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Want to store your homemade apple butter long-term but don’t have freezer space? Learn how to can apple butter and enjoy this fall favorite all year long. Without a doubt my most popular recipe this time of year is my slow cooker apple butter. And there’s really no question why! It’s incredibly easy and absolutely …
Want to store your homemade apple butter long-term but don’t have freezer space? Learn how to can apple butter and enjoy this fall favorite all year long.
Without a doubt my most popular recipe this time of year is my slow cooker apple butter. And there’s really no question why! It’s incredibly easy and absolutely delicious.
One of the most common questions I get about the recipe is: Can I can this apple butter?
I didn’t grow up with a grandmother who canned food, so I never messed around much with it. It always seemed really intimidating to me. But I called up my friend Megan and asked her to teach me what I needed to know to can my apple butter.
I don’t think I’ll become a master canner, but it’s nice to know how to preserve one of my favorite fall foods without taking up a bunch of space in my freezer.
So let’s talk through the basics on how to can apple butter!
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This classic French crepe recipe is easy to make with 7 basic ingredients. Feel free to customize with your favorite sweet or savory fillings! Is there anything more lovely than a plate filled with warm, delicate, buttery French crêpes? ♡ We were fortunate to have the opportunity visit a number of charming creperies during our […]
This classic French crepe recipe is easy to make with 7 basic ingredients. Feel free to customize with your favorite sweet or savory fillings!
Is there anything more lovely than a plate filled with warm, delicate, buttery French crêpes? ♡
We were fortunate to have the opportunity visit a number of charming creperies during our years living in Europe, especially on our various trips to France. And I have to say, there is nothing like a well-made, paper-thin, lacy-edged crepe served fresh off of the pan. They are so effortlessly elegant and delicious in their simplicity. And, of course, the perfect blank slate for all of your favorite sweet or savory fillings!
The beauty of classic French crepes is that they are surprisingly easy to make at home too. All you need are 7 basic pantry ingredients, plus whatever fillings sound good, and your kitchen can transform into your own little French cafe in no time. I have always been partial to making crepe batter in a blender, which I find to be the simplest method, but you can just as easily make yours with a bowl and whisk if you prefer. Be sure to read the notes below for extra tips, plus bonus ideas for how to customize the batter or fillings to your liking.
Cinnamon sugar is one of the most useful spice blends you can keep in your pantry! Learn the best ratio for making it as well as ways to use it. Sometimes I don’t know where I’d be without my baking basics. I’ve saved myself so many extra trips to the grocery store by knowing how …
You’ve probably seen jars of cinnamon sugar in the spice aisle at the grocery store. Maybe you’ve even bought it before! But from now on, you won’t need to.
Once you know how to make cinnamon sugar, you’ll be able to keep a jar of it on hand at all times.
HOW TO MAKE CINNAMON SUGAR
Cinnamon sugar is one of the most useful things you can keep in your pantry, especially if you have a bit of a sweet tooth.
Like simple syrup, it’s one of those things that you CAN buy at the store. But once you realize how easy it is to make and you know the ratio to use, I bet you’ll save yourself some money and make it at home.
The most important thing you need to know when it comes to making cinnamon sugar is the ratio to use.
My preferred ratio is: 1 part cinnamon to 4 parts granulated sugar by volume.
Once you’ve got that down, you can make as much or as little as you need!
Ratio examples
Here are a few ratio examples for you, so you can see how you can make anywhere from a small amount to a larger volume:
As you can see, it’s easy to scale this up or down however you like.
You don’t even have to use traditional measuring spoons or cups! Any scoop or spoon you have lying around your kitchen will work – just use 1 scoop of cinnamon for every 4 scoops of sugar.
USES
Need some usage ideas? I’ve got you covered.
The most common uses are for making cinnamon toast or using it to coat snickerdoodle cookies (or to top snickerdoodle blondies), but there are a whole bunch of options beyond those.
Once you’ve mixed up your cinnamon sugar, store it in an airtight container, such as a glass jar. Label it and store it in a cool, dry place and it’ll keep pretty much forever.
