The rolls bake over a buttery maple caramel pan sauce, are finished with a maple cream cheese frosting, and are topped with extra candied bacon for texture and flavor. They make a show-stopping centerpiece for holiday brunches or a decadent weekend treat.

Why you’ll love these Maple Bacon Cinnamon Rolls:

• Pillowy Soft Rolls – The dough is a tried-and-true, tender cinnamon roll base that yields soft, fluffy rolls every time.
• Candied Maple Bacon – Easy-to-make candied bacon adds crunchy, smoky-sweet bites inside and on top of the rolls for a memorable flavor contrast.

Ingredient Notes:

The full measurements and step-by-step recipe are included in the recipe card further down. Use the table of contents above to navigate the post.

• Bacon – Choose a slightly thicker cut for the best texture when candying and baking.
• Maple Syrup – Use 100% real maple syrup for an authentic flavor; it makes a noticeable difference over imitation syrups.
• Butter – Salted butter is recommended for flavor, but unsalted butter can be used if preferred—just adjust added salt slightly.

How to Make these Maple Bacon Cinnamon Rolls:

Step 1: Whisk together the wet ingredients in the bowl of a stand mixer. Add the flour and mix just until combined. Let the dough rest for 5 minutes.

Step 2: Knead the dough with a dough hook for about 8–10 minutes until smooth and elastic.

I don’t have a stand mixer!

You can make the dough by hand. It takes a bit more elbow grease to knead, but the recipe is entirely doable using a bowl and a sturdy countertop for kneading.

Step 3: Let the dough rise in a lightly greased bowl for about 1 hour or until doubled. The dough should hold an indent when gently pressed with a fingertip.

Step 4: Make the cinnamon filling by beating together butter, brown sugar, cinnamon, a pinch of salt, and vanilla until creamy.

Step 5: Prepare the maple caramel pan sauce by combining butter, brown sugar, cinnamon, salt, vanilla, maple syrup, and heavy cream. Spread this mixture evenly in the bottom of a greased 9×13 pan.

Step 6: Roll out the risen dough into a large rectangle. Spread the cinnamon filling, drizzle maple syrup, and sprinkle chopped candied bacon across the surface.

Step 7: Slice the dough into even rolls, place them on top of the maple caramel sauce in the pan, and let them rise for 30–40 minutes.

Step 8: Pour room-temperature heavy cream over the risen rolls and bake at 325°F for about 38–44 minutes, until golden and set. An instant-read thermometer inserted into the center should register 205–210°F when fully baked.

Step 9: While the rolls bake, make the maple cream cheese frosting by beating cream cheese, powdered sugar, maple syrup, cinnamon, a pinch of salt, and vanilla until smooth. Adjust thickness with a little milk or cream if needed.

Step 10: Spread the frosting over the hot rolls as soon as they come from the oven, then top with extra chopped candied bacon for crunch and presentation.

More of my Best Cinnamon Rolls:

Desserts & Baking

Blueberry Cinnamon Rolls

Fall

Melt-In-Your-Mouth Pumpkin Cinnamon Rolls

Yeast Breads

No-Knead Maple Brioche Cinnamon Rolls

Yeast Breads

Peach Cobbler Cinnamon Rolls

The photography for this recipe was done by the credited photographer. All other photography is by the recipe author unless otherwise noted.

Did you make this recipe? Leave a comment and rating on the original recipe post to share your experience.

Maple Bacon Cinnamon Rolls

By Stephanie Simmons

Dough Rising: 1 hr 30 mins

Total: 2 hrs 40 mins

Servings: 12 rolls

Ingredients

For the Candied Maple Bacon

• 16 slices bacon (1 package)
• 1/4 cup maple syrup
• 1/4 cup dark brown sugar, packed
• a sprinkle of black pepper

For the Cinnamon Roll Dough

• 1/2 cup salted butter, melted (about 115°F)
• 1 cup warm milk (about 115°F)
• 2 large eggs, lightly beaten and at room temperature
• 1/4 cup granulated sugar
• 2 tbsp real maple syrup
• 2 1/2 tsp instant yeast
• 3/4 tsp salt
• 4 cups + 1 tbsp all-purpose flour (spooned and leveled)

For the Maple Caramel Sauce

• 1/2 cup salted butter, very softened
• 3/4 cup dark brown sugar, packed
• 2 tsp cinnamon
• pinch of salt
• 1 tsp vanilla extract
• 3 tbsp heavy cream
• 2 tbsp maple syrup

For the Cinnamon Filling

• 1/2 cup salted butter, softened
• 3/4 cup light brown sugar, packed
• 2 tbsp cinnamon
• 1/4 tsp nutmeg
• pinch of salt
• 1/2 tsp vanilla extract
• 1/3 cup heavy cream (for pouring over the rolls before baking)
• 3 tbsp maple syrup (for drizzling)
• 8 slices candied bacon, chopped (do not mix into the filling)

For the Frosting

• 8 ounces cream cheese, softened
• 1 1/4 cups powdered sugar
• 5 tbsp maple syrup
• 2 tsp vanilla extract (or vanilla bean paste)
• pinch of salt
• pinch of cinnamon (adjust to taste)

Instructions

• Prep: Read the recipe through before you begin and organize ingredients and equipment.
• Make the Candied Bacon: Preheat oven to 375°F. Line two baking sheets with foil. Lay bacon out and brush or drizzle maple syrup over the top side only. Sprinkle with brown sugar and pepper and press to adhere. Bake 16–20 minutes until crisp and candied. Transfer immediately to a lightly sprayed plate to cool. Break into pieces when cool.
• Make the Dough & First Rise: In the mixer bowl whisk melted butter, warm milk, eggs, sugar, maple syrup, yeast, and salt. Add flour and mix on low until combined; let rest 5 minutes. Switch to the dough hook and knead on low for 5–7 minutes until dough becomes smoother. Place dough in a lightly greased bowl, cover, and let rise 1 hour or until doubled and an indent holds.
• Make the Maple Caramel Sauce: Combine sauce ingredients until smooth. Spread evenly in a greased 9×13 pan.
• Make the Cinnamon Filling: Beat filling ingredients until creamy and spreadable.
• Assemble the Rolls: Roll the risen dough on a floured surface into a rectangle roughly 14×22 inches. Spread the cinnamon filling evenly, drizzle with maple syrup, and sprinkle chopped candied bacon. Slice into approximately 1 3/4-inch strips and place rolls in the prepared pan atop the caramel sauce. Cover and let rise 30–40 minutes.
• Bake: Preheat oven to 325°F. Pour room-temperature heavy cream over and between the rolls. Bake 38–44 minutes until golden and set; center temperature should reach about 205–210°F.
• Frost: Beat cream cheese until smooth. Add powdered sugar, maple syrup, vanilla, salt, and cinnamon and mix until combined. Spread over hot rolls and top with remaining chopped candied bacon.
• Serve & Store: Serve warm. Store leftovers in an airtight container in the fridge for 2–3 days and reheat before serving.

Nutrition

Serving: 1 roll • Calories: ~877 kcal • Carbohydrates: ~103 g • Protein: ~13 g • Fat: ~47 g

Nutrition information is an approximation and will vary with ingredient brands and portion sizes.

The post Maple-Bacon Cinnamon Rolls with Brown Sugar Glaze first appeared on Soyamu.

Why you’ll love these PB Chocolate Chip Cookies

• Chewy centers with crisp edges — the texture balance everyone loves.
• No chill required — ready to scoop and bake right away. You can still chill the dough if you want to bake later.
• Generous peanut butter and chocolate — creamy peanut butter plus a mix of regular and mini chocolate chips for a bakery-style look and texture.

