How To Make Eggnog Flan

Visit the printable recipe card below for full directions.

Melt the sugar slowly for the caramel. The caramel sauce can take 10 to 15 minutes to melt and turn to a rich, deep caramel color. Stir constantly with a heat-safe spatula and don’t walk away as it can burn quickly at the end.

If you burn your caramel sauce, start over! You will be able to see and smell if you burnt it. Even lightly burned caramel sauce will make for a bitter flan.

Work fast when pouring the caramel. As soon as the caramel reaches a deep amber color, pour it into your baking pan and tilt the pan immediately to coat the bottom before it hardens. It may crack as it cools – this is normal and totally fine!

Let the caramel cool completely before adding custard. If you pour the custard over hot caramel, it can cause bubbling or separation.

Always use a water bath. Place your flan pan in a larger baking dish and pour hot water halfway up the sides. This gentle cooking method prevents the custard from curdling or cracking.

Cover the flan while it bakes. Loosely cover the pan with foil to prevent the top from browning too much and to keep the custard from drying out.

Check for doneness by jiggle, not a toothpick. When you shake the flan, the center should slightly jiggle, but the edges should be set. It will continue to set while cooling and chilling.

Chill for at least 4 hours, but overnight is best. The longer the flan is refrigerating in the pan, the more the sauce will melt and make the caramel sauce.

Be careful when flipping. Make sure to use a larger plate that’s wider than your baking dish to catch all the caramel sauce… It’s liquid gold and you don’t want to lose a drop!

Variations to Try

• Mini Eggnog Flans: Pour the custard into small ramekins for individual servings, perfect for parties.
• Coquito Flan: Swap the eggnog for Puerto Rican coquito for a coconut twist!
• Coffee Eggnog Flan: Add a tablespoon of instant espresso powder to the custard for a subtle coffee flavor.
• Chai Eggnog Flan: Add chai spices like cardamom, cinnamon, cloves, and a pinch of black tea for a warm and spicy twist.

This easy Apple Crisp recipe is a longtime favorite in our house. It’s one of those desserts that reminds me of fall, but truthfully, we make it all year long!

I love how it takes such simple ingredients – apples, oats, sugar, and butter – and turns them into something so cozy and delicious. The spiced apples bake into a bubbling, sweet filling and the cinnamon-brown sugar oat topping gives it just the right crunch.

We like to serve it warm with a big scoop of vanilla ice cream and a drizzle of salted caramel sauce on top. If you’ve never made Apple Crisp before, you’re in for a real treat!

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Apples: I like to use a mix of sweet and tart apples like Granny Smith and Honeycrisp or Fuji for the best flavor.
• Sugar: I typically use granulated sugar in the apple filling and brown sugar in the oat topping. For a more caramel-like flavor, use all brown sugar.
• Cinnamon: If you prefer a heavier spiced flavor, feel free to use an equal amount of apple pie spice instead!
• Salted Butter: If using unsalted butter, just add a pinch more salt.
• Oats: Use old-fashioned, also sometimes called rolled oats, to give the topping its signature crisp texture. Don’t use quick oats as they’ll turn mushy.

How To Make Apple Crisp

I’ve made this easy Apple Crisp more times than I can count, and along the way I’ve picked up some useful tricks that I’ll share below. Scroll down to the printable recipe card for full instructions!

Peel the apples and slice them thinly so they cook evenly. If the slices are too thick, they won’t soften fully in the short baking time. You can leave the peels on if you prefer, but I like the texture better without.

Make sure your butter is softened to room temperature, but not melted. This helps it blend perfectly with the brown sugar and oats. To more quickly soften butter, grate it with a cheese grater!

Mix the oats in last! Stirring them in separately keeps them from getting too broken down and mushy. If your topping seems too dry, add just a touch more butter to pull it together.

Is your oat topping browning too fast? Lightly tent the top of your crisp with foil to prevent it from darkening more. You can do this at any point during the bake time!

Let the crisp rest for 10 minutes after baking. This gives the filling a chance to set up, making it easier to serve and keeping the topping from sliding off.

