Desserts Archives - Artzy Foodie

Homemade Pie Crust

Every great pie starts with a great crust. This super easy homemade pie crust recipe, with a secret ingredient, makes the perfect foundation that will hold up to any pie filling. I love this recipe because it is so simple. This all-butter pie crust recipe uses only 5 ingredients and turns out perfect every time! You don’t need to be a skilled baker to make a buttery, flaky pie crust for your sweet or savory pie filling. THE SECRET INGREDIENT For a tender, stable pie crust that is easy to roll out, vinegar is added to the dough. No vinegar? No problem, vodka works just as well. Not only does the vinegar tenderize and stablilize the pie crust, it guards against overworking the dough and it helps to keep the crust from shrinking in the pie pan. TIPS FOR THE FLAKIEST CRUST It is important to use cold ingredients and handle the dough as little as possible. Keeping the dough cold helps prevent the butter from melting. When baked, the buttery chunks will melt and their steam creates pockets of air which helps to separate the crust into multiple flaky layers. In an effort to keep the dough as cold as possible, use frozen butter and ice water. HOW TO MAKE HOMEMADE PIE CRUST Cube one stick of butter and put in the freezer for 10 minutes Add 1 1/4 cups flour to a food processor Add the frozen butter and 1/2 tsp salt to the food processor Pulse until the flour mixture resembles coarse sand Mix 1 1/2 tsp vinegar with 4 tbsp ice water Add the vinegar and water mixture to the food processor 1 tbsp at a time, pulsing 4-5 times between each addition until the mixture forms clumps and begins to pull away from the sides (the dough should hold together when pinched between your fingers) Pour the mixture on a work surface and form a disc Wrap the dough in plastic wrap and refrigerate 30 minutes and up to 3 days Lightly flour a work surface and gently roll the dough from the center out in all directions until you have a 12″ circle Carefully place the dough in a 9″ pie dish, trim the dough if needed and fold the edges under This recipe makes one pie crust for a 9″ pie dish. For a double crust pie or to top the pie with a lattice pattern, you can double the recipe and divide the dough into two separate discs. All that is left to do is choose your favorite pie recipe and follow those instructions from this point. For more simple, delicious recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Be sure to follow us on Facebook, Pinterest and Instagram! This all-butter homemade pie crust makes the perfect foundation that will hold up to any pie filling.

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A pile of peanut butter kiss cookies on a white background

Peanut Butter Kiss Your Sweetheart Cookies

Peanut Butter Kiss Your Sweetheart Cookies are the perfect way to say I love you! These soft, chewy peanut butter cookies with a sweet chocolate “kiss” on top are sure to show that special someone just how much you care. There are a lot of great food combinations…peanut butter and jelly, chips and dip, macaroni and cheese, brownies and ice cream, but there is nothing better than combining peanut butter with chocolate! These pillowy, buttery peanut butter cookies dusted with sugar and “kissed” with milk chocolate will not disappoint. INGREDIENTS Hershey Kisses – For that sweet chocolate “kiss” on top Butter – Completely melted Peanut Butter – I like creamy but for extra texture use crunchy Sugar – Both white and brown sugars Eggs – For moist cookies Milk – For a softer crumb and to help with browning Vanilla Extract – The real stuff tastes best Flour – All purpose for this recipe Baking Soda – For leavening Salt – To bring out the flavors HOW TO MAKE PEANUT BUTTER KISS YOUR SWEETHEART COOKES Preheat the oven to 375 degrees. Then, remove the foil from 36 Hershey Kisses. In a large mixing bowl with a hand mixer or in a stand mixer, beat together 2 sticks melted butter and 1 1/2 cups peanut butter until blended. Add 2/3 cup granulated sugar and 2/3 cup firmly packed brown sugar and beat until fluffy. Next add 2 eggs, 1/4 cup milk, and 2 tsp vanilla extract and beat until combined. In a separate bowl combine 3 cups all purpose flour, 2 tsp baking soda, and 1 tsp salt. Gradually beat dry ingredients into the peanut butter mixture. Shape the dough into golf ball sized rounds, roll each one in granulated sugar, and place on an ungreased baking sheet. Bake for 8 – 10 minutes, until golden brown. Remove from oven and immediately press a Hershey Kiss into the center of each cookie. Allow the cookies to cool for a couple of minutes on the baking sheet to set up. Finally, transfer the cookies to a wire rack to cool completely and enjoy! STORAGE Store the cookies at room temperature in an air tight container for 3-5 days. Cookies can be frozen in an air tight freezer safe container for a month. Thaw at room temperature so the Hershey Kisses don’t melt. If you like this recipe, you might also like: SNICKERDOODLE COOKIES or M&M COOKIES. For more simple, yet delicious recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Stay updated by following us on Facebook, Pinterest and Instagram! Pillowy, buttery peanut butter cookies dusted with sugar and "kissed" with milk chocolate.

