Snacks | kingcooks

No Bake Banana Pudding Cheesecake Bars

kingcooks — Thu, 28 Aug 2025 18:53:49 +0000

Banana Pudding Cheesecake Bars

Banana Pudding Cheesecake Bars bring together two iconic desserts in one irresistible bite. Think creamy banana pudding layered with silky no-bake cheesecake, all on top of a buttery vanilla wafer crust. Each bar is chilled to perfection, creating a dessert that’s rich, refreshing, and perfect for any occasion.

Why You’re Going to Love This Recipe

No-bake convenience – No oven needed, just mix, layer, and chill.
Two desserts in one – Combines the classic comfort of banana pudding with the creamy decadence of cheesecake.
Make-ahead friendly – Perfect for prepping ahead of time for parties, holidays, or weeknight cravings.
Beautiful presentation – Swirls of banana pudding and cheesecake with crushed wafer topping look as good as they taste.
Crowd-pleaser – Familiar flavors with a fun twist that everyone will love.

Ingredients You’ll Need

Wafer Crust

Nilla wafers
Unsalted butter, melted

No Bake Cheesecake Base

Cream cheese, softened
Granulated sugar
Vanilla extract or vanilla bean paste

Whipped Cream

Heavy whipping cream, cold
Sugar (fine or powdered)
Salt

Banana Pudding Mix

Instant banana cream pudding mix
Cold milk

Garnish

Crushed Nilla wafers
Whipped cream (reserved from above)

How to Make Banana Pudding Cheesecake Bars

Step 1: Prepare the Wafer Crust

Pulse Nilla wafers and melted butter in a food processor until fine crumbs form. Press firmly into the bottom of an 8×8 baking dish to create an even layer. Chill in the fridge while you prepare the filling.

Step 2: Make the Banana Pudding

Whisk instant banana cream pudding mix with cold milk until smooth. Set aside to thicken slightly.

Step 3: Whip the Cream

Beat cold heavy cream, sugar, and salt until stiff peaks form. Store in the fridge until ready to use.

Step 4: Make the Cheesecake Base

Beat softened cream cheese, sugar, and vanilla until smooth. Gently fold in half of the whipped cream to create a light, fluffy filling.

Step 5: Assemble the Layers

Spread half of the cheesecake mixture over the crust. Add dollops of banana pudding and sprinkle with crushed Nilla wafers. Repeat with the remaining cheesecake and pudding. Swirl the layers with a chopstick or spatula for a marbled effect. Sprinkle more crushed wafers on top.

Step 6: Chill and Serve

Cover with plastic wrap and refrigerate for at least 2 hours until firm. Slice into bars, top with the reserved whipped cream, and enjoy.

Storage Tips

Refrigerator: Store bars covered in the fridge for up to 4 days.
Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Reheating Instructions

These bars are best enjoyed chilled and do not require reheating. If frozen, simply thaw before serving for the best texture.

No Bake Banana Pudding Cheesecake Bars

Banana Pudding Cheesecake Bars are the best of both worlds. Creamy, dreamy cheesecake meets the nostalgic comfort of classic banana pudding. With layers of velvety no-bake cheesecake, luscious banana pudding, and a buttery vanilla wafer crust, every bite is a mix of silky, sweet, and crunchy. These bars are easy to make, no oven required, and chill into the perfect make-ahead dessert that’s just as beautiful as it is indulgent.

Course Dessert, Snack

Cuisine American

Keyword banana pudding, cheesecake, no bake cheesecake

Prep Time 20

Chill Time 2

Servings 8 servings

Author kingcooks

Ingredients

1 cup nella wafers crushed
caramel optional

Wafer Crust

3 cups nella wafers
1/2 cup melted butter unsalted

No Bake Cheesecake Base

16 oz cream cheese softened
1 cup granulated sugar
1 tsp vanilla extract or vanilla bean paste

Whipped Cream

1 cup heavy whipping cream cold
1/4 cup sugar fine or powdered
1/4 tsp salt

Banana Pudding Mix

1 3 oz box banana cream instant pudding
2 cups cold milk

Instructions

Wafer Crust

In a food processor, add all ingredients listed under “Wafer Crust.” Pulse until the wafer turn into crumbs.
Transfer the crumbs to 8×8 baking dish, spread out evenly, pat down to a firm layer and place in the fridge until ready to use.

Banana Pudding Mix

In a bowl, add all ingredients listed under “Banana Pudding Mix.” Whisk until smooth and set aside.

Whipped Cream

In a bowl or stand mixer, add all ingredients listed under “Whipped Cream.” Whisk until smooth and forms stiff peaks. Place in the fridge until you’re ready to serve.

No Bake Cheesecake Base

In a large bowl or stand mixer add all ingredients listed under “No Bake Cheesecake Base.” Whisk until fully combined and smooth.
Fold in half of the whipped cream that was made previously. And set aside.

Assemble

To the 8×8 pan with the formed crust, add half of the no bake cheesecake base, scoops of the banana pudding and crushed up nella wafer cookies.
Add another layer of the no bake cheese and banana pudding.
Using a chopstick and spatula, swirl and spread out evenly.
Top with more crushed wafers.
Cover with plastic wrap and place in the fridge to chill all the way through. About 2 hours.
Once firm, slice into equal pieces and top with the left over whipped cream. Enjoy!

The post No Bake Banana Pudding Cheesecake Bars first appeared on kingcooks.

Crispy Crab Rangoon Egg Rolls

kingcooks — Mon, 25 Aug 2025 18:57:18 +0000

Crab Rangoon Egg Rolls

If you love crispy appetizers that are creamy, cheesy, and downright irresistible, these Crab Rangoon Egg Rolls are going to be your new favorite. They take everything you love about classic crab rangoon and wrap it up in a crunchy golden egg roll shell. The result is a handheld bite that’s perfect for snacking, game day spreads, or party platters.

Why You’re Going to Love This Recipe

Combines the best of both worlds: creamy crab rangoon filling and the crunch of an egg roll.
Easy to make ahead and cook in different ways, whether fried, baked, or air fried.
Paired with a homemade creamy sweet chili dipping sauce that balances sweet, spicy, and tangy flavors.
A crowd-pleasing appetizer that disappears quickly at gatherings.

Ingredients You’ll Need

Egg roll wrappers
Canola oil for frying

Crab Rangoon Filling
Cream cheese
Surimi seafood imitation crab, chopped
Mozzarella cheese, shredded
Green onion, chopped
Parsley, chopped
Onion powder
Garlic, minced or powder
Sugar
Salt

Creamy Sweet Chili Sauce
Sweet chili sauce
Mayonnaise

Egg Wash
Egg
Water

How to Make Crab Rangoon Egg Rolls

Prepare the Sauce
In a small bowl mix together the sweet chili sauce and mayonnaise until smooth. Place in the fridge until ready to serve.

