Summer Recipes - Handle the Heat

Key Lime Pie

Tessa Arias — Wed, 12 Jun 2024 10:00:00 +0000

Key Lime Pie is the perfect dessert embodiment of summertime. It’s rich yet light and bright and absolutely full of delicious lime flavor.

I was originally inspired to create this Key Lime Pie recipe for Joe’s dad, as it’s his favorite dessert. I created it to surprise him for his retirement party—and he couldn’t have been more excited!

Everyone gobbled up the pie so quickly that there weren’t even leftovers for him to take home. I guess I better make him another one sometime!

We actually enlisted the help of our Handle the Heat Baking School alumni from all over the country to test and perfect this recipe, so you KNOW it’s gonna be good.

Brittney S. said “This is an easy recipe to make, and it was delicious. Even my picky eaters all gave it a 10/10. Light and melted in your mouth.”

Like many of my other summery pie recipes, such as my Peach Galette or my Frozen Mint Chocolate Chip Pie, this pie can be made a day ahead of time if needed, so it’s perfect for your 4th of July party or any cookout or BBQ. Be sure to check out all my delicious Summer recipes here!

Sprinkle of Science

How to Make Key Lime Pie

Key Limes vs. Regular Limes (aka Persian Limes)

If you’re lucky enough to live in or have visited the Florida Keys, you may have had a Key Lime Pie made with real key limes.
These limes are tiny, often more yellowish in color, and are more acidic than regular limes.
While perhaps the more traditional choice for a Key Lime Pie, real key limes are highly seasonal and difficult to source in most parts of the country.
To make this recipe easier and more accessible, regardless of where you’re located, I created this recipe specifically using Persian limes – the regular type of limes commonly available at the supermarket.
To avoid dry limes that yield little juice, choose plump, large limes that give a little when you squeeze them.
Be sure to zest your limes prior to cutting them open and juicing!
While you’re welcome to experiment with using key limes if you can find them, just note that the tartness level will change and you’ll need more key limes to make up the ⅔ cup of juice required.

How Many Limes do I Need?

This will vary greatly depending on the size of the limes available to you. During this recipe’s testing process, bakers across several states needed anywhere from 2 to 15 limes! For this reason, I’ve indicated a range of the number of limes needed for the recipe. If the only limes available to you are small, grab a couple extra just to be safe.

If you end up with an excess of leftover limes, give my Glazed Lemon Cookies a try, replacing the lemon zest and juice in that recipe with lime zest and juice!

Can I Use Bottled Lime Juice?

We haven’t tested using bottled lime juice, but I recommend using fresh if possible. You’ll need a tablespoon of fresh zest in the filling, so you will already need fresh limes. I also find that fresh limes give a much bolder, brighter flavor compared to bottled juice, so I recommend juicing your own. If you must use bottled juice, use Nellie & Joe’s Key West Lime Juice.

Key Lime Pie Crust Alternatives

I love the traditional graham cracker crust, especially with the addition of a hint of ground ginger! It adds the tiniest hint of spiced flavor to the Key Lime Pie.
If you’re not a graham cracker fan or just want to mix it up, feel free to experiment with any other crispy cookie – gingersnaps or Biscoff cookies would be delicious.
You can alternatively use my Best Pie Crust recipe if you prefer a pastry pie crust.

How to Crush Graham Crackers for the Crust

If you don’t have a food processor, you can place your graham crackers in a ziptop bag and gently crush them with a rolling pin, until all cookies are very finely ground. Transfer to a medium bowl and add the melted butter and brown sugar, stirring until combined and the mixture looks like wet sand.

The Whipped Cream Topping

If you have more of a sweet tooth, this pie may be a little on the tart side. Feel free to double the whipped cream topping to balance the tartness, if preferred.
To increase the tropical flavors in this recipe, add ¼ to ½ teaspoon coconut extract to the whipped cream topping, if desired.

Can I Make a Meringue Topping for This Key Lime Pie?

Yes! Instead of whipped cream, feel free to add a meringue topping instead! Save the egg whites leftover from making the Key Lime Pie filling and make a double batch of the meringue topping from my Mini S’mores Cheesecakes recipe here.

What Pie Pan Should I Use for Key Lime Pie?

I recommend using a glass or ceramic pie pan here. I don’t recommend metal, as it can interact with the acidity in the limes and cause unpleasant flavors. Learn more about different types of pie pans, and which ones are my favorites, in my Pie Pan article here.

How to Store Key Lime Pie

The pie can be baked and chilled without the topping one day before serving. Once it is cold, cover it loosely with plastic wrap. For best results, top with whipped cream within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator, but note that the crust will soften more the longer it sits.

Can You Freeze Key Lime Pie?

We haven’t tried this ourselves, but it should work just fine. Place the whole pie or pie slices on a rimmed baking sheet and freeze until solid, then transfer to an airtight container and freeze for up to one month. Thaw in the fridge overnight before topping with whipped cream and serving.

More Summer Recipes You’ll Love:

Key Lime Pie

Easy Key Lime Pie recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 35

Inactive Time 4

Total Time 5 20

Servings large slices or 12 smaller slices

Author Tessa Arias

Ingredients

For the crust:

12 whole (182 grams) graham crackers
3 tablespoons (38 grams) light brown sugar
1/8 teaspoon fine sea salt
1/4 teaspoon ground ginger, optional
7 tablespoons (99 grams) unsalted butter, melted and cooled

For the filling:

1 can (14 ounce / 397 grams) sweetened condensed milk
4 large egg yolks
1 tablespoon freshly grated lime zest, from about 2 large limes
2/3 cup (160 grams) fresh lime juice, strained, from about 3-9 large limes*
1/8 teaspoon fine sea salt

For the topping:

3/4 cup (180 grams) heavy cream, chilled
3 tablespoons (23 grams) powdered sugar, sifted
1 teaspoon vanilla extract
Fresh lime zest or lime slices, for garnish

Instructions

Arrange an oven rack in the center position and preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.

Prepare the crust:

In a food processor, pulse the crackers, sugar, salt, and ginger, if using, until very finely ground. Pour in the melted butter and pulse until combined. The mixture should look like wet sand.
Transfer the mixture to the pie plate. Press firmly into the bottom and up the sides of the pan. Bake until the crust is fragrant and firm to the touch, 8 to 10 minutes. Remove from the oven and place on wire rack to cool slightly while you make the filling.
Turn the oven down to 325°F.

Prepare the filling:

In a large bowl, combine the filling ingredients, whisking until smooth. Pour the filling into the prepared crust and smooth the surface. Bake at 325°F until the filling is set and just a little wobbly in the center, 25 minutes. Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator and chill until cold, at least 4 hours. Cover with aluminum foil or plastic wrap if chilling overnight to prevent odor transfer.

Prepare the topping:

In a mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream, sugar, and vanilla on medium-high speed until medium-stiff peaks form.
Garnish the chilled pie with whipped cream. Top with fresh lime zest or lime slices, cut into slices, and serve.
The pie can be baked and chilled (without the topping) 1 day ahead. Once it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).

Notes

*Buy more limes than you think you’ll need to avoid having to run back to the store in the case of disappointing dry limes.

*To make this recipe easier and more accessible, regardless of where you’re located, I created it specifically using Persian limes – the regular type of limes commonly available at the supermarket. Feel free to experiment with key limes, but the tartness level will change, and you may need more key limes to make up the required juice.

Photos by Joanie Simon.

The post Key Lime Pie appeared first on Handle the Heat.

Chocolate Zucchini Bread

Tessa Arias — Wed, 05 Jun 2024 10:00:00 +0000

Summer just got a whole lot more fun with this Chocolate Zucchini Bread!

I’m not a big gardener, but I’m lucky enough to have friends and family members who are, so I’m often gifted delicious, homegrown zucchini – and there’s only so much sauteed zucchini Joe and I can eat!

My go-to use for gifted zucchini has always been my Easy Chocolate Zucchini Cake, but sometimes you crave a certain texture that only a quickbread can provide.

The original version of this recipe was published way back in 2012. I wanted to update the recipe with a fudgier texture and more chocolate-forward flavor.

This revamped version of my Chocolate Zucchini Bread checks all the boxes I wanted: it’s rich and chocolaty without being overpowering, and it’s perfectly moist and fudgy.

Check out all my tips below for preparing your zucchini (regardless of whether it’s homegrown, gifted, or store-bought) and tips for making this the best quickbread you’ve ever made!

Sprinkle of Science

How to Make Chocolate Zucchini Bread

Zucchini Tips

I recommend shredding by hand using the large holes on a box grater for best results. You can also use the shredding attachment on a food processor if preferred. This recipe was formulated to incorporate all the zucchini’s natural moisture, so there’s no need to worry about draining the excess moisture or squeezing it with cheesecloth. Just grate it, and you’re ready to go!

What Type of Cocoa Powder for Chocolate Zucchini Bread?

