That’s no robin’s egg on top, these Cadbury mini egg cheesecakes use spring’s favorite candy for a festive take on miniature cheesecake.

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Today is the official first day of spring but some of my bulb flowers already bloomed last week because of the extra freakish weather we’ve been having in Ohio. Legit it was in the 70s one day and snowing the next. Thankfully a friend gave me the novel idea of cutting them to put in vases inside. How I did not think of this on my own is a bit pathetic but they are safe indoors for as long as cut flowers can last – certainly longer than frost bitten ones.

Besides erratic weather, spring brings the best thing since the Reese’s pumpkins in the fall – Cadbury mini eggs! Personally, I prefer the royal dark ones because most mass produced milk chocolate is hardly chocolate anymore (I’m looking at you, Reese’s), but I also enjoy the dark chocolate as a contrast to an otherwise overly sweet treat. That being said, cheesecake isn’t overly sweet so you could use either type of Cadbury chocolate in these mini egg cheesecakes based on your preference.

Other than that I don’t really know what else you need to know to be convinced to make these mini egg cheesecakes, unless you are a purist and eat them straight out of the bag with no exceptions. If so, I respect that. But if you are willing to part with half a bag I think these are worth it. They are quicker to prepare than a full-sized cheesecake, can be made ahead (basically have to be due to chilling time), and are cute but not too cute to eat! But if cheesecake isn’t your jam then I also have recipes for Cadbury mini egg cookies, 7-layer bars, gooey butter cake, and rice treats.

CADBURY MINI EGG CHEESECAKES

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Yield: 1 dozen Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 sleeve (2 oz, 4 sheets) graham crackers, finely ground in food processor (~1 cup)
• 2 Tbsp butter, melted

FILLING

• 12 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 24 mini candy coasted chocolate eggs*, chopped (~1/2 cup)

GANACHE

• 1/2 cup chopped dark* chocolate
• 1 Tbsp heavy cream

TOPPING

• 1/4 cup shredded coconut, toasted
• 36 mini candy coasted chocolate eggs*

Directions

1. Preheat oven to 350 degrees. Combine ground chocolate graham crackers and melted butter into a bowl until well combined.  Spoon into 12 mini cheesecake cups** that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat.  Partially bake for 5 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese and sugar until smooth. Beat in egg and vanilla until combined. Fold in the chopped chocolate eggs.
3. Pour mixture evenly into the 12 cups, filling about 3/4 way full. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
4. Meanwhile, in a small bowl add the chocolate and heavy cream. Microwave on 50% power for 1 minute, stirring every 15 seconds until melted.
5. Once cooled, remove cheesecakes from pan and top each with a teaspoonful of chocolate ganache, a sprinkle of toasted coconut, and 3 chocolate eggs. Refrigerate until ready to serve.

Notes

*I like Cadbury royal dark, but you can use milk chocolate if you prefer. **Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Mini Chocolate Chip Oreo Cheesecakes and decoration inspired by A Pumpkin and a Princess.

Skip the sweetened condensed milk for a layer of cream cheese filling in these Seven Layer Cheesecake Bars topped with semi-sweet and white chocolate, butterscotch, pecans, and coconut.

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It should come as no surprise that after making seven layer brownies that I made seven layer cheese cake bars. But instead of a brownie crust I went back to the traditional graham cracker crust and instead of the sweetened condensed milk there’s cheesecake filling. Giveth back one traditional component of seven layer bars (AKA Hello Dolly bars) and taketh one away.

The Layers of Seven Layer Cheesecake Bars:

• Graham cracker crust
• Cheesecake filling
• Semi-sweet chocolate chips
• White chocolate chips
• Butterscotch chips
• Pecans
• Sweetened shredded coconut

I originally made these in honor of my undergraduate student’s last day working in our lab. When I asked if he had any requests for a going away dessert he replied with 7 layer bars, cheesecake, or something Oreo-flavored. So I combined two of them into seven layer cheesecake bars!

