This recipe was originally shared with me 20+ years ago when we lived in Idaho. I don't remember who shared it, but it was called "Game Day Dip" because they always made it on the weekends for football parties.

And since we're a football-loving family and I loved the dip, I've saved it for all these years!

Cottage Cheese Dip

As far as dips go, I'd consider this spicy, creamy dip pretty unusual, but really delicious and addictive! Honestly, I guess any recipes with cottage cheese are rare.

I can honestly say until recent recipe trends such as Ranch Dip with Cottage Cheese (like this) and Whipped Cottage Cheese Dip (like this), I'd never come across any other cottage cheese dip recipes or appetizers that have cottage cheese as the main ingredient.

And this dip is so versatile. It can be a cottage cheese veggie dip or a cottage cheese dip for chips.

Why I Love this Dip Made with Cottage Cheese

My favorite things about this recipe are no blender is needed and it only has 5 simple ingredients! Could you dress it up with more spices or fresh herbs? Sure - but it's delicious just the way it is!

When you want easy dips - this is it! It can seriously be ready to eat in under 5 minutes!

I know cottage cheese is one of those either "love it" or "hate it" foods. Prime example: my kids and I love it, but my husband hates it. But even if you don't like it, I'd encourage you to give this Cottage Cheese Dip recipe a shot!

Video

Ingredients

This Cottage Cheese Dip recipe has only 5 ingredients - short and simple. Nothing fancy here - but the combination is incredible!

• Cottage Cheese - I use large curd cottage cheese but I really think any variety would work! Also, I've used both low-fat and full-fat cottage cheese with success!
• Monterey Jack Cheese - I like to buy this in a block and shred it myself, but you could also skip a step and buy pre-shredded cheese.
• Sour Cream - I use full-fat sour cream.
• Crushed red pepper - yes, this dip is spicy! But since this is the only spice, don't skip it!
• Green onions - this adds color and a little more flavor, but you can skip them if you like.

Substitutions

Cheese: depending on your tastes, the Monterey Jack cheese could be replaced Pepper Jack for a spicier dip, Cheddar (mild or sharp), Mozzarella for milder flavor, or Colby Jack.

Sour Cream: it can be replaced with Greek yogurt or Light Sour Cream.

Shop

Cottage Cheese

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Monterey Jack Cheese

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Sour Cream

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How to Make Cottage Cheese Dip

Now don't get bogged down in these instructions... haha! But seriously - it could not be easier. There's no need to blend or use a food processor! The prep time is basically zero 😉

1. Add all of the ingredients to a large mixing bowl.
2. Mix until thoroughly combined.

3. Garnish with more red pepper flakes and green onion to make it pretty.
4. Enjoy with Fritos (or other corn chips), crackers, or vegetables.

Note: This dip can be eaten immediately or chilled until ready to serve. I find that the red pepper melds with the sour cream and cottage cheese and the flavor is a little more developed if the dip is chilled in the fridge for a few hours or overnight.

What to Serve with Cottage Cheese Dip

• Our favorite thing to dip Cottage Cheese dip with is Scoops corn chips (the really big Fritos).
• It can also be eaten with tortilla chips or potato chips.
• For variation, you could serve it with your favorite crackers
• For a keto-friendly snack, use this cottage cheese dip as a veggie dip: celery, cucumbers, and carrots are our favorites.

Storage

Keep in an airtight container in the refrigerator for up to 3 days. The longer it is stored, the spicier it gets (the red pepper flavor melds into the cheeses!).

Do not freeze cottage cheese dip. The texture of the cheeses is not good out of the freezer.

FAQ

More Easy Dips & Appetizers

• Creamy Bacon Cheese Dip
• Creamy & Spicy Corn Dip
• Marinated Cheese
• Maple Candied Bacon (Million Dollar Bacon)

Recipe

Spicy Cottage Cheese Dip

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★★★★★

5 from 3 reviews

• Author: Rose Atwater
• Total Time: 5 minutes
• Yield: 16

Print Recipe

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Description

This Spicy Cottage Cheese Dip is unique and like nothing you've ever had before! With a little kick of red pepper flakes and Monterey Jack cheese, plus the creaminess and tanginess of sour cream - you are going to want to add this to your list of favorite dips!

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Ingredients

Units USM

• 24 oz. cottage cheese
• 12 oz. Monterey Jack cheese, shredded
• 12 oz. sour cream
• 2-3 tsp. crushed red pepper
• ½ cup chopped green onion (optional)

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Instructions

1. Mix all ingredients together in a large mixing bowl.
2. If not serving immediately, chill in an airtight container.
3. Serve with Fritos, crackers or veggies.

Equipment

Silicone Spatula

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Mixing Bowls

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Notes

• The longer this recipe is chilled, the spicier it gets!
• It's not recommended that you freeze this recipe, but it can be made a day or two ahead!

