This recipe was created in partnership with Rodelle. This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! This recipe was originally published on August 23, 2015.

Need Chocolate? No, I mean, do you Really Need Chocolate? This No Churn Extreme Chocolate Ice Cream will cure even the most powerful chocolate craving!

Best part is, this ice cream is made with 5 ingredients and you Do Not need an ice cream maker! That’s right . . . this is a super creamy, chocolate dreamy, no churn ice cream.

I used my favorite Rodelle Dutch Processed Baking Cocoa to make this ice cream extra rich. Just make sure to use unsweetened cocoa powder.

The brownie chunks were from a batch of my Chocolate Chunk Nutella Swirl Brownies. Here are a few more Brownie Recipes to choose from. Or buy a couple store bought brownies if you prefer. Totally acceptable.

Ingredients Needed For Extreme Chocolate Ice Cream (screenshot for grocery list)

• Heavy Whipping Cream
• Sweetened Condensed Milk
• Unsweet Cocoa
• Brownie Chunks
• Semisweet Chocolate Chunks

How To Make No-Churn Ice Cream

1. Using hand mixer, beat heavy whipping cream to stiff peaks.
2. Mix in sweetened condensed milk and cocoa.
3. Fold in brownies and chocolate chunks.
4. Transfer mixture to container. (I use a large loaf pan)
5. Cover and freeze overnight.

More Chocolate Recipes:

Double Chocolate Chip Muffins – Oreo Hot Chocolate – Slutty Brownies

NO CHURN CHOCOLATE ICE CREAM

Yield: 1

Prep Time: 5 minutes

Additional Time: 12 hours

Total Time: 12 hours 5 minutes

Extreme Chocolate Ice Cream is a must make recipe. This No Churn Ice Cream is packed with Chocolate Chunks and Brownies! Inspired by my favorite Dairy Queen Blizzard flavor. Death By Chocolate never tasted so good!

Print

Ingredients

• 1 pint Heavy Whipping Cream
• 14 ounces Sweetened Condensed Milk
• 3-4 Tablespoons Unsweet Cocoa, to taste
• 2 Cups Brownie Chunks
• 1/2 Cup Semisweet Chocolate Chunks

Instructions

1. Using hand mixer, beat heavy whipping cream to stiff peaks.
2. Mix in sweetened condensed milk and cocoa.
3. Fold in brownies and chocolate chunks.
4. Transfer mixture to container. (I use a large loaf pan)
5. Cover and freeze overnight.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 744Total Fat 47gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 21gCholesterol 132mgSodium 297mgCarbohydrates 75gFiber 1gSugar 44gProtein 11g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post No Churn Chocolate Ice Cream appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! This recipe was originally posted December 4, 2013.

Fruit Dip Recipe

Yes, I am one of THOSE people.  I am absolutely obsessed with Nutella!  While I don’t plan on getting a Nutella jar tattooed on my tuckus, I do consume more than my fair share of Nutella!  I love it straight out of the jar.  This Creamy Nutella Dip Recipe is my second favorite way to eat it.

This is basically a Cheesecake Dip with a Nutella twist.

One of my first WonkyWonderful recipes was this Nutella Fruit Dip.  It tastes great and is somewhat healthy.  But this time I wanted to make more of a dessert dip {aka – not somewhat healthy}.

Ingredients Needed For Nutella Cheesecake Dip (screenshot for grocery list)

• Cream Cheese
• Nutella
• Powdered Sugar
• Half & Half or Heavy Cream
• Mini Chocolate Chips – Sprinkles

How To Make Nutella Dip

1. Using hand mixer, blend all ingredients until smooth.
2. Serve with graham crackers, cookies, pretzels and/or fruit.

More Super Easy Dessert Recipes:

No-Bake Oreo Fluff – Edible Sugar Cookie Dough – Salted Caramel Pecan Cheesecake Dip – Candy Sushi

This Nutella Cheesecake Dip is fantastic for Valentine’s Day too. A super quick and easy dessert idea. Just add Valentine’s sprinkles on top.

