Rose Bakes https://rosebakes.com/ Cake Decorating, Baking, Tutorials, Recipes, Cake Photos & Inspiration Thu, 29 Jun 2023 06:14:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.3 https://rosebakes.com/wp-content/uploads/2020/01/cropped-android-chrome-512x512-1-32x32.png Rose Bakes https://rosebakes.com/ 32 32 Creamy Crab Pasta Salad https://rosebakes.com/imitation-crab-pasta-salad-recipe/ https://rosebakes.com/imitation-crab-pasta-salad-recipe/#comments Thu, 29 Jun 2023 06:16:00 +0000 http://rosebakes.com/?p=8162 This is the best Imitation Buttermilk Crab Pasta Salad recipe! Imitation crab meat is tossed with your favorite noodles and a creamy seasoned sauce for a delicious, cool summer pasta salad.

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This is the best Creamy Crab Pasta Salad recipe! Imitation crab meat is tossed with your favorite noodles and a creamy seasoned sauce for a delicious, cool summer pasta salad. This is a perfect make-ahead meal for a Sunday afternoon lunch or late supper when we have evening activities!

Originally published January 2012, updated June 2023

Creamy Crab Pasta Salad in a white bowl with a fork

Crab Pasta Salad

This is normally a dish reserved for summertime, but if the truth be told, we eat it year-round at my house. It's so easy to put together that my kids make it most of the time these days.

We love to make it Saturday night for Sunday lunch after church. Or if we have a busy day, I'll make it in the morning and let it chill until supper time. For our big family, we always double it and leftovers (if there are any) are fought over on day two.

If you don't know this already, I'm a huge pasta lover. I love hot dishes, cold dishes, salads, side dishes, main dishes... you get the idea.

And this Crab Pasta Salad recipe?

It's one of my favorites! It's so creamy and delicious!

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Why you'll love Pasta Crab Salad

This imitation crab pasta recipe is so easy to put together, can be made ahead of time, and is a perfect, cool, and creamy salad for summertime! I love to make this for lunch or dinner, for potlucks at church, or for parties!

Also, the ingredients are simple and inexpensive for a frugal meal.

Ingredients

Crab Pasta Salad ingredients

Pasta - we are pasta-aholics around my house so I always have half a dozen different shapes in the pantry. For crab pasta salad, we always end up choosing rotini or bowtie pasta shells. But any medium size pasta will work great!

Crab Meat - Crab Pasta Salads are almost exclusively made with imitation crab meat. I have tried a couple of brands of imitation crab meat that I did not care for, so now I stick to either Transaction Crab Classic or Surimi Imitation Crab for a Sirimi Salad with pasta! Having said all that, if you want to use real crab meat, go for it! It'll make a fantastic recipe even better!

Mayonnaise - any brand will work here. I prefer full-fat but you could go with a low-fat version or light mayo if you like.

Buttermilk - I much prefer real buttermilk for this recipe but in a pinch, I've used this buttermilk substitution and it works great!

Lemon - Confession: I rarely remember to buy a fresh lemon, so I often use 2 tablespoons of bottled lemon juice as a substitute. But if you have a fresh lemon - fresh is best! 🍋

Onion powder

Garlic - as with the lemon (see above), I almost never remember to buy fresh garlic so I use 1-2 teaspoons of the minced garlic in a jar. I keep it in my fridge at all times for this very reason! If you're not a huge fan of garlic, limit this to 1 teaspoon!

Seasoned Salt - we are very brand loyal to Lawry's Seasoned Salt! It's the BEST!

Parsley - fresh is best, but dried parsley will also add color to this dish!

Sugar - this ingredient can be omitted if you like, but regular granulated sugar really adds a special touch of flavor!

Salt & Pepper, to taste + salt for the pasta water

Green Onions - this ingredient is optional but if you like fresh green onions, slice them then and add them as a garnish to the finished dish!

Substitutions & Variations

  • Buttermilk: as previously mentioned, you can use a buttermilk substitution if you don't have any on hand. Simply take 1 cup of milk, remove 1 tablespoon of the milk, and add one tablespoon of lemon juice or white vinegar. Let it sit for a few minutes to curdle. See more details about buttermilk substitutions here.
  • Seafood: For a seafood pasta salad recipe, you could can add cooked chopped shrimp or baby shrimp along with the imitation crabmeat or in place of it.
  • Veggies: As for veggies, the original recipe doesn't have any, but you could easily add green peas, chopped celery, green or red bell peppers, black olives, shredded carrots, etc. The sky is the limit!
  • Seasonings: I keep them very simple in this recipe, but you could also use Old Bay Seasoning or fresh dill.
A bowl of Creamy Crab Pasta Salad in a white bowl with a fork being held by two hands

How to Make Crab Pasta Salad

  1. Bring a large pot of water to a boil. Add 1-2 tablespoons of salt.
  2. Add the dry pasta to the boiling water and cook according to package directions (usually 10-12 minutes).
  3. Rinse with cold water, drain and set aside to completely cool.
  4. While the pasta is cooking, tear or cut the imitation crab meat into bite-size pieces.
chopped imitation crab meat on a cutting board with lemons and a knife on the counter next to it
chopped crabmeat in a silver bowl
  1. In a very large bowl, combine the crab meat, mayonnaise,  buttermilk, garlic, lemon juice, and seasonings.
  2. Mix or whisk together until well combined.
Creamy Crab Pasta Salad ingredients in a silver bowl
mixing Creamy Crab Pasta Salad ingredients in a silver bowl
mixing Creamy dressing with crab meat in a silver bowl
  1. Add the cooled pasta and toss/mix with the creamy dressing until well-coated. See the tips below if your pasta is not cooled.
  2. Garnish with green onions (optional).
adding cooked pasta to the crab dressing mixture
mixing creamy crab salad mixture with cooked pasta in a silver bowl
  1. Chill for at least an hour, up to overnight. Toss again before serving.

Note: This Imitation Crab Pasta Salad can be eaten immediately but it's really better if you cover and chill it for a few hours or overnight.

Creamy Crab Pasta Salad in a silver bowl

Pro Tips for Imitation Crab Pasta Salad Recipe

  • First, this is a big batch.  Be sure to grab a very large bowl to mix it up!  It's usually enough for my family of 8 to have lunch (we usually add fruit or bread or both as side dishes).
  • If you plan to eat this pasta immediately, I recommend draining the hot pasta, then immediately placing it in an ice bath for 2-3 minutes, then draining again to completely cool it down before adding it to the crab mixture.
  • If you don't have buttermilk on hand, use this substitution. I've done it many, many times and nobody ever comments about the pasta salad tasting different.
  • I don't eat raw onions. Ever. And I mean never EVER. Green or otherwise. Therefore, I never use them in this recipe. But if you like them, go ahead and ruin your pasta salad...I mean, add them to your pasta salad and enjoy. I was just kidding. About ruining it. Maybe. The bottom line is, the original recipe given to me did include them if that's something you like. But I assure you it's 1000% delicious sans onion.
Large metal mixing bowl filled with the finished crab pasta salad

Serving Suggestions

Because we most often eat this cold pasta salad in the summertime, we love to eat it with other fresh and cool/cold foods. Sometimes we'll have a green salad. Or freshly sliced cucumbers and/or tomatoes. Another option is a side of fresh fruit.

You might also add fresh sliced bread or crackers. My favorite bread is a croissant. I've also served it with saltine crackers but that's not something most of my family enjoys.

Many times, we eat this pasta as a standalone meal. Sometimes for lunch, sometimes for supper. It's filling and delicious! It's also perfect for a holiday side dish, a potluck, or a picnic!

Storage Directions

Store crab salad with pasta in the refrigerator in an airtight container for 3-5 days. This recipe cannot be frozen.

What's the best pasta for imitation crab pasta salad?


This totally a matter of opinion, but we've made this recipe with penne, rotini, bowtie (farfalle), shells, pipette, cellentani... and more! Our favorite is rotini!! Why? Because my tractor-loving child calls it "plows" instead of rotini and he requests it so often that it's become a family favorite.

That aside, I really feel like bowtie, medium shells, or rotini work best in this recipe.

Do you put eggs in seafood salad?

My recipe does not include boiled eggs but I'm a big believer in doing what works for you. If you love boiled eggs in a cold pasta salad, add them!

Can you make crab salad with imitation crab?

Yes, of course! I actually recommend it wholly for this crab salad pasta recipe. It's inexpensive, easily found in most grocery stores and is what's most common. However, if you have real crab meat and want to use it, go for it!

Can I freeze pasta crab salad?

No, this is not a recipe that you can freeze. You can, however, make it up to 3 days ahead of time if you'd like to prep it and have it ready to go!

More Delicious Salad Recipes

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Recipe

Crab pasta salad in a white bowl

Imitation Crab Pasta Salad Recipe


  • Author: Rose
  • Total Time: 52 minutes
  • Yield: 8 Servings

Description

This Imitation Crab Pasta Salad Recipe is cool, creamy, and delicious. It's easy to make-ahead and filled with chunks of yummy crab meat.


Ingredients

Units
  • 1 lb. dry pasta (I usually use bowtie or rotini)
  • 12 - 16 oz. imitation crab, torn into small pieces
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • 1 lemon, juiced
  • 1 teaspoon onion powder
  • 2 cloves fresh garlic, minced
  • ½ teaspoon seasoned salt (I use Lawry's)
  • 2 tablespoons chopped parsley
  • 2 Tbsp. sugar (optional, good with or without)
  • Salt & Pepper, to taste + for pasta water
  • 4 green onions, thinly sliced (optional)

Instructions

    1. Bring a large pot of water to a boil. Add 1-2 tablespoons of salt.
    2. Add the dry pasta to the boiling water and cook according to package directions (usually 10-12 minutes).
    3. Rinse with cold water, drain, and set aside to completely cool.
    4. While the pasta is cooking, tear or cut the imitation crab meat into bite-size pieces.
    5. In a very large bowl, combine the crab meat, mayonnaisebuttermilk, garlic, lemon juice, and seasonings.
    6. Mix together until well combined.
    7. Add the cooled pasta and toss/mix until well-coated. See the tips below if your pasta is not cooled. 
    8. Garnish with green onions (if desired)
    9. Chill for at least one hour - up to overnight. Toss again before serving.

Notes

    1. First, this is a big batch.  Be sure to grab a very large bowl to mix it up!  It's usually enough for my family of 8 to have lunch (we usually add fruit or bread or both as side dishes).
    2. If you plan to eat this pasta immediately or the pasta is not cooled completely, I recommend draining the hot pasta, then immediately placing it in an ice bath for 2-3 minutes, then draining again to completely cool it down before adding it to the crab mixture.
    3. If you don't have buttermilk on hand, use this substitution. I've done it many, many times and nobody ever comments about the pasta salad tasting different.
    4. I don't eat raw onions. Ever. And I mean never EVER. Green or otherwise. Therefore, I never use them in this recipe. But if you like them, go ahead and ruin your pasta salad...I mean, add them to your pasta salad and enjoy.  I was just kidding.  About ruining it. Maybe. The bottom line is, the original recipe given to me did include them if that's something you like. But I assure you it's 1000% delicious sans onion.

  • Prep Time: 10 mins
  • Cooling Time: 30 mins
  • Cook Time: 12 mins
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: crab, crab pasta, pasta salad, buttermilk, immitation crab, immitation, crab pasta salad, crab salad with pasta, imitation crab pasta, pasta crab salad, imitation crab pasta salad, crab pasta salad recipe, crab salad pasta

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out stretched arms holding the bowl of pasta salad made with rotini. Text at the top of the image reads, "Imitation Crab Pasta Salad"

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Easy Cream Cheese Danish https://rosebakes.com/easy-cream-cheese-danish/ https://rosebakes.com/easy-cream-cheese-danish/#comments Thu, 15 Jun 2023 06:43:38 +0000 http://rosebakes.com/?p=27040 This Easy Cream Cheese Danish is a delicious, flaky, semi-homemade breakfast recipe made with canned crescent rolls, vanilla, cream cheese, and sugar! It's the perfect Saturday morning breakfast, sweet addition to brunch, or a holiday treat! Originally published October 2015, updated June 2023 A few weeks ago a friend at church brought this Cream Cheese...

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This Easy Cream Cheese Danish is a delicious, flaky, semi-homemade breakfast recipe made with canned crescent rolls, vanilla, cream cheese, and sugar! It's the perfect Saturday morning breakfast, sweet addition to brunch, or a holiday treat!

Originally published October 2015, updated June 2023

A few weeks ago a friend at church brought this Cream Cheese Danish into the fellowship hall before Sunday School for us to all have.  I had one bite and was hooked.  Within a few days, I found a recipe online, bought the ingredients... and then forgot about it.  Until this morning.

The hubby always gets up before me on Saturdays (well, actually he gets up before me on all the days, but let's pretend) and when he walked back into the bedroom with a cup of coffee, he asked if we had (canned) Cinnamon Rolls or anything "easy" for breakfast.

That's when I remembered the Cream Cheese Danish recipe.  I drug myself out of bed and made my way to the kitchen to put this recipe together.  Y'all... it's so super easy and delicious... there's no good excuse to not make it!

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Slice of Cream Cheese Danish with filling oozing out on a white plate

Easy Cream Cheese Danish

You know, I'm sort of trending here lately with delicious and easy breakfast recipes.  I shared the Sour Cream Banana Muffins not too long ago and before that, the Easy Cinnamon Roll Waffles and then the Viral TikTok Cinnamon Rolls with Heavy Cream.

Anywho... you're going to love this Cream Cheese Danish recipe because it only takes 10 minutes and a few ingredients to put it together and get it in the oven.

Also, it's semi-homemade (yellow canned crescent rolls!), but it's gonna taste like you worked on it all morning!

The only hard part of the cream cheese danish with crescent rolls? The waiting. It really needs the full 20 minutes to cool. I always hate it when delicious recipes have your whole house smelling like heaven and then require a waiting period.  It's just. so. wrong.

Easy Cream Cheese Danish cut into slices - one on a white plate the remaining in a white dish with a cup of coffee off to the side

Anyway... after it cooled for an excruciatingly long 20 minutes, we all dug in.  And here's the thing that really shocked me.

Two of my six kids didn't like it.  Whaaaat?!?!?!

The hubby and I are starting to wonder if they were switched at birth?  They couldn't really be our children, could they?!

Oh well.. as Richy said, "More for us!"  Ha!

Ingredients

These are all very basic pantry ingredients - easy to find at any grocery store!

Cheese Danish Ingredients in bowls on a white surface
  • Ready to use refrigerated Crescent Rolls - I always use Pillsbury for these, but a store brand would likely be just as well! You can also use the dough sheets if you like!
  • Cream Cheese - for the best results, have your cream cheese at room temperature. When mixed, it will be much smoother!
  • Sugar
  • Vanilla Extract - bottled or homemade vanilla extract would be great in this recipe
  • Egg + Egg White - you'll need one whole egg and one egg white.
  • Powdered Sugar
  • Milk

Cheese Danish Variations & Substitutions

Crescent Rolls: Puff pastry dough or puff pastry sheets can be substituted for the crescent roll dough or crescent sheets.

Reduced Fat Option:

Full-fat cream cheese is best for the creamiest cream cheese pastry filling but you can substitute reduced fat cream cheese (aka Neufchâtel) instead. You can also use Pillsbury Reduced Fat Crescent Rolls.

