Monthly Archives: April 2015

April 2015 Wrap-Up

april-wrap-up-1April was a blur. Seriously. Some exciting changes in my personal life have forced my blog into the second-string position.

Don’t mind my sports metaphors, I just came home from a water polo game and I’m feeling more like a sports fan than usual.  Of course, I normally don’t follow sports at all, so it’s really not hard for me to feel more sporty than usual.

Making blogging my second thing instead of my first thing means I’m behind on my Facebook posts and my pinning and I spend less time staring at my own work than usual.  That last one is probably a good thing, though.  It didn’t stop me from having a favorite recipe though, and this month my favorite was the Chocolate Peanut Butter Ice Cream Sandwich Cookies, by far.  Hands down. No contest.

Although, I’ll admit that I wish I had been present for the creation of that 7-Layer Greek Dip.  Living 2 states away from my sister makes the food sharing basically impossible.

Did you miss anything this month?  Catch up on what you missed here:

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This Easy Pineapple Cheesecake was just that… EASY. You can throw it together in just a few minutes, there’s no baking required, and you have a great weeknight dessert.

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As I mentioned above, these Chocolate Peanut Butter Ice Cream Sandwich Cookies are all that and a bag of chips.  It’s April’s Cookie of the Month, so included in this post was a bunch more peanut butter cookie recipes.

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My sister, Em, contributed this amazing 7-Layer Greek Dip this month. I’m so in love with those Greek flavors… feta cheese and cucumber sauce and hummus and olives! It’s a dip that’s sure to please.

chocolate-cupcake-recipe

For these Easy Chocolate Cupcakes, I spruced up a cake mix with my favorite ingredient… buttermilk! They’re semi-homemade, don’t require any fancy frosting, and they taste awesome.

no-bake-recipe

I returned to my roots this month with these classic No-Bake Cookies.  Robb calls them Cocoa Mounds. You could also call them Oatmeal Stovetop Cookies. Whatever you call them, you’ll be glad to have this super fast and easy kid-friendly recipe in your back pocket!

onion-dill-cihps-2

I’ve been wanting to make these Onion Dill Potato Chips for a long time now.  I’ve had the idea in my head for months. I absolutely LOVE dill, and I think it tastes great with onion. I wish I could find this flavor at the grocery store.

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Chocolate Chip Cookie Dough Brownies is the sort of recipe you’d think I would have tackled by now. I mean brownies plus cookie dough? What’s not to love? I made the dough egg-free, too, so you wouldn’t have a single thing to worry about.

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And last, but certainly not least, these Caramel Marshmallow Cookies were my nephew’s idea, and I’d like to personally thank him for it. It’s an awesome flavor combination, and gave me an excuse to revisit the amazing Brown Sugar Cookies.

Coming in May:

Chocolate Chips.  I think we should all prepare for the greatest day of the entire year… National Chocolate Chip Cookie Day on May 15!  I’m preparing. And I’ll be bringing you fun chocolate chip cookie themed treats here on the blog, and on my Facebook page, AND I even have a Pinterest board dedicated to chocolate chips. Let’s connect in one of all of these places.

We’ll also be getting ready for summer with some fun kid-friendly treats for cooling off.

I’d love to hear from you!  What was your favorite treat this month? What are you hoping to see in May?

See more great recipes in these Month-End Wrap-Up Posts!

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Caramel Marshmallow Cookies

caramel-marshmallow-cookiesDo you ever wonder what cookie I dream about?

Well, I’ll tell you. Lately, it’s been this Brown Sugar Cookie. It’s such a deceptively simple cookie with amazing brown butter flavor. If you wanted a cookie to taste like caramel, this is what you would make.

It’s perfect.

When my nephew, Happy Man, asked for caramel and marshmallow in his birthday cookies, I immediately thought of the Brown Sugar Cookies.

I actually went hunting for caramels to stuff in them, but Robb suggested I use Rolo’s. He was totally right about that. It was a perfect choice.

caramel-marshmallow-cookies

Since I was also stuffing the cookies with marshmallows, I decided on the Rolo minis. They were still plenty big for stuffing inside a cookie, and there were no wrappers to deal with.

Hallelujah.

