Lemon Bread Ingredients

• Flour: I always use all-purpose flour. Be sure to measure it correctly!
• Baking Powder: This helps the bread rise.
• Evaporated Milk: Be sure to buy evaporated, not sweetened condensed. It comes in a can in the baking aisle. It adds a richer flavor and some fat to the bread, making it nice and moist.
• Oil: Vegetable oil or canola oil
• Lemon Zest: This is where all the flavor is! Don’t skip it. Learn how to zest a lemon! A tablespoon of grated lemon adds so much flavor.
• Lemon Extract: Always buy PURE extracts. The lemon extract pumps up the lemon flavor of this lemon bread recipe.
• Powdered Sugar + Lemon Juice: You need these for the glaze. Be sure to use fresh lemon juice!

How to make Lemon Bread

1. Whisk together all purpose flour, baking powder, salt, and granulated sugar.

2. Whisk together evaporated milk, lemon zest, lemon extract, oil, and eggs. Add the wet ingredients to the dry ingredients in a large bowl. Stir until combined.

3. Add to an 8×4-inch loaf pan. Bake until a toothpick comes out with just a few crumbs. Cool on a wire rack.

4. To make the icing, whisk powdered sugar and lemon juice and pour over the bread. This lemon bread recipe tastes like sunshine!

Expert Tips

• Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for a delicious topping. Lemon glazed bread is so sweet and tart.
• If you want your bread to be really lemony, don’t skip the lemon extract.
• Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.
• You can also bake this in 3 mini loaf pans. Bake time will be about half.
• Turn this into lemon blueberry bread by adding fresh berries.
• Make it gluten free by using 1:1 gluten-free flour.

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Lemon Quick Bread Recipe

Lemon Quick Bread – this easy quick bread recipe is bursting with lemon flavor. It’s great for dessert or breakfast – with or without a lemon glaze!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 155kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 ½ cups (186g) all purpose flour
• ¾ cup (150g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large egs
• ⅓ cup (79ml) oil
• 5 ounces (75ml) evaporated milk
• 1 teaspoon pure lemon extract optional
• Zest of one large or two small lemons
• ½ cup (57g) powdered sugar
• 1-2 tablespoons (15-30ml) lemon juice

Instructions

• Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
• Whisk flour, sugar, baking powder, and salt in a large bowl.
• Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. (The extract is optional but gives that telltale lemon flavor.) Stir the wet ingredients into the dry ingredients and stir just until the batter forms.
• Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
• Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

Video

Notes

• Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
• If you want your bread to be really lemony, don’t skip the lemon extract.
• Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.

Nutrition

Serving: 1/12 loaf | Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 118mg | Fiber: 1g | Sugar: 17g

Favorite Lemon Recipes

Breakfast Recipes

Lemon Blueberry Muffins

Bread Recipes

Lemon Blueberry Bread

Brownies & Bars

Lemon Gooey Bars

Cake

Lemon Cake

The post Lemon Bread appeared first on Crazy for Crust.

So many recipes call for “toasted coconut” and that can be confusing if you do not know how to do it. Or maybe you have tried it, but it ended up burnt! This post is here to make sure you never face that confusion, or burn smell, again. I have tried just about every possible way to toast coconut, and this is the best way with the best flavor!

Best Way to Toast Coconut

I’ve tried toasting coconut in the microwave and in the oven, but my favorite way to do it is on the stovetop. I find that cooking coconut (or nuts) on the stove top method makes me pay more attention to them, ensuring that it doesn’t burn. Burned coconut smells horrible so doing the stovetop method is the easiest way to avoid that!

I always start with sweetened shredded coconut. You can use any brand or any type of basic coconut. This is what you buy in the baking aisle (also called angel flake). You can also do this with unsweetened coconut if that’s what your recipe calls for.

How to Toast Coconut on a Stove Top

1. Use a frying pan or large skillet on the stove instead of baking it in the oven. It’s easier to watch and keep it moving this way.
2. Use medium-low or low heat to cook it.
3. Stir almost constantly until it begins to brown. Do not walk away from the stove; coconut goes from golden brown to burned very quickly.