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Vodka: I used Absolut, but any middle-of-the-road vodka will work. You could even try a flavored vodka – vanilla, whipped cream, or pumpkin spice if you can find it.
• RumChata: This adds the best creamy, warm spiced flavor. They do make a pumpkin spice version if you want to take it up a notch! You could also use Baileys or Kahlua.
• Espresso: You can also use cold brew or strongly brewed black coffee, but espresso is best for a stronger coffee flavor.
• Pumpkin Puree: Make sure you’re using pure pumpkin puree, NOT pumpkin pie filling. The can should list pumpkin as the only ingredient.
• Half & Half: You can swap this with whole milk or heavy cream, but be warned! Milk won’t be as creamy and heavy cream will make it VERY thick. I find that half & half is the perfect balance.
• Maple Syrup: This adds a little sweetness to help balance all of the bold flavors. Use more or less to taste. A good quality maple syrup is preferred for the best fall flavor, but you can use simple syrup.
• Pumpkin Pie Spice: Swap this with cinnamon if needed.

Tips For Making Chocolate S’mores Cookies

These smores cookies are all about that nostalgic campfire flavor, and a few small tips go a long way to making them truly special. Please scroll down to the printable recipe card for full instructions!

Don’t over mix the dough. Stop mixing as soon as everything comes together to keep the cookies soft and tender.

Use a mixture of small crumbs and chunkier bits of graham crackers. This will add both flavor and a great crunch to your cookies!

Don’t fully enclose the marshmallow in the dough. You want to mostly wrap the dough, but let a little marshmallow peek through. This gives you that gooey, toasted effect on top that’s totally irresistible. You can see a few of my cookies on the right side don’t show any marshmallow, those are the ones I wrapped the dough fully around the marshmallow.

These cookies spread when baked! The marshmallows will cause your cookies to spread a fair amount, so make sure you space your cookies at least 2 inches apart! I fit 6 cookies on a 9×13 inch baking sheet.

Press a few extra pieces of chocolate and graham cracker on top of each cookie for a bakery style finish. You can do this before or immediately after baking. I personally prefer to do this after they have baked so I can see exactly where the cookies need a little extra pizazz. Don’t worry, the cookies are warm enough to melt the chocolate and make them look like they baked that way!

Tips For Making Banana Split Dump Cake

Gather ’round for a slice of sunshine! This easy banana split cake is pretty much fail-proof. Still, here are just a few little tips and tricks to make sure you get the very best results every time. Visit the printable recipe card for the full directions!

Once you layer everything in the baking dish, do NOT stir it. To have the right texture, all the ingredients need to be in even layers. Trust the process!

Use a spoon to gently spread the dry cake mix on top. Then spread the butter slices evenly across the top of the cake mix so it bakes up golden and crispy in every bite.

Don’t worry if the cake jiggles a bit when you pull it from the oven. That’s normal and means the fruity base is still bubbling. Let it cool for about 15 minutes before serving so it can set up just enough without losing that warm, gooey goodness.

I love serving this cake warm with whipped cream and a scoop of vanilla ice cream. Then whatever toppings you’re feeling… We usually go for fresh sliced bananas and a drizzle of chocolate syrup.

If you’re feeding a crowd, set up a little “sundae bar” with toppings like caramel sauce, chopped nuts, maraschino cherries, and rainbow sprinkles—everyone can dress up their slice just how they like it.

Storing and Reheating

Have any leftovers? You’re in luck – this cake keeps and reheats like a dream!

Wait for your leftover cake to fully cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, it’ll stay fresh for up to 3 days.

Reheat individual portions in the microwave for 30 seconds at a time until warmed all the way through.

More Easy Cake Mix Recipes

• This sweet and buttery strawberry dump cake recipe is made with a box of cake mix for a truly easy summer dessert.
• Sunny peach slices are baked with simple white cake mix in my peach dump cake recipe.
• This easy caramel apple dump cake recipe delivers gooey caramel goodness, spiced apples, and a crisp, buttery cake layer — all without any fuss.
• Nothing says fall better than this easy pumpkin dump cake recipe! It tastes like a warm pumpkin pie, but with a crunchy toffee and pecan topping.
• Easy black forest cake is made simple with instant pudding mix, cherry pie filling, and Cool Whip!

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for this blackberry pie bar recipe. Visit the printable recipe card below for the full ingredient list and amounts.

• Blackberries: Both fresh or frozen blackberries will work for this dessert. If you do opt for frozen berries, let them thaw and drain off the excess juice beforehand.
• Lemon: Lemon zest brings a little something extra to the pie crust, while lemon juice brightens the berry filling. If you want to really taste the lemon flavor, double up on the lemon zest!
• Cornstarch: This is an important addition that helps to thicken up the blackberry filling a bit.
• Cinnamon: Including cinnamon in the pie crust gives it a nice hint of warmth and really compliments the berries! You could also add a pinch of nutmeg for even more warmth.

