Cherry Cheesecake Shots (Easy RumChata Dessert Shooters)

This recipe is the definition of easy entertaining: 10 minutes of prep, no baking, and guaranteed to get everyone talking. These mini dessert shooters also travel well and can be made ahead, making them ideal for parties, potlucks, and celebrations.

Why You’ll Love This Recipe

• No-bake
• Perfect for parties
• Easy to transport
• A crowd-pleasing dessert everyone recognizes
• Just the right touch of boozy RumChata flavor
• Beautiful layered presentation

Ingredients

1. Cheesecake pudding mix
2. Milk
3. RumChata
4. Cool Whip
5. Graham crackers
6. Cherry pie filling

How to Make Cherry Cheesecake Shots

1. Mix the pudding:
   In a bowl, whisk together the cheesecake pudding mix, cold milk, and RumChata until smooth and thickened.
2. Fold in Cool Whip:
   Gently fold in the Cool Whip to create a fluffy cheesecake mousse.
3. Layer the shots:
   Add a spoonful of crushed graham crackers at the bottom of each shot glass.
4. Add the cheesecake filling:
   Pipe or spoon the cheesecake mixture over the graham layer.
5. Top with cherries:
   Finish each shot with a spoonful of cherry pie filling.
6. Chill & serve:
   Refrigerate for at least 30 minutes before serving.

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More RumChata Recipes

RumChata Dirty Cherry Coke

RumChata Apple Pie Cocktail

Pistachio Pudding Shots

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Cherry Cheesecake Pudding Shots

Print

Cherry Cheesecake Shots

A no-bake dessert shooter perfect for parties, holidays, and entertaining with make-ahead convenience!

Course Dessert, Drinks

Cuisine American

Keyword jello shot, shot

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Equipment

• Mini plastic cups
• Mixing bowl
• Mixing spoon

Ingredients

• 1 (3.4 oz) box instant cheesecake pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers (about 6 full sheets)
• 1 cup cherry pie filling

Instructions

• In a mixing bowl, whisk together cheesecake pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.
• Gently fold in half of the Cool Whip until light and fluffy.
• Spoon graham cracker crumbs into the bottoms of 12–14 small 2 oz cups.
• Pipe or spoon the cheesecake filling over the crumbs.
• Top with a spoonful of cherry pie filling and a swirl of remaining Cool Whip if desired.
• Chill for at least 1 hour before serving. **See Notes**

Notes

Make-Ahead Tips

• Make the cheesecake filling up to 24 hours ahead
• Keep layers separate until assembling
• Assemble the shots 2-3 hours before serving for best texture

 

How long do Cherry Cheesecake Shots last?

Once assembled, they’re best eaten within 24 hours. If stored separately (cheesecake filling, graham crumbs, cherries), they can last 2-3 days.

The post Cherry Cheesecake Shots appeared first on The Blogette.

Pistachio Pudding Shots

These boozy pudding shots take just a few minutes to mix together and chill beautifully in the fridge before serving. Top them with crushed graham crackers, chopped pistachios, and bright maraschino cherries for the cutest and tastiest presentation!

Why You’ll Love This Recipe

1. Perfect no-bake party dessert
2. Creamy, boozy, and sweet with a subtle pistachio flavor
3. Budget-friendly and made with simple ingredients
4. Fun for holidays like St. Patrick’s Day, Easter, Christmas, or summer gatherings
5. Easy to garnish and customize

Ingredients:

• 1 (3.4 oz) box instant pistachio pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers (about 6 full sheets)
• 2 tablespoons chopped pistachios
• Maraschino cherries, for garnish

How to Make Pistachio Pudding Shots

In a mixing bowl, whisk together pistachio pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.

Fold in half of the Cool Whip until fully incorporated and light.

Spoon or pipe the pudding mixture over a layer of crushed graham crackers into 2oz small dessert cups or shot glasses.

Top each with a dollop of the remaining Cool Whip.

Garnish with chopped pistachios and a maraschino cherry.

Chill for at least 1 hour before serving to allow flavors to set.

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These Pistachio Pudding Shots with RumChata are quick, creamy, and guaranteed to disappear fast. Whether you’re hosting a holiday party, backyard BBQ, birthday, or cozy girls’ night in, they bring the perfect mix of sweetness and fun. Save this recipe and make it again and again!

