Valentines Archives - Family Dinners

Chicken in White Wine Sauce

Andrea + Stef — Fri, 06 Jan 2023 15:59:00 +0000

If you’re looking for a chicken in a skillet meal the whole family will love then try chicken in white wine sauce. Whether you love chicken and mushrooms or not you’ll love this. This is so savory and delicious and is always a crowd pleaser.

Chicken in white wine sauce from start to finish.

There are many variations of this recipe but this is the one you should try first because it’s the best. The combination of the chicken in a skillet with white wine, butter and seasonings create the perfect combination and taste.

One of the best things about cooking this dish is that you can make it all in one pan and have less dishes to wash after dinner! That’s always a selling point for me.

What is Chicken in White Wine Sauce?

Wine sauces are traditionally associated with French cuisine. Many different types of wines can be used and the sauce may also include stock (we’re using chicken stock), mushrooms, onion, garlic, butter, vinegar, shallot and various spices. In this sauce we use all of the above except shallots and vinegar. We also add corn starch to help thicken the sauce a little.

Why You’ll Love This

Notable: incredibly flavorful and tender chicken with delicious sauce, true comfort food the whole family loves
Main Ingredients: boneless skinless chicken breast, flour, salted butter, olive oil, yellow onions, baby bella mushrooms, garlic, fresh thyme, white wine, chicken broth, cornstarch and spices
Cooking Method: stovetop
Cooking Time: 10 minutes prep time, 40 minutes cook time
Pairs well with: mashed potatoes, egg noodles, crusty bread, wild rice
Special Equipment Needed: cast iron skillet or large ovenproof skillet, instant read thermometer, wooden spoon or silicone spatula

Ingredients

You may have all of these ingredients for this chicken in white wine sauce in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this creamy chicken recipe you might want to read the possible variations before deciding on your ingredients.

Chicken in White Wine Ingredients

6 thin-cut boneless, skinless chicken breasts (cut on the diagonal into “cutlets”)
½ cup all-purpose flour
½ teaspoon sea salt
4 tablespoons salted butter (divided)
½ teaspoon freshly ground black pepper plus more for serving
2 tablespoons extra virgin olive oil
⅓ cup yellow onions (finely diced)
8 oz. baby bella mushrooms (wiped/rinsed clean and sliced thick)
1-2 teaspoons garlic cloves (minced)
3-4 sprigs fresh thyme
¾ cup dry white wine
1 cup chicken broth or chicken stock
1-2 tablespoons cornstarch

Optional Garnish

Fresh thyme, fresh parsley, grated parmesan cheese

Variations and Substitutions

White Wine: Any dry white wine such as Sauvignon Blanc or Pinot Grigio works well. In case you don’t want to use wine in your sauce, substitute lemon juice for the acidity in the sauce. Start by adding 2 tablespoons of lemon juice, then add more to taste.

Heavy Cream: If you want to make your sauce a bit more creamy and decadent, add a tiny bit of heavy cream.

Chicken in white wine sauce ingredients.

WHAT TO MAKE NEXT: If you loved this chicken and mushroom recipe, try our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a small commission of the sale.

Cast Iron Skillet — You can use a cast iron pan or any large skillet you prefer. I find a heavy pan works best when cooking sauces but any pan you have in your kitchen will work.

Instructions

This section shows how to cook chicken in white wine sauce on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, slice chicken breasts into smaller “cutlets” or pound out thicker chicken breasts so that they will cook more quickly. Rinse each piece of chicken and pat dry with a paper towel. Then heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat until sizzling.

BROWN CHICKEN: Mix together flour, salt, and pepper in a shallow bowl. Then dredge each piece of chicken on both sides with flour mixture and set aside. Afterwards, place chicken breasts into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken is golden brown on each side, remove to a plate/bowl, cover in aluminum foil and keep warm.

COOK MUSHROOMS: Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms. Then cook without disturbing for 3-4 minutes or until mushrooms are dark on one side. Afterward, stir mushrooms and continue cooking over medium heat until any liquid has been reabsorbed. The mushrooms should be browned on both sides.

MAKE SAUCE: Add minced garlic to the mushrooms and sauté 1-2 minutes longer until garlic begins to brown. Be careful not to burn. Then pour wine into pan and stir to scrape all of the browned bits off the bottom of the pan to deglaze. Simmer 1-2 minutes. Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.

THICKEN SAUCE: Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch “slurry” into the sauce and continue stirring to distribute evenly.

FINISH: Return chicken to the skillet, spoon sauce over the meat and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens. The longer you keep the sauce over heat the thicker the sauce will be. Then garnish with additional fresh thyme, salt, and freshly ground pepper.

SERVE: Finally, serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

WHAT TO MAKE NEXT: If you are looking for the perfect dessert to serve with chicken in white wine sauce then you’ll love our Blackberry Dump Cake. It only takes 10 minutes to make this scrumptious dessert everyone loves.

Stef says….

I love serving a refreshing fruity Blackberry Cocktail with this yummy dinner. Make this non-alcoholic or alcoholic. It’s so good!

Can I Make This Ahead?

This dish is best eaten right from the stove. However, you can make it up to 2 days ahead and reheat to serve. Chicken and mushroom sauce is never quite as good reheated but you can do it. Make sure to check the internal temperature of the chicken when reheating.

Recipe Tips

Follow these tips to make the best chicken in creamy white wine sauce.

Tip: Do not crowd the pan when browning the chicken. If you add all the chicken at once, the meat steams rather than sears.
Tip: Deglaze your pan properly. This step determines the quality of your sauce, because the brown bits from the bottom of the pan add all the delicious flavor.
Tip: Don’t forget to simmer your sauce for a couple of minutes after returning the meat. This allows the chicken to heat through and the flavors to blend.

What To Serve With Chicken in White Wine Sauce

We love to eat this chicken and white wine sauce recipe all by itself. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Sides: Traditionally, chicken with mushroom sauce is served with Creamy Mashed Potatoes or Pasta. It would taste great with Instant Pot Brown Rice or Instant Pot Jasmine Rice as well.

Additionally we love serving some roasted vegetables, such as Broccoli, Carrots, Asparagus or Green Beans with this main dish.

Bread: Serve chicken in mushroom sauce with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make Pizza Dough Garlic Knots. These delicious garlic knots are brushed with butter, seasoning and parmesan.

Salad: Pair chicken with white wine pan sauce with a fresh salad. A green salad like our fabulous Italian Salad or Asparagus Salad with Walnuts. Or even a Caprese Salad with tomatoes, mozzarella and basil.

More Chicken Recipes

In case you are looking for more good chicken recipes, here are some more good ideas on how to turn chicken thighs and chicken breasts into scrumptious dinners:

How To Store

Refrigerate: Skillet chicken and white wine sauce leftovers should be cooled to room temperature. Then store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Firstly, let the chicken cool completely. Then transfer chicken in white wine sauce leftovers to an airtight container or freezer bag. In case you are using a ziploc freezer bag, remove as much air as possible as you close the bag. Lay flat in the freezer to store.

Defrosting: The best way to thaw leftover chicken is in the refrigerator overnight.

How To Reheat

Reheat chicken and mushroom in the microwave in a microwave safe dish with a lid. Additionally, you can reheat leftovers in a saucepan on the stove over medium-high heat until the chicken’s internal temperature is 165 degrees..

Andrea says….

My favorite side dish with this rich and flavorful chicken recipe is Rice Pilaf.

Common Questions

What is white wine sauce made from?

This amazing sauce is made from dry white wine, butter, chicken broth and spice. In addition, a little bit of corn starch gives this great recipe its velvety texture.

How do you thicken a white wine sauce?

The best way to thicken the white wine sauce is with a little cornstarch. Additionally, you can also use a flour slurry. But over time as you cook the sauce it will thicken naturally as well.

How can I make chicken in white wine sauce gluten free?

This crowd pleaser is easy to make gluten free. Use your favorite gluten free flour mix (I prefer King Arthur’s Gluten Free Flour) in place of the wheat flour. You will need to also check your corn starch to make sure it is gluten free. You won’t notice any difference in taste because the other flavors are so strong.

Can I make this easy chicken recipe without mushrooms?

Yes! You can make this chicken with creamy sauce without mushrooms because it’s delicious either way. Whether you’re just out of mushrooms or you don’t like them, this easy recipe can be made without them. The sauce will still be tasty though I do prefer it with the mushrooms.

How do I serve chicken with white wine sauce?

If you’re in a rush or want less dishes to clean then serve this dish in the pan it was cooked in. If you have more time or want to make it a bit fancier transfer it to a serving dish. You can serve the chicken and sauce over rice or noodles if you prefer. I would include roasted vegetables or a side salad because you need some to balance out the protein. We made a french bread that paired perfectly with the chicken. And don’t forget the dessert and a fun cocktail because everything is better with dessert!

garlic, mushrooms, one pot meal, skillet, white wine

Chicken with White Wine Sauce Recipe

The combination of the white wine, baby bella mushrooms, butter and seasonings create the perfect savory chicken dish rich in flavor.

