Easy No Bake Dessert Recipes | The Novice Chef

Easy Homemade Donut Holes

Jessica — Thu, 03 Apr 2025 12:00:00 +0000

These homemade donut holes are golden, crisp on the outside, and soft and fluffy on the inside. Ready in just 20 minutes — this is an easy donut hole recipe made with no yeast, no rising, and no hassle! Keep it classic or get creative with different glazes, fillings, and toppings.

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.

Test Kitchen Approved

“This donut hole recipe was perfect for my family as everyone likes a different topping for their donuts. So soft and fluffy, I’m partial to the sugar glaze. Definitely spray your cookie scoop with the non-stick spray, the dough came off very easily that way.” — Simone, skilled home cook and bread maker.

Learn more about our Test Kitchen ➔

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.

Tips For Making This Donut Hole Recipe

The donut hole batter is very sticky! I highly recommend using a small cookie scoop to drop them into the oil. It’s easier than using two spoons and creates even sized, round donut holes. You can also spritz the cookie scoop with non-stick spray before scooping the dough so it can easily drops into the hot oil.

My biggest tip? Do NOT try to eyeball how hot the oil is! Instead, use a clip-on pot thermometer to continuously measure the oil. Oil that’s too hot will cook the outside too quickly and leave the insides raw. Oil that’s too cool will take too long to cook, creating greasy donut holes.

Fry 5 to 7 donut holes at a time, to prevent overcrowding, which can drop the oil temperature and cause uneven cooking and/or greasy donut holes.

After frying, place them on a paper towel-lined plate to soak up excess oil before adding toppings. Glazes stick best when the donut holes are slightly warm, but powdered sugar works best when they’re completely cool.

Below is a quick recipe overview, but please scroll down to the printable recipe card for full instructions.

Stir together the wet and dry ingredients until just combined. Do not over-mix!

Scoop the batter with a small cookie scoop for perfectly round donut holes.

Fry the donut holes on each side in oil heated to between 360°F to 375°F.

Add fillings, coat in a glaze, or toss in powdered sugar or cinnamon sugar.

Toppings, Glazes, and Filling Options for Donut Holes

Glazes: Chocolate glaze is my favorite! You can also try strawberry glaze (like the kind I use on my air fryer donuts), cherry glaze, maple glaze, or whatever else sounds good to you. Just add a little of your chosen extract flavor to the glaze recipe included in the recipe card below.
Cinnamon Sugar: As soon as the donut holes are removed from the oil, toss them in cinnamon sugar right away so it sticks.
Powdered Sugar: A classic choice! Drain the donut holes on paper towels and then toss the donut holes in powdered sugar once they’ve cooled to room temperature.
Fillings: Once they’re cool enough to handle, you can use a piping bag to fill the donut holes with whatever you want! Some of my favorite fillings for filled donuts include fruit jelly, homemade nutella, zesty lemon curd and sweet chocolate buttercream.
Toppings: Chopped nuts, candy bars, cookies (like Oreos), shredded coconut, or festive sprinkles are always great choices. Add them right after dipping the donuts so they stick!

Frequently Asked Questions

Do I need yeast for this recipe?

No, this recipe is yeast-free. It uses baking powder as a leavening agent, making the process quicker and simpler with no rising time required.

Can I bake these instead of frying?

Sadly no, this dough is more of a batter and specifically made for frying. It will not bake correctly in the oven and definitely would not be round in shape.

Can I make the dough ahead of time?

Yes, you can make the batter and store it in the fridge for up to 24 hours before. The first reaction of the baking powder happens when mixed with liquid and the second rise is triggered by heat.

How should I store leftover donut holes?

Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them, but it’s best to consume them fresh for optimal taste and texture.

Easy Donut Hole Recipe (No Yeast)

Fresh warm Donut Holes in just 20 minutes — with no yeast or fancy equipment needed! Perfect for dunking, glazing, or stuffing with all your favorite fillings.

Course Breakfast, Desserts

Cuisine American

Keyword donut hole recipe, donut holes, donut holes recipe, hole donuts, homemade donut holes

Prep Time 5

Cook Time 15

Total Time 20

Servings donut holes

Calories 96kcal

Author Jessica

Ingredients

1 ½ cup all-purpose flour
½ teaspoon salt
¼ to ½ teaspoon cinnamon and/or nutmeg optional
1 tablespoon baking powder
½ cup whole milk
1 large egg
⅓ cup granulated sugar
2 tablespoons melted butter
Vegetable oil for frying

Traditional Glaze

2 cups powdered sugar
⅓ cup half and half or whole milk
1 teaspoon vanilla extract

More Topping Options

Cinnamon Sugar
Chocolate Glaze 1 batch
Fruit Jelly/Jam Nutella, or Lemon Curd, for filling
Powdered Sugar about 1.5 cups

Instructions

Whisk together the flour, salt, optional cinnamon, and baking powder in a medium-sized bowl. Set aside.
Pour oil into a large, deep skillet for frying. You want the oil to be about 2 to 3 inches deep. Heat the oil and keep it between 360°F to 375°F. I highly recommend using a clip-on pot thermometer to ensure the temperature stays even for best results! However, you can test the oil by pouring a drop of water into the pot; if it sizzles across the top, it’s ready.
While the oil is heating up… Whisk together the milk, egg, sugar, and butter in a large-sized bowl. Add the dry ingredients to the wet ingredients and stir to combine thoroughly, but do not over-mix.
The batter will be very sticky, so I highly recommend using a small cookie scoop (spritzed with a little non-stick spray) to scoop about 2 teaspoons worth of dough for each donut hole. You can also use two spoons, one to scoop and one to push the dough off the first spoon and into the hot oil, but they will not be as perfectly round.
Drop the dough into the hot oil, cooking about 5 to 7 donut holes at a time. Cook donut holes for 1 to 2 minutes on each side, flipping as needed. The donuts will spread out and roll/flip as they cook after being dropped into the oil. Do not overcrowd them or they will not cook evenly!

Traditional Glaze

Transfer donut holes to a paper towel lined plate after frying and allow them to cool for 1 to 2 minutes. Whisk together powdered sugar, half and half, and vanilla extract until smooth.
Dunk the still warm donut holes in the glaze and place on a wire cooling rack to allow any excess glaze to drip off. Enjoy immediately!

Cinnamon Sugar

When the donuts are cooked through and golden brown, remove them from the oil and immediately toss donuts in cinnamon sugar.

Powdered Sugar

Transfer donut holes to a paper towel lined plate after frying. Wait until the donut holes are fully cooled before tossing in powdered sugar! You can do this in a bowl, but I find it much easier to add the powdered sugar to a paper bag (or ziplock bag) and shake to coat a few donut holes at a time.

Filled Donut Holes

Transfer donut holes to a paper towel lined plate and let them cool for a few minutes until safe to handle. Add your chosen filling to a piping bag with a small round tip.
Pipe filling into the center of each donut hole by pushing the tip into the center and gently squeeze in the filling. Then add your desired glaze or topping. If you want your filled donut holes to be coated in cinnamon sugar, immediately toss donut holes in cinnamon sugar after frying. Allow to cool slightly before adding filling.

Video

Notes

How to Store: While always best served hot and fresh, you can save leftover donut holes! Place cooled donut holes in an airtight container lined with a paper towel for up to 3 days. Don’t store them in the fridge, or they’ll dry out and turn stale.

How to Reheat: For that fresh fried taste, microwave a few leftover donut holes for 10 seconds before enjoying!

Nutrition

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!

The post Easy Homemade Donut Holes appeared first on The Novice Chef.

Chocolate Glaze

Jessica — Mon, 31 Mar 2025 12:00:00 +0000

This quick and easy chocolate glaze recipe tastes like chocolate frosting but with a pourable, shiny finish that hardens as it sets! Made with 4 ingredients in just 5 minutes, it adds the perfect finish to donuts, cakes, brownies, and more.

Reasons to Love This Chocolate Glaze Recipe

Quick & Easy: Just whisk everything together and it’s ready in just 5 minutes!
Rich Cocoa Flavor: Sweet with just the right amount of chocolatey depth.
Only 4 Ingredients: Everything you need is likely in your pantry.
Bakery-Style: Always silky smooth with a gorgeous sheen.
Sets Just Right: Firms up to create the perfect soft and fudgy bite.

Jessica's Notes

After many years of indulging in chocolate glazed donuts and writing a Mini Donuts cookbook, it’s fairly safe to say I’m an authority on this topic! After much delicious trial and error, this chocolate glaze is silky smooth, rich, and sweet without being overly sweet.

