This Coconut Bundt Cake is everything you love about a classic coconut cake—just a little more irresistible. Each slice is incredibly moist and buttery, with a melt-in-your-mouth crumb and layers of sweet coconut in every bite. It’s the kind of cake that feels light and summery, yet still indulgent enough to satisfy any dessert craving.

Topped with a silky, creamy coconut frosting that drapes beautifully over the cake, every bite is smooth, sweet, and full of flavor. Finally, a sprinkle of toasted coconut flakes adds the perfect contrast that takes this cake to the next level!

COCONUT BUNDT CAKE

This moist coconut Bundt cake recipe is truly one of my favorites! Butter and sugar are creamed together, eggs and sour cream are mixed in, and the dry ingredients are incorporated before baking in a Bundt pan. (If you don’t have this type of pan, here is one you can buy from Amazon.) Once the cake has cooled, a quick, homemade coconut frosting is whisked together and spread over the top, creating an easy yet impressive dessert.

Find my expert tips on how to make a homemade coconut bundt cake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Coconut Bundt Cake Recipe:

• Tropical Flavors: If you are a coconut lover, the coconut extract and sweetened coconut flakes truly make this cake taste like you’re on vacation.
• Sweet & Tender Cake: Every slice of this dessert is soft, fluffy, and perfectly moist with rich coconut flavor in every bite. The creamy coconut frosting and toasted flakes add the sweetest finish.
• Versatile Spring & Summer Dessert: This bundt cake can be served for brunch, birthdays, bridal showers, baby showers, or whenever you need a stunning dessert. 
• Make-Ahead-Friendly: This bundt cake tastes even better as it sits. You can bake it a day in advance. Cover it tightly once cooled. Frost before serving and enjoy!

Ingredients

Coconut Bundt Cake

• 1 3/4 cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 1/2 cups salted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.

In a medium bowl, combine the flour and flaked coconut. Set aside.

Using an electric mixer, cream the butter and sugar together until smooth.

Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.

Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don’t over mix. Allow the cake batter to rest for 10 minutes.

Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired.

*How To Toast the Coconut

Toast the sweetened coconut in a large skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Servings 

Serves 10

Storage 

Store the leftover bundt cake in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. To freeze, wrap the unfrosted cake tightly, then freeze for up to 3 months. Thaw in the fridge overnight and frost before serving. No reheating necessary.

Holly’s Tips for The Best Coconut Bundt Cake:

• Prepare The Bundt Pan: Bundt pans are notorious for sticking. Grease every crevice generously with butter or shortening, then dust with flour. This helps ensure a clean release.
• Room Temperature Ingredients Matter: Allow the eggs, butter, and sour cream come to room temperature before mixing. This helps the batter emulsify smoothly, giving you a finer crumb and a more even bake.
•  Keep It Moist: Coconut cakes shine when they’re moist. Don’t over-bake; check for doneness at the 45-minute mark with a toothpick.
• Allow the Cake To Cool Before Removing the Pan: Let the cake rest in the Bundt pan for about 20 minutes, allowing it to firm up slightly. This reduces the risk of the cake breaking when inverted.
• Adjust Frosting As Needed: Start with 5 tablespoons of heavy cream and add more gradually until the coconut frosting reaches your preferred thickness for spreading or drizzling.
• Make It Your Own: Swap the coconut frosting for a cream cheese frosting, add a drizzle of white chocolate, or top with pineapple pieces, mango slices, raspberries, or other fruits.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Key Lime Bundt Cake next.

Looking for something different? This White Chocolate Raspberry Bundt Cake is just as delicious.

Looking for more fruit desserts for spring and summer? Make these highly-rated recipes: Raspberry Cream Cake, Lemon Berry Bundt Cake, Strawberry Lemon Loaf Cake, and Lemon Loaf Cake.

Have you made this Coconut Bundt Cake recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CoconutBundtCake #LifeInTheLofthouse

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Coconut Bundt Cake

The best Coconut Bundt Cake recipe—perfectly moist, full of coconut flavor, and topped with creamy frosting and toasted coconut flakes.

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 10

Ingredients

Coconut Bundt Cake

• 1 ¾ cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 ½ cups salted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• ½ teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

• Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.
• In a medium bowl, combine the flour and flaked coconut. Set aside.
• Using an electric mixer, cream the butter and sugar together until smooth. Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.
• Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don't over mix. Allow the cake batter to rest for 10 minutes.
• Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

• In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired. Serve and enjoy!

Notes

*How to Toast the Coconut: Toast the sweetened coconut in a skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Recipe adapted from: 5 Boys Baker.

The post Coconut Bundt Cake appeared first on Life In The Lofthouse.

Growing up, we always had a honey-glazed ham for Christmas and special occasions, so it’s my pleasure to recreate that tradition, and share this delicious recipe with you today. This Copycat Honey Baked Ham is perfectly sweet and savory, with tender slices and crispy, caramelized edges. This recipe is a must-make recipe for holidays, family dinners, or a delicious alternative to turkey at Thanksgiving.

COPYCAT HONEY BAKED HAM

Making a copycat honey baked ham recipe at home has never been easier. With just a fully cooked spiral ham and a few pantry staples for the glaze, you can achieve a tender, delicious honey ham without special equipment. The process involves warming the ham, brushing on a homemade sweet honey glaze, and finishing under the broiler for that signature crispy edge. Even beginners can pull off a restaurant-quality ham with this recipe. Don’t forget to save this recipe now so you have it ready for your next party or family gathering!

Find my expert tips on how to make a copycat honey baked ham from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Copycat Honey Baked Ham Recipe:

• Sweet & Savory: This homemade copycat ham delivers tender, juicy slices with a golden, caramelized crust that rivals any store-bought honey-baked ham every time.
• Approachable Recipe: This ham recipe is quick to prepare, irresistibly delicious, and sure to impress everyone at the table.
• Classic Main Course: This ham is great for holidays, large family gatherings, and Thanksgiving dinner.

Ingredients

Ham

• 1 fully cooked spiral-sliced ham, 8 to 10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon apple cider vinegar

Instructions

For The Ham

Preheat the oven to 325°F. Remove all the plastic and plastic insert from the ham. Set the spiral ham cut side down in a roasting pan or large baking dish.

Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2–3 minutes, until slightly thick and shiny.

Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.

For that classic Honey Baked–style, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.

Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

Servings

Serves 10.

Storage and Reheating

Store the leftover honey-baked ham, let it cool slightly, then place slices in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. To reheat, cover the ham with foil, add a splash of orange or pineapple juice to keep it moist, and warm in a 275-300°F oven until heated through. Avoid microwaving if possible, as it can dry out the ham.

Holly’s Tips for The Best Copycat Honey Baked Ham:

• Select The Right Ham: Choose a high-quality, fully cooked spiral-sliced ham, 8–10 pounds, for the best texture and flavor. Spiral-sliced hams make glazing easier and provide that signature honey-baked ham presentation.
• Juice Matters: Use fresh orange juice for a bright citrus flavor or pineapple juice for a sweeter, tropical twist. Pouring it into the pan prevents the ham from drying out during baking.
• Glaze Like a Pro: Make sure the glaze is warm and smooth before brushing it on the ham. Applying half the glaze before baking and the rest before broiling.
• Don’t Skip The Broil: Broiling for 2 minutes gives the ham that signature crispy, crunchy crust. Keep a close eye to prevent burning, and optionally sprinkle extra brown sugar for a deeper caramel finish.
• Make It Your Own: Add a teaspoon of ground ginger or a splash of bourbon to the glaze for extra warmth.

Similar Recipes

Craving something similar? Make my Slow Cooker Honey Glazed Ham.

Looking for an easy appetizer? Try these Baked Ham and Cheese Roll Ups.

Wanting something different? This Crock Pot Pineapple-Ginger Glazed Ham adds a tropical flavor, perfect for spring holidays and warm weather.

Searching for more ham dishes? Try these highly-rated recipes: Crock Pot Maple Brown Sugar Ham, Slow Cooker Scalloped Potatoes and Ham Alfredo, and Ham and Cheese Tortellini.

Have you made this Copycat Honey Baked Ham recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatHoneyBakedHam #LifeInTheLofthouse

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Copycat Honey Baked Ham

This recipe features a sweet, caramelized glaze with a crisp coating and juicy, tender ham slices—perfect for holidays or special dinners!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 10

Ingredients

Ham

• 1 fully cooked spiral-sliced ham 8–10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¼ cup honey
• 1 Tablespoon Dijon mustard
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 Tablespoon apple cider vinegar

Instructions

For The Ham

• Preheat the oven to 325°F. Remove all of the plastic and plastic insert from ham. Set the spiral ham cut side down in a roasting pan or large baking dish.
• Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

• While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2 to 3 minutes, until slightly thickened and shiny.
• Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.
• For that classic Honey Baked–style crunch, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.
• Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

The post Copycat Honey Baked Ham appeared first on Life In The Lofthouse.

Meet your new irresistible homemade treat: Cinnamon Rolls with Maple Cream Cheese Frosting. These soft, warm, and fluffy rolls are perfectly swirled with a sweet cinnamon-sugar filling that melts in your mouth with every bite. The sweet maple frosting adds rich caramel-like notes and a touch of extra indulgence to these amazing rolls. They are sure to become a beloved tradition, so be sure to save this recipe for later!

Hungry for more gooey, pull-apart cinnamon roll goodness? Check out my Perfect Cinnamon Rolls, Pumpkin Cinnamon Rolls, and others here.

HOMEMADE CINNAMON ROLLS WITH MAPLE CREAM CHEESE FROSTING

Let’s dive into the ingredients that make these cinnamon rolls extra special. The dough starts with creamy whole milk and rich salted butter, mixed with just the right amount of sugar, salt, and instant yeast to create a soft, fluffy base. Eggs add extra tenderness, while plenty of all-purpose flour helps the dough rise to perfection.

The cinnamon filling is pure comfort with the softened butter blended with light brown sugar and fragrant cinnamon, creating that iconic swirl. And the star topping? The dreamy and creamy maple cream cheese frosting made from smooth cream cheese, butter, light brown sugar, vanilla, and real maple extract, whipped together with powdered sugar and milk for a silky, sweet finish. Together, these ingredients bake into warm, gooey rolls that’ll become your new favorite breakfast or anytime treat!

Find my expert tips on how to make these cinnamon rolls taste the best they can be below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Homemade Maple Cinnamon Rolls:

• Warm & Comforting: Freshly baked with soft, fluffy dough that melts in your mouth.
• Made From Scratch: Simple ingredients for a homemade treat that tastes better than store-bought.
• Sweet & Buttery Filling: A delicious cinnamon-sugar swirl that adds the perfect touch of sweetness.
• Decadent Maple Frosting: Creamy maple cream cheese frosting brings a unique twist to classic cinnamon rolls.
• Perfect For Any Occasion: Ideal for holiday mornings, brunches, parties, or simply indulging your sweet tooth.

Ingredients

Cinnamon Rolls

• 2 cups whole milk (2% also works)
• 1/2 cup salted butter
• 1/2 cup granulated sugar
• 1 teaspoon salt
• ¾ Tablespoon instant yeast
• 2 large eggs, beaten
• 6 cups all-purpose flour

Cinnamon Filling

• 1/2 cup salted butter, softened
• 1 cup packed light brown sugar
• 1 Tablespoon ground cinnamon

Maple Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup salted butter, softened
• 2 Tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon high quality maple extract
• 3 cups powdered sugar
• milk, as needed

Instructions

For The Cinnamon Rolls

Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point. Small bubbles will appear around the edges of the pan and milk will be steaming.)

Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Allow to cool down until warm. (105 degrees F.) *If the mixture is too hot it will kill the yeast.

Add the yeast and eggs and mix until combined. Gradually add in the flour. Mix until the dough comes away from the sides of the bowl. The dough should be soft but slightly sticky. Knead for 5 minutes. Transfer dough to a large, greased bowl. Cover and let rise until doubled in size.

Punch down dough and then place on a floured surface. Roll out into an 18×12-inch rectangle.

For The Cinnamon Filling

Spread the softened butter evenly over the rectangle. Stir together brown sugar and cinnamon. Sprinkle evenly over the butter.

Starting with the longer side of the dough, roll up tightly into a log then pinch at the seam. Cut into 12 equal portions.

Line a large baking sheet with parchment paper. Place rolls onto the lined baking sheet. (3 across, 4 down) Cover with a kitchen towel and allow the rolls to rise until doubled in size.

Preheat the oven to 350° F. while the rolls are rising.

Once risen, bake rolls for 20 to 22 minutes or until golden on top. Carefully remove from the oven. Allow rolls to cool down for at least 30 minutes before frosting.

For The Maple Cream Cheese Frosting

Add all frosting ingredients to a large bowl or stand mixer. Beat with an electric hand mixer or paddle attachment in a stand mixer. Mix until smooth and combined. Frost rolls. Serve and enjoy!

Servings

Yields: 12 large cinnamon rolls.

Storage and Reheating

Store leftover Maple Cinnamon Rolls in an airtight container in the fridge for up to 5 days. It’s important to store these in the fridge because of the cream cheese in the frosting. The baked rolls can also be frozen for up to 3 months, sealed tightly in a freezer-safe bag. Thaw in the refrigerator overnight before reheating. To reheat, microwave individual rolls for 15 to 20 seconds.

Holly’s Tips for the Best Homemade Maple Cream Cheese Cinnamon Rolls:

• Warm The Milk, Don’t Boil: Scald the milk until small bubbles appear, then let it cool to around 105°F before adding yeast. Too-hot milk can kill the yeast, preventing your rolls from rising properly.
• Dough Guidance: When adding the flour, aim for a soft, slightly sticky dough. Knead for 5 minutes to develop structure, but avoid over-kneading, which can make these rolls dense.
• Even Cinnamon Filling: Spread the butter evenly and sprinkle the brown sugar-cinnamon mixture consistently across the dough. This ensures each bite has a perfect swirl of cinnamon-sugar goodness.
• Roll Tightly: Roll the dough starting with the longer side and pinch the seam well. This keeps the rolls together while rising and baking.
• Double Rise For Fluffiness: Allow the rolls to rise once in the bowl and a second time after cutting. This double-rise method creates soft, fluffy, bakery-style cinnamon rolls.
• Cool Before Frosting: Let the cinnamon rolls cool at least 30 minutes before adding the maple cream cheese frosting to prevent it from melting and sliding off.
• Maple Flavor Boost: Use high-quality maple extract in the frosting for a rich, authentic maple flavor that perfectly complements the cinnamon-sugar filling. Maple is also in season during the fall, which is what makes this recipe come to life, and makes it the perfect fall treat!

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Perfect Cinnamon Rolls are soft, gooey, and melt-in-your-mouth delicious.

Looking for a fall-inspired treat? These Pumpkin Cinnamon Rolls bring cozy autumn flavors to the breakfast table.

In the mood for something more bite-sized? Cinnamon Roll Donut Bites are soft, fluffy, and coated in cinnamon-sugar.

Want an easy copycat recipe? You’ll love my Copycat Cinnabon Cinnamon Rolls, perfect for a weekend brunch indulgence.

Feeding a large crowd? My Cinnamon Roll Cake is a moist, buttery cinnamon dessert cake with a luscious vanilla glaze drizzled over the top, perfect for holiday parties.

Have you made this Maple Cinnamon Rolls recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CinnamonRolls #MapleCreamCheeseFrosting #LifeInTheLofthouse

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Homemade Cinnamon Rolls with Maple Cream Cheese Frosting

These soft and fluffy homemade cinnamon rolls are packed with warm cinnamon spice and finished with a rich maple cream cheese frosting!

Prep Time 2 hours hours

Cook Time 22 minutes minutes

Servings 12 large cinnamon rolls

Ingredients

Cinnamon Rolls

• 2 cups whole milk (2% milk also works)
• ½ cup salted butter
• ½ cup granulated sugar
• 1 teaspoon salt
• ¾ Tablespoon instant yeast
• 2 large eggs beaten
• 6 cups all-purpose flour

Cinnamon Filling

• ½ cup salted butter softened
• 1 cup packed light brown sugar
• 1 Tablespoon ground cinnamon

Maple Cream Cheese Frosting

• 8 ounces cream cheese softened
• ½ cup salted butter softened
• 2 Tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon high-quality maple extract
• 3 cups powdered sugar
• milk as needed

Instructions

Cinnamon Rolls

• Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point. Small bubbles will appear around the edges of the pan and milk will be steaming.)
• Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Allow to cool down until warm. (105 degrees F.) *If the mixture is too hot it will kill the yeast.
• Add the yeast and eggs and mix until combined. Gradually add in the flour. Mix until the dough comes away from the sides of the bowl. The dough should be soft but slightly sticky. Knead for 5 minutes. Transfer dough to a large, greased bowl. Cover and let rise until doubled in size.
• Punch down dough and then place on a floured surface. Roll out into an 18×12-inch rectangle.

Cinnamon Roll Filling

• Spread the softened butter evenly over the rectangle. Stir together brown sugar and cinnamon. Sprinkle evenly over the butter.
• Starting with the longer side of the dough, roll up tightly into a log then pinch at the seam. Cut into 12 equal portions.
• Line a large baking sheet with parchment paper. Place rolls onto the lined baking sheet. (3 across, 4 down) Cover with a kitchen towel and allow the rolls to rise until doubled in size.
• Preheat the oven to 350° F. while the rolls are rising.
• Once risen, bake rolls for 20 to 22 minutes or until golden on top. Carefully remove from the oven. Allow rolls to cool down for at least 30 minutes before frosting.

Maple Cream Cheese Frosting

• Add all frosting ingredients to a large bowl or stand mixer. Beat with an electric hand mixer or paddle attachment in a stand mixer. Mix until smooth and combined. Frost rolls. Serve and enjoy!

The post Homemade Cinnamon Rolls with Maple Cream Cheese Frosting appeared first on Life In The Lofthouse.

Looking for the perfect muffin recipe? These Raspberry Streusel Muffins have become a new favorite in my household. Raspberry season officially kicks off in June and lasts through August. But you don’t need fresh raspberries to make these wonderful treats. These soft raspberry muffins with streusel topping are the perfect way to use fresh or frozen berries! And you will fall right in love with them too. The golden, buttery streusel topping adds just the right amount of crunch, and a light drizzle of vanilla glaze makes them feel extra fancy like something you’d pick up at a local bakery or café.

Love summer baking? Don’t miss my Raspberry Sweet Rolls, Easy Berry Crisp, and Berry Croissant Bake for more delicious ways to enjoy this seasonal fruit.

RASPBERRY STREUSEL MUFFINS

Best of all, this raspberry streusel muffin recipe is incredibly easy to make at home. The key here to the perfect rise is to let the batter rest for 30 minutes before baking (keep scrolling for more of my special tips below!) These raspberry muffins bake in just 17 minutes and can be eaten fresh and warm out of the oven, or wait a bit to add the delicious glaze before diving in.

These muffins are perfect for a brunch spread, a grab-and-go breakfast, or for dessert after dinner. Don’t forget to tag me in your raspberry streusel muffin creations on Instagram and Facebook @lifeinthelofthouse. Happy baking!

Why You’ll Love These Raspberry Streusel Muffins:

• Easy and Convenient: This muffin recipe is ideal for on-the-go breakfasts, after-school snacks, and lunchbox treats.
• Freezer-Friendly: Keep a stash of these raspberry muffins ready for whenever a sweet, fruity treat calls your name.
• Meal Planning Approved: Bake a batch and enjoy them all week long, saving you time during those busy, jam-packed weeks.

Muffin Ingredients

1 cup all-purpose flour, (plus more for dusting over berries)
1 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup salted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 3/4 cups fresh or frozen raspberries

Streusel Topping

1/2 cup all-purpose flour
1/2 cup granulated sugar
4 Tablespoons salted butter, cold and cubed

Glaze

1 cup powdered sugar
2 Tablespoons milk

Instructions

For The Muffins:

Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.

In a medium-size bowl, whisk together the flours, baking powder and salt. Set aside.

In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.

Use a large spatula or wooden spoon to gently mix the dry ingredients into the wet mixture, leaving a few streaks of flour remaining. Do not over mix.

In a small bowl toss the fresh or frozen raspberries with 2 tablespoons of flour to coat.

Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Don’t over mix.

Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes.

Meanwhile, make the streusel topping.

For The Streusel Topping:

Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.

Divide the batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.

Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.

Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.

For The Glaze:

Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!

Servings

Yields 12 muffins

Storage and Reheating

Store raspberry streusel muffins in an airtight container at room temperature for up to 2 days. Refrigerate and consume within 5 days for freshness. Freeze raspberry muffins wrapped individually for up to 3 months. Reheat room temp muffins in the microwave for 10 seconds or 30 seconds if frozen.

Holly’s Tips for the Best Raspberry Streusel Muffins:

• Don’t over-mix the batter: When it comes to muffin batter, less mixing is best. Gently combine the wet and dry ingredients using a wooden spoon or spatula, stopping as soon as they come together. A few visible streaks of flour are ideal. Overmixing can make your muffins dense and tough instead of light and fluffy.
• Toss raspberries in flour: This tip never fails! Lightly coat the raspberries (fresh or frozen)  in a couple tablespoons of flour before folding them into the batter. This simple step helps keep the berries from sinking to the bottom of your muffins while they bake. 
• Let the batter rest: If you have the time, allow the  muffin batter to sit at room temperature for 30 minutes before baking. This step helps the muffins rise taller and results in beautifully domed tops.
• Bake at a higher temperature: A hotter oven is key for those tall, fluffy, bakery-style tops. Bake the muffins at 375°F in a fully preheated oven to encourage a good rise.
• Avoid over-baking: Keep a close eye on your muffins! Over-baking will make them dry and crumbly. Start checking for doneness when the tops are lightly golden — a toothpick inserted should come out with a few moist crumbs.
• Don’t skimp on streusel: When it comes to streusel topping, more is better! If it looks like too much, it’s probably just right. Be generous so the tops are completely covered — this creates extra crumbles and crevices for glaze to settle into later.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Banana Streusel Muffins are soft and moist, topped with a buttery crumbly streusel.

Looking for another classic muffin recipe? No breakfast is complete without juicy blueberries and a tender crumb topping found in The Best Blueberry Muffins.

Want something guilt-free? Skinny Double Chocolate Muffins deliver deep chocolate flavor with a lighter twist while still satisfying the whole family’s sweet tooth.

In the mood for something different? Cinnamon Roll Muffins are soft, gooey, and baked with warm cinnamon spice for a cozy and comforting fall-inspired treat.