Expert Tips

• Always keep stirring your coconut while you’re toasting it. Otherwise it will burn!
• Make sure to stir the sides of the pan and keep it turning from the bottom so it toasts evenly.
• Once it’s brown, immediately remove it from the heat and transfer from the hot pan to a plate or bowl to cool completely to room temperature. If you leave it in the hot pan it will continue to cook and possibly burn.
• Put this toasted coconut on top of a smoothie bowl, yogurt parfaits, or any pies and cakes that use coconut like coconut cream pie! It is a great topping for any coconut desserts

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How To Toast Coconut Recipe

Learn how to toast coconut the easy way! Doing it on the stovetop lets you control the heat and keep it moving, which is essential to keep it from burning. With this easy recipe you can have toasted coconut for every recipe!

Course Snack

Cuisine American

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories 640kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 cup shredded sweetened or flaked coconut

Instructions

• Place a small frying pan over medium-low heat. Add the coconut and break up any chunks using a wooden spoon.
• Cook, stirring almost constantly, until the coconut begins to steam and brown. Turn the heat to low and continue stirring constantly as the coconut browns.
• Do not walk away – it will go from brown to burned very fast.
• As soon as the coconut is browned to your liking, immediately remove pan from heat and remove the coconut from the hot pan to a bowl or plate to cool.
• Use as desired for garnish. Store in an airtight bag or container in the refrigerator for up to 2 weeks.

Video

Notes

• Do not walk away from the stove. It will seem like your coconut isn’t browning but then all of a sudden it does and will burn fast.
• Stir constantly to avoid hot spots that burn.

Nutrition

Serving: 1Cup of Coconut | Calories: 640kcal | Carbohydrates: 64g | Fat: 36g | Sodium: 240mg | Fiber: 8g | Sugar: 48g

Other Coconut Recipes

Pie

Coconut Chess Pie

Candy

Coconut Cream Truffles

Pie

Easy No Bake Coconut Cream Pie

Cupcakes

Triple Coconut Cupcakes

The post How to Toast Coconut appeared first on Crazy for Crust.

Banana Muffins

Muffins like this one are the perfect recipe for anyone who has a busy schedule and often lets breakfast fall on the back burner. Every few weeks, whenever you have a chance, make these muffins and then pop them in the freezer. Every morning, put it in the microwave and you are good to go.

The banana mixture in these muffins is my best banana bread recipe with a delicious cream cheese swirl. The result is the best muffin recipe ever! Sprinkle some chopped nuts on top and this recipe is set for any hectic day!

Ingredients Needed

• Granulated Sugar: I typically use white sugar in my banana bread, but light brown sugar can be substituted.
• Vegetable Oil: Or canola oil or even melted butter.
• Bananas: Be sure to use overripe mashed bananas – they should have lots of brown spots. The more brown spots, the sweeter the banana – perfect for baking.
• Sour Milk: This can also be buttermilk, since we don’t often have sour milk anymore (my recipe comes from the 70s, when milk did go sour often). To make sour milk, add 1 teaspoon white vinegar or lemon juice to your milk, or use buttermilk. Nondairy milk can also be used.
• Baking Soda: The acid from the sour milk interacts with the baking soda to create a fluffy moist muffin.
• Cream Cheese: Make sure it is room temperature to avoid lumps.

How to make Cream Cheese Banana Muffins

• Mash bananas with a fork in a medium bowl. Stir oil and sugar with wooden spoon or spatula in a large bowl. Add bananas, eggs, milk, vinegar, baking soda, and salt and mix on medium speed until smooth. (I used to do this in a blender; see recipe notes).
• Stir flour mixture into banana mixture with the milk. Add nuts, if using.
• Make the cream cheese filling: Mix together cream cheese and sugar with a hand mixer until smooth.
• Fill muffin liners with about 2 tablespoons of muffin batter. Add some of the cream cheese mixture and place remaining muffin batter over the top. Sprinkle with nuts if using (or chocolate chips would be good too!)
• Bake until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.