Ingredient Overview

Below is a brief explanation of the main ingredients so you can make the best choices for flavor and texture. The full ingredient list and detailed directions appear in the recipe card toward the end of this article.

• Peanut Butter — creamy peanut butter produces a uniform texture in the dough; chunky will work if you prefer bits of peanut. Avoid runny, oil-separated natural peanut butter for this recipe since it can change dough consistency.
• Butter — salted or unsalted butter work; salted butter adds a touch of seasoning that complements the peanut butter and chocolate.
• Chocolate Chips — a mix of regular and mini chips looks great and gives a variety of melty pockets throughout the cookie.

How to Make the Cookies

Step 1 — Cream the fats: In a large bowl, cream together softened butter and peanut butter until smooth and slightly fluffy. Add the brown sugar and granulated sugar and beat until well combined. Mix in eggs, one at a time if desired, and vanilla until the mixture is smooth. Scrape the bowl to ensure even mixing.

Step 2 — Add dry ingredients: Gently mix in the flour, baking powder, baking soda, and salt until combined. Fold in the chocolate chips, leaving the dough slightly soft but cohesive so it will spread nicely while baking.

Step 3 — Portion: Preheat the oven to 350°F (175°C). Scoop dough into balls of about 75 grams each for large, bakery-style cookies. Press a few extra chocolate chips onto the tops for an attractive finish.

Step 4 — Bake: Place 5–6 dough balls on a parchment-lined baking sheet and bake at 350°F for 10–13 minutes. The cookies should spread moderately, look puffy, and the centers should be set but still soft. The edges should be lightly browned and crisp.

Step 5 — Cool and serve: Let the cookies rest on the baking sheet on a wire rack for 5–10 minutes before transferring to a cooling rack. Serve warm for gooey centers and, if you like, finish with a light sprinkle of flaky sea salt to highlight the flavors.

More of my Best Peanut Butter Recipes

Cookies

Bakery-Style Monster Cookies

No-Bake Desserts

Silky No-Bake Peanut Butter Pie

Cheesecake

Peanut Butter Cheesecake

Christmas

Grandma’s Famous Peanut Butter Fudge

Did you make this recipe? Leave a comment and a star rating in the recipe card below.

No Chill Peanut Butter Chocolate Chip Cookies

By Stephanie Simmons

These cookies are made in one bowl, bake quickly, and freeze well. They’re chewy with crisp edges and packed with peanut butter and chocolate.

Prep: 20 mins

Cook: 12 mins

Total: 32 mins

Servings: 22 cookies

Ingredients

• 1 cup salted butter, softened (226 g)
• 2/3 cup creamy peanut butter (166 g)
• 3/4 cup packed brown sugar (163 g)
• 3/4 cup granulated sugar (156 g)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp milk (optional, 15 g)
• 2 3/4 cups all-purpose flour, spooned and leveled (356 g)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips (360 g)
• 1/2 cup mini chocolate chips (100 g)
• Extra chocolate chips, for topping
• Flaked sea salt, for topping (optional)

Instructions

1. Make cookie dough: In a large bowl, cream the softened butter for about 30 seconds. Add the peanut butter and beat until incorporated, about 1 minute. Add brown and granulated sugars and mix until combined. Add eggs and vanilla, mixing on medium-high until smooth. Scrape the bowl to ensure everything is combined. Add the dry ingredients (flour, baking powder, baking soda, salt) and mix until just combined. Fold in the chocolate chips.
2. Portion: Preheat the oven to 350°F (175°C). Scoop dough into roughly 75-gram balls. Press extra chocolate chips on top of each ball for a bakery-style finish.
3. Bake: Place 5–6 dough balls on a parchment-lined baking sheet, leaving room to spread. Bake 10–13 minutes. Cookies should be slightly puffy with centers just set and edges lightly browned.
4. Cool and serve: Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Serve warm for soft centers and sprinkle with flaky sea salt if desired. Store cooled cookies in an airtight container for 3–4 days.
5. Make-ahead & freezing: Dough balls can be refrigerated, covered, for up to 72 hours; add 1–2 minutes to the bake time if chilled. Dough balls also freeze well—freeze on a sheet pan until solid, then transfer to a freezer-safe bag for 1–2 months. Bake from frozen, adding 1–3 minutes to the bake time.

Nutrition (per cookie)

Calories: 342 kcal • Carbohydrates: 41 g • Protein: 4 g • Fat: 19 g • Sugar: 27 g

Nutrition information is an estimate and should be used as a guideline only.

The post Chewy No-Chill Peanut Butter Chocolate Chip Cookies first appeared on Soyamu.

The cake is filled and frosted with a creamy Oreo cream cheese frosting that tastes like the cookie’s signature filling, and it’s finished with a glossy chocolate drip for a dramatic, professional look. This cake is easy to assemble at home and makes a show-stopping centerpiece for birthdays, celebrations, or any time you want to impress family and friends.

Why you’ll love this Oreo Cake:

Rather than sprinkling Oreo pieces into a vanilla cake, this version leans fully into the Oreo experience: dark chocolate cake layers surrounding a rich, creamy filling. The combination of black cocoa in the batter and crushed Oreos in the frosting recreates that classic cookie flavor in cake form.

Rich, Moist Chocolate Cake – The layers are intensely chocolatey without being overly sweet, and they keep well in the refrigerator for several days.

Creamy Oreo Frosting – A whipped cream cheese-based frosting filled with finely crushed Oreos recreates the cookie’s creamy center and adds texture and flavor.

Black Cocoa for Real Oreo Flavor – Using black cocoa gives the cake the deep color and sharp cocoa flavor associated with Oreos. If unavailable, high-quality Dutch-process cocoa is a good substitute.

Photography for this recipe provided by Creating Kaitlin. Other photos by Stephanie Simmons unless otherwise noted.

Ingredient Overview:

The full recipe with exact measurements and step-by-step directions appears in the recipe card below. This overview highlights the key components and useful tips.

• Butter – Salted butter provides a fuller flavor in the frosting, though unsalted may be used if preferred. The cake uses oil for tender crumb, but butter in the frosting lends richness.
• Black Cocoa Powder – This is what gives Oreo cookies their distinctive dark color and flavor. If you can’t find black cocoa, use Dutch-process cocoa or regular natural cocoa.
• Buttermilk – Adds tenderness and tang; use real buttermilk rather than a substitute for best results.
• Oreos – Regular Oreos work best for flavor balance. Different Oreo varieties (mint, peanut butter) can be used for creative variations.
• Cream Cheese – Full-fat block-style cream cheese gives the most stable, flavorful frosting.

How to Make This Oreo Cake:

Step 1 – Bloom the Cocoa: Heat the water until nearly boiling and whisk in the black cocoa and espresso powder until smooth. Set aside to cool slightly while you prepare the dry ingredients.

Step 2 – Finish the Batter: In a large bowl whisk together flour, sugars, baking soda, baking powder, and salt. When the cocoa mixture is warm but not hot, whisk in the buttermilk, oil, and vanilla. Lightly beat the eggs, then combine the wet and dry ingredients, stirring gently until mostly smooth; a few small lumps are fine.

Step 3 – Bake the Layers: Divide the batter between prepared pans and bake at 350°F for about 25–33 minutes, or until a toothpick comes out with moist crumbs. Cool in the pans for 10 minutes, then invert onto wire racks to cool completely before frosting.

Step 4 – Make the Frosting: Pulse Oreos into fine crumbs, then beat butter until creamy. Add powdered sugar in batches, using heavy cream to reach a spreadable consistency. Mix in vanilla, a pinch of salt, cream cheese (briefly softened), and the Oreo crumbs. Taste and adjust sugar or salt as needed.

