A French Silk Pie is the perfect easy chocolate cream pie recipe! The filling is rich, smooth, creamy, and super chocolatey with fresh whipped cream on top and no eggs. I call it a heavenly pie recipe!

I love this recipe because there are only five ingredients and it is easy to quickly make! This chocolate cream pie is easier to make than a normal cream pie because there are no eggs but the filling is just as silky smooth as a custard or pudding pie.

With an all butter pie crust and a chocolate cheesecake filling, this pie is rich and deep chocolate in flavor which pairs great with the pastry crust and whipped cream topping.

How to make French Silk Pie

• All butter Pie Crust: Make my homemade all butter pie crust recipe or buy one from the store. Or use an Oreo crust instead!
• Cream Cheese: This is the body of the pie since we’re not making custard.
• Semi-sweet Baking Chocolate: Gives all the chocolate flavor. Buy baking chocolate in the baking aisle – buy good quality like Baker’s or Ghirardelli.
• Cool Whip: Adds on top for a super fluffy pie! You could also use whipped cream!

Expert Tips

• I prefer using cool whip as my filling and topping, but you could use whipped cream as well. Make my homemade whipped cream recipe. Be very careful when you’re folding in fresh whipped cream so you don’t break it. Cool whip will make this a foolproof pie.
• The pre-made Pillsbury crusts are the best store-bought ones. Or use a no-bake crust if you prefer.
• Tips to make sure your pie sets: make sure your chocolate is cooled and do not mix in the cool whip – fold it in. Pies made with whipped cream will be less stable.

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French Silk Pie Recipe

This easy French Silk Pie recipe is egg-free! No eggs makes it simple to make. It's the perfect chocolate cream pie recipe!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 289kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 recipe All butter Pie Crust or from the store
• 8 ounces (226g) cream cheese , softened
• 4 ounces (57g) semi-sweet baking chocolate plus more for garnish
• 1 teaspoon vanilla extract
• 16 ounces Cool Whip or about 6 cups freshly whipped cream, see note

Instructions

• Blind Bake your pie crust according to my tips. (SEE NOTE)
• Place baking chocolate in a small bowl and microwave according to package directions until melted and smooth. Let cool for 5 minutes.
• Beat cream cheese with a hand mixer until smooth, then mix in melted chocolate until smooth. Add vanilla and mix until combined, then stir in half of the Cool Whip (8 ounces).
• Place mixture in pie. Cover and chill for at least 4 hours before slicing and serving. Before serving, top with the rest of the whipped topping or whipped cream and chocolate shavings or a dusting of cocoa powder. Store loosely covered in refrigerator.

Video

Notes

• Blind Baking Pie Crust instructions HERE.
• I prefer to make the pie with cool whip (add 8 ounces as instructed in step 2). However, I like topping my pie with fresh whipped cream. Use my perfect whipped cream recipe and 1 (8 ounce) container Cool Whip do make the pie this way.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 176mg | Potassium: 161mg | Fiber: 1g | Sugar: 12g | Vitamin A: 390IU | Calcium: 81mg | Iron: 1.2mg

How to make Chocolate Cream Pie

1. Blind Bake your pie crust according to my tips.
2. Place baking chocolate in a small bowl and microwave according to package directions until melted and smooth. Let cool for 5 minutes.
3. Beat cream cheese with a hand mixer until smooth, then mix in melted chocolate until smooth. Add vanilla and mix until combined, then stir in half of the Cool Whip (8 ounces).
4. Place mixture in pie. Cover and chill for at least 4 hours before slicing and serving. Before serving, top with the rest of the whipped topping or whipped cream and chocolate shavings or a dusting of cocoa powder. Store loosely covered in refrigerator.

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Love going to Disneyland or California Adventure? These copycat recipes are just like the originals but better because you can have them at home without the pricey price tag. From the classic Dole Whip to my recreation of Churro Toffee and even cocktails, these are my favorite copycat Disneyland recipes!

Mickey Rice Krispie Treats are so easy to make at home! These are a Disney copycat recipe – skip the parks and make your own mickey shaped treats!

S’mores Rice Krispie Treats are the BEST S’mores Rice Krispies Treat recipe overall – this is a Disneyland copycat recipe – so easy to make.

Peanut Butter Sandwich Bars (the original recipe!) These are so easy to make as bars – they’re the classic no bake peanut butter bar sandwiched with graham crackers and topped with chocolate coating.

Reese’s Dipped Pretzels – Just like the ones from Critter Country – these caramel and chocolate dipped pretzel rods are coated with Reese’s Pieces!