More Rum Recipes

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Cherry Cheesecake Shots

Print

Pistachio Pudding Shots

Creamy Pistachio Pudding Shots made with RumChata, Cool Whip, and crushed graham crackers. An easy no-bake party dessert perfect for holidays and gatherings.

Course Dessert, Drinks

Cuisine American

Keyword drink, shot

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Servings 12

Equipment

• Mini plastic cups
• Mixing bowl
• Mixing spoon

Ingredients

• 1 (3.4 oz) box instant pistachio pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers about 6 full sheets
• 2 tablespoons chopped pistachios
• Maraschino cherries for garnish

Instructions

• In a mixing bowl, whisk together pistachio pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.
• Fold in half of the Cool Whip until fully incorporated and light.
• Spoon or pipe the pudding mixture over a layer of crushed graham crackers into 2oz small dessert cups or shot glasses.
• Top each with a dollop of the remaining Cool Whip.
• Garnish with chopped pistachios and a maraschino cherry.
• Chill for at least 1 hour before serving to allow flavors to set **See notes below**

Notes

Make Ahead for Stress-Free Hosting

These pudding shots keep perfectly in the fridge for up to 48 hours. Make them the night before your event so all you have to do is garnish and serve!

The post Pistachio Pudding Shots appeared first on The Blogette.

RumChata Apple Pie Cocktail (Easy Holiday Drink)

Whether you’re hosting a crowd or mixing a single drink to enjoy by the Christmas tree, you’ll love how comforting and flavorful this RumChata cocktail is. It’s festive, creamy, and feels like a seasonal dessert, but with a grown-up twist!

Why You’ll Love This Recipe

• Tastes like apple pie à la mode
• Only a few ingredients
• Ready in under 2 minutes
• Perfect for fall and winter holidays
• Easy to batch for parties

Ingredients:

• 2 oz RumChata
• 1 oz spiced rum (such as Captain Morgan)
• 3 oz apple cider (or apple juice)
• Ice
• Optional garnish: cinnamon stick or apple slices
• Optional topping: pinch of ground cinnamon or nutmeg

How to Make a RumChata Apple Pie Cocktail

1. Fill a cocktail glass or mason jar with ice.
2. Pour in the RumChata, spiced rum, and apple cider (or apple juice).
3. Stir gently until chilled and creamy.
4. Top with a pinch of cinnamon or nutmeg for extra warmth.
5. Garnish with an apple slice or cinnamon stick for a festive finish.
6. Serve immediately and enjoy!

Holiday Hosting Tips

• Serve in mason jars with cinnamon sticks for a rustic, fall-inspired vibe.
• Create an Apple Pie Cocktail Bar with RumChata, spiced rum, cider, ice, and fun garnishes (apple slices, whipped cream, caramel drizzle).
• Make a big batch using a pitcher:
  • 2 cups RumChata
  • 1 cup spiced rum
  • 3 cups apple cider
  • Keep chilled and stir before serving.
• Pair with desserts like cinnamon rolls, sugar cookies, apple crisp, or holiday pies.
• Add a caramel rim by dipping the glass in caramel sauce and cinnamon sugar.

More RumChata Recipes

Apple Pie Jello Shots

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Print

RumChata Apple Pie Cocktail

Creamy, cozy, and perfect for fall! This easy RumChata Apple Pie Cocktail is made with RumChata, spiced rum, and apple cider. A delicious holiday drink for Thanksgiving, Christmas, and winter gatherings.

Course Drinks

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Equipment

• Cocktail glass

Ingredients

• 2 oz RumChata
• 1 oz spiced rum like Captain Morgan
• 3 oz apple cider or apple juice
• Ice
• Optional: cinnamon stick or apple slices for garnish
• Optional: pinch of ground cinnamon or nutmeg for topping

Instructions

• Fill a cocktail glass with ice.
• Pour in the RumChata, spiced rum, and apple cider.
• Stir gently to combine until well mixed.
• Garnish with apple slices or a cinnamon stick, and sprinkle with a touch of cinnamon if desired. Enjoy!

Notes

Make a big batch using a pitcher:

• 2 cups RumChata
• 1 cup spiced rum
• 3 cups apple cider
• Keep chilled and stir before serving.

Pair with desserts like cinnamon rolls, sugar cookies, apple crisp, or holiday pies.

Add a caramel rim by dipping the glass in caramel sauce and cinnamon sugar.

The post RumChata Apple Pie Cocktail appeared first on The Blogette.

