This heartwarming dish offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness. Arroz con Leche is a crowd-pleaser every time we make it.

What is Arroz con Leche?

Arroz con leche, which translates to “rice with milk” in English, is a sweet rice pudding enjoyed across Spanish-speaking regions worldwide.

This is a Mexican rice pudding recipe made with sweetened condensed milk, evaporated milk, whole milk, and plenty of cinnamon.

While the ingredient list is about as basic as a dessert recipe can get, the result is a rich, creamy, flavorful dessert that we absolutely love.

Arroz con Leche

As soon as I opened my friend Krysten’s cookbook and spied her recipe for Arroz con Leche, I knew that recipe needed to be made as soon as possible. Luckily, with a handful of ingredients I already had on hand, I was stirring this together in less than an hour.

There are so many awesome, easy-to-make recipes in this cookbook, it really is named appropriately: So Easy & So Yummy!

Rice Pudding

This recipe for rice pudding makes enough to serve at least ten people. I don’t recommend reducing it either, because cold rice pudding straight from the fridge is absolutely delicious.

I have a few family members who inevitably try to hide the leftovers in an attempt to keep them for themselves. Cold arroz con leche really is that good, my friends.

One thing to note about this recipe before you get started, you’re going to stir continuously for about 20 minutes after you add the milks to the rice. I promise you that arroz con leche is absolutely worth the effort!

And that’s another reason why I’d never reduce the amount of servings here. You definitely want to make the full amount when you’re going to the trouble of stirring something for a good little while.

There’s nothing at all complicated about this recipe, just grab a book or chat with a friend while stirring the rice. Then grab a spoon and taste comfort food happiness.

How to Make Arroz con Leche

You’ll need the following ingredients to make this recipe:

• long-grain white rice
• cinnamon sticks
• water
• sweetened condensed milk
• evaporated milk
• whole milk
• ground cinnamon

Arroz con Leche Recipe

Combine the rice, cinnamon sticks, and water in a large pot over medium-high heat. Bring to a boil uncovered.

Lower the heat to maintain a medium boil and continue cooking, uncovered, for 16-18 minutes.

Stir and scrape the sides of the pot occasionally, until the rice is tender and most of the liquid has been absorbed.

Drain any remaining liquid, if needed. Remove the cinnamon sticks.

Add the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon to the pot. Bring to a boil.

Reduce the heat to low and cook for about 20 minutes, stirring and scraping the sides and bottom of the pan constantly.

The milk mixture can easily burn, so it’s important to stir constantly as it thickens.

Scoop into individual bowls and sprinkle each serving with additional cinnamon, if desired.

Comfort Food Desserts

Next time you’re craving comfort food, give this Arroz con Leche recipe a try! And then check out a few more of our favorites:

Chewy edges, crazy moist blondies, and a crackling crust add up to these mouthwatering, slightly sweet Apple Brownies.

This cake. Hershey’s Chocolate Cake is the most versatile and the easiest perfect one-bowl chocolate cake recipe I have ever made.

Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies.

Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade Peach Cobbler recipe you’ll ever need.

Homemade Vanilla Pudding is a classic dessert that simply doesn’t get the love that it deserves. So, often we reach for chocolate or caramel or peanut butter to satisfy a sweet craving, but I’ve come to appreciate the awesomeness of a great vanilla dessert. Vanilla does not equal boring, my friends.

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Arroz con Leche

This simple Mexican rice pudding offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness.

Course Breakfast

Cuisine American

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 10

Calories 258kcal

Ingredients

• 1 cup long-grain white rice
• 2 cinnamon sticks
• 7 cups water
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 1 cup whole milk
• 1 teaspoon ground cinnamon

Instructions

• Combine the rice, cinnamon sticks, and water in a large pot over medium-high heat. Bring to a boil uncovered.
• Lower the heat to maintain a medium boil and continue cooking, uncovered, for 16-18 minutes. Stir and scrape the sides of the pot occasionally, until the rice is tender and most of the liquid has been absorbed.
• Drain any remaining liquid, if needed. Remove the cinnamon sticks. Add the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon to the pot. Bring to a boil.
• Reduce the heat to low and cook for about 20 minutes, stirring and scraping the sides and bottom of the pan constantly. The milk mixture can easily burn, so it's important to stir constantly as it thickens.
• Scoop into individual bowls and sprinkle each serving with additional cinnamon, if desired.

Nutrition

Calories: 258kcal | Carbohydrates: 42g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 105mg | Potassium: 312mg | Fiber: 1g | Sugar: 26g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 0.4mg

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About 20 years ago, my brother-in-law introduced me to baklava by way of a Christmas gift. It was his favorite food at the time, so we picked up an enormous tray of baklava and carefully gift-wrapped it for him.

On Christmas Eve, he opened his gift and the joy was palpable. He shared it with us and I loved it from the first bite. Since then, I’ve happily enjoyed baklava at every opportunity.

Baklava with Puff Pastry

My friend Lynne made this baklava while visiting me once upon a time (and I happily devoured the delicious results) but I’ve never so much as tried my hand at making it at home. As you already know, I rarely spend that kind of time on a single recipe. (Not that it never happens, but it’s a rarity for sure.)

The moment I saw Baklava Bites in the Brilliant Bites cookbook, I knew I’d be making them as soon as possible. It’s such a smart idea! Flaky, buttery, puff pastry forms the shell for an irresistible filling of roasted nuts, honey, and warm spices.