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A white bowl filled with peanut butter frosting on a blue napkin

Creamy Dreamy Peanut Butter Frosting

Quick and easy Creamy Dreamy Peanut Butter Frosting, made in just 5 minutes with only 3 ingredients, is so delicious that you’ll be eating it by the spoonful! Although it is perfect for frosting chocolate cake, cupcakes, or brownies, it is hard to resist eating it right out of the bowl! This is one of our families favorite frosting recipes, which I love because it couldn’t be any simpler to make. Not only is it super easy to make, it is incredibly addictive and so versatile! We all know that peanut butter is the perfect compliment to chocolate, but this frosting also makes a really great spread for toast, bagels, pancakes, or waffles and even makes a tasty dip for apple slices. HOW TO MAKE CREAMY DREAMY PEANUT BUTTER FROSTING To a large bowl or stand mixer, add 1 cup of creamy peanut butter, a 14 ounce can of sweetened condensed milk, and one 8 ounce brick of cream cheese. Pro Tip: Make sure all ingredients are at room temperature for the smoothest texture. Pro Tip: Sweetened creamy peanut butter is best for this recipe. Chunky or natural peanut butter will not create a smooth texture. Using an electric hand mixer or a stand mixer, mix until smooth and creamy. This recipe makes approximately 3 cups of frosting, which will frost two 9X13 single layer cakes, one layered cake, or 24 cupcakes. HOW LONG DOES CREAMY DREAMY PEANUT BUTTER FROSTING LAST Store your frosting in an air tight container in the refrigerator for 1-2 weeks or put in a freezer safe container and keep frozen for up to 3 months. When ready to use, thaw overnight in the refrigerator. If you like this recipe, you might also like Dark Chocolate Cupcakes with Salted Caramel Frosting. Creamy Dreamy Peanut Butter Frosting would be great on these super moist dark chocolate cupcakes! For more simple, delicious recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Stay updated by following us on Facebook, Pinterest and Instagram! Quick and easy Creamy Dreamy Peanut Butter Frosting, made in just 5 minutes with only 3 ingredients, is so delicious that you'll be eating it by the spoonful! Although it is perfect for frosting chocolate cake, cupcakes, or brownies, it is hard to resist eating it right out of the bowl!

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Snickerdoodle Cookies

These homemade, soft and chewy snickerdoodle cookies with the perfect hint of cinnamon and sugar are super easy to make and can be ready in less than 30 minutes. No need to chill the dough, just mix and bake! This simple, foolproof snickerdoodle cookie recipe turns out a buttery cookie with a fluffy, pillowy texture every time! If you’re like me and don’t like desserts to be too sweet, you’re going to love these cookies! What is the difference between snickerdoodle cookies and sugar cookies? Snickerdoodle cookies are similar to sugar cookies. The differences are the addition of cream of tarter which adds a tangy flavor and a chewier texture, and the cinnamon sugar coating, . What is cream of tartar? Cream of tartar is a powdery acid that works as a stabilizer. Adding cream of tartar to your recipe stops sugar crystals from binding together, which makes them crunchy. This is what gives the snickerdoodle it’s chewy texture and tangy flavor. How to make snickerdoodle cookies In a large bowl, mix together 1 cup sugar, 1/2 cup firmly packed brown sugar, 1 1/2 sticks melted butter, 2 eggs, and 1 tsp vanilla extract. Add 2 3/4 cups all purpose flour, 2 tsp cream of tartar, 1 tsp baking powder, and 1/2 tsp salt and mix together. Pro Tip: The brown sugar adds extra moisture, making the cookies softer. Form the dough into golf ball size rounds. You should get 24 cookies. In a small bowl, mix together 1/4 cup sugar and 2 tsp cinnamon. Many snickerdoodle recipes require that the dough be chilled prior to baking. With this recipe, that is not necessary. Roll each cookie into the cinnamon sugar recipe, place on an un greased baking sheet, and smash each cookie down. Bake at 400 degrees for 12 minutes. Be careful not to over bake the cookies. They should be slightly under baked for the softest, chewiest texture. Transfer the cookies to a baking rack to cool compeletly. How to store snickerdoodle cookies Store your cookies in an air tight container with a piece of bread for 3-5 days (if they last that long). The bread will absorb any air in the container, keeping the cookies soft and chewy. Can I freeze snickerdoodle cookies? Snickerdoodle cookies freeze really well. Add them to a freezer safe container and freeze for up to 3 months. Remove them from the freezer and leave them on the countertop to thaw. If you like this recipe, you might also like M&M Cookies Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! These homemade, soft and chewy snickerdoodle cookies with the perfect hint of cinnamon and sugar are super easy to make and can be ready in less than 30 minutes. No need to chill the dough, just mix and bake! This simple, foolproof snickerdoodle cookie recipe turns out a buttery cookie with a fluffy, pillowy texture every time!