Churro Toffee – Disneyland Copycat Churro Toffee – this easy butter toffee recipe has white chocolate and cinnamon sugar like a churro! It’s a copycat recipe and it’s easy and so good.

ChocoSmash Bars – Snickers Brownies are another Disney copycat recipe. Once you learn how to make these Choco-Smash Candy Bars at home, you won’t need to grab one at the park!

Disneyland Churros – Copycat Disneyland Churros – plus this is the perfect Churro recipe – easy to make and fried churros – they’re easier to make than you think!

Scream Canister – This Pain Killer Cocktail is like a Pina Colada on the rocks with orange juice! It’s made with pineapple, orange juice, coconut and rum – yum. It’s also a Disneyland Lamplight Lounge copycat recipe: the Scream Canister Cocktail!

Dole Whip (3 ways) Make homemade dole whip with just 3 ingredients! This is the perfect Disney copycat to make at home – 3 ways: as a dole whip, dole whip float, or boozy dole whip with rum!

Mickey Mouse Cupcakes – Learn how to make Halloween Cupcakes! These easy, cute, fun and spooky ideas for 5 different cupcake decorations are simple to do, no fail and anyone can make them. Kids will love these!

Disney Num Nums – These Disney Num Num Cookies are your way to make these at home! You will love every bite of these giant soft chocolate chunk cookies.

What Disneyland copycat treat should I make next?

This Homemade Cinnamon Swirl Bread Recipe is an easy white bread recipe full of swirls of cinnamon sugar! The homemade version is way better than the stuff you buy – it’s fresh and SO GOOD and full of cinnamon sugar swirl. It makes two loaves, freezes great, and tastes amazing!

I used to be scared of making bread until I discovered my easy homemade white bread recipe. Now I make it all the time! Once I got over my fears, making bread became one of my favorite things to do. If you’re a beginner bread maker or are scared of yeast and baking your own bread, don’t be. It’s so easy to make my cinnamon bread at home. The bread dough is simple to make and adding the cinnamon sugar swirl makes it even better than plain bread.

How to make Cinnamon Swirl Bread

1. Instant Yeast (Rapid Rise Yeast): You can use any kind of instant yeast – different brands have different names for this. Making bread with active dry yeast is a different recipe, but if you want to make cinnamon bread in a bread machine, you can use this same recipe using bread machine yeast.
2. I use a combination of Whole Milk and Water to enrich the dough. You can also use nondairy milk if you prefer.
3. Bread needs fat to be soft and moist so we use butter in the dough.
4. Salt: for flavor – it’s necessary to add at least some salt to the recipe.
5. You’ll use a full tablespoon of cinnamon for the filling, plus granulated sugar or brown sugar to make that delicious swirl.
6. You can use a stand mixer with the dough hook attachment to make life easier or you can stir with a wooden spoon until you can’t anymore, then use your hands to work the dough until it comes together.
7. Because of the instant yeast, this bread only needs a 10 minute rest after kneading and one rise after adding to the pans. This cuts down on the time it takes to make homemade bread!

Dorothy’s Expert Tips

• An instant read thermometer is really the best way to measure water temperature – buy one here.
• Just let it rise until it’s double in size – not longer or it might overproof.
• You can divide this recipe in half and make just one loaf easily.
• Feel free to add raisins, dried cranberries, or even nuts in the center (like when you’re making cinnamon rolls).
• You know when you’re done kneading the dough when you press it with two fingers and it bounces back.
• You know when cinnamon swirl bread is done baking when it’s a nice rich golden brown, dry, and dusty looking on top. If you were to take the bread out of the pan and tap on the bottom, it will sound hollow, and the internal temperature of the bread should be between 190-200°F.

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Cinnamon Swirl Bread Recipe

Easy homemade cinnamon bread has a sweet cinnamon sugar filling. This easy white bread recipe is the perfect homemade bread!

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting time 1 hour hour

Total Time 50 minutes minutes

Servings 24 servings

Calories 133kcal

Author Dorothy Kern

Cost $8

Ingredients

For the bread:

• 5 ½ to 6 cups (682-744g) all-purpose flour
• 3 tablespoons (38g) granulated sugar
• 2 packets (16g) Fleischmann's® RapidRise® Yeast 4 ½ teaspoons
• 2 teaspoons salt
• 1 ½ cups (355ml) water
• ½ cup (118ml) milk (any kind)
• 2 tablespoons (28g) unsalted or salted butter

For the filling:

• 1 tablespoon (14g) unsalted or salted butter melted
• ½ cup (100g) granulated sugar
• 1 tablespoon cinnamon

Instructions

• Combine 2 cups (248g) flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup (124g) flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
• Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
• Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin. Brush each piece with melted butter. Stir together the cinnamon and sugar for the filling and sprinkle on each rectangle.
• Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8½ x 4½ inch loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
• Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.