Baklava Bites

My friend Maegan has a brand new cookbook out and just flipping through it is enough to make my mouth water. You likely know her as TheBakerMama on Instagram, where she has been creating spectacular boards for years now.

Her latest cookbook is Brilliant Bites: 75 Amazing Small Bites for Any Occasion. The recipes for Baklava Bites and the Chocolate Hazelnut Babka Bites caught my eye right away. They’re terrific shortcuts to the flavors we love. And yes, I’ve made both recipes already.

The baklava bites are easily made with puff pastry instead of phyllo dough for a near-effortless way to enjoy baklava. Filled with crunchy nuts, cinnamon, and honey, this is an amazing dessert that tastes so much fancier than it actually is.

Every time I open one of Maegan’s books I immediately want to call a friend and plan a get-together. There’s something extra fun about sharing small bites and boards with friends on a night at home, isn’t there?

Puff Pastry Baklava

You’ll need the following ingredients to make this recipe:

• roasted mixed nuts
• puff pastry
• butter
• honey
• lemon juice
• cinnamon

Easy Baklava Recipe

Preheat the oven to 375°F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray. Line a baking sheet with parchment paper.

Using a rolling pin, roll out the puff pastry into a 10 x 15-inch rectangle. Cut the rectangle into twenty-four equally sized squares.

Place a square of puff pastry into each prepared muffin cup, pressing gently on the bottoms and up the sides so that the corners point up.

In a medium bowl, stir together the chopped nuts, melted butter, ⅓ cup of honey, lemon juice, and cinnamon until evenly combined.

Divide the nut mixture into the puff pastry cups, about ½ tablespoon of the nuts for each cup.

Bake for 15 minutes, or until the nuts are lightly toasted but not burned, and the pastry is golden brown.

Let cool in the pan for 5 minutes before transferring the bites from the pan to the parchment-lined baking sheet.

Drizzle the tops of the bites with the remaining honey. Let the honey soak in while the bites cool completely, about 1 hour, before serving.

These bites can be made in advance and stored in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. Serve at room temperature.

Bite Size Desserts

You only need a handful of ingredients to make these chewy, chocolate and peanut butter-filled Peanut Butter Cookie Cups.

Salty pretzels, buttery toffee, and rich chocolate are layered into this easy to make Chocolate Covered Pretzel Toffee. The combination is irresistible.

Rich, chocolatey, and nutty with plenty of light, flaky coconut, Almond Joys are easier than you’d expect to make at home.

Buckeye Fudge is what happens when you combine creamy peanut butter fudge with smooth, rich, dark chocolate fudge. This is a simple recipe for creamy peanut butter fudge with chocolate on top and it tastes just like the ever-popular buckeye candies.

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Baklava Bites

Puff pastry baklava bites are delightful, bite-sized treats that offer a modern twist on the traditional Greek dessert, baklava. These miniature pastries are made by filling buttery, flaky puff pastry cups with a sweet honey and nut filling.

Servings 24 bites

Calories 153kcal

Ingredients

• 2 cups roasted mixed nuts finely chopped
• 1 puff pastry sheet thawed
• 1 tablespoon butter melted
• ½ cup honey divided
• 1 teaspoon fresh lemon juice
• ½ teaspoon ground cinnamon

Instructions

• Preheat the oven to 375°F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray. Line a baking sheet with parchment paper.
• Using a rolling pin, roll out the puff pastry into a 10 x 15-inch rectangle. Cut the rectangle into twenty-four equally sized squares.
• Place a square of puff pastry into each prepared muffin cup, pressing gently on the bottoms and up the sides so that the corners point up.
• In a medium bowl, stir together the chopped nuts, melted butter, ⅓ cup of honey, lemon juice, and cinnamon until evenly combined. Divide the nut mixture into the puff pastry cups, about ½ tablespoon of the nuts for each cup.
• Bake for 15 minutes, or until the nuts are lightly toasted but not burned and the pastry is golden brown. Let cool in the pan for 5 minutes before transferring the bites from the pan to the parchment-lined baking sheet.
• Drizzle the tops of the bites with the remaining honey. Let the honey soak in while the bites cool completely, about 1 hour, before serving.

Notes

These bites can be made in advance and stored in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. Serve at room temperature.

Nutrition

Calories: 153kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 82mg | Fiber: 1g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg

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Affogato

As a bona fide, lifelong lover of homemade ice cream, Affogato is an absolute dream come true. It’s the perfect blend of hot and cold, as the warm espresso meets cool ice cream.

Because the ingredients are not mixed or blended, you end up with a wonderful range of colors, textures, flavors, and temperatures in this recipe. Eating it is such a treat, because each bite is a slightly different experience.

What is an Affogato?

If you’re wondering “What is an affogato?”, it’s really quite simple. Affogato is simply a shot of espresso poured of a scoop of gelato or ice cream. That’s it. No stirring required, just start eating.

The hot and bitter espresso is cooled and sweetened by the ice cream, while the freezing cold ice cream is softened and warmed by the espresso. Together, they become something more, something magical.

Affogato Shot

Don’t happen to have a fancy espresso machine? NO WORRIES! (The one pictured above is a very new addition to my kitchen and I love it dearly, but it is not a requirement!)

You can use freshly brewed dark coffee from any kind of coffee maker, you can brew espresso with these K-cups (I really like them!), or you can brew authentic espresso shots with an inexpensive stovetop espresso maker like the one above that I’ve used for years to make Cafe con Leche.

