Featured Slider

Search
A super fun candy mashup. Sweet, buttery, raw cookie dough, loaded with cute little mini chocolate chips and stuffed inside a pink candy cup.


This is the candy, right out of my dreams. It's chocolate, it's cookie, it pink and it's miniature. The best part is, it's a no-bake recipe that is so easy to whip together.





Don't get me wrong, I love peanut butter cups, but I don't know why cookie dough cups aren't a thing. But, if they existed, they would definitely be pink with a little heart on top, and loaded with mini chocolate chips.


 If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes! 




These are seriously so much fun and so addictive. I made them pink, because, well... CUTENESS! But, you can customize the color of them to match the theme of party for a really fun treat. You can freeze them and eat them cold, or store them at room temperature and let them just melt in your mouth. I swear I could sit and eat like a zillion of these in one sitting.


The chocolate chip cookie dough is also completely safe to eat raw because there's no eggs in the recipe and we're heat treating the flour to make sure it's safe to eat. The trick is to just microwave the flour to 160°F, to kill off anything that can make you sick.



SUBSCRIBE TO BE THE FIRST TO SEE ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube


 - ♥ -


Cookie Dough Cups

Ingredients

Cookie Dough:
  • 1/2 cup (1 stick) unsalted butter, softened 
  • 2/3 cup packed dark brown sugar 
  • 2 teaspoons vanilla extract 
  • 1/4 teaspoon salt 
  • 1 (14 oz.) can sweetened condensed milk 
  • 2 cups all purpose flour, heat treated 
  • 1 cup mini chocolate chips (about half a 12 oz. bag) 
Coating:
  • 12 oz. pink candy melts or white chocolate and pink food coloring, per 1 dozen cups
  • 1/4 cup semisweet chocolate chips, per 1 dozen cups
  • sprinkles, optional
Directions
Place flour in a microwave-safe bowl and microwave on high, in 30 second intervals, mixing after each interval, until flour reaches 160 degrees F, about 1 1/2 minutes.

In a mixing bowl, beat together the butter and brown sugar on medium speed, until light and fluffy, about 3 minutes. Beat in vanilla, salt and sweetened condensed milk. On low speed, beat in flour until combined. Fold in chocolate chips. Scoop rounded teaspoons of dough and roll into little balls. Flatten slightly with your fingers. 

Melt candy melts in microwave in 30 second intervals, stirring after each interval, until smooth. Transfer to a plastic sandwich bag, if desired, for easy piping.

Line mini cupcake pan (or regular size for bigger cups) with cupcake wrappers. Add one teaspoon of melted candy to cover the bottom of the cupcake wrapper. Gently press in cookie dough ball, making sure not to press all the way to the bottom. Add enough melted candy to cover the sides and top of cookie dough. Tap against counter to release any air bubbles and to smooth. Repeat with remaining cookie dough. Chill in freezer for about 5-10 minutes to set and harden.

Melt semisweet chocolate. Add a layer on top of hardened pink chocolate cups, about 1 teaspoon. Tap against counter to release any air bubbles and to smooth tops. Add sprinkles if desired. Repeat with remaining cups.

Set in freezer for about 5 minutes. Store at room temperature until ready to serve.


If you love this recipe, you are going to love my Chocolate Funfetti Cookie Dough Cupcakes... 

or my No-Bake Funfetti Cake Batter Cookie Dough Pie, so be sure to check those videos out too!

{VIDEO} Chocolate Chip Cookie Dough Cups (edible raw cookie dough candy!)

Read more »
A recipe that makes exactly 2 slices of perfect apple pie!


I created a quarter pie pan out of foil, to bake my small-batch of apple pie in, to create a quarter of a pie, for when you only need a small batch, instead of an entire pie! Less ingredients, less cleanup and perfect portion control. It all starts with 2 apples.




You can use store bought refrigerated pie crust, but this small batch recipe is super simple to whip together and makes the perfect amount. Press it into the quarter pan, add the filling and you're ready to bake!


It comes out absolutely perfect. I like to serve it with a scoop of vanilla ice cream, or some fresh whipped cream!