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Chocolate Almond Cheesecake

This chocolate almond cheesecake is perfect for any special occasion! It is a decadent dessert with a chocolate crust, a creamy chocolate filling, and a streusel topping. Paired with a cup of coffee, it is pure bliss! What I love about this cheesecake is the combination of chocolate and almonds. There are chocolate and almonds in the crust, chocolate and almond extract in the filling, and more almonds in the streusel topping. This indulgent dessert is sure to impress your most sophisticated guests! I’m often frustrated when baking a cheesecake. It is so disappointing when the top cracks. A few tips to avoid the dreaded cracked top include: use room temperature ingredients bake the cheesecake in a water bath do not over bake the cheesecake do not cool the cheesecake too quickly. The beauty of this cheesecake is that no one, including you, will ever know if the top is cracked because it is covered with a nutty, crumbly streusel topping. Artzy Foodie Tip: Allow the cheesecake to cool in the oven with the door cracked to keep it from cooling too quickly. Preparing the crust The crust for this recipe is made by adding chocolate graham crackers and almonds to a food processor and processing until they are finely chopped. Then, add a pinch of salt, and some melted butter to hold the crust together, and process until the mixture is the consistency of wet sand. Press the mixture into the bottom of a 9 inch spring form pan and refrigerate until the filling is ready. Artzy Foodie Pro Tip: Measure across the center of the top of your pan to determine its size. If you have a larger or smaller pan, that is fine. The baking time will need to be slightly adjusted. A smaller pan will take a few minutes longer and a larger pan will take a few minutes less. The streusel topping In a small bowl, combine brown sugar, flour, and sliced almonds. With your fingers, work in some melted butter until a crumble is formed, and set aside. The filling Artzy Foodie Tip: Use room temperature ingredients so that the filling will be smooth and creamy. In a large bowl, add the cream cheese and sugar and mix with a hand mixer or a stand mixer on medium speed until the cream cheese and sugar are thoroughly combined. Be sure to scrape down the sides of the bowl as needed. Add eggs, almond extract, vanilla extract, and salt and beat until they are fully incorporated. Reduce the speed to low and mix in some melted semi sweet chocolate and some sour cream. Artzy Foodie Tip: To eliminate some of the calories, substitute greek yogurt for the sour cream. Pour the filling over the crust and top with the streusel. Bake the cake at 350 degrees for 45 minutes. Allow the cake to cool completely, then refrigerate. How to tell if your cheesecake is done Unlike a regular cake, you can’t use a toothpick to test your cheesecake for doneness. A perfectly baked cheesecake will have a 3″ circle in the center that will still be jiggly when removed from the oven. Because this cheesecake has a streusel topping and the top is not visible, insert a cooking thermometer in the middle, half way down the cheesecake, and wait for a reading of 150 degrees. This chocolate almond cheesecake is the perfect dessert for any occasion! If you like this recipe, you might also like: New York Style Cheesecake If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A chocolate cheesecake with a chocolate crust, a creamy chocolate filling, and a crumbly streusel topping that is perfect for any special occasion!

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Mason jar filled with strawberry milkshake with 2 red striped straws

Tropical Strawberry Milkshake

This super easy, super thick and creamy, homemade, tropical strawberry milkshake made with vanilla ice cream, fresh strawberries, and coconut milk is perfect for a hot summer day! This simple recipe requires just 5 ingredients and 20 minutes! On a hot summer day, there is nothing better than a thick, creamy milkshake. I can’t think of anything that says summer more than fresh strawberries. This tropical strawberry milkshake is an indulgent treat that will make you feel like you’re on an Island vacation! The secret to the perfect milkshake For the perfect milkshake there needs to be the correct ratio of ice cream to milk. You only need a small amount of milk, otherwise your shake will be too runny. Start with a small amount and then add until it reaches your desired thickness. Some like it really thick, while others like a thinner consistency. Never add ice to your milkshake. Ice will dilute the shake and rob you of the creamy texture of the ice cream and the rich flavors that you have added. The Ice Cream Base No matter what flavor milkshake you want to make, always start with vanilla ice cream. Using strawberry ice cream for a strawberry shake or chocolate ice cream for a chocolate shake can cause your shake to be too sweet. Instead, let your flavor come from strawberries or chocolate syrup. The Milk Rather than cow’s milk, this recipe uses light coconut milk from a can. The coconut milk doesn’t make the shake taste like coconut. Instead, it adds a depth of flavor that regular milk doesn’t have, giving the milkshake a tropical flavor. How to make a tropical strawberry milkshake Hull and roughly slice 8 ounces of fresh strawberries. Add 1 tsp sugar and let them sit 5-10 minutes to bring out the sweetness of the strawberries. Add 20 ounces vanilla ice cream, the strawberries, and 1/4 cup light coconut milk to a blender and mix until smooth. Top each shake with whipped cream. Make your own, or use store bought. Artzy Foodie Pro Tip: Use full fat ice cream for the creamiest, most decadent milkshake. I can’t think of any better way to celebrate summer than with a thick, creamy, tropical strawberry milkshake! If you like this recipe, you might like this post by Truffle Nation including 14 refreshing summer drink recipes. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram to stay updated! A thick, creamy milkshake with a tropical note to cool you off on a hot Summer day!

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A white cake stand topped with a cheesecake

New York Style Cheesecake

This award winning New York style cheesecake is a little slice of heaven right here on earth! This cheesecake is so creamy and so decadent! You won’t believe how easy it is to make! I entered this cheesecake in a baking competition at my husband’s office, and it won the cheesecake and pie category by a “landslide victory”! This dessert is always a show stopper! How to avoid a cracked top on your cheesecake There are a few secrets for a beautiful cheesecake with no cracks on the top: use room temperature ingredients don’t over mix the batter do not over bake the cheesecake do not cool the cheesecake too quickly. By following these few simple guidelines, you should end up with a beautiful cheesecake with a smooth top. Step by Step Instructions For the crust, add 12-15 ounces of your favorite cookies to a food processor and pulse until they are crumbly. Press the cookies into the bottom of a greased 9″ spring form pan. If the cookies are too dry to press into the pan, mix in 4 Tbsp melted butter. Put the pan into the freezer while you are preparing the filling. Next, with a mixer on medium speed, mix together four eight ounce packages of cream cheese with one cup of sugar until smooth. Then add two eggs, a teaspoon of vanilla, and two tablespoons of cornstarch and mix again until smooth. Add one cup of sour cream. Stir until the sour cream is thoroughly incorporated. Pour the filling into your spring form pan. Bake at 375 degrees for ten minutes, then lower the oven to 200 degrees and bake for forty five minutes. Crack the oven door and allow the cheesecake to cool for three hours. This will keep the cheesecake from cooling too quickly. Can cheesecake be made ahead of time Yes! Once the cake has completely cooled, top with plastic wrap and refrigerate for at least 2 hours and up to 2 days before decorating the top. Decorating the top In an ovenproof dish, melt 6 ounces semisweet chocolate chips in the oven at 200 degrees for about ten minutes. Stir them together, add to a piping bag, and pipe the chocolate over the top. Topping Variations You could easily substitute your favorite toppings. Chocolate, caramel and pecans go well together, raspberry sauce and fresh raspberries are delicious, or try strawberry sauce and fresh strawberries. You’re only limited by your imagination! Storage New York Style Cheesecake and can be covered and refrigerated for up to 1 week. If you want to serve up an impressive dessert, that can be made ahead of time, this recipe is for you! For more recipes like this one, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A creamy, decadent dessert that will steal the show!

