Birthday Recipes for Kids & Adults | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/birthday/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 02 May 2025 15:35:48 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Birthday Recipes for Kids & Adults | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/birthday/ 32 32 Lucy Wang’s Ice Cream Cake Pops https://www.tasteofhome.com/recipes/lucy-wangs-ice-cream-cake-pops/ Fri, 02 May 2025 15:35:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2139788

Ingredients

  • CAKE BATTER:
  • 1 cup sugar
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 cup milk or water
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • DECORATION:
  • Candy melts, or white chocolate or semisweet chocolate chips
  • Sugar sprinkles
  • Trader Joe’s Hold the Cone Tips (or Muddy Bites Waffle Cones filled with chocolate)
Text Ingredients

Directions

  1. Mix all the wet ingredients from the cake batter in one bowl, and mix all the dry ingredients in another bowl. Sift the dry ingredients into the wet ingredients and mix until smooth.
  2. Line a baking sheet with parchment paper and evenly distribute the cake batter. Bake at 350°F for 30 minutes. I used a 10x15 baking sheet; the time may vary depending on the size and depth of the bakeware. If you poke a toothpick in the center and it comes out clean, then it’s good to go! Allow the cake to cool to room temperature before the next step.
  3. For the frosting, mix cream cheese, butter, sugar and vanilla extract. You can also completely remove the sugar since we’ll be adding icing and sugar sprinkles later. Crumble the sheet cake and add the frosting. Massage everything until it feels like dough. Roll into 1-inch balls.
  4. Microwave candy melt at 30-second intervals and mix until smooth (but still fairly firm—you don’t want it to be runny yet). Dip the bite-sized chocolate waffle cones in the candy melt and place one cake ball on top. Place on a baking rack to allow the icing to harden.
  5. Once all the cake and cones are used, microwave candy melts for 30 more seconds. This time, add 1 teaspoon of coconut oil at a time, stirring between additions, until it becomes runny. Grab a cake pop cone and dip it in the warm and liquid candy melt, then immediately dunk it into the sugar sprinkle to coat generously. Place it back on the baking rack to cool completely. Repeat for all the cones.
]]> Campari Spritz https://www.tasteofhome.com/recipes/campari-spritz/ Tue, 15 Apr 2025 20:55:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2131044

Ingredients

  • Ice cubes
  • 2 ounces Campari liqueur
  • 3 ounces Prosecco
  • 1 ounce club soda
  • Orange slices, for garnish
Text Ingredients

Directions

  1. Fill a wine glass three-quarters full with ice. Pour Campari over ice; top with Prosecco and club soda. Garnish with an orange slice; serve with a straw.

Nutrition Facts

1 cocktail: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

]]> Chocolate Tres Leches Cake https://www.tasteofhome.com/recipes/chocolate-tres-leches-cake/ Wed, 19 Mar 2025 05:57:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2113924

Ingredients

  • 5 large eggs, separated, room temperature
  • 1 cup sugar, divided
  • 1 tablespoon butter, softened
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • MILK SYRUP:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup whole milk
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • CHOCOLATE WHIPPED CREAM:
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semisweet chocolate chips
Text Ingredients

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Preheat oven to 350°. In a large bowl, beat egg yolks on high speed, 4-5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour, cocoa powder, baking powder and salt; gradually add to yolk mixture and mix well (batter will be thick).
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into batter.
  4. Spread evenly into a greased 13x9-in. dish. Bake until cake springs back when lightly touched, 18-22 minutes. Cool on a wire rack.
  5. In a large saucepan, combine the condensed milk, evaporated milk, whole milk and cocoa powder. Bring to a low simmer over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly.
  6. Poke holes in cake with the end of a wooden spoon or chop stick. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes. Cover and refrigerate for 2 hours before serving.
  7. Meanwhile, in a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar, cocoa powder and vanilla; beat until soft peaks form. Spread over chilled cake; top with mini chocolate chips.

Nutrition Facts

1 piece: 383 calories, 18g fat (11g saturated fat), 110mg cholesterol, 173mg sodium, 49g carbohydrate (39g sugars, 2g fiber), 9g protein.

