rolled oats in it.
A batch of oatmeal raisin cookie bars sliced into squares on a sheet pan.

HOW TO CUT THESE COOKIE BARS

These bars are easiest to cut when they have cooled completely. That said, they are delicious served warm, so when you cut them is ultimately up to you! For big, dessert sized bars, cut them into nine squares. For smaller bars, I like to cut them into 12 squares.

Oatmeal raisin cookie bars stacked on top of each other with brown parchment paper in between them.
A stack of oatmeal raisin cookie bar squares.

These Chai Spiced Oatmeal Raisin Cookie Bars are packed with oats, plump raisins, and warming spices. They’re thick, chewy and delicious! They’re perfect with coffee and for breakfast or dessert.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Chai Spiced Oatmeal Raisin Cookie Bars

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 9–12 bars 1x
  • Category: Desserts, Bars, Cookies
  • Method: Baking
  • Cuisine: American
Print

Description

These Chai Spiced Oatmeal Raisin Cookie Bars are packed with oats, plump raisins, and warming spices. They’re thick, chewy and delicious!

Scale

Ingredients

  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 3/4 cup rolled oats (not quick cooking oats)
  • 1 cup raisins

Instructions

  1. Preheat oven to 350 F. Lightly spray an 8 x 8 inch pan with nonstick spray and line the pan with parchment paper, leaving some excess paper on two sides to make the bars easier to remove from the pan once baked.
  2. In a large bowl, whisk to combine the flour, spices, baking soda, granulated sugar, brown sugar and salt. Whisk in the butter, egg and vanilla. Gently fold in the raisins and oats.
  3. Press the mixture evenly into the prepared pan. Bake 23-25 minutes, until the top is golden brown. Cool completely in the pan before cutting.

Keywords: bars, cookies, oatmeal, raisins, cookie bars, chewy, dessert

Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing

by

Ultra moist and flavorful Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing here just in time for fall and the holidays! Made with both pumpkin and carrots, lots of cinnamon and nutmeg, and generously topped with a rich, caramel-like brown sugar cream cheese icing, this is a recipe you’ll want to make for months and years to come!

CARROT CAKE FOR EVERY SEASON

Since I started my Parsley and Icing account on Instagram, I’ve noticed that carrot cake’s season in the food world is definitely spring. I get why people love it in the spring, but I love to eat it year round! Its fresh, sweet carrot taste makes it perfect for spring and summer and its warming cinnamon and spices make it special enough for fall and winter.

PUMPKIN CARROT CAKE: AN INSTANT FAVORITE

I first made this recipe a couple of weeks ago before heading to New York to visit my family. I was so excited about the pumpkin, apple, and brown sugar icing idea I had for this cake that I made sure to test it out before taking off. I left half the cake here in Ottawa and took the rest to New York with me.

My husband brought his half to a barbecue with friends and I shared mine with my family in New York. It was an instant INTERNATIONAL hit and got rave reviews and requests for the recipe from friends and family on both sides of the border! 🙂 No changes or retesting needed and I knew I had to get this recipe out to everyone ASAP!

ABOUT THIS PUMPKIN CARROT CAKE

This is an extra special carrot cake with a super simple batter. It starts with the usual shredded carrots, but departs from the norm with over a cup of pumpkin puree. To go along with the pumpkin and seasonal spices, a whole shredded apple takes the place of pineapple. Pumpkin pie spice and cinnamon warm up the cake and tie in all the fall flavor!

I asked my husband’s picky foodie cousin if he thought it needed a little more pumpkin pie spice but he and my husband’s friend told me (ordered me?) not to change a thing, so I didn’t! The result is a perfectly but not overly spiced pumpkin carrot cake. 🙂

FLAVORFUL

Pumpkin is one of the most popular fall flavors. This carrot cake has over a cup of pure pumpkin puree which adds tons of moisture and a subtle pumpkin flavor. People might not pick up on the pumpkin flavor unless you point it out, but it definitely adds to the deliciousness. I can’t talk about pumpkin without mentioning these yummy Pumpkin Chocolate Chip Cookies and this classic Pumpkin Bread with Maple Walnut Streusel.

MOIST

Pineapples are more tropical to me, so instead of pineapple, I added an in- season grated apple. You can’t taste the apple, but it adds a ton of moisture. and I just love all the fall ingredients in this cake. For another super fall, apple sweet treat, you’ll love this Apple Cinnamon Bread!

HOW TO MAKE PUMPKIN CARROT CAKE

In addition to being special and delicious, this cake is an easy, no fuss recipe. The easier it is to make it, I figured, the more often we’ll make it! The batter comes together without a mixer, it’s baked in a simple 9 x 13 inch pan and frosted with a five minute icing. Super simple and low key! 

STEP BY STEP DIRECTIONS

  1. Line a 9 x 13 inch baking pan with parchment paper and set aside. Leave excess paper hanging from two sides of the pan. This will make it easier to remove the cake once baked. . 
  2. Whisk to combine the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt). Set aside.
  3. In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in the shredded carrots and apple.
  4. Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the center of the cake, 25 to 30 minutes. Cool ten minutes in the pan then transfer to a cooling rack to cool completely.
  5. Once the cake has cooled completely, frost it with the icing. 

A FEW RECIPE NOTES

BUTTERMILK

This recipe calls for 1/2 cup of buttermilk. The buttermilk adds flavor and moisture and helps make the cake super tender. I highly recommend using it. That said, if you don’t have any and don’t have any plans to use it after making this cake, you can get away with a buttermilk substitute.

WHERE ARE THE NUTS AND RAISINS?

I omitted them! That’s right. I conducted a super scientific poll in my Instagram stories and found that the majority of people preferred carrot cake without nuts and raisins. I always thought it was just me, but turns out many felt the same way. So that’s why this beauty is nut and raisin free!

BROWN SUGAR CREAM CHEESE ICING

Another thing that makes this cake special: brown sugar cream cheese icing! Why brown sugar? The molasses in the brown sugar gives it a slight caramel taste. It’s not an over the top caramel flavor but when combined with the butter, cream cheese, powdered sugar and a good amount of vanilla, it’s absolutely enough to make you want to lick your fork and plate clean.

HOW TO MAKE BROWN SUGAR CREAM CHEESE ICING

  1. USE ROOM TEMPERATURE INGREDIENTS: It’s essential to use room temperature cream cheese and butter. I recommend taking these ingredients out for at least an hour before making the icing.
  2. SIFT THE POWDERED SUGAR: Even though it’s going to go into a mixer, I highly recommend sifting it first. It only takes a minute and makes sure you don’t have any little bumps of powdered sugar in your icing.
  3. USE FRESH BROWN SUGAR: Brown sugar can get hard lumps if it’s not fresh which will make the sugar harder to dissolve into the icing.
  4. SCRAPE DOWN THE SIDES OF THE BOWL: I do this with any icing I make, but it’s especially helpful with this recipe to make sure the flavors are combined and that the brown sugar has dissolved.
  5. ALLOW THE CAKE TO COOL COMPLETELY BEFORE ICING IT: I know it’s tempting to want to dig in ASAP, but wait til your cake has cooled completely before icing it. The icing could melt a bit and become a little runny if the cake is still warm and we don’t want that.

This Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing is my dream carrot cake recipe. Made with pumpkin, spices, carrots, an apple, it’s full of warm fall flavor and topped with an extra special cream cheese icing. This tender, moist cake is the perfect treat.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 pieces 1x
  • Category: Desserts, Cakes
  • Method: Baking
  • Cuisine: American
Print

Description

Make this easy, from scratch Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing for a super fluffy, flavorful fall treat! Made with pumpkin puree, shredded carrots, a shredded apple and warm spices and generously topped with a delicious brown sugar cream cheese icing, this cake is a must bake treat perfect for the holidays!

Scale

Ingredients

FOR THE PUMPKIN CARROT CAKE

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons pumpkin pie spice
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup oil, vegetable or canola
  • 1 cup granulated sugar
  • 3/4 cup brown sugar, light or dark
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup pumpkin puree 
  • 1/2 cup buttermilk
  • 2 cups shredded carrots
  • 1 red apple, peeled and grated

FOR THE BROWN SUGAR CREAM CHEESE ICING

  • 8 ounces cream cheese, room temperature (leave it at room temperature for at least an hour before making)
  • 6 tablespoons butter, room temperature
  • 3/4 cup plus 2 tablespoons brown sugar
  • 2 1/2 cups powdered sugar, sifted, plus more if needed
  • 1 teaspoon vanilla

Instructions

FOR THE PUMPKIN CARROT CAKE

  1. Line a 9 x 13 inch baking pan with parchment paper and set aside. Preheat oven to 350 F. 

  2. In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.

  3. In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.

  4. Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the center of the cake, 25 to 30 minutes. Cool ten minutes in the pan then transfer to a cooling rack to cool completely. Once the cake has cooled, frost it with the icing. 