You can use either natural/unsweetened cocoa powder or Dutch-processed cocoa powder for this Chocolate Zucchini Bread recipe. Natural will offer a lighter color and offers a more acidic chocolate flavor. While Dutch-process offers a darker color, a smoother chocolate flavor, and typically more cocoa fat and therefor more moisture. If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt, as that acidity is what will activate the baking soda. Learn more about the differences between Natural & Dutch-processed cocoa powder here.

How to Bake a Moist & Fudgy Chocolate Zucchini Bread

Weigh your cocoa powder and flour to prevent over-measuring and avoid a dry loaf. If you don’t have a digital kitchen scale, use the spoon-and-level method – learn more about that here.
The brown sugar, full-fat sour cream, eggs, and oil all add richness and moisture to this loaf.
Once you add the zucchini to the batter, stir gently until JUST combined. Over-mixing can cause a tough or gummy texture.

What Type of Chocolate Chips Should I Use?

I used semisweet chocolate chips, but feel free to use the same amount of milk, dark, or even white chocolate chips if you prefer – just note that this will change the overall sweetness of the loaf. Mini chocolate chips and chopped chocolate bars are also fine substitutes.

The Best Baking Pan For Chocolate Zucchini Bread

I recommend using a metal 8 ½ by 4 ½-inch loaf pan for best results.
You can alternatively use a 9 by 5-inch metal loaf pan, but you’ll need to bake your loaf for less time, about 60-65 minutes, or until the internal temperature registers 200°F with a digital instant-read thermometer. Note that your loaf will come out much flatter.
I don’t recommend using a glass or ceramic loaf pan, but if that’s all you have, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers 200°F internal temperature. Learn more about Glass vs. Metal Pans here.

How to Store Zucchini Bread

Store Chocolate Zucchini Bread well-wrapped in plastic wrap at room temperature for up to 2 days. If you prefer, microwave slices before serving to soften.

Can You Freeze Chocolate Zucchini Bread?

Yes! To freeze, tightly wrap the completely cooled full loaf or individual slices in plastic wrap, then place in a ziptop bag or an airtight container and freeze for up to one month. Thaw in the refrigerator overnight or for a few hours at room temperature before serving.

More Summer Recipes You’ll Love:

Chocolate Zucchini Bread

Chocolate Zucchini Bread is about to become a summertime favorite! Super easy to make, this quickbread is moist, fudgy, and full of rich chocolate flavor. It's the perfect recipe for using up homegrown zucchini—no mixer required!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings loaf, 8-10 slices each

Author Tessa Arias

Ingredients

1 cup (127 grams) all-purpose flour
1/2 cup (43 grams) natural or Dutch-process cocoa powder*
1 cup (200 grams) light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup (114 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
1/2 cup (110 grams) neutral oil, such as vegetable or avocado
1 teaspoon vanilla extract
1 1/2 cups (188 grams) grated zucchini (from about 1 medium zucchini), no need to squeeze out excess moisture
3/4 cup (128 grams) semisweet chocolate chips

Instructions

Preheat the oven to 325°F. Line a light-colored metal 8 1/2 by 4 1/2-inch loaf pan** with a sheet of parchment paper, leaving an overhang, then spray with nonstick cooking spray.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
In a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until thoroughly combined.
Make a well in the center of the dry ingredients and stir the wet ingredients in with a rubber spatula until just combined. Fold in the zucchini and chocolate chips, reserving some to sprinkle on top. Pour batter into prepared pan, smoothing the top. Sprinkle with reserved chocolate chips.
Bake for about 70 minutes or until a digital thermometer registers at least 200°F. Alternatively, check that a toothpick inserted in the center comes out clean with just a few crumbs attached. Make sure melted chocolate chips aren’t mistaken for uncooked batter. Let the loaf cool in baking pan on wire rack for 15 minutes before removing to a wire rack to cool completely. Loaf can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.

Notes

*If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt. The acidity is what will activate the baking soda.

**You can also bake in a 9×5-inch metal loaf pan for about 60-65 minutes, or until the internal temperature is at least 200°F. Note that your loaf will come out much flatter.

**If baking with a glass or ceramic loaf pan, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers at least 200°F internal temperature.

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Raspberry Lemonade Cheesecake Bars

Tessa Arias — Fri, 31 May 2024 10:00:00 +0000

Raspberry Lemonade Cheesecake Bars are the edible embodiment of a summer day.

The buttery, crisp graham cracker crust is the perfect base for the bright, creamy lemon cheesecake that’s swirled with homemade sweet, tart raspberry puree.

These bars are as beautiful as they are delicious! In fact, I even made this photo my new phone background for the summer season:

I love making cheesecake bars (like my go-to Classic Cheesecake Bars or my Nutella Cheesecake Bars), and these fabulous Raspberry Lemonade Cheesecake Bars are a definite favorite of mine.

Cheesecake bars are so much easier to make and serve than a full cheesecake (no water bath, yay!), and the vibrant raspberry swirls make these bars show-stoppingly stunning. Not to mention, they also help cover up any cracks!

I have included lots of tips and tricks to ensure perfect cheesecake bars below, so you’ll be sure to nail this recipe.

Perfect for spring or summertime gatherings, these Raspberry Lemonade Cheesecake Bars will be the prettiest dessert on any table. I promise you’ll want to make these for every summer BBQ, potluck, and block party.

Sprinkle of Science

How to Make Raspberry Lemonade Cheesecake Bars

What Kind of Cream Cheese Should I Use for Cheesecake Bars?

Use blocks of full-fat, high-quality cream cheese.
Do not use reduced-fat cream cheese, or your cheesecake bars may be watery or rubbery.
Opt for the best brand possible, as some generic brands have a high water content.
Don’t use whipped cream cheese or cream cheese meant for spreading on a bagel.

What’s the Best Pan for Raspberry Lemonade Cheesecake Bars?

Use a light-colored 8 by 8-inch metal baking pan for these cheesecake bars, lined with parchment paper or foil, for best results. This is my favorite pan for any bar dessert recipe. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.

How to get Smooth and Creamy Cheesecake Bars:

Be sure your cream cheese is COMPLETELY softened to room temperature.
Make sure your eggs are also at room temperature.
Beat the cream cheese very well, and beat well again once the sugar is added, ensuring no lumps remain.
Once the eggs have been added, only beat until just combined to prevent your cheesecake bars from sinking or cracking.
Be sure to scrape down the sides and bottom of your bowl and paddle attachment often to prevent lumps or unincorporated ingredients.

How to Puree Raspberries

I recommend using a blender, food processor, or immersion blender to puree your fresh raspberries. Take the time to push the puree through the fine mesh strainer very thoroughly, also scraping the underside of the strainer, for maximum raspberry flavor. If you lose too much of the raspberry puree, your bars won’t look as pretty and they won’t be as flavorful.

Can I Double This Recipe?

Yes! To make 32 cheesecake bars, double all ingredients and bake in a metal 9 by 13-inch baking pan, adding about 5-10 minutes to the bake time.

How to Store Raspberry Lemonade Cheesecake Bars

Keep Raspberry Lemonade Cheesecake Bars inside an airtight container in the fridge for 2 days. The longer the bars sit, the softer the crust will become.

Can You Freeze Raspberry Lemonade Cheesecake Bars?

Yes! These Raspberry Lemonade Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving.

More Bar Recipes You’ll Love:

Raspberry Lemonade Cheesecake Bars

Raspberry Lemonade Cheesecake Bars are like biting into sunshine! A buttery, crisp graham cracker base topped with a zesty lemon cheesecake and vibrant raspberry swirl. As pretty as they are delicious, these bars are perfectly tart, sweet, and full of summertime flavors.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 35

Inactive Time 6 10

Total Time 7 30

Servings squares

Author Tessa Arias

Ingredients

For the crust:

9 whole (138 grams) graham crackers
6 tablespoons (85 grams) unsalted butter, melted

For the raspberry swirl:

6 ounces (170 grams) raspberries, fresh or thawed frozen
2 tablespoons (25 grams) granulated sugar

For the cheesecake:

16 ounces (454 grams) full-fat cream cheese, completely softened to room temperature
3/4 cup (150 grams) granulated sugar
1 tablespoon finely grated lemon zest, from about 2 large lemons
2 tablespoons fresh lemon juice
3 large eggs, at room temperature
1/4 teaspoon fine sea salt

Instructions

Make the crust:

Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal baking pan with foil or parchment, leaving an overhang.
In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
Reduce oven temperature to 325°F.

Make the raspberry puree:

In a food processor or blender, puree the raspberries until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree. Stir in the sugar. Puree will have a thin consistency. Set aside.