Need a heartier and more filling option? My Scrambled Egg Breakfast Muffins are savory, protein-rich, and perfect for balancing sweet breakfasts or fueling your fitness goals.

Have you made this Raspberry Streusel Muffins recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RaspberryStreuselMuffins #MuffinsRecipe #SummerBaking #LifeInTheLofthouse

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Raspberry Streusel Muffins

Bakery-style Raspberry Streusel Muffins loaded with juicy berries, buttery streusel crunch, and a dreamy vanilla glaze that melts with every bite!

Prep Time 45 minutes minutes

Cook Time 17 minutes minutes

Servings 12 muffins

Ingredients

Muffins

• 1 cup all-purpose flour, (plus more for dusting over berries)
• 1 cup cake flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup salted butter melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs room temperature
• ½ cup sour cream room temperature
• 1 teaspoon vanilla
• 1 ¾ cups fresh or frozen raspberries

Streusel Topping

• ½ cup all-purpose flour
• ½ cup granulated sugar
• 4 Tablespoons salted butter cold and cubed

Glaze

• 1 cup powdered sugar
• 4 Tablespoons milk

Instructions

For Muffins:

• Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.
• In a medium-size bowl, whisk together the flours, baking powder, and salt. Set aside.
• In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.
• Use a large spatula or wooden spoon to gently mix the dry ingredients into the egg and sugar mixture, leaving a few streaks of flour remaining. Do not over mix.
• In a small bowl toss the raspberries with 2 tablespoons of flour to coat. Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Do not over mix.
• Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. Meanwhile, make the streusel topping.

For the Streusel Topping:

• Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.
• Divide the muffin batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.
• Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
• Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.

For the Glaze:

• Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!

The post Raspberry Streusel Muffins appeared first on Life In The Lofthouse.

I originally published this recipe in 2011 and have since added new photos, updated the recipe, and added more helpful information.

I remember the first time I made Chicken Cordon Bleu. It was an epic failure. Kale and I had only been married a few months. One night we planned to have some friends over for dinner, and I thought making Chicken Cordon Bleu would be a great dish to impress with! It involved pounding the chicken, which I had never done, and rolling the chicken, and blah blah blah. Yeah, it didn’t turn out so well. At all. It was lacking in flavor and looked silly. I was so embarrassed!

EASY CHICKEN CORDON BLEU

Now looking back at that disastrous dinner, I wished I would’ve had this recipe for Easy Chicken Cordon Bleu! It is so delicious and could not be any easier to prepare. There are no loops you need to jump through. All you do is cut the chicken breasts lengthwise to form thinner cutlets then layer the ham and Swiss cheese right on top. Sprinkle on some fresh breadcrumbs and pop them in the oven. So easy and so good!

What really makes this chicken so outstanding is the Parmesan-Dijon Cream Sauce to spoon over the top! It is super delicious. This chicken will be a permanent dish in our dinner rotation. A big thank you goes out to Mel from  Mel’s Kitchen Cafe for such an awesome recipe!

INGREDIENTS

• 1 cup fresh breadcrumbs
• 2 Tablespoons salted butter, melted
• 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets. (You will have 6 thin chicken breast cutlets total)
• Salt and pepper, to taste
• 12 slices honey ham
• 12 slices thinly sliced Swiss cheese

PARMESAN-DIJON CREAM SAUCE

• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan cheese

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the breadcrumbs and melted butter. Set aside.

Lay the 6 chicken breast cutlets in a single layer in the baking dish. Layer each chicken breast with two slices of ham, overlapping so they cover the entire breast. Lay two slices of Swiss cheese overlapping to cover the ham. Repeat with all chicken breasts, ham slices, and Swiss cheese. Sprinkle the breadcrumbs evenly over the tops of all the chicken.

Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through, cheese is bubbling, and breadcrumbs are golden brown.

PARMESAN-DIJON CREAM SAUCE

Prepare the sauce while the chicken bakes. In a medium saucepan, over medium heat, melt the 2 Tablespoons of butter. Stir in the flour, whisking constantly. Cook for about 1 minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3 to 5 minutes.

Once the sauce has thickened, turn the heat down to low and stir in the Dijon mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese melts. Keep the sauce warm until chicken is finished cooking. Serve each chicken cordon bleu with warm Parmesan-Dijon sauce. Enjoy!

SERVINGS

This recipe is designed to comfortably serve six people, making it a great choice for family dinners or small gatherings. Each serving is generous, ensuring that each portion is fully satisfying with chicken, ham, Swiss cheese, and that scrumptious sauce!

VARIATIONS

• Cheese: Swiss cheese is the classic choice, but you can use your favorite cheese here! Using a cheese you like, will ensure this tastes extra fabulous!
• Breadcrumbs: fresh white breadcrumbs are what we prefer. If you like more of a crunch you can use crushed Cornflakes instead. Panko and crushed ritz crackers would work just as great!
• Sauce: The Parmesan-Dijon sauce is a game-changer, but you can also eat the chicken without it!

LEFTOVERS

This dinner also makes great leftovers. (That is if you have any to spare once your family has cleaned their plates.) Simply store any extra in an airtight container in the refrigerator for up to two days. When you’re ready to reheat, you can do so in the microwave or bake in the oven on a baking sheet.

ENJOY THIS RECIPE? HERE ARE MORE CHICKEN FAVORITES!

Ranch Chicken – juicy, tender chicken breasts covered in a crispy golden coating of cornflakes, Parmesan cheese, and zesty ranch flavoring

One Pan Brown Sugar Italian Chicken and Veggies – this sweet and unique dinner is packed with protein, vegetables, and your kids are going to love it!

Sheet Pan Chicken Fajitas – all your favorite fajita ingredients are cooked together in one spot to save you on dishes, and cooking preparation.

Sweet and Sour Chicken – this popular Asian dish, just got a whole lot tastier and healthier. Breaded pieces of chicken tossed in a sweet and sour sauce.

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Easy Chicken Cordon Bleu

Chicken cutlets topped with honey ham, Swiss cheese and fresh breadcrumbs. The Parmesan-Dijon cream sauce makes this chicken incredibly delicious!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 cup fresh breadcrumbs
• 2 Tablespoons salted butter melted
• 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets (you will have 6 chicken breast cutlets in total)
• salt and pepper to taste
• 12 slices honey ham
• 12 slices thinly sliced Swiss cheese

Parmesan-Dijon Cream Sauce

• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan Cheese

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray. Set aside.
• In a medium bowl, combine the breadcrumbs and melted butter. Set aside.
• Lay the 6 chicken breast cutlets in a single layer in the baking dish. Top each chicken breast with two slices of ham, overlapping so they cover the entire breast. Lay two slices of Swiss cheese overlapping to cover the ham. Repeat with all chicken breasts, ham slices, and Swiss cheese. Sprinkle the breadcrumbs evenly over the tops of all the chicken.
• Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through, cheese is bubbling, and breadcrumbs are golden brown.

Parmesan-Dijon Cream Sauce

• Prepare the sauce while the chicken bakes. In a medium saucepan, over medium heat, melt the 2 Tablespoons of butter. Stir in the flour, whisking constantly. Cook for about 1 minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3 to 5 minutes.
• Once the sauce has thickened, turn the heat down to low and stir in the Dijon mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese melts. Keep the sauce warm until chicken is finished cooking. Serve each chicken cordon bleu with warm Parmesan-Dijon sauce. Enjoy!

The post Easy Chicken Cordon Bleu appeared first on Life In The Lofthouse.

I am declaring that these Cadbury Egg Chocolate Chip Cookies will become a dessert tradition in our home during springtime. These amazing cookies are loaded to the max with all the things. White chocolate, milk chocolate chips, and of course the Cadbury mini eggs we all love! All the pastel colors from the candy eggs make these so cute and fun for Easter.

CADBURY EGG CHOCOLATE CHIP COOKIES

Nothing beats a chocolate chip cookie, but when you add those famous Cadbury mini eggs, they turn into something so fun, and extra delicious! Now, there is a secret ingredient in these cookies that create the crispy edges and gooey centers. Keep scrolling to see what it is! These treats are a dream come true, so grab your apron and let’s make a batch or two!

Oh, one more thing before you head to the kitchen, make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired. That will make them even more flavorful, but is not necessary.

INGREDIENTS

• 1 cup cold salted butter
• 1 cup packed light brown sugar
• 1/2 cup white granulated sugar
• 2 large eggs
• ½ Tablespoon vanilla extract
• 2 3/4 cups all-purpose flour 
• 1 Tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 bag (9 ounces) Cadbury mini eggs, chopped
• 3/4 cup milk chocolate chips
• 1/2 cup white chocolate chips

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.

Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir until just combined.

In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.

Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.

Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!

STORING AND FREEZING

Keep the cooled cookies in an airtight container at room temperature for up to 4 days. If you’re planning to make a larger batch, they also freeze well! Place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for 10 to 15 seconds.

THE SECRET INGREDIENT

Cornstarch! Did you know professional bakers use cornstarch in their cookie recipes? It gives the cookies that slightly crispy outside, while maintaining a gooey center. Cornstarch is a game-changer in cookies!

PRO TIPS FOR SUCCESS!

– Measure Flour Correctly: Too much flour can make the cookies dense. Fluff the flour before scooping and level it off with a knife for an accurate measurement.

– Don’t Over Bake: The key to soft cookies is pulling them out of the oven before they look fully done. They’ll continue to set as they cool on the baking sheets. 

-Cold Butter: Make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired.

ENJOY THIS RECIPE? HERE ARE A FEW MORE CRAVE WORTHY COOKIES!

S’mores Cookies – Soft, chewy cookies that are filled with melty marshmallow, rich chocolate, and graham cracker.

Mint Chocolate Chip Cookies – A heavenly combination of peppermint flavor and rich chocolate come together. A warm, gooey center and slightly crisp edges.

Lemon Pudding Cookies – Filled with lemon flavor and white chocolate chips. These cookies soft and delicious.

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Cadbury Egg Chocolate Chip Cookies

Loaded with the famous candy-coated chocolate eggs, white chocolate and milk chocolate chips, these Cadbury Egg Chocolate Chip Cookies are irresistible!

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 30

Ingredients

• 1 cup cold salted butter
• 1 cup packed light brown sugar
• 1/2 cup white granulated sugar
• 2 eggs
• ½ Tablespoon  vanilla extract
• 2 ¾ cups all-purpose flour 
• 1 Tablespoon  cornstarch
• 1 teaspoon  baking soda
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 bag (9 ounces) Cadbury mini eggs chopped (see notes*)
• 3/4 cup milk chocolate chips
• 1/2 cup white chocolate chips

Instructions

• Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.
• Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir just until combined.
• In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.
• Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.
• Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!

Notes

*To easily chop the Cadbury mini eggs, place them in a large Ziplock bag. Gently pound with a rolling pin or mallet until they are broken in large pieces. Be careful not to chop them too small. 

The post Cadbury Egg Chocolate Chip Cookies appeared first on Life In The Lofthouse.

Favorite side dishes for holidays are a hot topic here in the Lofthouse, especially with so many goodies to look forward to. One of my personal favorites are these Parmesan Roasted Green Beans. Especially at Easter time, when I serve a glazed ham with all the fixings. Green beans can get such a bad rap, but I guarantee with this recipe they will be requested from here on out!