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Hot Cross Buns

Not only is Hot Cross Buns a catchy tune that every elementary school student learns on the recorder, but it is also a sweet little roll that is traditionally served on Good Friday. This easy recipe for the best yeasty, hot cross buns made with chocolate chips, instead of raisins, is the perfect Easter treat! What are hot cross buns? Hot cross buns are spiced English buns, marked with a cross on the top, that are associated with the end of Lent and are typically eaten on Good Friday. Traditional hot cross buns are filled with raisins, however, my family prefers chocolate chips. These yeasty, chocolatey rolls are soft and fluffy and perfectly sweet! How to make hot cross buns If you have a stand mixer, this is the time to pull it out! If not, you can still make hot cross buns, you will just need a little elbow grease to knead the dough. A hand mixer will work for steps 1-3. 1. To your stand mixer, add 1 cup warm milk (110 degrees), 1 package active dry yeast, and 1 Tbsp honey. Whisk together and let sit 5 minutes. Artzy Foodie Pro Tip: One package of active dry yeast is 2 1/4 tsp. 2. Add 1/3 cup sugar, 1 stick melted butter, and 2 eggs and whisk together. 3. In a separate bowl, whisk together 3 1/2 cups flour, 1 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg. 4. Add the flour mixture, half at a time and mix together, then add 1 cup miniature chocolate chips. Using a dough hook, knead until the dough pulls away from the sides of the bowl, about 5 minutes. If you don’t have a stand mixer with a dough hook, flour a board and knead the dough until it comes together, about 8 minutes. 5. Put the dough in a buttered bowl, cover and let it rise 1-2 hours, until doubled in size. 6. When the dough has doubled in size, punch it down. 7. Divide the dough into 12 equal pieces. Roll each piece into a ball and put into a buttered baking dish. Artzy Foodie Pro Tip: The dough can be refrigerated overnight and piped (see step 9) and baked when you are ready to serve. 8. Cover and let rise 30 minutes. 9. In a bowl, mix together 1/2 cup flour, 1/4 cup water, and 1 Tbsp sugar. Add to a piping bag and pipe a cross onto the top of each roll. Add more water if needed to get the proper consistency for piping. Artzy Foodie Pro Tip: If you don’t have a piping bag, add the flour paste to a plastic baggie and snip off a corner from the bottom of the bag. 10. Bake at 350 degrees for 25 minutes. When the rolls come out of the oven, brush the tops with a sweet glaze made from 2 Tbsp warm milk and 2 Tbsp sugar mixed together. Serve them warm with butter. How long will hot cross buns last? Once the rolls have cooled completely, they can be stored in an air tight container, at room temperature, for 2 days. Or, once cooled completely, hot cross buns can be wrapped individually in plastic wrap and frozen for a month. To reheat them, thaw overnight in the refrigerator. Then, wrap them in aluminum foil and reheat in a 350 degree oven for 10 minutes, or until warm. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! These sweet, yeasty hot cross buns, made with chocolate chips instead of raisins, are soft and fluffy rolls traditionally eaten on Good Friday!

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Carrot Cake Cupcakes

These homemade carrot cake cupcakes, with cream cheese frosting, are so easy to make from scratch! These moist, tender treats taste even better than they look! These cupcakes are so incredibly most and tender, and not too sweet! Paired with the cream cheese frosting, the flavors are perfectly balanced. How to make Carrot Cake Cupcakes Preheat the oven to 350 degrees. In a large bowl, whisk together 1 cup sugar, 1 cup brown sugar, 2 cups all purpose flour, 2 tsp baking soda, 1 tsp salt, 1 1/2 tsp cinnamon, and 1/2 tsp ground nutmeg (Photo 1). In a separate large bowl, whisk together 4 eggs, 3/4 cup buttermilk, 3/4 cup oil, and 1 1/2 tsp vanilla extract (Photo 2). A little at a time, add the dry ingredients to the wet ingredients until thoroughly mixed (Photo 3). Stir in 3 cups grated carrots and 1 cup chopped pecans (Photo 4). Artzy Foodie Pro Tip: To quickly grate the carrots, add the carrots to a food processor fitted with the grating blade. Line a cupcake pan with paper liners and fill each one 3/4 full with the batter (Photo 5). Bake for 20 minutes. Remove from oven and allow to cool (Photo 6). Artzy Foodie Pro Tip: For a two layer carrot cake, divide the batter between two greased and floured round 9 inch cake pans and bake at 350 degrees for 30 minutes, or until a toothpick inserted in the middle comes out clean. Making The Cream Cheese Frosting To make the cream cheese frosting, use an electric mixer and beat 3/4 cup softened butter with 12 ounces room temperature cream cheese (Photo 7). Add 3 cups powdered sugar, 1 1/2 tsp vanilla extract, and 1/2 tsp salt. With the mixer on low, beat until the powdered sugar is incorporated, then turn the mixer speed up and beat until smooth (Photo 8). Frosting the cupcakes Add the frosting to a piping bag with your favorite tip and pipe the frosting in a circular pattern. Finally, top with your favorite sprinkles. Artzy Foodie Pro Tip: If you don’t have a piping bag or a tip, fill a ziplock bag with frosting, cut a small amount off a corner from the bottom of the bag, and pipe on the frosting. Storage Any recipe with cream cheese frosting should be refrigerated. Store frosted cupcakes, covered, in the refrigerator for 5 days. Unfrosted cupcakes can be covered and left out for 2 days. The frosting can be made and stored separately in the refrigerator so that the cupcakes can be frosted just before serving. Be sure to remove the frosting from the refrigerator an hour before frosting so that it will soften. If you like this recipe, you might also like: Dark Chocolate Cupcakes With Salted Caramel Frosting For more great recipes, subscribe to Artzy Foodie! Be sure to follow us on Facebook, Pinterest and Instagram to stay updated! Moist tender cupcakes with cream cheese frosting!