CREAMY NUTELLA DIP

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

Use this Creamy Nutella Dip Recipe for a quick snack or dessert.  Kids and adults will love this creamy, chocolaty fruit dip! It goes great with graham crackers, cookies, fruit and pretzels.

Print

Ingredients

• 8 ounces Cream Cheese - softened
• 1/2 Cup Nutella
• 1 Tablespoon Powdered Sugar
• 1-2 teaspoons Half & Half* - to desired consistency
• Mini Chocolate Chips and/or Sprinkles

Instructions

1. Using hand mixer, blend all ingredients until smooth.
2. Taste. Add more powdered sugar if preferred.
3. Transfer to serving bowl. Top with chocolate chips and/or sprinkles.
4. Serve with graham crackers, cookies, pretzels and/or fruit.

Notes

*Heavy cream can be used in place of half & half.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 575Total Fat 41gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 11gCholesterol 58mgSodium 196mgCarbohydrates 51gFiber 4gSugar 43gProtein 7g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Creamy Nutella Dip Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! This post was originally published October 26, 2015.

CREAM PUFFS

Cream puffs are one of my major weaknesses. In fact, I may or may not have eaten 6 of these cream puffs. {I totally ate 6 in one sitting!}

My friend, Barbara is the Cream Puff Queen! She really knows her stuff! Not surprising since she is the creator of Barbara Bakes.

I on the other hand am not known for my pastry skills. Pastries usually require a gentle hand and some finesse. I have neither of those. But with the help of Barbara’s new cookbook, Simply Sweet Dream Puffs, I was able to make these utterly amazing {and highly addictive} cream puffs.

Visit Barbara’s site HERE for cream puff step by step photos and a video!

The e-book is now available on Amazon!  >>BUY IT NOW<< {amazon affiliate link}

I had planned on making the Churro Cream Puffs but half way through I decided I just wanted to leave them plain.

There are so many delicious creations to choose from. Coconut Almond Cream Puffs, S’mores Cream Puffs, Tiramisu Eclairs, Pecan Pie Puffs and the list goes on!

This cookbook is wonderful for bakers at every level. The instructions are clear and the book includes process photos as well.

There are so many variations for any occasion. This cookbook includes recipes for cream puffs, eclairs and profiteroles.

As you can see I am not stingy with the whipped cream!

Classic Cream Puffs

Yield: 16

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Classic Cream Puff Recipe is simple and delicious dessert! Pastry puffs filled with fresh whipped cream.

Print

Ingredients

cream puffs

• 3/4 cup all-purpose flour
• 6 tablespoons unsalted butter, cut into 6 pieces
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3/4 Cup Water
• 3 large eggs, room temperature
• Egg Wash, optional
• 1 egg
• 1 teaspoon water

whipped cream

• 1½ Cups Cold Heavy Whipping Cream
• Small Pinch Salt
• 1/2 teaspoon Pure Vanilla Extract
• 1/3 Cup Powdered Sugar

Instructions

cream puffs

1. Preheat oven to 425°.
2. Line baking sheets with parchment paper. Prepare cream puff ingredients.
3. Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Remove from heat and immediately stir in flour. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
4. Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.
5. Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg wash.
6. Bake at 425°F for 5 minutes; reduce oven temperature to 375°F, and bake 30 minutes or until puffy and golden brown. Turn oven off; allow puffs to stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely before filling.

whipped cream

1. Using stand mixer fitted with whisk attachment; beat heavy cream and salt on medium/high until soft peaks form. Add vanilla and sugar. Beat until stiff peaks form. Transfer to piping bag fitted with small tip. Insert tip into puffs and gently fill. Dust puffs with powdered sugar.