When making the espresso for an affogato shot, it’s important to keep a few tips in mind:

1. Freshly ground coffee is best for making a quality shot of espresso. Also, you typically will want to grind the beans as finely as possible when making this type of coffee.
2. Your first few shots might not be ideal, and that’s okay! Just as when cooking, you’re going to want to taste it and make adjustments. If it’s too bitter, try a coarser grind. If it’s too sour, adjust for a finer grind.
3. The amount of time it takes the water to finish moving through the tamped coffee grounds and reach the cup is known as extraction time. If it takes more than 30 seconds, you will probably benefit from a coarser grind.
4. Make sure to clean the espresso machine well between uses, and to run a shot of hot water through it before brewing. This will give you more consistent results.

You may have heard of an affogato-style shot, too. Starbucks offers it for their blended Frappuccino drinks. It’s not exactly authentic, but it is certainly a delicious way to get an extra shot of caffeine.

It is possible to use espresso in this way at home, too. Iced drinks, milk shakes, smoothies, etc. would all be viable candidates to have a shot of piping hot espresso poured over the top of them.

How to Make Affogato

You’ll need the following ingredients to make this recipe:

• vanilla ice cream or gelato
• espresso or strong coffee

Want to make your Affogato without caffeine? We like this decaf espresso by Lavazza for after-dinner drinks and desserts.

Brew a one-ounce shot of espresso. This can be done in a number of ways. I adore my Breville Infuser Espresso Machine, but I also swear by the Bialetti Stovetop Espresso Maker.

As the espresso or coffee brews, place a scoop of ice-cold ice cream or gelato into a small serving bowl or cup. Then, pour the hot espresso over the ice cream. Serve immediately.

You can garnish an affogato with a number of optional toppings. While I usually enjoy mine simply with espresso and ice cream, it could be fun to try it with chocolate shavings and homemade caramel sauce. You can also add fresh berries, mint leaves, or even biscotti.

Coffee Ice Cream Recipe

Interested in another coffee ice cream recipe? I’ve got you covered!

Cafe con Leche Ice Cream ~ rich, creamy, coffee-flavored ice cream. Just sweet enough to take the bitterness out of the coffee, without so much sweetness as to be overwhelming and cancel the richness of the coffee.

Irresistibly rich, Coffee Ice Cream is a dessert that captures the morning joy of a freshly brewed cup of your favorite java. Perfect any time of day. I’ve got my eye on this Hot Chocolate Affogato recipe, too!

I love a simple, smooth yet rich and creamy authentically coffee-tasting ice cream. Espresso Ice Cream is quite easily one of my favorites.

The perfect creamy, thick, and frothy coffee milkshake doesn’t require a single scoop of ice cream! Two ingredients, plus time to chill, are all that you need in order to blend together an awesome Coffee Milkshake.

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Affogato

Freshly brewed espresso is poured over creamy vanilla ice cream to create Affogato, an Italian dessert that is a marriage made in flavor heaven.

Course Dessert

Cuisine Italian

Servings 1

Calories 139kcal

Ingredients

• ½ cup vanilla ice cream or gelato
• 1 ounce espresso (1 shot) or strong-brewed coffee

Instructions

• Scoop the COLD ice cream into a small serving bowl or glass.
• Pour the HOT espresso or strong-brewed coffee over the ice cream and serve immediately.

Nutrition

Calories: 139kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 57mg | Potassium: 164mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 278IU | Vitamin C: 0.5mg | Calcium: 85mg | Iron: 0.1mg

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Rooted in tradition, these treats encapsulate the essence of the South’s flavors, perfect alone or enhancing desserts with their irresistible charm.

Praline Pecans

Pecan pralines (also known simply as pralines) are a type of sweet candied nut made primarily from sugar, butter, cream, and pecans. Pralines have a distinct creamy texture and a rich, caramelized flavor.

To make them, butter and sugar are cooked until a sauce begins to form. The pecans are then stirred in to coat them well. Then the pecans are transferred to parchment and separated to cool.

What are Praline Pecans?

The resulting pecans are softer with a slightly grainy finish due to the crystallization of the sugar. They’re usually round or irregularly shaped and can vary in size.

Pecan pralines are enjoyed as a standalone candy or used to add a sweet and nutty element to various desserts, like ice creams, cakes, and pies.

Pralines are often found in gift shops, specialty stores, and markets in the Southern United States, and they’re a cherished part of Southern culinary traditions and culture.

When my friend Joan visited from Georgia she brought me a big bag of Georgia pecans, along with the suggestion I bake something delicious with them. The pecan-inspired recipes on her website are nearly endless.

How to Make Praline Pecans

You’ll need the following ingredients to make this recipe:

• light brown sugar
• white sugar
• butter
• heavy cream
• pecan halves

Praline Pecans Recipe

Start by placing a large piece of parchment next to the stove, along with a couple of forks.

Combine the brown sugar, white sugar, and butter in a large heavy skillet over medium heat. Allow the butter to melt and then stir while the sugars melt and come to a boil.

Add the cream while whisking constantly. When the mixture is smooth again, Add the pecans and stir to coat.

Carefully pour the coated pecans onto the waiting parchment.

Working quickly, use the forks to separate the pecans and allow them to cool without clumping together.

Store the completely cooled pralines in an airtight container.

Pralines

Crunchy, chewy, sweet pecans are sprinkled throughout these rich and buttery Pecan Praline Blondies. From the chewy blondie base to the crisp topping, this is a dessert that I simply couldn’t resist.

