Buckeye Brownies

These Buckeye Brownies are a delicious peanut butter and chocolate brownie recipe! You can’t go wrong with a fudgy homemade brownie topped with peanut butter truffles and chocolate! Why You’ll Love Buckeye Brownies I have made these brownies for many events and I always get people telling me how much they love them for weeks…

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These Buckeye Brownies are a delicious peanut butter and chocolate brownie recipe! You can’t go wrong with a fudgy homemade brownie topped with peanut butter truffles and chocolate!

stacked chocolate brownies with peanut butter.

Why You’ll Love Buckeye Brownies

I have made these brownies for many events and I always get people telling me how much they love them for weeks after. With all the deliciousness of this brownie, it is hard not to fall in love with them.

Buckeye Brownies layer a moist and delicious brownie base with a peanut butter truffle layer and a chocolate topping. Instead of going through the effort of making the peanut butter mixture I used peanut butter cookies to make an Oreo truffle-like texture topped with chocolate and peanut butter. Yo can’t go wrong!

ingredients in buckeye brownies laid out on a marble counter.

Ingredients & Variations

  • Butter and oil: I use unsalted butter, but if you only have salted butter – you can omit the salt in the recipe. The mixture makes these the perfect texture.
  • Sugar: This recipe uses granulated sugar.
  • Cocoa Powder: These are cocoa powder brownies, making them one bowl with the best fudgy texture.
  • Cream Cheese: When processed with the cookies you get a the perfect mixture to press on top the brownie base.
  • Chocolate Chips: Milk chocolate chips or semi-sweet can be used – you’ll melt this for the chocolate ganache like topping.
  • Peanut Butter: Use creamy peanut butter for this recipe (shelf-stable).
  • Nutter Butters: In the USA, these are a peanut butter sandwich cookie shaped like peanuts, but you can use any peanut butter sandwich cookie.

How to make Buckeye Brownies

  • Stir together melted butter, oil, and sugar. Stir in cocoa, eggs, vanilla, and salt. Carefully stir in flour. Spread brownie batter in a 9-inch square pan. Bake until a toothpick comes out clean 2-inches from the side of the pan.
  • While brownies are cooling, place the Nutter Butters and cream cheese in a food processor. Blend until smooth, scraping the bottom of the food processor if needed.
  • Press peanut butter mixture over cooled fudge brownie base.
  • Melt chocolate chips and a peanut butter in microwave safe bowl until melted and smooth then spread evenly over the peanut butter layer.
stacked chocolate brownies with peanut butter.

Expert Tips

  • If it is warm in your house you may need to chill the brownies in the refrigerator a little to help the harden after baking.
  • Make sure you are using creamy peanut butter to get the smooth texture on top of the brownies.
  • This recipe doesn’t have the classic Buckeye filling but you won’t miss it!

Storage Instructions

Store brownies in an airtight container either at room temperature or in the refrigerator. Serve them at room temperature for the best experience. You can also freeze these treats.

stacked chocolate brownies with peanut butter.
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Buckey Brownies Recipe

Nutter Butter Truffle Brownies an easy brownie recipe topped with a Nutter Butter Peanut Butter Cookie Truffle and lots of chocolate!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1 hour
Calories 2800kcal
Cost $5

Ingredients

  • ½ cup (113g) unsalted butter , melted
  • 2 tablespoons (30ml) vegetable oil
  • 1 ⅓ cups (267g) granulated sugar
  • cup (54g) natural unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup (62g) all-purpose flour
  • 20 Nutter Butter Cookies (or you can use any peanut butter sandwich cookie)
  • 5 ounces (142g) cream cheese , softened
  • 1 cup (170g) chocolate chips
  • 1 tablespoon (16g) peanut butter (shelf-stable; not natural)

Instructions

  • Preheat oven to 350°F. Line a 9×9-inch baking pan with foil or parchment paper and spray with nonstick cooking spray.
  • Stir together melted butter, oil, and sugar. Stir
  • Stir in cocoa, eggs, vanilla, and salt. Carefully stir in flour.
  • Spread brownie batter in prepared pan. Bake 18-22 minutes or until a toothpick comes out clean 2-inches from the side of the pan.
  • While brownies are cooling, place the Nutter Butters and cream cheese in a food processor. Blend until smooth, scraping the bottom of the food processor if needed. When done it will form a ball.
  • Press Nutter Butter mixture over cooled brownies.
  • Melt chocolate chips and a peanut butter in microwave on high power in 30 second increments. Stir between each increment until chocolate is melted and smooth. Spread over Nutter Butter mixture.
  • Let set at room temperature if possible (if it's summer or your house is very warm, you may need to chill them). These are best cut at room temperature so the chocolate doesn't splinter.

Notes

  • Store in an airtight container for up to 3 days or freeze for up to one month.
  • You can use any kind of chocolate chips.
  • Dutch-process cocoa may be used.
  • The original version of this recipe used a pouch brownie mix; for a semi-homemade option use a brownie mix (plus ingredients called for) that calls for a 9×9-inch pan.

Nutrition

Serving: 1serving | Calories: 2800kcal | Carbohydrates: 325g | Protein: 41g | Fat: 149g | Saturated Fat: 71g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 37g | Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 1639mg | Potassium: 277mg | Fiber: 6g | Sugar: 200g | Vitamin A: 2307IU | Vitamin C: 1mg | Calcium: 354mg | Iron: 3mg

Other Brownie Recipes

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My BEST Prime Day Purchases, Ranked

Well, that’s a wrap on Prime Day 2024 – how did you do? Did you find anything amazing? I spent way too much time and money shopping the sales – it didn’t help the sale came during Mel’s recovery from hip surgery when I was stuck at home. Below are my favorite purchases (because 99%…

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Well, that’s a wrap on Prime Day 2024 – how did you do? Did you find anything amazing? I spent way too much time and money shopping the sales – it didn’t help the sale came during Mel’s recovery from hip surgery when I was stuck at home. Below are my favorite purchases (because 99% have already arrived). See my brand new pantry and closet – they’re both SO ORGANIZED I’m in love! Even though the big sale days are over, I still have my Amazon storefront going – it’s always there whenever you need ideas from my beauty favorites to recent fashion finds, and of course lots of kitchen must-haves. I update it regularly!