FOR THE BROWN SUGAR CREAM CHEESE ICING

  1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.

Keywords: pumpkin, carrot cake, pumpkin carrot cake, apple, cream cheese, brown sugar cream cheese icing, icing, fall

Baked Banana Donuts

by

Baked Banana Donuts made with warm cinnamon and nutmeg and sweet, ripe bananas and dipped in a rich dark chocolate ganache! These banana donuts are baked, not fried making them easy to make any day of the week!

Chocolate ganache covered banana donut with a bite in it on top of another donut on a rack.

Tender, moist banana donuts made right in the oven and featuring hints of warm cinnamon and nutmeg and sweet banana flavor. These banana donuts are so flavorful they’ll make you glad some of your bananas have ripened on you! If you have even more bananas leftover, definitely make my all time favorite banana bread recipe!

I’m slowly but steadily adding to my baked donut recipe collection! If you love chocolate, these Chocolate Frosted Chocolate Cake Donuts are for you! For a brighter tasting treat, I love these Lemon Blueberry Cake Donuts are the perfect treat anytime of the day or year! For a super fall flavored donut, I love Ina Garten’s Cinnamon Baked Donuts!

To make baked donuts, you’ll need a donut pan. Donut pans are basically molds with holes in the middle which give your batter a donut shape. My donut pans make six donuts, so I have two pans. Having two makes it easier to bake the whole batch at the same time!

WHY MAKE BAKED DONUTS AT HOME

  • They’re super easy to make! The batter is similar to but easier than a cake batter. No mixer is required and they bake up much faster. Also, unlike yeast doughnuts, no rising time is required.
  • There’s almost no mess to clean up. Since these are baked, not fried, there’s no messy oil to clean up or deal with.
  • They’re a little bit healthier. No oil not only makes them less messy, but also a little bit healthier.
Freshly baked banana bread donuts on a baking rack set on top of parchment paper.

HOW TO MAKE THIS BAKED BANANA DONUT RECIPE

  1. PREPARE THE DONUT PANS:  Grease the donut pans well and set aside.
  2. WHISK TO COMBINE THE DRY INGREDIENTS: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  3. COMBINE THE WET INGREDIENTS: In a medium sized bowl, whisk together the egg, whisk together the egg and sugar til smooth and combined. Add the vanilla, milk or yogurt, mashed bananas and melted butter. Whisk this wet mixture into the dry ingredients and stir til just combined. The batter will be pretty thick.
  4. FILL THE DONUT MOLDS: Use a piping bag or zip lock bag or spoon to fill the dough into the donut molds between 2/3 and 3/4 full.
  5. BAKE AND COOL: Bake donuts 8-10 minutes then transfer them to a cooling rack to cool completely before glazing.
  6. MAKE THE GANACHE: Make the ganache while the donuts are baking or cooling.
  7. DECORATE THE DONUTS: Dunk the donuts in the ganache or spoon/drizzle it over the cooled donuts.
Baked banana donuts cooling on a rack next to a bowl of a rich chocolate glaze.

EASY DARK CHOCOLATE GANACHE

I can attest to the fact that these donuts are delicious plain! That said, everything is more delicious with a chocolate glaze. This glaze is super simple and very similar to the rich, sweet ganache is from my Boston cream pie cupcake recipe. The only difference was that I used dark chocolate chips instead of semi sweet and I added a little vanilla and a pinch of salt.

To make the ganache, or chocolate glaze, simply pour hot heavy cream over a bowl of chocolate chips. Let it sit for three minutes then stir til smooth. Stir in the vanilla and salt.

A FEW SUBSTITUTION OPTIONS

One of my favorite things about this recipe is the simplicity of the ingredients and the steps! If you find you’re missing a few ingredients, check out these substitution options to see if there’s anything you can swap in before making an extra trip to the store!

  • Butter: I prefer melted butter for the flavor. Vegetable or canola oil is an easy swap for the butter.
  • Milk: Lots of substitution options here including buttermilk, yogurt or sour cream.
  • Nutmeg: I like the hint of nutmeg with the cinnamon. If you don’t have nutmeg, you can increase the amount of cinnamon to take its place.
  • Dark chocolate chips: Swap in chopped dark chocolate or chopped semi sweet chocolate. Semi sweet chocolate chips can also be used.
A plain banana donut on a rack surrounded by chocolate covered banana donuts.

Like most donuts, these donuts are at freshest and most flavorful if enjoyed the day they’re made. If you have any left after the first day, definitely store them in the fridge.

A batch of chocolate glaze dipped banana donuts on a cooling rack.

I hope you love the ease and deliciousness of these Baked Banana Donuts as much as I do! They’re tender, flavorful and so easy to make. I love them for dessert in the late summer or fall but have to admit they’re yummy any time of the day or year!

LOOKING FOR SOME MORE BANANA RECIPES, TRY MY:

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Baked Banana Donuts

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 donuts 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
Print

Description

Baked Banana Donuts made warm with cinnamon, nutmeg, and  ripe bananas and dipped in rich chocolate ganache! These banana donuts are baked, not fried making them easy to make any day of the week!

Scale

Ingredients

  • 1 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar, light or dark
  • 4 tablespoons unsalted butter, melted and slightly cooled, or vegetable oil
  • 3 1/2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 cup mashed ripe bananas (2–3 medium bananas)

FOR THE CHOCOLATE GLAZE

  • 1/2 cup dark or semi-sweet chocolate chips
  • 3 tablespoons heavy cream
  • 1/4 teaspoon vanilla
  • pinch of salt 

Instructions

FOR THE DONUTS

  1. Preheat the oven to 350 F and grease donut pans well with butter (preferable- for flavor) or nonstick spray.
  2. In a large bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a medium sized bowl, whisk together the egg and sugar til smooth and combined. Whisk in the  vanilla, milk, mashed bananas and melted butter.
  4. Stir the wet ingredients into the dry ingredients. 
  5. Use a piping bag or zip lock bag or spoon to fill the dough into the donut molds between 2/3 and 3/4 full.
  6. Bake 8-10 minutes until toothpick comes out dry or edges are lightly browned. Let cool in the pans for 5 minutes then remove from pan and let donuts cool completely on wire rack.

FOR THE CHOCOLATE GLAZE

  1. Place the chocolate chips in a heatproof bowl. In a small saucepan on low heat, bring the heavy cream to a boil then pour over the chocolate chips. Do not stir.
  2. Allow to sit for 2 minutes then stir till smooth. Stir in the vanilla and salt. Allow to cool slightly before using.

TO DECORATE THE DONUTS

  1. Dip the cooled donuts in the glaze or drizzle the glaze over top. Set the donuts glaze side up on a cooling rack set over a sheet of parchment or wax paper to catch any drips. Allow glaze to set or enjoy right away!

Keywords: donuts, baked donuts, doughnuts, cake donuts, bananas, ganache, chocolate, dark chocolate, icing, glaze, breakfast, dessert, fruit

Chocolate Chip Rice Krispie Treats

by

Chocolate Chip Rice Krispie Treats: as fun and easy as the ones you made as a kid, but way more delicious! Made better with extra marshmallows, nutty browned butter and the addition of vanilla, salt and chocolate chips! They’re gooey, chewy, crunchy, salty, buttery, and delicious!

Homemade gooey, delicious rice krispie treat squares in a dish.

A CLASSIC TREAT WITH A TWIST

Rice Krispie Treats are a dessert that I grew up making with my siblings, cousins and neighborhood kids. I’m sure we always made a huge mess, but we always had fun. We always used The Original Rice Krispies Treats Recipe straight from the back of the cereal box!

It’s not that often that I make a recipe for a classic dessert. The internet is full of recipes for classic treats like banana bread, chocolate chip cookies and even rice krispie treats. If I do make a classic recipe, I like to have a reason or put a special twist on it.

I couldn’t resist sharing my great grandmother’s banana bread recipe because it’s my all time favorite! As for chocolate chip cookies, my Sour Cream Chocolate Chip Cookies are softer than most and Tahini Chocolate Chip Cookies are made with nutty, delicious tahini!