I almost made with this an Oreo crust to encompass all three. I may regret not doing so just a little bit but they were stellar regardless. Guess that just leaves the door open to yet an Oreo 7 layer bar version in the future. I’ve certainly made my share of different versions of this recipe and I doubt I will stop anytime soon.

My favorite recipes are those that can be easily modified based upon the season and frankly what I have in stock in my kitchen and/or pantry. Which is why I also have a bounty of chocolate chip cookie variations, cheesecake bars, deviled eggs, pizza, mojitos, etc.

Speaking of recipes with versatility, it occurred to me that the start of college football season is only a month away which means it’s almost time for another round of #PBchocSat! Time to brainstorm new peanut butter and chocolate buckeye recipes.

SEVEN LAYER CHEESECAKE BARS

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Yield: 2 Dozen Prep Time: 3 Hours 30 Minutes Cooking Time: 53 Minutes 53 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 10 oz. graham crackers, finely crushed
• 8 Tbsp (1/2 cup) unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 3/4 cups pecans
• 3/4 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Pour batter into crust and spread evenly. Top with semisweet, white, and butterscotch chips, followed by the pecans and coconut.
5. Bake 40-45 minutes* or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Notes

*Cover with foil if the top browns too much.

Source: Adapted from my Birthday Cake Oreo Cheesecake Bars and 7 Layer Brownies.

My second favorite Easter candy is magicked into Easter 7 Layer Bars just in time for the holiday.

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There are a few recipes I make on repeat but change up the components and 7 layers bars is definitely one of them. Just for holidays alone I have one is Valentine’s Funfetti, a lucky 7-layer bar for St. Patrick’s Day, two for Halloween, and also two for Christmas. It seemed only fair that I finally make Easter 7 layer bars with the second best Easter candy – cadbury mini eggs.

The first is obviously Reese’s eggs – did you really even need me to say it?

Not the Cadbury creme or caramel filled eggs, and not even the regular milk chocolate Cadbury mini eggs, I am talking about the harder to find royal dark chocolate cadbury mini eggs. That sweet and crunchy candy shell over the less sweet dark chocolate is just perfection.

I have made other recipes with cadbury mini eggs for Easter before including bird’s nest krispie treats, Easter gooey butter cake, and cadbury egg cookies but it was time for the literal magic of the 7 layer bars.

The graham cracker base (1) is layered with semisweet (2) and white chocolate (3), slivered almonds (4), coconut (5), chopped Cadbury mini eggs (6), and sweetened condensed milk (7). Add some sprinkles if you dare for festive flair. Toss it in the oven for 25 minutes, patiently let it cool for at least 2 hours and then you can dig in!

CADBURY MINI EGGS 7-LAYER BARS

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Yield: 2 Dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 Tbsp (1 stick) unsalted butter, melted
• 18 graham crackers (10 oz.), crushed
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup sweetened shredded coconut
• 1 cup chopped Cadbury mini eggs
• 1 (14 oz.) can sweetened condensed milk

Directions

1. Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. In a medium bowl, combine melted butter and graham cracker crumbs until  distributed. Pour into the prepared pan and press evenly into the bottom.
3. Evenly sprinkle the chocolate chips, almonds, coconut, and chopped Cadbury mini eggs over the graham crumbs. Pour the condensed milk evenly over the entire dish.
4. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
5. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife cut into 24 bars.

Source: Adapted from my Chocolate Coconut Pecan 7-Layer Bars.

In my opinion carrot cake scones aren’t complete without cream cheese frosting on top, but take them to the next level by adding browned butter!

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If muffins are cupcakes without frosting for breakfast, what are scones with frosting? Delicious is all I know.

Frosting might not be the first thing that comes to mind in the morning but I have difficulty accepting something labeled as carrot cake without cream cheese being involved. I’ve made exceptions over the years (carrot cake biscotti, carrot cake breakfast cookies, carrot cake oatmeal) but to be honest I almost always think they would have been even better with cream cheese frosting, especially my carrot cake banana bread. Yes I added a cream cheese spread when serving it but I legit have considered revamping that recipe to bake a cream cheese center right into it.

