Olive oil cakes are simply cakes made with olive oil instead of butter or vegetable oil. I love making this delicious cake because it stays moist for days, and the olive oil provides a subtle fruity flavor to the cake. If you’re worried about making a cake with olive oil, don’t worry! The cake doesn’t taste oily at all. In fact, the flavors of vanilla, lemon, and olive oil are perfectly balanced for a lightly sweet, tender cake!

What’s the Best Olive Oil for This Italian Lemon Cake?

• I used regular olive oil when testing this cake, and it left a very subtle flavor that complemented the lemon well in the recipe.
• Extra virgin olive oil will give a bolder, stronger olive flavor.
• Light olive oil will give you the same moist texture without any olive oil flavor at all!

Ingredients for Lemon Olive Oil Cake

You only need a handful of simple ingredients to make this easy cake recipe:

• Cake Flour (try my recipe for Homemade Cake Flour!)
• Granulated white sugar
• Baking powder
• Baking soda
• Kosher salt
• Fresh lemon zest (from about 3 lemons)
• Fresh lemon juice
• Milk
• Olive oil
• Eggs
• Pure vanilla extract
• Powdered sugar, for dusting

Be sure to scroll down to the recipe card at the bottom of the post for a detailed list of ingredients!

How to make Olive Oil Cake with Lemon

1. Preheat oven to 350°F, and prepare a Bundt cake pan by greasing the bottom of the pan and sides with butter and dusting with flour.
2. In a medium bowl, whisk together the dry ingredients: cake flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. In a separate large bowl, combine the lemon juice, milk, olive oil, eggs, and vanilla. Mix well.
4. Add the flour mixture to the wet ingredients and stir until combined, being careful not to overmix.
5. Pour the cake batter into the prepared Bundt pan. Bake for 50-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Oven temperatures may vary, so the bake time may change depending on your oven.
6. Cool the cake in the pan for 10 minutes on a wire rack before turning out onto a serving plate. The cake can be dusted with powdered sugar (with this cool powdered sugar duster!) and served slightly warm or at room temperature.

Recipe Notes

• If you don’t have cake flour on hand, use my recipe for making it at home. Triple the recipe, so you’ll be making it for 3 cups of cake flour as called for here. 
• If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the fresh citrus flavor of the lemon olive oil cake.
• You can also use a stand mixer fitted with the paddle attachment to combine the batter, just make sure not to overmix.
• I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok. 

Tips for Removing a Bundt Cake

Bundt cakes are notorious for getting stuck inside the pan, so here are some things I do to make sure my cakes come out perfectly each time:

• Grease your bundt pan really, really well. Then flour the pan and shake out the excess. The combination works really well to help your cake glide easily out of the pan.
• Do not let the cake cool entirely in the pan. Remove the cake onto a cooling rack after about ten minutes, or the cake will be a bit dry and tough.
• You can run a knife, toothpick or rubber spatula around the sides and center of the pan before you release it. This helps loosen any spots that may have stuck onto the pan.

FAQs

How do I know when the Olive Oil Lemon Cake is done?

You’ll know it’s ready once a tester knife or toothpick comes out clean or with a few moist crumbs.

Can I use all-purpose flour in this olive oil cake recipe?

If you’re in a pinch, all-purpose flour will work, but the silky texture of cake flour makes this cake that much better. I highly recommend cake flour, if at all possible, for the best results.

How do I store Lemon Olive Oil Cake?

Store the cake covered in plastic wrap or in a cake keeper at room temperature for up to a week. The olive oil helps this cake stay moist for days!

Can I freeze this cake?

Yes, Olive Oil Cake freezes well. Wrap it in plastic wrap, then aluminum foil. You can also put it in a freezer bag or another airtight container. It will keep in the freezer for up to 3 months.

Thaw the cake on the counter overnight before serving.

What should I serve with Lemon Olive Oil Cake?

This cake is delicious with a nice dusting of powdered sugar, or serve some fresh berries and whipped cream with it.

Best Lemon Recipes

Lemon lovers, look no further! I’ve got tons of lemon recipes for you to enjoy. Here are some favorites:

Frosted Lemonade is a tasty blend of lemonade and creamy ice cream. Part lemonade, part milkshake, it’s sweet, tangy, and creamy all at once!

Easy Lemon Poppy Seed Scones are soft, moist scones filled with poppy seeds and freshly grated lemon zest, drizzled with a delicious lemon glaze.

This Lemon Ricotta Pound Cake is an easy pound cake recipe made with ricotta cheese, flavored with lemon zest and fresh lemon juice. It’s delicious served on its own with a cup of tea or coffee.

This No-Bake Lemon Cheesecake just screams Spring and Summer. It’s the perfect addition to your Easter or Mother’s Day menu or anytime you need a delicious no-bake dessert.

Easy Cake Recipes

When you need a quick and easy dessert, try one of these easy cake recipes:

• Strawberry Poke Cake
• Applesauce Cake
• 7Up Cake
• Maple Chiffon Cake
• Root Beer Float Cake
• Apple Crumb Cake

Which one will you make next time? Pin or print this recipe for Lemon Olive Oil Cake so it’s ready for your next bake!

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Lemon Olive Oil Cake

Lemon Olive Oil Cake is moist, tender, and bursting with fresh lemon flavor! Elegant and simple to make with a bright yellow crumb and golden brown crust, it's the perfect cake to serve for coffee or tea.

Course Dessert

Cuisine Italian

Keyword Lemon Olive Oil Cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 426kcal

Author Lynne Feifer

Ingredients

• 3 cups cake flour Use my recipe for Homemade Cake Flour
• 2 ¼ cups sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• zest from 3 lemons
• ⅓ cup fresh lemon juice
• ½ cup milk I use whole milk
• 1 cup olive oil
• 3 large eggs
• 1 ½ teaspoons pure vanilla extract
• powder sugar for dusting

Instructions

• Preheat oven to 350°, and prepare a Bundt pan by greasing it with butter and dusting with flour.
• In a medium bowl, whisk together the 3 cups cake flour, 2 1/4 cups sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and zest from 3 lemons.
• In a large bowl, combine the 1/3 cup lemon juice, 1/2 cup milk, 1 cup olive oil, 3 eggs, and 1 1/2 teaspoons vanilla. Mix well.
• Add the flour mixture to the wet ingredients and stir until combined, being careful not to overmix.
• Pour the batter into the prepared Bundt pan. Bake for 50-55 minutes or until a toothpick comes out clean. Oven temperatures may vary, so baking time may change depending on your oven.
• Cool the cake in the pan for 10 minutes on a wire rack before turning out onto a serving plate. Cake can be dusted with powdered sugar and served slightly warm or at room temperature.

Notes

• If you don’t have cake flour on hand, use my recipe for making it at home. Triple the recipe, so you’ll be making it for 3 cups of cake flour as called for here. 
• If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the flavor.
• You can also use a stand mixer to combine the batter, just make sure not to overmix.
• I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok. 

Nutrition

Calories: 426kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 139mg | Fiber: 1g | Sugar: 38g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 0.5mg

The post Lemon Olive Oil Cake appeared first on 365 Days of Baking.

Today’s oatmeal cookie recipe comes with a little bit of embarrassment. Not embarrassment about the recipe–I’m pretty proud of this one, if I do say so myself. No, I’m embarrassed because it’s taken me a whole lifetime to make a chocolate oatmeal cookie! Why did I never think of adding chocolate to my oatmeal cookies before this???!!

I mean, REALLY! Chocolate in anything is good. In an oatmeal cookie?! Perfection.

Sure, I’ve made my share of oatmeal chocolate chip cookies. That combo of chewy soft oatmeal and sweet chocolate flavor is pretty much universally loved, right? This is the first time I’ve taken my oatmeal cookies to the next level of chocolate decadence by putting cocoa powder in the actual dough. And oh my goodness, I have no regrets. 

Chocolate Oatmeal Cookies

This oatmeal cookie recipe starts with a basic drop cookie dough. It has a little less flour than some oatmeal cookie recipes since the cocoa powder adds a little extra volume to the dry ingredients. Uncooked oats and dark chocolate chips folded into the batter make the cookie dough complete.

Drop onto a cookie sheet, bake, cool, and enjoy! Just a warning –  these can truly be irresistible if you’re a chocolate lover. If you’re making these for a party, you may need to hide them from yourself to keep them from “accidentally” disappearing. These cookies are AMAZING when warm with a glass of milk, and taste like a fudgy brownie with oats.