Video

Notes

• To make cinnamon raisin bread, sprinkle 1 cup of raisins over the cinnamon sugar in step 4.
• You can use bread machine yeast in this recipe to make this in a bread machine. I don’t recommend using active dry yeast as the recipe is written.
• Wrap cooled bread well in plastic wrap and freeze for up to a month.
• Homemade bread doesn’t last as long as store bought – enjoy this within 2 days.

Nutrition

Serving: 1slice | Calories: 133kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 209mg | Potassium: 34mg | Sugar: 5g | Vitamin A: 50IU | Calcium: 13mg | Iron: 1.2mg

Step by Step Photos and Instructions

1. Whisk the yeast with some of the flour, sugar, and salt. Be sure to read all the instructions: you’re not going to add all the flour at once!
2. Add milk, water and butter to a microwave safe measuring cup or bowl. Then heat that in the microwave in 15 second increments until it’s very warm (think hot bathwater). Heat the milk mixture to between 120°-130°F, or very warm if you’re going by touch. (The butter may not melt all the way.)
3. Add wet ingredients to the dry ingredients in the bowl of a stand mixer. Mix the dough adding more flour until it forms a shaggy dough. If you’re using a stand mixer, continue mixing to knead the dough into a smooth dough (it will pull away from the sides of the bowl).
4. Turn the dough onto a floured surface and knead the dough, working it back and forth, until it forms a ball that springs back when touched with two fingers. Let the dough rest for just 10 minutes.
5. Simply roll out your dough into a rectangle with a rolling pin. Use a pastry brush to spread the melted butter. Stir together the 1/2 cup of white sugar with the ground cinnamon. Sprinkle with cinnamon sugar filling. If you want to make cinnamon raisin bread, now is the time to sprinkle about 1 cup of raisins in the middle of the dough.
6. Tightly roll up the dough and place each piece in a greased loaf pan (I use nonstick cooking spray). Be sure to lace it seam side down in the pan. Cover it and let it rise about 45 minutes. It’ll about double in size. Put the loaves in a warm place for rising. I like to preheat my oven and place the pans on the top of the stove.
7. Then simply bake until golden brown in preheated oven. You do need to wait at least 5-10 minutes before removing the bread from the pan…and resist the urge to cut it too soon.

Cinnamon Bread is SO EASY to make at home! This simple white bread recipe is turned into cinnamon swirl bread and is the perfect from scratch recipe – with or without raisins. You never need to buy store bought again! You can even make cinnamon bread in a bread machine!

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Did you know you can make Soft Pretzel Bites at home? And they’re EASY – semi-homemade with just 4 ingredients? These is an epic soft pretzel recipe you’re going to love.

You can enjoy soft pretzel bites at home; no mall trip necessary! While I love homemade soft pretzels and soft pretzel bites, sometimes I don’t want to make the dough – and I for sure don’t want to drive all the way to the mall for Wetzels or Aunt Anne’s.

Did you know you can make DIY Soft Pretzel Bites at home semi-homemade? No dough, no yeast, no mixer: just 4 ingredient soft pretzels with BISCUIT dough! This easy recipe tastes just like the real thing thanks to the baking soda soak – they’re golden and have that classic pretzel texture and taste.

How to make Easy Soft Pretzel Bites

• Pillsbury Grands Biscuits – or canned buttermilk biscuits of your choosing, just not flakey layers. 
• Baking soda – This is essential for making homemade pretzels! We do a baking soda “soak” in boiling water to give that classic golden exterior and pretzel chew.
• Melted butter and coarse salt for topping

Storing Leftovers

These are best eaten the same day they’re made but you can store leftovers in an airtight container. Make sure they’re completely cool first so the salt doesn’t cause the bites to weep and get soggy. Reheat in the air fryer to crisp them up or in the microwave to soften.

Expert Tips

• You can also air fry these for just a few minutes on each side.
• Don’t skip that baking soda bath – it’s the most important! Otherwise they’re just baked biscuits.
• If you don’t have pretzel salt on hand, feel free to employ the help of some kosher salt, bagel salt, large sea salt, or even margarita salt!
• You can also make these from scratch using my soft pretzel recipe to make soft pretzel bites!