Pralines and Cream Ice Cream features creamy vanilla ice cream swirled with buttery sweet salted caramel, generously sprinkled with chunks of chewy praline pecans. It’s an old-fashioned ice cream lover’s dream come true.

Fall flavors of pumpkin and pecans are combined in this Praline Cheesecake. It makes a showstopping holiday dessert.

All the rich flavors of classic bread pudding meet French toast in this easy Pecan Praline French Toast Bake. Fully loaded with pralines and spices, there is enough sugar to make it a treat, without sending my whole family into a sugar crash mid-morning.

Looking for more sweet treats? These Puff Pastry Baklava Bites are delightful, bite-sized treats that offer a modern twist on the traditional Greek dessert, baklava.

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Praline Pecans

Born from sugar, butter, and cream, Praline Pecans are a Southern delight blending velvety caramel and crisp pecans.

Course Dessert

Cuisine American

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Total Time 10 minutes minutes

Servings 18

Calories 197kcal

Ingredients

• 1 cup light brown sugar
• ½ cup white sugar
• ¼ cup butter
• ½ cup heavy cream
• 2 cups pecan halves

Instructions

• Start by placing a large piece of parchment next to the stove, along with a couple of forks. Combine the brown sugar, white sugar, and butter in a large heavy skillet over medium heat. Allow the butter to melt and then stir while the sugars melt and come to a boil.
• Add the cream while whisking constantly. When the mixture is smooth again, Add the pecans and stir to coat.
• Carefully pour the coated pecans onto the waiting parchment. Working quickly, use the forks to separate the pecans and allow them to cool without clumping together.
• Store the completely cooled pralines in an airtight container.

Nutrition

Calories: 197kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 26mg | Potassium: 73mg | Fiber: 1g | Sugar: 18g | Vitamin A: 183IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.4mg

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If there is one thing you need to know how to make from scratch, I vote that you know how to make whipped cream. Consider it a life skill.

Did you grow up scooping cool whip onto pie? or squirting it from those handy cans – sometimes straight into your mouth? My mom was team cool whip for every holiday and I never gave it a second thought.

My sister first introduced me to freshly whipped cream on Thanksgiving day many years ago. Watching her pour cream into the bowl and then beat it into fluffy peaks was a game-changer for me.

This vanilla whipped cream draws a “WOW” from guests every time. It’s as if no one knows how easy it is to make. I can speak to that from experience.

Once you taste homemade whipped cream, you will never go back. Your tastebuds and your family won’t let you.

Vanilla Whipped Cream

My family will happily put whipped cream on just about everything. When I finally triumphed over Gluten Free Pancakes years ago, I wanted to make them extra special. I had fresh raspberries in the refrigerator and decided to whip some cream for a special treat.

My youngest son called it “ice cream” and we all thought the flavor was a perfect match for our favorite vanilla ice cream.

Subtly sweet, richly vanilla flavored, and slightly melted into the fluffy pancakes: that became an immediate favorite pancake topping for the whole family. I’ve been whipping cream to top pancakes almost every weekend since then.

I’m trying to talk myself out of baking something now for dessert tonight, if only so I can make another bowl of whipped cream to top it. Writing about fluffy bowls of vanilla whipped cream makes me crave it all over again!

There are only three necessary ingredients when making whipped cream. However, there are a few things to remember that will deliver perfectly fluffy results every time.

Start with COLD cream, a cold bowl, and cold beaters. If you can put your bowl and beaters in the freezer for an hour or so beforehand, even better.

Warm or room-temperature cream will not whip very well, so keep it in the fridge until the moment you are ready to pour it into the bowl and beat it.

Keep in mind that the end result is whipped cream, not butter. It’s a fine line and if you walk away while it is being beaten and lose track of time, you’ll come back to a bowl of thick sweet butter.

If your whipped cream does turn into butter, don’t panic. It happens to the best of us. Overwhipped cream can almost always be saved by slowly drizzling cold, unwhipped heavy cream into the mixing bowl while the mixer is beating at low speed.

Keep adding cream until the broken whipped cream regains its fluffy texture. You shouldn’t need more than 2-3 tablespoons of cream and a minute or so of additional mixing.

The cream will form soft peaks after 3-4 minutes. At this point, add your vanilla and powdered sugar. Stop mixing now, if you’ll be serving the whipped cream with fresh fruit or something else that will benefit from the softer cream melting into it.

Usually, my goal is a stiffer whipped cream either, perfect for scooping over angel food cake, frosting a layered cake, or topping pumpkin pie. A few more minutes with the electric mixer will deliver that.

The only downside I’ve found to making whipped cream at home is that with three boys in my house, I need a mixer with three beaters. My solution to that problem has been to just lick the beater myself. Problem solved, right?

Homemade Whipped Cream Recipe

To make this recipe, you will need the following:

• heavy whipping cream
• vanilla extract, paste, or seeds from a vanilla bean
• powdered sugar

My go-to ingredient for this recipe is basic vanilla extract. However, when I’m feeling fancier, or happen to have them on hand, vanilla paste or the seeds from a vanilla bean may be substituted.
Vanilla bean whipped cream is like no other whipped cream you’ve ever tasted, friend. And yes, it is an indulgence.

How Long Does Homemade Whipped Cream Last?

Homemade whipped cream will last for 1-2 days if unstabilized (made exactly as written below) and 3-4 days if you stabilize it.

You may have noticed that I do not stabilize my vanilla whipped cream. The powdered sugar provides enough structure that it keeps nicely until I am ready to serve it.