Reduced Sugar Option:

The glaze can be omited altogether if you want to reduce some of the sugar in the cream cheese pastry recipe. You can also use a one-to-one sugar substitute in the recipe.

side view of a slice of cream cheese danish on a white plate

How to Make Cream Cheese Danish

  1. Preheat oven to 350º degrees.
  2. Prepare a 9x13 baking dish with non-stick cooking spray (I use butter-flavored).
  3. In a medium mixing bowl, add the cream cheese, sugar, vanilla, and 1 whole egg. Beat with a hand mixer until smooth. Set aside.
cream cheese danish filling ingredients in a clear bowl with blue mixer
mixed up cream cheese danish filling ingredients in a clear bowl
  1. Unroll one can of crescent rolls and lay in the bottom of the pan (stretch if necessary to cover the bottom). Pinch the seams together if needed.
  2. Spread the cream cheese filling over the crescent rolls evenly.
layer of crescent roll dough spread out in baking dish
layer of crescent roll dough spread out in baking dish with cream cheese filling on top
layer of crescent roll dough spread out in baking dish with cream cheese filling on top spread out
  1. Unfold and lay the second pack of crescent rolls on top of the cheese mixture
  2. Brush with egg wash.
layer of crescent roll dough over top of cream cheese filling in baking dish
layer of crescent roll dough over top of cream cheese filling in baking dish with pastry brush on top to spread egg whites
  1. Place the danish in the oven and bake for 30-35 minutes until the top is golden brown.
  2. Remove from the oven and allow it to cool for at least 20 minutes.
  3. While the danish is cooling, whisk together the powdered sugar, milk and vanilla for the glaze in a small bowl. Whisk until completely smooth.
  4. Pour and spread or drizzle the glaze over the cooled cheese danish.
golden brown baked cream cheese danish
golden brown baked cream cheese danish with glaze spread over top

Now try really hard to not eat the whole pan 😉!!

Pro-Tips

  • Be sure the cream cheese is at room temperature but the crescent rolls are cold! If the crescent rolls get warm, they get sticky and difficult to handle.
  • If you choose to use the crescent sheets, use a knife to cut slits in the dough so the cream cheese mixture can bubble up. If using the already perforated sheets, you an also open up some of the perforations more so the cream cheese mixture can bubble up!
  • Don't skip the cooling step! The cream cheese filling is a little like cheesecake - it needs to set up before you eat it!
  • Wait and add the glaze after the cream cheese filled pastry cools - otherwise it will melt and run into the cracks!

Recipe Variations

Lemon Danish: Add 1 teaspoon of lemon juice or or a 2 tablespoons of lemon curd to the cream cheese filing to add a little zing. Then top the glaze with the zest of one lemon!

Raspberry Cream Cheese Danish: Swirl ½ cup of raspberry filling or raspberry jam into the cream cheese mixture. Top with fresh raspberries.

Strawberry Cream Cheese Danish: Swirl ½ cup of strawberry jam into the cream cheese mixture. Top with fresh strawberries.

Fruit Danish: For any other fruits or flavors (blueberries, apricots, etc.), add fruit spread or syrup over the cream cheese mixture and swirl it together before adding the top layer of crescent dough. You an also add fresh berries or jams on the inside or on top over the glaze.

Serving Suggestions

Cream Cheese Danish with Cresent Rolls are best while still warm out of the oven. It's fast and easy enough to be perfect for a stand-alone weekend breakfast, a brunch, or a treat for the holidays.

Slice of Cream Cheese Danish with glaze on a white plate

How to Store Crescent Roll Danish

Refrigerate: any cooled, leftover cream cheese pastry should be covered with plastic wrap and kept in the refrigerator for up to 5 days.

Freeze: you can keep any leftovers for 3-4 weeks in the freezer. Be sure to wrap tightly and place in an airtight container. Thaw at room temperature for 2-3 hours.

Reheating: place in the microwave for 15-30 seconds. Or place in an oven preheated to 350° for 5-10 minutes.

Cream Cheese Danish FAQ

What is a Cheese Danish made of?

A traditional cream cheese danish is made of a pastry dough that when baked is tender, flaky and lightly browned buttery crust. Fillings can vary with a danash, but filled with a sweetened cream cheese mixture and it becomes a cheese danish or cream cheese danish. For this easy version, we're going to make a Pillsbury Crescent Rolls Cream Cheese Danish because the crescent dough is what makes it so easy!

Is it OK to bake cream cheese?

Yes! Cream cheese is safely used in millions of recipes with delicous outcomes! Low fat cream cheese may have a slightly less creamy texture when baked if you choose to make that substitution.

More Breakfast Recipes:

Okay - so here's the recipe for ya!

Print

Recipe

Easy Cream Cheese Danish


  • Author: Rose
  • Total Time: 1 hour
  • Yield: 12

Description

This Easy Cream Cheese Danish is a delicious, flaky, semi-homemade breakfast recipe made with canned crescent rolls, vanilla, cream cheese, and sugar!


Ingredients

Units

For the danish

  • 2 cans (228 g each) ready to use refrigerated crescent rolls
  • 2 8-ounce (226 g each) packages cream cheese
  • 1 cup (200 g) sugar
  • 1 teaspoon (5 mL) vanilla extract
  • 1 egg (45 mL)
  • 1 egg white (30 mL)

For the glaze

  • 1 cup (130 g) powdered sugar
  • 3 tablespoons (45 mL) milk
  • 1 teaspoon (5 mL) vanilla extract

Instructions

  1. Preheat oven to 350º degrees.
  2. Prepare a 9x13 baking dish with non-stick cooking spray (I use butter-flavored).
  3. In a medium mixing bowl, add the cream cheese, sugar, vanilla, and 1 whole egg. Beat with a hand mixer until smooth. Set aside.
  4. Unroll one can of crescent rolls and lay in the bottom of the pan (stretch if necessary to cover the bottom). Pinch the seams together if needed.
  5. Spread the cream cheese filling over the crescent rolls evenly.
  6. Unfold and lay the second pack of crescent rolls on top of the cheese mixture
  7. Brush with egg wash.
  8. Place the danish in the oven and bake for 30-35 minutes until the top is golden brown.
  9. Remove from the oven and allow it to cool for at least 20 minutes.
  10. While the danish is cooling, whisk together the powdered sugar, milk and vanilla for the glaze in a small bowl. Whisk until completely smooth.
  11. Pour and spread the glaze over the cooled cheese danish.

Notes

  • Be sure the cream cheese is at room temperature but the crescent rolls are cold! If the crescent rolls get warm, they get sticky and difficult to handle.
  • If you choose to use the crescent sheets, use a knife to cut slits in the dough so the cream cheese mixture can bubble up. If using the already perforated sheets, you an also open up some of the perforations more so the cream cheese mixture can seep up through the holes!
  • Don't skip the cooling step! The cream cheese filling is a little like cheesecake - it needs to set up before you eat it!
  • Wait and add the glaze after the cream cheese filled pastry cools - otherwise it will melt and run into the cracks!
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American / Danish

Keywords: cream cheese, danish, crescent rolls, Easy Cream Cheese Danish, cream cheese danish ,cream cheese danish recipe, pillsbury cresent rolls cream cheese danish, crescent roll cream cheese danish, cream cheese danish with cresent rolls , crescent roll danish, crescent roll cheese danish, cream cheese pastry, cream cheese pastry filling, cream cheese pastry recipe, cream cheese filled pastry

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Smores Rice Krispie Treats https://rosebakes.com/smores-rice-krispie-treats/ https://rosebakes.com/smores-rice-krispie-treats/#comments Tue, 13 Jun 2023 17:27:36 +0000 https://rosebakes.com/?p=63092 If you love Rice Krispie Treats and you love S'mores, you are going to love these Smore Rice Krispie Treats! These sweet treats are perfect for summertime and have all the goodness of Rice Krispie Treats mashed up with the best smores ingredients: graham crackers, milk chocolate, and toasty marshmallows! S'mores Rice Krispies Treats My...

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If you love Rice Krispie Treats and you love S'mores, you are going to love these Smore Rice Krispie Treats! These sweet treats are perfect for summertime and have all the goodness of Rice Krispie Treats mashed up with the best smores ingredients: graham crackers, milk chocolate, and toasty marshmallows!

smores rice krispie treats cut into squares and sitting on a wooden cutting board and white counter

S'mores Rice Krispies Treats

My kids love classic homemade rice krispie treats and they love s'mores, so this combination brings two of their favorite desserts together into one tasty dessert!

We especially love S mores Rice Krispie Treats in the summer because we don't have to have a campfire to have the flavors of s'mores in a no-bake dessert!

close up of a smore rice krispie treats cut into squares and sitting on a wooden cutting board and white counter

Ingredients

The ingredients for smore bars are so simple and can be found in almost any grocery store or dollar store! So let's get busy making some Rice Krispies S'mores!

smore rice krispie treats ingredients on a counter including rice krispies cereal in a white bowl, a plate of graham crackers and chocolate bars, a stick of butter on a blue plate, two bowls of marshmallows and a small bowl of mini chocolate chips

Crispy Rice Cereal - this can be the brand name Kellogg's brand OR an off-brand. While I love some brand-name cereal, for this recipe, the store brand works great!

Graham Cracker Crumbs - you can buy pre-made graham cracker crumbs, or buy graham crackers and run them through a food processor.

Regular and Mini Marshmallows - I usually use regular marshmallows for making the treats, then mini marshmallows for the topping. However, you could use mini marshmallows for both steps!

Butter - I always use salted butter, but unsalted would work just as well.

Mini Chocolate Chips - I do not recommend regular chocolate chips and I always grab the semi-sweet mini ones.

Milk Chocolate Bars - Hershey's is my go-to for these and I love that they're already scored so I can break off the perfect size pieces to top the squares.

How to make Smore Rice Krispie Treats

  1. Generously coat a 9x13-inch baking pan with butter or non-stick cooking spray
  2. In a large bowl, combine the cereal and graham cracker crumbs
rice cereal in a green bowl with a bowl of marshmallows and stick of butter in the background
graham cracker crumbs on top of rice cereal in a green bowl with a bowl of marshmallows and stick of butter in the background
  1. In a heavy saucepan, melt butter and regular size marshmallows. Alternatively, you can follow the instructions in my classic Rice Krispie Treats recipe here for melting them in the microwave in a microwave-safe bowl.
  2. Heat over low heat, stirring constantly until completely melted.
  3. Pour over the cereal mixture and stir with a large spoon to combine completely.
  4. Add mini chocolate chips and stir gently to combine.
Rice Krispies Treat mixture in a green bowl with melted marshmallows and butter on top.
Rice Krispies Treat mixture in a green bowl with mini chocolate chips on top.
  1. Spread into an even layer in the prepared baking pan.
S'mores Rice Krispie Treats spread in baking dish to cool with small bowl of mini marshmallows and chocolate bars next to the pan.
  1. Let cool completely.
  2. Heat oven to broil.
  3. Add mini marshmallows on top.
  4. Heat under broiler 2-3 minutes watching closely, or until marshmallows are toasted
  5. Add pieces of chocolate bar between the marshmallows.
  6. Let the rice krispy smores cool and set up for at least 15 minutes. Then cut into squares and enjoy!
S'mores Rice Krispie Treats cut into squares and spread on a cutting board and checkered kitchen towel. They are topped with toasted mini marshmallows and a piece of chocolate.

Pro Tips

  • For easier cleanup, you can line your baking pan with parchment paper. You will still want to spray the sides with non-stick cooking spray!
  • Do not use old marshmallows. Old marshmallows get dried out and the exterior hardens. When this happens, they don't melt as easily!
  • When measuring marshmallows, don't skimp! It's better to have too many (for gooey treats) vs not enough which will lead to dense, dry treats!
  • Do not burn the marshmallow/butter mixture. Melt this mixture just until it's smooth, then remove it from the heat. If you're afraid, use the microwave!
Smores Rice Krispie Treats cut into squares and spread on a cutting board and checkered kitchen towel. They are topped with toasted mini marshmallows and a piece of chocolate.

Recipe Variations & Add-ins

Personally, I think the Best S'mores Rice Krispies Treats are this original version - you could certainly fancy them up or make some changes if you'd like. Here are some options:

  • Rice Cereal - you could use chocolate rice krispies cereal if you want to amp up the chocolate flavor in your s'mores rice krispies!
  • Marshmallows - stir some unmelted mini marshmallows when you add the mini chocolate chips to add more texture!
  • Graham Cracker Crumbs - there are a few things you can substitute here. You can use crushed graham crackers, leaving some bigger chunks if you like. Or switch them out for chocolate graham crackers or chocolate graham cracker crumbs. You could also use Golden Grahams cereal for a slightly different taste and texture. 

Serving Suggestions

These s'mores cereal treats are perfect for summer parties, classroom treats, bake sales, and holiday get-togethers. They can be made early in the day and enjoyed anytime!

Smores Rice Krispie Treats cut into squares and spread on a cutting board and checkered kitchen towel. They are topped with toasted mini marshmallows and a piece of chocolate.

Storage directions 

Because of the toasted marshmallows on top, these Smores Krispies Treats are best served the day they are made! However, if you have leftovers, here are some tips:

  • Store at room temperature in an airtight container for up to 3 days.
  • To freeze them, wrap them in plastic wrap, then a layer of foil for up to 3 months
  • To soften or reheat them (to get back some gooeyness), microwave for 10-15 seconds

Gluten-Free Smores Rice Krispies Treats

The only ingredient in this recipe that contains gluten is the graham crackers. But you can substitute gluten-free graham crackers for a fully gluten-free dessert. Schar Honey Graham Crackers or Pamela's Graham Crackers are both great choices. Crush them up and they're perfect in this recipe!

More S'mores Desserts & Rice Krispies Treats

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Recipe

Smores Rice Krispie Treats


Description

If you love Rice Krispie Treats and you love S'mores, you are going to love these Smore Rice Krispie Treats! These sweet treats are perfect for summertime and have all the goodness of Rice Krispie Treats mashed up with the best smores ingredients: graham crackers, milk chocolate, and toasty marshmallows!


Ingredients

6 cups rice krispies cereal

1 cup graham cracker crumbs or crushed graham crackers

1 bag (12 oz) regular-size marshmallows (or 12 oz of mini marshmallows)

6 tablespoons butter

¼ cup mini chocolate chips

mini marshmallows for topping

2-3 chocolate bars for topping


Instructions

  1. Generously coat 9x13 baking pan with butter or non-stick cooking spray.
  2. In a large bowl, combine the cereal and graham cracker crumbs.
  3. In a heavy saucepan, melt butter and regular size marshmallows.
  4. Heat over low heat, stirring constantly until completely melted.
  5. Pour over cereal mixture and stir to combine completely.
  6. Add mini chocolate chips and stir gently to combine.
  7. Spread evenly into prepared baking pan.
  8. Let cool completely.
  9. Heat oven to broil.
  10. Add mini marshmallows on top.
  11. Heat under broiler 2-3 minutes watching closely, or until marshmallows are toasted.
  12. Add pieces of chocolate bar between the marshmallows.
  13. Let set for about 5 minutes, cut into squares.

Notes

  • For easier cleanup, you can line your baking pan with parchment paper. You will still want to spray the sides with non-stick cooking spray.
  • Use fresh marshmallows. Old marshmallows get dried out and the exterior hardens. When this happens, they don't melt as easily. 
  • When measuring marshmallows, don't skimp! It's better to have too many (for gooey treats) vs not enough which will lead to dense, dry treats. 
  • Do not burn the marshmallow/butter mixture. Melt this mixture just until it's smooth, then remove it from the heat. If you're afraid, use the microwave
  • Prep Time: 10
  • Cook Time: 3
  • Category: Dessert
  • Cuisine: American

Keywords: smores rice krispie treats, smore rice krispie treats, s mores rice krispie treats, s'mores rice krispie treats, s mores rice krispies, smore bars, rice krispy smores, s'mores rice krispies, smores krispies treats, cereal treats

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Candied Lemon Slices https://rosebakes.com/how-to-make-easy-candied-lemons/ https://rosebakes.com/how-to-make-easy-candied-lemons/#comments Fri, 02 Jun 2023 21:29:27 +0000 https://rosebakes.com/?p=54187 Candied Lemon Slices are thin slices of lemon, cooked in sugar, then dried until they have a beautiful glass-like look! They are perfect as garnish on cakes or desserts! If you love citrus, you might even eat them for snacks! Originally published March 2021, updated June 2023 When I was recently asked to make a...