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Easy Soft Pretzel Bites Recipe

These Easy Soft Pretzel Bites recipe has only 3 basic ingredients and are done in under 30 minutes! They’re delicious with salt and butter. Starting these with Grands! Biscuits  makes them an easy and delicious way to enjoy your favorite soft pretzels – FAST.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 32 bites

Calories 100kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 tube 8 count Grands Biscuits
• ¼ cup baking soda
• Butter melted
• Kosher or pretzel salt

Instructions

• Preheat oven to 400°F. Line two cookie sheets with silicone baking mats or parchment paper.
• Fill a 3-4 Qt. saucepan halfway with water and bring to a boil.
• Open biscuits and slice each into 4 pieces to make 32 pretzel bites.
• Once the water boils, add the baking soda. The water will bubble up!
• Working in batches, boil the biscuit quarters for about 30 seconds each, turning halfway. Remove from the boiling water with a slotted spoon and place evenly on prepared cookie sheets.
• Bake for about 13-18 minutes, or until golden brown. Some will get more brown/golden than others.
• Brush bites with melted butter and sprinkle with salt. Serve warm or room temperature, store in an airtight container for up to 1 day.

Video

Notes

Nobody wants a hard, dry pretzel. Well, pretzel sticks being the exception. To keep your pretzel bites fresh, wrap them in plastic wrap and store the wrapped pieces in aluminum foil. You can keep them on the countertop for about a day, or freeze them for up to 30 days.

If frozen, allow the pretzel bites to fully thaw before reheating. Then, bake in the oven at 350°F for about 5 minutes. Alternatively, you can throw them in the microwave covered by a damp paper towel and heat them for about 20 seconds.

Soft pretzels will stay fresh at room temp for just one day. If you need to store them for any longer than that, opt for the freezer. Frozen pretzels will stay fresh for about a month. 

Nutrition

Serving: 4bites plain | Calories: 100kcal | Carbohydrates: 14g | Protein: 2.1g | Fat: 3.9g | Saturated Fat: 1.4g | Sodium: 362mg | Fiber: 0.5g | Sugar: 1.6g

Step by Step Photos and Instructions

• Preheat oven: Prepare two baking sheets by lining them with parchment paper or silicone baking mats. Preheat your oven to 400°F.
• Boil biscuits: Open the can of biscuits and slice each biscuit into quarters. Since you’re making 4 pieces out of each biscuit, you should be left with 32 pretzel bites in total.
• Fill a 3-4 quart saucepan with water and bring it to a boil. Once boiling, add the baking soda — be prepared for it to bubble! Submerge each of your pretzel bites into the boiling water and allow them to cook for 15 seconds, turning them over and cooking for another 15 seconds. You may need to do this in batches. Remove the bites with a slotted spoon and place them on the prepared baking sheet, evenly spaced. Repeat until all pretzel bites have been boiled. 
• Bake: Bake the bites for 13 to 18 minutes. You’ll know they’re done when they reach a golden brown color!
• Serve: Brush the pretzel bites with melted butter and sprinkle salt liberally on top. Enjoy!

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Make Copycat Lofthouse Cookies at home! Skip the store bought cookies and make soft sugar cookies that are cakey with creamy frosting – they’re better than the original Lofthouse cookie recipe and your’e going to love them.

Every single time we go to the grocery store Jordan begs for those soft frosted sugar cookies you see in the baking department. You know the ones with the bright frosting and sprinkles: Lofthouse Sugar Cookies. They’re actually really good: they are a soft cake-like cookie topped with a sugary sweet frosting.

However, the store bought ones are almost too sweet with lots of artificial flavors and not great ingredients, so I created the perfect copycat Lofthouse Cookies that taste even better with that same mouth feel and flavor. At first I thought that these cookies were just classic sugar cookies, but they’re actually baked specifically to be nice and cakey with a fluffy texture. By themselves the unfrosted cookies are kind of bland, but with the frosting they are so good.

Secret Ingredients

• You’ll notice the ingredient list has a few other things besides typical sugar cookie ingredients (egg, granulated sugar, vanilla extract, all-purpose flour and powdered sugar).
• These cookies use a combination of baking soda and baking powder to create that soft cakey texture. Some recipes call for cornstarch but mine doesn’t need it thanks to the combination of leavening agents used.
• They also use sour cream to activate the baking soda and make them rise for that super soft texture. Make sure it’s room temperature to avoid lumps.
• You’ll also need regular or gel food coloring and rainbow sprinkles to get that classic lofthouse cookie look. 