Make the Egg Wash
Whisk together the egg and water. Set aside.

Make the Filling
In a large mixing bowl combine cream cheese, imitation crab, mozzarella, green onion, parsley, onion powder, garlic, sugar, and salt. Mix until creamy and evenly combined.

Assemble the Egg Rolls
Place two egg roll wrappers on a flat surface. Spoon a few tablespoons of the crab rangoon filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edge and repeat with the remaining filling until all the egg rolls are assembled.

Frying Instructions
Heat canola oil in a pot to 350°F. Fry the egg rolls in batches for about 3 to 4 minutes, until golden brown and crispy. Drain on a paper towel lined plate or cooling rack.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil. Place in a single layer in the basket with space between each one. Cook 8 to 10 minutes, flipping halfway through, until crispy and golden.

Baking Instructions
Preheat the oven to 400°F. Arrange the egg rolls on a parchment lined baking sheet. Lightly brush or spray with canola oil. Bake for 18 to 20 minutes, turning halfway through, until golden brown and heated through.

Serving Suggestions

Serve your Crab Rangoon Egg Rolls hot with the creamy sweet chili dipping sauce and fresh lemon wedges. They make the perfect appetizer for parties, holiday spreads, or even a fun dinner idea when paired with stir-fried veggies or fried rice.

Storage and Reheating

Leftover egg rolls can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer at 350°F until hot and crispy again. For longer storage, freeze before cooking and fry or bake straight from frozen, adding a few extra minutes to the cooking time.

Crab Rangoon Egg Rolls

These Crab Rangoon Egg Rolls are a fun twist on the classic appetizer, combining everything you love about creamy, cheesy crab rangoon with the satisfying crunch of golden egg rolls. Each bite is filled with a rich blend of cream cheese, imitation crab, mozzarella, and fresh herbs, all wrapped tightly in a crisp shell. Whether fried, baked, or air-fried, they deliver that irresistible crunch followed by a luscious, savory filling. Paired with a creamy sweet chili dipping sauce, they are the ultimate snack or party starter that will disappear as quickly as you serve them.

Course Appetizer

Cuisine American, Asian

Keyword crab rangoon, egg rolls

Prep Time 20

Cook Time 10

Author kingcooks

Ingredients

10-12 egg roll wrappers
Canola oil for frying

Crab Rangoon Filling

16 oz cream cheese
8 oz surimi seafood imitation crab chopped
2 1/2 cups mozzarella cheese shredded
1/4 cup green onion chopped
2 tbsp parsley chopped
1 tsp onion powder
1 tsp garlic minced or powder
1 tsp sugar
1/2 tsp salt

Creamy Sweet Chili Sauce

1 cup sweet chili sauce
1/4 cups mayo

Egg Wash

1 large egg
1 tbsp water

Instructions

Creamy Sweet Chili Sauce

In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Egg Wash

Whisk together all ingredients listed under “Egg Wash” and set aside.

Crab Rangoon Filling

In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.

Assemble

Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the crab rangoon filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 10-12 egg rolls.

Frying Instructions

Heat a pot of canola oil to 350°F.
Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.

Air Fryer Instructions

Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one. Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!

The post Crispy Crab Rangoon Egg Rolls first appeared on kingcooks.

General Tso’s Chicken Crispy Rice Balls

kingcooks — Mon, 04 Aug 2025 15:33:31 +0000

Cheesy, Crispy, Delicious

If you’ve ever found yourself torn between ordering General Tso’s Chicken or indulging in crispy, cheesy rice balls, this recipe delivers the best of both worlds. These General Tso Chicken Crispy Rice Balls are crunchy on the outside, rich and gooey on the inside, and packed with all the bold flavor of your favorite takeout dish. Made easy with InnovAsian’s General Tso’s Chicken and Sticky White Rice, they’re the perfect appetizer, game day snack, or late-night craving cure.

Why You’re Going to Love This Recipe

• Uses frozen favorites for easy prep without sacrificing flavor
• Golden, crispy crust with a melty mozzarella center
• The perfect mix of sweet, spicy, creamy, and savory
• Pairs beautifully with a tangy-sweet chili dipping sauce
• Crowd-pleasing and perfect for parties or potlucks

Ingredients You’ll Need

General Tso’s Chicken
Sticky White Rice
Mozzarella cheese, cubed
Green onion, sliced
Canola oil, for frying

Egg Wash
Large eggs
Water

Seasoned Breadcrumbs
Panko breadcrumbs
Sesame seeds
Onion powder
Garlic powder
Black pepper
Salt

Creamy Sweet Chili Sauce
Japanese mayonnaise
Sweet chili sauce
Water

How to Make General Tso Chicken Crispy Rice Balls

Prepare the Chicken
Air fry the InnovAsian General Tso’s Chicken according to the package instructions. While the chicken cooks, warm the included sweet and spicy Asian-style BBQ sauce in the microwave using 10-second intervals until heated through.

Cook the Rice
Follow the instructions on the InnovAsian Sticky White Rice box. Once cooked, let it cool for 5 to 10 minutes so it’s easier to handle.

Make the Egg Wash and Breadcrumbs
Whisk together the eggs and water for the egg wash. In a separate bowl, mix the panko breadcrumbs with sesame seeds, onion powder, garlic powder, black pepper, and salt.

Mix and Form the Rice Balls
Chop the cooked General Tso’s Chicken into bite-sized pieces. Add it to a large bowl with the cooked rice, cubed mozzarella, green onion, and the warmed sauce. Mix everything thoroughly until well combined.
Using your hands, form the mixture into firm balls slightly larger than a golf ball, pressing to ensure they hold their shape.

Bread the Rice Balls
Dip each rice ball into the egg wash, then into the seasoned breadcrumbs. Repeat by dipping once more into the egg wash and finishing with a final dredge in the breadcrumbs. Press gently so the coating sticks.

Fry Until Golden
Heat a pot of canola oil to 350°F. Working in batches, fry the rice balls for 3 to 4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Make the Creamy Sweet Chili Sauce
In a small bowl, stir together the Japanese mayonnaise, sweet chili sauce, and water until smooth and creamy.

Serve and Enjoy
Serve your crispy rice balls hot with a generous side of the creamy sweet chili sauce for dipping. Get ready to savor the crunch, the cheese pull, and that sweet heat in every bite.

Storage and Reheating

Store any leftover rice balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or air fryer at 375°F for 6 to 8 minutes, or until hot and crispy again. Avoid microwaving to preserve the crunch.

General Tso’s Chicken Crispy Rice Balls

If you’re craving something crispy, cheesy, and wildly addictive, these General Tso’s Chicken Crispy Rice Balls are about to become your new obsession. Inspired by your favorite takeout dish and made easy with InnovAsian’s heat-and-serve chicken and sticky white rice, each bite is packed with gooey mozzarella, scallions, and that sweet-and-spicy General Tso’s sauce we all know and love. Golden and crunchy on the outside, rich and savory on the inside, these rice balls are everything you didn’t know you needed. Serve them with a creamy sweet chili dip and watch them disappear before they even hit the table.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword chicken, general tso, rice balls

Prep Time 15

Cook Time 20

Author kingcooks

Ingredients

1 18oz box of InnovAsian General Tso’s Chicken
1 18oz box of InnovAsian Sticky White Rice
1 cups mozzarella cheese cubbed
1/4 cup green onion sliced
Canola oil for frying

Egg Wash

2 large
eggs 
2 tbsp water

Seasoned Breadcrumbs

2 cups panko breadcrumbs
1 tbsp sesame seeds
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp salt

Creamy Sweet Chili Sauce

1 cup Japanese mayonnaise
1/4 cup sweet chili sauce
1 tbsp water

Instructions

General Tso’s Chicken

Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.

Sticky White Rice

Prepare the sticky white rice by following the packaged instructions. Once cooked set aside to cool for 5-10 minutes.

Egg Wash

Whisk together all ingredients listed under “Egg Wash” and set aside.

Seasoned Breadcrumbs

Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Creamy Sweet Chili Sauce

In a small bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce” and set aside once combined.

Assemble

Heat a pot of canola oil to 350F.
Now that the general tso’s chicken is cooked, cut into bite sized pieces and to a large bowl with the cooked sticky white rice, green onion, cubbed mozzarella cheese and finally, the warmed sweet and spicy asian-style bbq sauce.
Mix thoroughly to combine. Then, with your hands, form into balls slightly larger than a golf ball. Press firmly to assure the balls stick together.
Once formed, dip into the egg wash then into the seasoned breadcrumbs, back into the egg wash and then a final dredging in the seasoned breadcrumbs. Again pressing firmly so the coating adheres.
Working in batches, add the balls to the hot oil and fry until they are golden brown and crispy. This should take about 3-4 minutes.
Once cooked serve immediately with a side of the creamy sweet chili sauce and enjoy!

The post General Tso’s Chicken Crispy Rice Balls first appeared on kingcooks.

Pepperoni Pizza Mozzarella Sticks

kingcooks — Sat, 12 Jul 2025 19:55:43 +0000

Two Classics Become One
Craving something cheesy crispy and wildly satisfying? These Pepperoni Pizza Mozzarella Sticks are your next must-make snack. Loaded with gooey cheese and packed with bold pepperoni flavor every bite delivers that classic pizza magic in crunchy handheld form. Whether you’re entertaining friends or indulging solo this is finger food that feels like a full-on experience.

Why You’re Going to Love This Recipe

It combines two classic comfort foods into one irresistible snack
Crispy on the outside gooey and flavorful on the inside
Great for parties game day or anytime cravings hit
Make ahead and freeze for quick-fry convenience
Pairs perfectly with pizza sauce for dipping

Ingredients You’ll Need

For the Filling
Cream cheese creates a smooth creamy base
Mini or diced pepperoni adds bold meaty flavor
Shredded mozzarella brings that melty stretchy texture
Garlic oregano salt and pepper give it that classic pizzeria flair
Fresh parsley adds a pop of color and freshness

For the Breading
Panko breadcrumbs deliver an extra crispy coating
Parmesan cheese boosts the flavor
Salt and black pepper round it out

For the Egg Wash
Eggs and water help the breadcrumbs stick
This double-dip method ensures a thick even crust

For Frying and Garnish
Canola oil for frying
Fresh parsley and grated Parmesan to finish
Pizza sauce for dipping

How to Make Pepperoni Pizza Mozzarella Sticks (WATCH HERE)

Prepare the Filling
In a large bowl mix together the cream cheese pepperoni mozzarella herbs and spices until fully combined. Spread the mixture onto a parchment-lined sheet pan and smooth it into an even layer. Freeze for a couple of hours until the mixture is firm and easy to cut.

Set Up Your Dredging Station
Mix your panko breadcrumbs Parmesan salt and pepper in one bowl. In another bowl whisk together your eggs and water for the egg wash.

Assemble and Fry
Once the filling is firm cut it into uniform sticks. Dip each piece in the egg wash then dredge in the breadcrumb mixture. Repeat this step for a second coating pressing the breadcrumbs on firmly so they adhere.
Heat your oil to the right temperature and fry the sticks in batches until they’re golden brown and crispy.

Serve and Enjoy
Sprinkle with grated Parmesan and chopped parsley. Serve hot with a side of warm pizza sauce for dipping.

Make Ahead Tips
You can fully bread the sticks and freeze them until you’re ready to fry. No need to thaw just fry straight from frozen a little longer until golden and heated through.

Reheating Leftovers
Reheat in an air fryer or oven until crisp and warmed through. Avoid microwaving to keep that crunchy coating intact.

Pepperoni Pizza Mozzarella Sticks

These Pepperoni Pizza Mozzarella Sticks are everything you love about a slice of pizza turned into ooey gooey cheesy goodness wrapped in a crispy golden bite. Loaded with creamy mozzarella tangy pepperoni and Italian herbs they are bold nostalgic and completely irresistible. Whether you are hosting game night or just in the mood for something indulgent these fried sticks are guaranteed to steal the spotlight. Dip them in warm pizza sauce and savor that perfect pull because these are not your average mozzarella sticks.

Course Appetizer

Cuisine American, Italian

Keyword appetizers, mozzarella sticks, pizza

Prep Time 10

Cook Time 10

Chill Time 1

Author kingcooks

Ingredients

Canola oil for frying
Pizza sauce for serving

Pepperoni Pizza Filling

16 oz cream cheese softened
2 cup pepperoni mini or diced
2 cups mozzarella cheese shredded
1 1/2 cup mozzarella cheese shredded
1 tbsp parsley chopped
1 tsp garlic minced or paste
1 tsp oregano dried
1/2 tsp salt
1/2 tsp black pepper

Seasoned Breadcrumbs

3 cups panko breadcrumbs
1/2 cup Parmesan cheese grated
1 tsp salt
1 tsp black pepper

Egg Wash

2 large eggs
2 tbsp water

Garnish

Parmesan cheese grated
Parsley chopped

Instructions

Pepperoni Pizza Filling

In a bowl, add all the ingredients listed under “Pepperoni Filling” and mix thoroughly.
Transfer the mixture to a sheet pan lined with parchment paper.
Press and spread it into an even layer.
Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

Heat a pot of canola oil to 350F.
Once the pepperoni filling is firm, cut into equal pieces.
Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
Serve immediately with a side of pizza sauce and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

The post Pepperoni Pizza Mozzarella Sticks first appeared on kingcooks.

Baked Brie with Fig and Thyme

kingcooks — Sun, 29 Jun 2025 19:33:17 +0000

Baked Brie in Puff Pastry with Fig Jam and Thyme

If you’ve ever wanted to impress guests without breaking a sweat, this is the appetizer for you. Baked Brie in Puff Pastry with Fig Jam and Thyme is elegant, rich, and ridiculously easy to pull together. Each bite is the perfect contrast. Creamy brie wrapped in buttery, flaky pastry, topped with sweet fig jam, juicy figs, and the earthy aroma of fresh thyme. Brushed with golden melted butter before and after baking, it comes out glistening and warm, practically begging to be sliced open and savored.

This is the kind of appetizer that turns heads. Whether you’re hosting a holiday dinner, planning a cozy date night, or bringing a dish to your next potluck, this baked brie delivers every single time.

Why You’re Going to Love This Recipe

No fuss, big impact
Minimal prep but maximum elegance. You’ll look like a gourmet chef with just a few store-bought ingredients.

Sweet and savory flavor combo
The sweetness of the fig preserves and fresh figs balances beautifully with the rich, buttery brie.

Perfectly flaky puff pastry
Golden, crisp layers that cradle the creamy center.

Crowd pleasing centerpiece
Slice into it at the table and watch everyone lean in for a bite.

Make ahead friendly
Assemble it in advance, refrigerate, then bake just before serving.

Ingredients You’ll Need

Creamy brie
Puff pastry
Fig preserves
Fresh figs
Fresh thyme
Unsalted butter

How to Make It

Prepare the Brie
Lay the puff pastry out on a lightly floured surface. Place the brie in the center and spread a generous layer of fig preserves right on top. Add slices of fresh fig and sprinkle with thyme leaves for extra flavor and fragrance.

Wrap and Brush
Fold the pastry up and over the brie, gently pleating the corners to seal. Flip the whole bundle over so the smooth side is on top and place it on a parchment lined baking sheet. Brush it all over with melted butter so it bakes up beautifully golden.

Bake to Perfection
Pop it in a hot oven and bake until the pastry is puffed and deeply golden. Once it’s out, brush it with more melted butter to give it that glossy, irresistible finish.

Let It Rest
Before you slice into it, give it a few minutes to settle. The brie will stay soft and gooey without spilling out too fast. Garnish with more thyme and serve it with crostini, crackers, or fruit.

Storage and Reheating

If you have leftovers (which is rare) wrap them tightly and refrigerate for up to 2 days. To reheat, place the brie on a baking sheet and warm in a 300°F oven until heated through and the pastry is crisp again.

Whether you’re dressing up your holiday table or just looking for a way to elevate your next wine night, this Baked Brie in Puff Pastry with Fig Jam and Thyme is the answer. It’s the kind of dish that feels indulgent, tastes luxurious, and yet is effortlessly easy. Just like that.

Baked Brie with Fig and Thyme

 This Baked Brie wrapped in golden puff pastry is an effortless showstopper. Creamy brie gets tucked inside flaky pastry, then crowned with luscious fig preserves, fresh figs, and aromatic thyme. Brushed with melted butter before and after baking, it’s an irresistible balance of sweet, savory, and buttery richness. Perfect for any gathering, or a cozy night in.

Course Appetizer, brunch

Cuisine American, French

Keyword baked brie, brie cheese, fig, puff pastry

Prep Time 10

Cook Time 25

Author kingcooks

Ingredients

Brie en Croûte

1 sheet puff pastry thawed
1 wheel of brie cheese 8 oz
1/2 cup fig preserves
2 fresh figs sliced
4 sprigs fresh thyme
2 tbsp unsalted butter melted

Instructions

 Preheat the oven to 400°F.
Line a baking sheet with parchment paper.
Unfold the thawed puff pastry on a lightly floured surface. Place the brie wheel in the center.
Make shallow cross cuts into the brie.
Spoon fig preserves on top of the brie and gently spread. Sprinkle thyme leaves over the top.
Fold the pastry edges over, gently pleating to seal.
Layer fresh fig slices over the preserves and place on the prepared baking sheet.
Brush the puff pastry all over with melted butter.
 Bake for 25 to 30 minutes, or until the puff pastry is golden brown and crisp.
Remove from the oven and immediately brush with more melted butter for a glossy finish.
 Let the brie rest for 5 to 10 minutes before serving. Garnish with extra fresh thyme if desired. Serve with crackers, crostini, or apple slices for dipping.

The post Baked Brie with Fig and Thyme first appeared on kingcooks.

Crispy Jumbo Lump Crab Mozzarella Sticks

kingcooks — Wed, 09 Apr 2025 19:08:58 +0000

A Recipe That’s Too Good to Share

If you’ve ever dreamed of combining the elegance of crab dip with the indulgence of fried mozzarella, welcome to your new obsession. These Jumbo Lump Crab Mozzarella Sticks are cheesy, savory, and absolutely decadent. A creamy blend of lump and claw crab meat is folded into softened cream cheese, seasoned to perfection, and loaded with gooey mozzarella. Each piece is double dredged in crispy panko, then fried until golden and irresistible. The inside? Silky, melty, and packed with flavor. Dip them in a tangy homemade remoulade and prepare to be ruined for regular mozzarella sticks forever.

Why You’re Going to Love This Recipe

Combines two crowd favorites into one crave-worthy bite
Uses both lump and claw crab for incredible texture and flavor
Cream cheese and mozzarella create an ultra-luxurious filling
Double breaded for that satisfying crunch with every bite
Easy to prep ahead and fry fresh when ready to serve
Pairs perfectly with a creamy, zesty remoulade sauce

Jumbo Lump Crab Filling (WATCH HERE)

In a bowl, mix together the cream cheese, shredded mozzarella, cubed mozzarella, shallots, red bell pepper, parsley, chives, Worcestershire sauce, garlic, Old Bay, and black pepper. Once fully combined, gently fold in the lump crab meat so it stays intact.

Spread the mixture onto a parchment-lined sheet pan and press it into an even layer. Freeze for at least two hours until firm enough to slice cleanly.

Remoulade Sauce
While the filling chills, combine all the ingredients for the remoulade sauce in a bowl. Stir well and set aside. This sauce gets better as it sits, so feel free to make it ahead.

Seasoned Breadcrumbs
Mix panko breadcrumbs with salt and black pepper in a shallow dish and set aside.

Egg Wash
In a separate bowl, whisk together the eggs and water until smooth.

Assemble
Once the crab filling is firm, slice it into equal pieces. Working one at a time, dip each piece into the egg wash, then the breadcrumbs, back into the egg wash, and again into the breadcrumbs for a double coating. Press the breadcrumbs firmly onto each piece so they adhere well.

Heat oil and fry the crab sticks in batches until golden brown and crispy on the outside. Drain briefly on paper towels and serve hot with the remoulade sauce.

Tips for Success

Make sure the crab filling is completely frozen before cutting for clean edges
Use a sharp knife or bench scraper for slicing the filling into sticks
Double coating helps keep the filling from leaking while frying

Storage and Reheating
You can freeze the breaded crab sticks in a single layer on a tray, then transfer them to a freezer-safe bag or container. When you’re ready to fry, you can cook them straight from frozen.

To fry from frozen: deep fry for five to six minutes until golden brown and hot in the center.

Leftovers can be stored in the fridge for up to two days. Reheat in an air fryer or oven until warmed through and crisp again.

Jumbo Lump Crab Mozzarella Sticks

If crab cakes and mozzarella sticks had a baby, this would be it. These Jumbo Lump Crab Mozzarella Sticks are stuffed with a rich, creamy blend of crab, herbs, and melty mozzarella, then double breaded for the ultimate golden crunch. Every bite gives you the delicate sweetness of fresh crab with a gooey cheese pull that hits all the right notes. Served hot and crispy with a tangy remoulade on the side, they’re perfect for parties, date nights, or whenever you’re in the mood to impress. Make a batch, fry them up, and watch them disappear.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword air fryer, crab, crab cakes, mozzarella sticks

Prep Time 10

Chill Time 2

Servings 12

Author kingcooks

Ingredients

Canola oil for frying

Jumbo Lump Crab Filling

16 oz cream cheese softened
8 oz lump crab meat
4 oz claw crab meat
1 1/2 cups mozzarella shredded
1/4 cup mozzarella cubed
1/4 cup shallot minced
1/4 cup red bell pepper minced
1 tbsp parsley freshly chopped
1 tbsp chives minced
1 tsp Worcestershire sauce
1 tsp garlic paste or minced
1 tsp Old Bay seasoning
1 tsp black pepper

Seasoned Breadcrumbs

3 cups panko breadcrumbs
1 tsp salt
1 tsp black pepper

Egg Wash

2 large eggs
2 tbsp water

Remoulade Sauce

1/2 cup mayo
1 tsp parsley freshly chopped
1 tsp chives freshly chopped
1 tsp Dijon mustard
1 tsp black pepper
1 tsp Worcestershire sauce
1 tsp onion powder
1 tsp lemon juice
1/2 tsp Old Bay
1/4 tsp paprika
1/4 tsp cayenne pepper optional

Instructions

Jumbo Lump Crab Filling

In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
Once combined, gently fold in the lump crab meat.
Transfer the mixture to a sheet pan lined with parchment paper.
Press and spread it into an even layer.
Place in the freezer for at least 2 hours, or until firm.

Remoulade Sauce

Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Seasoned Breadcrumbs

Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

Heat a large pot of canola oil to 350F.
Once the crab filling is firm, cut into equal pieces. You should get 6 large pieces or 12 medium sized pieces.
Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
Serve immediately with a side of remoulade sauce and enjoy!

Notes

*Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.*

*If frying from frozen, cook for 5–6 minutes, or until golden brown.*

The post Crispy Jumbo Lump Crab Mozzarella Sticks first appeared on kingcooks.

Irresistible Cookie Butter Rice Krispies Treats

kingcooks — Thu, 27 Mar 2025 18:20:45 +0000

Cookie Butter Rice Krispies Treats

These Cookie Butter Rice Krispies Treats are already a dream—soft, gooey, and packed with warm spiced Biscoff flavor—but take them to the next level by turning them into the ultimate ice cream sandwich. Crisp yet chewy rice cereal treats meet luscious vanilla bean ice cream, creating a dessert that’s equal parts nostalgic and indulgent. Whether you enjoy them on their own or stacked with a creamy, frozen center, these no-bake delights are an effortless way to satisfy your sweet tooth. Get ready for a treat that melts in your mouth—literally!

Why You’re Going to Love This Recipe

Elevated Classic – The nostalgic crunch of Rice Krispies Treats meets the rich, spiced flavor of cookie butter and Biscoff cookies for a next-level dessert.
No-Bake Simplicity – Quick and easy to make with just a few simple steps, perfect for any time you need a sweet fix.
Irresistible Texture – Soft, gooey, crispy, and chewy all in one bite, with a drizzle of cookie butter and marshmallow fluff to seal the deal.
Perfect for Ice Cream Lovers – Turn these treats into decadent ice cream sandwiches with a scoop of vanilla bean ice cream between two squares.

How to Make Cookie Butter Rice Krispies Treats (WATCH HERE)

Melt the Butter & Marshmallows: In a large saucepan over medium heat, melt the butter, stirring occasionally to prevent browning. Once fully melted, add most of the mini marshmallows, stirring constantly until completely smooth. Stir in vanilla extract and remove from heat.

Mix in the Good Stuff: Fold in the rice cereal, additional mini marshmallows, and crushed Biscoff cookies, stirring quickly to coat everything evenly before the mixture starts to set.

Shape the Treats: Transfer to a parchment-lined baking dish and gently press into an even layer, being careful not to compact them too much to maintain a soft, gooey texture.

Drizzle & Top: Melt the cookie butter and marshmallow fluff in the microwave in short intervals until smooth. Drizzle over the treats and sprinkle with extra crushed Biscoff cookies for a flavorful finishing touch.

Let Them Set & Slice: Allow the treats to cool at room temperature before cutting into squares.

Take It to the Next Level: For an indulgent twist, sandwich a scoop of vanilla bean ice cream between two pieces for the ultimate frozen treat. Enjoy immediately or freeze for a firmer bite. Allow to thaw a few minutes before diving in!

Storage & Reheating Tips

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: If you prefer a firmer texture, refrigerate for up to a week.
Freezer: Wrap individual pieces in plastic wrap and freeze for up to a month. Let sit at room temperature for a few minutes before enjoying.
For Ice Cream Sandwiches: Once assembled, wrap each sandwich in parchment paper and freeze until ready to enjoy.

These Cookie Butter Rice Krispies Treats are dangerously delicious on their own but even more irresistible when transformed into a creamy, crunchy ice cream sandwich. Whether you’re making them for a party, a cozy night in, or just because, this recipe is one you’ll keep coming back to!

Cookie Butter Rice Krispies Treats

Course Dessert, Snack

Cuisine American

Keyword easy snacks, rice krispie treats, treat

Prep Time 10

Cook Time 10

Resting Time 30

Servings 8

Author kingcooks

Ingredients

6 ½ cups mini marshmallows divided
6 cups rice cereal
1 cup Lotus Biscoff cookies crushed, plus more for topping
¼ cup Biscoff cookie butter melted
¼ cup marshmallow fluff melted
8 tbsp unsalted butter
1 tsp vanilla extract

Optional

Vanilla bean ice cream for serving

Instructions

In a large saucepan over medium heat, melt the butter, stirring occasionally to prevent browning.
Once fully melted, add 5 cups of mini marshmallows. Stir continuously with a silicone spatula until the marshmallows are completely melted and smooth.
Add the vanilla extract and mix until incorporated. Immediately remove the pan from heat.
Gently fold in the rice cereal, remaining 1 ½ cups of mini marshmallows, and 1 cup of crushed Biscoff cookies. Stir until the cereal is evenly coated in the marshmallow mixture, working quickly before it begins to set.
Transfer the mixture to a parchment-lined baking dish. Using a spatula or greased hands, gently press it down into an even layer without compacting it too much—this keeps the treats soft and gooey.
In separate microwave-safe bowls, heat the cookie butter and marshmallow fluff in 5-second intervals, stirring between each until fully melted and smooth.
Drizzle the melted cookie butter and marshmallow fluff over the treats, then sprinkle with additional crushed Biscoff cookies for extra crunch and flavor.
Let the treats cool at room temperature for at least 30 minutes before slicing into squares.
Take it to the next level by sandwiching a scoop of vanilla bean ice cream between two pieces of the Rice Krispies treats for the ultimate frozen dessert. Press gently and enjoy immediately, or freeze for a firmer bite. Allow to thaw a few minutes before diving in!
Cut, serve, and enjoy!

Notes

If you’re making ice cream sandwiches out of these, I recommend eating them right after you assemble. If you want to freeze them, I would freeze for 10-15 minutes max.

Recipes to Try!

If you’re a fan of Rice Krispies treats and looking to explore more delightful variations, here are some mouth-watering recipes from KingCooks that you might enjoy:

Rice Krispie Treats A classic recipe that delivers crispy, gooey, and delicious treats, perfect for any occasion.
Reese’s Rice Krispie Treats Indulge in this peanut butter lover’s dream, combining Rice Krispies with Reese’s peanut butter cups and chips for an irresistible twist.
Strawberry Crunch Rice Krispie Treats Experience a fruity twist with these treats featuring a strawberry crunch topping that adds a burst of flavor and texture.
Banana Pudding Rice Krispie Treats Enjoy the fusion of smooth banana pudding and gooey marshmallows, complemented by the crunch of Rice Krispies in this decadent dessert.
Lemonade Rice Krispie Treats Refresh your taste buds with these zesty treats, incorporating Lemon Oreo cookies and a tangy lemon glaze for a citrusy delight.

Each of these recipes offers a unique spin on the traditional Rice Krispies treat, providing a variety of flavors to satisfy your sweet tooth.

The post Irresistible Cookie Butter Rice Krispies Treats first appeared on kingcooks.

Bacon Jalapeno Croissants

kingcooks — Sun, 02 Feb 2025 18:53:28 +0000

Bacon Jalapeño Croissants

Flaky, buttery croissants stuffed with a rich, creamy filling loaded with crispy bacon, gooey cheese, and a kick of jalapeño, all brushed with garlicky butter and baked until golden brown. These croissants are pure indulgence, perfect for brunch, game days, or anytime you need a crave-worthy bite.

Why You’re Going to Love This Recipe

Savory, cheesy, and slightly spicy – The perfect balance of rich flavors and textures.
Quick and easy – Minimal prep with simple ingredients that come together effortlessly.
Great for any occasion – Whether it’s a weekend brunch or a party appetizer, these croissants always impress.
Customizable – Adjust the spice level, switch up the cheeses, or add your own twist to the filling.

Ingredients You’ll Need

For the Filling: A creamy mixture of softened cream cheese, crispy bacon, shredded cheddar and mozzarella, diced jalapeños, minced shallots, chives, and garlic, seasoned to perfection.

For the Garlic Butter: Melted butter infused with garlic and a touch of salt for brushing over the croissants.

For the Garnish: Fresh chives add a pop of color and an extra layer of flavor.

How to Make Bacon Jalapeño Croissants

Prepare the Garlic Butter – Mix melted butter with garlic and salt, then set it aside.
Make the Filling – Combine cream cheese, bacon, cheeses, jalapeños, shallots, chives, garlic, and seasonings in a bowl until smooth.
Fill the Croissants – Cut shallow slits in each croissant, being careful not to slice all the way through. Pipe or spoon the filling into each opening.
Brush and Bake – Generously brush the croissants with garlic butter and bake until golden brown and crispy.
Finish and Serve – Once baked, brush with more garlic butter, sprinkle with chives, and enjoy warm.

Storage & Reheating Tips

To store: Keep leftovers in an airtight container in the fridge.
To reheat: Warm in the oven for a few minutes to restore their crispiness.
Freezing option: Assemble and freeze unbaked croissants, then bake straight from frozen, adding a few extra minutes.

More Irresistible Recipes to Try

If you love these Bacon Jalapeño Croissants, try these next:

Cheddar Bay Biscuit Seafood Pot Pie – A creamy seafood filling wrapped in buttery biscuit goodness.
Salmon Stuffed Croissants – Flaky croissants filled with a luscious smoked salmon mixture.
Chinese Takeout Wings – Crispy, flavorful wings with a restaurant-style glaze.

These croissants are guaranteed to be a hit—crispy, cheesy, and packed with flavor. Let me know if you make them!

Bacon Jalapeño Croissants

Flaky croissants meet creamy, smoky, and spicy perfection in this indulgent recipe. Stuffed with a luscious blend of cream cheese, crispy bacon, gooey cheddar and mozzarella, and a kick of jalapeño, these croissants are pure comfort. Brushed with a garlicky butter glaze and baked until golden, they’re an effortless way to elevate any breakfast, brunch, or snack spread. Whether you’re serving them fresh out of the oven or savoring every last bite, these croissants deliver bold flavor in every layer.

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword bacon, croissants, jalapeno, poppers

Prep Time 10

Author kingcooks

Ingredients

4-6 croissants

Bacon Jalapeño Filling

8 oz cream cheese softened
1/2 cup bacon cooked and chopped
1/2 cup mild cheddar cheese shredded
1/2 cup mozzarella cheese shredded
2 tbsps jalapeño peppers diced
1 tbsp shallot minced
1 tbsp chives minced
1 tsp garlic minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp sugar

Garlic Butter

5 tbsp unsalted butter melted
1 tsp garlic minced
1/4 tsp salt

Garnish

Chives minced

Instructions

Garlic Butter

Mix together the ingredients listed under “Garlic Butter “and set aside.

Bacon Jalapeño Filling

In a bowl add all the ingredients listed under “Bacon Jalapeño Filling” and mix thoroughly until well combined.
Once thoroughly mixed, transfer to a pipping bag and set aside.
TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
Fill the openings in the croissants with the bacon jalapeño filling to the best of your ability.
Brush on the garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
Bake for 10-12 minutes or until the tops are golden brown.
Once baked, topped with remaining garlic butter and chives.
Serve while warm and enjoy!

The post Bacon Jalapeno Croissants first appeared on kingcooks.

No Bake Caramel Apple Butter Cheesecake Bars

kingcooks — Tue, 12 Nov 2024 19:37:19 +0000

Caramel Apple Butter Cheesecake Bars

Imagine sinking your teeth into a creamy, no bake cheesecake with layers of luscious apple butter and caramel, nestled between buttery graham cracker crumbs. These Caramel Apple Butter Cheesecake Bars are the ultimate fall-inspired dessert—simple to make and irresistible to eat. Let’s dive into why you’re going to love this recipe.

Why You’re Going to Love This Recipe

• No-Bake Convenience: No need to turn on the oven. This cheesecake comes together beautifully without baking, perfect for when you want an easy yet show-stopping treat.

• Fall Flavor Fusion: The rich, spiced apple butter adds a layer of warmth to each bite, balanced perfectly by creamy caramel.

• Perfect Make-Ahead Dessert: These bars need time to chill, making them ideal for prepping ahead for gatherings or just to have a sweet treat ready in the fridge.

• Decadent Layers: Each bite has a bit of everything—crunchy graham cracker crust, silky cheesecake filling, and swirls of apple butter and caramel.

Ingredients

Graham Cracker Crust

• Crushed graham crackers

• Butter, melted and cooled

• Dark brown sugar

• Ground cinnamon

• Salt

No-Bake Cheesecake Base

• Cream cheese, softened

• Powdered sugar

• Heavy cream

• Vanilla extract

Apple Butter & Caramel Layers

• Apple Butter

• Caramel sauce

Instructions

Step 1: Make the Graham Cracker Crust

1. Place graham crackers, brown sugar, cinnamon, and salt in a food processor. Pulse until a medium-fine powder forms.

2. Add melted butter and pulse until the mixture resembles wet sand. It should clump together when pressed.

Step 2: Prepare the No-Bake Cheesecake Base

1. In a large bowl or stand mixer, add the cream cheese, powdered sugar, heavy cream, and vanilla extract.

2. Whisk until the mixture is smooth and forms stiff peaks. Set aside.

Step 3: Assemble the Cheesecake Bars

1. Line an 8×4 loaf pan with parchment paper for easy removal. Add half of the graham cracker crust and press firmly into an even layer. Chill in the fridge for 10–15 minutes.

2. Once the crust is firm, spread half of the cheesecake base evenly on top. Add a few tablespoons of apple butter and drizzle with caramel. Swirl gently to mix.

3. Layer the remaining cheesecake base, more o apple butter, and caramel, repeating the swirl effect.

4. Add the final layer of graham cracker crust on top, pressing down firmly to help it adhere.

Step 4: Chill and Serve

1. Place the assembled bars in the fridge for 1–2 hours or until completely set.

2. Once firm, remove from the loaf pan and cut into bars. Drizzle with extra caramel before serving for that ultimate fall-inspired finish.

Storage Suggestions

Store these Caramel Apple Butter Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed cold but can be softened slightly at room temperature if desired.

To freeze these Caramel Apple Butter Cheesecake Bars, follow these steps:

1. Chill First: Allow the bars to fully set in the refrigerator for 1–2 hours.

2. Slice and Wrap: Once set, slice the bars and wrap each piece individually in plastic wrap to prevent freezer burn.

3. Store in an Airtight Container: Place the wrapped bars in an airtight container or freezer bag. This adds an extra layer of protection and helps prevent odors from affecting the flavor.

4. Freeze: Store in the freezer for up to 2 months.

To Thaw: Remove the bars from the freezer and let them sit in the refrigerator for a few hours or overnight until fully thawed. For best texture, enjoy them chilled.

With every bite of these Caramel Apple Butter Cheesecake Bars, you’ll experience creamy cheesecake, buttery crumbs, and autumn flavors in perfect harmony.

No Bake Caramel Apple Butter Cheesecake Bars

Get ready to savor fall’s richest flavors in every bite of these Caramel Apple Butter Cheesecake Bars. Imagine layers of velvety cream cheese filling, laced with warm apple butter and drizzles of smooth caramel, all nestled between buttery graham cracker crusts. Best of all, there’s no baking involved, so this dreamy dessert comes together effortlessly. Whether you’re looking to impress at a gathering or just craving something decadent for yourself, these bars are the ultimate cozy treat, bringing together all the flavors we love most about autumn.

Course Dessert

Cuisine American

Keyword cheesecake, no bake cheesecake

Prep Time 15

Cook Time 1

Servings 4 People

Author kingcooks

Equipment

1 loaf pan 8×4

Ingredients

1 cup apple butter
1/4 caramel plus more for garnish

No Bake Cheesecake Base

16 oz cream cheese softened
1/4 cup sugar
3 tbsp heavy cream
1 tsp vanilla extract

Graham Cracker Crust

3 cups graham crackers crushed
8 tbsp butter melted and cooled
1 tbsp dark brown sugar
1 tsp cinnamon ground
1/4 tsp salt

Instructions

No Bake Cheesecake Base

In a large bowl or stand mixer add all ingredients listed under “No Bake Cheesecake Base.” Whisk until fully combined and forms stiff peaks and set aside.

