Tag: vanilla

Kentucky Butter Cake – Simply Scratch
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Kentucky Butter Cake is a simple, moist and delicious vanilla buttermilk cake that is brushed with a vanilla sugar glaze, creating a delicious sugar crust that’s similar to a glazed cake doughnut. Serve with a dollop of whipped cream and a drizzle of warm glaze over top.

I’m not sure why it is called Kentucky Butter Cake.

Could it be because it’s a buttermilk cake? Perhaps it’s the luscious vanilla-sugar-glaze that gets drizzle all over and inside this cake? Or that butter is literally the main ingredient in this recipe? Either way, this is hands down my favorite cake of all time. Years back my friend Colleen surprised me with a mini-Bundt version of Kentucky butter cake and it was love at first bite.

Essentially it’s a vanilla buttermilk cake that once baked, you poke holes in it and drizzle spoonfuls of a sugary vanilla glaze into so it soaks into the cake. And once the cake is inverted onto a plate or stand, you brush some of the same glaze on the outside of the cake which will firm up and creates a delicious texture. When serving, I reheat what’s left of the glaze and spoon a little over top of each slice. Pure perfection.

I’ve since made it a few dozen or so times. It’s my go-to cake and I’ve yet to meet someone who didn’t fall in love with it too.

To Make This Kentucky Butter Cake You Will Need:
- unbleached all-purpose flour – The base for the cake batter.
- fine salt – Use pink himalayan or sea salt.
- baking powder – Will create lightness in the batter, which makes it rise.
- baking soda – Reacts with the buttermilk to make these light and airy.
- unsalted butter – Lends richness and adds tenderness to the cake.
- granulated sugar (white) – For sweetening and flavor.
- eggs – Adds richness and flavor.
- buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy cake.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
for the glaze:
- unsalted butter – Lends rich flavor.
- granulated sugar (white) – Sweetens the glaze and when it hardens, creates a delicious crust on the outside of the cake.
- water – Helps thin out the glaze.
- pure vanilla extract – Adds warmth to the glaze.
Preheat your oven to 325℉ or 160℃.

This is my go-to method when greasing a Bundt pan: I melt a tablespoon or so of butter and used my pastry brush to coat the inside of the 12-cup bundt pan generously. Avoid using to much to where it pools in the bottom, you do not want that.

Be sure you have butter in all the nooks and crannies before adding a heaping tablespoon of flour into the pan. Shake and tap to coat, tip out any excess and set the prepared Bundt pan off to the side.

In a medium bowl whisk together the 3 cups of flour with 1 teaspoon of kosher salt and baking powder and 1/2 teaspoon of baking soda, then set off to the side.

In a bowl of your stand mixer, fitted with the paddle attachment, add 1 cup softened unsalted butter and 2 cups granulated white sugar.

On medium-low speed, mix until light and fluffy, about 3 minutes. Then use a spatula to scrape the sides and bottom of the bowl.

Next, add in the 4 eggs, 1 cup buttermilk and 2 teaspoons pure vanilla extract. Mix on medium-low speed until combined, scraping the sides bottom of the bowl halfway through. If afterwards it looks a bit lumpy or curdle-y, it’s fine and will all come together when you add the dry ingredients.

Don’t Have Buttermilk?

You can easily make your own buttermilk by combining 1 tablespoon lemon juice or white vinegar for every 1 cup whole milk or half and half.

Then gradually add the dry ingredients.

Mix until just incorporated.

The batter is super thick, so I like to spoon the Kentucky butter cake batter into already prepared Bundt pan. I tap the pan on the counter to settle the batter before smoothing the top with a spatula.

Bake in your preheated oven for 50 to 60 minutes or until it is nice and golden and a cake tester comes out clean.

Make The Glaze:

With 5 minutes left on the clock, make the glaze. In a small saucepan combine 1/3 cup unsalted butter, 3/4 cup granulated sugar, 3 tablespoons water and 2 teaspoons vanilla. Heat over low, stirring until melted. Do NOT bring to a boil.

Once the cake is baked and is hot from the oven, use a wooden skewer and poke holes all over.

Then spoon the glaze over the cake. The glaze will seep down into those holes and leave little pockets of deliciousness.

Let your cake cool 15 to 20 minutes.

Then slide a cake plate or stand underneath and carefully flip to invert, then remove the cake pan. If needed, reheat the second half of the glaze over low heat.

Brush some of the remaining glaze over the entire cake until it’s nice and glossy. I usually do two coats 😉 .

So pretty! Now it’s time to slice.

Slice cake and serve with a dollop of whipped cream and a drizzle of the leftover glaze.

So simple. So delicious.

HOW TO STORE BUNDT CAKES:

Store your bundt cake in an air-tight container. My bunt pan came in one, but I went ahead and linked one from Amazon in the recipe printable. For this cake, it can be stored at room temperature for 5 days. If making a bundt cake that has an icing containing dairy, I would keep it stored in the refrigerator.

HOW TO FREEZE BUNDT CAKES:

Let cool completely before tightly wrapping in 2 layers of plastic wrap. Then wrap in aluminum foil and freeze. You can also, wrap and freeze individual slices.

HOW TO THAW A BUNDT CAKE:

Remove and let thaw on your counter at room temperature.

For more cake recipes, check out my growing collection here.

Enjoy! And if you give this Kentucky Butter Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

Kentucky Butter Cake

Kentucky Butter Cake is a simple, moist and delicious buttermilk Bundt cake brushed with a vanilla sugar glaze. Once it cools it creates a delicious sugar crust. Save a little glaze and pour over your slice! It’s like your favorite glazed doughnut meets cake. Yields 12 to 16 servings.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

1 tablespoons melted butter, for greasing pan

1 tablespoon unbleached all-purpose flour, for dusting pan

FOR THE CAKE:

3 cups unbleached all-purpose flour

1 teaspoon fine salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsalted butter, softened

2 cups white sugar

4 large eggs, at room temperature

1 cup buttermilk, at room temperature

2 teaspoons vanilla

FOR THE GLAZE:

3/4 cup white sugar

1/3 cup unsalted butter

3 tablespoons water

2 teaspoons vanilla

homemade whipped cream, optional – for serving

MAKE THE CAKE:

In a medium bowl whisk together the flour, salt, baking powder and baking soda, then set aside.

In a large bowl, cream the butter and sugar together until light and fluffy – about 3 minutes. Then add the eggs, buttermilk and vanilla and mix until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl. At this point it may look lumpy or curdled, but don’t worry.

With the mixer on low, gradually add the dry ingredients. Scrape down the sides and bottom of the bowl in between each addition and mix until just combined. Spoon the cake batter into your prepared Bundt pan and tap a few times on the counter to settle the batter. Bake on the middle rack in your pre-heated oven for 50-60 minutes or until a cake tester comes out clean.

MAKE THE GLAZE:

With 5 minutes left on your timer, prepare glaze by combining the sugar, butter, water and vanilla in a small sauce pan. Heat on low until melted, stirring occasionally until the sugar has dissolved. Do NOT bring to a boil.

Once the cake is baked, carefully remove and then use a skewer to poke wholes into the cake. Spoon about 1/3 of the glaze all over, making it a point that the glaze seeps into the holes.

Let cake cool 15 to 20 minutes before inverting the cake onto a plate or cake stand and removing the cake pan. Once removed, re-heat glaze over low heat. Use a pastry brush to brush the glaze over entire cake – I do about 2 coats. Save any remaining glaze.

Serve slices of cake with whipped cream and a spoonful of reserved glaze (reheating if necessary) over top.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 391kcal, Carbohydrates: 54g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 243mg, Potassium: 70mg, Fiber: 1g, Sugar: 35g, Vitamin A: 587IU, Calcium: 48mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was originally posted on March 31, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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January 22, 2026
The Fluffy Frosting You’ll Want to Eat Straight From the Bowl
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This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

Whipped Cream Cream Cheese Frosting is a dreamy blend of rich, tangy cream cheese and light, fluffy whipped cream. Silky and smooth with just the right hint of sweetness, it’s the perfect topping for cakes, cupcakes, and fruit.

Ingredients for Cream Cheese Whipped Cream Frosting

You only need 5 ingredients to make this easy whip cream frosting with cream cheese. Here is what you’ll need:
- Heavy Whipping Cream
- Cream Cheese
- Powdered Sugar
- Salt
- Vanilla Extract
The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Whip Cream Cream Cheese Frosting

Want the creamiest, fluffiest frosting ever? Whip up whipped cream, beat cream cheese until smooth and add a little powdered sugar to sweeten things up. This Cream Cheese Whipped Cream Frosting is the lightest, and most delicious frosting ever! Here are the steps in a little more details:
1. Beat: Add the whipping cream to a mixing bowl and beat until stiff peaks form.
2. Combine: In a separate bowl, add the cream cheese, powdered sugar, salt, and vanilla and mix until well combined and smooth.
3. Fold: Add the whipped cream to the cream cheese mixture and fold in until well combined.
The recipe card at the end of the post contains all the information you need to make this recipe. The photos below show each step of the recipe.

Can This Frosting Be Colored?