Course dinner, Main Dish

Cuisine American, french

Keyword chicken and mushrooms, chicken with white wine sauce, easy chicken recipe, white wine sauce recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 320kcal

Author Andrea + Stef

Equipment

Cast Iron Skillet or large skillet
meat thermometer
wooden spoon or silicone spatula

Ingredients

6 thin-cut boneless, skinless chicken breasts cut on the diagonal into "cutlets"
½ cup all-purpose flour
½ teaspoon sea salt
½ teaspoon freshly ground black pepper plus more for serving
4 tablespoons salted butter, divided
2 tablespoons olive oil extra virgin
⅓ cup finely diced yellow onions
8 oz. baby bella mushrooms wiped/rinsed clean and sliced thick
1-2 teaspoons minced garlic
3-4 sprigs fresh thyme
¾ cup dry white wine Sauvignon Blanc, etc.
1 cup chicken broth
1-2 tablespoons cornstarch

Instructions

Slice chicken breasts into smaller "cutlets" or pound out thicker chicken breasts so that they will cook more quickly. Rinse and pat dry with paper towels.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat until sizzling.
Mix together flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken on both sides with flour mixture and set aside.
Place floured chicken into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken has browned on each side, remove to a plate/bowl and keep warm.
Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms and onions. Cook without disturbing for 3-4 minutes or until mushrooms are dark on one side.
Stir mushrooms and continue cooking over medium heat until any liquid has been absorbed/evaporated and the mushrooms are browned on both sides.
Add minced garlic to the mushrooms and saute 1-2 minutes longer until garlic begins to brown, but not burn.
Pour wine into pan and stir to scrape all of the brown bits off the bottom of the pan to deglaze. Simmer 1-2 minutes.
Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.
Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch "slurry" into the sauce and continue stirring to distribute evenly.
Return chicken to the skillet and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens.
Garnish with additional fresh thyme, salt, and freshly ground pepper.
Serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

Nutrition

The post Chicken in White Wine Sauce appeared first on Family Dinners.

Cannoli Dip

Andrea + Stef — Fri, 06 Jan 2023 05:24:25 +0000

If you love the creamy texture of cannoli filling then this Italian dessert dip is the perfect sweet treat for you. This rich and sweet dip is basically a deconstructed cannoli. It only uses 5 ingredients and is ready in just 5 minutes. You can serve this crowd-pleasing dessert as a party snack or even dessert after dinner. It tastes great with cannoli chips, waffle cone pieces, cookies, or graham crackers. This is the best ricotta and mascarpone cannoli dip you have ever tasted!

What is Cannoli Dip?

Cannoli dip is the creamy and delicious filling of traditional cannoli recipes turned into an amazing sweet dip. Regular cannoli dip is usually made from ricotta, mascarpone, sugar, vanilla and chocolate chips. This perfect dessert is then served with cannoli chips, cone pieces, waffle cookies or graham crackers.

Why You’ll Love This

Notable: rich and creamy inside of a cannoli in dip form served with cookies, crackers or waffle pieces
Main Ingredients: whole milk ricotta, mascarpone cheese, powdered sugar, vanilla extract, mini chocolate chips
Cooking Method: no bake
Cooking Time: 5 minutes prep time
Pairs well with: waffle cones, cannoli shells, graham crackers, pizzelle cookies, fresh fruit
Diets: gluten free, vegetarian
Special Equipment Needed: medium bowl, spatula, stand mixer or handheld electric mixer

Ingredients

You may have all of these ingredients for this cannoli dip with mascarpone cheese in your refrigerator or pantry and not need to make a trip to the local grocery store! If this is your first time making this cannoli dip recipe you might want to read the possible variations before deciding on your ingredients.

Easy Cannoli Dip Ingredients

1 cup whole milk ricotta cheese
1 cup mascarpone cheese (or substitute cream cheese)
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup mini chocolate chips

Optional Garnish

more chocolate chips

Variations and Substitutions

Chocolate Chips: Substitute dark chocolate chips with milk chocolate chips. Make sure, however, to always use miniature chocolate chips with dip.

Mascarpone Cheese: You can substitute cream cheese in a pinch. Make sure it’s almost at room temperature otherwise it wont blend smoothly with the ricotta.

Sugar: Substitute confectioner’s sugar for the powdered sugar.

Zest: In case you would like a bit of citrus flavor in your delicious dip, add some orange zest or lemon zest to this decadent cannoli dessert.

WHAT TO MAKE NEXT: If you love this delicious cannoli cream dip recipe, then try our amazing Cookie Dough Dip. You’ll love it because it is actually a safe way to satisfy your cookie dough craving!

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Mixing Bowl — For best results use a clean and dry glass or porcelain bowl to mix this easy cookie dough dip recipe.

Electric Mixer – Use a stand mixer or an electric hand mixer with a paddle attachment or beaters to whip up this easy dip.

Instructions

This section shows how to make creamy Italian cannoli dip, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE RICOTTA: In case there is excess liquid in the ricotta or in the mascarpone, place them in a fine mesh sieve over a large bowl and drain for at least 30 minutes.

BLEND CREAMY BASE: Firstly, cream together the ricotta and mascarpone until fluffy, using a stand mixer or handheld mixer. Then slowly beat in powdered sugar and vanilla extract.

ADD CHOCOLATE CHIPS: Afterwards fold in or carefully mix in the chocolate chips.

SERVE: Finally, transfer creamy dip to a serving bowl and use remaining chocolate chips to garnish. Then serve with your favorite dippers such as chocolate chip cookies, graham crackers, waffle cone pieces, or vanilla wafters.

WHAT TO MAKE NEXT: If you love Italian inspired desserts then you’ll love our Glazed Limoncello Cake Loaf. Super moist and full of bright flavor, this quick bread is baked with limoncello liqueur and topped with a sweet, boozy limoncello glaze.

Stef says….

Holy cannoli, this dip tastes amazing! However, if you got some extra time, give my true Italian Cannoli Recipe a whirl. No more need to go to an Italian bakery, they are just to die for!

Recipe Tips

Follow these tips to make the best homemade cannoli dip.

Tip: Use top quality ricotta cheese for this recipe. We recommend very fine-grained, whole milk ricotta to get a smooth and creamy texture.
Tip: Make sure ricotta and mascarpone cheese do not contain any excess liquid, otherwise your sweet dip might become runny.
Tip: Use a stand mixer or electric hand mixer to cream together the base for this dip. That way the dip will get a lot fluffier.

More Sweet Dip Recipes

Creamy and delicious sweet dips are quick and easy to make and a real crowd-pleaser at any gathering. Take a look at some of our other favorite dessert dip recipes:

More No Bake Dessert Recipes

Sometimes you just want to satisfy your sweet tooth without having to cook or bake anything. Here are some of our favorite dessert recipes that don’t require an oven but are surely out of this world delicious:

How To Store

Refrigerate: Store leftover dip in an airtight container, other sealed container or a small bowl covered in plastic wrap in the refrigerator for up to 3 days. After that, give your dessert dip leftovers a good stir before serving again.

Common Questions

How long can this no bake cannoli dip sit out at room temperature?

We recommend leaving this dip out at room temperature no longer than two hours. After that, in order to stay food safe, give it some time in the fridge to cool down again.

What should I serve with this easy dip?

The best part about this chocolate chip cannoli dip recipe is that it goes with almost everything. Some of our favorite things to serve alongside this dip are waffle cone pieces, chocolate chip cookies, graham crackers, cannoli chips and pretzels, for example. However, you can get creative and serve this dip with whatever you like best.

Cannoli Dip Recipe With Mascarpone Cheese

Creamy cannoli filling turned into a scrumptious dip that tastes great with cookies, graham crackers and cone pieces.

Course Dessert

Cuisine American, Italian, vegetarian

Diet Gluten Free

Keyword cannoli dip recipe, cannoli dip with mascarpone cheese, how to make cannoli dip, superbowl cannoli dip, sweet cannoli dip

Prep Time 5

Total Time 5

Author Andrea + Stef

Equipment

mixing bowl
hand mixer
spatula

Ingredients

1 cup ricotta cheese
1 cup mascarpone cheese or cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup mini chocolate chips

Instructions

If there is excess liquid in the ricotta or in the mascarpone, place them in a fine mesh sieve over a bowl and drain for at least 30 minutes.
In a bowl, use a hand mixer to beat together ricotta and mascarpone until smooth and creamy.
Slowly beat in powdered sugar and vanilla extract.
Fold in chocolate chips.
Serve with waffle cone pieces, chocolate chip cookies, graham crackers, etc.

Notes

Tip: Use top quality ricotta cheese for this recipe. We recommend very fine-grained, whole milk ricotta to get a smooth and creamy texture.

Tip: Make sure ricotta and mascarpone cheese do not contain any excess liquid, otherwise your sweet dip might become runny.

Tip: Use a stand mixer or electric hand mixer to cream together the base for this dip. That way the dip will get a lot fluffier.

The post Cannoli Dip appeared first on Family Dinners.

Buckeye Dip

Andrea + Stef — Sun, 18 Dec 2022 21:55:45 +0000

This delicious and decadent buckeye dip tastes just like a mix of buckeye candies and peanut butter frosting. Every buckeye fan will love this amazing sweet treat. It uses only 6 simple ingredients and is ready in just 5 minutes. Buckeye dip is the perfect addition to any party spread. It can be served with chocolate graham crackers, pretzels, Nilla wafers or cookies.

What is Buckeye Dip?

This delicious sweet dip is the deconstructed version of the popular homemade candy and game day snack, buckeyes. Buckeyes are chilled peanut butter balls dipped in melting chocolate. They originated in Ohio, which is also know as the “Buckeye State”. Moreover, Ohio’s state tree is also the buckeye tree. Buckeye dip is the perfect combination of distinct peanut butter flavor and chocolate chips. It tastes great with cookies, graham crackers, pretzels or wafers.

Why You’ll Love This

Notable: traditional buckeye flavor in a delicious and creamy dip full of semi-sweet chocolate chips
Main Ingredients: cream cheese, creamy peanut butter, powdered sugar, heavy cream, vanilla extract, mini chocolate chips
Cooking Method: no bake
Cooking Time: 5 minutes prep time
Pairs well with: graham cracker sticks, cookies, chocolate graham crackers, animal crackers and Nilla wafers
Diets: gluten free, vegetarian
Special Equipment Needed: large bowl, cooking spoon or spatula, stand mixer or electric hand mixer (optional)

Ingredients

You may have all of these ingredients for this buckeye dip recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this creamy dip with peanut butter you might want to read the possible variations before deciding on your ingredients.