Truth be told, I never bother with anything else. With my family, everything is almost always gone in one sitting and there is a good chance someone will get caught licking the bowl and spatula clean.

If there does happen to be anything left over, it keeps fine in the fridge for a day or two without issues.

However, if you want to stabilize it in order to ensure that the fluffy cream will last for several days, you can whisk 1 tablespoon of cornstarch with the powdered sugar before adding it to the cream.

Flavored Whipped Cream

You can easily flavor your whipped cream using different extracts and fruit purees. Peppermint or cinnamon adds a depth of flavor, perfect to top many different desserts. Swirl in strawberry sauce for what is sure to become your new favorite topping.

Whipped cream blended with Salted Caramel Sauce might be my best-kept secret of all time. Top homemade brownies with salted caramel whipped cream for a memorable dessert.

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How to Make Homemade Whipped Cream

When you know how to make homemade vanilla whipped cream, everything from fresh fruit to pancakes becomes a delightfully decadent treat.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings ( approximately ¼ cup each)

Calories 104kcal

Ingredients

• 1 cup heavy whipping cream
• ½ teaspoon vanilla extract vanilla paste or seeds from a vanilla bean may be substituted
• 2 teaspoons powdered sugar

Instructions

• Pour the cream into a large mixing bowl and beat with an electric mixer for 3-4 minutes, until very soft peaks begin to form.
• Add the vanilla and powdered sugar and continue beating for an additional minute or two, just until firmer peaks form.
• Serve immediately or store in an airtight container and refrigerate until ready to use.

Nutrition

Calories: 104kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 29mg | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg

{originally published 7/23/12 – recipe notes and photos updated 4/10/23}

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Crushed graham crackers, marshmallows, dates, pecans, and a splash of cream: none of these ingredients are remarkable on their own, but when combined they become something special.

Date Nut Roll

I can’t recall another occasion for which my grandpa ever worked in the kitchen. However, making the Date Nut Roll was his domain every Christmas. He passed away when I was just ten years old and I hadn’t thought of his Date Nut Roll in years.

When I found this recipe last year and made it for the first time as an adult, it was like I was standing in my grandparents’ kitchen once again.

Some food memories stick with us more than others, and I am so glad I have this one to pass on to my boys.

Date Nut Roll Recipe

1. Place the graham cracker crumbs, marshmallows, dates, and pecans in a mixing bowl and toss to coat everything in the crumbs.
2. Slowly add the cream, a couple of tablespoons at a time, stirring to combine. Add liquid just until the mixture is wet enough to hold together when you press it with a spoon.
3. Spread two large sheets of parchment or wax paper on the counter and divide the mixture on top of them. Press it into a log with your hands and sprinkle lightly with the remaining crumbs to coat all around.
4. Roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill until firm, at least 2-6 hours. Slice into pieces with a very sharp knife. Store in an airtight container in the refrigerator.

I’m all about easy no-bake treats for some of my holiday treat-making. As much as I love cookies and fancier holiday desserts, sometimes it’s just plain fun to pull together a whole bunch of delicious treats in very little time.

With just a few of these options, you can have platters of Christmas goodies at your fingertips to deliver to friends or share at a party.

I’m not exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Rich, creamy, over-the-top fudge that is so easy to make, you might laugh.

No-Bake Cookies have met their match with these Chocolate Peanut Butter Coconut Bites. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life. With zero baking required and just three ingredients–chocolate, Ritz crackers, and peanut butter–they’re a perfect last-minute addition to your holiday cookie tray or party menu.

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Grandpa’s Date Nut Roll

Crushed graham crackers, marshmallows, dates, pecans, and a splash of cream: none of these ingredients are remarkable on their own, but when combined they become something special.

Servings 20 pieces

Ingredients

• 12 full size graham crackers pulsed into crumbs in the blender or food processor, reserve 2 tablespoons for coating
• 2 cups mini marshmallows
• 2 cups finely chopped dates
• 1/2 cup finely chopped pecans
• ½ – 2/3 cup heavy cream

Instructions

• Place the graham cracker crumbs, marshmallows, dates, and pecans in a mixing bowl and toss to coat everything in the crumbs. Slowly add the cream, a couple tablespoons at a time, stirring to combine. Add liquid just until the mixture is wet enough to hold together when you press it with a spoon.
• Spread two large sheets of parchment or wax paper on the counter and divide the mixture on top of them. Press it into a log with your hands and sprinkle lightly with the remaining crumbs to coat all around. Roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill until firm, at least 2-6 hours. Slice into pieces with a very sharp knife. Store in an airtight container in the refrigerator. Enjoy!

{originally published 9/18/14 – recipe notes updated 11/10/22}

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Pumpkin Mousse

A co-worker gave me this recipe, more years ago than I feel like counting. I took one bite of the mousse she brought to the office and I was smitten.

Creamy, light and full of real pumpkin flavor lightly spiced by nutmeg and cinnamon had me convinced I needed to make this recipe right away. 

My husband liked the pumpkin mousse just as much, maybe even more. He has consistently chosen this as his dessert of choice every holiday season since then.

Nothing makes him happier, during the season of holiday baking than knowing I am going to make pumpkin mousse for dessert.

When I was getting ready to make this mousse for the first time, as a very young newlywed who had grown up with cool whip and instant pudding style desserts, I’d never bought a carton of heavy cream before in my life, let alone whipped it into peaks.

However, this mousse was a turning point. I discovered then, that quality ingredients can produce results at home that trump anything a restaurant could possibly serve.