Expert Tips

• Chop 1/2-1 cup of nuts to add to the batter, and then sprinkles some of the excess on top after baking. I love using pecans or walnuts.
• Store in an airtight container for up to 3 days or freeze for up to one month.
• I really prefer using paper liners for muffins – it keeps the centers nice and moist.

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Cream Cheese Banana Muffins Recipe

Cream Cheese Banana Muffins – this EASY banana muffins recipe is my favorite and it’s FULL of a sweet cream cheese mixture! Everyone loves these muffins!

Course Breakfast

Cuisine American

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 18 muffins

Calories 207kcal

Author Dorothy Kern

Cost $9

Ingredients

Filling:

• 4 ounces (113g) cream cheese , room temperature
• 3 tablespoons (36g) granulated sugar

For the bread:

• ¾ cup (150g) granulated sugar
• ½ cup (118ml) vegetable oil
• ¼ teaspoon salt
• 2 overripe bananas
• 2 large eggs
• 7 tablespoons sour milk or add 1 teaspoon vinegar to the milk to sour it, see note
• 1 teaspoon baking soda
• 2 cups (248g) all purpose flour
• ½ cup chopped nuts , optional

Instructions

• Preheat oven to 350°F. Line muffin pans with paper baking cups.
• Make the cream cheese filling: mix together cream cheese and sugar until smooth. Set aside.
• If you're using milk and vinegar, add 1 teaspoon vinegar or lemon juice and 7 tablespoons milk to a measuring cup and let sit 5 minutes.
• Mash bananas with a foil or potato masher in a large bowl. Stir in oil and sugar with wooden spoon or a hand mixer.
• Add eggs, salt, and baking soda, stir. Add milk and flour and mix until combined (batter will be slightly lumpy).
• Fill muffin cups with about 2 tablespoons of muffin batter. Add about ½ teaspoon of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle with chopped nuts on top, if desired.
• Bake for 14-18 minutes until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
• Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Notes

I used to use a blender to make all my banana bread recipes but, while I still love that method, it make more dishes, so I edited the recipe. Here is how to use the blender:

Stir oil and sugar in a large bowl. Add bananas, eggs, milk, vinegar, baking soda, and salt to a blender jar and blend until smooth. Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in nuts, if using. Continue with the rest of the recipe.

Milk: You can use buttermilk (7 tablespoons) or make your own “sour” milk by adding 1 teaspoon white vinegar or lemon juice to a measuring cup, then adding 7 tablespoons milk and letting sit for 5 minutes. You can use any kind of milk (dairy or nondairy).

Store muffins in an airtight container for up to 3 days or in the freezer for up to 4 months. Allow to thaw at room temperature.

Nutrition

Serving: 1muffin | Calories: 207kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 99mg | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 0.9mg

Other Muffin Recipes

Need more muffins to make ahead of time and freeze for an easy breakfast? Here are some of my favorites:

Breakfast Recipes

Blueberry Cream Cheese Muffins

Breakfast Recipes

Easy Bran Muffins Recipe

Breakfast Recipes

Zucchini Cream Cheese Muffins

Breakfast Recipes

Peanut Butter Muffins

The post Cream Cheese Banana Muffins appeared first on Crazy for Crust.

