Estimated reading time: 6 minutes

Why You’ll Love This Recipe

• High-Protein Snack: Packed with plain Greek yogurt, offering around 19g of protein per serving to keep you full and energized.
• 5-Minute Recipe: Quick and easy to whip up in 5 minutes with simple pantry staples—no baking or electric mixers required.
• Single-Serve & Zero Cleanup: Blend the ingredients directly in your single-serve yogurt container for an effortless individual treat.
• Guilt-Free Cookie Dough Flavor: Captures that nostalgic monster cookie dough taste made with creamy peanut butter, brown sugar, and mini M&Ms without raw eggs or flour.
• Customizable & Versatile: Perfect as an afternoon snack, post-workout treat, or dessert dip paired with fresh fruit, pretzels, or graham crackers.

The Science of Cookie Dough Dip Texture

If the dip feels too runny: Liquid sweeteners (honey/maple syrup) or non-fat yogurt with high whey content. Fix: Fold in 1 tablespoon of protein powder or 1 tablespoon of PB2, then chill for 10 minutes.

If the dip tastes too tangy: Natural tartness of plain Greek yogurt. Fix: Add a pinch of fine sea salt and an extra 1/4 teaspoon of vanilla extract to neutralize sour notes.

If the sugar feels gritty: Sugar crystals haven’t dissolved into the fat layer. Fix: Whisk the peanut butter, vanilla, and brown sugar together first before stirring in the cold yogurt.

Serving & Pairing Checklist

• Crunchy Dippers: Mini pretzel twists, graham crackers, waffle cone pieces, mini chocolate chip cookies.
• Fresh Fruit: Honeycrisp apple slices, strawberry halves, banana coins (fresh or dried).
• Spoonable Toppings: Mini M&Ms, mini dark chocolate chips, toasted rolled oats or granola.

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Monster Cookie Dough Dip

Greek Yogurt Monster Cookie Dough Dip is packed with protein! Use your favorite nut butter and sweetener. Top with your favorite mix-ins to enjoy this sweet treat!

Course Breakfast, Snack

Cuisine American

Keyword cookie dough, greek yogurt

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 417kcal

Author Katrina Bahl

Ingredients

• 2/3 cup plain Greek yogurt 1 single-serve container
• 1 Tablespoon brown sugar
• 1 Tablespoon creamy peanut butter or 1 Tablespoon peanut butter powder
• 1/4 teaspoon vanilla extract
• 1 pinch sea salt optional
• 1 tablespoon chocolate chips
• 1 tablespoon chocolate candies like mini M&Ms
• 1 tablespoon granola

Instructions

• Blend the Flavor Base: In a small bowl (or directly inside your yogurt container), WHISK together the brown sugar, peanut butter, vanilla extract, and sea salt until smooth.
• Combine the Yogurt: Stir in the Greek yogurt until completely smooth and creamy.
• Add Mix-Ins: Fold in the mini chocolate chips, mini candy-coated chocolates, and granola.
• Serve or Chill: Serve immediately with apple slices or pretzels, or chill for 15 minutes to deepen the flavors.

Video

Nutrition

Calories: 417kcal | Carbohydrates: 47g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 190mg | Potassium: 405mg | Fiber: 1g | Sugar: 38g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 207mg | Iron: 1mg

Frequently Asked Questions

Can I make this cookie dough dip ahead of time? Yes! Store it in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. Wait to add the granola until right before serving to keep it crunchy.

Why is my Greek yogurt cookie dough dip runny? The thickness of your dip depends on liquid sweeteners like honey or maple syrup that break down the structure of Greek yogurt. Stick to brown sugar and full-fat Greek yogurt, or stir in 1 tablespoon of peanut butter powder (PB2) to thicken it. We also suggest using full-fat Greek yogurt.

Is this dip gluten-free? The base recipe is naturally gluten-free as long as you choose certified gluten-free granola and gluten-free candy mix-ins.

Is it safe to eat raw cookie dough dip? Yes! Traditional cookie dough poses risks because of raw eggs (which can carry salmonella) and untreated raw flour. This Greek yogurt version uses no eggs or flour, making it 100% safe to eat straight from the bowl.