How to make Lofthouse Cookies

1. Cream your butter, sour cream, and sugar with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.
2. Unlike other homemade versions, this one doesn’t need a cookie cutter or rolling pin – they’re drop cookies!
3. Once the cookie dough is made you’ll scoop 2-tablespoon size cookies. Roll each dough ball between your palms to make them nice and round, then you’ll need to flatten a bit with the bottom of a glass or spatula.
4. The dough is sticky, so you’ll want to wet your hands or spray them with nonstick cooking spray.
5. You can use regular, skim milk, or nonfat milk for the frosting, or even heavy cream or nondairy milk.
6. Carefully frost each cookie with a butter knife and add sprinkles.
7. Change up the frosting color and sprinkles  to make Valentine’s Day cookies or Christmas Lofthouse Cookies. They’re better than the real thing!

Expert Tips

• You have to be sure and flatten them. They don’t spread much at all so flatten them with the bottom of a glass.
• To get soft cookies, be sure to not over-bake them. That is key to getting the soft cake-like Lofthouse Cookie taste and texture. I took them out when they were JUST no longer glossy and barely light golden. If you wait until you see the bottoms be golden, you’ve over-baked them and they’ll be dry.
• I love using pure vanilla extract in the cookies and frosting. You can also add a bit of almond extract for extra flavor.

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Lofthouse Sugar Cookies Recipe

Lofthouse Cookies are a copycat sugar cookie that’s soft with a thick layer of sweet frosting. These cookies are also called sour cream sugar cookies and they’re perfectly soft!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 22 cookies

Calories 210kcal

Author Dorothy Kern

Cost $5

Ingredients

For the cookies:

• ½ cup (113g) unsalted butter softened
• ¾ cup (150g) granulated sugar
• ¾ cup (184g) sour cream room temperature
• 1 large egg
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 ½ cups (310g) all purpose flour

For the frosting:

• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1-2 tablespoons milk
• Food coloring if desired
• Sprinkles

Instructions

• Preheat oven to 350°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.
• Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.
• Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)
• Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.
• Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.
• Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.
• Store in an airtight container for up to 3 days.

Video

Notes

• You have to be sure and flatten them. They don’t spread much at all, so if you want an ice flat cookie for the buttercream frosting, flatten them with the bottom of a glass.
• When you’re baking these soft sugar cookies, be sure to not over-bake them. That is key to getting the soft cake-like Lofthouse Cookie taste and texture. 
• Depending on your oven, I highly recommend rotating the pans horizontally and vertically during baking. 
• I love using pure vanilla extract in the cookies and frosting. You can also add a bit of almond extract for extra flavor.
• Use food coloring to tint your frosting.
• Make them into lofthouse cookie bars: press them in a 9×13-inch pan that’s been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it’s glossy sheen. Frost after cooling.

Nutrition

Serving: 1cookie | Calories: 210kcal | Carbohydrates: 28g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 115mg | Potassium: 37mg | Sugar: 17g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.7mg

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Cheesy Jalapeño Garlic Bread is so amazingly good. It’s gooey, cheesy, garlicky and spicy from the jalapeños and pepper jack cheese. If you love garlic bread this is going to be your favorite recipe ever!

Cheesy bread is my life source – especially when it’s garlic bread. And with jalapeños? Sign me up! This cheesy bread is loaded with fresh jalapenos, butter, garlic, and of course, cheese! It’s the perfect twist on garlic bread and you’re going to love it as much as I do.

Ingredient Notes

• French Bread: you can use a round but I prefer a long loaf. You can use sourdough or French bread.
• Shredded cheese: I used mozzarella and pepper jack. For best results buy it whole and shred it yourself. You can also use sharp cheddar cheese if you prefer.
• Jalapeños: Diced for in the garlic butter mixture and sliced for on top. Remove the seeds for a less spicy bread. I also use jalapeños in my Creamy Jalapeno Chicken Recipe.

How to make Cheesy Jalapeño Garlic Bread Tips

1. Be careful to slice the bread evenly (so one side isn’t higher than the other). If it’s easier, cut the loaf in half first.
2. Make sure your butter is softened so it’s easier to mix the garlic and jalapeño into it.
3. Watch it while baking so that it doesn’t burn.
4. You can use pickled jalapeños if you prefer.

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Cheesy Jalapeno Garlic Bread

Gooey cheesy garlic bread full of spicy garlic jalapeño flavor! The perfect side dish.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 315kcal

Author Dorothy Kern

Cost $15

Ingredients

• 1 (16 oz) loaf French bread
• ½ cup butter , softened
• 4 cloves garlic
• 2 jalapeños , divided
• 1 cup shredded mozzarella cheese
• 1 cup shredded pepper jack cheese

Instructions

• Preheat the oven to 400°F. Line a cookie sheet with foil or parchment.
• Slice the French bread horizontally, creating two long halves.
• Dice one jalapeño small. Slice the remaining jalapeño into thin slices.
• Add butter to a medium size bowl. Use a garlic press to press the garlic into the butter. Add diced jalapeño and stir together.
• Spread butter evenly on both halves of the bread. Top with both cheeses. Place sliced jalapeños evenly on top.
• Bake for 10-15 minutes or until the cheese is bubbly and slightly golden.
• Remove from the oven, allow to cool slightly and cut into slices.