This post contains affiliate links.

The Top Purchases

Shoe Boxes

My top purchase were clear shoe boxes for my closet! The dust in my house is a killer, and when you have cute shoes you want to protect them, obvi. PLUS – I can see everything and they hold 2 pairs of some shoes (BTW I wear size 10 so these boxes are a great size – they even fit folded boots)!

Pantry & Closet Organization

If you were watching along my Instastories, then you heard about the great ant invasion. I HAD to do something about it. I cleaned my normal pantry and my baking pantry (yes, when you run a blog like this one you need both). Here are some versatile organizational bins that I used for my closet AND pantries!

  • Stackable Bins to hold stuff in my closet
  • Clear Trays for my Disney backpacks and for the pantry – great for things like cake mix, applesauce, or single serve items.
  • Large bins for things like flour and dog food – airtight
  • Smaller bins for things like pasta and chocolate chips – and this bin kit too for similar items.
  • These bins come in all sizes and are great for cereal, crackers, etc.

Pajamas

Yes, you read that right! PAJAMAS. I bought both the short sleeve set and the long sleeve set – I buy the same color in both and mix and match all year long. They are SUPER comfortable and stylish too and come in lots of colors. I wear an XL (I’m a size 14ish). I also bought the light robe from the same brand for the warmer months.

Treat Yo’ Self

Needless to say, these are only a few of my purchases. I bought way more but these are my favorites so far. I bought some clothes that I still need to try on – so I’ll share them soon if I don’t return them!

See what other Prime Day favorites I rounded up!

Crazy for Crust Fan Faves

Here are some of YOUR top purchases!

  • Angled spatula – perfect for frosting cakes, cupcakes, getting peanut butter out of the jar, and even getting muffins out of the muffin tin!
  • ​USA Baking Sheet – High quality, durable baking sheets!
  • Handheld fan – I can’t sing the praises of this fan enough! I’m so glad you all loved it too.
  • Pullout Cabinet Organizer – Seems like organization was a theme for all of us!

    What was YOUR favorite purchase from Prime Day? Leave a comment below and I can’t wait until our next virtual shopping haul!

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Blackberry Pie Recipe

Blackberry Pie is one of the easiest pie recipes and perfect for summer berry season! You can make this pie with fresh or frozen berries and choose your topping: lattice, double crust or crumble topping. Why You’ll Love This Pie When I was young, my Aunt and Uncle lived in Washington. They’d come down every…

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Blackberry Pie is one of the easiest pie recipes and perfect for summer berry season! You can make this pie with fresh or frozen berries and choose your topping: lattice, double crust or crumble topping.

pie with lattice top with blackberries behind on wood surface

Why You’ll Love This Pie

When I was young, my Aunt and Uncle lived in Washington. They’d come down every August to visit and my aunt would make a two crust blackberry pie. My dad was practically salivating two full weeks beforehand in anticipation. Blackberry is his favorite. This recipe came from my aunt and I’ve been making it for so many years!

This pie can be made with fresh or frozen blackberries and you can use a double crust, lattice crust, or make a crumble topping. The juicy blackberry filling pops in your mouth – this is the perfect summer pie recipe!

One slice of blackberry pie with crumble topping on a plate

Ingredients in Blackberry Pie Filling

  • Blackberries: Use fresh or frozen, see below for how
  • Sugar: Granulated sugar works best. The ratio of sugar to filling is also very important: I use 5 cups of fruit to 2/3 cup of sugar. Any more sugar than that and you’re going to get a pie that doesn’t set properly.
  • Lemon Juice: For a fresh flavor to brighten the pie, you could also add some lemon zest.
  • Cinnamon: I add ground cinnamon to all my fruit pies – even peach pie.
  • Cornstarch: I make all my fruit/berry pies with the same basic recipe and it works. I find that a blackberry pie with cornstarch really is the way to go; flour doesn’t thicken the filling enough.
  • Homemade Pie Crust: I love my all butter pie crust recipe, but you can also use a store bought crust (Pillsbury is the best one I’ve found).

Fresh vs Frozen Blackberries

This is one of the things I love about making fruit pies with my recipe: you can use fresh or frozen fruit.

How to use fresh blackberries: If blackberries are in season, by all means, make this a fresh blackberry pie. To prepare your berries just wash and drain them and remove any stems.

How to use frozen blackberries: If you want to make a pie when fruit isn’t in season you can definitely use frozen blackberries to make this recipe. Simply thaw and drain frozen berries. Be sure to drain them very well so there is no extra liquid in your filling.

Overhead shot of blackberry pie with a crumble topping with one slice on a plate

How to make Blackberry Pie

It’s important to get the pie crust and topping ready before you make the pie filling so that once you toss the berries with the sugar you immediately place it in the pie, top, and bake it. Decide how you’re going to top your pie: Lattice Pie, Double Crust Pie, or Crumble Topped Pie.

process shot of pie crust.

1. If you’re making my pie dough recipe, decide if you need 2 crusts or just one. Roll out one disk of dough and place it in a 9-inch pie dish. Chill until ready to fill.

crumble in a clear bowl.

2. If using my crumble topping, make that recipe by placing butter, sugar, flour, and salt in a large bowl and using a pastry blender or two forks to work the mixture into crumbles.

How to make a lattice pie crust tutorial

3. If making a lattice top, roll out the second dough and cut 1-inch slices, or if using a double crust just roll it out and set aside.

4. Make the filling by tossing blackberries with cornstarch, sugar, cinnamon and lemon juice. Immediately place pie filling in prepared pie pan.