If you give it a try, be sure to tag me in a pic on social media at @lindsayannbakes 






SUBSCRIBE TO BE THE FIRST TO SEE ALL-NEW VIDEOS:
http://bit.ly/LindsayAnnBakesYouTube




- ♥ -


Small Batch Apple Pie for Two

Yield: 2 slices

Ingredients

Crust:
  • 1/2 cup + 2 tablespoons (75g) all-purpose flour 
  • 3/4 teaspoons sugar 
  • 1/4 teaspoon salt 
  • 4 tablespoons (1/2 sticks/2oz) unsalted cold butter, cut into little cubes
  • 1-2 tablespoons ice cold buttermilk (or ice water)
  • beaten egg or extra buttermilk, for egg wash on top of crust before baking

 Filling:
  • 2 medium granny smith apples, cored, peeled and sliced 
  • 2 tablespoons white sugar
  • 2 tablespoons packed brown sugar
  • 2 tablespoon flour
  • heaping 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons melted butter
  • 1 tablespoon water or apple juice
  • 1/2 teaspoon vanilla extract
Directions
Pan:
Take a piece of foil and fold it into a long strip. Measure it to fit the length of your pie dish and cut off the excess. Fold it in half and make an L shape. Place in pie dish, to section off 1/4 of the pie dish. Fold a piece of foil underneath and up the sides to create a bottom of the foil "L" and cut off the rounded edge. 

Crust:
Whisk together flour, sugar and salt in bowl. Cut in cubed butter using a pastry blender or 2 knives.

Mix in buttermilk, 1/2 tablespoon at a time, until dough just starts to come together. It will be slightly shaggy, not a perfect looking dough ball and definitely not wet or sticky at this point. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, and it holds together. 

Turn dough onto a piece of plastic wrap. Form dough into a disk and wrap in plastic wrap. Chill in the fridge for at least 1-2 hours or up to 5 days (or freeze up to 2 months).

Once chilled, let the dough soften to room temperature for about 5-10 minutes and roll out on a piece of parchment paper, 1/4" thick, sprinkling with flour as needed and rotating dough 1/4 turn as you go, to eliminate sticking.

Use the foil triangle as a guide to slice the dough into shape, making sure to leave about 2 inches past the edge of the foil, so it is long enough to go up the side of the pie dish. Use foil as a guide to slice off excess dough.  Place the foil back into your pie dish and press the bottom crust on top and up the side. Refrigerate pie dish while you prepare the filling. Use excess dough to create a pretty lattice top and cut out shapes for the boarder, if desired and set aside.

Filling:
Preheat oven to 350°F.

Core, peel and slice your apples. Place in a large mixing bowl. Add the rest of the ingredients and mix until apples are fully coated. Pour into prepared pie crust (or store in the fridge for a few days, if making in advance). Top filling with lattice pattern and add cut out shapes around the edge. Brush top with egg wash or buttermilk. 

Bake at 350°F. for about 35-45 minutes, or until the crust is golden, apples are tender and filling is hot and bubbling.

Cool for at least 2-3 hours at room temperature before serving, to allow filling to thicken. Slice in half to create 2 slices of pie. Serve warm, a la mode, with vanilla ice cream or whipped cream, if desired. Cover leftovers and refrigerate for up to 5 days; reheat for 10 minutes at 350°F.

{VIDEO} Small Batch Apple Pie for Two (2-slice Apple Pie)

Read more »
Moist chocolate cupcakes with fluffy peanut butter frosting, all finished off with chunks of Reese's pieces and Reese's peanut butter cups.

{VIDEO} Reese's Chocolate Peanut Butter Cupcakes

Read more »
The ultimate cookie lover's dream. These buttery Circus Animal cupcakes are bursting with sprinkles, and baked right on top of an Oreo cookie. They're stuffed with chocolate chip cookie dough and topped with cookies & cream frosting, and the ultimate trio of cookies.


{VIDEO} Cookie Crazy Cupcakes - Oreo, Cookie Dough, Circus Animal Cupcakes

Read more »
Treat your pup with these dog-friendly cupcakes filled with oats, banana and carrots. All topped off with a protein packed, 2-ingredient, peanut butter yogurt frosting!


{VIDEO} Healthy Pup-Cakes (Cupcakes for Dogs)

Read more »
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.



This simple No Bake Oreo Cheesecake literally tastes just like an ultra gourmet baked cheesecake, from a fancy restaurant, except it is sooo much easier to whip up at home with only a few ingredients!





