Pumpkin cookies are a fall staple, and for the longest time I was the person picking up a big container from the store every season without thinking twice about making my own. I have cookie recipes going back years, even Crumbl copycat cinnamon swirl cookies, and somehow the most classic fall cookie was never on the list.

I finally nailed this recipe early enough in the season that I am already planning to put together little gift bags of these, frosting included. They are the kind of cookie that travels well and looks good without much effort, which makes them perfect for that. If you are already deep into pumpkin season, the mini pumpkin pies are worth adding to those gift bags too.

The cookies themselves are soft and cakey, more like a little pumpkin spice cake than a regular cookie. The pumpkin purée keeps them moist, the cinnamon, nutmeg, and ginger give them that cozy fall flavor, and the brown sugar adds a deeper sweetness underneath everything. The pumpkin macarons are in that same fall baking category if you want something a little more involved to pair with these.

The cream cheese frosting is what really ties it together though. It is more creamy and tangy than sugary, which keeps the whole thing from going too sweet and makes every bite feel rich without being heavy. And if you want something to sip while the cookies bake, the pumpkin spice cold brew and the caramel turtle pumpkin cream cold brew are already in my rotation this season.

Ingredients

I like using pure pumpkin purée here because it keeps the cookies soft and gives them that real pumpkin flavor. Just make sure it is not pumpkin pie filling, since that already has sugar and spices mixed in. Brown sugar helps keep the cookies extra soft and gives them a warmer flavor, and for the frosting, I always go with block cream cheese. The tub kind is usually too soft and can make the frosting runny.

See the recipe card for exact quantities.

How to Make Pumpkin Cookies with Cream Cheese Frosting?

These pumpkin cookies are soft, cakey, and warmly spiced, with a creamy frosting that makes them feel more like a fall dessert than a regular cookie. 

Cream the butter and sugars

Preheat the oven to 350°F and line a baking sheet with parchment paper, then beat the butter, granulated sugar, and brown sugar until light and fluffy.

• The butter should be softened, not melted, so the dough does not turn greasy.
• Beat until the mixture looks lighter and smoother before adding the pumpkin.

Add the wet ingredients

Mix in the pumpkin purée, egg, and vanilla until everything is combined.

• The mixture may look softer than regular cookie dough because pumpkin adds moisture.

Mix the dry ingredients

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl, then gradually mix them into the pumpkin mixture.

• Add the dry ingredients slowly so they blend evenly into the soft dough.
• Stop mixing as soon as no dry streaks remain.

Scoop the cookies

Drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each one.

• Keep the scoops similar in size so the cookies bake at the same pace.
• The dough will be soft and sticky, so a cookie scoop can make portioning easier.

Bake

Bake for 12 to 15 minutes, until the edges are lightly golden and the centers look set.

• The cookies should look puffed and soft, not wet in the middle.
• Avoid overbaking, since pumpkin cookies can dry out quickly once the centers are set.

Make the cream cheese frosting

Beat the butter until smooth, then add the softened cream cheese and beat again before mixing in the icing sugar, vanilla, and salt.

• The butter and cream cheese should both be softened so the frosting turns smooth instead of lumpy.
• Add the icing sugar gradually so it does not puff out of the bowl.
• Beat until the frosting looks fluffy and spreadable, not stiff or grainy.

Frost the cookies

Spread the cream cheese frosting over the cookies once they are completely cool.

• Warm cookies can melt the frosting and make it slide off.
• If the frosting feels too soft, chill it briefly before spreading.
• Store frosted cookies in the refrigerator because of the cream cheese frosting.

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Pumpkin Cookies with Cream Cheese Frosting

Bake soft pumpkin cookies with warm fall spices and tangy cream cheese frosting for an easy homemade treat perfect for autumn.

Course Dessert, Snacks

Cuisine American

Keyword pumpkin cookies with cream cheese frosting

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 cookies

Calories 281kcal

Ingredients

Cookies:

• 1 cup butter softened
• 1 cup sugar
• ½ cup brown sugar
• 1 cup pumpkin purée
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger

Cream Cheese Frosting:

• ½ cup butter softened
• 8 oz cream cheese softened
• 1 cup icing sugar
• 1 teaspoon vanilla extract
• pinch salt

Instructions

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Beat the butter, granulated sugar, and brown sugar until light and fluffy.
• Add the pumpkin purée, egg, and vanilla. Mix until well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined.
• Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12-15 minutes, until the edges are lightly golden. Transfer to a wire rack and let cool completely.
• For the frosting, beat the butter until smooth and creamy. Add the softened cream cheese and beat until fully combined.
• Gradually mix in the icing sugar, vanilla, and a pinch of salt until light and fluffy.
• Spread the frosting over the completely cooled cookies before serving.

Nutrition

Calories: 281kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 232mg | Potassium: 64mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2081IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 1mg

The post Pumpkin Cookies with Cream Cheese Frosting appeared first on My Mocktail Forest.

These stuffed mushrooms can be prepped ahead of time, cooked quickly, and served warm or at room temperature. Whether you're hosting Thanksgiving, Friendsgiving, or a casual Christmas party, these mushrooms are sure to please a crowd.

Ingredients for This Easy Vegan Tofu Stuffed Mushroom Recipe

• Sundried tomatoes: Soaked and chopped for a deep, savory flavor.
• Purple onion: Adds a sharpness that complements the richness of the tofu and mushrooms.
• White button, cremini, or portobello mushrooms: A sturdy base with earthy, meaty undertones for stuffing.
• Tofu (soft, firm, or extra firm): Gives the filling a hearty texture while soaking up the spices.
• Salt and pepper: To enhance and balance all the natural flavors.
• Chili powder: Adds a touch of heat to the filling.
• Oregano (dried or fresh): Provides an earthy, aromatic herb flavor that complements the mushrooms.
• Fresh basil: Adds a fresh, bright contrast to the savory filling.
• Garlic: Essential for depth and boldness in the filling. Fresh or dried garlic is preferred, but garlic powder also works. 
• Balsamic or red wine vinegar: Adds acidity to balance the richness and bring everything together.
• Grated vegan cheese: For a melted, savory topping on the baked mushrooms.

See recipe card for exact quantities. 

Directions to make Vegan Stuffed Mushroom Appetizer

Soak the Sundried Tomatoes

Begin by soaking your sundried tomatoes in boiling water until they soften. This typically takes about 10-15 minutes. Once softened, drain them and mince them finely, leaving some texture for added bite in the filling.

Clean and Prepare the Mushrooms

Remove the mushroom stems from your mushrooms and set them aside. Carefully clean the mushroom caps by wiping them with a damp paper towel - this keeps their structure intact without making them soggy and removing excess water. Finely chop the mushroom stems to include in the filling, and leave the caps whole for stuffing.

Prepare the Filling

Sauté the finely chopped onion in a bit of olive oil on a skillet over medium-high heat until translucent, about five minutes. Add the chopped mushroom stems to the pan and cook until they release their juices, which should take another five minutes. Next, add the tofu and soaked sundried tomatoes. Let this cook for about 10 minutes, stirring occasionally to ensure the tofu absorbs all the flavors.

Season the Mixture

Add the finely chopped garlic, salt, pepper, chili powder, oregano, and balsamic or red wine vinegar to the tofu mixture. Stir well and let everything cook for another 10-15 minutes on medium-high heat, allowing the tofu to brown slightly and the mixture to dry out just a bit. This will give the stuffed mushroom filling a rich and flavorful texture.

Stuff the Mushrooms

Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper. Take each cleaned mushroom cap and stuff it generously with the tofu mixture. Arrange the stuffed mushrooms on the prepared baking sheet, top with grated vegan cheese, and drizzle a little olive oil over them.

Bake the Tofu Stuffed Mushrooms

Bake the mushrooms for 8-10 minutes or until they soften and the cheese begins to melt. Just before serving, broil the mushrooms for an additional 3 minutes at 400°F (200°C) for a golden, crispy top.

Serve and Garnish

Once baked, sprinkle some freshly chopped basil on top for added freshness and color. Serve the mushrooms warm or at room temperature. These tofu-stuffed mushrooms are ideal for any fall gathering, offering a satisfying, savory bite that pairs wonderfully with your favorite seasonal mocktails.

Storage for Vegan Mushrooms with Tofu

Accompanying Mocktails

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Easy Sundried Tomato and Tofu Stuffed Mushrooms

These tofu stuffed mushrooms are the perfect appetizer for fall gatherings and Thanksgiving celebrations. Packed with a savory filling of tofu, sundried tomatoes, and herbs, they're sure to impress at any event.

Course Appetizer

Cuisine Other

Keyword tofu stuffed mushrooms

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 9 -12

Calories 45kcal

Ingredients

• ½ cup sundried tomatoes
• 1 purple onion
• 500 grams mushrooms
• 1 block of tofu soft, firm, or extra firm are all good in this filling
• 2 teaspoon salt
• pepper to taste
• 1 teaspoon chili
• 1 tablespoon dry oregano or 3 Tb fresh
• 3 tablespoons fresh basil
• 2 garlic cloves
• 1 teaspoon balsamic vinegar
• ¼ - ½ cup cup vegan cheese grated, to top

Instructions

• Soak sundried tomatoes in boiling water for 10-15 minutes, until they become soft again. Chop sundried tomatoes finely, but still allowing for their texture to come through.
• Remove mushroom stems and set aside. Clean mushrooms well (this depends on how you like to do it. Some use a pastry brush; others peel the 'shrooms. I like to wipe them clean with a wet paper towel. But I feel strongly against washing them - it ruins their texture). Chop stems finely, leave mushroom caps whole.
• Drain tofu and chop finely.
• Chop onion finely. Sauté until it becomes translucent, about five minutes. Add chopped mushroom stems and sauté another five minutes, until they start to give out juices. Add sundried tomatoes and tofu. Let cook for about 10 minutes on medium heat, letting the juices intermingle.
• Chop garlic and add. Add all spices, herbs and balsamic vinegar. Cook on medium-high heat for 10-15 minutes, stirring often, until mixture dries out a bit and the tofu colours.
• Preheat oven to 375F.
• Line a baking sheet with aluminum foil. Stuff mushrooms and arrange them on sheet. Top with grated vegan cheese. Drizzle with a bit of olive oil. Bake for 8-10 minutes.
• Right before serving, broil/grill mushrooms at 400F for three minutes, to heat up the cheese. Sprinkle some chopped basil on top right before serving.

Nutrition

Calories: 45kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 558mg | Potassium: 411mg | Fiber: 2g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg

The post My Favorite Vegan Tofu Stuffed Mushrooms appeared first on My Mocktail Forest.

There's something magical about a dip that brings everyone together. My black-eyed pea dip is exactly that-a dish that bridges the gap between adults craving bold, hearty flavors and kids wanting something fun to scoop up. It's creamy, tangy, smoky, and just the right amount of savory. Each bite is satisfying without being heavy, making it a perfect centerpiece for any gathering.

My Favorite Mezze Dip

This dip is inspired by the Middle Eastern mezze platter, where spreads like hummus, baba ghanoush, and tahini-based dips reign supreme. Mezze is more than just food-it's an experience. It's about gathering around the table, sharing plates, and enjoying an array of textures and flavors.

Black-eyed pea dip fits beautifully into this tradition, adding a slightly unexpected yet authentic twist!

My love for Middle Eastern-inspired appetizer spreads started years ago. There's something so inviting about a platter filled with vibrant dips, fresh vegetables, olives, and warm breads. It's the kind of spread that feels festive yet cozy, indulgent yet nourishing. After tasting a similar dip at a friend's party, I knew I had to recreate it at home. Now, it's my go-to for every event-from kids' birthday parties to casual tea parties with friends.

Serving this dip has become a family tradition at our birthday parties, game days, or New Year's days. It's versatile enough to work with whatever I have on hand. I love pairing it with crunchy veggies, crispy pita chips, and even homebaked bread for a more filling bite. It's a crowd-pleaser that disappears fast, with both parents and kids coming back for seconds.

Ingredients for black eyed pea dip recip

• Black-eyed peas: Earthy and protein-rich, providing the dip's hearty base.
• Tahini: Smooth sesame paste that adds depth, creaminess, and a rich, nutty flavor.
• Lemon juice: Adds brightness and tang to balance the richness of the tahini.
• Garlic: Bold and aromatic, giving the dip a savory punch.
• Tomatoes: Fresh, juicy, and slightly sweet, adding contrast and texture.
• Hot pepper: Optional but great for those who love a bit of heat.
• Parsley or cilantro: Fresh herbs that add vibrancy and a pop of color.
• Olive oil: For drizzling, adding richness, and tying all the flavors together.