Buckeye Balls Dip Ingredients

8 oz cream cheese (softened)
1 creamy peanut butter
1½ cups powdered sugar
1 cup heavy cream (whipped)
½ cup mini chocolate chips

Optional Garnish

more chocolate chips, chopped Reese’s peanut butter cups

Variations and Substitutions

Peanut Butter: Even though we recommend using creamy peanut butter for this super easy dessert dip, you can substitute crunchy peanut butter, in case you like a bit more of a crunch.

Chocolate Chips: Substitute dark chocolate chips with milk chocolate chips in this sweet dip.

Heavy Cream: You can substitute an 8 oz. thawed tub of Cool Whip for the fresh whipped cream.

Sugar: Substitute confectioner’s sugar for the powdered sugar.

WHAT TO MAKE NEXT: If you love this peanut butter chocolate recipe, then try our Peanut Butter Chocolate Chip Cookie Bars. You’ll love them because they are easy to make, soft, chewy and packed with peanut butter and chocolate chips.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Mixing Bowl — For best results use a clean and dry glass or porcelain bowl to mix this easy buckeye dip recipe.

Electric Mixer – Use a stand mixer or an electric hand mixer with a paddle attachment or beaters to whip up this easy dip.

Instructions

This section shows how to make peanut butter dip, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

BLEND CREAMY BASE: Firstly, cream cream cheese and peanut butter together in a large bowl until fluffy, using a stand mixer or hand mixer.

ADD SUGAR AND HEAVY CREAM: Afterwards beat in the powdered sugar and then the whipped cream.

ADD CHOCOLATE CHIPS: Then fold in or carefully mix in the chocolate chips.

SERVE: Afterwards, transfer dip to a serving bowl and then serve with your favorite dippers such as cookies, graham crackers, pretzels or animal crackers.

WHAT TO MAKE NEXT: If you love everything peanut butter and chocolate then you’ll love our Deep Fried Peanut Butter Balls. They are super yummy warm and even when they have cooled, which makes them the ideal party sweets.

Stef says….

Peanut butter buckeye balls are the perfect treat for fall and winter, but did you know you can use them to decorate the top of an even more indulgent chocolate peanut butter cheesecake? Swoon! Peanut butter lover heaven.

Recipe Tips

Follow these tips to make the best buckeye dip with cream cheese.

Tip: Make sure your cream cheese is softened (almost at room temperature) before blending it with the peanut butter. That way our dip gets really smooth and creamy.
Tip: For best consistency, use a stand mixer or electric hand mixer to cream together the base for this dip. That way the dip will get a lot fluffier.
Tip: Fold in chocolate chips and other peanut butter add-ins to take the flavor of this sweet dip to the next level.

More Sweet Dip Recipes

Creamy and delicious sweet dips are quick and easy to make and a real crowd-pleaser at any gathering. Take a look at some of our other favorite dessert dip recipes:

More No Bake Dessert Recipes

Sometimes you just want to satisfy your sweet tooth without having to cook or bake anything. Here are some of our favorite dessert recipes that don’t require an oven but are still out of this world delicious:

How To Store

Refrigerate: Store leftover dip in an airtight container, zip-top freezer bag, other sealed container or a small bowl covered in plastic wrap in the refrigerator for up to 3 days. After that, give your dessert dip leftovers a good stir before serving again.

Freeze: We do not recommend freezing this dip, as it would change the creamy texture of the dip.

Common Questions

What kind of chocolate chips are best with this dip?

As a matter of fact you can use any kind of chocolate you prefer, such as semi-sweet, milk or dark chocolate chips, for example. We recommend using mini chips though. Moreover, you can try mixing in peanut butter chips, or mini Reese’s pieces.

What should I serve with buckeye dip?

The best part about this chocolate chip peanut butter dip recipe is that it goes with a variety of dippers. Some of our favorite things to serve alongside this dip are cookies, graham crackers, chocolate graham crackers and pretzels, for example. However, you can get creative and serve this dip with whatever you like best.

How long can no bake buckeye dip sit out at room temperature?

We recommend leaving this dip out at room temperature no longer than two hours. After that, in order to stay food safe, give it some time in the fridge to cool down again.

What are buckeye candies?

Homemade buckeyes are basically round balls of peanut butter mixture that are dipped in melted chocolate to make them look like buckeye nuts. They are the ultimate sweet treat and an extremely popular snack during fall, winter, as well as football season.

Buckeye Dip

Creamy and delicious peanut butter dip with cream cheese that tastes just like buckeye candies.

Course Dessert

Cuisine American, vegetarian

Diet Gluten Free

Keyword buckeye ball dip, peanut butter cheesecake dip, peanut butter dip with cream cheese, superbowl dessert dip

Prep Time 5

Total Time 5

Servings servings

Calories 359kcal

Author Andrea + Stef

Equipment

mixing bowl
spatula
hand mixer or stand mixer

Ingredients

8 oz cream cheese softened
1 cup creamy peanut butter
1½ cups powdered sugar
1 cup heavy cream whipped
1 teaspoon vanilla extract
½ cup mini chocolate chips

Instructions

Beat together cream cheese and peanut butter until smooth and creamy.
Next, beat in the powdered sugar.
Then add the whipped cream.
Afterwards, fold in chocolate chips.
Transfer to a serving dish and serve immediately with cookies and crackers.

Notes

You can substitute an 8 oz. thawed tub of Cool Whip for the fresh whipped cream.

Nutrition

The post Buckeye Dip appeared first on Family Dinners.

Mint Chocolate Truffles

Andrea + Stef — Mon, 14 Nov 2022 09:15:00 +0000

If you want to surprise your favorite chocolate lover with some homemade candy, then you must try our amazing mint chocolate truffles recipe. These decadent, melt in your mouth dark chocolate truffles are flavored with peppermint extract and covered in white and dark chocolate. For a quicker finish you can also roll them in cocoa powder.

mint

These scrumptious little treats are the perfect after dinner dessert, but can also be served at parties or wrapped in a decorative box and given as a gift. Since our Andes mint truffles are both vegetarian and gluten free, they can be enjoyed by most everyone.

Even though these white and dark chocolate mint truffles taste incredible on any day of the year, they can also easily be decorated to match most holidays by adding color to your white chocolate and topping them with colorful sprinkles.

Why You’ll Love This

Notable: decadent, easy to make truffles with just the right hint of peppermint flavor, that make great gifts for the holiday season
Main Ingredients: dark chocolate, heavy whipping cream, peppermint extract, Andes mints, dark and white chocolate melting wafers
Cooking Method: no bake
Cooking Time: 45 minutes prep time, 2 ½ hours chilling time
Diets: gluten free, vegetarian
Special Equipment Needed: sheet pan lined with parchment paper, cookie scoop or melon baller, mixing bowls, piping bag

Ingredients

You may have all of these ingredients for this Andes mint truffles recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy truffle recipe you might want to read the possible variations before deciding on your ingredients.

Mint Chocolate Truffles Ingredients

2 (4 oz) dark chocolate bars (chopped)
½ cup heavy cream
½ teaspoon peppermint extract
12 Andes mints
10 oz bag dark chocolate melting wafers (we like Ghiradelli)
10 oz bag white chocolate melting wafers or chips

Variations and Substitutions

Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though good chocolate bars usually guarantee a smoother chocolate ganache, mini chocolate chips can be used here in a pinch.

Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won’t set properly.

WHAT TO MAKE NEXT: If you love this homemade truffles recipe, try our Chocolate Peanut Butter Truffles. These chocolate truffles are rich on the outside and filled with a creamy peanut butter ganache inside, making them the perfect bite-sized dessert.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a small commission of the sale.

Melon Baller — A melon baller scoop makes uniform truffles. You don’t need one but it’s a handy tool to use. A small cookie scoop would work great as well.

Instructions

This section shows how to make peppermint chocolate truffles, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

CHOP THE CHOCOLATE: Firstly, chop the dark chocolate bars and place the chocolate pieces in a small heatproof bowl.

HEAT THE CREAM: Simmer the cream in a small saucepan over medium heat, just until it comes to a boil. You can also microwave the heavy cream in a microwavable bowl just until simmering. Then pour the hot cream over the chopped chocolate and cover with a plate to trap the heat.

WHISK UNTIL SMOOTH: Once the chocolate is melted (about 5-7 minutes) whisk the chocolate mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.

ADD PEPPERMINT EXTRACT AND CHILL: Then add peppermint extract, whisk the truffle mixture until smooth, and then place the ganache in the refrigerator or freezer for about 2 hours to firm up.

SHAPE TRUFFLES: Afterwards, scoop tablespoons of the firm chocolate ganache. Then roll the ganache between your hands to form round chocolate balls. Place the formed truffles onto a large baking sheet lined with parchment paper and chill in the fridge for at least 30 minutes longer.

COVER WITH CHOCOLATE WAFERS: Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls. Then set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper. Coat half the truffles with dark chocolate and half of them with white chocolate. Allow hard chocolate shell to set.

DECORATE: Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles. Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

WHAT TO MAKE NEXT: If you love these decadent chocolate mint truffles then you’ll love our Easy Chocolate Truffles. They are extra chocolatey from the homemade ganache and are dipped into your favorite melted chocolate.

Make Ahead

You can refrigerate the truffles ahead and coat them on the day you want to serve them. However, you can also finish the truffles completely and store them in the fridge for up to 3 days before serving.

Recipe Tips

Follow these tips to make the best mint chocolate truffles.

Tip: Choose good quality chocolate. You can make truffles with any chocolate but we think they taste better when you start with good chocolate.
Tip: Be careful with the heavy cream. Cooking the heavy cream at too high of a temperature or for too long can cause it to scald.
Tip: A little mint goes a long way. If you’re used to using extracts like vanilla, you may play a little fast and loose with measurements. Mint can be very overpowering if you add too much so make sure you measure.
Tip: Microwave the chocolate candy melts for the outer coat in 20-30 second increments, stirring in between. When there are just a few bit unmelted, stop microwaving and stir until it’s all melted. Do not add water to your chocolate melts because it will cause the chocolate to seize up and not be usable.