Double Chocolate Oatmeal Cookie Ingredients

Gather together these pantry staples to make these easy, chewy cookies:

• Unsalted butter, room temperature
• Granulated white sugar
• Brown sugar
• Large eggs
• Pure vanilla extract       
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Rolled oats (also called old-fashioned oats)
• Dark chocolate chips

I’ve put a detailed list of these simple ingredients in the recipe card at the end of the post, so make sure to check it out!

How to make Chocolate Oatmeal Cookies with Chocolate Chips

1. Prepare: First, preheat oven to 375 degrees F and prepare a baking sheet with nonstick cooking spray or parchment paper.
2. Dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a separate large bowl), cream the butter and sugars together until light and fluffy, about 4 minutes. Add the eggs and vanilla and mix until combined, scraping down the sides of the bowl as needed.
4. Cookie Dough: Add the flour mixture to the butter mixture, beating just until combined. Then stir in the oats and dark chocolate chips with a wooden spoon.
5. Bake: Drop the cookie dough by rounded tablespoonfuls (or use a #60 cookie scoop to put the batter onto the cookie sheets) onto the prepared baking sheet and bake for 8-10 minutes until set.
6. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Recipe Additions and Substitutions

• While I highly recommend using dark chocolate chips, if you’re not a fan of dark chocolate, you can definitely swap them out. Semi-sweet chocolate chips would taste wonderful in these oatmeal cookies, and so would milk chocolate. You could also use white chocolate chips. Personally, I like a combination of ½ cup semi-sweet chocolate chips with ½ cup dark chocolate chips.
• Add chopped nuts for a little crunch.
• Dried fruit like raisins, cherries, or cranberries would also provide a great flavor and a nice chewy texture.
• Rolled oats are the best choice for baking. Quick oats will get soft too quickly, and you’ll end up with a different texture.

FAQs

What’s the best way to store leftover Double Chocolate Oatmeal Cookies?

Store these cookies in an airtight container at room temperature. They will last for 4-5 days.

Can you freeze these cookies?

Yes! Double chocolate chip oatmeal cookies freeze wonderfully! Once cooled completely, transfer cookies to a freezer bag or other container and store them in the fridge for up to 3 months.

To thaw, place them on the counter for a few hours, then enjoy!

Can I cut down the sugar in the recipe?

Yes, if you’re worried these are too sweet, you can reduce the sugar in the recipe by 1/4-1/2 cup. However, the cookies may not spread as much and have a different appearance.

I know these Double Chocolate Oatmeal Cookies will be a regular feature in my kitchen from now on. In fact, I might just need to bake another batch of these right now. I hope you like them as much as I do! 

More Oatmeal Cookie Recipes to Try

If you love oatmeal cookies, I have all sorts of varieties for you to try next time. Here are some of my favorites:

• Apple Cinnamon Oatmeal Cookies
• Peanut Butter Oatmeal Cookies
• Oatmeal Butterscotch Cookies
• Oatmeal Cranberry White Chocolate Cookies
• Toffee Coconut Oatmeal Bars

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Double Chocolate Oatmeal Cookies

Rich, chocolatey, and chewy, these double Chocolate Oatmeal Cookies with chocolate chips are a perfect sweet treat. You have to love this chocolate lovers’ spin on the old-time favorite oatmeal cookie.

Course Dessert

Cuisine American

Keyword Chocolate Oatmeal Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 80 cookies

Author Lynne Feifer

Ingredients

• ¾ cup unsalted butter room temperature
• ½ cup granulated sugar
• 1 ½ cups packed brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups rolled oats
• 1 cup dark chocolate chips

Instructions

• Preheat oven to 375 degrees F.
• In the bowl of a mixer fitted with the paddle attachment, cream butter and sugars together, about 4 minutes.
• Add the eggs and vanilla and beat until thoroughly combined.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• Add the flour mixture to the butter mixture, beating just until combined.
• Mix in the oats.
• Mix in the dark chocolate chips.
• Using a #60 cookie scoop, place dough onto a baking sheet about 1 1/2 inches apart and bake for 8-10 minutes, until set.
• Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Use a #60 cookie scoop to put the batter onto the cookie sheets. The recipe makes 81 cookies.
• Any chocolate chips can be substituted. Personally, I like a combination of ½ cup semi-sweet chocolate chips with ½ cup dark chocolate chips.
• These cookies are AMAZING when warm with a glass of milk, and taste like a fudgy brownie with oats.

When I first started blogging, I sometimes rated things I made on a scale of 1-4 with 4 being the best. These double Chocolate Chip Oatmeal Cookies earned 3 1/2 rolling pins and were a hit with my family!
This post was originally published on Semptember 26, 2016. It has been updated in format and with pictures on July 14.

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This easy recipe is perfect when you want a dessert that’s a little bit lighter. The mix of fresh berries is flavorful and delicious, and cobbler is even better with a scoop of vanilla ice cream or some homemade whipped cream on top.

Don’t get me wrong—I love a rich, chocolatey dessert too. But sometimes it’s nice to have something different to make for easy summer desserts.

Crumble, Cobbler, and Crisp: What’s the Difference?

The main difference between these similar types of desserts is the topping. Cobblers like this fresh berry cobbler use a biscuit topping dolloped over the fruit mixture.

Crisps and crumbles, on the other hand, have a streusel topping sprinkled on top of the filling, often made with oats and nuts.

Ingredients for Mixed Berry Cobbler

You only need a handful of pantry staples to make this simple recipe. Be sure to pick up some fresh fruit a day or two before baking. Here’s what you need:

• Fresh strawberries
• Fresh blueberries
• Fresh blackberries
• Unsalted butter, melted
• Salt
• Granulated white sugar
• Milk
• Large egg
• All-purpose flour
• Baking powder

Don’t forget to review the recipe card at the end of the post, where you’ll find a detailed ingredient list and instructions!

How to Make Berry Cobbler

This cobbler is ready to eat in just under an hour. Here’s how to make it:

1. First, preheat the oven to 375 degrees F. Pour 4 tablespoons of your melted butter into an 8×8-inch pan and spread it evenly in the bottom of the pan.
2. Next, wash and drain all your berries. Combine them in a large bowl and gently stir to distribute them evenly.
3. In a separate bowl, mix together ¼ teaspoon of salt and ¼ cup of the sugar. Pour the salt/sugar mixture over the berry mixture and stir gently to coat.
4. Transfer the berries to the prepared baking dish and set it aside.
5. Pour the remaining melted butter into a mixing bowl. Add the milk and egg and beat well.
6. Mix the dry ingredients (flour, baking powder, remaining salt, and remaining sugar) in a large bowl. Now add the wet ingredients into the flour mixture and beat together until smooth.
7. Place the batter on top of the berry filling in 9 large dollops. You can spread it out to cover the top evenly, but you don’t have to.
8. Bake for about 35-40 minutes or until a toothpick inserted into the center of the dough comes out clean. The filling should be hot and bubbly, and the topping a nice golden brown. If you find it’s browning too quickly, you can cover it with foil. Serve with a scoop of ice cream for an extra treat!

FAQs

Can I use frozen berries for this easy Berry Cobbler?

Yes, you can, but they will produce more liquid. I recommend thawing the berries completely first, then letting them drain to get rid of extra moisture.

How do you store Berry Cobbler?

Cover tightly with foil, or transfer it to an airtight container, and store your cobbler in the fridge for 3-4 days. You can reheat it or serve it cold.

Can you freeze this fruit cobbler recipe?

Yes, you can make everything as directed, then freeze it before or after baking.

Before: Once the batter is on top of the fruit filling, cover it tightly with foil and pop it in the freezer. When ready to bake, thaw it slowly in the fridge overnight. Then bake as directed until it’s hot and bubbly and passes the toothpick test.

After: Once cooled, cover it tightly with foil and place it in the freezer. To serve, thaw it in the fridge overnight, then let it come to room temperature or warm it in a 325-degree oven until hot and bubbly again. You may need to loosely cover it with foil to keep it from browning any more.

More Berry Recipes

This refreshing Berry Trifle is full of layers of fresh berries, fresh whipped cream, and homemade pound cake. It’s the perfect summer dessert and makes a festive treat for patriotic holidays too!

Baked Berry Oatmeal is a delicious breakfast casserole made with oats, eggs, milk, and fresh fruit. Full of comforting spices and the burst of fresh berries, this baked berry oatmeal is perfect for any day of the week!

Breakfast, brunch, and even teatime will be that much better when you serve these Mixed Berry Scones. They are not only delicious, they’re beautiful to look at as well.