You just can’t beat this combination of cookies and cream in cheesecake form, all made in like 20 minutes.




This cheesecake has a smooth and ultra creamy no-bake filling, bursting with colorful rainbow sprinkles and chunks of real Oreo cookies in every bite, piled on top of a 2-ingredient chocolate Oreo crust, all topped off with fudgy ganache and toppings galore!





No bake desserts are some of my faves to make, because  you don't even need the oven to make them, they are perfect for beginners and are always a crowd pleaser! And this cheesecake you guys, is seriously one of the best cheesecakes I have ever had, seriously!



My secret ingredient for making the filling extra creamy is using International Delight's new Oreo creamer! It literally tastes like melted cookies and cream ice cream and create such a creamy, dreamy texture to this cheesecake.



If you give this a try be sure to tag me in a picture on social media @lindsayannbakes, or share this video with somebody who you know would love this cheesecake!



If you love this recipe, you are going to love my No-Bake Strawberry Milkshake Oreo Pie...


...or my Cookies and Cream Cupcakes, so be sure to check those videos out too!



SUBSCRIBE TO BE THE FIRST TO SEE ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube


- ♥ -



No Bake Confetti Oreo Cheesecake
Yield: 9-10" cheesecake

Ingredients

Cheesecake
  • family size package Oreo cookies (about 48 Oreos), divided
  • 5 tablespoons unsalted butter, melted
  • 24oz (3 blocks) full-fat/original cream cheese, room temperature
  • 3/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup International Delight Oreo creamer
  • 8oz cool whip, thawed in the fridge (may sub 8oz heavy cream, whipped)
  • 2/3 cup pastel confetti sprinkles

 Chocolate Ganache (optional)
  • 4oz semisweet chocolate (2/3 cup chocolate chips)
  • 4oz (1/2 cup) heavy whipping cream

Toppings
  • 8oz cool whip, thawed in the fridge, for topping (may sub 8oz heavy cream, whipped)
  • 1/4 cup pastel confetti sprinkles for decoration on top (optional)


Directions
Crust:
Crush 26 Oreo cookies into fine crumbs, using a food processor (or crush in a plastic ziploc bag). Add the melted butter until well combined. Press mixture evenly onto bottom of a 9-inch springform pan. Place in refrigerator while preparing the filling.

Cheesecake:
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, until no lumps remain. Add the powdered sugar and vanilla extract, beating until fully incorporated. Scrape down bottom and sides of bowl. Beat in creamer until smooth. Gently fold in one 8oz tub of cool whip and then beat on low speed to incorporate fully. Chop 15 Oreos. Fold in chopped Oreos and confetti sprinkles. Spread evenly over crust.

Chocolate Ganache:
Heat cream just until it starts to simmer and little bubbles start forming. Add chocolate and let sit for a minute and then gently stir until smooth. Let cool slightly until thick and pourable, but no longer hot. Pour ganache over the top, spreading it to cover the entire surface. Tap against the counter to smooth the top. Chill the cheesecake in the freezer for at least 3-4 hours (or refrigerate overnight).

Before serving, remove from pan. Pipe swirls of cool whip around the top. Finish with whole Oreos and sprinkles. Refrigerate any leftovers, or freeze for an "ice cream pie" texture.

{VIDEO} Easy No Bake Confetti Oreo Cheesecake

Read more »
This is the perfect no-bake summer cake made of Rice Krispy Treats, flavored like Ice Cream and stacked into a layer cake!


{VIDEO} No-Bake Rice Krispies Treat Ice Cream Cake: Mint Chip, Cookies & Cream, Strawberry

Read more »
A miniature, no-melt version of one of my favorite desserts. These bite-sized little Chocolate Chip Cookies Pops look just like mini cookie ice cream sandwiches on a stick, but so much cuter.


{VIDEO} Mini Chocolate Chip Cookie Pops

Read more »
The cutest little cookies you've ever seen. These bite-Sized little Chocolate Chip Cookies are loaded with mini chocolate chips, for the most adorable version of everybody's favorite cookie!


{VIDEO} Mini Chocolate Chip Cookies

Read more »
Today is my birthday so we're making my birthday cake, and this year we are doing THE BEST Funfetti Cake, from scratch, of course.




{VIDEO} THE BEST Homemade Funfetti Layer Cake From Scratch

Read more »
This is a sponsored conversation written by me on behalf of Pillsbury.  The opinions and text are all mine.