See recipe card for exact quantities. 

Directions to make this recipe

Cook the Black-Eyed Peas

If using canned black-eyed peas, rinse and drain them well. Heat a large skillet over high heat and add a drizzle of olive oil. Sear the peas until they develop a light char, about 3-5 minutes.

Build the Flavor Base

Add diced tomatoes, minced garlic, and hot pepper (if using) to the skillet. Stir-fry over high heat until the tomatoes soften and start to caramelize, but still hold their shape. Sprinkle with salt and half the chopped herbs to brighten the flavors.

Assemble the Dip

Spread the tahini sauce on a large serving platter, creating a smooth, even layer. Pile the black-eyed pea mixture in the center, spreading it out gently but leaving the edges of the tahini visible. Garnish with the remaining herbs and drizzle with olive oil for a glossy finish. Present immediately in a large bowl and serve with tortilla chips or shredded cheese next to it.

Variations

• Spicy Twist: Add extra hot pepper, jalapeno, or a pinch of red pepper flakes.
• Herb Swap: Try fresh mint, dill, or even chives for a unique twist.
• Veggie Boost: Toss in roasted bell peppers or sautéed zucchini for added texture and flavor.

New Recipes, Drinks, and Appetizer To Try!

More Dips  to Try 

If you love experimenting with new dips, you're in luck! You can try the creamy Chickpea Sweet Potato Dip, or for a rich and savory treat, My Baked Brie Cheese Dip. If you prefer something fresh, check out this Roasted Carrot Dip Recipe, or the classic Best Hummus with Canned Chickpeas Recipe. For something a little different, try My Creamy White Bean Hummus Recipe, or indulge in a luxurious Creamy Baked Feta Dip Appetizer Recipe with Dates, Hazelnuts, and Honey. For a colorful and bright addition to your spread, the Beautiful and Bright Roasted Beet Hummus Recipe is sure to impress, as is the flavorful Roasted Eggplant and Tomato Dip Recipe - Moroccan Zaalouk.

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Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers

Discover the only black-eyed pea dip recipe you'll ever need! Quick and easy, this appetizer is perfect for spreads!

Course Appetizer, Dip

Cuisine Mezze, Middle Eastern

Keyword black eyed pea dip

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 389kcal

Ingredients

Tahini:

• 60 ml lemon juice or one lemon juiced
• 1 garlic clove
• ½ teaspoon  salt
• 1 cup raw sesame tahini
• ½ cup cold water

Black eyed pea dip:

• ½ cup black-eyed peas soaked in water for four hours, filtered and cooked OR ½ cup canned black eyed peas, liquid drained
• 2 diced tomatoes
• Hot pepper to taste
• 1 garlic clove minced
• Salt
• ½ cup parsley chopped
• Olive oil  for drizzling

Instructions

• To prepare tahini, combine first five ingredients in a blender and mix, starting with ½ a cup of water and adding more as necessary until you reach desired consistency. Set aside.
• In a large hot pan, sear black eyed peas with a little oil until you get burn marks, about 2-5 mins. Add diced tomatoes, pepper and garlic and stir-fry over high heat so that the tomatoes will burn around the edges but keep their shape, about 5 minutes.
• Sprinkle with salt and half the parsley or coriander leaves.
• To serve, smear tahini on a larger platter (as you would for hummus), piling the black eyed pea mesabacha mixture in the middle. Sprinkle with remaining herbs, drizzle with olive oil and serve.

Nutrition

Calories: 389kcal | Carbohydrates: 19g | Protein: 12g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Sodium: 267mg | Potassium: 400mg | Fiber: 5g | Sugar: 1g | Vitamin A: 677IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 4mg

The post Easy Black-Eyed Pea Dip Recipe with Tahini, Tomatoes, and Garlic appeared first on My Mocktail Forest.

The wholesome goodness packed into each bite makes these chocolate date balls special. With just six simple ingredients, they are free from the processed sugars and additives in many store-bought snacks.

Instead, they are sweetened with dates and are packed with a wealth of nutrients, which gives me peace of mind as a parent. I appreciate knowing that when my kids reach for one of these no-bake chocolate date energy balls, it supports their well-being while being super easy to make.

Ingredients for Healthy Chocolate Date Balls

Description to make date ball recipe for a healthy snack

Prepare the Dates and Nuts

Create Balls

Pop in the Fridge Before Enjoying

After making the balls, I place them in an airtight container. I store them in the fridge, where they can last for about a week. If I want them to last even longer, I put them in the freezer. They freeze well, and I can enjoy a healthy treat anytime.

Storage Instructions for My Vegan Date Energy Balls

Mocktail in One Hand, Chocolate Balls in the Other. 

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Healthy Chocolate Energy Balls with Dates

These easy chocolate date energy balls are a staple in my pantry, perfect for quick snacks or lunch box treats. Made with just six wholesome ingredients, they provide a deliciously healthy alternative to store-bought snacks. Inspired by my childhood in Israel, these guilt-free bites offer a delightful taste of nostalgia while bringing families together in the kitchen. Whether for a kids' party or a nutritious pick-me-up, these chocolate date balls are a fun and nourishing choice everyone will love!

Course Dessert, Snack

Cuisine Israeli Cuisine

Keyword Healthy Chocolate Date Balls

Prep Time 30 minutes minutes

Total Time 9 minutes minutes

Servings 10

Calories 192kcal

Ingredients

• 7 Mejdool dates
• 2 tablespoon lemon juice
• 2 tablespoon  tahini I imagine coconut oil would also work here
• 1 cup of Voyageur Ultra nut mixture chopped (or a mix of almonds, pecans, cashews, walnuts or any other nuts of your choice)
• 4 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• a sprinkle of sea salt
• 4 tablespoon sesame seeds finely crushed nuts, cocoa powder or shredded coconut, for covering

Instructions

• Soak dates in hot water for 10 minutes, to soften. Remove flesh from pit, and tear into pieces (discard pit). Chop nuts into small pieces (I like to put them in a plastic bag and hit them with a mullet or a rolling pin. They more you hit, the finer the pieces).
• In a bowl, mix dates, lemon juice, tahini and nuts, mashing everything with a fork. Add in cocoa powder, vanilla extract and sea salt, and stir well to combine. Taste - if you feel like you want a more chocolatey flavour, add a bit more cocoa.
• With wet hands, form mixture into balls (small balls are what I prefer, and they work well as healthy truffles; bigger balls are more substantial energy treats). Roll in crushed nuts, sesame seeds, cocoa powder or shredded coconut.
• These chocolate nut energy balls will keep in the fridge for a week, and in the freezer for a lot more.

Nutrition

Calories: 192kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 6mg | Potassium: 278mg | Fiber: 4g | Sugar: 11g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

The post My Healthy and Easy Chocolate Date Balls appeared first on My Mocktail Forest.

There's nothing I love more than stunning cookies, and this Crumbl peanut butter and jelly cookie is that perfect example, especially with the swirly topping that tends to catch my eye whenever I view them on their site because it's not available in Montreal yet. One time my son peeked over my phone and was instantly intrigued, so I challenged myself to make a copycat recipe at home.

Recreating bakery cookies at home means figuring out why they look and taste the way they do. These ultra-thick cookies stay that way because of chilling the dough before baking and pulling them out while the centers still look slightly underdone. If you wait until they look fully baked, they keep cooking on the pan and flatten out. The heavy frosting swirl on top needs a sturdy base, so the cookie has to have enough structure to support all that topping without getting soggy or collapsing. I had to test the fruit-to-frosting ratio a few times because too much jam makes everything slide around, but just the right amount in the center gives you that classic flavor without overwhelming the base.

When I first made these and showed my son the finished cookies, his eyes got huge, and he asked if I'd somehow ordered them from the nearest store (which is two hours away LOL). After he tried one, he said they tasted even better than he imagined because the jam was "more jammy" than he expected.

Now whenever he sees me scrolling through Crumbl's rotating menu, he asks if I can make whatever catches his eye at home, and I love the challenge of recreating cookies that look bakery-perfect but taste homemade. The assembly part with piping the toppings is surprisingly fun too.

Ingredients

Peanut butter makes both the cookie and the frosting work. Creamy peanut butter works best because it blends smoothly and gives the cookies that soft, bakery-style texture. Natural peanut butter isn't great here because the oil separation can mess with how the dough bakes and how the frosting sets.

Cornstarch is small but important in the cookie dough. It softens the crumb and helps recreate that thick, tender center that Crumbl-style cookies are known for. Skip it, and you'll usually end up with a firmer cookie that doesn't have as much lift.

Brown sugar and white sugar together balance structure and moisture. Brown sugar keeps the cookies soft, while white sugar helps them hold their shape and bake evenly.

The peanut butter frosting uses both butter and peanut butter to keep it spreadable without being loose. This combination gives you a smooth finish that sits neatly on top of the cookie instead of melting into it.

Raspberry jam or preserves add the contrast that makes these cookies resemble an actual PB&J. Thicker preserves are better than jelly because they stay in place and don't soak into the frosting. Strawberry or grape is good too if you need a substitute, but raspberry keeps the sweetness from feeling heavy.

See the recipe card for exact quantities.

How to Make Crumbl Copycat Peanut Butter and Jelly Cookies?

These Crumbl copycat peanut butter and jelly cookies are thick, soft, and topped with a generous swirl of frosting and jam, just like the Crumbl version.

Prep the Oven and Pans

Preheat your oven to 350°F. Line several baking sheets with parchment paper and set them aside so the cookies don't stick and bake evenly.

Make the Cookie Dough

Shape and Bake

Use a large ice cream scoop or a cookie scoop to portion the dough onto the prepared baking sheets, leaving space between each cookie. Gently flatten each scoop into a thick disc.

Bake for about 10 minutes, or until the centers are set and the edges look lightly baked. Remove from the oven and let the cookies cool completely before decorating.

Make the Peanut Butter Frosting

In a clean mixing bowl, combine the softened butter, peanut butter, and powdered sugar. Beat until smooth and creamy, scraping down the sides as needed. Transfer the frosting to a piping bag and set aside.

Prep the Jam

Fill a separate piping bag with the raspberry jam or preserves. This makes assembling the cookies cleaner and more controlled.

Assemble the Cookies

Once the cookies are fully cooled, pipe a thick swirl of peanut butter frosting around the top edge of each cookie, leaving the center open. Pipe the raspberry jam into the middle of the frosting swirl to finish the cookies.

Serve

Your Crumbl copycat peanut butter and jelly cookies are now ready to serve. Enjoy!

Store the assembled cookies in an airtight container in the fridge for up to 3 days. For make-ahead prep, you can bake the cookies in advance and store them unfrosted at room temperature for a day or in the fridge for up to 2 days. Prepare the frosting and jam separately, then assemble the cookies shortly before serving for the best texture.

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Crumbl Copycat Peanut Butter and Jelly Cookies

Easy Crumbl cookie recipe for thick, soft peanut butter and jelly cookies with a frosting swirl and jam center, perfect for homemade treats.

Course Dessert, Snacks

Cuisine American

Keyword crumbl copycat peanut butter and jelly cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 16 cookies

Calories 301kcal

Ingredients

For the cookie base

• ½ cup creamy peanut butter
• ½ cup unsalted butter softened
• ½ cup brown sugar
• ½ cup sugar
• 1 egg
• 1 t vanilla
• 1 ½ cup flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 Tablespoon corn starch
• ½ teaspoon salt

For the frosting

• ¼ cup unsalted butter softened
• ½ cup creamy peanut butter
• 1 cup powdered sugar
• ½ cup raspberry jam or preserves

Instructions

• Preheat the oven to 350 degrees. Line a few baking sheets with parchment and set aside.
• In the bowl of a stand mixer, combine the peanut butter, butter and sugars.  Cream until smooth.
• Add in the vanilla and egg.  Mix well.
• Add in the flour, baking powder, baking soda, corn starch and salt.  Mix thoroughly, scraping down the sides often.
• Using a large ice cream scoop, divide the cookie dough between the prepared baking sheets.  Gently flatten into a disc.
• Bake in the preheated oven for approximately 10 minutes or until the centers are set.  Allow to cool completely before decorating.
• For the frosting - in the bowl of a stand mixer, combine the butter, peanut butter and powdered sugar.  Cream until smooth, scraping down the sides as needed.  Transfer the frosting to a piping bag and set aside.
• Fill another piping bag with the raspberry jam and set aside.
• To assemble - once the cookies are cool, pipe a large swirl of peanut butter frosting around the top of each cookie.
• Fill in the void of the swirl with the raspberry jam.