While brings me to the question I had when making these carrot cake scones – top with cream cheese frosting or stuff with cream cheese filling? While I feel like the carrot cake banana bread would be best stuffed inside, I decided the cream cheese needed to be on top of these scones so as to not overwork the dough. Added bonus of the frosting on top is feeling like you are eating a slice of cake for breakfast!

The cream cheese frosting on top isn’t the only thing special about these carrot cake scones – they are made with browned butter in the scone and frosting. You will brown 3/4 cups of butter, 1/2 cup of which goes into the scones and the remaining 1/4 (slightly less due to the browning process) into the frosting. Is it an extra step that could be made optional? Yes but the flavor payoff is just too good to truly be optional. Those flecks of browned butter in the frosting are like vanilla bean flecks but possibly better.

• Baked Key Lime Pie Donuts from Jolene’s Recipe Journal
• Keto Waffles from Art of Natural Living
• Lemon Blueberry Quick Bread from Hezzi-D’s Recipe Box
• Mimosa Muffins from Cheese Curd In Paradise
• Mixed Berry Lemon Bread from A Day in the Life on the Farm
• Tea Party Charcuterie Letters from For the Love of Food
• Vegan Strawberry Cream Cheese from Cindy’s Recipes and Writings

BROWNED BUTTER CARRTO CAKE SCONES

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Yield: 8 Servings Prep Time: 1 Hour 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SCONES

• 1/2 cup (1 stick) unsalted butter*
• 2-1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• Pinch salt
• 1 egg, lightly beaten
• 1/2 cup plain or vanilla Greek yogurt
• 1 tsp vanilla extract
• 3/4 cup finely grated carrots**
• 1/2 cup sweetened shredded coconut***
• 1/2 cup chopped walnuts***
• 1/2 cup mini cinnamon chips***
• Heavy cream or milk
• Coarse sugar

FROSTING

• 1/4 cup (1/2 stick) unsalted butter*
• 4 oz. cream cheese, room temperature
• 1/2-3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp heavy cream or milk

Directions

1. Melt 3/4 cup of butter (for both scones and glaze) in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour 1/2 cup in a small covered heatproof bowl and place in refrigerator to solidify for at least 20 minutes. Transfer remaining browned butter**** to a medium heatproof bowl to stop the cooking. Set aside to cool at room temperature.
2. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
3. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt; set aside.
4. Remove the chilled 1/2 cup browned butter from the refrigerator and cut into 1/2-inch cubes. Add to flour mixture, cutting in with a pastry cutter or two knives until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
5. In a small bowl, whisk together the egg, Greek yogurt, and vanilla until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy; set aside.
6. Reusing the same small bowl from the wet ingredients, combine the shredded carrots, coconut, walnuts, and cinnamon chips***. Add to dough and fold in just until evenly distributed.
7. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges. Transfer to prepared baking sheet and freeze for 30 minutes.
8. Preheat oven to 400 degrees F.
9. Brush the tops with heavy cream (or milk), sprinkle with coarse sugar, and bake for about 15-20 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
10. While the scones cool, make the frosting. In the medium bowl with the remaining room temperature browned butter, add cream cheese and blend until creamy. Add vanilla extract and powdered sugar, whisking until the mixture comes together then add in 1 tablespoon of heavy cream (or milk), continuing to mix. Add a bit of powdered sugar or more heavy cream until you get the desired consistency.
11. Spread frosting over cooled scones and serve. Store leftovers in an airtight container in the refrigerator.

Notes

*3/4 cup total butter used in recipe, but 1/2 cup in the scones and 1/4 cup in the frosting. **Grated on the small side of a box grater. ***Coconut, walnuts, and cinnamon chips are optional but delicious. Could also use raisins, pecans, and/or white chocolate chips. ****Will be slightly less than 1/4 cup due to losing some liquid during the browning process, but that's fine.

Source: Adapted from my Brown Butter Glazed Peach Scones.