Like all ground spices, the cinnamon will start to lose some of its flavor after about 6 months, but the mix itself will still be good – it just might not pack as much punch.
See? Now that you know how to make cinnamon sugar, you can pass by it at the store and keep a jar of it in your pantry at all times!
Cinnamon sugar is one of the most useful spice blends you can keep in your pantry! Learn the best ratio for how to make cinnamon sugar as well as ways to use it.
Course Baking Basics
Prep Time 5 minutesminutes
Ingredients
1partground cinnamon
4 partsgranulated sugar
Instructions
Whisk together and store in an airtight container.
Notes
Use the above ratio to make as much or as little cinnamon sugar as you need. Common examples:
Love pineapple? Then take it to the next level by putting it on the grill! Grilled pineapple is delicious for breakfast or dessert and can be served in so many different ways. I told you earlier this week that we’re keeping things simple when it comes to recipes this week. And we’re still leaning into …
Love pineapple? Then take it to the next level by putting it on the grill! Grilled pineapple is delicious for breakfast or dessert and can be served in so many different ways.
I told you earlier this week that we’re keeping things simple when it comes to recipes this week. And we’re still leaning into summer flavors!
After all, it’s still hot here in Ohio. It’s not pumpkin weather at all yet!
Today we’re talking about one of my favorite grilling tricks: grilled pineapple! This is one that you’ve got to try – it’s simple and so delicious.
Grilled pound cake is a simple, surprisingly elegant summer dessert that can be made with store-bought or homemade pound cake. Serve it with fruit, ice cream, whipped cream, or even yogurt for a phenomenal end to any meal. The end of summer is exhausting. I love having Elle home during the summer, and this one …
Grilled pound cake is a simple, surprisingly elegant summer dessert that can be made with store-bought or homemade pound cake. Serve it with fruit, ice cream, whipped cream, or even yogurt for a phenomenal end to any meal.
The end of summer is exhausting. I love having Elle home during the summer, and this one has been so much fun, but when you add in back-to-school shopping and still trying to cram in the last fun things of summer…I’m exhausted.
So don’t be surprised when you see I’m only sharing easy recipes this week. I think we all deserve a bit of a break.
I know that pumpkin and apples are just around the corner, but I’m not quite ready yet. So instead, I’m helping you plan for the last of the summer cookouts with a few more warm-weather desserts, starting with this grilled pound cake.
Cherry pie is a classic for a reason! With a crisp, flaky crust and juicy, sweet cherries, this pie is one you will crave all year round. I know we only have a few more weeks of summer. Depending on where you live, some kids already headed back to school this week. So let’s soak …
With a cookie-like crust, tangy cream cheese, and sweet cherry pie filling, this layered cherry cheesecake dessert is a simple way to enjoy cheesecake any day of the week. If you’ve been around here for a while, you know how much I love cheesecake. Cheesecake recipes are some of my very favorite things to make. …
With a cookie-like crust, tangy cream cheese, and sweet cherry pie filling, this layered cherry cheesecake dessert is a simple way to enjoy cheesecake any day of the week.
If you’ve been around here for a while, you know how much I love cheesecake. Cheesecake recipes are some of my very favorite things to make.
And one of my favorite types is cherry cheesecake. It’s such a classic, and there’s just something special about the combination of tangy, silky cheesecake and sweet cherries.
But I don’t always have the time or energy to make a fully cheesecake from scratch, so that’s when I like to come up with ways to get those same flavors with a lot less effort.
That’s where this layered cherry cheesecake dessert comes in. It’s cool, creamy, and delicious, and looks totally fancy with all of the pretty layers.
WHAT IS LAYERED CHERRY CHEESECAKE DESSERT?
Yes, I’m back with another layered dessert. You had to know it was going to happen!
These layered desserts are so much fun. They’re easy to make and look so impressive since you can see all of the layers in every slice.
They’re also what I call a “low-bake” dessert – once you’re done baking the crust (which only takes 15 minutes), everything else is no-bake. Perfect for days when you don’t want to have your oven on for hours at a time.