A close up homemade rice krispie treats with melted chocolate and partially melted mini marshmallows.

RICE KRISPIE TREATS 2.0

Rice krispie treats are so popular because they use such a simple list of ingredients. This rice krispies treats recipe uses the same classic ingredients but I increased their quantities to make these squares bigger and more flavorful than the original treats!

I also put a few twists on the original ingredients. Why use regular melted butter, when we can brown it for more flavor? Also, we only partially melt some of the mini marshmallows. This means we can see them and they add more gooey bites.

Finally, this recipe has a few delicious add ins for even more flavor! It takes just a minute to add salt, vanilla, and chocolate chips but they add so much flavor! These ingredients add tons of flavor yet manage to keep the ingredients list simple.

Ingredients for rice krispie treats including rice krispies cereal, marshmallows, and butter on a counter.

WHAT INGREDIENTS DO I NEED FOR THESE RICE KRISPIE TREATS?

CLASSIC INGREDIENTS

  • Butter: Remember making them as a kid? You’d always start by melting butter in a large pot. Same thing here. We’re adding more butter than the original recipe and taking a few extra minutes to brown it.
  • Marshmallows: The glue that brings rice krispie treats together! You’ll need two ten ounce bags of mini marshmallows. Most of the marshmallows get melted into the butter and a small amount are reserved and added in at the end. Those last minute add ins melt slightly and become gooey. I love how you can see little bits of marshmallows in them instead of having all the marshmallows melt.
  • Rice Krispies: We’re keeping it classic and adding the original Rice Krispies cereal.

DELICIOUS ADD IN INGREDIENTS

  • Vanilla: This is an easy addition adds so much flavor. Just stir in 3/4 teaspoon after browning the butter and stirring in the marshmallows.
  • Salt: Salt is another ingredient that is not in the original recipe but is super easy to add in. It balances out the sweetness from the marshmallows and chocolate. If you like, you can also sprinkle the finished squares with a touch of flaky sea salt. I think it brings out the chocolate flavor and makes these feel a little gourmet!
  • Semi-sweet Chocolate Chips: Classic s’mores and my S’mores Brownies are proof that chocolate and marshmallows are a proven delicious match! Chocolate chips get added in at the very last minute once the rest of the ingredients have been combined and slightly cooled. Some of the chocolate chips may still melt, but they’ll be delicious however melted or in tact they end up!
An overhead of a batch of chocolate covered rice krispie treats straight out of the pan.

HOW TO MAKE CHOCOLATE CHIP RICE KRISPIE TREATS

This recipe might be new, but it follows the same easy, no bake, stove top method as the original recipe.

HOW TO BROWN THE BUTTER

Start by browning the butter. This only takes about 4 minutes but adds such a nice toasty, nutty flavor. I feel like it gives the otherwise basic melted butter a bit more depth of flavor.

You can brown the butter in the same pot that you melt the butter in and stir the marshmallows and rice krispies into. Some recipes call for medium heat, but I find medium low makes it easier for me to get the butter just the right color.

Stir the butter constantly and give it your full attention for these 3-4 minutes. You definitely don’t want to just put it over the heat and walk away to do something else. Once the butter melts, it’ll sputter and foam then start to change color. Pay close attention to the color changes. It’ll go from yellow to light, amber color then light golden brown. When it becomes light brown and has a nutty smell, remove the pan from the heat. Don’t leave it on the heat longer than that because it will change from light brown to dark brown quickly.

If there are some little light brown bits on the bottom of the pan, just scrape those up with a wooden spoon and leave them in. That will add flavor. If you left pan over the heat a little too long and the bits became too dark, strain the brown butter through a sieve to remove those dark bits before returning the brown butter to the pan.

ADD THE MARSHMALLOWS AND RICE KRISPIES

With your brown butter OFF the heat, stir in most of the mini marshmallows until they’re melted then stir in the vanilla and salt. Add the rice krispies and stir til they’re completely coated. You know the deal here-more or less the same thing as when you made them as a kid.

ADDING THE REMAINING MARSHMALLOWS AND CHOCOLATE CHIPS

These add ins are easy but different than the original recipe. You’ll want to wait at least five minutes before adding them so that they don’t completely melt. That said, I like them a little melty. No need to overmix here. Just stir to distribute then spread the mixture out in the pan.

SPREADING THE MIXTURE IN THE PAN

I feel like as a kid we squished the rice krispie treats into the pan and flattened them a little too much. The thing I like about these treats is that they’re somewhat light. That comes from gently pressing them into the pan.

I know it’s hard to gently press them in when they’re super sticky. It definitely helps to use your leftover butter wrapper, greased spatula or even lightly greased hands to evenly press the mixture into the pan.

A close up of some gooey, chocolatey homemade rice krispie treat squares.
A stack of three chocolate chip rice krispie treats in front of a jug of milk.
A stack of rice krispie treats loaded with chocolate chips and mini marshmallows in a black bowl.

These Chocolate Chip Rice Krispie Treats are easy to make, will remind you of your childhood, and have the same chewy and crispy texture of the original recipe. Bonus! They also have a hint of vanilla extract, the decadent taste of rich, toasty brown butter, gooey bits of marshmallow, and salty and chocolatey bites! Just call them the easy to make gourmet version of rice krispie treats!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Chocolate Chip Rice Krispie Treats

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: About 20 squares 1x
  • Category: Desserts
  • Method: Stove top
  • Cuisine: American
Print

Description

These Chocolate Chip Rice Krispie Treats are made with brown butter, extra marshmallows, vanilla and chocolate chips. They’re salty, sweet, chewy, crispy, gooey and delicious! 

Scale

Ingredients

FOR THE RICE KRISPIE TREATS

  • 11 tablespoons unsalted butter
  • Two 10-ounce (11 cups) bags of mini marshmallows, divided
  • 3/4 teaspoon vanilla
  • 1/2 teaspoon salt 
  • 9 cups Rice Krispies cereal
  • 3/4 cup semi sweet chocolate chips
  • flaky sea salt, for sprinkling on top, optional

Instructions

  1. Line a 9×13 inch dish pan with parchment paper leaving excess on two sides (this will make the treats easier to remove from the pan once finished). Lightly spray or grease the parchment paper. 
  2. Melt the butter in a large pot over medium low heat. Stir occasionally at first. Once the butter begins to foam, stir constantly as you watch for it to turn a light, amber color then light golden brown. When it becomes light brown and has a nutty smell, remove the pan from the heat. This should take 3-4 minutes total. There will be some little light brown bits on the bottom of the pan. That will add flavor. If the bits became too dark, strain the brown butter through a fine sieve to strain it, before returning the brown butter to the pan.
  3. Stir 9 1/4 cups of marshmallows into the brown butter off the heat until the marshmallows have melted. Stir in the vanilla and salt followed by the rice krispies. Stir until the rice krispie treats are coated with the marshmallow butter mixture then allow mixture to cool in the pot for about five minutes. Once mixture has slightly cooled, fold in the remaining 1 3/4 cups of mini marshmallows followed by the chocolate chips. Mix quickly and until just combined. It’s okay if some of the remaining marshmallows and chocolate chips will melt or melt slightly. They’re delicious if everything melts OR is partially melted. If you don’t want the reserved marshmallows or chocolate chips to melt, wait at least ten minutes before adding them.
  4. Turn the mixture out into the parchment paper lined pan. Use your (greased or slightly wet) hands, a greased spatula or your leftover butter wrapper to gently spread and press the mixture evenly into the pan.  
  5. Let the rice krispie treats set for about 30 minutes. 
  6. Use the parchment paper to lift the rice krispie treats out of the pan and cut them into squares. 

Keywords: rice krispies, rice krispie cereal, cereal, easy, no bake, rice krispie treats, marshmallows, chocolate chips, kids

Lime Slice

by

Delicious lime slice stacked with lime slices in the background.

Lime Slice: super tender and creamy and loaded with summery citrus flavor. One of my favorite citrus recipes to come out of my kitchen this summer. These bars are rich, smooth, lightly hinted with vanilla, perfectly tangy and at the same time perfectly sweet. Featuring a buttery lime shortbread crust and topped with a generous dusting of powdered sugar. The perfect, easy to make dessert for when you’re craving a taste of spring or summer!

BAKING WITH LEMONS AND LIMES

I use lemon in so much of my cooking and baking. Sometimes it’s the starring ingredient like in my super soft Sour Cream Lemon Cookies or these melt in your mouth Lemon Crinkle Cookies. Other times, especially when baking with fruit, it’s more of a supporting flavor like with these Lemon Blueberry Cake Donuts and Roasted Strawberry Crumb Bars.