Make the cheesecake:

In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy, for at least 1 minute. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed. On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt until just combined.
Spread the mixture over the crust. Tap the cheesecake against the counter a few times to release any air bubbles.
Dollop the batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
Bake for 35-40 minutes, or until just set at the edges but ever so slightly jiggly in the middle, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
Cover with foil and refrigerate for at least 4 hours or overnight. The cheesecake can be stored in the fridge for up to 2 days.
Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 16 squares. Serve chilled.

Video

Notes

To double this recipe, double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan, adding about 5 to 10 minutes to the baking time.

Monthly Baking Challenge Recipe Pick

This recipe is the current pick for the Handle the Heat Baking Challenge. Bake the recipe, snap a photo, and upload it for a chance to win PRIZES.

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The post Raspberry Lemonade Cheesecake Bars appeared first on Handle the Heat.

45 Summer Recipes Everyone Will Love

Tessa Arias — Wed, 22 May 2024 10:00:00 +0000

I hold a special place in my heart for summer foods. I just love summer BBQs, cookouts, and potlucks!

I’ve compiled all of the BEST summer recipes in one place so you’re prepared for your next summertime event.

Listed below are dessert ideas for parties, recipes to bring to a potluck, no-bake desserts, easy savory recipes the whole family will love, and more.

Many of these recipes would be so much fun to make with the kids through the summer, too!

Let me know which summer recipe you’re most excited to try in the comments below.

The BEST Summer Recipes

No-Bake Summer Recipes

No Bake Chocolate Peanut Butter Cheesecake

No Bake Chocolate Peanut Butter Cheesecake is like a giant peanut butter cup! It features a buttery graham cracker crust, creamy peanut butter cream cheese filling, all topped with thick and fudgy chocolate ganache. Perfect for summertime parties!

No Bake Mini Blackberry Cheesecakes

Adorable No Bake Mini Blackberry Cheesecakes are ultra-fresh, vibrant, and simple to make with no oven (or even stove) required! Perfect for those hot days when you don’t want to turn on the oven.

No Bake S’mores Mini Cheesecakes

Chocolate cheesecake. Toasted marshmallow meringue topping. Buttery graham cracker crust. Need I say more? All the classic campfire treat flavors packed into an easy no-bake, pre-portioned dessert. These Mini S’mores No-Bake Cheesecakes are the cutest, most delicious bites of nostalgia you’ll eat this summer!

Brown Butter Rice Crispy Treats

Brown Butter Rice Crispy Treats are crispy, sticky, and gooey. The Brown Butter gives these classic treats a fun, updated twist, bringing a delicious nuttiness to the sticky deliciousness! These are such a fun treat – and bonus: they’re SO easy to make, with no oven time required.

No-Bake Strawberry Cheesecake Bars

No Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling for an easy crowd-pleasing summer treat that everyone at the cookout will love.

Chocolate Chip Cookie Dough Ice Cream

Homemade Chocolate Chip Cookie Dough Ice Cream is egg-free and uses secret ingredients to make easy, creamy, and flavorful ice cream. Impress everyone at your party with this homemade nostalgic ice cream this summer.

No Bake Frozen Blueberry Pie

Easy No Bake Frozen Blueberry Pie is fresh, frosty, and fruity – the perfect summer dessert for any cookout, BBQ, or get-together!

Bakery Style Chocolate Chip Cookies

You can’t go wrong pleasing everyone with my ultra-thick Bakery Style Chocolate Chip Cookies! Golden brown edges, ooey-gooey centers, and the perfect classic flavors. This easy recipe can be made in just 30 minutes and is sure to be a hit.

Glazed Lemon Cookies

Glazed Lemon Cookies feature buttery, citrusy, soft, and perfectly sweet cookies topped with a lemon glaze. These are the best lemon cookies that come together quickly, contain simple ingredients, and don’t even require chilling.

S’mores Cookies

S’mores Cookies are loaded with chocolate chips and graham cracker crumbs, topped with mini marshmallows and Hershey’s chocolate. All the classic campfire treat flavors are packed into this quick and easy cookie recipe, perfect for any summertime gathering. Pro tip: use these instead of graham crackers at your next bonfire for the ultimate s’mores treat!

Homemade Oreo Cookies

Homemade Oreo Cookies taste just like the famous store-bought sandwich cookies – but better! These delicious homemade Oreos are easy to make and can be customized with your favorite flavored filling (double-stuffed if you prefer!).

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft, and loaded with peanut butter and chocolate flavor. They are outrageously good, and are super easy to make – no mixer required. Everyone at your BBQ will be asking for this recipe!

Brown Butter Dulce de Leche Cookie Cups feature soft, chewy, bite-sized brown butter cookie cups that are filled with dulce de leche and topped with flaky sea salt. Every bite is salty-sweet heaven! This recipe is easier than you think, uses store-bought dulce de leche, and is ready in an hour! What’s not to love?

Homemade Fudge Rounds

Homemade Fudge Rounds taste just like the packaged ones but even BETTER because they’re less artificial but just as chewy, fudgy, soft, and chocolaty. The perfect bites of nostalgia for any summer party.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are soft and chewy in the middle yet crisp at the edges, studded with white chocolate chips and crunchy macadamia nuts. So delicious and super easy to make, these are the perfect cookies for white chocolate lovers everywhere!

Brownies, Cheesecake Bars & More Summer Bar Bakes

Best Ever Chewy Brownies

A summertime party classic, these BEST Chewy Brownies are just as chewy as boxed brownies but packed with way more decadent chocolate flavor. This one-bowl recipe can be made in less than 1 hour! With over 1,000 5-star ratings, I know they’ll be a hit at your next gathering.

S’mores Fudge Bars

S’mores Fudge Bars have a thick layer of buttery graham cracker crust, rich, fudgy chocolate filling, and a homemade toasted marshmallow topping. A delicious summertime treat that’s a hit with kids of all ages!

Blondies Recipe

Ultra-flavorful Blondies are gooey, chewy, and loaded with chocolate chips or any mix-in your heart desires. One bowl recipe, no mixer required, and made with pantry staples in just 45 minutes. This easy blondie recipe is easy to transport and serve, so it’s perfect to take to any summer party!

Raspberry Lemonade Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars take chewy chocolate chip cookie dough and layer it with a creamy, rich, smooth vanilla cheesecake. Two perfect beginner-friendly desserts in one! Your cookout guests will go crazy for these bars.

Cosmic Brownies

A nostalgic classic, this copycat recipe for Cosmic Brownies is ultra-rich, fudgy, and chewy. Just like the kind you buy at the store, but oh so much better with no preservatives!

Peanut Butter Stuffed Brownies

Peanut Butter Stuffed Brownies are fudgy chocolate brownies stuffed with a thick layer of pure peanut butter for the most rich and indulgent treat. The kids will adore these!

Summer Pies & Cobblers

Key Lime Pie

My Easy Key Lime Pie Recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys!

Peach Galette

Peach Galette is so much easier to make than a peach pie, but with the same deliciously sweet summery peach flavor and flaky all-butter crust in every bite. Serve this homemade galette recipe with vanilla ice cream for the perfect rustic dessert.

Blueberry Cobbler

Blueberry Cobbler is bursting with delicious blueberry flavor, featuring a hint of bright lemon freshness, and finished with a light, fluffy cake topping. This super quick and easy recipe is perfect with a scoop of vanilla ice cream, for a sweet summertime hit!

Blueberry Peach Pie

Homemade Blueberry Peach Pie features a perfectly crisp and flaky crust with a thick, fresh, and luscious summery filling. This delicious pie is the perfect summertime dessert!

Brown Butter Peach Cobbler

This Brown Butter Peach Cobbler is the most flavorful cobbler recipe you’ll ever try. The brown butter peaches, warm spices, and the biscuit-like base and topping make for the ultimate summer treat. Use fresh, frozen, or canned peaches.

Easy Apple Galette

Homemade Apple Galette is so much easier to make than apple pie! This recipe has a buttery, flaky tart crust and a perfectly spiced apple filling. The best rustic dessert to serve a crowd for Memorial Day, 4th of July, or anytime.

Summertime Cakes

Chocolate Sheet Cake

EASY Chocolate Sheet Cake with simple fudge frosting takes just minutes to prepare and doesn’t even require an electric mixer. Such a crowd pleaser perfect for any party or BBQ!

Chocolate Zucchini Cake

Ultra-rich, moist, and fudgy Easy Chocolate Zucchini Cake is the perfect summer treat for any chocoholic and can be made in less than 1 hour! No mixer required. The perfect way to use up that homegrown zucchini!

Angel Food Cake

You only need 7 ingredients to make the BEST Angel Food Cake recipe! This cake is perfectly light, airy, and fluffy. Served with homemade whipped cream and fresh berries for a light dessert after a big cookout.

Vanilla Sheet Cake with Grilled Strawberries

Vanilla Sheet Cake with Grilled Strawberries features an ultra-moist, tender, and slightly spongy vanilla cake with fresh whipped cream and slightly smoky grilled strawberries on top. This cake is the perfect summer dessert for a crowd!