Yes absolutely! We prefer to use food coloring gel for the best color. Adding food dye to the frosting makes it perfect for any festive occasion…holidays, baby showers, Superbowl parties, graduations, etc.

How to Use This Frosting

Whip cream and cream cheese frosting goes great on op of cupcakes and cakes of course. It also make a delicious dip for fruit. There’s no reason to stop there either! Use it on cheesecake or pie too! It’s so creamy with a slight tanginess, perfect for just about any dessert!

Storage Tips

Unused frosting should be stored in an airtight container in the fridge. It will keep for up to 5 days. When you are ready to use it again, you’ll want to let it sit at room temperature for few minutes so it will become spreadable again.

This quick and easy recipe for whip cream and cream cheese frosting is the perfect addition to your favorite cakes and cupcakes. With just a few simple ingredients, you can create a light and fluffy frosting that will elevate your desserts to the next level.

More Tasty Frosting Recipes:

Watch How This Frosting Recipe is Made…
Cook ModePrevent your screen from going dark

Beat the whipping cream in a mixing bowl until stiff peaks form.

1 ½ Cups Heavy Whipping Cream

In a separate bowl, combine the cream cheese, powdered sugar, salt, and vanilla in a separate large bowl.

8 oz Cream Cheese, 1 Cup Powdered Sugar, 1 Pinch Salt, 1 teaspoon Vanilla Extract

Beat until smooth, then fold in whipped cream.

Serving: 0.5cup, Calories: 249kcal, Carbohydrates: 14g, Protein: 2g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 63mg, Sodium: 85mg, Potassium: 65mg, Sugar: 14g, Vitamin A: 829IU, Vitamin C: 0.2mg, Calcium: 46mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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November 7, 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

Did you enjoy these Pumpkin Cinnamon Rolls? Leave a rating and comment below.
5 from 5 votes↑ Click stars to rate now!
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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
Brown Sugar Baked Oatmeal
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A comforting blend of oats, brown sugar, and warm spices is baked into a sweet, satisfying, and endlessly customizable breakfast!
Flavor: Slightly chewy and slightly sweet, this baked oatmeal has a warm, comforting flavor everyone loves to wake up to.

Prep Note: This oatmeal can be refrigerated for up to 5 days, making it perfect to enjoy easy breakfasts all week long!

Recommended Tools: A 9×9 baking pan is essential for the oatmeal to bake to the right texture. Adjust the baking times if using a different pan or a muffin tin for individual portions.
Ingredient Tips for Baked Oatmeal
- Oatmeal: Old-fashioned oats (AKA rolled oats) are less processed, so they retain their shape and texture better. Other kinds of oatmeal will produce a softer texture, but can still be used.
- Eggs & Milk: To ensure this baked oatmeal is fluffy and holds together well enough to be sliced, eggs and milk are essential. You can swap in almond or oat milk.
- Sweetener & Flavoring: Brown sugar and cinnamon are cozy and comforting. For your own signature flair, try adding nutmeg, coconut extract, or pumpkin spice.
- Topping: Butter is blended with oats and brown sugar, making a sweet crumble topping.
Tasty Topping Options

The oat topping used in this recipe gives a nice sweet crunch when baked, but there are so many fun options to choose from!
- Swirl on cream cheese frosting, then top with berries or bananas. Try peanut butter with sliced apples, too.
- For a fun twist, add strawberry jam and mini chocolate chips.
- A splash of cream with fresh berries makes it extra special.
- For a dessert-style dish, top bars with ice cream and a drizzle of caramel, honey, or maple syrup.
This recipe can easily be prepared up to a day ahead and refrigerated until ready to bake.

Once baked, store it in an airtight container in the refrigerator for up to 5 days.

To freeze, bake, and cool. Then wrap individual portions in plastic wrap and freeze for up to two months.

When ready to reheat, microwave it directly from frozen. Check every 1 to 2 minutes until heated through.
More Ways to Love Oats

Did your family love this Baked Oatmeal? Leave a rating and comment below!
5 from 46 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Brown Sugar Baked Oatmeal

Brown Sugar Baked Oatmeal is a sweet and satisfying breakfast that will fuel your energy all morning long.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Preheat oven to 350°F.

Combine the topping ingredients in a small bowl. Mix well and set aside.

In a large bowl combine oats, brown sugar, cinnamon, baking powder, and salt. Add in eggs, milk, butter, and vanilla extract. Mix well and spread in a greased 9×9 pan.

Sprinkle topping over oatmeal and bake 40–45 minutes.

Serve warm, drizzled with cream if desired.

Baked oatmeal can be prepared one day ahead and kept in the fridge for a quick breakfast throughout the week!

Try baking oatmeal in muffin tins for a quick grab-and-go breakfast. Adjust cooking time as needed.

Baked oatmeal will last about 5 days in the refrigerator if it’s covered.

It can also be frozen. Cut into individual portions and freeze in zippered bags labeled with the date. Baked oatmeal can be frozen for a couple of months. Reheat in the microwave.

Calories: 487 | Carbohydrates: 75g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 349mg | Potassium: 477mg | Fiber: 5g | Sugar: 43g | Vitamin A: 570IU | Vitamin C: 0.02mg | Calcium: 208mg | Iron: 3mg

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

Course Breakfast, 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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September 5, 2025
Baked Vanilla Cardamom Nectarines – Simply Scratch
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Baked Vanilla Cardamom Nectarines is such an easy and delicious dessert! Nectarine halves are baked with butter, brown sugar and spices and topped with a scoop of vanilla ice cream and a homemade granola. Serves 4 to 8 depending.

Need a Quick and Easy dessert? I’ve got you.

In this recipe, nectarines are baked with butter, brown sugar, earthy spices and served warm with cool and creamy ice cream. It doesn’t get much better than that.

I remember when I first made this recipe, I didn’t have much time before I had to get the girls off the school bus (they’re 24 and 21 years old now 🥲) so I quickly grabbed the four nectarines I had left in my fruit bowl and devised a plan to bake them in the oven and top with ice cream. After school snack? Dessert before dinner? Who cares! Fast forward 13 years and while I still like to serve these baked vanilla cardamom nectarines with ice cream, I’ve since discovered that I like a little bit of homemade granola sprinkled over top because it adds delicious texture and crunch.

This is summer heaven in a bowl.

To Make These Baked Vanilla Cardamom Nectarines You Will Need:
- nectarines – Use slightly firm yet not overly-ripe fruit. Can substitute with peaches.
- light brown sugar – Lends sweetness and subtle caramel-like flavor.
- cardamom (ground) – Slightly citrusy with notes of mint and pepper.
- cinnamon (ground) – Lends distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- orange juice – Adds a subtle citrus note without overpowering the natural taste of the fruit.
- vanilla bean paste – Or substitute with pure vanilla extract.
- unsalted butter – Lends richness and flavor.
for serving (optional):
- ice cream – Vanilla or butter pecan ice cream.
- granola – Use homemade or store-bought. I like to use this honey almond granola.
- fresh rosemary – Adds a subtle pine-like or woodsy flavor with notes of lemon, pepper and sage which works well with the nectarines. (optional)
Preheat your oven to 350°F (or 180°C).

Start by running your knife around 4 nectarines, like you would an avocado. Remove the pit, I used a spoon but you could use your fingers too.

Make The Brown Sugar Mixture:

In a small bowl, measure and add 2 tablespoons light brown sugar, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg.

Mix well until combined and set off to the side.

Make The Vanilla Orange Juice:

Then, to 1/2 cup of orange juice add 1 teaspoon vanilla bean paste or pure vanilla extract.

Stir well to incorporate.

Bake The Nectarines:

In a baking dish or nonstick pan, pour in the vanilla orange juice and place the nectarines cut-side up in the pan.

Then evenly sprinkle about 1 teaspoon of the spiced sugar over top and into the center of the nectarines and dot with a piece of butter. Slide the pan onto the middle rack of your preheated oven for 30 minutes – rotating the pan halfway through baking.

I wish you could smell this!

Once baked, brush the buttery brown sugar mixture that has collected in the center of the nectarines over the cut side of the nectarine.

Really I could just eat these like this and be content.

However, adding 2 nectarine halves per bowl and top it with a scoop of vanilla ice cream is way better. Because ice cream.

So is topping it with a little homemade granola along with a sprinkle of chopped fresh rosemary, which adds a subtle earthy herbaceous flavor.

You could even drizzle a little of the syrup that’s in the baking dish over top. If the syrup is stuck on the bottom of the pan, add a little orange juice to the warm pan and use a spatula to scrape and soften it.

You’re going to love this dessert!

Enjoy! And if you give this Baked Vanilla Cardamom Nectarines recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Baked Vanilla Cardamom Nectarines

Baked Vanilla Cardamom Nectarines is such an easy and delicious dessert! Nectarine halves are baked with butter, brown sugar and spices and topped with a scoop of vanilla ice cream and a homemade granola. Yields 4 servings.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

4 nectarines, slightly firm but not over-ripe

2 tablespoons light brown sugar, granulated sugar or honey

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup orange juice

1 teaspoon vanilla bean paste, or pure vanilla extract

2 tablespoons unsalted butter, cut into 8 pieces

Preheat your oven to 350°F (OR 180°C).Cut the nectarines in half like you would an avocado, starting at the stem and circle around. Remove the pits and any of the remaining stem and discard. Setting the nectarines off to the side.