I also used mini marshmallows because who wants to cut up the big ones?

Why yes, laziness IS the motivating factor in my kitchen.

caramel-marshmallow-cookies-recipe caramel-cookie-recipe

In the end, I’m happy if Happy Man is happy. And Happy Man was thrilled to get his very own box of custom birthday cookies, so I guess that is a good sign.

And I have half a bag of Rolo minis leftover. Now, what to do with those?

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Caramel Marshmallow Cookies

A brown butter and brown sugar cookie stuffed with marshmallows and Rolo candy.

Cook Time 15 minutes
Servings 2 dozen

Ingredients

  • 14 tablespoons butter
  • 1 1/2 cups brown sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups flour
  • Rolo minis
  • miniature marshmallows
  • 2 tablespoons each sugar and brown sugar for rolling

Instructions

  1. Place 10 tablespoons of butter in a small saucepan over medium heat. Cook for a few minutes, stirring occasionally, until butter turns brown.

  2. Cut remaining 4 tablespoons of butter into chunks and place in the mixing bowl. Pour hot brown butter over the top, and let sit a few minutes, stirring occasionally. Once all the butter is melted, add brown sugar and mix well.

  3. Add egg and yolk, and vanilla, and mix well. Add salt, baking powder, and flour, and mix until combined.

  4. In a small dish, combine sugar and brown sugar for rolling. Take a large piece of dough and flatten the center. Press two mini marshmallows and one mini Rolo in the center, and wrap dough around and seal tightly. (It should make a large 2-inch cookie.) Roll cookie in sugar mixture and place on a lined baking sheet.

  5. Bake at 350F for 14-16 minutes. Let cool for 1-2 minutes on the pan before transferring to a cooling rack.

 

Cookie Dough Brownies Recipe

This cookie dough brownies recipe is so easy to make! Use egg-free cookie dough instead of frosting for an interesting and tasty treat!

cookie-dough-brownies Nothing brings the family together like a batch of brownies.

Unless it’s cookie dough.  I don’t think we’ve ever stood as close to one another as when we are all reaching into the bowl of cookie dough at once.  No one wants to be left out of that!

Which is why brownies with cookie dough on them was one of the more brilliant ideas I’ve ever come across.

The kids thought so too. They asked me about 20 times if they could eat the cookie dough brownies, and I had to keep telling them no, because they weren’t quite chilled enough to photograph.

Which didn’t stop me from sneaking pieces of the crust when the kids weren’t looking.

Don’t tell them.

(See related post: One Bowl Brownies)

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Pin this to your Desserts board on Pinterest!

I’m always sort of surprised at those people who don’t like frosting. I mean, I get that some kinds of frosting are really not that great, and more for show than for flavor, but as a general rule, you can’t go wrong with butter and sugar.

If you’re one of those anti-frosting people, this recipe should appeal to you. There’s no need to frost these. Just consider the cookie dough to be the frosting.

The best dang frosting you ever had. Because it tastes just like cookie dough.

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And if you are a pro-frosting person, you can even bump these up a notch by adding a layer of chocolate ganache on top.

And sprinkles.

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Cookie Dough Brownies Recipe

Rich chocolate brownies topped with egg-free cookie dough.

Cook Time 30 minutes
Servings 16 servings

Ingredients

BROWNIES:

  • 1/2 cup butter
  • 4 oz. semi-sweet or bittersweet chocolate roughly chopped
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup flour

COOKIE DOUGH TOPPING:

  • 4 tablespoons butter softened
  • 4 oz. cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1/2 cup chocolate chips

Instructions

BROWNIES:

  1. Place butter and chocolate in a mixing bowl, and microwave in 30-second intervals, stirring between each, until melted and smooth.

  2. Add sugar, eggs, and vanilla, and mix well. Add flour and mix until combined.

  3. Pour brownie batter into a greased or lined 9x9 pan. Bake at 350F for 30-35 minutes, until edges are dry and start to pull away from the pan slightly. Let cool.