How to make a lattice pie crust tutorial

5. Top with the second crust and cut slits in the top crust for steam to escape, or design your lattice on top of the filling. Or just top with crumble.

6. Place pie on a baking sheet and cover with a pie crust shield or strips of aluminum foil. This ensures your edges don’t get over done.

One slice of blackberry pie with crumble topping and a scoop of ice cream on top on a plate

How to Avoid a Soggy Bottom Pie

To make sure the bottom crust is baked properly and not soggy, I bake the pie at a high temperature for a short amount of time, then lower the temp to 350° to finish baking. I prefer baking in clear pie plates – I find they bake best that way plus I can see when the bottom crust is done baking.

How to Serve Blackberry Pie

While it’s important to completely cool your pie before slicing so it has time to set, I like the pie warmed or at least room temperature. If you want to warm it, just heat in the microwave a few seconds.

My preferred way to serve fruit pie is with a big scoop of vanilla ice cream or a dollop of whipped cream.

slice of blackberry pie with lattice crust on white plate on brown surface.

Expert Tips

  • I brush my lattice topped pie with egg wash to get it nice and golden.
  • Don’t mix your berries with the sugar and cornstarch until the crust and crumble are ready, or it will be too liquidy after baking.
  • This pie is a bit more liquidy than my other berry pies, but it firms up more as it sets.
  • Always bake your fruit pies on a cookie sheet in case they spill over.
  • Use a pie shield so your pie crust doesn’t get too brown.

Storage

Store pie in refrigerator covered loosely with plastic wrap. You can make the pie up to 24 hours ahead – it needs to cool anyway and I find chilling helps with setting the pie filling. Serve it room temperature. You can also freeze a completely cooled pie – make sure to seal it completely with plastic wrap.

FAQ

How do you know when a berry pie is done?

When the crust is golden on top and the filling is bubbly, then the pie is done.

Why is my blackberry so runny?

This pie recipe should produce a mostly set pie. If it’s too liquidy, then the following things may have happened: You cut it too soon. You should let it cool completely – and even chill it – before slicing. Is the pie a day or two old? The berries will weep the longer they sit. Did you drain your berries – especially frozen ones – completely? Letting the pie sit before baking will also make the pie wetter.

How do you thicken blackberry pie filling?

Recipes call for either cornstarch or flour, but I find cornstarch does a better job thickening fruit pies.

pie with lattice top with blackberries behind on wood surface
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Blackberry Pie Recipe

This blackberry pie is one of my family favorite recipes. The lattice-top is really easy to do using the how-to photo tutorial! Or use a crumble topping on top instead!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 102kcal
Cost $10

Ingredients

For Lattice or Double Crust Pie

For Crumble Topping Pie

  • 1 recipe all butter pie crust from a package or from scratch
  • 12 tablespoons (170g) cold unsalted butter , diced or grated
  • cup (133g) granulated sugar
  • 1 ½ cups (186g) all-purpose flour
  • Pinch salt

For Blackberry Pie Filling

  • 5 cups blackberries (about 24 ounces or 650g)
  • cup (133g) granulated sugar plus more for sprinkling
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 4 tablespoons (30g) cornstarch

Instructions

Lattice Pie Instructions

  • Roll out your two pie crusts into circles with approximately 9-10” diameter. Place one pie crust in your 9” pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes.
  • Remove the rolled out pie crust from the refrigerator. Slice it into strips, about 1/2-3/4” per strip. Chill for 10 more minutes.
  • Make filling (see below). Add to chilled pie crust.
  • Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip).
  • Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
  • Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat.
  • Continue this process until all the crust has been used. Crimp the edges of the pie as desired.
  • Brush the crust with eggwash and sprinkle sugar on top. Cover the edges with a pie shield. Bake on a cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown. It won’t get fully golden but some parts will start to turn.
  • Preheat oven to 425°F.

Crumble Topped Pie Instructions

  • Roll out your pie crust into a circle with approximately 9-10” diameter. Place pie crust in a 9” pie plate (standard size, not deep dish). Chill for at least 30 minutes.
  • Add sugar, flour and salt for crumble into a large bowl. Whisk to combine. Add the cold diced or grated butter and use a pastry blender to cut in the butter until it forms small crumbs.
  • Remove chilled pie crust from the refrigerator. Add filling (see below). Top with crumble and cover the edges with a pie shield. Bake on an cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown.

How to make Blackberry Pie Filling

  • Mix the berries, sugar, lemon juice, cinnamon, and cornstarch in a medium bowl. Toss with your hands. Make sure your berries are thawed and drained before using them so your pie isn’t too liquidy.
  • Immediately place the filling into chilled pie crust, top and bake as directed above.
  • Cool completely before slicing. To help the pie not run, it’s best to chill the cooled pie for a few hours before cutting.
  • Serve with ice cream and/or whipped cream, for garnish.

Video

Notes

  • Frozen Berries: Thaw completely and drain of all excess moisture before using in pie.
  • Be sure to add the berries at the last minute before baking.
  • Always bake on a cookie sheet in case of spillover.
  • I like using a pie crust shield so the outer crust doesn’t get too brown.
  • See my entire post about making crumble topping for more details.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 123mg | Fiber: 4g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg

Other favorite fruit pies:

Tools for success:

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Superman Ice Cream

This Superman Ice Cream is a classic, vibrant flavor that can be found in many ice cream shops. This colorful and creamy delight is inspired by the colors of Superman and is the perfect no churn ice cream recipe! No Churn Superman Ice Cream Superman ice cream debuted in the midwest (Detroit, Michigan and Wisconsin),…

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This Superman Ice Cream is a classic, vibrant flavor that can be found in many ice cream shops. This colorful and creamy delight is inspired by the colors of Superman and is the perfect no churn ice cream recipe!

many scoops of red and yellow and blue ice cream mixed in a white bowl.