• Prep Time: 5
• Category: Appetizer
• Cuisine: American

Keywords: cottage cheese dip, cottage cheese day recipe, dip recipes with cottage cheese, cottage cheese dip recipes, cottage cheese veggie dip, recipes with cottage cheese, cottage cheese dip for chips, cottage cheese snacks, creamy cottage cheese, easy cottage cheese recipes, easy dips, dip made with cottage cheese,

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The post Spicy Cottage Cheese Dip appeared first on Rose Bakes.

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.

The post Craftsy Cake Decorating Classes I Recommend appeared first on Rose Bakes.

I've always been a fan of sub sandwiches so when I saw this Italian Grinder Sandwich recipe making the rounds, I knew I had to try it. It has everything I love in an Italian Sub sandwich, and I can make it home in about 15 minutes!

Why You'll Love this Italian Grinder Sandwich Recipe

• The best of two worlds in one sandwich: a classic Italian Sub Sandwich and the viral Tiktok grinder salad.
• There are no fancy, hard-to-find ingredients! Everything can be picked up at your local grocery store.
• This recipe makes 5 sub sandwiches - plenty for a family meal! OR double/triple the recipe to feed a crowd or serve at a party!

What is an Italian Grinder?

Oh, the interwebs is full of so much (conflicting) info! Some people thing the name "grinder" comes from the thick, crusty bread being hard to chew - thus you have to "grind" your teeth together to eat it.

Others say that the term "grinder" comes from New England and refers to a hot or heated sandwich. As opposed to a sub or hoagie which is served cold. For the Italian Sub Sandwich we're making today, no oven is needed!

Video

Tiktok Grinder Sandwich Ingredients

I've listed and shown the ingredients I used below, but the great thing about this Italian Sandwich recipe is how versatile it is! You can substitute different meats, cheeses, salad ingredients and even seasonings, based on your personal tastes and what you have on hand.

Bread: it's really important to get the right bread for these sandwiches! You'll want crusty, sturdy bread, like French baguettes, Italian bread, or hoagie rolls. Focaccia bread would also be delish!

Lettuce: I often try to feel healthier by eating darker-leaf lettuce in my salads, but for this sandwich, go for the pre-shredded iceberg lettuce. It's easy, saves time and is perfect in this chopped salad recipe!

Deli Meats: I'm not sure what qualifies as Italian meats, but I used pepperoni, ham, and salami. But there are no bad choices here. You could try Soppressata, Prosciutto, Capocollo, turkey, roast beef, or roast chicken (my kids' favorite!)!

Cheese: Provolone cheese (or smoked provolone) is divine in this recipe, but you could use cheddar, Colby jack, mozzarella cheese, Swiss cheese, Muenster... again, whatever you have on hand or love!

Onion: I don't love onion (so skip it if you're like me), but my hubby says red onion is a must in this recipe!

Peppers: We always use peperoncini because I always have it on hand for Mississippi Pot Roast, but sliced banana peppers would also work great in this recipe!

Mayonnaise: the full fat is my preference but you could use olive oil mayo or light mayo.

Italian Dressing: this shortcut adds a lot of flavor without a lot of extra ingredients!

Red Wine Vinegar: This adds extra zing and you don't want to skip it!

Italian Seasoning: most blends include basil, oregano, thyme, rosemary, and marjoram. You could mix up a homemade version or "wing it" if you don't have it on hand.

Salt & Black Pepper, to taste

Ingredient Additions, Substitutions, & Variations

As mentioned above, this Grinder sandwich recipe is very versatile. In addition to the suggestions above, here are some other ideas you might add or substitute.

• Grated Parmesan cheese is a fantastic addition to the dressing! I didn't add it to my pics, but I love it on this sandwich.
• Tomato - sliced. When chopped up, tomatoes tend to get a little soggy but I love adding a slice or two to the sandwiches as a finishing touch when we have them fresh in summertime.
• Garlic is delicious in this dressing! Add ½ teaspoon garlic powder or 1 clove of minced garlic.
• If you want to add a little "Subway" sandwich finish to your Grinder, add a drizzle of olive oil and red wine vinegar at the end!
• If you don't like mayonnaise, substitute sour cream, Greek yogurt, or Miracle Whip.
• Want to add more vegetables? Try green bell peppers or avocado!
• Spice it up by adding dried red pepper flakes to your dressing!

How to Make an Italian Grinder Sandwich

Instead of layering the ingredients as I've seen many times, I chose the not-so-popular method of making a Chopped Grinder Sandwich - where everything is all chopped up and mixed together!

Trust me - you want to do this! This Italian Grinder Salad Sandwich is gonna knock your socks off! So here we go...

1. Start by pouring your bag of shredded lettuce onto a large cutting board.
2. Lay your salami, pepperoni, ham, cheese, red onion, banana peppers, and dill pickle on top of your shredded lettuce.

3. Chop up with a knife until it is all in small pieces and well mixed.
4. Add your mayo, Italian dressing, red wine vinegar, Italian seasoning, and salt and pepper on top.

5. Continue to toss, mix and chop until the chopped salad is completely coated with the dressing and seasonings.
6. Divide evenly between your 5 subs.

7. Serve and enjoy! The best part about this is you can’t mess it up. Add as little or as much of each ingredient as you prefer!