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Candied Lemon Slices are thin slices of lemon, cooked in sugar, then dried until they have a beautiful glass-like look! They are perfect as garnish on cakes or desserts! If you love citrus, you might even eat them for snacks!

Originally published March 2021, updated June 2023

slice of candied lemon being held in front of a light

When I was recently asked to make a lemon cake and "make it pretty," I knew I wanted to try my hand at candied lemon to use as garnish.

With that in mind, I started looking for a candied lemons recipe and finally settled on how I wanted to make them! As it turns out, when you use lemons this way, you're essentially making lemon candy - what a treat!

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Video

Ingredients

When learning how to candy lemons, you'll only need three staple ingredients.

lemons, white bowl of sugar, blue cup of water and knife on a cutting board
  • Lemons - choose lemons that are heavy for their size, bright yellow and fragrant, and not too soft when squeezed. Regular lemons or Meyer lemons will work. Regular lemons will be larger and brighter yellow, but will also be slightly more bitter. Meyer lemons are smaller and darker yellow, but sweeter and less acidic.
  • Sugar - any generic granulated sugar works for this recipe, sugar substitutes will not work
  • Water - nothing special here

How to Make Candied Lemons

  1. First, you're going to want to wash and slice the lemons. You could use a mandolin to get uniform slices (I use my mandolin all the time!!), but for these, I just did my best to get them pretty even with a really sharp knife. The thickness can vary slightly but if they're sliced too thin, they'll disintegrate when cooking. 
sliced lemons on a cutting board for candied lemons
sliced lemons on a cutting board for candied lemons
  1. Gently remove all the seeds. Especially if you know these will be eaten. When I started cooking mine the first time, I realized I missed quite a few.
removing seeds from sliced lemons on a cutting board for candied lemons
  1. In a large shallow saucepan, combine the water and sugar. Bring to a boil, then reduce to a simmer (med-low).
  2. Add the cut lemons in a single layer.
  3. Simmer the lemon slices over medium heat for 20-40 minutes or until translucent. The cooking time will vary based on the thickness of the lemon slices.
water in skillet with sugar and whisk
boiling sugar water with whisk in shallow pan
hand placing lemon slices in a shallow pan of sugar water that is boiling
lemon slices in a shallow pan of sugar water that is boiling to make candied lemons
  1. If the lemons start to curl into little cups, flip them once or twice during the cooking proces to keep them flat.
  2. When the pulp of the lemons starts to look clear (and the sugar water will start to thicken), it's time to transfer the lemons to a a cookie sheet or cooling rack.
tongs flipping lemon slices in a shallow pan of sugar water that is boiling
tongs holding lemon slices in a shallow pan of sugar water that is boiling

I prefer to use a cooling rack over a cookie sheet but you can certainly line a cookie sheet with parchment and dry them that way.

  1. Dry the lemon candy (see two options below).
Slice of candied lemon on a wire rack.

How to Dry Candy Lemons (2 Ways!):

  • You can bake the lemons at 200°F for one hour to dry, then let the crystalized lemon cool. Then they're ready to use!
  • OR you can let them air dry overnight (at least 12 hours). They are a little stickier when air-dryed but that method works too!

I prefer to bake my lemon slices. So when I take them out of the oven and then let them cool - they're ready to use on a cake!

cooked candied lemon slices cooling on a cooling wack

When the lemons are cooled - they're so beautiful! They still may be a little sticky but they're also stiff and glass-like. How beautiful is this caramelized lemon?

how to make easy candied lemons - hand holding candied lemon slice in front of a light

Pro Tips

  • Use a shallow wide pot for best results. You want the lemons spread out into a single layer and not overlapping.
  • Don't overcook! Once the lemons are transluscent, go ahead and remove them from the simple syrup to drive. If you continue cooking past this, they will disintegrate.
  • This exact recipe will work for any citrus fruits including limes, oranges, and grapefruits.
  • If you find that your candied lemons taste too bitter, you can blanch them first to soften the rinds and remove some (if not all) of the bitterness. To do this, bring a pot of water to boil and drop the sliced lemons in. Boil for only one minute, then remove them to an ice bath for 30 seconds to stop the cooking. Dry the lemon slices then proceed wiht the recipe as it's written.
  • Dip the candied lemon slices in sanding sugar for extra sweetness, some added crunch and a little sparkle.

Serving Suggestions

  • Snacks - you can eat them alone... so tart and chewy, a bit like fruit leather.
  • Garnish for Desserts: use them on cakes, cheesecakes, pies, cupcakes and more! I was asked to make a lemon cake for a birthday party but to please "make it pretty!" See the details of that cake here -> https://rosebakes.com/candied-lemon-cake/
  • Garnish for Drinks: perfect for lemonade, citrus cocktail drinks, or hot teas.
Lemon cake with vanilla buttercream, yellow drip, candied lemons and sprinkels and white chocolate

Storage Suggestions

  • At Room Temperature: candied lemon slices can be kept at room temperature for 24 hours.
  • Refrigerated: candied lemons will last for 2 to 4 weeks if put in an airtight container in single layers (with parchment paper between) in a refrigerator.
  • Frozen: Candied lemon slices can be kept in the freezer in single layers, in an airtight container for up to 6 months.

To keep the lemon candy slices long-term, I would suggest that you dip them in another layer of sugar. This will prevent them from sticking to the parchment paper and each other.

FAQ

Is candied lemon bitter?

It can be. This really depends on the type of lemons you use (Meyer lemons are less bitter) and whether or not you blanch them first. See details on this in the Pro Tips section.

How can you use candied lemons?

Use them for snacks, decorations on desserts, or garnishes on drinks.

How long do candied lemons last?

Up to 2 weeks in the refrigerator or up to 6 months if frozen. See the storage suggestions above.

What is the difference between candied and dried lemons?

Candied Lemons are thin slices of lemon, cooked in sugar, then dried until they have a beautiful glass-like look! Dried lemons are dehydrated lemons that are dried in an oven or dehydrator until all moisture is removed and they are rock hard. No sugar is involved when drying lemons.

Delicious Lemon Recipes

cooked candied lemon slices cooling on a cooling wack
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Recipe

candied lemon slice on a wire rack

Candied Lemon Slices


  • Author: Rose
  • Total Time: 1 hour 35 minutes
  • Yield: 24 slices

Description

Candied Lemon Slices are thin slices of lemon, cooked in sugar, then dried until they have a beautiful glass-like look! They are perfect as garnish on cakes or desserts! If you love citrus, you might even eat them for snacks!


Ingredients

  • 1 cup (226 grams) granulated sugar
  • 1 cup (237 ml) water
  • 2-3 lemons

Instructions

  1. Wash lemons.
  2. Slice lemons approximately ⅛th inch thick, throwing away the ends. The thickness can vary slightly but if they're sliced too thin, the pulp might disintegrate when cooking. 
  3. Remove seeds.
  4. In a large shallow pan, combine the water and sugar. Bring to a boil. Reduce to a simmer (med-low) and add lemon slices in a single layer.
  5. Simmer over medium heat for 20-40 minutes or until translucent. The cooking time will vary based on the thickness of the lemon slices. Flip them once or twice during the cooking process if the lemons start to curl up into little cups.
  6. While the lemons are cooking, preheat your oven to 200°F.  Also, line a cookie sheet with parchment paper or a silicone mat OR place a wire rack on your cookie sheet.
  7. Transfer the lemon slices to the cookie sheet, then bake for one hour.*
  8. Remove from the oven.  The candied lemons can sit at room temperature for up to 24 hours before storing in an air-tight container.  

Notes

Use a shallow wide pot for best results. You want the lemons spread out into a single layer and not overlapping.

Don't overcook! Once the lemons are transluscent, go ahead and remove them from the simple syrup to drive. If you continue cooking past this, they will disintegrate.

This exact recipe will work for any citrus fruits including limes, oranges, and grapefruits.

If you find that your candied lemons are too bitter, you can blanch them first to soften the rinds and remove some (if not all) of the bitterness. To do this, bring a pot of water to boil and drop the sliced lemons in. Boil for only one minute, then remove them to an ice bath for 30 seconds to stop the cooking. Dry the lemon slices then proceed wiht the recipe as it's written.

Dip the candied lemon slices in sanding sugar for extra sweetness, some added crunch and a little sparkle.

  • Prep Time: 5
  • Cook Time: 1 hour 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: candied lemons, lemon candy, candied lemon slices, candied lemon, candied lemons recipe, crystalized lemon how to make candied lemons, how to candy lemons, lemon candy, candy lemon slices, caramelized lemon, lemon slices

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Lemon Desserts You'll Love:

Lemon Chiffon Layer Cake Recipe

Easy No-Bake Lemon Icebox Pie

Raspberry Lemon Cheesecake Trifles

slice of candied lemon being held in front of a light

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Perfect Petit Fours Recipe (with Tutorial) https://rosebakes.com/how-to-make-perfect-petit-fours-recipe-tutorial/ https://rosebakes.com/how-to-make-perfect-petit-fours-recipe-tutorial/#comments Fri, 02 Jun 2023 07:01:00 +0000 http://rosebakes.com/?p=24305 Today (finally), I'm going to share my Perfect Petit Fours Recipe. These bite-size cakes are perfect for weddings, showers, or parties of any kind! Buttery cake with raspberry filling, cream cheese frosting and a hint of almond in the white chocolate icing makes them packed with delicious flavors! Originally posted April 2015, updated June 2023...

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Today (finally), I'm going to share my Perfect Petit Fours Recipe. These bite-size cakes are perfect for weddings, showers, or parties of any kind! Buttery cake with raspberry filling, cream cheese frosting and a hint of almond in the white chocolate icing makes them packed with delicious flavors!

Originally posted April 2015, updated June 2023

Petit fours with a pink brush stroke on each displayed on a rectangular platter

These vanilla petit fours don't always look perfect... but the taste and texture... yep. Perfect!

I mentioned to a client they weren't perfect and she said, "If they looked perfect, I wouldn't believe they were homemade!"

Good point. Mine aren't perfect, but once you bite into one, you won't care!

So, I kept making them... over and over again... to be sure it wasn't a fluke and now I can say with confidence, I'm in love with this recipe & method for making them!

They're delicious. One of my clients declared them "the best cake she'd ever had in her life!"

I won't say they're super easy... you do have to work for them! But I can say without hesitation they're worth every minute of work! And if you want to make them for Christmas, keep reading and see a pic down below! Or for Valentine's Day - be sure to check out my post here on Heart Shaped Petit Fours!

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Petit fours with pink brush strokes displayed on cake stands and a platter

Perfect Petit Fours Recipe

Okay... so here we go. First, you're going to make up the recipe below for a simple butter cake. This is a scratch recipe (which y'all know is rare for me) but it's soooo worth it! It's also actually a pound cake recipe - courtesy of my friend Angela.

She gave it to me to make her daughter's wedding cake and told me (in passing) that it was good for petit fours. I'll be forever grateful for that tidbit!!

To keep this petit fours recipe easy, let's start with the ingredients for the cake batter. They're all very basic, which make it even more impressive how good this cake is!

Vanilla Petit Fours Ingredients:

Ingredients portioned out in white dishes to make vanilla petit fours
  • Sugar
  • Butter - I prefer salted, but unsalted works as well. The tiny salt difference will not affect the recipe. The butter should be softened to room temperature.
  • Shortening - Crisco is the only brand I use. I have a full post on shortening here if it's not an ingredient you use often.
  • Vanilla extract - I'm partial to homemade vanilla extract, but store-bought works just as well!
  • Eggs - large eggs at room temperature
  • All-purpose flour
  • Baking powder
  • Salt
  • Evaporated milk - be careful here to not use condensed milk. And please don't use any substitutions. I'm not sure why, but evaporated milk is almost a secret ingredient here.
  • Sour cream - use full-fat sour cream here and no substitutions
  • Raspberry Filling (optional, and variations below) - if you want to use the homemade filing (which is far superior, I highly recommend making it a day or two beforehand).
  • Cream Cheese Frosting
  • Petit Four Icing

What's the best filling for petit fours?

Because the cake, cream cheese frosting, and petit four icing are all sweet and rich, I love to contrast the filling with something tart. But really, the sky is the limit. Here are my favorite petit four fillings (and some other options):

Spoonful of raspberry filling
  • Raspberry Filling - this is one of my top two popular fillings. You could also use strawberry filling if you like but the raspberry is a perfect complement to the almond and white chocolate. You will likely want to make this ahead of time!
  • Lemon Curd - this is my other most popular filling. I also have a microwave version here or you can buy it pre-made at your local grocery store.
  • Fruit Jams - instead of making your own filling, you can use any store-bought jam that you love as filling!
  • Marzipan (almond paste) - this is another classic and traditional filling for petit fours. I much prefer the fruit filling, but if you love almond flavor, you will love petit fours filled with marzipan.
  • Caramel - I haven't ever tried this, but I imagine it would be amazing! I'd probably skip the almond flavoring in the icing and use vanilla instead!

Equipment and Tools Needed for Petit Fours

  • Half Sheet Pan (bonus points if you have a lid for it!)
  • Parchment Paper or Silicone Mats
  • Mixing Bowls
  • Hand Mixer
  • Flexible Cutting Boards
  • Cake leveler or Agbay or large serrated knife
  • Ruler
  • Skewers (optional) for dipping
  • Cooling rack or wire rack

Petit Fours Recipe

This is the recipe for the butter cake that is the STAR of these petit fours. I have recipes for the filling, frosting, and icing below.

cake batter being mixed in a Bosch mixer
  1. Preheat oven to 325°F.
  2. Prep a 13"x18" half-sheet pan. These Nordic Pans are my favorite... I have about a dozen of them! I line the pan with parchment paper, then spray down the edges with non-stick baking spray.
  3. In a large bowl, cream together the sugar, butter and shortening until smooth then beat in vanilla. Add eggs, one at a time, until fluffy.
  4. In a separate bowl, sift together the dry ingredients (flour, baking powder, and salt). To save some time, you can also whisk it all together.
  5. Add this flour mixture and the evaporated milk to the original mixture alternately. With an electric mixer, beat for 2 minutes on medium speed, then fold in the sour cream.
  6. Pour the batter onto a prepared pan and spread it out evenly. Bake for 25-35 minutes, or until a toothpick inserted in the middle comes out clean (check at 25 minutes!).
  7. See the instructions above for assembling the cake and icing the petit fours.
Cake baked in a sheet pan

How to Make Petit Fours

  1. Flip the cooled cake out onto a work surface on another piece of parchment paper.
parchment paper being peeled off the baked cake.
baked sheet cake on a piece of parchment
  1. Torte the cake into two thin layers. Y'all... torting (or splitting cake layers) is pretty new for me, but you really should for petit fours. You get to add in a little extra special bit of flavor and it makes them pretty too!

Note: Torting is easily done with my Agbay, (which I LOOOVE) but you can also use a less expensive cake leveler such as this extra-wide cake leveler. As a last resort, you can also torte the cake free-hand using a long serrated bread knife - just be careful because this cake is thin and it would be easy to mess it up!

torting the cake with an Agbay cake leveler
close up of the blade cutting the cake in half
  1. With the cake bottom-up on parchment paper, lift the top layer onto another sheet of parchment paper. I've found the easiest way to do this is to slide a flexible cutting board into the cut, then simply lift it off.
separating the cake layers with a thin board to lift the top layer off.
2 cake layers
  1. If you're using a filling, such as raspberry or lemon curd, spread a thin layer onto the cut side of the cake.
  1. Then spread a thin layer of frosting. I use both filling and frosting, but you could use frosting only if you don't want to use a fruit filling.
raspberry filling being added to the cake
raspberry filling covering the cake layer
frosting being added on top of the raspberry filling.
cake layer covered in raspberry filling and frosting.