No Churn Superman Ice Cream

Superman ice cream debuted in the midwest (Detroit, Michigan and Wisconsin), but has spread across the entire country. Stroh’s brewery made it during the 1920s prohibition era to present the community with an alternative sweet treat. The ice cream has been made with lemon and strawberry flavors, or just vanilla.

Though the flavor of superman ice cream has been widely debated across the United States, I chose to make a delicious vanilla ice cream. The colors are vibrant and fun and remind me of Superman’s outfit and cape. This is the perfect recipe for your super-hero loving kids.

INGREDIENTS ON COUNTER

Ingredients & Variations

  • Heavy Cream: No substitute – you need it to make the whipped cream.
  • Sweetened Condensed Milk: Is the ice cream base and helps allow for it to be no churn. Use regular, non nonfat.
  • Vanilla Extract: For flavoring. For flavor variations, you can add strawberry extract, banana extract, raspberry flavoring, or blue raspberry to the colorful ice cream base to give the ice cream other flavors, like the original.
  • Gel Food Coloring: You need drops of red food coloring, drops of blue food coloring, and drops of yellow food coloring. You must use Gel Food Coloring to get that red pop of color.

How to make Colorful Ice Cream

  • Beat heavy whipping cream in a large bowl or a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Set aside. Stir together vanilla and sweetened condensed milk. Fold in whipped cream gently.
  • Dived the ice cream mixture into three bowls. Color each a different color: the first bowl blue, second bowl yellow, and third bowl red. Stir gently. If you’re going to flavor the different colors, this is the time to do so.
  • Using a loaf pan or airtight container, drop spoonfuls of each color randomly until all ice cream mixture is in the container. Tap pan to release air bubbles. Seal or wrap well with plastic wrap and freeze at least 4 hours or overnight.
ice cream scooper scooping red and yellow and blue ice cream mixed in a grey pan.

Expert Tips

  • Gel food coloring is the best because it gives the most vibrant colors.
  • You don’t need an ice cream maker but it’s helpful to have an electric mixer to make the whipped cream.

Storage

Store ice cream in an airtight container in the freezer. It will last for several months.

many scoops of red and yellow and blue ice cream mixed in a white bowl.
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Superman Ice Cream Recipe

This ice cream recipe is a yellow, red, and blue delight that is found in so many ice cream shops. Recreate this recipe at home for the warm summer!
Course Dessert
Cuisine American
Prep Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 10 minutes
Servings 16 servings
Calories 102kcal
Cost $7

Ingredients

  • 2 cups cold heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla
  • Blue Yellow, and Red gel food coloring

Instructions

  • Beat heavy whipping cream in a large bowl or a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Set aside.
  • Stir together vanilla and sweetened condensed milk. Fold in whipped cream gently.
  • Dived the ice cream mixture into three bowls. Color each a different color: blue, yellow, and red. Stir gently.
  • Using a loaf pan or airtight container, drop spoonfuls of each color randomly until all ice cream mixture is in the container. Seal or wrap well with plastic wrap and freeze at least 4 hours or overnight.

Notes

  • Make sure to use gel food coloring for vibrant colors.
  • If you want to make a different flavor ice cream (like blue moon flavor), you can use different extracts, like raspberry or banana or strawberry. Find different flavor extracts in the baking aisle or at craft stores. You can even flavor each color – just add about 1/8 to 1/4 teaspoon extract to each bowl when dyeing.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 29mg | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg

Other No Churn Ice Cream Recipes

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Fluffernutter Sandwich

This classic Fluffernutter is an amazing sandwich made with peanut butter and marshmallow fluff. This delicious sandwich has been popular for over 100 years and can you see why? Skip a peanut butter and jelly sandwich – make a fluffernutter instead! New England Fluffernutter Sandwich Easy to make sandwiches have always been my favorite. I…

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This classic Fluffernutter is an amazing sandwich made with peanut butter and marshmallow fluff. This delicious sandwich has been popular for over 100 years and can you see why? Skip a peanut butter and jelly sandwich – make a fluffernutter instead!

stacked sandwich halves with peanut butter and marshmallow fluff on the inside.

New England Fluffernutter Sandwich

Easy to make sandwiches have always been my favorite. I would always throw them in my daughter’s lunch because she liked them and it made things easier for me. This recipe really is super simple – is it even a recipe?

This retro concept of fluffernutter is originally a New England thing that originated in Massachusetts. Its popularity only grew from there – it’s better than using jam or honey. You might think fluff would have too much sugar but – jelly and honey are basically the same. In my opinion marshmallow creme is the epic pairing with peanut butter.

ingredients in fluffernutter sandwich laid out on a white marble counter.

Ingredients & Variations

  • Marshmallow Fluff: Also called Marshmallow Creme or Cream, sold near the marshmallows.
  • Peanut Butter: Use any kind of peanut butter that you like best for this recipe – shelf stable or natural, creamy or chunky.
  • Bread: Your favorite bread is a great choice for these sandwiches. I use typical white bread, but whatever you gravitate towards most is fine too, even gluten-free.
  • Extras: Turn this into an Elvis sandwich by adding some sliced bananas!

How to make a Fluffernutter

  • Spread peanut butter on one slice of bread.
  • Spread marshmallow cream on the other slice. Sandwich the two together.
  • Slice and eat immediately or wrap well in plastic wrap to store.
stacked sandwich halves with peanut butter and marshmallow fluff on the inside.

Expert Tips

  • Add any extra filling or topping you’d like to have on these sandwiches! This can be strawberry jam or jelly, banana slices, or other fruit slices like.
  • I used creamy peanut butter, but you can use any kind of peanut butter you like, chunky would be fabulous. Or use Nutella!
  • You can even toast the bread for a bit of crunch.
stacked sandwich halves with peanut butter and marshmallow fluff on the inside.
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Fluffernutter Recipe

This peanut butter and marshmallow fluff salad is one for the books. It is the perfect lunch recipe that all ages can enjoy and it will be made quick!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 349kcal
Cost $10

Ingredients

Instructions

  • Spread peanut butter on one slice of bread.
  • Spread marshmallow cream on the other slice. Sandwich the two together.
  • Slice and eat immediately or wrap well in plastic wrap to store.