Pro Tips

• Get the crusty bread with a hard crust that crunches when you bite into it! Most soft, pre-bagged sandwich rolls will be too soft for this recipe. It will get soggy in a hurry!!
• If you want to prep ahead of time, you could chop the meats, cheese, peppers, and pickles. Then mix the dressing ingredients and seasonings in a small bowl. Store these in separate small bowls, then toss them with the lettuce just before assembling the sandwiches.
• Do not make this recipe more than a few hours ahead of time. And even then, do not add the chopped salad to the bread until just before you serve it (to avoid sogginess).
• Smash the sandwich after you assemble it to make it easier to eat 😄

Serving Suggestions

This Italian sandwich recipe is so filling, you don't need to serve anything with it! But it never hurts to have potato chips on hand when serving a big sub sandwich!

It also goes great with a cold pasta salad, cucumber salad, or potato salad.

This recipe is perfect for a weekend get-together, a Super Bowl Party, or a summer holiday celebration (like Memorial Day, the 4th of July, or Labor Day)!

For a party, cut the sandwiches into 3 or 4-inch sections and serve on a large platter! Add a platter of fresh veggies, chips, and dips for a full meal!

Storage Directions

This recipe should be prepared the day you plan to serve it. See the pro tips for more details.

If you have any leftover salad, it works great as a dip for potato chips, but you do need to eat it the same day. If you do keep any overnight, mix in more lettuce on the second day to add some crunch back.

This sandwich cannot be frozen.

Tools Needed for this Recipe

Large Cutting Board

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Sharp Knife

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Large Serving Platter

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More Viral Recipes...

• Viral TikTok Cinnamon Rolls with Heavy Cream
• Viral TikTok Loaded Buffalo Cheese Fries Recipe (Easy Chick-Fil-A Fries)
• Easy Cream Cheese Danish
• The Creamiest No-Bake Cheesecake Cups Recipe

Recipe

Tiktok Viral Italian Grinder Sandwich

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★★★★★

5 from 5 reviews

• Author: Rose Atwater
• Total Time: 15 minutes
• Yield: 5

Print Recipe

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Description

This Chopped Italian Grinder Sandwich is a trendy Tiktok craze that is worth every bite! Loaded with all the goodness of Italian meats, cheese, grinder salad, and a delicious seasoned dressing served up on crusty bread! It's an easy, filling meal that you can whip up for lunch at home or to feed a crowd! 

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Ingredients

● (5) Crusty Hoagie Rolls

● 1 bag of Shredded Lettuce

● (10) slices of Salami

● (10) large slices of Pepperoni

● (10) slices of Ham

● (4) slices of Provolone Cheese

● ½ Red Onion, sliced

● ½ cup of Banana Peppers

● (4) slices of Dill Pickle

● 2 tablespoons of Mayonnaise

● ¼ cup of Creamy Italian Dressing

● 1 tablespoon of Red Wine Vinegar

● 1 teaspoon of Italian Seasoning

● Salt and Pepper to Taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Empty the bag of shredded lettuce onto a cutting board.
2. Lay the salami, pepperoni, ham, cheese, red onion, banana peppers, and dill pickle on top of the shredded lettuce.
3. Chop up with a knife until it is all in small pieces and well mixed.
4. Add the mayo, Italian dressing, red wine vinegar, Italian seasoning, and salt and pepper on top.
5. Continue to mix and chop, and then divide evenly between the five hoagie rolls.
6. Serve and enjoy! The best part about this sandwich is you can’t mess it up. Add as little or as much of each ingredient as you prefer, or substitute your favorite meats, cheeses, etc. if you're missing ingredients!

Equipment

Large Serving Platter

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Sharp Knife

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Large Cutting Board

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• Prep Time: 15
• Category: Sandwich
• Cuisine: American

Keywords: Italian Grinder Sandwich, Italian Grinder, Italian Sandwich, Italian Grinder Sandwich Recipe, Tiktok Grinder Sandwich, Grinder Sandwich Tiktok, Italian Sub Sandwich, Italian Club Sandwich, Grinder sandwich recipe, Italian Sandwich recipe

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The post TikTok Viral Italian Grinder Sandwich appeared first on Rose Bakes.

When Diane was describing the cake she wanted for her baby girl's second birthday, I got so excited! She told me that Eleanor loved the red, white, and blue ice pops so she wanted to make sure I included those in the design.

While she did send a couple of pictures of 4th of July cakes for inspiration, she told me she wasn't tied to those designs specifically. She did want the main colors to be red, white, and blue plus some light blue to soften it a bit so the cake wouldn't look so 'grown up.'

My wheels started turning and I was so happy with the final cake!

Red White and Two 4th of July Cake Details

• I made a double batch of White Almond Sour Cream Cake and baked three 8-inch layers to stack up for this cake. I had a little extra batter, by the way.
• The cake was filled and frosted with Vanilla Buttercream. I had to have two big batches for this cake.