Red Velvet Cake

The BEST Red Velvet Cake recipe ever! Ultra moist, buttery, tender, and soft cake with the most perfect red velvet flavor. Topped with easy cream cheese frosting. The best centerpiece for any party!

Fun Summer Bakes

Baked Strawberry Lemon Doughnuts

Baked Strawberry Lemon Doughnuts are made with a yeasted dough but baked for the best fluffy texture without frying! Topped with a beautiful naturally colored strawberry glaze. Get the kids involved for a fun summer activity you can all enjoy together!

S’mores Pizookies

Ultra ooey-gooey S’mores Pizookies feature chocolate chip cookie dough stuffed with marshmallow, chocolate, and graham cracker bits baked in a mini skillet, for the cutest summertime dessert ever.

Red Velvet Ice Cream Sandwiches

Red Velvet Ice Cream Sandwiches are the ultimate summer treat with homemade red velvet cookies, vanilla ice cream, and red white and blue sprinkles for the Fourth of July or Memorial Day! Make them ahead of time for the BBQ.

French Silk Pie

One of my most popular recipes ever, this French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings!

Peanut Butter Pie

My homemade Peanut Butter Pie is super quick and easy to make, with just a few ingredients involved. The biggest hit ever with any peanut butter lovers – everyone coming back for seconds!

Frozen Mint Chocolate Chip Pie

Frozen Mint Chocolate Chip Pie is perfect for summer! Mint Oreo crust, easy homemade mint chocolate chip ice cream, and a thick layer of chocolate ganache. So delicious and perfect to serve a crowd on a warm night.

Savory Summer Recipes

Homemade Burger Buns

Homemade Burger Buns are SO much better than anything store-bought! Beautifully light and fluffy inside, and slightly crusty on the outside. These buns are the perfect canvas for any type of burger you’re grilling up this summer.

Homemade Hawaiian Bread Rolls

Copycat Hawaiian Rolls are light, fluffy, and utterly delicious – just like the store-bought version, but even better! Sweet, soft, squishy, and surprisingly easy to make, these are the perfect rolls for any sliders on your menu.

Focaccia Bread

This homemade recipe for EASY No Knead Focaccia Bread is surprisingly simple. Rich, flavorful, and soft bread with ultra-crispy edges, this bread makes for a terrific lunch, or a great side for your cookout.

Best Potato Salad Recipe

This BEST Potato Salad recipe is so easy to make! Made with Greek yogurt, fresh dill, and parsley for a perfectly fresh and summery side dish. Mayonnaise-free and way better than any store-bought version, this easy side will be the talk of your party.

Easy Cornbread Recipe

My Easy Cornbread Recipe is moist, buttery, fluffy, and so delicious. Topped with jalapeño honey butter, your friends and family will love this recipe at your summer BBQ this year!

Red Lobster Homemade Cheesy Garlic Biscuits

These Red Lobster Homemade Cheesy Garlic Biscuits are super easy and take only 30 minutes to make! They taste a million times better than the original cheddar bay biscuits! Slightly flaky and crisp on the outside, ultra-tender and fluffy inside, and bursting with cheesy buttery garlic goodness.

Ultimate Mac & Cheese

This baked Ultimate Macaroni and Cheese recipe has a creamy, silky, rich cheese sauce that’s perfectly balanced by a crisp and crunchy homemade breadcrumb topping. Simple to make, and the perfect side that’s easy to transport to any summer parties!

The post 45 Summer Recipes Everyone Will Love appeared first on Handle the Heat.

No Bake Strawberry Cheesecake Bars

Tessa Arias — Fri, 17 May 2024 10:00:00 +0000

These No Bake Strawberry Cheesecake Bars are edible proof that there’s nothing better than a fresh, fruity, and chilled dessert on a hot summer day.

I adore making cheesecake bars. I have so many cheesecake bar recipes – like Classic Cheesecake Bars, my Nutella Cheesecake Bars, and even Chocolate Chip Cookie Cheesecake Bars!

Cheesecake bars are fun because they don’t need a water bath, they’re easy to make, and even easier to slice and serve! What’s not to love?

These cheesecake bars are extra special because you don’t even need to turn on your oven to make these No Bake Strawberry Cheesecake Bars! Win-win for summer baking.

I love how bold the strawberry flavor is in these bars. I find with a lot of baked goods, the strawberries kind of dull in flavor from the heating process (unless you’re roasting strawberries, like in this ice cream recipe!).

In this recipe, we use strawberries in two forms for plenty of flavor and color: freeze-dried strawberries that are blended into a fine powder, and fresh strawberries blended into the filling mixture.

So while you do need both a blender or food processor and an electric mixer (or very strong arm) to make this recipe, there’s no oven involved. There’s also no Cool Whip. Totally homemade from scratch!

Sprinkle of Science

How to Make No-Bake Strawberry Cheesecake Bars

What Kind of Cream Cheese Should I Use for No-Bake Strawberry Cheesecake Bars?

Be sure to use blocks of full-fat, high-quality cream cheese.
Do not use reduced fat or your cheesecake bars may be watery, rubbery, or otherwise lackluster.
Don’t use whipped cream cheese or cream cheese for spreading on a bagel.
Be sure your cream cheese is COMPLETELY softened to room temperature before making the cheesecake bars.

I Can’t Find Graham Crackers. What Else Can I Use?

Whatever your heart desires! Use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like – just note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

You can even put this No-Bake Strawberry Cheesecake Bar filling on top of a pan of baked, cooled brownies!

Why Use Freeze-Dried Strawberries?

Freeze-dried strawberries offer a ton of strawberry flavor and vibrant color without adding too much extra liquid to the filling.
Fresh strawberries contain a lot of water, which makes it difficult to make a sturdy enough no-bake cheesecake that holds its shape, or one that doesn’t get icy and hard if you freeze it.
I also love to use freeze-dried strawberries in icing recipes like with my Baked Strawberry Lemon Doughnuts!
Once pulverized, they also make a great garnish on top of chocolate cake or brownies, or mixed in to flavor buttercream frosting.

Where to Find Freeze-Dried Strawberries?

You can find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. I’ve seen them consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. Reader Francesca also mentioned you can often find freeze-dried fruit next to the baby food at the grocery store!

What if I Can’t Find Freeze-Dried Strawberries?

If you can’t find freeze-dried strawberries, simply omit them – but please note that the strawberry color and flavor will be less intense.

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries in place of the fresh strawberries in the recipe. Be sure to thaw them then drain any excess liquid completely, as too much water will prevent this cheesecake from setting.

Please note that frozen strawberries cannot be substituted for the freeze-dried strawberries.

Chilling No Bake Cheesecake

This cheesecake needs to chill in the freezer for at least 4 hours to ensure it fully sets and holds its shape. I usually just make it the day before I plan to serve it, just to allow plenty of time for the bars to fully chill.

How to Serve No-Bake Strawberry Cheesecake Bars

Before serving, allow No-Bake Strawberry Cheesecake Bars to soften slightly in the fridge for 30 minutes.
For clean slices, use a big sharp knife. Run it under hot water, and carefully wipe it off in between slices.
Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. The texture will be softer and looser when stored in the fridge.
Serve with fresh strawberries, vanilla ice cream, fresh whipped cream, or chocolate ganache!

More No-Bake Recipes:

No Bake Strawberry Cheesecake Bars

No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling. Delicious, easy, crowd-pleasing summer treat!

Course Dessert

Cuisine American

Prep Time 25

Chilling Time 4 30

Total Time 4 55

Servings bars

Author Tessa Arias

Ingredients

For the crust:

1 sleeve (9 crackers, 140 grams) graham crackers
5 tablespoons (71 grams) unsalted butter, melted

For the cheesecake:

3/4 cup (150 grams) granulated sugar
2 cups (47 grams) freeze-dried strawberries*
1/8 teaspoon fine sea salt
16 ounces (454 grams) cream cheese, completely softened to room temperature
1 tablespoon lemon juice
1 1/4 cups fresh strawberries, hulled and sliced
1/2 cup (180 grams) heavy cream, chilled

Instructions

For the crust:

Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.
Place the graham crackers in the bowl of a food processor and pulse until very finely ground. The more finely ground, the better the crust will stay together and not crumble. Add in the melted butter and pulse until moistened.
Very firmly press the mixture into the bottom of the pan using your hands or the bottom of a measuring cup. Refrigerate.

For the cheesecake:

In the bowl of blender, combine the sugar, freeze-dried strawberries, and salt. Blend until the strawberries are powdery with no visible chunks remaining. Add the cream cheese, lemon juice, and fresh strawberries. Blend until completely smooth, scraping down the sides and bottom as needed. A blender tamper can help bring the mixture together quickly.
In a large mixing bowl, use an electric mixer fitted with the whip attachment to whip the cream until medium peaks form. Add the strawberry mixture to the whipped cream and gently fold until combined. Spread over prepared crust, smoothing the top.
Freeze for at least 4 hours or overnight. Let sit in the fridge 30 minutes before serving. Run a large sharp knife under hot water, wiping it off in between slices. Cut into 9 bars.
Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. If freezing, remove from freezer and refrigerate 30 minutes before serving.