Nutrition Information

Yield 16 Serving Size 1
Amount Per Serving Calories 168Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 95mgSodium 71mgCarbohydrates 8gFiber 0gSugar 3gProtein 3g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Classic Cream Puff Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Microwave Fudge Recipe

This fudge is super simple to make, right in the microwave and just 3 necessary ingredients. White chocolate morsels, sweetened condensed milk and mini marshmallows are all you need to make this extremely soft, melt-in-your-mouth fudge. I personally prefer the extra soft style of fudge. But, if you like the firm (almost like a chocolate bar) type of fudge you’ll want to try a different recipe.

This soft white fudge needs to be kept in the refrigerator until you eat it. The fudge doesn’t melt into puddles at room temp but it does get very soft.

Ingredients Needed For White Fudge (screenshot for grocery list)

• White Chocolate Morsels
• Sweetened Condensed Milk
• Mini Marshmallows
• Salt
• Vanilla Extract
• Candy of Choice (optional)

How To Make Microwave Fudge

1. Prepare loaf pan by lining with wax paper or parchment paper. Sprinkle candies on the bottom (if adding candy).
2. Mix white chocolate morsels and sweetened condensed milk in microwave safe bowl. Microwave 60 seconds.
3. Add marshmallows, stir and microwave 30 more seconds.
4. Add salt and vanilla. Stir until melted and smooth. Immediately pour mixture into loaf pan. Top with more candy (optional).
5. Refrigerate 4-6 hours. Remove fudge and paper, transfer to cutting board. Peel paper from fudge, cut into squares.
6. Store fudge in refrigerator.

More Easy Fudge Recipes

Pretzel Marshmallow Microwave Fudge – Oreo Microwave Fudge – S’mores Chocolate Fudge – Hot Chocolate Fudge – Fruitcake Fudge – Rocky Road Fudge

Easy White Chocolate Fudge Recipe

Yield: 15

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

This Easy White Chocolate Fudge Recipe makes a super soft, melt in your mouth white fudge. A microwave fudge made simply with white chocolate, sweetened condensed milk and marshmallows for the ultimate holiday dessert.

Print

Ingredients

• 12 ounces White Chocolate Morsels
• 7 ounces Sweetened Condensed Milk
• 2 Cups Mini Marshmallows
• Small Pinch Salt
• 1/2 teaspoon Vanilla Extract
• Candy of Choice (optional)

Instructions

1. Prepare loaf pan by lining with wax paper or parchment paper. Sprinkle candies on the bottom (if adding candy).
2. Mix white chocolate morsels and sweetened condensed milk in microwave safe bowl. Microwave 60 seconds.
3. Add marshmallows, stir and microwave 30 more seconds.
4. Add salt and vanilla. Stir until melted and smooth. Immediately pour mixture into loaf pan. Top with more candy (optional).
5. Refrigerate 4-6 hours. Remove fudge and paper, transfer to cutting board. Peel paper from fudge, cut into squares.
6. Store fudge in refrigerator.

Notes

I like peanut butter M&M's in my white chocolate fudge. (sounds weird, tastes great)

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Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 203Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 11mgSodium 57mgCarbohydrates 29gFiber 0gSugar 27gProtein 3g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Easy White Chocolate Fudge Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Chocolate Graham Cracker Marshmallow Fudge

This fudge was requested by my daughter. She wanted a fudge without nuts and decided S’Mores Fudge was the way to go.

I’m not a S’mores fan. The flavor combo is great but eating traditional S’mores is kind of a pain. That is why this fudge recipe is so awesome. You get the great flavors of S’mores without hot sticky marshmallow oozing down your arm. Win, win.

Ingredients Needed For S’mores Fudge (screenshot for grocery list)

• Sugar
• Evaporated Milk
• Unsalted Butter
• Salt
• Mini Marshmallows
• Semi-Sweet Chocolate Chips
• Vanilla Extract
• Graham Crackers

How To Make S’mores Fudge

1. Prepare and measure all ingredients before beginning as this is a quick process.
2. Line 8×8 pan with wax paper or foil.
3. In pot over medium heat, combine the sugar, evaporated milk, butter and salt. Bring to a boil while stirring constantly. Continue to boil and stir for 5 minutes. Remove from heat.
4. Stir in 2 cups mini marshmallows, chocolate chips and vanilla. Stir quickly until melted and smooth.
5. Stir in graham crackers then quickly fold in remaining mini marshmallows. Transfer mixture to prepared pan. Refrigerate 2+ hours or until firm.
6. Lift wax paper and entire fudge block to remove from pan. Transfer to cutting board, peel off paper and cut into squares. Store in airtight container in the refrigerator.