Limes have been on my list of things to bake with forever. I’ve had ideas for cookies and popsicles but for some reason I haven’t gotten to them. Now that we’re flying through August, I told myself I gotta get on a lime dessert so here it is: lime slice!

A batch of lime bars covered with powdered sugar with lime slices nearby.

ABOUT THIS LIME SLICE RECIPE

This recipe is simple yet very decadent. It basically has two parts: lime shortbread and a tart-sweet lime filling. Each part is simple to make and they taste so good together!

LIME SHORTBREAD CRUST

The texture and flavor of this lime shortbread makes it the perfect base for this lime slice! Texture-wise it’s rich, tender and buttery. Flavor-wise it’s flavored with lime zest and a hint of vanilla.

PRE-BAKING THE SHORTBREAD CRUST

You’ll want to prepare and pre-bake the crust before making the filling. Pre-baking the crust helps ensure it gets fully cooked and prevents it from becoming soggy when the filling gets added.

HOW TO MAKE LIME SHORTBREAD

  1. Add sugar (mostly granulated and a little powdered sugar), flour, salt, vanilla and lime to the bowl of a food processor and pulse to combine.
  2. Add the butter and pulse until the dough just comes together. Press the mixture evenly into pan.
  3. Bake until the crust just begins to turn golden.

A FEW TIPS FOR MAKING THIS SHORTBREAD CRUST:

  • Use cold butter: One tip for ensuring your butter is cold is to cut the butter into cubes and then stick it back in the fridge while measuring out the dry ingredients.
  • Press the mixture evenly into the prepared pan: Make sure to spread the mixture into the corners of the pan as well.
Flour, lime zest and cubed butter in the bowl of a food processor.

ABOUT THE CREAMY LIME FILLING

The combination of tart and sweet gives this filling the best flavor. The tanginess from the lime is just the right amount to give a nice, prominent lime flavor without being too tart or sour. They are also perfectly sweet, but not too sweet.

Texture wise, this ultra creamy filling will have you going back for more bites. It’s silky smooth and goes so well with the buttery shortbread.

HOW TO MAKE THE LIME FILLING

Once the crust has been made and pre baked, it’s time to make the filling. It takes just minutes to whip up and can be made with just one bowl and a whisk.

Start by whisking the eggs together. A good tip is to use room temperature eggs. Room temperature eggs typically disperse and mix in more evenly than cold eggs straight from the fridge. If you forget to give your eggs time to get to room temperature, you can always simply place the eggs in a bowl of warm water for a few minutes as described in this article from Sophisticated Gourmet.

Add the sugar, cornstarch, heavy cream, lime juice and lime zest to the eggs and whisk together until combined and smooth. Pour the filling over the base and bake for 20-30 minutes or until just set.

I opted for the zest and juice of one large lime. I find that, in combination with the zest in the shortbread crust, is the perfect amount of lime. Definitely lime flavored but not too overpowering. That said, if you LOVE lime and want more of a tart flavor, add a bit more zest and juice.

SERVING AND STORING LIME SLICE

Once baked, allow the bars to cool slightly at room temperature then transfer them to the fridge to cool completely. They are best enjoyed and stored cold.

Before serving, remove your lime slice from the fridge and dust them with lots of powdered sugar. The powdered sugar makes them look pretty and rounds out that tart-sweetness!

Tangy sweet lime bars topped with powdered sugar with a knife nearby.
A stack of yellow lime bars featuring specks of lime zest and a buttery shortbread crust.
A close up of creamy, tart lime slice with a bite taken out of it!

It’s still August so there’s plenty of time left to enjoy this creamy, tropical lime slice this summer! Even though it tastes like summer, the buttery shortbread crust and creamy, delicious filling will definitely make you want to eat it year round!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Lime Slice

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9–12 squares 1x
  • Category: Desserts, Bars
  • Method: Baking
  • Cuisine: American
Print

Description

Easy and super flavorful Lime Slice! Made with a rich, buttery lime shortbread, the creamiest tangy-sweet lime filling, and topped off with powdered sugar. 

Scale

Ingredients

FOR THE LIIME SHORTBREAD CRUST

  • 2 tablespoons powdered sugar
  • 1/3 cup granulated sugar
  • 1 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • zest of one lime
  • 9 tablespoons unsalted butter, cubed, very cold

FOR THE FILLING

  • zest of one large lime
  • juice of one large lime
  • 1 cup granulated sugar
  • 1/2 tablespoon cornstarch
  • 1/4 cup heavy cream
  • 3 eggs

FOR THE DECORATION

  • powdered sugar

Instructions

FOR THE LIME SHORTBREAD CRUST

  1. Preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with parchment paper. Place two overlapping strips going in either direction with some parchment hanging over both sides of the pan will make the bars easier to remove from the pan once cooked.
  2. In the bowl of a food processor, pulse together the sugars, flour, salt, vanilla and lime zest. Add the butter and pulse until dough just comes together and resembles wet, coarse breadcrumbs. Use your fingers or the back of a spoon to press the mixture into the base of the prepared pan. Bake for 20-25 minutes or until lightly golden. Remove from oven and reduce the oven temperature to 325 degrees.

FOR THE FILLING

  1. In a large bowl, whisk together the eggs. Add the sugar, cornstarch, heavy cream, lime juice and lime zest. Whisk together until combined and smooth. Pour the filling over the base and bake for 20-30 minutes or until just set.
  2. Allow to cool at room temperature then place it in the fridge for  2 hours or until firm. Dust with plenty of powdered sugar and cut into squares or slices. Store in the fridge. 

Keywords: lime, limes, citrus, shortbread, bars, squares, slice

Chocolate Cherry Muffins

by

Chocolate chip muffins piled on a rack with chocolate chips and cherries scattered around.

Chocolate Cherry Muffins! Sweet, soft, moist and buttery and packed with fresh cherries and chocolate chips. Flavored with vanilla, cinnamon and cardamom and topped with a crunchy brown sugar-cinnamon crumble. On top of all that, they’re super easy to make! So delicious warm, right out of the oven and just as good for breakfast the next day.

BAKING WITH FRESH FRUIT

One of my favorite things to eat has always been fresh fruit! As you may have guessed, having a baking blog means I love all things sweet. Fruit is one of my little strategies for not eating cookies all the time! It’s healthy and sweet and I love all types of it!

Living in Canada means that summer is the best time for fruit. It tastes so much better fresh and in season that I almost hate to bake with it. We had some just-picked strawberries last week and they were literally melt in your mouth sweet and delicious. The good news is that fresh fruit makes desserts taste so much better and there’s enough fruit to enjoy fresh and baked!

DESSERTS WITH FRESH FRUIT

Last week I made a Mixed Berry Galette that was as pretty as it was delicious. I also made the creamiest No Churn Mixed Berry Mascarpone Ice Cream. Another favorite fruity treat I’ve whipped up this summer are these creamy Mango Raspberry Popsicles!

Muffins in a tin with chocolate chips scattered around and lots of fresh cherries.

One fruit I hadn’t baked much with for some reason was cherries! Maybe it’s because whenever we have a bag in our house, my husband and I devour them! Whatever the reason, I’m so glad I decided to turn them into these moist, buttery cherry muffins!

A close up of a delicious crumble topping sprinkled with coarse sugar.

WHAT MAKES THIS MUFFIN RECIPE SO DELICIOUS?

These muffins were inspired by my Lemon Blueberry Muffins. They have the same fluffy, moist texture but are flavored with cinnamon and cardamom instead of lemon and the blueberries were replaced with cherries and chocolate chips. Both recipes are so, so delicious and both belong on my board called “Breakfast or Dessert?!” on Pinterest! 🙂

I kept a lot of the original ingredients the same since it makes muffins that are moist and puffy! Sometimes you find muffins that puff up but are kind of dry. Then there are the opposite, muffins that are super moist but not all that tall. These muffins are both tall and super moist!

A BASIC MUFFIN RECIPE WITH VARIATIONS

Cherries and chocolate= a match made in heaven. The texture and sweetness…..amazing! Seriously, I have loved this combo since the moment I tried Cherry Garcia Ice Cream. It just works!

In addition to loving that chocolate-cherry combo, you’ll also love the cinnamon-cardamom flavors together. Two of my favorite spices on their own and so delicious together!

A puffy chocolate chip muffin filled with chocolate chips in a muffin tin.