 This heart shaped cookie cake is an super easy spin on the cream tarts/letter cakes/number cakes that are all over Instagram and Pinterest lately! 

{VIDEO} Easy Cream Tart Heart Cookie Cake

Read more »
Sweet pink lemonade frosting, sandwiched between cute lemon cookies, for the most adorable spin on a summertime favorite.


Pink Lemonade Sandwich Cookies

Read more »
These Chocolate Covered Rosé Champagne Strawberries are really fancy and fun twist on regular chocolate strawberries.


These are like the most fun adult dessert ever. They combine all of the best things, like chocolate and pink and champagne all in one pretty little treat.



They're perfect for a wedding shower or a romantic occasion, or a fun girl's night or special brunch.



The strawberries soak in the Champagne over night to soak up all that sweet rosé. Then we dip them in a silky pink chocolate coating and decorate with sprinkles.



The longer the berries soak in the rosé, the more sweet champagne they absorb, so you can leave these in the fridge for anywhere between 20 and 36 hours, depending on how you like them.


How cute did these turn out? I like to serve them on a glass of champagne, with edible gold stars around the rim, for a fancy touch! Just wet a paper towel with champagne, run it around the edge of the glass to get it sticky and then roll in a plate of edible gold stars, or sprinkles.



I used pink candy melts and gold sprinkles, but you can use regular chocolate, or any color combination you want to match the theme of any event of special occasion, to really customize these.


For this fancy look, drizzle on white and dark pink lines across the berry while the coating is still wet and drag a toothpick down, from the top to the bottom. Then add some edible gold stars or sprinkles to the top corner.


For this gold look, let the pink coating dry and then dab the edge with a paper towel soaked in champagne and add some edible gold dust and edible gold stars or sprinkles.


For this more classic look, drizzle on white diagonal lines across the berry once the pink coating has set. Then add some gold sprinkles on top.


If you love this recipe, you are going to love my Rosé Cupcakes 


...or my strawberry chocolate bars, so be sure to check those videos out too!


If you give this a try be sure to tag me in a picture on social media @lindsayannbakes, or share this video with somebody who you know would love these fancy champagne berries!



When you bite into these, the snap of smooth chocolate shell is the perfect coating to the sweet juicy berry that has that kick of bubbly Rosé flavor.


SUBSCRIBE TO BE THE FIRST TO SEE ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube



- ♥ -


Chocolate Covered Champagne Strawberries

Ingredients




Directions
Wash strawberries and pat dry. Fill a large jar or bowl with the strawberries. Pour Champagne over the strawberries until they are all covered. Cover with plastic wrap and let sit in the fridge for 24 hours. Remove strawberries and dry fully with paper towels. Make sure they are completely dry on the outside or the chocolate will seize up and ruin the smooth consistency of the chocolate.

Melt chocolate according to package directions. Add vegetable shortening or oil to get a velvety smooth and thin consistency, perfect for dipping.

Pour chocolate into a deep mug or cup. Hold the strawberries at the leaves and dip into melted chocolate until it is fully coated. Pull straight up and out of the chocolate. Use your free hand to tap the wrist of the hand holding the strawberry to help the excess chocolate slide off of the tip of the strawberry and back into your cup. Place dipped strawberries onto wax paper.

Add sprinkles or edible pearls, or snip off a tiny tiny piece from the corner of the bag and gently squeeze on to dried dipped berries, moving your hand from side to side in a quick and steady motion. Add sprinkles if desired or run a toothpick from the top down, to create a fancy design. Let strawberries dry fully, until chocolate has set (speed up the process by placing in the fridge or freezer for a few minutes).

If desired, wet a paper towel with champagne, run it around the edge of a champagne glass to get it sticky and then roll in a plate of edible gold stars, or sprinkles. Add strawberry to the rim by making a slice on the side, so it stay on securly.

Enjoy same day, or refrigerate if not serving immediately. These are best served within 24 hours of dipping.

Note: if you leave the chocolate dipped strawberries in the fridge, condensation might form and you will have water droplets on top of your strawberries or in between the berry and the chocolate, when you remove them from the fridge and they come back to room temperature.

{VIDEO} Chocolate Covered Rosé Champagne Strawberries

Read more »
Subscribe to: Posts (Atom)