Notes

  • Use any kind of bread but thick white bread is best.
  • Use any kind of peanut butter – shelf stable, natural, creamy or crunchy.
  • Add banana slices or jam for extra flavor!

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 27g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 206mg | Potassium: 273mg | Fiber: 2g | Sugar: 16g | Vitamin A: 0.04IU | Calcium: 24mg | Iron: 1mg

Other Sandwich Recipes

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Prime Day 2024

Happy Prime Day! It’s seriously one of the most anticipated shopping sales of the year! Whether you’re looking for thing around the house, to replace some old baking appliances, getting a head-start on your Christmas shopping, or just indulging in a little retail therapy, I want to share all my favorites with you! I’ll be…

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Happy Prime Day! It’s seriously one of the most anticipated shopping sales of the year! Whether you’re looking for thing around the house, to replace some old baking appliances, getting a head-start on your Christmas shopping, or just indulging in a little retail therapy, I want to share all my favorites with you!

I’ll be sharing the best deals from baking to beauty and everything in between. I can’t resist a good deal and have spent months tracking these items to make sure the sale price is worth it!

Let’s Break It Down

Over the next couple of days I’ll be sharing updates here as well as on my Instastories. I’ll also be adding a TON of items to my Amazon Storefront, so be sure to bookmark it on your browser!

Kitchen Prime Day Deals

hand pouring milk into mixer with cocoa.

KitchenAid Mixer – Hands down my best friend. It’s such a workhorse and will keep going and going.

Instant Pot – This is really the best time to buy an Instant Pot! I do a lot of meal prep with mine, including chicken and rice! You can see my other Instant Pot recipes here.  

Cosori Air Fryer – If you haven’t jumped on the air fryer bandwagon, here’s your sign! It’s one of my favorite kitchen gadgets of all time! I make pretzels, shrimp, and even churros! I’ve been watching this price for awhile, and it’s something I definitely add to my cart immediately.

KitchenAid Hand Mixer – I’ve used a lot of hand mixers in my day, but this is my go-to. It’s sturdy, quiet, and just gets the job done. So many colors to choose from too!

Glass Baking Dishes – This deal is currently 50% off the retail price! If your casserole dishes are looking worn, or you want to give these as a gift, jump on this sale price!

Angled Spatula – Every kitchen needs at least 2 of these! I not only use them for decorating cakes, but for scooping peanut butter out of the jar, spread cream cheese on a bagel, spread cakes evenly, and even removing muffins from the muffin tin.

Keurig Single Serve Coffee Maker – Because COFFEE! Need I say more?! PS The pink one is my fave!

Silicone Oven Mitts – When you bake as much as I do, you definitely need solid oven mitts! These are no-slip and waterproof. I love the ribbed design!

For the Home

white kitchen with long kitchen island and 4 stools.

Shark Robot Vacuum – If you don’t have a robot vacuum, GET ONE! They are seriously life changing and will save you so much time! I love that this one is voice activated! Fancy!

Little Green Portable Carpet Cleaner – I’d be lost without this! It is such a good cleaner and with animals around, this pet deluxe edition is perfection.

Luggage Set – Travel in style with this set! I love all the color choices, but I really love that the suitcase chargers your phone!

Dreo Humidifier – I’ve had my eye on this for awhile and will be snagging one! It would also make a great gift for someone having a baby or for your plant loving friend!

Pull-Out Cabinet Organizer – Jump on this sale because it’s more than 50% off! It’s time to get organized, friends!

Label Maker – I’d be so lost without my label maker!

Tech Favorites

Amazon Echo – You all should know that I’m madly in love with my Amazon Echo! This price is a steal!

Ring Doorbell – I can’t even remember life before I had my Ring Doorbell! It gives me such peace of mind, especially after we moved to our new house!

Echo Show – Another gadget I just can’t live without!

Bose Portable Speaker – I mean, how darling is that purple color? Don’t worry if you’re not into purple, there’s other amazing colors too!

Casetify – This is my go-to phone case brand! They never come on sale, so I’m snagging at least 3 of them! I always want other patterns and colors so this is perfect.

Clothing + Accessories

woman in kitchen frosting cupcakes

Perla Shaped Waist Mini Dress – Ah! This has been on my wish list FOREVER. I seriously want all 3 colors!

Alex + Ani Barbie Bracelet – Seriously too cute for words. I love that it’s stretch too!

Dr Martens – I’m not sure when these made a come back, but they’re all the rage right now! This is a great sale price with tons of different colors to choose from!

Keep Checking Back!

Remember to bookmark this page and keep coming back because I’ll be updating it! Anything you want me to keep an eye out for? Let me know and I’d be happy to help!

The post Prime Day 2024 appeared first on Crazy for Crust.

Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies are some of my favorite cookies ever! Bakery Style Chocolate Chip Cookies are full of delicious chocolate chips with a warm brown butter flavor. These huge cookies are a hit! Browned Butter Cookies Chocolate Chip Cookies never get old: they’re the gift that keeps on giving. I have a…

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These Brown Butter Chocolate Chip Cookies are some of my favorite cookies ever! Bakery Style Chocolate Chip Cookies are full of delicious chocolate chips with a warm brown butter flavor. These huge cookies are a hit!

chocolate chip cookies with chocolate chips baked into the center.

Browned Butter Cookies

Chocolate Chip Cookies never get old: they’re the gift that keeps on giving. I have a ton of recipes on this site and don’t plan to stop creating them anytime soon! This cookie is definitely one of the best chocolate chip cookie recipes I have made.

They are made with brown butter which gives the cookie a nutty aroma and toffee-like flavor. Why brown butter for chocolate chip cookies? It toasts the milk solids in the butter and adds so much flavor. If you’ve never tried it in cookies you must and these are a great cookie recipe to start with.

ingredients in brown butter cookies laid out on a white counter.