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jar of caramel sauce and white bowl of vanilla ice cream

Homemade Caramel Sauce

Once you make this super easy homemade caramel sauce with only 4 ingredients, you’ll never buy store bought again! In about 20 minutes you can enjoy a delicious homemade caramel sauce made from ingredients that you most likely already have on hand! Why Make Caramel Sauce There’s no need to use a store bought caramel sauce with a long list of artificial ingredients when it’s so easy to make right in your own kitchen. Homemade caramel sauce is a really simple recipe. It takes 4 ingredients and 20 minutes, that’s it! It is made by cooking a mixture of sugar and water until it turns to a dark amber color, then whisking in some cream and some butter. Getting Prepped It’s best to have the cream and butter measured out before getting started. Once the sugar is caramelized, the cooking process moves rather quickly. How to Make Homemade Caramel Sauce In a saucepan, warm 3/4 cup heavy cream over low to medium heat. The cream should be warmed but not come to a boil. Adding cold cream to the caramelized sugar will cause the sugar to seize, and create lumps in your sauce. For the sugar mixture, it is important to use a much larger pan than appears necessary. The sauce will bubble up to at least twice its size when the cream is added. In a large pan, over high heat, combine 1 cup of sugar and 1/3 cup water. Stir until the sugar and water are mixed. Once the mixture has come to a boil, do not stir. It’s hard to resist the urge to stir but, stirring the sugar will result in a grainy sauce. Let the sugar cook, without stirring, for about 15 minutes until it turns to a dark amber color. The sugar will go from opaque to translucent, then there will be streaks of yellow which will quickly turn to a dark amber color. When there are dark streaks, swirl the pan to make sure the sugar is cooked evenly. The longer you cook the sugar, the darker the color and the deeper the flavor. A shorter amount of cooking time will result in a lighter colored, sweeter caramel sauce. Once the sugar has caramelized, or turned to a dark amber color, remove the pan from the heat and whisk in the cream. The sauce will quickly bubble up and double in size. Continue whisking until all the cream is added and the bubbles subside. Once the bubbling stops, whisk in 2 Tbsp butter until it has melted and the mixture is smooth. For a thicker caramel sauce, return the pan to medium heat and continue simmering the sauce for another 5-10 minutes. The longer the sauce is cooked, the thicker it will become. The sauce will thicken as it cools, so stop cooking just before it reaches your desired thickness. Storage Allow the sauce to cool, transfer to a jar, and seal. Your homemade caramel sauce will last 3 days at room temperature and up to 3 months in the refrigerator. Homemade caramel sauce is great for topping ice cream, brownies, pie, apple crisp or for a dipping sauce. Enjoy! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A thick, rich homemade caramel sauce made in about 20 minutes with only 4 ingredients!

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Two ramekins of creme brulee next to a white pumpkin and a gold spoon

Pumpkin Pie Creme Brûlée

Elevate your Thanksgiving dessert from pumpkin pie to pumpkin pie creme brûlée with this easy dessert recipe. This creamy, decadent dessert is just like pumpkin pie, only without the crust. By the time you crack in to that caramelized sugar coating on the top, you will forget all about pie crust! What is Creme Brûlée Creme brûlée, which is French for burnt cream, looks and sounds really fancy and may be intimidating to some. It’s actually a pretty simple dessert to prepare and there aren’t a lot of ingredients involved. The classic creme brûlée has only 5 ingredients. Pumpkin pie creme brûlée has 7. The classic dessert consists of a smooth, creamy custard with a brittle caramelized sugar topping. To adapt this dessert for Thanksgiving, I’ve added some pumpkin pie spice and some pumpkin puree. How to make creme brûlée In a saucepan, over medium heat, warm 1 cup heavy cream, 1/2 tsp pumpkin pie spice, and 1/2 tsp salt, stirring occasionally until it comes to a simmer. Take the cream mixture off the heat and stir in 1 tsp vanilla extract. Next, whisk together 4 egg yolks and 1/4 cup sugar, then slowly whisk the cream mixture into the egg yolks and sugar. Be sure to add the cream mixture very slowly so that you don’t cook the eggs. Stir in 1/2 cup pumpkin puree. For a smooth custard, strain the mixture through a fine sieve in to a container with a spout for pouring. Finally, divide the mixture between 4 ramekins. In order to gently and evenly cook the custard, and to guard against it curdling, the ramekins are baked in a water bath. This just means that you place your ramekins in a larger baking pan and fill it half way up the sides of the ramekins with boiling water. This method of cooking protects the custard from the direct heat of the oven and keeps the outside of the dessert from over cooking before the center is done. Be sure to add the boiling water to the baking dish when it is in the oven to avoid burning yourself. Once the ramekins are baked, about 35-40 minutes, or until the centers slightly wiggle when the baking dish is moved, remove the ramekins from the water bath and allow to cool completely. Cover the ramekins and refrigerate for at least 2 hours. How to Brûlée the top When you’re ready to serve, top each ramekin with a small amount of sugar. Tap the ramekins to spread the sugar over the top in an even layer. To brûlée the tops and create that crunchy topping, use a kitchen torch or put the ramekins under the broiler. A kitchen torch is my preferred method so that the entire custard isn’t heated up, but if you don’t have one the broiler will caramelize the sugar. Hold the kitchen torch about 6 inches from the top to evenly caramelize the sugar. Let the sugar cool and harden, then serve! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! This creamy, decadent dessert is just like pumpkin pie, only without the crust. By the time you crack in to that caramelized sugar coating on the top, you will forget all about pie crust!