This version has the same cookie-like crust as my layered lemon dessert and the rest follows a similar pattern to my layered pistachio pudding dessert: a fluffy cream cheese layer followed by a cheesecake pudding layer, then a layer of cherry pie filling and a final layer of whipped topping.
It’s got all of the tangy goodness of cherry cheesecake with a fraction of the work.
HOW TO MAKE THIS RECIPE
Don’t let the multiple layers fool you – this layered cherry cheesecake dessert is simple to make! Let’s talk about it.
Ingredients and substitutions
For this recipe, you will need:
2 cups all-purpose flour
1 cup unsalted butter, room temperature
3 tablespoons granulated sugar
pinch of salt
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 ½ teaspoons vanilla extract
16 ounces frozen whipped topping (Cool Whip or TruWhip), thawed
Not a fan of whipped topping? That’s ok. You can use stabilized whipped cream frosting instead.
I don’t recommend using plain whipped cream as it doesn’t hold up as well over time, but the stabilized whipped cream frosting will handle the chilling time really well.
I also usually just grab a couple of cans of cherry pie filling at the store to make this dessert super quick and easy. I usually look for the brands that have “extra cherries” in them.
To make sure your crust turns out perfect every time, make sure you know how to measure flour correctly before you get started.
You will want your butter and cream cheese to be at room temperature for making the crust. If you forget to set them out ahead of time, check out some of my tips for how to soften butter and how to soften cream cheese.
Don’t stress if you run out of powdered sugar. I have instructions on how to make powdered sugar – feel free to use that substitute when making the cream cheese layer in this cherry cheesecake dessert!
Making layered cherry cheesecake dessert
The first layer for this layered cherry cheesecake dessert is the crust.
Line a 13×9-inch pan with parchment paper and give it a spritz with some nonstick spray.
Use a stand mixer fitted with the paddle attachment to mix together the flour, butter, granulated sugar, and salt until combined. The mixture will be crumbly – that’s ok.
Press the crust mixture into the lined pan using your hands or the bottom of a measuring cup. Once the dough is pressed into an even layer, bake it for 15 minutes, or until golden. Let the crust cool completely before moving on to the next step.
For the cream cheese layer, beat the cream cheese, powdered sugar, and vanilla together with an electric mixer until smooth and creamy. Switch to a rubber spatula and fold in half of the whipped topping, then spread this over the crust.
For the pudding layer, whisk together both of the pudding mixes and the milk. Let this thicken for about 5 minutes before spreading it over the cream cheese layer.
Spread the cherry pie filling over the pudding layer, then top the whole thing with the rest of the whipped topping.
Cover and refrigerate the entire thing for at least 6 hours before cutting and serving.
MORE CHERRY-CHEESECAKE-INSPIRED RECIPES
Love this layered cherry cheesecake dessert? Well, you’re in luck, because making cherry cheesecake desserts is one of my favorite things to do! Check out these recipes for more of that perfect cream cheese and cherry pie filling combo:
Cherry Cheesecake Cupcakes
Cherry cheesecake cupcakes are a fun and portable take on a classic dessert. These cute cupcakes are as fitting for a potluck as they are for a dinner party!
My nana's easy cheesecake recipe is the perfect dessert to take to your next gathering! Top it with your favorite pie filling or sauce and whipped topping.
No-Bake Cheesecake Eclair Cake is one ridiculously easy dessert to make! This icebox cake combines layers of graham crackers, cheesecake pudding, and cherry pie filling for a no-bake take on cheesecake everyone will love.
With a cookie-like crust, tangy cream cheese, and sweet cherry pie filling, this layered cherry cheesecake dessert is a simple way to enjoy cheesecake any day of the week.