]]> Dulce de Leche Cake https://www.tasteofhome.com/recipes/dulce-de-leche-cake/ Thu, 13 Mar 2025 05:55:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090529

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups whole milk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 can (13.4 ounces) dulce de leche
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease three 8-in. round baking pans, line with parchment.
  2. In a small bowl, cream butter, oil and sugar until well blended. Add egg; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Pour into prepared baking pans.
  3. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; add confectioners' sugar, dulce de leche, vanilla extract and salt. Beat until creamy, 2-3 minutes.
  5. Place 1 cake layer on a serving plate. Spread half of the frosting on top of 2 cakes; stack to make a layer cake. Spread remaining frosting on top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 442 calories, 18g fat (9g saturated fat), 63mg cholesterol, 368mg sodium, 65g carbohydrate (53g sugars, 0 fiber), 6g protein.

]]> Green Velvet Cupcakes https://www.tasteofhome.com/recipes/green-velvet-cupcakes/ Sat, 01 Mar 2025 01:41:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2120187

Ingredients

  • CUPCAKES:
  • 1/4 cup brewed coffee, cooled
  • 2 tablespoons baking cocoa
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup canola oil
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons green food coloring
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3-1/2 cups confectioners' sugar
  • Sprinkles or edible decorations, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 12-cup muffin pan with paper liners.
  2. In a small glass measuring cup, whisk together brewed coffee and cocoa powder until combined; set aside. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream sugar and butter for 3-4 minutes or until smooth and creamy. Add oil; beat vigorously for 2 minutes or until pale in color. Add egg, buttermilk, food coloring and vanilla extract; beat another 1-2 minutes or until evenly combined. Gradually add dry ingredients to the creamed mixture, stirring after each addition until no dry patches remain. Stir in coffee/cocoa powder mixture until smooth.
  4. Fill each muffin cup about two-thirds full with batter. Tap the pan gently on the counter to release any air bubbles. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean; let cool 5 minutes. Remove cupcakes from the muffin tin; transfer to a wire rack to cool completely.
  5. In a clean stand mixer bowl fitted with the paddle attachment, beat butter and cream cheese 3-4 minutes or until smooth and fluffy. Add vanilla extract and salt; beat another 30 seconds to combine. With the mixer on low speed, gradually add confectioners' sugar; continue to mix until completely combined.
  6. Fill a pastry bag fitted with a large star or round tip with the prepared frosting. Pipe a generous swirl of frosting on top of each cooled cupcake. Decorate with sprinkles and edible decorations, if desired.

Nutrition Facts

1 cupcake: 482 calories, 23g fat (12g saturated fat), 66mg cholesterol, 377mg sodium, 66g carbohydrate (52g sugars, 1g fiber), 4g protein.

]]> Strawberry Agua Fresca https://www.tasteofhome.com/recipes/strawberry-agua-fresca/ Thu, 27 Feb 2025 22:12:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104596

Ingredients

  • 4-1/2 cups water, divided
  • 2/3 cup sugar
  • 1 pound fresh strawberries, hulled
  • 1/4 cup fresh lime juice
Text Ingredients

Directions

  1. In a small saucepan, combine 3 cups water and sugar. Cook, over medium heat, until sugar is dissolved, 3-5 minutes. Remove from heat and cool completely.
  2. Place strawberries, remaining 1-1/4 cups water and fresh lime juice in a blender; cover and process until liquified. Strain through a fine mesh sieve; discard seeds.
  3. Add sugar syrup and strawberry mixture to a serving pitcher. Refrigerate at least 2 hours before serving over ice.

Nutrition Facts

1 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 29g carbohydrate (26g sugars, 2g fiber), 1g protein.

]]> Cake Pops https://www.tasteofhome.com/recipes/cake-pops/ Thu, 27 Feb 2025 19:23:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078748

Ingredients

  • 1 package (15-1/4 ounces) vanilla cake mix
  • 3 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 30 cake pop sticks
  • 2 cups white candy coating disks
  • Sprinkles, for topping
Text Ingredients

Directions

  1. Prepare cake according to package directions. Transfer to a wire rack; cool completely.
  2. In a large bowl, beat butter at medium speed until smooth, 2-3 minutes. Reduce mixer speed to medium-low; slowly add confectioners' sugar, milk and vanilla extract. Increase mixer speed to medium-high; beat until fluffy, 2-3 more minutes. Crumble the cooled cake into the bowl with the frosting. Beat on low speed until combined, 2-3 minutes. Scoop tablespoonfuls of cake mixture; form into smooth balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  3. In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a foam block to stand. Let stand until set.