PARMESAN ROASTED GREEN BEANS

Fresh green beans are covered in fresh garlic, sea salt, black pepper, Parmesan and Mozzarella cheese then roasted to perfection. The creamy, melty cheese complements the tender green beans beautifully. You do not have to wait for any holiday to make these. Add them to your next cozy dinner and watch everyone rave. It’s a hearty and satisfying side that will make any dinner more fabulous. Plus, it’s a great way to add some veggies to a meal.

INGREDIENTS

• 1 lb. fresh green beans, ends trimmed
• 1 Tablespoon olive oil
• 1/2 teaspoon sea salt
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Mozzarella cheese

INSTRUCTIONS

Preheat oven to 400℉. Place the fresh green beans on a large baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread green beans out in one even layer.

Bake until crisp-tender, about 13 to 15 minutes, tossing the green beans halfway through the cooking time.

Carefully remove from oven and sprinkle the fresh minced garlic and black pepper all over the green beans. Sprinkle the Parmesan and Mozzarella cheese evenly over the top.

Turn the broiler on high, and place green beans back in the oven. Broil until the cheese is melted and golden (*this takes about 2 minutes. Stay and watch the entire time so it doesn’t burn!) Serve warm and enjoy!

SERVINGS

This recipe makes a total of 4 to 6 servings, depending on portion size desired. If you‘re feeding a crowd, then go ahead and double the recipe.

FRESH GREEN BEANS

We prefer to use fresh green beans when making this recipe. You can use frozen or canned, but the best and most delicious results will come from using fresh.

CHEESE OPTIONS

If there is a certain type of cheese that you and your family enjoy, then go ahead and use that! Shredded pepper jack, Monterey jack, provolone, Swiss, are all great options if you prefer a specific flavor!

WHAT TO SERVE WITH PARMESAN ROASTED GREEN BEANS

There are so many delicious mains that go well with these. My Slow Cooker Honey Glazed Ham is a top contender! The flavor from the ham combined with the green beans is amazing. Easy Beef Stroganoff and Stuffing-Topped Pork Chops are terrific options too!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE SIDES!

Potatoes au Gratin – Thinly sliced potatoes sliced are covered in cheese, cream, garlic, and more cheese! Baked until bubbling perfection.

Dijon Roasted Asparagus – A lovely Dijon mixture of panko breadcrumbs and freshly grated Parmesan cheese baked over fresh asparagus.

Breakfast Potatoes – The first meal of the day wouldn’t be complete without this mixture of diced potatoes, peppers and onions. Serve with eggs and bacon!

Garlic Roasted Carrots – Delicious oven-baked carrots loaded with garlic flavor!

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Parmesan Roasted Green Beans

Parmesan Green Beans are roasted with fresh garlic, grated Parmesan and Mozzarella cheese. This creates a flavor combination that’s hard to resist!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Ingredients

• 1 lb. fresh green beans ends trimmed
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• 2 cloves garlic minced
• 1/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Mozzarella cheese

Instructions

• Preheat oven to 400℉. Place the fresh green beans on a large baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread green beans out in one even layer.
• Bake until crisp-tender, about 13 to 15 minutes, tossing the green beans halfway through the cooking time.
• Carefully remove from oven and sprinkle the fresh minced garlic and black pepper all over the green beans. Sprinkle the Parmesan and Mozzarella cheese evenly over the top.
• Turn the broiler on high, and place green beans back in the oven. Broil until the cheese is melted and golden (*this takes about 2 minutes. Stay and watch the entire time so it doesn't burn!) Serve warm and enjoy!

Notes

Serves 4 to 6, depending on portion size. 

The post Parmesan Roasted Green Beans appeared first on Life In The Lofthouse.

I originally published this recipe in 2014 and have since added new photos and more helpful information.

I’m so excited to share this Coconut Cream Cake with Coconut Cream Cheese Frosting! This cake is what coconut-loving dreams are made of, and it’s famous at our house. My kids ask for it for their birthdays, and it’s always served at Easter and Christmas time. It’s by far the best scratch cake I have ever made. The flavor of coconut is utter perfection, and it is so moist and amazing. Seriously, you all need to make this!

The cake is soaked in coconut milk that transforms an ordinary cake into something amazingly decadent. Please don’t get worried about the soggy factor – this cake is far from soggy. It is so moist and filled with coconut flavor that you’ll possibly shed a happy tear as you take every bite.

Cake Ingredients

Wet Ingredients

• 1 cup salted butter, softened
• 1 ¾ cup granulated sugar
• 1 ½ cups unsweetened coconut milk, divided
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Additional Ingredients

• 1 cup buttermilk
• 1 teaspoon coconut extract

Coconut Cream Cheese Frosting

• 1/2 cup salted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon coconut extract
• 5 cups powdered sugar
• Milk, as needed

Instructions

Coconut Cake

Preheat oven to 275 degrees F. (That low temperature is correct.) Grease and flour two 9-inch cake pans. (I also put parchment paper in the bottom of pans and then grease again.)

Separate eggs whites from yolks. Set aside whites in a medium bowl.

In a large bowl, add the butter, granulated sugar, 1 cup of the coconut milk, and the egg yolks. Using a hand mixer, on medium speed, beat just until fluffy and combined.

In a separate bowl, whisk together the dry ingredients. Slowly add dry ingredients into the wet, with mixer on low speed, alternating with the buttermilk/ coconut extract mixture.

In the bowl of egg whites, add a pinch of salt and beat on high speed until stiff peaks form. Fold the egg whites into the batter until just combined. Divide batter evenly among the two cake pans. Bake for 60 to 65 minutes, or until toothpick inserted in center comes out clean.

Allow the cakes to cool in pans for 10 minutes, then invert onto a wire rack.

Poke holes all over top of cakes (making sure not to poke all the way through.) Drizzle the remaining 1/2 cup of coconut milk onto both cakes.

Let cakes cool completely before frosting. (After my cakes were cooled, I wrapped them in saran wrap and then put them in the fridge overnight, so they would be easy to frost the next day.)

Coconut Cream Cheese Frosting

In a medium bowl, add butter, cream cheese and coconut extract. Using a hand mixer on medium speed, beat together until combined and fluffy. Slowly add in the powdered sugar until frosting reaches your desired consistency. You may need to add a little milk.

Place one cake onto a cake platter or plate. Frost the top of that cake with frosting. Place the second cake on top and frost top and sides of the cake. Grab handfuls of *toasted coconut and gently press onto the sides and top of cake. Enjoy! (Keep leftover cake covered and refrigerated.)

*Toasted Coconut Topping: Place 2 cups of sweetened, shredded coconut onto an un-greased cookie sheet. Bake for 10 minutes in a 325-degree F. oven. Some pieces will be browned and others white and soft. Let cool before covering on cake.

STORING INSTRUCTIONS

This beautiful Coconut Cream Cake with Cream Cheese Frosting must be stored in the fridge because of the cream cheese in the frosting. Cover well and store any leftovers in the fridge for up to 4 days.

ENJOY THIS RECIPE? HERE IS A FEW MORE SENSATIONAL CAKES!

Strawberry Shortcake Sheet Cake – A soft white cake topped with cream cheese frosting and freshly sliced strawberries. This is a dessert for any celebration!

Coffee Cake – This traditional recipe is just what your morning cup of coffee has been asking for. A dense flavorful cake with a crumbly topping.

Raspberry Cream Cake – This beautiful cake has a white cake base with a cream cheese, and raspberry topping.

Oreo Pudding Poke Cake – A super moist chocolate cake that is perfect for any Oreo lover.

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Coconut Cream Cake with Coconut Cream Cheese Frosting

Moist coconut cake layers covered in a delicious coconut frosting. If you are looking for a homemade cake to impress with then look no further!

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 12

Author Life in the Lofthouse

Ingredients

Coconut Cake

Wet Ingredients

• 1 cup salted butter softened
• 1 ¾ cup granulated sugar
• 1 ½ cups unsweetened coconut milk divided
• 4 large eggs

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Additional Ingredients

• 1 cup buttermilk
• 1 teaspoon coconut extract

Coconut Cream Cheese Frosting

• 1/2 cup salted butter softened
• 8 ounces cream cheese softened
• 1 teaspoon coconut extract
• 5 cups powdered sugar
• milk as needed

*Toasted Coconut Topping (optional)

• 2 cups sweetened shredded coconut

Instructions

Coconut Cake

• Preheat oven to 275 degrees F. (That low temperature is correct.) Grease and flour two 9-inch cake pans. (I also put parchment paper in the bottom of pans and then grease again.)
• Separate eggs whites from yolks, set aside whites in a medium bowl.
• In a large bowl, add the butter, granulated sugar, 1 cup of the coconut milk, and the egg yolks. Using a hand mixer, on medium speed, beat just until fluffy and combined.
• In a separate bowl, whisk together the dry ingredients. Slowly add dry ingredients into the wet, with mixer on low speed, alternating with the buttermilk/ coconut extract mixture.
• In the bowl of egg whites, add a pinch of salt and beat on high speed until stiff peaks form. Fold the egg whites into the batter until just combined. Divide batter evenly among the two cake pans. Bake for 60 to 65 minutes, or until toothpick inserted in center comes out clean.
• Allow the cakes to cool in pans for 10 minutes, then invert onto a wire rack. Poke holes all over top of cakes (making sure not to poke all the way through.) Drizzle the remaining 1/2 cup of coconut milk onto both cakes.
• Let cakes cool completely before frosting. (After my cakes were cooled I wrapped them in saran wrap and then put them in the fridge overnight, so they would be easy to frost the next day.)

Coconut Cream Cheese Frosting

• In a medium bowl, add butter, cream cheese and coconut extract. Using a hand mixer on medium speed, beat together until combined and fluffy. Slowly add in the powdered sugar until frosting reaches your desired consistency. You may need to add a little milk.
• Place one cake onto a cake platter or plate. Frost the top of that cake with frosting. Place the second cake on top and frost top and sides of the cake. Grab handfuls of *toasted coconut and gently press onto the sides and top of cake. Enjoy! (Keep leftover cake covered and refrigerated)
• *Toasted Coconut Topping: Place 2 cups of sweetened, shredded coconut onto an un-greased cookie sheet. Bake for 10 minutes in a 325 degree oven. Some pieces will be browned and others white and soft. Let cool before covering on cake.

Notes

Yields: 10 servings

The post Coconut Cream Cake with Coconut Cream Cheese Frosting appeared first on Life In The Lofthouse.

I want to start by saying that I KNOW this is not a classic biscuit-like shortcake recipe. That is something I want to clarify now. lol These yummy Homemade Strawberry Shortcakes are MY take on the classic treat, and they are delicious! It’s a showstopper of a treat that’s as beautiful as it is delectable, making it perfect for any occasion!

HOMEMADE STRAWBERRY SHORTCAKE

Who knew that there are many versions of Strawberry Shortcake out there, AND that it is a very sensitive topic! Haha. Growing up, we ate ours with angel food cake from the store, and I always loved it. Sometimes Mom would even serve it with poundcake. I personally have never tried the classic biscuit version yet, but it is on my bucket list.

The recipe I’m sharing today is my favorite and one that my family adores. Desserts have a way of bringing the Lofthouse crew together, and these are no exception. These cakes have a light and fluffy texture that was made for all the strawberries and juice to seep into!

Not only are these delicious, but they are a cinch to prepare. So, grab your apron, whip up a batch, and get ready to fall in love!