In a small bowl, measure and add brown sugar, cardamom, cinnamon and ground nutmeg. Mix well until combined and set off to the side.

To a the orange juice add vanilla bean paste or pure vanilla extract. Mix well to incorporate.

In a baking dish or nonstick pan, pour in the vanilla orange juice and place the nectarines cut-side up in the pan. Evenly sprinkle about 1 teaspoon of the spiced sugar over top and into the center of the nectarines and dot with a piece of butter. Slide the pan onto the middle rack of your preheated oven for 30 minutes – rotating the pan halfway through baking.

Once baked, brush the buttery brown sugar mixture that has collected in the center of the nectarines. Let cool slightly.

Divide 2 nectarines per bowl and top it with a scoop of vanilla ice cream, 1/4 cup of granola and a sprinkle of chopped fresh rosemary.You could even drizzle a little of the syrup that’s in the baking dish over top.Note: If the syrup is somewhat stuck on the bottom of the pan, while warm, add a little splash of orange juice and use a spatula to scrape and soften it.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Nutritional value is for the baked nectarines and DOES NOT include granola or ice cream, as it would depend on if homemade or store-bought because the calories will differ.

Serving: 1serving, Calories: 149kcal, Carbohydrates: 23g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 21mg, Potassium: 261mg, Fiber: 2g, Sugar: 20g, Vitamin A: 709IU, Vitamin C: 20mg, Calcium: 15mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was originally posted on September 11th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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August 7, 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?

Did you make these Banana Bars with Cream Cheese Frosting? Leave us a comment and a rating below.
5 from 28 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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
Brookie

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Holly Nilsson

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October 21, 2024
Eggless Vanilla Wafers (Egg-Free Nilla Wafers)
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These Eggless Vanilla Wafers, also known as Nilla Wafers, are perfect on their own or as an ingredient to make other desserts. They are rich, buttery, and crisp! It is super easy to make with simple ingredients. The recipe includes step-by-step photos and lots of tips.

Oriana’s Thoughts On The Recipe

I need to warn you that these little Eggless Vanilla Wafers are addictive! They are buttery, rich, and totally delicious.

You probably know that the Vanilla Nilla wafer you can buy in the store has eggs. And even though the reduced-fat version does not have eggs, it’s not always easy to find. But that is not a problem anymore!

I finally got the perfect Eggless Vanilla Wafers recipe. This simple recipe calls for basic ingredients you probably already have on hand, meaning there’s no excuse to buy those yellow-box cookies!

Plus, these taste 100x better. So let’s get started!
What I Love About This Recipe

They are rich, buttery, crisp, and melt-in-your-mouth delicious!

No chilling time is required.

Made from scratch. No artificial ingredients.

They’re easy to make, fuss-free.

Made with simple ingredients.

Perfect for making Eggless Banana Pudding or snacking on its own.
Potential Challenges & Pro Tips

1 – Achieving the Perfect Texture: Without eggs, the texture of vanilla wafers can sometimes turn out either too crumbly or too dense.

Pro Tip: To get that classic light and crispy texture, make sure to cream the butter and sugar properly until light and fluffy. This step helps incorporate air into the batter, creating a better texture.

2 – Browning Too Quickly: Since these cookies are small, they can brown too fast, resulting in a burnt taste or too crisp texture.

Pro Tip: Keep an eye on the baking time and use an oven thermometer to ensure the correct temperature. If your oven runs hot, lower the temperature by 5-10 degrees.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder: Make sure it’s not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar or caster sugar.
- Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Preheat the Oven & Prepare the Baking Sheets

Preheat the oven to 350º F (180º C) and line two baking sheets with parchment paper. Set aside.

Step 2 – Mix Dry Ingredients

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

Step 3 – Cream Butter and Sugar

Using an electric hand mixer or a stand mixer, beat butter until creamy and pale at medium-high speed for about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add evaporated milk and vanilla; continue beating to combine, about 1 minute.

Step 4 – Add Dry Ingredients

Turn the mixer to low and add the flour mixture; beat until just combined, about 30 – 45 seconds. Then add the milk; mix until well combined. Do not overmix.

Step 5 – Form the Cookies

Scoop dough into two teaspoon-sized scoops and drop onto the prepared baking sheet, spacing cookies at least 2” (5 cm) apart. You should be able to fit all the cookies on the two baking sheets. Note: If you don’t have a small cookie dough scoop, you can place the dough in a piping bag fitted with a medium round pastry tip and pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).

Once all the batter has been scooped or piped, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.

Step 6 – Bake

Bake the cookies for 13 – 15 minutes until the edges are browned. I recommend rotating the pans halfway through the baking time to ensure even browning. For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.

If you’re going to be making banana pudding with them, I recommend making the wafers the day before and leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

This is the small cookie dough scoop I use.

If you don’t have a small cookie dough scoop, you can place the dough in a piping bag fitted with a medium-round pastry tip and pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).

To achieve the perfect look, it is very important to smooth the tops of the wafers. To do so, dip your fingers in water and lightly press down on the top of each cookie to create a smooth surface.

Even though you can probably fit two baking sheets in your oven to bake all the cookies simultaneously, I recommend baking one tray at a time for better results. While the first batch bakes, you can put the other tray in the fridge.

For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.

Tasty Ideas For Using Homemade Eggless Vanilla Wafers
- Classic Banana Pudding: Layer your eggless vanilla wafers with creamy vanilla pudding and fresh banana slices for a delightful and nostalgic dessert. Top with whipped cream for the perfect finishing touch. Here is my Eggless Banana Pudding Recipe.
- Trifles: Layer the vanilla wafers with fresh berries, whipped cream, and pudding to create a beautiful and delicious trifle dessert. It’s easy to make and looks stunning in a glass dish. I love this Eggless Berry Trifle Cake recipe.
- Pie Crust: Crush the vanilla wafers and use them as a base for a no-bake pie crust. It’s perfect for cheesecakes, chocolate pies, or any dessert that calls for a graham cracker crust.
- Yogurt Parfaits: Crumble the wafers and layer them with yogurt and fresh fruit for a delicious breakfast parfait. It’s a quick and easy way to add some crunch to your morning meal.
- Snack on the Go: These wafers are perfect as a quick snack. Pack them in lunchboxes or enjoy them with a cup of coffee or tea.
Storing & Freezing Instructions

Store in an airtight container at room temperature for up to 5 days. If you’re going to make banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

Freeze: I do not recommend freezing the baked wafers because they become too soft after defrosting. But you can freeze the dough for up to 1 month. To do so, scoop out all the cookies, place them over a big plate or a baking sheet, smooth the top, and freeze until hard. Then, transfer them to a freezer bag.

Frequently Asked Questions

How many cookies will this make?

This recipe makes about 50 wafers.

Can I use salted butter?

Yes, you can. In that case, skip the salt called in the recipe.

Do these wafers taste just like store-bought Nila vanilla wafers?

They taste even better, in my opinion! They are made from scratch with no artificial ingredients. Its flavor is rich and buttery, with the perfect amount of sweetness.

Can this recipe be doubled?

Absolutely! I doubled it all the time, and it works perfectly.

Can I use these egg-free homemade vanilla wafers for banana pudding?

Yes, you can! Here is my recipe for eggless banana pudding from scratch.

What is the best way to store the wafers?

Store in an airtight container at room temperature for up 5 days. If you’re going to be making banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

More Recipes You’ll Love!

Recipe Card 📖
Eggless Vanilla Wafers

Oriana Romero

These Eggless Vanilla Wafers, also known as Nilla Wafers, are perfect on their own or as an ingredient to make other desserts. They are rich, butter and crisp! Super easy to make with simple ingredients. The recipe includes step-by-step photos and lots of tips.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 50 wafers

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Preheat the oven to 350º F (180º C) and line two baking sheets with parchment paper. Set aside. Note: This recipe makes about 50 wafers, so you will need two baking sheets. However, I recommend baking one tray at a time for better results.

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add evaporated milk and vanilla; continue beating to combine for about 1 minute.

Turn the mixer to low and add the flour mixture; beat until just combined, about 30 – 45 seconds. Then add the milk; mix until well combined. Do not overmix.

Scoop dough into two teaspoon-sized scoops and drop onto the prepared baking sheet, spacing cookies at least 2” (5cm) apart. You should be able to fit all the cookies on the two baking sheets. Note: if you don’t have a small cookie dough scoop (https://amzn.to/3zwwKcr ), you can place the dough in a piping bag fitted with a medium round pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).

Once all the batter has been scooped or piped, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.

Bake the cookies for 13 – 15 minutes, until the edges are browned. I recommend rotating the pans halfway through the bake time to ensure even browning. Note: For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.

Cool on pan 5 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature for up 5 days. TIP: If you’re going to be making banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

Evaporated milk: I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk.

Store: Store in an airtight container at room temperature for up 5 days. If you’re going to be making banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

Freeze: I do not recommend freezing the baked wafers because they become too soft after defrosting. But you can freeze the dough for up to 1 month. To do so, scoop out all the cookies, place them over a big plate or a baking sheet, smooth the top, and freeze until hard. Then, transfer them to a freezer bag and freeze them for up to 1 month. Then bake from frozen until they are golden around the edges; it will take a few more minutes.

Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.

Potential Challenges & Pro Tips:
1 – Achieving the Perfect Texture: Without eggs, the texture of vanilla wafers can sometimes turn out either too crumbly or too dense.

Pro Tip: To get that classic light and crispy texture, make sure to cream the butter and sugar properly until light and fluffy. This step helps incorporate air into the batter, creating a better texture.

2 – Browning Too Quickly: Since these cookies are small, they can brown too fast, resulting in a burnt taste or too crisp texture.

Pro Tip: Keep an eye on the baking time and use an oven thermometer to ensure the correct temperature. If your oven runs hot, lower the temperature by 5-10 degrees.

Extra Recipe Tips:

If you’re going to be making banana pudding with them, I recommend making the wafers the day before and leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.

For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.

This is the small cookie dough scoop I use.

If you don’t have a small cookie dough scoop, you can place the dough in a piping bag fitted with a medium round pastry tip and pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).

It is very important to smooth the tops of the wafers to achieve the preferred look. To do so, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.

Even though you can probably fit two baking sheets in your oven to bake all the cookies at the same time, I recommend baking one tray at a time for better results. You can put the other tray in the fridge while the first batch bakes.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 42kcalCarbohydrates: 6gProtein: 0.5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 31mgPotassium: 8mgFiber: 0.1gSugar: 3gVitamin A: 59IUVitamin C: 0.02mgCalcium: 7mgIron: 0.2mg

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

Course Dessert

Cuisine American

Calories 42

Keyword cookies eggfree Eggless recipe wafers
Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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Oriana Romero

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October 14, 2024
Banana Pancakes
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Banana pancakes are perfect for breakfast or brunch.

This easy Banana Pancake recipe combines kitchen staples with mashed banana for moisture and sweetness and a pinch of cinnamon for a perfect bite.
They use simple ingredients—no pancake mix required.

They come out fluffy and moist.

Double or triple the recipe to use all week or freeze for fast breakfasts that can be microwaved or toasted in minutes.

Banana pancakes can be made for a crowd and kept warm in a crockpot or oven until ready to serve.
Ingredient Tips for Banana Pancakes

Bananas: Ripe bananas with lots of brown flecks are the best for pancakes (and banana bread) since they have more sugar and natural sweetness. You can also ripen bananas in the oven if needed—check the recipe notes for directions.

Dry Ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired—the texture will change slightly but still be delicious.

Baking Powder/Soda: Bananas make the batter a little bit heavy so a little extra leaving helps them to rise to fluffy perfection.

Milk/Buttermilk: Buttermilk reacts with the baking soda to make these fluffy and it adds flavor. You can replace it with soured milk—simply add 2 tablespoons tablespoon of vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes.

Cinnamon: Replace it with apple pie spice, pumpkin pie spice, or your favorite warm spice blend.

How to Make Banana Pancakes
1. Whisk dry ingredients together in a bowl.
2. Combine wet ingredients in another bowl.
3. Add the wet ingredients to the dry ingredients until just combined.
4. Cook (recipe below).
Serving Suggestions

What’s a pancake party without assorted toppings?
- Fresh fruit like strawberries, blueberries, fresh banana slices.
- Peanut butter, Nutella, jam, or maple syrup.
- Homemade granola, chopped nuts, or chocolate chips.
Storing Pancakes

Leftover pancakes store beautifully!

Double up and make banana pancakes ahead of time to enjoy throughout the week. Store the pancakes in the refrigerator for up to 4 days and reheat them on a dry skillet, in the microwave, or the toaster. They can also be frozen and reheated from frozen.

More Breakfast Favorites

Find a New Breakfast Recipe

Did you love these Banana Pancakes? Leave a rating and a comment below.
5 from 26 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Banana Pancakes

These banana pancakes are super fluffy and packed with flavor; perfect for the whole family to enjoy.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Cook ModePrevent your screen from going dark

Combine flour, baking powder, baking soda, and cinnamon in a bowl. Whisk well-this is in place of sifting and creates a fluffy pancake.

Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.

Add the banana mixture to the dry ingredients. Stir with a spoon just until combined the ingredients are mixed; the batter should be lumpy. Let the batter rest for 5 minutes.

Preheat a large nonstick skillet or griddle to medium heat.

Add 1 teaspoon oil to the pan and use a paper towel to spread it over the pan. Pour ¼ cup of the batter onto the hot pan. Repeat, allowing ½-inch spave between the pancakes.

Once small bubbles form on top and begin to pop, use a spatula to flip the pancakes over. Cook for 1 minute more.

Buttermilk replacement: If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken.
To ripen bananas: Ripen fresh bananas quickly by baking them whole in the peels. Bake at 350°F for about 15 minutes or until blackened. Cool before using.
To keep batches warm: Preheat the oven to 200°F and place a sheet pan lined with parchment paper in the oven. Transfer the cooked pancakes to the oven while cooking the remaining batches.

Calories: 432 | Carbohydrates: 69g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 478mg | Potassium: 496mg | Fiber: 3g | Sugar: 17g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 3mg

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

Course Breakfast

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 12, 2024
Pumpkin Waffles
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Add a fall twist to your everyday waffle recipe with pumpkin waffles!

Fluffy, moist, and full of warm spices, pumpkin waffles are ready in minutes. They’re the perfect cozy family breakfast.
Each bite of these waffles is filled with warm and cozy spices.

They’re easy to make and reheat well for quick breakfasts throughout the week.

Pumpkin puree, along with basic pantry ingredients, makes these extra moist and delicious.
Ingredients for Pumpkin Waffles

Dry Ingredients: Flour, sugar, baking powder, and salt are the basics of a waffle recipe. Feel free to use a gluten-free blend and sugar substitute if desired. Simply follow package conversion rates.

Wet Ingredients: Pumpkin puree, milk, eggs, and butter add flavor and give waffles their crispy edges and delicious pumpkin flavor.

Pumpkin: Check the label on the pumpkin and be sure it’s puree and not filling, which is for pies and has added sugar and seasonings. Use leftover pumpkin puree for apple pumpkin butter or overnight oats.

Seasonings: Buy it or make a jar of homemade pumpkin spice to use all season long.

Variations
- Stir a tablespoon of chia or flaxseed into the batter for a little boost of extra nutrition, or try using white whole wheat flour for extra fiber.
- Freshly chopped strawberries, apples, or blueberries add fresh flavor and color.
- Mini chocolate chips, peanut butter, or butterscotch chips are fun for birthday or dessert waffles.
How to Make Pumpkin Waffles
1. Whisk dry ingredients together in a large mixing bowl.
2. Mix the remaining ingredients in a separate bowl.
3. Gently fold the wet ingredients into the dry until just combined.
4. Add waffle batter to a preheated waffle iron and cook (recipe below).
Perfect Toppings for Pumpkin Waffles

Top pumpkin waffles with a dusting of powdered sugar, fresh fruit, chopped walnuts or pecans, butter, or warmed maple syrup. Add a drizzle of caramel sauce or a smear of homemade Nutella. Add a dollop of whipped cream and sprinkle with a pinch of ginger or nutmeg.

Leftover Waffles?

Keep leftover pumpkin waffles in a covered container in the refrigerator for up to one week. Reheat them by popping them in the toaster, air fryer, or microwave.

Freeze waffles between sheets of parchment paper, and place them in a zippered freezer bag. They will stay fresh for up to 6 months. Pop one or two frozen waffles in the toaster or toaster oven for a quick morning pick-me-up!

Pumpkin Favorites

Did you make these Pumpkin Waffles? Leave a comment and a rating below!
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Pumpkin Waffles

Pumpkin waffles bring a taste of Autumn to the breakfast table.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

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Preheat the waffle maker according to the manufacturer’s directions (or to 400°F).

In a large bowl whisk together flour, brown sugar, pumpkin pie spice, baking powder, and salt. Set aside.

In a medium bowl mix pumpkin, milk, eggs, melted butter, and vanilla.

Add the wet ingredients to the dry ingredients and stir just until combined.

Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3 to 5 minutes or until golden brown.

If using salted butter, skip the salt in this recipe.
To keep warm if making batches: Preheat the oven to 225°F and place a baking pan in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you finish the batch.

Calories: 206 | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 105mg | Potassium: 257mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5056IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

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

Course Breakfast

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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September 21, 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

Did you make this Oreo Frosting recipe? Leave a comment and rating below!
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Or to leave a comment, click here!

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

Cook ModePrevent your screen from going dark

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
Eggless Vanilla Ice Cream (Easy, Smooth & Creamy)
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This Eggless Vanilla Ice Cream is unbelievably smooth and creamy! Plus, it’s a breeze to make. With just three simple ingredients, you can whip up a batch in no time. You can customize it with your favorite mix-ins or toppings. Add some chocolate chips, swirl in some fruit, or sprinkle on some nuts. The possibilities are endless!

Oriana’s Thoughts On The Recipe

This eggless vanilla ice cream is a staple in my freezer. It’s perfect for making chocolate chip ice cream sandwiches, which my kids absolutely adore. Plus, it’s such a relief to know exactly what’s in it, especially since my daughter has an egg allergy.