Making pumpkin mousse was, in many ways, the dessert that pushed me to start baking and cooking more outside my comfort zone I’m so very glad I did!

This recipe starts by dissolving gelatin in a small amount of dark rum. The rum adds a rich deep flavor that I believe is what helps this pumpkin mousse stand out from the crowd.

Pumpkin Mousse Recipe

After mixing together pumpkin puree, eggs, sugar, spices, and vanilla, the gelatin mixture is added. Beat the heavy cream into stiff peaks then gently fold it into the pumpkin-gelatin mixture.

I’ve chilled this mousse both in individual ramekins and in a giant bowl for serving. Whichever way you choose to serve it, be sure to chill the mousse for at least four hours before serving.

I also learned back in my newlywed days that making this pumpkin mousse for just two people was not a good idea. We found it impossible to stop after just one bowl and may have wound up happily living on pumpkin mousse for a couple of days.

I highly recommend making this mousse only when you have guests or a few hungry kids around to help you out!

Kitchen Tip: I use these bowls and this mixer (or this stand mixer) to make this recipe.

A dish of pumpkin mousse is a welcome dessert during the fall and holiday season. Serve it with Ginger Spice Carrot Cake Cookies for the ultimate treat for fans of desserts with a little spice.

Pumpkin Mousse doesn’t just have to be for dessert either! This recipe would also make a fun indulgent breakfast on Thanksgiving morning or other special occasions. 

Even my friends who aren’t big fans of pumpkin pie or the pumpkin spice craze have loved this mousse. One bite is enough to turn anyone into a pumpkin enthusiast!

Pumpkin Dessert Recipes

I don’t just get my pumpkin fix with mousse this time of year. From September to December, you’ll find me making and enjoying everything from Pumpkin Spice Baked Oatmeal and Pumpkin Spice Waffles for breakfast to Classic Pumpkin Pie after dinner.

With a beautiful orange color and signature earthy flavor, pumpkin puree works well in both sweet and savory recipes and plenty in between. It doesn’t feel like fall until I’m stirring a batch of Pumpkin Pie Oatmeal or have a batch of Pumpkin Muffins or Chocolate Chip Pumpkin Bread baking in the oven.

Make your own Homemade Pumpkin Pie Spice to have on hand so you’re ready to brew a hot Pumpkin Spice Latte whenever the craving strikes. And if you love the taste of pumpkin pie and coffee cake, this Layered Pumpkin Coffee Cake should be on your dessert menu this week, too.

Readers who’ve been following me for a while might remember that I like a good no-bake dessert recipe. Especially during the holidays when oven space is prime real estate, the fact that I can make a swoon-worthy pumpkin dessert without using the oven at all makes me extra grateful.

These No Bake Pumpkin Cookies from The Reluctant Entertainer look like a great way to enjoy your favorite pumpkin flavors when your holiday turkey is taking over the oven.

For years, though, this Pumpkin Mousse has been my no-bake pumpkin dessert recipe of choice. It reminds me of why I fell in love with homemade cooking in the first place: delicious food made with love makes people happy.

I hope you will try this and that you love the Pumpkin Mousse as much as we do!

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Pumpkin Mousse

Pumpkin Mousse is creamy, fluffy, melt-in-your-mouth perfection and it is my family's favorite pumpkin dessert.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 minutes minutes

4 hours hours

Total Time 4 hours hours 19 minutes minutes

Servings 8 -12 servings, depending on size

Calories 353kcal

Ingredients

• 1 packet unflavored gelatin 2 ½ teaspoons
• ¼ cup dark rum
• 16 ounces can unsweetened pumpkin puree
• 1 cup sugar
• 2 egg yolks
• ¼ teaspoon nutmeg
• ⅛ teaspoon allspice
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 1½ teaspoons vanilla extract
• ½ teaspoon kosher salt
• 2 cups heavy cream

Instructions

• Sprinkle the gelatin over the rum in a small heatproof cup. Let it soften for a few minutes. While the gelatin softens, combine the remaining ingredients except for the cream, in a large mixing bowl.
• Set the cup of softened gelatin in a pan of gently simmering water and stir the gelatin until it has dissolved. While the gelatin is still hot, whisk it into the pumpkin mixture.
• Whip the cream to soft peaks and carefully but thoroughly fold it into the pumpkin mixture. Fill (8) 6 ounce ramekins or a large glass bowl. Refrigerate at least 4 hours or overnight. Enjoy!

Nutrition

Calories: 353kcal | Carbohydrates: 32g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 116mg | Sodium: 167mg | Potassium: 182mg | Fiber: 2g | Sugar: 29g | Vitamin A: 9765IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg

{originally published 12/10/11 – recipe notes and photos updated 10/21/22}

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Inspired by everyone’s favorite old-fashioned peanut butter cookies, these very simple to make four-ingredient peanut butter cookies are a kid and adult favorite whether you choose to make them with or without the added chocolate.

Peanut Butter Cookie Cups

Made in a mini muffin tin, the small peanut butter cups are the perfect size to hold a peanut butter cup. Press the chocolates into the warm cookies right out of the oven.

I recommend having all the chocolates unwrapped and ready to go when you pull the cookie cups from the oven. Set them on top and press them into the cookies with the back of a spoon to avoid getting chocolate all over your fingers.

The chocolate will melt and then firm up again if the house is cool. When making these in the summer, I like to tuck them into the fridge for an hour or so to speed up the process.