What makes this chocolate glaze recipe stand out is the use of cocoa powder instead of melted chocolate. It still delivers all the flavor and finish of a stovetop version, but with none of the hassle—no heating, no melting, no waiting. It’s a quick, kid-friendly glaze (my girls love to whisk it) that makes everything from cupcakes to my easy homemade donut holes look bakery-perfect!

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.

To get the smoothest glaze, sift the powdered sugar and cocoa powder into a bowl together to remove any clumps.

Whisk in the milk and vanilla until it’s a silky, pourable consistency! Use immediately before it can start to set up.

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!

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.

Chocolate Glaze

This quick and easy Chocolate Glaze recipe comes in handy when you need to top off donuts, cakes, or just about any other dessert you can think of! Ready in just 5 minutes, this sweet and rich chocolate glaze is always perfectly smooth.

Course Chocolate, Dessert

Cuisine American

Keyword chocolate donut glaze, chocolate glaze, chocolate glaze recipe

Prep Time 5

Total Time 5

Servings cup

Calories 49kcal

Author Jessica

Ingredients

1 ½ cups powdered sugar sifted for a super smooth glaze
4 tablespoons cocoa powder sifted for a super smooth glaze
3 to 4 tablespoons whole milk or half and half
1 teaspoon vanilla extract

Instructions

Sift together the sugar and cocoa powder in a medium bowl. Don't skip this step, or your glaze will be lumpy!
Slowly whisk in 3 tablespoons milk and vanilla to make a smooth, pourable glaze. If it’s a little too thick, add a little extra milk – 1 teaspoon at a time – until you reach the desired consistency. Use immediately, as desired!

Notes

Store: While best used fresh, you can store the glaze in an airtight container in the fridge for up to 4 days. To avoid it drying out, you can place plastic wrap pressed right on the surface of the glaze.
Reheat: When ready to use, gently reheat the glaze on the stovetop or in a microwave at low power, stirring frequently to regain its smooth consistency.

Nutrition

More Decadent Chocolate Recipes To Try

Chocolate French Silk Pie

Chocolate Chip Scones

Flourless Chocolate Marshmallow Cookies

Black Forest Trifle

The post Chocolate Glaze appeared first on The Novice Chef.

Strawberry Buttercream Frosting

Jessica — Thu, 23 Jan 2025 19:55:11 +0000

This strawberry buttercream frosting is smooth, creamy, and bursting with real strawberry flavor! Made with fresh, frozen, or freeze-dried strawberries, this frosting takes only 10 minutes to whip up.

Maria

We made this strawberry frosting with fresh strawberries and added 1/4 teaspoon of strawberry extract for an extra punch of flavor. It was perfection! Going to try it with lemon zest added next time for a strawberry lemonade cake!

Strawberry frosting has always been a favorite in our home, especially when celebrating our kids’ birthdays as our daughter Ellie is not a chocolate fan. We often let the kids pick whether we’ll use fresh strawberries or the more intense freeze-dried option — either way, it’s always a hit! We love using this strawberry buttercream frosting on our homemade strawberry cake recipe or strawberry cupcakes, but you can also spread it on top (or in between) cookies too. The natural pink color and bright strawberry flavor make it stand out on any dessert table, and it’s super simple to make even for beginner bakers!

What Makes This Strawberry Buttercream Frosting Recipe The Best?

Real Strawberry Flavor: Made with real strawberries for a fresh and natural flavor!
Quick and Easy: Ready in just 10 minutes, it’s super simple to whip together.
Velvety Texture: Light, fluffy, and perfectly creamy, with just the right amount of sweetness.
Perfect for Any Dessert: Frost cakes, cupcakes, cookies, or even brownies!
Vibrant Color: This frosting has a naturally beautiful pink hue without artificial coloring.

Ingredients Needed

Below you will find helpful notes for key ingredients used to make this recipe for strawberry buttercream frosting. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Butter: Unsalted is the way to go so you can fully control the salt! However, if salted butter will also work just fine, just don’t add any salt until you taste the finished frosting. Then carefully add more salt, a pinch at a time, just until the flavors pop.
Strawberries: You can use fresh or frozen strawberries to make a puree. Or, replace it entirely with freeze dried strawberries that have been pulverized into a powder with your food processor or blender. You’ll get a wonderful, real strawberry flavor either way.
Heavy Cream: If you want the frosting to be able to sit at room temperature safely for a day or so, use evaporated milk instead. Half and half or milk can also be used.
Powdered Sugar: Don’t use any other type of sugar! Powdered sugar contributes to both the sweetness and fluffy consistency of the frosting. If your powdered sugar has a lot of lumps in it, sift it before using to ensure a smooth frosting.
Strawberry Extract: This is a totally optional addition you can use to really boost the strawberry flavor, if desired. I personally like to add just a splash.

How to Make Strawberry Buttercream Frosting

As long as you have a hand mixer or stand mixer to use, this strawberry frosting is so easy to make in just a few minutes! If not, no worries, you can definitely beat it by hand too… just don’t forget to bring some good elbow grease as my granny would say. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Cream the butter.

Add remaining ingredients.

Cream the Butter: Beat the butter until smooth. Then add in the strawberry puree (or powdered freeze dried strawberries), salt, and just a splash of cream.
Make it Sweet: Add in the powdered sugar just a cup at a time, mixing between each addition. Once all of the sugar is added, switch from low to high speed and beat until it’s nice and fluffy.

Chef’s Tips & Variations

Softened Butter: Make sure your butter is fully softened. I leave it out on the kitchen counter for at least an hour before using it. If your butter is not all the way soft, your frosting can turn out lumpy!
Consistency: You can always add more or less heavy cream or powdered sugar to the final product if it’s not to your liking. Cream will thin it out, powdered sugar will thicken it.
Pipe Like a Pro: Chill the frosting slightly, in the piping bag secured tightly with a rubber band, before piping for cleaner designs.
Finely Diced Strawberries: Sometimes I like to fold in some very finely diced fresh strawberries for a pink speckled appearance with even more fresh strawberry flavor. I do not recommend doing this if you will be using a small tip piping bag as they can easily clog it.
Extracts: You can add strawberry, vanilla, or even almond extract for an added layer of flavor. Strawberry almond is my personal favorite frosted on my vanilla cake recipe!
Food Coloring: The strawberries (puree or freeze dried) already add a great pop of color. For even more vibrancy, mix in a few drops of red food coloring.

Ways to Use This Strawberry Frosting

Cakes & Cupcakes: It’s strawberry perfection on top of my homemade strawberry cake or strawberry cupcakes, of course! It’s also fabulous on my chocolate cake, for a chocolate covered strawberry flavor!
Cookies: Sandwich two funfetti cookies together with this strawberry frosting in the middle and thank me later! We also love it on this cookie cake or on top of these Lofthouse cookies.
Bars: Make your sugar cookie bars perfectly pink, or try this frosting on top of our homemade brownie recipe!

Best Strawberry Buttercream Frosting

Made with fresh, frozen, or freeze-dried strawberries, this sweet and creamy Strawberry Buttercream Frosting is bursting with real strawberry flavor! Ready in just 10 minutes, this strawberry frosting will be your new go-to for cakes, cupcakes, cookies, and more.

Course Dessert

Cuisine American

Keyword homemade strawberry frosting, Strawberry Buttercream Frosting, strawberry buttercream frosting recipe, strawberry frosting buttercream, strawberry frosting recipe

Prep Time 10

Total Time 10

Servings cups

Calories 378kcal

Author Jessica

Ingredients

2 cups (4 sticks) unsalted butter softened
⅓ cup strawberry puree (see below) or 1 cup freeze dried strawberries
¼ teaspoon salt
1 to 2 tablespoons heavy cream or evaporated milk
5 to 6 cups powdered sugar

Optional Add-Ins

4 strawberries finely diced
¼ to 1 teaspoon strawberry extract to boost flavor
¼ to 1 teaspoon vanilla or almond extract
red food coloring for a more vibrant pink

Instructions

Strawberry Puree

This can be made with fresh or frozen strawberries. If using fresh strawberries, rinse them well, pat dry, and remove the stems. Then add the berries to a blender or food processor and puree until completely smooth. You will need around 6 to 8 berries to make 1/3 cup puree.
If using freeze dried strawberries, pulverize them in a blender or food processor. If the finished product is not super fine, sift to remove any large chunks before using.