Video

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 39g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 520mg | Potassium: 137mg | Fiber: 2g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 6mg | Calcium: 143mg | Iron: 3mg

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This Churro Recipe is a copycat of the delicious churros from Disneyland. These fried churros with a cinnamon-sugar coating are easy to make and so good, you’ll be making them all the time – homemade churros are crunchy and sweet and perfect.

Homemade Churro Recipe

If you have ever been to a Disney park, you most likely have had a churro – and you know they are top tier. These are a copycat of those churros, so you want can have them whenever you want! I’ve made Air Fryer Churros and Baked Churros but the original fried treat doesn’t even compare.

This easy fried churro-making recipe is way easier than you expect. The recipe starts Choux Pastry which is a cooked flour and butter mixture with eggs mixed in. This is the same dough that you use to make eclairs or cream puffs. Once the dough is made you can pipe the churros in any shape and coat them however you want!

Ingredients Needed

• Cinnamon-Sugar Mixture: Mix cinnamon and granulated sugar to dip the fried churros in.
• Water, Butter, and All-Purpose Flour: This is the base of the choux pastry. Use unsalted butter whenever possible.
• Granulated Sugar: Although they are coated in sugar – they have a little extra inside the base as well for a perfect sweetness.
• Eggs: Large eggs – and be sure to follow the directions so the eggs don’t become “eggy” tasting in the batter.

How to Make This Churro Recipe

1. Cook water, sugar, and butter until melted and bring to a boil.
2. Remove the pan from the stove and stir in the flour – it’ll make a thick dough (almost like paste).
3. Place the dough in the bowl of a stand mixer fitted with a paddle attachment. Allow it to sit for 1 minute to cool before adding eggs – add one at a time and mix well after each addition. Place the churro batter in a large piping bag fitted with a large open star tip (Wilton 1M).
4. Heat vegetable oil in a large pot or skillet. You want at least 2 inches of oil in your pan. Use a candy thermometer to keep track of the oil temperature. Working in batches, pipe the churro dough into the hot oil (2-4 per batch, depending on size). Cook turning once, until golden brown and cooked through.
5. Let sit a minute or so, until you can handle them, and toss in cinnamon sugar.

Expert Tips

• Although you can store these for a few days, they are best served immediately when they are hot.
• You can get chocolate dipping sauce from the store to dip these churros in, or you can make homemade chocolate sauce or caramel sauce. You can even dip them in hot chocolate.
• Do not skip the cooling steps in the recipe – they are so important so your mixture doesn’t turn eggy.
• When piping the churros into the hot oil, use kitchen shears to cut the dough from the piping bag.

Storage

Store in an airtight container for just a few days. They’re best served hot. I do not recommend freezing cooked churros but you can freeze choux dough. Reheat cold churros in the air fryer.

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Churro Recipe (Disney Copycat)

The best churros ever – these are classic churros fried and dipped in cinnamon sugar – a copycat of the Disneyland churros!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 60 churros

Calories 49kcal

Author Dorothy Kern

Cost $7

Ingredients

• 2 cups (474ml) water
• 2 tablespoons (28g) unsalted butter , softened
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups (248g) all-purpose flour
• 2 large eggs

Coating

• 2 cups granulated sugar
• 2 tablespoons cinnamon

Instructions

• Place water, 2 tablespoons softened butter, 2 tablespoons sugar, vanilla, and salt in a medium saucepan. Heat over medium heat until butter is melted and stir occasionally until mixture boils.
• Turn off the heat and remove pan from the stove. Stir in the flour with a wooden spoon. A thick paste will form. Make sure to do this off the heat and off the stove, so that the mixture can cool as you stir it.
• Transfer the dough to the bowl of a stand mixer and let sit 1 minute to cool. Attach the paddle attachment and add eggs, one at a time, mixing well after each addition (work fast to avoid cooking the eggs). You can also use a large bowl with a hand mixer but work fast.
• Place the churro batter in a large pastry bag fitted with a star or 1M tip.
• Heat oil to 350°F in a large pot or saucepan over medium-high heat. Use a thermometer to keep track of the temperature. Place paper towels on a cookie sheet near the stove. Stir together cinnamon and sugar for coating.
• Pipe churros in desired size into the oil. Use kitchen scissors to cut the dough at the pastry tip, being careful of the hot oil. Cook 3-5 minutes, depending on size, using a slotted spoon to turn them carefully about halfway through. Make sure to monitor the temperature of the oil and adjust the stove heat throughout cooking, and do not crowd the pan. Depending on pan size you can fry 2-4 at the same time.
• Remove from the oil with a slotted spoon and place on cookie sheet to drain. Cool slightly, or until you can handle them.
• Toss the churros in cinnamon sugar. These are best served immediately.