If you choose to make these cookies without the peanut butter cups, the larger cookie cups will sink a bit (you want this to happen!) and create a rich, gooey perfect base for a peanut butter cookie ice cream sundae.

Seriously, what’s not to love about a warm gooey peanut butter cookie, topped with cold ice cream, drizzled with hot fudge or chocolate sauce??

Four Ingredient Peanut Butter Cookies

Seriously, you only need four ingredients to make these cookies.

• creamy peanut butter
• eggs
• light brown sugar
• baking powder

Made in a regular size muffin tin, this recipe will make 6 cookie cups that are the perfect size for ice cream sundaes.

Made in a miniature muffin tin, this recipe will make 24 mini cookie cups that just beg to be filled with peanut butter cups.

Flourless Peanut Butter Cookies

Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are naturally gluten-free and positively delicious.

If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all here with these 8 recipes.

Right now, you can download your copy of 8 Gluten-Free Desserts (that require no special ingredients!) for just $3.99! (regular price $4.99)

Peanut Butter Cookie Cups Recipe

1. Preheat the oven to 350°F. Grease a miniature muffin tin with butter or coat it with baking spray. Combine the peanut butter, eggs, brown sugar, and baking powder in a mixing bowl and stir until smooth.
2. Divide the batter between the mini muffin cups, filling each one with about 1 tablespoon of batter. Bake the miniature cookie cups for 12 minutes.
3. When the cookie cups are barely puffed up and cracked on top and a toothpick inserted comes out clean, remove from the oven. (They won’t rise much at all.)
4. If using chocolate peanut butter cups, immediately press them into the cookie cups while they are warm. Allow the cookies to cool in the muffin tin for at least 10 minutes before transferring them to a wire rack.

Baking note: If you’re making these larger for cookie sundaes, you’ll divide the batter between 6 regular size muffin cups. Bake the larger cookie cups for 16-18 minutes.

Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life. With zero baking required and just three ingredients–chocolate, Ritz crackers, and peanut butter–they’re a perfect last-minute addition to your holiday cookie tray or party menu.

No-Bake Cookies have met their match with these Chocolate Peanut Butter Coconut Bites. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Much closer to a milkshake than our typical smoothies, the Chocolate Peanut Butter Smoothie is made rich and creamy by adding frozen bananas.

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Peanut Butter Cookie Cups

You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 24 miniature cookie cups or (6) large cookie cups

Calories 98kcal

Ingredients

• ⅔ cup creamy peanut butter
• 2 eggs
• ⅔ cup light brown sugar
• 1 teaspoon baking powder
• 24 miniature peanut butter cups optional

Instructions

• Preheat the oven to 350°F. Grease a miniature muffin tin with butter or coat with baking spray. Combine the peanut butter, eggs, brown sugar, and baking powder in a mixing bowl and stir until smooth.
• Divide the batter between the mini muffin cups, filling each one with about 1 tablespoon of batter. Bake the mini cookie cups for 12 minutes.
• When the cookie cups are barely puffed up and cracked on top and a toothpick inserted comes out clean, remove from the oven. (They won't rise much at all.)
• If using chocolate peanut butter cups, immediately press them into the cookie cups while they are warm. Allow the cookies to cool in the muffin tin for at least 10 minutes before transferring them to a wire rack.

Notes

If you choose to press peanut butter cups into the warm cookie cups when they come out of the oven, place the chocolate on top of the cookie and use a spoon to press it down into the cookie. Using a spoon will prevent melting the chocolate onto your fingertips.

The chocolates will begin to melt into the cookies as soon as they’re pressed into them. They will firm up again as the cookies cool. You can speed up this process by popping them into the fridge for a bit.

Baking note: If you’re making these larger for cookie sundaes, you’ll divide the batter between 6 regular-size muffin cups. Bake the larger cookie cups for 16-18 minutes.

Nutrition

Calories: 98kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 57mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 0.3mg

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Brownie Trifle

I love using these Double Chocolate Brownies for these trifles, but any of these brownie recipes will work great in a brownie trifle.

Homemade Vanilla Pudding, instant pudding from a handy box, or store-bought puddings will all work nicely in this recipe.

Trifles are so versatile, the possibilities are endless here. You can switch up the flavor of pudding, swap in different fruits, drizzle the trifles with chocolate syrup or caramel sauce.

Brownie Trifle Ingredients

• sliced strawberries
• sliced bananas
• brownie chunks
• vanilla pudding: homemade, from a box, or store-bought
• whipped cream

Don’t feel like whipping fresh cream? (I do promise it’s EASY.) Feel free to swap in a store-bought whipped cream or cool whip for an even easier option.

Brownie Trifle Recipe

1. Combine the cream and powdered sugar in a mixing bowl. Beat on high speed just until the cream is whipped and fluffy. Be careful not to overmix the whipped cream. Set aside.
2. Layer half of the pudding, whipped cream, bananas, and berries in a large serving dish or individual bowls.
3. Sprinkle half of the chopped brownies on top and then repeat the layers.
4. Serve immediately or refrigerate for a couple of hours before serving.

For a few more trifle and sundae options, try Cranberry Pecan Brownies with pudding, whipped cream, a drizzle of warm hot fudge, and a sprinkling of pecans.

Chocolate and peanut butter fan? Try layering Peanut Butter Fudge Brownies with a scoop of Chocolate Ice Cream and top it off with sliced bananas.

Berries and chocolate are a forever favorite, so Chocolate Raspberry Brownies plus a scoop of vanilla ice cream or pudding and a generous pour of Berry Sauce? That’s a sure win.