Notes

 

 

 

Nutrition

Calories: 301kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 197mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 281IU | Calcium: 27mg | Iron: 1mg

The post Crumbl Copycat Peanut Butter and Jelly Cookies appeared first on My Mocktail Forest.

Ingredients for Homemade Baked Mussles

Step-by-step Instructions for Baked Mussles Recipe

If you're looking for a nice seafood appetizer recipe that's not too complicated to make, this baked mussels recipe is perfect for you! Just follow these simple steps and you'll have your baked mussels in just a few minutes!

Melt the Butter

In an oven-safe skillet, preferably cast iron, melt the butter over medium heat. This will create a rich base for your baked mussel recipe.

Cook the Garlic

Once the butter has melted, add the minced garlic to the skillet. Cook the garlic for about 1 minute, stirring frequently to prevent it from burning. This will enhance the flavor of the seafood topping.

Add Cream and Wine

Next, pour in the heavy cream and white wine. Stir the mixture well and bring it to a gentle simmer. Allow it to simmer for about 5 minutes, which will help thicken the sauce and meld the flavors together.

Prepare the Fresh Mussels

Carefully add cleaned fresh mussels to the skillet, placing them in their half shells. Make sure they are evenly distributed throughout the sauce so that each mussel is coated.

Finish and Serve

Finally, sprinkle the baked mussels with chopped parsley, and season with salt and pepper to taste. Serve your seafood appetizer immediately, along with lemon wedges and slices of baguette to soak up the delicious sauce. Enjoy this baked mussel recipe!

Storage

This baked mussels appetizer, like all other shellfish dishes, is best enjoyed fresh to maintain its texture and flavor. Storing mussels can affect their quality, so it's recommended to eat them soon after preparation. If you have leftovers, try to finish them within a few hours for the best taste.

The Forest is Full of Mocktails

When pairing mocktails with baked mussels, choose drinks that enhance their light and briny flavor. The pomegranate ginger mocktail brings a vibrant combination of tart and spicy notes, creating a lively pairing. For a crisp and fruity option, the appletini mocktail balances sweetness and freshness beautifully.

The thyme cranberry orange mocktail adds a seasonal touch with its refreshing herbal and citrus elements. A tropical pairing can be found in the sparkling passionfruit mocktail spritz, with its bright and effervescent profile. Finally, the virgin lychee mojito mocktail brings a delicate sweetness and cooling mint for a perfect complement to the dish.

What to Serve with Baked Mussels

This baked mussels recipe pair beautifully with side dishes and appetizers that complement their flavors without overpowering them. While a classic baguette is often used to accompany mussels, you can level up your dish by using rosemary sourdough bread to make garlic bread, which adds an herby, aromatic touch. For a fresh and crisp contrast, a vibrant kale salad with apples is an excellent choice. If you're seeking something comforting, carrot tzimmes offers a subtly sweet and earthy side. Alternatively, pair the mussels with a hearty butternut squash rice pilaf for a more substantial accompaniment.

For additional appetizers, consider dishes that complement the flavors of baked mussels. Baked oysters provide another seafood option with a different preparation style. Meaty and elegant options include duck breast bruschetta or seared duck breast crostini. For something lighter yet refined, try duck carpaccio. These dishes create a diverse and sophisticated menu that pairs seamlessly with baked mussels.

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Baked Mussels Appetizer

A baked mussels recipe featuring a creamy parmesan sauce makes for an easy-to-make appetizer that's perfect for impressing your guests!

Course Appetizer

Cuisine French, Mediterranean

Keyword baked mussels appetizer

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 368kcal

Equipment

• Oven
• Cast Iron Pan

Ingredients

• 1 pound mussels cleaned
• 2 tablespoons butter
• 2 cloves garlic minced
• 1 cup heavy cream
• ¼ cup white wine
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• 1 lemon cut into wedges

Instructions

• Preheat oven to 400°F (200°C).
• Melt butter in an oven-safe (preferably cast iron) skillet over medium heat.
• Add garlic, cook for 1 minute.
• Add cream and wine. Simmer for 5 minutes.
• Stir in Parmesan cheese until melted.
• Add mussels to the skillet.
• Transfer skillet to oven. Bake for 10-12 minutes until mussels open.
• Discard any unopened mussels.
• Sprinkle with parsley, salt, and pepper.
• Serve immediately with lemon wedges and baguette slices.

Video

Nutrition

Calories: 368kcal | Carbohydrates: 9g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 448mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1425IU | Vitamin C: 22mg | Calcium: 180mg | Iron: 3mg

The post Easy Baked Mussels Recipe appeared first on My Mocktail Forest.

Ingredients for Cheese and Apple Recipe

Directions to make Cheese and Apple Bites

Prepare the Ingredients

Slice the apple into thick, bite-sized wedges or cubes. Cut the cheddar cheese into similar-sized cubes.

Assemble the Skewers

On each cocktail skewer, layer a cube of cheddar cheese and a slice of apple. Repeat until all the ingredients are used. Arrange the skewers on a platter.

Add Finishing Touches

Sprinkle the assembled spears lightly with ras-el-hanout, letting the spices enhance the dish without overpowering it. Drizzle honey over the top for a glossy, sweet finish. Serve immediately for the freshest taste.

Top Tips for the Perfect Cheese and Apple Appetizer

• Choose the right cheese: Aged cheddar adds bold flavor, while goat cheese offers a creamy, tangy alternative.
• Use firm apples: Cosmic Crisp or another crisp variety ensures the slices don't turn mushy.
• Add crunch: Consider serving with crostini or sprinkling chopped walnuts over the platter for texture.

Accompanying Dishes for Crisp Apple and Cheese Appetizer

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Cheddar apple spears drizzled with honey and ras-el-hanout

Easy cheddar apple appetizer spears are a breeze to throw together, but each bite packs a delicious punch of sweet Cosmic Crisp apple, sharp cheddar, honey and the amazing ras-el-hanout spice mix. Ras-el-hanout is a pungent Moroccan spice blend that is popular for meat. It translates as "head of the shop", and it's one of the most popular North African spice blends.

Course Appetizer

Cuisine Israeli, Middle Eastern, Moroccan, North African

Keyword Cheddar apple spears

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 110kcal

Equipment

• Cocktail skewers

Ingredients

To make Ras El Hanout spice mix:

• 1 teaspoon ground nutmeg
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon cardamom
• ½ teaspoon cayenne

For apple cheddar appetizer spears:

• 100 g cheddar preferably aged, cubed
• 1 Cosmic Crisp apple cubed
• Honey

Instructions

Make ras-el-hanout spice blend

• If you want to just buy ras-el-hanout, be my guest. But if you have a relatively well-stocked spice cabinet and you'd rather utilize what you get, then just mix your own ras-el-hanour spice blend!
• Combine all the spices listed above in a bowl or jar, and mix well. The amount specified above makes double what you need for this recipe. You can use the remainder in the shawarma chicken apple skewers below, or just add ras-el-hanout in your favourite stew recipe.

Assemble apple cheddar appetizer spears

• Arrange a cube of cheddar, and top it with a cube of apple. Spear with a cocktail pick. Repeat until all out of Apple and cheddar.
• Lay spears on a plate, sprinkle with ras-el-hanout spice blend, and drizzle with honey. Serve immediately.

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 746mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 357IU | Vitamin C: 0.3mg | Calcium: 187mg | Iron: 0.3mg

The post Honey Crisp Apple and Cheese Appetizer on a Skewer appeared first on My Mocktail Forest.

This baked brie dip recipe is not only easy to prepare, but it also helps reduce food waste. Using items you already have, you can create a thoughtful and resourceful dish.

I love how my guests rave about this brie dip, often asking for the recipe. Its creamy texture and delightful flavors bring everyone together, making it an enjoyable addition to any cheese board or gathering.

Ingredients for Baked Brie Cheese Dip Recipe

Nate's 100% Pure Raw Unfiltered Honey

$14.47

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10/06/2026 03:31 am GMT

Directions to Make Easy Brie Dip Appetizer

Arrange the Brie and Toppings

Unwrap the wheel of brie, remove the rind, and place it in the dish. Dice California cling peaches and put them on top of the brie. Next, toss in a handful of crushed pecans.

Add Herbs and Honey

Sprinkle fresh thyme over the peaches and nuts, then add finely sliced basil or sage leaves for added depth of flavor. Add a generous drizzle of honey for a balanced sweetness for the brie appetizer.

Bake and Serve Baked Brie Dip

Place the dish in the oven and bake for 10-15 minutes, until the brie is melted and the toppings begin to brown slightly. Remove from the oven and serve warm with fresh bread or crackers for dipping.

Storage Instructions for Brie Recipe

Any leftovers can be stored in an airtight container in the fridge for up to two days. To reheat, place the dip in a 250°F oven until warmed through-avoid microwaving, as it may change the texture of the brie cheese.

Accompanying Mocktails

Accompanying Dishes and Related Recipes 

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Baked brie with peaches, pecans, herbs and honey

California cling peaches, chopped pecans, a drizzle of honey and a sprinkle of herbs, and you've got everyone drooling over gooey baked brie with peaches.

Course Appetizer

Cuisine Entertaining, French, North American

Keyword Brie Dip

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 278kcal

Equipment

• Ceramic dish for baking in the oven

Ingredients

• 1 brie
• 1 can California cling peaches chopped into cubes
• ¼ cup pecans crushed
• 5  fresh thyme
• 3 basil leaves , or 3 sage leaves, sliced finely
• Honey
• Baguette or crackers of your choice for serving

Instructions

• Preheat oven to 325F.
• Unwrap brie and place it in an oven-safe ceramic dish. Top with cubed California cling peaches and pecans. Sprinkle with chopped fresh herbs. Drizzle with honey as desired.
• Bake in a 325F oven for 15-20 minutes, until brie has melted and topping has browned a bit on top. Serve immediately with baguette slices or the crackers of your choice.

Nutrition

Calories: 278kcal | Carbohydrates: 12g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 370mg | Potassium: 252mg | Fiber: 2g | Sugar: 10g | Vitamin A: 765IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 1mg

The post My Baked Brie Cheese Dip Appetizer For When I'm In a Pinch appeared first on My Mocktail Forest.

My husband and I are big dip people. If there is a movie night, a game on, or really any excuse to sit on the couch with something to snack on, there is usually a dip involved. The seven layer dip and the baked brie cheese dip are both staples in this house, but this maple bacon cheese dip is the one that comes together the fastest and somehow always disappears first. I started making it for unplanned movie nights because it takes about ten minutes and uses ingredients we usually already have in the fridge, and now it has become the one we reach for most.

It is also the perfect fall dip. The maple syrup brings a warm sweetness that works really well with the sharp cheddar and smoky bacon in a way that feels very much like the season. The cream cheese gives it a thick, tangy base, the cheddar adds that savory bite that keeps it from tasting like dessert, and the bacon brings the salt and smokiness that ties everything together. The smoked paprika is subtle but it adds just enough depth to make you wonder what is in it. It is creamy, scoopable, and very snackable, especially with salty crackers or toasted bread.

I sometimes double the batch because one serving is never enough.

Ingredients

I like using sharp cheddar here because it keeps the dip from leaning too sweet once the maple syrup goes in. Mild cheddar works too, but the flavor is softer. Pure maple syrup is the one I would stick with since pancake syrup can make the dip taste more sugary than maple-y. For the bacon, thick-cut is my favorite because the pieces stay a little crisp and give you a better salty bite against all that creamy cheese.

See the recipe card for exact quantities.

How to Make Maple Bacon Cheese Dip?

This maple bacon cheese dip is creamy, smoky, and just a little sweet. The key is getting the cream cheese smooth first so everything mixes together evenly.

Beat the cream cheese

Add the softened cream cheese to a medium bowl and beat until smooth and creamy.

• The cream cheese needs to be fully softened so the dip does not turn lumpy.
• If it still feels firm, let it sit out a little longer before mixing.

Mix the dip

Add the shredded cheddar, maple syrup, crumbled bacon, and smoked paprika, then stir until fully combined.

• Start with the listed amount of maple syrup so the dip tastes lightly sweet, not dessert-like.
• Smoked paprika adds depth, but too much can overpower the maple and bacon.

Serve

Transfer the dip to a serving bowl and serve warm or at room temperature.