Notes

Recipe adapted from Cooks Illustrated.

• Be sure to monitor the oil temperature as you cook. If it’s too hot or too cold the churros will suck up the oil and not be cooked all the way through. Keep it as close to 350° as possible (no more than 400°). 
• Storing and making ahead: Churro dough can be made a day ahead and stored in the refrigerator, but dough needs to come to room temperature to pipe easily. These are best served immediately while hot – they will soften as they cool. If you want to make them ahead of time, don’t coat them. Air fry to crisp them up and coat with cinnamon sugar right before serving.

To avoid the “eggy” taste you must:

1. Make sure to remove your pan from the heat before mixing in flour. This will cool off the dough enough that you will avoid cooking the eggs.
2. Transfer to mixing bowl and allow to sit for 1 minute.
3. Mix in the eggs quickly, so that they do not cook.

Nutrition

Serving: 1churro | Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 8mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.2mg

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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!

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 & 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.

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.

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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 minutes

Cook Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 16 cookies

Calories 432kcal

Author Dorothy Kern

Ingredients

• 1 cup (226g) unsalted butter
• ⅔ 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.

Video

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

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Magnolia Bakery Banana Puding Recipe is a copycat from the famous Magnolia Bakery! It’s the easiest (and BEST) banana pudding recipe you will ever make – it’s sweet and fluffy with tons of banana flavor.

Ingredient Notes

• Pudding Mix: The recipe uses instant vanilla pudding mix. You could also use banana or cheesecake flavor, but make sure to use instant.
• Sweetened Condensed Milk: Adds sweetness and thickness to the pudding mix. Do not use fat free.
• Nilla Wafers: Vanilla wafers cookies soften and taste like little bites of cake in the pudding.
• Bananas: Use bananas that are yellow so they’re ripe but not overly so or they’ll turn too brown.

Storing Pudding

• Store pudding in the refrigerator for up to 2 days. It’s best eaten after it soaks for at least 4 hours or over night!
• I don’t recommend freezing this recipe. It won’t thaw well – the bananas will get brown and slimy. This is best made and eaten within 48 hrs.

Expert Tips

• Make sure to use ripe bananas that are not over ripe – we’re not making banana bread – so we want them to last in the pudding.
• Make sure you are buying vanilla instant pudding, not classic.
• Be sure to fold the whipped cream into the pudding gently – if you stir it too hard the pudding will become wet.
• Don’t skip the chilling step – that is essential for the recipe to set up.
• See below the recipe card for step-by-step photos.

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Magnolia Bakery Banana Pudding Recipe

This is our favorite easy banana pudding recipe. It's a famous banana pudding made with condensed milk and pudding mix and lots of Nilla Wafers! This is the only banana pudding recipe you need and it's so good! #recipe #easy

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 12 servings

Calories 251kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 14 ounce can sweetened condensed milk
• 1 ¼ cups (297ml) ice cold water
• 1 3.4 ounce box instant vanilla pudding
• 3 cups (704ml) heavy whipping cream
• 1 12 ounce box Nilla Wafers
• 4 cups sliced bananas about 5-6 bananas

Instructions

• Add sweetened condensed milk, water, and pudding mix to a medium sized bowl. Whisk or mix with a hand mixer until combined, about 2 minutes. Cover and chill 3-4 hours or overnight. You want the pudding to set properly.
• In a large bowl, beat whipping cream until stiff peaks form. You can use a hand or a stand mixer. Gently fold the whipped cream into the pudding mixture.
• Assemble your pudding by placing 1/3 of the wafers in the bottom of a large wide bottomed bowl. Top with 1/3 of the bananas and 1/3 of the pudding. Repeat the layers twice and garnish with wafer crumbs.
• Wrap tightly with plastic wrap and chill at least 4 hours before serving. You can chill up to 8 hours but it’s not recommended to chill it longer than that.

Video

Notes

From The Complete Magnolia Bakery Cookbook by Allysa Torey and Jennifer Appel.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 13g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 24mg | Potassium: 224mg | Fiber: 1g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 4.7mg | Calcium: 41mg | Iron: 0.1mg

How to make Banana Pudding

1. This recipe takes some time so plan accordingly. First you’ll mix the water, pudding, and sweetened condensed milk together and let it sit several hours or overnight to thicken.