Nutrition Facts

1 cake pop: 187 calories, 9g fat (5g saturated fat), 22mg cholesterol, 132mg sodium, 26g carbohydrate (21g sugars, 0 fiber), 1g protein.

]]> Homemade Moon Pies https://www.tasteofhome.com/recipes/homemade-moon-pies/ Mon, 24 Feb 2025 18:23:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2118141

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 3 tablespoons honey
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 jar (7-1/2 ounces) plus 1/2 cup marshmallow fluff
  • 3 packages (10 ounces each) dark chocolate melting wafers, such as Ghirardelli
Text Ingredients

Directions

  1. In a bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, honey, molasses and vanilla. In another bowl, whisk flours, baking soda, cinnamon and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap. Refrigerate until firm enough to roll, about 1 hour.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets.
  4. Bake until just set, 9-11 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool completely.
  5. Spread 1 tablespoon marshmallow fluff on bottoms of half the cookies; cover with remaining cookies. Freeze until filling is set, about 1 hour. In a microwave, melt chocolate candy coating; stir until smooth.
  6. Dip each cookie into coating; allow excess to drip off. Place on parchment-lined baking sheets; refrigerate until set.

Nutrition Facts

1 sandwich cookie: 217 calories, 11g fat (7g saturated fat), 15mg cholesterol, 105mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 2g protein.

]]> Ding Dong Cake https://www.tasteofhome.com/recipes/ding-dong-cake/ Fri, 21 Feb 2025 05:53:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085329

Ingredients

  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ERMINE FROSTING:
  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
  4. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

]]> Coal Miners Chocolate Cake https://www.tasteofhome.com/recipes/coal-miners-chocolate-cake/ Sun, 16 Feb 2025 06:52:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115823

Ingredients

  • CAKE:
  • 1 box (15-1/4 ounces) devil's food cake mix
  • 1 can (21 ounces) cherry pie filling
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/3 cup evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup baking cocoa
  • 1 cup semisweet chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, cherry pie filling, eggs and vanilla extract; stir until evenly mixed. Transfer to a greased 13x9-in. cake pan.
  2. Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Meanwhile, prepare frosting. In a small saucepan over medium-low heat, combine butter, sugar, salt, cocoa powder and evaporated milk. Cook, stirring occasionally, until the butter has melted and the sugar is fully dissolved, about 3-4 minutes. Remove pan from the heat; add the chocolate chips. Stir until the chocolate has melted and the frosting is smooth and creamy.
  4. Pour frosting over the warm cake. Use an offset spatula to spread into an even layer. Let the cake cool completely at room temperature. Slice into squares; serve.

Nutrition Facts

1 piece: 309 calories, 11g fat (7g saturated fat), 40mg cholesterol, 287mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.

]]> Swedish Visiting Cake https://www.tasteofhome.com/recipes/swedish-visiting-cake/ Wed, 05 Feb 2025 06:51:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111625

Ingredients

  • CAKE:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup 2% milk
  • 8 tablespoons butter, melted and cooled
  • TOPPING:
  • 2 egg whites, room temperature
  • 1/2 teaspoon almond extract
  • 1 cup plus 2 tablespoons confectioners' sugar, divided
  • 1 cup sliced almonds
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour a 9-in. round cake pan.
  2. In a small bowl, whisk together flour, baking powder and salt.
  3. In a large bowl, whisk together sugar, egg, extracts and milk. Add dry ingredients; whisk to combine. Add melted butter; whisk until batter is smooth and lump-free. Pour batter into prepared cake pan.
  4. In another large bowl, whisk together egg whites, almond extract and 1 cup confectioners’ sugar. Add sliced almonds; stir to combine. Sprinkle almond mixture evenly on top of the batter. 
  5. Bake 30-35 minutes or until edges are golden brown and toothpick inserted into center comes out clean. Remove to a wire rack; cool completely. Dust with 2 tablespoons powdered sugar. Cut into slices.

Nutrition Facts

1 piece: 344 calories, 15g fat (7g saturated fat), 44mg cholesterol, 242mg sodium, 48g carbohydrate (35g sugars, 2g fiber), 6g protein.