Note: for the filling - today I'm using raspberry. You could make your own raspberry filling or use raspberry jam. I have my Raspberry Filling recipe here and it's perfect and so easy! My only tip would be to make it ahead of time! For other ideas, check out the list below.

  1. Using the flexible cutting board again, place the top layer of cake over the filling and/or frosting layer, lining up the edges.
using a flexible cutting board to move the top layer back on top of the layer with filling and frosting.
  1. Finally, the last step before freezing the cake is to put another layer of frosting on top. I use this as an opportunity to level out any low spots and make a really smooth, clean surface for the poured frosting!
Frosting being added to the top cake layer
top layer of cake frosted

This layer of frosting can be as thin or thick as you like, so long as it's level and smooth. Why? Because the poured icing on top will only be as smooth as the surface it's poured over!

  1. Once you have that top layer of frosting smooth, cut off the edges so you'll have really nice squares. Plus, you get to eat the edges and I have to tell you - they're much fought over in this house!!
trimming the edged of the cake.
Smooth cut edge of cake showing the filling in the middle.
  1. Freeze the cake. I lift it (with the parchment underneath), put it back on the sheet pan I baked it on, put a lid on (love these with lids!!), and then I put it in the freezer for around an hour.

Petit Four Icing Recipe

To keep this post from being miles long, I'm not going to share the full step-by-step icing recipe here. I do have it in the recipe card below or you can read a full post about it here: Petit Four Icing.

Petit Four Icing in a clear bowl mixed with a ball whisk.

How to Make Petit Four Icing and Set up

  1. Make the icing. While the petit fours are freezing, I work on the set-up and the icing. I use this Petit Four Icing recipe (be sure to start prepping it before you take the cakes out of the freezer).

Here's my icing setup... a make-shift double boiler:

petit four icing in a double boiler
  1. Line a baking sheet with parchment, wax paper, or a silicone mat, and lay a cooling rack over it.
lined baking sheet with a wire rack on top of it.

I like to use cooling racks larger than the sheets so there's good space between the cooling rack and the surface beneath.

  1. When the cake comes out of the freezer, use a sharp knife to cut it into squares (1-1.25 inches square). Sometimes I just eyeball it, sometimes I use my sewing ruler and/or a straight edge to get them perfect. I've also found the smallest biscuit cutter in this set works great! Do whatever makes you happy!
Slicing the cake into squares.
  1. Place them on a cooling rack.
  2. Working quickly (they're easier to keep pretty and square when they're cold), I move a small batch of them to the prepped cooling rack and immediately start covering with icing.
  3. TIP: Freeze the remaining cake while you work and only take out as much as you can dip before it begins to thaw (I usually do 10-12 at a time on small baking sheets).
a dozen petit fours on a small baking sheet headed to the freezer

How to Ice Petit Fours (2 ways)

Icing Method #1: skewer each frozen square in the side and dip the cake in the melted icing.

Placing a skewer into the side of the cake square.
petit four being dipped into the melted icing.

Place the dipped petit four on your prepared cooling rack and twist the skewer while pulling it out of the cake. Let it sit until the icing is set.

dipped petit four on a wire rack with the skewer being pulled out.

Video

Below is a short (informal) video of us skewering from the bottom. Now we do it from the side as seen above, but you'll get the idea!

NOTE: If you're using an adblocker, you must turn it OFF to see this video!!

Icing Method #2: ladle the icing over the frozen cakes while they're sitting on the cooling rack. I first ladle the icing around the sides and then into the middle. You must work quickly because it will set up fast.

Petit four icing being ladled onto the squares of cake.
  • Whichever method you choose, when you place the dipped or coated petit fours on a cooling rack, the excess runs off and onto the paper or silicone mat below. It can be reused if it doesn't have a bunch of cake crumbs in it. Let it firm up and you can peel it off and put it back into your bowl to re-melt! No waste... which I love!!
  • If you're adding sprinkles or any decorations that need to stick, add them before the icing sets (which is quick because the cake is cold).
  • Otherwise, let them set then decorate.

After the petit fours are iced, let them firm up for a few minutes - the icing sets fast because they're cold - and then you can move them to a platter or individual candy cups (my favorite way to present them).

petit fours covered in icing on a wire rack

Pro-Tips for Perfect Petit Fours

  • If you don't have an Agbay and/or flexible cutting board to torte your cake into layers, you can make this job less stressful by cutting the cake into fourths before you start working. Then use a serrated knife to torte the smaller cake squares. It'll be much easier to handle in small portions when removing the top layer to fill with fruit and frosting.
  • Do not skip the freezing step! Dipping the small cake squares is exponentially easier with frozen cake.
  • In that same vein, dip or coat the cubed cake in small batches and keep the other cake in the freezer while you work.
  • Spread any fruit filling that you choose very thin. If it's thick, it will cause the cake to slide around and be more difficult to handle.
  • Use almond bark (my preference) or white chocolate bars for the poured icing recipe. White chocolate chips are very difficult to melt and get smooth.
  • As with almost all baking recipes, it's best to have your ingredients (eggs, butter, cream cheese, etc.) at room temperature.
  • Follow the detailed instructions or alternating the wet and dry ingredients when mixing.
  • For perfectly square and uniform petit fours, use a biscuit cutter to cut your squares. I recommend the smallest one in this set.
  • If you don't need several dozen petit fours, you can use a portion of the sheet and freeze the remaining cake (before or after filling). If it's wrapped up tight and/or covered well, it will keep in the freezer for 3-4 weeks!
  • If you want to use homemade raspberry filling or lemon curd, I highly recommend making it ahead of time (hours or days ahead). Otherwise, a store bought alternative might be best!

How to Decorate Petit Fours

Brush of color - My favorite way to decorate petit fours is a brush of gold or color across one side. For the petit fours in this post, we did a brush of hot pink. Beneath that picture, you can see others where we used a brush of gold. I always use Sweet Sticks Edible Paints for this.

petit fours being painted with hot pink edible paint

Fondant decorations - I used a tiny bow mold to make the burgundy bows on the petit fours below. They were for a dessert display at a wedding.

petit fours with gold brush strokes or burgandy fondant bows

Flowers: You can also add fondant, buttercream, or royal icing decorations to petit fours. Examples are the bows above and the flowers (buttercream and fondant) below.

buttercream and royal icing flowers decorating the tops of petit fours

Initials or monograms are great decorations for petit fours for baby showers, bridal showers, or weddings.

petit fours boxed up with the letter M on each.

Drizzle of white or colored icing or chocolate is simple and fits most any decor. I recommend gel food color if you want to change the icing color.

Pink, heart shaped petit fours

Candy or sprinkles can be added to petit fours to make them fun! You should do this before the icing sets!

red candy sprinkles topping the petit fours

Wafer Paper - I used wafer paper butterflies on the petit fours below and they were so lovely!

wafer paper butterflies on the petit fours

Stamps: One last idea is to use a stamp. I made custom chocolate medallions stamped with the couples initials for their more formal wedding.

Chocolate initial medallions

Serving Recommendations

  • Petit fours are best served at room temperature.
  • I always serve petit fours in candy cups. These are slightly smaller than cupcake liners but cupcake liners will work in a pinch!
  • Petit fours are so versatile - you can serve them as a stand-alone dessert or as one dessert of many on a dessert bar. They're perfect for weddings, birthdays, baby and bridal showers, or even family gatherings and holidays.

Christmas Petit Fours

Here's a bonus nugget for you! If you're a fellow home baker like I am, Christmas petit fours are one of my top sellers! This past year we adapted the recipe to a Christmas Petit Fours recipe!

We baked two sheets, one red, and one green, then mix-matched the top and bottom layers to make them red and green on the inside. To finish them off, we added a brush of gold on the outside and they were perfection! Here's a quick (slightly blurry) photo we snapped:

Christmas Petit Fours with red and green cake plus a brush of gold on the outside

How many petit fours are in one batch?

NOTE:  This recipe will yield ~84 petit fours at the size listed above (1.25-inch squares). However this will vary if you cut smaller or larger petit fours or you free-hand them. My daughter cuts them slightly larger and gets around 60-70 petit fours per batch. If you cut smaller 1-inch squares and don't trim too much off the edges, you can get as many as 130 petit fours from one batch.

Storage Directions

  • Petit fours are okay at room temperature for a few hours.
  • To keep them overnight or longer, they need to be stored in an airtight container and refrigerated for up to a week.
  • Can petit fours be frozen? Yes, they can be frozen for up to 2 months if stored in a freezer-safe container.

Recipe FAQ

What are petit fours?

Petit fours are small bite-sized cakes. The word petit four in French actually translates to "small oven." In France, bakers would bake their breads first, and then as the ovens cooled, they would bake smaller pastries. The lower temperature was called baking "a petit four" and thus, the cakes were named!

What I'm sharing today are technically petit fours glacé which means they are glazed with icing or poured fondant. Bottom line - small cakes with a glaze icing.

Can petit fours be made ahead of time?

Yes! There are two ways. First, you can go all the way through the steps of baking, filling, and frosting the cake, then wrap it whole and freeze it for up to 2 months. Then thaw it overnight in a fridge before cutting, dipping and decorating.

Alternatively, you can go ahead and cut and dip the petit fours, then freeze them in a freezer-save container. I would hold off on decorating until just before serving.

More dessert ideas...

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Recipe

Perfect Petit Fours Recipe (with Tutorial)


  • Author: Rose
  • Total Time: 3 hours 45 minutes
  • Yield: 6 dozen

Description

These vanilla petit fours are the perfect bize-sized cake for weddings, showers, or parties of any kind! Buttery cake with raspberry filling, cream cheese frosting and a hint of almond in the white chocolate icing makes them packed with delicious flavors!


Ingredients

Units

For the cake:

For the cream cheese frosting:

For the filling:

For the icing:


Instructions

For the cake:

  1. Preheat oven to 325°F.
  2. Prep a 13"x18" half-sheet pan by lining the pan with parchment paper, then spray down the edges with non-stick baking spray. These Nordic Pans are my favorite!
  3. In a large bowl, cream together the sugar, butter, and shortening until smooth then beat in vanilla. Add eggs, one at a time, until fluffy.
  4. In a separate bowl, sift together the dry ingredients (flourbaking powder, and salt). To save some time, you can also whisk it all together.
  5. Add this flour mixture and the evaporated milk to the original mixture alternately. With an electric mixer, beat for 2 minutes on medium speed, then fold in the sour cream.
  6. Pour the batter onto a prepared pan and spread it out evenly. Bake for 25-35 minutes, or until a toothpick inserted in the middle comes out clean (check at 25 minutes!).
  7. Flip the cake out onto a cooling rack and allow it to cool, then follow the instructions below for filling and frosting.

For the cream cheese frosting:

  1. First, cream the butter and Crisco in a mixing bowl. Mix on low speed for a couple of minutes until smooth and creamy. Add in the vanilla and cream cheese and mix again until very smooth.
  2.  Gradually add the confectioners' sugar until it's all combined. It will be very stiff! Then begin adding milk until you reach the desired consistency for decorating (2 tablespoons works well for me!)

Filling and frosting the petit fours:

  1. Flip the cooled cake out onto a work surface on another piece of parchment paper.
  2. Torte the cake into two thin layers. This is a fancy way of saying split the cake into two layers with a cake leveling tool or sharp serrated knife.
  3. With the cake bottom-up on parchment paper, lift the top layer onto another sheet of parchment paper. I've found the easiest way to do this is by sliding a flexible cutting board into the cut, then simply lifting it off.
  4. If you're using a filling, such as raspberry or lemon curd, spread a thin layer onto the cut side of the cake.
  5. Then spread a thin layer of frosting. I use both filling and frosting, but you could use frosting only if you don't want to use a fruit filling.
  6. Using the flexible cutting board again, place the top layer of cake over the filling and/or frosting layer, lining up the edges.
  7. Finally, the last step before freezing the cake is to put another layer of frosting on top. I use this as an opportunity to level out any low spots and make a really smooth, clean surface for the poured frosting! This layer of frosting can be as thin or thick as you like, so long as it's level and smooth. Why? Because the poured icing on top will only be as smooth as the surface it's poured over!
  8. Once you have that top layer of frosting smooth, cut off the edges so you'll have really nice squares. Plus, you get to eat the edges and I have to tell you - they're much fought over in this house!
  9. Freeze the cake. I lift it (with the parchment underneath), put it back on the sheet pan I baked it on, put a lid on (love these with lids!!), and then I put it in the freezer for around 30 minutes to an hour.

For the petit four icing:

  1. While the cake is freezing, bring a pot of water to boil, then place a larger glass bowl over it. You'll do all of this recipe in the glass bowl!! This is my "double-boiler".
  2. In the glass bowl, whisk together the confectioners' sugar, water, corn syrup and extracts. 
  3. Continue whisking or stirring until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a spoon, but not so thin that it all runs off the cake! You can also check the temperature and when it reaches 92° F, it's good.
  4. When it's ready, add in the chopped white chocolate and stir until melted. I like to turn down the heat but keep my water steaming underneath as I work to keep the icing from setting up!

Icing the petit fours:

  1. When the cake comes out of the freezer, use a sharp knife to cut it into squares (1-1.25 inches square). Sometimes I just eyeball it, sometimes I use my sewing ruler and/or a straight edge to get them perfect. I've also found the smallest biscuit cutter in this set works great! Do whatever makes you happy!
  2. Place them on a cooling rack.
  3. Working quickly (they're easier to keep pretty and square when they're cold), move a small batch of them to the prepped cooling rack and immediately start ladling the icing over the cakes, or use a skewer to dip them.
  4. Freeze the remaining cake while you work and only take out as much as you can dip before it begins to thaw (I usually do 10-12 at a time).
  5. I like to use cooling racks larger than the sheet pan, so there's good space between the cooling rack and the paper beneath.
  6. Whichever method you choose, when you place the dipped or coated petit fours on a cooling rack, the excess runs off and onto the paper or silicone mat below and can be re-used. Let it firm up and you can peel it off and put it back into your bowl to re-melt! No waste... which I love!!
  7. If you're adding sprinkles or any decorations that need to stick, add them before the icing sets (which is quick because the cake is cold).
  8. Otherwise, let them set then decorate.

And finally... ENJOY!

Notes

  • If you don't have an Agbay and/or flexible cutting board to torte your cake into layers, you can make this job less stressful by cutting the cake into fourths before you start working. Then use a serrated knife to torte the smaller cake squares. It'll be much easier to handle in small portions when removing the top layer to fill with fruit and frosting.
  • Do not skip the freezing step! Dipping the small cake squares is exponentially easier with frozen cake.
  • In that same vein, dip or coat the cubed cake in small batches and keep the other cake in the freezer while you work.
  • Spread any fruit filling that you choose very thin. If it's thick, it will cause the cake to slide around and be more difficult to handle.
  • Use almond bark (my preference) or white chocolate bars for the poured icing recipeWhite chocolate chips are very difficult to melt and get smooth.
  • As with almost all baking recipes, it's best to have your ingredients (eggs, butter, cream cheese, etc.) at room temperature.
  • Follow the detailed instructions or alternating the wet and dry ingredients when mixing.
  • For perfectly square and uniform petit fours, use a biscuit cutter to cut your squares. I recommend the smallest one in this set.
  • If you don't need several dozen petit fours, you can use a portion of the sheet and freeze the remaining cake (before or after filling). If it's wrapped up tight and/or covered well, it will keep in the freezer for 3-4 weeks!
  • If you want to use a homemade raspberry filling or lemon curd, I highly recommend making it ahead of time (hours or days ahead). Otherwise, a store-bought alternative might be best!