More Holiday Dessert Recipes

Pretzel Marshmallow Microwave Fudge – Oreo Microwave Fudge – Caramel Pecan Cheesecake Dip – Hot Chocolate Fudge – Candy Cane Oreo Balls – Rocky Road Fudge

S'mores Chocolate Fudge Recipe

Yield: 25

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

Enjoy summer flavors in a winter treat with this S’mores Chocolate Fudge Recipe. Silky fudge filled with marshmallows, and graham crackers for a fun holiday dessert.

Print

Ingredients

• 1⅔ Cup Sugar
• 2/3 Cup Evaporated Milk
• 2 Tablespoons Butter
• 1/2 teaspoon Salt
• 3 Cups Mini Marshmallows - divided
• 1½ Cups Semi-Sweet Chocolate Chips
• 1 teaspoon Vanilla Extract
• 1 Sleeve Graham Crackers (9) - crushed to small pieces

Instructions

1. Prepare and measure all ingredients before beginning as this is a quick process.
   Line 8×8 pan with wax paper or foil.
2. In pot over medium heat, combine the sugar, evaporated milk, butter and salt. Bring to a boil while stirring constantly. Continue to boil and stir for 5 minutes. Remove from heat.
3. Stir in 2 cups mini marshmallows, chocolate chips and vanilla. Stir quickly until melted and smooth.
4. Stir in graham crackers then quickly fold in remaining mini marshmallows. Transfer mixture to prepared pan. Refrigerate 2+ hours or until firm.
5. Lift wax paper and entire fudge block to remove from pan. Transfer to cutting board, peel off paper and cut into squares. Store in airtight container in the refrigerator.

Notes

Be sure to boil the mixture the full amount of time to ensure the fudge sets properly.

Ingredients can affect the outcome quite a bit. I exclusively use Nestle Semi-Sweet Morsels, Carnation Evaporated Milk and Jet Puffed Mini Marshmallows.

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Nutrition Information

Yield 25 Serving Size 1
Amount Per Serving Calories 141Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 4mgSodium 66mgCarbohydrates 26gFiber 1gSugar 23gProtein 1g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post S’mores Chocolate Fudge Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Holiday Cheese Ball Recipe

This sweet cheese ball is sure to be the hit of your next party. All the great flavors of a caramel pecan cheesecake in a sweet, simple, spreadable treat.

Ingredients Needed For Pecan Cheesecake Ball (screenshot for grocery list)

• Cream Cheese
• Sour Cream
• Powdered Sugar
• Lemon
• Vanilla Extract
• Sea Salt
• Pecans
• Graham Crackers
• Caramel Sauce

How To Make A Cheesecake Cheese Ball

1. With hand mixer, combine the cream cheese, sour cream, powdered sugar, lemon juice, vanilla and salt. Mix 1-2 minutes or until smooth and fluffy.
2. Lay two long strips of plastic wrap in an ‘X’ shape on a flat surface. Spoon cream cheese mixture into the center. Bring up edges of plastic wrap, close at the top tightening to create the cream cheese ball shape. Transfer to refrigerator and chill at least 1 hour to firm.
3. Spread graham cracker crumbs and pecans in an even layer on a flat surface. Unwrap chilled cheese ball and roll onto crumbs to coat. Gently press crumbs and pecans into any non covered spots.
4. Transfer cheese ball to platter. Drizzle with caramel sauce. Serve with graham crackers or cookies.