]]> Copycat Domino’s Cookie Brownies https://www.tasteofhome.com/recipes/copycat-dominos-cookie-brownies/ Fri, 24 Jan 2025 06:50:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2106585

Ingredients

  • COOKIE LAYER:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (8 tablespoons)
  • 1 cup packed brown sugar
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup semisweet chocolate chips
  • BROWNIE LAYER:
  • 12 ounces bittersweet chocolate, chopped
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and line a 9-inch square pan with parchment paper.
  2. To prepare the cookie layer, in a medium bowl, whisk flour, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar and sugar until fluffy and lightened in color, about 5 minutes. Beat in egg and vanilla extract.
  4. To the wet ingredients, add the flour mixture; stir until just combined. Fold in the chocolate chips. Cover the dough with plastic wrap; chill until ready to use.
  5. To prepare the brownie layer, fill the bottom of a double boiler with a few inches of water; bring to a low simmer. To the top of the double boiler, add chopped chocolate, brown sugar, sugar and oil. Stir occasionally until the chocolate is melted and the sugars have mostly dissolved. Remove from heat. Beat in eggs, one at a time, until the batter is smooth and glossy; beat in vanilla extract.
  6. In a small bowl, whisk flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until the flour is moistened and no dry patches remain. Transfer brownie batter to the prepared baking pan and spread it into an even layer.
  7. Remove cookie dough from the refrigerator; divide it into nine equal portions. Roll into a ball and flatter each into a round disc. Arrange the cookie dough pieces on top of the brownie batter as a 3x3 grid.
  8. Bake 24-26 minutes or until brownies are set and the cookie layer appears lightly golden. A toothpick should come out almost clean when inserted into the center. Let cool completely before slicing into squares.

Nutrition Facts

1 brownie.: 524 calories, 23g fat (10g saturated fat), 62mg cholesterol, 365mg sodium, 72g carbohydrate (46g sugars, 4g fiber), 6g protein.

]]> Copycat Marshall Field’s Chocolate Cookies https://www.tasteofhome.com/recipes/copycat-marshall-fields-chocolate-cookies/ Sun, 19 Jan 2025 06:49:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105078

Ingredients

  • COOKIES:
  • 5 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 3 ounces bittersweet chocolate, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 tablespoon butter, softened
  • 3 tablespoons boiling water
Text Ingredients

Directions

  1. Preheat oven to 350°. Line two 15x10x1-in. baking sheets with parchment paper; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and corn syrup until fluffy and lighter in color, about 5 minutes. Beat in melted chocolate, vanilla extract and egg until fully blended.
  3. In a separate bowl, whisk together the flour, salt and baking powder. Gradually alternate adding flour mixture and buttermilk to the wet ingredients; mix until the flour disappears and no dry clumps remain. Gently fold in pecans; cover and chill the dough for 30 minutes.
  4. Spoon dough onto prepared baking sheets in 2-1/2 tablespoon scoopfuls, leaving 2 in. between cookies. Bake 11-12 minutes or until the center of the cookies appear set and edges are firm. Remove promptly; let cool 5 minutes before transferring to a wire rack to cool completely.
  5. Mix confectioners’ sugar and cocoa powder in a large bowl. Add butter and 2 tablespoons boiling water; whisk until smooth. If frosting is too thick, add 1 additional tablespoon boiling water; frosting should be the consistency of a thick glaze that’s spreadable with a knife.
  6. Once cookies are cool, spread a generous layer of frosting onto each cookie. Serve.

Nutrition Facts

1 cookie: 390 calories, 15g fat (7g saturated fat), 37mg cholesterol, 247mg sodium, 62g carbohydrate (44g sugars, 3g fiber), 5g protein.

]]> Copycat Chick-fil-A Brownies https://www.tasteofhome.com/recipes/copycat-chick-fil-a-brownies/ Sun, 19 Jan 2025 06:49:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105189

Ingredients

  • 10 tablespoons butter
  • 1-1/4 cups sugar
  • 1 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 3/4 cup dark chocolate chips or chunks
Text Ingredients

Directions

  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper.
  2. Bring a few inches of water to a low simmer in the bottom of a double boiler. Add butter, sugar, baking cocoa and salt to the top of the double boiler. Stir occasionally until the butter is melted and the mixture is warm to the touch. Add vanilla and espresso powder; stir to combine.
  3. Remove from the heat. Add eggs, one at a time, beating until the batter appears smooth and glossy. Add flour; stir just until the flour is moistened and no dry patches remain. Fold in dark chocolate.
  4. Transfer batter to the prepared pan; spread into an even layer. Bake 24-26 minutes or until brownies appear set and a toothpick inserted into the center comes out almost clean.
  5. Transfer pan to a wire rack to cool completely. Slice into squares to serve.

