Just So Tasty https://www.justsotasty.com Recipes for Sweet Treats & Kitchen Feasts Tue, 27 Jun 2017 20:07:03 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.4 https://www.justsotasty.com/wp-content/uploads/2015/11/cropped-Icon-125x125.jpg Just So Tasty https://www.justsotasty.com 32 32 Sugar Cookie Fruit Pizza https://www.justsotasty.com/sugar-cookie-fruit-pizza/ https://www.justsotasty.com/sugar-cookie-fruit-pizza/#respond Tue, 27 Jun 2017 14:00:39 +0000 https://www.justsotasty.com/?p=5787 This sugar cookie fruit pizza has a soft & chewy cookie crust, a layer of smooth & tangy cream cheese frosting, and tons of fresh berries. Way easier than making pies or tarts, it’s the perfect dessert for summer. Fruit pizza is such a quintessential summertime treat. And today I’m sharing the recipe for this […]

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This sugar cookie fruit pizza has a soft & chewy cookie crust, a layer of smooth & tangy cream cheese frosting, and tons of fresh berries. Way easier than making pies or tarts, it’s the perfect dessert for summer.Whole sugar cookie fruit pizza topped with strawberries, blueberries, kiwis and mandarin oranges in it's pizza pan.

Fruit pizza is such a quintessential summertime treat. And today I’m sharing the recipe for this sugar cookie version over on Oh Sweet Basil.

The recipe starts off by making one BIG sugar cookie. It’s soft and chewy because we’re adding a little cornstarch and cream of tartar to the batter. Then it has that perfect sugar cookie flavor thanks to real vanilla extract, a touch of almond extract and because we’re using real butter. In sugar cookies, it makes all the difference.

Then the topping is a sweetened cream cheese mixture. And then the pizza is topped with tons of fresh fruit. I used strawberries, kiwis, blueberries and a few mandarin orange slices – but you could use whatever combination you prefer. I love how the fresh fruit give such a beautiful pop of color, and make this recipe the perfect centerpiece for your summer table.Slice of sugar cookie pizza on a white plate. Full pizza and kiwi in the background.

So if you’re looking for the perfect sugar cookie fruit pizza recipe – head on over to Oh Sweet Basil to get the recipe!

 

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Brown Sugar Peach Pancakes https://www.justsotasty.com/brown-sugar-peach-pancakes/ https://www.justsotasty.com/brown-sugar-peach-pancakes/#respond Mon, 26 Jun 2017 13:53:13 +0000 https://www.justsotasty.com/?p=5767 These Brown Sugar Peach Pancakes are light and fluffy with perfectly golden edges. With a delicious hint of cinnamon and caramel brown sugar, these are packed with flavor and perfect for summer. Today I’m sharing these Brown Sugar Peach Pancakes over on Oh Sweet Basil. They’re a variation on buttermilk pancakes, but we’re taking them […]

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These Brown Sugar Peach Pancakes are light and fluffy with perfectly golden edges. With a delicious hint of cinnamon and caramel brown sugar, these are packed with flavor and perfect for summer.Stack of brown sugar peach pancakes drizzled with syrup and topped with chopped peaches. Jar of syrup of bowl of chopped peaches in the background.

Today I’m sharing these Brown Sugar Peach Pancakes over on Oh Sweet Basil. They’re a variation on buttermilk pancakes, but we’re taking them up about 3 notches thanks to brown sugar, cinnamon and juicy peaches.

I don’t know about you, but sometimes I feel like pancakes can be a little bland. Then I end up basically just eating them for the toppings (hellooooo there maple syrup & whipped cream), which is definitely delicious – but maybe a little silly.

But these peach pancakes are anything but mundane. They’re perfectly fluffy just like pancakes should be. AND they’re extra flavorful thanks to fresh summer peaches. Then I added a hint of cinnamon and replaced white sugar with brown sugar to give a delicious almost caramel undertone.Overhead view of a stack of brown sugar peach pancakes on a white plate & drizzled with syrup and chopped peaches.

I think these pancakes are the perfect summer breakfast recipe – especially if you love peach cobbler or peach pie. So head on over to Oh Sweet Basil to get the recipe!

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No Churn Mint Chip Ice Cream Cake https://www.justsotasty.com/mint-chip-ice-cream-cake/ https://www.justsotasty.com/mint-chip-ice-cream-cake/#comments Fri, 23 Jun 2017 13:48:50 +0000 https://www.justsotasty.com/?p=5736 No Churn Mint Chip Ice Cream Cake has an Oreo cookie crust and the creamiest mint chip ice cream ever. Made from scratch without an ice cream maker – it’s so easy it is to make this homemade ice cream cake! Mint chip ice cream is my favorite. Minty, creamy, chocolatey – what’s not to […]

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No Churn Mint Chip Ice Cream Cake has an Oreo cookie crust and the creamiest mint chip ice cream ever. Made from scratch without an ice cream maker – it’s so easy it is to make this homemade ice cream cake!Overhead side angle shot of a slice of mint chip ice cream cake drizzled with fudge sauce. White napkin in the background

Mint chip ice cream is my favorite. Minty, creamy, chocolatey – what’s not to love??? As a kid I dirtied many a t-shirt with melting mint chip ice cream. And as an adult… well, hopefully I’m a little less messy. But the addiction still runs true.