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Oreo Truffle Dipped Strawberries

Oreo Truffle Dipped Strawberries – an easy recipe for any holiday! Stuff strawberries with Oreo truffles and dip them in chocolate!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 strawberries

Calories 246kcal

Author Dorothy Kern

Cost 10

Ingredients

• 8 (91g) Oreo cookies
• 1 ounce (57g) cream cheese
• 8-10 large strawberries washed and dried very well
• 4 ounces (113g) semi-sweet baking chocolate or Ghiradelli Melts
• 2 additional Oreos or Sprinkles optional

Instructions

• Place 8 Oreos in a food processor with cream cheese. Process until a thick paste forms (scraping down the sides of the food processor as needed). Line a cookie sheet with wax paper and scoop one tablespoon balls of  truffle onto the cookie sheet (about 8). Chill until strawberries are ready.
• Slice the stem off the strawberry and scoop out the center with a small melon baller. Wipe the edge of the berry as dry as possible.
• Place chocolate in a small microwave safe bowl. I like to use paper Dixie bowls for easy clean up. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Place remaining 2 Oreos into a plastic bag and crush using a rolling pin. (Those are for decoration, feel free to use sprinkles instead.) I recommend dividing the chocolate into two bowls in case it’s in a finicky mood and seizes. If that happens, drizzle the chocolate over the top of the berry instead of dipping it.
• To assemble the berries: place an Oreo truffle in each strawberry cavity. Dip the tops in the chocolate, then sprinkle with crushed Oreos or Sprinkles. Sometimes the chocolate can have trouble with the wet berries, so make sure to dry them as much as possible before dipping.
• Place the dipped berries back on the cookie sheet and chill until set. Store in the refrigerator. Best eaten the same day they are made.

Video

Notes

• Make sure to pat them dry, especially the cut part that you’ll be dipping in the chocolate.
• I like to melt my chocolate in a disposable Dixie bowl – you know those kind they sell by the paper plates? They microwave well and you can just throw them away after.
• I used semi-sweet baking chocolate for my dipping, but you can also use chocolate chips or almond bark or Candiquik.
• For some reason, my chocolate did not seize, which I consider a true miracle. Often when dipping things like berries, too much water gets into the chocolate, which makes it get all clumpy and ruins it. I suggest splitting your chocolate into two bowls before you start to dip, just in case. If the chocolate starts to seize, use the rest but use a spoon to drizzle it over the top instead of dipping the berry upside down into it.
• I sprinkled crushed Oreos on the top but you can use sprinkles too!

Nutrition

Serving: 1Strawberry | Calories: 246kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 73mg | Fiber: 7g | Sugar: 29g

Delicious Strawberry Recipes

No Bake

Strawberry Pretzel Salad Recipe

Brownies & Bars

Strawberry Shortcake Bars

Pie

Strawberry Pie Recipe

Cake

Strawberry Shortcake Cake Roll

The post Oreo Truffle Dipped Strawberries appeared first on Crazy for Crust.

Baked Salsa Chicken Recipe

This chicken recipe is one of the easiest you will make – we absolutely love it and have been making it for years. It uses easy ingredients that are easy to find. The salsa chicken really is perfect every time; always moist, has so many juices, and never dry.

This chicken has the best flavor and it is adult approved as well as kid approved! I love to add cilantro or sour cream on top. Putting it next to black beans is also a great way to add to this meal! This salsa chicken will never fail you!

Ingredients Needed

• Chicken Breast: I always use boneless skinless chicken breasts. You need to make sure they’re evenly sized, so slice or pound them evenly. You can also use chicken thighs if you prefer.
• Breadcrumbs: I use Italian breadcrumbs or panko
• Taco Seasoning: Adds a light spice to the chicken and the breadcrumbs.
• Salsa: Used your favorite salsa recipe.
• Cheese: Monterey Jack or Cheddar or even pepper jack cheese, shredded

How to Make

• Preheat oven to 450°F. Spray a baking pan with nonstick cooking spray.
• If your chicken breasts are not even thickness, pound them even.
• Place beaten egg in a shallow dish.
• Place breadcrumbs and taco seasoning in another shallow dish or bowl; stir to combine.
• Dip each chicken breast in the egg then in the breadcrumbs, coating both sides with the crumbs. Place seasoned chicken breasts in an even layer in the baking dish.
• Bake for 15-20 minutes, or until the chicken looks golden and crisp. Do not turn.
• Pour the salsa evenly over the chicken and top with cheese. Continue baking for 5-10 minutes or until sauce is bubbly and chicken is cooked through.