• Warm dip will be softer and easier to scoop, while room-temperature dip will be thicker.
• Serve with crackers, toasted bread, pretzels, or sliced baguette.

Storage

Store leftover maple bacon cheese dip in an airtight container in the refrigerator for up to 3 days. The dip will firm up when chilled, so let it sit at room temperature for about 15 to 20 minutes before serving again.

If you prefer it warm, reheat it gently in the microwave in 15-second intervals, stirring between each one until creamy. I would skip freezing since cream cheese can become grainy once thawed.

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Maple Bacon Cheese Dip

Make a creamy maple bacon cheese dip with sharp cheddar, smoky bacon, and maple syrup for an easy appetizer ready in just 10 minutes.

Course Appetizer, Dip

Cuisine American

Keyword maple bacon cheese dip

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 325kcal

Ingredients

• 10 oz cream cheese softened
• 1 ¼ cups cheddar cheese shredded
• ⅓ cup maple syrup
• ¾ cup bacon crumbled
• 1 teaspoon smoked paprika
• crackers or bread for serving

Instructions

• Beat the softened cream cheese in a medium bowl until smooth and creamy.
• Add the cheddar cheese, maple syrup, crumbled bacon, and smoked paprika. Stir until well combined.
• Transfer to a serving bowl and serve warm or at room temperature with crackers or bread.

Nutrition

Calories: 325kcal | Carbohydrates: 12g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 375mg | Potassium: 140mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 784IU | Vitamin C: 0.003mg | Calcium: 176mg | Iron: 0.2mg

The post Maple Bacon Cheese Dip appeared first on My Mocktail Forest.

Ingredients

My Fave

Organic Taco Seasoning

$18.50

If you don't feel like making your own taco mix, this is my favorite storebought alternative.

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10/06/2026 04:30 am GMT

Step-by-step Instructions

If you're looking for a quick and delicious snack, this easy beef nachos recipe is the perfect solution for game day, casual gatherings, or a fun weeknight dinner. Made with seasoned ground beef, tortilla chips, and melty cheese, these nachos are sure to please. Customize them with your favorite toppings, such as jalapeños, avocado, or additional cheese, and enjoy your homemade beef nachos!

Prepare the Seasoning Mix

In a small bowl, combine your homemade taco seasoning or store-bought seasoning with a bit of water. This seasoning mix will add great flavor to your ground beef nachos.

Cook the Ground Beef

In a large skillet over medium-high heat, add the ground beef. Brown the ground beef until fully cooked, breaking it apart with a spatula as it cooks. Once the beef is browned, drain any excess fat.

Add the homemade taco seasoning mixture to the skillet with the ground beef, and stir until the beef is well coated and the seasoning is evenly distributed.

Assemble the Nachos

Preheat your oven to 375°F (190°C). On a large baking sheet, spread a layer of tortilla chips evenly across the surface. Spoon half of the seasoned ground beef mixture over the chips, followed by a generous layer of shredded cheese. For an extra layer of flavor, you can also add refried beans at this stage.

Bake the Nachos

Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on the nachos to make sure they don't become soggy.

Add Toppings and Serve

Once the nachos are out of the oven, top them with your favorite toppings. Consider adding sour cream, salsa or pico de gallo, and fresh cilantro for a burst of flavor. Serve the nachos immediately while they are still hot and cheesy for the best experience.

Storage

The Forest is Full of Mocktails

What to Serve With Beef Nachos

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Easy Ground Beef Nachos Recipe

This easy ground beef nachos recipe featuring seasoned ground beef, melty cheese, and kidney beans, all piled high on crispy tortilla chips are the perfect game day appetizer!

Course Appetizer

Cuisine Mexican

Keyword beef nachos

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 334kcal

Equipment

• Oven
• Baking Sheet

Ingredients

• 1 lb ground beef
• 1 can 15 oz kidney beans, drained
• 1 can 14.5 oz diced tomatoes
• 1 bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 cup salsa
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 tablespoons jalapenos, green onions optional

Instructions

• Mix seasoning ingredients in a small bowl.
• Brown ground beef in a large pan over medium heat.
• Drain excess fat.
• Add seasoning mix, beans, and tomatoes to the pan.
• Simmer for 10 minutes, stirring occasionally.
• Preheat oven to 375°F (190°C).
• Spread tortilla chips on a large baking sheet.
• Spoon beef mixture over chips.
• Sprinkle cheese on top.
• Bake for 10-15 minutes until cheese melts.
• Top with sour cream and salsa.
• Serve immediately.

Video

Nutrition

Calories: 334kcal | Carbohydrates: 6g | Protein: 18g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 754mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 2mg

The post Easy Ground Beef Nachos Recipe appeared first on My Mocktail Forest.

I had a fresh bag of pecans from Costco and happened to need fresh new syrups for my pantry, so I thought of making pecan syrup. What I didn't expect was getting two treats in one recipe because the pecans you strain out turn into these sweet toasted pecans that are way better than regular ones.

This syrup has that rich, nutty flavor with just the right amount of sweetness and a hint of salt that makes it taste deep and layered instead of flat. The toasted pecans come out crunchy and caramelized with this sticky-sweet coating that makes them perfect for snacking or topping drinks and desserts. 

I make this whenever I'm restocking my syrup collection or when I want homemade pecans for breakfast toppings. Takes about 35 minutes total, and you end up with both a bottle of syrup and a batch of candied pecans, which feels like getting bonus rewards for minimal effort.

I always separate the pecans into two bags after baking just in case my sister wants one. The first time I made this, I kept all the pecans for myself and she came over, saw them on the counter, and ate half the batch before I could stop her.

Now I automatically set aside her portion because I know she'll ask for them anyway, and honestly, they're crunchy and addictive enough that I don't blame her for finishing them in one sitting and I've definitely done the same!

These sweet toasted pecans also make great DIY gifts for the holidays. This year, I used them on top of my mini pumpkin pies.

They also go great with a 2 ingredient chaffle that I love making around fall weekends. Add a drop or two of pumpkin puree into the mix, and the whole thing is autumn central!

Ingredients

Raw pecans give this syrup its nutty, toasted flavor. You can use halves or chopped pieces, whichever you have on hand. Granulated sugar sweetens the syrup and helps it dissolve smoothly, and you can adjust how much you use based on how sweet you want it.

Water dissolves the sugar and gives the syrup that pourable consistency you need for drizzling over coffee or pancakes. Flaky sea salt balances out all that sweetness and makes the pecan flavor taste deeper and richer. Regular salt works fine too, but the flaky kind adds a little texture that's nice.

See the recipe card for exact quantities.

Step-by-step Instructions

This homemade pecan syrup paired with sweet toasted pecans is the perfect addition to your fall breakfast or dessert spread. Easy to make from scratch in just a few easy steps.

Preheat the Oven

Start by preheating your oven to 375°F (190°C). This will allow you to bake the pecans to a perfect crisp while you prepare the syrup.

Make the Pecan Syrup

In a medium saucepan, combine the raw pecans, granulated sugar, water, and sea salt. Stir everything together to make sure the sugar dissolves completely. Heat the mixture over medium heat, stirring occasionally. As it heats up, the sugar will dissolve, and the pecans will begin to absorb some of the flavors. Once the mixture comes to a boil, reduce the heat and let it simmer over low heat for 10 minutes, stirring occasionally. This will allow the syrup to thicken and develop its rich flavor.

Strain and Cool the Syrup

After simmering, remove the saucepan from the heat. To separate the syrup from the pecans, carefully pour the mixture through a fine mesh strainer into a glass jar or heat-safe container. Allow the syrup to cool to room temperature. It will continue to thicken as it cools, making it perfect for drizzling over pancakes, waffles, or ice cream.

Prepare the Pecan Coating

Line a sheet pan with parchment paper. Spread the syrup-coated pecans evenly across the pan, making sure they are not overcrowded. This will help them bake evenly.

Bake the Pecans

Place the sheet pan in the preheated oven and bake the pecans for 10-15 minutes. Keep an eye on them after the 10-minute mark, as baking times can vary based on your oven and the size of the pecans. The pecans are ready when they are dried, browned, and crispy, no longer soft or chewy. Make sure they don't burn, so check them frequently toward the end of the baking time.

Cool and Store

Once the pecans are done, remove the sheet pan from the oven and let the pecans cool completely on the pan. They will continue to harden and become more crunchy as they cool. Store the toasted pecans in an airtight container or food storage bag at room temperature for up to 3 weeks.

Store the Syrup

Once the syrup has cooled completely, seal it with a cap or lid and store it in the refrigerator. It will stay fresh for up to 3 weeks, ready to use in various recipes or as a topping for your favorite treats.

Other Syrups to Try

If you're a fan of homemade syrups, this pecan syrup pairs well with other flavored syrups that add layers of complexity to your drinks and desserts. For a comforting, spiced touch, try gingerbread syrup, which brings a warm, aromatic flavor perfect for cozy beverages. If you prefer something with a bit more spice, cinnamon simple syrup works great for adding a hint of sweetness with a cinnamon kick, complementing the nutty richness of the pecans.

For a more exotic flavor, you could also use chai tea syrup to bring in a mix of spices like cardamom, cloves, and cinnamon, which enhance the pecan syrup's depth. If you're looking for something that screams fall, the pumpkin spice syrup is an excellent option, adding a layer of autumn flavor to any drink. For a floral touch, lavender syrup is a great choice, giving a delicate and refreshing hint that balances the syrup's sweetness.

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Homemade Pecan Syrup and Sweet Toasted Pecans Recipe

Get two treats in one easy recipe with this homemade pecan syrup and sweet toasted pecans, perfect for coffee, desserts, and fall breakfasts.

Course Snacks, Syrups

Cuisine American

Keyword homemade pecan syrup, sweet toasted pecans

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 cup

Calories 1454kcal

Ingredients

• 1 cup raw pecans halves or chopped
• 1 cup granulated sugar
• 1 cup water
• ½ teaspoon flaky sea salt or ¼ teaspoon regular salt

Instructions

• Preheat the oven to 375°F.
• To a medium saucepan, add all the ingredients and stir to combine until everything is dissolved.
• Bring the mixture to a boil, stirring occasionally. This should take about 3-5 minutes.
• Once the mixture has come to a boil, turn it down to simmer over low heat, and simmer for 10 minutes, stirring occasionally.
• After 10 minutes of simmering, remove from the heat. To separate the syrup from the pecans, pour the liquid through a strainer into a glass jar or heat-safe container and allow to cool. Syrup will also continue to thicken a little more as it cools.
• Line a sheet pan with parchment paper and spread the wet pecans evenly across the pan.
• Place the pan in the preheated oven, and bake for about 10-15 minutes. Baking time can vary by oven and will also depend on the size of pecans used. Just keep an eye on them closely once it's gotten to 10 minutes to make sure they don't burn. They will be finished when they are dried and browned with a little bit of a darker color and have crisped up a bit (no longer wet, soft, and chewy). Remove the pan from the oven and allow pecans to cool completely on the pan. They will also continue to harden and become more crunchy as they cool. Store in an airtight container or food storage bag at room temperature in a cool, dry place for up to 3 weeks.
• Allow the syrup to cool completely before sealing with a cap or lid, then store in the refrigerator for up to 3 weeks.

Notes

 

 

Nutrition

Calories: 1454kcal | Carbohydrates: 213g | Protein: 9g | Fat: 72g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 40g | Sodium: 1177mg | Potassium: 410mg | Fiber: 10g | Sugar: 204g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg

The post Homemade Pecan Syrup and Sweet Toasted Pecans Recipe appeared first on My Mocktail Forest.

When Starbucks starts selling pumpkin bread, I always couldn't resist bringing home a slice or two. So last year, when I made my own pumpkin spice, I knew I had to make my own version of Starbucks pumpkin bread at home. And finally, just in time for fall, I perfected the recipe.

This pumpkin bread has that soft, moist crumb with natural pumpkin sweetness and warm spices that make it taste like the season. The texture is tender and slightly dense in that perfect way, with a slight tang that balances out all the sweetness. The pumpkin seeds on top add that satisfying crunch against the soft bread underneath.

This only takes around an hour and 15 minutes total with baking and cooling time. That short wait is totally worth it once I take a bite of that extra moist slice. 

The first time I nailed this recipe, I cut myself a thick slice while it was still warm and couldn't believe how close it tasted to the real thing. My sister came over later that day, saw the loaf on the counter, and immediately asked if I'd gone to Starbucks. When I told her I made it, she didn't believe me until she tried a slice herself.