Base Swap Customization Guide

Customize this dip to fit your dietary goals by swapping your base, sweetener, and fats:

For a Classic High-Protein dip, use whole milk plain Greek yogurt as your base, paired with 1 tablespoon of packed brown sugar and 1 tablespoon of creamy peanut butter. This combination gives you a thick, rich texture with that nostalgic cookie dough taste.

For a Macro-Friendly / Lower Calorie version, opt for 0% nonfat plain Greek yogurt. Swap the sugar for 1 tablespoon of a brown sugar alternative like Swerve or Lakanto, and use 1 tablespoon of powdered peanut butter (PB2) instead of regular peanut butter. This yields a lighter, fluffier dip with extra volume.

For an Ultra-Rich Dessert Style treat, start with vanilla Greek yogurt as your base. Reduce the brown sugar to 1/2 tablespoon and swap the peanut butter for 1 tablespoon of Biscoff cookie butter spread for a smooth, decadent dip with a warm graham-spiced flavor.

Traditional vs. Greek Yogurt Cookie Dough Dip

Traditional Dip: Classic party dips often rely on softened cream cheese, a 1/2 cup butter, and powdered sugar whipped together using a stand mixer with a paddle attachment or a hand mixer until fluffy.

Healthy Greek Yogurt Version: This lightened-up recipe skips the heavy fats and refined sugars! You don’t even need electrical appliances—just grab a bowl and a wooden spoon (or mix it right in the single-serve cup).

The post Greek Yogurt Monster Cookie Dough Dip (5-Minute Recipe) appeared first on In Katrinas Kitchen.

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: 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.

Shop This Post

Hand Mixer

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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.

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 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

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Mallow Bits

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

Strawberry coffee uses fresh strawberries or strawberry milk, making for a stinkingly gorgeous beverage. Try our Strawberry White Hot Chocolate or Strawberry Milk Bubble Tea if you like pink drinks.

Why You’ll Love This Recipe

The seasonal Dunkin’ Donuts pink velvet macchiato drink inspired this recipe. The great news is that by making this popular latte at home, you can customize every detail and enjoy it year-round.

• Quick and easy recipe– Once you gather your ingredients for this strawberry iced latte or hot latte recipe, it will take minutes to make from start to finish!
• Only three ingredients– Strawberry milk or cream, espresso shots or strong coffee, and ice; that’s it! Add homemade whipped cream or a handheld frother to make cold foam.
• Stunning results– Treat yourself to this gorgeous coffee or serve it at brunch. Perfect for Valentine’s Day, Mother’s Day, or any Spring gathering. Your guests will swoon over this Pinterest-worthy drink, which will surely make the rounds on Instagram!

Ingredients and Substitutions

You can use fresh, ripe strawberries to make homemade strawberry syrup by simmering in a small saucepan over medium heat until reduced. Add sweetener or a splash of maple syrup, simple syrup, or vanilla extract to enhance the natural sweetness of the real strawberries. Blend in a high-speed blender. Strain seeds from your strawberry mixture if desired.

Alternatively, you can use strawberry syrup, which is found in most grocery stores, or splurge for red velvet syrup. The red velvet flavor differs by adding a hint of chocolate.

You can use any dairy that you prefer. Consider using half-and-half or creamer mixed with milk for a thick strawberry milk consistency. Make this a vegan latte using dairy-free milk; however, we only tested cow’s milk and cream for dairy. Popular options include almond milk, coconut milk, soy milk, and oat milk.

This recipe is most successful when using your favorite coffee beans. Of course, many stores carry great quality cold brew coffee. We use a Nespresso espresso machine for shots of bold espresso, but any strong brew will work. French press machines are another excellent option for strongly brewed coffee. If preparing larger quantities of iced coffee, store it in an airtight container in the refrigerator for up to 2 weeks.

How to Make a Strawberry Latte

Scroll to the recipe card below for full instructions and an ingredient list on making this delicious drink. The prep time for iced and hot lattes is nearly the same.

Iced Strawberry Latte

• Fill your glass with ice. Larger ice cubes will not melt as quickly as crushed ice, leaving your drink less diluted.
• Pour approximately 6 ounces of strawberry milk (or milk with strawberry syrup mixture) over the ice.
• Top with a cold brew coffee or a double shot of espresso.
• Froth milk and add on top if desired.
• Stir with a glass straw before enjoying!