More Mint and Chocolate Recipes

Mint and chocolate are such a match made in heaven, and there are loads of mouthwatering desserts with this yummy flavor combination. Not only do we love mint chocolate truffles by themselves, we also love them as molten centers of our Chocolate Mint Muffins. Moreover, Andrea’s Peppermint Bark, Mint Oreo Cookie Ice Cream and Layered Chocolate Peppermint Fudge are also to die for.

More Truffle Recipes

Truffles are every chocolate lovers favorite treat. Have you tried our amazing Chocolate Raspberry Truffles or Chocolate Rum Truffles? You can use them to bake scrumptious molten muffins as well!

How To Store

Refrigerate: Store your homemade chocolate truffles in an airtight container or ziploc bag in the fridge for 2 to 3 days.

Freeze: Try freezing your peppermint truffles in a single layer first (on a plate or cutting board). As soon as they are solid you can transfer them to a freezer safe container or bag. Store in the freezer for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.

Defrosting: Allow frozen truffles to thaw overnight in the refrigerator.

Andrea says….

These are super simple to make and include my favorite flavor combination. You really can’t beat chocolate and mint. If you love it too you’ll want to make this easy no-bake chocolate mint pie.

FREQUENTLY ASKED QUESTIONS

Is it ok to use half and half for this chocolate truffle recipe?

Unfortunately half and half cannot be used to make truffles. Heavy cream, heavy whipping cream or double cream work well to make ganache. If you substitute half and half your ganache won’t set properly.

Can my ganache chill in the fridge overnight?

It sure can! You can easily make the ganache the day before you roll, coat and decorate your truffles. Do not store the ganache in the freezer overnight, because you won’t be able to roll frozen solid ganache.

How can I dress up these truffle balls for a special holiday?

For Valentine’s Day or Mother’s Day, add some red or pink food coloring to your white chocolate and sprinkle with red and pink sprinkles.
On St. Patrick’s Day you can dye your white chocolate green and top your truffles with green sprinkles.
Top your truffles with red, white and blue chocolate drizzle for Independence day and add some star sprinkles.
To give these Andes truffles a christmasy twist, top them with some crushed candy canes.

Easy Mint Chocolate Truffles Recipe

Covered with a thin layer of dark or white chocolate, these silky chocolate mint truffles have just the right amout of mint flavor to make them absolutely irresistable.

Course Dessert

Cuisine American, vegetarian

Keyword andes mint truffle, chocolate mint truffle, chocolate truffles, mint ganache, peppermint truffle

Prep Time 45

Chill Time 2 30

Servings truffles

Calories 220kcal

Author Andrea + Stef

Equipment

knife and cutting board
small bowls
small saucepan
plate
whisk
scoop or melon baller
sheet pan lined with parchment paper
fork
ziplock bag or piping bag

Ingredients

2 4oz dark chocolate bars chopped
½ cup heavy whipping cream
½ teaspoon peppermint extract
12 Andes Mints
10 oz dark chocolate melting wafers we like Ghirardelli
10 oz white chocolate melting wafers or chips

Instructions

Place chopped dark chocolate pieces in a small heat-proof bowl.
Simmer the cream in a small saucepan, heating just until it comes to a boil.
Pour the hot cream over the chopped chocolate.
Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
Once chocolate is melted (about 5-7 minutes) add peppermint extract.
Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.
Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls.
Microwave each bowl for 30 seconds at a time, stirring between each interval, until smooth and melted through.
Set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate.
Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.
Coat half the truffles with dark chocolate and half of them with white chocolate.
Allow chocolate to set.
Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles.
Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

Notes

The ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling it into truffles.

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture. Then stir until they melt completely.

You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.

Do not get any water in the melting wafters or they will seize up.

Nutrition

The post Mint Chocolate Truffles appeared first on Family Dinners.

Banana Pudding Pie (No Bake)

Andrea + Stef — Mon, 05 Sep 2022 02:29:44 +0000

No bake banana pudding pie is a classic American dessert that is easy to make and tastes delicious. Layers of silky banana pudding cheesecake, light whipped cream, sweet Nilla Wafers and fresh banana slices come together in a golden and buttery graham cracker crust. No bake banana pie is full of a light banana flavor and makes the perfect dessert for a family dinner.

What is Banana Pudding Pie?

This layered dessert consists of a buttery graham cracker crust, a creamy banana pudding cheesecake layer, an airy whipped cream layer, thick slices of fresh bananas and crunchy vanilla cookie crumbs. Together they form the most delicious no bake pie you’ll turn to for comfort food.

Why You’ll Love This

Notable: buttery graham cracker crust filled with fresh banana slices and silky banana pudding cheesecake and topped with whipped cream
Main Ingredients: heavy cream, powdered sugar, vanilla extract, Nilla Wafers, bananas, cream cheese, lemon juice, instant banana pudding mix, butter, graham cracker crumbs, sugar
Cooking Method: no bake
Nutrients: high in calcium and potassium
Cooking Time: 15 minutes prep time and 1-2 hours chill time
Diets: vegetarian
Special Equipment Needed: pie pan, electric mixer,

Ingredients

You may have all of these no bake banana cheesecake pie ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: powdered sugar, vanilla extract, instant banana pudding mix, graham cracker crumbs, sugar
Refrigerated/Frozen Ingredients: heavy cream, butter, cream cheese
Produce Ingredients: bananas, lemon juice

WHAT TO MAKE NEXT: If you are looking for the perfect no bake pie for the holidays then you have to try Stef’s Delicious No Bake Eggnog Pie. This is one of those easy recipes that just takes 15 minutes to prep and make!

Instructions

This section shows how to make no bake banana cream pie, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE PIE CRUST: Firstly, mix all pie crust ingredients together in a medium bowl. Then press evenly into a 9-inch pie dish. Afterwards, refrigerate for at least 30 minutes.

MAKE BANANA CHEESECAKE LAYER: Start by beating vanilla and cream cheese with a mixer in a large bowl. Then add the instant pudding mix and beat with the hand mixer. Next, pour in heavy cream very slowly. Beat with the mixer on low speed until combined. Finally, add the powdered sugar while mixing carefully until combined and smooth.

PREPARE WHIPPED CREAM AND BANANAS: With an electric mixer, beat whipped cream layer ingredients until stiff peaks form. Then slice 3 bananas and toss slices with 1 teaspoon of lemon juice to prevent browning.

ASSEMBLE THE PIE: Remove crust from refrigerator and add a layer of thick banana slices to the bottom of the crust. Next, spoon all the banana pudding mixture over the bananas. Then top with whipped cream before sprinkling with Nilla Wafer crumbles. Afterwards, refrigerate for 1-2 hours. Finally, slice the last banana and use to decorate the pie. Serve.

WHAT TO MAKE NEXT: If you love indulgent no bake banana desserts then you’ll love Stef’s Luscious Banana Cream Cheesecake. It boasts a buttery graham cracker crust, a thick layer of vanilla pudding filled with fresh, sliced bananas, and a silky cheesecake top layer!

Recommended Tools

Electric Mixer – This no bake banana pudding pie recipe requires an electric mixer to achieve the desired smoothness and creaminess of the pudding mixture. We also recommend whipping the heavy cream with the electric mixer.

Make Ahead

The assembled banana pudding pie only last a couple of hours in the fridge until the bananas eventually turn brown. You can, however, prepare the banana cream cheese mixture and whipped cream in advance and chill them in separate, airtight containers in the fridge. You can also crumble up the Nilla Wafers and keep them in an airtight container on the counter.

Recipe Tips

Follow these tips to make the best no bake banana cheesecake pie.

Tip: Use softened cream cheese. Let the cream cheese soften slightly before using to ensure a smooth and creamy result.
Tip: Bring heavy cream to stiff peak stage. If your cream isn’t whipped enough, you will not be able to pipe decorative swirls on top of your pie.
Tip: Slice the bananas when you are ready to assemble. This way they look fresh and most appetizing.
Refrigerate the banana pudding pie for a couple of hours. This pie tastes best after resting in the fridge for about 2-3 hours.

How To Store

Refrigerate: Assembled banana pie needs to be refrigerated until ready to serve. It can be kept in the fridge for a couple of hours, and even taste best after cooling for about 2-3 hours. However, storing it too long might cause the banana slices to turn brown.

Freeze: We do not recommend freezing this no bake banana cheesecake pie.

Andrea says….

There is little better in life than the combination of banana and Nutella. At least as far as I’m concerned. So I love merging bananas and Nutella baked into a Flaky Banana Nutella Croissant. These yummy treats are not overly sweet and the banana softens up the perfect amount while cooking.

Common Questions

Is it possible to use frozen whipped topping instead of the whipped cream layer?

We recommend using freshly whipped cream for this recipe, however, frozen whipped topping, such as cool whip, should also work well with this recipe.

Can I make no bake banana pudding pie with cream cheese the day before?

We do not recommend assembling banana pudding pie more than 3-4 hours before serving. Even though the lemon juice will slow down the browning of the banana slices, they will still start to turn brown eventually. You can, however, prepare the pie crust at least a day ahead of time.

What are other possible decorations for this no bake dessert?

You can decorate your pie with whole, half or cracked vanilla wafers. Additionally you can add chocolate shavings as well as whole or chopped banana chips to the top of the pie.

What is the best substitute if I have no banana pudding mix at home?

We love using banana instant pudding mix for this recipe, because it incredibly enhances the banana flavor in this no bake pie recipe. However, you can also use instant vanilla pudding mix in a pinch.