When Brownies say Hello to Dolly, you end up with these 7 Layer Brownies. Everything you love about 7 layer bars but on top of a brownie instead of a graham cracker crust.

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7 layer brownies are basically the same as regular 7 layer bars (aka hello dolly bars) but instead of a graham cracker crust you have a brownie! I figured I’ve done Funfetti 7 layer bars, why not 7 layer brownies?

Peel back the layers of 7 Layer Brownies.

1. Brownie mix
2. Flaked coconut
3. Toffee bits
4. Semisweet chocolate chips
5. White chocolate chips
6. Chopped pecans or walnuts
7. Sweetened condensed milk

Although depending on the recipe, butter counts as a layer when using a graham cracker crust. I find this to be silly because it’s not a layer if it’s mixed with graham crackers as part of the crust. Do the water, oil, and eggs count as a layer in the brownie crust of this recipe, then? No, the brownie is clearly just one layer of these 7 layer brownies.

That’s the best part of 7 layer bars though, you can really layer in whatever you want in there. Don’t have toffee bits? Use butterscotch chips instead. Don’t like nuts? GET OUT! Just kidding :-P. But seriously, if I can make layer bars with leftover Halloween candy, you can use just about anything.

This is why I am slowly amping up my stock of layer bar recipes on this website of mine. I keep finding new flavor combinations that need to be explored. I’ve done chocolate peanut butter 7 layer bars, s’mores 7 layer bars, chocolate coconut pecan 7 layer bars, and even fruit cake 7 layer bars. What will I 7-layer-bar next?

7 LAYER BROWNIES

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Yield: 2 Dozen Prep Time: 10 MInutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.3 oz.) box brownie mix (and ingredients listed on box)
• 3/4 cup sweetened flaked coconut
• 3/4 cup toffee bits*
• 3/4 cup semisweet chocolate chips
• 3/4 cup white chocolate chips
• 3/4 cup chopped pecans or walnuts
• 1 (14oz.) can sweetened condensed milk

Directions

1. Heat oven to 350°F. Line 9x13-inch pan with parchment paper, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
2. Bake 25-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
3. Quickly remove from oven, and sprinkle the top evenly with layers of coconut, toffee bits, both chocolate chips, and pecans. Drizzle condensed milk evenly over the top.
4. Return to oven and bake another 15-20 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Use parchment paper to lift brownies from pan, peel away, then cut into 24 pieces.

Notes

*Or butterscotch chips - or anything really as these are very adaptable.

Peanut Butter Macaroon Blossoms are an ode to the classic peanut butter cookie topped with a chocolate kiss but instead made with a peanut butter macaroon base.

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My blog is a teenager! For real today is the 13th blogiversary of The Spiffy Cookie and as usual I almost completely forgot about it – which is strange because I love an excuse to celebrate. I blame the impending holidays distracting me.

As luck would have it, today happens to land on a #PBchocSat so thankfully I had already planned on sharing the recipe for these peanut butter macaroon blossom cookies. These cookies are not only perfect for celebrating this peanut butter loving blog, and watching the Buckeyes football game today, but should also be on your holiday cookie tray this season.

What is a peanut butter macaroon blossom? Imagine the traditional peanut butter blossoms but instead of a peanut butter cookie base it’s a peanut butter macaroon. Bonus: it’s naturally gluten-free as it only uses coconut, sugar, peanut butter, egg whites, and chocolate.

This little brain child came to be because I have already made buckeye blossom cookies, and buckeye coconut macaroons, so why not peanut butter macaroon blossoms? It’s been 13 years folks, there’s going to be some recipe inspiration-overlap sometimes.