Ingredients & Variations

  • Unsalted Butter: Unsalted butter is a must because we are going to brown it. You don’t want to brown salted butter as it will concentrate the salty flavor.
  • Sugar: I use both brown and granulated sugar in the recipe. Brown sugar helps keep them soft. I normally use light brown sugar but dark brown sugar may be substituted.
  • Eggs: Eggs are important for the structure and texture of cookies and the fat from the egg yolk makes them rich and chewy.
  • Chocolate Chips: You can use regular size or mini semisweet chocolate chips or chocolate chunks. Milk chocolate can also be used but I love the chocolate flavor of semi-sweet chocolate chips best. Even dark chocolate would work!
  • Extras: Feel free to add some chopped walnuts or pecans (reduce the chocolate chips to 1 1/2 cups and add 1 cup chopped nuts). You can also sprinkle the warm cookies with some flaky sea salt – salted chocolate chip cookies are SO GOOD.

How to make Brown Butter Chocolate Chip Cookies

  • Browning butter is really easy. It melts easiest if you start with sliced butter. Cook over medium-low heat, stirring often, until the butter foams. Continue stirring and the butter will turn a dark caramel color.
  • You can use a stand mixer or hand mixer or stir by hand – just mix all the ingredients together in a large bowl.
  • Use a cookie scoop to scoop cookie dough balls onto a parchment paper lined cookie sheet. You can do 2-tablespoon size, 1-tablespoon size, or ¼ cup size for giant cookies. Chill in the fridge at least 30 minutes, longer if making giant cookies.
  • Preheat oven to 350°. Line baking sheets with parchment or silicone liners.
  • Bake 8-10 minutes for 1 tablespoon size cookies, 10-15 minutes for 2-tablespoon size, and approximately 15 minutes for giant cookies.
chocolate chip cookies with chocolate chips baked into the center.

Expert Tips

  • Brown the Butter: It’s easy, but you have to be careful. It’ll burn quick! You just melt your butter over medium-low heat and cook, stirring, until it turns golden brown and smells nutty. The butter will foam, and that’s okay. The foam will go away once it’s removed from the heat. Read my post to learn how to brown butter easily.
  • For an extra flavor boost add 1 teaspoon almond extract in addition to the vanilla.

Storing

Store these in an airtight container at room temperature for up to a week. You can freeze these cookies in the freezer for up to 3 months. Make sure they are sealed in an airtight container.

chocolate chip cookies with chocolate chips baked into the center.
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Brown Butter Chocolate Chip Cookie Recipe

These Bakery Style Chocolate Chip Cookies are gooey, chocolatey and filled with brown butter!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings 16 cookies
Calories 432kcal

Ingredients

  • 1 cup (226g) unsalted butter
  • cup (134g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 ½ cups (310g) all-purpose flour
  • ½ teaspoon salt
  • 2 cups (340g) chocolate chips

Instructions

  • Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  • Pour into an electric mixer fitted with paddle attachment (or a large bowl if using a hand mixer or stirring by hand). While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  • While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  • Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
  • Scoop cookie dough balls onto a parchment paper lined cookie sheet. You can do 2-tablespoon size, 1-tablespoon size, or ¼ cup size for giant cookies. Chill at least 30 minutes, longer if making giant cookies.
  • Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
  • Bake 8-10 minutes for 1 tablespoon size cookies, 10-15 minutes for 2-tablespoon size, and approximately 15 minutes for giant cookies.

Notes

  • Store in an airtight container on the counter for up to 3 days or freeze for up to 2 months.
  • I love adding a sprinkle of sea salt on top the freshly baked cookies.
  • It’s important to use unsalted butter for browning – browning concentrates the flavor and the butter will be too salty if using salted butter.

Nutrition

Serving: 1cookie | Calories: 432kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 149mg | Potassium: 67mg | Fiber: 1g | Sugar: 38g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg

Other Chocolate Chip Cookie Recipes

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Peach Ice Cream

This Peach Ice Cream is the easiest summer recipe you can make. Homemade Ice Cream can be a daunting thought, but this recipe is a no churn ice cream with just 4 ingredients! It doesn’t not get sweeter and easier than this! Homemade Peach Ice Cream Recipe Don’t have an ice cream maker? No problem!…

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This Peach Ice Cream is the easiest summer recipe you can make. Homemade Ice Cream can be a daunting thought, but this recipe is a no churn ice cream with just 4 ingredients! It doesn’t not get sweeter and easier than this!

multiple scoops of light orange ice cream in a clear ice cream bowl.

Homemade Peach Ice Cream Recipe

Don’t have an ice cream maker? No problem! No churn ice creams are my favorite because they taste so similar to classic ice cream, but all the difficult steps are removed. I make no churn ice cream all the time in the summer because it is so delicious and tastes kind of like soft-serve ice cream. No eggs, no egg yolks or cooking needed!

This ice cream is full of fresh peach flavor and this recipe not only has the perfect fruit flavor for summer, but it is also the best recipe to cool off in the warm weather. If you like sweet peach flavor, and you need a cool ice cream recipe – this is the treat for you. One bite and you’ll keep coming back for more!

ingredients in peach ice cream laid out on a white counter.

Ingredients Needed

  • Frozen Peaches: I like using pre-packaged frozen peaches, but if you’d like to use fresh peaches that you have frozen – that is fine too. To use fresh peaches, be sure to peel them and cut them into slices.
  • Sweetened Condensed Milk: Regular, not fat free.
  • Heavy Whipping Cream: No substitutions for this!

Click to see the recipe card below for full ingredients & instructions!