More Easy Dessert Recipes

Salted Caramel Pecan Cheesecake Dip – Hot Chocolate Fudge – Rocky Road Fudge – Edible Sugar Cookie Dough

Caramel Pecan Cheesecake Dessert Cheese Ball

Yield: 1

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

Make this Caramel Pecan Cheesecake Dessert Cheese Ball for a super easy holiday treat. Cheeseball Recipes are great for holidays, parties or game-day because they are quick, easy and travel well.

Print

Ingredients

• 16 ounces Cream Cheese - softened
• 3-4 Tablespoons Sour Cream
• 3/4 Cup Powdered Sugar
• 1 teaspoon Lemon Juice
• 2 teaspoons Vanilla Extract
• Small Pinch Sea Salt
• 1/3 Cup Pecans - crushed/chopped
• 4 Graham Crackers - crushed to crumbs
• 2 Tablespoons Caramel Sauce

Instructions

1. With hand mixer, combine the cream cheese, sour cream, powdered sugar, lemon juice, vanilla and salt. Mix 1-2 minutes or until smooth and fluffy.
2. Lay two long strips of plastic wrap in an ‘X’ shape on a flat surface. Spoon cream cheese mixture into the center. Bring up edges of plastic wrap, close at the top tightening to create the cream cheese ball shape. Transfer to refrigerator and chill at least 1 hour to firm.
3. Spread graham cracker crumbs and pecans in an even layer on a flat surface. Unwrap chilled cheese ball and roll onto crumbs to coat. Gently press crumbs and pecans into any non covered spots.
4. Transfer cheese ball to platter. Drizzle with caramel sauce. Serve with graham crackers or cookies.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 325Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 9gCholesterol 60mgSodium 248mgCarbohydrates 23gFiber 1gSugar 17gProtein 5g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Caramel Pecan Cheesecake Dessert Cheese Ball appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Eggless Edible Cookie Dough

This Edible Cookie Dough is brought to you 100% by my daughter. She is the cookie dough lover in the house. I don’t hate cookie dough, I’m just kinda meh about it.

I figured she earned an extra special treat over these last two months so I indulged her cookie dough cravings. Of course I want to make sure the Edible Cookie Dough is safe to eat, that’s why this recipe involves no eggs and we are cooking the flour before beginning.

I have to say that this cookie dough may just convert me. It is so good!

Does Flour Have To Be Cooked

Yes, flour must be cooked to 160ºF to kill any germs or bacteria. Flour is unsafe to eat raw so do not skip this step.

Can You Microwave Raw Flour

Yes, this is how I cook my flour so that it is safe to eat. It is as simple as microwaving the flour for about 2 minutes while stirring every 30 seconds or so.

Flour can also be cooked in the oven if preferred.

Ingredients Needed For Edible Cookie Dough (screenshot for grocery list)

• All Purpose Flour
• Unsalted Butter
• Light Brown Sugar
• White Sugar
• Vanilla Extract
• Almond Extract
• Heavy Cream
• Salt
• White Chocolate Chips
• Rainbow Sprinkles

How To Make Homemade Edible Cookie Dough

1. Place flour in a microwave safe bowl. Microwave for 2 minutes, stirring every 30 seconds. Flour needs to be cooked to 160ºF to be safe to eat. Allow flour to cool before mixing cookie dough.
2. Cream butter and sugars until light and fluffy.
3. Mix in vanilla extract, almond extract, heavy cream and salt.
4. Mix in flour 1/2 cup at a time until dough comes together.
5. Add in white chocolate chips and sprinkles. Mix.
6. Roll into walnut sized balls. Refrigerate and eat within 1 week. (These can also be frozen up to 3 months)

Can You Bake This Cookie Dough

No, please don’t. This cookie dough recipe is missing some necessary ingredients such as eggs and leavening.

If you are wanting baked cookies, use this Soft Chocolate Chip Cookie Recipe and feel free to use white chocolate chips and sprinkles in place of the chocolate chips.