PEANUT BUTTER MACAROON BLOSSOMS

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Yield: 2 dozen Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. peanut butter chips
• 1 (14 oz.) bag sweetened shredded coconut
• 1/2 cup granulated sugar
• 6 Tbsp powdered peanut butter
• 4 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 dozen Hershey's kisses, unwrapped

Directions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
2. In a microwave safe bowl, melt peanut butter chips in microwave on 50% heat for 30 second intervals until smooth.
3. In a food processor, blend the coconut for one minute. Add sugar and powdered peanut butter, then blend another minute. Add egg whites, vanilla, and salt and blend until combined, then the melted peanut butter chips until smooth.
4. With a tablespoon measuring spoon or  small cookie scoop, scoop batter into 1-inch mounds (for larger cookies use 2 tablespoons or medium cookie scoop). Press down into the center of each cookie gently with your thumb.
5. Bake for 15 minutes (20 minutes for large), until lightly golden and just set. Immediately top with a chocolate kiss. Allow to cool 10 minutes on the pan before removing to a wire rack to cool completely.

Source: Adapted from my Buckeye Coconut Macaroons.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Coconut Chicken and Waffles served with a spicy Pink Peppercorn Pineapple Syrup are your new weekend brunch plans.

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When I updated my recipe for coconut chicken salad with apricot honey mustard vinaigrette in 2020, Ashley of Cheese Curd in Paradise suggested I serve those same coconut chicken tenders on top of waffles with a spicy pineapple syrup. You better believe I stored that away for a rainy day, and that day was this past weekend.

The waffle itself I decided to leave pretty standard, a good buttermilk or sourdough waffle would be perfect (but if you’re feeling lazy just cook up one from frozen), but the coconut-crusted chicken and spicy pink peppercorn pineapple syrup are where the flavors shine.

Thank you for the delicious suggestion, Ashley!

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Air Fryer French Toast Sticks from Palatable Pastime
• Chocolate Chip Coffee Cake from Jolene’s Recipe Journal
• Strawberry Thumbprint Donuts from A Kitchen Hoor’s Adventures
• Vietnamese Coffee Cake from Karen’s Kitchen Stories

COCONUT CHICKEN AND WAFFLES

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Yield: 4-5 Servings Prep Time: 25 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PINK PEPPERCORN PINEAPPLE SYRUP

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/4 cup crushed pineapple, drained
• 30 whole pink peppercorn, crushed
• 1 tsp maple flavoring, optional

CHICKEN & WAFFLES 

• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 chicken tenderloins
• 1/2 cup unsalted butter, melted
• 4-5 favorite waffles

Directions

1. In a small saucepan over medium heat, add the sugars and water. Bring to a boil, reduce to a simmer for 2 minutes, then remove from the heat. Stir in the pineapple, pink peppercorns, and maple flavoring. Set aside or refrigerate until ready to use.
2. Preheat the oven to 400 degrees.  Line a baking sheet with a wire rack and coat with nonstick spray; set aside.
3. In a shallow bowl, lightly beat the egg.  In a second bowl, mix the coconut, flour, salt and pepper.
4. Working with one chicken tender at a time, dip the chicken in the egg and then coat with the coconut mixture.  Place on the prepared baking sheet.  Once all chicken is coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 20-30 minutes.
5. Place 2-3 pieces of chicken over each waffle and top with pineapple syrup, serve immediately.

Source: Adapted from my Coconut Chicken Salad and Taste of Home.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This tailgate cake is so easy and delicious! Mix German chocolate cake mix, coconut pecan frosting, water, oil, and eggs together and bake in a sheet pan.

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Normally on the last day of the year I would be sharing the best of 2022. However, my Buckeyes are back at it in the CFP and since it happens to be a Saturday you know what that means – #PBchocSat is back!

To be honest, after the embarrassing game against Michigan I don’t have high hopes in beating Georgia today but I’ve seen stranger things happen. People keep pointing out that the last time we came into the CFP ranked as #4 we ended up winning out and while that was true, I think we were a better team than we are now. We had fire under out butts for many reasons, none of which we have this year.

That being said, I’m not going to miss watching the game, let alone an opportunity to eat something peanut butter and chocolate. Although I have to admit that this tailgate cake technically has no peanut butter in it at all. I remedied this by topping it with Buckeye Scream ice cream from Indulgence – chocolate with peanut butter swirl.