Throughout spring and summer, we have pumpkin bread at home because of how much my sister and friends request this when they come over. It may just be one of those recipes I'm known for and I can't be prouder.

Ingredients

This recipe is really simple, pumpkin puree makes this pumpkin bread soft, moist, and packed with that natural pumpkin sweetness without being heavy. Granulated sugar and light brown sugar bring the right balance of sweetness with a bit of caramel depth, while vegetable oil keeps the crumb soft and tender.

A bit of yogurt or Greek yogurt adds richness and this slight tang that balances out all the warm spices like cinnamon, ginger, and pumpkin pie spice. Pumpkin seeds sprinkled on top give you that satisfying crunch against the soft, spiced bread.

If you're in pumpkin mode, try my Puff Pastry Pumpkin Pockets or Mini Pumpkin Cheese Balls next. And if you're looking for another cozy fall dessert, my Pumpkin S'mores Cheesecake is another easy option.

See the recipe card for exact quantities.

Step-by-step Instructions

This copycat Starbucks pumpkin bread recipe is the perfect fall treat. It's soft, moist, and bursting with warm spices, making it a cozy snack for any time of day.

Prepare the Oven and Pan

Start by preheating your oven to 350°F (175°C). Next, grease a 9x5-inch (23x13 cm) loaf pan and line it with parchment paper to prevent sticking and make for easy removal after baking.

To achieve a moist loaf, place an oven-safe baking dish filled with hot water on the lower rack of your oven. This will create steam and help keep the pumpkin bread soft as it bakes. Be sure not to place the pumpkin bread pan inside the water bath, just leave the water dish on the lower rack.

Mix Wet Ingredients

In a large bowl, whisk together 1 ½ cups of pumpkin puree, 1 cup of granulated sugar, ½ cup of light brown sugar, ⅔ cup of vegetable oil, 2 large eggs, 2 tablespoons of yogurt, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined. This will create the flavorful, moist base for your bread.

Mix Dry Ingredients

In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1 teaspoon of ground ginger, and 1 teaspoon of pumpkin pie spice. This will make the dry ingredients evenly distributed, helping the bread rise and bake uniformly.

Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing, this can lead to a dense loaf. The batter should be thick but smooth.

Bake the Pumpkin Bread

Pour the batter into the prepared loaf pan, smoothing the top with a spatula to even it out. Sprinkle pumpkin seeds evenly across the top of the batter for added crunch and a decorative touch.

Bake the pumpkin bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely cover the bread with foil to prevent burning.

Cool the Pumpkin Bread

Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will help maintain its shape and texture. Once it's fully cooled, slice it up and enjoy!

Storage

Store any leftover Starbucks copycat pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and refrigerate for up to 1 week.

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Starbucks Copycat Pumpkin Bread

Soft, moist, and perfectly spiced, this Starbucks copycat pumpkin bread has a tender crumb, warm fall flavor, and a crunchy pumpkin seed topping.

Course Breakfast, Snack

Cuisine American

Keyword starbucks copycat pumpkin bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 slices

Calories 259kcal

Equipment

• Oven

Ingredients

• 250 g 1 cup pumpkin puree
• 200 g 1 cup granulated sugar
• 50 g ¼ cup, packed light brown sugar
• 140 g ⅔ cup vegetable oil
• 2 large eggs
• 30 g 2 tablespoon plain yogurt (or Greek yogurt)
• 1 teaspoon vanilla extract
• 220 g 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon pumpkin pie spice
• Pumpkin seeds pepitas, for topping

Instructions

• Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
• Prepare oven with water: Place an oven-safe baking dish filled with hot water on the lower rack of your oven. Do not place the pumpkin bread pan inside the water bath. This creates steam, helping the bread stay moist.
• Wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, yogurt, and vanilla until smooth.
• Dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and pumpkin pie spice.
• Combine: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
• Bake: Pour batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle pumpkin seeds evenly on top.
• Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

 

 

Nutrition

Calories: 259kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 141mg | Potassium: 67mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3285IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

The post Starbucks Copycat Pumpkin Bread appeared first on My Mocktail Forest.

There's something incredibly comforting about the flavors of childhood. For me, it's the classic peanut butter and jam sandwich, sticky, sweet, nutty, and the warm, spiced crunch of a cookie dipped in milk tea.

When I set out to create this biscoff cake, I knew I wanted those same nostalgic flavors to shine in all its glory. 

This wasn't just a casual experiment, coming up with new cake recipes is serious business. I started with graham crackers and even tried digestive biscuits in early tests, but they faded into the background.

Then came the Biscoff cookies! Their signature caramelized crunch and warm cinnamon spice come together perfectly with the nutty flavor of the peanut butter and tart jam. The cookie spread melted seamlessly into the batter and added just the right depth of flavor, while a few whole cookies on top gave the cake a beautiful, textured finish.

What is Biscoff peanut butter and jam cake?

Biscoff peanut butter and jam cake is a soft, layered cake inspired by the classic peanut butter and jelly combination. It combines Biscoff cookies and cookie butter with creamy peanut butter and berry jam, then finishes the cake with a fluffy Biscoff frosting.

Unlike a traditional Biscoff cake, this version has a fruity jam layer that cuts through the richness of the peanut butter and cookie butter. You can bake it in a 6-inch round pan in either an air fryer or conventional oven.

Can you make Biscoff cake in an air fryer?

Yes. This small Biscoff cake is particularly well suited to the air fryer because it uses a 6-inch round pan and doesn't require a large baking dish. The air fryer gives the cake a nicely browned exterior while keeping the center soft. If you don't have an air fryer, you can make the same cake in a conventional oven. Follow the recipe card for the exact temperature and baking time for each method.

The Jam Filling 

The jam layer also took some trial and error. I played around with blueberry and cherry preserves at first, but both ended up overpowering the peanut butter. It was raspberry and strawberry jams that offered the perfect balance of sweet and tart!

Raspberry gave the final bake just the right zing, though you can absolutely swap in your favorite jam or even a mixed berry preserve if that's what you have on hand.

If you try a different jam, let me know in the comments! 

The final cake reminded me of the cozy desserts my family would bring out for special occasions. It's got the same soul-warming, homespun charm as these Southern Christmas Pecan Pralines, or the Mini Croissants with Cinnamon and Chocolate. And just like my Chocolate Covered Marshmallow Treats, this biscoff cake is a nostalgic dessert that feels festive, familiar, and a little bit magical.

Ingredient Highlight: Biscoff Cookies and Biscoff Spread

Biscoff cookies (also known as speculoos) are the soul of this recipe. Their deep caramelized flavor, paired with gentle hints of cinnamon and nutmeg, brings dimension and warmth to every bite. When used in both the batter and the topping, they create a dessert that's sweet, spiced, and irresistibly rich.

Biscoff spread, which I use in the filling, mixes crushed cookies with cream and turns them into a peanut-butter-like spread. It's so good, you'd be hard pressed not to eat it all with a spoon!

You might recognize the flavor pairing from my Toasted Almond Mocktail, where the warm notes of Biscoff cookies beautifully complement creamy and nutty tones.

Lotus Biscoff Cookie Butter Spread

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10/06/2026 04:16 am GMT

Lotus Biscoff Cookies

$4.79 $4.44

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10/06/2026 04:30 am GMT

Directions to Make Biscoff Cake Overview:

• Add the dry and wet ingredients together in separate bowls.
• Combine the dry and wet ingredients and stir until just combined.
• Put half into the baking dish, add the jam, and spoon in the remaining batter.
• Make the frosting while the biscoff cake bakes (see how to do it in the air fryer and the oven).
• Spread the frosting on the biscoff cake and garnish with the remaining lotus biscoff cookies.

Ingredient substitutions

Can I use another nut butter? Yes. Creamy almond butter or sunflower seed butter can replace peanut butter. Sunflower seed butter is the best option if you need the cake to be nut-free.

Can I use a different jam? Yes. Strawberry and raspberry are particularly good because their tartness balances the sweetness of the Biscoff spread. Mixed berry or blackberry preserves can also work.

Storage Instructions

Refrigerate: Store the frosted cake in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 10-15 minutes before serving for the best texture.

Freeze: You can freeze the unfrosted cake for up to 1 month. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Defrost overnight in the fridge before adding the topping.

FAQ

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Peanut Butter and Jam Biscoff Cake (Air Fryer and Oven Version)

Make your own biscoff cake in 60 minutes. This biscoff cake recipe has a delicious peanut butter and jam filling with air fryer and oven cooking versions!

Course Dessert

Cuisine American

Keyword biscoff cake, peanut butter biscoff cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 369kcal

Equipment

• 6-inch round cake pan if using oven
• 6-inch round air fryer pan if using air fryer
• Air Fryer
• Mixing Bowls
• Electric mixer
• Parchment paper

Ingredients

For the cake:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• 1 pinch salt
• ⅓ cup Biscoff cookie spread
• ⅓ cup milk
• ¼ cup vegetable oil
• 1 large egg
• 1 teaspoon vegetable oil
• ¼ cup creamy peanut butter (smooth)

For the filling:

• ¼ cup strawberry or raspberry jam (your favorite jam)

FOR THE FROSTING:

• 4 oz cream cheese softened
• ½ cup heavy cream
• 3 tablespoons powdered sugar
• 2 tablespoons Biscoff cookie spread
• 2 tablespoons creamy peanut butter
• 4-5 Biscoff cookies (for garnish)
• 10-15 raspberries (for garnish)

Instructions

MAKE THE CAKE:

• If you are using the air fryer, heat to 350°F (175°C) for 3 minutes. Alternatively, preheat oven to 350°F (175°C).
• Cut parchment paper to fit the bottom of the 6-inch cake pan. Lightly grease the sides.
• In a bowl, whisk together flour, sugar, baking powder, and salt.
• In a separate bowl, mix Biscoff spread, peanut butter, milk, oil, egg, and vanilla extract until smooth and combined.
• Add wet ingredients to dry ingredients, stirring until just combined.
• Pour half the batter into the prepared pan.
• Spoon the jam evenly over the batter layer, then carefully pour the remaining batter on top to cover the jam. Tap the pan gently to remove air bubbles.

Bake in the Air Fryer:

• Place the pan in the air fryer basket. Cook at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Bake in the oven:

• Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.

MAKE THE FROSTING:

• Beat cream cheese until smooth.
• Add Biscoff spread and peanut butter; mix until well combined.
• In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
• Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
• Spread the biscoff frosting over the cooled cake.
• Garnish with Biscoff cookies on top.
• Chill the cake in the refrigerator for at least 1 hour before serving to set the topping and flavors.

Notes

 

 

 

Nutrition

Calories: 369kcal | Carbohydrates: 32g | Protein: 7g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 404mg | Potassium: 142mg | Fiber: 1g | Sugar: 18g | Vitamin A: 459IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg

The post Peanut Butter and Jam Biscoff Cake Recipe (Air Fryer or Oven Version) appeared first on My Mocktail Forest.

After years of making my own drinks at home, I notice when a small ingredient swap actually makes something better. Oat milk was one of those swaps.

The caramel frappuccino has been a staple in this house for a long time. If I am not craving it, my kids are requesting it, and I don't mind making them. The double chocolate chip frappuccino was actually the first one I started making regularly at home, and once I got comfortable with that, the caramel version became the next one to tackle.

When I switched from regular milk to oat milk one day, I never went back. The oat milk makes it creamy and smooth without the heavier richness of dairy, and that subtle toasted oat flavor blends into the caramel in a way we all love. The caramel hits first with that sweet, buttery flavor, then the coffee comes through underneath, keeping it from tasting like dessert in a cup. Once the whipped cream and extra caramel start melting in, each sip gets a little richer than the last. On days when I want to take it even further, the caramel ribbon crunch frappuccino is the one I make instead.

This oat milk version is the everyday one though, the one I come back to most. If you are building out your homemade frappuccino rotation, the green tea frappuccino and the strawberry cheesecake frappuccino are both worth adding to the list.

Ingredients

The coffee is the base of this frappuccino, so brew it a little stronger than usual and let it cool completely before blending. A shot of espresso also works if you prefer a bolder coffee flavor. Oat milk gives the drink a naturally creamy texture, with barista-style oat milk blending especially well. The caramel sauce adds sweetness and rich caramel flavor, and an extra drizzle inside the glass makes it feel just like a coffee shop version.

See the recipe card for exact quantities.

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09/23/2026 11:16 pm GMT

How to Make Oatmilk Caramel Frappuccino?