The best part? It’s ridiculously easy and quick to make! With just three simple ingredients, you can whip up a batch in no time. You don’t need any fancy equipment either, which is a huge plus in my book. The texture is so smooth and creamy, it’s hard to believe it’s homemade. Trust me, once you try this recipe, you’ll never go back to store-bought ice cream again.

It’s a great recipe for getting the kids involved, too! They love watching the ingredients transform into a delicious, creamy dessert. Let me tell you, there’s something so satisfying about making your own ice cream. You know exactly what’s in it, you know that it’s safe for your loved one, and it feels great to serve something made with love. Give it a try, and I promise you’ll be hooked!

What I Love About This Recipe

Totally Eggless: Many ice creams have eggs in them, but not this one! Making my own gives me peace of mind that it’s safe for my daughter, who has an egg allergy. Plus, it’s just as creamy and rich as any traditional ice cream.

Simply Delicious: This recipe couldn’t be more simple or more delicious. I always keep it in my freezer to make chocolate chip ice cream sandwiches. The combination of creamy vanilla ice cream and crunchy chocolate chip cookies is simply irresistible.

Quick and Easy: This ice cream is incredibly easy and quick to make. No need to spend hours in the kitchen; you can have this ready in a flash, perfect for when those sweet cravings hit.

Just 3 Ingredients: This delightful ice cream only needs three ingredients: sweetened condensed milk, heavy cream, and vanilla. It’s amazing how something so simple can be so delicious.

Smooth and Creamy: The texture of this ice cream is so smooth and creamy, you’d never guess it’s homemade. It’s the perfect base for adding your favorite mix-ins or toppings.

No Special Equipment: No ice cream maker? No problem! This recipe doesn’t require any special equipment. A hand mixer or even a whisk will do the trick.
Potential Cons Of The Recipe

To be honest, it’s hard for me to find cons for this recipe. However, there are a couple of potential cons to keep in mind.

Density: No-churn ice cream can sometimes be denser and less airy than traditional ice cream, which might affect the mouthfeel.

Fat and Sugar Content: To achieve a creamy texture without churning, no-churn recipes often use higher fat and sugar content, which might not align with all dietary preferences.

Tips To Mitigate These Cons

Proper Mixing: Whip the cream to stiff peaks to incorporate enough air, which helps create a smoother texture.

Fat and Sugar Content: If you are looking for a healthier option, this might be the recipe for you. You could experiment with lower-fat or alternative sweeteners, though these might affect texture.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Sweetened Condensed Milk – This adds sweetness and helps create that creamy texture. Note: Make sure you use the full-fat version.
- Heavy Cream – Provides the rich, creamy base. Note: Make sure it has at least 35% fat content.
- Vanilla Extract – Gives the ice cream its lovely vanilla flavor. Note: Use pure vanilla extract for the best taste. You can also use vanilla paste for a more intense vanilla flavor.
- Salt – Just a pinch enhances the flavors and balances the sweetness.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Whisk

Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.

Step 2 – Whip

Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!

Step 3 – Fold

Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently fold the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.

Step 3 – Freeze

Pour the ice cream mixture into a 9×5” loaf pan. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.
Recipe Tips

Chill the Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.

Don’t Overwhip: Be careful not to overwhip the cream. You want it to form stiff peaks but not turn into butter.

Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.

Storage: Pressing plastic wrap against the surface helps prevent freezer burn. Vanilla ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.
Food Allergy Swaps
- Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
- Wheat-Free: This recipe is naturally wheat-free.
Variations & Additions
- Chocolate Chips: Add mini chocolate chips for a bit of texture.
- Fruit Swirls: Gently fold in strawberry sauce, blueberry sauce, or raspberries for a fruity twist.
- Cookie Dough: Mix in chunks of edible cookie dough for a fun variation.
Serving Suggestions

Serve this ice cream in a bowl with your favorite toppings, such as fresh fruit, hot chocolate fudge sauce, or sprinkles. You can also use it to make decadent ice cream sandwiches with your favorite cookies.

Storing and Freezing Instructions

Store the ice cream in an airtight container in the freezer. For the freshest taste, it’s best enjoyed within a week. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.

Pro-Tip: Pressing plastic wrap against the surface helps prevent freezer burn. Vanilla ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.

Frequently Asked Questions

Can I make this ice cream without a mixer?

Yes, you can whisk by hand, but it will take longer and require more effort.

How long does it take to freeze?

It typically takes about 4-6 hours to freeze completely.

Can I add flavors or mix-ins?

Absolutely! Feel free to get creative with your favorite flavors and mix-ins.

Topping Ideas For You Egg-Free Ice Cream!

Recipe Card 📖
Eggless Vanilla Ice Cream Recipe

Oriana Romero

This Eggless Vanilla Ice Cream is unbelievably smooth and creamy! Plus, it’s a breeze to make. With just three simple ingredients, you can whip up a batch in no time. You can customize it with your favorite mix-ins or toppings. Add some chocolate chips, swirl in some fruit, or sprinkle on some nuts. The possibilities are endless!

Prep Time 10 minutes

Freezing Time 6 hours

Total Time 6 hours 10 minutes

Servings 10 servings (1/2 cup each)

Instructions

Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.

Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!

Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.

Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently fold the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.

Pour the ice cream mixture into a 9×5” loaf pan. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.

Store the ice cream in an airtight container in the freezer. For the freshest taste, it’s best enjoyed within a week. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping. Food Allergy Swaps:

Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.

Wheat-Free: This recipe is naturally wheat-free.

Recipe Tips:

Chill the Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.

Don’t Overwhip: Be careful not to overwhip the cream. You want it to form stiff peaks but not turn into butter.

Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.

Storage: Pressing plastic wrap against the surface helps prevent freezer burn. Vanilla ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.

Variations & Additions:

Chocolate Chips: Add mini chocolate chips for a bit of texture.

Fruit Swirls: Gently fold in strawberry sauce, blueberry sauce, or raspberries for a fruity twist.

Cookie Dough: Mix in chunks of edible cookie dough for a fun variation.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 294kcalCarbohydrates: 23gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 68mgSodium: 122mgPotassium: 194mgSugar: 23gVitamin A: 816IUVitamin C: 1mgCalcium: 145mgIron: 0.1mg

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

Course Dessert

Cuisine American

Calories 294

Keyword egg-free homemade ice cream recipe vanilla
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July 24, 2024
Vanilla Peach Overnight Oats – Simply Scratch
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Wake up to breakfast already made with this Vanilla Peach Overnight Oats recipe. The day (or night) before, combine old fashioned rolled oats, cinnamon, peaches and almonds with milk in a jar and let time do its thing. Enjoy this wholesome breakfast straight out of the jar or add to a bowl and reheat until warm.

Waking up to breakfast already made in the fridge is my new favorite thing.

Since Haileigh has been back from college, she has made quite a few overnight oat recipes. Sometimes she’ll add peanut butter, vanilla protein powder (a boost of protein to keep her fuller longer), mix it with almond milk and top with a few mini chocolate chips. Other times she’ll keep it simple with cinnamon and fresh fruit. I was so inspired by her constant creations that I decided to whip up a summer peach version.

On a typical morning I have 2 eggs and turkey sausage. But every once and again I get in the mood for a warm comforting bowl of oatmeal – especially in the colder months of Michigan. However, fresh peaches are so good right now so you’ll fine me making this all.the.time.

Plus, who doesn’t like the idea of waking up knowing a wholesome delicious breakfast is already made and in the fridge?

To Make Vanilla Peach Overnight Oats You Will Need:
- old fashioned rolled oats – Use old fashioned rolled oats and not quick or instant oats.
- vanilla protein powder (optional) – This is optional but is great to keep you feeling full and satisfied longer.
- cinnamon – Lends distinct warm and woodsy flavor.
- cardamom – Slightly citrusy with notes of mint and pepper.
- fine salt – Use sea salt or pink himalayan.
- almonds – I like to use sliced almonds.
- milk – Use whatever you have on hand (cow’s milk, soy milk, oat milk, almond milk, coconut milk or cashew milk). Any of these will work.
- vanilla extract – Adds warmth and enhances the other flavors in this recipe.
- fresh peach – Use ripe (but not overly ripe) white or yellow flesh peaches.
In a medium mixing bowl, measure and add; 1/2 cup rolled oats, 1 tablespoon vanilla protein powder, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cardamom, a pinch of salt and 1 tablespoon sliced almonds.

Mix well to combine.

Pour in 3/4 cup milk. I’m not much of a milk drinker these days, but I do keep unsweetened vanilla almond milk on hand for my oldest daughter. So I used that.

Lastly add in a splash of pure vanilla extract.

If not using vanilla protein powder, add a second splash of vanilla.

Stir well to combine.

Toss in 1/2 a peach that has been diced.

Add the oat mixture into a glass jar.

And secure the lid and pop it into your fridge and refrigerate overnight.

Fast forward to the morning.

Now you can one of two things the morning of. You can a) eat it cold straight out of the jar. Or b) add the contents of the jar to a bowl and warm in the microwave.