Easy Christmas Magic Bars Recipe

These festive layered cookie bars, also called holiday seven-layer bars, easy Christmas cookie bar desserts, and no-fail Christmas baking recipes for kids, are a guaranteed crowd-pleaser. The combination of buttery graham cracker crust, sweetened condensed milk, melty chocolate, and red and green M&M’s makes every bite taste like pure Christmas cheer.

Why You’ll Love These Christmas Magic Bars

1. They’re a quick holiday dessert recipe ready with almost no prep.
2. Perfect for Christmas cookie platters, easy treats for school parties, and last-minute holiday baking.
3. Highly customizable with your favorite holiday candies or chocolates.
4. No mixer needed!

Pour the melted butter into the crumbs and stir until well combined. Add the crumbs to the baking dish and press down until the bottom is covered and a solid layer. 

Pour the sweetened condensed milk over the crust until covered evenly. Sprinkle the semi-sweet chocolate chips, followed by the white chocolate and butterscotch chips.

Add the coconut flakes last, completing the top layer. Bake for 25-30 minutes or until the coconut is beginning to brown.

How to Store Christmas Magic Bars

Magic bars store wonderfully, making them perfect for holiday prep!

Room Temperature:
Store in an airtight container for up to 3-4 days.

Refrigerator:
Keeps well for 1 week.

Freezer:
Freeze individually or by the pan for up to 2 months. A great option for make-ahead Christmas desserts.

These Christmas Magic Bars truly live up to their name, they’re effortless, delicious, and bring instant holiday joy to anyone who tries them. If you’re searching for easy Christmas desserts to make with kids, or a festive cookie bar recipe for holiday parties, add this one to your baking list. They disappear fast, so you might want to make a double batch!

More Christmas Recipes

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Christmas Magic Bars

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Christmas Magic Bars

Easy Christmas Magic Bars made with graham crackers, sweetened condensed milk, chocolate chips, coconut, and festive M&M’s. A quick holiday dessert everyone loves!

Course Dessert

Cuisine American

Keyword Christmas

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 Bars

Equipment

• Square baking dish
• mixing bowls
• Knife

Ingredients

• 1 ½ cup graham cracker crumbs
• ½ cup unsalted butter melted
• ½ tsp cinnamon
• 14 oz can sweetened condensed milk
• ½ cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• ⅓ cup butterscotch chips
• ¾ cup unsweetened coconut flakes
• M&M’s for topping red and green

Instructions

• Preheat the oven to 350 degrees and grease a 8×8 baking dish.
• Mix the cinnamon into the graham cracker crumbs.
• Pour the melted butter into the crumbs and stir until well combined.
• Add the crumbs to the baking dish and press down until the bottom is covered and a solid layer.
• Pour the sweetened condensed milk over the crust until covered evenly.
• Sprinkle the semi-sweet chocolate chips, followed by the white chocolate and butterscotch chips.
• Add the coconut flakes last, completing the top layer.
• Bake for 25-30 minutes or until the coconut is beginning to brown.
• Remove from heat and allow to cool for 4-5 minutes.
• Gently press the holiday colored M&M’s into rows on top of the bars.
• TIP: After adding the M&M’s on top, run a knife around the edges of the dish to keep the bars from sticking. 
• Allow the bars to cool fully for 45 minutes to an hour before cutting and serving.
• Cut into 16 squares to serve.

Notes

Notes:

• Best served warm or at room temperature.
• Store leftover bars in an airtight container for up to 3-4 days.
• Make it simple by only using chocolate chips or use any combination of chocolate chips.
• You must allow the bars to fully cool before cutting. They will be too gooey to cut while hot.They firm up as they cool.

The post Christmas Magic Bars appeared first on The Blogette.

Ritz Cracker Sandwiches

Everyone loves Ritz crackers because because they’re buttery and crunchy. This easy recipe transforms everyone’s favorite cracker into an irresistible snack or appetizer. The combination of textures—crisp crackers and salty ham and cheese creates a deliciously indulgent bite.

Ingredients:

• Ritz crackers – Any type of butter cracker will work great for this recipe. 
• deli ham – Any deli meat would work here. Turkey is a great option. 
• Swiss cheese – Any cheese will work. Provolone is a great choice.
• salted butter
• Dijon mustard – Yellow mustard is fine, too. 
• Worcestershire sauce
• Garlic powder
• poppy seeds- optional

Supplies:

1. 12×16 baking sheet – You could also use a cookie sheet if you prefer. 
2. parchment paper – You could also use baking spray or brush the pan with melted butter or oil. 
3. pastry brush
4. measuring cups and spoons

Directions:

Preheat and prep your baking pan. Preheat your oven to 350°F and line a 12×16 baking sheet with parchment paper.