8ouncesfrozen whipped toppingCool Whip or TruWhip, thawed
For the Pudding Layer
2packages instant cheesecake pudding mix3.4-ounces each
2 ½cupswhole milk
For the Cherry Layer
2cans of cherry pie filling21-ounces each
For the Topping
8ouncesfrozen whipped toppingCool Whip or TruWhip, thawed
Instructions
Preheat oven to 350°F and line a 9×13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, butter, sugar and salt until combined – mixture will be crumbly. Pour the mixture into the prepared pan and use your hands or the floured bottom of a measuring cup to press the dough into an even layer in the pan. Bake in preheated oven for 15 minutes. Remove pan from oven and to a cooling rack to cool completely.
Once the crust layer has cooled completely, prepare the cream cheese layer by beating the cream cheese, powdered sugar and vanilla until smooth and creamy. Use a rubber spatula to fold in an 8-ounce container of whipped topping. Evenly spread the cream cheese mixture on top of the crust.
Next, whisk together the pudding mixes and milk and allow the mixture to thicken for about 5 minutes before spreading on top of the cream cheese layer.
Add the cherry pie filling and spread evenly over the pudding.
Finally, top with an 8-ounce container of whipped topping. Refrigerate for at least 6 hours.
Homemade marshmallow frosting is so much easier to make than you think! Similar to marshmallow fluff, this glossy, fluffy frosting can be made with just a few ingredients and is perfect for filling and topping so many cakes and cupcakes. Sometimes I have to remind myself that there’s a world outside of homemade buttercream frosting. …
Homemade marshmallow frosting is so much easier to make than you think! Similar to marshmallow fluff, this glossy, fluffy frosting can be made with just a few ingredients and is perfect for filling and topping so many cakes and cupcakes.
Sometimes I have to remind myself that there’s a world outside of homemade buttercream frosting. I mean, it’s so good that it tends to be my go-to frosting for nearly everything!
But every now and then I try to encourage myself to branch out and pair a cake or cupcake with something different. Sometimes it’s whipped cream frosting. Sometimes it’s strawberry frosting.
Today, it’s marshmallow frosting!
Maybe it’s because I’m fully in s’mores mode, thanks to my giant s’mores cookies, but this marshmallow frosting is totally making my day right now. It’s made completely from scratch with just a few simple ingredients and is so glossy and fluffy and perfect that it is a total dream.
Don’t be like me and get stuck in a frosting rut. You’ve got to give this one a try – one taste and you’ll understand why!
WHAT IS MARSHMALLOW FROSTING?
There are two main types of marshmallow frosting that you can find online these days. One of them is similar to a buttercream frosting but has marshmallow fluff mixed in.
The other is more like marshmallow fluff and is made over the stove with a few simple ingredients. The final flavor is just like that of a marshmallow, just without the solid texture.
It’s almost like if you make homemade marshmallows and the mixture stayed soft, instead of setting up. That’s what this marshmallow frosting is like.
In fact, if you wanted to use it like marshmallow fluff, you totally could. But I like to use it as a frosting and spread it onto my favorite cakes and cupcakes.
Made with fresh or frozen peaches, this peach cobbler is buttery and perfectly sweet. Serve it warm with a scoop of vanilla ice cream. I spent a lot of my life thinking I didn’t like warm, baked fruit desserts. But then one day several years ago I had some peaches from the farmer’s market and …
Calling all lemon lovers! This layered lemon dessert is the perfect combination of sweet and tart, with a cookie-like crust, tangy cream cheese, lemon pudding, lemon curd, and whipped topping. It’s no secret that I love lemon desserts. I mean, don’t get me wrong, I love chocolate, but most days I’ll choose a lemon dessert …
Calling all lemon lovers! This layered lemon dessert is the perfect combination of sweet and tart, with a cookie-like crust, tangy cream cheese, lemon pudding, lemon curd, and whipped topping.
It’s no secret that I love lemon desserts. I mean, don’t get me wrong, I love chocolate, but most days I’ll choose a lemon dessert over a chocolate one.
So no one should be surprised that I had to do a lemon twist on my layered pistachio pudding dessert. Combining lemon with my current obsession with layered desserts just makes sense!
This layered lemon dessert is so good, so easy, and so fun. It’s the ideal summertime dessert!