How to Make Blackberry Pie Bars

Like classic pie dough, this recipe begins with cold butter cut into squares. A food processor will have the dough ready in minutes! You can also make the dough by hand, even if it takes a little longer. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

When adding the crumb topping, don’t press it down or compact the bars. You want to leave it loose for a nice texture once baked.

The tops of the bars will be a light golden color once done. Keep a close eye on them as they bake, you do not want to over bake them. You are looking for a light golden brown color. If your oven has hot spots, turning the bars halfway through baking can make them bake more evenly.

It’s best to allow the blackberry pie bars to cool completely before slicing and serving, as the filling will hold together when it’s cold. You can even place them in the fridge to help the cooling process along, if you’re in a hurry.

Frequently Asked Questions

Try These Berry Recipes Next

• There’s a reason my lime blueberry pound cake recipe is one of my most popular. It’s got a thick layer of cream cheese frosting that really sends it over the top!
• You can never go wrong with a mixed berry cobbler or strawberry dump cake. Both are the perfect summer treat when served warm with ice cream.
• This homemade strawberry cake with real strawberry buttercream frosting is a show stopper!
• Enjoy the best salty and sweet goodness with strawberry pretzel pie! The fluffy cheesecake filling ties it all together.
• Want to impress your overnight guests? Surprise them with berry stuffed french toast in the morning!

What You Need To Know About These Chocolate Chip Walnut Cookies

• Perfect Texture: Chewy centers, crisp edges, and crunchy walnuts!
• Skill Level: Foolproof recipe, even if you’re new to baking.
• Double Chocolate: Loaded with both semi-sweet and white chocolate chips.
• No Chilling Required: Cookies are baked and ready in 30 minutes.
• Freezer-Friendly: Make dough ahead and freeze for fresh-baked cookies anytime!

Key Ingredient Notes

Most of these baking staples are already in my kitchen right now. No special trip to the store needed! Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chocolate Chips: I use an even amount of both semi-sweet chocolate chips and white chocolate chips. They balance each other out perfectly, but feel free to use milk, dark, or whatever combo sounds best to you. You can also cut up chocolate bars into chunks for larger bites of chocolate!
• Walnuts: I like to use salted, roasted walnuts as they add the perfect amount of saltiness to the cookies to make the flavors pop. If you have regular walnuts, lightly toasting them before adding them to the batter will enhance their flavor.
• All Purpose Flour: Fluff the flour and then spoon it into the measuring cup, leveling it off with the back of a butter knife. If you dunk the cup into a packed bag of flour, you end up using too much flour, creating overly dense cookies.
• Butter: It needs to be room temperature, so be sure to leave it out on the counter for an hour or so prior to using.
• Sugars: You’ll need both white granulated sugar and brown sugar for this cookie recipe.
• Hot Water: It needs to be hot to help the baking soda dissolve.
• Baking Soda: Double check the label and make sure it’s not expired.

Make Ahead and Freezing Cookie Dough

I always make a double batch of this cookie dough. That way, I can enjoy some now and also save some for the future me who craves cookies at 9pm!

• Freeze Cookie Dough: Freeze unbaked dough balls on a sheet pan for 30 minutes. Transfer to an airtight, freezer safe container and freeze for up to 6 months.
• Bake Frozen Dough: When you’re ready to bake, place the frozen dough balls on prepared baking sheets. Bake as directed, but add about 2 extra minutes to the bake time.

Recipe Rundown: What To Know

• Easy To Make: No yeast — just mix, fry, and eat.
• Skill Level: Super easy recipe that is great for first-timers!
• Texture: Crisp and fluffy with golden outsides and soft centers.
• No Special Tools: No deep fryer or donut pan needed!
• Customizable: Glaze, sugar, dip, or fill for endless flavor combinations.
• Simple Ingredients: You likely already have all the ingredients on hand.

Every Sunday morning, my kids beg me to make a batch of homemade honey buns or these donut holes. Seeing as I wrote a Mini Donuts cookbook years ago, they tell me I can’t complain. While I love all three, I will always pick these donut holes as they are fast, simple, and foolproof.

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for the donut hole recipe itself. Further down in the post you will find more info on the different sweet toppings, fillings, and coatings you can try! Visit the printable recipe card below for ingredient amounts.