Place the crackers. Place 48 Ritz crackers on the baking tray, flat side up.

Layer the ham and cheese. Place the ham slices over each cracker, followed by a cheese slice.

Top the crackers. Cover the sandwich with another Ritz cracker, flat side down.

Make the topping. In a small bowl, combine the butter, mustard, Worcestershire sauce, and garlic powder until well-mixed and smooth. Brush the tops of the sandwiches with the melted butter mixture, and then sprinkle a pinch of poppy seeds over each sandwich.

Bake. Bake for 10 minutes or until the cheese is melted and the sandwiches are heated through.

Cool and serve. Remove from the oven and let them cool slightly before serving.

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Ritz Cracker Sandwiches Recipe

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Ritz Cracker Sandwiches

Ritz Cracker Sandwiches are a quick and delicious snack made by layering sweet or savory fillings between buttery Ritz crackers.

Course Appetizer, Snack

Cuisine American

Keyword Ritz Crackers, sandwich

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 48 sandwiches

Equipment

• 12×16 baking sheet – You could also use a cookie sheet if you prefer.
• parchment paper – You could also use baking spray or brush the pan with melted butter or oil.
• pastry brush
• Measuring cups and spoons

Ingredients

• 96 (about 3.5 sleeves) Ritz Crackers
• 1 pound Deli ham, cut into cracker-sized squares
• 1 pound Thin sliced Swiss cheese cut into cracker-sized squares
• ¼ cup Salted butter, melted
• 1 Tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Garlic powder
• 2 Tablespoons poppy seeds (optional)

Instructions

• Preheat and prep your baking pan. Preheat your oven to 350°F and line a 12×16 baking sheet with parchment paper.
• Place the crackers. Place 48 Ritz crackers on the baking tray, flat side up.
• Layer the ham and cheese. Place the ham slices over each cracker, followed by a cheese slice.
• Top the crackers. Cover the sandwich with another Ritz cracker, flat side down.
• Make the topping. In a small bowl, combine the butter, mustard, Worcestershire sauce, and garlic powder until well-mixed and smooth. Brush the tops of the sandwiches with the melted butter mixture, and then sprinkle a pinch of poppy seeds over each sandwich.
• Bake. Bake for 10 minutes or until the cheese is melted and the sandwiches are heated through.
• Cool and serve. Remove from the oven and let them cool slightly before serving.

The post Ritz Cracker Sandwiches appeared first on The Blogette.

Brownie Cookies

Chocolate brownie cookies taste like a cross between a rich, fudgy brownie and a soft, chewy cookie. They have an intense chocolate flavor with a decadent, melt-in-your-mouth texture.

Ingredients:

• dark chocolate
• salted butter
• vanilla extract – You can use almond extract, but it’s stronger in flavor than vanilla, so reduce the amount to ½ teaspoon. 
• granulated sugar
• dark brown sugar – You can use light brown sugar for a less fudgy cookie. 
• large eggs – It’s important that the eggs are at room temperature. If they are cold, the chocolate will start seizing and won’t incorporate into the rest of the batter. 
• all-purpose flour
• cocoa powder
• baking powder
• salt
• semi-sweet chocolate chips – Substitute for milk chocolate chips, or you can also use a chocolate bar, chopped into chunks. 
• coarse sea salt – Omit if desired. 

Instructions:

Melt Chocolate and Butter: Combine the chopped dark chocolate and butter using a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water). Stir until the chocolate and butter are fully melted and incorporated into each other. Mix in the vanilla extract and set aside.

Mix the eggs and sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the granulated sugar, brown sugar, and eggs until the mixture becomes pale, thick, and fluffy (about 2-3 minutes).

Combine Dry Ingredients: In another large bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed. Stir in the chocolate chips.

Incorporate the chocolate and eggs: Use a rubber spatula to gently fold the melted chocolate mixture into the egg mixture. Stir gently to maintain the airiness of the whipped eggs.

Fold in Dry Ingredients: Use a rubber spatula to carefully fold the dry ingredients into the wet mixture. Mix only until just combined to keep the batter light.