Which one will you make next time you need a fresh berry dessert?

When I did my original 365 days of baking, I rated what I baked. This cobbler was delicious and on a scale of 1-4 with 4 being the best, this earned 4 rolling pins! It was even that much better with the vanilla bean ice cream on it, too.

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Berry Cobbler

Summer is the perfect time to make Berry Cobbler! With three types of juicy berries and a sweet buttery topping, this cobbler is a refreshing treat that's great for potlucks, parties, and backyard BBQs.

Course Dessert

Cuisine American

Keyword Berry Cobbler

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 servings

Calories 346kcal

Author Lynne Feifer

Ingredients

• 1 pint strawberries
• 1 pint blueberries
• 12 ounces blackberries
• 12 tablespoons butter, melted
• ½ teaspoon salt
• ⅔ cup sugar
• ½ cup milk
• 1 large egg
• 1 ½ cups flour
• 2 teaspoons baking powder

Instructions

• First, preheat the oven to 375 degrees F. Pour 4 tablespoons of your melted butter into an 8×8-inch pan and spread it evenly in the bottom of the pan.
• Next, wash and drain all your berries. Combine them in a large bowl and gently stir to distribute them evenly.
• In a separate bowl, mix together ¼ teaspoon of salt and ¼ cup of the sugar. Pour the salt/sugar mixture over the berry mixture and stir gently to coat.
• Transfer the berries to the prepared baking dish and set it aside.
• Pour the remaining melted butter into a mixing bowl. Add the milk and egg and beat well.
• Mix the dry ingredients (flour, baking powder, remaining salt, and remaining sugar) in a large bowl. Now add the wet ingredients into the flour mixture and beat together until smooth.
• Place the batter on top of the berry filling in 9 large dollops. You can spread it out to cover the top evenly, but you don’t have to.
• Bake for about 35-40 minutes or until a toothpick inserted into the center of the dough comes out clean. The filling should be hot and bubbly, and the topping a nice golden brown. If you find it’s browning too quickly, you can cover it with foil.

Nutrition

Calories: 346kcal | Carbohydrates: 47g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 264mg | Potassium: 326mg | Fiber: 5g | Sugar: 25g | Vitamin A: 630IU | Vitamin C: 44mg | Calcium: 88mg | Iron: 2mg

This post was originally published on May 19, 2011, and was Day 108 of my original 365 Days of Baking. It has been updated in format and with pictures on July 11, 2025.

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If you have never had mochi before, you are in for a real treat. I can’t even compare it to anything because I just can’t think of anything to compare it to! The best description I can think of is a cross between a marshmallow and the chewy texture of a gummy candy.

Trying mochi for the first time was an interesting experience I was not sure what to expect when I picked up the soft, squishy treat, but from the first bite, I was hooked! It’s a little weird, definitely wonderful, and totally addictive!

Now, believe it or not, not everyone in my family is a fan. I guess this is one of those things that you either love or do not like at all, kinda like Brussels Sprouts. 😂

What is Mochi?

Mochi is a traditional Japanese rice cake. It is a staple in Japanese cuisine  (especially for the Japanese New Year!) and has become quite a popular treat throughout the world. The key ingredient is a short-grain, steamed glutinous rice that is ground into a paste (although for simplicity’s sake, we use a glutinous rice flour in our recipe).

You can find mochi cake in all shapes and sizes, with different colors and flavors. Some different types of mochi have fillings like a sweet red bean paste or ice cream, and can be sweet or savory. I see it as a topping at our local self-serve frozen yogurt shop, and I just have to get it every time!

Ingredients for Homemade Mochi

You only need a handful of simple ingredients to make this tasty treat. Gather the following items:

• Mochiko glutinous flour (NO substitutions, this is the one you need!)
• Granulated white sugar
• Coconut milk
• Water
• Potato starch or cornstarch for dusting
• Food coloring (optional)

Be sure to check out the recipe card at the end of the post for a detailed list of ingredients and instructions!

How to Make Mochi

This easy recipe is a different way of making mochi than the traditional Japanese method. Instead of making a paste from steamed rice, we use rice flour and bake it with other ingredients for a similar treat.

1. First,  preheat the oven to 350 degrees F and prepare a 9×13-inch glass pan by coating it with nonstick cooking spray. Using a glass pan will help prevent sticking.
2. Next, mix together the rice flour and sugar in a large bowl.
3. Add the coconut milk, water, and desired amount of food coloring. Mix it all together with a whisk until the mixture is completely smooth with no lumps.
4. Gently pour the rice flour mixture into the prepared baking dish and cover it tightly with a sheet of aluminum foil. Bake for 45-55 minutes until cooked through. It may still appear a bit wet after 55 minutes, but it will set as it cools.
5. Allow the mochi to cool completely to room temperature. Using a plastic knife, cut the mochi into small pieces and toss them gently in the potato or corn starch to coat all sides. Enjoy!

Recipe Note

Do not use any other rice flour other than the Mochiko sweet rice flour specified in the recipe. It can be purchased from online sources such as here at Amazon, in Asian markets, and some people have been able to find it at Walmart. Do you know of another source? Drop it in the comments below.

FAQs

How do you store Mochi?

Store your mochi in an airtight container in the fridge for up to two weeks.

Can you freeze Mochi?

Yes, to store mochi for a longer period, you can freeze mochi in a resealable plastic bag for up to two months. Thaw in the refrigerator overnight before serving.

Is Mochi dough gluten-free?

Yes, since mochi is made from rice flour, it is naturally gluten-free.

How much Mochi does this recipe make?

This recipe makes up to 84 1-inch squares of mochi.

More Bite-Sized Treats to Enjoy

Sometimes it’s nice to have a small treat you don’t feel too guilty about eating! Try these mini treats next time you want something sweet:

• These Mini Peanut Butter Cup Cheesecakes are individually sized peanut butter cheesecakes with a Peanut Butter creme Oreo for the crust, a surprise mini Reese’s Peanut Butter Cup in the middle, and a drizzle of chocolate all over. You chocolate and peanut butter lovers are going to go nuts for this dessert!
• Blueberry Cherry Mini Crumb Pies – fresh blueberries and cherries give you the fresh tastes of summer in a bite-sized treat!
• These Reese’s Peanut Butter Cookie Cups are hard to resist. Made of peanut butter cookies stuffed with a mini Reese’s Peanut Butter Cup, they’re frosted with chocolate buttercream.
• Thinking about what to bring to your next cookout? These Salted Caramel Cashew Brownie Bites have a Marich Chocolates Dark Chocolate Salted Caramel tucked inside, topped with vanilla buttercream and a Marich Dark Chocolate Sea Salt Cashew. They’re the perfect bite-sized treat!

Japanese-Inspired Recipes

These recipes have flavors often found in Japanese cuisine. Which one will you try next?

• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
• An unexpected flavor combination makes these Chocolate Wasabi Crinkles stand out from the crowd! Pungent wasabi and crushed wasabi peas are added to classic chocolate crinkle cookies for a uniquely delicious holiday treat.
• Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed.

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Mochi (Japanese Rice Cake)

Make your own Mochi, or Japanese rice cakes, at home! This homemade version is made with rice flour, sugar, and coconut milk for an easy sweet treat that will satisfy and delight the whole family!

Course Dessert

Cuisine Japanese

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 84 pieces

Calories 47kcal

Author Lynne Feifer

Ingredients

• 16 ounces Mochiko glutinous rice flour
• 2 cups granulated sugar
• 13.66 ounces coconut milk
• 2 cups water
• food coloring optional
• potato starch or corn starch for dusting

Instructions

• Preheat oven to 350°F, and prepare glass 9 X 13-inch baking dish by coating it with cooking spray. A glass pan is recommended as it will help prevent sticking.
• In a large bowl, mix the flour and sugar together.
• Add the coconut milk, water and desired amount of food coloring, if using. Mix together with a whisk until mixture is completely smooth and has no lumps.
• Gently pour into the prepared baking dish and cover tightly with a sheet of aluminum foil. Bake 45-55 minutes until completely cooked. It may still appear a bit wet after 55 minutes, but will set as it cools.
• Allow mochi to cool completely. Using a plastic knife, cut it into smail squares and toss gently in the potato or cornstarch to coat all sides.

Notes

• Do not use any other rice flour other than the Mochiko sweet rice flour specified in the recipe. It can be purchased here at Amazon, in Asian markets and possibly at Walmart.
• Mochi can be stored in an airtight container in the refrigerator for up to two weeks.
• It can be frozen in a resealable plastic bag for up to two months. Thaw in the refrigerator overnight before serving.