Because seriously – the combination of creamy ice cream, minty deliciousness and chocolate is dynamite.

So after making homemade peanut butter ice cream cake the other week – I figured it was time to make its mint chip ice cream cousin. Hello there No Churn Mint Chip Ice Cream Cake.Overhead shot of a square slice of mint chip ice cream cake drizzled with chocolate sauce on a white plate

This mint chip ice cream cake is made from scratch and seriously delicious. It has a crunchy Oreo cookie crust. Then a layer of the creamiest, fluffiest mint chip ice cream. And its topped with hot fudge sauce for extra goodness.

Ummmmm…. hello there deliciousness.

How to Make No Churn Mint Chip Ice Cream

Did you know you can make homemade ice cream without an ice cream maker? You only need 2 ingredients, plus your flavorings, and it’s ridiculously easy. All you have to do is:

  • Beat 3 cups of whipping cream until stiff peaks form
  • Stir in 1.5 cans of sweetened condensed milk along with your flavorings
  • Place in the freezer to hardenSlice of homemade mint chip ice cream cake on a white plate drizzled with chocolate sauce. Bowl of chocolate sauce in the background.

Yup, it’s that easy. You end up with ice cream that’s creamy, smooth and deliciously rich without needing any fancy ingredients or equipment – and that’s a total win in my book.

So to make our mint chip ice cream cake, it’s not much more difficult.

For the crust, we’ll stir together some Oreo cookie crumbs and melted butter. Then press it into the bottom of a 9×13 inch pan.

After that, the homemade ice cream is spread over the top of the crust. Then the whole thing is placed in the freezer to harden.

It takes less time than driving to Dairy Queen to buy an ice cream cake, and it’s seriously the most delicious mint chip ice cream you’ll ever taste.Slice of mint chip ice cream cake with a bite taken out of it. Fork resting on the side of the plate. Bowl of fudge sauce and pan of ice cream cake in the background.

You could easily replace the chocolate chips with crushed Oreo cookies instead and make Mint Oreo Ice Cream Cake too. Either way, you’re going to love this easy homemade ice cream cake!

Mint Chip Ice Cream Cake

No Churn Mint Chip Ice Cream Cake has an Oreo cookie crust and the creamiest mint chip ice cream ever. Made from scratch without an ice cream maker – it’s so easy it is to make homemade ice cream cake! 

Oreo Cookie Crust

  • 2 1/2 cup Oreo cookie crumbs
  • 1/2 cup unsalted butter (, melted)

Mint Chip Ice Cream Layer

  • 3 cups whipping cream
  • 1.5 cans sweetened condensed milk ((21 oz))
  • 1 tablespoon peppermint extract
  • 1 teaspoon vanilla extract
  • 5-10 drops green food coloring
  • 1 cup mini chocolate chips
  1. In a medium bowl stir together the Oreo crumbs and melted butter.

  2. Press into the bottom of a lightly greased 9×13 inch pan and place in the fridge. 

  3. Beat the whipping cream until stiff peaks form. 

  4. In a medium bowl stir together the sweetened condensed milk, peppermint extract, vanilla and food coloring. 

  5. Stir the sweetened condensed milk mixture into the whipping cream until evenly combined. Then stir in the mini chocolate chips. 

  6. Pour the ice cream over the Oreo cookie crust, and chill in the freezer for at least 6 hours. 

 

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Peanut Butter White Chocolate Chip Cookies https://www.justsotasty.com/peanut-butter-white-chocolate-chip-cookies/ https://www.justsotasty.com/peanut-butter-white-chocolate-chip-cookies/#comments Tue, 20 Jun 2017 14:05:37 +0000 http://www.justsotasty.com/?p=198 The softest, chewiest peanut butter cookies you’ll ever eat. A perfect combo of sweet and salty – these peanut butter white chocolate chip cookies taste just like biting into a white chocolate peanut butter cup! Do you love peanut butter? I’m a true peanut butter lover.  Peanut butter and jelly, peanut butter smoothies, peanut butter […]

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The softest, chewiest peanut butter cookies you’ll ever eat. A perfect combo of sweet and salty – these peanut butter white chocolate chip cookies taste just like biting into a white chocolate peanut butter cup!Overhead shot of a stack of peanut butter white chocolate chip cookies. Glass of milk and bowl of peanut butter in the background

Do you love peanut butter? I’m a true peanut butter lover.  Peanut butter and jelly, peanut butter smoothies, peanut butter muffins, Reese’s peanut butter cups… I could go on for days.