COOKIE DOUGH:

  1. Cream butter, cream cheese, sugar, brown sugar and vanilla. Add salt and flour and mix until combined. 

  2. Spread cookie dough evenly over brownies. Let chill for an hour or more in the fridge.

  3. Cut into 9 large or 16 small brownies. For best results, keep refrigerated, and serve cold.

 

Onion Dill Potato Chips

onion-dill-cihps (3 of 3)I’m such a sucker for potato chips. I definitely fit into the category of people that can’t eat just one.

Have you seen all the crazy chip flavors that are coming out these days? Most of them are not something I would ever try, though I have found one or two good ones.  If you like the crazy flavors, feel free to drop me a recommendation in the comments below, and I’ll give them a shot.

One thing I have not seen at the grocery store is chips with dill. I don’t know why not, either, because dill is so fantastic.

I love putting dill in my tuna sandwiches. And dill dip for vegetables? Fuggedaboutit.

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One of the great things about making homemade chips is that you can flavor them any way you like. If you don’t love onion and dill, maybe you’d prefer barbeque? Or salt & vinagar? Or cheddar cheese?

Another benefit is that you can make as much as want. Feeding a crowd? Slice 3 or 4 potatoes. Just want chips for one? 1 potato is plenty.

And let’s not forget the superior taste of homemade chips. They don’t keep, so you have to eat them or throw them out, but trust me, you’re going to want to eat them.

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Whatever you decide to put on your chips, try them homemade. You might never go back!

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Onion Dill Potato Chips

Homemade potato chips sprinkled with onion and dill.

Author Jen @ Jen's Favorite Cookies

Ingredients

  • 1 medium potato
  • cooking oil (vegetable, canola, or grapeseed)
  • onion salt
  • dried dill weed

Instructions

  1. Use a mandoline (or a very sharp knife) slice potato into ⅛-inch slices.

  2. Place slices in a bowl and cover with cold water. Let sit in water for 30 minutes. Drain water, and lay slices out on a paper towel and pat dry.

  3. Fill a fry pan about ¼-inch deep with oil. Bring oil to a temperature of 325F.

  4. Place a few dry potato slices in the hot oil at a time, letting them get slightly brown (about 2 minutes) and then turning and cooking to let the other side brown.

  5. Remove cooked chips and place on a tray lined with brown paper to drain. Immediately sprinkle chips with onion salt and dill weed.

  6. Continue process with remaining potato slices. Serve immediately.

 

No-Bake Cookies Recipe

This no bake cookies recipe is a classic your family will love! Easy enough that kids can make it, everyone will appreciate a no-bake cookie that is ready to eat in just minutes!

no-bake-cookies-recipeI recently started a new job, which has really wrecked my schedule. Being in the office all day is far different from being at home all day, and I find myself sort of missing the solitude of my quiet home-alone hours.

I also find myself missing the desire to make dinner. Or make anything, really. I would just prefer someone serve it to me on a silver platter.

I’ve been racking my brain for meals and desserts that are even faster, even cheaper, and even easier than what I’ve done in the past.

And, with summer right around the corner, I am returning to my no-bake roots. Because some days, NOT turning on the oven is my favorite thing.

It’s right behind NOT listening to the radio. Silence is often my favorite station.

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When I was a kid, we used to make this no-bake cookies recipe all the time. It was a staple. We practically had the recipe memorized, that’s how often we made it.

Can you blame us? We wanted a treat, and we wanted it quickly, and we didn’t want mom to yell at us about cleaning up a bunch of dishes.

Not to mention, we were usually making these during commercial breaks. *ahem*

My kids know nothing about doing things during commercial breaks. I don’t think they’ve watched a live television program ever in their lives. And don’t even get me started about telephone books, and rotary telephones, and encyclopedias, and hand-cranked pencil sharpeners.

They know nothing about any of these things.

But you know what they do know? They know all about no-bake cookies. What can I say? Some things are just timeless.

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Allow me to share a few notes on no-bakes I have learned over the years.

First, it is easy to adjust the texture of these cookies by adding more oats or coconut. (Chopped walnuts also work well.) But taking oats away is a different issue, so tread carefully. This batch turned out a touch dry, which frankly doesn’t bother me one bit, but I know some people prefer a chewy treat.