And if you’re feeling it, top it with extra peaches (I add half of a half of peach to the oatmeal and save the rest for topping), almonds, a dash of more cinnamon and a sprinkle of sugar.

So healthy, filling and satisfying.

For more peach recipes click here!

Enjoy! And if you give this Vanilla Peach Overnight Oats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 serving

Vanilla Peach Overnight Oats

Wake up to breakfast already made with this Vanilla Peach Overnight Oats recipe. The day (or night) before, combine old fashioned rolled oats, cinnamon, peaches and almonds with milk in a jar and let time do its thing. Enjoy this wholesome breakfast straight out of the jar or add to a bowl and reheat until warm.

Prep Time: 5 minutes

Total Time: 5 minutes

1/2 cup old fashioned rolled oats

1 tablespoon vanilla protein powder, optional – see notes

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1 (small) pinch fine salt, Use sea salt or pink himalayan

1 tablespoon sliced almonds

3/4 cup milk, I used unsweetened vanilla almond milk – see notes

1 (small) splash pure vanilla extract

1/2 ripe peach, diced

1 pinch sugar, for serving (optional)

In a small mixing bowl, measure and add oats, protein powder (if using), cinnamon, cardamom, salt, almonds, milk and vanilla extract. Toss in the peaches and stir to combine. Alternatively, use half of the diced peaches and add remaining when serving.

Pour the oatmeal into a jar, secure the lid and refrigerate over night.

The morning of you can eat them out of the jar or pour into a bowl and microwave until warm.

Top with extra peaches, almonds and a dash of cinnamon. Sprinkle with sugar if desired.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
NOTE: If not using vanilla protein powder or vanilla almond milk, try adding an extra splash of vanilla extract.

Serving: 1g, Calories: 400kcal, Carbohydrates: 49g, Protein: 23g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 249mg, Fiber: 7g, Sugar: 10g

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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July 18, 2024
Vanilla Mug Cake
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This vanilla mug cake is so easy to make, it’ll be a go-to for a sweet fix!

Using the microwave, this recipe makes a light and fluffy cake in minutes, perfect for a quick last minute treat!
Mug cakes are a single-serving for those who are craving a small treat without baking (or eating!) a whole cake.

Kids love to make their own cake for parties and sleepovers! Offer small bowls of fun mix-ins and toppings.

Clean-up is a breeze! Just one mug and one fork means minimal dishes.
Ingredients for Vanilla Mug Cake

Dry Ingredients: All-purpose flour, cornstarch, and baking powder are added for the right texture, structure, and flavor.

Wet Ingredients: Sugar and butter bring a moist and sweet flavor and the milk adds creaminess. For the best vanilla flavor, use pure vanilla extract, Mexican vanilla extract, or vanilla paste.

Add-Ins: Anything can be mixed into a mug cake! We like chocolate chips or peanut butter chips, crushed cookies or toffee pieces, chopped nuts, and coconut as mix-ins.

Toppings: Top vanilla mug cakes with sprinkles, a scoop of ice cream, whipped cream, or even homemade granola. Or try a spoonful of frosting.

How to Make Vanilla Mug Cake
1. Combine flour, cornstarch, and baking powder in a small bowl.
2. Melt butter in the mug in the microwave and then stir in the remaining ingredients.
3. Stir the dry ingredients into the wet ingredients until smooth.
4. Cook cake as directed (recipe below). Allow the cake to rest before serving.
For the best results, refer to this conversion chart to determine the amount of time to ‘bake’ your microwave mug cakes. This can vary a bit based on the shape of the mug and the brand of the microwave, so it may take a time or two to try it out!

1200 watt: 55 to 60 seconds

1100 watt: 60 to 65 seconds

1000 watt: 65 to 75 seconds

900 watt: 75 to 85 seconds
Tips and Tricks
- Choose a heat-proof, microwave-safe mug that holds at least 12 ounces. Use measuring cups to measure 12 ounces and pour it into your mug to see if the cake will fit once it’s baked.
- No need to use pan release in this recipe!
- Cover leftover mug cakes with plastic wrap and keep them in the refrigerator for up to 2 days. Enjoy leftover vanilla cake chilled or reheated in the microwave at 30-second intervals.
Delicious Desserts for One

Did you love this Vanilla Mug Cake recipe? Leave us a rating and a comment below.
No ratings yet↑ Click stars to rate now!
Or to leave a comment, click here!

Vanilla Mug Cake

A vanilla mug cake is a quick, single-serving dessert with a fluffy texture and rich vanilla flavor, perfect for satisfying sweet cravings in minutes.

Prep Time 7 minutes

Cook Time 5 minutes

Rest Time 3 minutes

Total Time 15 minutes

Cook ModePrevent your screen from going dark

In a small bowl, combine flour, cornstarch, and baking powder.

Add the butter to a large mug and microwave for 20 seconds or until melted.

Stir the sugar, vanilla, and milk into the melted butter.

Add the flour mixture and stir to form a batter. Gently mix in sprinkles if using.

Place the mug in a microwave for 1 to 2 minutes or just until cooked through. It should be puffy but still shiny on the top. The cake will continue to cook as it rests. Rest for 2 to 3 minutes.

For best results use a 12oz mug or larger.
For the best results, refer to this conversion chart to determine the amount of time to ‘bake’ your microwave mug cakes. This can vary a bit based on the shape of the mug and the brand of the microwave, so it may take a time or two to get it just right!

1200 watt: 55 to 60 seconds

1100 watt: 60 to 65 seconds

1000 watt: 65 to 75 seconds

900 watt: 75 to 85 seconds

Calories: 512 | Carbohydrates: 70g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 201mg | Potassium: 320mg | Fiber: 1g | Sugar: 41g | Vitamin A: 788IU | Calcium: 156mg | Iron: 2mg

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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June 29, 2024
The Best Zucchini Bread
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Moist and delicious, this has been dubbed the best zucchini bread by so many people!

This zucchini bread recipe make two loaves that are extra moistwith a warm cinnamon flavor (and a handful of nuts if you’d like)!
Zucchini is great for baking. It can be added to brownies, cakes, muffins, or pumpkin bread.

Adding shredded zucchini to bread makes baking extra moist.

It’s easy to make with ingredients you likely have on hand.

This zucchini bread recipe freezes well or keeps for a few days on the counter.

This zucchini bread recipe makes two loaves, so it’s perfect to make one to enjoy and one to give away (or freeze).
How to Prepare Zucchini for Bread

Peeling zucchini: There is no need to peel medium or small zucchini as the skin is very thin and will not add noticeable flavor or texture. If you’re using an extra large zucchini from the garden, it can be peeled and the seeds should be removed by scraping with a spoon.

Grating zucchini: This recipe uses grated zucchini. Use the larger holes on a box grater or a food processor grater (don’t dice or chop it). Once grated, do not squeeze the zucchini dry, as the liquid keeps it moist.

How to Make Zucchini Bread

Like most quick bread recipes, this zucchini loaf is easy to make and requires just a few minutes of prep time. I line my loaf pans with parchment paper to make the bread extra easy to remove.
1. Grate Zucchini: Use the larger side of a box grater to shred zucchini.
2. Prep Wet & Dry Ingredients: Combine wet and dry ingredients in separate bowls (recipe below).
3. Combine: Stir wet and dry ingredients just until moistened.
4. Bake: Pour into prepared pans and bake.
Variations
- add chopped walnuts or pecans
- swap the cinnamon for other warm spices like pumpkin pie spice, or add a pinch of nutmeg
- dried cranberries or raisins are a great addition
- swap out the walnuts for chocolate chips or mini chocolate chips
Tips For The Best Zucchini Bread
- Small to medium zucchinis (or even summer squash) work best.
- Ensure ingredients are at room temperature.
- Combine the dry ingredients with a whisk, this acts a bit like sifting the flour.
- Do not overmix.
- Cooking times can vary slightly, so be sure to check the bread early and bake just until a toothpick comes out clean.
Freezing and Storage

You can store zucchini bread on the counter for up to 2 days. It’s very moist, so if you’ll be keeping it longer than 2 days, refrigerate or freeze it.

Freezer: Like most quick bread, zucchini bread can be frozen. Be sure to cool completely first. Freeze it in slices wrapped in plastic wrap and then aluminum foil. Freezing in slices makes it easy to thaw just as much as you’d like to eat.

More Zucchini Treats
Did you make this homemade Zucchini Bread? Be sure to leave a rating and a comment below!

4.95 from 2286 votes↑ Click stars to rate now!
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The Best Zucchini Bread

This Zucchini Bread recipe makes two extra moist loaves with a hint of cinnamon.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.

In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.

In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.

Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.

Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.

Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

This recipe should be baked in 8×4-inch loaf pans (not 9×5-inch pans).

Use the larger side of a box grater to shred the zucchini. There is no need to peel it first unless it is a very large garden zucchini with thick skin.

If the zucchini is extra large (from the garden), you may need to scrape out some of the seeds with a spoon.

Do not squeeze the zucchini dry, moisture is needed for this bread.

Store zucchini bread at room temperature for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to refrigerate or freeze it.

To freeze, cool completely, wrap tightly in plastic, then place in zip freezer bag for up to a year.