Needless to say, I realized it’s been months since I made peanut butter cookies.

None. Nada. Zip. Totally unacceptable Fiona.

So let’s start the peanut butter recipe train with a classic – Peanut Butter Cookies. Only we’re switching them up and making peanut butter white chocolate chip cookies.

If you’re anything like me, peanut butter cookies are impossible to resist. Big peanut butter flavor, super soft, endless mix-in options. What’s so great about  peanut butter is that it creates the perfect combo of salty and sweet while keeping cookies soft and tender. There’s no way to resist.Plate of 3 peanut butter white chocolate chip cookies.

For these peanut butter white chocolate chip cookies, you’ll start by creaming together the butter, peanut butter and sugar. You’ll use more peanut butter than butter for big peanut butter taste and just brown sugar to keep them super moist and chewy. Then mix in the egg and vanilla, followed by your flour and leaveners and Ta-Dah! Perfect peanut butter cookie dough.

Peanut butter white chocolate chip cookie broken in half. Glass of milk and bowl of peanut butter in the background.

I couldn’t stop there though. There was a lonely bag of white chocolate chips in my cupboard yearning to be made into cookies. So, in they went. The results are perfect. Turns out, white chocolate is delicious with the peanut butter.

The last secrets to super chewy peanut butter white chocolate chip cookies? First, chill the dough! If not, your cookies will spread and become too crispy. Then under bake – about 8 to 10 minutes depending on your oven. The tops won’t be totally set yet, but that’s how you want them. It’s like biting into a white chocolate peanut butter cup.

Stack of peanut butter white chocolate chip cookies. Glass of milk and second plate of cookies in the background.

These peanut butter white chocolate chip cookies are AMAZING – so soft, lots of peanut butter taste and the perfect balance of peanut butter butter and white chocolate. You’re going to be wishing you made a double batch!Two peanut butter white chocolate chip cookies on white napkin with white chocolate chips scattered around.

Peanut Butter White Chocolate Chip Cookies

The softest, chewiest peanut butter cookies you’ll ever eat. A perfect combo of sweet and salty – they taste just like biting into a white chocolate peanut butter cup!

  • 1/4 cup unsalted butter (, softened to room temperature)
  • 1/3 cup peanut butter (, not old fashioned or natural)
  • 2/3 cup packed brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour (, spooned and leveled)
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup white chocolate chips (, plus more for placing on the tops of cookies)
  1. In a large bowl using an electric mixer, cream the butter and peanut butter on medium speed until combined. 

  2. Mix in the sugar, egg and vanilla. 

  3. Add in the flour, baking soda and salt and mix on low speed until combined.

  4. Turn of the mixer and fold in the chocolate chips with a large rubber spatula or wooden spoon.

  5. Form dough into balls about 1 1/2 to 2 tablespoons in size. Place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat.

  6. Cover and chill in the refrigerator for at least 2 hours or up to 2 days.
  7. When ready to bake, preheat the oven the 350F degrees. Bake cookies for 8-10 minutes. The tops will not be completely set. Place a few extra white chocolate chips on the top of each cookie.

Cookie dough balls can be placed in a zipper-locked bag and frozen.

Make sure to try these other favorite peanut butter cookies:

 

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Triple Chip Cookie Bars https://www.justsotasty.com/triple-chip-cookie-bars/ https://www.justsotasty.com/triple-chip-cookie-bars/#comments Fri, 16 Jun 2017 03:15:15 +0000 http://www.justsotasty.com/?p=621 In between a blondie & a cookie – these Triple Chip Cookie Bars are fudgy, chewy, filled with chocolate chips. Made in one bowl with no mixer, the batter only take 5 minutes to bake. If you like your chocolate chip cookies thick and super soft – then these are definitely for you! The other […]

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In between a blondie & a cookie – these Triple Chip Cookie Bars are fudgy, chewy, filled with chocolate chips. Made in one bowl with no mixer, the batter only take 5 minutes to bake. If you like your chocolate chip cookies thick and super soft – then these are definitely for you!Stack of 2 triple chip cookie bars with a bite taken out of the bar on top. A glass of milk and the pan in the background.

The other day I decided to clean out my cupboard…. Which meant I stood on a chair to see what was hiding on the top shelf. To my surprise, I found an assortment of half-empty chocolate chip bags leftover from previous recipes.

Talk about jackpot. Dark chocolate chips, butterscotch chips, white chocolate chips, skor bits, semi-sweet chocolate chips – I was in heaven. And clearly, I had some baking  to do.