  • Prep Time: 3 hours
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: simple, butter cake, petit fours, easy, how to make, pound

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Maple Candied Bacon (Million Dollar Bacon) https://rosebakes.com/candied-bacon/ https://rosebakes.com/candied-bacon/#comments Wed, 31 May 2023 20:17:52 +0000 https://rosebakes.com/?p=37256 How to Make Maple Candied Bacon in the Oven. This Million Dollar Bacon is crispy, chewy, salty, and sweet - perfect all on its own or added to other recipes! With only 3 staple ingredients, it's easy to make and ready in under an hour! This post was originally posted June 2017, updated May 2023 Have you ever had Candied Bacon? Or Million Dollar...

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How to Make Maple Candied Bacon in the Oven. This Million Dollar Bacon is crispy, chewy, salty, and sweet - perfect all on its own or added to other recipes! With only 3 staple ingredients, it's easy to make and ready in under an hour!

This post was originally posted June 2017, updated May 2023

strips of maple candied bacon on a white platter.

Have you ever had Candied Bacon? Or Million Dollar Bacon? Or maybe you call it Pig Candy? 🐷 🥓If not, please make this soon. It's oh-so-delicious and completely addictive.

I know - candied bacon is a weird thing to share on my cake-decorating blog. But after sharing the Maple Brown Sugar Buttercream recipe last week, and the candied bacon today, I hope you can see that this is going somewhere good.

Somewhere very, very good. And delicious. This tasty treat is perfect for topping those Chocolate Maple Bacon Cupcakes - but also perfect for a snack, appetizer, or brunch! You could even enjoy it on burgers to add a little sweet to the perfectly grilled burger!

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Candied Bacon with text in the top right corner

Why You'll Love Million Dollar Bacon

After thinking about it for a while, I think I know why I love Million Dollar Bacon so much. First, I love breakfast food so much... mostly pancakes. And I love bacon or sausage with pancakes. Why? Because I love to dip the bacon or sausage in the syrup when eating pancakes. It's the perfect combination of soft and crunchy - sweet and salty.

So it makes sense that I would love bacon baked with syrup and a brown sugar mixture, right?

Okay - so the candied bacon - let's talk about how to make it.

Since I was making this for cupcakes, I adjusted my candied bacon recipe to a smaller batch to only make 6 slices. Of course, you could double or triple this or make a whole pound of bacon if you like. I promise, no judgment here.

Maple Candied Bacon Ingredients

baking sheet lined with foil and raw slices of bacon on the foil.

Bacon - thick cut bacon slices work best for this recipe! I've also used regular slices but you will have to watch the cooking time. I do not recommend thin bacon because it will likely burn before the sugar is caramelized.

Maple Syrup - real, high-quality maple syrup is what you want for this recipe.

Brown Sugar - I prefer light brown sugar but dark brown sugar would work as well. Either way - brown sugar is the secret ingredient to this sweet and salty candied bacon!

Tools & Equipment

  • Rimmed Baking Sheet
  • Aluminum Foil (heavy duty and/or 2-3 layers)
  • Cooking spray - this is optional. The bacon actually cooks out it's own grease which prevents sticking.
  • Silicone pastry brush
  • Tongs
  • Cooling rack

How to Make Candied Bacon

  1. Start by covering a sheet pan with two layers of aluminum foil. This makes for a much easier cleanup when all the work is done. The first time I made it (when I took this pic above), I didn't double the foil and I regretted it. You'll see further down below pictures of a different batch with the doubled foil.
  2. Preheat your oven to 375°F.
Maple syrup being brushed onto each strip of bacon
brown sugar being sprinkled on the strips of bacon
  1. Place the bacon slices on the pan in a single layer, then brush them with maple syrup. 
  2. Then sprinkle with brown sugar.
prepped bacon on foil lined cookie sheet

Note - I also added more brown sugar than seen here the second time around.  In this case, I believe more is, in fact, better!  Be generous with the brown sugar - that's all I'm saying.

My favorite part - this candied bacon recipe is done in the oven!

  1. Bake the bacon for 10 minutes at 375 degrees F.
  2. Remove the bacon from the oven and flip the bacon strips with tongs (or a fork).
  3. Brush with more maple syrup.
  4. Add more brown sugar.
cooked candied bacon fresh out oven
Part way through the baking, more maple syrup being brushed on.
cooked candied bacon being re sprinkled with brown sugar
  1. Bake for 10 more minutes. Check after 5 minutes to make sure it's not starting to burn. Depending on the thickness of your bacon, it may cook a little faster or slower.
  2. When it's done, move the bacon from the sheet pan to a cooling rack for it to drain, cool, and crisp up!
Cooked candied bacon on a foil lined baking sheet
candied bacon on a wire rack

It only took a few minutes and it was ready to eat. I mean put on cupcakes. Haha!

strips of Candied Bacon on a white platter.

This Million Dollar Bacon recipe (also called Millionaire Bacon) really is so, so easy to make and it's delicious. I've only used it as cupcake garnish (ahem!), but I've seen recipes where people eat it straight up as an appetizer or snack (which I highly recommend but know nothing about!), or bake it into cookies, use it for topping on ice cream.

Pro Tips for Success

  • Use heavy duty foil on your baking sheet - two or three layers will give you the most insurance against a long cleanup (caramelized sugar ain't no joke!)
  • Brown sugar is best - dark for more intense flavor, but I always use light and am still very pleased. Avoid white sugar if at all possible.
  • Use real maple syrup. Corn syrup, imitation syrup or maple-flavored syrup won't get you the results you want!

Candied Bacon Flavors

Want to spice things up? Add more flavor to your candied bacon by mixing some other flavors into your brown sugar. Then use that brown sugar mixture in the same way you use the plain brown sugar.  

Add ¼ to ½ teaspoon of any of the following spices to change up the flavor. You can even add two or three if you really want to amp up the flavors. Here are some suggestions:

  • For an herb flavor, try dried Rosemary
  • Garlic and/or Onion Powder 
  • To add some heat, try Chili Powder, Red Pepper Flakes, Cayenne Pepper, Paprika, and or Black Pepper.
  • Cinnamon and/or Nutmeg 
  • Fresh Orange or Lemon Zest

However you choose to eat it - I'm sure it'll be fantastic and a huge hit with your crowd!

Serving Suggestions

As I've mentioned already, I started making this candied bacon as a topper for cupcakes. But this would be a great appetizer for a party or a lovely addition to a fancy brunch. You could also use it on hamburgers to make them a little more "wow!"

How do you store candied bacon?

If your bacon is not eaten within a couple of hours, it will need to be refrigerated or frozen.  

Candied bacon can be stored in the refrigerator for up to one week in an airtight container. Layer it between sheets of wax paper or parchment paper to keep it all from sticking together. 

You can also freeze candied bacon. Leftovers can be placed in the freezer for up to 6 months if wrapped and separated with parchment paper, then placed in an airtight, freezer-friendly container.

How do you reheat candied bacon?

If all of your candied bacon isn't eaten immediately and you've stored it in the refrigerator or freezer, there are a few ways to reheat it. First, you can eat it cold (not my favorite) or let it come to room temperature by leaving it out on the counter for a bit.

Or if you'd like to reheat it, you can warm it in the microwave for 30 seconds. Or for my favorite option, preheat your oven to 350°F and warm it in the oven for five minutes. Reheating it in the oven gives it the best overall flavor and texture (in my opinion).

Is Maple Candied Bacon Gluten Free?

The short answer... yes! This sweet and savory and sticky treat is gluten-free!  

Is it Keto? While there might be some sugar-free options out there, my Candied Bacon recipe is not Keto-friendly (thanks to the brown sugar and maple syrup). 

FAQ

How long does candied bacon last?

It will last a few hours at room temperature or up to a week in the refrigerator in an airtight container.

Can candied bacon be left out?

Yes, for a few hours. After that, it should be refrigerated or frozen (see details above).

Can you eat candied bacon cold?

Yes - Million Dollar Bacon can be eaten cold!

Can you make candied bacon with white sugar?

Yes. But I don't recommend it. The flavor and richness will not be as delicious as with brown sugar and I'm not even sure you could call it a Millionaire Bacon Recipe anymore 😉.
Another option is to make your own brown sugar if you happen to have molasses on hand.  Find out how to make brown sugar here.  

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Here's the printable recipe for you:

Print

Recipe

Candied Bacon slices on a white platter

Maple Candied Bacon (Million Dollar Bacon)


  • Author: Rose
  • Total Time: 30 minutes
  • Yield: 3

Description

This Millionaire Bacon is crispy, chewy, salty, and sweet - perfect all on its own or added to other recipes! It's also super easy to make with only 3 ingredients!


Ingredients

6 strips of bacon

¼ cup pure maple syrup

¼ - ½ cup light brown sugar


Instructions

Preheat your oven to 375°F.

Line a cookie sheet with foil (I recommend doubling it).  Lay out the strips of bacon and brush with maple syrup.  Sprinkle with brown sugar.

Bake for 10 minutes, then remove from the oven and flip the bacon.  Brush with more maple syrup and sprinkle again with brown sugar.

Bake for at least 5 more minutes (up to 15, depending on the thickness of your bacon). Check often - once it's close to done, it'll go from done to burnt very quickly!!

Transfer to a wire rack to cool and crisp up.  It'll stick together very easily so spread it out!

Enjoy!

Notes

  • use thick-cut bacon for best results
  • be sure to line your pan before baking for easy cleanup
  • brown sugar and real maple syrup are key!
  • Prep Time: 5
  • Cook Time: 25
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: candied bacon, maple candied bacon, millionaire bacon, million dollar bacon, candied bacon recipe,

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candied bacon by rose bakes

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Bosch Memorial Day Sale - save $120! https://rosebakes.com/bosch-memorial-day-sale/ https://rosebakes.com/bosch-memorial-day-sale/#respond Mon, 29 May 2023 20:08:34 +0000 https://rosebakes.com/?p=62704 Today is the last day to snag a brand-new Bosch Mixer at a fantastic price! My favorite deal is this bundle with the Baker's Pack! With the bundle, you already save $69.99 but you can save another $50 when you use code flashsale and that gets you everything for under $400 with FREE shipping!!   That's $120 savings!! What's included?  Everything...

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Today is the last day to snag a brand-new Bosch Mixer at a fantastic price!

My favorite deal is this bundle with the Baker's Pack!

With the bundle, you already save $69.99 but you can save another $50 when you use code flashsale and that gets you everything for under $400 with FREE shipping!!  

That's $120 savings!!

What's included?  Everything you see below!

  • White Bosch Universal Plus Mixer
    • Mixer
    • Dough Hook
    • Wire Whips
  • Bakers Pack
    • Cookie Paddles
    • Cake Paddles
    • Bowl Scraper
    • Metal Whip Drive
    • Dough Extender

I love, love, love all of these accessories but the best part of owning a Bosch? No more powdered sugar clouds in my kitchen when making frosting. See what I mean here --> Crusting Vanilla Buttercream Frosting Recipe.

Also, no more stripped gears or bogged-down beater blades. And triple batches of cake batter at ONE TIME. Need I say more?

Here's how to score the deal:

  • Add this mixer bundle to your cart
  • Click “view cart”, then “checkout”
  • Add code flashsale to the discount code box and click “apply”
  • Click pay now and you're set!

Enjoy your new mixer!!

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German Cucumber Salad https://rosebakes.com/german-cucumber-salad/ https://rosebakes.com/german-cucumber-salad/#comments Tue, 23 May 2023 15:26:00 +0000 https://rosebakes.com/?p=62636 German Cucumber Salad is a creamy, refreshing summer salad made with simple ingredients! It's the perfect side dish for almost any main course - especially when you can use fresh cucumbers in the summertime! With only cucumbers plus a few staple ingredients for the German salad dressing, it's easy, budget-friendly, low-carb, and delicious! Cucumbers are...

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German Cucumber Salad is a creamy, refreshing summer salad made with simple ingredients! It's the perfect side dish for almost any main course - especially when you can use fresh cucumbers in the summertime! With only cucumbers plus a few staple ingredients for the German salad dressing, it's easy, budget-friendly, low-carb, and delicious!

german cucumber salad tossed in a creamy white german dressing in a white bowl with a spoon

Cucumbers are one of my most favorite fresh-out-of-the-garden foods! If you're a gardener who always harvests an abundance of cucumbers, keep this recipe in your back pocket!

Let me add - I am not an expert on German food. However, one of my closest college friends had German heritage and her mom made a few German recipes on a regular basis. And I loved them!

So with summer just around the corner and gardens already starting to produce loads of fresh cucumbers, I thought it would be great to share this German Cucumber Salad recipe.

Table of Contents

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Why You'll Love German Cucumber Salad

This recipe is so simple and versatile. You can make it for any summer get-together including a weekday meal at home, a barbeque, a potluck, or a holiday celebration! Bonus points because it's low carb, budget-friendly, can be made ahead of time and it goes with any and everything!

We love to have this cool cucumber salad with a grilled protein like burgers, brats, or BBQ chicken!

german cucumber salad tossed in a creamy white german dressing in a white square bowl sitting on a cutting board with a spoon

What is German Cucumber Salad?

As I previously stated, I'm not a German food expert. But from my research, I've found that there are two common variations of traditional German salad, also known as Gurkensalat in German.

The variation I'm about to share is German Cucumber Salad with sour cream, vinegar, and fresh dill. It's creamy and as with many cucumber salads, requires a few hours of refrigeration before serving. There is also a variation that only has vinegar and oil, but that's a story for another day.

Video

Ingredients

german cucumber salad ingredients including cucumbers sour cream and vinegar

Cucumbers - as far as I can remember we pretty much always ate only one variety of cucumbers growing up and my parents called them "burpless". I actually think there are several named varieties that qualify as burpless but the most important characteristic is that they thin, non-bitter skin. I like to use baby cucumbers because they have such a nice, tender crunch and very little seed area.

English cucumbers are also really popular for this recipe but growing up in rural Mississippi and even now, I'm not sure I've ever seen them available in a local grocery store.

Sour Cream - I much prefer full-fat sour cream for this recipe, but a low fat version works as well.

Dill Weed - fresh dill is best, but if you're using dried dill weed, only use about half as much.

Fresh garlic

White vinegar

Granulated Sugar - I love to add sugar to balance the tanginess of the sour cream and vinegar, but you can omit it if you'd like this recipe to be more low-carb or keto.

Salt & Pepper

german cucumber salad tossed in a creamy white sour cream dressing in a white bowl with a spoon on a cutting board

Substitutions

Sour Cream: If you don't have sour cream on hand, plain Greek yogurt is a fantastic substitution for sour cream. It's a 1:1 switch and it is a healthier option. You can also substitute mayonnaise in a pinch, but I prefer the tanginess of sour cream or Greek yogurt.

Vinegar: white vinegar is a common ingredient in German recipes but if you don't have any, you could swap it out with apple cider vinegar or lemon juice (fresh or bottled) for a similar tangy flavor.

Fresh Dill & Garlic: fresh herbs are best, but you can use dried dill - just cut the amount in half. You could also use jarred minced garlic if you don't have a fresh garlic clove. We love garlic and always keep these in our fridge.

Sugar: you can skip the sugar altogether if you want, but if you want a Keto-friendly recipe and like the sweet and tangy combo, use a Keto-friendly sugar substitute such as Swerve.