Ingredients and Tools Needed for Decorations

• Ateco #862 tip to pipe the stars and little dollops of white frosting
• Piping bags
• Red, white, and blue jimmies
• Red and blue twisted lollipops (see a few varieties here, here, here, and here)
• Mini star cookie cutter
• Red fondant and blue fondant
• Ice pop mold
• Popsicle sticks
• Red, white, and blue candy melts
• Heavy cream (to add to candy melts for drip)
• I displayed the cake on this tall red cake stand

How to Decorate a Red White and Blue Cake

• Add a single drop of royal blue gel coloring to one batch of vanilla buttercream. Mix thoroughly and add more color if needed to get the perfect shade of light blue.
• Fill and frost the entire cake, then smooth it and chill it for at least 30 minutes.
• Use an ice pops mold to make two chocolate ice pops. I melted red candy melts, then filled a mold about ⅓ full and let it set in the fridge. Then I added white and chilled again. Then blue and a stick to finish it off. When chilled, the chocolate ice pop just pops right out!
• Add red drip (you can use this canned frosting hack) or make ganache using red candy melts to make the drip. Tips here for the drip. I used a squeeze bottle to do the drip on this cake.
• Pipe some stars around the sides of the cake with white buttercream and the #862 piping tip.
• Add red, white and blue jimmies - every 4th of July cake needs these 😉
• Add red and blue twisted lollipops - I bought mine in a brick-and-mortar store, but you can see a few varieties here, here, here, and here
• Cut stars out of red and blue fondant and add those randomly around the cake.
• Use melted chocolate to "glue" a lollipop stick to the top one of the ice pops (at an angle) so it can stand upside down on the cake.

More 4th of July Treats

• 27 Delicious 4th of July Desserts
• Easy 4th of July Cake
• Last Minute 4th of July Dessert Ideas
• Easy 4th of July Cupcakes
• Happy 4th of July with Glittery Candy Apples!!
• Red White and Blue Rice Krispie Treats

Did I miss any details that you're dying to know? Leave me a comment!

The post Red White and Two 4th of July Cake appeared first on Rose Bakes.

Originally published June 2017, updated July 2023.

Easy 4th of July Cupcake Ideas

I'm cutting it so close to sharing this Firecracker Cupcakes tutorial for the 4th of July.  I had hoped to post it last week, but it was such a busy week, well, here I am!

For a couple of weeks... wanting to come up 4th of July cupcakes ideas - something anybody can make where no special skills or tools are required.   And these firecracker cupcake toppers are exactly that.  I dare even call it a tutorial - it's so stinkin' easy.

I did pipe on some pretty buttercream (I have a tutorial for that here), but even if you just spread on buttercream with a spoon and add some colorful sprinkles (I did below!), I still think the addition of the "firecrackers" would make them super cute and festive.  And it'll look like you exerted way more effort than actually required 🙂

What You'll Need for 4th of July Cupcakes

When looking at fourth of July cupcake ideas, the cake and frosting don't matter as much as the toppers.

I'm sharing the recipes I used but you can easily swap out for your favorite cake and frosting. The firecracker cupcakes really come to life with the DIY cupcake toppers with toothpicks!

• Cupcakes (I baked chocolate ones)
• Buttercream - my favorite vanilla recipe here
• ½" glitter pompoms (I picked out the red, white & blue ones for a 4th of July dessert)
• Toothpicks
• Sprinkles (optional) - I used rainbow nonpariels but if you could find some red, white & blue sprinkles, even better!
• Red White & Blue Cupcake Liners (optional) - I bought this set and they're super cute!! (not pictured above)

How to Make Easy 4th of July Cupcakes

Okay - once you have everything together, these are so, so easy to make!

1. If you purchased a mixed bag of pompoms (like I did), first sort out the red, white, and blue ones. You'll need 3 of each color for however many July 4th cupcakes you're making.

2. For the toppers, you simply stick a pompom on a toothpick.
3. And you're done. No gluing required. The toothpicks stick easily into the pompom easy-peasy.
4. Make as many as you need (you can do them really fast), and voila - Easy DIY Firecracker Cupcake Toppers.

How to Assemble the Cupcakes and Toppers

1. First, you start with a cupcake. So smart, right?  Haha!
2. Then you add buttercream.  I piped these with an Ateco #869 (large French Star Tip) from this set.
3. Next, you'll just add your 'firecrackers' by sticking the toothpicks into the frosting.
4. Last, add some sprinkles (if you want - if you have them).
5. As a final touch, I dropped mine into 4th of July cupcake liners but this is not necessary. They're SUPER cute without the extra liner!

These Fourth of July Cupcakes really are incredibly adorable and so festive, right?  I hope you love them as much as I do!

I was dreaming up all kinds of variations of these. Can you imagine using other colors of pompoms for Christmas cupcakes or a little girl's birthday party?  They're just FUN!!

Anyway - I hope you'll make easy Fourth of July patriotic cupcakes for the upcoming 4th of July celebrations!!   Happy Independence Day peeps!