Nutrition Facts

1 brownie: 346 calories, 19g fat (11g saturated fat), 68mg cholesterol, 165mg sodium, 46g carbohydrate (35g sugars, 3g fiber), 5g protein.

]]> Confetti Birthday Cake with Chocolate Buttercream https://www.tasteofhome.com/recipes/confetti-birthday-cake-with-chocolate-buttercream/ Fri, 17 Jan 2025 20:36:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098492

Ingredients

  • 1 cup unsalted butter, softened
  • 1/3 cup vegetable oil
  • 1-3/4 cups sugar
  • 3 large eggs, room temperature
  • 3 large egg whites, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/4 cup rainbow sprinkles
  • CHOCOLATE BUTTERCREAM:
  • 8 ounces dark chocolate chips
  • 1/4 cup heavy whipping cream
  • 2 cups unsalted butter, softened
  • 5 cups confectioners' sugar, sifted
  • 1 pinch salt
  • 1 tablespoon vanilla extract
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.
  2. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes.
  4. To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

Nutrition Facts

1 slice: 623 calories, 36g fat (20g saturated fat), 102mg cholesterol, 225mg sodium, 73g carbohydrate (55g sugars, 1g fiber), 5g protein.

]]> Confetti Birthday Drip Cake https://www.tasteofhome.com/recipes/confetti-birthday-drip-cake/ Fri, 17 Jan 2025 20:36:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098490

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/3 cup vegetable oil
  • 1-3/4 cups sugar
  • 3 large eggs, room temperature
  • 3 large egg whites, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/4 cup rainbow sprinkles
  • BUTTERCREAM:
  • 2 cups unsalted butter, softened
  • 6 cups confectioners' sugar, sifted
  • 4 tablespoons heavy whipping cream
  • 1-1/2 teaspoons clear vanilla extract
  • DRIP:
  • 1/4 cup heavy whipping cream
  • 1 cup white baking chips
  • Soft blue paste food coloring
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 4 greased 6-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.
  2. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add cream and vanilla. Beat until light and fluffy, 3-4 minutes.
  4. For drip, in a microwave, heat cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Tint as desired with food coloring. Cool slightly, stirring occasionally.
  5. To assemble cake, place 1 cake layer on a serving plate; spread with ½ cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ½ cup frosting. Freeze until set, about 10 minutes. Frost top and sides with 1 cup frosting. Pour drip over top of cake, allowing some to flow over sides. Pipe remaining frosting around top edges; top with additional sprinkles. Gently press additional sprinkles into frosting on sides of cake.

Drip Cake Tips

How long should you cool the ganache before pouring it on the cake?

Learning how to make ganache is something all cake bakers should master, but it isn't difficult. For this drip cake, the ganache should cool slightly but still be warm. Too hot, and it’ll melt your buttercream; too cold, and it will start to reach spreading instead of pouring consistency. Let the ganache cool at room temperature for 5 to 10 minutes until the mixture thickens slightly; it should be around 85° to 90°F. You can test its consistency by dripping it down the side of an upside-down drinking glass. If it’s too stiff, you can heat it up again. If you need to add more cream to create a looser consistency, be sure to add hot cream; cold cream will make the ganache seize up and get clumpy instead of liquify.

Do you have to chill the cake before pouring the ganache?

Cold cake is always easier to decorate, and between making layers in advance, applying a crumb coat, and preparing for the final decorations, your cake will be in and out of the fridge or freezer multiple times. Always chill your cake before pouring the ganache over it—the icing should be chilled and firm to the touch. The cold icing will stop the warm ganache from running all the way to the bottom of the cake; it will halt it in its tracks about halfway down the cake.

How can you get thinner or thicker drips on a drip cake?

The easiest way to apply drips to a cake is with a squeeze-top bottle. You can choose bottles with wider or more narrow tips to create different-size drips. You can also use a spoon to apply the ganache and push it over the side; this will give you control if you want to create a wider flow of ganache.