After eating a few handfuls in deliberation, I decided this discovery called for making Triple Chip Cookie Bars. Chewy, fudgy & filled with chocolate chips – I should really clean my cupboards more often.Side shot of a hand holding a triple chip cookie bar. Glass of milk and more cookie bars in the background.

Seriously though, you’re going to love these bars. They’re somewhere in between a blondie & a cookie, ooze with melty chocolate chips & are just out of control delicious.

Not to mention, they’re also super easy to make, don’t use a mixer, and since they’re in bar form – you can pack them with a higher chocolate chip ratio than regular cookies. Finally, there’s no need to chill your dough! That’s right – there’s no waiting in anticipation for the dough to chill like when you make regular chocolate chip cookies.
Overhead shot of 3 triple chip cookie bars stacked. Glass of milk in the background.

Yup – they’re just that perfect. To make them all you need to do is melt some butter, whisk in your sugar, egg & vanilla. Then stir in your flour, followed by an assortment of delicious chocolate chips – and you’re done.

No sticky fingers from forming cooking dough balls & the batter is ready in about 10 minutes. Then pour it into a pan and pop it in the oven.

I used an assortment of semi-sweet chocolate chips, butterscotch chips & white chocolate chips – but let your imagination run wild! Maybe peanut butter chips, M & Ms and chocolate chips? Dark chocolate, milk chocolate & white chocolate? White chocolate, butterscotch & rainbow chips? SO MANY OPTIONS!!!!!!Side shot of 3 stacked triple chip cookie bars with a glass of milk and the cookie bar pan in the background.

You just cleaned your cupboard and made something just ridiculously delicious. And hey, if you don’t have random half-eaten bags of chocolate chips – these triple chips cookie bars are totally worth the trip to the grocery store! No one is judging – so let’s get baking.

Triple Chip Cookie Bars

Triple Chip Cookie Bars. Chewy, fudgy & filled with chocolate chips – you’ll love how easy this recipe is. 

  • 1/2 cup unsalted butter (, melted)
  • 1 cup brown sugar (, packed)
  • 1 large egg (, room temperature)
  • 1 tablespoon vanilla
  • 1 1/4 cup all-purpose flour (, spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup assorted chocolate chips (, I used a combo of semi-sweet, white chocolate and butterscotch))
  1. Preheat the oven to 350F degrees. 
  2. Line an 8 x 8 inch square baking pan with aluminum foil and grease with non-stick cooking spray. 

  3. In a medium-sized whisk together the butter and sugar. Then stir in the egg and vanilla. 

  4. Stir in the flour, baking powder & salt, followed by the chocolate chips.

  5. Pour batter into prepared pan and bake for 20-25 minutes until the top is set. 
  6. Allow to cool, then cut into squares.

 

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Drumstick Cake – Peanut Butter Ice Cream Cake https://www.justsotasty.com/drumstick-cake/ https://www.justsotasty.com/drumstick-cake/#comments Tue, 13 Jun 2017 02:10:32 +0000 https://www.justsotasty.com/?p=5673 Have you ever had drumstick cake? It’s this amazing homemade peanut butter ice cream cake that combines all the flavors of a drumstick ice cream cone – but in cake form so it doesn’t melt all over your hands and there’s no fear of dropping your ice cream.  Basically homemade peanut butter soft serve ice […]

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Have you ever had drumstick cake? It’s this amazing homemade peanut butter ice cream cake that combines all the flavors of a drumstick ice cream cone – but in cake form so it doesn’t melt all over your hands and there’s no fear of dropping your ice cream. Slice of peanut butter drumstick cake drizzled with hot fudge and peanuts. Second slice in the background with a bottle of hot fudge sauce

Basically homemade peanut butter soft serve ice cream topped with chocolate sauce & peanuts.

The first time I tried drumstick cake was a few years ago when Jay’s grandmother made it for a summer BBQ. Creamy peanut butter ice cream, hot fudge sauce, crunchy peanuts – delicious. It’s actually the perfect dessert for summer – and if you love peanut buster parfaits from Dairy Queen, drumsticks or ice cream cake (seriously, who doesn’t?) – then you need to try this recipe.

There’s some versions of drumstick cake that are baked and more like a cheesecake. But for today’s recipe we’re making drumstick cake with no eggs. Instead it’s a big ice cream cake that’s cold, creamy, dreamy and perfect for warm weather.Overhead shot of peanut butter ice cream drumstick cake on a white plate and drizzled with chocolate sauce and chopped peanuts.

How to Make Drumstick Cake

For the base, I like to make an Oreo cookie crust. (More chocolate is always better). But I’ve also seen versions using graham cracker crumbs or Nilla wafers instead.

Then the ice cream layer is made from cream cheese, sugar, peanut butter & whipped topping. First we beat together the cream cheese, sugar and peanut butter. Then the whipped topping is folded in. The mixture is smoothed over the crust, then it’s time to chill in the fridge to let the cake harden.