More Easy Dessert Recipes:

German Chocolate Mug Cake – Salted Caramel Pecan Cheesecake Dip – Oreo Truffle Pops – Peppermint Patty Chocolate Truffles – Edible Cookie Dough Truffles – Cream Filled Cupcakes

Edible Sugar Cookie Dough

Yield: 20

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Make the kids a treat, this Edible Sugar Cookie Dough is full of white chocolate chips, sprinkles and fun! This edible cookie dough recipe is made without eggs and comes together in about 15 minutes.

Print

Ingredients

• 1½ Cups All Purpose Flour
• 1/2 Cup Unsalted Butter - softened
• 1/2 Cup Light Brown Sugar
• 1/4 Cup White Sugar
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Almond Extract
• 1/4 Cup Heavy Cream
• 1/2 teaspoon Salt
• 1/2 Cup White Chocolate Chips
• 1/4 Cup Rainbow Sprinkles

Instructions

1. Place flour in a microwave safe bowl. Microwave for 2 minutes, stirring every 30 seconds. Flour needs to be cooked to 160ºF to be safe to eat. Allow flour to cool before mixing cookie dough.
2. Cream butter and sugars until light and fluffy.
3. Mix in vanilla extract, almond extract, heavy cream and salt.
4. Mix in flour 1/2 cup at a time until dough comes together.
5. Add in white chocolate chips and sprinkles. Mix.
6. Roll into walnut sized balls. Refrigerate and eat within 1 week. (These can also be frozen up to 3 months)

Notes

This recipe makes approximately 20 cookie dough balls.

The cookie dough firms up in the refrigerator, let sit at room temperature a few minutes before eating.

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Nutrition Information

Yield 20 Serving Size 1
Amount Per Serving Calories 147Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 16mgSodium 60mgCarbohydrates 18gFiber 0gSugar 11gProtein 1g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Edible Sugar Cookie Dough appeared first on WonkyWonderful.

This Banana Bread Cake with Cream Cheese Frosting is exactly the comfort food you need. An Easy Banana Cake Recipe that is quick and simple. Top it with luscious Vanilla Cream Cheese Frosting for the ultimate indulgent dessert.

This post may contain affiliate links. See my Disclosure Policy  for more info. This post was originally published September 6, 2012. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Easy Banana Cake Recipe

This is an updated version of a Brown Butter Frosted Banana Cake. That cake was good and all, but, this version is better. Plus you save some time not having to brown butter. You still can if you like. Just brown the butter for the frosting, let it cool completely then make the frosting as instructed. Brown Butter was very IN back in 2012 when I originally posted this recipe

What Is The Difference Between Banana Bread And Banana Cake

Banana Cake is sweeter than banana bread. Even more so because banana cake is topped with frosting.

So while we may be able to get away with calling banana bread a breakfast or snack, this banana cake is most definitely dessert.

Ingredients Needed For Easy Banana Cake (screenshot for grocery list)

Cake:

• White Sugar
• Brown Sugar
• Sour Cream
• Butter
• Eggs
• Vanilla Extract or Paste
• All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Pecans or Walnuts
• Cinnamon
• Nutmeg
• Bananas

Frosting:

• Butter
• Cream Cheese
• Salt
• Vanilla Extract or Paste
• Powdered Sugar
• Heavy Cream

How To Make Banana Cake With Cream Cheese Frosting

More Dessert Recipes

Salted Caramel Pecan Cheesecake Dip – Cream Filled Cupcakes – Buttermilk Vanilla Cake – Pretzel Marshmallow Fudge – 

 

Banana Bread Cake + Cream Cheese Frosting

Yield: 12

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Banana Bread Cake with Cream Cheese Frosting is exactly the comfort food you need. An Easy Banana Cake Recipe that is quick and simple. Top it with luscious Vanilla Cream Cheese Frosting for the ultimate indulgent dessert.