This oatmilk caramel frappuccino is cold, creamy, and blended until frosty, with a strong coffee base and plenty of caramel flavor.

Brew the coffee

Brew a cup of strong coffee or prepare a shot of espresso, then let it cool to room temperature.

• Use strong coffee so the flavor does not get lost once it is blended with oat milk, caramel, and ice.

Blend the frappuccino

• The drink should be thick and icy with no large pieces of ice left.
• If it is too thick to blend, add a small splash of oat milk.
• If it turns too thin, blend in a little more ice until it gets frosty again.

Prepare the glass

Drizzle caramel sauce around the inside of your serving glass.

Garnish and serve

Pour the blended frappuccino into the prepared glass, then top with whipped cream and more caramel sauce.

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Oatmilk Caramel Frappuccino

Blend an oatmilk caramel frappuccino with coffee, caramel sauce, and ice for a creamy, café-style drink ready in just 5 minutes.

Course Drinks

Cuisine American

Keyword oatmilk caramel frappuccino

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 281kcal

Equipment

• Blender

Ingredients

• 1 cup strong brewed coffee cooled (or use 1 shot of espresso)
• ½ cup oat milk
• ¼ cup caramel sauce plus extra for drizzling
• 2 tablespoon sugar adjust to taste
• ½ cup ice cubes
• Whipped cream for topping

Instructions

• Brew a cup of strong coffee or espresso and let it cool to room temperature. For faster cooling, refrigerate until chilled.
• Add the cooled coffee, oat milk, caramel sauce, sugar, and ice to a blender. Blend until smooth and frothy.
• Drizzle caramel sauce inside a serving glass.
• Pour the blended frappuccino into the prepared glass and top with whipped cream.
• Finish with an extra drizzle of caramel sauce and serve immediately.

Nutrition

Calories: 281kcal | Carbohydrates: 68g | Protein: 3g | Fat: 1g | Monounsaturated Fat: 0.04g | Sodium: 260mg | Potassium: 213mg | Fiber: 1g | Sugar: 66g | Vitamin A: 297IU | Vitamin C: 0.3mg | Calcium: 209mg | Iron: 1mg

The post Oatmilk Caramel Frappuccino appeared first on My Mocktail Forest.

If you have been around my blog for a while, you know I love a good Biscoff recipe. This milkshake, though, is one I actually cannot take credit for. My daughter suggested it when I was filming my double chocolate chip frappuccino and she spotted what was left of our Biscoff jar from my air fryer Biscoff cake shoot. She looked at the jar, looked at what I was making, and the rest was pretty obvious.

I am glad she said something because this milkshake is really good. The Biscoff hits first with that sweet, caramelized flavor, then the cinnamon and brown sugar come through underneath. The vanilla ice cream pulls everything together and makes it rich and creamy without being too heavy, and the milk keeps it smooth enough to actually sip. It tastes a little like drinking cookie butter, but the vanilla balances it out so it never tips over into too sweet or too rich. The little bits of blended cookie throughout are what really make it, and if you finish it with whipped cream, caramel sauce, and extra crunchy crumbs on top, every sip has that mix of cold creamy milkshake and crisp cookie all at once.

If you are a fan of indulgent drinks that feel like a treat, the s'mores latte and the sunbutter latte are worth adding to your list. And if Biscoff is your thing, the air fryer Biscoff cake and these cookie dough cookies will not disappoint either.

Ingredients

The vanilla ice cream is the base of this milkshake, so use a good-quality brand with a rich vanilla flavor. Premium ice cream creates a thicker, creamier milkshake because it contains less air than lighter varieties. If you prefer a thinner consistency, let the ice cream soften for a few minutes before blending.

The Biscoff cookies give the milkshake its signature caramelized spice flavor and a little extra texture. Crush them before blending so they mix in evenly, and save a few extra cookies for the topping if you want a little crunch in every sip.

See the recipe card for exact quantities.

Biscoff Cookies - 8.8 Oz - Case Of 10

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10/05/2026 08:30 pm GMT

How to Make Biscoff Milkshake?

This Biscoff milkshake is thick, creamy, and full of caramelized cookie flavor. The cookies blend right into the vanilla ice cream, giving the milkshake a smooth, sweet base with that warm spiced Biscoff taste in every sip.

Blend the milkshake

Add the vanilla ice cream, milk, crushed Biscoff cookies, and vanilla extract to a blender, then blend until smooth and creamy.

• The milkshake should be thick but still pourable.

Prepare the glasses

Drizzle caramel sauce around the inside of two 16-ounce glasses if using.

• This step is optional, but it adds extra sweetness and makes the milkshake look more finished.
• Chill the glasses first if you want the milkshake to stay thicker a little longer.

Pour the milkshake

Divide the milkshake evenly between the prepared glasses.

• If the milkshake thickens too much while sitting, blend it again with a small splash of milk.

Garnish

Sprinkle crushed Biscoff cookies over the whipped cream.

• Add the cookie crumbs right before serving so they stay crisp.
• A whole Biscoff cookie on the rim makes the milkshake look more bakery-style.

Serve

Serve immediately while the milkshake is thick and cold.

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Biscoff Milkshake

Blend a creamy Biscoff milkshake with vanilla ice cream and Lotus Biscoff cookies for a rich, caramelized treat ready in just 5 minutes.

Course Drinks

Cuisine American

Keyword biscoff milkshake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 652kcal

Equipment

• The Biscoff Milkshake That Brings Cookie Butter to Life

Ingredients

• 2 cups vanilla ice cream
• 1 cup whole milk
• 10 Biscoff cookies crushed (plus extra for garnish)
• 1 teaspoon vanilla extract
• Whipped cream optional, for topping
• 2 tablespoons caramel sauce optional, for drizzling

Instructions

• In a blender, combine the vanilla ice cream, milk, crushed Biscoff cookies, and vanilla extract. Blend until smooth.
• If using caramel sauce, drizzle it inside each of the 16 oz glasses.
• Divide the milkshake evenly between the two glasses. Top with whipped cream if desired.
• Sprinkle crushed Biscoff cookies on top of the whipped cream for added crunch.
• Enjoy immediately!

Nutrition

Calories: 652kcal | Carbohydrates: 80g | Protein: 12g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 397mg | Potassium: 506mg | Fiber: 2g | Sugar: 56g | Vitamin A: 814IU | Vitamin C: 1mg | Calcium: 336mg | Iron: 2mg

The post Biscoff Milkshake appeared first on My Mocktail Forest.

Secret menu drinks always pull me in, and when the strawberry cheesecake frappuccino kept selling out at my local Starbucks, I decided to figure it out myself.

This is the version that finally worked, and adding cream cheese made a bigger difference than I expected.

My kids don't care about the weather sometimes. If they crave something, whether it's a hot drink during a warmer day or a milkshake on a freezing one, they'll let me know what they want.

This one time in October, Leo asked for a double chocolate chip frappuccino (again) since I was formulating the recipe for a Starbucks copycat series, and Lin wanted a strawberries and cream one. But since I'd just bought fresh Greek yogurt and cream cheese, I decided to make her this version instead, the one I knew she'd love even more.

She took one sip, looked at me with wide eyes, and said "this is way better than the regular one." Leo, who was halfway through his chocolate version, reached over and asked for a taste. He ended up finishing half of Lin's drink before she pulled it away from him LOL.

Now, whenever Lin asks for a strawberry drink, she specifically requests "the cheesecake one," and you always make sure you have cream cheese stocked because it's become her favorite instead of the plain strawberries and cream she used to want.

Ingredients

The cheesecake flavor comes from cream cheese, which adds tang and thickness that makes this feel like dessert instead of just blended fruit. Let it soften before blending so it mixes in smoothly without leaving lumps.

The main flavor and texture come from frozen strawberries, which add natural sweetness and create that thick, slushy consistency without watering things down the way ice does. Fresh strawberries work if that's what you have, but you'll need more ice and the flavor won't be as concentrated.

Body and extra tang come from Greek yogurt, which supports that cheesecake flavor the cream cheese starts. It also thickens the drink so it doesn't feel thin or watery. Regular yogurt works if you want something lighter, but the texture won't be as creamy.

See the recipe card for exact quantities.

How to Make Strawberry Cheesecake Frappuccino?

This strawberry cheesecake frappuccino is creamy, fruity, and slightly tangy, with a smooth texture that feels more like a dessert than a drink. It's cold, refreshing, and easy to make at home.

Blend the base

• Blend until completely smooth with no chunks
• If the mixture is too thick, add a small splash of milk and blend again

Adjust the flavor

• Add a little more honey or maple syrup if needed
• Blend again briefly to mix

Garnish the drink

• Add fresh strawberries on top
• Drizzle strawberry syrup if you want a stronger strawberry taste

Serve right away

Other Copycat Recipes to Try

If you like rotating drinks depending on the mood, this one fits right in with both lighter and richer options. On warmer days, something like the Starbucks copycat strawberry acai refresher or the pineapple passionfruit refresher keeps things more light, fruity, and refreshing. When you want something smoother and creamier without being too heavy, the Starbucks copycat chai creme frappuccino pairs well alongside it.

For a more café-style lineup at home, you can mix in a few coffee-based drinks to balance things out. The Starbucks copycat iced caramel latte and Starbucks copycat apple crisp oat milk latte bring in a slightly richer, more mellow flavor, while thicker, dessert-style options like the copycat Starbucks caramel ribbon crunch frappuccino recipe or Starbucks copycat caramel turtle pumpkin cream cold brew lean more creamy and layered. If you want something a bit different, the Starbucks copycat pumpkin pecan oatmilk shaken espresso recipe adds a lighter, slightly foamy texture that contrasts well with the thicker drinks.

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Starbucks Copycat Strawberry Cheesecake Frappucino

Strawberry cheesecake frappuccino with cream cheese, strawberries, and yogurt. A creamy, homemade drink that tastes better than the original.

Course Dessert, Drinks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 220kcal

Ingredients

• 1 cup unsweetened almond milk or any milk of your choice
• 1 cup frozen strawberries
• ½ cup Greek yogurt
• 1-2 teaspoons honey or maple syrup, adjust based on sweetness preference
• ½ teaspoon vanilla extract
• 1 tablespoon cream cheese
• 1 cup ice cubes

Instructions

• In a blender, combine the almond milk, frozen strawberries, Greek yogurt, honey (or maple syrup), vanilla extract, cream cheese, and ice. Blend until smooth and creamy, adding more milk if needed to adjust the consistency.
• Taste and adjust sweetness, adding more honey or maple syrup if desired.
• Pour into a glass and top with whipped cream, if using.
• Garnish with fresh strawberries and a drizzle of strawberry syrup, if desired.
• Serve immediately.

Notes

 

 

 

 

 

 

Nutrition

Calories: 220kcal | Carbohydrates: 23g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 420mg | Potassium: 387mg | Fiber: 4g | Sugar: 17g | Vitamin A: 216IU | Vitamin C: 85mg | Calcium: 456mg | Iron: 1mg

The post Starbucks Copycat Strawberry Cheesecake Frappuccino Recipe appeared first on My Mocktail Forest.

People have mixed reactions when receiving coconut chocolate, but I absolutely love Almond Joys, especially because of the almonds. I used to buy them during midterms or finals season in college when I would spend hours studying and knew I'd need some sugar to wake me up. These homemade versions taste exactly like the store-bought bars but somehow even better because you control how much coconut and chocolate goes into each one.

What I love about these is the layers... first the rich chocolate coating, then that sweet, chewy coconut filling, and finally the crunchy toasted almond on top. The coconut base is sticky and intensely sweet, perfectly balanced by the slight saltiness of the toasted almonds. The chocolate coating gives it that classic candy bar snap when you bite into it.

The first time I made these was during a particularly stressful week at work when I was craving my old study snacks. As I was shaping the coconut mixture, I realized I was making way too many for just myself, but somehow they all disappeared within two days. Now whenever I make them, I automatically double the batch because I know they won't last long in my house.

They're also perfect for holiday gift-giving since they look so professional even if they only took about an hour and a half to make. I brought this over to a gift exchange once where I know not everyone loves coconut but want to convert a few people. And safe to say, I have converted quite a few friends into enjoying almond joys... well my version at least. For more easily creative desserts, you should try my vanilla chocolate Zebra cake balls or Strawberry cake balls.

Ingredients

What gives these homemade almond joys their familiar bite is sweetened shredded coconut mixed with sweetened condensed milk. The milk holds everything together while making it rich and sticky enough to scoop into little mounds. I always add powdered sugar too because it helps the mixture firm up so it doesn't fall apart when you dip it in chocolate.

