Tag: powdered sugar

The Perfect Pumpkin Dip for Your Next Fall Gathering
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Pumpkin dip is sweet, creamy, and full of cozy fall flavor. Made with whipped cream cheese, pumpkin, warm spices, and whipped topping, it comes together in minutes and is perfect for dipping.
Flavor: A fluffy and tangy cream cheese base is combined with pumpkin, spice, and everything nice for all the best fall flavors in one dip.

Recommended Tools: A hand mixer is essential for the perfect airy texture!

Prep Note: Let the cream cheese soften before mixing so your dip turns out smooth, creamy, and fluffy.

Time-Saving Tip: This dip will last up to 5 days in the fridge, so make it now and save time later!
What’s in Pumpkin Dip?
- Cream Cheese: The cream cheese base is lightly sweetened with powdered sugar. Be sure to soften the cream cheese so it blends smoothly to create that fluffy, rich base.
- Pumpkin Spice & Everything Nice: Pumpkin puree and pumpkin spices add flavor to this recipe. Use a can of pumpkin puree, not pumpkin pie filling. Add a sprinkle of ground cinnamon, pumpkin pie spice, or nutmeg on top.
- Topping: Use store-bought whipped topping or homemade whipped cream. If making this recipe ahead, be sure to use store-bought whipped topping as it holds up better in the fridge.
How to Make Pumpkin Dip
1. Beat cream cheese & powdered sugar together.
2. Stir in pumpkin & spices (full recipe below).
3. Fold in the whipped topping and refrigerate before serving.
Use a hand mixer to beat the cream cheese and powdered sugar together until fluffy.

Gently fold the whipped topping into the pumpkin mixture; don’t overmix. This helps to prevent the dip from becoming runny.

Chill for at least 30 minutes for the best texture and flavor meld.

Serve this dip in a hollowed-out mini pumpkin for a fun centerpiece to your dessert table!
Snackable Scoopers
- Fruit: Apple slices, bananas, berries, or any other fresh fruit.
- Cookies: Gingersnaps, wafer cookies, vanilla cookies, or graham crackers are perfect for dipping.
- Savory: Pretzels, pita chips, potato chips, or even just a spoon!
Storing Leftovers

This dip will keep in an airtight container in the refrigerator for up to 5 days. Freezing isn’t recommended as this dip becomes watery when thawed.

Quick Dessert Dips

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Pumpkin Dip

Make this creamy and fluffy pumpkin pie dip for the perfect fall treat.

Prep Time 5 minutes

Cook Time 5 minutes

Chill Time 30 minutes

Total Time 40 minutes

In a medium bowl, beat cream cheese and powdered sugar with a hand mixer on medium until light and fluffy. Stir in pumpkin puree, ground ginger, and pumpkin pie spice.

Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.

Serve with sliced apples or graham crackers.

Beat the cream cheese with a hand mixer for best results.

Store leftover dip in an airtight container in the refrigerator for up to 5 days.

Calories: 213 | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 100mg | Potassium: 95mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3568IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dessert, Dip, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 14, 2025
Fall’s Coziest Breakfast Starts with This Spiced Swirl
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These pumpkin cinnamon rolls are baked with a sweetened pumpkin puree and topped with a decadent cream cheese frosting to make a light, fluffy, and fragrant treat that is guaranteed to bring all the cozy fall vibes.
Flavor: Soft and fluffy with warm fall spices, sweet pumpkin filling, and a rich cream cheese frosting on top.

Skill Level: This is an easy, fun recipe for teaching baking basics to little chefs!

Time-Saving Tip: Canned cinnamon rolls can be used if you’re short on time; simply unroll them, spread the filling, and roll them back up!

Freezing: Pumpkin cinnamon rolls freeze beautifully and are perfect for a lazy day brunch or last-minute guests.
Simple Ingredients, Cozy Flavors
- Pumpkin: Use pumpkin puree and not pumpkin pie filling (which is pre-seasoned). It’s easy to make pumpkin puree from scratch. Even the seeds can be roasted for a healthy snack.
- Dough: This easy recipe yields tender and fluffy cinnamon rolls using basic pantry ingredients. Be sure to check the expiration date of the yeast for freshness.
- Frosting: This cream cheese frosting is so easy, you’ll want to make extra for topping muffins and waffles. Add a little maple syrup or extra pumpkin puree to the frosting for a flavor bump if desired.
- Variations: Buy or DIY? Make pumpkin pie spice with basics from the spice cabinet and have it on hand for festive recipes like pumpkin pie or a homemade pumpkin spice latte. Mini chocolate chips, chopped nuts, dried cranberries, or raisins can be rolled up in the rolls or sprinkled over the top after they’re frosted.
How to Make Pumpkin Cinnamon Rolls
1. Prepare the cinnamon roll dough (full recipe below).
2. Mix filling ingredients and spread over the dough.
3. Roll the dough up from the longer end and cut into pieces.
4. Arrange rolls in a prepared casserole dish, and pour heavy cream over the top.
5. Bake. Combine frosting ingredients and spread over the cooled rolls.
Storing Cinnamon Rolls

Keep leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4 days.

Freeze them on a baking sheet before transferring them to zippered bags so they don’t stick together. Warm pumpkin cinnamon rolls in the microwave if desired.

More Perfect Pumpkin Recipes

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Pumpkin Cinnamon Rolls

These soft pumpkin cinnamon rolls, swirled with spiced brown sugar filling and topped with creamy pumpkin spice frosting, are a cozy fall treat perfect for breakfast or dessert.

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Grease a 9×13-inch pan or baking dish and set aside.

Add the milk and 6 tablespoons of butter to a wide, shallow saucepan over medium heat, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.

Remove from the heat and allow the milk to cool for 15 minutes, or until the temperature goes below 115℉.

In the bowl of a stand mixer combine the warm water and yeast. Let stand for 5-10 minutes until the yeast starts to bubble.

Add the cooled milk, egg, pumpkin puree, sugar, and salt to the bowl, mixing until combined.

Add 3 cups of flour. With a dough hook, mix on medium-low speed until combined. Add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.

Let the stand mixer knead the dough on low speed for 5 minutes (or knead it on a lightly floured surface until it is smooth and elastic, about 8 minutes).

Transfer the dough to a large oiled bowl. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.

Turn the dough onto a lightly floured surface, and roll it into a 15 x 12-inch rectangle.

In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the filling. Spread the mixture evenly over the dough, leaving a 1-inch gap on one of the long sides to seal the roll.

Gently roll into a log starting on the long end (the filling is very soft and may ooze out a little). Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces and place them in the prepared pan.

Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Preheat oven to 375°F.

Pour heavy cream over the rolls.

Bake 20-25 minutes, until tops are golden brown.

Remove from oven, and let cool.

Meanwhile, In a medium bowl combine softened cream cheese and butter with a hand mixer until fluffy, about 2-3 minutes. Mix in vanilla, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth. Spread icing over rolls once cooled.

Double-check the date on your yeast to ensure it has not expired. If the yeast does not foam, it should be replaced with new fresh yeast.
Use a digital thermometer to check if the rolls are done. They should be between 190°F and 200°F.
Keep leftovers in an airtight container in the refrigerator for 4 days or at room temperature for 3 days.

Serving: 1cinnamon roll | Calories: 449 | Carbohydrates: 68g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 174mg | Potassium: 157mg | Fiber: 2g | Sugar: 39g | Vitamin A: 3266IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Rachael

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September 12, 2025
Banana Bars with Cream Cheese Frosting
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If you’ve got ripe bananas, you’ll definitely want to make these banana bars.

Soft, moist and delicious, this recipe is packed with banana and pecan flavor and topped with my favorite buttery cream cheese frosting.

This recipe has been sponsored by Challenge Butter.
They have lots of banana flavor and topped with my absolute favorite cream cheese frosting recipe.

Butter gives the perfect texture, while bananas keep them moist.

They’re easy to make and use basic staple ingredients.

They keep well, and banana bars can be frozen.
What You Need To Make Banana Bars

Bananas: For best results, use brown bananas. Ripe bananas have lots of black spots and natural sugars. If the bananas are ripe and you’re not ready to bake, peel and freeze them.

Butter: Use high-quality unsalted butter, like Challenge butter. It is made from simple ingredients and creates the perfect crumb in these bars (and the best frosting).

Dry Ingredients: All-purpose flour is the base, and sugar adds sweetness and creates a perfect texture.

Add-ins: I love pecans with bananas, but feel free to replace them with walnuts or chopped slivered almonds. Mini chocolate chips can be used in place of nuts.

Cream Cheese Frosting: Cream cheese and butter should be at room temperature for a smooth frosting. If desired, replace it with either coconut frosting or chocolate buttercream frosting.

How to Make Banana Bars
1. Mix dry ingredients in a bowl.
2. Cream the butter & sugar in a separate bowl until fluffy. Add the bananas & remaining wet ingredients.
3. Combine the wet and dry ingredients.
4. Spread the batter into a baking pan and bake (recipe below).
Cream Cheese Frosting
1. Combine all ingredients except powdered sugar with a hand mixer (recipe below).
2. Slowly mix in powdered sugar & milk as needed.
3. Spread over cooled banana bars, cut, & serve.
Storing Banana Bars
- Keep banana bars in a covered container in the fridge for up to 4 days.
- Freeze portions on a baking sheet, wrap individually, and freeze for up to 4 weeks.
- Make the bars ahead of time and freeze the whole sheet (uncut) wrapped in plastic for up to 1 month.
- Unwrap and thaw at room temperature.
Got Bananas?

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Banana Bars with Cream Cheese Frosting

Decadent banana bars with cream cheese frosting are a moist and tender dessert with a creamy sweet topping.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

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To Make The Banana Bars

Preheat the oven to 350°F. Grease a 9×13 pan.

Mix flour, baking soda, cinnamon and salt in a bowl and set aside.

Cream butter and sugar with hand mixer until fluffy.

Add eggs, milk, mashed banana, & lemon juice. Mix well.

Stir the flour mixture and chopped nut into the wet mixture.

Spread into the prepared pan and bake for 20 to 25 minutes or until a toothpick comes out clean. Cool completely.

Cream Cheese Frosting

While the bars are cooling, beat cream cheese and butter with a hand mixer until fluffy. Mix in vanilla and a pinch of salt.

Add powdered sugar, a bit at a time, until incorporated. Spread over the banana bars and serve.

Store Banana Bars in the fridge in an airtight container for up to 4 days.

Calories: 388 | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 288mg | Potassium: 111mg | Fiber: 1g | Sugar: 36g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 28, 2024
Oreo Frosting
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This chocolatey Oreo cookie frosting whips up fast with only 5 ingredients!

Oreo buttercream frosting has the same rich and creamy texture as vanilla buttercream but with a crush of chocolate Oreo cookies for a fun new twist.
It’s perfect over cupcakes or on a layer cake, Oreo frosting makes every dessert a celebration.

This Oreo frosting recipe comes together fast and fresh with a few ingredients.

Oreo frosting holds its shape so it’s perfect for frosting treats in advance.
Ingredients in Oreo Frosting

Cookies: No need to buy the name brand! Simply crush them into fine crumbs in a food processor, or place them in a zippered bag and crush them with a rolling pin.

Butter: Go for real butter over any substitutions for the best results and be sure it’s at room temperature so it blends faster.

Sugar: Use powdered sugar for the best texture.

Variations
- Add some room-temperature cream cheese in Step 3 for an extra thick and creamy Oreo frosting.
- Celebrate the holidays by adding food coloring; red or pink for Valentine’s Day, green for St. Patrick’s, and orange for Halloween.
- Other yummy cookies like Nilla Wafers and Nutter Butters will make tasty frosting as well.
How to Make Oreo Frosting

This chocolatey cookie frosting whips up fast with only 5 ingredients!
1. Pulse Oreo cookies in a food processor to fine crumbs.
2. Beat butter until light and fluffy, add powdered sugar until combined.
3. Add vanilla, cookie crumbs, and a pinch of salt (recipe below).
4. Mix in heavy cream and beat on high speed until the desired consistency is reached.
Leftover Oreo Frosting?

Classic buttercream frostings like this will last 5-7 days in an airtight container in the fridge and in the freezer for up to 3 months in zippered bags. Simply whisk it up with a little extra vanilla extract to refresh the flavors and you’re good to go!

Ultimate Oreo Treats

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Oreo Frosting

Oreo frosting is a rich, creamy topping packed with crushed Oreo cookies, perfect for adding a delicious twist to your favorite desserts.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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Add the Oreo cookies to a food processor and process until they form fine crumbs.

In a large bowl, beat butter with a hand mixer until light and fluffy, 2-3 minutes.

Add powdered sugar, one cup at a time, until combined.

Beat in vanilla extract, cookie crumbs, and a pinch of salt. Add the cream a little at a time, and continue beating on high speed until light and fluffy. Continue adding cream until desired texture and firmness is reached.