Why did I not add peanut butter to this cake? Well, mostly because it’s a recipe my mom gave to me a long time ago and I’ve been meaning to make it. I’m not entirely sure where she got this recipe. I did find the same recipe online but she didn’t have the internet. Interestingly it’s from Houston and since we used to live in Texas there’s a chance a friend mailed it to her from a newspaper clipping, or she had it stashed away from when we used to live there… I may never know.

Regardless of the original source, I have two copies of it that she mailed me – one from 2008 and again in 2009. Clearly we both forgot she had already sent it to me and she enjoyed it enough to send it twice, so I decided it was best to try it as written the first time.

The most interesting thing about this cake is that instead of topping the cake with frosting, it is mixed and baked right into it. Then to serve you add a dusting of powdered sugar on top instead – or as I mentioned, a scoop of ice cream.

One year ago: Best of 2021

Two years ago: Best of 2020

Three years ago: Best of 2019

Five years ago: Best of 2017

Six years ago: Monster Cookie Dough Cheesecake

Eight years ago: Best of 2014

Ten years ago: Best of 2012

TAILGATE CAKE

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Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box German chocolate cake mix
• 1 cup water
• 1/2 cup canola oil
• 4 eggs, room temperature
• 1 jar coconut pecan frosting
• Powdered sugar, for topping

Directions

1. Preheat oven to 350F. Grease and line a 9x13-inch sheet cake pan with overhanging parchment paper; set aside.
2. In a large bowl, mix all ingredients together using an electric hand mixer on medium speed for 2 minutes.
3. Pout into prepared pan and bake 30-35 minutes or until a toothpick in center comes out clean.
4. Allow to cool for 10 minutes before lifting using parchment overhang to cool completely on a wire rack.
5. Once cool, cut into 24 squares and serve with a dusting of powdered sugar on top.

Source: My mom, but originally? Uncertain.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Show off all that summer fruit in this peach raspberry mascarpone tart, with both pistachio butter raspberry mascarpone filling nestled into a coconut-pistachio crust.

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This recipe was born both out of inspiration and necessity.

A couple weeks ago I had a raspberry pistachio tart from a local bakery and it blew my mind. Which reminded me that I had some leftover pistachio butter in my pantry that I needed to use up, so I put a homemade version on my short list of things to make.

Then I picked up my order from the Peach Truck and despite eating my rationed amount every day I was struggling to keep up. I didn’t want to just peel and freeze them, or turn them into a canned product (because I’m still working through my last peach jam), so I had to come up with something else.

If you follow me on Instagram, you may have also noticed that I am bursting with raspberries from our garden as well. So what about a combo dessert incorporating both fresh peaches and raspberries?

I turned to my handy Flavor Bible and dreamed up this tart recipe.

The crust recipe came from Pieometry, adapted from the coconut pecan crust but instead made it with pistachio. Then the filling I just worked out on my own, adjusting the ingredients and amounts a little at a time until I reached the desired sweetness and consistency.

In the end, it turned out to be a show-stopping delicious tart. It’s like a fancy, thin no-bake cheesecake (if you ignore the crust) topped with tangy sweet fresh fruit.

I considered topping it with fresh whipped cream, but truly didn’t need it. No that I’m going to stop you if you disagree.

PEACH RASPBERRY MASCARPONE TART WITH COCONUT-PECAN TART

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Yield: 12 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup unsweetened shredded coconut
• 1 cup whole roasted shelled pistachios
• 1/2 cup all-purpose flour
• 3 Tbsp sugar
• 1/2 tsp salt
• 6 Tbsp unsalted butter, melted

FILLING

• 8 oz. mascarpone
• 1/4 cup pistachio butter
• 1/4 cup raspberry puree*
• 1/2 cup powdered sugar, divided
• 2 Tbsp heavy cream

TOPPING

• 2 fresh peaches, pitted and sliced
• 1 cup fresh raspberries
• 1/4 cup chopped pistachios