How to make German Cucumber Salad

  1. Slice cucumbers to about ⅛ inch thick discs (or thinner*). See pro tips below.
  2. Line a baking sheet with paper towels or a thin cloth (like a flour sack kitchen towel) and spread out the cucumbers. Sprinkle salt over them and let them sit for 30 minutes to draw out some of the moisture. This prevents them from getting soggy!
  3. Pat them dry then place them in a serving bowl.
sliced cucumbers on a cutting board
sliced cucumbers in a large black bowl
  1. Whisk the remaining ingredients together into a smooth, creamy dressing.
german salad dressing ingredients in a white bowl
german salad dressing mixed up
  1. Pour the sour cream mixture over the cucumbers and mix well. 
german salad dressing poured over sliced cucumbers in a black bowl
sliced cucumbers tossed in german salad dressing in a black bowl with a spoon
  1. Cover and refrigerate until ready to serve, at least 2 hours. Stir again just before serving. Note: for the best flavors, marinating for 2-4 hours is preferred. However, we love crunchy cucumbers and have mixed it up and served them immediately with no complaints.
german cucumber salad tossed in a creamy white german dressing in a black bowl with a spoon

Recipe Pro Tips:

  • The traditional recipe for German Cucumber Salad actually requires that you slice the cucumbers much thinner than I do. If you want to do the more traditional version, I highly recommend using a mandoline to get paper-thin slices. We like thicker slices so the cucumbers retain some of their crunch.
  • If you use cucumbers with thicker, waxier, and/or more bitter skin, I recommend peeling them first! However, if you're using burpless cucumbers or any thin-skinned, non-bitter variety, save yourself some work and leave the skin on!
  • This is definitely a make-ahead recipe. The recipe needs to chill for at least 2 hours (up to 4 hours for the best flavor) before serving (but not as long as overnight). It's also best served on the same day. The thinner the cucumbers are sliced, the soggier they will get if they rest too long. If you prefer that they stay crunchier, slice them thicker like I do!
  • You can easily adjust the amount of dill, garlic, salt, and pepper to your personal taste. Tweak it until you have a salad you love!

Variations

I've already mentioned several substitutions for this recipe, but if you'd like to mix things up, try adding other garden fresh vegetables such as onions (red, yellow or white) or fresh tomatoes.

I am not a fan of raw onions, but my husband loves raw red onions. If I want to make him happy, I add some thinly sliced red onions to give the recipe a little extra kick! We also often end up with an abundance of tomatoes and they are delicious chopped up in this salad (but not traditional) for a Cucumber Tomato Salad.

german cucumber salad tossed in a creamy white german dressing in a white bowl with a spoon

Storage Directions 

  • This recipe is best made ahead to chill, but served within 2-4 hours. It should be chilled in a bowl covered tightly with plastic wrap or an airtight lid. If kept overnight, the cucumbers will get soggy and the dressing will become more watery.

Dietary adaptations

This recipe is low-carb, gluten-free, and vegetarian. It can also be keto-friendly if you omit the sugar or use a Keto sugar substitute.

Recipe FAQ

How do you keep cucumber salad from getting soggy and the dressing getting watery?

It's natural for the dressing to get somewhat thinner and the cucumbers to soften as they marinate. However, in step number 2, adding the salt and letting them rest draws out some of the moisture from the cucumbers. This prevents as much sogginess and the dressing will not get as watery.

Do I have to wait hours to serve cucumber salad?

The flavors for any cucumber salad will meld and come together better after marinating but I also love the crunchy texture of the cucumbers when it's served immediately. So if that's your jam - go for it!

How to dry cucumbers for cucumber salad?

After salting them and letting them rest (as described in the instructions), simply pat them dry with a paper towel to remove the extra salt and water.

Tools needed to make the recipe

  • Sharp knife and cutting board
  • OR a mandoline - I purchased an older style of this mandoline around 10 years ago and it's one of our favorite kitchen tools.
  • Serving bowl
  • Baking Sheet

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Recipe

German Cucumber Salad


  • Author: Rose Atwater
  • Total Time: 2 hours 10 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

German Cucumber Salad is a creamy, refreshing summer salad made with simple ingredients! It's the perfect side dish for almost any main course - especially when you can use fresh cucumbers in the summertime! With only cucumbers plus a few staple ingredients for the German salad dressing, it's easy, budget-friendly, low-carb, and delicious!


Ingredients

4 small to medium cucumbers (I like to use baby cucumbers because they have such a nice, tender crunch and very little seed area)

½ cup sour cream

1 ½ teaspoons minced dill weed (use about ¾ teaspoon if using dried dill weed)

1 clove garlic, minced

1 Tablespoon white vinegar

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon pepper


Instructions

  1. Slice cucumbers to about ⅛ inch thick discs (or thinner*). See pro tips.
  2. Line a baking sheet with paper towels or a thin cloth (like a flour sack kitchen towel) and spread out the cucumbers. Sprinkle salt over them and let them sit for 30 minutes to draw out some of the moisture. This prevents them from getting soggy!
  3. Pat them dry then place them in a serving bowl.
  4. Whisk the remaining ingredients together into a smooth, creamy dressing.
  5. Pour the sour cream mixture over the cucumbers and mix well. 
  6. Cover and refrigerate until ready to serve, at least 2 hours. Stir again just before serving.

Notes

  • The traditional recipe for German Cucumber Salad actually requires that you slice the cucumbers much thinner than I do. If you
  • want to do the more traditional version, I highly recommend using a mandoline to get paper-thin slices.
  • If you use cucumbers with thicker, waxier, or more bitter skin, I recommend peeling them first! However, if you're using burpless cucumbers or English cucumbers, leave the skin on!
  • This is definitely a make-ahead recipe. The recipe needs to chill for at least 2 hours before serving (but not as long as overnight). It's also best served on the same day. The thinner the cucumbers are sliced, the soggier they will get if they rest too long. If you prefer that they stay crunchier, slice them thicker like I do!
  • You can easily adjust the amount of dill, garlic, salt, and pepper to your personal taste. Tweak it until you have a salad you love!
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Side Dish
  • Method: Marinate
  • Cuisine: German

Keywords: german cucumber salad, german salad dressing, german cucumber salad recipe, german cucumber salad sour cream,

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Sable Flow Secret Whiteboard https://rosebakes.com/sable-flow-secret-whiteboard-giveaway/ https://rosebakes.com/sable-flow-secret-whiteboard-giveaway/#respond Wed, 26 Apr 2023 01:50:07 +0000 https://rosebakes.com/?p=62408 The Sable Flow Secret Whiteboard is the perfect addition to your home office or home bakery. With this magnetic whiteboard, you can increase productivity, keep up with your to-do list, and have a beautiful framed print hanging on your wall when you're not using the whiteboard. I've been an avid whiteboard user for years and...

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The Sable Flow Secret Whiteboard is the perfect addition to your home office or home bakery. With this magnetic whiteboard, you can increase productivity, keep up with your to-do list, and have a beautiful framed print hanging on your wall when you're not using the whiteboard.

I've been an avid whiteboard user for years and years. At least 10 years - maybe more. I started using a whiteboard for homeschooling and became completely dependent on a whiteboard once I started my home bakery.

Using a whiteboard for my cake business

You've probably seen me share a photo like this on the blog before:

Or this...

Nearly every single week of my cake life, I've had a whiteboard with my baking and cake decorating lists. And when I'm not using them for that, I'm working math problems for the kids or writing chore lists for them.

Video

And I love, love, love my whiteboard life. But it's never been pretty. I was never aware of how messy it was until we moved into our

new home about 5 years ago and I started hosting cake tastings here in my home. And my clients always had a front-row seat to my whiteboard chaos.

Sable Flow Secret Whiteboard

Until now. Isn't this gorgeous? ⬇️

When Sable Flow reached out to me about trying one of their Secret Whiteboards, I jumped at the opportunity! I love the concept of this board so, so much! Now when I have clients in my kitchen for tastings, I can close my whiteboard and have one of my cakes on display!

Here are my favorite features of the Sable Flow Whiteboard:

  • I love the thick black frame (it also comes in white!).
  • I love that it's magnetic so I can use magnets to hang up contracts or photos or whatever else I might want to stick to it! It also has a magnetic closure so it never swings open unexpectedly.
  • The artwork is interchangeable so you can print a poster to match the decor in your kitchen, bakery, or office. If you watch my video above, you can see the poster print that came with the Secret Whiteboard. I also ordered a couple of custom posters from Vistaprint to display my cakes!
  • Use it to make lists, sketch cakes, brainstorm dessert ideas, and more!

The Sable Flow Secret Whiteboard is a hanging print frame designed to open up completely as a double-sided, magnetic whiteboard when in use. But it's disguised to help you switch between work and home life or provide privacy for your work when you are interacting with clients.

The easy-to-hang frame fits perfectly in your home, bakery, or office — and don’t worry you can easily change the poster as often as you like It comes in three different sizes (mine is large but you can also get small and medium). I've been using my new whiteboard for almost a month now and it's truly a great product! I have zero regrets about replacing my old whiteboard!

What's Included + Accessories:

  • 12 x 18 in Art Print As Seen Above - slide out to swap
  • Magnetic Whiteboard/Frame
  • Magnetic Marker
  • Magnetic Eraser Cloth
  • 6 × Wooden Magnets

Secret Whiteboard Details:

  • Includes Art Shown (above - the blue print) - Slides Out for Easy Swapping
  • Magnetic Closure
  • Small Fits 12 x 18 in Art Prints - For Smaller Art Add a Custom Mat Board
  • Closed Dimensions: 14.5 x 20.75 x 1.5 int
  • Open Dimensions: 26.25 x 20.75 x .75 in
  • FSC Certified Wood

Click here to treat yourself to a Secret Whiteboard!

Sable Flow Giveaway

This giveaway has ended!

Do you love this as much as I do? Because I have fantastic news for you! I am hosting a Mother's Day giveaway and Sable Flow will give one of my readers their very own Sable Flow Secret Whiteboard (small)! Sable Flow will handle the prize fulfillment and shipping of the above prizes.

Click below to enter! Good luck!

This sweepstakes is for residents of the continental United States only. The giveaway event will end on Saturday, May 27, 2023.

This giveaway/sweepstakes is in no way endorsed, affiliated, or associated with Facebook, Instagram, Twitter or any other Social Media Networking Site. This Giveaway is valid US. Entrants must be 18+ years of age to enter. After the winner is chosen and announced, he/she will have 48 hours to email their information back to rose@rosebakes.com or a new winner will be drawn, you may want to put this email address as safe as it could go to spam. The giveaway is not valid where prohibited!

By entering you are authorizing us to collect the information on the form above, this information is used only to contact the winner! No purchase is necessary, Void where prohibited by law, and the number of eligible entries received determines the odds of winning. Winners will be chosen randomly by the Rafflepress Giveaway Tools program. The sponsors are each responsible for shipping of the above prizes. If you take an entry you must stay following for the entire contest or you will be disqualified.

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Homemade Robin Egg Chocolate Cake Recipe https://rosebakes.com/homemade-robin-egg-chocolate-cake-recipe/ https://rosebakes.com/homemade-robin-egg-chocolate-cake-recipe/#comments Mon, 27 Mar 2023 07:14:56 +0000 https://rosebakes.com/?p=59696 This Homemade Robin Egg Chocolate Cake Recipe is so easy and perfect for Easter or a spring dessert! You're going to love this moist, delicious cake and how easy it is to decorate for a family dinner or baby shower. Homemade Robin Egg Chocolate Cake Recipe The best part of this cake is that the...

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This Homemade Robin Egg Chocolate Cake Recipe is so easy and perfect for Easter or a spring dessert! You're going to love this moist, delicious cake and how easy it is to decorate for a family dinner or baby shower.

Homemade Robin Egg Chocolate Cake

Homemade Robin Egg Chocolate Cake Recipe

The best part of this cake is that the decorating is super easy - even an amateur can do it! And nothing screams spring more than a Robins Egg dessert!

So let's get started!

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Ingredients

  • Sugar - granulated white sugar
  • Cocoa Powder - I love fancy, rich cocoa powder but the best, easy-to-find brand is Hershey's and it makes a delicious cake!
  • Butter - unsalted butter is the preference here, but salted works as well
  • Buttermilk - I have an entire post about buttermilk here and if you don't have any on hand, make a perfect substitution with this recipe.
  • All-Purpose Flour
  • Baking Soda - check the expiration date on your baking soda because if it's expired, your cake will not rise like it should
  • Eggs - large eggs are best and be sure to set them out so they're at room temperature
  • Vanilla Extract - I only use homemade vanilla extract, but any real quality vanilla will work
  • White Frosting - I don't share a recipe in this post, but you'll find my favorite vanilla buttercream here, or cream cheese frosting here. You can also use store-bought frosting for this recipe
  • Blue Gel Food Coloring - I only use Americolor gel colors (Electric Blue is my favorite!) but Wilton brand is easily found at your local Walmart or grocery store and works just as well.
Homemade Robin Egg Chocolate Cake Recipe

Equipment You Need to Make this Cake

  • Mixing Bowls and Electric Hand Mixer
  • Or a Stand Mixer
  • 8-inch Cake Pans
  • Silicone Spatula
  • Offset spatula (or you could use a butter knife)
  • Bristle Pastry Brush
Homemade Robin Egg Chocolate Cake Recipe

How to Make a Homemade Robin Egg Chocolate Cake

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Start making the cake batter by adding your sugar, butter, cocoa, and water to a large mixing bowl. Mix until combined.
  3. Add in buttermilk, flour, baking soda, eggs, and vanilla extract.
  4. Beat until well combined.
  5. Divide evenly and pour into two prepared, round cake pans.
  6. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.
  7. If you're going to use homemade buttercream frosting, make it while the cake is baking. I recommend this vanilla buttercream or this cream cheese buttercream.
  8. If you're using store-bought frosting, pour it into a bowl and use your hand-mixer to whip it up to a smooth, fluffy consistency.
  9. Flip the cakes out onto wire racks to cool.
  10.  While the cake is cooling, add food coloring to your frosting and stir, until you achieve a robin egg blue. I started with 3 small dots and slowly added more.
  11. Once your cake is cool, assemble it and cover the cake with robin's egg blue frosting.
  12. In a small bowl add cocoa, and slowly add water until it is paint consistency.
  13. Dip your brush in and flick the mixture onto your cake to create a speckled effect.
  14. Serve and enjoy!
Homemade Robin Egg Chocolate Cake

How to Assemble the Cake

  1. To assemble the cake, trim the rounded edge off the first cake layer and place it cut-side down on a cake board or cake plate.
  2. Then spread a layer of frosting on top of it. While normally I'd tell you to repeat this for the top layer, this time we'll do something different.
  3. Without trimming the second layer of cake, place it on top of the first layer with right-side-up so that the rounded top gives it more of an egg shape!
  4. Last, cover the entire outside of the cake with the robin's egg blue frosting.

Video

Homemade Robin Egg Chocolate Cake slice on white serving plate

Pro Tips

  • Chill the cakes before assembling to lower the risk of breaking or tearing a cake while frosting it.
  • As a cake professional, I have tons of frosting spatulas and cake tools but if you're an amateur, using a butter knife to frost this cake is just as effective as a fancy tool. There's no need for a flawless finish on this cake.
  • If you want, you can further decorate this cake by making a nest on top with some toasted coconut and filling it with candy eggs (Cadbury Mini Eggs are my fave!!).
  • To prepare the cake pans, you can line them with parchment paper, spray them with cake release (such as Baker's Joy) or make a homemade version!
  • The blue frosting color will develop and darken over time so if you want a light blue, be careful to not add too much gel coloring in the beginning.
Homemade Robin Egg Chocolate Cake up close with a bite missing

Serving Suggestions

Serve this cake as dessert for a Spring or Easter Celebration, or for a sweet baby shower. There's really no wrong occasion to serve chocolate cake!

Of course, any cake is always better with a tall glass of ice-cold milk or steaming cup of coffee 🙂

Add a scoop of vanilla ice cream on top for the ultimate splurge!

Make-Ahead, Storage, and Freezing Tips

Here are my best tips for keeping this cake moist and fresh.

Unfrosted Cake Layers: 

If you want to bake the cake ahead of time and decorate it closer to your event, wrap the cake layers tightly in plastic wrap and store them at room temperature or in the fridge for up to 3 days.