For the coating, I go with bar of chocolate almond bark instead of regular chocolate chips because it melts so much smoother and gives you that shiny finish. If you want something less sweet, bittersweet almond bark works great too. Sometimes, I like to toast the whole almonds first so they stay crunchy and flavorful, then press them on top of each bar right after dipping in chocolate.

See the recipe card for exact quantities.

Step-by-step Instructions

These homemade almond joys taste just like the store-bought version but somehow even better because you can control exactly how much coconut and chocolate goes into each one.

Mix the Coconut Filling

Line a large baking sheet or tray with parchment paper and make sure it fits in your freezer. In a medium mixing bowl, stir together 3 cups of sweetened shredded coconut, 14 oz of sweetened condensed milk, and ½ cup of powdered sugar until everything is evenly mixed and thick.

Shape and Freeze

Wet your hands slightly to prevent sticking, then shape the mixture into small bars about 3 inches long. Place each bar on the lined tray and continue until all the coconut mixture is used. Freeze the tray for 30 minutes so the bars firm up and are easier to dip.

Melt the Chocolate and Dip

Add the chocolate almond bark to a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and fully melted. Keep the bowl next to your tray. Dip each coconut bar into the chocolate, using two forks to turn and coat evenly. Let the excess drip off, gently scrape the bottom, and place it back on the tray. Press 1 or 2 almonds on top of each coated bar.

Chill and Serve

Once all the bars are dipped and topped, return the tray to the freezer for another 30 minutes to let the chocolate fully set. Serve straight from the freezer or allow them to sit at room temperature for a few minutes before serving.

Storage

Store the almond joys in an airtight container in the fridge for 3 to 4 days. To keep them from sticking, place a sheet of parchment paper or tin foil between each layer. This also helps protect their shape and keeps the chocolate coating smooth. For the best texture, let them sit at room temperature for 5 to 10 minutes before serving so the coconut centers can soften slightly without the chocolate melting. 

FAQ

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Copycat Homemade Almond Joys 

Homemade Almond Joys with chewy coconut, crunchy almonds, and rich chocolate. Easy 5-ingredient candy bars that taste better than store-bought.

Course Dessert, Snack

Cuisine American

Keyword copycat homemade almond joys

Prep Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 14 servings

Calories 541kcal

Ingredients

• 3 cups of sweetened shredded coconut
• 14 oz of sweetened condensed milk
• ½ cup powdered sugar
• 24 oz bar of chocolate almond bark
• 1 cup of almonds

Instructions

• Line a large baking sheet or tray with parchment paper. (make sure the tray can fit in your freezer) in a medium sized mixing bowl add the coconut, condensed milk and the powdered sugar and stir until everything is mixed together.
• Wet your hands a bit and start forming 3 inch small bars with the coconut mixture. Place on the parchment paper lined tray and repeat until you have no more mixture left.
• Freeze for 30 minutes. In a large microwave safe bowl add the almond bark into it and microwave and stir 30 seconds at a time until melted. Set the bowl next to the tray of somewhat frozen coconut bars. Pick one up and drop into the chocolate. Flip around using two forks and tap and scrape off any chocolate that's dripping off. Place back into the parchment paper and top with 1-2 almonds on top.
• Repeat with the rest of the coconut bars. Place back in the freezer for 30 minutes to make sure the chocolate is solid. Remove from the freezer and serve and enjoy!

Nutrition

Calories: 541kcal | Carbohydrates: 66g | Protein: 5g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 101mg | Potassium: 245mg | Fiber: 2g | Sugar: 63g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

The post Copycat Homemade Almond Joys appeared first on My Mocktail Forest.

This one is my favorite of the recent cake ball recipes I've made, and I'm not sure what I love more: how easy it is to make, or how addictive it tastes.

I made them one day when we were watching Amazon Prime and my daughter got so inspired by the zebras from Zootopia, that she kept begging me to make her a specialty dish influenced by this unique animal. That's how I was inspired to make this simple treat!

I make these when I want something a snack or dessert without spending hours in the kitchen, or when I need something I know everyone will love. Most of the time, the hard part is just waiting for them to freeze.

The first time I made these, I was genuinely surprised by how simple the process was. I expected cake balls to be more complicated, but tearing up zebra cakes and mixing them with cream cheese took maybe five minutes. When I tasted the first one after the coating set, I immediately went back for another, and then another, until I realized I'd eaten way more than I planned.

My husband walked into the kitchen, tried one, and said, "okay, these are dangerous" because he couldn't stop either. Now I make them regularly, and I still can't decide if I love them more for being ridiculously easy or for tasting so good that I have to hide them from myself.

Another cake ball variant you must try is my strawberry cake ball recipe, it goes so well with these zebra cake balls or my Almond joys.

A few tips! The zebra cakes have to be torn into small, even pieces before mixing with the cream cheese, or you get big chunks that don't blend in and create lumpy spots in the final balls. When I rushed through this once and tore them too roughly, some pieces stayed large and the texture was inconsistent instead of smooth throughout. The cream cheese also needs to be fully softened to room temperature, or it won't mix evenly with the cake and you end up with streaks and patches instead of a cohesive mixture.

The shaped balls have to freeze for at least 30 minutes before dipping, or they're too soft and fall apart when you try to coat them in the melted chocolate. I learned this when I tried dipping them after only 15 minutes in the freezer, and they started crumbling and breaking apart in the chocolate, making a mess instead of getting that smooth coating. The vanilla coating has to be melted gently without overheating or it seizes up and turns thick and grainy instead of smooth and easy to dip.

Ingredients

Store-bought zebra cakes are the base of these cake balls and already have soft texture and built-in flavor. Once mixed, they break down into smooth, slightly dense filling that holds together easily without needing extra ingredients. Using a different snack cake can work, but zebra cakes give you that familiar vanilla and cream flavor that carries through the whole bite.

Cream cheese binds everything together and gives the mixture creamy texture. It also helps balance the sweetness from the cakes. Make sure it's at room temperature so it blends evenly. If it's too cold, the mixture won't come together smoothly.

Vanilla almond bark is used for the coating because it melts easily and sets firmly around the cake balls. It creates a smooth outer layer without needing much effort. You can use white chocolate instead, but almond bark tends to be easier to work with and gives more consistent results.

Chocolate melting wafers are used for the drizzle on top. They add contrast and that classic zebra look without affecting the texture too much. You can swap in regular chocolate chips if needed, but melting wafers give smoother finish for drizzling.

See the recipe card for exact quantities.

How to Make Zebra Cake Balls?

These zebra cake balls have a soft, creamy center with a smooth outer coating and a simple chocolate drizzle on top. They're easy to portion and work well for parties, gifting, or keeping in the fridge for quick treats.

Make the cake mixture

In a large bowl, tear the zebra cakes into chunks. Add the softened cream cheese.

Use a hand mixer to blend everything together until the mixture turns into fine crumbs and becomes smooth and creamy. It should hold together easily when pressed.

Shape the cake balls

Line a tray with parchment paper.

Using a cookie scoop, portion out the mixture and roll into balls, about 3 tablespoons each. Place them on the prepared tray. Repeat until all the mixture is used.

Chill until firm

Place the tray in the freezer for about 30 minutes, or until the cake balls are firm. This step helps them keep their shape when coating.

Coat with almond bark

Melt the vanilla almond bark in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.

Using two forks, dip each cake ball into the melted coating. Lift it out, let the excess drip off, and gently scrape the bottom before placing it back on the tray.

Repeat until all the cake balls are fully coated.

Add the chocolate drizzle

In a separate microwave-safe bowl, melt the chocolate wafers in 30-second intervals, stirring until smooth.

Transfer the melted chocolate to a zip-top bag and snip a small corner off. Drizzle over the coated cake balls to create the zebra pattern.

Let set and serve

Let the coating set at room temperature or place the tray in the fridge for a few minutes until firm.

Once set, they're ready to serve.

Storage

Store the zebra cake balls in an airtight container in the fridge for up to 4-5 days. Keep them chilled so the coating stays firm and the centers hold their shape.

For longer storage, you can freeze them in a freezer-safe container for up to 2-3 months. Thaw in the fridge before serving so the texture stays consistent.

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Zebra Cake Balls

Creamy zebra cake balls coated in vanilla almond bark and finished with chocolate drizzle. An easy, no-bake dessert everyone loves.

Course Dessert, Snacks

Cuisine American

Keyword zebra cake balls

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 20 pieces

Calories 222kcal

Ingredients

• 16 zebra cakes
• 4 oz cream cheese room temp
• 24 oz vanilla almond bark
• ⅓ cup chocolate melting wafers

Instructions

• In a large bowl rip the zebra cakes in chunks and add them to the bowl,  add the cream cheese and using a hand mixer beat until the cakes become crumbs and it's creamy. Line a tray with parchment paper. Using a cookie scoop, scoop out the cake mixture and roll into balls and set on the tray. (About 3 tbsps worth)
• Repeat until you have no more mixture left.
• Freeze for 30 minutes. Once they have frozen melt the almond bark in a microwave safe bowl, stirring every 30 seconds.
• Using two forks dip the balls one at a time and place back on the parchment paper tray. Make sure to scrape off the excess almond bark on the bottom.
• Repeat until all the balls are coated in the vanilla almond bark. In another small microwaveable bowl add the chocolate wafers and melt, stirring every 30 seconds. Add to a zip lock bag and snip a small piece of the end off. Drizzle zebra marks all over the tops of the balls.
• Enjoy!

Notes

 

 

 

 

 

Nutrition

Calories: 222kcal | Carbohydrates: 26g | Protein: 0.3g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 29mg | Potassium: 7mg | Sugar: 26g | Vitamin A: 76IU | Calcium: 6mg | Iron: 0.01mg

The post The Easiest 4-Ingredient Zebra Cake Balls appeared first on My Mocktail Forest.

Why You'll Love These Crumbl Frosted Oreo Cookies

• Thick, bakery-style cookies just like Crumbl
• Soft centers with crisp edges
• Loaded with real Oreo cookie crumbs
• Easy beginner-friendly recipe
• Freezer friendly
• Perfect for birthdays, parties, bake sales, and holidays
• Ready in under an hour

If you love bakery-style desserts, you'll also love my Crumbl Copycat Cookie Dough Cookies and rich Crumbl Copycat Dark Dream Cookies.

Oreo cookies on cookies have grown on me since my daughter found them at a coffee shop and would ask me to buy her a piece almost every day for a week. I wanted to surprise her and make her new crazed-for flavor at home, and I happened to find a frosted Oreo cookie on Crumbl. It was the perfect recipe to recreate.

The reason crushed Oreos work in cookie dough instead of just making them taste like regular chocolate cookies is that you're adding both the chocolate cookie wafer and the cream filling, which creates a more complex flavor than cocoa powder alone. The cream filling melts slightly as the cookies bake, creating little pockets of sweetness throughout the dough that regular chocolate chips can't replicate. I learned this matters when I tried making a chocolate version with just cocoa powder once, and they came out tasting flat and one-dimensional compared to the depth the Oreos bring. The cookies need to be slightly underbaked in the center so they stay thick and soft instead of spreading thin and crispy, which means pulling them out when they still look a bit puffy and shiny on top even though it feels too early.

The frosting has to be beaten long enough to get fluffy and smooth instead of dense and grainy, because thick, stiff frosting sits heavy on top of the cookie instead of melting slightly from the residual warmth when you spread it on.

When I first made these and surprised my daughter with them after daycare, her eyes got huge and she asked if I'd gone to the coffee shop without her. When I told her I made them myself, she took a bite, looked at me seriously, and said "these are better momma!" That sealed it.

Now instead of making daily coffee shop runs, I make a batch of these every week or so, and she's stopped asking to go buy them because she'd rather wait for the homemade version.

Ingredients

Unsalted butter and brown sugar create that soft, rich texture Crumbl-style cookies are known for. Brown sugar is especially important because it keeps the cookies moist and slightly chewy instead of crisp. Make sure the butter is properly softened so it creams smoothly. Cold butter won't blend well, and melted butter will mess up the dough structure.

Cornstarch might seem like a small thing, but it's what gives the cookies that thick center. It keeps them tender and stops them from spreading too thin. The balance of flour and baking powder also keeps the cookies structured but still soft in the middle.

For the frosting, butter, powdered sugar, and vanilla ice cream create that creamy, slightly whipped texture. The ice cream adds both flavor and softness, making the frosting lighter than traditional buttercream. Let it soften slightly before mixing so it blends smoothly without making the frosting too runny.