Banana Pudding Pie

Easy and creamy banana pudding dessert with layers of golden graham cracker crumbs, fresh banana, banana cheesecake and whipped cream. A no bake banana pudding pie is a family favorite.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword banana pie, banana pudding pie, banana pudding pie no bake, no bake banana cheesecake pie, no bake banana pie

Prep Time 15

Chill Time 2

Total Time 2 15

Servings pie

Calories 6124kcal

Author Andrea + Stef

Equipment

mixing bowls
electric mixer
pie pan
piping bag

Ingredients

Graham Cracker Crust Ingredients:

½ cup butter melted
1½ cups graham cracker crumbs
¼ cup sugar

Banana Layer Ingredients:

4 bananas
1 teaspoon lemon juice
8 oz cream cheese softened
1 teaspoon vanilla extract
3.4 oz package of instant banana pudding mix
2 cups heavy cream
½ cup powdered sugar

Whipped Cream Layer Ingredients:

2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract

Nilla Wafer Layer Ingredients:

1 small box of Nilla Wafers

Instructions

No Bake Pie Crust Instructions:

In a medium bowl, mix crust ingredients with a spoon or fork to combine.
Press into a 9-inch pie pan.
Refrigerate for 30 minutes.

Banana Layer Instructions:

Beat vanilla and cream cheese with a mixer.
Add pudding. Mix.
Pour in heavy cream into the bowl very slowly. Beat with mixer on low speed. Mix until combined.
Slowly add powdered sugar while mixing. Mix until combined.

Whipped Cream Layer Instructions:

With an electric mixer, beat whipped cream layer ingredients until stiff peaks form.

Assemble the Pie:

Slice 3 bananas. Toss sliced bananas with 1 teaspoon of lemon juice to prevent browning.
Remove crust from refrigerator.
Layer bottom of crust with thick banana slices.
Spoon all the banana pudding mixture over the bananas.
Top with whipped cream.
Sprinkle with Nilla Wafer crumbles.
Refrigerate for 1-2 hours.
Slice the last banana. Place slices on top of the pie. Serve.

Notes

Tip: Use softened cream cheese. Let the cream cheese soften slightly before using to ensure a smooth and creamy result.
Tip: Bring heavy cream to stiff peak stage. If your cream isn’t whipped enough, you will not be able to pipe decorative swirls on top of your pie.
Tip: Slice the bananas when you are ready to assemble. This way they look fresh and most appetizing.
Refrigerate the banana pudding pie for a couple of hours. This pie tastes best after resting in the fridge for about 2-3 hours.

Nutrition

The post Banana Pudding Pie (No Bake) appeared first on Family Dinners.

No Bake Peanut Butter Cheesecake Parfait

Andrea + Stef — Tue, 16 Aug 2022 20:57:10 +0000

Even though this delicious no bake peanut butter cheesecake parfait looks like it comes from the dessert cart of a fancy restaurant, it is super quick and easy to make. Layers of creamy peanut butter cheesecake, airy whipped cream and golden graham cracker crumbs make this wonderful summer dessert simply to die for.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

This decadent no bake peanut butter parfait will be a sure hit with your family and every peanut butter lover in your life.

Table Of Contents

WHAT IS PEANUT BUTTER PARFAIT?

❤️ WHY YOU'LL LOVE THIS PEANUT BUTTER PARFAIT RECIPE

INGREDIENTS

VARIATIONS: Try Oreo cookies!

INSTRUCTIONS

RECOMMENDED TOOLS

HOW TO MAKE AHEAD

TIPS FOR THE BEST PEANUT BUTTER PARFAIT

HOW TO STORE

MORE PEANUT BUTTER RECIPES

FREQUENTLY ASKED QUESTIONS

No Bake Peanut Butter Cheesecake Parfait

Whipped Cream Layer Ingredients:
Graham Cracker Layer Ingredients:
Peanut Butter Layer Ingredients:
Peanut Butter Layer Instructions:
Whipped Cream Layer Instructions:
Graham Cracker Layer Instructions:
Assemble:

WHAT IS PEANUT BUTTER PARFAIT?

This show stopping, no bake dessert combines layers of peanut butter cheesecake filling, whipped cream and buttery graham cracker crumbs. Fill individual glass jars with 3, 6 or 9 layers to create this insanely delicious as well as visually stunning dessert. Chocolate sprinkles, chocolate chips and chopped peanut butter cups can be added to the top for decoration.

❤️ WHY YOU’LL LOVE THIS PEANUT BUTTER PARFAIT RECIPE

✔️ Notable: creamy layers of peanut butter cheesecake and whipped cream with sweet and buttery graham cracker crumbs

✔️ Main Ingredients: heavy cream, powdered sugar, vanilla extract, graham crackers, butter, creamy peanut butter, full fat cream cheese, cheesecake instant pudding mix

✔️ Cooking Method: no bake

✔️ Assembly Time: 10 minutes

✔️ Diets: vegetarian

✔️ Special Equipment Needed: electric mixer, glass jars, piping bags, food processor or rolling pin

INGREDIENTS

This section explains how to choose the best ingredients for no bake peanut butter dessert, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these no bake peanut butter cheesecake parfait ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: powdered sugar, graham crackers, creamy peanut butter, cheesecake instant pudding mix
Refrigerated/Frozen Ingredients: heavy cream, cream cheese, butter
Spices: vanilla extract

VARIATIONS: Try Oreo cookies!

Use crushed up oreos instead of graham crackers if you prefer!

WHAT TO MAKE NEXT: If you love no bake desserts then you’ll love our No Bake Chocolate Lasagna.

INSTRUCTIONS

This section shows how to cook no bake peanut butter dessert, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE PEANUT BUTTER LAYER: In a mixing bowl, beat cream cheese and vanilla with an electric mixer. Then add peanut butter, and mix. Next add the pudding, and mix again. Continue by slowly pouring in the heavy cream with the mixer on low speed. Mix until combined. To finish the peanut butter mixture, add the powdered sugar and mix until combined.

PREPARE OTHER LAYERS: Whip heavy cream, vanilla and sugar until stiff peaks form. Crush the graham crackers to fine crumbs and mix with melted butter.

ASSEMBLE: Layer ingredients in a small jar or cup. Start with graham crackers then a peanut butter layer, then whipped cream. Continue with layers until the cup is full.

DECORATE AND SERVE: Finally, finish with a dollop of whipped cream and decorate with sprinkles, chocolate chips or mini peanut butter cups. Serve.

WHAT TO MAKE NEXT: If you love individual, layered desserts then you’ll love our Banana Pudding Parfait. Or check out these 50 no bake dessert recipes.

RECOMMENDED TOOLS

Electric Mixer – This no bake peanut butter cheesecake recipe requires an electric mixer to achieve the desired smoothness and creaminess of the peanut butter mixture. We also recommend whipping the heavy cream with the electric mixer.

HOW TO MAKE AHEAD

The assembled parfaits only last a couple of hours in the fridge. You can, however, prepare the cream cheese mixture and whipped cream in advance and chill them in separate, airtight containers in the fridge. You can also prepare the graham cracker crumbs and keep them in an airtight container on the counter.

TIPS FOR THE BEST PEANUT BUTTER PARFAIT

Follow these tips to make the best no bake peanut butter dessert.

✔️ Use softened cream cheese. Let the cream cheese soften slightly before using to ensure a smooth and creamy result.

✔️ Bring heavy cream to stiff peak stage. If your cream isn’t whipped enough it will not form a clear layer and seep into the other layers.

✔️ Use pastry bags for layering. To ensure clear, smudge free layers pipe the creams into the jars using pastry bags.

HOW TO STORE

Refrigerate: Assembled peanut butter parfaits can be kept in the refrigerator for a couple of hours until you are ready to serve them. However, individual components can be stored separately for up to 24 hours.

Freeze: We do not recommend freezing this no bake peanut butter dessert.

MORE PEANUT BUTTER RECIPES

If you are also a big fan of peanut butter desserts then you have to try our Chocolate Peanut Butter Cheesecake Hand Pies, Chocolate Peanut Butter Muffins, or Deep Fried Peanut Butter Balls.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about making no bake peanut butter parfait.

Is it possible to use frozen whipped topping instead of the whipped cream layer?

We recommend using freshly whipped cream for this recipe, however, frozen whipped topping should also work well with this recipe.

Can I use store bought graham cracker crumbs instead of crushing my own?

Yes, you can. We are using 2 sleeves (18 graham crackers) for this recipe. This is the equivalent of about 2 cups of graham cracker crumbs.

How much in advance can I make these desserts?

Peanut butter parfaits can be made a couple of hours in advance. Store the layered desserts in the fridge until ready to serve. You can prepare the individual components up to 24 hours in advance, if you keep them separate.

No Bake Peanut Butter Cheesecake Parfait

Layers of silky peanut butter cheesecake, whipped cream and buttery, golden graham cracker crumbs make this fabulous, no bake summer dessert.

Course Dessert

Cuisine American, vegetarian

Keyword layered peanut butter dessert, no bake peanut butter cheesecake parfait, no bake peanut butter dessert, peanut butter parfait, peanut butter parfait layers

Prep Time 5

Cook Time 10

Total Time 15

Servings parfaits

Calories 537kcal

Author Andrea + Stef

Equipment

electric mixer
mixing bowls
piping bags
glass jars

Ingredients

Whipped Cream Layer Ingredients:

2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract

Graham Cracker Layer Ingredients:

2 sleves Graham Crackers (18 crackers)
6 tablespoon butter melted

Peanut Butter Layer Ingredients:

1 cup creamy peanut butter
8 oz cream cheese softened
1 teaspoon vanilla
3.4 oz package of cheesecake instant pudding mix
2 cups heavy cream
½ cup powdered sugar

Instructions

Peanut Butter Layer Instructions:

Beat vanilla and cream cheese with a mixer.
Add peanut butter and mix.
Add pudding mix and blend together with the mixer.
Slowly pour in heavy cream with mixer on low speed. Mix until combined.
Slowly add powdered sugar while mixing. Mix until combined.

Whipped Cream Layer Instructions:

With an electric mixer, beat whipped cream layer ingredients until stiff peaks form.

Graham Cracker Layer Instructions:

Crumble graham crackers, using a food processor or by putting them in a ziploc bag and crushing them with a rolling pin.
Place graham cracker crumbs in a bowl and combine with melted butter.