Strawberry Frosting

Cream the butter in the bowl of an electric or stand mixer, beating until smooth and creamy, about 2 minutes. Add the strawberry puree (or strawberry powder), salt, 1 tablespoon heavy cream, and any optional extracts. Beat again to combine.
Begin adding the powdered sugar a cup or two at a time, with your mixer on low speed, scraping the sides and bottom of the bowl as needed. After all of the sugar has been added, switch to high speed and beat until light and fluffy, about 2 minutes.
Give it a taste and decide if you want to add in any more salt or extracts to taste. (I recommend starting with 1/4 teaspoon of added extracts as they can be strong!) If your frosting is too thin, add a little more sugar. If it's too thick, add in additional heavy cream or strawberry puree, 1 tablespoon at a time. If using freeze-dried strawberry powder, you will likely want to add more heavy cream!
Once you have reached your desired taste and consistency, fold in the optional finely diced strawberries, if using. Use frosting immediately on cakes, cupcakes, cookies, etc! Enjoy!

Notes

Yield: This recipe makes enough to frost up to 28 cupcakes or a 3-layer cake. Make half a batch if using it to cover a 9×13 sheet cake.
How To Properly Store Frosting: Store frosting an airtight container with a piece of plastic wrap firmly pressed against the exposed top of the frosting. This will prevent the icing from drying out and a crust from forming.
- Make Ahead: Store in the fridge for up to 7 days. When ready to use, allow the frosting to soften for an hour at room temperature. Then beat again before using to make it light and fluffy.
- Fresh Strawberry Frosting: If made with evaporated milk, frosting will keep at room temperature for up to 1 day, or up to 7 days in the fridge. If using heavy cream, always store the frosting in the refrigerator.
- Freeze-Dried Strawberry Frosting: If made with evaporated milk, frosting will keep at room temperature for up to 3 days, or up to 7 days in the fridge. If using heavy cream, always store the frosting in the refrigerator.
Freeze Frosting: Freeze in an air-tight container for up to 3 months. When ready to use, thaw in the refrigerator overnight, then beat the frosting again before using to make it light and fluffy.

Nutrition

More of the Best Frosting Recipes

Cream Cheese Frosting

Easy Chocolate Buttercream Frosting

Watermelon Buttercream

Whipped Cream Cheese Frosting

The post Strawberry Buttercream Frosting appeared first on The Novice Chef.

Whipped Cream Cheese Frosting

Jessica — Wed, 16 Oct 2024 09:00:00 +0000

This whipped cream cheese frosting combines the classic tang and velvety creaminess of cream cheese frosting with the airy lightness of whipped cream into one magical frosting! Whether you’re dressing up a classic red velvet cake or swirling it onto cupcakes, it’s the ultimate indulgence.

Kerri

I used this whipped frosting on my candy corn cake and it was SO GOOD! It’s sweet, light, and fluffy, with just the right amount of tanginess for balance. I used the recommend vanilla bean paste and it was so worth the extra money.

Why I Love This Whipped Cream Cheese Frosting Recipe

I’ll be honest… I’ve never met a frosting I didn’t like. However, this cream cheese whipped cream frosting really takes the cake! I’m a total sucker for cream cheese frosting, and combining it with whipped cream makes it even more airy and fluffy. It’s seriously the perfect light frosting for any cake… it’s so good, I can even eat it just with a spoon! Check out what makes this fluffy frosting such a hit:

Sweet and Tangy: The combination of cream cheese and whipped cream creates the ideal balance between tanginess and sweetness.
So Light and Fluffy: This whipped frosting has a light, airy texture that’s perfect for adding to cakes without weighing them down.
Minimal Ingredients: Made with just five ingredients, this frosting is super simple to make and so much better than store-bought.
Versatile: This whipped cream cheese frosting works just as well on cupcakes, as it does on cakes, or even cookies.

Check out more of our favorite frosting recipes like this chocolate buttercream frosting and strawberry buttercream frosting.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for whipped cream and cream cheese frosting. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Heavy Whipping Cream: It must be COLD! I do not recommend swapping this with any other dairy product, this is a must use ingredient.
Cream Cheese: Let it adjust to room temperature prior to using. I like using regular cream cheese with the full-fat content (not low-fat) for the creamiest results.
Caster Sugar: This is just your standard white granulated sugar that’s superfine. You can use regular granulated sugar, but you do run the risk of it being ever so slightly grainy. Make your own: Add your regular granulated sugar to a food processor or blender and pulse it a few times to make it extra fine!
Vanilla Bean Paste: This will create the best vanilla flavor. However, vanilla extract works just fine as well.

How to Make Whipped Cream Cheese Frosting

The blending of cream cheese and whipped cream creates a silky-smooth texture that’s a dream to spread. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Beat the cream cheese, sugar, vanilla and salt.

Slowly add in the heavy cream.

Beat: Add cream cheese, caster sugar, vanilla bean paste, and sea salt to a chilled metal mixing bowl. Cream the ingredients together until smooth, slowly increasing the speed to high and stopping to scrape the sides once in a while.
Add heavy cream: Slowly pour the heavy cream down the side of the mixing bowl into the cream cheese mixture, all while you continue to mix.

Keep beating until light and fluffy.

Use immediately or store for later!

Keep beating: Continue beating until stiff peaks form. Do not over-beat the frosting though, as it will change the texture!

Chef’s Tips & Variations

Chill the Bowl and Beaters: To get the best results, make sure your mixing bowl and beaters are cold. It helps the whipped cream hold its shape better.
Don’t Over-whip the Cream: Stop mixing as soon as stiff peaks form to avoid turning your cream into butter.
Add Citrus Zest: For a bright and tangy twist, you can add a bit of lemon or orange zest to the frosting.
Chocolate Version: For a chocolatey twist, mix in 2 to 3 tablespoons of cocoa powder when you’re creaming the sugar and cream cheese.
Double the Recipe: This recipe easily doubles if you’re frosting a larger cake or multiple cupcakes.
Add Almond Extract: For a different flavor profile, try adding a little almond extract alongside the vanilla.

What to Serve with Whipped Cream Cheese Frosting

Cakes: This frosting is perfect for stacking layers because it’s light yet stable enough to hold its shape. It’s a must for my candy corn cake, but we also use it to on my favorite homemade vanilla cake and fresh banana cake!
Cupcakes: Pipe this frosting on top of some carrot cake cupcakes, tangy red velvet cupcakes, or pumpkin cupcakes.
Cookies: Make a brown butter chocolate chip cookie sandwich with this whipped cream cheese icing as the filling and thank me later.

How To Store or Make Ahead

Store: You can store leftover whipped cream cheese frosting in an airtight container in the fridge for up to 5 days.
Make-Ahead Tip: Let the icing rest at room temperature for 30 minutes, then beat it again before using to frost a cake for best results!

Whipped Cream Cheese Frosting

This whipped cream cheese frosting combines the classic tang of cream cheese frosting with the lightness of whipped cream into one frosting! It’s light, fluffy, and just the right amount of creamy, making it the perfect topping for cakes, cupcakes, or even as a dip for fresh fruit.

Test Kitchen Approved!

Course Dessert

Cuisine American

Keyword cream cheese whipped cream frosting, whipped cream and cream cheese frosting, whipped cream cheese frosting, whipped cream frosting with cream cheese

Prep Time 15

Total Time 15

Servings servings (3 cups frosting)

Calories 219kcal

Ingredients

1 ½ cups cold heavy whipping cream
1 (8 oz) block cream cheese room temperature
¾ cup caster sugar extra fine granulated sugar
2 teaspoons vanilla bean paste or vanilla extract
pinch of salt

Instructions

Add the cream cheese, caster sugar, vanilla bean paste, and sea salt to a chilled metal mixing bowl. I recommend putting the mixing bowl in the freezer at least 30 minutes before making this frosting.
Using a hand mixer cream the ingredients together until smooth, slowly increasing the speed to high and scraping down the bottom and sides as needed.
Next, while continuing to mix, slowly pour the the heavy cream down the side of the mixing bowl into the cream cheese mixture. Continue to mix just until stiff peaks form, being careful not to over mix!
Use frosting immediately, as desired, on top of your favorite cakes or cupcakes.

Video

Notes

Store: Store this frosting, or desserts frosted with it, in the fridge in an airtight container for up to 5 days.

Make-Ahead Tip: You can make the frosting a day ahead and store it in the fridge. Let the icing rest at room temperature for 30 minutes, then give it a quick mix or beat it once more before using to restore its fluffy consistency.

Caster Sugar: This is just your standard white granulated sugar that’s superfine. You can use regular granulated sugar, but you do run the risk of it being ever so slightly grainy. Make your own! Add your regular granulated sugar to a food processor or blender and pulse it a few times to make it extra fine!