What else can you do with ganache?

Hungry for more decadent cakes laden with rich ganache? Try our vanilla bean cake with white chocolate ganache, three-layer chocolate ganache cake or special-occasion chocolate cake.

—Hazel Wheaton, Taste Recipes Book Editor

Nutrition Facts

1 slice: 658 calories, 38g fat (21g saturated fat), 110mg cholesterol, 223mg sodium, 77g carbohydrate (60g sugars, 0 fiber), 5g protein.

]]> No-Bake Peanut Butter Energy Bars https://www.tasteofhome.com/recipes/no-bake-peanut-butter-energy-bars/ Fri, 17 Jan 2025 20:35:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098474

Ingredients

  • 1 cup creamy peanut butter
  • 1 cup honey
  • 4 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1/2 cup raisins
  • 1/4 teaspoon salt
Text Ingredients

Directions

  1. In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.

Nutrition Facts

1 bar: 197 calories, 10g fat (2g saturated fat), 0 cholesterol, 71mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 5g protein.

]]> Strawberry Pretzel Dessert Jars https://www.tasteofhome.com/recipes/strawberry-pretzel-dessert-jars/ Fri, 17 Jan 2025 20:35:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098555

Ingredients

  • 2 cups crushed pretzels (about 8 ounces)
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • FILLING:
  • 2 cups whipped topping
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • TOPPING:
  • 2 packages (3 ounces each) strawberry gelatin
  • 2 cups boiling water
  • 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, combine pretzels, butter and sugar; spread onto a baking sheet. Bake until crisp and lightly browned, 12-15 minutes. Cool completely on a wire rack; break into small pieces.
  2. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled.
  3. For topping, in a large bowl, dissolve gelatin in boiling water. Stir in sweetened strawberries; chill until partially set, about 1 hour. Carefully layer pretzel mixture, filling and topping into 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional whipped topping and pretzels.

Nutrition Facts

1 jar: 172 calories, 8g fat (5g saturated fat), 19mg cholesterol, 151mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 2g protein.

]]> Letter-Stamped Butter Cookies https://www.tasteofhome.com/recipes/letter-stamped-butter-cookies/ Fri, 17 Jan 2025 20:34:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099145 Taste Recipes Test Kitchen]]>

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • Optional: Decorating icing and sprinkles
Text Ingredients

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into thirds. Shape each into a ball, then flatten into a disk. Cover and refrigerate for 30 minutes.
  2. Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. shaped cutters.
  3. Place 1 in. apart on greased baking sheets. Press stamp into cookie. Repeat with remaining portions of dough. Bake until set, 8-10 minutes. Remove to wire racks to cool completely. Decorate as desired.

Nutrition Facts

1 cookie: 118 calories, 6g fat (4g saturated fat), 22mg cholesterol, 71mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 2g protein.

]]> Frosted Chocolate Cake https://www.tasteofhome.com/recipes/frosted-chocolate-cake/ Fri, 17 Jan 2025 20:28:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098737

Ingredients

  • 4 large eggs, separated
  • 1/2 cup baking cocoa
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 3/4 cup butter, melted
  • 3/4 teaspoon vanilla extract
  • 6 cups confectioners' sugar
  • 3 tablespoons whole milk
  • Dark or additional regular baking cocoa, optional
Text Ingredients

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
  2. Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes.
  4. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  5. Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

Nutrition Facts

1 piece: 510 calories, 16g fat (10g saturated fat), 86mg cholesterol, 283mg sodium, 89g carbohydrate (71g sugars, 1g fiber), 5g protein.

]]> Vanilla Bean Angel Food Cake https://www.tasteofhome.com/recipes/vanilla-bean-angel-food-cake/ Fri, 17 Jan 2025 20:25:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099216

Ingredients

  • 12 large egg whites (about 1-2/3 cups)
  • 1 cup cake flour
  • 1-1/2 cups sugar, divided
  • 1 vanilla bean (see Editor's Note) or 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk
Text Ingredients

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
  3. Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  4. Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched, 45-55 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
  5. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
  6. For glaze, in a small bowl, mix confectioners' sugar, seeds from vanilla bean (or extract if using) and enough milk to reach desired consistency. Spread glaze over cake, allowing some to drip down sides.