There is no need to remove the creme filling in the Oreos. Process just until they form fine crumbs. Don’t process them too much or they will become cookie butter.
The recipe will frost 12 cupcakes.

Calories: 290 | Carbohydrates: 32g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 42mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 510IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 22, 2024
Easy Lemon Bars Recipe
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This recipe for Lemon Bars is quick to make, and everyone absolutely loves them!

With a perfect balance of sweet and tart, these bars have a lemon custard filling on top of a buttery shortbread crust.
They’re easy to make and use ingredients I always have on hand.

They have a perfect balance between sweet and tart.

They can be made ahead of time and freeze well.
Here’s What You’ll Need For Perfect Lemon Bars

Crust: What makes these so good? First, that crumbly buttery shortbread crust. Use real butter for the best flavor.

And the FRESH lemon… Second, to make this lemon bar recipe, fresh lemon is the best choice. You will need both lemon zest and juice for lots of lemony flavor.

Other ingredients: Eggs, sugar, and flour help bring it all together. They’re topped off with powdered sugar… LOTS of powdered sugar.

Like most fruit, lemons can range in size, but on average, each lemon will give you about 3 tablespoons of fresh lemon juice. Each lemon will provide about 1 tablespoon of lemon zest using a microplane grater.

If you’re looking for a bright and cheery dessert for your upcoming spring or summer party, make these sweet and tangy refreshing lemon bars!

A Lot of Love for Lemons
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4.98 from 216 votes↑ Click stars to rate now!
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Easy Lemon Bars Recipe

Classic lemon bars have a sweet tangy lemon curd baked on top of a buttery shortbread crust.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

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For the Crust:

Preheat oven to 350°F and lightly grease a 9×9 inch pan.

In a mixing bowl, combine flour, ½ cup powdered sugar, and salt. Cut the butter into the mixture until crumbly and then press into the bottom of the pan.

Bake for 15-18 minutes until lightly golden. Meanwhile, make the filling.

For the Filling:

In another mixing bowl, whisk all the filling ingredients together until combined.

Pour over the cooked crust and place back in the oven for 17-20 minutes until filling is set.

Cool completely, dust with remaining powdered sugar, and cut into squares.

Store lemon bars in the fridge in a covered container for up to 4 days.

Calories: 179 | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 111mg | Potassium: 39mg | Sugar: 16g | Vitamin A: 265IU | Vitamin C: 2.5mg | Calcium: 14mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Melanie

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August 7, 2024
Peanut Butter Eggs
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Peanut Butter Eggs are the perfect no-bake Easter treat.

Creamy and a little crunchy, chocolate-dipped peanut butter eggs will bring smiles to all your favorite “some-bunnies!”

This easy homemade version is budget-friendly and fun for the whole family. Tuck them into Easter baskets for a sweet surprise.

Ingredients for Peanut Butter Eggs
- This homemade Peanut Butter Eggs recipe is made with basic pantry ingredients.
- Just like copycat Reese’s peanut butter cups, these come together quickly.
Chocolate – Use a bar of good quality chocolate for the best results (milk or dark chocolate). Semi-sweet chocolate works well, too.

Peanut Butter – Stick with classic creamy or crunchy varieties of peanut butter. Natural peanut butter and other kinds of nut butter may not set up properly.

Graham Crumbs – Graham crumbs give just the right texture and help the eggs to hold their shape.

Powdered Sugar – Powdered sugar sweetens the eggs and adds texture.

Variations – Make your own signature treat using mix-ins and fun toppings! Some chopped roasted peanuts or a sprinkle of flaky sea salt will add fancy flavor to peanut butter eggs!

How to Make Peanut Butter Eggs

Fast and fun peanut butter eggs will be a new Easter tradition!
1. Mix peanut butter, powdered sugar, graham crumbs, and salt until combined.
2. Shape dough into egg shapes and refrigerate.
3. Melt chocolate per directions below.
4. Dip eggs into melted chocolate and chill them on parchment paper in the refrigerator until set.
Tips
- Melt chocolate in the microwave at 60% power, stirring every 30 seconds.
- Tempered chocolate take a little more time and effort, but ensures the best results. Make sure your bowls, spoons, and spatulas are dry or the chocolate can “seize up”.
- Use two forks when dipping to allow the chocolate to drain off and minimize chocolate pooling around the eggs.
- Keep leftover peanut butter eggs in an airtight container for up to 2 days, or in the refrigerator for up to 2 weeks.
- Freeze them for up to 3 months and thaw at room temperature for 1 hour.
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Peanut Butter Eggs

These fun Easter treats are part candy, part cookie, and delicious all over!

Prep Time 20 minutes
Chill time (2) 50 minutes
Total Time 1 hour 10 minutes

In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Mix with a hand mixer until combined.
Scoop 1 tablespoon of dough and roll it into a ball, gently flatten it and shape it into an egg shape. Place on the prepared pan and chill for 20 minutes.
Meanwhile, melt the chocolate in the microwave at 50% power, stirring every 30 seconds until smooth.
Working quickly, dip each peanut butter egg into the chocolate to coat, allow excess to drip off and place it on a clean piece of parchment paper.
Refrigerate 30 minutes or until set. Drizzle with additional chocolate if desired.

Do not overheat the chocolate. Remove from heat before it is completely melted and continue to stir until it is completely melted.

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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March 25, 2024
Coconut Cake
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This coconut cake recipe is a no-fail favorite.

Moist tender coconut cake is layered with an easy coconut frosting and garnished iwth coconut flakes for the perfect anytime dessert.

Ingredients for Coconut Cake

Batter – The secret to lots of coconut flavor is the addition of full-fat, unsweetened coconut milk to the batter. All-purpose flour, room-temperature eggs, and unsalted butter round out the recipe.

Frosting – This easy coconut frosting recipe packs a lot of flavor! Look for ‘coconut cream’ instead of cream of coconut.

Variations – Garnish coconut cake with toasted coconut, chocolate curls, slivered almonds, or fun tropical fruit like pineapple slices, lemon or lime zest, and maraschino cherries.

How to Make Coconut Cake

This Coconut Cake is a family favorite. Made from scratch and topped with a fluffy frosting!