Notes

*Find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. They’re consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. If you can’t find them, simply omit – but note that the strawberry color and flavor will be less intense.

This post was published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

June Baking Challenge

This recipe was the pick for our June 2020 baking challenge! Check out the entries submitted below. Click here to discover the current month’s challenge.

The post No Bake Strawberry Cheesecake Bars appeared first on Handle the Heat.

Chocolate Chip Cookie Cheesecake Bars

Tessa Arias — Wed, 10 Apr 2024 10:00:00 +0000

These Chocolate Chip Cookie Cheesecake Bars combine chocolate chip cookie dough with cheesecake, for the perfect two-in-one dessert.

Originally published in 2015, I felt it was high time for a refresh. I revisited the kitchen and meticulously tweaked the recipe to elevate its already delicious flavor into something even better.

I transformed the chocolate chip cookie layer, opting for dark brown sugar instead of light, and adjusting the brown sugar to granulated sugar ratio. These changes not only impart more moisture to the dough but also give the dough an incredible depth of flavor that captivates the senses.

The cheesecake layer also saw a couple of enhancements – a generous boost of vanilla (because, well, vanilla) and a hint of salt to bring everything together.

The result? A deep, rich, butterscotchy, chewy cookie layer that crisps ever so slightly on top, with a tangy vanilla-scented cheesecake layer that’s velvety smooth. It’s seriously heavenly to eat.

Plus, these bars smell DIVINE while they bake. No candle will ever smell this good!

These bars are the perfect bake if you’re new to cheesecake. No water baths or special pans needed, and even if your cheesecake cracks a little, no one will know because there’s cookie dough on top!

Chocolate Chip Cookie Cheesecake Bars are the perfect combination of two classic desserts, for a dreamy match made in heaven. I hope you love them as much as I do!

Sprinkle of Science

How to Make Perfect Cheesecake

Be sure to use blocks of full-fat, high-quality cream cheese. I like Philadelphia brand.
Do not use reduced-fat cream cheese, whipped cream cheese, or cream cheese for spreading on a bagel.
Be sure your cream cheese is COMPLETELY softened to room temperature. This may take a few hours, especially if your kitchen is cold.
Beat your cream cheese very well with the sugar, until it looks perfectly smooth and creamy.
Once you add eggs, only beat until combined to prevent sinking or cracking (though the risk of that happening is far smaller with these bars!).
Make sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often, to prevent lumps and ensure everything is well incorporated.

For the base layer of cookie dough, simply eyeball (or use a digital kitchen scale to measure, if preferred) two-thirds of the cookie dough and place in the parchment-lined pan. Use a rubber spatula to even it out and cover the base of the pan evenly.

For the top layer, I used a small 1-tablespoon cookie scoop to scoop out balls of cookie dough and flatten them between my palms before placing them on top of the cheesecake layer. It doesn’t have to perfectly cover the whole cheesecake layer (coming from a recovering perfectionist)!

Do I Have to Use Dark Brown Sugar?

To make these Chocolate Chip Cookie Cheesecake Bars extra delicious, we’re using a combination of granulated white sugar and dark brown sugar for a fantastic texture and a butterscotch flavor that’s rich and delicious.
The molasses in the brown sugar draws in more moisture, making the cookie layer thicker, softer, and chewier.
You can use light brown sugar instead, but you will lose some of the additional flavor and texture.
Whatever you do, don’t lower the sugar in this recipe. Find out why here.

If you are not measuring your ingredients with a digital kitchen scale, you could accidentally add too much flour causing hard, dry, or cake-like cookie layers. Learn more about how to measure ingredients for perfect results every time here!

Another reason for hard cookie layers could be overbaking due to using the wrong type of pan. Read more about the pan I recommend for these bars just below.

Use a light-colored metal 9 by 13-inch baking pan. Darker metals can dry out the edges before the middle has a chance to bake through. Do NOT use glass, ceramic, or silicone pans for these bars as they will take much longer to bake, which can result in dry edges and underdone middles. Learn more about Glass vs. Metal Baking Pans here.

Can I Halve This Recipe?

Yes! Simply halve all ingredients and bake in a light-colored metal 8-inch square baking pan, baking for about 35-40 minutes.

Chocolate Chip Cookie Cheesecake Bars can be stored in an airtight container in the fridge for up to 3 days.

Yes, but note that this will soften the cookie layers more. Wrap each slice in plastic wrap and store inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge or at room temperature for about 30 minutes before serving.

More Dessert Recipes You’ll Love:

Chocolate Chip Cookie Cheesecake Bars

Course Dessert

Cuisine American

Prep Time 45

Cook Time 47

Inactive Time 3

Total Time 4 32

Servings slices

Author Tessa Arias

Ingredients

For the Cookie Layer:

3 cups (380 grams) all-purpose flour
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
1 ¼ cups (250 grams) dark brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs, at cool room temperature
2 teaspoons vanilla extract
1 ¼ cups (213 grams) semisweet chocolate chips

For the Cheesecake Layer:

16 ounces (453 grams) cream cheese, completely softened to room temperature
1 cup (200 grams) granulated sugar
2 large eggs, at cool room temperature
2 teaspoons vanilla extract
¼ teaspoon fine sea salt

For Assembling:

¼ cup (43 grams) semisweet chocolate chips
Flaky sea salt, optional, for topping

Instructions

Preheat oven to 325°F. Line a 9×13-inch metal baking pan* with parchment paper, leaving an overhang. Spray with nonstick spray.

Prepare the cookie dough:

In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in the eggs, one a time, until smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula. Place cookie dough in fridge while you make the cheesecake layer.
Make ahead: Cover and refrigerate the cookie dough for up to 3 days.

Prepare the cheesecake batter:

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping down the sides and bottom of the bowl, until completely smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.

Assemble:

Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour the cheesecake batter on top. Scoop remaining dough into balls, flatten between your palms, and layer over the cheesecake batter. Don’t worry about making it look perfect. Sprinkle the top with 1/4 cup chocolate chips.
Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.
Remove from oven and sprinkle flaky sea salt on top, if desired. Place pan on wire rack and let cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.

Notes

*Cooking times have been tested only for a metal pan, which is our recommended choice for this recipe due to its superior heat conductivity compared to glass or ceramic. The latter will not only take longer to bake, but may burn the edges before the center is cooked through. Metal has the added benefit of being lighter and less fragile as well as producing straighter edges, too!

The post Chocolate Chip Cookie Cheesecake Bars appeared first on Handle the Heat.

White Chocolate Macadamia Nut Cookies

Tessa Arias — Wed, 03 Apr 2024 14:01:01 +0000

Calling all white chocolate lovers: this White Chocolate Macadamia Nut Cookie recipe is for you!

These cookies are soft and chewy in the middle, crispy at the edges, and packed with a delightful crunch from the buttery macadamia nuts combined with sweet white chocolate chips, making them the ultimate cookie perfection.

I originally published this recipe in 2010 before giving it a much-needed update when I wrote The Ultimate Cookie Handbook (which has sold out multiple times!).

Using cool room temperature butter instead of melted butter (and more of it!) gave these cookies a nice rich texture and buttery flavor. Next, I increased the flour to make the cookies thicker and added an egg to provide more richness and structure. Cornstarch was added to keep the cookies soft, and baking powder was used as an additional leavener to help create more height.

Lastly, I increased the cookie’s size to give it a consistency that I love, and who doesn’t love a large cookie, right? Larger cookies tend to bake with caramelized edges but soft and tender middles.

If you’re in the mood for a slightly salty-sweet twist on the classic chocolate chip cookie, these White Chocolate Macadamia Nut Cookies are guaranteed winners.

Sprinkle of Science

How to Make White Chocolate Macadamia Nut Cookies

Measure your flour correctly by weighing it with a digital kitchen scale instead of using measuring cups which are far less accurate. So much so, that you may end up with DRY, crumbly dough and HARD, tough cookies that don’t spread and lack flavor. If you don’t have a scale, learn how to measure your flour correctly here.
Don’t reduce the sugar. Sugar does so much more than simply sweetening your cookies. It helps in spread and leavening, caramelization, and creating tender cookies that stay soft for days. Learn more about sugar’s role in baking here.
Ensure your butter is at a COOL room temperature when creaming. Butter that is too warm won’t aerate properly, resulting in sad, flat cookies. Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F, or even a couple of degrees colder if your kitchen is warm.