Nutrition

More of the Best Frosting Recipes

Watermelon Buttercream

Easy Chocolate Buttercream Frosting

Strawberry Cupcakes

Cream Cheese Frosting

The post Whipped Cream Cheese Frosting appeared first on The Novice Chef.

Strawberry Ice Cream Cake

Jessica — Fri, 31 May 2024 09:00:00 +0000

This super easy strawberry ice cream cake is a stunning and delicious dessert made with just 4 ingredients! With layers of creamy strawberry ice cream, rich pound cake, fresh strawberries and chocolate topping, this no-bake dessert is perfect for any summer gathering.

Why I Love This Easy Ice Cream Cake

Growing up, I always looked forward to those first bites of sweet frozen ice cream cake in the summer. My super easy version is made with perfectly dense layers of store-bought pound cake, to make you look like you spent hours in the kitchen instead of just 10 minutes. This ice cream cake is a hit at every family gathering we host, here’s why:

Nostalgic: Picture an elegant version of the strawberry shortcake ice cream bar – an original ice cream truck specialty!
Easy: No baking required for this ice cream cake recipe! It’s perfect for hot summer days, simply layer the ingredients together, freeze for a few hours, then slice and serve!
Few Ingredients: Made with only four, readily available ingredients, you can whip this cake together in less than 10 minutes.
Impressive, But Easy: The gorgeous layers create an impressive presentation that’s fancy enough for special occasions, but simple enough for everyday enjoyment!

Love the idea letting the freezer do most of the work? Check out my cool and refreshing berry ice box cake or strawberry ice box cake!

What You’ll Need

Below you will find helpful notes for key ingredients used to make this easy ice cream cake with strawberries. Scroll down to the recipe card for full ingredient list and exact amounts!

Pound Cake: I use a store-bought Sara Lee brand “family-sized” cake from the frozen food section.
Chocolate Shell Topping: This hardens very quickly to create the perfect chocolate coating before serving. You can use chocolate sauce instead, but it will not harden.

How to Make Strawberry Ice Cream Cake

With just a few simple steps, this ice cream cake recipe comes together in no time! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step by step video!

Slice the pound cake into three even layers.

Add a slice of cake into pan lined with plastic wrap.

Divide Cake: Remove thawed pound cake from its pan and slice into three, equal and horizontal lengthwise slices. Don’t toss the pan!
Prepare Pan: Line the metal pound cake pan with plastic wrap, making sure it hangs over the sides, both ways for easy removal. If you don’t have plastic wrap, parchment paper will also work.
Layer: Place a layer of cake back in the container, on top of the plastic wrap. Spread 2 cups of softened ice cream on top, then add the sliced berries. Repeat the layers, ending with the top layer of pound cake.

Top with strawberry ice cream and strawberries.

Continue until all layers are completed, then freeze.

Freeze: Fold layers of plastic wrap firmly around the ice cream cake and freeze for one hour or more.
Unmold: Remove the cake from the freezer. Lift out and remove the bottom of the pan. Unwrap and drizzle with chocolate topping, quickly adding sliced strawberry slices to top of the cake. The chocolate will quickly solidify, holding the berries in place.
Ready to Serve: Slice and enjoy!

Chef’s Tips and Variations

Strawberries: Make sure to thinly slice the fresh strawberries so they are easy to cut through when slicing the cake. If they are too thick, they are also not very appetizing to eat once frozen!
Ice Cream: Make sure to set the ice cream on the counter for at least 30 minutes. Give it a good stir to make sure it’s at a soft serve consistency, so you don’t rip the cake layers while spreading out the ice cream layer.
Plastic Wrap: Wrapping the cake tightly all over from the bottom helps the layers remain even. It also insures visually appealing slices when cut and makes the ice cream cake easy to remove from the pan.
Variations: Use different flavors of ice cream and fruit if you’d like. Try peach ice cream and thinly sliced peaches with vanilla ice cream. A cherry version would also be delicious! I also love mint chocolate chip ice cream with a chocolate cake!
More Add Ins: Fold your favorite crushed cookies, chocolate chips, or nuts into softened ice cream for a different spin. You can also drizzle the chocolate between each layer for more chocolate flavor.

Strawberry Ice Cream Cake

This Strawberry Ice Cream Cake features layers of creamy ice cream, rich pound cake, and fresh strawberries, creating a refreshing and indulgent dessert perfect for summer gatherings. It’s easy to make ahead and offers a delightful combination of textures and flavors that everyone will love!

Course Desserts

Cuisine American

Keyword homemade ice cream cake, how to make an ice cream cake, ice cream cake recipe, ice cream cake with strawberries, strawberry ice cream cake

Prep Time 10

Additional Time 1

Total Time 1 10

Servings servings

Calories 133kcal

Author Jessica – The Novice Chef

Ingredients

1 (16 oz) sara lee pound cake found in the frozen dessert department
4 cups strawberry ice cream softened
1 cup thinly sliced fresh strawberries or strawberry ice cream topping
chocolate shell ice cream topping

Instructions

Slice pound cake into three even slices. Line pound cake metal container with plastic wrap.
Place first layer of pound cake back into prepared container. Add two cups ice cream and spread into an even layer. Top with half of the sliced strawberries (or strawberry ice cream topping).
Repeat layers again, then top with remaining slice of pound cake. Wrap tightly in saran wrap and freeze for at least 1 hour.
Remove from freezer and remove saran wrap. Drizzle cake with chocolate shell ice cream topping and quickly top with fresh strawberries as the chocolate shell hardens quickly. Slice and serve!

Video

Notes

Store: To store for a longer time, cover the ice cream cake tightly with plastic wrap and then place it in an airtight container, like a plastic freezer bag. It will keep well in the freezer for up to 3 months. Just remember to let it sit at room temperature for a few minutes before slicing to make cutting easier.

Ice Cream: Make sure to set the ice cream on the counter for at least 30 minutes. Give it a good stir to make sure it’s at a soft serve consistency, so you don’t rip the cake layers while spreading out the ice cream layer.

More Add Ins: Fold your favorite crushed cookies, chocolate chips, or nuts into softened ice cream for a different spin. You can also drizzle the chocolate between each layer for more chocolate flavor.

Learn more about our Test Kitchen promise!

Nutrition

More Easy No-Bake Dessert Recipes

Strawberry Shortcake Ice Cream Cake

No Bake Cherry Cheesecake

Frozen Key Lime Pie

Lemon Strawberry Trifle

The post Strawberry Ice Cream Cake appeared first on The Novice Chef.

No-Churn Banana Pudding Ice Cream

Jessica — Thu, 02 May 2024 09:00:00 +0000

This rich and creamy banana pudding ice cream is loaded with fresh bananas, vanilla wafers and cinnamon in each bite! This no-churn banana ice cream recipe comes together in minutes, making it every banana-lover’s go-to dessert.

Why You’ll Love This Banana Pudding Ice Cream

As a banana pudding obsessed family, it’s no surprise that I have been busy working on perfecting our banana pudding ice cream recipe! Here’s why I know you will love it too:

No-Churn: You don’t need an ice cream maker for this recipe! It’s a super easy, beginner friendly ice cream recipe that anyone can make.
Smooth and Creamy: Milk, heavy cream, and sweetened condensed milk help make this homemade ice cream ultra creamy and rich!
Better than Store-Bought: With real whole banana slices and lots of vanilla wafer cookies, there’s no way store bought could taste as good as this!
Make-Ahead Dessert: Since you have to make this ice cream ahead to allow it to freeze, it’s a great dessert to serve at a summer cookout.

If you love banana pudding themed desserts, I have a few you may want to try out! Like my easy banana pudding bars, layered banana pudding cake and this decadent banana pudding cheesecake.

What You’ll Need

To keep the flavor as true as possible, we use dry, store-bought instant banana pudding. It adds the perfect flavor to this banana ice cream recipe! Scroll down to the recipe card for exact amounts.

Heavy Cream: There is no substitute for this, you need full fat cream to make the base!
Vanilla Extract
Sweetened Condensed Milk: I tested this ice cream a few different ways… Sweetened condensed milk helps sweeten the ice cream base while also helping with the creamy texture. I do not recommend swapping this for any other milk products!
Milk: Whole milk is best for the creamiest texture, half and half can also be used instead.
Sugar: I used granulated sugar, but you could use light brown sugar instead.
Banana Pudding: You are looking for a box of store-bought instant dry banana pudding. Do not prepare the pudding, add the powder directly to the milk mixture.
Cinnamon: You can also use ground nutmeg, but I like the classic flavor of cinnamon in this recipe.
Bananas: They need to be ripe, but not overly soft, ripe bananas. Slice them thin, as frozen bananas get hard.
Vanilla Wafers: Crushed into bite size pieces, or use the mini version.