Print

Ingredients

• Cake:
• 1 Cup Sugar
• 1/2 Cup Brown Sugar
• 1 Cup Sour Cream
• 1/2 Cup Soft Butter
• 2 Eggs
• 2 teaspoon Vanilla Extract or Paste
• 2 Cups All Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Cup Chopped Pecans or Walnuts
• 1/2 teaspoon Cinnamon
• 1/8 teaspoon Nutmeg
• 4 Smooshed Extra Ripe Bananas
• Frosting:
• 1/4 Cup Softened Butter
• 8 ounces Cream Cheese
• Pinch Salt
• 1 teaspoon Vanilla Extract or Paste
• 3-4 Cups Powdered Sugar
• 1-2 teaspoons Heavy Cream

Instructions

For The Cake

1. Pre-heat oven to 375 degrees.
2. Cream butter and sugars. Add sour cream, eggs and vanilla. Mix.
3. Add the bananas, mix.
4. Next add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and pecans.
5. Mix until all ingredients are fully combined.
6. Pour batter into a greased 9×13 cake pan.
7. Bake for 30-35 minutes.
8. Let cool completely then frost.
9. Store cake in the refrigerator.

For The Frosting

1. Whip butter, cream cheese, salt and vanilla until smooth and fluffy.
2. Add powdered sugar 1 cup at a time, mixing between each addition.
3. Mix in heavy cream to desired consistency. Frosting will firm up once refrigerated.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 894Total Fat 30gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 93mgSodium 366mgCarbohydrates 156gFiber 2gSugar 135gProtein 6g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Banana Bread Cake + Cream Cheese Frosting appeared first on WonkyWonderful.

I am a brand ambassador for Rodelle.

I can’t think of a better way to end 2017 than with these Soft Chocolate Chip Cookies. We all deserve a cookie for making it through this year. And these cookies are the ultimate!

I have been working on this recipe for a year. A year ago I moved from sea level to about 4 thousand feet. My first attempt at baking cookies was a total disaster. After getting tips from fellow bloggers and Facebook friends I decided to focus on one cookie recipe until I got it perfect. Of course, I chose my favorite type, Super Soft Chocolate Chip Cookies!

These beauties are packed with chocolate chips! Between the chocolate chunks and the mini chocolate chips there is no way you are getting a bite without chocolate (as it should be). I underbake them slightly to ensure a super soft texture because I’m gonna be honest. . . I despise crunchy cookies. Hate Them. And the kicker is a sprinkle of finishing salt on top to make all the flavors POP! Oh, I also use two different Rodelle flavors to give them a unique taste.

So before we transition to more healthy and nutritious recipes, let’s all enjoy some chocolate chip cookies first.

HAPPY NEW YEAR ????????????

Here are a few more treats to ring in the New Year. . .

Coconut Chocolate Pots de Creme
Lemon Cake Jello Shots by Crazy for Crust
Strawberry Champagne Cake by Beyond Frosting
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Here are some items you may need for this recipe: (ad)
Nordic Ware Aluminum Baker’s Half Sheet
Cooling Rack – Baking Rack
Vollrath 2 oz Stainless Steel Scoop

Soft Chocolate Chip Cookies

Yield: 14

These Soft Chocolate Chip Cookies are my family's favorite treat! A special secret ingredient gives them a unique flavor and they are loaded with two types of chocolate chips! Also, this is a High Altitude Chocolate Chip Cookies Recipe. Soft, chewy, super-chocolaty and finished with a sprinkle of sea salt.