Assemble:

Layer ingredients in a small jar or cup. Start with graham crackers then peanut butter layer, then whipped cream. Continue with layers until the cup is full. Finish with a dollop of whipped cream and decorate.
Serve immediately or store in the refrigerator for a couple of hours at most.

Notes

Spoon the layers into the jar or use a pastry bag to spread the whipped cream and peanut butter layers in the cups.
For variety, you can try doing just 1 layer of each in a cup as well.
Add sprinkles or chocolate chips on top for fun.

Nutrition

The post No Bake Peanut Butter Cheesecake Parfait appeared first on Family Dinners.

How To Cook Refrigerated Cookie Dough In The Air Fryer

Andrea + Stef — Thu, 19 May 2022 09:12:00 +0000

Did you ever crave a freshly baked cookie, but didn’t want to go through the hassle of baking an entire batch of cookies? In that case, these air fryer cookies are just the recipe for you! Air fryer chocolate chip cookies cook up soft in the middle with slightly crispy golden edges and are absolutely delicious.

The best part about baking cookies in the air fryer is that there is no preheating the oven required, so they are done in no time. If you already have ready-made cookie dough in the fridge or freezer you can enjoy a fresh, warm cookie in only a few minutes.

Air fryer cookies are also the ideal solution if you don’t want to bake a large amount of cookies. You can bake just a few cookies or even one or two at a time for a quick, easy and super delicious treat.

Why You’ll Love This

Notable: quick way to make the perfect cookies in the air fryer
Main Ingredients: (premade) cookie dough
Cooking Method: air fryer
Cook Time: 2 minutes prep time and 7 minutes bake time
Diets: vegetarian
Special Equipment Needed: air fryer, piece of parchment paper or air fryer parchment paper

Ingredients

You may have all of these ingredients for these chocolate chip air fryer cookies in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this air fryer cookie recipe you might want to read the possible variations before deciding on your ingredients.

Toll House Cookies In Air Fryer Ingredients

6 pieces Toll house refrigerated cookie dough (from a 24 cookie pack of pre-made cookie dough)

Optional Garnish

more semi-sweet or milk chocolate chips

Variations and Substitutions

Cookie Dough: You can substitute your favorite homemade chocolate chip cookie recipe for refrigerated or frozen premade cookie dough.

Peanut Butter Cookies: You can substitute peanut butter cookie dough for chocolate chip cookie dough. You can even make sugar cookies in the air fryer.

WHAT TO MAKE NEXT: If you love this frozen cookie dough in air fryer recipe, try air frying homemade dough. You’ll love our Better Than Toll House Chocolate Chip Cookie Recipe. Soft, slightly gooey and bursting with chocolate chips, it’s just to die for!

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Air Fryer – This recipe requires an air fryer. We have both this Cosori air fryer, which is wonderful, and this Cuisinart Air Fryer, which we also love. The Cuisinart also has convection oven and toaster oven capacity. You can buy an air fryer with a basket with high sides that food goes into or a tray type of machine. The trays are shallow but are usually longer and can accomodate more food in a single layer.

Instructions

This section shows how to bake cookies in the air fryer, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the printable recipe in the recipe card at the bottom of this post.

SHAPE COOKIE DOUGH: Firstly, break the premade dough into pieces. Most air fryers will have room for about 6 cookies. Then roll each piece of chocolate chip cookie dough into a ball. If using your own cookie dough, use about 1 tablespoon of cookie dough. Afterwards slightly flatten raw cookie dough balls.

BAKE: Place parchment paper on the bottom of your air fryer basket/tray. Poke holes in the paper to allow hot air to pass through. Do not cut paper a lot larger than you need, and make sure it does not touch the heating element. Afterwards, place air fry cookie dough into the lined air fryer basket. Then cook at 300°F for 7-8 minutes until golden brown with crispy edges. In case you are cooking less cookies you will need less cooking time.

SERVE: Finally, remove the air fryer chocolate chip cookies from the air fryer and let them cool on a wire rack for a couple of minutes before eating them.

WHAT TO MAKE NEXT: If you love this chocolate chip cookie recipe then you have to try Stef’s amazing Butterscotch Cookies with Toffee. These delicious cookies are super fudgy and chewy with golden crisp edges.

Homemade Cookie Dough In The Air Fryer

In case you don’t have an air fryer cookie recipe or favorite chocolate chip cookie recipe already, grab your bowl, all-purpose flour, white sugar, brown sugar, room temperature butter, eggs, baking soda, baking powder, vanilla extract, sea salt and chocolate chips and make our Better Than Toll House Cookie Dough. Our easy recipe cooks them into cookie bars but just stir these up with a hand mixer or stand mixer, use about a tablespoon of batter and air fry these cookies. For best results, use a cookie scoop.

Stef says….

What’s better than a freshly baked batch of melt-in-your mouth Double Chocolate Chip Cookies?! I, for one, never get bored of them – they’re rich and chocolate-y, soft on the inside while slightly chewy on the outside.

Can You Use Parchment Paper in an Air Fryer?

Yes, you can definitely use parchment paper in an air fryer. But prevent fires by following our air fryer parchment paper instructions. Parchment paper can be very useful, especially when cooking cookies. We recommend using a piece of parchment paper just a bit larger than your cookies will cook up to be.

Can You put Aluminum Foil in an Air Fryer for Cookies?

The answer is yes, and no. We recommend you read all about using foil in an air fryer before using it. For cookies, we highly recommend parchment paper over foil.

Recipe Tips

Follow these tips to make the best freshly baked cookie in the air fryer.

Tip: Use high quality store-bought cookie dough or homemade dough.
Tip: Do not overfill the basket of the air fryer, rather bake cookies in small batches. Depending on the size of your air fryer you most likely wont be able to bake more than 6 cookies at a time.
Tip: Line the bottom of the basket with air fryer parchment paper or a silicone mat.

More Cookie Dessert Recipes

In case you also think there is nothing better than a warm cookie, then you’ll love our other cookie inspired dessert recipes:

Andrea says….

I love easy air fryer cookies, because I am only 10 minutes away from fresh cookies. This easy way of baking cookies comes in especially handy when I want to surprise my family with a yummy dessert on a busy weeknight.

More Easy Cookie Bar Recipes

Do you love the convenience of no chill, no shape cookie bars? Then you have to try one of our other scrumptious cookie bar recipes:

How To Store

Room Temperature: You can store completely cooled leftover air fryer cookies in an airtight container or ziploc bag on the counter for up to 4 days.

Freeze: Wrap individual cookies in plastic wrap or separate cookies with parchment paper before freezing to keep them from sticking together. Then transfer to a freezer safe container or freezer bag. You can freeze cookies for up to 3 months.

Defrosting: A great way to defrost homemade cookies is on the counter.

Common Questions

Can you cook cookie dough in an air fryer?

Yes, you can. Air fryer cookies come out with slightly crispy edges but still soft and chewy in the middle. They can be ready in only a couple of minutes and are best eaten while they are still warm. This air fryer method comes in especially handy when you want to bake only a small number cookies super fast.

How long do you cook cookies in the air fryer?

How long you need to bake your cookies in the air fryer depends on how big your dough balls are and on how crispy or chewy you like them. Following our recipe, we recommend baking 6 cookies at 300ºF for about 7-8 minutes. In case you decide to bake less cookies you will have to reduce baking time.

What temperature do you cook cookies in the air fryer?

We recommend baking cookies in the air fryer at 300ºF. This temperature ensures that your cookies don’t get overly brown before they are cooked through. You can also bake them at a higher temperature such as 320-350ºF, but you will have to reduce cooking time by 2-3 minutes. Start checking them at the 5 minute mark to make sure they don’t get too brown.

Can You Freeze Cookie Dough?

Absolutely! We recommend to shape your cookie dough into ready to use balls and freeze them on a plate, board or baking sheet first. As soon as they are solid you can transfer them to an airtight freezer safe container or freezer bag. You can keep your cookie dough in the freezer for up to 3 months.

Can You Bake Frozen Cookies in an Air Fryer?

You can definitely bake frozen cookie dough in the air fryer. There is no need to defrost your dough balls before putting them into the air fryer. However, you will have to increase baking time by 1-2 minutes. Note that if you bake frozen cookie dough it will keep its shape a lot more and produce smaller and taller cookies. But they are still insanely delicious.

How To Cook Refrigerated Cookie Dough In The Air Fryer

Learn how to cook your cookie dough in your air fryer. Air fryer cookies are a quick and easy way to cook the perfect small batch of cookies.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword air fryer, air fryer cookies, can you cook cookies in the air fryer, cookies, how to cook cookies in the air fryer

Prep Time 2

Cook Time 7

Total Time 9

Servings cookies

Author Andrea + Stef

Equipment

Air Fryer
parchment paper or silicone mat

Ingredients

6 piece Tollhouse Cookie Dough from a 24 cookie pack of dough, or homemade cookie dough

Instructions

Break the cookie dough into pieces. Most air fryers will have room for about 6 cookies.
Roll each piece into a ball. If using your own cookie dough, use about 1 tablespoon of cookie dough.
Place parchment paper on the bottom of your air fryer basket/tray. Poke holes in the paper to allow air to pass through. Do not cut paper a lot larger than you need.
Place cookie dough ball(s) on parchment paper and squish down slightly.
Cook in air fryer at 300°F for 7-8 minutes. If you are cooking less cookies you will need less cooking time.
Remove the cookies from the air fryer and let them cool on a wire rack for a couple of minutes before eating them.

Notes

We tested these cookies on parchment paper and without. Without paper some of the cookie will drip down out of the air fryer basket. We recommend using parchment paper. It helps the cookie spread out as well.

Air fryers cook by blowing hot air around. If your parchment paper doesn’t have holes in it the parchment will roll up and your cookies might become deformed.

You can also use parchment paper or silicone mats made for air fryers or even aluminum foil, but that’s not preferred.