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Dark Chocolate Cupcakes with Salted Caramel Frosting

Dark chocolate cupcakes with salted caramel frosting are so moist and delicious, I bet you can’t eat just one 😋! These miniature, hand held chocolatey bites are so rich and decadent they can’t be resisted! If you like dark chocolate, you’re going to love this recipe! The dark chocolate batter, made from scratch is super moist! It works great for either chocolate cupcakes with salted caramel frosting or a full size cake with a chocolate ganache drizzled over the top. I’ve used it both ways, all you have to do is adjust the cooking time. For this recipe, I made mini cupcakes, which only take about 15 minutes to bake. For a full size bundt cake, it takes 40-45 minutes to bake. In my efforts to make the moistest batter possible, I used half white granular sugar and half brown sugar, I used only the yolks of the eggs, and I added some sour cream. For a little something special, I added almond extract, and to kick it up a notch, I added some strong black coffee, which always goes great with chocolate. Keep in mind that baking is a science. There needs to be the proper balance between flour, leaveners, fats, and liquids. As long as you measure the ingredients carefully, the process is pretty simple. This is a super easy one bowl recipe. You don’t have to mix the wet and dry ingredients separately. Add the dry ingredients to a bowl and whisk, then add the remaining wet ingredients all at once, in the same bowl, and mix. How to Make Dark Chocolate Cupcakes In a large bowl, whisk together 1 cup white granulated sugar, 1 cup light brown sugar, 1 3/4 cups all purpose flour, 1 cup unsweetened dark cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Add 4 egg yolks, 1 cup buttermilk, 1 cup strong black coffee, 1/2 cup flavorless oil, 1 tsp almond extract, and 1 tsp vanilla extract. Mix with an electric mixer until combined. Stir in 1 cup sour cream. Line a miniature cupcake pan with paper wrappers. I used a 2 1/4″ cupcake pan from Ikea. Fill each wrapper 3/4 full and bake at 350 degrees for 15 minutes. Remove from the oven and allow the cupcakes to cool. The recipe makes 32 miniature cupcakes, so you may have to work in batches. Salted Caramel Frosting With an electric mixer, beat together 4 ounces room temperature cream cheese, 1 stick of room temperature butter, 2 cups powdered sugar, 1/2 cup caramel sauce, 1/2 tsp vanilla extract, and 1/2 tsp salt. To keep it simple, I used store bought caramel sauce, but you could easily make your own caramel sauce by adding 1 cup of sugar and 1/3 cup water (or enough to moisten the sugar) to a sauce pan and cook over medium heat, without stirring, until a golden brown syrup forms. Turn off the heat and stir in 3/4 cup heavy cream and 2 Tbsp butter. Add the frosting to a piping bag or a resealable plastic bag and snip off the corner. Pipe the frosting on to the cooled cupcakes. Enjoy! If you like this recipe, you might also like: Carrot Cake Cupcakes Mini Cheesecakes For more recipes like this one, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! And, be sure to share and follow on Facebook, Pinterest and Instagram! Moist dark chocolate cupcakes with a decadent salted caramel cream cheese frosting!

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Ice Cream Sandwiches

This super easy homemade ice cream sandwich cookie recipe will become your new favorite summer dessert! These Ice Cream Sandwiches made from creamy Homemade Vanilla Ice Cream and buttery homemade M&M Cookies are absolutely scrumptious! Sure, you could buy store bought ice cream and cookies, but there’s nothing special about that. Homemade ice cream and cookies take this dessert to a whole new level! How to make homemade ice cream This super easy, fool proof homemade ice cream recipe can’t be beat! There is no cooking what so ever. In a large bowl, mix together 2 quarts half and half, 1 pint heavy whipping cream, 3 tbsp vanilla extract, 1 1/2 cups sugar, and a few grains of salt. Pour the mixture into an ice cream freezer and let the machine do all the work for you! How to make M&M Cookies In a saucepan or the microwave, melt 1 1/2 sticks of butter. In a large bowl, with an electric mixer, beat together the melted butter and 1 1/3 cups firmly packed light brown sugar until light and fluffy. Add 2 eggs and 1 tsp vanilla extract and beat until incorporated. In a separate bowl combine 2 1/2 cups all purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Slowly add the dry ingredients to the wet ingredients and mix well. Stir in 1 cup of M&M’s. Form golf ball size rounds and place on a baking sheet 4-5 inches apart. Press 3-4 additional candies on top of each cookie. Bake at 350 degrees for 12-14 minutes, until lightly browned. Allow to cool on the baking sheet for about 3 minutes, then remove and place on a wire rack to cool completely. How to make ice cream sandwiches Place a large scoop of ice cream between two cookies, press them together, and freeze for a couple of hours or until the ice cream hardens. If you like this recipe, you might also like: Tropical Strawberry Milkshake If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Homemade ice cream sandwiched between two homemade M&M cookies!