Bake the cookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are set and crackly on top.
Remove from the oven and sprinkle with coarse salt, if desired

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Cream Cheese Chocolate Chip Cookies

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Brownie Cookies Recipe

Print

Chocolate Brownie Cookies

Chocolate Brownie Cookies combine the rich, fudgy flavor of brownies with the soft, chewy texture of cookies.

Course Dessert

Cuisine American

Keyword Brownies, Cookies

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Cool Time 10 minutes minutes

Total Time 39 minutes minutes

Equipment

• 12×16 baking sheet
• parchment paper – If you don’t have parchment paper, you can spray your baking sheet with baking spray or brush with oil or butter. 
• heat proof bowl – You could also melt your butter in the microwave in 15 second increments (stirring between each increment) until fully melted and combined.
• pot
• spoon
• mixing bowls
• electric hand mixer
• Rubber spatula
• Measuring cups and spoons

Ingredients

• 1¼ cups dark chocolate, chopped
• ¼ cups salted butter, melted
• 2 teaspoons vanilla extract
• ¾ cup granulated sugar
• ½ cup dark brown sugar
• 2 large eggs, room temperature
• ¾ cup plain (all-purpose) flour
• 2 Tablespoons cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips
• 2 Tablespoons coarse sea salt

Instructions

• Preheat the Oven: Set your oven to 350°F and line a 12×16 baking sheet with parchment paper. 
• Melt Chocolate and Butter: Using a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water), combine the chopped dark chocolate and butter. Stir until the chocolate and butter are fully melted and incorporated into each other. Mix in the vanilla extract and set aside.
• Mix the eggs and sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the granulated sugar, brown sugar, and eggs until the mixture becomes pale, thick, and fluffy (about 2-3 minutes).
• Combine Dry Ingredients: In another large bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed. Stir in the chocolate chips.
• Incorporate the chocolate and eggs: Use a rubber spatula to gently fold the melted chocolate mixture into the egg mixture. Stir gently to maintain the airiness of the whipped eggs.
• Fold in Dry Ingredients: Use a rubber spatula to carefully fold the dry ingredients into the wet mixture. Mix only until just combined to keep the batter light.
• Bake the cookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are set and crackly on top.
• Cool and Finish: Remove from the oven and sprinkle with coarse salt immediately, if desired. Allow the cookies to cool on the baking sheet for 10 minutes before you move them to a cooling rack to cool completely.

Notes

Can I make this ahead of time and freeze it?

Yes! make these chocolate brownie cookies ahead of time and freeze them so you can have them whenever you like. Make the cookies as directed and allow them to cool completely. Transfer them to an airtight container or freezer bag and freeze for up to 3 months. Thaw and allow to come to room temperature before serving.

Storage Instructions:

If you have leftover chocolate brownie cookies, you can store them in an airtight container or resealable plastic bag. Keep your cookies on the counter for 3-5 days. If you want to store them longer, you can transfer them to the freezer.

The post Brownie Cookies appeared first on The Blogette.

Coffee Cake Cookies

A signature crumb topping made from flour, sugar, and butter adds a sweet, crunchy texture on top, giving them that unmistakable coffee cake feel. The aroma while baking these TikTok famous Coffee Cake Cookies is heavenly, filling the kitchen with the warm delicious scent.

Ingredients:

• salted butter
• vegetable oil – Any neutral cooking oil will work. Vegetable oil, corn oil or avocado oil are great choices.  
• dark brown sugar – You can use light brown sugar for a less intense molasses flavor. 
• large eggs
• vanilla extract
• cinnamon
• all-purpose flour
• baking soda 
• baking powder
• salt
• powdered sugar
• heavy cream – Whole milk or half and half are great substitutions for heavy cream. 

Recipe:

Make the base. In a large mixing bowl, whisk together the brown sugar, butter, and oil until smooth (about 3 minutes). 

Make the cookie dough. When the mixture is lighter in color and fluffy, add the egg, egg yolk, and vanilla and mix again.

Add the all- purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined and set aside.

Make the steusel crumbles. In a medium-sized bowl, use a spoon or clean hands to combine ⅓ cup all-purpose flour, brown sugar, butter, cinnamon, and salt. The mixture should stick together but remain crumbly. If it is too sticky, you can add 1 tablespoon of flour at a time until you reach a crumbly consistency. 

Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth and runny.

Scoop the dough. Using a large cookie scoop, scoop a ball of dough onto a lined baking sheet. Using the back of your cookie scoop or your fingers, make an indent on the top of the dough. 