Nutrition Facts

1 slice: 177 calories, 0 fat (0 saturated fat), 0 cholesterol, 80mg sodium, 41g carbohydrate (34g sugars, 0 fiber), 3g protein.

]]> Blue-Ribbon Red Velvet Cake https://www.tasteofhome.com/recipes/blue-ribbon-red-velvet-cake/ Fri, 17 Jan 2025 20:24:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099192

Ingredients

  • 1-1/2 cups canola oil
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3-3/4 cups confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture.
  2. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  3. For frosting, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and side with remaining frosting.
  4. Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

Nutrition Facts

1 piece: 559 calories, 33g fat (8g saturated fat), 53mg cholesterol, 208mg sodium, 64g carbohydrate (48g sugars, 1g fiber), 4g protein.

]]> Southern Peach Upside-Down Cake https://www.tasteofhome.com/recipes/southern-peach-upside-down-cake/ Fri, 17 Jan 2025 20:23:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103602

Ingredients

  • 2 cups sliced peeled fresh or frozen peaches, thawed
  • 2 tablespoons bourbon, optional
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • BATTER:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
Text Ingredients

Directions

  1. Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes.
  2. Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar.
  3. For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches.
  4. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts

1 slice: 306 calories, 15g fat (9g saturated fat), 56mg cholesterol, 235mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein.

]]> Oklahoma Coconut Poke Cake https://www.tasteofhome.com/recipes/oklahoma-coconut-poke-cake/ Fri, 17 Jan 2025 20:23:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103596 Taste Recipes Test Kitchen]]>

Ingredients

  • 1 package white cake mix (regular size)
  • 1 can (15 ounces) cream of coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (16 ounces) frozen whipped topping, thawed (6-1/2 cups)
  • 1 cup sweetened shredded coconut
Text Ingredients

Directions

  1. Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan.
  2. Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely.
  3. Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.

Coconut Poke Cake Tips

Can you use coconut milk instead of cream of coconut?

You can substitute full-fat coconut milk for the cream of coconut in this cake recipe. However, be prepared for a change in texture and taste due to the fact that coconut milk has less fat than cream of coconut.

Can you use other kinds of cake mixes to make coconut poke cake?

Instead of using a white cake mix, try using chocolate, vanilla, strawberry, or another flavor pairing you'd like alongside coconut.

How do you store coconut poke cake?

To store your cake, put it in the fridge with plastic wrap over the top of the 13x9-in. baking pan. If you've frosted and sliced it, you can also press additional plastic wrap against the exposed sides to prevent the cake from drying out. Coconut poke cake should last in the fridge for 3 to 4 days.

—Sammi DiVito, Taste Recipes Assistant Editor

Nutrition Facts

1 piece: 320 calories, 12g fat (10g saturated fat), 7mg cholesterol, 211mg sodium, 50g carbohydrate (40g sugars, 0 fiber), 3g protein.

]]> Bacon Cheeseburger Sloppy Joes https://www.tasteofhome.com/recipes/bacon-cheeseburger-sloppy-joes/ Fri, 17 Jan 2025 20:23:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103576

Ingredients

  • 1-1/2 pounds ground turkey
  • 1 large red onion, finely chopped
  • 12 bacon strips, cooked and crumbled
  • 2 medium tomatoes, chopped
  • 3/4 cup ketchup
  • 1/2 cup chopped dill pickles
  • 2 tablespoons yellow mustard
  • 1-1/2 cups shredded cheddar cheese
  • 8 hamburger buns, split
Text Ingredients

Directions

  1. In a large skillet, cook turkey with onion over medium heat until turkey is no longer pink, 6-8 minutes, crumbling meat. Stir in bacon, tomatoes, ketchup, pickles and mustard; heat through.
  2. Stir in cheese until melted. Spoon meat mixture onto bun bottoms. Replace tops.

Cheeseburger Sloppy Joes Tips

How can you make cheeseburger sloppy joes your own?

Make cheeseburger sloppy joes your own by topping the sandwiches off with a slice of cheddar or mozzarella cheese and extra pickles. You can also substitute the turkey with ground beef. Use your favorite types of hamburger buns—like whole wheat, gluten-free or pretzel. Look to other cheeseburger-inspired recipes for more ideas!