Step 5 – Assemble the Cake: Place the first cake layer on a plate, pipe or spread frosting evenly, add the next layer, and repeat. Use a thin crumb coat to seal in crumbs, chill briefly, then apply the final layer of frosting. Chill again so the cake is firm before adding the chocolate drip.

Step 6 – Make the Chocolate Drip: Heat heavy cream until it simmers, pour it over finely chopped semi-sweet chocolate, let sit, then stir until smooth. When the ganache is slightly thick but still pourable, pour onto the center of the chilled cake and gently nudge it outward while rotating to create drips down the sides. Chill to set.

Finish with piped frosting borders and a garnish of mini or whole Oreos and Oreo crumbs for texture and decoration.

More Oreo-Inspired Desserts

Cheesecake

Black Forest Cheesecake

No-Bake Desserts

Silky No-Bake Peanut Butter Pie

Brownies & Bars

Fudgy Red Velvet Oreo Brownies

Cheesecake

Peanut Butter Cheesecake

Did you make this recipe? Leave a comment and a star rating in the recipe card below.

The post Decadent Moist Oreo Cake Recipe first appeared on Soyamu.

I adapted my Salted Caramel Sauce so it can be used as a stable filling for these bars. The caramel is adjusted to hold up through baking so it won’t fully liquefy and disappear into the crust. These are rich and irresistible — consider making two pans if you plan to gift or share.

Why you’ll love these Carmelitas:

• Homemade Salted Caramel – The filling is my homemade salted caramel, modified so it stays thick and flavorful through the bake rather than melting away.
• One Crust & Topping Mixture – The same simple mixture is used for both the crust and the topping. Press most of it into the pan for a soft, chewy base, and reserve a portion to crumble on top.
• Melty Chocolate – A layer of semi-sweet chocolate chips between the base and the caramel gives a delicious, melty contrast once baked.

I began developing this recipe two years ago with the goal of using homemade caramel sauce in place of store-bought caramel candies. Through multiple rounds of testing I fine-tuned the sauce so it keeps its flavor and texture during baking. The result is a lush caramel layer that remains distinct between the oat crusts.

These bars were worth the effort: an oat-crust base that’s chewy and slightly crisp on top, a generous chocolate layer, and a rich salted caramel filling that doesn’t run away in the oven. I hope you enjoy them as much as I do.

Ingredient Overview:

The full recipe with exact measurements and the recipe card is included below. Read through the instructions before you start so the process goes smoothly.

• Chocolate – Use semi-sweet chocolate chips for balanced sweetness.
• Granulated sugar – Use granulated sugar to make the caramel. Brown sugar will produce a different flavor and texture more like butterscotch.
• Butter – Salted butter works well for flavor, but unsalted is fine if you prefer.
• All-purpose flour – Measure by spooning and leveling or weigh your flour for reliable results to avoid a dry crust.
• Oats – Use old-fashioned, whole rolled oats for structure and chew.

How to Make These Carmelitas:

Step 1: Make the Crust & Topping Mixture. Melt the butter in a large mixing bowl. Stir in the flour, oats, cinnamon (if using), salt, baking soda, and brown sugar until incorporated. Set aside 1 cup of this mixture for the topping and press the remainder evenly into a prepared 9×9 metal pan. You will par-bake the base later while the caramel cools.

Step 2: Make the Caramel Sauce. Cook the granulated sugar over medium heat, stirring frequently, until fully melted and amber-colored. Reduce heat slightly and whisk in the butter until melted. Remove from heat and slowly whisk in the heavy cream; the mixture will bubble up. Return to medium heat, whisk in the flour and salt, and cook until the flour taste is gone and the caramel reaches about 235°F. Remove from heat and let cool for 10 minutes.

Step 3: Par-Bake the Crust. While the caramel cools for 10 minutes, place the pan with the pressed crust into a 350°F oven and bake for 10 minutes. This par-bake gives the base a head start so it finishes properly once assembled.

Step 4: Assemble. Evenly sprinkle the chocolate chips over the par-baked crust. Pour the caramel over the chocolate. Break the reserved crust mixture into small handfuls, flatten them into loose discs, and place them across the top of the caramel to form the crumbly topping. The discs will leave gaps, which is fine and attractive — you want to see the caramel.

Step 5: Finish Baking. Bake the assembled bars at 350°F for 18–22 minutes. The top should be golden brown and the caramel very bubbly. If you underbake slightly the bars will be messier and you may notice a mild floury taste; a full bake produces a deeper color and a thicker caramel consistency.

Serving + Storing:

Allow the bars to cool in the pan for 30–45 minutes before lifting them out and slicing. They are excellent warm with a sprinkle of flaky sea salt and a glass of cold milk. Store leftovers in an airtight container at room temperature for 3–4 days.

More dessert bar recipes:

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Brownies, Blondies, & Bars

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Brownies, Blondies, & Bars

Brown Butter Brookies

Brownies, Blondies, & Bars

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Did you make this recipe? Leave a comment and rating below!

Carmelitas with Homemade Salted Caramel Filling

By Stephanie Simmons

Carmelitas are a classic dessert bar made here with a thick, chewy oat crust and a homemade salted caramel filling that holds up in the oven.

This recipe uses a single bowl crust/topping mixture, a layer of semi-sweet chocolate chips, and a caramel sauce adjusted to remain thick and flavorful after baking.

Prep: 25 mins

Cook: 30 mins

Cooling Time: 30 mins

Total: 1 hr 25 mins

Servings: 12 to 16 bars

Ingredients

For the Crust & Topping:

• 1 cup salted butter (226 g)
• 2 cups all-purpose flour, spooned & leveled (260 g)
• 1 1/3 cups old-fashioned rolled oats (133 g)
• 1 cup light brown sugar, packed (220 g)
• 1 tsp baking soda
• 1/4 tsp salt

For the Caramel Filling:

• 1 cup granulated sugar (210 g)
• 1/4 cup salted butter, room temperature (56 g)
• 1/2 cup heavy cream (120 g)
• 1/8 tsp salt
• 2 tbsp all-purpose flour (16 g)

For the Chocolate Layer:

• 1 cup semi-sweet chocolate chips (160 g)

Instructions

1. Prep: Preheat oven to 350°F. Spray a 9×9 metal pan with nonstick spray and line with parchment. Gather equipment and ingredients before you begin.
2. Make the crust & topping: Melt the butter in a medium bowl. Stir in flour, oats, brown sugar, baking soda, and salt until combined. Reserve 1 cup of the mixture for the topping and press the rest into the prepared pan. Do not bake yet.
3. Make the caramel filling: Add the granulated sugar to a medium saucepan and heat over medium, stirring frequently until it melts into an amber liquid. Reduce heat, whisk in the butter until combined, then remove from heat and slowly whisk in the heavy cream. Return to medium heat, whisk in the flour and salt, and cook until the mixture reaches 235°F. Remove from heat and let cool for 10 minutes.
4. Par-bake the crust: While the caramel cools, bake the pressed crust at 350°F for 10 minutes.
5. Assemble: Sprinkle the chocolate chips over the par-baked crust. Pour the caramel evenly over the chocolate. Flatten reserved crust mixture into small discs and place on top of the caramel.
6. Finish baking: Bake for 18–22 minutes at 350°F, until the top is golden and the caramel is bubbly. An instant-read thermometer inserted into the bars should read about 188°F toward the center and up to about 203°F near the edge (without touching the pan).
7. Serve & store: Cool in the pan for 30–45 minutes before removing and slicing. Store in an airtight container at room temperature for 3–4 days or freeze slices for longer storage.

Nutrition

Serving: 1 bar — Calories: 538 kcal; Carbohydrates: 66 g; Protein: 5 g; Fat: 29 g; Saturated Fat: 18 g; Sugar: 40 g; Sodium: 326 mg.

Nutrition information is an approximation.

The post Carmelita Bars with Homemade Salted Caramel Filling first appeared on Soyamu.

You can prepare the dough ahead and bake at your convenience: it keeps well in the fridge for up to three days, or you can freeze dough balls for longer storage. These cookies are perfect for gatherings, holidays, or whenever you want a reliably delicious treat.

Why you’ll love these M&M Cookies:

• Bake on your schedule – The dough is excellent after a minimum 2-hour chill and improves over 1–3 days in the refrigerator, giving you flexibility for baking day.
• Tested base recipe – This recipe evolved through many trials to create the ideal balance of texture and flavor; the result is consistently well received.
• Deep, layered flavor – Using dark brown sugar, salted butter, a touch of milk, and quality chocolate produces a rich, caramel-like flavor with a perfect balance of sweetness and salt.
• Perfect M&M texture – The candy shell softens slightly during baking, creating a satisfying “melty crunch” that integrates into the cookie rather than remaining hard.

Ingredient Overview:

The full ingredient amounts and step-by-step instructions are provided below in the recipe section.

• Butter – Salted butter adds flavor; allow it to come to the specified softened or semi-melted consistency for optimal chewiness.
• Brown sugar – Dark brown sugar provides extra depth and a caramel note.
• All-purpose flour – For best results spoon the flour into the measuring cup and level off, or weigh your flour to avoid a dry dough.
• Eggs – Use large eggs at room temperature for smooth incorporation.
• Chocolate – Use good-quality semi-sweet chocolate, chopped or in chips, for deep chocolate pockets throughout the cookie.
• Vanilla extract – Real vanilla enhances the overall flavor.
• M&Ms – A blend of classic and mini M&Ms works great, but use any variety you prefer.

How to make these Chewy M&M Cookies:

Step 1 – Melt and cool the butter: Melt the butter and then chill it briefly—about 10–15 minutes—until it sits between melted and softened. This in-between consistency helps create a chewy texture in the finished cookie.

Step 2 – Make the cookie dough: Whisk the sugars into the cooled butter until smooth. Add the egg, egg yolk, vanilla, and milk, whisking until combined. Stir in the flour, baking soda, and salt until just combined.

Step 3 – Add chocolate and M&Ms: Fold in most of the chopped semi-sweet chocolate and the M&Ms, reserving a little chocolate and extra M&Ms to press onto the tops of the dough balls before chilling.

Step 4 – Scoop and chill: Portion the dough into balls of roughly 75 grams each. Place them in a single layer in an airtight container and chill for at least 2 hours and up to 72 hours. Chilling develops flavor and improves texture.

Step 5 – Bake: Preheat the oven to 350°F (177°C). Place four dough balls on a lined or lightly greased cookie sheet — these cookies spread a lot, so give them room. Bake for 10 minutes, remove the sheet and firmly tap or bang the pan on the oven rack to encourage spreading and create rippled, crisp edges. Return to the oven for an additional 2–4 minutes until the edges are browned and the centers remain chewy.

Tapping the pan helps produce the ideal texture: crisp, caramelized edges with a tender, chewy center.

Serving & Storing:

Serve these cookies warm from the oven for maximum gooeyness. If desired, sprinkle a pinch of flaked sea salt on top to highlight the chocolate and caramel notes. Store cooled leftovers in an airtight container at room temperature for 3–4 days. Reheat briefly in a low oven or microwave for that fresh-from-the-oven feel.

Special Tools:

• Dark cookie sheet: A darker baking sheet promotes crisp, caramelized edges. If you use a lighter pan, add a few extra minutes to the bake time and monitor closely.

Did you make this recipe? Leave a comment and star rating below in the original recipe card if available — feedback is appreciated!

Thin & Chewy M&M Cookies

By
Stephanie Simmons

These cookies deliver crisp edges, chewy centers, melty chocolate pockets, and lots of M&Ms. The dough is made in one bowl and benefits from chilling before baking.

Prep:
30 mins

Cook:
12 mins

Chilling:
2 hrs 15 mins

Total:
2 hrs 57 mins

Servings:
17 cookies

Ingredients

• 1 cup salted butter, melted (226 grams)
• 3/4 cup dark brown sugar, packed (165 grams)
• 3/4 cup granulated sugar (158 grams)
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 tsp vanilla extract
• 1 tbsp milk
• 2 cups all-purpose flour, spooned & leveled or weighed (260 grams)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 ounces semi-sweet chocolate, roughly chopped and divided (use good-quality baking chocolate)
• 1 cup M&Ms, plus extra for topping
• 1/2 cup mini M&Ms (or use all regular)
• Flaked sea salt, for topping (optional)

Instructions

• Melt & cool the butter: Melt the butter until almost fully liquid, stir to finish melting, then chill the bowl in the refrigerator 12–15 minutes so the butter becomes an in-between consistency—neither fully melted nor fully solid. If a thin crust forms on top, whisk it smooth before proceeding.
• Make the dough: Whisk the brown and granulated sugars into the cooled butter. Whisk in the egg, egg yolk, and vanilla, then add the milk. Stir in the flour, baking soda, and salt until just combined. Fold in the M&Ms and most of the chopped semi-sweet chocolate, reserving a small portion for topping.
• Scoop the dough: Portion the dough into balls of about 75 grams each. Press a few reserved chocolate chunks or extra M&Ms onto the tops of any bare spots. Place the dough balls in an airtight container and chill at least 2 hours or up to 72 hours.
• Bake: Preheat the oven to 350°F (177°C). Place four dough balls on a lined cookie sheet and bake for 10 minutes. Remove the sheet and firmly tap or bang the pan on the oven rack to encourage spreading and create rippled edges. Return to the oven for 3–4 more minutes. Remove and tap the pan again, then cool on a rack until slightly set but still warm and gooey.
• Serve & store: Enjoy warm, and sprinkle with flaked sea salt if desired. Store cooled leftovers in an airtight container for 3–4 days. For longer storage, freeze dough balls or baked cookies as described in the make-ahead tips.

Notes

Brown sugar: Dark brown sugar enhances the caramel notes, but light brown sugar will also work.

M&Ms: Any variety works—regular, mini, peanut, or other favorite M&Ms can be used to customize flavor and texture.

Nutrition

Serving: 1cookie
Calories: 418kcal
Carbohydrates: 51g
Protein: 4g
Fat: 22g

Nutrition information is calculated automatically and should be treated as an approximation.

The post Thin, Chewy M&M Chocolate Chip Cookies first appeared on Soyamu.

This version stays moist for days when refrigerated and balances deep chocolate with bright cherry flavor. The components are straightforward: a homemade cherry compote, a tender chocolate cake, stabilized whipped cream, and a simple ganache-style drip. Follow the steps below for an impressive final result that’s easier to assemble than it looks.

Why you’ll love this Black Forest Cake

• Rich & moist cake: The chocolate layers are deeply flavored yet stay tender and moist for days when stored in the fridge.
• Balanced frosting: Stabilized whipped cream complements the chocolate and cherries without overpowering them.
• Bright cherry compote: A simple stovetop cherry filling with kirsch adds acidity and fruitiness to each slice.

Ingredient Overview

The full recipe with exact measurements is included in the recipe card below. If you’re new to baking, measure flour by spooning into the cup and leveling or use a scale for best results.