How To Make Banana Pudding Ice Cream

The key to any no-churn ice cream recipe is whipping the heavy cream until light and fluffy. You can do this by hand, but I highly recommend using a hand mixer or stand mixer to save your arm! Scroll to the recipe card at bottom of the post for full detailed instructions.

Add cinnamon and pudding into the cream mixture.

Fold in the vanilla wafers and sliced bananas.

Place in a freezer safe ice cream container.

Top with more wafers and bananas and freeze.

Beat the Cream: Whip the heavy cream and vanilla extract with a stand-mixer until stiff peaks form.
Sweeten: Whisk the condensed milk, milk, and sugar in a separate bowl until smooth. Stir it into the whipped cream.
Add the Fillings: Add the pudding and cinnamon into the whipped cream mixture. Fold in the sliced bananas and wafer cookies.
Chill: Transfer the mixture into a container. Add more bananas and wafers on top. Cover it and freeze until firm.
Serve: Remove from the freezer and serve when ready. Enjoy!

Chef’s Tips & Variations

Swap the Cookies: Swap the wafers for sugar cookies, spice cookies, graham crackers, or any similar wafer cookie you would prefer!
Prevent Crystallization: Place a sheet of plastic wrap over the container and press it on top of the ice cream before adding the lid. This will prevent ice crystals from forming on top.
More Add-Ins: Add 1/2 cup chocolate chips, shredded coconut, or chopped macadamias into the mixture before freezing for even more flavor and texture.
Go for Stainless Steel: Avoid plastic bowls for beating the heavy cream in. It won’t whip well. Stick to stainless steel bowls, or a glass bowl, for best results.
Peanut Butter: Stir in 1/2 a cup of peanut butter, or swirl it in to the ice cream before freezing, for peanut butter banana ice cream!

Serving Suggestions

Aside from whipped cream and a salted caramel sauce drizzle, don’t forget to pair this banana pudding ice cream with your favorite desserts. I also love it served with a warm slice of banana bundt cake or these vanilla waffle cookies!

How To Store Banana Ice Cream

Store your banana ice cream in a freezer-friendly container for up to just 2 weeks. This is because homemade ice cream doesn’t last as long as commercial ice cream, but don’t worry… It’s so good, it won’t last that long! While I used a decorative metal container for photos, at home I use these reusable ice cream containers with lids.

Banana Pudding Ice Cream

This rich and creamy banana pudding ice cream is loaded with vanilla wafers, sliced fresh bananas and cinnamon for the perfect homemade dessert for summer!

Course Dessert, Desserts, Ice Cream

Cuisine American

Keyword banana ice cream, banana ice cream recipe, banana pudding ice cream, ice cream banana pudding

Prep Time 15

Chill Time 4

Total Time 4 15

Servings Quarts, 1/2 Gallon

Calories 522kcal

Author Jessica – The Novice Chef

Ingredients

2 cups cold heavy cream
1 teaspoon vanilla extract
1 (14 oz) can can sweetened condensed milk
1 ½ cup cold whole milk
½ cup granulated sugar
¼ cup banana pudding a little less than a 3.4 oz package
1 teaspoon cinnamon optional
1 cup banana slices
1 cup crushed vanilla wafers

Instructions

Start by adding the cold heavy cream and vanilla to a stand mixer bowl with the whisk attachment (or with a hand mixer). Beat the heavy cream on medium-high speed for 3 minutes, until stiff peaks form.
While the heavy cream is whipping, in a separate bowl, whisk the sweetened condensed milk, whole milk and sugar together. Once the heavy cream is stiff, add the milk mixture and stir until just combined.
Add in the banana pudding and the cinnamon and return to mixer. Whip with whisk for 1 minute, it will thicken up! Fold in the banana slices and vanilla wafers.
Pour the ice cream mixture into an 8 cup ice cream container. Top with additional banana slices and vanilla wafers, if desired. Cover with a lid or tin foil and freeze for 4 hours or until frozen through.
To serve, remove from the freezer and let set at room temperature for 10 minutes. Then scoop and serve!

Notes

Store: Transfer your banana ice cream in a freezer-friendly container for up to just 2 weeks. This is because homemade ice cream doesn’t last as long as commercial ice cream, but don’t worry… It’s so good, it won’t last that long!

Swap the Cookies: Swap the wafers for sugar cookies, spice cookies, graham crackers, or any similar wafer cookie you would prefer!

Prevent Crystallization: Place a sheet of plastic wrap over the container and press it on top of the ice cream before adding the lid. This will prevent ice crystals from forming on top.

More Add-Ins: Add 1/2 cup chocolate chips, shredded coconut, or chopped macadamias into the mixture before freezing for even more flavor and texture.

Go for Stainless Steel: Avoid plastic bowls for beating the heavy cream in. It won’t whip well. Stick to stainless steel bowls, or a glass bowl, for best results.

Peanut Butter: Stir in 1/2 a cup of peanut butter, or swirl it in to the ice cream before freezing, for peanut butter banana ice cream!

Nutrition

More Summer Dessert Recipes To Try

Strawberry Ice Cream Cake

Dole Whip Popsicles

Homemade Key Lime Pie Frozen Yogurt

Strawberry Shortcake Ice Cream Cake

The post No-Churn Banana Pudding Ice Cream appeared first on The Novice Chef.

Coconut Rice Pudding

Jessica — Sat, 27 Apr 2024 09:00:00 +0000

This rich and creamy coconut rice pudding recipe is made with four different kinds of milk, golden raisins and shredded coconut. Ready in just one pot and 30 minutes, it’s an easy and irresistible tropical dessert served warm or chilled!

Why I Love This Creamy Coconut Rice Pudding

Way back when our girls were young, we took a family Disney cruise where we fell in love with their coconut rice pudding. After coming home, Jorge and I both had a craving for a bowl of this thick and creamy tropical rice pudding. So I reached out to the Disney PR team and they were kind enough to share the recipe with all of us! I had to scale the recipe back as it was meant to feed an entire cruise ship full of people, but it’s just as good as I remember! Here’s why you will love it too:

Quick and Easy: If you can add ingredients to a pot and bring them to a simmer, you can make this tropical dessert! This decadent coconut rice pudding is made in one pot in just about 30 minutes.
Oh-So-Creamy: Made with four different kinds of milk, each bite of this coconut milk rice pudding is lusciously creamy.
Wholesome: This simple recipe uses only rice, dairy, cinnamon, and the raisins and shredded coconut which are optional. That’s it! Plus, coconut rice pudding is naturally gluten-free.
Versatile: We serve this coconut milk rice pudding warm and then save any leftovers to enjoy chilled, it’s absolutely delicious both ways!

If you prefer a traditional rice pudding instead, try my arroz con leche (Spanish rice pudding)!

What You’ll Need

Made with mostly pantry staples, you can easily whip this tropical dessert up with little notice! Scroll down to the recipe card for exact amounts.

Rice: Use medium or short grain rice, such as Arborio rice or one used to make sushi. Long grain rice isn’t starchy enough to produce a really creamy pudding.
Dairy: Choose whole milk, full-fat coconut milk, sweetened condensed milk, and heavy cream. Do not use low-fat milks or it will not be half as creamy. You can substitute the heavy creamy for half and half without changing the texture too much.
Ground Cinnamon: If you have one on hand, feel free to add a cinnamon stick to the pot of boiling rice, then remove it before serving.
Raisins: I love using golden raisins as they are mild and plump. However, you can use regular raisins, craisins, or omit them completely if you prefer!
Coconut: Sweetened shredded coconut mixed into the pudding really enhances the coconut flavor. Plus, a sprinkle of toasted, shredded coconut on top adds texture and visual appeal!

How to Make This Coconut Rice Pudding Recipe

This coconut rice pudding made directly on the stovetop is so easy, it might just become your new favorite dessert! Read though the simple steps below before you start. Scroll to the recipe card at bottom of the post for full detailed instructions.

Boil rice in milk and coconut milk.

Add condensed milk, heavy cream, cinnamon, and raisins.

Cook until thickened, then stir in the shredded coconut.