More 4th of July Desserts & Ideas

• Red White and Blue Rice Krispie Treats
• Easy 4th of July Cake
• 27 Delicious 4th of July Desserts
• 4th of July Last Minute Dessert Ideas
• Happy 4th of July with Glittery Candy Apples!
• Easy Ice Cream Sandwich Cake (Perfect for a Crowd!)

Recipe

Easy 4th of July Cupcakes

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★★★★★

5 from 1 review

• Author: Rose Atwater
• Total Time: 35 minutes
• Yield: 24

Print Recipe

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Description

If you're looking for 4th of July Cupcake ideas, I'm sharing everything you'll need to make these Easy 4th of July Cupcakes! Use your favorite cake and frosting recipes and the topper supplies are easily at your local craft store, Walmart, or even a dollar store.

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Ingredients

Units USM

For the cake:

• 1 chocolate cake mix
• ½ cup all-purpose flour
• 1 3.4 ounce box instant chocolate pudding
• ½ cup water
• ⅓ cup vegetable oil
• 3 large eggs
• 8 ounces sour cream

For the frosting:

• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 4-5 cups powdered sugar
• 2-4 tablespoons milk

For the toppers

• pompoms
• toothpicks
• sprinkles

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 325°F.
2. Mix together the cake mix, flour, eggs, oil, water, sour cream, and pudding mix until smooth. Usually 2-3 minutes.
3. Line a cupcake pan with cupcake liners.
4. Scoop batter into each liner, filling ⅔ full.
5. Bake 18-20 minutes or until the top springs back when pressed.
6. Remove from the oven and allow to cool completely.
7. While the cupcakes are cooling, mix together the butter and vanilla extract until creamy and smooth. Slowly add the powdered sugar (1 cup at a time) until completely mixed in. Add milk 1 tablespoon at a time until the frosting is soft to the touch (softer than cookie dough, but stiffer than cake batter). You want it to hold it's shape for piping.  Mix until light and fluffy.
8. Use a piping bag and a large piping tip (1M or Ateco 869 are good ones) to pipe a pillow of frosting.
9. Add sprinkles (optional).
10. Place one pompom on each toothpick. Place the toothpicks on the cupcakes (one each of red, white and blue).
11. Enjoy!

Equipment

Cookie Scoop

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Mixing Bowls

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Hand Mixer

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• Prep Time: 15
• Cook Time: 20
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: 4th of july cupcake ideas, patriotic cupcakes, 4th of july cupcakes, fourth of july cupcake ideas, fourth of july cupcakes, july 4th cupcakes, firecracker cupcakes, 4th of july cupcakes, easy fourth of july patriotic cupcakes, 4th july cupcakes

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Do you have more 4th of July cupcake decorating ideas? Leave me a comment!

The post Easy 4th of July Cupcakes appeared first on Rose Bakes.

Red White and Blue Rice Krispie Treats

Classic Rice Krispie Treats are a go-to dessert at my house. We always have the ingredients on hand, they can be ready to eat in a matter of minutes, and my kids love them!

These Patriotic Rice Krispie Treats have all the ease and yumminess of classic rice krispie treats - with the added fun of red, white, and blue colors and sprinkles! Grab a star cookie cutter and your July 4th Rice Krispie Treats will be even more festive!

Why You'll Love 4th of July Rice Krispie Treats

These patriotic treats are perfect for summertime because they are a no-bake dessert (hello - it's HOT in Mississippi!) and you can take them with you on a road trip, picnic, or have them at a BBQ or potluck!

Even better, this red, white and blue rice krispie treats recipe is budget-friendly! These ingredients might already be in your pantry, but if not, you can likely find everything you need at your local dollar store.

Ingredients

Rice Krispies cereal (or crispy rice cereal): I usually buy the big bag of rice cereal from Walmart unless the brand name is on sale. Either works great!

Marshmallows: I am brand loyal to marshmallows. I always use Jet-Puffed and I always use mini marshmallows. They are easy to measure and easy to melt!

Butter: Be sure to use real butter for these - salted or unsalted!

Red and Blue Food Coloring: Because I'm a cake decorator, I always have gel colors on hand. But you can also use the liquid colors from your local grocery store or dollar store.

Patriotic Sprinkles: these are easy to find from just before Memorial Day all the way through the Fourth of July.

Nonstick Cooking Spray: any brand will do! I use the butter-flavored kind.

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Rice Krispies

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Mini Marshmallows

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Salted Butter

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How to Make Red, White, and Blue Rice Krispie Treats

1. Spray a 9x13 pan with nonstick cooking spray and set aside.
2. Place 4 cups of marshmallows and 3 tablespoons of butter in a large mixing bowl. Microwave for about 1 minute and 30 seconds or until the marshmallows are smooth when stirred and the butter has melted.
3. Add a bit of the red food coloring using a spoon or toothpick. Quickly stir until no color streaks appear. If it’s not red enough, add a bit more until the correct shade is reached.

4. Add 3 cups of the cereal to the melted marshmallow mixture and mix until the cereal is fully coated.
5. Add the mixture to the greased pan and spread evenly until it makes a nice even layer, covering the entire bottom of the pan. Do not pack them too hard - just until flat!