• All-purpose flour – spoon into the measuring cup and level off or weigh for accuracy.
• Eggs – use large eggs at room temperature for better emulsion and volume.
• Cocoa powder – natural cocoa works well; Dutch-process can be used but may slightly change leavening behavior.
• Buttermilk – gives tenderness and helps activate baking soda for rise.
• Cherries – dark sweet cherries are used here, fresh or frozen (do not thaw frozen cherries before cooking). If using fresh, rinse and pit, then halve.

How to Make this Black Forest Cake

Step 1 – Cherry Compote: In a saucepan cook cherries with granulated sugar and kirsch until the cherries release juices and are heated through. Remove a small portion of the liquid before thickening to reserve for brushing the cake layers. Thicken the rest with a cornstarch slurry, add a touch of almond extract, and chill completely before assembling.

Step 2 – Make the Chocolate Cake Batter: Heat water and whisk in cocoa and espresso powder until dissolved to bloom the chocolate flavor. In a large bowl combine the dry ingredients, then whisk in the cooled cocoa liquid, buttermilk, oil, vanilla, and beaten eggs. The batter should be smooth with a few small lumps; avoid overmixing.

Step 3 – Bake the Layers: Divide batter evenly among three prepared 9-inch pans. Bake at 350°F (177°C) until a toothpick comes out with moist crumbs, typically 24–28 minutes. Cool in pans 10 minutes before inverting onto racks to cool completely.

Step 4 – Whipped Cream: Chill your mixing bowl and beat cold heavy cream with powdered sugar and vanilla until very stiff peaks form. Stabilize the whipped cream using a small amount of gelatin (or follow stabilization instructions) so it holds up on the cake.

Step 5 – Assemble: Spread a small amount of whipped cream on the cake board to anchor the first layer. Brush the layer lightly with reserved cherry liquid, spread a generous layer of whipped cream, then spoon an even layer of cherry compote. Repeat with the next layer, and finish with the final layer. Apply a thin crumb coat of whipped cream, chill briefly, then smooth for a semi-naked or fully covered finish as you prefer.

Step 6 – Chocolate Drip: Heat heavy cream until just simmering and pour it over finely chopped semi-sweet chocolate. Let sit a few minutes, then stir until smooth. Add 1–3 teaspoons of vegetable oil to reach a pourable consistency. Pour the ganache onto the chilled cake center and use a spatula to coax drips over the edge while turning the cake for an even finish. Chill until set.

Serving & Storing

Chill the cake until the ganache is set, then decorate with fresh cherries and chocolate shavings. Slice and serve with extra cherry sauce if desired. Store leftover cake in an airtight container in the refrigerator for 3–4 days. If your whipped cream is less stable, consider slicing and storing individual portions to maintain texture.

Special Tools

• Offset spatula – helps spread frosting and ganache smoothly.
• Cake turntable – makes decorating and smoothing faster and more even.

Did you make this cake? Leave a comment and rating to share your results.

The post Classic Black Forest Cake with Dark Chocolate and Cherries first appeared on Soyamu.

Peach Cobbler Muffins are an elevated version of classic peach muffins. These tender, moist muffins have a warm hint of cinnamon and are studded with juicy peach pieces. Before baking, each muffin is finished with a spoonful of peach cobbler-style topping and a buttery cinnamon streusel for extra texture.

After baking, they’re drizzled with a silky vanilla glaze for a sweet finish. These muffins showcase peak-season peaches—bake them while fresh fruit is available.

Why you’ll love these Peach Muffins:

• Tender & Moist – The use of sour cream helps keep the muffins soft and moist.
• Full of Peach Flavor – Fresh (or frozen) diced peaches appear both in the batter and in the cobbler-style topping, so every bite highlights the fruit.
• One-Bowl & Easy – The batter comes together quickly in one bowl with melted butter and no mixer required.

Ingredient Overview:

The full recipe with measurements and detailed directions appears in the recipe card below.

• Butter – Salted butter is recommended for flavor, though you may use unsalted if preferred.
• All-purpose flour – Spoon and level flour into your measuring cup, or weigh it for accuracy. Scooping directly can add too much flour and dry out the muffins.
• Sour Cream – Full-fat sour cream gives the best texture; plain whole-milk yogurt can be substituted in a pinch.
• Vanilla – Use real vanilla extract for best flavor.
• Peaches – Choose ripe peaches with some firmness—avoid overly mushy fruit. Local farmer’s markets often offer the best flavor. If using frozen peaches, keep them frozen and do not thaw before adding to the batter (see notes below).

How to Make these Peach Muffins:

Step 1: Make the Peach Cobbler Filling. In a medium saucepan, combine diced peaches with granulated sugar, brown sugar, a squeeze of lemon, cinnamon, nutmeg, and a touch of vanilla. Cook briefly until bubbly and the fruit begins to soften.

Whisk a small cornstarch slurry (cornstarch plus water) in and simmer a minute to thicken. Remove from heat, stir in vanilla, and chill the filling until cool.

Step 2: Make the Streusel. Combine melted butter with flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. The mixture may seem moist—that’s expected. Chill the streusel if you plan to refrigerate the batter overnight, or freeze briefly if the batter will rest only an hour at room temperature.

Step 3: Make the Muffin Batter. In a large bowl whisk melted butter with vegetable oil, sugars, eggs, sour cream, and vanilla. Fold in dry ingredients and then add milk, mixing until just combined. A few lumps are okay—do not overmix.

Step 4: Add the Peaches. Dice peaches and toss them with a little reserved flour to prevent sinking. Gently fold the peaches into the batter so they’re evenly distributed.

Step 5: Assemble & Bake. Spoon batter into muffin liners, add a small scoop of the peach cobbler filling on top of each, sprinkle with streusel, and bake as directed in the recipe card. Bake time and temperatures are given in the recipe instructions below.

Serving + Storing:

Allow muffins to cool briefly on a wire rack, then drizzle with glaze while still warm. Store leftovers in the refrigerator for 3–4 days in an airtight container; they tend to retain moisture better when chilled. Serve chilled or bring to room temperature before eating.

More peach recipe ideas

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Peach Cobbler Cheesecake

Cookies

Peach Cobbler Cookies

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Peach Cobbler Cake with Brown Butter Frosting

Bars

Peach Cobbler Bars

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Peach Cobbler Muffins

By Stephanie Simmons

Peach Cobbler Muffins are an upgraded peach muffin with a tender crumb, cinnamon notes, fresh peaches in the batter, and a cobbler-style topping finished with cinnamon streusel and a vanilla glaze.