How to make Peach Ice Cream

  • Place peaches in a food processor or high powered blender and pulse until finely chopped – it’s fine if they become pulverized.
  • Stir peaches with sweetened condensed milk and vanilla in a large mixing bowl.
  • Make whipped cream with the heavy cream
  • Fold whipped cream into peach mixture. Freeze at least 6 hours or overnight.
multiple scoops of light orange ice cream in a clear ice cream bowl.

Expert Tips

  • Add a delicious topping like fudge sauce, or caramel sauce!
  • You could also make a magic shell for some extra fun!
  • It is best to leave your ice cream mixture in the freezer overnight to get the best texture possible. 
  • Want strawberry ice cream? Use a bag of frozen thawed strawberries instead!

Storage

Ice cream should be stored in an airtight freezer-safe container in the freezer. It will last several weeks.

multiple scoops of light orange ice cream in a clear ice cream bowl.
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Peach Ice Cream Recipe

This ice cream recipe is an easy no churn ice cream that can be made with only 4 ingredients. It is the most simple summer recipe you will ever find!
Course Dessert
Cuisine American
Servings 24 servings
Calories 68kcal
Cost $10

Ingredients

  • 1 (16 ounce) bag frozen peaches, thawed
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream

Instructions

  • Place peaches in a food processor and pulse until finely chopped – it’s fine if they become pulverized.
  • Stir peaches with sweetened condensed milk and vanilla in a large bowl.
  • In a separate bowl or stand mixer fitted with the whisk attachment, beat heavy whipping cream on high speed until stiff peaks form (whipped cream).
  • Fold whipped cream into peach mixture. Pour ice cream into a large container and wrap with plastic or seal. Freeze at least 6 hours or overnight.

Notes

  • Store in freezer.
  • Use equal amounts of other frozen fruit (like strawberries) to make different flavors.

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 5mg | Potassium: 19mg | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.02mg

Other No Churn Ice Cream Recipes

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Blueberry Quick Bread

This Blueberry Bread is a fluffy and moist blueberry quick bread that’s so easy to make. It has a delicious blueberry flavor and is great for breakfast or a snack! Easy Blueberry Quick Bread My go-to baking treats are usually quick bread recipes; I love how easy they are and we love eating them for…

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This Blueberry Bread is a fluffy and moist blueberry quick bread that’s so easy to make. It has a delicious blueberry flavor and is great for breakfast or a snack!

sliced bread with blueberries baked into the center.

Easy Blueberry Quick Bread

My go-to baking treats are usually quick bread recipes; I love how easy they are and we love eating them for breakfast and even for a snack and dessert!

This easy blueberry bread is full of fresh blueberries that you can taste throughout every single bite. We all enjoyed this moist quick bread; it’s like a blueberry muffin in a loaf pan! This blueberry quick bread recipe bakes up nice, moist and is the perfect spring or summer brunch recipe!

Note that this is not lemon blueberry bread – it’s just a fluffy sweet quick bread with juicy berries inside.

ingredients in blueberry bread laid out on a white counter.

Ingredients Needed

  • Vegetable Oil: The best ingredient to keep baked goods moist!
  • Milk: Any kind of milk is great with this recipe.
  • Sugar: I use granulated sugar in this recipe!
  • Blueberries: Fresh or frozen blueberries, but if using frozen make sure they aren’t too icy – thaw them completely and drain them well.

Click to see the recipe card below for full ingredients & instructions!

How to make Easy Blueberry Bread Recipe

  1. Preheat oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray.
  2. Whisk flour, baking powder, salt, and sugar in a large bowl.
  3. Whisk together oil, eggs, milk, and vanilla extract in a large measuring cup or medium bowl. Then mix the wet ingredients into the dry ingredients.
  4. Toss blueberries with some sugar and flour.
  5. Pour into prepared pan. Bake for 40-50 minutes, or until the loaf is browned and a toothpick comes out clean from the center. Cool at least 10 minutes before removing from pan and slicing.

Avoid Sinking Berries

Blueberries (and most fruit, when added to quick bread) are heavy and will sink in your cake batter. It’s important to toss them with a bit of flour before gently stirring into the batter, that way they’ll stay suspended in the bread. The flour keeps them “stuck” throughout the bread. This same trick works with blueberry muffins too.

I add a little sugar too because unless they’re perfectly in season, berries can be a bit sour.

sliced bread with blueberries baked into the center.

Expert Tips

  • I recommend using fresh blueberries or completely thawed and drained frozen berries. If you do not drain and dry your blueberries well then they can make the bread soggy.
  • Craving lemon blueberry flavor? Add a simple lemon glaze by mixing 1/2 cup powdered sugar with a tablespoon or so of fresh lemon juice.
  • Want crunch? Add some chopped walnuts or pecans to the bread (about 1/2 cup).
  • This same exact recipe will work with fresh strawberries, raspberries or blackberries.
  • You know when quick bread is done baking when a toothpick inserted in the center comes out clean.

Storage

On the counter, store in an airtight container. It will last a few days longer if stored in the refrigerator. Freeze this bread well wrapped in plastic wrap or freeze slices in sandwich bags for easy grab and go breakfasts!

sliced bread with blueberries baked into the center.
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Blueberry Bread Recipe

Blueberry Quick Bread – this easy bread recipe is full of blueberries and has less added sugar! It's the perfect breakfast; like a blueberry muffin but bread!
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 199kcal
Cost 7

Ingredients

  • 1 ½ cups (186g) all purpose flour (plus 1 tablespoon for berries)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar (plus 1 teaspoon for berries)
  • ¼ cup (59ml) vegetable oil
  • 2 large eggs
  • ½ cup (118ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (153g) blueberries (see note)

Instructions

  • Preheat oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray.
  • Whisk 1½ cups flour, baking powder, salt, and 1 cup sugar in a large bowl.
  • Whisk together oil, eggs, milk, and vanilla extract in a large measuring cup or medium bowl. Then mix the wet ingredients into the dry ingredients.
  • Toss blueberries with 1 tablespoon (8g) and 1 teaspoon sugar. Gently fold into the batter.
  • Pour into prepared pan. Bake for 40-50 minutes, or until the loaf is browned and a toothpick comes out clean from the center. Cool at least 10 minutes before removing from pan and slicing.