Bake the cookies at 350°F for 10-12 minutes. 

Add the drizzle. Once the cookies have cooled slightly, drizzle on lots of icing! Eat warm or allow to cool to room temperature. 

Perfect for pairing with a cup of coffee or tea, Coffee Cake Cookies are ideal for breakfast, a cozy afternoon snack, or even as a dessert. They bring the comfort of home baking and are sure to be a favorite among friends and family.

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Coffee Cake Cookies

Coffee cake cookies are soft, buttery cookies topped with a cinnamon-sugar streusel crumble and a sweet glaze.

Course Dessert

Cuisine American

Keyword coffee cake, Cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 12 cookies

Equipment

• 12×16 baking sheet
• Parchment paper – If you don’t have parchment paper, you can spray your pan with baking spray or brush with oil or melted butter. 
• mixing bowls
• Whisk
• Cookie scoop
• Measuring cups and spoons

Ingredients

For the Cookies

• 1 cup light brown sugar 
• ½ cup salted butter, softened but not melted
• ½ cup vegetable oil
• 1 egg, room temperature
• 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 2 teaspoons cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

For the Streusel

• ⅓ – ¾ cup all- purpose flour 
• ⅓ cup dark brown sugar
• ¼ cup butter softened but not melted
• 1½ teaspoon cinnamon
• ¼ teaspoon salt

For the Icing

• ½ cup powdered sugar
• 1 Tablespoon heavy cream
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon

Instructions

For the Cookies:

• Preheat the oven to 350°F and line a 12×16 baking sheet with parchment paper. 
• Make the base. In a large mixing bowl, whisk together the brown sugar, butter, and oil until smooth (about 3 minutes). 
• Make the cookie dough. When the mixture is lighter in color and fluffy, add the egg, egg yolk, and vanilla and mix again. Add the all- purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined and set aside. 

For the Streusel:

• Make the crumbles. In a medium sized bowl, use a spoon or clean hands to combine ⅓ cup all-purpose flour, brown sugar, butter, cinnamon, and salt. The mixture should stick together but remain crumbly. If it is too sticky, you can add 1 tablespoon of flour at a time until you reach a crumbly consistency.

For the Icing:

• Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth and runny.

To Assemble:

• Scoop the dough. Using a large cookie scoop, scoop a ball of dough onto a lined baking sheet. Using the back of your cookie scoop or your fingers, make an indent on the top of the dough. Sprinkle a couple tablespoons of the streusel on the top of the cookie, into the indent.
• Bake the cookies at 350°F for 10-12 minutes. 
• Add the drizzle. Once the cookies have cooled slightly, drizzle on lots of icing! Eat warm or allow to cool to room temperature. 

Notes

Storage Instructions:

If you have leftover coffee cake cookies, you can store them in an airtight container. Keep them at room temperature for 4-5 days or in the refrigerator for up to 2 weeks. If you want to keep them longer, you can move them to the freezer for up to 3 months.

Can I make this ahead of time and freeze it?

You can make these coffee cake cookies ahead of time and freeze them (without the icing) to use on another day. Make the cookies as directed but wait until you are about to serve them to drizzle with frosting. Allow the cookies to cool completely before storing them in an airtight container in the freezer for up to 3 months. When you’re ready to serve, thaw completely and drizzle with icing.

The post Coffee Cake Cookies appeared first on The Blogette.

Cream Cheese Chocolate Chip Cookies

If you’re looking for a recipe that will amaze your family and friends, these cookies are the perfect choice. Whether enjoyed during a family gathering, as a sweet treat during a break at work, or simply shared with a loved one over a cup of coffee, these cookies are sure to bring smiles.

Ingredients:

• Butter
• Cream cheese – The cream cheese has to be full fat for this recipe. 
• Light brown sugar – You can also use dark brown sugar for a slightly deeper molasses flavor. 
• Granulated sugar
• Egg
• Vanilla extract – You can also use almond extract, but it’s got a more intense flavor than vanilla, so only use ½ teaspoon. 
• All-purpose flour
• Cornstarch
• Baking soda 
• Salt
• Semi-sweet chocolate chips—You can use milk or dark chocolate chips, chocolate chunks, or even chopped up your favorite chocolate bar. 