Expert Tips

• Make sure your chicken breasts are evenly sized. I slice them in half lengthwise to make two even patties.
• You can use store-bought or homemade salsa and taco seasoning!
• We love to serve this as is or with guacamole or avocados, rice, salad, or even tortilla chips.
• Store leftovers in the fridge and reheat in the microwave.

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Baked Salsa Chicken

Baked Salsa Chicken – this easy chicken dinner recipe is perfect every time! Lightly breaded chicken is baked with salsa and cheese and comes out moist and tender. This recipe is adult and kid approved!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 374kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 large egg
• 1 cup dried breadcrumbs
• 1 tablespoon taco seasoning
• ¾ cup salsa
• 1 cup shredded Monterey Jack or Cheddar cheese

Instructions

• Preheat oven to 450°F. Spray a baking dish with nonstick cooking spray.
• If your chicken breasts are not even thickness, pound them even.
• Place beaten egg in a shallow dish.
• Place breadcrumbs and taco seasoning in another shallow dish; stir to combine.
• Dip each chicken breast in the egg then in the breadcrumbs, coating both sides with the crumbs. Place in an even layer in the baking dish.
• Bake for 15-20 minutes, or until the chicken looks golden and crisp. Do not turn.
• Pour the salsa evenly over the chicken and top with cheese. Continue baking for 5-10 minutes or until sauce is bubbly and chicken is cooked through.

Video

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 23g | Protein: 37g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 144mg | Sodium: 887mg | Potassium: 638mg | Fiber: 2g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 3mg | Calcium: 286mg | Iron: 2mg

Other Chicken Recipes

Chicken & Turkey

Instant Pot Chicken Recipe

Savory

Easy Chicken Parmesan

Recipes

Easy Crockpot Cream of Mushroom Chicken

Chicken & Turkey

Easy Oven Baked Chicken Tenders

The post Baked Salsa Chicken appeared first on Crazy for Crust.

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3 ingredient Chocolate Muffins with Pumpkin

These easy muffins have just 3 ingredients and taste like a brownie muffin!

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 76kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 box approximately 18 ounces chocolate cake mix
• 1 can 15 ounces pumpkin puree (not pumpkin pie mix)
• 1 cup chocolate chips plus more for topping

Instructions

• Preheat oven to 350°F. Line muffin pan with liners and spray well with nonstick cooking spray, or skip the liners and grease the muffin pans well.
• Stir cake mix and pumpkin in a large bowl until combined. Mixture will be thick. Stir in chocolate chips.
• Fill muffin liners 2/3 full with batter. Sprinkle each muffin with more chocolate chips (optional). Bake for 12-20 minutes, or until a toothpick comes out with just a few crumbs. Cool at least 5 minutes before eating.
• Store in an airtight container for up to 2 days or freeze for up to one month.

Video

Nutrition

Serving: 1muffin | Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Favorite Muffin Recipes

Breakfast Recipes

Banana Breakfast Bars

Breakfast Recipes

Lemon Crumb Muffins Recipe

Breakfast Recipes

Starbucks Copycat Blueberry Muffins

Breakfast Recipes

Chocolate Bran Muffins

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

The post 3 Ingredient Chocolate Muffins appeared first on Crazy for Crust.

How to decorate a Pineapple Cake

1. Make and cool your cakes. Fill and stack as desired.
2. Do a crumb coat: a light single coat of vanilla frosting just to pick up the crumbs and give a base layer of frosting to the cake. Chill about an hour until set.
3. Slice the top off your pineapple, leaving a bit of a “stand” on the bottom. Wrap this in plastic wrap so it doesn’t get the cake wet with pineapple juices. Set it on the top of the cake.
4. Fill a pastry bag with a 1M tip (or similar open star tip), and pipe swirled roses all over the cake.
5. I added some finishing with sugar pearls in the center of the rosettes.