Have you tried a Traditional English Trifle? Cake, fruit, custard, and whipped cream add up to an old-fashioned dessert that we all enjoy.

Chocolate Cherry Almond Brownies plus Cherry Ice Cream or Roasted Cherry Chocolate Ice Cream? Yes, please! Add a dollop of whipped cream and some sliced almonds and I’ll be in heaven.

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Banana Split Brownie Trifle

Ripe strawberries, bananas, and chunks of fudge brownies are layered into these Brownie Trifles with vanilla pudding and whipped cream.

Servings 8 servings

Calories 204kcal

Ingredients

• 1 lb strawberries sliced
• 2 bananas sliced
• 2 brownies chopped very small
• 3 cups Vanilla Pudding homemade, from a box, or store-bought
• ½ cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

• Combine the cream and powdered sugar in a mixing bowl. Beat on high speed just until the cream is whipped and fluffy. Be careful not to overmix the whipped cream. Set aside.
• Layer half of the pudding, whipped cream, bananas, and berries in a large serving dish or individual bowls. Sprinkle half of the chopped brownies on top and then repeat the layers. Serve immediately or refrigerate for a couple of hours before serving.

Nutrition

Calories: 204kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 208mg | Fiber: 2g | Sugar: 23g | Vitamin A: 244IU | Vitamin C: 36mg | Calcium: 21mg | Iron: 1mg

{originally published 4/29/13 – recipe notes and photos updated 8/12/22}

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Vanilla does not equal boring, my friends.

Vanilla Pudding

This is an old-fashioned Betty Crocker recipe that I tried years ago straight out of the red and white checkered cookbook that I was gifted when I first married. You just can’t go wrong with the classics.

Pudding is such a simple dessert and I grew up making pudding with the handy boxes of instant pudding that you can buy at every grocery store. Just add milk and you’ll have a tasty dessert waiting in the fridge.

That said, homemade pudding? It’s a whole new ballgame these days. There is nothing store-bought that compares to it.

And I’m happy as can be to tell you that it takes just a few minutes to stir up a pan of homemade pudding and it’s every bit as tasty when served warm or cold. If you’re in a hurry? There’s no mandatory chill time while it firms up.

So, technically? Homemade can be faster AND tastier than a box of “instant” pudding!

Pudding Ingredients

• sugar
• cornstarch
• kosher salt
• milk
• egg yolks
• butter
• vanilla extract

How to Make Vanilla Pudding

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Continue boiling, while whisking constantly for 1 minute. Remove from the heat.
2. Lightly whisk the egg yolks in a glass measuring cup and then slowly drizzle half of the hot milk mixture into the egg yolks while whisking constantly.
3. Add the egg mixture to the saucepan. Return to a boil while whisking constantly for 1 more minute; remove from heat. Stir in butter and vanilla.
4. Pour the pudding into a serving dish or individual dessert dishes. Cover (place saran wrap directly on the surface of the pudding to prevent a film from forming) and refrigerate for about 1 hour or until chilled. Store covered in the refrigerator until ready to serve.

Note that the vanilla is added at the end of the cooking process, after it is removed from the heat. Vanilla’s taste and aroma can be diminished by strong heat, so adding it at the end makes the most of vanilla’s terrific flavor.

If you want to dress up the pudding to make it extra special, a bit of vanilla paste or a partial vanilla bean will add not just a pretty appearance but a stronger flavor too.

I like to top the pudding with whipped cream just before serving. It’s optional, but it makes it even more fun to eat!

Vanilla Desserts

Homemade Vanilla Ice Cream is another dessert that never goes out of style. Freshly churned ice cream is the quintessential summer treat.

Creamy cheesecake filled with flecks of vanilla bean on a barely sweetened crust, these miniature Vanilla Bean Cheesecakes make me so happy.

Vanilla pairs beautifully with cinnamon in these buttery sweet Cinnamon Toast Cake Bites. And this Vanilla Cream Pie from Preppy Kitchen? It’s a show stopper.

Classic Creme Brulee is made from just four ingredients, heavy cream, egg yolks, sugar, and vanilla; resulting in a rich custard topped with a layer of hard caramel. I don’t know anyone who can resist a dish of creme brulee, do you?

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Vanilla Pudding

Homemade Vanilla Pudding is a classic dessert that simply doesn't get the love that it deserves.

Vanilla does not equal boring, my friends.

Course Dessert

Cuisine American

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 (½) cup servings

Calories 238kcal

Ingredients

• ½ cup sugar
• 3 tablespoons cornstarch
• ¼ teaspoon kosher salt
• 3 cups milk
• 3 large egg yolks slightly beaten
• 3 tablespoons butter softened
• 1 tablespoon vanilla extract

Instructions

• In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Continue boiling, while whisking constantly for 1 minute. Remove from the heat.
• Lightly whisk the egg yolks in a glass measuring cup and then slowly drizzle half of the hot milk mixture into the egg yolks while whisking constantly.
• Add the egg mixture to the saucepan. Return to a boil while whisking constantly for 1 more minute; remove from heat. Stir in butter and vanilla.
• Pour the pudding into a serving dish or individual dessert dishes. Cover (place saran wrap directly on the surface of the pudding to prevent a film from forming) and refrigerate for about 1 hour or until chilled. Store covered in the refrigerator until ready to serve.

Nutrition

Calories: 238kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 193mg | Potassium: 198mg | Fiber: 1g | Sugar: 23g | Vitamin A: 502IU | Calcium: 164mg | Iron: 1mg

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