The Macadamia Nuts

We use unsalted macadamia nuts to allow the white chocolate to shine. You may be able to find them with other nuts in your local supermarket, in the bulk section in a store like Sprouts, or Target generally stocks them (just note that you’ll need 3-4 of these small packs).
You can also buy unsalted macadamia nuts online here.
I typically use unsalted macadamia nuts, but if you can only find salted macadamias, feel free to use those – just note that your cookies will have a distinctly ‘salty-sweet’ flavor.

Do I Have to Use Macadamia Nuts? Do I Have to Use White Chocolate Chips? Can I Change up the Mix-Ins?

I personally love the flavor combination, crunch, and sweetness level of the macadamia nuts and white chocolate chips in this recipe, and I haven’t tried using different mix-ins. You are welcome to experiment with other nuts and chips of a similar shape and size. Just make sure to keep the total volume/weight of the mix-ins the same as mentioned in the recipe for best results. Alternatively, try one of my other delicious Cookie Recipes if you’re looking for a different flavor palate.

Do I Have to Chill These White Chocolate Macadamia Nut Cookies?

No – but chilling the cookie dough for 24-72 hours will yield a thicker, chewier cookie with a more developed, well-rounded flavor. I recommend chilling for at least 24 hours if time permits. If you can’t, no worries; you’ll still get delicious results without the chill period.

Even if you don’t chill the cookies, be sure not to let your cookie dough get too warm before baking to avoid excess spread.

Pro Tip: Always Scrape Down Your Bowl!

If you’ve ever baked a near-perfect batch of cookies, only to have the last few cookies look like a little explosion happened in the oven, hidden pockets of butter were likely the culprit. This is why it’s so important to scrape down not just the sides of your mixing bowl, but the very bottom of your bowl as well. It’s worth the extra 30 seconds to stop and scrape at least twice in the mixing process, promise!

What Kind of Baking Sheet is Best for Cookies?

A light-colored aluminum half-sheet pan is my favorite for baking cookies.
Avoid dark nonstick pans as cookies will brown too much and might even burn on the bottoms before they have a chance to spread and bake evenly.
Check out my Baking Pans 101 post for side-by-side pictures from my pan experiments and recommendations for the best pans available.

Can I Double This Recipe?

Yes – simply double all ingredients to make approximately 56 large White Chocolate Macadamia Nut Cookies. This works best with a stand mixer.

Yes! A hand mixer will work just fine for these cookies.

How to Store White Chocolate Macadamia Nut Cookies?

White Chocolate Macadamia Nut Cookies taste best when enjoyed fresh, but they will keep in an airtight container at room temperature for up to 3 days. Ensure the cookies have properly cooled before storing, and use a tortilla to keep them soft for a longer period. If you’d like to prep your cookies further in advance, check out my freezing instructions just below.

Can You Freeze White Chocolate Macadamia Nut Cookies?

Yes! Freeze the pre-portioned balls of White Chocolate Macadamia Nut Cookies dough in a freezer-safe container or Ziptop bag. Thaw overnight in the fridge before baking as directed, or bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the bake time. Learn more about freezing cookie dough here!

White Chocolate Macadamia Nut Cookies

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings large cookies

Author Tessa Arias

Ingredients

3 cups (381 grams) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (226 grams) unsalted butter, at cool room temperature
1 cup (200 grams) lightly packed light brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs plus 1 egg yolk, at cool room temperature
2 teaspoons vanilla extract
1 1/2 cups (255 grams) white chocolate chips
1 1/2 cups (210 grams) chopped macadamia nuts, unsalted*

Instructions

If baking right away, preheat the oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
In a large bowl, use an electric mixer on medium-high speed to cream the butter and sugars until light and fluffy, 2 to 3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the white chocolate chips and nuts with a rubber spatula.
If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature until it is just soft enough to scoop.
Using a large (3-tablespoon) spring-loaded scoop, drop balls of dough onto prepared baking sheets, spacing at least 2 1⁄2 inches apart.
Bake for 11-12 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

*I typically use unsalted macadamia nuts (available online here), but if you can only find salted macadamias, feel free to use those – just note that your cookies will have a distinctly ‘salty-sweet’ flavor.

The post White Chocolate Macadamia Nut Cookies appeared first on Handle the Heat.

Lemon Bundt Cake

Tessa Arias — Mon, 18 Mar 2024 10:00:00 +0000

Sometimes there’s nothing I crave more than the bright, vibrant, and fresh taste and aroma of fresh lemon. Like a fresh slice of moist, buttery, Lemon Bundt Cake.

As a complete chocoholic, this tends to be a deviation from my usual sweet cravings.

While this cake is delicious year-round, it’s the perfect citrusy dessert to enjoy during spring and summer. Also, this lemon cake smells absolutely amazing while it bakes. Imagine the combination of the smells of a clean house, a bakery window, and the best candle ever. Guests won’t want to leave when they smell this baking!

After the cake is done baking, it gets a drenching of lemon glaze. This amplifies the citrus flavor and boosts the moisture of the cake.

The icing on this best Lemon Bundt Cake recipe is just the way I like it: ultra thick and smooth! Feel free to add more or less cream or lemon juice to thicken or thin it out, but I think thick icing makes a bundt cake extra beautiful and gourmet. Just be sure to let the icing set completely before you serve or transport it.

Sprinkle of Science

How to Make Lemon Bundt Cake

What is the Difference Between Cake and Bundt Cake?

The main difference is the style of baking pan that’s used. A bundt pan is typically 10 to 12 cups in volume capacity, whereas a single 8-inch round cake pan has 6 cups volume capacity. Besides the shape and design, Bundt cakes are typically more dense, moist, and sturdy than some layer cakes. They need to hold up to the more intricate design of the Bundt cake pan without collapsing or breaking apart. Bundt cakes are also typically covered in an icing or glaze instead of being assembled with buttercream frosting.

How to Make MOIST Cake

Don’t overmeasure your flour. Accidentally adding too much flour will yield a dense, dry, or crumbly cake. I highly recommend using a digital kitchen scale, but if you don’t have one, use the spoon and level method to measure your dry ingredients.
8 large eggs – Eggs are crucial to this bundt cake’s richness, moisture, and structure. I do not recommend using egg substitutes in this recipe. Use room-temperature eggs to ensure they blend smoothly into the batter.
Don’t reduce the sugar – Sugar does so much more in baking beyond simply sweetening. Learn more about sugar’s role in baking here.

Can I Use Baking Soda Instead of Baking Powder in Cake?

Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods. Although baking powder actually contains baking soda, the two leaveners are very different. Baking powder and baking soda are NOT interchangeable, so make sure to use baking powder for this recipe.

Check out my Baking Soda vs. Baking Powder article to learn how to test your leaveners for freshness (very important!) and for more information, as well as more shocking baking experiment results like this one below:

Do I Have to Use Cake Flour in this Lemon Bundt Cake?

This recipe uses half all-purpose flour and half cake flour for the best of both worlds.
When using only all-purpose flour, the cake has more of a muffin texture.
When using only cake flour, the cake is too delicate and crumbly.
While you can use only all-purpose flour in the flour mixture, I’d highly recommend using real cake flour for the best results.
Check out my Cake Flour 101 article here (and why I don’t use DIY substitutes) for more on the science of this ingredient.

Do You Glaze a Cake When it’s Hot?

Allow the bundt cake to cool completely before glazing; otherwise, the glaze will melt right off the hot cake.

How to Prevent Bundt Cake from Sticking

There’s absolutely nothing worse than spending a bunch of time, energy, and ingredients on a cake only to have it stick to the pan and fall apart like the cake on the right:

Here are my three top tips for preventing bundt cakes from sticking to the pan:

Use a simple, quality nonstick bundt pan and take proper care of it (hand washing and drying instead of using the dishwasher). This is the best bundt pan I’ve found.
Use the right type of grease. I use baker’s nonstick cooking spray for this recipe, specifically Baker’s Joy. I’ve also had success in the past using melted shortening to grease other bundt cake recipes.
Grease every nook and cranny of the bundt pan just before baking. This prevents the grease from sliding down the sides of the pan and collecting in a pool at the bottom by the time you pour in the batter. Use a pastry brush to generously apply the grease, being careful to get every centimeter, including the middle column.
In my How to Prevent Bundt Cakes From Sticking article, I detail even more of my best tips for bundt cake that glides out of the pan perfectly. I also share some tricks for releasing a cake that’s already stuck.

Should You Let a Bundt Cake Cool Before Flipping It?

After baking the cake, cool it in the pan for 15 to 20 minutes, then run a thin, flexible knife around the edges before inverting it onto a wire cooling rack.

Topping Ideas for Best Lemon Bundt Cake Recipe

The Lemon Glaze included in the recipe below
Fresh berries, such as strawberries or blueberries
Whipped cream
Cream cheese frosting (if using cream cheese frosting, serve the same day you frost – refrigerating this cake will dry it out)
A dusting of powdered sugar
Learn How to Make Ice cream with my simple, easy-to-follow recipe!