Second, I used to always drop these on wax paper, and inevitably I would find myself eating a cookie with a little wax paper glued to the bottom, that wouldn’t come off until the cookie warmed up a bit. So, if you’re not into eating wax paper, may I suggest using parchment paper? A silicone mat also works.

My favorite way is actually to take the non-stick spray to a mini muffin pan, and drop my spoonfuls in there. The cookies don’t come out with that classic mounded shape, but I’ve never heard one complaint about that.

Third, and perhaps most importantly, prepare for this to disappear in record time. I have literally never in my life seen a no-bake cookie last more than 24 hours. Or even close to 24 hours. If you’ve got a houseful to feed, be sure to make them small!

Then I suggest making your kids make the cookies, and tell them to bring you a couple on a silver platter while you take your shoes off and relax!

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No-Bake Cookies

A simple stovetop cookie recipe, requiring no baking.

Servings 2 dozen
Author Jen @ Jen's Favorite Cookies

Ingredients

  • 1/2 cup butter
  • 2 cups sugar
  • 3 tablespoons cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 cups quick oats
  • 1 cup shredded coconut

Instructions

  1. In a sauce pan, melt butter. Add sugar, cocoa powder, and milk, and mix to combine. Bring to a boil, and boil 1-2 minutes.

  2. Remove from heat and add vanilla. Stir in oats and coconut, mixing until well combined.

  3. Drop spoonfuls onto a baking sheet lined with parchment paper or silicone mat. Chill in the fridge for about an hour.

Recipe Notes

Yields will vary widely depending on how large you make your cookies. If I do small-ish spoonfuls, I can get about 2 dozen cookies.

 

Easy Chocolate Cupcake Recipe

This easy chocolate cupcake recipe uses a basic box mix, but doctors it up with buttermilk. You’ll love how easy this chocolate cupcake is to make, and how delicious the flavor is!

easy-chocolate-cupcake-recipeIt’s not uncommon for me to get comments and questions from readers, which indicate that they are new to baking, or want a recipe that will be, for lack of a more interesting word, easy.

Easy. Easy. Easy.

And let me testify to the fact that you don’t have to be new to baking to want that.  I want it All. The. Time.

You know what else I want all the time?  Chocolate. Which obviously makes this one of the best recipes ever. I could eat chocolate every day. It never gets old. There’s no time of year that’s not chocolate time of year.

Who’s with me?

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I don’t make cupcakes very often, and let me tell you why.  It’s partly because I would way rather have a cookie or brownie than a cupcake, but it’s mostly because of the frosting.

There are lots of bloggers out there creating these gorgeous cupcakes with perfectly swirled mounds of frosting on them, and I’m not going to lie, I’m a little jealous of their skills.  I can’t frost a cupcake to save my soul. (My friend Diane makes these beautiful frosting roses, if you’re interested.)

It’s the reason I prefer frosting like this, the kind you just smear on with a knife and doesn’t require a piping bag or any skills at all. EASY.

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You might be wondering what makes this cake so easy, and I will confess that I used a cake mix. But regular old cake mix cake is just sort of boring and not that fantastic, so I doctored it up with buttermilk and sour cream. It gives the cupcakes an awesome flavor, and makes them super simple to throw together.

My easy recipe friends, this one is totally for you.

(If you are looking for a recipe that is from scratch, check this awesome Devil’s Food Cake from Chocolate Moosey, and this Perfect Chocolate Buttercream Frosting from Barefeet in the Kitchen.)

 

Want more? Try these fun cupcakes!

white cake recipegingerbread-cupcakes-with-cream-cheesefunfetti

 

 

Easy Chocolate Cupcake Recipe
 
Cook time
Total time
 
A simple chocolate cupcake recipe using cake mix and buttermilk.
Author:
Recipe type: Cake
Serves: 18
Ingredients
CAKE:
  • 1 box chocolate cake mix
  • ½ cup sour cream
  • ½ cup buttermilk
  • ½ cup milk
  • 1 egg + 2 egg yolks
  • 1 teaspoon vanilla
FROSTING:
  • 1½ cups powdered sugar
  • 2 tablespoons cocoa powder
  • 3 tablespoons buttermilk
Instructions
  1. For cake, place all ingredients in a mixing bowl, and mix until combined.
  2. Line a cupcake pan with paper liners, and fill each cup about half full. Bake at 350F for 18-22 minutes, until a toothpick inserted near the center comes out clean.
  3. Let cupcakes cool completely.
  4. For frosting, combine all ingredients in a small bowl, until smooth. Lightly frost cooled cupcakes.