To bake them more than 3 days ahead, wrap the layers in plastic wrap, then aluminum foil, and freeze them for up to 1 month. Thaw overnight in the refrigerator before you decorate the cake, then allow it to come to room temperature at least an hour before serving.

Homemade Robin Egg Chocolate Cake on display pan

Decorated Cake:

The Homemade Robin Egg Chocolate Cake can be kept at room temperature for up to 3 days but it must be covered in a cake carrier or on a cake stand with a lid.

You can also freeze the decorated cake. Start by freezing it, uncovered for 3-4 hours. Then take it out and wrap it in plastic wrap, followed by aluminum foil. If you have a box that will fit in your freezer, place it in the box as an added layer of protection against it being damaged. Freeze for up to one month. Thaw in the fridge overnight, then allow it to come to room temperature at least an hour before serving.

FAQ

Do I have to use chocolate cake?

Of course not! If you want to make Robin's Egg cake with another flavor of cake, go for it! You can bake any flavor you like and decorate it the same way for the adorable look of a robin's egg. Aside from chocolate, my favorite cake flavors are vanilla bean cake, white almond sour cream, and chocolate chip cake.

What frostings go best with chocolate cake?

I highly recommend this homemade vanilla buttercream or this homemade cream cheese frosting. You will need 3-4 cups of frosting, depending on how thick you make your layers.

Can I use a cake mix?

While I'm sharing a from-scratch recipe for this post and linking to my favorite buttercream recipes... a beginner baker could easily use a boxed mix or a doctored cake mix recipe and store-bought frosting. Do whatever is easist for you - you can't go wrong with cake!

Homemade Robin Egg Chocolate Cake slice on white small cake plate

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Printable Recipe:

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Recipe

Homemade Robin Egg Chocolate Cake Recipe


Description

This Homemade Robin Egg Chocolate Cake Recipe is so easy and perfect for Easter or a spring dessert! You're going to love this moist, delicious cake and how easy it is to decorate for a family dinner or baby shower.


Ingredients

Units
  • 2 cups sugar
  • 4 tablespoons of Cocoa
  • ½ cup of Butter
  • 1 cup of Hot Water
  • ½ a cup of Buttermilk
  • 2 cups of Flour
  • 1 and ¾ teaspoons of Baking Soda
  • 2 Eggs
  • 1 teaspoon of Vanilla
  • White Frosting
  • Blue Gel Food Coloring
  • 2 tablespoons of Cocoa
  • Water
  • Bristle Pastry Brush

Instructions

  1. Start by adding your sugar, butter, cocoa and water to a large mixing bowl. Mix until combined.
  2. Add in buttermilk, flour, baking soda, eggs, and vanilla.
  3. Beat until well combined.
  4. Pour evenly into two well greased and floured, round pans.
  5. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.
  6.  While the cake is cooling, add food coloring to icing and stir, until you achieve a robin egg blue. I started with 3 small dots and slowly added.
  7. Once your cake is cool, ice it with blue icing.
  8. In a small bowl add cocoa, and slowly add water until it is paint consistency.
  9. Dip your brush in and flick the mixture onto your cake to create a speckled effect.
  10. Serve and enjoy!
  • Prep Time: 30
  • Cook Time: 25
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: robin egg, robins egg cake, robins egg chocolate cake, homemade chocolate cake, from-scratch chocolate cake, easter cake, egg cake

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Chocolate Robin Egg Cake

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Easter Eggs Dyed with All-Natural Dyes https://rosebakes.com/all-natural-easter-eggs-dyed-with-natural-dyes/ https://rosebakes.com/all-natural-easter-eggs-dyed-with-natural-dyes/#respond Sun, 26 Mar 2023 08:10:23 +0000 https://rosebakes.com/?p=59826 Easter Eggs Dyed with All-Natural Dyes are becoming increasingly popular, as people look to replace their artificial dyes with natural options. So this year you can skip the egg dye kits and make your own dyes with staples from your pantry. While the actual process of dyeing Easter eggs with natural dyes can be just...

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Easter Eggs Dyed with All-Natural Dyes are becoming increasingly popular, as people look to replace their artificial dyes with natural options. So this year you can skip the egg dye kits and make your own dyes with staples from your pantry.

Easter Eggs Dyed with All-Natural Dyes

While the actual process of dyeing Easter eggs with natural dyes can be just as simple as using the store-bought kits, most people don't realize that and never give it a try!

Also, using natural dyes can be quite beneficial as there are an increasing number of allergies and sensitivites related to food dyes. Some kids have full-blown anxiety or behavioral issues that have been linked to chemical dyes.

Easter Eggs Dyed with All-Natural Dyes

Easter Eggs Dyed with All-Natural Dyes

Because of all of the above, using all-natural dyes derived from plants has become an increasingly popular alternative to traditional Easter egg dyeing techniques.

Easter Eggs Dyed with All-Natural Dyes in wooden bowl

The Formula for Natural Dyed Easter Eggs

In short, almost all recipes for natural dyes include the following basic ingredients: boiling water, white vinegar, boiled eggs, and some part of a fruit or vegetable or spice.

Here are just a few of the colors you can create on white eggs with things you may already have:

  • Pink/Purple = Beets
  • Brown/Orange (Rust) = Yellow Onion Skins or Black Tea
  • Yellow = Ground Turmeric or Cumin
  • Orange = Chili Powder
  • Blue/Purple =Red Cabbage or Blackberries
  • Green = Spinach
  • Deep Red/Maroon = Yellow and Red Onion Skins

The list above only scratches the surface of the endless possibilities of natural Easter Egg dyes. But to get you started, I've shared four options for you with detailed instructions to get a few basic hues including brown/orange, yellow, blue/purple, and pink/purple.

Easter Eggs Dyed with All-Natural Dyes on display cloth

Equipment you'll need to make Natural Dyes:

You won't need all of these tools for all of the recipes, but this is a general overview of tools you might need.

  • Saucepan or Stockpot
  • Slotted Spoon
  • Knife
  • Cutting Board
  • Strainer
  • Masher
  • Mixing Bowls
  • Measuring spoons and cups

Natural Egg Dyes for Easter Eggs

Pink EggsEaster Eggs Dyed with Beets

Blue/Purple EggsEaster Eggs Dyed with Blackberries

Yellow Eggs: Easter Eggs Dyed with Turmeric

Brown/Orange Eggs: Easter Eggs Dyed with Black Tea

FAQ

Can I use brown eggs?

Absolutely! I'd actually encourage you to use both white and brown eggs because you'll get completely different results depending on which eggs you use. The brown eggs often result in deeper, richer colors while the white eggs tend to be more pastel. You can also make endless shades of the basic colors depending on how long you soak the eggs in the liquid dye.

Do I have to use vinegar?

Yes. The acid in vinegar causes a reaction that makes the dyes actually stick to the eggshells. The amount of vinegar will vary from recipe-to-recipe, but don't go overboard thinking more vinegar always equals more color. That's not true and too much vinegar can actually begin to dissolve the eggshells.

Can you eat naturally dyed Easter eggs?

Of course! These are as safe, if not safer than, eggs dyed with artificial colors.

Pro Tips

  • Make sure you follow the instructions and use the appropriate amount of vinegar for each recipe.
  • All recipes require that you allow the eggs to dry after you color them. You'll want to place them on a cooling rack or on paper towels and allow them to dry for 10-15 minutes, then flip them and replace the paper towels to let the underside dry as well.
  • Don't try to dye boiled eggs that have cracked. You'll just end up with a mess 🙂
  • Each of the recipes I've shared will dye at least a dozen eggs, but likely much more than that! Just do them in small batches.
  • You can get almost any desired color or shade, depending on how long you let the eggs rest in the dye. For all of my recipes, I did them for 8 hours. But you can get lighter colors in shorter amounts of time or possibly deepened the colors with longer soaking times.
  • For some recipes that require boiling your ingredients for longer periods of time, you can start with raw eggs and boil them with the ingredients (such as the beet dye or the blackberry dye).

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Easy Easter Rice Krispie Treats https://rosebakes.com/easy-easter-rice-krispie-treats/ https://rosebakes.com/easy-easter-rice-krispie-treats/#comments Sun, 26 Mar 2023 04:02:45 +0000 https://rosebakes.com/?p=59671 This Easy Easter Rice Krispie Treats recipe is so simple and festive with only a few ingredients! You can also forget about those worrisome food allergies and make these allergy-friendly with a few quick substitutions! Change up the sprinkles for Easter, Spring, or to match any occasion! Easy Easter Rice Krispies Treats If you're looking...

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This Easy Easter Rice Krispie Treats recipe is so simple and festive with only a few ingredients! You can also forget about those worrisome food allergies and make these allergy-friendly with a few quick substitutions! Change up the sprinkles for Easter, Spring, or to match any occasion!

Easy Easter Rice Krispie Treats

Easy Easter Rice Krispies Treats

If you're looking for easy Easter desserts or snacks that kids will love, look no further! And this recipe could not be simpler. You're making classic Rice Krispie Treats and then adding sprinkles on top to create a fun and festive treat.

These Easter treats have only a few staple ingredients and can be made ahead of time. I have zero self-control when Krispy treats are in the house, so I always try to make these when we're having company or I can take the extras to church to share.

Easy Easter Rice Krispie Treats ingredients displayed

Ingredients

  • Mini Marshmallows - mini marshmallows melt so much faster and easier than regular size marshmallows, but if you only have large ones, I have the substitution details below
  • Crispy Rice Cereal - any brand works. I usually use this brand from Walmart but the brand-name Rice Krispies Cereal obviously works great as well!
  • Butter - I always use salted butter, but you could certainly use unsalted butter in its place and simply add a pinch of salt. You can even omit the butter altogether for dairy-free and fat-free Easter treats.
  • Easter Sprinkle Mix - use any sprinkles that you like or even swap them out for other holidays and occasions.
  • Nonstick Cooking Spray - trust me when I say, do not skip the non-stick spray! it makes this recipe so much easier and cleanup will be a breeze!

Equipment & Tools

Baking Pan or Sheet - use a 7x10 pan for thicker treats or use a 9x13 pan for thinner treats.

Microwave - these can be made on the stovetop but as I've said before, using microwave directions is way WAY better!

Microwave Safe Mixing Bowl - the bigger the better here. When mixing up the melted marshmallows and cereal, you can make a real mess if you don't have a large mixing bowl.

Silicone Spatula and/or a Turner - spray your spatula or turner with non-stick spray when you spread the treats into the pan and it makes things so much easier.

Easy Easter Rice Krispie Treats

How to Make Easy Easter Rice Krispie Treats

  1. Spray a 10 x 7 baking dish (or a 9 x 13 for thinner treats) with nonstick cooking spray.
  2. Combine the butter and marshmallows in a large mixing bowl and place them in the microwave. Heat on high for 1 minute and 30 seconds.
  3. Immediately stir well until the butter is fully mixed into the marshmallows. If needed, microwave for another 30 seconds until completely smooth when stirred.
  4. Quickly add the cereal and mix well until the cereal is fully covered.
  5. Pour the mixture into the prepared pan. Spread even and press down to compact the mixture.
  6. Cover in sprinkles and lightly press on the sprinkles to press them against the marshmallow so they stay stuck.
  7. Cover and let sit for about 3 hours or until hardened and easily cut without being gooey.

Video

This is the video from my original Microwave Rice Krispie Treats but will give you a great idea of how we do them in the microwave:

Allergy-Friendly Rice Krispies Treat Options

  • For Dairy-Free Rice Krispie Treats, use dairy-free butter or omit the butter altogether.
  • For Gluten-Free Rice Krispies Treats, most brands of rice cereal are naturally gluten-free but make sure to check the label.
  • These sprinkles (that I'm linking to) are free of any contaminants but all may not be, so it’s important to read the back of your ingredients to ensure they’re safe, even if it’s not listed in the ingredients.
  • I use the name-brand mini marshmallows because they don’t have contaminants.
Easy Easter Rice Krispie Treats cut into serving size

Serving Tips

  • If you want to make these into fun bite-sized treats for a party, make mini rice cereal treats by spooning the mixture into mini muffin tin instead of a 9x13 baking dish.
  • Or make them in the usual dish and cut them into 1x1 inch squares. Let them set and you'll have bite-size treats that can be eaten by hand.
  • For a fun twist, serve them on lollipop sticks or toothpicks 🙂
  • You can coat your hands in butter and shape balls of the mixture into egg shapes and add the sprinkles on the outside for fun, edible Easter Eggs.

Pro Tips:

  • Spray a turner (or spatula) with cooking spray and use that to press the treats into a pan. This way you can avoid sticky hands and the treats won't stick to the spatula either.
  • If your treats are too hard, try placing a square or two in a zip-top bag with a slice of bread and leave them overnight. They will absorb moisture from the bread and soften again.
  • If the whole batch gets hard, place a couple of slices of bread on top of them and seal the pan in an airtight container and leave overnight. There are no guarantees here (it depends on why they're hard), but there's a good chance you can save your dessert!
  • Change up the sprinkles and you can make these any theme or season you want!
Easy Easter Rice Krispie Treats

FAQ

Are Rice Krispie Treats Gluten-Free?

Yes! See the section above where I explain how these treats can be allergy friendly. If you skip the butter, they're also a fat-free dessert.

How long can you keep Rice Cereal Treats?


Rice Krispies Treats will stay fresh for 2-3 days at room temperature in an airtight container. If you're making them for snacks or a party, you can make them ahead and wrap the squares individually in plastic wrap.

If you want to keep them fresh longer, you can wrap them up tight and freeze them for up to 6 weeks!

Storage:

Store your treats in an airtight container at room temperature to keep them from drying out and getting rock-hard.

If you want to make them ahead of time, these can be wrapped in plastic wrap and frozen until ready to serve.

Add-Ins

There are endless ways to fancy-up these Easy Easter Rice Cereal Treats. Here are a few popular things you can add in:

  • Vanilla Extract- a teaspoon will do - mix it into the melted butter/marshmallow mixture
  • Easter M&M candies - ½ to ¾ cup of candies mixed in with the cereal and you add color and chocolate!
  • Food Coloring - a drop or two of pink or green in the melted marshmallows and you will have pretty treats that you can coordinate with your sprinkles.

Pro Tips

  • You can use other size pans, if desired. For example, if you want a thinner treat, use a bigger pan.
  • Don’t overheat the marshmallows or they will taste burnt or turn out chewier than normal. 
  • Use a buttered spatula to smooth and press the treats into the pan for easy clean up and no sticky mess!
Easy Easter Rice Krispie Treats

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Recipe

Easy Easter Rice Krispie Treats


  • Author: Rose Atwater
  • Total Time: 7 minutes
  • Yield: 12
  • Diet: Gluten Free

Description

This Easy Easter Rice Krispie Treats recipe is so simple and festive with only a few ingredients! You can also forget about those worrisome food allergies and make these allergy-friendly with a few quick substitutions! Change up the sprinkles for Easter, Spring, or to match any occasion!


Ingredients

Units

Instructions

  1. Spray a 10 x 7 pan with nonstick cooking spray.
  2. Combine the butter and marshmallows in a large mixing bowl and place in the microwave. Heat on high for 1 minute and 30 seconds.
  3. If not completely smooth, microwave for another 30 seconds.
  4. Immediately stir well until the butter is fully mixed into the marshmallows.
  5. Quickly add the cereal and mix well until the cereal is fully covered.
  6. Pour the mixture into the prepared pan. Spread even and press down to compact the mixture.
  7. Cover in sprinkles and lightly press on the sprinkles to press them against the marshmallow so they stay stuck.
  8. Cover and let sit until hardened and easily cut without being gooey.

Notes

     The sprinkles I link to specifically are free of any contaminants for allergy-free treats. So, it’s important to read the back of your ingredients to ensure they’re safe, even if it’s not listed in the ingredients.