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M&M Cookies

These award winning M&M cookies are the best cookies ever! They are soft and chewy and they are sure to become your new favorite cookie! You will be surprised at how easy these fabulous cookies are to make. These are my husband Randy’s famous M&M cookies. He actually won a cookie contest with this recipe! Randy has been making these cookies for almost 40 years and we love them just as much today as the first time he made them. Every bite is a mouthful of buttery goodness! How to make these ridiculously delicious cookies On the stovetop or in the microwave, melt 1 1/2 sticks of butter. Beat together the melted butter and 1 1/3 cups firmly packed brown sugar. Next blend in 2eggs and 1 tsp vanilla. In a separate bowl combine 2 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add the dry ingredients to the butter and sugar mixture. Finally, stir in 1 cup of M&M’s. Form the dough in to golf ball size rounds and press some M&M’s in to the top to make them pretty. Bake on a baking sheet 12-14 minutes at 350 degrees until lightly browned. Allow the cookies to cool about 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Variations This is such a versatile cookie dough. Once the dough is made instead of M&M’s you could add chocolate chips, peanut butter chips, Reeses Pieces, nuts, or whatever you like! Can these cookies be frozen Yes! These cookies freeze really well. Put them into a freezer bag or a freezer safe container for up to 3 months. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Soft and chewy M&M cookies. Every bite is a mouthful of buttery goodness!

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A white cake plate topped with miniature cheesecake cupcakes topped with white frosting, cocoa powder, and an expresso bean

Mini Cheesecakes

Creamy, mini cheesecakes are delicious, hand held bites that are perfect for holiday entertaining. Impress your guests with this simple yet elegant dessert! These scrumptious little bites of cheesecake are creamy and delicious, yet they are not too sweet. For me they are about 3 bites, which I think is the perfect amount of dessert. How to make mini cheesecakes The Chocolate Crust Crush 1/2 package of chocolate wafer cookies in a food processor and add 2 tbsp melted butter. Use a shot glass to press the crust into the bottom of 18 miniature cupcake wrappers. I used a 2 1/4″ muffin tin from Ikea. The Cream Cheese Filling In a large bowl, using either a hand mixer or a stand mixer, beat together 1/2 cup sugar and two 8 ounce packages of room temperature cream cheese until smooth. Beat in 2 eggs, 1/2 tsp vanilla, and 1 tbsp corn starch until blended. Stir in 1/2 cup sour cream. Pour the mixture over the cookie crusts and bake at 350 degrees for 15 minutes. Remove from the oven, allow them to cool, then remove the cupcake wrappers. The Frosting While the mini cheesecakes cool, use a hand mixer or stand mixer to make the frosting. To a large bowl or the stand mixer, add 1/4 cup softened butter, 4 ounces room temperature cream cheese, 1 cup powdered sugar, and 1/2 tsp vanilla. Mix until smooth. Add the frosting to a piping bag or a zip lock bag and snip off a corner. Pipe the frosting on the top. Then, with a small metal strainer, dust them with cocoa powder, and top each one with a chocolate covered espresso bean. Enjoy! If you like this recipe, you might also like: Chocolate Almond Cheesecake Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Mini hand held desserts that are perfect for entertaining!

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Candied Carrots

Candied carrots make a really whimsical garnish for your carrot cake or cupcakes while adding the perfect crispy texture to your dessert! This unique crunchy topping is sure to impress even your most sophisticated guests! Candied carrots are as much fun to make as they are to eat! These candied carrot curls make a beautiful decoration that will take your baking to a whole new level! Because the carrots have a mild flavor, they could be used to embellish almost any cake, cupcake, muffin, or sweet bread. How to make candied carrots Using a vegetable peeler, and peeling away from yourself, shave long strips from 2 carrots. You should be able to get about 10 strips from each carrot, for a total of 20. The wider the strips, the wider the carrot curls will be, and the more narrow the strips, the more narrow the carrot curls will be. I like to have a variety of sizes for decorating, however, sometimes the thinner strips will break easily. Pro Tip: Make more candied carrot curls than you think you will need because some of them are sure to break apart. Make a simple syrup by bringing 1 cup of water and 1 cup of sugar to a boil. Add the carrot strips. Reduce the heat and simmer for 15 minutes. Watch them closely so that the simple syrup doesn’t burn. Drain the carrots and allow them to cool for 5 minutes. On a baking sheet, lined with parchment paper that has been sprayed with cooking oil, lay out the carrot strips in a single layer, making sure they don’t touch or they will stick together. Bake at 225 degrees Fahrenheit for 20 minutes. Turn off the oven and one at a time, remove the carrot strips and wrap each one around the handle of a wooden spoon. Slide it off onto a separate baking sheet lined with parchment paper and sprinkle with sugar. If the carrots start to stick to the handle of the spoon, spray it with cooking spray. You will need to work quickly or the carrot strips will dry out and they won’t be pliable. By removing them one at a time from the oven, it buys some time before they all dry out. Allow them to cool completely, about 30 minutes. STORAGE Layer your candied carrots between wax paper and store them in an air tight container at room temperature for up to 5 days. Use these adorable decorations to elevate the presentation of your next dessert! If you like this recipe, you might like: Carrot Cake Cupcakes Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! Use the slider over the number of servings on the recipe card to adjust the recipe for more or less candied carrot curls. Candied carrots make a really whimsical garnish for your carrot cake or cupcakes while adding the perfect crispy texture to your dessert! This unique crunchy topping is sure to impress even your most sophisticated guests! ,