Nutrition

Calories: 47kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 5g | Vitamin C: 0.05mg | Calcium: 2mg | Iron: 0.2mg

This post was originally published June 18, 2011 and was Day 138 of my original 365 Days of Baking. It has been updated in format and with pictures on May 16, 2025.

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Brownies are one of my family’s favorite treats! I almost always have a box brownie mix in the pantry because they’re so easy to make that way. You know I’m always a fan of a good shortcut! However, these homemade brownies are just as easy to make, and dare I say it, taste so much better. You won’t regret making this for dessert next time!

Brownie and Oreo?

You might be wondering if these two things really go together. I mean, I know Oreos are chocolate sandwich cookies, but they definitely taste different than the chocolate in brownies. I’m here to tell you that it’s a match made in heaven! These brownies are full of rich chocolate flavor.

How to Get that Crackly Top on Oreo Brownies

I’ve tried tons of recipes attempting to get that flaky, crackly top on brownies that I love so much. What I’ve found is that it takes some time and one specific process: beat the eggs and sugar together for 5 minutes. Don’t rush through that step; if you love the flaky top, let the mixer go for the full five minutes before continuing the recipe!

Oreo Brownie Ingredients

Here’s what you need to make these decadent brownies:

• Butter (You can use salted or unsalted butter)
• Chocolate chips (choose a high-quality chip for best results!)
• Large eggs
• Granulated white sugar
• Vanilla extract
• All-purpose flour
• Dark unsweetened cocoa powder (again, a high-quality cocoa will yield the best flavor!)
• Salt (omit if using salted butter)
• Baking soda
• Chopped Oreos

Find detailed instructions and an ingredient list in the recipe card at the bottom of the post! 

How to Make Oreo Brownies

You might use a few more dishes with homemade brownies than with a box of brownie mix, but you’re going to love the end result! Here’s how to make these delicious Oreo brownies:

1. Prepare: First, preheat the oven to 350 degrees F. Then line an 8×8-inch pan with parchment paper, letting it hang over the sides a bit to help you easily remove the baked brownies.
2. Chocolate: In a saucepan over low heat, melt the butter and chocolate chips together, stirring to combine. After it is fully melted, remove the pan from the heat and let it cool slightly.
3. Brownie Batter: In a large bowl, beat the eggs and sugar for 5 minutes until pale and fluffy. Next, stir in the vanilla. Now pour into the melted chocolate mixture and stir to combine.
4. Dry Ingredients: In a separate mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda. Gently fold the flour mixture into the wet ingredients and stir until just combined.
5. Combine and Bake: Fold in all the chopped Oreo cookie pieces to the brownie batter. Spread the batter evenly into the prepared pan and smooth out the top. Bake for 30 minutes or until a toothpick inserted into the middle of the brownies comes out clean or with a few moist crumbs.

I like to use the parchment paper to remove the brownies from the pan and let them cool a bit. Slice and serve warm with some ice cream and chocolate or caramel syrup for a real treat!

FAQs

How do I store leftover Oreo Brownies?

These brownies should be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week (if they even last that long!)

Can you freeze these brownies?

Yes you can! Let the brownies cool completely, then slice. Wrap individual brownies in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving them.

Can I use different types of Oreos?

Yes! You can use Golden Oreos, Mint Oreos, or even Double Stuffed for different flavors. Keep in mind that Double Stuffed may make the brownies slightly softer due to the extra filling. 

Can I double the recipe?

Yes! Double all ingredients and bake in a 9×13-inch pan. Increase the bake time to 35–40 minutes, checking for doneness with a toothpick. 

What other mix-ins go well in these Oreo Brownies?

Some tasty additions include chocolate chunks or white chocolate chips, peanut butter chips, chopped walnuts, pecans, or almonds.

Love Oreos? Try These Recipes!

I have all sorts of recipes featuring our favorite sandwich cookies on the blog. Here are some of my favorites:

• These Oreo Pudding Dream Bars have an Oreo cookie crust covered with layers of cream cheese, Oreo pudding, Cool Whip, and are topped with the crushed Oreos.
• These Chocolate Oreo Cupcakes are delicious and easy to make, and as a bonus, they include America’s favorite cookie!
• Oreo Pancakes are sweet, fluffy pancakes filled and topped with crushed Oreos! Our recipe includes a fresh whipped cream topping for the ultimate decadent breakfast.

More Brownie Recipes

I have a bunch of brownie recipes too. Try one of these fan-favorites next time you have a craving for brownies:

• Peanut Butter Brownies
• Butterscotch Chocolate Chip Brownies
• Blueberry Brownies
• Hot Chocolate Brownies
• Salted Caramel Cashew Brownie Bites

Which one will you make first? Let me know your favorite brownie in the comments below!

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Oreo Brownies

These fudgy Oreo Brownies are a chocolate lover's dream! Better than a boxed mix, these homemade brownies are stuffed with Oreo cookies and chocolate chips, perfect with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Keyword Oreo Brownies

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 291kcal

Author Lynne Feifer

Ingredients

• ½ cup butter
• 1 cup chocolate chips
• 2 large eggs
• 1 cup granulated white sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup dark unsweetened cocoa powder
• ½ teaspoon salt (omit if using salted butter)
• ½ teaspoon baking soda
• 2 cups Oreos, chopped

Instructions

• Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper. 
• In a saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Remove from heat and let cool slightly. 
• In a mixing bowl, beat the eggs and sugar for 5 minutes until pale and fluffy. Stir in the vanilla. 
• Pour in the chocolate mixture and mix until combined. 
• In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda. 
• Gently fold the dry ingredients into the wet mixture until just combined. 
• Fold in all the chopped Oreos at once. 
• Spread the batter evenly into the prepared pan and smooth the top. 
• Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. 

Notes

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. 

• Wrap individual brownies in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving. 

• For the best flavor, use good-quality chocolate chips and dark cocoa powder. This enhances the richness of the brownies. 

• Beating the eggs and sugar for 5 minutes creates a crackly top and fudgy interior. Make sure the eggs are at room temperature for better mixing. 

• Brownies should have moist crumbs on a toothpick, not wet batter. They will continue to set as they cool. 

• Serve warm with a scoop of vanilla ice cream and drizzle with chocolate or caramel sauce. 

Nutrition

Calories: 291kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 246mg | Potassium: 106mg | Fiber: 2g | Sugar: 28g | Vitamin A: 233IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 3mg

The post Oreo Brownies appeared first on 365 Days of Baking.

The snow is finally melting, and chocolate bunnies are popping up in the grocery store. That means spring is on its way! I don’t know about you, but this winter has been long and heavy, and I’m looking forward to the sunshine and warmth.

That’s exactly what this carrot cake with pineapple is to me: sunshine and warmth! The bright flavor of the pineapple reminds me of sunny summer vacations, while the classic carrot cake flavors and cream cheese frosting bring to mind the warmth of family gatherings. I think we all need a slice of this cake!

Why Pineapple?

Besides the sweet and tangy flavor, adding pineapple to carrot cake actually increases the tenderness and moisture of the cake. It produces a slightly denser cake, but it still comes out nice and fluffy.

Ingredients for Pineapple Carrot Cake

Here’s what you need to make this moist carrot cake recipe:

• All-purpose flour
• Ground cinnamon
• Baking soda
• Sea salt
• Ground nutmeg
• Vegetable oil
• Light brown sugar
• Granulated white sugar
• Large eggs
• Vanilla extract
• Carrots, finely grated
• Walnuts, chopped
• Canned crushed pineapple

To make the cream cheese frosting recipe, you need the following ingredients:

• Cream cheese, room temperature
• Butter, room temperature
• Powdered confectioners’ sugar
• Vanilla extract

Be sure to check out the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make this Pineapple Carrot Cake Recipe

Before you make the carrot cake batter, go ahead and open your canned pineapple. Let it drain well, then squeeze out as much liquid as possible with a sturdy paper towel or clean cloth. We don’t want the pineapple to be overly wet or it will add too much moisture to the cake. While your pineapple dries a bit, make the batter for this layer cake as directed below:

1. First, preheat the oven to 350 degrees F and grease two 9-inch round cake pans with non-stick cooking spray and then coat them with flour, shaking out any excess.
2. In a large bowl, whisk together the flour, cinnamon, baking soda, sea salt, and nutmeg. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine oil, brown sugar, and granulated sugar. Mix until smooth.
4. Add the eggs and vanilla to the sugar mixture and beat on medium speed until fully incorporated.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in your shredded carrots, chopped walnuts, and drained pineapple.
7. Evenly divide the cake batter between both cake pans. Bake for 30-35 minutes in the preheated oven or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Transfer the cake pans to a cooling rack and let cool for about 10 minutes, then invert the cakes onto a wire rack to cool completely.

