Individual portions bake right in a muffin tin here, so each mini pumpkin cheesecake gets its own graham cracker crust and creamy pumpkin filling without the fuss of a springform pan or a water bath. Mini Pumpkin Cheesecake ★★★★★ Be the first to rate this …
Crushed candy cane bits and a peppermint glaze turn a rich, fudgy chocolate cookie into a holiday cookie-tray staple. Rolling the dough in cocoa powder before baking keeps the cookies looking deep and dark without drying them out. They freeze well too, so they’re an …
Real protein powder, oats, nut butter, and honey pack into a no-bake bar here, made in one bowl and cut into portions for the week. Pressing the mixture firmly into the pan before chilling is what keeps these bars from crumbling apart, unlike a lot of homemade granola bars. They’re a filling, make-ahead snack for busy mornings or a post-workout bite.
Per bar (estimated)
Estimated from USDA FoodData Central values for the ingredients and amounts listed above. Optional toppings, garnishes and ingredients added “to taste” are not included. Actual values vary with brands and portion size.
Warming the peanut butter and honey together thins them out just enough to coat every oat evenly, which is what binds the bars together without needing eggs or baking. Pressing the mixture firmly into the pan compacts the oats and removes air pockets, so the bars hold their shape when cut instead of crumbling apart. Chilling before cutting lets the fat in the peanut butter firm back up, locking the bars into their final texture. For ingredient-level nutrition data, USDA FoodData Central is the most reliable free reference.
Protein powder brands vary a lot in texture — a very thick or chalky powder may need an extra tablespoon of milk to bring the mixture together smoothly. Press as firmly as you can in step 6; a light press is the most common reason homemade granola bars fall apart when cut. A sharp knife wiped clean between cuts gives the cleanest bar edges, especially with the chocolate chips inside.
Skipping the chill time and trying to cut the bars while still soft is the most common reason they fall apart — give them the full hour to firm up in the refrigerator. Using natural peanut butter that’s very oily and separated (without stirring it first) can leave the bars greasy instead of firm. Not pressing the mixture down firmly enough leaves gaps that make the finished bars crumbly rather than sliceable.
These are a complete grab-and-go snack on their own, but pairing one with a piece of fresh fruit rounds out a quick breakfast. They also travel well alongside a bowl of vanilla almond granola for a bigger snack spread. For a warm breakfast option, try our baked oatmeal without eggs.
Store bars in an airtight container in the refrigerator for up to 2 weeks. For longer storage, wrap bars individually and freeze for up to 3 months — thaw at room temperature for about 15 minutes before eating.
Can I use a different nut butter in this protein granola bar recipe? Yes — almond butter, cashew butter, or sunflower seed butter (for a nut-free version) all work as a one-to-one swap for the peanut butter.
Can I make these bars without protein powder? Yes — replace the protein powder with an equal amount of additional oats, pulsed briefly in a food processor into a coarser flour, though the bars will have less protein per serving.
Why are my protein bars crumbly? Crumbly bars usually mean the mixture wasn’t pressed firmly enough into the pan, or they were cut before fully chilling. Press hard in step 6 and give the bars the full hour to firm up before cutting.
Can I use quick oats instead of old-fashioned oats? Yes, quick oats work, though the bars will have a slightly softer, less chewy texture than with old-fashioned rolled oats.
A rich, garlicky white sauce swaps in for the usual red tomato sauce here, layered with mozzarella, ricotta, and sautéed mushrooms and spinach. It’s a comforting, creamy take on lasagna that bakes up just as tall and satisfying as the classic version. Building the alfredo …
Real brewed coffee goes right into the dough of this soft, slightly sweet yeasted roll, finished with a coffee glaze inspired by the New England bakery classic. Unlike a cinnamon roll, there’s no filling to worry about rolling or spilling — the coffee flavor is …
Shredded fresh apple and a warm blend of cinnamon, nutmeg, and cloves pack into a moist, tender crumb here, finished with a simple cream cheese glaze. Shredding the apple instead of dicing it lets the fruit melt into the batter as it bakes, so every slice is evenly moist without big wet pockets. It’s a cozy fall dessert that also holds up well for a few days on the counter.
Per serving (1 of 10) (estimated)
Estimated from USDA FoodData Central values for the ingredients and amounts listed above. Optional toppings, garnishes and ingredients added “to taste” are not included. Actual values vary with brands and portion size.
Shredding the apple instead of dicing it means the fruit essentially dissolves into the batter as it bakes, releasing moisture evenly throughout the cake instead of leaving distinct wet chunks. The combination of oil and shredded apple keeps this cake moist for days, since oil-based cakes don’t dry out and stiffen the way butter-based cakes can once refrigerated. Three warm spices layered together — cinnamon, nutmeg, and cloves — build a rounder spice flavor than cinnamon alone.
A firm, slightly tart apple like Granny Smith or Honeycrisp holds up better during shredding and baking than a very soft variety. Don’t drain the shredded apple before adding it — that liquid is exactly what keeps the cake moist. Let the cake cool completely before glazing, or the warm surface will melt the glaze into a thin, uneven layer instead of a clean drizzle.