For the Cake:
1. Whisk dry ingredients together in a medium bowl (recipe below).
2. Cream the butter and sugar together. Add eggs and vanilla.
3. Alternate flour and coconut milk until the batter is smooth.
4. Bake (per the recipe below) and allow the cake to cool entirely before frosting.
For the Frosting:
1. Beat butter until light and fluffy.
2. Gradually add sugar, salt, and coconut extract.
3. Slowly mix in coconut cream and continue to beat until light and fluffy.
Keeping Coconut Cake Fresh
- Store leftover coconut cake in the refrigerator for up to 4 days. Use toothpicks to keep plastic wrap off the top of the cake.
- Freeze cake frosted or unfrosted. For unfrosted, wrap layers in plastic wrap and then foil for up to 3 months. Freeze a fully frosted cake by letting it freeze first before wrapping it the same way as the unfrosted cake. Thaw at room temperature.
Crazy for Coconut

More Coconut Recipes

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Coconut Cake

Coconut Cake is super moist & flavorful with a coconut buttercream frosting. It’s the perfect spring dessert for a crowd!

Prep Time 20 minutes

Cook Time 45 minutes

Cooling Time 1 hour

Total Time 2 hours 5 minutes

Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt.

In a large bowl, cream the butter and sugar with an electric hand mixer until fluffy, approximately 3 minutes. Beat in eggs, one at a time, then add in vanilla.

With the mixer on low, beat in the flour mixture in 2 parts, alternating with coconut milk. Divide the batter between the prepared cake pans.

Bake in a preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes. Remove and cool completely on the rack before frosting, about 1 hour.

Coconut Frosting

With a whisk attachment on a stand mixer or a hand mixer, beat the butter until light and fluffy, 2 to 3 minutes.

Gradually add sugar and ¼ teaspoon salt beating until incorporated. Whisk in coconut extract.

Gradually add coconut cream, beating until light and fluffy. Add salt to taste and beat until combined.

Ensure you are using unsweetened coconut cream (not cream of coconut) for the frosting. Use full fat coconut milk for the cake for the best results.
Keep leftover cake covered in the fridge for up to 4 days.

Calories: 619 | Carbohydrates: 81g | Protein: 4g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 168mg | Potassium: 168mg | Fiber: 2g | Sugar: 63g | Vitamin A: 842IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Did your family love this easy Coconut Cake? Leave us a rating and a comment below!
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Holly Nilsson

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March 21, 2024
Best Ever Cream Cheese Frosting
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Light and fluffy cream cheese frosting is the perfect icing on any dessert!

Cream cheese and butter are sweetened with powdered sugar and vanilla for a rich frosting.

Spread it over cakes, muffins, and other baked goodies.

Our Favorite Frosting

This homemade cream cheese frosting recipe is delicious over carrot cake or cinnamon rolls.
- Easy peasy – it takes just a few minutes to make.
- Cream cheese frosting is made with basic ingredients you likely have on hand.
- Make it ahead. It will stay fresh for up to 5 days in the refrigerator, or 2 months in the freezer.
Ingredients for Cream Cheese Frosting

Cream Cheese – Use any brand of full-fat cream cheese in the block form, not spreadable cream cheese in tubs. Reduced-fat cream cheese is not recommended as it can produce a runny frosting.

Butter – For baking and sweet recipes, I prefer to use unsalted sticks of butter and add a pinch of salt. If you do have salted butter, it will still work – skip the salt in the recipe.

Vanilla – Although it’s a bit pricey, real vanilla extract gives the best flavor. Imitation vanilla extract does work if it’s what you have on hand.

Powdered sugar – Also known as confectioners sugar, powdered sugar contains a little cornstarch to prevent caking and makes for a smooth frosting.

If you’re out of powdered sugar, you can make your own with granulated sugar. In a blender or food processor, blend a ratio of 1 cup of granulated sugar with 1 tablespoon of cornstarch on high until it is fluffy and powdered. Measure the sugar for your recipe after it is powdered.

Variations – Add or substitute lemon juice and zest for the vanilla to give your frosting more tang. For a runnier icing, add a few drops of water.

How to Make Cream Cheese Frosting

This is an easy recipe that comes together in minutes!
1. Using a hand mixer, combine room-temperature cream cheese and butter, per the recipe below.
2. Mix in the vanilla and salt.
3. Add the sugar a little at a time, scraping the sides of the bowl as you mix until fluffy. Do not over-mix.
Use immediately or cover and refrigerate for up to 5 days.

Holly’s Tips
- Use room temperature cream cheese and butter.
- Freeze for up to 3 months in a zippered bag with the air pressed out. Thaw to room temperature before using.
- To change the consistency for drizzling, add water, a few drops at a time, while mixing.
Our Favorite Frostings

These frosting recipes are perfect to top a cupcake, cookies or your favorite layered cake!

Did you make this Cream Cheese Frosting? Leave us a rating and a comment below!
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Holly Nilsson

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March 19, 2024
Candy Cane Cookies
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These Candy Cane Cookies are a favorite Christmas cookie recipe!

A soft sugar cookie dough is flavored with peppermint extract twisted into a festive candy cane shape.

Perfect for holiday gatherings, these cookies are sure to bring smiles and spread cheer!

A Classic Christmas Cookie

Candy Cane Cookies are a Christmas tradition, one I remember making with my grandma, and they’re fun to make, too! We think of them like snowflakes, with each cooking having its own pretty shape and design.
- They’re peppermint flavor, but you can use other extracts like almond or leave them vanilla flavored.
- For a fun twist – dip the end in melted white chocolate and sprinkle with crushed candy canes.
How to Make Candy Cane Cookies
1. Prepare the dough as directed in the recipe below. Divide the dough into two and color half of it with red food coloring.
2. Roll a teaspoon of each color into a rope and combine and twist 2 ropes to make the candy canes.
3. Bake and enjoy!
Fun Variations
- You can also color some of the dough green and add it to the candy canes.
- Color the whole batch green and form them into wreaths.
- You can swap the peppermint extract or even add a little bit of orange or lemon zest into the dough.
More Favorite Christmas Cookies
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Candy Cane Cookies

Traditional candy cane shaped sugar cookies are the perfect addition to your holiday baking.

Prep Time 1 hour

Cook Time 11 minutes

Chilling Time 2 hours

Total Time 3 hours 11 minutes

In a medium mixing bowl, cream together the butter and sugar with a hand mixer on medium speed until light and fluffy. Mix in the egg, peppermint extract and vanilla. Add in the flour and salt and mix well.

Divide the dough in half and add red food coloring to half the dough; knead to combine. Shape both colors of dough into a 6-inch disk and wrap it in plastic wrap. Refrigerate for at least 2 hours.

Preheat the oven to 350°F and line a large cookie sheet with silicone cookie mats or parchment paper.

To shape the dough, roll 1 teaspoon of white dough on the counter to form a 4-inch rope, and repeat with 1 teaspoon of red dough. If the ropes are really soft, they can be refrigerated for about 10 minutes while rolling out more ropes.