INGREDIENTS

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

INSTRUCTIONS

Strawberries

Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they’ll produce.)

Sweetened Whipped Cream

Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it’s thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don’t prepare whipped cream too far in advance. After an hour it can get liquidy.)

Shortcakes

Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.

Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.

In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don’t over mix. Divide the batter evenly among the 10 prepared muffin cups.

Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan. Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

SERVING SUGGESTIONS

Homemade Strawberry Shortcake can be enjoyed in so many ways. Serve it as a show-stopping finale to a dinner party, a spring BBQ treat, or as a fun sweet for family movie night!

STORING INSTRUCTIONS

If you have leftovers (though that’s unlikely!), you can store each component to enjoy later. The shortcakes can be kept in an airtight container at room temperature for up to three days or frozen for up to one month. The strawberries can be refrigerated in a covered container for up to two days.

*I don’t suggest making the sweetened whipped cream a head of time. Make that within the hour you’re going to serve it.

WAYS TO CUSTOMIZE

For a chocolate lovers’ twist, drizzle on some chocolate sauce or hot fudge right before serving! If you love a mix of berries, use a combination of strawberries, raspberries, and blueberries for a vibrant medley. Add chopped almonds or pecans for a delightful nutty crunch or incorporate a teaspoon of lemon zest for a refreshing citrus zing!

ENJOY THIS RECIPE? HERE ARE A FEW MORE STRAWBERRY SENSATIONS!

The Best Strawberry Bliss Bars – These are loaded with coconut, chocolate chips, oats, and strawberries. They are perfect for any time of the year!

Strawberry Cheese Danish – Buttery, flaky crescent rolls with a delicious strawberry center and a vanilla glaze drizzle. The perfect treat for mornings!

Amazing Strawberry Cobbler – A warm baked dessert with fresh strawberries and a soft cookie crust. My recipe is what summer daydreams are made of.

Strawberry Shortcake Cupcakes – Delicious and light as air. Topped with strawberries, glaze and whipped cream, these cupcakes are the perfect treat!

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Homemade Strawberry Shortcake

Homemade shortcakes, fresh strawberries, and homemade whipped cream, this dessert couldn’t get any more delicious!

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 10

Ingredients

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

Instructions

Strawberries

• Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they'll produce.)

Sweetened Whipped Cream

• Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it's thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don't prepare whipped cream too far in advance. After an hour it can become liquidy.)

Shortcakes

• Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.
• Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.
• In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don't over mix. Divide the batter evenly among the 10 prepared muffin cups.
• Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan.
• Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

The post Homemade Strawberry Shortcake appeared first on Life In The Lofthouse.

I originally published this recipe in 2014 and have since updated the recipe and added new photos.

I’ve made countless sugar cookie variations over the years, testing different ingredients and techniques, but this recipe is hands-down my family’s all-time favorite. My recipe for The Best Sugar Cookies is out of this world! They are irresistibly soft, packed with rich vanilla flavor, and topped with a buttercream frosting that makes them unforgettable. Unlike many recipes that require lengthy chilling times, this dough is ready to go straight into the oven—meaning you can satisfy your cookie cravings in no time!

THE BEST SUGAR COOKIES

This dough comes together quickly and effortlessly, producing perfectly soft cookies that practically melt in your mouth. And let’s not forget the frosting—it’s rich, creamy, and adds just the right amount of sweetness. These cookies aren’t just for special occasions; they’re perfect for everyday indulgence, holiday celebrations, birthday parties, or even as a thoughtful homemade gift! If you’ve been searching for the perfect soft and delicious sugar cookie recipe, look no further.

INGREDIENTS

• 5 1/3 cups all-purpose flour (I use 720 grams all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 cup salted butter, room temperature
• 1 ½ cups granulated sugar, divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter, room temperature
• 1 teaspoon vanilla extract OR cake batter extract 
• 1/4 teaspoon salt
• 1/3 cup 2% milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

INSTRUCTIONS

Preheat the oven to 350° F. Line 3 large cookie sheets with parchment paper.

In a medium bowl, whisk the all-purpose flour, salt, baking soda and cream of tartar. Set aside.

In the bowl of a stand mixer, cream the butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while the mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.

Gradually add flour mixture to the wet mixture until just combined. Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet).

Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.

Bake cookies for only 8 to 9 minutes. Don’t over-bake. (The short baking time is what makes them soft and amazing!) Remove cookies from the oven and let cool on baking sheets. No need to transfer to the wire rack. Once cooled, store cookies covered in the fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

Place butter, vanilla (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. 

Add milk and gradually beat in all the powdered sugar until it’s all combined. Add the drops of food coloring and beat again until color is thoroughly mixed in. Frost cookies and serve!

SERVINGS

This recipe yields approximately 27 perfectly soft and buttery sugar cookies. If you need more, the recipe can easily be doubled to accommodate larger crowds.

STORING INSTRUCTIONS

To keep these cookies fresh and delicious, store them in an airtight container. If you prefer them soft and slightly chilled, keep them in the refrigerator, where they will stay fresh for up to a week. For a room-temperature option, store them in a cool, dry place for up to three days.

If you need to make them ahead of time, these cookies also freeze beautifully—simply place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-lock bag with parchment paper between layers to prevent sticking. When ready to enjoy, allow them to thaw at room temperature or in the fridge.

TIPS FOR THE BEST COOKIE

• Use room temperature ingredients for a smooth dough and even mixing.
• Don’t over bake—these cookies should be slightly underbaked to stay soft.
• Pressing the dough with a glass helps create their signature jagged edges.

FUN WITH FROSTING

One of the best things about these cookies is how customizable they are. While the classic pink buttercream is always a crowd-pleaser, you can easily switch things up to match any occasion. Try using different food coloring to create vibrant shades for holidays, birthdays, or themed events. You can also experiment with flavoring—swap the vanilla extract for almond, lemon, or even peppermint to add a unique twist.

For extra fun, pipe the frosting into decorative swirls or spread it smoothly with an offset spatula for a bakery-style finish. And don’t forget the toppings! Add festive sprinkles, edible glitter, or crushed candy for extra texture and flair.

ENJOY THIS RECIPE? HERE ARE MORE OF THE BEST RECIPES YOU CAN FIND!

The Best Dinner Rolls – These rolls are buttery, light as a feather and so delicious. Perfect for all holidays.

The Best Carrot Cake – A cinnamon flavored cake filled with shredded carrots, coconut and topped with a heavenly almond-scented cream cheese frosting!

The Best No Bake Cookies – Filled with rich chocolate and peanut butter that will leave you wanting more. What’s best about them? They do not require an oven!

The Best Pizza Dough – This recipe is quick, easy, and delicious. The dough produces the most perfect canvas for amazing pizza made from your kitchen!

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The Best Sugar Cookies

This recipe for the Best Sugar Cookies is so easy to make. These cookies are soft, full of flavor, and topped with buttercream frosting.

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Servings 27

Author Holly

Ingredients

• 5 ⅓ cups all-purpose flour ( I use 720 grams of all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tarter
• 1 cup salted butter room temperature
• 1 ½ cups granulated sugar divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter room temperature
• 1 teaspoon vanilla extract OR cake batter extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

Instructions

• Preheat oven to 350° F. Line 3 large cookie sheets with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, salt, baking soda and cream of tarter. Set aside.
• In the bowl of a stand mixer, cream butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract (or cake batter extract). Mix until just combined.
• Gradually add flour mixture to the wet mixture until just combined.
• Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet)
• Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide, and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
• Bake cookies for only 8 to 9 minutes. Don't over-bake. (The short baking time is what makes these cookies soft!) Remove from oven and allow to cool on the baking sheets. No need to transfer to wire rack. Once cooled, store cookies covered in fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

• Place butter, vanilla extract (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. Add milk and gradually beat in all of the powdered sugar until it's all combined. Add the drops of food coloring and mix again until color is thoroughly blended in.
• Frost cookies. Serve and enjoy!

Notes

Recipe updated 2/25

*These cookies are amazing served at room temperature or cold. We prefer to store them covered tightly in the refrigerator then eat them frosted and cold! Yum

The post The Best Sugar Cookies appeared first on Life In The Lofthouse.

Are you ready for a dessert that hits all the right notes? My Salted Caramel Banana Pudding is more than just a dessert; it’s a culinary masterpiece that elevates classic banana pudding to new heights of indulgence. This no-bake caramel banana pudding takes the classic Southern favorite and gives it an irresistible upgrade. Each layer is carefully crafted with a balance of sweet and salty, and creamy and crunchy. With its rich caramel undertones and velvety banana pudding, this recipe is a celebration of all things delicious. You may need to take it easy at dinner because you’ll want a second helping of this!

You’ll love how easy it is to make (no baking required!) and how beautifully it serves for potlucks, holidays, or Sunday dinner. Each spoonful delivers silky pudding, soft bananas, and a hint of caramel that melts into the cookies for a dreamy, crave-worthy dessert that’s always a crowd favorite. Whether you make it with homemade whipped cream or keep it simple with Cool Whip, it’s pure dessert bliss from start to finish.

SALTED CARAMEL BANANA PUDDING

At the heart of this recipe lies the creamy pudding, made with a luscious combination of cream cheese, sweetened condensed milk, and instant banana pudding mix. Fresh whipped cream is also added, creating billowy peaks of sweetness that will envelop each bite with a cloud-like texture. What truly sets this banana pudding apart is the addition of salted caramel, which adds a layer of complexity and depth to the dessert. The caramel topping, generously drizzled over the top of the pudding, adds a rich sweetness that perfectly complements the creamy pudding and fresh bananas. And the sprinkle of sea salt adds a touch of savory sophistication, balancing out the sweetness of the caramel and adding a tantalizing contrast of flavors.

Find my expert tips below on how to make salted caramel banana pudding from scratch below! Don’t forget to tag me in your creations on Instagram and Facebook @lifeinthelofthouse.

Why You’ll Love This Easy Salted Caramel Banana Pudding Recipe:

• No-Bake Dessert: Simple ingredients and no oven time make this the ultimate fuss-free dessert for any holiday or occasion. I love to make it in the fall!
• Sweet & Salty Flavors: This recipe takes traditional banana pudding and elevates it with a rich drizzle of salted caramel. The perfect balance of creamy sweetness and a hint of salt.
• Creamy, Dreamy Layers: Every bite has silky banana pudding, fluffy whipped topping, buttery Nilla wafers, and fresh banana slices that melt together.
• Perfect For Sharing: Whether it’s a holiday, potluck, or family dinner, this pudding looks stunning in a dish and always disappears fast!
• Customizable: Use homemade whipped cream for an elevated touch or Cool Whip for a quick and easy shortcut. Both taste amazing.
• Make-Ahead Friendly: The flavors taste even better as they chill, so it’s perfect for prepping a day in advance for parties or gatherings. It’s the perfect dessert to make the night before.

Ingredients

Whipped Topping

• 2 ½ cups heavy whipping cream 
• ¾ cup powdered sugar
• 2 teaspoons vanilla extract

*OR  2 containers (8 ounces, each) Cool Whip, thawed

Banana Pudding

• 1 block (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 large box (5 ounces) instant banana pudding mix 
• 1 cup milk (I use 2%)
• 1 box (11 ounces) Nilla Wafers
• 7 medium bright yellow bananas, sliced (don’t use too ripe or blackened bananas.)