Overmixing the batter once the flour is added develops gluten and can make the cake tougher than it should be — stir just until no dry streaks remain. Skipping the full bake time and pulling the cake out too early leaves a gummy center, especially with all the moisture from the apples — always confirm doneness with a toothpick. Using pre-shredded, dried-out apple (like some bagged products) instead of freshly shredded apple loses the moisture this recipe depends on. Skip tasting the raw dough or batter, since the FDA notes that raw flour is not a ready-to-eat ingredient.
A scoop of chocolate ice cream or plain vanilla ice cream alongside a warm slice makes a simple à la mode dessert. Hot spiced cider or coffee are the classic drink pairings for a fall gathering. For a full fall dessert table, add a tray of mini pumpkin cheesecakes.
Store the glazed cake covered in the refrigerator for up to 5 days, since the cream cheese glaze needs to stay cold. The un-glazed cake freezes well for up to 3 months — thaw and glaze fresh before serving for the best texture.
Do I need to peel the apples for this apple spice cake? Peeling is recommended for the smoothest texture, since the peel can turn slightly chewy once shredded and baked. If you prefer more fiber and don’t mind the texture, you can leave the peel on.
Can I make this cake without nuts? Yes, the walnuts are entirely optional. You can also substitute pecans, or leave them out completely for a nut-free version.
Can I bake this as cupcakes instead? Yes — divide the batter among 18 to 20 lined muffin cups and bake at the same temperature for about 20 to 22 minutes, checking for doneness with a toothpick.
Can I skip the cream cheese glaze? Yes — this cake is moist and flavorful enough to serve plain, or dusted with a little powdered sugar instead of the full glaze.
Dark chocolate cake, cherries, and whipped cream — the classic German cake combination — get shrunk down into individual, no-slicing-required cupcakes here. A spoonful of cherry filling gets tucked into the center of each cupcake, then everything is topped with real whipped cream and a …
A rich, tomato-and-cream butter chicken meets soft, pillowy homemade naan here, built for scooping up every bit of sauce. Marinating the chicken in yogurt and spices overnight tenderizes it and builds flavor from the inside out, while the naan gets its char and bubble from …
A flakier, more savory-leaning buttermilk biscuit stands in for the usual sweet shortcake biscuit here, split and piled with juicy macerated strawberries and lightly sweetened whipped cream. The tang of real buttermilk cuts through the sweetness of the berries in a way a plain sugar biscuit can’t. It’s a simple dessert that still feels a little special.
Per serving (1 of 6) (estimated)
Estimated from USDA FoodData Central values for the ingredients and amounts listed above. Optional toppings, garnishes and ingredients added “to taste” are not included. Actual values vary with brands and portion size.
Real buttermilk reacts with the baking powder to give the biscuits extra lift, and its natural tang balances the sweetness of the berries so the whole dessert doesn’t taste one-note sweet. Keeping the butter cold right up until it hits the oven is what creates the flaky layers — as the butter melts in the heat, it releases steam that pushes the dough apart into thin, tender sheets. Macerating the strawberries in sugar draws out their juices into a light natural syrup that soaks into the biscuit instead of leaving it dry.
Freeze the cubed butter for 10 minutes before starting if your kitchen is warm — cold butter is the single biggest factor in getting flaky layers. Handle the dough as little as possible; overworking it develops gluten and makes the biscuits tough instead of tender. Ripe, in-season strawberries make a real difference here, since underripe berries won’t release enough juice during macerating.
Overmixing the dough after adding the buttermilk is the most common mistake, and it’s what turns a flaky biscuit into a dense, bread-like one. Skipping the maceration step and using raw, unsugared strawberries leaves the shortcake dry and without that light syrupy juice pooling into the biscuit. Assembling the shortcakes too far ahead of serving lets the biscuits go soggy under the strawberries — build them just before you plan to eat. Skip tasting the raw dough or batter, since the FDA notes that raw flour is not a ready-to-eat ingredient.
This dessert is rich enough to stand on its own, but a scoop of vanilla almond granola crumbled over the top adds a nice crunch. A cup of coffee or iced tea alongside rounds out an easy summer dessert spread. For a layered strawberry dessert, try our strawberry chantilly cake.
Store unassembled buttermilk biscuits strawberry shortcake at room temperature in an airtight container for up to 2 days, or freeze for up to 1 month. Keep the macerated strawberries and whipped cream refrigerated separately, and assemble the shortcakes fresh right before serving for the best texture.
Can I make this buttermilk biscuits strawberry shortcake ahead of time? Yes — bake the biscuits up to 2 days ahead and store at room temperature in an airtight container. Warm them briefly in the oven before assembling the shortcakes.
Can I use frozen strawberries for this buttermilk biscuits strawberry shortcake? Fresh strawberries work best for texture, but thawed frozen strawberries can work in a pinch — drain off excess liquid before macerating so the biscuits don’t turn soggy.
What can I use instead of buttermilk? Mix 3/4 cup regular milk with 2 1/4 teaspoons of lemon juice or white vinegar, let sit for 5 minutes, and use as a substitute for the buttermilk called for here.
Can I use stabilized whipped cream instead? Yes — if you’re assembling shortcakes ahead of time, whipping the cream with a tablespoon of powdered gelatin or mascarpone helps it hold its shape longer without weeping.
Day-old bread turns into a warm, custardy dessert here, finished with a rich, pourable vanilla sauce spooned over the top just before serving. Stale bread actually works better here than fresh, since it soaks up the egg custard without turning to mush. It’s an easy …