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Pineapple Cake Decoration

Pineapple Cake – this is the EASY way to make a pineapple cake for a pineapple party! Simply frost a 2-layer cake with yellow rosette swirls and you have a pineapple cake EASILY!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 1 (8″ round) layer cake

Calories 543kcal

Author Dorothy Kern

Cost 7

Ingredients

For the cake:

• 2 8″ cake layers (use your favorite cake flavor)
• Buttercream frosting recipe follows
• Yellow food coloring
• White Pearl Sprinkles
• Pineapple Top
• Plastic wrap

For the Buttercream Frosting:

• 2 cups (452g) unsalted butter softened
• 8 cups (904g) powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2-4 tablespoons heavy whipping cream for consistency

Instructions

• Make the buttercream: beat butter until smooth in the bowl of an electric mixer. Slowly add powdered sugar, 1 cup at a time, until crumbly. Add vanilla, salt, and 1-2 tablespoons of heavy whipping cream, then mix until smooth and creamy. Add more heavy whipping cream as needed (it kind of depends on how soft your butter is, the frosting needs to be spreadable).
• If you haven’t filled your cake already: level the two cakes. Place one layer on cake plate, fill with frosting (or use a favorite filling, like lemon curd). Then frost the outside of the cake with a thin layer of frosting. This is your “crumb coat”. Chill until set, about 30 minutes to one hour.
• When ready to do your decoration: tint your frosting the desired color yellow. Fill a pastry bag fitted with a 1M (large star) tip.
• Slice the top off the pineapple and level it as best as possible. Take a small amount of plastic wrap and wrap the bottom of the topper, so it doesn’t get the cake soggy. Place it in the center of the cake.
• Pipe rose swirls (us a simple swirl motion) to create the decoration all over the cake. Because it’s hard for me to be perfect, I tend to not go in rows; instead I alternate and then fill in any holes with smaller rosettes or a simple squeeze of icing.
• Place white pearl sprinkles around the cake in the center of the roses.
• Chill cake to set.
• Optional: Have a emoji loving kid? Skip the pearls and use black icing to pipe eyes and a smile for a pineapple emoji!

Video

Nutrition

Serving: 1serving | Calories: 543kcal

Fun Decorating Ideas

Recipes

Easy Mermaid Cupcakes

Cupcakes

Rainbow Cupcakes with Marshmallow Buttercream

Halloween

Fun Halloween Cupcakes (5 Ways)

Holidays

Easy Christmas Cupcakes (4 ways)

The post Pineapple Cake Decorating Tutorial appeared first on Crazy for Crust.

Ingredients Needed

• Banana slices: this makes the banana pudding even better. Freshly slice some bananas and layer them onto the pudding. 
• Cookies: I’m using Golden Oreos crushed but you can use your favorite cookie. I’m too lazy to remove the cream from the Oreos so I just use the whole cookie. I’ve also tried this with vanilla wafer cookies and it’s so delicious. 
• Butter: we’ll use melted butter to make the cookie crust. This will get the crushed cookies to stick together in it’s form 
• Cream cheese: I prefer to have my cream cheese at room temperature since it’s easier for mixing but cold is just fine
• Whipped topping: I used cool whip but you can substitute freshly whipped cream.
• Pudding mix: instant banana cream pudding mix or use vanilla pudding. Either way, it turns out incredible once layered up altogether.

How to make banana pudding dessert

1. Mix the crushed Golden Oreos and butter. Press into the bottom of a square pan. You can use any kind of pan you have for this recipe. Chill for 10 minutes. 
2. Beat cream cheese and sugar in a large bowl until smooth. Stir in a cup of the whipped topping until combined, then spread over the crust in the pan.
3. Add the pudding mix to a large bowl and whisk in cups cold milk until stiff peaks form. Once the pudding mixture has set, spread it over the cream cheese layer.
4. Top with remaining whipped topping and some additional crushed Oreos for decoration.
5. Chill for at least 2 hours before slicing and serving.