The post How To Cook Refrigerated Cookie Dough In The Air Fryer appeared first on Family Dinners.

Valentine’s Day Fudge

Andrea + Stef — Tue, 08 Feb 2022 22:35:07 +0000

Make some pink and red fudge to celebrate Valentine’s Day! This Valentine’s Day fudge is easy to make with colored candy melts and buttercream frosting. This is a no bake Valentine dessert. Add some sprinkles for a little extra fun.

This would be really funny in red, white and blue for Independence Day or in green and white for St. Patrick’s Day as well! Candy melt fudge is easy and, if you love candy melts, you’ll love this!

VALENTINE’S DAY FUDGE INGREDIENTS

You may have all of these Valentine treat ingredients in your refrigerator or pantry and not need to make a trip to the grocery store! See recipe card below for ingredient amounts.

Jump to Recipe

Candy Melts: Use your favorite colors and flavors of candy melts.
Buttercream Frosting: Make your own or use a can from the grocery store.
Flavored Extract: This fudge uses strawberry extract but you can use whatever you prefer.
Sprinkles: Sprinkles make everything better. As a side note, if you are concerned about nut or peanut allergies, many sprinkles are not safe so check your labels.

POSSIBLE VARIATIONS

Mix it up for no bake fudge on different holidays! Try these fun combinations.

4th OF JULY

Use red, white and blue candy melts. Try a raspberry extract!

ST PATRICK’S DAY

Use green and white candy melts. A peppermint extract would work really well.

SUBSTITUTIONS

20+ Super Bowl Party Dip Recipes

Easy Layered Lasagna Recipe

Chocolate Raspberry Muffin Recipe

Cornbread Muffins

Deep Fried Snickers

View all stories

INSTRUCTIONS

If you’d like to print this Valentine’s Day fudge recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

Jump to Recipe

TOOLS AND SUPPLIES NEEDED:

2 medium sized microwave safe bowls
1 small microwave safe bowl
8×8 baking dish
parchment paper
spatula
sharp knife

MELT CANDY MELTS: In separate microwave safe bowls, microwave the candy melts until they are creamy and melted. Stop the microwave every 30 seconds and stir them. Do not over cook.

HEAT FROSTING: Place frosting in a microwave safe container and heat for 45 seconds or until the frosting is melted and smooth.

ADD EXTRACT: Pour 1 teaspoon (or less if you don’t want a strong flavor) into the frosting. Stir until well mixed.

ADD FROSTING TO CANDY MELTS: Divide the frosting. Put 8 oz in the melted red candy and 8 oz in the melted pink candy. Stir well.

PREPARE PAN: Line your baking dish with parchment paper.

MIX AND SWIRL: Pour the red and pink candy into the baking dish in random blobs. Tap the side of the pan to get any bubbles out. Use a spatula or knife to gently swirl the colors together. Do not overmix.

SPRINKLE: Add sprinkles to the top, if you like sprinkles.

REFRIGERATE: Cover and place the valentine fudge into the refrigerator for at least 2 hours.

SERVE: Once the fudge has set and is hard, remove it from the refrigerator. Pull the parchment paper out of the pan and place the fudge on a cutting board. Use a sharp knife to cut into 16 squares.

STORAGE TIPS

Refrigerate: Cover your fudge or put in a ziploc bag after it’s cut and store in the refrigerator for up to 1 week.

Freeze: Freeze your fudge in a freezer safe container or ziploc bag for up to 3 months.

Defrosting: Defrost your fudge in the refrigerator.

RELATED RECIPES

Chocolate Dipped Strawberry Hand Pie

Chocolate Dipped Strawberry Hand Pies are an easy 3 ingredient dessert that is snack size, almost mess free, and has just the right amount of filling.

See Recipe

Raspberry Hand Pies

Coverd in flaky pie crust and full of sweet raspberry flavor, these glazed mini pies are an amazing dessert all year round.

See Recipe

FREQUENTLY ASKED QUESTIONS

Why are there so many different ways to make fudge?

There is no one “right” way to make fudge. There are many quick methods and many methods that take more time and chocolate tempering. For a fun fudge like this pink and red Valentine’s Day fudge we like to use a quick and easy, no-fail method.

Is fudge gluten free?

It depends! Fudge is usually gluten free but you’ll need to make sure you check all your labels to make sure your candy melts or any other ingredients you are using say gluten free. Remember that “gluten” is not an ingredient you’ll see on the ingredient list and can be in over 30 different ingredients. So if you need to make gluten free and don’t know what you’re looking for make sure the package specifically says gluten free.

candy melts

Valentine’s Day Fudge

Quick and easy Valentine's Day fudge made from colored candy melts and buttercream frosting.

Course Dessert

Cuisine American

Keyword candy, fudge, Valentine’s Day

Prep Time 15

Cook Time 5

Cooling Time 2

Total Time 2 20

Servings 1 inch squares

Calories 165kcal

Author Andrea + Stef

Ingredients

16 ounces buttercream frosting
¾ cup red candy melts
¾ cup pink candy melts
1 teaspoon strawberry extract
2 tablespoons pink and red sprinkles

Instructions

Microwave the red and pink candy melts in separate microwave safe bowls until melted. Stop microwave and stir each every 20-30 seconds. Do not overheat.
Put buttercream frosting into a microwave safe bowl and microwave for 45 seconds or until it is runny and smooth.
Add the strawberry extract to the frosting. Mix well.
Add half the frosting to the red melted candy. Stir to mix well.
Add the other half of the frosting to the pink melted candy. Mix well.
Line bottom and sides of an 8×8 baking dish.
Pour or spoon the melted candy mixtures into your baking dish. Make sure they're in random drops. Use a knife or a spatula to carefully make swirls. Do not overmix.
Add sprinkles on top.
Cover and refrigerate for 2 hours or until firm.
Remove from refrigerator. Pull fudge out by the parchment paper and place on a cutting board. Cut 16 pieces.

Nutrition

MORE RECIPES YOU MIGHT LIKE

How To Make Perfect Cast Iron Skillet Burgers

March 10, 2023 No Comments

If you have been craving a juicy and flavorful hamburger, then these easy, homemade cast…

Easy John Wayne Casserole Recipe

February 16, 2023 1 Comment

This delicious Mexican inspired John Wayne casserole bakes in the oven and combines biscuits, taco…

45 Game Day Appetizers: The Best Party Snacks

February 7, 2023 No Comments

Super Bowl party appetizers everyone loves!

Easy Basil Pesto Pasta With Meatballs

February 7, 2023 2 Comments

Delicious pesto fettuccine pasta recipe that pairs perfectly with turkey meatballs or your favorite meat…

Easy Hot Cheesy Pizza Dip Recipe

February 7, 2023 No Comments

A mouthwatering, cheesy hot pizza dip that can be bake in the oven or cooked…

Air Fryer 3 Cheese Biscuit Bombs

February 6, 2023 10 Comments

Easy air fryer 3 cheese bombs made with refrigerator biscuits.

The post Valentine’s Day Fudge appeared first on Family Dinners.

Chocolate Raspberry Truffle

Andrea + Stef — Mon, 10 Jan 2022 18:57:06 +0000

Chocolate Raspberry Truffles only require 6 simple ingredients and comes together rather quickly. They are a decadent little dessert with a tasty ganache that is great for Valentine’s Day.

Nothing says “I love you” like homemade chocolate truffles and there’s just something about raspberries that pairs so well. These chocolate delights are also fun to make (and no-bake) because you can decorate them with finishing touches like sprinkles, drizzled chocolate, and even cookie crumbles.

Don’t be surprised if after you take one bite, you’re addicted to the sweet taste and want another batch! These treats also make a great edible gift idea!

CHOCOLATE RASPBERRY TRUFFLE INGREDIENTS

You may have all of these ingredients for this easy dessert recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making truffles you might want to read the possible variations and tips before deciding on your ingredients.

Ganache: dark chocolate bars, heavy cream, raspberry extract
Outer Coating: white chocolate and dark chocolate melting wafers
Decoration: sprinkles

POSSIBLE VARIATIONS

MAKE WHITE CHOCOLATE

Substitute white chocolate for the dark chocolate when making the ganache.

PAIRING SUGGESTIONS

Make these chocolate raspberry truffles to pair with the chocolate raspberry muffins. Or make some blackberry cocktails or a sangria to drink with the chocolate.

Chocolate Chip Muffin With Molten Chocolate Raspberry Center

Pin Recipe

Rich chocolate muffin with a molten center filled with a chocolate raspberry truffle. Topped with raspberries and ganache these delicious muffins please everyone.

1 3

Check out this recipe

Blackberry Gin Cocktail Recipe

Pin Recipe

This blackberry cocktail recipe, with sweetened fruit, a splash of bubbly, and a sprig of thyme, is delicious whether you make it with alcohol or without alcohol.

Check out this recipe

Essential

TOOLS AND SUPPLIES

Prepare your work surface and gather these kitchen tools and supplies before you begin this delicious, easy-to-make recipe so you don’t waste extra time trying to find things you need.

sharp knife
microwave safe bowls
cutting board
whisk
parchment paper

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and chill time in the recipe card below before you begin.

CHOP THE CHOCOLATE: On a small cutting board, cut the dark chocolate bar into pieces and place them in a microwave-safe bowl. You could also add the bars into a food processor or blender if desired.

KITCHEN TIP

Have extra ganache or want to make a double batch? You can store it in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

MAKING THE GANACHE: Heat the heavy cream in a small saucepan to a simmer over medium heat. Then pour the hot cream into the bowl with the chopped chocolate and cover to trap the heat in. After a few minutes, whisk together until smooth and pour in the raspberry extract. Stir well then cover the ganache with some plastic wrap and let it chill in the freezer or refrigerator for at least 2 hours.

ROLLING THE TRUFFLES: Scoop out the raspberry chocolate ganache batter into tablespoon-size scoops. Roll in between your hands to make them into balls.