Salted Caramel

• 1 small jar (12 ounces) salted caramel topping
• ½ teaspoon sea salt

Instructions

For The Whipped Topping

(If using Cool Whip, skip this step)

In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Using the whisk attachment, whip until stiff peaks form. This takes around 5 minutes. Transfer the fresh whipped cream to a separate bowl and place it in the fridge. Clean the bowl that was used to make the whipped cream.

For The Banana Pudding

To the clean stand mixer bowl, add the softened cream cheese. Whip until fluffy. Add the sweetened condensed milk to the cream cheese. Beat until smooth, scraping the bottom and sides of the bowl a few times. Add the dry pudding mix and mix well. Slowly pour in the milk and continue to mix until combined.

Add 3/4 of the fresh whipped cream (OR 1 container of Cool Whip) to the pudding mixture. Gently fold it in until fully combined. Set aside.

Place one even layer of Nilla wafers on the bottom of the prepared baking dish. Top the wafers with one layer of sliced bananas. Spread only half of the pudding mixture evenly over the top of the bananas and wafers.

Repeat another layer of Nilla wafers and sliced bananas. Top with the remaining pudding, spreading it out evenly. Spread the remaining whipped cream (Or 1 container of Cool Whip) evenly over the top. Cover and place in the fridge to chill for at least 6 hours or overnight.

When ready to serve, drizzle with desired amounts of salted caramel topping, more banana slices, crushed wafers, and sea salt. Serve and enjoy!

Servings

This recipe yields 10 servings of pure indulgence, making it perfect for gatherings, celebrations, or simply satisfying a sweet tooth. With its ample portion size, this dessert ensures there’s plenty to go around, allowing everyone to indulge in its delightful flavors and textures.

Storage

To preserve the delectable flavors and creamy texture of this dessert, proper storage is essential. After preparing and assembling the dessert, cover the baking dish securely with a lid, plastic wrap, or foil to protect it from absorbing any unwanted odors or flavors from the refrigerator. Place the covered dish in the fridge and allow it to chill for at least 6 hours or overnight before serving. Be aware that this yummy treat is best served within 24 to 48 hours because bananas tend to brown fast.

Dessert Presentation

For a convenient and customizable dessert experience, consider adapting this recipe to suit your preferences. While the traditional method involves layering the ingredients in a 9×13-inch baking dish, you can easily customize the presentation by assembling the dessert in individual serving cups or glasses. Simply layer the Nilla wafers, sliced bananas, pudding mixture, and whipped cream in each cup, repeating the layers as desired to create individualized portions.

Alternatively, you can prepare the entire dessert in a single large trifle dish or serving bowl, creating a stunning centerpiece for any occasion. Whether served in individual cups or presented in a larger dish, this is sure to impress with its irresistible flavors and creamy texture, making it a delightful dessert option for any occasion.

Holly’s Tips for The Best No-Bake Salted Caramel Banana Pudding:

• Just-Ripe Bananas Work Best: Choose bright yellow bananas with no brown spots. Overripe bananas can make the pudding mushy and overly sweet.
• Whip the Cream Until Stiff Peaks Form: If making homemade whipped topping, beat just until stiff peaks appear. Over-whipping can cause the cream to curdle or turn grainy.
• Soften The Cream Cheese Properly: Let the cream cheese sit at room temperature for at least 30 minutes before mixing. This ensures a smooth, lump-free pudding base.
• Fold Gently For A Light Texture: When combining the whipped cream (or Cool Whip) with the pudding mixture, fold slowly and gently. Overmixing will deflate the air and make the pudding heavy.
• Layer Evenly: Spread the pudding mixture evenly between each layer of bananas and Nilla wafers for a neat, bakery-style look.
• Don’t Skip The Chill Time: Refrigerating for at least 6 hours (or overnight) lets the cookies soften and the flavors meld together. That’s what makes it so creamy and dreamy!
• Warm the Caramel Slightly Before Drizzling: Heating the salted caramel topping for a few seconds in the microwave makes it easier to drizzle beautifully over the chilled pudding.
• Garnish With Sea Salt For Extra Flavor: Just before serving, add a light pinch of flaky sea salt to enhance the caramel flavor and add that irresistible sweet-salty crunch.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Banana Cream Pie Dessert is just as delicious.

Searching for something different? My Chocolate Chip Banana Cake is another great way to use up bananas sitting on your counter.

Looking for more banana treats? My Banana Cream Pie Cheesecake features creamy banana filling, buttery graham crust, and whipped topping.

Can’t get enough of salted caramel dessert? My Salted Caramel Rice Krispies and Salted Caramel Chocolate Chip Cookie Bars are both popular desserts in the fall.

Have you made this Salted Caramel Banana Pudding recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallDessert #SaltedCaramelBananaPudding #LifeInTheLofthouse

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Salted Caramel Banana Pudding

Layers of fresh pudding, bananas, Nilla wafers and caramel sauce. This is a no-bake dessert that will be requested often!

Prep Time 6 hours hours 30 minutes minutes

Servings 10

Ingredients

Whipped Topping

• 2 ½ cups heavy whipping cream 
• ¾ cup powdered sugar
• 2 teaspoons vanilla extract

*OR

• 2 containers (8 ounces, each) Cool Whip thawed (this substitutes the whipped topping)

Banana Pudding

• 1 block (8 ounces) cream cheese softened
• 1 can (14 ounces) sweetened condensed milk
• 1 large box (5 ounces) instant banana pudding mix 
• 1 cup milk (I use 2%)
• 1 box (11 ounces) Nilla Wafers
• 6 bright yellow bananas sliced (don’t use too ripe or blackened bananas.)

Salted Caramel

• 1 small jar (12 ounces) salted caramel topping
• ½ teaspoon sea salt

Instructions

For The Whipped Topping

• (*If using Cool Whip skip this step)

  In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Using the whisk attachment, whip until stiff peaks form. This takes around 5 minutes. Transfer the fresh whipped cream to a separate bowl and place in the fridge. Clean the bowl that was used to make the whipped cream.

For The Banana Pudding

• To the clean stand mixer bowl, add the softened cream cheese. Whip until fluffy. Add the sweetened condensed milk to cream cheese. Beat until smooth, scraping the bottom and sides of the bowl a few times. Add the dry pudding mix and mix well. Slowly pour in the milk and continue to mix until combined.
• Add 3/4 of the fresh whipped cream (OR 1 container of Cool Whip) to the pudding mixture. Gently fold it in until fully combined. Set aside.
• Place one even layer of Nilla wafers on the bottom of the prepared baking dish. Top the wafers with one layer of sliced bananas. Spread only half of the pudding mixture evenly over the top of bananas and wafers.
• Repeat another layer of Nilla wafers and sliced bananas. Top with remaining pudding, spreading out evenly. Spread the remaining whipped cream (OR 1 container of Cool Whip) evenly over the top. Cover and place in the fridge to chill for at least 6 hours or overnight.

For The Salted Caramel

• When ready to serve, drizzle with desired amounts of salted caramel topping, more banana slices, Nilla wafers and sea salt. Enjoy!

The post Salted Caramel Banana Pudding appeared first on Life In The Lofthouse.

This Bacon, Egg and Cheese Croissant Bake stands out as a favorite. This must-try recipe is for anyone and everyone who loves a hearty and delicious breakfast! It’s perfect for feeding a crowd and can be customized to suit your tastes.. This delightful dish shines anytime, but especially during a weekend brunch. It offers the comforting flavors of a classic breakfast sandwich in a convenient and shareable form.

BACON, EGG AND CHEESE CROISSANT BAKE

This bake is the best way to get the day started in so many ways. Lay bacon strips in a single layer on the sheet pan and bake until they are crispy. Carefully transfer the cooked bacon to a plate lined with paper towels to absorb the excess grease. Once cooled, chop the bacon into bite-sized pieces and set aside.

Next for the croissants, tear each croissant into approximately 6 pieces and place the pieces evenly in the prepared baking pan. Toast the croissant pieces in the oven for 10 minutes. Set aside. (These toasted buttery croissants will serve as the base of your bake, soaking up the egg mixture and becoming wonderfully tender.)

In a large mixing bowl, whisk together the eggs with seasonings. This mixture will provide the savory custard base for the bake. Stir in 1/2 cup each of the shredded cheeses, reserving the remaining for the topping. Sprinkle the chopped bacon evenly over the top, followed by the remaining cup of shredded cheese. This ensures a deliciously cheesy and bacon-filled top layer. If you’re preparing ahead of time, cover and refrigerate overnight. Bake the croissant for 45 minutes or until the eggs are fully set and the top is golden brown. The dish should be puffy and slightly firm to the touch.

INGREDIENTS

• 1 package (10 ounces) bacon
• 6 to 7 large croissants (already baked croissants. Not croissant dough.)
• 8 large eggs
• 2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup shredded white cheddar, divided
• 1 cup shredded mild cheddar cheese, divided
• 3 Tablespoons chopped chives

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a large sheet pan with foil. Place the bacon strips in one even layer on a sheet pan and bake for 12 to 14 minutes or until crispy. Carefully transfer the cooked bacon onto a paper towel lined plate to soak up the grease. Chop bacon into pieces and set aside. 

Reduce the oven temperature to 350 degrees F. Grease a 9×13-inch pan with nonstick spray. Tear each croissant into small pieces and place in the prepared pan. Toast the croissant pieces for 10 minutes.

Whisk the eggs, milk, garlic powder, onion powder, salt, pepper and 1/2 cup each of the shredded cheeses. Pour the egg mixture evenly over the croissant pieces. Top evenly with the diced bacon and remaining cheese.

Either bake immediately OR cover and place in the fridge overnight to bake the next day. Bake at 350 degrees F. for 45 minutes or until eggs are set. Serve with chopped chives and enjoy!

STORING

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place a portion on a microwave-safe plate and heat until warmed through. You can also reheat in a 350-degree F oven for about 10 minutes to retain the crispiness of the croissants.

SIDE OPTIONS

This is a star at any brunch table but pairing it with the right sides and beverages can elevate your meal to a whole new level. For a refreshing and colorful addition, serve this bake with a fresh fruit salad. The sweetness and juiciness of seasonal fruits like berries, melon, and citrus will provide a delightful contrast to the savory richness of the bake. A green salad with a light vinaigrette is another excellent option. The crisp, fresh greens and tangy dressing can help balance out the dish’s heartiness, adding a touch of brightness and variety to your plate. If you’re aiming for a more indulgent brunch spread, consider adding a side of roasted potatoes. These can be seasoned simply with salt, pepper, and rosemary or spiced up with paprika and garlic. Their crispy exterior and fluffy interior make them a perfect complement to the soft, cheesy croissant bake.

BRIGHTEN WITH BUBBLES

When it comes to beverages, the possibilities are equally delicious. A strong cup of coffee can provide a robust, slightly bitter counterpoint to the creamy, cheesy flavors. Orange juice is a classic breakfast beverage that brings a burst of citrusy freshness, making it a great choice to cleanse the palate. For a touch of celebration or a more leisurely brunch, serve mimosas. The combination of champagne and orange juice is light and fizzy, adding a festive note to the meal. Alternatively, a Bloody Mary can add a savory, spicy kick to your brunch, with its bold flavors of tomato, celery, and a hint of spice.

START YOUR DAY WITH CREATIVITY

This recipe is highly versatile and can be customized to suit your preferences or to accommodate what you have on hand. Here are a few ideas:

Vegetables: Add sautéed spinach, bell peppers, or mushrooms to the egg mixture for added nutrients and flavor.