 

Seven Layer Greek Dip Recipe

This seven layer dip recipe uses Greek flavors for a fun twist! You’ll love serving this Greek seven layer dip with crackers or pita chips. Recipe for homemade tzatziki sauce included.

seven-layer-dip-recipeToday, I’ve invited my sister to wax eloquent about all things Greek. I discovered my love of Greek food back when a college boyfriend introduced me to gyros, and I’ve been hooked ever since! I’m turning my blog over to Em now, to share this amazing dip with you.

 *****

Okay, I’ve eaten an entire container of Greek yogurt and John Stamos still hasn’t shown up to take his shirt off yet so this is total bull crap.

I’m always weirded out by people who self-identify their nationality without being asked.  “Oh cool, you’re from Greece huh?  Congratulations on your collapsing economy and bad pizza.”

Okay, I know the Greeks haven’t gotten everything wrong, they invented Democracy (before YouTube comments, obviously), and they give us all kinds of fun and useful mythological references (although trying to differentiate between Greek and Roman mythology is basically my Achilles heel), but how can we really trust a country that is so caught up in itself that it’s national anthem has 158 versus?

Weird.

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What the Greeks do have going for them though is a stellar cuisine.  Being a vegetable-lover, I adore all Mediterranean cuisine.  It’s simple, bright, versatile, and totally delicious.

Like all my recipes, this is pretty customizable.  You can add green onions, cream cheese (with dill and lemon juice mixed in), chives, etc. or make a different variety of hummus or tzaziki.

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If you don’t know what tzaziki is, don’t feel stupid, nobody knows it by it’s real name.  Basically, it’s a simple cucumber sauce made with Greek yogurt and dill (recipe is below).  If you’ve eaten a gyro, you’ve eaten tzaziki.  If you haven’t eaten a gyro, then may God have mercy on your soul because you are REALLY missing out on a wonderful part of life.

This little plate of wonders is fantastic for parties and entertaining.  Serve with vegetables or pita chips.

 

Want more? Try these party pleasers!

mustard dipkey lime dip sweet-tangy-meatball-dip

 

7-Layer Greek Dip
 
A simple layered dip with Mediterranean flavors.
Author:
Recipe type: Dips
Ingredients
  • 1 ½ Cup hummus
  • 1 Cup tzaziki
  • 1 Cup cucumbers, seeded and diced
  • 1 Cup tomatoes, seeded and diced
  • ½ Cup Kalamata olives, chopped
  • ½ Cup crumbled Feta cheese
  • ⅛ – ¼ Cup parsley, minced
Instructions
  1. Spread the hummus in the bottom of a pie plate or small, shallow baking dish.
  2. Spread tzaziki in a layer, then create layers by sprinkling the cucumbers, tomatoes, olives, feta, and parsley.
  3. Cover and chill at least two hours.

Tzatziki Sauce
 
A simple cucumber sauce.
Author:
Recipe type: Dips
Ingredients
  • ½ Cup cucumber, chopped
  • 2 Cups plain Greek yogurt
  • 2 cloves garlic
  • 1 Tbsp. white wine vinegar
  • 1 small bunch of dill leaves, chopped
  • 2 sprigs of mint leaves, chopped
  • pinch of salt
Instructions
  1. Combine all ingredients in a blender, blend until smooth.

 

Chocolate Peanut Butter Ice Cream Sandwich Cookies

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I’m always looking for new and interesting cookie ideas to share with you.  I’m like a hunter at the grocery store… hunting down fruits, nuts, chocolates, candies, basically anything that might work in a cookie recipe.

It’s a little weird, I know, but that’s my life.

The thing is, though, when the kids and I want to make cookies just for fun, you know what we always make?  Chocolate chip or peanut butter.  The classics.

Maybe that’s why I decided that this month’s Cookie of the Month needed to involve peanut butter.  You can never go wrong with a peanut butter cookie.