How to Store Lemon Bundt Cake

The glazed cake can be covered in foil or plastic wrap and stored at room temperature for up to 2 days. Don’t refrigerate this cake as that will just dry it out. Wrap sliced leftovers well in plastic wrap and store in a ziptop bag or an airtight container for up to 2 days.

More Lemon Recipes You’ll Love:

More Cake Recipes You’ll Love:

Lemon Bundt Cake

This Lemon Bundt Cake is ultra moist, tender, buttery, full of fresh lemon flavor and so easy to make. Topped with a simple lemon glaze. It's the perfect show stopping cake for any occasion!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Author Tessa Arias

Ingredients

For the cake:

1 1/2 cups (191 grams) all-purpose flour
1 1/2 cups (170 grams) cake flour
2 teaspoons baking powder
1 teaspoon fine salt
2 1/2 cups (500 grams) granulated sugar
4 tablespoons fresh lemon zest (from about 6 lemons)
4 tablespoons fresh lemon juice (from about 2 lemons)
8 large eggs, at room temperature
1/2 cup (120 grams) sour cream*, at room temperature
4 sticks (452 grams) unsalted butter, melted and cooled

For the glaze:

2 1/2 cups (313 grams) powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons milk or cream

Instructions

Make the cake:

Preheat the oven to 350°F.
In a large mixing bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest. Add the lemon juice, eggs, and sour cream and pulse until combined. On low speed, gradually drizzle in the melted and cooled butter in a slow steady stream until well combined.
Make a well in the center of the dry ingredient mixture. Pour in the wet ingredients. Mix gently with a rubber spatula until just combined. Batter will be slightly thin.
Grease a 10 or 12-cup bundt pan generously with baker’s nonstick cooking spray, such as Baker’s Joy, or melted shortening. Use a pastry brush to spread the spray into every nook and cranny of the pan. Immediately pour in the batter.
Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, about 50 to 60 minutes.
Cool in pan for 15 to 20 minutes, then run a thin flexible knife around the edges before inverting onto a wire rack. Cool completely.

Make the glaze:

In a small bowl, whisk together the glaze ingredients until thick but pourable. Add more juice or milk to thin out or more powdered sugar to thicken until your desired consistency. Spoon over the cake, letting it drip down the sides if desired. Let set for 15 minutes before slicing and serving.
The glazed cake can be covered in foil or plastic wrap and stored at room temperature for up to 2 days.

Video

Notes

*You can alternatively use full-fat unsweetened plain yogurt instead of sour cream.

This post was originally published in 2018 and has been updated with new photos and recipe improvements. Photos by Joanie Simon.

The post Lemon Bundt Cake appeared first on Handle the Heat.

Lemon Cheesecake

Tessa Arias — Fri, 08 Mar 2024 10:00:00 +0000

This Lemon Cheesecake may be my favorite cheesecake that I’ve eaten in recent history.

Which is a bold statement because I make a LOT of cheesecake.

Not only that, but I usually choose chocolate over any other flavor. Chocolate Chip Cookies or Brownies are my go-to desserts … but sometimes lemon really hits the spot.

This cheesecake’s bright, fresh, tart lemon flavor complements the tangy cream cheese and sour cream in the filling so well! It’s truly a match made in heaven.

Perfect for Easter, Mother’s Day, or any spring or summertime event, this cheesecake is bound to be a total crowd-pleaser. I hope you’ll give this cheesecake recipe a try!

Sprinkle of Science

How to Make Lemon Cheesecake

Below are all of my best cheesecake tips and tricks. I suggest reading this over before you head into the kitchen. I’ve tried to answer every question in advance so you can make the best cheesecake EVER!

Do I Need to Use a Springform Pan for Cheesecakes?

Yes. Cheesecakes are traditionally baked in a springform pan, which is a deep pan with a removable bottom and sides. This makes easy work of removing the cheesecake from the pan and cutting beautiful slices. I do not recommend using any other pan for this Lemon Cheesecake or any other cheesecake recipe. I like this Nordic Ware 10-cup springform pan.

Pro Tip: I highly recommend hand washing springform pans to preserve their nonstick surface and spring mechanism.

Do I Have to Use Graham Crackers for This Lemon Cheesecake?

No. If you live somewhere they aren’t available, feel free to use digestive biscuits instead. You could also use the same amount of ground vanilla wafers, gingersnap cookies, Biscoff cookies, or any other similarly textured cookie with flavors that complement your lemon cheesecake.

How to Make a Graham Cracker Crust

The crust is probably the simplest part of any cheesecake, and this Lemon Cheesecake is no exception!
If you don’t have a food processor to grind the crackers, place them in a ziptop bag and use a mallet or rolling pin to grind them up.
The finer the crust is ground, the less crumbly it will be once you go to slice the cheesecake.
Have premade graham cracker crumbs? You’ll need 1 3/4 cups or 230 grams of graham cracker crumbs.

How to Prevent Cracks in Cheesecake

Perfectly smooth cheesecake with zero cracks requires four precautions, which I’ve listed below. If a crack does still occur, this Lemon Cheesecake is topped with lemon curd, so you should be able to disguise any imperfections anyway! You could also top with whipped cream.

1. Ingredients (and Their Temperatures) Matter

Be sure to use full-fat cream cheese bricks. It really makes a difference!
Don’t use cream cheese that’s meant for spreading on a bagel.
I prefer to use Philadelphia brand cream cheese. Some store brands are watery and create a cheesecake that’s rubbery in texture.
The cream cheese should be completely softened to room temperature. If it’s too cold, it won’t mix thoroughly and you’ll end up with little bits of unblended cream cheese.
Make sure your eggs are at room temperature, too. Separate the additional egg while cold, allowing the yolk to come to room temperature. I like to freeze my egg whites for using another day.

2. Don’t Overbeat Cheesecake Filling

One of the absolute KEYS to making perfectly smooth and creamy cheesecake is to blend the cream cheese and sugar to oblivion.
THEN once the eggs are added, only beat until they’re incorporated.
If you overbeat the batter once the eggs are added, this can cause all sorts of problems, like large cracks on the cheesecake surface or sinkage in the middle.
Scrape down the bottom and sides of the bowl and the beater attachment frequently to prevent unincorporated pockets of ingredients.

3. No Quick Temperature Changes

Bake the cheesecake in a water bath to ensure gentle baking. Tips for that below.
Gentle and slow heat, followed by slow cooling.
Don’t open the oven door often while baking.
Once the cheesecake is baked, turn off the oven, crack open the oven door, and allow it to cool slowly and gently for an hour inside the oven. I like to place a wooden spoon between the oven and the door to keep the door open about an inch.
Only after chilling in the fridge should you remove the springform ring.

4. Don’t Overcook Cheesecake

The oven’s residual heat will continue to cook the cheesecake.
If your cheesecake looks slightly wobbly or jiggly in the center when the baking time has ended, that’s perfectly okay.
Err on the side of underbaking as opposed to overbaking.
It should look slightly dry on the surface.

How to Prepare a Water Bath for Cheesecake

There are two essentials to preparing a water bath:

Make sure you have a baking pan that’s deep enough and wide enough for the springform pan to fit inside. A roasting pan is ideal, but I’ve used a large cake pan or a large skillet. Get creative if you need to!
Protect your springform pan from the water. You don’t want water to seep through the pan’s cracks and make your crust mushy. Even if your springform pan says it’s “leakproof,” it’s probably not. Tips for this just below.

How to Prevent Water Seeping into Your Springform Pan

Place a large square of heavy-duty aluminum foil underneath the pan. You want the heavy-duty type because the bigger sheets of foil can completely encompass the base of the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. I’ve even used duct tape to seal the foil to prevent water from leaking through.

Reader Holly shared a wonderful tip for keeping the water out: “I use a turkey roasting bag, then put a layer of foil around the bottom and sides of the pan to hold it in place. I don’t close the bag over the top. Keeps the water out and the crust dry.”

How to Serve Lemon Cheesecake

This part requires the most patience! You must let your Lemon Cheesecake chill in the fridge for 5 hours before serving. I usually like to let it chill overnight, just to make sure it’s completely set.
Remove the cheesecake from the springform pan. You can leave it on the removable bottom, or move it to a serving platter.
Top evenly with lemon curd.
If time permits, let the cheesecake sit at room temperature for 30 minutes before serving it for the best taste and texture.
Use a big, sharp knife like this one to cut slices. Run the knife under hot water and carefully wipe off the blade between each slice so they’re clean and pretty. Then slide a metal server underneath the graham cracker crust to ensure it doesn’t crumble.

How to Store Lemon Cheesecake

Store the Lemon Cheesecake in the fridge for up to 2 days after you top it with the lemon curd.
You can also freeze the cheesecake (without the lemon curd). Place the whole cheesecake (or individual slices) on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for 30 minutes.