Cheese: Use Colby-Jack instead of the cheddars, mozzarella, or even a combination of your favorite cheeses.

Meat: Substitute or add sausage or ham for the bacon or make it vegetarian by omitting the meat altogether and adding more veggies.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS BREAKFAST BAKES!

Berry Croissant Bake – This buttery and sweet breakfast bake is a salty and sweet way to start the day! It is so well balanced and perfect with coffee.

Breakfast Bake – Everything that you would want on your plate for breakfast, all baked together into one dish! Eggs, sausage, cheese, and fresh veggies.

Blueberry Breakfast Cake – One of your favorite muffins is turned into an entire baked cake! This will make the entire family smile first thing in the morning.

French Toast Bake – You’ll love how much your kids are going to enjoy this! Thick toast, cinnamon, and powdered sugar on top. Don’t forget the syrup!

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Bacon, Egg and Cheese Croissant Bake

Bacon, Egg, and Cheese Croissant Bake is the perfect breakfast recipe. It’s filled with crispy bacon, eggs, cheese, and buttery croissants.

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Ingredients

• 1 package (10 ounces) bacon
• 6 to 7 large croissants (already baked croissants. Not croissant dough.)
• 8 large eggs
• 2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup shredded white cheddar divided
• 1 cup shredded mild cheddar cheese divided
• 3 Tablespoons chopped chives

Instructions

• Preheat the oven to 400 degrees F. Line a large sheet pan with foil. Place the bacon strips in one even layer on a sheet pan and bake for 12 to 14 minutes or until crispy. Carefully transfer the cooked bacon onto a paper towel lined plate to soak up the grease. Chop bacon into pieces and set aside. 
• Reduce the oven temperature to 350 degrees F. Grease a 9×13-inch pan with nonstick spray. Tear each croissant into small pieces and place in the prepared pan. Toast the croissant pieces in the oven for 10 minutes.
• Whisk the eggs, milk, garlic powder, onion powder, salt, pepper and 1/2 cup each of the shredded cheeses. Pour the egg mixture evenly over the croissant pieces. Top evenly with the diced bacon and remaining cheese.
• Either bake immediately OR cover and place in the fridge overnight to bake the next day. Bake at 350 degrees F. for 45 minutes or until eggs are set. Serve with chopped chives and enjoy!

The post Bacon Egg and Cheese Croissant Bake appeared first on Life In The Lofthouse.

Happy Easter my friends! I am here to help with all your Easter recipe needs. This is a great time to gather the entire family together and enjoy some delicious food while making memories. This array of recipes will make sure you have the ultimate feast. Now, let’s embark on a culinary adventure as Easter approaches. With the holiday being right around the corner, I’ve curated a list of over 20 Delicious Easter recipes. Given the success of previous roundups, I couldn’t resist creating one for this special occasion.

DELICIOUS TREATS TO SHARE

Easter holds a special place in my heart, not just for its spiritual significance but also for the delightful traditions we’ve cultivated with our kids. The excitement kicks off on the eve of Easter with a visit to the St. George Arts Festival. Imagine strolling through aisles adorned with exquisite art from talented artists worldwide, accompanied by an array of tempting food trucks. The weather, usually cooperative, and the event often turns into a mini reunion with old high school friends. It’s an enchanting experience that sets the perfect tone for Easter festivities!

This is a great time to pack a basket full of treats like my Easter Rice Krispie Pops. Pass them out to all the friends and family that you see along the way.  Post-artsy adventures, we head to Hurricane for the car show – a personal favorite of Kales.

EASTER DINNER DELIGHTS

Year after year, I go all out, curating a feast that has become a cherished tradition for my family. The menu is a delightful repetition of Slow Cooker Honey Glazed Ham, Potatoes au Gratin, Garlic Roasted Carrots, and of course something sweet at the end that is infused with carrot. Excitingly, they are all featured on today’s list!

SWEET TREATS

Now, let’s expand our culinary horizons with some additional recipes to elevate the Easter celebrations. Picture setting out some Bunny Bait – a delightful mix of pastel-colored sweets and treats that will captivate both kids and adults alike.

Dive into the indulgence of Loaded Rice Krispie Treats, a gooey and crunchy delight that adds a modern twist to a classic favorite. And for the true carrot cake enthusiasts, indulge in the divine Carrot Cake Cookies with Cream Cheese Frosting – a handheld version of the classic, perfect for sharing (or not!).

A BEAUTIFUL BOUNTIFUL BREAKFAST

As soon as the kids see what goodies the Easter Bunny brought for them in their baskets, it’s time to get breakfast hopping. Start your day on a delicious note with an array of breakfast options that cater to every palate and preference. Whether you want to treat the family to a little something sweet, or healthier and hearty option to keep everyone sustained throughout the day, I have all the bases covered!

I have recipes like my Breakfast Bake, Breakfast Sliders, and plenty of others to make sure you start the holiday out right. For something a little sweeter I have my Strawberries and Cream Crepes recipe that is always a winner. This is a recipe that is sure to disappear off the table on a morning like this. Whether you lean towards a light and refreshing breakfast or a more substantial and indulgent one, there’s a breakfast option to suit every taste and schedule.

As we eagerly anticipate the impending Easter weekend, may this diverse collection of recipes add a burst of flavor and excitement to your celebrations. I wish you all an amazing Easter filled with love, laughter, and a feast that tantalize your taste buds. Happy Easter, everyone! – Holly xo

STRAWBERRIES AND CREAM CREPES

BREAKFAST SLIDERS

BREAKFAST BAKE

MONTE CRISTO WAFFLE SANDWICHES

SLOW COOKER HONEY GLAZED HAM

SCALLOPED POTATOES HAM AND CORN BAKE

HAM AND CHEESE SLIDERS

EASY CHICKEN CORDON BLEU

CHICKEN CORDON BLEU CASSEROLE

MONTE CRISTO SANDWICHES

CHICKEN STRAWBERRY PASTA SALAD

GARLIC ROASTED CARROTS

DIJON ROASTED ASPARAGUS

LEMON PARMESAN ASPARAGUS

PARMESAN CREAMED CORN

GARLIC PARMESAN SCALLOPED POTATOES

POTATOES AU GRATIN

CHEESY SCALLOPED POTATOES

FRENCH BREAD ROLLS

WORLD’S BEST DINNER ROLLS

AMAZING DINNER ROLLS

HOT FUDGE PUDDING CAKE

CARROT SHEET CAKE

BUNNY BAIT

CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING

EASTER SUGAR COOKIES

MY FAVORITE CARROT CAKE

The post 20+ Delicious Easter Recipes appeared first on Life In The Lofthouse.

Few things evoke delight like the aroma of a freshly baked cake wafting through your kitchen. If you’re on the lookout for a cake that seamlessly blends the goodness of bananas, and the warmth of cinnamon, your search ends here. Enter the realm of indulgence with my Banana Cinnamon Roll Cake. Everything about this dessert is a dream come true. All the flavors marry together so well, and you can enjoy this sweet treat morning and night. It’s great with a cup of coffee in the morning, or fantastic after dinner for something sweet before you drift off to dreamland. Everyone in the family is going to go bananas for this recipe!

BANANA CINNAMON ROLL CAKE

Before you embark on this joyous baking journey, assemble the ensemble of ingredients that will bring this delightful cake to life. The cinnamon topping, a key player, requires a blend of light brown sugar, ground cinnamon, and melted salted butter. It’s so simple to make and insanely flavorful.

Now, the star of the show – the banana cake. Mashed bananas and butter, mixed with light brown sugar, egg, buttermilk, and vanilla extract. The dry ingredients are mixed in a separate bowl until it’s time for everything to come together.

The result is a cake batter that’s a perfect union of moisture, sweetness, and aromatic goodness. As the cake cools prepare a simple yet decadent icing of powdered sugar and milk. With an artist’s touch, let it cascade over the cooled cake, enhancing both the visual appeal and the sweetness of every bite.

Ingredients

Cinnamon Topping

• 5 Tablespoons light brown sugar 
• 1 Tablespoon ground cinnamon
• 4 Tablespoons salted butter, melted and cooled 

Banana Cake

• 2 large bananas, mashed 
• 1/3 cup light brown sugar
• 4 Tablespoons salted butter, melted and cooled
• 1 large egg
• 3/4 cup buttermilk  
• 2 teaspoons vanilla extract 
• 1 2/3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon

Icing

• 1/2 cup powdered sugar 
• 3 Tablespoons milk

Instructions

For The Cinnamon Topping

In a small bowl, stir the light brown sugar, cinnamon, and melted butter together until combined. Set aside. 

For The Banana Cake 

Preheat the oven to 350° F. Grease an 8×8-inch baking dish with nonstick spray. Set aside.

In a medium bowl, combine the mashed bananas, light brown sugar and cooled butter. Stir in egg, buttermilk, and vanilla extract. 

In a separate bowl, whisk the flour, baking powder, and cinnamon together until combined. Stir these dry ingredients into the wet ingredients just until combined. Don’t over mix. 

Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping all over the top of the batter. Using a butter knife, gently swirl the topping into an inch of the top of the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow to cool for 30 minutes. 

For The Icing

Whisk the powdered sugar and milk together. Drizzle all over the top of the cake. Cut into squares and enjoy!

Servings

This cake serves 9. Whether you’re planning a family gathering, a brunch with friends, or simply want to spread smiles, this cake has you covered. So, invite your loved ones to the table, and let the indulgence begin!

Storage

After indulging in this amazing cake, you may have some leftover. To store this delectable creation, start by transferring it to an airtight container. This helps retain the cake’s moisture and prevents it from absorbing any unwanted odors from its surroundings. Keep stored in the fridge for 3 to 4 days.

Gluten-Free Version

For those seeking a gluten-free option without compromising on taste, fear not—adapting this delightful recipe is a breeze. Embrace the diversity of gluten-free flours available, such as almond flour or a gluten-free all-purpose blend, as an excellent substitute for traditional flour. Be sure to check the specific flour’s consistency and adjust accordingly, maintaining the desired batter texture. Additionally, verify that your baking powder is gluten-free to ensure a completely safe option. These simple modifications open the door to a gluten-free delight that mirrors the original recipe’s appeal.

Similar Recipes

Coconut Banana Bread – This tropical fusion of flavor offers the best of tasty coconut, and sweet bananas in a bread that is irresistible and tastes like a vacation treat.

Banana Cream Pie Dessert – This layered dessert has a graham cracker crust, banana pudding, a layer of cheesecake, and topped with fresh whipped cream.

Banana Chocolate Chip Muffins – Instead of peeling bananas, peel the wrapper off one of these muffins! Chocolate chips, banana cake, and utter indulgence.

Banana Bread Monkey Bread – This sweet pull apart bread will have your kids going ape! This is one of the most fun recipes to make and eat on my blog!

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Banana Cinnamon Roll Cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 9

Ingredients

Cinnamon Topping

• 5 Tablespoons light brown sugar
• 1 Tablespoon ground cinnamon
• 4 Tablespoons salted butter melted and cooled

Banana Cake

• 2 large bananas mashed
• 1/3 cup light brown sugar
• 4 Tablespoons salted butter melted and cooled
• 1 large egg
• 3/4 cup buttermilk  
• 2 teaspoons vanilla extract 
• 1 ⅔ cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon

Icing

• 1/2 cup powdered sugar 
• 3 Tablespoons milk

Instructions

Cinnamon Topping

• In a small bowl, stir the light brown sugar, cinnamon, and melted butter together until combined. Set aside. 