Calories: 208 | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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

Course Bread, Breakfast, 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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June 14, 2024
Rhubarb Muffins
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As kids, we used to dip stalks of fresh rhubarb from my Grandma Mary’s garden into bowls of sugar. I still love rhubarb just as much, and it’s great in muffins!

These Rhubarb Muffins have chunks of rhubarb in tender muffin topped with a cinnamon-spiced crumble topping.
They’re the perfect balance between sweet and tart.

The recipe is easy to make.

These muffins are moist and delicious.

You can make these with an optional streusel topping. It gives the muffins an extra crunch and some added sweetness.
Ingredients for Rhubarb Muffins

Rhubarb: When picking rhubarb, look for medium-sized, firm, and crisp stalks that snap easily when bent. Rhubarb can range in color and sweetness—opt for redder stalks for a sweeter taste or greener ones for a more tart flavor.

Greek Yogurt: I use vanilla Greek yogurt as the creaminess adds moisture to these muffins. You can replace it with regular Greek yogurt or sour cream.

Butter: This recipe uses melted butter for the best flavor, it can be replaced with an equal amount of vegetable oil.

Dry Ingredients: This recipe calls for all-purpose flour, sugar, salt, and baking powder. The salt enhances the flavor, the sugar adds sweetness, and the baking powder helps the muffins rise.

Struesel Topping (optional): Rhubarb is tart, so adding a streusel topping adds sweetness. Get creative; stir in nuts, coconut, or even oats, and sprinkle over muffins.

To cut fresh stalks, trim off the bottoms and discard the leaves. Then, cut the stalks into small chunks. Rhubarb is quite tart, so I prefer to have smaller pieces in these muffins.

If you have frozen rhubarb, this recipe is an excellent way to make good use of it. Be sure to thaw it first in a colander and discard the excess juices before proceeding.

How to Make Rhubarb Muffins
1. In a large bowl, combine all the dry ingredients (recipe below). In a separate medium bowl, combine the wet ingredients.
2. Create a well in the center of the flour mixture and pour in the wet ingredients. Stirring until mostly moistened.
3. Fold in rhubarb and spoon the batter into muffin cups or greased muffin tins to ⅔ full.
4. Bake until a toothpick comes out clean.
Do not overmix, the batter should be slightly lumpy. Overmixing can cause the muffins to turn out dense with a tough texture.

Do not overbake. Overbaking could make your muffins turn out dry and chewy with less flavor than expected.

Fill muffin wells 2/3 full so they don’t overflow the muffin cups.

Tossing the rhubarb with flour helps keep it evenly dispersed throughout the muffins.
How Long Do Muffins Last?

Like most baked goods, this rhubarb muffin recipe tastes best served warm and fresh from the oven.

Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to 2 days at room temperature or a week in the refrigerator. To prevent the tops from getting sticky or soggy, make sure they are completely cooled before storing.

Freezer: Rhubarb crisp muffins can be frozen for up to 4 months. Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or 30 seconds in the microwave.

Extra Rhubarb?

Did your family love these Rhubarb Muffins? Leave us a rating and a comment below!
4.83 from 146 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Rhubarb Muffins

Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.

Prep Time 20 minutes

Cook Time 19 minutes

Total Time 39 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.

Combine flour, sugar, baking powder and salt in a large bowl with a whisk.

In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.

Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.

Stir just until moistened. Do not overmix.

Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.

Bake for 16 to 19 minutes or until a toothpick comes out clean.

Remove from muffin pan and cool completely on a baking rack.

Streusel Topping (optional):
Combine the following with a fork until crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½ tablespoons softened butter, and ¼ teaspoon cinnamon.

2 tablespoons pecans, walnuts, or chopped almonds can be added to the topping if desired

do not overmix the batter

Mini muffins will take about 10-12 minutes to bake.
Nutrition information does not include streusel topping.

Calories: 153 | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 143mg | Fiber: 1g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

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

Course Breakfast, Dessert, Muffins

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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June 8, 2024
Vanilla Cake with Fresh Strawberry Frosting – Oh Sweet Basil
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Soft, moist vanilla sheet cake topped with strawberry buttercream – you’ll love the flavor combo and pretty pink color of this vanilla cake with fresh strawberry frosting.

I don’t know about you, but every spring I get so excited as fresh berries come into season. The change in season rejuvenates me, and the new fresh produce always makes me so excited to get into the kitchen and bake.

So when I was grocery shopping and saw ripe, juicy, bright red strawberries coming back in season – it was the perfect reason to make this classic vanilla cake recipe with fresh strawberry frosting.

The cake is a simple vanilla sheet cake that’s made in a 9×13 inch pan. It has a fluffy and moist texture with a soft cake crumb and delicious buttery, vanilla flavor. But it’s the strawberry buttercream made from fresh berries that really makes this cake special.

The buttercream frosting is fluffy and creamy with a delicious strawberry flavor that comes from fresh berries, so there’s nothing artificial or unnatural tasting. I love how the subtle strawberry flavor of the frosting compliments the vanilla cake, without overpowering.

What Ingredients Do I Need?

Here is what you will need to make this tasty vanilla cake and strawberry buttercream frosting:

For the Vanilla Cake
- Dry Ingredients: Cake Flour (sifted, not self rising), Baking Powder, Baking Soda and Salt
- Wet Ingredients: Unsalted Butter, Granulated Sugar, Eggs, Egg Whites, Vanilla Extract, Sour Cream and Milk
For the Strawberry Frosting
- Fresh Strawberries
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Salt
- Whipping Cream
The measurements for all the ingredients can be found in the recipe card at the end of this post.

How to Make Strawberry Buttercream Frosting

Now making strawberry frosting using fresh berries takes a few extra steps, but it’s definitely worth the process. So I’m going into a little extra detail here on the process, and the full instructions and ingredients are listed in the recipe.
1. First we process the fresh berries in the blender. Then the puree is pushed through a sieve to remove the seeds.
2. The strawberry puree is then boiled in a saucepan to remove the water/excess liquid. The mixture will boil as you gently stir, and after the mixture boils down it will be thick in consistency and about 1/4 to 1/3 of the original volume. It’s so important to really boil down the puree and remove the excess liquid. Otherwise your frosting will be watery.
3. Then the puree needs to cool fully. I recommend putting it in the freezer or refrigerator.
4. From there, making the strawberry buttercream is straight forward. We’ll beat the butter with an electric mixer, then powdered sugar and the reduced strawberry puree are mixed in.
Note that if the reduced strawberry puree is still warm when it’s added to the butter, the mixture will separate. So be sure that it’s completely cooled.

While there’s a few more steps involved than traditional vanilla buttercream frosting, the delicious flavor of fresh strawberry frosting paired with the fluffy, moist vanilla cake is so worth it. I love this white cake with fresh strawberry frosting if you’re looking for something simple that’s a little extra special. The strawberry frosting makes this cake so pretty, and the strawberries and moist vanilla cake is such a delicious combo.

Why Do Cakes Fall?

There are a number of reasons that a cake can fall in the middle, but here are some of the main culprits:
1. If there is too little moisture in a cake, it can fall in the center. However, too much moisture can also affect a cake. This commonly occurs in humid climates, where added moisture can collect naturally in ingredients such as flour. When this occurs, a cake can rise rapidly and then fall during baking.
2. Cakes have a tendency to fall whenever they bake too slowly. This typically happens whenever the oven isn’t preheated properly or the oven temperature is set too low for the recipe.
3. Over-mixing the cake batter will result in too little air in it, while under-mixing causes too much air in the batter.
4. Cakes that are under-baked are more likely to fall after you take them out of the oven.
5. Having too much liquid in your batter can affect the way your leavening agents perform. Too much moisture can result from adding extra liquid, or by adding too much of your dry ingredients. Batter that is too dry may also “puff up” while baking and then sink in the middle.
6. Opening your oven door can create a jarring sensation just like stomping across the floor can. This is especially true if your oven is not level or the door is especially difficult to open. For best results, you should open your oven door only as often as absolutely necessary to check for doneness.
7. You may think that adding a little extra baking powder or baking soda will actually help your cake rise higher; however, that’s not at all the case. Too much of either one of these ingredients will actually have the opposite effect, causing your cake to deflate in the center rather than raise.
Storing Cake with Buttercream Frosting

Leftovers should be stored in the fridge in an airtight container for up to 3 days.

Can You Freeze a Cake With Buttercream Frosting?

After you decorate your cake, put it in the freezer for a couple hours to set the buttercream.

When the buttercream is set, wrap the entire cake with plastic wrap a couple times, followed by tin foil if the cake needs to be stored for more than a few days.

Indulge in the perfect springtime dessert with this delicious vanilla cake topped with a homemade fresh strawberry frosting. Impress your friends and family with this easy-to-make treat! Perfect for a birthday cake, a baby or bridal shower, or a fruity dessert for a summer potluck.

More Amazing Cake Recipes:
Servings: 16

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Description

Soft, moist vanilla sheet cake topped with strawberry buttercream – you’ll love the flavor combo and pretty pink color of this vanilla cake with fresh strawberry frosting.

For the Strawberry Frosting

Cook ModePrevent your screen from going dark

Vanilla Cake

Preheat the oven to 350 F degrees.