Place the red and white ropes side by side and gently roll together to form one rope. Gently twist the dough and continue twisting and rolling to form a 5-inch rope. If the rope is longer, gently nudge it back to 5-inches long without squishing the dough.

Place the rope on the prepared baking sheet and curve the end to form a candy cane shape. Repeat with the remaining dough, placing the cookies about 1-inch apart.

Bake in the preheated oven for 11 to 13 minutes or until cookies just barely begin to brown on the edges. Transfer to a cooling rack.

If using gel coloring, you will need less than liquid food coloring.
The dough is soft and may feel delicate, if it becomes too soft to handle, refrigerate the dough.
I find the best method for preparing these cookies is to roll out the white ropes and then the red ropes and finally roll them all together.
If desired, the peppermint extract can be left out of this recipe or it can be replaced with almond extract.
Store these cookies in an airtight container for up to 4 days on the counter or freeze them for up to 4 months.

Calories: 83 | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 149IU | Calcium: 3mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 22, 2023
Cannoli Dip
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Everyone loves an easy dessert dip and this cannoli dip tops the list.

A delicious blend of cream cheese, ricotta cheese, and chocolate chips make the perfect dippable dessert that tastes just like a cannoli!

A Delicious Dessert Dip

Cannoli are a Sicilian dessert consisting of a crispy pastry filled with a flavored ricotta cheese filling.
- Quick and Easy: This dip is a sweet treat that’s fast to prepare.
- Simple Ingredients: With just a few minutes of prep and a handful of ingredients, you’ll be making this on repeat.
- Customizable: Change it up with different additions like crushed pistachios, lemon zest, or extracts. Serve with different dippers every time.
Ingredients for Cannoli Dip
- Cream Cheese – Use a block of full fat cream cheese or, if you have it, try mascarpone cheese.
- Ricotta Cheese – Ricotta cheese is used in cannoli filling and adds flavor to this dip too. Be sure to drain it well or the dip will be runny.
- Flavor – Vanilla extract is the traditional choice, but try almond extract or amaretto flavoring, orange zest, finely diced strawberries, lemon zest, or coconut!
- Chocolate Chips – Mini chocolate chips are always welcome in traditional cannolis, and this dip is no different! Don’t forget to sprinkle some on top for a pretty garnish!
How to Make Cannoli Dip
1. With an electric mixer, beat cream cheese until fluffy.
2. Add in the powdered sugar, vanilla, and ricotta.
3. Last, stir in the mini chocolate chips (if desired) and chill the dip for an hour.
4. Serve with your favorite dippers and enjoy!
Dippers for Cannoli Dip

It’s easy to think of a million things to try! Pizzelle cookies or mini cannoli shells are favorites.
- Strawberries or apple slices
- Pizzelles, broken-up waffle cones or sugar cones
- Graham crackers, chocolate chip cookies, or biscotti
- All time fave…Bellino Mini Cannoli Shells
Storing Creamy Cannoli Dip

This cannoli dip recipe can be stored in an airtight container in the refrigerator for up to 5 days.

Dessert Dips for the Win!

What’s your favorite dipper for Cannoli Dip? Leave us a comment below!
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Cannoli Dip

Cannoli dip is a blend of cream cheese, ricotta, and chocolate chips with classic flavors of Italian cannoli in a dippable form.

Prep Time 10 minutes

Cook Time 10 minutes

Chill Time 30 minutes

Total Time 50 minutes

Author Holly Nilsson

Line a mesh strainer with cheesecloth and add the ricotta cheese. Let drain for about 10 minutes or gently press with a spoon to remove excess liquid.

Add the cream cheese to a medium bowl and whip with a hand mixer until fluffy.

Mix in the drained ricotta, powdered sugar, and vanilla. Fold in ½ cup chocolate chips.

Cover with plastic wrap or a lid and chill for 30 minutes. Top with remaining chocolate chips to serve.

Serve with waffle cone pieces, graham crackers, or fruit.

Store cannoli dip in a covered container in the fridge for up to 5 days.
Nutritional information does not include dippers.

Calories: 325 | Carbohydrates: 30g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 140mg | Potassium: 87mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 625IU | Vitamin C: 0.1mg | Calcium: 144mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Dip

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 19, 2023
Easy Buckeye Recipe
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This Buckeye recipe is the star of every cookie plate.

Buckeyes are a delicious no-bake peanut butter ball dipped in chocolate.

If you like peanut butter cups, you’ll love these easy treats!

What is a Buckeye?

A Buckeye is a popular no-bake treat, inspired by Ohio’s famous state tree, which is considered lucky. These buckeye candies resemble the nuts that grow on a buckeye tree.

These are chocolate-dipped peanut butter balls, known for being delicious are simple to make! A creamy peanut butter ball is dipped partway in rich chocolate. Perfect for anyone who loves a sweet, easy-to-make dessert and a welcome addition to your Christmas cookie plate.

Ingredients in Buckeyes

Sometimes called ‘peanut butter balls’ or ‘buckeye cookies,’ this recipe is just a few pantry ingredients.
- Peanut Butter – Use regular creamy or crunchy peanut butter. Avoid all-natural peanut butter that tends to separate easily.
- Butter – Use unsalted room-temperature butter. If you only have salted butter, it will work but will make them a little bit salty.
- Vanilla Extract – This adds flavor to the peanut butter mixture.
- Powdered Sugar – Also known as confectioners sugar adds sweetness and creates the best texture.
- Chocolate Chips – I use semisweet chocolate chips for the perfect balance of sweetness. Swap for dark chocolate or milk if you prefer.
- Shortening – Vegetable shortening helps keep the chocolate from cracking. Can also use melt and use coconut oil.
How to Make Peanut Butter Balls
1. With an electric mixer, combine peanut butter, butter, powdered sugar, and vanilla. Chill.
2. Roll into balls and chill.
3. Dip in melted chocolate, let the excess chocolate drip off, and enjoy!
Buckeye Tips and Tricks
- Dust your hands with a bit of powdered sugar when rolling the peanut butter balls so the mixture doesn’t stick to your hands.
- Some buckeyes can be smaller and some can be larger and since there is no baking, there’s no need to worry about them baking evenly.
- Making sure the chocolate is warm and the peanut butter balls are very cold will give the best results for dipping.
- Store in an airtight container in the refrigerator until serving.
- Buckeyes can be kept in the freezer for up to 1 month. Thaw in the refrigerator the day before serving.
Peanut Butter Faves

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4.93 from 26 votes↑ Click stars to rate now!
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Easy Buckeye Recipe

Buckeyes are a favorite recipe – creamy Peanut Butter Balls dipped in chocolate.