WHAT MAKES A GOOD MUFFIN

One thing I should mention is to not over mix your batter especially when combining the wet and dry ingredients. I like to use a rubber spatula for this is to just fold them together rather than stirring it with a lot of elbow grease. Avoiding over mixing will give us that nice, tender muffin we’re looking for.

SUBSTITUTION OPTIONS

Writing this recipe during social distancing days, I want to offer some substitutes and variations so that you wouldn’t need to make a trip to the store for something. I’ve made several variations of these muffins and each batch was delicious! Below are some options. Feel free to use what you have/like:

  • SUGAR: Use white or light or brown sugar or a combination.
  • CHOCOLATE: Semi sweet or dark. I used chocolate chips, but chocolate chunks or a chocolate bar roughly chopped also works.
  • CINNAMON AND CARDAMOM: I highly recommend using both spices! They add warmth and such a nice flavor. If you do not have cardamom, it can be replaced with more cinnamon.
  • BUTTERMILK: Buttermilk adds a delicious, slightly tangy flavor, and a moist, tender texture to muffins. No need to make a trip to the store for buttermilk! Just substitute the buttermilk for the same amount of plain, full fat yogurt or whole milk and the muffins will still turn out great!
  • BUTTER: I prefer unsalted but salted can be used.
  • MUFFIN LINERS: If you’re like me and are out of paper cupcake liners, just grease the muffin tin really well.
Fresh muffins with delicious streusel topping in a tin with chocolate chips and cherries nearby.

FILLING THE MUFFIN TINS

Fill the muffin cups to the tops. I use an ice cream scoop to do this because it results in even muffins and it makes scooping the batter a little less messy.

Once the batter is evenly distributed in the muffin liners, take the crumble out of the fridge and evenly and top each cupcake. I like to sprinkle coarse sugar on top of the crumble. It’s not necessary but it adds a little extra crunch, sparkle and sweetness. Coarse sugar also gives these muffins a more bakery-style look to them too!

Six freshly baked muffins with delicious muffin tops loaded with chocolate and fruit.

HOW TO MAKE CRUMBLE FROM SCRATCH

Who doesn’t love a delicious muffin top especially one with a sweet, buttery crumble topping! This crumble adds both a light crunch and sweet cinnamon flavor. You’ll also love how delicious and easy it is!

INGREDIENTS FOR THE CRUMBLE TOPPING

  • Flour
  • Light Brown Sugar
  • Melted Butter
  • Cinnamon

HOW TO MAKE THE CRUMBLE

Use a spoon or your hands to mix the ingredients together. I like to leave some bits smaller and some a little chunkier. Mix the topping up first and put it in the fridge while you make the batter.

Cherry muffins with streusel in a muffin tin next to a jug of milk.

TESTING FOR DONENESS

There are a couple good ways to DO this. One way is to stick a toothpick into the center of one. If it comes out clean (i.e. without any wet crumbs), then they’re done. Another way to check is to press a muffin lightly with your finger. If it springs back, they’re done.

A muffin in half with cherries and chocolate inside and a buttery streusel on top.

As a huge fan of fresh fruit, I can assure you, these Chocolate Cherry Muffins are totally worth setting some fresh cherries aside to make them!Make these chocolate cherry muffins for dessert tonight and enjoy them again for breakfast tomorrow. They are delicious warm with butter slathered over them and are just as good at room temperature!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
muffins with chocolate chips and cherries in a muffin tin

Chocolate Cherry Muffins

  • Author: Natalie
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 12–16 muffins 1x
  • Category: Dessert, Muffins
  • Method: Baking
  • Cuisine: American
Print

Description

These chocolate cherry muffins are super moist and delicious! They’re packed with melty chocolate chips and fresh, sweet cherries, flavored with vanilla, cinnamon and cardamom and topped with a tender, flavorful crumble!

Scale

Ingredients

FOR THE STREUSEL

  • 1/3 cup plus 1 tablespoon flour
  • 1/4 cup light brown sugar
  • 2 1/2 tablespoons butter, melted
  • 1/4 teaspoon cinnamon

FOR THE MUFFINS

  • 2 1/2 cups flour
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar (light brown, dark brown, granulated or a combination can be used)
  • 2 large eggs
  • 1 cup plus 1 tablespoon buttermilk (plain yogurt or whole milk can be used instead)
  • 1 1/2 teaspoons vanilla
  • 1/2 cup chocolate chips, semi sweet or dark
  • 1 1/2 cups fresh cherries, pitted, roughly chopped and drained
  • 2 tablespoons turbinado sugar (optional), for sprinkling

Instructions

INSTRUCTIONS

FOR THE STREUSEL

  1. Combine the melted butter, flour, sugar, and the lemon zest in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.

FOR THE MUFFINS

  1. Preheat oven to 400 F. Line a muffin tin with cupcake liners.
  2. In a large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Stir together until just combined. Add the cherries and toss them in the mixture to coat them. Set bowl aside.
  3. To a medium sized bowl, add the melted butter, buttermilk, vanilla, and eggs. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chocolate chips followed by the cherries, mixing just to combine. Use an ice cream scoop to evenly distribute the batter into the prepared cupcake tin. (The cupcakes will be filled to the rim with batter). Top with the crumble and sprinkled with turbinado sugar, if using.
  5. Bake 21-24 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
  6. Let cool in tin for 10 minutes then transfer muffins to a wire rack to cool completely.

Keywords: muffins, breakfast, dessert, chocolate chips, cherries, fruit, cardamom, cinnamon, streusel, crumble

No Churn Mixed Berry Mascarpone Ice Cream

by

A white bowl with scoops of lavender colored mascarpone ice cream and berries on top.

Enjoying all the seasonal fruit and the creamiest homemade ice cream with this No Churn Mixed Berry Mascarpone Ice Cream. It’s the easy, refreshing, perfectly sweet ice cream that you didn’t know you needed! It’s made with 8 simple ingredients: cream, sweetened condensed milk, mascarpone cheese, vanilla, mixed berries, lemon juice, lemon zest, and a little salt. Not only is there no ice cream maker required, it also only takes minutes to prepare. It’s a creamy, super delicious, not to be missed seasonal ice cream!

FRUIT DESSERTS

If you follow me on Instagram, you know that I love baking with fruit! I have so many favorite fruit recipes but here are just a few! Strawberry fans check out my Roasted Strawberry Crumb Bars AND these Strawberry Filled Cupcakes with Fresh Strawberry Buttercream! Blueberry fan? Me too! You’ll love my Lemon Blueberry Cake Donuts and this Blueberry Cream Cheese Pound Cake!

A pan of mascarpone ice cream loaded with berries and some spoons and berries next to it.

FRUIT FLAVORED ICE CREAM

In addition to being delicious in baked desserts, fruit adds so much natural flavor, color, and sweetness to ice cream! Last summer I upped the natural sweetness flavor by roasting my strawberries for this No Churn Raspberry Roasted Strawberry Ice Cream recipe!

Here’s the deal with this No Churn Mixed Berry Mascarpone Ice Cream, mixed berry means you add all your favorite berries to flavor your ice cream. I used blackberries, blueberries, strawberries and raspberries. (Unfortunately I didn’t have any blackberries or strawberries left for this ice cream’s photo shoot, but trust me, they’re in there!)

A delicious batch of no churn ice cream with raspberries and blueberries on top and lemon slices nearby.

HOW TO MAKE NO CHURN ICE CREAM

No churn means there’s no ice cream maker needed for this recipe! It’s just fresh whipped cream with sweetened condensed milk and mascarpone mixed together and some delicious ingredients folded in for flavor. It’s less than 20 minutes of easy prep work then you just stick it in the freezer!

Scoops of no churn mascarpone ice cream in a pan with a spoon in it.

INGREDIENTS:

  • heavy cream
  • sweetened condensed milk
  • mascarpone cheese, softened
  • fresh fruit (I used a mix of strawberries, blueberries, raspberries and blackberries) Use a mix or all of 2 1/2 cups of any fruit.
  • lemon zest and juice
  • vanilla
  • a pinch of salt
Homemade berry ice cream in a pan with mixed berries next to it.