Notes

 
  • I recommend using fresh blueberries or completely thawed and drained frozen berries (make sure they’re thawed and drained well).
  • Store bread wrapped well for up to 3 days or freeze for up to 2 months.
  • This bread was originally made with Splenda. You can use 3/4 cup Splenda or Swerve in place of the granulated sugar.

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 136mg | Potassium: 143mg | Fiber: 1g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg

Other Quick Bread Recipes

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Pigs in a Blanket Recipe

Pigs in a Blanket are an easy appetizer recipe made with crescent rolls! I seasoned these with everything bagel seasoning for a twist, but it’s not required. This is a 4 ingredient recipe – and they always disappear fast. This is seriously one of our favorite recipes – we make them several times per year!…

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Pigs in a Blanket are an easy appetizer recipe made with crescent rolls! I seasoned these with everything bagel seasoning for a twist, but it’s not required. This is a 4 ingredient recipe – and they always disappear fast. This is seriously one of our favorite recipes – we make them several times per year!

Close up of everything pigs in a blanket stacked on eachother on a plate

Why Make My Recipe

We make this classic Pigs in a Blanket Recipe with Lil’ Smokies and Crescent Rolls multiple times a year – if it’s a holiday or we’re having a party you know these will be on the menu. Kids and adults love them – the perfect small bites for any party.

  • 4 ingredients if you add the Everything Bagel Seasoning – only 2 ingredients if you leave them plain!
  • We’ve made this recipe so many times it’s no fail – and even my kid could make them when she was 8 years old!
  • No one can resist them!!
ingredients in pigs in a blanket

Ingredients

  • Crescent rolls – for this recipe, you’ll need two cans
  • Li’l Smokies – mini sausages you find in the sausage aisle, use any flavor or brand (mini hot dogs or cocktail sausages would work too).
  • Egg Wash or Cooking Spray – you don’t need the yolk
  • Everything bagel seasoning – McCormick makes this as does Trader Joe’s – this is optional but we absolutely love the flavor combo!
crescent rolls cut into triangles and spread out on cutting board with lil' smokies on top.

How to Make Pigs in a Blanket

  • Remove the crescent dough from the cans and unroll them. Separate them into 16 triangles and then slice each triangle into three small triangles with a sharp knife.
  • Place a sausage on each triangle and roll them up. Place them on a sheet pan lined with parchment paper.
  • Brush each pig in a blanket with some egg wash and sprinkle the seasoning over the top.
  • Bake them at 375°F until the rolls are golden brown and cooked through.
raw pig in a blanket on cookie sheet with bagel seasoning sprinkling on top.

Variations & Sides

  • While these can also be made with puff pastry, I haven’t tried that.
  • You can omit the everything bagel seasoning and leave them plain, or sprinkle with poppy seeds, sesame seeds, salt, or anything you love.
  • Brush them with melted butter or garlic butter for a different flavor – before or after baking.
  • Use any flavor Little Smokies or the generic equivalent to make this pigs in a blanket recipe
  • Add a small piece of American cheese or cheddar cheese in each triangle with the sausage.
  • Serve with ketchup, dijon mustard, honey mustard, ranch, bbq sauce, or plain
Everything pigs in a blanket on a plate with dipping sauce

Expert Tips

  • Generic crescent rolls or other brands are fine – you don’t have to use Pillsbury.
  • Cutting each crescent roll into 3 triangles doesn’t have to be exact – just use your best judgement – don’t make things harder for yourself!

Storage & Making Ahead

  • If you want to make these for a party and get a head start, you can prep them 24 hours in advance. Prep them as instructed, and once you get them on the baking sheet, cover it and keep them in the refrigerator. Let them come to room temperature before baking them.
  • If you have leftovers, they will keep for up to three days in the fridge. You can warm them up in the microwave or pop them in your air fryer!
  • You can freeze them in a single layer unbaked or baked. If freezing unbaked, allow to thaw before baking.
Close up of everything pigs in a blanket stacked on eachother on a plate
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Everything Pigs in a Blanket Recipe

Pigs in a Blanket is such an easy recipe using Pillsbury Crescent Rolls! Make this as an appetizer with your favorite dipping sauce – we top ours with Everything Bagel Seasoning! These are so good and everyone loves them!
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Calories 186kcal
Cost 15

Ingredients

  • 2 cans Crescent Rolls 8 rolls each
  • 1 14 ounce package Lit’l Smokies
  • Egg Wash
  • 2 tablespoons Everything Bagel Seasoning

Instructions

  • Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Open both cans of crescent roll dough and separate dough into 16 triangles. Slice each triangle into 3 triangles.
  • Place 1 sausage on each small triangle and roll to opposite point. Place on prepared cookie sheet. You may have a couple of crescent roll triangles left over depending on how many sausages were in the package.
  • Brush each pig in a blanket with a bit of egg white and sprinkle with Everything Bagel Seasoning.
  • Bake for 12-15 minutes or until they are golden brown and crescent rolls are cooked through. Serve warm with ketchup.
  • Make ahead: you can make these up to 24 hours before baking. Cover the cookie sheet with plastic wrap and store in the refrigerator. Let come to room temperature before baking.
  • Store leftovers in the refrigerator for up to 3 days. Microwave or air fry to reheat.

Notes

  • You can skip the seasoning on top if you wish or use your favorite seasoning blend, poppy seeds, sesame seeds, etc.
  • Prep these up to 24 hours in advance and cover them in the refrigerator until baking.
  • Freeze leftovers or freeze them before baking – just wrap well in plastic wrap.
  • You can skip the egg wash and use cooking spray to adhere the seasoning if you want.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 4g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 801mg | Potassium: 98mg | Sugar: 1g | Calcium: 6mg | Iron: 1mg

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