Prep: 30 mins

Cook: 25 mins

Batter Resting: 1 hr

Total: 1 hr 55 mins

Servings: 16 muffins

Ingredients

For the Peach Cobbler Topping:

• 4 large ripe peaches, diced (about 4 cups / 700 g)
• 1/4 cup granulated sugar (53 g)
• 1/4 cup + 1 tbsp light brown sugar, packed (69 g)
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tsp cornstarch
• 2 tsp water
• 1/2 tsp vanilla extract

For the Streusel:

• 3/4 cup salted butter, melted (170 g)
• 1 1/2 cups all-purpose flour (195 g)
• 1/4 cup granulated sugar (54 g)
• 1/4 cup light or dark brown sugar, packed (56 g)
• 1 1/2 tsp cinnamon
• 1/4 tsp salt

For the Muffin Batter:

• 1/2 cup salted butter, melted (113 g)
• 1/3 cup + 1 tbsp vegetable oil (87 g)
• 2 tsp lemon zest
• 3/4 cup granulated sugar (162 g)
• 1/2 cup + 2 tbsp brown sugar, packed (138 g)
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature (120 g)
• 2 tsp vanilla extract
• 2 2/3 cups all-purpose flour (347 g) — reserve 2 tbsp for tossing peaches
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 2/3 cup + 1 tbsp milk, room temperature (174 mL)
• 2 1/2 cups diced peaches, fresh or frozen (do not thaw if using frozen; ~420 g)

For the Glaze:

• 1 1/4 cups powdered sugar (144 g)
• 2 tsp vanilla extract
• Pinch of cinnamon
• 1–2 tbsp water, to reach desired consistency

Instructions

• Make the Peach Cobbler Topping: Combine peaches, both sugars, lemon juice, cinnamon, and nutmeg in a medium saucepan over medium heat. Cook about 6 minutes until bubbly. Mix cornstarch with water, stir into the peaches, cook 1 minute more, then remove from heat and stir in vanilla. Cool completely in the refrigerator. This can be made up to 2 days ahead and stored chilled.
• Make the Streusel: Stir melted butter into the flour, sugars, cinnamon, and salt. If baking later, chill the streusel; if baking within an hour, freeze briefly to firm it up.
• Prep: Bring sour cream, milk, and eggs to room temperature (~30 minutes). Preheat oven to 425°F if baking right away; if refrigerating the batter overnight, preheat when ready to bake.
• Make the Muffin Batter: Whisk melted butter with oil, sugars, and eggs. Add sour cream and vanilla. Measure flour and reserve 2 tablespoons for the peaches, then add dry ingredients and fold until halfway combined. Pour in milk and fold until just combined. Toss peaches with reserved flour and fold gently into the batter.
• Rest the Batter: Optionally rest the batter at room temperature for 1 hour for taller muffins, or refrigerate up to 24 hours for make-ahead convenience. If refrigerated, bake the batter straight from the fridge.
• Assemble Muffins: Line your muffin pan and fill each cup with about 85 g of batter. Spoon roughly 16 g of peach filling onto each muffin and finish with about 25 g of streusel per muffin. Keep any extra filling and streusel chilled between batches.
• Bake: Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake 10–12 minutes more. Muffins are done when the tops appear set and a toothpick comes out with moist crumbs. Remove from pan with a butter knife and cool on a rack until warm.
• Glaze: Whisk powdered sugar with vanilla, cinnamon, and enough water to reach a drizzleable consistency. Drizzle over warm muffins.
• Serve & Store: Serve warm. The crisp tops hold best on day one; store leftovers in an airtight container at room temperature for 1–2 days or refrigerate for 3–4 days.

Notes

Simplify: These muffins are excellent with or without the cobbler topping, streusel, and glaze. If skipping toppings, sprinkle cinnamon sugar on the batter before baking for added texture and flavor.

Nutrition

Serving: 1muffin
Calories: 427kcal
Carbohydrates: 56 g
Protein: 4 g
Fat: 22 g
Sugar: 45 g

Nutrition information is automatically calculated and should be used as an approximation.

Like this recipe? Share your results in the original post comments.

The post Southern-Style Peach Cobbler Muffins Recipe first appeared on Soyamu.

My Frosted Brownies are easy to make and reliably delicious. The brownies turn out rich and fudgy, and the chocolate fudge frosting is silky and indulgent without being overly sweet.

These brownies are excellent served at room temperature or chilled. This recipe yields a full sheet pan — ideal for gatherings, potlucks, or celebrations.

Why you’ll love these Frosted Brownies:

• Fudgy texture – These brownies are dense and moist and will stay fudgy for several days when stored properly.
• Chocolate fudge frosting – The frosting is decadent, ultra-creamy, and balanced so it doesn’t overwhelm the brownies. It’s made without cream cheese or milk, so it holds up well at room temperature.
• Perfect for parties – This large batch is designed to feed a crowd. Because the frosting doesn’t rely on cream or cream cheese, it’s easier to serve without refrigeration at short events.

Ingredient Overview:

The full recipe with exact measurements and directions is included in the recipe card below.

• Butter – Salted butter is recommended for the best flavor, but you can use unsalted if you prefer.
• Vegetable oil – A portion of oil keeps the brownies tender and helps ensure a moist, fudgy crumb.
• Semi-sweet chocolate – Using semi-sweet keeps the brownies from being too sweet. Chocolate chips work if you don’t have baking chocolate.
• Cocoa powder – Cocoa adds depth and intensifies the chocolate flavor when combined with melted chocolate.
• Sugars – A mix of granulated and powdered sugar helps the sugar dissolve evenly and contributes to a shiny, thin crust on top.
• Eggs – Use large eggs at room temperature for the best texture and rise.
• All-purpose flour – Spoon and level your flour or weigh it to avoid adding too much, which can make the brownies dry.

How to Make Fudgy Frosted Brownies:

Step 1: Melt the butter and make the chocolate mixture. In a saucepan or heatproof bowl, melt the butter and stir in the semi-sweet chocolate until smooth. Whisk in the vegetable oil and cocoa powder. Let this cool slightly so it’s not warm when added to the eggs.

Step 2: Start the batter. In a large bowl, whisk the eggs and granulated sugar for 1–2 minutes until the sugar is dissolved and the mixture feels smooth between your fingers. Add the powdered sugar, salt, and vanilla and whisk until fully combined.

Step 3: Finish the batter. Make sure the chocolate mixture has cooled to room temperature, then whisk it into the egg and sugar mixture. Fold in the flour and a pinch of espresso powder if using. Stir in chocolate chips for pockets of melted chocolate, if desired.

Step 4: Bake. Pour the batter into a prepared 9×13 metal pan lined with parchment and bake as directed in the recipe card below. The center should still have the slightest wobble when you remove it — the brownies will set as they cool. A toothpick will show some moist crumbs in the center when done; avoid overbaking to preserve fudginess.

Note: Some step photos were taken in an 8×8 pan, but the recipe yields the same brownie base baked in a 9×13 pan.

Step 5: Make the frosting. While the brownies cool, melt chopped chocolate with water and corn syrup and let it cool to room temperature. In a separate bowl, beat the softened butter with powdered sugar and cocoa powder until smooth. Add the cooled chocolate mixture and mix until the frosting becomes silky. Finish with vanilla and a pinch of salt.

Serving + Storing:

Spread the frosting on completely cooled brownies, then slice and serve. These taste great at room temperature or cold. Store leftovers in an airtight container at room temperature for 3–4 days, or in the refrigerator for 5–6 days.

Special Tools:

• Metal pan – A 9×13 metal pan is recommended for even heat distribution. Ceramic or glass will work if that’s all you have, but baking time may be slightly longer and the edges may bake differently.

More of my best brownie recipes:

Brownies, Blondies, & Bars

Best-Ever 5 Ingredient Brownies

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Ultra Fudgy Brown Butter Brownies

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Sheet Pan Brownies with Chocolate Fudge Frosting

By Stephanie Simmons

These frosted brownies are simple to prepare, deeply chocolatey, and topped with a luscious chocolate fudge frosting. They keep well at room temperature or chilled and make a generous sheet pan for sharing.