Expert Tips

• For a more banana flavor, add 1-2 sliced bananas in between the cream cheese and pudding layer. 
• Can’t find banana instant pudding mix? Use vanilla pudding mix and add some banana extract.
• This is also good made with shortbread cookies or butter cookies!

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Banana Pudding Dream Dessert

No Bake Banana Pudding Dream Dessert – this easy dessert lasagna recipe is made with BANANA pudding! It’s layered with no bake cheesecake and a Golden Oreo Crust!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 12 servings

Calories 306kcal

Author Dorothy Kern

Cost 7

Ingredients

• 25 Golden Oreos crushed (see note)
• 6 tablespoons (84g) unsalted butter , melted
• 8 ounces (226g) cream cheese , room temperature
• ¼ cup (50g) granulated sugar
• 8 ounces whipped topping (divided)
• 1 3.4 ounce box instant banana cream pudding mix
• 1 cup (237ml) milk

Instructions

• Mix the crushed Golden Oreos and butter. Press into the bottom of an 8×8” or 9×9” square pan. Chill 10 minutes.
• Beat cream cheese and sugar in a large bowl until smooth. Stir in 1 cup of the whipped topping until combined, then spread over crust in the pan.
• Add the pudding mix to a large bowl (you can use the same one you used before). Whisk in milk until pudding thickens. Once it has set, spread it over the cream cheese layer.
• Top with remaining whipped topping and some additional crushed Oreos for decoration.
• Optional: add 1-2 sliced bananas in between the cream cheese and pudding layer.
• Chill at least 2 hours before slicing and serving.

Video

Notes

• Cows milk is best for setting instant pudding. You can use any fat content milk.
• Swap shortbread or butter cookies or Nilla Wafers for the Golden Oreos.
• Add slices of banana in the center for some fresh banana flavor.

Nutrition

Calories: 306kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 180mg | Potassium: 142mg | Fiber: 1g | Sugar: 21g | Vitamin A: 301IU | Calcium: 67mg | Iron: 1mg

Other Banana Pudding Recipes

No Bake

Easy Banana Pudding Fluff Salad

No Bake

Magnolia Bakery Banana Pudding

No Bake

Easy Banana Pudding Recipe

Recipes

Banana Pudding Rice Krispie Treats

The post No Bake Banana Pudding Dream Dessert appeared first on Crazy for Crust.

How to make my Egg Casserole Recipe

• Whisk eggs until slightly beaten then whisk in melted butter.
• Whisk in flour, baking powder, and seasonings until smooth.
• Mix in cottage cheese and shredded cheese.
• Pour into a 9×13-inch baking pan and bake for 30-40 minutes at 400°F until browned and set in the middle. Cool 5-10 minutes before slicing and serving.

Tip From Dorothy

Expert Tips

• You can assemble the entire breakfast casserole recipe the night before and allow to come to room temperature before baking the next morning.
• Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
• Don’t be freaked out about cottage cheese. I don’t like cottage cheese (neither does anyone in my family) but we love this recipe. You don’t taste it – it’s just there to add body and a little extra protein.
• Make a gluten free breakfast casserole with 1:1 AP GF flour
• You can add bacon or sausage, ham, make it a hash brown casserole, or even add green chiles.
• Use any kind of cheese you want: Cheddar cheese, Mozzarella, or Monterey Jack all melt perfectly in this recipe.
• Add your favorite cooked chopped vegetables!

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Cheesy Egg Breakfast Casserole Recipe

Buttery Cheesy Egg Casserole – this recipe is the perfect baked egg recipe for brunch! It’s full of cheese and spices and everyone loves it.