PLACE ON BAKING SHEET: Place each truffle on a baking sheet lined with parchment paper and chill for 30 more minutes.

KITCHEN TIP

When using melted wafers, they need to be heated slowly and stirred often. When there are just a couple of chunks left, stop heating and stir until they melt completely. If the chocolate mixture becomes too thick while dipping, you can reheat them. Avoid getting water in the melting wafers, they will seize up.

MELTING THE CHOCOLATE: Add the dark chocolate melting wafers to a small bowl and microwave 20 seconds at a time, stirring during intervals, until it’s smooth and heated all of the way through.

KITCHEN TIP

Want to use real chocolate to coat the truffles? Here’s where you can find detailed instructions on how to temper chocolate and more information on chocolate making.

DIPPING THE TRUFFLES: Use a fork to dip each truffle into the melted chocolate. Be sure to work quickly and tap the fork on the side of the bowl to shake off the excess, then transfer to the parchment paper.

KITCHEN TIP

Use a toothpick or another fork to help transfer the truffle to the baking sheet.

ADDING SPRINKLES: If you are using sprinkles, be sure to add those before the chocolate dries so they will stick.

WHITE CHOCOLATE DRIZZLE: Melt the white chocolate just as you did before, then pour it into a plastic bag. Cut a small opening in the corner, and squeeze to drizzle over each truffle.

KITCHEN TIP

Dark chocolate is our favorite choice for these raspberry truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 ounces of chocolate is equivalent to ½ cup chocolate chips.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate for 2 to 3 days.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to thaw raspberry chocolate truffles is to allow them to sit in the fridge overnight.

No Bake Chocolate Lasagna

Pin Recipe

Creamy layers of chocolate cookie crumbs, cream cheese filling, chocolate pudding, and whipped topping make this Chocolate Lasagna recipe a family favorite.

1 30

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Does Ghirardelli make dark chocolate?

Yes, and it’s actually one of our favorite brands to use! Ghirardelli actually has multiple varieties of dark chocolate ranging from 60% to 92%.

How do you make chocolate raspberry truffles gluten free?

You’re in luck! The recipe we have outlined for you is already gluten-free! Just be sure to double-check the label on your chocolate.

raspberry, truffle

Chocolate Raspberry Truffles

Easy and decadent chocolate truffles with raspberry infused center.

Course Dessert

Cuisine American

Prep Time 45

Chill Time 2 30

Total Time 3 15

Servings Truffles

Calories 271kcal

Author Andrea + Stef

Ingredients

2 – 4 oz. dark chocolate bars, chopped
½ cup heavy whipping cream
½ teaspoon raspberry extract
10 oz. bag dark chocolate melting wafers we like Ghirardelli
1 cup white chocolate chips or melting wafers for drizzle
Sprinkles optional

Instructions

Chop the chocolate bar into small pieces and place in a small heat-proof bowl.
Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour hot cream over the chocolate pieces and trap the heat by covering the bowl with a plate or lid.
Allow the chocolate to melt in the hot cream for several minutes, then whisk or stir the mixture until smooth and combined. Mixture will transform into a glossy chocolate ganache (mixture will seem to separate at first, but will come together into gorgeous ganache.) If all of the chocolate has not melted, microwave the mixture for a few seconds at a time and stir again until smooth.
Add the raspberry extract and whisk until well combined. Cover the ganache with plastic wrap and chill in the refrigerator or freezer for about 2 hours.
Scoop 1 tablespoon size scoops of the raspberry truffle ganache and roll into balls between your hands. Set the truffles on a parchment paper-lined sheet back and chill for a minimum of 30 minutes longer.
Meanwhile, melt the dark chocolate wafers in a heatproof bowl. Microwave for 20 seconds at a time, stirring between each interval, until smooth and melted through.
Working quickly with one truffle at a time, use a fork to toss a chilled truffle in the melted chocolate. Coat on all sides and lift from the chocolate. Tap the fork gently to shake off any excess chocolate and then place the dipped truffle on a sheet of parchment paper (use a toothpick or a second fork to help transfer the truffle from the dipping utensil.)
Immediately sprinkle with colorful nonpareils (sprinkles).
To make the truffles with a white chocolate drizzle, simply follow the same steps outlined above to melt the white chocolate wafers. Transfer melted white chocolate to a piping bag or small ziploc baggy. Snip the corner off of the baggy and drizzle the white chocolate back and forth over the top of some (or all) of the dipped and set truffles. You can even top the white chocolate drizzle with sprinkles if you’d like.

Notes

Storage:

Store in an airtight container for 2-3 days or freeze for up to 3 months.

Notes:

Ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture and then stir until they melt completely.

You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.

Do not get any water in the melting wafers or they will seize up.

If you’d like to get fancy, you can use real chocolate to dip and coat the truffles. We have detailed instructions to temper chocolate here: https://familydinners.com/salted-caramel-hot-chocolate-bombs/ and more chocolate making information here: https://thegirlinspired.com/hot-chocolate-bombs-everything-you-need-to-know/

Dark chocolate is our favorite choice for these raspberry truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 oz. of chocolate is equivalent to ½ cup chocolate chips.

Nutrition

MORE RECIPES YOU MIGHT LIKE

How To Make Perfect Cast Iron Skillet Burgers

March 10, 2023 No Comments

If you have been craving a juicy and flavorful hamburger, then these easy, homemade cast…

Easy John Wayne Casserole Recipe

February 16, 2023 1 Comment

This delicious Mexican inspired John Wayne casserole bakes in the oven and combines biscuits, taco…

45 Game Day Appetizers: The Best Party Snacks

February 7, 2023 No Comments

Super Bowl party appetizers everyone loves!

Easy Basil Pesto Pasta With Meatballs

February 7, 2023 2 Comments

Delicious pesto fettuccine pasta recipe that pairs perfectly with turkey meatballs or your favorite meat…

Easy Hot Cheesy Pizza Dip Recipe

February 7, 2023 No Comments

A mouthwatering, cheesy hot pizza dip that can be bake in the oven or cooked…

Air Fryer 3 Cheese Biscuit Bombs

February 6, 2023 10 Comments

Easy air fryer 3 cheese bombs made with refrigerator biscuits.

22 Crowd-Pleaser Dips: The Best Party Dip Recipes

February 6, 2023 No Comments

Choose quick and easy to make recipes for scrumptious crowd-pleaser dips from our list of…

The Best 7 Layer Dip Recipe

January 20, 2023 7 Comments

Learn the secret to the best 7 layer dip! This spicy bean dip is a…

Blackberry Dump Cake With Real Berries

January 19, 2023 1 Comment

5-10 minute prep to make this easy blackberry dump cake dessert recipe. You don’t even…

Chili Cheese Dip

January 12, 2023 1 Comment

Perfect game day snack full of chili flavor and gooey cheese! Make it as mild…

Crack Corn Dip

January 11, 2023 No Comments

Learn how to make hot crack corn dip in the oven. This cheesy chip dip…

Crack Dip

January 10, 2023 No Comments

Learn how to make this scrumptious 5-minute crack dip, packed with cheddar cheese, bacon crumbles…

The post Chocolate Raspberry Truffle appeared first on Family Dinners.

Chocolate Raspberry Muffins

Andrea + Stef — Sat, 08 Jan 2022 22:17:55 +0000

We love chocolate raspberry muffins with a gooey, molten center. Try double chocolate raspberry molten muffins. The molten chocolate raspberry center is amazing and you won’t want to ever eat another muffin.

There is some debate about whether or not you can still call a muffin with a truffle inside it a muffin rather than a cupcake but we’re sticking with muffin. Definitely eat this for breakfast. We like to call these chocolate raspberry truffle muffins but look at that delicious, runny center!

MOLTEN CHOCOLATE RASPBERRY MUFFIN INGREDIENTS

You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. For full ingredient amounts please see the recipe card at the bottom of the post.

Truffle: heavy cream, baking chocolate, raspberry extract
Muffin: flour, sugar, salt, baking powder, baking soda, cocoa powder, chocolate chips, butter, vanilla, sour cream, eggs
Topping: raspberries, chocolate ganache

SUBSTITUTIONS

Click the tabs to see possible substitutions for each of these ingredients.

BUTTERMILK:

Valentines Archives - Family Dinners

Chicken in White Wine Sauce

What is Chicken in White Wine Sauce?

Why You’ll Love This

Ingredients

Recommended Tools

Instructions

Stef says….

Can I Make This Ahead?

Recipe Tips

What To Serve With Chicken in White Wine Sauce

More Chicken Recipes

How To Store

How To Reheat

Andrea says….

Common Questions

Chicken with White Wine Sauce Recipe

Equipment

Ingredients

Instructions

Nutrition

Cannoli Dip

What is Cannoli Dip?

Why You’ll Love This

Ingredients

Recommended Tools

Instructions

Stef says….

Recipe Tips

More Sweet Dip Recipes

More No Bake Dessert Recipes

How To Store

Common Questions

Cannoli Dip Recipe With Mascarpone Cheese

Equipment

Ingredients

Instructions

Notes

Buckeye Dip

What is Buckeye Dip?

Why You’ll Love This

Ingredients

Recommended Tools

Instructions

Stef says….

Recipe Tips

More Sweet Dip Recipes

More No Bake Dessert Recipes

How To Store

Common Questions

Buckeye Dip

Equipment

Ingredients

Instructions

Notes

Nutrition

Mint Chocolate Truffles

Why You’ll Love This

Ingredients

Recommended Tools

Instructions

Make Ahead

Recipe Tips

More Mint and Chocolate Recipes

World’s Best Peppermint Bark

Mint Oreo Ice Cream

Chocolate Mint Muffin

Chocolate Mint Cream Pie

More Truffle Recipes

How To Store

Andrea says….

FREQUENTLY ASKED QUESTIONS

Easy Mint Chocolate Truffles Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

Banana Pudding Pie (No Bake)

What is Banana Pudding Pie?