Prep: 15 mins

Cook: 32 mins

Total: 47 mins

Servings: 12 to 24 brownies

Ingredients

• 10 tbsp salted butter, cubed, 140 grams
• 4 ounces semi-sweet chocolate, chopped, 113 grams
• 1/4 cup vegetable oil, 56 grams
• 3/4 cup cocoa powder, 63 grams
• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 3/4 cup granulated sugar, 158 grams
• 1 and 1/2 cups powdered sugar, 174 grams
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour, spooned & leveled or weighed out, 65 grams
• pinch of espresso powder, optional
• 1 cup semi-sweet chocolate chips, optional; 200 grams

For the Frosting:

• 4 ounces semi-sweet chocolate, chopped, 120 grams
• 2 tbsp corn syrup, approx. 83 grams
• 2.5 tbsp water, 38 grams
• 7 tbsp salted butter, softened at room temperature, 100 grams
• 1 and 1/3 cups powdered sugar, 153–192 grams depending on taste
• 1-2 tbsp water, as needed, 15–30 grams
• 1/2 cup cocoa powder, 47 grams
• 1 tsp vanilla extract
• pinch of salt

Instructions

• Prep: Preheat the oven to 350°F. Spray a 9×13 metal pan with nonstick spray and line it with parchment for easy removal and neat slices.
• Chocolate mixture: Melt the butter and chopped semi-sweet chocolate together, stirring until smooth. Whisk in the vegetable oil and cocoa powder, then set aside to cool.
• Brownie batter: In a large bowl, whisk the eggs, egg yolk, and granulated sugar for 1–2 minutes until the sugar is fully dissolved. Add powdered sugar, vanilla, and salt, and whisk until combined.
• Finish batter: Once the chocolate mixture is at room temperature, whisk it into the egg mixture. Fold in the flour and espresso powder, then stir in chocolate chips if using.
• Bake: Pour the batter into the prepared pan and bake for 16–21 minutes. The center should wobble slightly when the pan is moved, the top should be shiny, and a toothpick inserted in the center will come out with some moist crumbs. The internal center temperature will be roughly 208–218°F; do not overbake. For safety, the interior should reach at least 160°F.
• Frosting: Allow the brownies to cool completely. Melt semi-sweet chocolate with corn syrup and water and let it cool to room temperature. Beat softened butter, add powdered sugar in two additions, mix in cocoa, then beat in the cooled chocolate mixture until smooth. Finish with vanilla and salt.
• Serve & store: Spread the frosting over cooled brownies, slice with a large sharp knife (wipe or warm the blade between cuts for clean slices), and enjoy. Store cooled leftovers in an airtight container at room temperature for 3–4 days or refrigerate for 5–6 days.

Notes

Nutrition info: Nutrition is calculated assuming the batch is sliced into 12 large brownies. That yields generous, rich portions. For more moderate servings you can slice into 15–24 pieces.

Nutrition

Serving: 1brownie, Calories: 612kcal

Nutrition information is automatically calculated and should be used as an approximation.

Like this? Leave a comment below!

The post Sheet-Pan Brownies with Rich Chocolate Fudge Frosting first appeared on Soyamu.

Strawberry Bundt Cake is tender, moist and full of fresh strawberry flavor. The cake is flavored with a concentrated strawberry reduction, and the glaze gets its color and extra taste from freeze-dried strawberries and strawberry preserves. This impressive bundt is easier to make than it looks and is ideal for parties or special occasions.

Why you’ll love Strawberry Bundt Cake:

• Double strawberry flavor – The cake itself is infused with a strawberry reduction, and the glaze adds a second layer of concentrated strawberry taste.
• Tender and moist texture – A mix of butter and a touch of oil with sour cream keeps the crumb soft and plush while the exterior browns slightly.
• Looks spectacular with minimal effort – A bundt pan makes this dessert ready for a celebration without complicated decorating. The patterned pan plus glossy pink glaze looks elegant out of the oven.

Ingredient overview:

The complete recipe with exact amounts and step-by-step directions appears in the recipe card below. Use the ingredient list to prepare before you begin.

• Fresh strawberries – Use fresh berries for the reduction. Frozen berries would need to be fully thawed and strained, which changes the water content and can affect the cake texture.
• Freeze-dried strawberries – These provide concentrated flavor and bright color in the glaze.
• Butter and vegetable oil – Butter for flavor and oil for added tenderness.
• Eggs – Large eggs at room temperature.
• Milk and sour cream – Use room-temperature full-fat sour cream for best texture; 2% milk works well.
• All-purpose flour – Spoon and level or weigh for accuracy to avoid a dense or dry cake.

How to make Strawberry Bundt Cake:

Step 1: Make the strawberry reduction. Puree the fresh strawberries in a food processor, then simmer the puree until it reduces to a thick, concentrated paste. This reduction delivers deep, fresh strawberry flavor to the cake without adding excess liquid.

Step 2: Start the cake batter. Cream the softened butter with oil and the sugars until fluffy. Beat in the eggs two at a time, then add vanilla and water. It’s normal if the batter looks slightly separated at this stage.

Step 3: Finish the batter. Mix in the sour cream to bring the batter back to a smooth consistency. Whisk the cooled strawberry reduction into the milk, then add the dry ingredients to the batter and pour in the strawberry milk. If you want a more vivid pink color, add a small amount of red food coloring.

Step 4: Bake. Preheat the oven to 350°F. Grease a 10-cup bundt pan thoroughly with shortening and dust with flour to prevent sticking. Pour the batter into the prepared pan and bake for about 55–65 minutes. A skewer inserted into the center should come out with moist crumbs but no wet batter. Let the cake rest in the pan for 10 minutes, then invert it onto a cooling rack to finish cooling.

Step 5: Make the glaze and finish the cake. While the cake cools, whisk together powdered sugar, freeze-dried strawberry powder (pulverize the freeze-dried strawberries to a powder), strawberry preserves, a bit of water, and vanilla until smooth. Pour the glaze over the cake when it is slightly warm—about 30 minutes after removing it from the pan—so the glaze sets attractively on the surface.

Serving and storing:

Allow the glaze to set for 10–20 minutes before slicing. Any extra glaze can be drizzled over individual slices. Store the cake in an airtight container: at room temperature for 2–3 days or in the refrigerator for 3–4 days. Cold storage often helps maintain moisture.

Special tools:

• Bundt pan – A 10-cup bundt pan is recommended.

More strawberry recipe ideas:

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Homemade Strawberry Shortcakes with Fresh Strawberries and Whipped Cream

Cheesecake

Classic Strawberry Cheesecake

Bars

Strawberry Oat Crumble Bars

Desserts & Baking

Strawberry Chocolate Cake

If you make this cake, please leave a comment and rating!

Double Strawberry Bundt Cake

By Stephanie Simmons

Strawberry Bundt Cake is tender, moist, and packed with fresh strawberry flavor. A strawberry reduction flavors the cake, while freeze-dried strawberries and preserves create a vibrant glaze.