The edible cookie dough topping makes these cookies different. Heat-treated flour is key because it makes the dough safe to eat without baking. Don't skip this step. The small amount of heavy cream helps loosen the dough just enough so it rolls easily, while mini chocolate chips add texture without taking over each bite.

See the recipe card for exact quantities. 

How to Make Crumbl Copycat Frosted Oreo Cookies?

These frosted Oreo cookies are thick, soft, and packed with chocolate flavor, just like the bakery version. The key is layering Oreo crumbs into the dough and finishing with a smooth, creamy frosting on top.

Preheat and Prepare the Pans

Preheat your oven to 350°F. Line baking sheets with parchment paper and set them aside. This keeps the cookies from sticking and helps them bake evenly.

Crush the Oreos

Place the Oreos in a food processor and pulse until they turn into fine crumbs. You want them evenly crushed so they mix smoothly into the dough without large chunks.

Mix the Dry Ingredients

In a medium bowl, combine the crushed Oreos with the flour, cornstarch, baking soda, baking powder, cocoa powder, cream of tartar, and salt. Stir until everything is evenly mixed. Set this bowl aside.

Cream the Butter and Sugars

In the bowl of a stand mixer, add the softened butter and sugars. Beat on medium speed until smooth and creamy. This step helps create a soft, thick cookie texture.

Add the oil and egg, then mix again until fully combined.

Combine the Dough

Gradually add the dry ingredient mixture to the butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed to make sure everything blends evenly.

Scoop and Bake

Using a large ice cream scoop, portion the dough onto the prepared baking sheets. Leave space between each cookie. Gently press each scoop into a thick disc shape.

Bake for about 10 minutes, or until the centers are set. The cookies may look slightly soft in the middle, which is fine. Let them cool completely on the baking sheet before frosting.

Make the Frosting

In the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla, and salt. Mix on low until combined, then increase to medium speed and beat for about 1 minute, until smooth and creamy. Scrape down the sides as needed.

Frost and Finish

Once the cookies are completely cool, spread a thick layer of frosting over the top of each one. Finish by sprinkling additional Oreo crumbs over the frosting for decoration.

Serve and Enjoy!

Your crumbl copycat frosted oreo cookies are ready to be served. Enjoy!

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days. For best texture, let them sit at room temperature for about 15-20 minutes before serving so the frosting can soften slightly.

Serving Suggestions with Oreo Crumbl Cookies

• Cookies and Cream Milkshake like my Cookie Milkshake
• Homemade Oreo Milkshake
• Chocolate Milk, you can try my Whipped Chocolate Milk
• Chocolate Milk Mocktail such as Frozen Chocolate Mocktail
• Vanilla Bean Milkshake
• A cold glass of milk or hot chocolate

Other Cookies to Try

If you love crumbl copycat frosted oreo cookies, there are a few other bakery-style cookies that fit right alongside them. Crumbl copycat dark dream cookies are rich and chocolate-forward, perfect if you want something deeper and more intense. On the other end, Crumbl copycat cinnamon swirl cookies lean into soft vanilla cookie dough with a sweet cinnamon layer that feels classic and comforting.

For something nostalgic, Crumbl copycat peanut butter and jelly cookies bring that sweet-and-salty combo in cookie form, while Crumbl copycat Biscoff cookies highlight spiced cookie butter flavor with a soft center and creamy topping. And if you're already a fan of thick, frosted cookies, Crumbl copycat cookie dough cookies keep that bakery-style look with a layered finish that stands out on any dessert table.

FAQ

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Crumbl Copycat Frosted Oreo Cookies

Thick Crumbl-style frosted Oreo cookies packed with crushed Oreos and topped with creamy vanilla frosting. Soft, rich, and bakery inspired.

Course Dessert, Snacks

Cuisine American

Keyword crumbl copycat frosted oreo cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 18 servings

Calories 316kcal

Ingredients

For the cookie base

• ½ cup unsalted butter softened
• ½ cup sugar
• ⅓ cup brown sugar
• ¼ c powdered sugar
• ⅓ cup oil
• 1 egg
• 25 Oreos crushed
• 1 ¼ cup flour
• 2 tablespoon corn starch
• ¼ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cream of tartar

For the frosting

• ½ cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• ½ teaspoon salt
• Additional Oreo crumbs to decorate

Instructions

• Preheat the oven to 350 degrees.  Line a few baking sheets with parchment and set aside.
• Using a food processor, crush the Oreos into fine crumbs.
• In a medium bowl, combine the crushed Oreos, flour, corn starch, baking soda, baking powder, cocoa, cream of tartar and salt.  Mix well.  Set aside.
• In the bowl of a stand mixer, combine the softened butter and sugars.  Cream until smooth.
• Add in the oil and egg.  Mix well.
• Add in the bowl of dry ingredients and mix thoroughly, scraping the sides often.
• Using a large ice cream scoop, divide the cookies between the prepared baking sheets.
• Gently flatten into a disc shape.  Bake in the preheated oven for approximately 10 minutes or until the centers are set.  Allow to cool completely before decorating.
• In the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla and salt.  Mix on low until combined.  Scrape down the sides and then bump up the speed to medium for about a minute or until the frosting is smooth and creamy looking.
• Spread a layer of frosting over the top of each cookie.
• Sprinkle with additional Oreo crumbs to decorate.

Notes

 

 

Nutrition

Calories: 316kcal | Carbohydrates: 38g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 243mg | Potassium: 93mg | Fiber: 1g | Sugar: 25g | Vitamin A: 329IU | Calcium: 21mg | Iron: 3mg

The post Frosted Oreo Crumbl Cookies appeared first on My Mocktail Forest.

Pizza is a great food for a time of need, and it's been clutch for me on many a night. But there's just something about taking a familiar food like pizza and turning it into a finger food that brings me comfort and joy, and these cheesy garlic pepperoni biscuit cups hit the mark.

Honestly, if I had to tally the number of times pizza has taken on a new form in my kitchen, I'd likely need a calculator. First, there was deep-dish pizza cooked in a cast iron. Then, there were pepperoni pizza rolls. But these biscuit cups just might take the cake. Store-bought biscuit dough turned into pillowy cups filled with melted mozzarella and pepperoni, all brushed with garlic herb butter for that aroma and flavor.

I make sure each bite has everything: biscuit, pepperoni, and mozzarella. The outside develops a slight crunch while the inside stays moist and tender. They're like individual servings of pizza bread but with far less effort.

I prepare these cups for game day watch parties, casual dinner parties, or anytime I need an appetizer plate to be a guaranteed hit. They pair well with two of my other favorite party starters. Air fryer jalapeño poppers for guests who enjoy a bit of heat and air fryer fried cheese curds for the cheesy bites. The preparation takes just 20 minutes, followed by 25 minutes of baking time, making them manageable even when preparing multiple dishes.

My first time making these was for a last-minute movie night. We were all in our pajamas when the kids asked to watch Frozen 2 (again). There are still 2 minutes left on my phone timer, but my kids already have their small plates ready for their share. That's when I'm reminded that some recipes just know how to bring everyone to the kitchen before the timer even goes off.

Then, they made an appearance in a Game Day appetizer line-up, and were gone within 10 minutes. And now, we're making them for an upcoming Father's Day brunch. A pizza appetizer that can work double-duty? Yes, please!

Ingredients

• Biscuit dough - The base for the muffins, giving them a soft, pillowy texture. I use store-bought dough for convenience, which crisps beautifully around the edges once baked.
• Pepperoni slices - Adds a savory, slightly spicy flavor that pairs perfectly with the cheese. I like to chop the slices into quarters for more even distribution throughout the muffins.
• Grated mozzarella - This cheese creates that melt-in-your-mouth gooey texture. I prefer whole milk mozzarella because it melts better and gives a creamier finish.
• Unsalted butter - Used to brush the muffins for a golden, buttery finish. Cutting the butter into small chunks before  baking allows it to melt evenly on top, adding richness to the muffins.
• Garlic salt - Brings a savory, garlicky flavor to the muffins that complements the pepperoni and cheese. I've tried using regular garlic powder, but garlic salt is the perfect balance of seasoning.
• Dried parsley flakes - Adds color and a mild, herbal note that helps freshen the flavor. Fresh parsley works as well, but dried parsley is perfect for this recipe when I'm short on time.

See the recipe card for exact quantities.

Step-by-step Instructions

These cheesy garlic pepperoni biscuit cups are quick, easy, and perfect for any occasion. Packed with savory pepperoni, gooey mozzarella, and topped with a buttery garlic finish, these bite-sized treats are sure to be everyone's favorite.

Preheat the Oven and Prepare the Muffin Tin

Start by preheating your oven to 375°F (190°C). While it heats up, prepare a large muffin tin by coating it with non-stick cooking spray. This makes sure the biscuit cups come out easily after baking.

Prepare the Biscuit Base

Take the raw biscuit dough and divide each one into four pieces. Place these pieces into a large mixing bowl. This step helps the biscuit dough bake more evenly and gives each cup a light, airy texture.

Add Pepperoni and Cheese

Chop the pepperoni slices into quarters and add them to the biscuit pieces. Then, add the grated mozzarella cheese. Toss everything together until well combined, making sure each piece of biscuit is coated with cheese and pepperoni.

Fill the Muffin Tin

Scoop about 6 pieces of the biscuit mixture into each muffin cup. Spread the mixture evenly to make sure each cup has roughly the same amount of dough, cheese, and pepperoni.

Add Butter

Slice half a stick of butter into 12 small chunks. Place one piece of butter on top of each muffin cup. The butter will melt and help the biscuits achieve a golden brown finish while adding richness to the flavor.

Bake the Biscuit Cups

Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check the muffins toward the end of the baking time. They should be golden brown, and the cheese should be bubbling.

Make the Garlic Butter Mixture

While the muffin cups bake, melt the remaining butter in a small dish. Stir in the garlic salt and dried parsley flakes to create a flavorful garlic butter mixture.

Finish the Biscuit Cups

Once the biscuits are done baking, remove them from the oven and immediately brush each muffin cup with the garlic butter mixture. This step adds a savory, garlicky finish to the muffins.

Cool and Serve

Let the cheesy garlic pepperoni biscuit cups sit for a couple of minutes to cool slightly before removing them from the muffin tin. Serve them warm and enjoy!

Storage

To store leftover cheesy garlic pepperoni biscuit cups, allow them to cool completely before transferring them to an airtight container. They can be refrigerated for up to 3 days.

For longer storage, these biscuit cups can be frozen. Place them in a freezer-safe bag or container, and they will keep for up to 1 month. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes, or microwave individual cups for 20-30 seconds. If frozen, let them thaw in the refrigerator overnight before reheating.

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Cheesy Garlic Pepperoni Biscuit Cups

Cheesy garlic pepperoni biscuit cups are easy, crowd-pleasing snacks made in a muffin tin with biscuit dough, mozzarella, and butter.

Course Appetizer

Cuisine American

Keyword cheesy garlic pepperoni biscuit cups

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 248kcal

Equipment

• Large muffin tin
• Sharp knife
• Chopping surface

Ingredients

• 1 tube store-bought biscuit dough
• 15 slices pepperoni
• 2 cups grated mozzarella
• 8 tablespoons ½ cup unsalted butter
• Dried parsley flakes
• 1 teaspoon garlic seasoning salt

Instructions

• Get your oven heating to 375°F (190°C) and coat your large muffin tin with non-stick spray.
• Divide each raw biscuit into four pieces and toss them into a mixing container.
• Chop the pepperoni slices into quarters and add to your biscuit chunks along with the grated mozzarella. Toss everything together until well combined.
• Scoop about 6 biscuit pieces with their cheese and pepperoni coating into each muffin hollow, making sure all cups have roughly the same amount.
• Slice half your butter into 12 small chunks. Top each filled cup with one butter chunk.
• Slide the tin into your preheated oven for 20-25 minutes until they're golden and the cheese is bubbling.
• While they bake, melt the remaining butter in a dish, then stir in the garlic salt and parsley flakes.
• Once baked, immediately paint each hot cup with your seasoned butter mixture.
• Let them sit briefly to cool before carefully removing. Enjoy while still warm.

Video

Notes

 

 

Nutrition

Calories: 248kcal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 402mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 360IU | Calcium: 99mg | Iron: 1mg

The post Cheesy Garlic Pepperoni Biscuit Cups Recipe appeared first on My Mocktail Forest.