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 186kcal

Author Dorothy Kern

Cost 8

Ingredients

• ½ cup (113g) unsalted butter, melted (I use Challenge Butter)
• 1 16 ounce container (453g) cottage cheese
• 2 cups mozzarella cheese (approzimately 8 ounces/226g)
• ¼ cup (31g) all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 10 large eggs lightly beaten

Instructions

• Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
• Whisk eggs in a large bowl.
• Stir in butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning, and salt (mixture will be lumpy).
• Pour into prepared baking dish and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
• Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.

Video

Notes

• You can assemble the entire casserole the night before and allow to come to room temperature before baking the next morning.
• Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
• Don’t be freaked out about cottage cheese. I don’t like cottage cheese (neither does anyone in my family) but we love this recipe. You don’t taste it – it’s just there to add body and a little extra protein.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 2g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 171mg | Sodium: 267mg | Potassium: 98mg | Vitamin A: 560IU | Calcium: 134mg | Iron: 0.9mg

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The post Cheese and Egg Casserole appeared first on Crazy for Crust.

Perfect Appetizer Cheese Croissants

Impress your guests with the perfect appetizer, savory cheese croissants! They’re a party favorite finger food – and who doesn’t love cheese and pastry? 

2 Ingredients Needed

• Pastry sheets: 2 sheets of frozen puff pastry sheets or use crescent roll dough.
• Cheese: string cheese of any flavor; I used Colby and cheddar. You can also use shredded cheese if you like.

How to make savory cheese croissants

1. Preheat oven to 400°F. Line two parchment papers on a baking sheet.
2. Unwrap puff pastry and cut each sheet into 9 squares with a sharp knife.
3. If using string cheese, slice the cheese into 3-4 pieces.
4. Place a bit of string cheese or sliced cheese in the center of each square of pastry. Wet your finger and brush 2 adjoining edges of each square with room temperature water.
5. Fold over into a triangle and press to seal. Press lightly with the tines of a fork to make sure they’re sealed and prevent leakage during baking.
6. Bake for 10 minutes, or until golden brown and pastry is cooked through.
7. Serve plain or with dipping sauces such as salsa, guacamole, barbecue sauce, or marinara.

Expert Tips

• Try my Basic Egg Wash Recipe to make them nice and golden.
• Make sure your puff pastry is thawed according to the package directions.
• I like using a pizza cutter to slice my squares evenly!
• Seal the edges with water and a fork very well otherwise it’ll spill out any gaps as the cheese melts.
• Serve with your favorite dips to pump up the flavor! I love dipping these in salsa.

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Cheese Croissants

Cheese Croissants – this EASY 2 ingredient recipe is a great snack, lunch, or appetizer. Serve them with dips for an extra treat!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 18 servings

Calories 75kcal

Author Dorothy Kern

Ingredients

• 1 box frozen puff pastry sheets thawed (2 sheets)
• String Cheese any flavor; I used Colby and/or shredded cheese (any flavor; I used cheddar)

Instructions

• Preheat oven to 400°F. Line two cookie sheets with silicone baking mats or parchment paper.
• Unwrap puff pastry and cut each sheet into 9 squares.
• If using string cheese, slice the cheese into 3-4 pieces.
• Place a bit of string cheese or sliced cheese in the center of each square of pastry. Wet your finger and brush 2 adjoining edges of each square with water. Fold over into a triangle and press to seal. Press lightly with the tines of a fork to make sure they’re sealed and prevent leakage during baking.
• Bake for 10 minutes, or until golden brown and pastry is cooked through.
• Serve plain or with dipping sauces such as salsa, guacamole, barbecue sauce, or marinara.

Video

Notes

• Try my Basic Egg Wash Recipe to make them nice and golden.
• Make sure your puff pastry is thawed according to the package directions.
• I like using a pizza cutter to slice my squares evenly!
• Seal the edges with water and a fork very well otherwise it’ll spill out any gaps as the cheese melts.
• Serve with your favorite dips to pump up the flavor! I love dipping these in salsa.

Nutrition

Serving: 1serving | Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg

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Easy White Chocolate Pumpkin Croissants

The post 2 Ingredient Cheese Croissants appeared first on Crazy for Crust.