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Of course, I also have trouble leaving well enough alone, so I took my plain jane peanut butter cookies and sandwiched them with chocolate ice cream.

Actually I used this chocolate ice cream with a ripple of peanut butter in it, because that’s how I am.  I love chocolate ice cream, but chocolate peanut butter ice cream is even better.

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Since this is the Cookie of the Month, there are lots of people sharing peanut butter cookies with you today!  Check out this variety:

Chocolate Peanut Butter Ice Cream Sandwiches from Jen’s Favorite Cookies
Peanut Butter Cut Out Cookies from Tastes of Lizzy T
Peanut Butter Oatmeal Cookies from Bake or Break
Chocolate Peanut Butter Chip Cookies from The Cooking Actress
Rolo Peanut Butter Blossoms from That Skinny Chick Can Bake
Peanut Butter and Jelly Thumbprints from Crumb: A Food Blog
Peanut Butter and Syrup Cookies from Kelli’s Kitchen
Peanut Butter Compost Cookies from Gotta Get Baked
Reese’s Peanut Butter Cookie Cups from 365 Days of Baking and More
Peanut Butter Cup Sandwiches from Posed Perfection

 

Want more?  Try these peanut butter cookies!

butter-peanut-cookiespeanut-butter-cookieschocolate-peanut-butter-bars

 

5.0 from 2 reviews
Chocolate Peanut Butter Ice Cream Sandwiches
 
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Peanut butter cookies sandwiched with chocolate ice cream.
Author:
Recipe type: Cookies
Serves: 8-10 sandwiches
Ingredients
  • ½ cup butter, softened
  • ½ cup peanut butter
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1¾ cup flour
  • chocolate ice cream
Instructions
  1. Cream butter, peanut butter, and sugars. Add egg and vanilla and mix well.
  2. Add salt, soda, and flour, and mix until combined.
  3. Form dough into large 2-inch balls, and place on a baking sheet. Use a fork to flatten cookies. Bake at 350F for 12-14 minutes.
  4. Let ice cream soften slightly. Place a generous amount of ice cream between two cookies. Place sandwiches in the freezer for 20-30 minutes before serving.

 

Easy Pineapple Cheesecake Recipe

This easy pineapple cheesecake recipe is fast to put together and delicious! You’ll love how tasty this tropical pineapple cheesecake recipe is.

pineapple-cheesecakeI feel it’s time I came clean about something. Something already obvious, but previously unstated. It’s time I stated it loud and clear.

There is a big push out there in the food world for more foods that are fresh, homemade, organic, etc. Don’t get me wrong, I love fresh, organic, homemade foods, but there are plenty of people who either can’t afford it, don’t have access to it, or just plain don’t want to eat that way.

There is a trend toward food that are gourmet, with exotic produce and fascinating flavor combinations. Once again, I adore eating this way, but do I want to cook this way? Not so much. I suspect there are plenty of you who agree with me.

The reality is that there are a lot of working moms out there. Busy moms who are doing all they can to hold it together, and who desperately want to care for their families with fun desserts, homemade cookies for lunch boxes, and weekend snacks. This blog is literally created for those people. The people who want cookies and want them quick and easy. The people who don’t have the patience to make something complicated that requires 25 ingredients and 12 specialty tools they don’t own. The people who don’t have time to bake a cheesecake for 2 hours.

I got your back, busy moms. We’re in this together.

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This easy pineapple cheesecake is just one example of what I’m talking about. I bought a prepared graham cracker crust. Can I make my own crust? Sure. Do I want to? Not remotely. Store bought crusts are cheap, tend to be good quality, and will save you at least 20 minutes. Probably more, if you’re like me.

I used frozen whipped topping (a.k.a. Cool Whip) too. Do I prefer to eat real whipped cream? Yes I do. I really really really do. But a carton of the frozen stuff will save me a good 10 minutes of whipping.

I added some lemon jello mix. I was hoping the gelatin would give this pineapple cheesecake recipe at little substance, and help it hold it’s shape.  Also, the added flavor complements the pineapple, and gives color without my having to add food coloring.