Cream Cheese Frosting

1. In the bowl of a stand mixer, cream together the room temperature butter and softened cream cheese until smooth, scraping down the sides of the bowl as necessary.
2. Add the vanilla extract and salt, and mix again.
3. Slowly add the powdered sugar and mix until fully incorporated.

Assemble the Cakes

1. Once cakes have fully cooled, place one of the cakes bottom side down onto a cake stand or serving tray.
2. Add the creamy frosting to the top of the first cake. Use as much or as little as you prefer.
3. Now place the second cake bottom side up on top of the frosted bottom cake. This helps ensure a flat surface on top. Frost the cake layers with the remaining frosting. It’s totally fine if you don’t use it all.
4. Garnish the cake with chopped walnuts if you like, then slice and serve. Enjoy!

Tips for Baking the Best Pineapple Carrot Cake

• Shred your carrots on the finest side of the grater. This helps the carrots bake into the crumb and avoid any fibrous bits stuck in the cake. This is the key to a soft and flavorful cake!
• Don’t overmix the ingredients! You just want to mix until dry ingredients are just incorporated and the batter looks uniform.
• Use fresh ingredients: don’t use carrots that have been sitting in your fridge for a month and are all dried out. Likewise, make sure your oil and other pantry basics are fresh and nothing has expired.

FAQs

Can I Omit the Walnuts and/or the Pineapple?

You can omit the walnuts if you want, no problem! I have tested this recipe both ways and it works just fine.

This recipe was not tested without the pineapple, though, so I can’t tell you for sure what kind of result you will have. Even though we squeezed out as much moisture as possible from the pineapple, omitting it will change the moisture content of the cake, even if it is only slightly.

Feel free to give it a try, and know it will probably need slightly less baking time than the recipe. I would love my carrot cake lovers to report back and leave a comment as to how you think the cake turned out without pineapple, because I know others would be interested in hearing as well.

How do I store Pineapple Carrot Cake?

This cake should be stored in the refrigerator after a few hours due to the ingredients in the frosting. Place it in an airtight container like a cake keeper or use the following method:

Refrigerate the cake for 2-3 hours so the frosting will harden, then wrap it in plastic wrap and store it in the fridge for 5-7 days.

Can I freeze this cake?

Yes, you can wrap the cake in cling wrap and store it in the freezer for up to one month. Let it come to room temperature before serving.

Can I make this cake in advance?

Yes, you can bake the cakes as directed up to 2 days in advance and store the wrapped layers in the fridge until you are ready to frost and assemble the cake. Or wrap the layers in plastic wrap and freeze them for up to a month. Thaw to room temperature before frosting and serving the cake.

If you love Carrot Cake, try these Carrot Recipes!

• You’ll LOVE one of the most popular cookie recipes here on 365! The fragrant, warm spices combined with these soft and sweet Carrot Cake Mix Cookies topped with tangy cream cheese frosting just make you want a second (or third) cookie!
• These soft Oatmeal Carrot Cookies are reasonably healthy while still being full of flavor and just the right amount of sweetness!
• This Carrot and Raisin Bread is perfectly sweetened, extremely moist, and delicious.

If you prefer your carrots savory, try these Horseradish Carrots or these homemade Carrot Chips next time you need to use up some carrots. And of course, don’t forget to include these tasty Brown Sugar Glazed Carrots on your holiday menu. It’s not Easter without an appearance of carrots!

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Pineapple Carrot Cake

Pineapple Carrot Cake is a favorite Spring dessert! With sweet pineapple, warm spices, and chopped walnuts, this tender cake is perfect for your Easter celebration or any time you want a tasty treat!

Course Dessert

Cuisine American

Keyword Pineapple Carrot Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 761kcal

Author Lynne Feifer

Ingredients

• 250 grams all-purpose flour (about 2 cups), plus more for coating pan
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• ½ teaspoon ground nutmeg
• 1 cup vegetable oil
• 100 grams light brown sugar, packed (about 1/2 cup)
• 200 grams granulated white sugar (about 1 cup)
• 3 large eggs
• ½ tablespoon vanilla extract
• 215 grams carrots, finely grated (about 2 cups)
• 1 cup walnuts, roughly chopped
• 8 ounces canned crushed pineapple, drained well

Cream Cheese Frosting

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

Instructions

• Preheat oven to 350F and grease two 9-inch cake pans with non-stick spray and coat with flour. 
• In a large bowl, whisk together flour, cinnamon, baking soda, sea salt, and nutmeg. 
• Add vegetable oil, light brown sugar, and granulated sugar into the bowl of your stand mixer. Using the paddle attachment, mix until smooth. 
• Add eggs and vanilla extract and beat until incorporated. 
• Add in dry ingredients and mix again until just combined. 
• Fold in grated carrots, walnuts, and drained pineapple. 
• Evenly divide the batter between both cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack. 
• Let cakes cool for 10 minutes in the pans then invert the pans on a wire rack to cool completely. 

Cream Cheese Frosting

• In the bowl of a stand mixer, cream together butter and cream cheese until smooth, occasionally scraping down the sides of your bowl (about 3 minutes). 
• Add vanilla and salt and mix again. 
• Slowly add powdered sugar and mix until fully incorporated.  

Assembling the Cake

• Once cakes have fully cooled, place one of the cakes bottom side down onto a serving tray.  
• Add frosting to the top of the first cake layer. The amount of frosting you use will be up to your preferences.  
• Once the middle layer has been evenly smoothed onto the cake, invert the second cake bottom side up, on top of the frosting.  
• Frost with your remaining cream cheese frosting. 
• Garnish with chopped walnuts, if desired.  Slice and serve.  

Notes

• In testing, I had about a cup of cream cheese frosting left over, so you can use more or less as desired, including a thicker filling in between layers.
• Store leftovers in an airtight container or tightly wrapped in the fridge for 5-7 days.

Nutrition

Serving: 1serving | Calories: 761kcal | Carbohydrates: 118g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 632mg | Potassium: 307mg | Fiber: 4g | Sugar: 88g | Vitamin A: 5242IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg

The post Pineapple Carrot Cake appeared first on 365 Days of Baking.

Ambrosia Fruit Salad is a classic Southern recipe. Sure, we call it a “salad”, but it’s really more of a light dessert. This classic recipe is named for the Greek “food of the gods”!

An ambrosia recipe might include different fruits, mini marshmallows, and various other toppings like coconut or crushed pecans. Some use sour cream or cottage cheese. Just about every Southern family has their favorite Ambrosia Salad recipe that is made “the right way”!

I’m happy to share my favorite recipe for ambrosia salad with you. The addition of Greek yogurt and Cool Whip makes this the perfect creamy fruit salad! I love the tangy bits of pineapple and mandarin oranges combined with the sweet maraschino cherries and fruit-flavored marshmallows. Of course, you can leave out anything that’s not to your taste, but I really think you’ll love this easy ambrosia salad recipe! It’s a family favorite!

Ingredients for Homemade Ambrosia Salad

Gather together the following items to make the best ambrosia salad you’ve ever eaten:

• Cool Whip (thaw before using) – or use my Stabilized Whipped Cream recipe
• Vanilla Greek yogurt
• Sweetened shredded coconut
• Canned mandarin oranges, drained
• Canned Pineapple chunks, drained (pineapple tidbits work well too!)
• Maraschino cherries, drained
• Fruit-flavored miniature marshmallows

You can find a detailed ingredient list and instructions in the recipe card at the bottom of the post!

How to Make Ambrosia Salad

This classic fruit salad couldn’t be easier to make! Here’s how:

1. In a large bowl, stir together the thawed Cool Whip, Greek vanilla yogurt, and coconut shreds.
2. Open and drain all the cans of fruit, then add them to the yogurt mixture. Stir well to combine.
3. Finally, fold in the marshmallows and stir to coat. Cover and let the ambrosia chill in the fridge for at least 2 hours. This lets all those fruity flavors spread and combine.
4. Before serving, top with more maraschino cherries (optional). Serve and enjoy!

FAQs

How do I store leftover Ambrosia Salad?

Store in the fridge in an airtight container for up to 3 days. However, for the best texture, enjoy this salad the same day or within 24 hours.

Can I make this side dish ahead of time?

Absolutely! Ambrosia salad is a perfect dish to make ahead of time. I recommend making it the night before you plan to serve it, as if you make it too far in advance the texture will begin to degrade.

Can I use fresh fruit in this recipe?

Part of the delight of this recipe comes from the texture. Canned fruit is generally softer and sweeter so I recommend sticking with that.

Can I make this recipe dairy-free?

Sure, swap out the Cool Whip and Greek yogurt for non-dairy versions of whipped topping, such as those made with coconut milk or other plant-based versions.

How can I know it’s done chilling and ready to serve?

As it chills, the ambrosia salad will thicken and come together. It should look fairly smooth on the top, with bumps throughout. You don’t need to refrigerate it for a long time–2 hours is plenty of time to ensure it’s done!

What can I add for some crunch?

Consider adding chopped walnuts, pecans, or other nuts to this salad to enjoy a satisfying crunch in each bite.

More Delicious Salads to Share

Tons of amazing salad recipes exist, but my favorites always have fruit! Try one of these next time you need a delicious and refreshing salad:

• This Winter Salad brings together crisp spinach with juicy apple slices, tangy feta cheese, crunchy pecans, and a light, sweet vinaigrette.
• Tossed with poppyseed dressing, this easy Strawberry Spinach Salad recipe can be served as a side dish or topped with chicken for a light meal.
• This Tropical Quinoa Salad is loaded with pineapple, mango, and Mandarin oranges, and it’s also a great source of protein from the quinoa cooked in coconut milk.

Do you like fruit on your salads?

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Ambrosia Salad

This classic fluffy Ambrosia Salad is easy to make and is the perfect side dish to bring to parties and potlucks. Loaded with marshmallows and sweet fruity flavors, you’ll love this nostalgic treat!

Course Salad, Side Dish

Cuisine American

Keyword Ambrosia Salad

Prep Time 5 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 16 servings

Calories 128kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip, thawed *You can substitute my Stabilized Whipped Cream Recipe
• 5.3 ounce vanilla Greek Yogurt
• ½ cup sweetened shredded coconut
• 15 ounce canned Mandarin oranges, drained
• 20 ounce canned pineapple chunks, drained
• 10 ounce jarred Maraschino cherries, drained
• 2 cups fruit-flavored mini marshmallows

Toppings

• additional Maraschino cherries, as desired

Instructions

•  Stir the cool whip, yogurt, and coconut shreds until thoroughly combined. 
• Then stir in all of the fruit. 
• Finally, gently fold in the marshmallows and let chill in the fridge for about 2 hours. 
• Top with more maraschino cherries, if you would like, before serving and enjoying! 

Notes

• Store in an airtight container in the refrigerator for up to 3 days.
  
• This recipe makes 8 cups and nutritional information has been calculated for ½ cup serving per person.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 117mg | Fiber: 2g | Sugar: 23g | Vitamin A: 238IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.3mg

The post Ambrosia Salad appeared first on 365 Days of Baking.

With St. Patrick’s Day right around the corner, I’m always on the lookout for fun treats to make. You don’t have to be Irish to appreciate the fun of this holiday, you know. These Rice Krispie treats with Lucky Charms are the perfect easy dessert to make for your family this year.

Did you know you can buy *just* Lucky Charm marshmallows? Sure, you could pick out the marshmallows individually from the cereal. I, ahem, may have done that once or twice as a child. They are the best part of the cereal, after all. But now some stores sell a bag of those crisp, fun marshmallows all by themselves. If you can’t find them in your local grocery store, you can definitely buy some online.

Ingredients for Lucky Charm Rice Krispie Treats

Here’s what you need to complete this easy recipe:

• Cereal- This recipe calls for a mixture of Lucky Charms and Rice Krispies cereal.
• Marshmallows- I prefer using mini marshmallows.
• Butter- Salted butter works best for this recipe. If you don’t have salted butter, just add a pinch of salt to your butter when you start browning it. 
• Vanilla- pure vanilla extract works best, but imitation vanilla will do in a pinch. 
• Non-stick spray- You need this to grease the pan to prevent the treats from sticking.
• Lucky Charms Marshmallows– this isn’t necessary, but an added delight! You can either sift through the cereal to gather up 1 cup of extra marshmallows or you can see if your grocery store sells just the marshmallows! 

Please review the recipe card at the bottom of the post for the full list of ingredients and amounts.

Equipment Needed

You need the following supplies to make these cereal treats:

• Large Pot– for melting the butter and marshmallows together. A large pot allows enough space to mix in the cereals without spilling. 
• Rubber Spatula or Wooden Spoon– for stirring the butter and marshmallows until smooth, and for folding the cereal into the gooey marshmallows mixture. I prefer a silicone spatula works well because it’s non-stick and flexible. 
• 9×13-inch Baking Pan– The size of the pan ensures the treats are the perfect thickness. If you prefer thicker treats, you could use a smaller pan. 
• Knife – A sharp, greased knife helps cut the treats cleanly without pulling or tearing. 
• Measuring Cups and spoons – As always, you’ll need these to accurately measure the cereals, butter, vanilla, and marshmallows for the recipe.

How to make Lucky Charms Rice Krispie Treats

If you’ve ever made traditional Rice Krispie treats, then you know what to do! I do like to brown my butter, not just melt it, and of course, I’m adding Lucky Charms to the traditional recipe.

Here’s how to make them:

1. Grease a 9×13-inch baking dish with nonstick cooking spray or butter. Set it aside. 
2. In a large pot, melt butter over low heat and continue to cook until browned, stirring occasionally. 
3. Once the butter has melted and browned, add in the marshmallows and vanilla. Stir continuously with a silicone spatula, being sure to scrape the sides and bottom of the pot. Continue until the marshmallows melt completely and are a smooth consistency. 
4. Remove the pot from the heat. Stir in the Rice Krispies and the Lucky Charms cereal. Mix until both cereals are incorporated well and fully coated with the melted marshmallows.
5. Quickly transfer the mixture to the prepared pan and press into an even layer.
6. Sprinkle the extra Lucky Charms marshmallows on top and lightly press them into the treats, so they stick. 
7. Let the treats cool for 30 minutes before cutting them into squares. 

Helpful Tips

• Long ago someone gave me a tip for pressing Rice Krispie Treats into the pan that was a lifesaver, so I’m passing it on to you: wet your hands with cold water, then press the treats evenly into the pan. The water keeps it from sticking, and I promise it doesn’t make your treats soggy or anything!
• Of course, you can also spray your hands or the back of a spatula with cooking spray, and then press them into shape. Some people also use a piece of parchment paper.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows? 

Yes! You can use regular marshmallows in place of mini marshmallows. Just keep in mind that they may take a little longer to melt. You’ll need about 40 regular-sized marshmallows to equal one 10-ounce bag of mini marshmallows. 

Can I make these Lucky Charm treats ahead of time? 

Yes, you can make Lucky Charm Rice Krispie Treats a day or two in advance. Just be sure to store them properly in an airtight container to keep them fresh (see storage instructions below). 

Can I substitute other cereals in this recipe? 

Absolutely! If you prefer a different cereal, feel free to mix and match. You can use other colorful cereals like Fruity Pebbles or mix in more Rice Krispies for a more classic taste. 

How do I cut the treats evenly? 

To cut your treats evenly, wait until they are fully set. Then, use a sharp knife coated with non-stick spray or butter. For clean, neat edges, wipe the knife between each cut. 

What size pan can I use if I don’t have a 9×13 pan? 

If you don’t have a 9×13-inch pan, you can use an 8×8 or 9×9-inch square pan, but the treats will be thicker. For thinner treats, use a larger pan or divide the mixture between two smaller pans. Adjust the cutting size to your preference. 

How do I store Rice Krispie Treats with Lucky Charms?

Don’t store these in the fridge! They will become rock hard, making them difficult to not only cut but also to bite through. Store them covered at room temperature for 3-4 days.

More Rice Krispie Treat Recipes

I have a Rice Krispie Treat for just about every occasion! Try one of these varieties next time:

• Funfetti Rice Krispie Treats: great for birthday parties.
• Patriotic Rice Krispie Treat Stars for all the patriotic holidays.
• Frankenstein Rice Krispies Treats: dress up some treats for Halloween!
• Oreo Peppermint Rice Krispies Treats: my favorite flavors for Christmas.
• S’mores Rice Krispie Treats: make these in the summer or anytime!
• And more!