Banana Cake

• Preheat the oven to 350° F. Grease an 8×8-inch baking dish with baking spray. Set aside.
• In a medium bowl, combine the mashed bananas, light brown sugar and cooled butter. Stir in egg, buttermilk, and vanilla extract. 
• In a separate bowl, whisk the flour, baking powder, and cinnamon together until combined. Stir these dry ingredients into the wet ingredients just until combined. Don’t over mix. 
• Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping all over the top of the batter. Using a butter knife, gently swirl the topping into an inch of the top of the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow to cool for 30 minutes. 

Icing

• Whisk the powdered sugar and milk together. Drizzle all over the top of the cake. Cut into squares and enjoy! 

The post Banana Cinnamon Roll Cake appeared first on Life In The Lofthouse.

White Chocolate Raspberry Cookies are going to be the highlight of your day! These wonderful treats are filled with the perfect combo of rich white chocolate and the sweet tang of raspberries. Not only are these totally delicious, but they are so simple to prepare. From start to finish, you’ll be enjoying them in less than 30 minutes! This is one of my favorite cookie recipes. It has all the basic ingredients, but it’s the two stars of the show that make these cookies shine! White chocolate and raspberries. The burst of raspberry flavor makes me fall in love every time.

WHITE CHOCOLATE RASPBERRY COOKIES

You have three options when it comes to the raspberries for this homemade white chocolate raspberry cookies recipe. Fresh, frozen, and freeze-dried all work well in this recipe. No need to wait for raspberries to be in season with these cookies. They can be made any time of the year, not just the holidays. Serve these festive cookies for the holidays, Valentine’s Day, and any time of the year you’re craving a sweet, fruity cookie. Don’t forget to save this recipe so you can share it with family, friends, and all raspberry lovers!

Find all my expert tips on how to make white chocolate raspberry cookies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy White Chocolate Raspberry Cookie Recipe:

• Quick & Easy-To-Make: Made with simple ingredients and minimal prep, this recipe is ideal for easy cookie baking anytime of the year, especially during the busy holiday season.
• Perfect Balance of Sweet & Tart: Fresh raspberries add a tangy burst of flavor that pairs perfectly with creamy white chocolate chips in every bite.
• Vibrant, Fruity Flavors: Gentle folding keeps the raspberries intact, giving every cookie fresh, fruity flavor without making the dough soggy.
• Soft & Chewy Holiday Cookies: These white chocolate raspberry cookies are tender in the center with slightly crisp edges, delivering a melt-in-your-mouth texture.
• The Ultimate Holiday Party Cookie Recipe: Perfect for holiday cookies, dessert trays, or a sweet snack, these cookies are loved by all ages and even the pickiest of eaters.
• Bakery-Quality Dessert: Using a cookie scoop ensures uniform, professional-looking cookies that taste as good as they look.

Ingredients

• 1 cup salted butter, softened
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 Tablespoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup white chocolate chips
• ½ cup raspberries, chopped  

Instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Mix on low speed until fluffy and combined; about 2 minutes. Mix in the egg and vanilla just until combined.

Gradually mix in flour, baking soda and salt. Mix until only just combined. Fold in white chocolate chips. Gently fold in raspberries, only stirring a couple of times, so they don’t get too crushed.

Using a small cookie scoop (about 1 ½ tablespoons of dough) and roll into balls. Place onto cookie sheets, spacing a few inches apart. 10 cookies per sheet.

Bake in preheated oven for 10 to 12 minutes or until centers are cooked through. Carefully remove from oven and allow cookies cool on cookie sheets. Enjoy!

Servings

This recipe yields 20 white chocolate raspberry cookies.

Storage and Reheating

Store any leftover raspberry cookies in an airtight container for 3-4 days. These cookies also freeze well! Store the baked, cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before eating. To reheat, warm a single cookie in the microwave for 5-8 seconds or in a 300°F oven for 3-4 minutes.

Holly’s Tips for The Best White Chocolate Raspberry Cookies:

• Use High-Quality Raspberries: Fresh raspberries give the best flavor, while frozen raspberries can work if thawed and gently patted dry to avoid extra moisture.
• Fold In Raspberries Into Batter Gently: To keep cookies from turning soggy, fold in the raspberries only a couple of times, just until distributed.
• Don’t Overmix: Overmixing the cookie dough can make cookies tough. Mix until just combined for soft and chewy cookies.
• Use A Cookie Scoop: A small cookie scoop ensures evenly sized cookies that bake consistently and look professional.
• Measure Flour Correctly: Too much flour can dry out the cookies. Spoon and level your flour for the perfect texture.
• Bake Just Until The Centers Are Set: Bake 10-12 minutes for soft, chewy cookies. Overbaking will make them dry and less tender.
• Chill Dough If Needed: If your dough feels too soft or sticky, chill for 15-20 minutes to prevent spreading and maintain thick, chewy cookies.
• Make It Your Own: Add a teaspoon of vanilla extract or a touch of lemon zest to complement the raspberries and white chocolate.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my White Chocolate Cranberry Orange Cookies next.

Wanting something different? My White Chocolate Cinnamon Pretzels make for the perfect holiday party snack.

Can’t get enough of white chocolate? Make my White Chocolate Chip M&M Pudding Cookies, White Chocolate Chip Caramel Pretzel Cookies, and White Chocolate Raspberry Bundt Cake.

Have you made this White Chocolate Raspberry Cookies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #WhiteChocolateRaspberryCookies #LifeInTheLofthouse

Print

White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies are filled with rich white chocolate and sweet raspberries. These amazing cookies can be ready in under 30 minutes!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 20

Ingredients

• 1 cup salted butter softened
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 Tablespoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup white chocolate chips
• ½ cup raspberries chopped

Instructions

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
• Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Mix on low speed until fluffy and combined; about 2 minutes. Mix in the egg and vanilla just until combined.
• Gradually mix in flour, baking soda, and salt. Mix only until just combined. (Avoid over-mixing.) Fold in white chocolate chips. Gently fold in raspberries, only stirring a couple of times, so they don’t get too crushed.
• Using a small cookie scoop (about 1 ½ tablespoons of dough) and roll into balls. Place onto cookie sheets, spacing a few inches apart. 10 cookies per sheet.
• Bake in preheated oven for 10 to 12 minutes or until centers are cooked through. Carefully remove from oven and allow cookies cool on cookie sheets. Enjoy!

The post White Chocolate Raspberry Cookies appeared first on Life In The Lofthouse.

I’ve always wondered why we leave out cookies for Santa Clause the night before Christmas, but no one considers the Easter Bunny in this regard. He needs treats too! I feel my Bunny Bait is the perfect thing for that sweet gift-giving bunny. Sweet and salty, this snack will attract anyone wanting a fun and tasty treat!

BUNNY BAIT

I love Easter time for all the bright pastel colors. They are always so warm and inviting. This crave worthy treat reflects those bright spring colors and enhances it with a balanced flavor profile. Popcorn is the base of this treat, and when you add salty pretzels, and sweet M&M’s (both white and milk chocolate) it’s a heavenly combo. This snack is as sweet as it looks and will keep you wanting more with that salty balance.

INGREDIENTS

• 2 standard-size bags of Simply Salted or Tender White popcorn
• 2 cups broken pretzel sticks
• 1 bag (10 ounces) milk chocolate M&M’s (pastel colored)
• 1 bag (10 ounces) white chocolate M&M’s (pastel colored)
• 1 bag (12 ounces) white candy coating
• 1 bag (12 ounces) pink candy coating

HOW TO MAKE BUNNY BAIT

Pop the popcorn, according to package directions. Divide popcorn evenly among two extra-large bowls. Remove as many kernels as you can. Divide broken pretzels, and both M&M’s candies evenly among the two bowls of popcorn. Toss to combine.

Melt white candy coating, according to package directions until fully melted. Gradually drizzle over the two popcorn mixtures while tossing to coat everything. (This takes a minute to really get everything coated.)

Line two large baking sheets with parchment or wax paper. Quickly pour warm popcorn mixture evenly onto the prepared pans. Let stand for 10 or 15 minutes. Melt the pink candy coating according to package directions. Drizzle melted pink coating evenly over the tops of the popcorn mixtures in the pans. Let sit again for 10 to 15 minutes for coating to set. Once set, break mixture apart and serve!

SERVINGS

Depending on how hungry your Easter Egg hunters are this mixture makes between 10 to 12 servings. You can either leave it in a large sheet pan, or bowl, so that your snackers can graze at their leisure.

This is also a great snack to portion out into Ziplock bags so that everyone gets their own serving.

STORING LEFTOVERS

I recommend that if you have any leftovers to keep them sealed tight in a Ziplock bag. This way you can enjoy this snack for up to three days. There have been a few celebrations where it only lasted 3 hours!

This yummy treat that can also be made all year long. Just use the color of M&M’s and candy coating to match the particular holiday!

ENJOY THIS RECIPE? HERE ARE A FEW MORE EASTER FAVORITES!

Slow Cooker Honey Glazed Ham – This delicious ham is slowly cooked with a honey glaze that is bursting with flavor!

Monte Cristo Sandwiches – This sweet and savory sandwich is loaded with turkey, ham, cheese, and a sweet jelly on a buttery croissant.

Glazed Ranch Carrots – These amazing carrots will make your kids, and the Easter Bunny, grin from ear to ear!

Easter Sugar Cookies – Traditional sugar cookies that are shaped and decorated to resemble bunnies and Easter eggs. They are delicious!

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Bunny Bait

Bunny Bait is the perfect treat for any spring celebration! If you’re looking for a colorful and unique treat to leave for the Easter Bunny, this is the one.

Prep Time 40 minutes minutes

Servings 12

Calories 554kcal

Ingredients

• 2 standard-size bags of Simply Salted or Tender White popcorn (I use Orville Redenbacher brand)
• 2 cups broken pretzel sticks
• 1 bag (10 ounces) milk chocolate M&M's pastel colored
• 1 bag (10 ounces) white chocolate M&M's pastel colored
• 1 bag (12 ounces) white candy coating
• 1 bag (12 ounces) pink candy coating

Instructions

• Pop popcorn, according to package directions. Divide popcorn evenly among two extra-large bowls. Remove as many kernels as you can. Divide broken pretzels, and both M&M's candies evenly among the two bowls of popcorn. Toss to combine.
• Melt white candy coating, according to package directions until fully melted. Gradually drizzle over the two popcorn mixtures while tossing to coat everything. (This takes a minute to really get everything coated.)
• Line two large baking sheets with parchment or wax paper. Quickly pour warm popcorn mixture evenly onto the prepared pans. Let stand for 10 or 15 minutes. Melt the pink candy coating according to package directions. Drizzle melted pink coating evenly over the tops of the popcorn mixtures in the pans. Let sit again for 10 to 15 minutes for coating to set. Once set, break mixture apart and serve!

Notes

You can store leftovers in ziplock bags. Stays good covered tightly up to 3 days.

Nutrition

Serving: 1 serving | Calories: 554kcal | Carbohydrates: 80g | Protein: 5g | Fat: 30g

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Bunny Bait appeared first on Life In The Lofthouse.