    I use the name-brand mini marshmallows because they don’t have contaminants and they seem to melt easier than off brand.

     You can use other size pans, if desired. For example, if you want a thinner treat, use a bigger pan.

     Don’t overheat the marshmallows or they will taste burnt or turn out chewier than normal. 

  • Prep Time: 5
  • Cook Time: 2
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American

Keywords: rice krispies, rice krispies treats, rice crispy treats, cereal, microwave, rice cereal treats, sculpting for cake, microwave rice krispie treats, rice krispie treats recipe microwave, rice krispie treats microwave recipe, rice krispies treats variations, homestyle rice krispie treats, gluten free rice krispie treats, microwave rice crispy treats, rice crispy treats microwave

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Craftsy Cake Decorating Classes I Recommend https://rosebakes.com/craftsy-cake-decorating-classes-i-recommend/ https://rosebakes.com/craftsy-cake-decorating-classes-i-recommend/#respond Wed, 08 Mar 2023 03:32:55 +0000 https://rosebakes.com/?p=61411 After sending an email about the current 79¢ Craftsy sale, I had a reader (hi Cristina! 👋) asking if I recommended any particular classes. I thought many of you might be interested in my answer as well. So here's a fairly comprehensive list of Craftsy Cake Decorating Classes that I recommend! This is the first...

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After sending an email about the current 79¢ Craftsy sale, I had a reader (hi Cristina! 👋) asking if I recommended any particular classes. I thought many of you might be interested in my answer as well. So here's a fairly comprehensive list of Craftsy Cake Decorating Classes that I recommend!

This is the first time the 79¢ offer has been available in 2023 and you don't want to miss out!

This will also give you an idea of the value of what you're getting when you sign up for this fantastic deal! I have previously said that there were over 60 baking and cake decorating classes. Boy was I wrong.

There are over 200 (203 by my count) classes in the Cake Decorating Category!!

Y'all. There's so much you can learn!!

So, I have not taken anywhere close to all of the Craftsy classes and several of my favorites disappeared when ownership changed a while back, but I'll share the ones that I have taken that are still included.

This is not a list of ALL the classes, but this is a list of all the classes I've watched (as best I remember). I won't be able to share details on all of them, but I'll share as many as I have time to write about tonight! Let's go!

1. Cake Business Classes

There are a handful of terrific classes to help you get your business up and going with smart business choices!! Here are the ones I've taken:

  • How to Start Your Cake Business
  • How to Grow Your Cake Business
  • Building Your Business: Beautiful Cake Photography - this class helped me improve my photography in so many ways!! Better photos = more sales, so definitely watch this class if you struggle with getting great photos of your cakes.
  • Building Your Business: Decorate for Success
  • Small Cakes, Big Business
  • Better Cakes in 29 Tools - a list of 29 essential tools, why you need them and what you do with them.
  • Get Started Decorating: Quick Birthday Cake Ideas

2. Recipe Classes

I honestly don't use a lot of these recipes but I did learn some great tips and techniques. And if you need from-scratch recipes to get your business off the ground, this is a great place to start (and there are more recipe classes than these... these are just the only ones I've watched).

  • Decadent Chocolate Cakes
  • Creative Flavors for Cakes, Fillings & Frostings

3. Jessica Harris Cake Classes

Okay - I watched and loved every class that Jessica Harris has on Craftsy. Her techniques are flawless. And I love that she has creative ways to deliver amazing cakes without buying all the trendy tools. She's a big fan of "making do" with what you have!

Her classes cover SO MANY topics - if you can only watch a few classes, hers are at the top of my list (which is why they got their own category)!!

  • Clean & Simple Cake Design
  • Simply Modern Cake Design
  • Clean & Simple Birthday Cakes
  • The Clean & Simple Collection: Elegant Techniques

4. Fondant Classes

  • Covering Cakes in Fondant: Round, Square & Shaped - if you struggle with fondant, watch this class!
  • Fondant Frills - I loved this Maggie Austin Class and it's where I learned to make frilly ruffles like the cake here:
  • Rolled Fondant Flowers - I've used these over and over again!
  • Cakes in Full Bloom - this class is where I learned to do edible sequins on cake. So many great ideas and tips!
  • Perfect Party Cakes
  • A Cake for Every Season
  • Creative Cuts for Color Reveals - I watched this class solely to learn how to do a cake for my son. See it here:
  • Fabulous Bows & Fashion Details - this class is SO great for learning to make beautiful bows for cakes!!
  • Layered Embellishments: 12 Stunning Techniques
  • Charming Party Cakes - I've used several techniques and tutorials from this class over and over again!
  • Ethereal Elegance: Bohemian Cake Design - what I remember from this class is learning to make feathers!

5. Buttercream Classes

  • Innovative Buttercream Cakes
  • Modern Buttercream Techniques: Ruffles, Rosettes & More
  • The Perfect Birthday Cake - this is by and far one of my most favorite Craftsy classes. If you want to perfect the sheet cake, watch this class!
  • Better Buttercream: Stunning Techniques
  • Buttercream Basics: Simple Celebration Cakes
  • Buttercream in Bloom: Luscious Piped Flowers - I loved learning to do buttercream flowers from this class (although I never felt like I mastered the techniques)

6. Modeling Chocolate Classes

  • Intro to Modeling Chocolate - this is a great class if modeling chocolate is a new medium for you!
  • Modeling Chocolate Magic
  • Over the Top Modeling Chocolate
  • Mastering in Minutes: Modeling Chocolate

7. Wafer Paper Classes

Because of my hand pain, I don't make a lot of flowers these days, but I have made a few and these classes are so, SO helpful for mastering wafer paper flowers. And I like them better than gum-paste or buttercream flowers! You can read about the cake below here.

  • Delicate Wafer-Paper Cakes
  • Bold & Beautiful Wafer-Paper Flowers
  • Wafer Paper Party Cakes

8. Cake Carving Classes

  • Topsy-Turvy Cake Construction
  • Cake-osaurus Rex: Basic Cake Sculpting
  • Designer Handbag Cakes
  • A New Look at the Crooked Cake - when I do a topsy-turvy cake, I use techniques learned in this class!
  • Incredible Cut-Out Cakes
  • Sculpting Essentials: The Perfect Sphere

9. Cake Toppers & Sculpting

  • Cake Topper Techniques: Figure Modeling
  • Cake Topper Techniques: Fondant Animals
  • Custom Cake Toppers: Step by Step
  • The Modern Monogram - I've used some of these techniques for cake toppers!
  • Baby Shoes: Step by Step

10. Petit Fours

I'm only listing one class here, but this class helped me perfect my petit fours more than any other resource. And my petit fours are AMAZING (if I can say that about my own product).

  • Mini-Cakes, Many Occassions

10. Sugar Flowers

  • Mastering Modern Sugar Flowers
  • Arranging Sugar Flowers: From Classic to Contemporary - I feel very "fish out of water" when I have to arrange flowers on a cake. This class helped me learn some basics and build confidence in this area.
  • Sugar Flowers: Out of the Box!

11. Others...

  • Simply Stunning: Hand-Stamped Cakes
  • Gravity-Defying Cake Designs
  • The Art of Painted Cakes
  • Building Better Cakes: Creative Cake Separators
  • Getting Started Airbrushing
  • Naturally Elegant Cake Designs - this is the class you need if you want to make the now-classic Geode Cake!

So... are you ready to join Craftsy and take advantage of this amazing deal? Click here to sign up now! Here are a few more details if you like:

This premium membership is normally $89.99 and in addition to the 200+ cake decorating classes, thare are over a thousand more crafty classes for most anything you can imagine! Here's what's included:

  • Access to over 1,500 premium online crafting classes: cake decorating, baking, quilting, sewing, cooking, crafting, fabric arts, crocheting, drawing, painting, and SO much more!
  • Admission to exclusive LIVE online streaming events.
  • Weekly newsletter with insights and inspiration.
  • Access to online instruction across 20+ hobbies.
  • Free downloadable resources.

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Sam's Club has the CHEAPEST price on eggs right now - get a membership for 50% off! https://rosebakes.com/better-than-free-sams-club-membership-deal/ https://rosebakes.com/better-than-free-sams-club-membership-deal/#comments Wed, 11 Jan 2023 18:00:00 +0000 https://rosebakes.com/?p=56641 I love to shop at Sam's Club for cake supplies and right now there's a pretty sweet deal happening! Click here to see my favorite things to buy there! According to Laurie over at Passionate Penny Pincher, the cheapest eggs right now can be found at Sam's Club! I didn't say they were cheap (they're...

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I love to shop at Sam's Club for cake supplies and right now there's a pretty sweet deal happening! Click here to see my favorite things to buy there!

According to Laurie over at Passionate Penny Pincher, the cheapest eggs right now can be found at Sam's Club! I didn't say they were cheap (they're still ridiculously overpriced!!), but they are the cheapest to be found here in the South.

If you've been considering a Sam's Club Membership, this might just be the reason to get one! In addition to that, the price of shortening at Walmart increased to over $20 recently, when just a couple of months ago it was only $13.48!  

I panicked!! But then a friend suggested that I order it at Sam's Club and WOW… I'm so glad she did!  For the same 6-pound can, the Sam's Club price is still $13.48!!  Look at the screenshots below and then scroll to keep reading …

That price ⬆️⬆️⬆️ is still accurate as I update this post on January 11, 2023!

So hurry on over and sign up for a One-Year Membership to Sam’s Club for you and another member of your household for only $24.99! That's 50% off the regular price!

This offer is valid for a limited time.

Valid for new members only.

What do I buy at Sam's Club for my cake business?

  • EGGS!
  • Shortening
  • Sugar
  • Powdered Sugar
  • Flour
  • Vanilla Extract (if I'm not making it homemade)
  • Lemon Extract
  • Pecans (SO much cheaper than my local grocery store and way better quality)
  • Eggs
  • Butter
  • Yeast
  • Chocolate Chips
  • Plastic Wrap
  • Aluminum Foil
  • Paper Towels
  • Wax Paper Sheets
  • Parchment Paper

I also buy a lot of things there for our household that are not business-related, but shopping there for my business justifies the cost of a yearly membership.

My favorite household items from Sam's Club:

  • Fresh flowers - they are beautiful, long-lasting, and such a great value!
  • Frozen Chicken Tenders
  • Fresh Salmon
  • Fresh Chicken
  • Fresh Ground Beef
  • Rice (20# box)
  • Nuts
  • Pancake Mix (if I'm not making them homemade)

Go ahead and click here to grab your discounted Membership here while this deal is live!

If you shop at Sam's Club, what do you like to buy there?

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Personal Goals for 2023 + My Favorite Planner https://rosebakes.com/personal-goals-for-2023-my-favorite-planner/ https://rosebakes.com/personal-goals-for-2023-my-favorite-planner/#respond Sat, 07 Jan 2023 05:10:02 +0000 https://rosebakes.com/?p=62265 This post is mostly for my own accountability. But if you're interested in this sort of thing, keep reading to see what my personal goals are for 2023. Plus I'm sharing details of my favorite planner. I've never been great at setting and following through on goals but that hasn't deterred me from trying again...

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This post is mostly for my own accountability. But if you're interested in this sort of thing, keep reading to see what my personal goals are for 2023. Plus I'm sharing details of my favorite planner.

I've never been great at setting and following through on goals but that hasn't deterred me from trying again and again. For 2023, I decided not to set any grandiose goals (other than the exercise one 😜). But rather focus on things that would have a long-term impact on my life and health, and my family's life.

I also didn't want to set so many goals that I overwhelmed myself (ask me how I know that's a bad idea)... so I wanted to set 3 daily, 3 weekly, and 3 monthly goals. I ended up with 4 for the weekly, but that's okay. I'm really happy with the list I settled on.

3 Daily Goals:

  • Read my Bible and write in my journal. After faithfully writing in it for two years, I really got off track with my Line a Day Journal last year so I'd like to get back into that routine.
  • Drink 64 ounces of water. Late in 2022 I got some bad news about my health. I don't want to get into all of that but one minor thing I can do that will make a big difference for me is drinking more water. I hate drinking water but I can honestly say I've drank more water in the last 4 months than I have in my whole life probably so I'm off to a good start!
  • Walk at least 15 minutes a day (on the treadmill or outside) and/or walk 10,000 steps. This will be a hard one for me because I just don't like exercise. At all. Also, I've set this (tiny) goal many times in the past and failed over and over again. Speaking of... it's late at night on January 5th and I've not walked or hit 10K steps yet this week/year. So... I'm not really off to a great start. I know going into this with a bad attitude is well, bad, but out of all the daily, weekly, and monthly goals I'm setting, I fully anticipate this being the one that I suck at.

4 Weekly Goals:

  • Declutter/purge one room each week (for at least 14 weeks -16 weeks). And I may repeat this on a cycle. This inspiration is from Andrea Dekkar here. I've been doing so much better about getting rid of 'stuff', so I hope this will just amp up my efforts!
  • Try one new recipe each week from my meal plans or a cookbook I already have. Richy just got me the latest Pioneer Woman Super Easy! cookbook for Christmas and I've already picked out a few recipes to try and I'm signing up for this Hello Fresh deal to hopefully add some new recipes to our rotation! I love cooking so this should be pretty easy.
  • Finish one book per week (for a goal of 52 books in 2023). I wrote more about this here and yay, I've already finished a book this week!
  • Write and mail one personal note/card each week. I love handwritten notes and always have good intentions of sending 'thank you' notes or 'I'm thinking of you' notes or just notes of encouragement, but my follow-through has not been great. I do write them sometimes, but I have so many more in my head than I do that actually make it onto paper. I'm going to do my best to improve on that this year!

3 Monthly Goals:

  • One date night each month with my husband. We might go out, we might go away for a night, or we might stay home and send the kids out to a movie, bowling or to visit their brothers (my two oldest sons live about 10 minutes from us in their own house and have hosted the younger kids a few times for us to have a night at home alone).
  • One fun family trip/activity each month. This might be something at home, a free day trip or an overnight stay. I'm thinking about doing things like board games or movie nights, a trip to the zoo, or even letting the kids make an activity bucket list and choosing from that. Because I homeschool the kids, I already feel like we go and do a lot, so I'm not sure how this will work out to add one more thing as a whole family (my husband is often at work when we do field trips, etc.), but we'll see.
  • Hosting at my house at least once a month. Hospitality is so close to my heart and I love, love, LOVE hosting things at my home. I want to prioritize opening our home and inviting friends and/or family over on a regular basis. I hosted a Christmas Sock Exchange Party in December and it was THE BEST! I knew then I wanted to make a habit out of more activities like that!

How will I keep track of all of this?

Most of it will be tracked in my planner.

The Passionate Penny Pincher Home Planner is by and far the best planner I've ever used. And that's saying a lot.

You see, I've been using paper planners since junior high school and I've tried dozens of them... from the really fancy expensive ones to the cheap ones from Walmart and everything in between. If you name a planner that you're familiar with, I've probably tried it.

But 4 years ago when my favorite planner (at the time) was no longer being printed, I had to find a new planner. And as it just so happened, Laurie from Passionate Penny Pincher published her Home Planner for the first time.

I'd been following Laurie and her blog for years so I decided to give it a shot. I'm SO glad I did. This planner is amazing and will truly help you to get your entire home in order if you follow through (even half-heartedly) with her to-do lists and guides.

She has pages in the planner for a Monthly Checklist, Financial Goals, Daily Tasks, Personal Goals and so much more. I'll be using those pages for many of my goals. And I'm also planning to use this Habit Tracker as well.

Note: I hope to sit down in the next week or two and also map out some business goals for the year, but if that doesn't happen, getting my personal goals on track is my top priority. I feel like my business success will follow if I'm seeking God first and living a joy-filled life in my home and with my family.

So... that's that. Do you set goals? Resolutions? Track habits? I'd love to hear what tools you use! Leave me a comment below!

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