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Ingredients

• 3/4 Cup Unsalted Butter - softened
• 1/2 Cup Brown Sugar
• 1/2 Cup White Sugar
• 1 Large Egg
• 1 teaspoon Rodelle Vanilla Extract
• 1 teaspoon Rodelle Almond Extract
• 2 Cups All Purpose Flour
• 1 Tablespoon Corn starch
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 Cup Chocolate Chunks
• 1/2 Cup Mini Chocolate Chips
• Maldon Salt

Instructions

1. Cream butter and sugars until light and fluffy.
2. Add egg, vanilla, and almond extract. Mix.
3. Add flour, corn starch, baking soda and salt and continue mixing until mixture becomes a thick cookie dough.
4. Stir in chocolate chunks and mini chips.
5. Cover and refrigerate 2+ hours (preferably overnight).
6. Preheat oven to 350ºF
7. Use large scoop to portion out dough. Flatten rounds slightly then place on cookie sheet.
8. Bake for 11-12 minutes. Remove from oven and sprinkle with maldon salt. Leave cookies on baking sheet for 5 minutes before transferring to cooling rack.
9. Makes approximately 15 cookies.

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The post Soft Chocolate Chip Cookies appeared first on WonkyWonderful.

This tasty recipe is sponsored by Safeway.

This luscious dessert is so easy to make and super fun to say . . . Chocolate Pots de Creme! So fancy. And these chocolaty treats look fancy too. These are made super creamy with coconut cream. And the O Organics® Semi-Sweet Chocolate Chips are just sweet enough without making these Coconut Chocolate Pots de Creme overly sweet.

I absolutely love the O Organics product line. I pick up all of my necessities and these quality USDA-certified organic products at my local Northern California Safeway for a great value. Safeway always has what I need and their friendly staff is so helpful. I have been chatting with the same cashiers for years. It makes eating healthy much easier because they believe that great tasting organic food should be available to everyone. Safeway is a one-stop shop for all of my holiday baking needs, with over 400 USDA-certified O Organics products in nearly every aisle.

You can find O Organics near you at Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express and United and Carrs/Safeway. Visit Here to find a store near you and discover more meal prep tips and recipe ideas.

So not only is this dessert great for a romantic evening in. But, it would be fantastic for large holiday gatherings as well. This chocolaty treat is super rich, so a little goes a long way. And you prepare it a day ahead, so one less thing to do on the actual holiday.

You can top these Coconut Chocolate Pots de Creme with whatever you prefer. I topped mine with O Organics shredded coconut. They are also great topped with whipped cream and raspberries.

My daughter ooooohhhed and aaawwwwed over how pretty they are <— and she is not easily impressed!

Don’t forget to have the kiddos help you carry in the groceries. They have to earn their Chocolate Pots de Creme!

Coconut Chocolate Pots de Creme

Yield: 4

This Coconut Chocolate Pots de Creme Recipe is an elegant yet simple dessert. Perfect for the holidays, Valentine's Day or to satisfy an extreme chocolate craving! Made with just 5 ingredients, dairy-free and minimal effort, this creamy chocolate treat will be a show-stopper!

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Ingredients

Pots de Creme

• 13 ounce Can Coconut Cream (not coconut milk)
• 2 Large O Organics Eggs
• 1 Cup O Organics Semi-Sweet Chocolate Chips
• 1 teaspoon Pure Vanilla Extract
• Pinch of Salt

Toppings

• O Organics Shredded Coconut
• Whipped Cream (dairy free)
• Fresh Raspberries

Instructions

1. Quickly whisk together coconut cream and eggs in a 3 quart pot over medium heat. Continue to whisk and cook for 5-7 minutes or until mixture begins to steam heavily.
2. Remove pot from heat and immediately begin to stir in chocolate chips. Add a little at a time, whisking between each addition until all chocolate is melted and smooth.
3. Whisk in vanilla and salt.
4. Pour into mini dishes or ramekins. Refrigerate 6+ hours to set.
5. Top with shredded coconut, whipped cream and raspberries. Serve.

Nutrition Information

Yield 4 Serving Size g
Amount Per Serving Calories 775Total Fat 43gSaturated Fat 34gTrans Fat 0gUnsaturated Fat 8gCholesterol 94mgSodium 228mgCarbohydrates 99gFiber 7gSugar 87gProtein 7g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

This is a sponsored post written by me on behalf of Safeway.

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The post Coconut Chocolate Pots de Creme Recipe appeared first on WonkyWonderful.