STEPS AND TIPS FOR MAKING THIS NO CHURN ICE CREAM

  1. Puree your fruit: A food processor or blender works best for this. You can strain it to remove the berries, but we didn’t even notice the berries in the ice cream. To strain or not is up to you! If you’re using strawberries, go ahead and hull them (remove the tops and middle white parts since they don’t add color or flavor). Add in the lemon juice and lemon zest and set this aside.
  2. Whip the cream: Make sure your heavy cream is cold when you go to whip it. I even like to put my mixer bowl and beaters in the fridge or freezer for about 20 minutes prior to using it. It’s not necessary but it helps since cold cream whips better, especially on a hot day. Having a stand mixer makes this recipe easier, but I’ve made several no churn ice creams with just a hand mixer and it’s still pretty easy. Beat until soft peaks form.
  3. Fold in more ingredients and beat til stiff peaks. Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined. I like to combine the berry mixture completely because I love the flavor and color throughout. I haven’t tried it as a swirl, but I think it would also be pretty and delicious!
  4. Pour, Wrap and Freeze! The last thing to do is to pour the mixture into a pan lined with parchment paper. I used a 9 x 9 inch square pan, but a 9 x 5 x 3 inch bread tin also works! (My favorite 9 x 5 x 3 inch pan currently has my No Churn Raspberry Oreo Ice Cream in it)! Wrap the mixture with both plastic wrap and aluminum foil and freeze for 4-6 hours.
Delicious, creamy mascarpone berry ice cream in an ice cream scoop.

PRETTY AND IRRESISTIBLE

Most food bloggers, myself included, find ice cream one of the hardest foods to photograph because it melts so quickly. Honestly this recipe was one of the hardest desserts for me to photograph because, in addition to trying to capture it before it melted, it was so hard to not eat! I wanted to help myself to a dish of it, or run off with a cone, or even just dig in by the spoonful!

On the plus side, this ice cream was one of the prettiest things I’ve ever shot! I loved that light purple color of the berries and the specks of berries and occasional yellow specks from lemon zest. So pretty!

No churn ice cream in a pan with an ice cream scoop and cones next to it.

This No Churn Mixed Berry Mascarpone Ice Cream really is the perfect summer treat! It’s fruity, rich and refreshing. I love the sweetened condensed milk along with the creamy mascarpone and all the fresh fruit flavor. Make it today and keep making it for the rest of the summer using everyone’s favorite fruit!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

No Churn Mixed Berry Mascarpone Ice Cream

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8–10 servings 1x
  • Category: Desserts, Ice Cream
  • Method: Freezer, No Bake
  • Cuisine: American
Print

Description

No Churn Mixed Berry Mascarpone Ice Cream is an easy homemade recipe made with lemon, raspberries, strawberries, raspberries and creamy mascarpone cheese. It’s super creamy, perfectly sweet, refreshing and and delicious! 

Scale

Ingredients

  • 2 cups heavy cream
  • 10 oz sweetened condensed milk
  • 1 cup mascarpone cheese
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups mixed berries (I used a combination of blueberries, raspberries, blackberries and hulled strawberries)
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • pinch of salt

Instructions

  1. In a food processor or blender, puree the fruit. Add the lemon juice and lemon zest to the fruit mixture and set aside.
  2. In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until soft peaks form.
  3. Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined.
  4. Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan, cover with plastic wrap and freeze for 4-6 hours.

Keywords: ice cream, berries, fruit, raspberries, strawberries, blackberries, blueberries, mascarpone cheese, sweetened condensed milk, frozen, summer

Chocolate Pop Tarts

by

A chocolate fudge filled pop tart cut in half and topped with white chocolate icing!

This recipe for homemade Chocolate Pop Tarts combines pop tarts, a childhood favorite, with the ultimate comfort food: chocolate! A buttery, cocoa filled pastry is filled with a rich chocolatey filling and topped with pools or drizzles of white chocolate icing. Easy, homemade and the ultimate treat to make for yourself and others!

POP TART TREATS

Seriously what’s not to love about a buttery, flaky dough filled with delicious fruit or chocolate filling? If you’re crazy about pop tarts like I am, please please please make my Giant Strawberry Pop Tart! It’s SO delicious and even the pictures will make you smile!

I went from making a giant pop tart to these super cute Mini Strawberry Pop Tarts. They’re made with sprinkles in the crust and filled with strawberry jam!

This is my third pop tart recipe and I’m sure it won’t be my last! What I love most about these pop tarts is that they’re made with so much chocolate! The dough is made with cocoa, the filling has a cup and a half of semi sweet and they’re topped off with an icing made with white chocolate!

Round and rectangular homemade chocolate hand pies drizzled with white chocolate icing.

MAKING THE PIE CRUST

I started with my great grandmother’s recipe, but made a few changes to it. I added some unsweetened cocoa and replaced the lard with more butter. I learned so much from baking my great grandmother’s recipes. The one recipe that I will never change is her classic banana bread recipe. It’s the best!

If you haven’t made pie crust recently, check out this post from Joy the Baker! It’s an easy read and has some great basic tips.

KEEP INGREDIENTS COLD

One of the most important things to keep in mind when making the crust is to keep the ingredients and dough very cold. (Joy the Baker explains why we keep things cold in the aforementioned article).

Here are some tips for keeping things cold:

  • COLD BUTTER: Place the butter back in the fridge while I measuring out the dry ingredients.
  • COLD WATER: Swirl an ice cube around in your bowl of cold water. Sometimes cold water straight from the tap is more room temperature so the ice cube will make it COLD.
  • CHILL THE DOUGH: Chill it after making it and then again briefly before baking the pop tarts.
Chocolate pastry dough cut into rectangles with chocolate fudge filling spread on it.

MIXING IT TOGETHER

Start by pulsing together the dry ingredients in a food processor so that they’re mixed together. Next, pulse in the chopped butter until the butter is the size of peas. It’s okay if you have a few larger pieces.

Add the water in a tablespoon at a time while you pulse it into the dry ingredients. Add about 4-5 tablespoons of water until you see that the dough is just coming together. You definitely don’t want it to be wet/sticky.

Wrap the dough tightly with plastic wrap and refrigerate it for at least 30 minutes. Once the dough has chilled for at least a half hour, leave it out at room temperature for 20 minutes before rolling it out.

Round mini chocolate pop tarts with white chocolate and chocolate chips scattered around them.

CHOOSE YOUR SHAPE

I’ve made these chocolate pop tarts a few times now and make them traditional rectangular shapes and as mini round ones too! If you want to serve them for dessert, rectangular might be the way to go, but if you want a more cookie like treat, I like them round.

I think it was Martha Stewart that I once heard say that people are more likely to eat two small pieces of dessert instead of one large. That said, if you make the smaller, round pop tarts, you can expect people to eat two of them! Funny how people think!

Chocolate chips, milk, and cocoa in a pan with cubed butter and a bowl of chocolate chips nearby.

MAKING THE CHOCOLATE FILLING

The chocolatey, buttery pie crust and sweet white chocolate icing are amazing to bite into, but my favorite part might be the thick, fudgy chocolate filling!

To make the filling, you’ll need:

  • cocoa powder
  • heavy cream
  • semi sweet chocolate, chips or chopped 
  • unsalted butter
  • vanilla
  • brown sugar (light or dark)
  • salt

Cool the filling in the fridge. It will also thicken up as it cools. You’ll want the mixture to be thickened, but still spreadable.

A from scratch icing made with powdered sugar and milk in a white bowl.

EASY WHITE CHOCOLATE ICING

This white chocolate icing is so good! You’ll love how the white contrasts with the dark pop tarts. Not only is it incredibly delicious, it’s also easy to make. Just melt and let cool a little white chocolate and stir it together with powdered sugar, milk and vanilla.

A COUPLE OTHER ICING OPTIONS:

  • CHOCOLATE ONLY: Just melt some white, semi sweet or milk chocolate and drizzle it over the pop tarts as is.
  • POWDERED SUGAR AND MILK MINUS THE WHITE CHOCOLATE: If you don’t have white chocolate or wish to omit it, you can use the icing recipe I used for my Giant Pop Tart.

DRIZZLE, SPOON OR PIPE IT ON

There’s no one way to ice these! The easiest way would be to literally spoon it on. It’ll spread a lot on its own so it’s pretty easy. You can also use a spoon to just drizzle it over the pop tarts.

To make it a little neater, you can use a pastry bag with a fine tip or, even simpler, a small zip lock bag with a corner snipped off.

AND FOR A LITTLE SPARKLE

If I had had chocolate sprinkles, I probably would’ve topped these with them. So, definitely try them with chocolate sprinkles! I topped mine with turbinado sugar. I had just used turbinado sugar on the crust of my mixed berry galette and loved the taste, texture and little touch of sparkle it added!

Homemade chocolate pop tarts topped with white chocolate icing.
Homemade hand pies drizzled and coated with white chocolate icing on a wooden platter.