Prep Time 20 minutes

Chill Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Author Holly Nilsson

In a medium bowl, combine peanut butter, butter, and vanilla with a hand mixer on medium speed until fluffy.

Gradually add powdered sugar, mixing until incorporated after each addition. Chill the mixture in the refrigerator for at least 30 minutes.

Line a baking sheet with parchment paper. Scoop and roll the mixture into 1-inch balls and place on the prepared baking sheet. Chill the peanut butter balls for at least 30 minutes.

Combine chocolate chips and shortening in a small bowl. Microwave at 50% power for 1 minute. Stir and continue microwaving in 30-second increments just until melted.

Place a toothpick into the peanut butter center of each ball and dip in chocolate leaving a little bit of the peanut butter peeking out the top.

Place on the same parchment lined pan and chill in the refrigerator until set.

Do not use all natural peanut butter in this recipe.
Store buckeyes in the fridge in a covered container for up to 2 weeks. They can also be frozen for up to 2-3 months.

Serving: 1buckeye | Calories: 194 | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 70mg | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Candy, Cookies, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 16, 2023
Peanut Butter Frosting
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This frosting is creamy, fluffy, and the perfect topping for everything from cupcakes to waffles!

Five ingredients that you probably already have and 3 steps are all it takes to make this rich cream peanut butter frosting recipe!

Fluffy Peanut Butter Frosting
- This easy peanut butter icing recipe will elevate even the simplest baked goods into bakery-worthy bites!
- It’s light and rich at the same time with lots of peanut butter flavor, it uses ingredients you likely have on hand!
- Sweet but not overly so, this is a peanut butter butter frosting recipe perfect for chocolate cake, cookies, and more!
Ingredients for Peanut Butter Frosting
- Peanut Butter – Use regular peanut butter and avoid the ‘natural’ brands that tend to separate easily. Creamy or crunchy is up to the cook as either will work in this recipe!
- Butter – Use unsalted butter in this recipe. I usually add a pinch of salt to frosting but the peanut butter will already contain a little bit.
- Powdered Sugar – Also known as confectioners’ sugar, it is added for consistency and sweetness.
- Milk – Milk (or heavy cream) gives this frosting just the right texture.
- Vanilla Extract – Adds flavor.
Variations – Add a little cocoa powder for a new layer of flavor.

How to Make Peanut Butter Frosting
1. Beat butter and peanut butter until fluffy.
2. Add milk and vanilla (as per the recipe below).
3. Gradually beat in the powdered sugar until the frosting is smooth and fluffy.
Ways to Use Peanut Butter Icing

Everything goes with peanut butter, especially chocolate and bananas! Ice your favorite chocolate brownies, or chocolate cupcakes. Dress up a slice of banana bread.

Best Way to Store Peanut Butter Frosting

Keep leftover peanut butter frosting in a covered container in the refrigerator for up to 3 days or freeze for up to a month. Use leftover frosting to make molasses cookie sandwiches, or spread some up into a pumpkin roll.

Peanut Butter Faves

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Peanut Butter Frosting

This peanut butter frosting recipe is perfect for sheet cake, a layer cake, or your favorite cupcake recipe!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

In the bowl of a stand mixer or in a medium bowl, add the butter and peanut butter. Beat on medium speed until fluffy.

Add the milk and vanilla extract.

Gradually beat in the powdered sugar, ½ cup at a time until smooth and fluffy. You may not need all of the powdered sugar.

This recipe makes enough frosting to frost a 9×13 cake, two 9-inch rounds, or 18 cupcakes.

Calories: 322 | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 173mg | Potassium: 106mg | Fiber: 1g | Sugar: 29g | Vitamin A: 384IU | Calcium: 16mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 14, 2023
Chocolate Crinkle Cookies
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Chocolate crinkle cookies are a holiday fave, but they’re so delicious that you’ll bake them all year long.

Rolled in powdered sugar, these moist, cakey cookies crinkle open when they bake revealing a fudgy interior that melts in your mouth!
- Crinkle cookies are easy to make but look beautiful.
- These cookies look and taste like mini brownies with a powdered sugar coating.
- Prep the dough in advance and chill for the perfect make ahead Christmas cookie.
Ingredients for Chocolate Crinkle Cookies

Cookie Dough – Using brown and granulated sugar ensures the cookies are chewy and adds extra moisture. Either light brown or dark brown sugar will work. Use unsweetened cocoa powder.

Chocolate Chips – Mini chocolate chips add an extra dose of chocolatey goodness and distribute more evenly than larger-sized chips.

Powdered Sugar – Don’t be shy when rolling them in the confectioners’ sugar or powdered sugar, ensure each cookie is well coated before baking for the maximum crinkle effect!

Extras – For an extra festive holiday cookie, add a teaspoon of peppermint extract with the vanilla in Step 3.

How to Make Chocolate Crinkle Cookies
1. Cream together butter and sugar and then add eggs (per the recipe below). Mix in the dry ingredients and chocolate chips.
2. Cover and chill the dough.
3. Shape dough into balls and then roll them in powdered sugar.
4. Bake and allow to cool on a rack before enjoying.
Cookie Tips & Tricks
- When baking cookies (or any baked recipe, such as this yummy chocolate cake) is the baking powder, so be sure it’s fresh.
- Parchment paper will make cleanup a breeze and can be used up to 5 times before discarding.
- Be sure to chill the dough for several hours to prevent it from sticking to your hands, and cookies from spreading too much while baking.
- For the best rise during baking, while the dough is chilling in the refrigerator, make space for the baking sheet as well.
Storage & Freezing

Yes, you can! Freeze chocolate crinkle cookie dough in a zippered bag for up to 2 months and thaw in the refrigerator until ready for use. Baked cookies should be kept in an airtight container at room temperature for up to 7 days and can also be frozen in a zippered bag.

More Classic Cookies

More Classic Cookies Recipes

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4.97 from 28 votes↑ Click stars to rate now!
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Chocolate Crinkle Cookies

Chewy rich chocolate crinkle cookies are dotted with mini chocolate chips to give them extra fudgy flavor, and covered in powdered sugar!

Prep Time 25 minutes

Cook Time 12 minutes

Chill time 4 hours

Total Time 37 minutes

Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.

Add eggs, one at a time, stirring until completely combined. Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add dry ingredients to wet until completely combined.

Stir in mini chocolate chips.

Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.

After chilling, preheat oven to 350°F.

Roll dough into 1 ½ tablespoon-sized balls with your hands. Roll the cookie dough balls thoroughly in powdered sugar.