The pineapple too, was designed to make this recipe an easy one. Fresh pineapple is delicious and I love it. It’s also a royal pain in the neck to slice, and you certainly cannot purchase just half of a fresh pineapple, and fresh pineapple just doesn’t keep.  I used the canned stuff. You can get it in bulk during the case lot sales at the grocery store, keep it on your shelf, and that way you can still eat well during the weeks that are a little lean.

pineapple-cheesecake-recipe easy-pineapple-cheesecake

I should have timed myself making this easy cheesecake. I didn’t, partly because I was stopping to take photos of the process, but mostly because I flat out forgot about it.

Welcome to my life.

Here was my process: The night before, I took the whipped topping out of the freezer and put it in the fridge. I took the cream cheese out of the fridge and put it on the counter. The next morning, I got out the hand beaters and a large bowl, dropped the pineapple in a sieve to drain it, and started mixing. (And truthfully? I only used the sieve to make it look super cute in photos. I usually drain fruit by opening the lid, then pressing the lid into the can really hard, while letting juice pour out into the sink.) I plopped the whole mixture in the crust, covered it with the plastic cover that comes with the crust, and put in the fridge.

Clean up included 1 bowl, 1 large spoon, beaters, and measuring cup. And a sieve and small bowl, if you’re into that sort of thing.

Easy. Peasy.

easy-pineapple-cheesecake

I let mine chill for a couple hours. Could you eat it right away if you were in a hurry?  Yeah, you could.

Could you make individual servings to help them chill faster? Absolutely. Skip the prepared crust, and drop some graham cracker crumbs in the bottom of each of 6 serving dishes, then add a big old spoonful of the cheesecake to each dish.  For this, I would buy extra whipped topping, so that you can also top each one with a spoonful of it. You can even garnish with extra crumbs, if you want. Or a cherry. Or my favorite garnish… nothing.

I’m so boring.

But guess what?  With just 6 ingredients, and less than 10 minutes, you have a dessert that you can give your family after dinner. It might buy you 5 more minutes of face time with your kids. It might be a way to turn a boring night into something a little more special or fun. It might be a good bribe to get the dishes done. It might even be a midnight treat for after the kids are in bed.

There are a thousand ways for easy food to suit your life. I would much rather spend my time talking with my family rather than cooking for them, so unless your family is in the kitchen cooking with you, don’t feel bad about making that time as quick and efficient as possible.

So yes, I’m going to use cake mixes. And pudding mixes. And Cool Whip. I’m going to choose a no-bake cheesecake over a baked one. I’m going to choose a drop cookie over a cut-out. And I’m going to share all of them with you.

pineapple-cheesecake-recipe

If you’re agreeing with me, you’re in the right place.  There are lots of great easy dessert recipes here already. My recipe index sections are at the top of the page if you want to start sifting through them now. If you want to get more easy dessert and snack recipes like this in your inbox, you can sign up for this email list, and each and every new recipe will show up in your inbox as they are published.  If that’s too much for you, this email list is where I share a very short list of 2-3 good recipes, from me and other awesome sources, every Monday.  I mean, most Mondays. The Mondays I don’t forget.  Because that happens.

Leave me a comment below with your thoughts, and then go eat some cheesecake!

pineapple-cheesecake (12 of 6)
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Easy No-Bake Cheesecake

An easy no-bake cheesecake with pineapple in a graham cracker crust.

Servings 6 slices
Author Jen @ Jen's Favorite Cookies

Ingredients

  • 8 ounces cream cheese *(see notes)
  • 1/4 cup sugar
  • 8 ounces frozen whipped topping, thawed
  • 1 small (3-ounce) box lemon flavored gelatin mix (unprepared)
  • 2 cans (8 ounces each) crushed pineapple, well drained
  • 1 prepared 9-inch graham cracker crust

Instructions

  1. In a mixing bowl, whip cream cheese, sugar, and whipped topping until creamy and smooth.

  2. Add in dry jello and mix well. Add in drained pineapple and mix well.

  3. Pour mixture into graham cracker crust. Chill for 2 hours or more before serving. Cut into 6 slices.

Recipe Notes

*Only use regular full-fat cream cheese in a brick. Low fat, fat free, or whipped cream cheese products have a higher water content which may have a drastic effect on this recipe.