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Lucky Charms Rice Krispie Treats

Lucky Charms Rice Krispie Treats are a fun twist on a classic! This nostalgic treat brings back memories of your childhood with favorite colorful marshmallows, crunchy cereal, and gooey marshmallows.

Course Dessert

Cuisine American

Keyword Lucky Charms Rice Krispie Treats

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Lynne Feifer

Ingredients

• 4 cups Rice Krispies cereal
• 4 cups Lucky Charms cereal
• 1 cup Lucky Charms marshmallows for topping
• 10 ounces mini marshmallows
• 8 tablespoons butter
• 1 ½ teaspoons vanilla extract

Instructions

• Grease a 9×13-inch pan with non-stick cooking spray or butter. Set it aside. 
• In a large pot, melt and brown the butter over low heat. 
• Once the butter has melted and browned, add in the marshmallows and vanilla. Stir continuously with a silicone spatula, being sure to scrape the sides and bottom of the pot. Continue until the marshmallows have melted and are a smooth consistency. 
• Remove the pot from the heat. Stir in the Rice Krispies cereal and the Lucky Charms cereal. Mix until both cereals are incorporated well and fully coated with the melted marshmallow mixture. 
• Quickly transfer the mixture to the prepared 9×13-inch pan and press into an even layer.  
• Sprinkle the reserved Lucky Charms marshmallows on top and lightly press them into the treats, so they stick. 
• Let the treats cool for 30 minutes before cutting them into squares. 

Notes

Store at room temperature, in a tightly covered container for 3-4 days.  

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 209mg | Potassium: 43mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1193IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 6mg

The post Lucky Charms Rice Krispie Treats appeared first on 365 Days of Baking.

This is my first ever pineapple upside-down cake recipe, and it sure is a darn good one. I’ve always seen the pictures and eaten it at other houses for parties but never made it for myself. Don’t wait a second longer to try making this easy cake recipe for yourself!

The history of Pineapple Upside-Down Cake

Did you know this retro cake is over 100 years old? Upside-down cakes have been popular for longer than that, but the pineapple version was introduced when the Dole Pineapple Company held a pineapple recipe contest in 1926. The winner was a woman named Mrs. Robert Davis, who submitted a recipe for a pineapple upside-down cake, although thousands of people sent in a similar recipe.

Dole publicized the recipe in magazines and advertisements, and it became a popular dessert, especially in the 50s and 60s.

What ingredients do I need for this delicious cake?

While there are many versions of this iconic cake, this classic recipe comes from The Fannie Farmer Cookbook Thirteenth Edition, p. 586; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

Gather the necessary ingredients as listed below:

• 12 tablespoons of unsalted butter (1 ½ sticks)
• 1 cup dark brown sugar
• ¼ cup of pineapple juice
• 8 whole pineapple rings
• 8 Maraschino cherries
• ½ cup milk
• 1 large egg
• 1 ½ cups all-purpose flour or cake flour
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• ½ cup of granulated white sugar
• Whipped cream (optional)

Do I need any special equipment for this Pineapple Upside-Down Cake?

You need to bake this cake in either a 9-inch cast iron skillet or a 9-inch round cake pan. You’ll also need a slightly larger serving plate or round platter with a lip for flipping the finished cake, as there will be a sugary liquid syrup coming from the cake.

Should I use fresh or canned pineapple?

You could use fresh pineapple if you have the time and don’t mind extra work. Most people use canned pineapple for convenience. But there is just something I love about fresh pineapple!

If you use fresh fruit, I recommend using a pineapple corer to peel, core, and slice it. It is so easy and quick, producing a little more than the ¼ cup of juice I needed, too. It’s awesome!

I spent about $10 on it a few years ago at our supermarket, and it was worth the investment. There aren’t too many times I need it, but when I do, it’s such a time saver, and the cleanup is much less than using a knife. I highly recommend it.

How to make Pineapple Upside-Down Cake

Step 1: Prepare the Cake Batter: Preheat the oven to 400 degrees F. Melt 8 tablespoons of butter in a small bowl. Remove from the heat and stir the milk and egg into the melted butter, beating well. 

Mix the flour, baking powder, salt, and granulated sugar in a large bowl with a hand mixer on low speed. (You could also use a stand mixer fitted with the paddle attachment.) Then add the egg mixture to the dry ingredients and beat until smooth. 

Step 2: Prepare the Skillet: Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan. Stir in the brown sugar and continue to stir over low heat until it dissolves. Remove from heat and add pineapple juice. 

Arrange the pineapple rings in a single layer in the bottom of the pan and place a cherry in the center of each; set aside. 

Step 3: Assemble and Bake the Cake: Pour batter over the pineapple slices in the skillet or pan. Bake for about 35 minutes or until a toothpick inserted comes out clean. Let the baked cake cool for 5-10 minutes in the pan on a wire rack.

Step 4: Flip it and Serve: When the cake is done, run a knife around the sides of the pan or skillet. Center a serving plate over the top of the skillet. Wearing oven mitts, carefully flip the cake, then slowly remove the pan to unmold the cake onto the platter.

Allow the cake to cool completely, then slice and serve with some stabilized whipped cream (if desired).

Does Pineapple Upside-Down Cake need to be refrigerated?

Yes, you should refrigerate this cake. It contains perishable ingredients like eggs and butter that can spoil and cause illnesses. You can leave it out at room temperature for a day or two but will be unsafe to eat after that.

How do I store leftover Pineapple cake?

Cover the cake with plastic wrap or store it in an airtight container, then refrigerate it for up to four days. You can eat it cold or let it warm up to room temperature before serving.

Why is my Pineapple Upside-Down Cake soggy?

There should be a nice puddle of sugary syrup from the cake, but if your cake is outright soggy, you have too much moisture in the cake. The canned pineapple slices and cherries are usually the culprit. Drain them thoroughly, then blot them with a paper towel before adding them to your cake pan.

What if my cake is stuck to the pan?

Remove the cake from the pan while it’s still warm. If you let it cool too long, the brown sugar syrup will start to harden and stick. Try heating the bottom of the pan in a shallow bowl of hot water, then try again.

Next time, you can line your pan with parchment paper and peel that off the pineapple topping after you flip it!

More Pineapple Treats

If you love the flavor of pineapple in your desserts, try one of these recipes:

• This Pineapple Rum Cake has quickly become a family favorite. With pineapple, dark rum, instant pudding mix, and a boxed cake mix, it’s super easy to put together and tastes even better the next day. 
• You might also like Pineapple Soak Cake – a super moist, eggless cake full of pineapple and topped with whipped cream or ice cream. It’s a great treat for summer cookouts or anytime!
• This Pineapple Bread will be a great treat in the morning alongside your cup of coffee. The toasted coconut on the top also helps you feel like you’re in the tropics! Pineapple and coconut together are a match made in quick bread heaven.

Do you want more delicious Cake Recipes?

• This Yellow Cake with Chocolate Buttercream has everything you need to celebrate your next birthday!
• Who would have thought this classic Homemade Pound Cake with cut strawberries and topped with whipped cream was so delicious?
• I love this Banana Tres Leches Cake – an unbelievably moist banana cake topped with toasted coconut and sliced bananas.
• Strawberry Poke Cake is an easy dessert perfect for Valentine’s Day or any day of the year. This basic white cake from scratch with homemade strawberry sauce and cream cheese frosting is so easy to make.
• This ultra-decadent cake is a dream come true for any Oreo lover! It’s Oreo Cake with a surprise inside! It has layers of moist chocolate cake sandwiched with a cream filling, covered with a thick layer of homemade chocolate frosting, and stuffed with whole Oreos.
• This easy Easy Tiramisu Poke Cake is the kind of cake that can be served for a casual get together or as a more sophisticated for an elegant dinner. The balance of coffee with the sweetness the cake and light icing is perfection.

When I did my original 365 days of baking, this Upside Down Pineapple Cake earned 3 ½ rolling pins. I used to rate everything I baked on a scale of 1-4 with 4 being the best. I LOVED it and it’s been added to my list of keepers!

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Pineapple Upside Down Cake

Pineapple Upside-Down Cake is a delicious yellow cake made tastier with brown sugar, pineapple, and cherries! It's a moist pineapple cake with a brown sugar topping that's a feast for the eyes, too.