Supplies:

1. Large bowl 
2. Hand mixer or stand mixer
3. Spatula
4. Cookie scoop or tablespoon
5. Baking tray
6. Parchment paper – If you don’t have parchment paper, you can use baking spray or brush a thin layer of butter or oil. 
7. Wire cooling rack

Recipe:

Mix the wet ingredients. Add the butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla to a large mixing bowl. Beat with a hand or stand mixer on medium-high speed until well-creamed, light, and fluffy, about 5 minutes.

Add the dry ingredients. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.

Fold in your chocolate chips. Use a rubber spatula to gently stir in the chocolate chips.

Scoop the cookies. Using a medium 2-inch cookie scoop (or tablespoon), scoop the cookies and set them aside on a plate. Flatten slightly with the bottom of a measuring cup or your palm. 

Chill the dough. Cover the cookie dough balls with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake with room temperature dough. The cookies will spread too far and end up thin and flat.

Place them on a baking sheet. Preheat the oven to 350°F, line a baking sheet with parchment paper, and place the chilled dough pieces at least 2 inches apart on a baking sheet. You will have to bake several batches.

Bake. Bake for 8 to 9 minutes or until the edges have just set.  The tops will still look pale and glossy (underbaked). Do not bake longer than 10 minutes, as cookies will firm up as they cool.

Cool and eat. Cool the cookies on the baking sheet for 5 minutes before moving to a wire cooling rack until completely cooled.

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More Cookie Recipes

Coffee Cake Cookies

Chocolate Chip Cookies

White Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies

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Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies are loaded with chocolate chips, they're perfectly chewy, and they stay soft for days!

Course Dessert

Cuisine American

Keyword chocolate chip cookie, Cookies

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 19 minutes minutes

Servings 28 cookies

Equipment

• mixing bowls
• hand or stand mixer
• spatula
• cookie scoop or tablespoon
• baking sheet
• Parchment Paper – If you don’t have parchment paper, you can use baking spray or brush a thin layer of butter or oil.
• wire cooling rack

Ingredients

• ½ cup (1 stick) butter, softened
• ⅓ cup full-fat cream cheese, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 2 teaspoon cornstarch
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2¼ cups semi-sweet chocolate chips 

Instructions

• Mix the wet ingredients. Add the butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla to a large mixing bowl. Beat with a hand or stand mixer on medium-high speed until well-creamed, light, and fluffy, about 5 minutes.
• Add the dry ingredients. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.
• Fold in your chocolate chips. Use a rubber spatula to gently stir in the chocolate chips.
• Scoop the cookies. Using a medium 2-inch cookie scoop (or tablespoon), scoop the cookies and set them aside on a plate. Flatten slightly with the bottom of a measuring cup or your palm. 
• Chill the dough. Cover the cookie dough balls with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake with room temperature dough. The cookies will spread too far and end up thin and flat.
• Place them on a baking sheet. Preheat the oven to 350°F, line a baking sheet with parchment paper, and place the chilled dough pieces at least 2 inches apart on a baking sheet. You will have to bake several batches.
• Bake. Bake for 8 to 9 minutes or until the edges have just set.  The tops will still look pale and glossy (underbaked). Do not bake longer than 10 minutes, as cookies will firm up as they cool.
• Cool and eat. Cool the cookies on the baking sheet for 5 minutes before moving to a wire cooling rack until completely cooled.

Notes

Freezing the Dough:

If desired, you can freeze the cookie dough too! Keep the dough balls or cookie dough

Storage:

If you have leftover cream cheese chocolate chip cookies, store them in an airtight container. Because they contain cream cheese, you’ll want to keep them in the refrigerator. They will last for up to a week.

The post Cream Cheese Chocolate Chip Cookies appeared first on The Blogette.

Roasted Baby Carrots

Just look at how delicious these carrots are! They will add color and excitement to your holiday table. When carrots are roasted they get sweeter. They are SO good!

Ingredients:

• Baby carrots – regular carrots can also be used if desired
• Brown sugar
• Cinnamon
• Avocado oil – olive oil can be used as a substitute
• Butter
• Honey
• Salt
• Black pepper and parsley for garnish (Optional)

Instructions:

In a large bowl, mix together brown sugar, cinnamon, avocado oil, melted butter, honey and salt until smooth.

Then, add in the baby carrots and mix to fully coat the carrots in the mixture.

The full list of ingredients and step-by-step instructions can be found in the printable recipe at the end!

Transfer the baby carrots to the baking dish in a single layer. Turn the carrots halfway through baking.