Prep: 20 mins

Cook: 1 hr 5 mins

Cake cooling: 30 mins

Total: 1 hr 55 mins

Servings: 10 to 20 slices

Ingredients

For the strawberry reduction

• 2 3/4 cups + 3 tbsp fresh strawberries, rinsed and dried (about 425 g)

For greasing the pan

• Shortening
• All-purpose flour

For the cake

• 1 cup salted butter, softened (226 g)
• 2 tbsp vegetable oil (26 g)
• 2 cups granulated sugar (420 g)
• 1/4 cup light brown sugar, packed (64 g)
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1/4 cup water, room temperature (80 g)
• 1 cup full-fat sour cream, room temperature (240 g)
• 3 cups all-purpose flour, spooned and leveled or weighed (390 g)
• 3 tsp baking powder
• 1/4 tsp salt
• 1/3 cup + 1 tbsp milk, room temperature (I used 2%, 105 g)
• Strawberry reduction (from the first step)

For the strawberry glaze

• 1 bag freeze-dried strawberries (36 g), pulverized to powder
• 2 tbsp strawberry preserves (35 g)
• 2 cups powdered sugar (230 g)
• 1–2 tbsp water (15–30 g), to thin the glaze as needed
• 1/2 tsp vanilla extract

Instructions

1. Make the strawberry reduction: Puree the fresh strawberries until liquid. Simmer the puree over medium-high heat, stirring frequently, until it reduces to a thick paste. You are aiming for roughly 105 grams of concentrated reduction. Watch carefully toward the end and weigh as needed so it doesn’t overcook.
2. Prep and heat: Preheat your oven to 350°F. Generously grease a 10-cup bundt pan with shortening and dust with flour, making sure all crevices are coated.
3. Start the batter: In a large bowl, beat the softened butter on high for about 30 seconds until creamy. Add the oil and beat until incorporated. Add granulated and brown sugars and beat on high for 2 minutes. Add eggs two at a time, mixing on medium until combined. Stir in vanilla and water. Mix in sour cream until the batter smooths out.
4. Finish the batter: Whisk the cooled strawberry reduction into the room-temperature milk to create a thick pink milk. Add flour, baking powder and salt to the batter and mix on low until nearly combined. Pour in the strawberry milk and mix until just combined. Fold any remaining streaks by hand.
5. Bake: Pour the batter into the prepared bundt pan. Bake 55–65 minutes. A skewer should come out with moist crumbs but not raw batter. An internal temperature near the center should be around 208°F. Cool the cake in the pan for 10 minutes, then loosen the edges and invert onto a rack to cool completely.
6. Make the glaze: While the cake cools, whisk powdered sugar with pulverized freeze-dried strawberries, strawberry preserves, vanilla and 1–2 tablespoons of water until smooth and pourable. Adjust water to reach desired consistency.
7. Glaze and serve: Pour the glaze over the cake when it has cooled for about 30 minutes so the glaze sets nicely. Let the glaze set 5–20 minutes before slicing. Store leftovers in an airtight container in the fridge for 3–4 days or at room temperature for 2–3 days.

Nutrition

Estimated per slice: Calories 698 kcal; Carbohydrates 106 g; Protein 8 g; Fat 28 g; Saturated fat 15 g; Sugar 74 g; Sodium 375 mg. Use this as an approximation.

The post Double Strawberry Bundt Cake with Fresh Strawberry Glaze first appeared on Soyamu.

Strawberry Puppy Chow is a simple, no-bake dessert that delivers bold flavor with almost no effort. This four-ingredient treat combines crunchy Chex cereal with melted white chocolate, powdered sugar, and freeze-dried strawberries for a strawberries-and-cream twist on classic puppy chow. The freeze-dried strawberries provide both color and concentrated strawberry flavor; leaving some whole pieces mixed in and folding in white chocolate chips at the end makes the finished bowl look polished and party-ready.

Why you’ll love this Strawberry Puppy Chow:

• No-bake treat – No oven required; you only need to melt the white chocolate.
• Quick and easy – Minimal prep and just minutes to make, great when you need a fast dessert.
• Party-worthy – Simple ingredients produce an attractive, flavorful snack that’s great for gatherings.

Ingredient Overview:

The full recipe with measurements and step-by-step directions appears in the recipe card below.

• Freeze-dried strawberries – Essential for flavor and color. Most are powdered to help coat the cereal; reserve some whole pieces to fold in at the end for texture and visual appeal.
• White chocolate chips – Use chips or chopped baking bars; they melt smoothly and coat the cereal.
• Corn Chex cereal – Any brand works. Rice Chex can be used for a slightly different texture and is also gluten-free.
• Powdered sugar – Used to coat the chocolate-covered cereal and create the classic puppy chow finish.

How to Make Strawberry Puppy Chow:

Step 1: Powder the freeze-dried strawberries. Place most of the freeze-dried strawberries in a food processor and pulse until they become a fine powder. If you do not have a food processor, seal the fruit in a zip-top bag and crush it with a rolling pin or a heavy jar until powdered. Set aside a portion of whole strawberry pieces for serving.

Step 2: Melt the white chocolate and coat the cereal. Gently melt the white chocolate in short bursts in the microwave, stirring frequently. Stop when the chocolate is about half to three-quarters melted and stir vigorously—the residual heat will melt the rest. If you prefer, add a teaspoon of vegetable oil to help the chocolate remain slightly softer, but this is optional. Pour the melted white chocolate over the Chex cereal and fold gently until the pieces are evenly coated.

Step 3: Combine with the powdered strawberry mixture. Whisk the powdered sugar and strawberry powder together until uniform. Transfer the white chocolate–coated Chex to a container with a tight-fitting lid (a large Tupperware or similar). Pour the powdered sugar–strawberry mixture over the coated cereal.

Step 4: Shake to coat. Secure the lid tightly—double-check the seal—and shake the container until the cereal is thoroughly coated with the strawberry powdered sugar. This method is fast and ensures an even coating. Once coated, transfer the puppy chow to a serving bowl and fold in the reserved whole freeze-dried strawberry pieces and additional white chocolate chips for texture and visual contrast.

Serving and Storage:

Serve the puppy chow in a bowl with a few extra white chocolate chips and whole freeze-dried strawberry pieces on top. Store leftovers in an airtight container at room temperature for about 5–8 days. The freeze-dried strawberry pieces will soften after exposure to ambient moisture; they will still contribute flavor but lose crispness over time. For longer storage, freeze in an airtight container for up to 1–2 months.

Special Tools:

• Food processor – Makes quick work of turning freeze-dried fruit into a fine powder. If you don’t have one, a zip-top bag and rolling pin will work.

Did you make this recipe? Leave a comment and a star rating!

Strawberries and Cream Puppy Chow

A quick, no-bake strawberries-and-cream version of puppy chow made with Chex, white chocolate, powdered sugar, and freeze-dried strawberries.

Prep: 15 mins | Total: 15 mins | Servings: 8

Ingredients

• 1 one-ounce bag freeze-dried strawberries (about 28 g)
• 1 and 1/4 cups powdered sugar (about 144 g)
• 5 and 1/2 cups corn Chex cereal (or rice Chex) (about 168 g)
• 1 bag white chocolate chips or chopped white chocolate (about 340 g)
• 1 tsp vegetable oil (optional)

For serving

• 1/3 cup freeze-dried strawberries, left whole
• 1/3 cup white chocolate chips

Instructions

1. Prep: Choose a large container with a tight lid for shaking the coated cereal. Pulse most of the freeze-dried strawberries in a food processor until they become a fine powder. Whisk the powdered sugar and strawberry powder together in a medium bowl. Place the Chex cereal in a separate large bowl.
2. Melt the chocolate: Melt the white chocolate in 15–20 second intervals, stirring each time until mostly melted. Stir vigorously to finish melting. If desired, stir in 1 tsp vegetable oil. Pour the melted white chocolate over the cereal and fold gently until the cereal is evenly coated.
3. Coat with powdered sugar: Transfer the chocolate-coated cereal to the container, add the strawberry-powdered sugar, seal the lid securely, and shake until well coated.
4. Finish and serve: Transfer to a serving bowl, fold in the reserved whole freeze-dried strawberries and additional white chocolate chips, and serve. Store in an airtight container at room temperature for 5–8 days or freeze for 1–2 months.

Nutrition (approximate per serving)

Calories: 465 kcal | Carbohydrates: 75 g | Protein: 4 g | Fat: 17 g | Sugar: 57 g

Nutrition information is an estimate and will vary based on the exact ingredients used.

The post 4-Ingredient Strawberries and Cream Puppy Chow Recipe first appeared on Soyamu.