ENJOYING THESE PASTRIES

I recommend letting the pop tarts cool before icing them because the icing will melt quite a bit if you ice them while warm.

That said, I also recommend eating them warm because they’re SO GOOD warm from the oven!

If you’re serving these for dessert, wait it out and cool them before icing them then allow another 15 minutes or so for the icing to set. If making just for you and your household, I’d say dig in ASAP!

Delicious homemade pop tarts and some milk jugs and spoons with melted chocolate and chocolate fudge.

I’d say this is a delicious home baking project for any chocolate lover! They’re so much better than store bought and easy and fun to make! With their buttery pastry, gooey rich filling and sweet white chocolate glaze, these homemade chocolate pop tarts are the ideal dessert or breakfast!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Chocolate Pop Tarts

  • Author: Natalie
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9 pop tarts or 14 mini pop tart circles 1x
  • Category: Desserts, Baking
  • Method: Baking
  • Cuisine: American
Print
Scale

Ingredients

INGREDIENTS

FOR THE CHOCOLATE FILLING 

  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 1/2 cups semi sweet chocolate, chips or chopped 
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoon vanilla
  • 1 tablespoon brown sugar (light or dark)
  • 1/8 teaspoon salt

FOR THE CRUST (Use recipe below or store bought pie crust)

  • 2 1/4 cups all purpose flour
  • 1/4 cup cocoa, unsweetened 
  • 1 teaspoon salt
  • 3 teaspoons granulated sugar
  • 1 cup unsalted butter, very cold, cubed
  • 4–6 tablespoons ice cold water

FOR THE EGG WASH

  • 1 egg, beaten

FOR THE ICING

  • 1/2 cup powdered sugar
  • 1/4 cup white chocolate chips, melted and cooled 
  • 2–4 tablespoons heavy cream or milk
  • 1/4 teaspoon vanilla

FOR DECORATION

  • Coarse sugar (turbinado), for sprinkling

Instructions

FOR THE CHOCOLATE FILLING

  1. Place the heavy cream, sugar and salt in a small saucepan on medium heat for two minutes, stirring. Add the chocolate and continue to stir for another three minutes. Remove from heat and stir in the butter followed by the vanilla. Stir until smooth. 
  2. Pour mixture into a bowl and refrigerate until it thickens but is still spreadable. 

FOR THE DOUGH

  1. Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.
  2. Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
  3. In a food processor, pulse together the flour, cocoa, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined.Wrap the dough tightly with plastic wrap and refrigerate it for at least 30 minutes. Once the dough has chilled for at least a half hour, leave it out at room temperature for 20 minutes before rolling it out.
  4. Turn out dough onto a lightly floured surface.  Turn dough as you roll it out to make sure it is not sticking to your surface. Roll out to a 1/8-inch thickness. Use a sharp knife or pizza cutter to cut dough into 4 x 3 inch rectangles or use a cookie or biscuit cutter (I used a 3 inch round cutter) to make mini pop tarts. Place one of the rectangles (or circles) on a baking sheet lined with parchment paper. Spoon about a tablespoon of chocolate filling on one half of the rectangles (or half a tablespoon if making mini pop tarts). . Spread the filling using the back of a spoon or a knife. Leave about a 1/4 inch border and brush the edges with the egg wash.
  5. Lay another half of the dough on top and gently seal the edges with your fingertips then crimp the edges with the back of a fork. Poke the tops of the pop tarts with a fork or a tooth pick to create tiny air vents. 
  6. Continue until all the dough has been used. Dough can be rolled out a second time (or third, if necessary). Cover the baking sheets and place in the fridge for 30 minutes.
  7. Preheat the oven to 350 degrees F. Bake the pop tarts for 20-25 minutes  (17-20 minutes for mini pop tarts and 20-25 minutes for regular pop tarts). Allow pop tarts to cool completely on a wire rack before frosting. 

FOR THE ICING

  1. Stir until smooth the melted white chocolate, powdered sugar, vanilla (if using) and cream or milk. Start with 1 tablespoon of cream or milk and continue adding until icing is the consistency you like. Drizzle or spoon over cooled pop tarts. Top with some turbinado sugar while icing is still wet, if desired! 

 

Notes

Total time does not include the 1 hour 20 minutes of time to allow the dough to chill twice and come to room temperature. 

Keywords: pop tarts, chocolate, fudge, filling, pastry, pie dough, hand pie

Mini Strawberry Pop Tarts

by

Homemade strawberry pop tarts on a rack with a bite revealing a jam filled middle!

Go-to, super simple pie recipe for the summer: mini strawberry pop tarts! Homemade pie crust, strawberry jam, and lots of sprinkles. Serve them with a scoop of ice cream on top or just eat them like cookies. Not fancy, not complicated to make. Simple, festive and fun, these make the perfect summertime treat!

POP TART INSPIRATION

I stumbled upon the idea for this mini pop tart recipe recently while making Chocolate Pop Tarts (recipe coming soon!) Rather than throwing away my scraps of dough, I made a few mini pop tarts. They turned out so well, I wanted to make a whole batch of them!

Mini pop tarts with rainbow sprinkles in the dough piled up on a cooling rack.

PERFECT SUMMER DESSERT

Since it’s summer, I wanted a fruity, in season flavor. These homemade pop tarts are basically a mini version of my Giant Strawberry Pop Tart!

EASY TO MAKE

These pop tarts are as easy to make as a batch of cookies! Making the dough literally takes five minutes and you can mix it together in the food processor the night before you want to use it! You do need to let the dough chill, so that adds a couple of (inactive) hours. The actual time and effort it takes to make these though is minimal. You’d never believe how easy they are.

If you’re short on time, you can use store bought pie dough and/or jam. Even the homemade version though is not too time consuming.

A stack of mini pop tarts on a rack with a sliced strawberry next to it.

MAKING THE CRUST

Start by pulsing together the dry ingredients in a food processor so that they’re mixed together. Next, pulse in the chopped butter and pulse the mixture a few times until the butter is the size of peas. It’s okay if there are a few larger pieces.

Next, add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add about 4-5 tablespoons of water until you see that the dough is just coming together. You don’t want it to be wet/sticky.

It’s even helpful to have a sheet of plastic wrap already on the counter and ready to just plop the dough on. Gently push down on the dough to form a disks. Wrap the disk up nicely with the plastic wrap and put it in the fridge.

Homemade pie dough loaded with sprinkles and covered with plastic wrap.

ADDING SPRINKLES

These mini pop tarts can definitely be made with or without sprinkles. They’re fun, cute and delicious either way! There are two options for adding sprinkles.

One option is to sprinkle some into the food processor right before turning it out onto the plastic wrap. You can really just eyeball it to decide how much to add.

The other option is to just press some gently onto the cut out pieces before assembling them. I’ve made mine both ways and didn’t see a huge difference.

ABOUT THE JAM

I like to make the jam after the dough since it doesn’t need as much fridge time. Putting the jam in the fridge allows it to cool and also helps it thicken up a bit more.

As I mentioned, you can also use store bought jam. Another option is to use homemade or store bought jam AND a little bit of chopped in season strawberries. Even a little bit of strawberries will add a bit of freshness.

Mini pop tart dough cut outs loaded with sprinkles and set on a baking sheet.

ASSEMBLING THE POP TARTS

Once your dough has chilled, you’ll want to let it sit at room temperature for about 15 minutes before rolling it out. On a lightly floured surface, roll the dough out to about 1/8 inch thickness.

Use a 3 inch cookie or biscuit cutter to cut the dough. You can definitely gather the scraps and roll them out a second time to get a few more pop tarts out of the dough!

Mini pop tarts stacked on a rack with strawberry jam inside!
Strawberry pop tarts on a cooling rack with sprinkles on top.

SERVING THE POP TARTS

You can totally eat mini pop tarts like a cookie for when you want a little something sweet. My preference is definitely warmed with the biggest scoop of vanilla ice cream on top! So good!! I mean, looking at the shape of them, they look like they’re just waiting for a scoop of ice cream!

You can also serve them with icing on top as I did in my Giant Strawberry Pop Tart recipe. If you do add icing, I’d recommend drizzling it on so that you can still see the sprinkles on top! For a tart-sweet lemony flavor, this icing from my Lemon Sour Cream Cookies would be perfect!

Mini pop tart on a plate topped with a scoop of vanilla ice cream.
A mini pop tart topped with a scoop of ice cream and a fork next to it.