Transfer to baking sheet and bake on 350°F for 12 minutes.

Allow cookies to cool completely on baking sheet before enjoying.

Be sure not to use expired baking powder.

For easy cleanup, use parchment paper. It can be used up to 5 times before discarding.

The dough must be chilled for several hours. This prevents it from sticking to your hands and will keep cookies from spreading too much.

For the best rise, chill the baking sheet as well as the dough.

The serving size is 1 cookie.

Serving: 1cookie | Calories: 173 | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 61mg | Potassium: 92mg | Fiber: 1g | Sugar: 21g | Vitamin A: 154IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Samantha

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November 27, 2023
Peanut Butter Pie
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The peanut butter pie recipe is incredibly easy to make!

A rich fluffy peanut butter filling is nestled in a quick no bake chocolate cookie crust. It’s the perfect creamy, dreamy dessert!

Easy Peanut Butter Pie
- Easy, no-bake chocolate peanut butter pie is a light and fluffy dessert with some impressive Insta-worthy topping options!
- Versatile for any occasion! Chocolate and peanut butter are flavor BFFs and this pie is no exception! Why make birthday cake when you can serve birthday pie?
- A classic favorite! Holidays, hot weather, or just hanging out at home, this pie will become a family favorite the first time it’s served!
Ingredients For Peanut Butter Pie
- Peanut Butter – I prefer creamy peanut butter (like Jif or Skippy) but crunchy will also work. Avoid using ‘natural’ peanut butter as it doesn’t blend as smoothly.
- Cream Cheese – Use a block of room temperature cream cheese. Full-fat is best for richness and texture, but low-fat can be used for a lighter version.
- Heavy Cream – Heavy cream is folded in for a fluffy texture, you can replace it with 2 cups of prepared whipped topping however the pie will be a bit sweeter.
- Powdered Sugar – Adds sweetness and mixes in smoothly.
- Crust – Oreo cookies, including the filling, are pulsed into crumbs for the crust. You can substitute a graham crust, Nilla wafers, or Nutter Butters.
How to Make Peanut Butter Pie

Baked pies have their place, but sometimes the simplicity of a prep, mix, and chill pie is all you need!
1. Make pie crust and chill (per recipe below).
2. With a hand mixer or the whisk attachment of a stand mixer, beat cream cheese, peanut butter, and powdered sugar until fluffy. Fold whipped cream.
3. Spread the peanut butter pie filling into the crust and chill.
Garnish with chopped peanuts, mini chocolate chips, Reese’s pieces, mini peanut butter cups, or a drizzle of wicked hot fudge sauce.

Storing Leftovers

Keep leftover chocolate peanut butter pie covered in the refrigerator for up to 4 days. Freeze portions by wrapping them carefully in plastic wrap and freezing for up to 3 months. Enjoy frozen or thaw first.

More Peanut Butter Desserts

If you love this easy peanut butter pie recipe as much as we do, you’ll definitely want to check out these other favorites!
5 from 9 votes↑ Click stars to rate now!
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Peanut Butter Pie

This is a delicious and easy peanut butter pie nestled in a quick no bake chocolate crust.

Prep Time 10 minutes

Cook Time 8 minutes

Refrigerate 4 hours

Total Time 4 hours 18 minutes

To make the crust, add the cookies to a food processor and pulse until finely crushed. Add the melted butter and pulse a few more times to mix.

Press the crumb mixture into a deep dish pie plate and chill in the fridge while making the filling.

To make the filling, add cream cheese and peanut butter to a medium bowl and mix with a hand mixer on medium speed until fluffy. Add powdered sugar and mix well.

In a separate bowl, beat the heavy cream with the mixer until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.

Spread the peanut butter filling in the crust. Cover and refrigerate until set, about 2 hours or overnight.

Garnish with additional whipped cream, peanut butter cups, and crushed peanuts if desired.

Cookies can also be crushed in small batches in the blender. When crushing, the cookie filling layer should be included.
Do not use natural peanut butter in this recipe.
Whipped cream can be replaced with 2 cups of whipped topping such as cool whip, the will make the pie slightly sweeter.
Chocolate crust can be replaced with a graham crust.
Freeze individual slices by wrapping them carefully in plastic wrap and freezing for up to 3 months.
Recipe updated for improved consistency 2023.

Serving: 1slice | Calories: 449 | Carbohydrates: 41g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 305mg | Potassium: 245mg | Fiber: 2g | Sugar: 28g | Vitamin A: 664IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Or try making easy and delicious strawberry pie or banana cream pie!

Did your family love this Peanut Butter Pie? Be sure to leave a rating and a comment below!
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Kathleen

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November 13, 2023
Homemade Banana Pudding
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This Banana Pudding recipe is a no-bake dessert with layers of fresh banana slices, a rich and creamy vanilla pudding layer, and freshly whipped cream!

This is the perfect make-ahead dessert and a hit any time of year.

An Easy Make-Ahead Dessert

Homemade Banana Pudding is one of those desserts that everyone seems to love. There are many versions of this recipe including the famous Magnolia Bakery banana pudding (honestly SO good) but this recipe is a easy, quick, and delicious favorite!
- easy to make – no baking required
- prep ahead
- family favorite
Ingredients for Banana Pudding

Crust Layer – ‘Nilla Wafers cookies as the base. These soften up and take on a cake-like texture. Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.

Bananas – Ripe bananas that are yellow and slightly firm will hold up the best. Slice them right before layering so they don’t brown. Overripe bananas aren’t ideal for this pudding, they’re better suited for banana bread or banana cake.

Pudding Layer – This is where the magic happens. Cream cheese, sweetened condensed milk, and instant vanilla pudding mix create a decadent creamy base. Ensure that you choose instant pudding mix (and not cooked pudding).

Whipped Cream – Fresh whipped cream is best in this recipe however, whipped topping (like Cool Whip) can be substituted.

Skip the banana pudding mix in this recipe, the fake banana flavor overtakes the recipe. Opt for vanilla pudding (with a little fresh vanilla extract if you’d like) so the dessert has a fresh banana flavor.