More Cheesecake Recipes

Lemon Cheesecake

How to make Lemon Cheesecake that is ultra rich, creamy, and tangy. Made with a buttery graham cracker crust and topped with tart lemon curd. Learn my secrets for a perfectly smooth cheesecake with zero cracks!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Chilling time 6

Total Time 7 30

Servings servings

Author Tessa Arias

Ingredients

For the crust:

1 3/4 cups (230 grams) graham crackers crumbs (from about 15 whole graham crackers)
1 tablespoon granulated sugar
6 tablespoons (65 grams) unsalted butter, melted

For the filling:

32 ounces (907 grams) cream cheese, completely softened to room temperature
1 cup (200 grams) granulated sugar
2/3 cup (173 grams) sour cream, at room temperature
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
4 large eggs plus 1 egg yolk, at room temperature

For baking and finishing:

Boiling water, for the water bath
Prepared lemon curd, for serving**

Instructions

Preheat the oven to 325°F.
Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal.* Gently fold the top of the foil around the edge of the pan. Spray inside the pan with nonstick cooking spray.

Make the crust:

In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and a quarter way up the sides of the prepared pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

Make the filling:

In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, lemon juice, and flour. Add the eggs and yolk, one at a time, and beat until just combined. Be careful not to overmix.
Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter.

Prepare the water bath:

Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake the cheesecake:

Bake at 325°F for 1 hour to 1 hour 15 minutes, or until the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
Turn off the oven heat and crack the oven door open just by 1 inch. I like using a wooden spoon between the oven and oven door to do this. Let the cheesecake cool inside the oven for 1 hour. This will prevent cracks from forming.
Remove the cheesecake from the oven and water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cake to ensure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
Refrigerate until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.
Release the cheesecake from the pan onto a cake stand or serving plate and top with the lemon curd. Slice using a big sharp knife, wiping it off under running hot water in between cuts. Serve.

Video

[adthrive-in-post-video-player video-id=”G6rAzVen” upload-date=”2021-01-04T23:45:29.000Z” name=”How to Make A Water Bath for Cheesecake” description=”Here’s how to make a water bath for baking cheesecake! This is the number one key to perfectly smooth, luscious, and creamy cheesecake that bakes evenly and without cracks.” player-type=”default” override-embed=”default”]

Notes

*Place springform pan in an oven-safe roasting bag, if desired, for additional water bath leakage prevention.

**You can purchase lemon curd at the grocery store, it’s usually stored next to jams and jellies. You can also make your own – here’s a recipe.

This post was originally published in 2019 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

The post Lemon Cheesecake appeared first on Handle the Heat.

S’mores Cookies

Tessa Arias — Wed, 06 Dec 2023 10:00:00 +0000

S’mores Cookies combine classic, chewy chocolate chip cookies with ooey-gooey campfire treat flavors, for the most ridiculously fun cookie.

Is there anything more nostalgic than a s’more? They’re messy, sticky, and such a crowd pleaser.

The cookie version retains all the best parts of a s’more but without as much mess and stickiness – or the need to build a campfire.

I recently decided to update this recipe and made a few improvements along the way. This new version is thicker, chewier, and downright adorable.

These S’mores Cookies are perfect for a summer barbecue or cookout and also make a cute addition to your Christmas cookie plate.

These cookies are sure to be a huge crowd-pleaser no matter the time of year!

Sprinkle of Science

How to Make S’mores Cookies

What Type of Chocolate for S’mores Cookies?

I use semisweet miniature chocolate chips inside the cookie dough so the toppings really take the center stage. This also helps to balance the sweetness of the milk chocolate chunks.
These cookies are topped with chopped Hershey’s milk chocolate bar for a super cute, super s’mores-y finish with the classic nostalgic flavor. If you want a more elevated milk chocolate, Endangered Species makes an excellent bar.

How to Prevent Dry Cookies

Be sure to measure your flour correctly by weighing with a digital kitchen scale or using the spoon and level method. If you don’t measure your flour correctly, you could end up with DRY, crumbly dough, and HARD, tough cookies that don’t spread and lack flavor.
Measuring your dry ingredients accurately is one of the best ways to improve your baking.
Don’t reduce the sugar. Sugar does so much more in baking beyond sweetening. Learn more about sugar’s role in baking here.

How to Prevent Overspread Puddle Cookies

If you tend to have cookies that spread too flat while baking, it’s important to ensure your butter is at a COOL room temperature when creaming. Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F, or even a couple of degrees colder if your kitchen is very warm. Don’t let the dough sit out for too long in a warm place, as this can also create flat cookies.

Can I Make This S’mores Cookie Recipe With a Hand Mixer?

Yes! A hand mixer will work just fine for these s’mores cookies.

Can I Double This Recipe?

Yes! Simply double all ingredients. You’ll yield about 80 medium-sized cookies when doubling this recipe.

What Size Are These S’mores Cookies?

I love using a medium 1.5-Tablespoon size cookie scoop for this recipe. If you wish to make larger cookies, use a large 3-Tablespoon size cookie scoop and add a few minutes to the bake time.

What Kind of Baking Sheet is Best for Cookies?

A light-colored aluminum half-sheet pan is my favorite for baking cookies.
Avoid dark nonstick pans as they brown too much and may burn the bottoms of your cookies before the cookies have a chance to spread and bake evenly.
Check out my Baking Pans 101 post for all the surprising details and my recommendations for the best pans available.

Do I Need to Chill S’mores Cookie Dough?

No, this recipe works perfectly without chilling the dough beforehand – but you may refrigerate for up to 2 days before baking if you wish. Be sure to wrap the dough well in plastic wrap or place it inside an airtight container. Learn more about chilling cookie doughs here.

Perfectly Round S’mores Cookies

This is one of my favorite tips for making perfectly round cookies. If your cookies spread a little, or are just not as perfectly round as you would prefer, use a round cookie cutter that’s slightly larger than the size of your cookies, and swirl it around the cookie edges a few times. Make sure you do this straight out of the oven before they have a chance to set fully. Take a look at this hack in action over on our Instagram page.

How to Store S’mores Cookies

S’mores cookies can be stored in an airtight container at room temperature for up to 3 days. Store cookies with a tortilla or piece of bread to keep them soft for longer.

Can You Freeze S’mores Cookies?

For warm-from-the-oven homemade cookies in minutes, I recommend freezing the pre-portioned balls of cookie dough in an airtight container, or inside a freezer bag. Bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the total baking time. Be sure to have your milk chocolate and marshmallows handy! Learn more about freezing cookie dough here.

S’mores Cookies

S'mores Cookies are loaded with chocolate chips and graham cracker crumbs, topped with mini marshmallows and Hershey's chocolate. All the classic campfire treat flavors are packed into this quick and easy cookie recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings medium cookies*

Author Tessa Arias

Ingredients

2 ½ cups (318 grams) all-purpose flour
1 cup (8 full crackers or 120 grams) graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
⅛ teaspoon cinnamon
2 sticks (226 grams) unsalted butter, at cool room temperature
¼ cup (50 grams) granulated sugar
1 cup (200 grams) light brown sugar
2 large eggs, at cool room temperature
1 teaspoon vanilla extract
1 cup (170 grams) miniature chocolate chips
1 ½ cups mini marshmallows
2-3 milk chocolate candy bars, broken into pieces

Instructions

Preheat oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.
In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.
Use a medium spring-loaded cookie scoop to drop 1 1/2-tablespoon sized balls onto the prepared baking sheets, spacing about 1 1/2 inches apart.
Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges. Remove from the oven.
Push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

Video

Notes

*This recipe can be halved if needed. Simply divide all ingredients in half and proceed with the instructions as written to yield 20 medium-sized cookies.

This post was originally published in 2016 and has been updated with new photos, recipe improvements, and additional baking tips. Photos by Joanie Simon.

The post S’mores Cookies appeared first on Handle the Heat.

Summer Recipes - Handle the Heat

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Key Limes vs. Regular Limes (aka Persian Limes)

How Many Limes do I Need?

Can I Use Bottled Lime Juice?

Key Lime Pie Crust Alternatives

How to Crush Graham Crackers for the Crust

The Whipped Cream Topping

Can I Make a Meringue Topping for This Key Lime Pie?

What Pie Pan Should I Use for Key Lime Pie?

How to Store Key Lime Pie

Can You Freeze Key Lime Pie?

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For the filling:

For the topping:

Instructions

Prepare the crust:

Prepare the filling:

Prepare the topping:

Notes

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How to Make Chocolate Zucchini Bread

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The Best Baking Pan For Chocolate Zucchini Bread

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Can You Freeze Raspberry Lemonade Cheesecake Bars?

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Raspberry Lemonade Cheesecake Bars

Ingredients

For the crust:

For the raspberry swirl:

For the cheesecake:

Instructions

Make the crust:

Make the raspberry puree:

Make the cheesecake:

Video

Notes

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