• Flour: Fluff the flour and then spoon it into your measuring cup, leveling it with the back of a butter knife. This will ensure you get the proper amount of flour for light and fluffy donut holes!
• Cinnamon: This is an optional ingredient for the donut batter, it adds a little warmth. I like to add a small sprinkle, especially when I know I’m going to turn them into cinnamon sugar donut holes.
• Baking Powder: Double check the label and make sure it’s not expired.
• Milk: Whole milk works best as it has a higher fat content, creating moist and soft donut holes. You can use 2% milk or evaporated milk as well.
• Oil: Choose a frying oil with a high smoke point, like vegetable, corn, or canola oil.

More Sweet Breakfast Recipes To Try

• This soft Mallorca bread tastes like it’s straight from a Puerto Rican bakery.
• You won’t be able to resist this brown sugar banana bread recipe with its crackly top.
• Secretly made with store-bought dough, this easy cinnamon bread recipe is a family favorite.
• Made with canned cinnamon rolls, these cinnamon roll waffles couldn’t be any easier.
• This blueberry scone recipe is so buttery and flaky. Don’t like blueberries? Try my chocolate chip scones instead!

Ingredient Notes

There’s a good chance you already have what you need to make this chocolate glaze in your kitchen right now. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Powdered Sugar: Don’t swap this with any other type of sugar!
• Cocoa Powder: Use a good quality cocoa powder for the richest flavor. I’ve found that 4 tablespoons of cocoa powder creates a rich chocolatey flavor while also letting the sweetness shine through. Of course, you can add more or less to best fit your tastes.
• Whole Milk: While you can use another type of milk, I get the best results with whole milk or half-and-half. It creates a thick, silky smooth glaze.
• Vanilla: Be careful not to go overboard here! One teaspoon is all you need to add a depth of flavor without competing with the other ingredients.

How to Make Chocolate Glaze

Feel free to double this easy recipe as needed! The steps remain the same. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Don’t Skip the Sifting: When you sift the powdered sugar and cocoa powder, you remove clumps. That’s key to getting the smoothest glaze!
• Consistency: If you want a thicker consistency, add more sugar and cocoa. Want to thin it out? Mix in more milk.
• Extra Shine: Like in my homemade chocolate sauce recipe, you can stir in up to a tablespoon of corn syrup for an extra glossy finish.

How to Use Chocolate Glaze

• Donuts: Dunk these easy air fryer donuts, or homemade filled donuts, or mini donut holes for that perfect chocolate donut glaze finish.
• Cakes: Use it as an elegant decoration on top of my best chocolate cake or rich chocolate peanut butter cake!
• Cupcakes: It’s great drizzled over fluffy red velvet cupcakes, fresh strawberry cupcakes, or my best chocolate cupcakes for a triple chocolate cupcake!
• Brownies: Next time you make a batch of my homemade brownie recipe, top them off with this glaze and thank me later.
• Cookies: Dip Danish butter cookies in it or drizzle it over chewy peanut butter cookies.
• Ice Cream: Dress up a plain bowl of ice cream or use it over my easy strawberry ice cream cake!

Test Kitchen Review

Click here to learn about our test kitchen!

Simone

I love this glaze, was perfect for my biscuit donut holes. I used the remainder as a dipping sauce for my apples – so good. Definitely will make it again.

Reasons To Love This Easy Black Forest Cake Recipe

• Taste: Each bite is loaded with rich chocolate, sweet cherries, and fluffy whipped cream!
• Skill Level: Great for beginner bakers with foolproof steps.
• Texture: The chocolate pudding seeps into the cake, making it extra soft and dreamy.
• Make in Advance: It’s even better after chilling overnight!
• Party-Perfect: Travels easily for a potluck and is always a crowd favorite.
• Budget Friendly: Uses just a few simple, easy-to-find ingredients.

How to Make This Easy Black Forest Cake Recipe

With simple ingredients and a few quick steps, you can have a decadent dessert ready without any hassle. You don’t need a stand mixer or special tools—just a mixing bowl and a whisk! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Let it Chill: If you have the time, let the cake sit in the fridge for at least 4 hours. This gives the pudding plenty of time to soak into the cake and make it extra soft and moist.
• Make It Extra Chocolatey: Stir some chocolate chips into the cake batter for an added chocolate boost. You can also drizzle chocolate sauce on top right before serving.
• Make it Boozy: If you want an adult twist and to make this cake more like a traditional Black Forest Cake, brush the cake with Kirsch (cherry liqueur) before adding the pudding.
• Make Ahead: The longer this black forest poke cake sits in the fridge, the better it tastes as the flavors meld together. You can prepare it up to 48 hours in advance and it will still be perfect for whenever you’re ready to serve it!