Cook Rice: Add rice, whole milk and coconut milk to a large saucepan over high heat and bring to a boil. Cover with a lid and reduce heat. Cook rice, stirring occasionally, for about 15 minutes, until soft.
Sweeten and Simmer: Stir in the sweetened condensed milk, heavy cream, cinnamon, and raisins, if using. Cook uncovered, over low heat, until thick and creamy. Remove from heat and mix in shredded coconut.
Serve: Let cool slightly and serve warm, or let cool completely and then chill to serve cold. Garnish with toasted coconut, if desired, and enjoy!

Chef’s Tips and Variations

Don’t Scorch the Milks: Be sure to lower the heat after adding the other ingredients to the cooked rice. This prevents scorching on the bottom. Stir often to create the creamiest texture.
Serving Suggestion: It’s helpful to portion the pudding in small bowls or dessert dishes for serving. That way leftovers are ready to wrap up and reserve either chilled or warm.
Tropical Vibes: Try swapping the raisins for your favorite dried tropical fruits like chopped pineapple or mango. Add chopped toasted nuts for additional texture.
Add Extracts: To boost the flavors even more, feel free to add a splash of coconut extract or vanilla extract. Rum extract is also a fun flavor addition!

Coconut Rice Pudding Recipe

Ultra rich and creamy coconut rice pudding is made with four different kinds of milk, golden raisins and shredded coconut. Ready in just one pot and 30 minutes, it’s an easy and irresistible tropical dessert served warm or chilled!

Course Desserts

Cuisine American

Keyword Coconut Rice Pudding, coconut rice pudding recipe, coocnut milk rice pudding, Rice Pudding

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 463kcal

Author Jessica

Ingredients

1 cup short-grain white rice or medium-grain
1 ½ cups whole milk
1 (13.25 oz) can coconut milk
1 cup sweetened condensed milk
⅓ cup heavy cream
1 teaspoon cinnamon
⅓ cup golden raisins optional
½ cup sweetened shredded coconut optional
toasted shredded coconut optional garnish

Instructions

In a large pot over medium-high heat, bring the rice, whole milk and coconut milk to a boil. Once boiling, lower the heat to low and place a lid on the pot.
Cook for 14 to 16 minutes, stirring occasionally, until the rice is cooked and tender.
Stir in the sweetened condensed milk, heavy cream, cinnamon and raisins, if desired. Cook over low heat, until the rice has thickened and the mixture is creamy, about 12 minutes.
Remove from the heat and stir in the shredded coconut. Let cool slightly and serve warm, or let cool completely and then chill to serve cold. Garnish with toasted coconut, if desired, and enjoy!

Video

Notes

Chill: If you plan on chilling or storing your coconut rice pudding, I recommend stirring in a little extra milk, about 1/3 cup to 1/2 cup, depending on the texture you prefer. This will prevent it from becoming too thick as it chills. Stir the extra milk in after removing from the heat.

Store: Transfer cooled rice pudding to an airtight container, or in tightly wrapped individual portions, for up to 5 days.

Reheat: Enjoy chilled, or reheat in the microwave until just warmed through. You can also warm in a saucepan on the stovetop over medium low heat. You may need to add an additional splash of milk to loosen the pudding.

Serving Suggestion: It’s helpful to portion the pudding into small bowls or dessert dishes for serving. That way leftovers are ready to wrap up and reserve either chilled or warm.

Tropical Vibes: Try swapping the raisins for your favorite dried tropical fruits like chopped pineapple or mango. Add chopped toasted nuts for additional texture.

Add Extracts: To boost the flavors even more, feel free to add a splash of coconut extract or vanilla extract. Rum extract is also a fun flavor addition!

Learn more about our Test Kitchen promise!

Nutrition

More Must-Try Coconut Dessert Recipes!

Coconut Poke Cake

Coconut Banana Muffins

Old Fashioned Coconut Cream Pie

Triple Coconut Cheesecake

The post Coconut Rice Pudding appeared first on The Novice Chef.

Caramel Apple Snickers Salad

Jessica — Sat, 23 Mar 2024 09:00:00 +0000

This creamy apple snickers salad with crunchy apples and silky vanilla pudding will be your go-to potluck recipe. Served as a dessert or sweet side, this salad is packed with fluffy marshmallows and caramel sauce for an irresistibly decadent bite!

Why I Love This Apple Snickers Salad Recipe

I mean… what’s not to love? For starters, I’m a pretty huge fan of salads that aren’t really salads. They’re so much fun! This tart and sweet combo of Snickers bars and apples all held together in a creamy cheesecake-like “dressing” is way more exciting than your standard leafy greens. The last time I made this salad was with my kids leftover Halloween candy (but don’t tell them that) and I’ve been dreaming of it ever since! Check out what makes this apple Snickers salad such a hit:

Sweet and Tart: Green apples, tangy cream cheese, creamy pudding and caramel sauce give this recipe its sweet-and-tart flavor profile.
Refreshing: This sweet caramel apple salad is served chilled, making it the perfect summer dessert or sweet side dish.
Quick and Easy: You only need 15 minutes of hands-on effort, the rest is chilling time.
Convenient: Pudding mix and Cool Whip help you cut corners without sacrificing flavor.
Perfect for a Potluck: This dessert salad pairs with just about everything, making it perfect for a potluck. It is always one of the first dishes to go!

Looking for more fruit filled salads? Try this creamy grape salad, refreshing tropical fruit salad or sweet ambrosia salad!

Key Ingredients

Creamy instant pudding and Cool Whip add sweetness but also make this snickers and apple salad super convenient. Scroll down to the recipe card for full ingredient list and exact amounts!

Milk: Use whole milk for the creamiest results.
Instant Vanilla Pudding Mix: For a cheesecake twist, use instant cheesecake pudding!
Cream Cheese: Full-fat cream cheese adds more richness, but low-fat can be used instead.
Cool Whip: Go for homemade whipped cream if you prefer.
Apples: Tart Granny Smith apples are my personal favorite, but any apples will work.
Marshmallows: Mini marshmallows are best.
Snickers: Or any similar chocolate candy bar, cut into bite sized pieces.
Caramel Sauce: Try my salted caramel sauce!

How to Make Snickers Apple Salad

Stir, chill and serve… This snickers salad recipe couldn’t get any easier! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Fold whipped topping into pudding mixture.

Add apples, marshmallows and snickers.

Make the cream cheese mixture: Whisk together the milk and pudding until smooth. Beat in the cream cheese. Gently fold in the whipped topping.
Mix: Fold in the chopped apples and marshmallows into the pudding mixture. (Do not add the snickers yet!)
Chill: Refrigerate the salad for at least 30 minutes, or until chilled.
Serve: When ready to serve, stir in the Snickers and drizzle caramel sauce on top.

Chef’s Tips & Variations

Prevent Brown Apples: Squeeze 1/2 lemon juice and toss the apples in the juice to prevent them from browning.
Go Mini: Save prep time by using mini Snickers instead of regular full-sized ones. You don’t even have to slice them.
Don’t Over-Mix: Gently stir everything together until just combined. Over-mixing causes the Cool Whip to deflate and become runny.
Hard Snickers: The candy bars can get really hard when refrigerated because of the caramel nougat center. To prevent this, stir them in right before serving.
More Add-Ins: Add 1/2 cup mini chocolate chips, chopped nuts, or shredded coconut for extra texture.

Caramel Apple Snickers Salad

This chilled apple Snickers salad recipe with tart apples, fluffy marshmallows, and caramel sauce is perfect for summer. Served as a sweet side dish or dessert, it will disappear quickly!

Course Dessert, Desserts

Cuisine American

Keyword apple fruit salad with snickers, caramel apple snickers salad, snickers apple salad, snickers salad, snickers salad recipe

Prep Time 15

Chill Time 30

Total Time 45

Servings servings

Calories 352kcal

Author Jessica – The Novice Chef

Ingredients

1 cup whole milk
1 (3.4 oz) package instant vanilla pudding mix
1 (8 oz) package cream cheese softened
1 (12 oz) container cool whip thawed
6 apples cut into bite size pieces
1 cup mini marshmallows
6 full-size snickers bars cut into bite size pieces
½ cup caramel sauce

Instructions

In a large bowl, whisk to combine the milk and pudding mix together for 1 minute or until the pudding begins to thicken.
Beat in the cream cheese, then fold in the whipped topping until smooth. Stir in the apples and marshmallows.
Refrigerate for 30 minutes, or until ready to serve.
When ready to serve, remove from the refrigerator and stir in the snickers and drizzle with the caramel sauce on top. Serve immediately.

Notes

Store: Store in an airtight container in the refrigerator for up to 4 days.

Make Ahead: Prepare this salad up to a two days in advance. However, do not stir in snickers until right before serving!