Grease and flour a 9×13 inch baking pan. Or line the bottom with parchment paper, and grease the sides.

In a medium-sized bowl whisk together the flour, baking powder, baking soda and salt. Then set aside.

2 ½ Cups Cake Flour, 1 ½ teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/4 teaspoon Salt

Then in a second large bowl using a hand-held mixer on medium speed, beat the butter and sugar together until fluffy (about 2 minutes).

3/4 Cup Unsalted Butter, 1 ½ Cups Granulated Sugar

Add in the 2 large eggs, 2 egg whites and vanilla extract and continue beating until combined (about 30-60 more seconds).

2 Large Eggs, 2 Egg Whites, 2 teaspoons Vanilla Extract

Turn off the mixer and scrape down the sides of the bowl as needed.

Then beat in the sour cream, followed by about 1/2 of the flour mixture.

1/4 Cup Sour Cream

Finally, beat in the milk followed by the remaining flour mixture. Be careful not to over mix.

3/4 Cup Milk

Pour the batter into the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.

Allow the cake to cool fully before frosting.

Strawberry Buttercream Frosting

Core the strawberries to remove the white centers, then pulse in a food processor or blender until smooth.

1 ½ Cups Fresh Strawberries

Then put the strawberry puree through a sieve to remove the seeds. You’ll likely need to press the mixture through using a spatula or spoon. You should end up with about 1 and 1/2 to 1 and 1/4 cups of strawberry puree

Pour the strawberry puree into a medium-sized saucepan over low-medium heat.

Heat the puree until it gently boils while stirring occasionally.

Allow the mixture to boil gently for 10-15 minutes until it’s thick in consistency and dark red-ish pink in color.

When the mixture is done boiling, You should have about 1/3 cup left. Put the reduced strawberry puree in the fridge or freezer to cool fully.

To make the frosting, in a large bowl using an electric mixer on medium speed, beat the butter until fluffy.

1 Cup Unsalted Butter

Then turn the mixer down to low speed and beat in 2 cups of the powdered sugar.

4-5 Cups Powdered Sugar

Then turn off the mixer and add in 1/4 cup of the reduced strawberry puree (it must be cold when added), the vanilla and salt.

1/4 teaspoon Vanilla Extract, 1/4 teaspoon Salt

Beat together on low speed.

Then beat in an additional 2 cups of powdered sugar.

4-5 Cups Powdered Sugar

Once combined, turn the mixer up to medium speed and beat for an additional 30 seconds.

Beat in a little extra powdered sugar, and up to 1 tablespoon of cream as needed to get the desired consistency and sweetness level.

1 Tablespoon Whipping Cream

Frost the cooled cake with the strawberry frosting, and optionally decorate each piece with half a strawberry.

**Leftovers can be stored in the fridge in an air-tight container for up to 3 days.

Serving: 1pieceCalories: 472kcalCarbohydrates: 65gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 81mgSodium: 132mgPotassium: 123mgFiber: 1gSugar: 50gVitamin A: 711IUVitamin C: 8mgCalcium: 50mgIron: 0.4mg

Author: Fiona

Course: 500+ Best Dessert Recipes

Cuisine: American
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Post and recipe originally shared by Fiona from Just So Tasty.

Head on over to my blog or connect with me on social media! I’d love to share more recipes with you!

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Chocolate Cake with Raspberry Frosting

Strawberry Fluff Fruit Dip

This strawberry fluff fruit dip is one of the first recipes I fell in love with as a kid and I still can’t get enough of it.
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Sweet Basil

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May 29, 2024
Classic Pound Cake Recipe
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A homemade pound cake is an easy dessert with just a handful of ingredients!

This recipe is simple to prepare and results in a delicious pound cake with a moist, dense texture.

What Is Pound Cake?

Traditionally, pound cake is called that because the recipe takes a pound each of flour, butter, eggs, and sugar. This recipe is close to the original with the addition of vanilla and a pinch of salt for flavor.

Most pound cakes are baked in a loaf pan or a pound cake pan (a bundt cake mold) and are served with powdered sugar or a glaze.

Ingredients For Pound Cake

Batter – While this recipe doesn’t measure in pounds, it does keep the traditional pound cake ingredients of flour, butter, sugar, and eggs.

Vanilla – A classic flavor and while simple, it’s so delicious! Opt for real vanilla extract instead of artificial vanilla for the best flavor.

How To Make Pound Cake

To make a perfect pound cake from scratch, have all of the ingredients at room temperature.
1. Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes.
2. Add eggs one at a time, then mix in flour & salt.
3. Bake until golden on top.
4. Cool completely on a wire rack before glazing or serving.
To Glaze a Pound Cake

Pour warm glaze on top and sprinkle with chopped nuts or coconut if desired.

For a bundt cake, pour the glaze slowly on the top of the cake in a circular fashion.

For a loaf pan, pour the glaze in a side-to-side fashion from one end to the other.
Tips for Success
- Ensure the ingredients are at room temperature before starting.
- Beat the butter until the mixture is very light and fluffy. This takes about 8 minutes with a stand mixer.
- Measure and mix in flour just until combined.
Storing Pound Cake

To store a pound cake, keep it in a covered container at room temperature for up to 5 days.

To freeze a whole cake, wrap it in plastic wrap, then aluminum foil, and label it with the date. Place in the freezer.

To freeze pieces of cake, cut them into slices and wrap them in plastic wrap, then aluminum foil and place them in the fridge to enjoy another day!

Remove from the freezer and let thaw in the refrigerator.

Did you enjoy this Easy Recipe? Be sure to leave a rating and a comment below!
4.96 from 81 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Classic Pound Cake Recipe

A homemade pound cake is an easy dessert that uses just a few pantry staples!

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Preheat the oven to 325°F. Grease an 8×4-inch loaf pan.

With a hand or stand mixer, cream butter, sugar, and vanilla until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine after each addition.

Combine flour and salt. Add the flour mixture a little bit at a time to the butter mixture, beating just until combined after each addition.

Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.

Remove the pound cake from the pan and cool completely on a wire rack.

Additional flavorings can be added such as orange or lemon zest, almond extract, or coconut extract.
Store leftover pound cake in a covered container at room temperature for up to 5 days. To freeze the whole cake, wrap it in plastic, then foil, and label with the date before tossing it in the freezer.
To freeze slices, cut them, wrap in plastic and foil, and label with the date before tossing in the freezer.
Take cake out of the freezer and let it thaw in the refrigerator before enjoying.

Calories: 285 | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 205mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 552IU | Calcium: 15mg | 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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March 30, 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
Lucky Charms Treats
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Kids and adults alike will love these colorful Lucky Charm Treats!

They’re a cute, festive, and yummy no-bake dessert that’s ready in minutes.

Lucky Charms are pressed into the top of the marshmallow cereal bars for extra fun. And with their sweet flavor, your kids will want to help make them, too!

Perfect for St. Patrick’s Day
- This fun and festive dessert needs only 4 ingredients and 3 steps, they are ready to enjoy as soon as they are cooled and cut!
- It’s fun to celebrate all things green on St. Patrick’s Day. Soft and chewy Lucky Charms treats are perfect for sharing at a picnic, classroom party, or after-school surprise!
Ingredients for Lucky Charm Treats

Cereal: Use Lucky Charms or even a store-brand cereal with marshmallow bits.

Marshmallows: Just like Rice Krispie Treats, marshmallows help hold these squares together. I prefer mini marshmallows because they’re easier to melt but large ones (or even flavored ‘mallows) will work.

Other: Butter and vanilla flavor these treats.

How to Make Lucky Charm Treats

It’s fun and easy to make this sweet dessert:
1. Separate marshmallow charms from the cereal.
2. Melt butter and mini marshmallows until smooth and creamy.
3. Add vanilla and cereal. Press into pan & cover with marshmallow charms.
4. Press into the top & allow bars to cool completely before cutting.
Tips & Tricks
- Mini marshmallows will melt faster than large marshmallows.
- For thicker bars, press the mixture into a smaller pan.
- Keep Lucky Charms treats in a covered container at room temperature for up to a week.
- Wrap squares separately in plastic wrap and save them to pop into a backpack or briefcase for a midday snack!
Best No-Bake Treats

Did your kids love these Lucky Charms Treats? Leave us a rating and a comment below!
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Lucky Charms Treats

Lucky Charms Treats are the perfect no-bake after school or lunch box snack. These take just a few minutes to make and of course, the kids love ’em!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Butter a 9 x 13 pan and set aside.

In a large pot, melt butter and mini marshmallows over medium heat until smooth and creamy. Stir in vanilla and cereal (not the marshmallow charms).

Press warm cereal mixture into the pan. Sprinkle immediately with marshmallow charms and gently press to adhere.

Cool completely and cut into squares.

Note: For a thicker square, use a smaller pan. If the squares are thick, press 1/2 of the cereal into the pan & sprinkle with 1/2 of the marshmallow charms. Top with remaining cereal and marshmallows.

Calories: 233 | Carbohydrates: 48g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 199mg | Potassium: 50mg | Fiber: 1g | Sugar: 29g | Vitamin A: 709IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 5mg

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

Course Dessert, Party Food, 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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March 9, 2024