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What to Serve with Carrots

Green Bean Casserole with Bacon

Bacon Brussels Sprouts

Garlic Parmesan Roasted Potatoes

Baked Parmesan Zucchini

Roasted Baby Carrots Recipe

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Roasted Baby Carrots

Roasted Baby Carrots are sweet, tender, and done in 30 minutes! A must-have during the holidays, but great for any weeknight dinner!

Course dinner, Side Dish

Cuisine American

Keyword carrots, Easter, Thanksgiving, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Equipment

• Large Bowl
• Mixing spoon
• Non-stick cooking spray
• 9×13 baking dish

Ingredients

• 1 pound baby carrots, rinsed and dried
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 2 Tablespoons avocado oil or olive oil
• 2 Tablespoons butter, melted
• 2 Tablespoons honey
• ½ teaspoon salt
• Fresh cracked black pepper and chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 425℉.
• Lightly mist the baking dish with non-stick cooking spray and set aside.
• Mix together brown sugar, cinnamon, avocado oil, melted butter, honey, and salt until smooth in a large bowl
• Add in the baby carrots and mix to fully coat the carrots in the mixture.
• Transfer the baby carrots to the baking dish in a single layer.
• Bake for 20 minutes. Turn the carrots halfway through.

  If after 20 minutes the carrots are not to your desired tenderness, bake in additional 5-minute increments. 

Notes

Whole carrots can be used in place of baby carrots. Just peel and slice into similar-sized pieces before baking. Alternatively, the whole carrots can be cooked without being cut into smaller pieces. Add baking time to the carrots to reach the desired tenderness. 

Storage:

Allow carrots to cool before storing in a container. Store the leftover cooked carrots in an airtight container in the refrigerator for 3 to 4 days.

• Reheat in a skillet: add a little oil to a skillet and warm the leftovers for 3-5 minutes, until warm.
• Reheat in the oven: drizzle the carrots with a little oil in a baking dish, and bake them at 375 degrees for about 10 minutes.

The post Roasted Baby Carrots appeared first on The Blogette.

Watergate Salad

This fluffy pistachio salad couldn’t be easier to make. Just mix the ingredients, chill it in the fridge, and serve! Watergate Salad is a classic dessert salad recipe that’s perfect for holidays and potlucks.

Ingredients:

1. instant pistachio pudding
2. crushed pineapple – You can also use pineapple tidbits for a slightly different texture. 
3. mini marshmallows
4. walnuts- Try chopped pecans instead. 
5. cool whip
6. maraschino cherries

Instructions:

Mix the pudding. In a large bowl, stir the pineapple with the pudding mix until well combined. 

Make it fluffy. Add the cool whip to the pudding mixture and combine well.

Add texture and crunch. Fold in 2 cups of the marshmallows and ½ cup of walnuts. A full printable recipe card with all the measurements can be found at the end of this post.

Chill. Chill covered for at least 1 hour in your refrigerator. You could, however, make this the night before you planned to serve it. Just leave the additional whipped cream and cherries until right before serving. 

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More Easy Dessert Ideas

Fluff Salad

Snickers Apple Salad

Pineapple Upside Down Cupcakes

Ice Cream Punch

Watergate Salad Recipe

Print

Watergate Salad

A light and fluffy dessert salad. With pistachio pudding, juicy fruit and creamy whipped topping. It's creamy and fruity!

Course Dessert

Cuisine American

Keyword Holiday, salad

Prep Time 5 minutes minutes

Chill time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Equipment

• Large Bowl
• Rubber spatula
• Measuring cups
• plastic wrap to cover your bowl

Ingredients

• 1 (3.4 ounce) package of instant pistachio pudding mix, dry powder not prepared
• 1 (20 ounce) can crushed pineapple (with the juice)
• 1 (10 ounce) bag mini marshmallows (divided)
• ¾ cup chopped walnuts, divided
• 1 (8 ounce) tub cool whip, thawed
• Maraschino cherries (optional garnish)

Instructions

• Mix the pudding. In a large bowl mix the pineapple with the pudding mix until well combined. 
• Make it fluffy. Add the cool whip to the pudding mixture and combine well.
• Add texture and crunch. Fold in 2 cups of the marshmallows and ½ cup of walnuts.
• Chill. Chill covered for at least 1 hour in your refrigerator.
• Garnish. Top with additional marshmallows, remaining walnuts, and cherries. Serve chilled.

The post Watergate Salad appeared first on The Blogette.