Prevent Brown Apples: Squeeze 1/2 lemon juice and toss the apples in the juice to prevent them from browning.

Don’t Over-Mix: Gently stir everything together until just combined. Over-mixing causes the Cool Whip to deflate and become runny.

Hard Snickers: The candy bars can get really hard when refrigerated because of the caramel nougat center. To prevent this, stir them in right before serving.

More Add-Ins: Add 1/2 cup mini chocolate chips, chopped nuts, or shredded coconut for extra texture.

Nutrition

More of the Best Apple Dessert Recipes

Rustic, old-fashioned apple crisp is topped with a crunchy cinnamon oat topping!
Sweet and tart dutch apple pie is the perfect Thanksgiving dessert.
Easy apple cinnamon muffins have the best sweet crumb topping!
Cinnamon baked apples are best when served with vanilla ice cream.

The post Caramel Apple Snickers Salad appeared first on The Novice Chef.

Cracker Barrel Fried Apples

Jessica — Thu, 29 Feb 2024 10:00:00 +0000

This southern-style Cracker Barrel fried apples recipe is even more delicious when homemade! Tender apples are cooked in a sweet cinnamon and brown sugar syrup to create your new favorite side dish. Perfect for a weekday or the holidays, you won’t believe how quickly they disappear!

Why I Love Cracker Barrel Fried Apples

If you know me personally, you probably know that my kids LOVE Cracker Barrel. We can’t go on a road trip without making a pit stop for all of our favorite foods and to raid the gift shop. Ellie and Milo specifically beg for the fried apples – so much so that we don’t even have to be on a road trip for them to request their favorite side dish. Since I got tired of driving to our local Cracker Barrel to satisfy their cravings, I started making fried apples at home with this copycat recipe. According to those two (who are also quite the little critics), these are even better than the real deal. How bout them apples?

Nostalgic: Fried apples in a sweet cinnamon and brown sugar syrup are an old-school Southern side dish. Sweet and tender, just like grandma used to make!
Easy: Made in one-skillet in just 35 minutes, cooking up a batch of fried apples is a very simple process. The hardest part is slicing the apples!
Perfect Pairing: Serve as a mouthwatering side for any chicken or pork dish. I often serve them as a dessert instead, with a scoop of vanilla ice cream or whipped cream.
Make Ahead Friendly: You can easily prepare these apples a day or two in advance, making them perfect for busy holidays!

Looking for more Southern style comfort food? Try these sweet candied carrots, easy jiffy corn casserole or these hearty Southern chicken and dumplings!

Key Ingredients

You probably already have everything that you need! So grab your apples and spices and let’s get started. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Apples: I prefer to use Granny Smith apples over red or golden delicious apples. Green apples are crisp, tart apples, that will keep their shape and texture better while cooking. However any variety will work.
Unsalted Butter: If using salted butter, reduce the amount of added salt to 1/4 teaspoon.
Sugar: Use half regular, white granulated sugar and half light or dark brown sugar. You can also use all brown sugar for a deeper molasses flavor.
Cinnamon: Plain old cinnamon works is classic, but feel free to also add a pinch of nutmeg and ground ginger. You can also use apple pie spice.

How to Make Fried Apples

There are just a few very easy steps to make fried apples – seriously, anyone can make this warm and scrumptious side dish. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Melt butter.

Add sugar, brown sugar, cinnamon and salt.

Stir in sliced apples.

Simmer until tender.

Prep: Peel your apples if you do not like the skin, then core and slice.
Sauce: Melt butter in a cast iron skillet, or heavy bottomed skillet, over medium heat. Stir in the granulated sugar, brown sugar, cinnamon and salt.
Apples: Stir the sliced apples into the sauce. Cover and cook over low heat for 20 minutes, until fork tender. Stir often so they cook evenly and don’t scorch.
Thicken: Remove the lid and turn heat to medium-high. Stir and cook for 5 to 10 minutes more, until the sauce thickens slightly.
Enjoy: Serve warm, as desired!

Chef’s Tips and Variations

Slice evenly: Make sure to cut the apple slices to about the same thickness. Thick and thin slices won’t cook evenly – the thin ones turn to mush, while the thick ones may not cook through.
Don’t rush: Start to finish, this recipe for fried apples takes about 30 minutes. Don’t rush them! You want the apples to cook through completely and become perfectly tender.
Double up: These Cracker Barrel fried apples always disappear quickly! Make a double batch if feeding a crowd!
Keep warm: If you are attending a potluck or party, you can keep these fried apples warm in a Crockpot set to warm. Just give them a good stir every once in a while!
Lemon juice: If using a sweet or blander apple variety, enhance the overall flavor by squeezing in a bit of lemon juice. This brightens up the dish by adding a little needed acidity.

What to Serve with Fried Apples

Pork: Serve on top these crispy chuleta frita (fried pork chops) for an irresistible sweet and savory combination.
Chicken: For a quick dinner option you just can’t beat this Southern chicken fried chicken. Add a side of these apples, and you’ve got one unforgettable meal!
Breakfast: Serve these sweet apples on the side, or top of, this easy overnight french toast or a stack of fluffy pancakes.
Holiday: For the holidays, try these apples with my favorite Crockpot ham, a side of garlic mashed potatoes and the best green bean casserole from scratch!

Fried Apples Recipe

These sweet Southern style Fried Apples are just like the ones you get at Cracker Barrel, but even more delicious when homemade! Great side dish for every day, the holidays, or even for dessert with a scoop of ice cream.

Course Side Dishes

Cuisine American

Keyword cracker barrel fried apples, fried apple, fried apples, fried apples recipe, how to make fried apples, Thanksgiving side dishes

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 283kcal

Author Jessica- The Novice Chef

Ingredients

4 large green granny smith apples cored and sliced (peeled or unpeeled)
½ cup butter
¼ cup granulated sugar
¼ cup packed brown sugar
1 tablespoon cinnamon or apple pie spice
½ teaspoon salt
lemon juice optional

Instructions

Melt butter in a cast iron skillet (or large heavy bottomed skillet) over medium heat.
Add granulated sugar, brown sugar, cinnamon and salt. Stir to combine and fold in apple slices.
Cover and cook over low heat for 20 minutes or until apples are tender, stirring frequently.
Remove cover and raise heat to medium-high. Cook, stirring often, for 5 to 10 minutes more until the sauce thickens slightly.
Taste apples, and if they taste a little bland, add a little lemon juice (starting with about 1 to 2 teaspoons) and stir to combine. A little acid can help make the flavors pop! Serve warm, as desired.

Video

Notes

Store: Allow the cooked apples to cool completely, then store in an airtight container in the fridge for up to 5 days.

Reheat: Pop the desired portion in a saucepan or skillet, cover, and heat on medium-low until warmed through. Or microwave for about 1 minute, stirring half way through, until warm.

Freeze: To freeze, cool completely. Spoon into a freezer-safe container or disposable bag. Seal, date, and freeze for up to three months. Thaw overnight in the fridge before reheating.

Slice Evenly: Make sure to cut the apple slices to about the same thickness. Thick and thin slices won’t cook evenly – the thin ones turn to mush, while the thick ones may not cook through.

Don’t Rush: Start to finish, this recipe for fried apples takes about 30 minutes. Don’t rush them! You want the apples to cook through completely and become perfectly tender.

Double Up: These Cracker Barrel fried apples always disappear quickly! Make a double batch if feeding a crowd!

Keep Warm: If you are attending a potluck or party, you can keep these fried apples warm in a crockpot set to warm. Just give them a good stir every once in a while!

Lemon Juice: If using a sweet or blander apple variety, enhance the overall flavor by squeezing in a bit of lemon juice. This brightens up the dish by adding a little needed acidity.

Nutrition

More Southern Side Dishes You’ll Love

Crockpot corn casserole is a true set it and forget it recipe!
Beer-simmered collard greens are loaded with bacon.
Southern buttermilk biscuits are unbelievably fluffy and tender!
Texas caviar (cowboy caviar) is a fresh side dish – perfect for potlucks.

The post Cracker Barrel Fried Apples appeared first on The Novice Chef.

Cannoli Dip

Jessica — Sat, 03 Feb 2024 10:00:00 +0000

This light and airy cannoli dip recipe is loaded with chocolate chips and refreshing orange zest. Served with crispy pizzelle cookies, it’s a sweet and creamy dip that is ready in just 10 minutes. Easily made days ahead, this dip is perfect for parties or game night!