You can make the cake in under 10 minutes, so it actually takes less time than driving to Dairy Queen to buy an ice cream cake. Side view shot of a slice of drumstick cake on a white plate. With a fork, bottle of hot fudge sauce, second slice of cake and pan of full cake in the background.

I like to top each piece with hot fudge sauce and chopped peanuts – but adding a few chocolate chips is always a good idea too.

The cake is creamy, peanut buttery, and a little fluffier than just plain ice cream. I like to think of it more as homemade peanut butter soft serve ice cream. Which I think you’ll agree – is a completely deadly combination.Drumstick cake is an easy, homemade, no bake peanut butter ice cream cake with all the flavor of drumstick ice cream cones. With an Oreo crust, fudge sauce & peanuts - if you love buster bars you definitely need to try this!Slice of drumstick cake with a bite taken out of it. Bowl of hot fudge sauce and second slice of cake in the background.

Looking online, I couldn’t find many recipes for drumstick cake so I’m thinking it must be a regional recipe. Have you ever made it? Either way – if you love peanut butter & drumstick ice cream cones then you need to try this drumstick cake. So easy and so much peanut butter deliciousness.

Drumstick Cake

Drumstick cake is an easy, homemade, no bake peanut butter ice cream cake with all the flavor of drumstick ice cream cones. With an Oreo crust, fudge sauce & peanuts – if you love buster bars you definitely need to try this! 

Oreo Cookie Crust

  • 2 1/4 cup Oreo crumbs
  • 6 tablespoons unsalted butter (, melted)

Peanut Butter Layer

  • 16 oz cream cheese (, softened (500 g))
  • 1 cup granulated sugar
  • 1 cup peanut butter (, not natural)
  • 4 cup whipped topping (, thawed)
  • hot fudge sauce
  • chopped peanuts
  1. In a medium bowl stir together the Oreo crumbs and melted butter. 

  2. Press into the bottom of a lightly greased 9×13 inch pan. Place in the freezer while you make the peanut butter layer.

  3. In a large bowl beat together the cream cheese and sugar until very soft. Then beat in the peanut butter. 

  4. Turn off the mixer and gently fold in the whipped topping until the mixture is evenly combined. 

  5. Spread overtop of the Oreo crust and smooth the top. Place in the freezer for at least 4 hours to chill. 

  6. When ready to serve, allow the cake to warm up slightly so it’s easier to cut. Cut into pieces and top with fudge sauce and chopped peanuts. 

 

What are some of your favorite summer time frozen treats? I can’t wait to try these Strawberries & Cream Popsicles from What Molly Made and these Almond Butter Cookie Ice Cream Sandwiches from The Wooden Skillet.

 

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Very Berry Brownie Pizza https://www.justsotasty.com/brownie-pizza/ https://www.justsotasty.com/brownie-pizza/#comments Fri, 09 Jun 2017 03:22:57 +0000 https://www.justsotasty.com/?p=5607 This Very Berry Brownie Pizza is twist on classic brownies that’s perfect for summer. It starts with a fudgy, one bowl brownie. Then it’s smothered in a sweet cream cheese topping and decorated with fresh berries. If you love fruit pizza & chocolate – then this is the ideal recipe for you. Now, I absolutely […]

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This Very Berry Brownie Pizza is twist on classic brownies that’s perfect for summer. It starts with a fudgy, one bowl brownie. Then it’s smothered in a sweet cream cheese topping and decorated with fresh berries. If you love fruit pizza & chocolate – then this is the ideal recipe for you.Side angle shot of Fruit Brownie Pizza. A circular brownie, frosted with cream cheese topping and decorated with strawberries, blackberries, raspberries & blueberries.

Now, I absolutely love brownies. Fudgy, chewy, full of chocolate. They make me weak in the knees. Like Nick Carter circa 1998.

So clearly, I’m always looking for more brownie recipes to get my chocolate fix.

Now that summer weather is here and fresh berries are in season, I figured it was the perfect time to combine fudgy brownies and juicy berries to make this Very Berry Brownie Pizza. Why hello there new favorite dessert!

It’s a deliciously chocolate brownie frosted with a sweet cream cheese topping and decorated with fresh berries. The brownie is fudgy, the topping is creamy, and the berries make it perfect for summer. Although, I’ll definitely be making this again during the winter months.Bowl of strawberries, blackberries, raspberries & blueberries with circular brownie in the background.

To get started, the brownie is a simple one bowl recipe made with oil and cocoa powder. Oil keeps the brownies fudgy, and using 2 eggs plus 1 extra egg yolk ensures they stay extra chewy. I don’t use an electric mixer for brownies, since it adds air to the mixture which makes them less dense and fudgy.

I typically like to make the brownie recipe the night before serving to save time the day of. Either way, you’ll need to make sure the brownie is fully cooled before assembling the brownie pizza.Overhead of view of fruit brownie pizza. A circular brownie frosted with sweet cream cheese and decorated with fresh berries.