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White plate with a piece of pound cake topped with whipped cream and a strawberry with a bite taken out

Strawberries and Whipped Cream

Strawberries and whipped cream is a 3 ingredient dessert that is simple and delicious! This tasty dessert consists of strawberries, whipped cream, and store bought pound cake. No one would ever guess that something so easy could be so scrumptious! Nothing says summer like the combination of sweet strawberries, creamy whipped cream, and buttery pound cake! This light and refreshing dessert can be thrown together in no time at all. How to make homemade whipped cream To make homemade whipped cream, whip together 1 cup of heavy cream with 1 Tbsp powdered sugar. You can do this in a blender, a food processor, you can use a hand mixer, a stand mixer, an immersion blender, a chilled bowl and whisk, or even shake it together in a mason jar. Pro Tip: Be careful not to over-mix or you could end up with butter. Store bought whipped cream can be used in place of homemade to save some time. How to make strawberries and whipped cream Next, cut up some fresh, sweet strawberries. Generally speaking, if strawberries are in season there is no need to add sugar to them. If they are not as sweet as you would like, sprinkle them with a small amount of sugar. Feel free to substitute your favorite fruit. Remember, a recipe is a guideline, not a rule! Then, stir the strawberries, or whatever fruit you like, into the whipped cream. It’s best if you allow this mixture to sit overnight. But in a pinch, you can serve it right away. Finally, slice up a pound cake and top each piece with the whipped cream mixture. This 3 ingredient dessert is simple, fresh, and delicious! Enjoy! If you like this dessert recipe, you might also like: Cream Cheese Filled Strawberries To get all the latest tasty goodness straight to your inbox, subscribe to Artzy Foodie! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A light and refreshing 3 ingredient dessert that can be thrown together in no time at all!

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Cream Cheese Filled Strawberries

These cream cheese filled strawberries are a super simple, 4 ingredient, gluten free dessert that will impress your most sophisticated guests! This tasty bite sized treat can be put together in just 15 minutes! This no-bake, hand held, dessert is perfect for your next party! Strawberries are one of my favorite fruits. Pairing them with this cream cheese filling, that imitates the flavor of cheesecake, enhances their sweetness and makes them even better! How to make Cream cheese filled strawberries Rinse 16 ounces of strawberries and hollow out the center to make a little “pocket” for the creamy filling. I also cut the bottom of the strawberries so that they will stand. With a hand mixer, mix together 8 ounces cream cheese, 2 Tbsp cane sugar, and 1 tsp vanilla. I don’t like the filling to be too sweet, so I don’t use a lot of sugar. 2 Tbsp is a good starting point. Taste the filling. If it’s not as sweet as you would like, add a little more sugar and taste again. Slowly add more sugar until it’s as sweet as you like. Artzy Foodie Pro Tip: A block of cream cheese works best for this recipe. The whipped cream cheese will make a runny filling that won’t hold it’s shape. Put the filling into a piping bag and pipe the filling into the hollowed out strawberries. Artzy Foodie Pro Tip: If you don’t have a piping bag, fill a plastic baggie with the filling, snip the bottom corner, and pipe the filling into the strawberries. Can this dessert be made ahead of time Cream cheese filled strawberries can be made 2-3 hours ahead of time and stored in the refrigerator until time to serve. If you make them too soon, the strawberries can become soggy. Enjoy! If you like this recipe, you might also like Strawberries and Whipped Cream. If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! These cream cheese filled strawberries are a super simple, 4 ingredient, gluten free dessert that will impress your most sophisticated guests! This tasty bite sized treat can be put together in just 15 minutes! This no-bake, hand held, dessert is perfect for your next party!

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A silver ice cream scoop scooping ice cream from an ice cream machine

Homemade Vanilla Ice Cream

This old fashioned, homemade vanilla ice cream is a delicious sweet treat that is a must have summer dessert! This no cook, no egg recipe, made in a machine is so easy and so scrumptious! With summer just around the corner, I scream, you scream, we all scream for ice cream! Once you taste this super simple homemade vanilla ice cream you won’t be able to scream, because you won’t be able to stop shoveling it into your mouth! This super creamy homemade vanilla ice cream is the perfect summer dessert that couldn’t be any easier to make. How to make homemade vanilla ice cream This is such an easy recipe. There’s no cooking and no eggs involved. In a large bowl, mix together 2 quarts half & half, 1 pint heavy whipping cream, 3 tbsp vanilla extract, 1 1/2 cups sugar, and a few grains of salt. Pour the mixture in to the ice cream freezer and let the machine do all the work for you. Without even warming the oven, you’ll have a sweet treat that is sure to cool you off on the hottest summer day! Top your ice cream with your favorite toppings, make a sundae, make a banana split, put a scoop on a brownie, or sandwich it between two buttery M&M Cookies for an ice cream cookie sandwich! If you like this must have summer dessert, you might also like: Tropical Strawberry Milkshake or Strawberries and Whipped Cream Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! This super easy old fashioned, no cook, no egg homemade vanilla ice cream, made in a machine, is a delicious sweet treat that is a must have summer dessert!

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