2. Make freshly whipped cream with heavy cream – you don’t need to sweeten it.

3. Fold together the whipped cream and pudding mixture. The trick to not making it soupy is to fold it not stir it!

4. Layer the pudding mixture with cookies and sliced bananas in a trifle dish or large bowl.

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These S’mores Rice Krispie Treats are a Disneyland copycat recipe that is so delicious and easy to make at home! The treats layer graham crackers, chocolate, Rice Krispies treats, and marshmallows to make an incredible dessert!

The BEST S’mores Rice Krispie Treats Recipe

These amazing treats have so much going on and in the best way possible! They are based off of a Disney recipe that you can get at Candy Palace. When I first had it, I knew I needed to recreate it so I could eat them whenever I wanted. These sweet treats will transport you right back into Disneyland!

These are a classic Rice Krispie Treats, but then they add graham crackers, chocolate, and marshmallows on top to truly create this masterpiece. They have the best and sweetest flavor with a crunchy texture. Skip the campfire, skip the expensive Disney trip and make this recipe!

Ingredients Needed

• Rice Krispie Cereal: You really can use any crispy rice cereal, or substitute cocoa Krispies.
• Marshmallows: While normal cereal treats can be made with any kind of marshmallows, mini marshmallows are needed for this recipe.
• Chocolate Chips: You can sue semi-sweet chocolate chips or chocolate chunks.
• Graham Crackers: You’ll need several sheets of graham crackers.
• Butter: You can use salted butter or unsalted butter.

How to make S’mores Treats

1. Melt butter with marshmallows and add 6 cups Rice Krispies cereal and press into a pan lined with aluminum foil or parchment paper.
2. Top with melted chocolate.
3. Top with graham crackers.
4. Top with MORE melted chocolate.
5. Top with marshmallows, then drizzle with (yes more) melted chocolate. The chocolate flavor of these is, well, intense! Once they harden, cut with a sharp knife.

Expert Tips

• Make sure to use fresh marshmallows! Stale ones will not melt and hold the same within your Rice Krispie treat. If you treats are hard, it is most likely because the marshmallows we’re not fresh.
• Also make sure the cereal is fresh too. You will be able to taste the stale cereal in the treat.
• When you press the mixture into the pan, spray some non-stick cooking spray onto your hands or onto a sheet of wax paper so you can properly press it down without it sticking.
• Store in an airtight container for up to 5 days (or wrap each individually with plastic wrap). These are the perfect summertime treat!
• Do this same recipe but use my peanut butter Rice Krispie treat recipe instead of plain!

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S’mores Rice Krispie Treats Recipe

This recipe combines two incredible desserts: Rice Krispie Treats and S'mores! It is the perfect combination and will have you yearning for more!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24 bars

Calories 503kcal

Author Dorothy Kern

Cost $8

Ingredients

• 6 cups (158g) Rice Krispies Cereal
• 15 ounces (425g) mini marshmallows, divided
• 5 tablespoons (70g) unsalted butter
• 1 teaspoon (15ml) vanilla extract
• 4 cups (680g) chocolate chips, divided
• 8 (approx) Graham crackers (full sheets)

Instructions

• Line a 9×13-inch pan with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and place in a large bowl.
• Measure out 10 ounces (1 package) mini marshmallows and set aside.
• Melt the butter in a large pot over medium low heat.
• Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Immediately pour into prepared pan.
• Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Melt 1 ½ cups chocolate chips in a microwave-safe bowl (heat on 50% power for 1 minute, stir, then continue heating in 30 second increments until melted and smooth). Spread the chocolate in an even layer over the cereal treats. Layer with the graham crackers.
• Melt 1 ½ cups chocolate chips in a microwave-safe bowl (heat on 50% power for 1 minute, stir, then continue heating in 30 second increments until melted and smooth). Spread the chocolate in an even layer over the graham crackers. Immediately top with remaining mini marshmallows.
• Melt remaining 1 cup chocolate chips in a microwave-safe bowl (heat on 50% power for 30 seconds, stir, then continue heating in 30 second increments until melted and smooth). Place melted chocolate in a small Ziploc bag and cut off one tip – drizzle over marshmallows.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Notes

• Be sure to use fresh marshmallows and non-stale cereal.
• You can use any kind of chocolate chips (any flavor) or chocolate chunks

Nutrition

Serving: 1serving | Calories: 503kcal | Carbohydrates: 90g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 328mg | Potassium: 189mg | Fiber: 0.3g | Sugar: 39g | Vitamin A: 4011IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 18mg

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