Now the cream cheese topping just might be my favorite part. Smooth, creamy, slightly tangy – it perfectly marries the rich chocolate brownie. It’s a simple sweetened cream cheese topping that’s made from cream cheese, a little butter and powdered sugar. If you love cream cheese brownies – then this combination is for you.

Finally, our brownie pizza is decorated with fresh berries (or whatever fruit you prefer). I used a combination of strawberries, blackberries, blueberries & raspberries. You could be fancy and arrange them in a pretty design, but I decided to go free form.Slice of fruit brownie pizza on a whit plate with fresh berries.

This very berry brownie pizza was such a hit, and if you’re looking to take your brownies up a notch for your next dinner party – then this is for you.

Very Berry Brownie Pizza

This Very Berry Brownie Pizza is twist on classic brownies that’s perfect for summer. It starts with a fudgy, one bowl brownie. Then it’s smothered in a sweet cream cheese topping and decorated with fresh fruit. If you love fruit pizza & chocolate – then this is the ideal recipe for you.

For the Brownie

  • 1/2 cup oil (, vegetable or canola)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk (, in addition to the other 2 eggs)
  • 1 1/2 teaspoons vanilla extract
  • 6 tablespoons cocoa powder
  • 2/3 cup flour (, careful not to overmeasure)
  • 1/4 teaspon salt

For the Topping

  • 6 oz cream cheese (, softened)
  • 2 tablespoons unsalted butter (, softened)
  • 1 cup powdered sugar
  • 2 cups mixed berries
  1. Preheat the oven to 350F degrees. Line a 9 inch round pan with aluminium foil and lightly grease. 

  2. In a medium bowl, whisk together the oil, sugar, eggs & vanilla. 

  3. Stir in the cocoa powder, followed by the flour & salt. 

  4. Pour into the prepared pan and bake for 20-25 minutes or until the top is set and you see the edges just starting to pull away from the sides. Allow to cool fully. 

  5. In a medium bowl beat together the cream cheese & butter until smooth. Then beat in the powdered sugar. 

  6. Remove the brownie from the pan by lifting up the aluminium foil. Then peel off the foil and set the brownie on a serving plate. The brownie must be fully cooled before doing this. 

  7. Frost the brownie with the cream cheese topping, then decorate with mixed berries. 

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Baked Vanilla Cake Doughnuts with Chocolate Glaze https://www.justsotasty.com/baked-vanilla-cake-doughnuts-with-chocolate-glaze/ https://www.justsotasty.com/baked-vanilla-cake-doughnuts-with-chocolate-glaze/#comments Tue, 06 Jun 2017 14:00:30 +0000 http://www.justsotasty.com/?p=13 These baked vanilla cake doughnuts with chocolate glaze have a delicious doughnut texture and are ultra-moist. With a thick chocolate glaze and coated in sprinkles, they won’t last long…. Plus, there’s no hot oil or deep frying! So, Friday was National Doughnut (Donut?) Day. I was not aware of this til about 10am, and frankly I […]

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These baked vanilla cake doughnuts with chocolate glaze have a delicious doughnut texture and are ultra-moist. With a thick chocolate glaze and coated in sprinkles, they won’t last long…. Plus, there’s no hot oil or deep frying!These baked vanilla doughnuts with chocolate glaze have a delicious cake doughnut texture and are ultra-moist. With a thick chocolate glaze and coated in sprinkles, they won't last long.... Plus, there's no hot oil or deep frying!

So, Friday was National Doughnut (Donut?) Day. I was not aware of this til about 10am, and frankly I felt rather left out. Why was there not some sort of public service announcement? Perhaps a memo at work stating we’d have reduced hours? A flyer posted on the door of my apartment like when there’s scheduled maintenance? If I had known when I left for work at 6:30, I could have purchased a delicious doughnut for my breakfast.

But, all was not lost. I have a doughnut pan! And I used said doughnut pan to make not one, but six doughnuts!

The doughnuts I made are a baked vanilla cake doughnut with a generous amount of chocolate glaze. They’re soft, perfectly cakey & have that delicious bakery taste. Plus – with thick chocolate frosting you can’t go wrong.These baked vanilla doughnuts with chocolate glaze have a delicious cake doughnut texture and are ultra-moist. With a thick chocolate glaze and coated in sprinkles, they won't last long.... Plus, there's no hot oil or deep frying!

The batter is simple to put together. You simply whisk your dry & wet ingredients respectively, then mix your dry ingredients into the wet. After baking in your 6 cavity pan, the doughnuts are then dipped in a chocolate ganache glaze and showered with sprinkles. In total, you’re looking at about 30 minutes from start to finish.

A few notes about the ingredients.