How to Make Banana Pudding

This recipe is an easy no-fuss dessert. Prep it ahead of time and let it sit overnight so the cookies soften.
1. Mix Creamy Layer – Make the cream cheese/pudding mixture (per the recipe below).
2. Make Whipped Cream – Make homemade whipped cream. Fold some of it into the cream cheese mixture.
3. Layer the Banana Pudding – Layer cookies and then bananas in a 9×13 pan or two 9×9 pans. Top with the cream cheese mixture and finally the whipped cream.
4. Refrigerate – Cover with plastic wrap and refrigerate for 4 hours or overnight.
Tips for Perfect Banana Pudding
- Dish: Use a 9×13 pan, two 9×9 pans, or a trifle bowl and serve with a spoon.
- Bananas: Completely cover the layer of bananas with the pudding mixture to keep them from browning.
- Chill: Chill in the fridge for at least 4 hours, but overnight is better if possible.
- Whipped Cream: I add a packet or two of stabilizer to my whipped cream which is a powder that keeps your whipped cream from ‘wilting’ (try Dr. Oetker Whip it).
Make-Ahead and Storage

Keep in mind that this banana pudding recipe needs to sit for at least 4 hours but overnight is definitely best!

Add the bananas on top for garnish just before serving so they don’t brown. If you’re going to leave them out for a little bit, toss them with a bit of lemon juice after slicing to keep them from browning.

This recipe is best served the day after making it but will last a few days in the fridge. The bananas may get a bit weepy but they’ll still taste great!

The Best Banana Desserts

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4.96 from 88 votes↑ Click stars to rate now!
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Banana Pudding Recipe

Easy Banana Pudding is an old-fashioned no-bake recipe with layers of fresh bananas, a rich and creamy vanilla pudding layer, and freshly whipped cream!

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 4 hours

Total Time 4 hours 35 minutes

In a large bowl, combine the sweetened condensed milk and cream cheese. Use a hand mixer to beat until fluffy.

Add in pudding mix, milk, and vanilla. Continue beating until well combined.

In a separate bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Reserve 2 ½ cups of whipped cream for topping. Gently fold the remaining whipped cream into the pudding mixture.

Line the bottom of a 9×13-inch pan or two 9×9-inch pans with vanilla wafers, and top with sliced bananas. Spread the pudding mixture over top ensuring the bananas are completely covered.

Top with the remaining whipped cream. Cover and refrigerate 4 hours or overnight.

Garnish with additional banana slices for serving if desired.

Cookies Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.

Dish Use a 9×13 pan, two 9×9 pans, or a trifle dish. Serve with a spoon.

Bananas Completely cover the bananas with the other layers to keep them from browning.

Chill Allow the dessert to sit at least 4 hours but overnight is better if possible. This softens the cookies.

Calories: 477 | Carbohydrates: 50g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 238mg | Potassium: 359mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1060IU | Vitamin C: 4.4mg | Calcium: 162mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 2, 2023
Copycat Reese’s Peanut Butter Cups
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The homemade peanut butter cup recipe is easy to make.

A chocolate coating with rich and creamy peanut butter filling, it’s hard to stop at just one!

Homemade Peanut Butter Cups
- With just five ingredients, whip up these quick, no-bake treats. Make extras; they vanish fast! Smaller molds might mean fewer calories, too!
- Classic flavors! Reese’s was onto something when they paired up peanut butter and chocolate!
- Quick and easy copycat Reese’s peanut butter cups are a fun family activity to make with little chefs!
- Make your own signature candy using mix-ins and toppings of all kinds!
Ingredients for Peanut Butter Cups

Chocolate – You can use almost any kind of chocolate but choose a high-quality chocolate. Try white chocolate, semi-sweet, milk, dark chocolate or even chocolate chips. Chocolate melts will work but the flavor isn’t as good.

Peanut Butter – Avoid the ‘natural’ peanut butter, almond butter, cashew butter, or natural nut butters as the finished cups won’t set up as firmly. Creamy or crunchy peanut butter can be used.

Graham Cracker Crumbs – Buy them ready-made or crush graham crackers in a zippered bag with a rolling pin. They help the filling set.

Variations – Swap out the peanut butter for Nutella or make nut-free cups using sunflower or pumpkin seed butter. Mix in or top peanut butter cups with crushed Oreo cookies, mini M&M’s, toasted coconut, or a few butterscotch chips. Sprinkle the tops with a bit of flaky sea salt before it sets.

How to Make Peanut Butter Cups
1. Place melted chocolate into each muffin well or liner and spread the chocolate up the sides. Freeze 30 seconds.
2. Combine remaining ingredients (per recipe below) until smooth.
3. Spread filling equally among chocolate molds.
4. Cover with remaining melted chocolate and refrigerate until firm.
Tips & Tricks
- Start with good-quality chocolate and peanut butter for the best results.
- Melt a little more chocolate than you might need just in case. Keep leftovers in the refrigerator and re-melt to drizzle over ice cream or cookies!
- Use a small brush to work the chocolate up the sides of the muffin tin or liners.
- Gently tap the muffin tin on the counter to release any air bubbles and create a smooth surface.
Storing Peanut Butter Cups
- Leftover copycat Reese’s peanut butter cups taste best when they’re kept chilled in the refrigerator, they’ll keep for up to 7 days. Make sure they are covered so they don’t absorb any odors.
- Freeze portions on a baking sheet before transferring them to zippered bags so they don’t stick together.
Peanut Butter Bliss

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Copycat Reese’s Peanut Butter Cups

Homemade peanut butter cups are easy to make with this simple recipe. Just a few ingredients are all it takes to make these irresistible treats!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 24 peanut butter cups

For the Chocolate

Melt the chocolate in the microwave on medium power, stirring every 30 seconds. Avoid overheating the chocolate to prevent it from seizing.

Pour about a teaspoon of melted chocolate into each well or muffin liner. Use the back of a spoon or a pastry brush to spread it up the sides, ensuring the bottom and sides are completely covered.

Place the mold in the freezer for 30 seconds to firm the chocolate. Correct any thin spots if necessary.

Refrigerate the mold until the chocolate is cold.

For the Peanut Butter Filling

In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Stir to combine.

Gently press approximately 2 teaspoons of the peanut butter mixture into each well to flatten.

Assembly

Pour enough melted chocolate over the peanut butter to cover it entirely. Tap the mold to level the top.

Refrigerate until the chocolate is firm.

Once set, the peanut butter cups are ready to be enjoyed!

Do not use natural peanut butter or natural nut butter that separates.
If using silicone or metal cupcake liners, place them on a small pan so they’re easy to handle.
Keep the chocolate layer fairly thin but thick enough that it doesn’t melt/break when you handle it.
Chocolate can be melted in a double boiler if desired.
Keep peanut butter cups in the fridge in an airtight container for up to 7 days. Freeze for up to 3 months.

Serving: 1cup | Calories: 160 | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 80mg | Potassium: 104mg | Fiber: 1g | Sugar: 14g | Calcium: 10mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 23, 2023