What can you serve with cheeseburger sloppy joes?

Enjoy cheeseburger sloppy joes with other barbecue-style classics like coleslaw, potato salad or buttery corn on the cob. The possibilities are endless!

Can you make cheeseburger sloppy joes in the slow cooker?

It's easy to make cheeseburger sloppy joes in the slow cooker as well! Simply follow step 1 of the recipe, stir in the cheese, then transfer the mixture to a 3-qt. slow cooker. Cover and cook on low for 4 to 5 hours, or until the flavors are blended. Spoon onto buns and enjoy!

—Sammi DiVito, Taste Recipes Assistant Editor

Nutrition Facts

1 sandwich: 431 calories, 20g fat (8g saturated fat), 90mg cholesterol, 1022mg sodium, 32g carbohydrate (11g sugars, 2g fiber), 31g protein.

]]> Old-Fashioned Stack Cakes https://www.tasteofhome.com/recipes/old-fashioned-stack-cakes/ Fri, 17 Jan 2025 20:20:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103441

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup molasses
  • 1/2 cup buttermilk
  • 2 cups apple butter
  • Additional apple butter, optional
Text Ingredients

Directions

  1. Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition.
  2. Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter.
  3. To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.

Nutrition Facts

1 piece: 280 calories, 6g fat (4g saturated fat), 35mg cholesterol, 343mg sodium, 52g carbohydrate (29g sugars, 1g fiber), 4g protein.

]]> Parsnip Potato Gratin https://www.tasteofhome.com/recipes/parsnip-potato-gratin/ Fri, 17 Jan 2025 20:16:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103177

Ingredients

  • 4 large potatoes, peeled and thinly sliced
  • 4 medium onions, thinly sliced
  • 3 large parsnips, peeled and thinly sliced
  • 1-1/2 cups shredded Gruyere or Swiss cheese, divided
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
Text Ingredients

Directions

  1. Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese.
  2. Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

Nutrition Facts

3/4 cup: 412 calories, 23g fat (14g saturated fat), 84mg cholesterol, 268mg sodium, 42g carbohydrate (8g sugars, 5g fiber), 11g protein.

]]> Easy Lemon Cake https://www.tasteofhome.com/recipes/easy-lemon-cake/ Fri, 17 Jan 2025 20:14:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103074

Ingredients

  • 1 package (18-1/4 ounces) lemon cake mix
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) JELL-O® Lemon Flavor Instant Pudding
  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
Text Ingredients

Directions

  1. Prepare cake mix according to package directions, using two greased 9-in. round baking pans. Cool completely.
  2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread evenly between cake layers and stack on serving plate. Frost top and sides of cake with whipped topping. Serve immediately or cover and refrigerate until ready to serve. Store leftovers in refrigerator.
]]> Wonderful Carrot Cake https://www.tasteofhome.com/recipes/wonderful-carrot-cake/ Fri, 17 Jan 2025 20:13:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103039

Ingredients

  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs, room temperature
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon baking soda
  • 3 cups finely shredded carrots
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 3 ounces cream cheese, softened
  • 1 tablespoon fat-free milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups confectioners' sugar
  • Dash salt
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, beat sugars, eggs, oil, applesauce and vanilla until well blended. In another bowl, whisk flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture. Stir in carrots and walnuts.
  2. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack.
  3. For frosting, in a small bowl, beat cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Top with additional walnuts, if desired. Store in the refrigerator.

Nutrition Facts

1 piece: 223 calories, 8g fat (1g saturated fat), 30mg cholesterol, 183mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 3g protein.

]]> Festive Mint Cream Dessert https://www.tasteofhome.com/recipes/festive-mint-cream-dessert/ Fri, 17 Jan 2025 20:02:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102474

Ingredients

  • 3/4 cup butter, divided
  • 1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
  • 8 cups mint chocolate chip ice cream, softened
  • 1-1/2 cups milk chocolate chips
  • 1 cup confectioners' sugar
  • 3/4 cup evaporated milk
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • Optional: Chocolate syrup and red and green sprinkles
Text Ingredients

Directions

  1. In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13x9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.
  2. In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.
  3. Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.
  4. Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.

Nutrition Facts

1 piece: 391 calories, 23g fat (14g saturated fat), 37mg cholesterol, 223mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 4g protein.

]]>