Sweet, flaky, buttery, homemade and DELICIOUS! These mini strawberry pop tarts are the dessert of the summer! No matter how you fill them or eat them, they’re easy, yummy and fun which is what everyone looks for in a summer dessert!

FOR MORE DELICIOUS DESSERT RECIPES, TRY MY:

ROASTED STRAWBERRY CRUMB BARS

NO CHURN RASPBERRY AND ROASTED STRAWBERRY ICE CREAM

BLUEBERRY CREAM CHEESE POUND CAKE

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Mini Strawberry Pop Tarts

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 10 pop tarts 1x
  • Category: Desserts, Baking
  • Method: Baking
  • Cuisine: American
Print
Scale

Ingredients

FOR THE JAM FILLING (Use recipe below or 1/4 to 1/3 cup store bought jam with a few optional chopped strawberries)

  • 1 1/2 cups strawberries, hulled and roughly chopped
  • 2–3 tablespoons granulated sugar (to taste)
  • 1/4 lemon, juiced and zested
  • pinch of sea salt
  • 3/4– 1 teaspoon cornstarch
  • 1/8 teaspoon vanilla

FOR THE CRUST (Use recipe below or store bought pie crust)

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 cup unsalted butter, cold, cubed
  • 2–4 tablespoons ice cold water

FOR THE EGG WASH

  • 1 egg, beaten
  • 1 teaspoon milk

FOR THE OPTIONAL ICING

  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons heavy cream
  • 1/2 tablespoon milk
  • 1/4 teaspoon vanilla

FOR THE DECORATION

  • Rainbow sprinkles

Instructions

FOR THE DOUGH

  1. Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.
  2. Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
  3. In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined. Take the blade out of the food processor and add sprinkles. Alternatively, sprinkles can be added after cutting the dough out in a later step. 
  4. Turn the dough out onto a sheet of plastic wrap. Loosely wrap the ball of dough in plastic wrap and gently press to shape the dough into a disk shape. Place the disk in the fridge for at least two hours or up to two days.

ASSEMBLING THE MINI POP TARTS

  1. When ready to assemble pop tart, remove the dough from the fridge and let it stand at room temperature for 15 minutes. Line a baking sheet with parchment paper, generously flour your counter, and prepare your egg wash by whisking together the egg and milk. Set aside. 
  2. Roll the first disk out on your floured counter to about 1/8″ thickness. 
  3. Lightly flour your 3″ cookie cutter or biscuit cutter and cut out circles. Place the circles on your baking sheets. Scraps can be rolled out/cut out a second time. 
  4. Brush the edges of the bottom layer with the egg wash. Spoon a rounded teaspoon of  jam and a few bits of chopped strawberries onto the crust and spread it with the back of your spoon or an offset spatula, leaving a 1/4 inch border.  Carefully place a top circle over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp all the edges. (Lightly dip fork in flour if needed to prevent sticking). Use a fork or a toothpick to poke a few holes in the dough and place in the fridge for 30 minutes. Preheat oven to 375 F.
  5. Remove dough from fridge and brush the tops allover with the egg wash. Bake for 15-17 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and transfer to a rack to cool. Serve with a drizzle of icing, with a scoop of ice cream or enjoy as is! 

FOR THE ICING

  1. Stir together the powdered sugar, heavy cream, milk, and vanilla. Drizzle over the pop tarts, if desired! 

 

 

Keywords: pop tarts, mini pop tarts, strawberry filling, strawberry jam, strawberries, pie, tarts, pie crust, pie dough

Mango Raspberry Popsicles

by

These mango raspberry popsicles are everything you want in a summer treat: they’re fun, creamy, delicious and refreshing! They also happen to be made with fruit and yogurt which, compared to ice cream and most sugar-loaded popsicles, makes them pretty healthy! The fact that the recipe is super easy to make too means my freezer stocked with these all summer long!

WHY MAKE HOMEMADE POPSICLES

It’s almost June which means it’s time for some frozen treats! You can buy popsicles at the store, but I definitely prefer making my own! It’s a fun and creative thing to do with or without kids. Nothing beats the feeling of taking them out of the mold to see how they turned out and then getting to eat your creations!

Homemade popsicles are also healthier than most store bought popsicles. You can fill them with fruit and yogurt and add as much of whatever natural sweetener you prefer. Plus they don’t have any artificial coloring/ingredients.

This is my second popsicle recipe so far this summer. I made these yummy, super healthy Fruit Yogurt popsicles last week. They’re similar to this recipe but don’t have any cream cheese and have more of a swirl to them!

WHAT YOU NEED TO MAKE THESE HOMEMADE POPSICLES

In addition to a popsicle mold, you’ll need either a blender or food processor to puree the fruit and combine the yogurt and cream cheese. I find the food processor easier for this recipe because it’s easier to scrape the yogurt mixture out of instead of a blender.

INGREDIENTS FOR THESE FRUIT YOGURT POPSICLES

  • Raspberries: fresh or frozen
  • Mango: fresh or frozen
  • Greek yogurt: preferably vanilla which will add flavor. It’s pretty neutral color-wise too which I like because it allows the colors of the fruit to really pop! Also, I prefer full-fat since it makes the popsicles creamier.
  • Cream cheese: Only need a little, but it adds to the creaminess and richness of the popsicles.
  • Sweetener: Use honey, maple syrup, or sugar. I used honey and loved it! Add sweetener to taste. I recommend about 2-3 tablespoons.

MORE ABOUT THE FRUIT

FRESH OR FROZEN

I was planning to make my popsicles with fresh mango, but honestly wanted to eat the mango as is! I went with frozen fruit and it worked just fine!

If you have some really yummy fresh fruit that you want to enjoy as is, definitely try using frozen for this recipe! If you do use fresh fruit such as freshly picked strawberries, make sure to use the ripest possible.

FRUIT SWAPS

Feel free to change the type of fruit to what you like/have. I love the colors and flavors of the raspberry and mango together. If you like mango, I would suggest keeping it because in addition to color and flavor, it makes the popsicles even creamier!

HOW TO MAKE THE POPSICLES

To make the popsicles, follow these easy steps:

  1. Blend the cream cheese, yogurt and sweetener.
  2. Puree the mango.
  3. Puree the raspberries.
  4. Add half the cream cheese-yogurt mixture to the raspberries and half to the mango. Test the sweetness. Add more sweetener if desired.
  5. Spoon/pour the mixture into the popsicle mold. Wipe off any spills and let them freeze for 4-6 hours.

I hope you enjoy making and eating these mango raspberry popsicles as much as I did! They’re easy and fun to make and are super creamy, fruit-filled and delicious! The perfect colorful treat to help you cool down this summer!

FOR MORE DELICIOUS FRUIT DESSERTS, CHECK OUT MY:

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Mango Raspberry Popsicles

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 10 popsicles 1x
  • Category: Dessert, Popsicles
  • Method: Freezer
  • Cuisine: American
Print

Description

These healthy Mango Raspberry Popsicles are the perfect refreshing summer treat! Creamy, tangy, and sweet, they’re also super fun and easy to make!

Scale

Ingredients

  • 2 cups mango, peeled, pitted and cubed
  • 2 cups raspberries
  • 1 cup vanilla Greek yogurt
  • 3 ounces cream cheese, room temperature
  • 2–3 tablespoons honey, maple syrup or sugar

Instructions

  1. Pulse the chopped mango in a blender or food processor until pureed. Pour into a small bowl.
  2. Rinse the blender or food processor and puree the raspberry. Pour into a small bowl. Rinse blender or food processor again.
  3. Pulse the yogurt, cream cheese and sweetener of your choice in a blender or food processor until combined and smooth. Stir half of the mixture into the pureed mango and the other half into the pureed raspberry. You may wish to add a bit more sweetener to the raspberry-yogurt mixture as raspberries can be a bit more tart than the mango. 
  4. Spoon the mixture into the popsicle molds. as you like. You can make some all raspberry and with a little mango or vice versa. To make the block design, alternate pouring two tablespoons of one flavor. Place the cover on and sticks inside and freeze 6 hours or overnight. When ready to serve. run the molds under hot water for about 20 seconds or leave them out at room temperature for about 5 minutes to make it easier to remove them. Enjoy!

Notes

If you’d like to be able to see bits of fruit in the popsicle, reserve a little bit of mango or raspberries or use additional fruit. Just drop it in where you’d like to see it in the popsicle. 

Keywords: popsicles, mango, raspberry, fruit, yogurt, cream cheese, frozen desserts, ice cream, dessert, greek yogurt