  1. I like to use an extra egg yolk in these doughnuts. It gives them a more yellow colour, keeps them moist an provides a rich flavour that stands up to the chocolate glaze.
  2. These doughnuts also call for 1/4 tsp nutmeg. Turns out, nutmeg is what gives them that authentic bakery style taste.
  3. I used buttermilk. If you don’t have buttermilk on hand, you can make a DIY version. Simply add 1 teaspoon vinegar to your liquid measuring cup, pour in some milk to the 1/3 cup line and leave to sit for 5 minutes.
  4. The chocolate glaze is a ganache. By using melted chocolate (instead of cocoa), you’ll get a thick and glossy coating of chocolate.

These baked vanilla doughnuts with chocolate glaze have a delicious cake doughnut texture and are ultra-moist. With a thick chocolate glaze and coated in sprinkles, they won't last long.... Plus, there's no hot oil or deep frying!

You can either shower the tops of your doughnuts with sprinkles or go full Homer Simpson style and completely dip the tops in sprinkles. Why hello there rainbow deliciousness sprinkle heaven!These baked vanilla doughnuts with chocolate glaze have a delicious cake doughnut texture and are ultra-moist. With a thick chocolate glaze and coated in sprinkles, they won't last long.... Plus, there's no hot oil or deep frying!

With vanilla, chocolate & sprinkles – you’re really appealing to all doughnut lovers with this recipe. I wouldn’t recommend waiting til next year’s National Doughnut Day to make these.

Baked Cake Doughnuts with Chocolate Glaze

These baked vanilla doughnuts have a rich flavour and are ultra-moist. With a thick chocolate glaze and coated in sprinkles, they won’t last long….

For the Doughnuts:

  • 1 cup all-purpose flour
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup granulated sugar
  • 1 large egg + 1 large egg yolk (room temperature preferred)
  • 2 tablespoons unsalted butter (melted & cooled)
  • 1/3 cup buttermilk*
  • 1 1/2 teaspoons real vanilla extract

For the Chocolate Glaze

  • 4 oz semi-sweet or dark chocolate (, I recommend not using chocolate chips)
  • 2 tablespoons heavy cream
  • 1 tablespoon light corn syrup
  • rainbow sprinkles
  1. Preheat your oven to 350F degrees and spray your 6-cavity doughnut pan with non-stick cooking spray.
  2. In a small bowl, whisk together the flour, nutmeg, baking soda and baking powder. Set aside.
  3. Then in a separate bowl, whisk the eggs, sugar and buttermilk until smooth. Add in the melted butter and vanilla. 

  4. Fold the flour mixture into the wet and stir until just combined. Your batter will be very thick. 
  5. Then either spoon into your doughnut cavities. Or pour your batter into large zipped-top bag, cut off one of the end corners at the bottom of the bag, and pipe into your doughnut cavities.
  6. Bake your doughnuts for 8-11 minutes. They should be bounce back slightly if you touch them with your finger, and an inserted toothpick will come out clean.
  7. While your doughnuts are cooling, get on with your glaze. In a small sauce pan over low heat, melt together the chocolate and cream. When almost melted, add the corn syrup and whisk until fully combined. 

  8. Take your glaze off the heat. Dip the tops of your doughnuts in the chocolate glaze. Then set to dry on a cooling rack and shower them with sprinkles.

How did you celebrate National Doughnut Day???

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Butterscotch Blondies https://www.justsotasty.com/butterscotch-blondies/ https://www.justsotasty.com/butterscotch-blondies/#comments Thu, 01 Jun 2017 14:00:16 +0000 http://www.justsotasty.com/?p=175 These butterscotch blondies have a rich butterscotch taste and are filled with butterscotch chips. They’re dense, chewy, fudgy and made in one bowl with no mixer. You can think of them as butterscotch brownies with deliciously gooey centers.   Mmmmmm… Butterscotch. Oh how I love thee. Buttery, rich and oh so tasty. There’s good reason […]

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These butterscotch blondies have a rich butterscotch taste and are filled with butterscotch chips. They’re dense, chewy, fudgy and made in one bowl with no mixer. You can think of them as butterscotch brownies with deliciously gooey centers.  

Mmmmmm… Butterscotch. Oh how I love thee. Buttery, rich and oh so tasty. There’s good reason why butterscotch is in the flavor hall of fame.

I love butterscotch, but I’ve been having lots of chocolate recently – double chocolate cookies 3 times in the last 2 weeks, chocolate chip muffins, left over chocolate chips… I decided it was time for a flavor change up and bring out the butterscotch.

And bring out the butterscotch I did.

I decided to tinker with the classic blondie recipe to get the ultimate butterscotch flavor in blondie form. These blondies are super chewy, fudgy, dense, buttery… all the words that equal delicious and make every minute at the gym worth it. They’re big on butterscotch taste and filled with butterscotch chips.Overhead shot of butterscotch blondies cut into squares.