Tip: To keep your hands clean, grab a flat spatula and spray the underside with nonstick spray and use it to press the mixture flat and smooth in the pan. You can also use a sheet of wax paper and lay it flat on the cereal to press it flat! Yay for no messy, sticky hands!

6. Repeat steps 2-5 for the white layer, but skip adding any coloring to it. Add it on top of the red layer.
7. Repeat steps 2-5 for the blue layer, but only add about 2 drops of the food coloring to start. It gets bright quickly. If you need more, you can add it but don’t start with more than 2 drops.
8. Sprinkle as many patriotic sprinkles over the top as you like, and lightly press down on the sprinkles so they stick to the top of the treats well.
9. Cover and let sit for about 4 hours or until dry. Cut into squares and enjoy!

Recipe Pro Tips

• I have noticed that different brands of marshmallows and cereal will cause the measurements to be off. So, if your treats are too dry, you’ll want to add more melted marshmallows. If they’re too wet, you’ll just want to add more cereal until the right consistency is reached.
• You can use any sprinkles you like. I loved the stars, personally, but there are a ton of fun sprinkles out there.
• If your pan tapers (smaller at the bottom, larger at the top) you may need to add more cereal to the upper layers for it to spread fully over the top without leaving holes.
• If you add too much butter, you will end up with rice krispie treats that want to fall apart and not hold together.
• To avoid sticky hands, use a sheet of wax paper OR the back of a spatula, sprayed with nonstick spray to press the cereal flat for each layer.
• Making Rice Krispies Treats in the microwave is my go-to, but if you do not have a microwave, you can melt the marshmallows and butter in a pan on the stovetop. Keep in mind that it's very easy to scorch marshmallows on direct heat so watch it closely and stir continuously.
• Use fresh marshmallows - old marshmallows get dried out and the exterior hardens. When this happens, they don't melt as easily!
• Let the treats cool before cutting. Confession - I am rarely successful at this. I love the warm gooeyness of fresh rice krispie treats but don't be like me 😉 The way to get perfect squares is to let them cool!

Variations & Decorating Tips

The sky is the limit when it comes to decorating these festive Fourth of July Rice Krispies but here are some fun options:

• Mix the sprinkles into the 'white' layer to add more color.
• Add red, white and blue M&M's to the top of the treats.
• Drizzle with melted red candy melts and/or blue candy melts. Or use melted frosting!
• Use fun cookie cutters, cut the treats into fun shapes, such as star-shaped!

Storage directions 

• To store: Store at room temperature in an airtight container for up to 3 days. If stacking, add layers of parchment paper or wax paper between them to prevent sticking.
• To freeze: Wrap them in plastic wrap, then a layer of foil for up to 3 months.
• To soften or reheat: (to get back some gooeyness), microwave for 10-15 seconds

FAQs 

Tools needed to make these July 4 Rice Krispies

Baking Dish

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Spatula

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Silicone Spatula

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More 4th of July Desserts

• Microwave Rice Krispies Treats [Video!]
• 27 Delicious 4th of July Desserts
• Smores Rice Krispie Treats
• Happy 4th of July - Last Minute Dessert Ideas
• Grandma's Banana Pudding
• Easy 4th of July Cupcakes

Recipe

Red White and Blue Rice Krispie Treats

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★★★★★

5 from 1 review

• Author: Rose Atwater
• Total Time: 4 hours 20 minutes
• Yield: 24

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Description

These Red White & Blue Rice Krispie Treats are a perfect dessert for the 4th of July or Memorial Day! Easy, with a classic flavor everyone knows and loves. Top them with patriotic sprinkles for the perfect finish. They're festive, fast, and always a crowd-pleaser!

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Ingredients

● 12 Cups Mini Marshmallows

● 9 Cups Rice Cereal

● 9 Tablespoons Butter

● Red Food Dye

● Blue Food Dye

● Patriotic Sprinkles

● Nonstick Cooking Spray

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Instructions

1. Spray a 9x13 pan with nonstick cooking spray and set aside.
2. Place 4 cups of marshmallows and 3 tablespoons of butter in a large mixing bowl. Microwave for about 1 minute and 30 seconds or until the marshmallows are smooth when stirred and the butter has melted.
3. Add a bit of the red food coloring using a spoon or toothpick. Quickly stir until no color streaks appear. If it’s not red enough, add a bit more until the correct shade is reached.
4. Add 3 cups of the cereal to the bowl and mix until the cereal is fully coated.
5. Add the mixture to the greased pan and spread even until it makes a nice even layer, covering the entire bottom of the pan.
6. Repeat steps 2-5 for the white layer, but skip adding any coloring to it.
7. Repeat steps 2-5 for the blue layer, but only add about 2 drops of the food coloring to start. It gets bright quickly. If you need more, you can add it, but don’t start with more than 2 drops.
8. Sprinkle as many patriotic sprinkles over the top as you like, and lightly press down on the sprinkles so they stick to the top of the treats well.
9. Cover and let sit for about 4 hours or until dry. Cut into squares and enjoy!