Test Kitchen Approved

“We can’t stop making this cannoli dip! We have made it so many times just like it says, but have also switched it up with chopped pistachios and almond extract in place of the orange zest. You seriously can’t go wrong! It’s so addictive and I love that it can be made the day before for a party.” — Haley, busy mom of two and passionate home cook and baker.

Learn more about our Test Kitchen ➔

Why I Love This Cannoli Dip Recipe

Desserts dips, like this marshmallow fruit dip or pumpkin dip, are my jam. There’s nothing better than walking into a party and seeing a little something sweet nestled between the typical chips and dips! When I serve this cannoli dip at potlucks and parties, I always go home with a clean bowl! It’s usually one of the first things to disappear, so consider making a double batch if you’re hosting a larger event. Here’s what makes it so popular:

Addictive: Just like in my cannoli cheesecake, mini chocolate chips and fresh orange zest are swirled into the sweet, creamy and fluffy dip. Served chilled with crispy cookies, each bite is better than the last!
Quick & Easy: Ready in just 10 minutes, this easy dessert dip is a beginner level recipe! Just combine all the ingredients and beat it until it’s light and fluffy.
Creamy: With the combination of ricotta and mascarpone cheese, this recipe is as luscious and creamy as dips can get.
Great for Parties: This recipe for cannoli dip is easily made up to 3 days ahead, making it perfect for parties! Placed into a cooler it also travels very easily.

Key Ingredients

Ricotta, marscapone and heavy cream are what make this dip ultra luscious and creamy. Below you will find helpful notes for key ingredients used to make this cannoli dip recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Ricotta: The base of this recipe! It’s a specialty Italian cheese sold in tubs at most supermarkets or deli shops.
Mascarpone Cheese: Swap it for full fat cream cheese if needed. Just note that mascarpone will create a lighter and more velvety texture.
Heavy Cream: Make sure it’s super cold, straight out of the fridge, so that beating it is easier.
Mini Chocolate Chips: Regular chocolate chips or chopped chocolate chunks will work as well, but the smaller the better.
Orange Zest: This is key to that light and refreshing flavor.
Cookies: Italian pizzelle cookies are perfect for dipping, but Nilla wafers are a close second! Fresh fruit or graham crackers work too.

How to Make this Cannoli Dip

The key is whipping the cream until super airy so that the dip is fluffy like a cloud. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Mix together ricotta, mascarpone, vanilla and sugar.

Add in chocolate chips and orange zest.

Stir to combine.

Mix: In a large bowl, mix to combine the ricotta, mascarpone, vanilla extract, and powdered sugar. Set aside.
Cream: In a stand mixer or with a hand mixer, beat the heavy cream until stiff peaks form. Gently fold the ricotta mixture into the whipped cream until just combined.
Add-ins: Mix in the mini chocolate chips and orange zest into the creamy ricotta mixture.
Chill: Refrigerate the cannoli dip for at least 1 hour before serving. Serve chilled with cookies for dipping!

Chef’s Tips & Variations

Chocolate chips: Traditionally semi-sweet chocolate chips are used in cannolis, but feel free to use milk, dark or even white chocolate chips.
Pistachios: Crush some toasted pistachios and sprinkle them on top to complete all the elements of an authentic cannoli in this recipe. You can also mix them in for an added crunch.
Adjust the sweetness: Start with 1/4 cup powdered sugar and add more to taste so that you don’t end up with a dip that’s too sweet for your liking. Taste as you go and increase the amount as needed.
Freeze the bowl: If beating your whipped cream by hand, pop the bowl into the freezer for at least 1 hour before staring. A cold bowl will help the heavy cream from peaks a lot faster.
Double chocolate: Add 3 tablespoons of unsweetened cocoa powder into the mixture for a chocolate cannoli dip variation.
Fruit skewers: To make dipping fresh fruit easier, make mini skewers with your favorite fruit combinations. That way you only have to dip in the skewer and not individual pieces of apple, strawberries, etc.

Favorite Dippers to Serve with Dessert Dips

Aside from graham crackers and vanilla wafer cookies for dipping, I highly recommend crispy pizzelle cookies to increase the Italian vibes. You can also use lightly crushed cannoli shells or broken waffle cones to scoop this sweet dip.

My spice cookies and gingerbread man cookies are other holiday favorites. Try it with my vanilla waffle cookies or chocolate sugar cookies if you’re not looking for anything particularly festive. Fresh fruit like sliced apples and strawberries are also great options!

Best Cannoli Dip Recipe

This light and airy cannoli dip recipe is loaded with chocolate chips and refreshing orange zest. Served with crispy pizzelle cookies, it's a sweet, creamy and easy dessert ready in just 10 minutes! Easily made days ahead, this dip is perfect for parties or game night!

Course Desserts, Dips, No Bake

Cuisine American, Italian

Keyword cannoli dip, cannoli dip recipe, dessert dips, recipe for cannoli dip

Prep Time 10

Total Time 10

Servings servings

Calories 451kcal

Author Jessica- The Novice Chef

Ingredients

1 (15 oz) container ricotta cheese
1 (8 oz) container mascarpone cheese or softened cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar
½ cup heavy whipping cream
1 cup mini chocolate chips
zest of 1 large orange
waffle cookies vanilla wafers, graham crackers, or fresh fruit, for dipping

Instructions

In a large bowl, mix together ricotta, mascarpone, vanilla extract and powdered sugar. Stir until combined, set aside.
In a stand mixer or with a hand mixer, beat heavy cream until stiff peaks form. Fold in the ricotta mixture into the whipped cream, just until combined. Add in the chocolate chips and orange zest.
You can serve it immediately, or refrigerate it for up to an hour to allow the flavors to meld together. Serve with your favorite dippers.

Video

Notes

Store: Store the leftovers in an airtight container in the refrigerator for up to 7 days. You can also wrap the bowl tightly with plastic wrap, just be sure to store it away from any strong smelling foods like onions

Serving: This dip shouldn’t be heated, otherwise it’ll split. It needs to be served chilled or at room temperature

Adjust the Sweetness: Start with 1/4 cup powdered sugar and add more to taste so that you don’t end up with a dip that’s too sweet for your liking. Taste as you go and increase the amount as needed.

Double Chocolate: Add 3 tablespoons of unsweetened cocoa powder into the mixture for a chocolate cannoli dip variation.

Nutrition

Easy No Bake Dessert Recipes | The Novice Chef

Easy Homemade Donut Holes

Recipe Rundown: What To Know

Key Ingredient Notes

Tips For Making This Donut Hole Recipe

Toppings, Glazes, and Filling Options for Donut Holes

Frequently Asked Questions

Easy Donut Hole Recipe (No Yeast)

Ingredients

Traditional Glaze

More Topping Options

Instructions

Traditional Glaze

Cinnamon Sugar

Powdered Sugar

Filled Donut Holes

Video

Notes

Nutrition

Categories:

More Sweet Breakfast Recipes To Try

Chocolate Glaze

Reasons to Love This Chocolate Glaze Recipe

Ingredient Notes

How to Make Chocolate Glaze

Chef’s Tips & Variations

How to Use Chocolate Glaze

Chocolate Glaze

Ingredients

Instructions

Notes

Nutrition

Categories:

More Decadent Chocolate Recipes To Try

Strawberry Buttercream Frosting

What Makes This Strawberry Buttercream Frosting Recipe The Best?

Ingredients Needed

How to Make Strawberry Buttercream Frosting

Chef’s Tips & Variations

Ways to Use This Strawberry Frosting

Best Strawberry Buttercream Frosting

Ingredients

Optional Add-Ins

Instructions

Strawberry Puree

Strawberry Frosting

Notes

Nutrition

Categories:

More of the Best Frosting Recipes

Whipped Cream Cheese Frosting

Why I Love This Whipped Cream Cheese Frosting Recipe

Key Ingredients

How to Make Whipped Cream Cheese Frosting

Chef’s Tips & Variations

What to Serve with Whipped Cream Cheese Frosting

How To Store or Make Ahead

Whipped Cream Cheese Frosting

Ingredients

Instructions

Video

Notes

Nutrition

Categories:

More of the Best Frosting Recipes

Strawberry Ice Cream Cake

Why I Love This Easy Ice Cream Cake

What You’ll Need

How to Make Strawberry Ice Cream Cake

Chef’s Tips and Variations

Strawberry Ice Cream Cake

Ingredients

Instructions

Video

Notes

Nutrition

Categories:

More Easy No-Bake Dessert Recipes

No-Churn Banana Pudding Ice Cream

Why You’ll Love This Banana Pudding Ice Cream