Now, getting the rich butterscotch flavor comes from butter, brown sugar, vanilla and salt. Melting the butter is your starting point for the butterscotch. Then the brown sugar gives you the deep color and flavor. Brown sugar is actually what differentiates butterscotch from caramel – so make sure not to substitute it. Then the vanilla and salt balance off the sweetness to give that perfect butterscotchiness that doesn’t taste artificial.

What’s even better about these butterscotch blondies is that they’re so easy to make. Simply melt the butter in a medium saucepan, then mix in the sugar with a wooden spoon.  Then add in the egg and vanilla, and fold in your dry ingredients and butterscotch chips. Your blondies will be baking in no time and filling your kitchen with delicious smells. A delicious, no fuss recipe? That’s my kind of dessert.These butterscotch blondies are chewy, fudgy, a little gooey and filled with big butterscotch flavor & butterscotch chips. Made in one bowl, they're basically super easy butterscotch brownies

Now how do you get chewy, fudgy butterscotch blondies that aren’t the least bit cakey? Simple.

  1. No leaveners and forget the mixer. Using leaveners and a mixer create air bubbles that cause your batter to rise and lose its dense and fudgy texture.
  2. Then, bake your blondies until the top is just set and the edges are slightly pulling away.

And Voila! Super fudgy, chewy butterscotch brownies are yours.Butterscotch Blondies are chewy, gooey & fudgy with a rich butterscotch taste and filled with butterscotch chips. One bowl & no mixer!

 

The hardest part of the recipe will BY FAR be waiting for your blondies to cool before cutting in. So I suggest starting ASAP. Chewy, fudgy, butterscotch blondies are so close!

Butterscotch Blondies

Chewy, fudgy blondies with a rich butterscotch taste and filled with butterscotch chips. These butterscotch blondies are so easy to make, don’t require a mixer and only use 1 bowl. 

  • 1/2 cup butter (, melted)
  • 1 cup packed brown sugar
  • 1 large egg (, room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour (, spooned and leveled)
  • 1/4 teaspoon coarse salt
  • 3/4 cup butterscotch chips
  1. Preheat the oven to 350F degrees. 

  2. Line an 8 x 8 inch pan with aluminum foil and spray with non-stick cooking spray. 
  3. In a medium bowl stir together the melted butter and brown sugar. 

  4. Make sure that the mixture isn’t hot, then stir in the egg and vanilla. 

  5. Fold in the flour and salt, and then the butterscotch chips.
  6. Pour the batter into your lined pan, and bake for 20-25 minutes until the top is just set and edges are beginning to pull away from the sides of the pan.
  7. Let cool in the pan until completely set – at least 1 hour. 

  8. Then remove from the pan and slice. I got 9 generous squares, or you could do 16 more reasonable sized blondies. 

Blondies can be kept in an air-tight container at room temperature or in the fridge for up to 5 days.

If you love butterscotch – make sure to try these butterscotch chip cookies too!

Super soft & chewy Butterscotch Cookies. Brown butter is the secret ingredient for ridiculously flavorful, perfect butterscotch taste!

 

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Lime Cupcakes with Raspberry Frosting https://www.justsotasty.com/lime-cupcakes-with-raspberry-frosting/ https://www.justsotasty.com/lime-cupcakes-with-raspberry-frosting/#comments Tue, 30 May 2017 14:07:07 +0000 https://www.justsotasty.com/?p=5577 These Lime Cupcakes with Raspberry Frosting have a fun flavor combo that’s perfect for warm weather. The cupcakes have a soft, buttery crumb and a hint of lime. Then we’re frosting them with raspberry buttercream made from real berries.  Today I’m sharing these Lime Cupcakes with Raspberry Frosting over on Oh Sweet Basil. I love […]

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These Lime Cupcakes with Raspberry Frosting have a fun flavor combo that’s perfect for warm weather. The cupcakes have a soft, buttery crumb and a hint of lime. Then we’re frosting them with raspberry buttercream made from real berries. 

Group of lime cupcakes with raspberry frosting with a lime slice on top.

Today I’m sharing these Lime Cupcakes with Raspberry Frosting over on Oh Sweet Basil. I love making cupcakes, and any recipe that uses fresh summer berries is always a plus in my book.

I love experimenting with new flavors in the kitchen, and these are a great change-up to your typical vanilla cupcakes over the summer months.

The lime flavor is sweet & fresh, but never tart. And the cupcakes have a deliciously fluffy & soft texture. Then the frosting is my favorite part. It’s creamy, fluffy & bursting with real berries. Plus the bright pink color is too pretty to ignore.

So head on over to Oh Sweet Basil to get the recipe!

One lime cupcake with raspberry frosting and a plate of cupcakes in the background. Garnished with lime slices and raspberries.

 

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