Equipment

Silicone Spatula

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Spatula

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Baking Dish

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• Prep Time: 15
• Cool Time: 4 hours
• Cook Time: 5
• Category: Dessert
• Method: Microwave
• Cuisine: American

Keywords: rice krispies treats, 4th of July Rice Krispie Treats, Fourth of July Rice Krispie Treats, 4th of July Rice Krispies, rice krispie treats 4th of july, july 4th rice krispie treats, july 4 rice krispie treats, patriotic rice krispie treats, fourth of july rice krispies, rice krispie treats fourth july rice krispies 4th of july treats, patriotic rice krispies, red white and blue rice krispie treats, rice krispie 4th of july

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The post Red White and Blue Rice Krispie Treats appeared first on Rose Bakes.

Originally published January 2012, updated June 2023

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!

Video

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

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.

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Lawry's Seasoned Salt

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Rotini Pasta

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Minced Garlic

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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.

5. In a very large bowl, combine the crab meat, mayonnaise,  buttermilk, garlic, lemon juice, and seasonings.
6. Mix or whisk together until well combined.

7. Add the cooled pasta and toss/mix with the creamy dressing until well-coated. See the tips below if your pasta is not cooled.
8. Garnish with green onions (optional).

9. 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.

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.

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.

Tools needed to make this recipe

Measuring Cups and Spoons

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Mixing Bowls

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Mixing Spoons

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Knives

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Cutting Board

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Beaker Measuring Cups Set

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More Delicious Salad Recipes

• Bacon & Tomato Ranch Pasta Salad
• Crunchy Broccoli Salad with Homemade Sweet & Sour Dressing
• German Cucumber Salad
• Spinach Strawberry Artichoke Salad
• Hawaiian Rice Salad

Recipe

Imitation Crab Pasta Salad Recipe

---

★★★★★

4.9 from 8 reviews

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

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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.

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Ingredients

Units USM

• 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)

Cook Mode Prevent your screen from going dark

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Instructions

1. 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, mayonnaise,  buttermilk, 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.

Equipment

Stockpot

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Spoons

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Mixing Bowls

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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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The post Creamy Crab Pasta Salad appeared first on Rose Bakes.

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!

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.

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!

• 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.

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Pillsbury Crescent Rolls

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Cream Cheese

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Powdered Sugar

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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.

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 or drizzle the glaze over the cooled cheese danish.

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.

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

Tools Needed to Make Cheese Danish

Baking Dish

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Mixing Bowls

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Knife

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More Breakfast Recipes:

• Viral TikTok Cinnamon Rolls with Heavy Cream
• Easy Christmas Morning Breakfast: Cinnamon Rolls Christmas Tree
• Raspberry Cinnamon Rolls Recipe
• Sour Cream Banana Muffins

Okay - so here's the recipe for ya!

Recipe

Easy Cream Cheese Danish

---

★★★★★

4.8 from 9 reviews

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

Print Recipe

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Description

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

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Ingredients

Units USM

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

Cook Mode Prevent your screen from going dark

---

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.

Equipment

Baking Dish

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Whisk

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Mixing Bowls

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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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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!

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!

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.

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Rice Krispies

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Mini Marshmallows

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Graham Cracker Crumbs

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Hershey's Bars

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Salted Butter

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Mini Chocolate Chips

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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

3. 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.
4. Heat over low heat, stirring constantly until completely melted.
5. Pour over the cereal mixture and stir with a large spoon to combine completely.
6. Add mini chocolate chips and stir gently to combine.

7. Spread into an even layer in the 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 the rice krispy smores cool and set up for at least 15 minutes. Then cut into squares and enjoy!

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!

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!

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!

Tools Needed to Make the Recipe

Baking Dish

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Mixing Bowls

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Knife

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More S'mores Desserts & Rice Krispies Treats

• S'mores Cupcakes
• S'mores Charcuterie Board
• How to Make a Giant S'mores Cake
• Easy Easter Rice Krispie Treats
• Butter Crisp Cookies Recipe
• Red, White and Blue Rice Krispie Treats

Recipe

Smores Rice Krispie Treats

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★★★★★

5 from 3 reviews

• Author: Rose Atwater
• Total Time: 13 minutes
• Yield: 24

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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!

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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

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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.

Equipment

Baking Dish

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Mixing Bowls

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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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The post Smores Rice Krispie Treats appeared first on Rose Bakes.

Originally published March 2021, updated June 2023

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!

Video

Ingredients

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

• 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

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Knife

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Cutting Board

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Whisk

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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. 

2. 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.

3. In a large shallow saucepan, combine the water and sugar. Bring to a boil, then reduce to a simmer (med-low).
4. Add the cut lemons in a single layer.
5. 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.

6. If the lemons start to curl into little cups, flip them once or twice during the cooking proces to keep them flat.
7. 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.

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.

8. Dry the lemon candy (see two options below).

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!

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?

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.

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

Delicious Lemon Recipes

• Lemon Kissed Cupcakes With Lemon Cream Cheese Frosting Recipe
• Candied Lemon Cake
• 20 Easy Sheet Cake Recipes
• Lemon Curd Recipe

Recipe

Candied Lemon Slices

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★★★★★

5 from 2 reviews

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

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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!