Directions

1. Preheat oven to 350 F.
2. On a rimmed baking sheet, spread the coconut in an even layer. Toast in the oven for 3 minutes, or until golden. Allow to cool then pour into the bowl of a food processor.
3. To the food processor, add pistachios, flour, sugar, and salt, and pulse until sandy in texture. Add butter and pulse until it sticks together.
4. Dump mixture into a 9-inch tart pan with removeable bottom, spreading evenly, pressing firmly into the pan and up the sides.
5. Bake for 20 minutes, or until golden. Allow to cool completely on a wire rack before filling.
6. While the crust cools, prepare the filling. Divide the mascarpone into two medium bowls. Add the pistachio butter to one, and the raspberry puree to the other. Add 1/4 cup powdered sugar to each. Beat each separately until creamy. Add heavy cream to the pistachio cream if necessary to reach a similar consistency.
7. Spoon fillings into the crust, alternating between the two. Swirl together using a butter knife. Top with sliced peaches, raspberries, and chopped pistachios. Chill for 2 hours or until ready to serve.

 

Notes

*Mased fresh raspberries or throw in the blender.

Source: Crust adapted from Pieometry, filling The Spiffy Cookie original.

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Take your taste buds on an exotic tropical journey with these lemongrass coconut white chocolate chip cookies. It’s the flavor combination you’ve been missing.

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Today I was reading a thread in one of the blogger help groups I am in about how to be successful. Most of the advice was to focus on SEO (search engine optimization) and only post things that people are searching for, aka give the people what they want. And let me tell you, I highly doubt anyone is searching for a phrase that involves “lemongrass” and “cookies” together. But should you want to make these cookies? Abso-f*ing-lutely.

Sure I make a small amount of money off this blog of mine, but half the fun is experimenting and sharing the fun recipes I create. Besides, the world doesn’t need another regular chocolate chip cookie recipe (although have you tried mine? It’s the best ;-) ). So here I am sharing my latest cookie creation because it’s what I do. So I hope that those of you who happened to land here (and are still listening to me babble – why do I have to read your life story to get a recipe!?) are here because you also like to try new things and are ready to add lemongrass into your cookies.

This is definitely not the first time I’ve added a savory herb/ingredient to an otherwise sweet recipe. Heck, the most recent recipe I shared had thyme mixed into the cookie dough. So many people are hesitant when I drop words like thyme and lemongrass when describing something like a cookie but I have yet to see anyone be disappointed, in fact most go back for more. So like the old saying, don’t knock it before you try it.

These cookies are no exception to the others I have posted in the past. It’s not that often that most people cook with lemongrass, let alone think of baking with it, but after one bite the combination of lemon grass, coconut, and white chocolate takes your taste buds to a magical tropical place. And by the way, the coconut makes these cookies even chewier. Pure deliciousness.

Want to try other fun flavored cookies?

• Lavender White Chocolate Chip Cookies
• Lemon-Rosemary White Chocolate Chip Cookies
• Orange-Lavender White Chocolate Chip Cookies
• Raspberry Thyme Dark Chocolate Chip Brown Butter Cookies
• Smoked Sea Salt Caramel Dark Chocolate Chip Cookies

One year ago: Gingered Pear Crisp Galette with Whipped Mascarpone

Three years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Seven years ago: Grilled Polenta with Spicy Steak

Nine years ago: Peanut Butter and Chocolate Popcorn

Ten years ago: Buffalo Chicken Meatball Subs

LEMONGRASS COCONUT WHITE CHOCOLATE CHIP COOKIES

Print

Yield: 20 cookies Prep Time: 2 Hours 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 Tbsp fresh lemongrass paste
• 1 egg + 1 yolk, room temperature
• 2 cups white chocolate chips
• 1-1/2 cups sweetened shredded coconut

Directions

1. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the melted butter, brown sugar, and white sugar until well blended (1-2 minutes). Beat in the lemongrass, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and coconut by hand.
3. Roll 1/4 cup of dough (or use a large cookie scoop) into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 12 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* You don't HAVE to chill but the consistency and flavor will be better if you do.

Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE