Estimated reading time: 4 minutes

Why Cream Cheese Belongs in Snickerdoodle Dough

Adding real full-fat cream cheese alongside unsalted butter transforms traditional snickerdoodles from a standard cookie into a thick, bakery-style treat. The acidity in dairy breaks down gluten strands to create an impossibly tender crumb, while retaining essential moisture so the cookies stay soft for days.

Classic vs. Cream Cheese Snickerdoodles

With cream cheese in the dough, and perfectly paired with a mug of sweet hot chocolate, this classic recipe is a tradition in our home. Our favorite Christmas cookies are these well-loved Best Sugar Cookies, but there’s always room for a variety on the holiday cookie platter.

Step-by-Step Baking & Quality Control Checklist

• Bring Dairy to Room Temp: Ensure both the butter and cream cheese are softened to room temperature so they emulsify smoothly without lumps.
• Do Not Skip the Chill: Chill the covered dough for at least 1 hour. Cold dough prevents excessive spreading and locks in that thick, puffy shape.
• Coat Just Before Baking: Roll the 2-teaspoon dough balls in the cinnamon-sugar mix right before placing them on the baking sheet so the sugar doesn’t absorb into the dough.
• Rest on the Pan: Bake at 350°F for 10–12 minutes until set, then let them sit on the warm baking sheet for 5 minutes before moving to a wire cooling rack.

How Cream Cheese Upgrades Cookie Texture

In partnership with the American Dairy Association Mideast, using real dairy milk, butter, and full-fat cream cheese is one of the easiest ways to elevate holiday baking:

• Acidity & Tenderness: Cream cheese contains natural lactic acid, which softens gluten structure to guarantee a tender bite.
• Moisture Retention: The combination of milk fats and solids binds moisture tightly, keeping cookies soft far longer than butter alone.
• Emulsification Tip: Beat the softened butter, cream cheese, and powdered sugar thoroughly on medium speed until smooth before incorporating the dry ingredients.

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Cream Cheese Snickerdoodles Recipe

These Cream Cheese Snickerdoodles deliver the classic cinnamon-sugar flavor you love in a soft, pillowy, soft-baked cookie with a subtle, delicious tang.

Course Dessert

Cuisine American

Keyword christmas, cinnamon, cookie, cream cheese

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 27 minutes minutes

Servings 36 cookies

Calories 148kcal

Author Katrina Bahl

Ingredients

Cookies

• 1 cup unsalted butter softened
• 8 ounces full-fat cream cheese softened
• 3 cups powdered sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon

Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 1 1/2 Tablespoons ground cinnamon

Instructions

• Cream the Base: In a large bowl or stand mixer, cream together the softened butter and cream cheese until completely smooth. Gradually add the powdered sugar and mix until combined.
• Add Wet Ingredients: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and 1/2 teaspoon ground cinnamon. Slowly incorporate the dry ingredients into the cream cheese mixture until a dough forms.
• Chill: Cover the bowl tightly and refrigerate for at least 1 hour. Alternatively, you can form the dough into 36 balls and chill.
• Preheat oven to 350°F. In a small bowl combine cinnamon and sugar.
• Prep & Pre-heat: Preheat your oven to 350°F (175°C). In a small bowl, stir together the 1/2 cup granulated sugar and 1 1/2 tablespoons ground cinnamon.
• Roll & Coat: Scoop dough into balls using about 2 heaping teaspoons per cookie. Roll each ball generously in the cinnamon-sugar mixture.
• Bake & Cool: Place on ungreased baking sheets and bake for 10–12 minutes until set. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Can I freeze Cream Cheese Snickerdoodle dough? Yes! Shape the dough into balls, freeze them on a lined baking sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Roll the frozen dough balls in cinnamon sugar right before baking, adding 1–2 minutes to the bake time.

How should I store these cookies to keep them soft? Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Why did my snickerdoodles turn out flat? Flat cookies usually occur if the butter or cream cheese was melted rather than softened, or if the dough wasn’t chilled long enough before baking.

Nutrition

Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 93mg | Potassium: 37mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 175IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg

Cookie Recipes to Try

Biscoff Stuffed Snickerdoodles

Eggnog Snickerdoodles

Cream Cheese Meltaway Cookies

For even more recipes, information about dairy nutrition, and to meet Ohio and West Virginia dairy farmers, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Pinterest, and Instagram.

The post Cream Cheese Snickerdoodles appeared first on In Katrinas Kitchen.

Estimated reading time: 5 minutes

Healthy Greek Yogurt Breakfast Popsicles are a fast, 4-ingredient morning treat packed with nutrient-dense, protein-rich Greek yogurt, milk, real fruit, and your favorite crunchy cereal. They take just 10 minutes of hands-on prep time, making them a delicious, make-ahead summer breakfast kids and adults love!

Why You’ll Love This Recipe

Made Entirely in a Blender: Minimal cleanup, just blend, fold in cereal, and pour! Freeze overnight.

Only 4 Wholesome Staples: Made with bananas, Greek yogurt, milk, and cereal.

Protein & Essential Nutrients: Greek yogurt and milk deliver high-quality protein, calcium, and essential nutrients to keep you energized all morning.

Naturally Sweetened: Mashed banana adds natural sweetness and a creamier texture without needing extra refined sugar. Add fresh or frozen berries for even more nutrients. You can add 1 Tablespoon honey or maple syrup if you prefer a sweetener.

Fully Customizable: Swap the flavor of dairy milk or your favorite cereal to create your family’s signature morning blend. This popsicle recipe was tested with strawberry milk, but you can add fresh peaches, blueberries, or raspberries as well. Love cereal?! Try our Cereal Treat Easter Eggs

Great for Hot Summer Months: A cool, refreshing, hands-free breakfast you can prep ahead of time.

Ingredients Overview

• Banana: 1 medium-to-large ripe banana (or 2 small). Mashed banana provides natural sweetness and creaminess that keeps the popsicles soft enough to bite into.
• Greek Yogurt: 1 cup of plain or vanilla Greek yogurt. Greek yogurt adds a thick, velvety texture and packs an extra punch of protein.
• Milk: 1/2 cup of real dairy milk (strawberry milk, chocolate milk, or whole milk work great!).
• Dry Cereal: 1/2 cup of your favorite breakfast cereal (such as Fruity Pebbles, Cheerios, Cinnamon Toast Crunch, or Cocoa Pebbles).

Recipes You’ll Love

Cherry Limeade Popsicles

Green Smoothie Parfait Popsicles

Neapolitan Greek Yogurt Pudding Pops

Frequently Asked Questions

How do I get creamy popsicles instead of icy ones? The secret to creamy, soft-freeze popsicles is using Greek yogurt, real dairy milk, and blended fruit. The natural fat and protein in real dairy prevent large ice crystals from forming, while the pectin and sugar in the ripe banana keep the popsicles velvety and easy to bite into rather than rock-hard.

Can I use regular milk instead of flavored milk? Yes! Whole milk, 2% milk, or skim milk all work wonderfully. You can add fresh or frozen strawberries for extra natural sweetness if using unflavored milk.

Can I make these in advance? Absolutely. Once frozen solid, store them right in their molds or transfer them to a freezer-safe Ziploc bag for up to 2 months.

Print

Milk and Cereal Breakfast Popsicles

Blend up these 4-ingredient Milk and Cereal Breakfast Popsicles in seconds! Made in a blender with Greek yogurt, real dairy milk, banana, and cereal.

Course Breakfast

Cuisine American

Keyword banana, dairy, greek yogurt, popsicle

Prep Time 10 minutes minutes

Total Time 8 hours hours

Servings 6 popsicles

Calories 59kcal

Author Katrina Bahl

Ingredients

• 1 large banana or 2 small
• 1 Cup Greek yogurt
• 1/2 Cup strawberry milk
• 1/2 Cup dry cereal

Instructions

• ADD the ripe banana, Greek yogurt, and real dairy milk into your blender. Blend on high speed for 20–30 seconds until completely smooth and creamy.
• Remove the blender lid or pitcher from the base. ADD the dry cereal and gently stir it into the mixture with a spatula (or replace the lid and shake by hand) so the cereal stays mostly whole for a fun crunch.
• POUR or spoon the mixture evenly into your favorite popsicle molds. Insert popsicle sticks and freeze for at least 8 hours (or overnight) until completely solid.

Video

Notes

Pro Tip for Easy Unmolding: Run warm water over the outside of the popsicle mold for 10–15 seconds to release the pops easily.

Add Extra Crunch: For a layered look, drop a small spoon of dry cereal directly into the bottom of each mold before pouring in the blender mixture. Continue with layers.

Texture: Don’t over-blend once the cereal is added! Folding it in by hand ensures you get distinct, crunchy cereal pieces throughout the pop. Sprinkle a few handfuls of cereal at the base of each popsicle before freezing.

Nutrition

Calories: 59kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 151mg | Fiber: 1g | Sugar: 5g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 0.5mg

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Celebrate Dairy this Summer

What’s the difference between Greek yogurt and regular yogurt? Greek yogurt has twice the amount of protein as most regular yogurts, due to the straining process. Six ounces of Greek yogurt typically contains 14–17 grams of protein. Regular yogurt has 7–8 grams of protein in 6 ounces.

Is flavored milk healthy for my family? Flavored milk provides the same powerful package of 9 essential nutrients as white milk, and kids will drink more when it’s flavored! Studies show that children who drink flavored milk meet more of their nutrient needs; do not consume more added sugar, fat or calories; and are not heavier than non-milk drinkers. See how flavored milk stacks up to other beverages, such as juice and sports drinks.

Related Recipes

Green Smoothie Parfait Popsicles

Kool-Aid Yogurt Pops

Strawberry Milk Bubble Tea

Connect with the American Dairy Association Mideast: Facebook  | Pinterest | YouTube. I’m happy to partner with the American Dairy Association Mideast to bring you dairy-filled treats all year long. As always, opinions expressed are my own. Thank you for supporting the brands that I work with, and for stopping back to let me know how your family loved my recipes as much as ours does!

The post Milk and Cereal Breakfast Popsicles appeared first on In Katrinas Kitchen.

Estimated reading time: 4 minutes

Why You’ll Love This Creamy Lemon Blueberry Dip

If you’re looking for the ultimate summer dessert dip, this Blueberry Lemonade Fruit Dip is it. It has the bright, refreshing tang of fresh lemonade combined with sweet ribbons of blueberry pie filling. The texture is incredibly light and fluffy—tasting exactly like a whipped lemon blueberry cheesecake.

It takes under 20 minutes to prepare, making it the perfect no-bake dessert for spring picnics, summer barbecues, or pool parties. Plus, it uses a homemade stabilized whipped cream, so it won’t weep or deflate if it sits out on a dessert table!

Ingredient Notes & Substitutions

To make this dip rich, fluffy, and perfectly scoopable, you will need a few simple ingredients:

• Cream Cheese: Use brick-style cream cheese (full-fat works best), softened to room temperature so it whips without leaving lumps.
• Lemon Curd or Lemonade Concentrate: For that signature tart lemonade flavor.
• Blueberry Pie Filling: Store-bought or homemade. You will gently swirl this in at the end to create beautiful, vibrant streaks.
• Unflavored Gelatin: The secret ingredient used to bloom and stabilize our heavy cream so the dip holds its shape for hours.
• Heavy Whipping Cream: Must be kept very cold until ready to beat into soft peaks.
• Powdered Sugar & Vanilla Extract: To sweeten and flavor the whipped cream base.

How to Make Blueberry Lemonade Fruit Dip

Step 1: Make the Sweet Stabilized Whipped Cream

Instead of using store-bought frozen whipped topping, this recipe features a quick homemade stabilized whipped cream.

1. Bloom the Gelatin: In a small, microwave-safe bowl, sprinkle 1 teaspoon of unflavored gelatin over 1 Tablespoon of cold water. Let it sit for 2–3 minutes until it absorbs the water. Microwave for 15–30 seconds until completely dissolved, then set aside to cool slightly.
2. Whip the Cream: In a chilled mixer bowl, beat 1 cup of cold heavy cream starting on low and gradually increasing to high speed until soft peaks form.
3. Sweeten and Stabilize: Gradually stream in 2–3 Tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Finally, slowly drizzle in the cooled liquid gelatin while the mixer runs. Whip until the cream holds stiff peaks. Do not over-whip!

Step 2: Combine and Swirl

1. Beat the Base: In a separate large bowl, beat the softened cream cheese and your lemon base until completely smooth and creamy.
2. Fold: Gently fold the homemade stabilized whipped cream into the lemon cream cheese mixture until combined.
3. The Blueberry Swirl: Transfer the dip to your serving bowl. Drop spoonfuls of the blueberry pie filling over the top, then use a butter knife or skewer to gently drag lines through the filling, creating beautiful blueberry swirls.

Recipe FAQs & Variations

What should I serve with this blueberry cheesecake dip?

While fresh fruit like strawberries, graham crackers, and apple slices are classic choices, we highly recommend trying it with crisp, spicy gingersnap cookies, pretzels, or Biscoff cookies. The warmth of the ginger and cinnamon pairs beautifully with the tart lemon and sweet blueberry.

Can I make this ahead of time?

Yes! Because we use a stabilized whipped cream base, this dip can be made up to 24 hours in advance. Keep it covered tightly in the refrigerator until ready to serve.

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Blueberry Lemonade Fruit Dip

If you’re looking for the ultimate summer dessert dip, this Blueberry Lemonade Fruit Dip is it. It has the bright, refreshing tang of fresh lemonade combined with sweet ribbons of blueberry pie filling.

Course Dessert

Cuisine American

Keyword blueberry, fruit dip, whipped cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Author Katrina Bahl

Ingredients

For the Stabilized Whipped Cream Base

• 1 teaspoon unflavored gelatin
• 1 Tablespoon cold water
• 1 cup heavy whipping cream cold
• 3 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Lemon Blueberry Dip:

• 8 ounces cream cheese softened
• 1/2 cup lemon curd (or 3-4 tbsp thawed lemonade concentrate)
• 1/2 cup blueberry pie filling

Instructions

• Prepare Gelatin: Sprinkle gelatin over cold water in a small bowl. Let bloom for 2 minutes, then microwave for 20 seconds until clear. Set aside to cool.
• Whip Cream: Beat cold heavy cream to soft peaks. Add powdered sugar, vanilla, and the cooled liquid gelatin. Whip to stiff peaks.
• Blend Base: In a large bowl, beat softened cream cheese and lemon curd until smooth.
• Fold & Assemble: Fold the whipped cream into the cream cheese mixture. Spread into a serving bowl and swirl the blueberry pie filling across the top using a knife.
• Serve: Serve cold with fresh fruit, graham crackers, or gingersnaps.

Connect with the American Dairy Association Mideast: Facebook  | Pinterest | YouTube

Refreshing Fruit Recipes

Cherry Limeade Fruit Dip

Dessert Pizza Pinwheels

Ombre Fruit and Yogurt Cups

The post Blueberry Lemonade Fruit Dip appeared first on In Katrinas Kitchen.

Estimated reading time: 4 minutes

Slow Cooker Hot Chocolate

Save time by making a big batch of homemade hot chocolate for your holiday parties! Not only will your guests go back for seconds, but everyone will love a mug of the creamiest hot chocolate on a cold day. This recipe only takes 10 minutes to prepare. Set your slow cooker on low and let it do the work for you! Top the best hot chocolate with fluffy mini marshmallows and homemade whipped cream.

Ingredients Needed

This hot chocolate recipe is simple with seven staple ingredients that you probably already have stocked in your pantry. It’s almost as easy as opening an envelope of hot cocoa.

• Heavy cream
• Unsweetened cocoa powder
• Whole milk
• Sweetened condensed milk
• Semisweet chocolate chips
• Vanilla extract
• Salt

Homemade Whipped Cream

Treat yourself this holiday season to homemade whipped cream! It takes less than five minutes to whip up a batch. Here are some tips for success:

Serving Suggestions And Garnish Ideas

Slow Cooker Hot Chocolate is a great way to serve a crowd, and one benefit is that guests can customize their drink to their personal liking. Along with your delicious whipped cream, provide a small tray of toppings such as:

• mini candy canes or peppermint sticks
• chocolate shavings, milk, dark, or white chocolate
• mini marshmallows and large marshmallows
• cinnamon sticks
• cocoa powder in a shaker
• nutmeg
• chocolate syrup and caramel syrup for drizzling
• crushed peppermints
• toffee bits
• mini chocolate chips
• crushed graham crackers
• sprinkles
• instant espresso powder

Storage And Reheating Instructions

Can this recipe be made on the stovetop? Yes, the stove can be used as an alternative to a crock-pot. Heat all ingredients over medium-low heat, stirring constantly. Remove from heat when fully warmed.

How to store and reheat hot chocolate? Store leftovers covered in the refrigerator. We suggest using a pitcher with a lid or glass mason jars. Reheat by the cupful in the microwave in 30-second increments until warm.

Slow Cooker Hot Chocolate Recipe

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Slow Cooker Hot Chocolate

Get cozy with a delicious and easy recipe for Slow Cooker Hot Chocolate. Perfect for cold winter nights or holiday gatherings, this creamy drink will warm you up from the inside out. Top it with homemade whipped cream and fluffy marshmallows!

Course Drinks

Cuisine American

Keyword hot chocolate, hot drinks

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12 servings

Author Katrina Bahl

Equipment

• 1 slow cooker 4 quarts or larger
• 1 Hand Mixer

Ingredients

For the Hot Chocolate

• 4 cups heavy cream
• 1/2 cup unsweetened cocoa powder
• 4 cups whole milk 2% can be substituted
• 14 oz sweetened condensed milk
• 2 cups semi-sweet chocolate chips chopped chocolate bar can be substituted
• 1 Tablespoon vanilla extract
• 1 teaspoon salt

For the Whipped Cream

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the Hot Chocolate

• ADD 2 cups of heavy cream to the slow cooker, WHISK in the unsweetened cocoa powder until smooth. ADD the remaining 2 cups of heavy cream. 
• ADD the remaining ingredients: milk, sweetened condensed milk, chocolate chips, vanilla extract, and salt. WHISK all ingredients for 1-2 minutes. 
• Cover and COOK on Low for 5 hours or High for 3 hours, STIRRING occasionally until ready to serve.

For the Whipped Cream

• BEAT whipping cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form, about 3-4 minutes with a hand mixer, or 5 minutes manually by hand.
• For best results, keep ingredients and equipment cold and begin mixing on low speed. As ingredients become incorporated, increase speed.

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Slow Cooker

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Snowflake Marshmallows

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GHIRARDELLI Chocolate Baking Chips

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Hot Chocolate Recipes

Eggnog Hot Chocolate

Strawberry White Hot Chocolate with Homemade Whipped Cream

Melting Snowman Hot Chocolate Bombs

Peppermint Mocha Sticks

More Drink Recipes

The post Slow Cooker Hot Chocolate appeared first on In Katrinas Kitchen.

Satisfy your sweet tooth with these delicious and nutritious birthday cake protein bites! These no-bake treats are easy to make and make a perfect quick and healthy snack. This is a sponsored recipe in partnership with the American Dairy Association Mideast.

Birthday Cake Protein Bites Recipe Two Ways

Protein bites, energy balls, protein balls, you’ve heard them called many things, but they are all a delicious way to snack!

The mixture comes together quickly with simple pantry ingredients. You can roll the mixture into balls or press it flat into an 8×8 pan and cut into slices. Make a simple Greek yogurt glaze and top with sprinkles for that classic birthday cake batter flavor!

Six Simple Ingredients

• Oats – You can use oat flour, or pulse rolled oats in a food processor or blender for a few seconds. This is necessary for a smooth texture. Almond flour can be used as a substitute for those who need to follow a gluten-free diet.
• Protein Powder – Whey protein is a high-quality protein naturally found in milk that is rapidly digested and absorbed, making it a convenient way to boost protein intake! We used 60 grams (two scoops) of marshmallow-flavored whey protein powder. We can also recommend vanilla whey protein powder.

• Nut Butter – We recommend cashew butter or peanut butter for the best birthday cake taste. Almond butter works as well, or use sun butter for a nut-free option.
• Cream Cheese – By incorporating cream cheese into your snack recipes alongside other protein sources, you can reap the benefits of higher protein snacks, including satiety. These no-bake birthday cake protein balls are stored in the refrigerator, so adding a few tablespoons of cream cheese is a great idea.
• Maple Syrup – We suggest pure maple syrup, but any sweetener of your choice will work. Try honey or agave. You can also add vanilla extract or almond extract if desired.
• Sprinkles – Any colorful sprinkles will do! What is cake without sprinkles?!

How to Make Protein Bites

If you are using rolled oats, add them to a food processor along with the protein powder; pulse until smooth. Skip this step if using oat flour. Add the ingredients to a small mixing bowl or the bowl of your stand mixer.

Next, add the nut butter, cream cheese, and maple syrup. Mix until smooth. Fold in sprinkles at the end.

Roll the mixture into bite-size balls or press it into an 8×8-inch baking sheet lined with parchment paper.

Make a simple Greek yogurt glaze and top with additional sprinkles if desired.

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Birthday Cake Protein Bites

Satisfy your sweet tooth with these delicious and nutritious birthday cake protein bites! These no-bake treats are easy to make and perfect for a quick and healthy snack.

Course Snack

Cuisine American

Keyword cake, protein bites, sprinkles

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24

Calories 138kcal

Author Katrina Bahl

Ingredients

For the Protein Bites

• 1 1/2 cup oats
• 60 grams whey protein powder two scoops
• 1 cup peanut butter
• 1/2 cup cream cheese softened
• 1/4 cup maple syrup
• 3 Tablespoons rainbow sprinkles

For the Yogurt Glaze

• 1/4 cup Greek yogurt vanilla flavor
• 1/2 cup powdered sugar
• 1 teaspoon meringue powder optional, helps glaze to set
• 1 Tablespoon honey

Instructions

For the Protein Bites

• ADD rolled oats to a food processor along with the whey protein powder; PULSE until smooth. Skip this step if using oat flour. Add the ingredients to a small mixing bowl or the bowl of your stand mixer.
• Next, ADD the nut butter, cream cheese, and maple syrup. MIX until smooth. FOLD in sprinkles at the end.
• ROLL the mixture into bite-size balls or PRESS it into an 8×8-inch baking sheet lined with parchment paper.

For the Yogurt Glaze

• COMBINE Greek yogurt and powdered sugar in a small bowl. ADD meringue powder if using. Sweeten with honey.
• DRIZZLE glaze over protein bites or pour over protein bars.

Notes

• Oats – You can use oat flour, or pulse rolled oats in a food processor or blender for a few seconds. This is necessary for a smooth texture. Almond flour can be used as a substitute for those who need to follow a gluten-free diet.
• Whey Protein Powder – if you are not using whey protein powder, add 1/4 cup more oats. 
• We recommend cashew butter or peanut butter for the best birthday cake taste. Almond butter works as well, or use sun butter for a nut-free option.
• We suggest pure maple syrup, but any sweetener of your choice will work. Try honey or agave. You can also add vanilla extract or almond extract if desired.
• Store refrigerated in an airtight glass container.

Nutrition

Calories: 138kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Cholesterol: 9mg | Fiber: 1g | Sugar: 8g | Calcium: 27mg

Related Recipes

High Protein Fruit Dip

Blueberry Energy Muffins

Cereal Milk Overnight Oats

Milk and Cereal Breakfast Popsicles

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If you love the holiday classic Vanilla Ricotta Cookies, then you will want to add this fresh citrus version!

The Best Lemon Ricotta Cookies

This simple recipe comes together quickly with no fuss and makes four dozen small cookies so you can share them with friends and family. It’s as simple as combining the wet ingredients and dry ingredients.

Cover the warm cookies with a simple powdered sugar glaze and cover with candy sprinkles or additional lemon zest. You can spoon the glaze over the cookies, drizzle, or dip the cookies into the glaze.

Ricotta Cookies Key Ingredients

Please view the recipe card below to view and print the complete ingredient list and instructions.

• Whole Milk Ricotta Cheese- Full-fat ricotta cheese is best for this recipe. Most ricotta cheese comes pre-drained, but stir if your ricotta looks soupy. If still not satisfied, you can press the cheese into a sieve or squeeze in a cheesecloth before using.
• Fresh Lemons- This recipe uses fresh lemon zest and fresh lemon juice, so it is not advisable to use bottled lemon juice.
• Butter- Bring your butter to room temperature before attempting to cream it with sugar. Do not microwave the butter; it may become too soft and melt, resulting in a sticky cookie dough batter. You can use salted or unsalted butter in this recipe.

Freezing Cookies and Storage

The dough can be prepared two days before and refrigerated in an air-tight container until ready to bake. Or freeze unbaked cookie dough batter for up to 3 months before thawing and baking. The cookie texture will still be soft and have a bold lemon flavor.

You can freeze unglazed, baked cookies in an airtight container for up to 1 month—glaze cookies when brought to room temperature.

The lemon glaze will set firm but not completely harden. Let the glaze set up for 1-2 hours before stacking for storage.

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Lemon Ricotta Cookies

Pillowy soft Lemon Ricotta Cookies are perfect for any season. Enjoy with a cup of afternoon tea or as a shining star on any holiday cookie platter; these lemon ricotta cookies are a crowd-pleaser.

Course Dessert

Cuisine American

Keyword cookie, lemon, ricotta

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 48 cookies

Calories 145kcal

Author Katrina Bahl

Ingredients

Cookies:

• 1 cup salted butter softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 15 oz whole milk ricotta
• 1 teaspoon lemon zest
• 1 Tablespoon vanilla extract
• 2 Tablespoons lemon juice
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Glaze

• 4 cups powdered sugar
• 2 Tablespoon butter melted
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup whole milk or heavy cream
• sprinkles optional

Instructions

• PREHEAT the oven to 350°F. Line baking sheets with parchment paper or use a silicone baking mat. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, CREAM the butter and sugar for 2 minutes until smooth and light in color. Slowly add eggs, ricotta cheese, lemon zest, lemon juice, and vanilla. Mix until combined (about 1 minute). Scrape the sides of the bowl down as necessary.
• COMBINE flour, salt, baking soda, and baking powder in a separate bowl; gradually add dry ingredients to the mixer until a soft dough forms. Use a medium (2 Tablespoon) cookie scoop. Roll into balls and place them on a prepared baking sheet 2 inches apart.
• BAKE for 10 minutes. Edges will be slightly golden. Transfer to a wire rack to cool.

For the Glaze

• In a medium bowl, WHISK the powdered sugar, butter, and vanilla extract. Add cream or milk one tablespoon at a time to reach the desired consistency. Spread glaze over warm cookies and top with sprinkles.

Notes

• You can use salted or unsalted butter in this recipe.
• It is best to use fresh lemons since you will need the zest and juice of two lemons.

Nutrition

Calories: 145kcal | Carbohydrates: 25g | Fat: 4g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 17g

Lemon Recipes to Love

Easy Lemon Daisy Cupcakes

Frozen Blueberry Basil Lemonade Mini Pies

Nojito Recipe

Related Recipes

• Vanilla Ricotta Cookies
• Nojito (Non-Alcoholic Mojito)
• Whipped Blueberry Goat Cheese with Lemon Zest

Try these Copycat Girl Scout Lemon Cookies or Sunburst Lemon Bars if you love lemon desserts.

The post Lemon Ricotta Cookies appeared first on In Katrinas Kitchen.

Why We Love This Recipe

Quick and Easy to Make– These almond butter smoothie bowls come together in under 5 minutes, especially if you keep banana slices in the freezer for smoothies! If you don’t have a frozen banana, that’s perfectly fine; bump up the handful of ice.

Keeps You Fuller Longer– Pack your smoothie bowl with protein and healthy fats from nut butter (sub peanut butter if desired), Greek yogurt, and milk. Add a scoop of your favorite protein powder to bump up the flavor!

Customize Your Toppings– The possibilities are endless! Top with dried fruits and nuts or a drizzle of local honey.

How to Make Chocolate Almond Butter Smoothie Bowls

All ingredient measurements are in the recipe card below.

• ADD milk, Greek yogurt, bananas, cocoa powder, almond butter, and ice to a powerful blender.
• PULSE until smooth.
• TOP with almonds, sliced bananas, coconut, granola, chia seeds, or almond butter.
• SERVE immediately.

Smoothie Tips

Sliced bananas can be chopped and stored in the freezer for quick smoothies. Use a zip-top bag for storage; nothing fancy is necessary.

Sub in more milk if you don’t have Greek Yogurt on hand. We use plain, but vanilla or honey flavored can be swapped in just as easily.

Ripe bananas are sweet, and you won’t need to add extra sweetener to this recipe!

Dairy Fuel for Back-to-School

I’m sharing these Chocolate Almond Butter Smoothie Bowls and partnering with ADA Mideast and the Great American Milk Drive.

Sadly, milk is scarce in local food pantries. Dairy is an excellent source of protein, and eating breakfast has been shown to improve kids’ attendance and test scores. If it weren’t for the Great American Milk Drive, many children would go without the dairy their growing bodies need.

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Chocolate Almond Butter Smoothie Bowls

Looking for a delicious and energizing breakfast option? Try these chocolate almond butter smoothie bowls, packed with protein and healthy fats to keep you feeling full and focused all morning.

Course Breakfast, Brunch, Drinks

Cuisine American

Keyword almond butter, chocolate, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 bowls

Calories 313kcal

Author Katrina Bahl

Ingredients

For the Smoothie Bowl

• 1/2 cup chocolate milk
• 1/2 cup Greek yogurt
• 2 bananas frozen preferably, but not required
• 1 Tablespoon unsweetened cocoa powder
• 2 Tablespoons almond butter
• 1/4 cup ice

Toppings

• 2 Tablespoons almonds, sliced bananas, coconut, granola, almond butter optional

Instructions

• ADD milk, Greek yogurt, bananas, cocoa powder, almond butter, and ice to a powerful blender. PULSE until smooth.
• TOP with almonds, sliced bananas, coconut, granola, or almond butter. SERVE immediately.

Nutrition

Calories: 313kcal | Carbohydrates: 44g | Protein: 9g | Fat: 14g | Cholesterol: 15mg | Sodium: 79mg | Potassium: 789mg | Fiber: 7g | Sugar: 27g | Calcium: 206mg | Iron: 2mg

Smoothie Recipes

Peanut Butter and Jelly Smoothie

Rise and Shine Skinny Coffee Smoothie

Green Smoothie Parfait Popsicles

 Connect with the American Dairy Association: Website | Facebook | Pinterest | 

Related Recipes

• Milk and Cereal Breakfast Popsicles
• Peanut Butter and Jelly Smoothie
• Rise and Shine Skinny Coffee Smoothie
• Green Smoothie Parfait Popsicles

The post Chocolate Almond Butter Smoothie Bowls appeared first on In Katrinas Kitchen.

Why You Will Love This Recipe

There is no denying that these two classic eggnog and hot cocoa flavors are wintertime hot drink favorites.  This ultimate seasonal drink combines the flavors you love for a wonderful holiday treat!

Top with marshmallows, white chocolate shavings, or warm, frothed milk, and don’t forget the sprinkle of nutmeg!

You will love entertaining with this Eggnog Hot Chocolate by doubling the recipe and putting the ingredients in the slow cooker before guests arrive. It tastes delicious, requires almost zero effort, and makes your home smell amazing.

Eggnog Hot Cocoa Key Ingredients

This recipe can be prepared using store-bought eggnog or homemade. Our Homemade Eggnog recipe is made with simple ingredients and cooks in 30 minutes.

A mixture of milk and heavy whipping cream will result in a thicker hot chocolate. Or use full fat, whole milk.

The quality of your white chocolate will directly impact the final result. We suggest using a finely chopped white chocolate baking bar or chocolate melting wafers.

Top with Mallow Bits, or mini marshmallows. Use a nutmeg grinder for the perfect touch of holiday spice.

How to Prepare Eggnog Hot Chocolate

This recipe can be prepared two ways- stovetop or slow cooker (Crock Pot). The recipe can be doubled to make a large batch for a party or holiday gathering.

On the stove, combine all ingredients in a small saucepan over medium-low heat. Whisk or stir constantly until the chocolate is melted and combined. Remove from heat and serve.

For the slow cooker, combine all ingredients on high for 2 hours. Stir every 30 minutes to ensure the chocolate doesn’t burn.

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Eggnog Hot Chocolate

Satisfy your holiday cravings with this delicious Eggnog Hot Chocolate recipe. Made with rich white chocolate and creamy eggnog, it's the perfect warm and cozy drink to enjoy all season long.

Course Drinks

Cuisine American

Keyword eggnog, hot chocolate, hot drinks, white chocolate

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 Cups

Calories 513kcal

Author Katrina Bahl

Ingredients

• 3 cups eggnog
• 1 cup milk any kind you prefer or swap for heavy cream or half and half
• 1 teaspoon vanilla extract
• 8 ounces white chocolate chopped
• ground nutmeg optional
• whipped cream or frothed milk for topping optional

Instructions

For the Stovetop

• In a medium saucepan, STIR together eggnog, milk, vanilla, and chopped white chocolate.
• COOK over medium heat, stirring occasionally, until the white chocolate melts and the drink comes to a simmer. (Do not let it come to a boil.) Continue to stir to ensure all of the white chocolate has melted.
• REMOVE from heat and serve. Top with fresh ground nutmeg, whipped cream, or frothed milk.

For the Slow Cooker (Crock Pot)

• ADD eggnog, milk, vanilla extract, and chopped white chocolate to the slow cooker.
• COVER and cook on high for 2 hours, stirring well every 30 minutes until the white chocolate is melted.
• SERVE and top with nutmeg, whipped cream, or frothed milk.

Notes

• Can I add alcohol to this recipe? You can add brandy, bourbon, rum, Bailey’s Irish cream, or peppermint schnapps.
• Can I make this with milk chocolate? You can make eggnog hot chocolate with milk chocolate, white chocolate, or semisweet dark chocolate.
• What kind of milk can I use in this recipe? We suggest whole milk, heavy whipping cream, or half and half for a creamy texture; however, skim or 2% will also work. 

Nutrition

Calories: 513kcal | Carbohydrates: 52g | Protein: 14g | Fat: 28g | Cholesterol: 132mg | Sodium: 177mg | Sugar: 52g | Calcium: 436mg

More Eggnog Recipes

Eggnog Muffins with Eggnog Glaze

Best Homemade Eggnog

Eggnog Cookies with Eggnog Glaze

The Great American Milk Drive

Together, we are working with The Great American Milk Drive to provide gallons of milk to families in your local community. Milk is the MOST requested item at food pantries but the LEAST donated.

Items Used in This Recipe

Nutmeg Grinder

Buy Now →

white chocolate baking bar

Buy Now →

Mallow Bits

Buy Now →

The post Eggnog Hot Chocolate appeared first on In Katrinas Kitchen.

Easy Hot Chocolate Cupcakes

The Easiest And Most Delicious Hot Cocoa Cupcake Recipe (With Marshmallow Filling and Ganache Frosting!)

This recipe has three main components- the chocolate cupcakes, the marshmallow filling, and ganache frosting on top.

Start with a box cake mix to make things a bit less daunting. The trick to making these moist chocolate cupcakes from a box mix is adding buttermilk and Greek yogurt (or sour cream). You can bake the cupcakes up to two days in advance. Keep them covered for storage.

Marshmallow Filling and Chocolate Frosting

Prepare the Marshmallow Buttercream Filling by combining butter, marshmallow fluff, powdered sugar, and heavy whipping cream. Add a pinch of salt to enhance the flavor, if desired. Find the marshmallow fluff in the baking aisle at your local grocery store.

Whip these ingredients well until a light and airy filling forms. Place into a piping bag and set aside. You can use a zip-top bag with a cut-off corner tip if you do not have a piping bag.

Ganache is a 1:1 ratio of chocolate with warm heavy cream. The ratios can be altered to change the consistency of the ganache, but the preparation remains the same:

• PLACE chocolate in a heat-proof bowl. You can use chocolate melting wafers, chocolate chips (milk chocolate or semi-sweet), or a chopped-up chocolate bar.
• HEAT the whipping cream in a small saucepan over medium heat until it simmers gently. Do not let it come to a rapid boil. 
• POUR cream over the chocolate. Let it sit for 3 minutes. 
• WHISK until the chocolate has melted and is thoroughly combined. The ganache will thicken as it sits.

Assemble the Cupcakes

Cut a small hole in each cupcake. Fill it with marshmallow buttercream and cover it with the cake piece you just removed. If you don’t have a piping bag, use a small spoon to fill each cupcake with marshmallow buttercream. Dip the top in ganache icing and sprinkle with mini marshmallows.

Baking with Dairy

Buttermilk adds richness, tenderness, and moisture to these cupcakes and other baked goods.

Baking with dairy is an easy and delicious way to add calcium and other essential nutrients. Milk adds a bit of sweetness to recipes and encourages the browning reactions you see in many baked goods, such as bread and cookies.

Greek yogurt is high in protein, which helps keep you fuller longer and packs in essential nutrients. Six ounces of Greek yogurt typically contains 14–17 grams of protein (regular yogurt has 7-8 grams). It adds creaminess and tang, too. Find out the differences between Greek and regular yogurt.

The post Hot Cocoa Cupcakes appeared first on In Katrinas Kitchen.

You’ll Love This Banana Bread with Creamy Cheesecake Filling

Many people love homemade banana bread and have a family favorite recipe. This quick bread recipe can be whipped up in 10-15 minutes with only a whisk and an electric mixer.

Our cream cheese banana bread recipe has a layer of creamy cheesecake filling baked into the center of the loaf, and the cream cheese layer is certainly a sweet surprise when you cut into it! The texture is thick and chewy with a crusty edge and a soft, moist center.

How to Make Cream Cheese Banana Bread

Begin by mashing up 2-3 ripe bananas, equalling in measurement to 1 cup. Set aside, and then prepare your cream cheese filling. Finally, you’ll prepare the banana bread batter and add in the mashed bananas.

The banana bread mixture uses Greek yogurt, yielding a soft, tender loaf of bread. You could swap this out for sour cream as a substitution. We use plain Greek yogurt because it is high in protein. Six ounces of Greek yogurt typically contains 14-17 grams of protein! Yogurt has nine essential nutrients including protein, calcium, Vitamin B12, and iodine.

Cream cheese adds richness, tenderness, and moisture to bread dough and other baked goods. Cooking with dairy is also an easy way to add calcium and other essential nutrients.

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Cream Cheese Banana Bread

Learn how to make a decadent and moist cream cheese banana bread filled with a delicious cream cheese swirl. This recipe is sure to become a family favorite!

Course Breakfast, Brunch, Snack

Cuisine American

Keyword banana, banana bread, cheesecake, cream cheese

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 12 slices

Author Katrina Bahl

Equipment

• 1 9×5 Loaf Pan
• 1 Hand Mixer

Ingredients

For the Cream Cheese Filling

• 4 oz cream cheese softened, brick-style
• 1 egg large
• 1/4 cup granulated sugar
• 2 Tablespoons flour
• 1 teaspoon vanilla extract

For the Banana Bread

• 2 bananas mashed, 1 cup total
• 1 egg large
• 1 cup granulated sugar
• 1 Tablespoon vanilla extract
• 1/4 cup vegetable oil or canola oil
• 1/4 cup Greek yogurt plain
• 1 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

• PREHEAT oven to 375 degrees F. SPRAY loaf pan with nonstick spray. Set aside.

Make the Cream Cheese Filling

• In a medium bowl, using a hand mixer, BEAT together cream cheese, egg, sugar, flour, and vanilla extract until smooth. Set aside.

Make the Banana Bread Batter

• MASH the ripe bananas with a fork. Set aside.
• In a large bowl, using a hand mixer, COMBINE egg, sugar, vanilla extract, vegetable oil, and Greek yogurt.
• ADD dry ingredients (flour, baking powder, baking soda, and salt). Finally, ADD the mashed banana and mix until smooth.

Assemble the Bread

• ADD about 2/3 of the banana bread batter to the bottom of a prepared loaf pan.
• LAYER drops of the cheesecake filling directly onto the banana bread better. Use a spatula or small spreader to drag the filling to the edges. TOP with remaining banana bread batter.
• BAKE at 375 degrees F for 20 minutes. LOWER the oven temperature to 350 degrees F and continue baking for 30 more minutes. The top should look fully baked and have no jiggle to it. Add a few minutes at a time if needed until fully baked.
• Allow the bread to cool in the pan for 15 minutes before removing from the pan to cool completely on a wire rack. Slice and enjoy!

Video

Notes

• Starting the baking time at a higher temperature will help the bread batter rise quickly and decrease the chances of the cream cheese filling sinking to the bottom of the loaf. 
• Lower the temperature after 20 minutes without opening the oven door. Turn on your internal oven light if you can’t resist taking a look! 
• Using a light, non-stick metal or glass loaf pan is preferable. Dark loaf pans may burn your banana bread. 

I’m also sharing the recipe for this Cream Cheese Banana Bread over at the Drink Milk Blog as part of an ongoing partnership. 

More Banana Bread Recipes

Friendship Banana Bread Snack Cake

Cabana Banana Bread Muffins

Biscoff Banana Streusel Muffins

The post Cream Cheese Banana Bread appeared first on In Katrinas Kitchen.