Course Dessert

Cuisine American

Keyword Pineapple Upside Down Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cooling 10 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 419kcal

Author Lynne Feifer

Ingredients

• 12 tablespoons butter
• 1 cup dark brown sugar
• ¼ cup pineapple juice
• 8 whole pineapple rings
• 8 Maraschino Cherries
• ½ cup milk
• 1 egg
• 1 ½ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• whipped cream(optional)

Instructions

• Preheat oven to 400° F degrees. 
• Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan. *See note.
• Stir in the brown sugar and continue to stir over low heat until it dissolves. 
• Remove from heat and add pineapple juice. 
• Arrange the pineapple rings in one layer of the pan and place a cherry in the center of each; set aside. 
• Melt the remaining 8 tablespoons of butter in a small pan. Remove from the heat and stir in the milk and egg, beating well. 
• Mix the flour, baking powder, salt and granulated sugar in a bowl, then add the milk-egg mixture and beat until smooth. 
• Pour over pineapple slices. 
• Bake for about 35 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes, then turn out onto a plate, fruit side up. 
• Serve with whipped cream.

Notes

*If you prefer, you can melt the butter in the microwave and then put it into the pan to mix with the brown sugar, and follow the steps as directed.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 62g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 304mg | Potassium: 210mg | Fiber: 1g | Sugar: 43g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

This post was originally published on June 14, 2011. It has been updated on January 25, 2025.

The post Pineapple Upside-Down Cake appeared first on 365 Days of Baking.

Rice Pudding has always been a favorite dessert for me. 
But I’m particular about it. Not just any old rice pudding will do. 

The best rice pudding should be creamy and sweet, not too grainy and not too soft. It strikes the right balance between the pudding and the rice. There can’t be too much of one or the other. 

To make this rice pudding with cooked rice, I experienced with a few different rice and milk combinations. When I found one I absolutely loved, I scribbled it down right away.

What is rice pudding?

Rice pudding is a comforting dessert made with cooked rice, milk, eggs and sugar. It’s often flavored with spices and served with additions like nuts and dried fruit. 

While no one knows for sure who invented the first rice pudding, it’s easy to see why this easy dessert became a staple for so many families.

• Rice pudding is made with inexpensive, simple ingredients. You probably have everything you need to make this recipe in your kitchen already!
• It’s a fast, sweet way to use up leftover or fresh cooked rice. 
• The pudding tastes great served warm or chilled! 
• Serve it on its own or with a handful of your favorite nuts and raisins. 

You can find hundreds, if not thousands, of different rice pudding recipes out there. This one is the best rice pudding recipe I’ve had because it balances the heartier grain texture of the rice, with the soft, creamy consistency of the pudding. 

Love rice pudding, but can’t have the dairy? You’ll still be able to enjoy your favorite comfort food when you make this Almond Milk Rice Pudding!

Let’s go over what ingredients you need to make this simple pudding recipe.

Easy Rice Pudding Recipe Ingredients 

• Cooked Medium Grain Rice
• Evaporated Milk
• Ground Cinnamon
• Kosher Salt
• Nutmeg
• Whole Milk
• Sugar
• Butter
• Vanilla extract

What is the Best Rice for Rice Pudding?

Choosing the right type of rice is key here! I use a medium grain white rice. Arborio rice can also be substituted. Both have a high starch content which thickens the rice and helps create the creamy texture. 

Along with using the right rice, here are more of tips for rice pudding success. 

How to Make Creamy Rice Pudding 

Use the right rice-to-liquid ratio: I tweaked with this recipe to get the ratio of milk to cooked rice I wanted. Make sure to measure carefully to keep the ratio correct. 

Use evaporated milk: This canned milk is condensed to a syrupy consistency, but not sweetened. It adds richness without making it overly sweet. Evaporated milk rice pudding consistently had the best texture and flavor of any version I tried. 

Cook on medium to low heat: A slower cooking process helps the rice release its starch gradually, so the pudding is creamy and not lumpy. Low and slow is definitely the best way to go here. Trust me.

Stirring: Frequent stirring helps distribute the starch evenly and prevents it from sticking to the bottom of a large pot. Stir the rice and milk mixture gently but consistently. It may become tiresome, but it’s necessary and you’ll love the results!

Temper your egg: Eggs are the key to a creamy, custard-like pudding. To avoid ending up with flecks of cooked egg in your custard, follow my directions for tempering below.

What is Tempering?

Tempering is a process of slowly heating room temperature eggs to stabilize their proteins. By gradually adding hot liquid like water or milk to eggs, you cook them without allowing them to congeal. In contrast, if you add room temperature eggs to direct heat, they cook quickly and coagulate like scrambled eggs. 

 In this recipe, the hot, thickened rice mixture is used to temper the egg. As a result, you get a perfect silky pudding — no unwelcome cooked egg pieces ruining your dessert! 

Step-by-Step Instructions 

Let’s walk through the steps for making rice pudding. 

First, add the rice, evaporated milk, salt, cinnamon and nutmeg to a saucepan. Cook on the stovetop, stirring regularly, until thickened. 

Now, combine whole milk and eggs in a mixing bowl. Whisk the sugar into the egg mixture.

Next, it’s time to temper the eggs. Ladle about ⅓ cup of the hot rice mixture into the bowl with the egg, sugar and milk. Gradually add this mixture back to the saucepan on the stove.

Continue cooking and whisking the rice pudding for another couple of minutes until everything is thickened, warm and well combined. Remove the pudding from heat, then stir in vanilla extract and butter. 

You’ll find the detailed ingredient list and full instructions in the recipe card below.

Is creamy rice pudding better hot or cold?

Whether to serve this pudding warm or cold is a matter of personal preference. I occasionally enjoy sitting down to a hot bowl of this cinnamon-infused dessert on a chilly day, but I love, love, LOVE it cold for its refreshing sweetness — and the fact that you don’t have to reheat it!

Leftover rice pudding should be stored tightly covered in the refrigerator, and will keep well for up to 4 days. 

More Old-Fashioned Pudding Recipes

Step back into grandma’s kitchen with these other classic homemade pudding recipes! 

My Easy Homemade Banana Pudding is sweet southern comfort at its best. Nilla wafers and fresh whipped cream make it the best you’ll ever taste. For those late night chocolate cravings, this from-scratch Chocolate Pudding has your back! 

Like rice pudding, bread pudding is a dessert that’s been around for countless generations! My Chocolate Cherry Cheesecake Bread Pudding is a decadent version of the traditional treat, made with French bread, juicy red cherries, and lots and lots of chocolate. 

Looking for a savory pudding side dish? Corn Pudding is a creamy custard-like casserole flecked with kernels of fresh sweet corn! You’ll fall in love with it at first bite. 

Stovetop Recipes

When it comes to no-bake desserts, your mind probably jumps to cold goodies. Chilled treats like No-Bake Lemon Cheesecake and Orange Creamsicle Dream Bars are some of my all time most popular recipes on the blog for a good reason!

But did you know you can also make tasty WARM desserts without the oven? 

Chocolate Fondue is one of the easiest desserts you can make. It’s ready in minutes and always a crowd pleaser! For citrus lovers, I have a zesty Lemon Curd recipe to replace the canned stuff. Drizzle it over berries, ice cream or whipped cream for a refreshing summer time indulgence. 

Sweet, creamy pudding with cooked rice, a hint of vanilla and a touch of nostalgic comfort, and perfect for cold winter nights. Try this easy evaporated milk rice pudding recipe next time the craving strikes! 

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Creamy Rice Pudding

This homemade rice pudding made with evaporated milk is ultra creamy and lightly spiced with nutmeg and cinnamon. Learn how to make perfect old fashioned rice pudding stove top with this easy recipe!

Course Dessert

Cuisine American

Keyword Creamy Rice Pudding

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 341kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups cooked medium grain rice
• 12 ounces evaporated milk
• 1 large egg lightly beaten
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• ⅛ teaspoon nutmeg
• ½ cup whole milk
• ⅓ cup granulated sugar
• 1 tablespoon butter
• ¾ teaspoon pure vanilla extract

Instructions

• Combine the rice, evaporated milk, cinnamon, salt and nutmeg in a large saucepan. Cook over medium low heat, stirring frequently for about 15 minutes until thick and creamy.
• In a 2 cup liquid measuring cup or medium bowl, combine the milk and egg and mix well. Gradually add the sugar while whisking constantly to incorporate completely.
• Once the rice has thickened over the stove, slowly add about ⅓ cup of it to the milk, egg and sugar mixture to temper the eggs. Slowly add this to the saucepan while whisking it in. Continue to cook while continuously stirring for an additional 2-3 more minutes.
• Remove from heat and add the butter and vanilla. Stir well to combine. Serve warm or refrigerated.

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 52g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 270mg | Potassium: 330mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 263mg | Iron: 1mg

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