Graham Cracker Crust

To a food processor, add all ingredients listed under “Graham Cracker Crust” except for the melted butter.
Once crushed into a medium fine powder, add the melted butter and pulse until thoroughly mixed.
Should clump together like wet sand.

Assemble

Line an 8×4 loaf pan with parchment paper for easy release and add half of the graham cracker crust.
Pat down to a firm layer and place in the fridge for 10-15 minutes.
Once chilled, add half of the cheesecake base and spread out evenly. Add a few tablespoons of apple butter and a good drizzle of caramel. Swirl to mix into the cheesecake base.
Repeat with the remaining cheesecake base, apple butter and caramel.
Top with what’s left of the graham cracker crust and spread out evenly.
Pat down firmly to help adhere to the cheesecake filling.
Place in the fridge for 1-2 hours until completely firm.
Once set, remove from the loaf pan and cut into bars.
Drizzle with some warmed caramel and enjoy!

The post No Bake Caramel Apple Butter Cheesecake Bars first appeared on kingcooks.

Lemon Pound Cake

kingcooks — Sat, 03 Aug 2024 18:42:38 +0000

Lemon Pound Cake with Lemon Cream Cheese Frosting

A perfect blend of tangy citrus and rich, buttery goodness. Each bite of this moist, dense cake bursts with fresh lemon flavor, thanks to the generous use of zest and juice. Topped with an unforgettable lemon cream cheese frosting, this dessert is a true showstopper. Whether you’re treating yourself to a sweet escape or impressing guests with a delightful finale to any meal, this lemon pound cake promises to be a bright and irresistible highlight.

Why You’re Going to Love This Recipe

Bursting with Flavor: The combination of fresh lemon zest and juice infuses every bite with vibrant citrus notes.
Moist and Tender: The perfect balance of ingredients ensures a moist and dense texture that’s utterly satisfying.
Showstopping Frosting: The lemon cream cheese frosting adds a creamy, tangy finish that elevates this cake to a whole new level.
Simple and Elegant: With straightforward steps, this cake comes together effortlessly while still impressing with its elegant presentation.
Versatile Delight: Perfect for brunch, dessert, or a midday treat, this cake fits any occasion beautifully.

Ingredients

Lemon Pound Cake Batter:

All-purpose flour
Sugar
Whole milk or yogurt
Unsalted butter, softened
Large eggs
Lemon juice
Lemon zest
Vanilla
Baking powder
Salt

Lemon Syrup:

Lemon juice
Powdered sugar

Lemon Cream Cheese Frosting:

Cream cheese, softened
Powdered sugar
Lemon juice
Lemon zest
Vanilla

Instructions

Lemon Syrup:

In a small bowl, mix together lemon juice and powdered sugar. Set aside.

Lemon Cream Cheese Frosting:

In a stand mixer or bowl, whip the cream cheese until smooth.
Add powdered sugar, lemon juice, lemon zest, and vanilla.
Continue mixing until smooth and soft to medium peaks form. Set aside.

Lemon Pound Cake Batter:

Preheat oven to 350°F.
In a large bowl, cream together softened butter, lemon zest, and sugar until fully incorporated.
Add yogurt (or whole milk), lemon juice, salt, and vanilla. Mix well.
Whisk in eggs until everything is fully combined.
Fold in flour and baking powder until incorporated.
Transfer the batter to a parchment-lined 9×6 loaf pan.
Spread the batter evenly and create a line down the center to allow air to pass through.
Bake for 45-50 minutes.
Remove from the oven and poke holes throughout the cake.
Brush on the lemon syrup and allow the cake to absorb it all. Set aside to cool completely.
Once cooled, remove from the pan and top with lemon cream cheese frosting.
Slice into pieces and enjoy!

Tip: Pierce the center with a toothpick to ensure it’s cooked through. Look for loose crumbs on the toothpick. If it’s wet batter, return to the oven for an additional 5-10 minutes.

Lemon Pound Cake

Course brunch, Dessert

Cuisine American

Keyword lemon, lemon pound cake, pound cake

Prep Time 15

Cook Time 45

Servings 6 slices

Author kingcooks

Equipment

9×6 loaf pan

Ingredients

Lemon Pound Cake Batter

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup whole milk or yogurt
1/2 cup butter unsalted softened
2 large eggs
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla
1 tsp baking powder
1/4 tsp salt

Lemon Syrup

3 tbsp lemon juice
3 tbsp powdered sugar

Lemon Cream Cheese Frosting

8 oz cream cheese softened
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla

Instructions

Lemon Syrup

In a small bowl, mix together all ingredients listed under “LEMON SYRUP” and set aside.

Lemon Cream Cheese Frosting

In a stand mixer or bowl, start by whipping the cream cheese until it’s smooth.
Then add in the powdered sugar, lemon juice, lemon zest and vanilla.
Continue to mix until it’s nice and smooth and forms soft to medium peaks.
Once peaks are achieved, set aside.

Lemon Pound Cake Batter

Preheat oven to 350F.
In a large bowl, cream together softened butter, lemon zest and sugar. Mix until fully incorporated.
Then, add in yogurt (or whole milk), lemon juice, salt, vanilla and continue to mix.
Now, whisk in the eggs until everything is fully combined.
Finally, fold in flour and baking powder.
Once incorporated, transfer to a parchment lined 9×6 loaf pan.
Spread the batter out evenly and make a line going down the center to allow air to pass through.
Place in the oven and bake for 45-50 minutes.
Remove from the oven and poke holes throughout the cake.
Then, brush on the lemon syrup and allow the cake to it all up.
Set aside to cool completely.
Once cooled, removed from the pan and top with the lemon cream cheese frosting.
Slice into pieces and enjoy!

Video

Notes

Tip: Pierce the center with a toothpick to assure that it’s cooked through.

Loose crumbs is what you what to see on the toothpick. If it’s wet batter, return to the oven for an additional 5-10 minutes.

Storage Suggestions

Room Temperature: Store the lemon pound cake in an airtight container at room temperature for up to 3 days. Ensure it is kept in a cool, dry place away from direct sunlight.
Refrigerator: For extended freshness, refrigerate the cake in an airtight container for up to a week. Bring to room temperature before serving for optimal flavor and texture.
Freezer: Wrap the cake (without frosting) tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then frost with the lemon cream cheese frosting before serving.

The post Lemon Pound Cake first appeared on kingcooks.