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Ingredients

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

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---

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.  

Equipment

Sheet Pans

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Tongs

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Cuisinart Large Saute Pan

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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:

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The post Candied Lemon Slices appeared first on Rose Bakes.

Originally posted April 2015, updated June 2023

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!

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:

• 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):

• 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.

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.

How to Make 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. 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!

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 to slide a flexible cutting board into the cut, then simply lift 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.

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.

6. Using the flexible cutting board again, place the top layer of cake over the filling and/or frosting layer, lining up the edges.

6. 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 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.

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:

2. Line a baking sheet with parchment, wax paper, or a silicone mat, and lay a cooling rack over it.

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

3. 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!

4. Place them on a cooling rack.
5. 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.
6. 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).

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.

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.

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.

• 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).

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.

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.

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.

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

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.

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

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

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

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:

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

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• How to Make Candy Apples Any Color!!
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Recipe

Perfect Petit Fours Recipe (with Tutorial)

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★★★★★

4.9 from 55 reviews

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

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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!

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Ingredients

Units USM

For the cake:

• 2 ¾ cups sugar
• ¾ cup salted butter, softened
• ¾ cup shortening
• 2 teaspoons vanilla extract
• 5 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¾ cup evaporated milk
• ¼ cup sour cream

For the cream cheese frosting:

• ½ cup salted butter (1 stick), at room temperature
• ¼ cup Crisco* shortening (just under 2 oz. on a kitchen scale)
• 4 ounces cream cheese, at room temperature
• 1.5 pounds powdered sugar
• ½ tablespoon vanilla extract
• 1-2 tablespoons milk (add to get the consistency to pipe or spread)

For the filling:

• Raspberry filling recipe here
• OR Raspberry Jam

For the icing:

• 6 cups powdered sugar, sifted
• ½ cup water
• 2 tablespoons light corn syrup
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• ¾ cup (or 6 ounces) of chopped white chocolate or almond bark

Cook Mode Prevent your screen from going dark

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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 (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. 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:

2. Flip the cooled cake out onto a work surface on another piece of parchment paper.
3. 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.
4. 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.
5. If you're using a filling, such as raspberry or lemon curd, spread a thin layer onto the cut side of the cake.
6. 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.
7. Using the flexible cutting board again, place the top layer of cake over the filling and/or frosting layer, lining up the edges.
8. 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!
9. 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!
10. 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!

Equipment

Half Sheet Pan

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Bosch Mixer

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Mixing Bowls

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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 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 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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The post Perfect Petit Fours Recipe (with Tutorial) appeared first on Rose Bakes.

This post was originally posted June 2017, updated May 2023

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!

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

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!

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Bacon

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Brown Sugar

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Maple Syrup

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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.

3. Place the bacon slices on the pan in a single layer, then brush them with maple syrup. 
4. Then sprinkle with brown sugar.

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!

5. Bake the bacon for 10 minutes at 375 degrees F.
6. Remove the bacon from the oven and flip the bacon strips with tongs (or a fork).
7. Brush with more maple syrup.
8. Add more brown sugar.

9. 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.
10. When it's done, move the bacon from the sheet pan to a cooling rack for it to drain, cool, and crisp up!

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

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

More Delicious Recipes...

• Chocolate Maple Bacon Cupcakes
• How to Make the BEST Maple Brown Sugar Buttercream Frosting (with a surprise ingredient!)
• OREO Maple Creme Cupcakes
• Cheese & Bacon Mini Cheese Ball Bites
• Spicy Cottage Cheese Dip

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Here's the printable recipe for you:

Recipe

Maple Candied Bacon (Million Dollar Bacon)

---

★★★★★

5 from 1 review

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

Print Recipe

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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

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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!

Equipment

Maple Syrup

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Light Brown Sugar

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Non-Aluminum Cookie Sheet

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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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The post Maple Candied Bacon (Million Dollar Bacon) appeared first on Rose Bakes.

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!!

The post Bosch Memorial Day Sale - save $120! appeared first on Rose Bakes.

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

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!

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

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

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Mandoline

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Cutting Board

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Knife

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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.

2. Whisk the remaining ingredients together into a smooth, creamy dressing.

3. Pour the sour cream mixture over the cucumbers and mix well. 

4. 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.

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.

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

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

More Summer Salads & Grilling Recipes

• Crunchy Broccoli Salad with Homemade Sweet & Sour Dressing
• Our Favorite {No Onion} Baked Potato Salad
• Grilled Brats with 7UP BBQ Sauce
• 5 Hacks for a Perfectly Grilled Burger

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Recipe

German Cucumber Salad

---

★★★★★

5 from 4 reviews

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

Print Recipe

Pin Recipe

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!

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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

Cook Mode Prevent your screen from going dark

---

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.

Equipment

Mandoline

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Chef Knife

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Cutting Board

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Mixing Bowls

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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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The post German Cucumber Salad appeared first on Rose Bakes.

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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