Hot Strawberry Latte

• Pour about 6 ounces of strawberry milk (or milk with strawberry syrup mixture) into your coffee mug.
• Use your favorite coffee beans to brew strong coffee or an espresso machine for a double shot directly on top of the strawberry milk. You will need about 2-3 ounces of coffee in total.
• Top with fresh whipped cream if desired.

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Strawberry Latte

Our Strawberry Latte can be enjoyed hot or iced. This pink velvet macchiato-style coffee is visually impressive and refreshing in taste. Make it in minutes!

Course Drinks

Cuisine American

Keyword coffee, strawberry

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 1 serving

Calories 107kcal

Author Katrina Bahl

Ingredients

• 6 ounces milk or milk mixed with creamer
• 2 Tablespoons strawberry syrup or red velvet syrup
• 2 ounces espresso
• 1 cup ice optional

Instructions

Iced Strawberry Latte

• Fill your glass with ice.
• Pour approximately 6 ounces of strawberry milk (or milk with strawberry syrup mixture) over the ice.
• Top with a cold brew coffee or a double shot of espresso.
• Froth milk and add on top if desired. Stir with a glass straw before enjoying!

Hot Strawberry Latte

• Pour about 6 ounces of strawberry milk (or milk with strawberry syrup mixture) into your coffee mug.
• Use your favorite coffee beans to brew strong coffee or an espresso machine for a double shot directly on top of the strawberry milk. You will need about 2-3 ounces of coffee in total.
• Top with fresh whipped cream if desired.

Video

Nutrition

Calories: 107kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Sugar: 8g | Calcium: 217mg

More Strawberry Recipes

Strawberry Milk Bubble Tea

Strawberry White Hot Chocolate with Homemade Whipped Cream

Peanut Butter and Jelly Smoothie

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Tumbler Glasses

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Blender

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glass straw

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The post Strawberry Latte appeared first on In Katrinas Kitchen.

Why You’ll Love Brown Sugar Candied Walnuts

These walnuts are crunchy, sweet, and bursting with that brown sugar cinnamon flavor you love!

This is considered a “no-bake” recipe because you will only melt ingredients on the stovetop using a non-stick skillet. It differs from other candied walnut recipes that use egg whites and are baked in the oven.

Key Ingredients and Substitutions

This recipe only uses four ingredients!

• Walnuts– Use fresh walnuts for the best results. You could also substitute pecans, cashews, or almonds. Really, any nuts will work in this recipe.
• Butter (salted butter or unsalted)- If using unsalted, sweet cream butter, you could opt for a sprinkle of coarse sea salt when the walnuts are cooling on the baking sheet.
• Brown Sugar– This recipe works best with light brown sugar. The rich molasses of brown sugar adds an additional layer of flavor and tastes like caramel.
• Cinnamon– You could leave out the cinnamon if desired. Sprinkle cinnamon sugar over the walnuts while cooling for even more cinnamon flavor. It will emphasize the crunchy texture.

Step by Step Instructions

1. In a large, non-stick skillet, slowly MELT butter over medium heat.
2. ADD brown sugar and cinnamon. STIR continuously until the sugar dissolves (about 3-4 minutes).
3. ADD walnuts and continue stirring. ADD up to 2 Tablespoons of water to make a syrup. Stir until bubbling. Remove from heat.
4. SPREAD the walnuts in a single layer onto a baking sheet lined with parchment paper or a silicone baking mat. SPRINKLE with cinnamon sugar while still warm (optional).
5. COOL for 1 hour. Candied nuts can be stored at room temperature in an airtight container for up to 2 weeks.

If your candied walnuts are grainy, you may not have allowed the sugar to dissolve completely before removing them from the heat. Avoid this mistake by slowly melting the butter over low heat.

Stir the brown sugar mixture over low heat constantly for 3-5 minutes. Add up to 2 Tablespoons of water to make a thick syrup.

How to Use Brown Sugar Candied Walnuts

This recipe was made specifically for our Honey Brie Bites with Candied Walnuts.

Try sprinkling candied walnuts on top of your favorite salad or yogurt parfait. Add to a charcuterie board for snacking. Brown Sugar Candied Walnuts would be a great addition to our popular Eleven Madison Park Granola.

Candied nuts would also make the perfect hostess gift, teacher gift, or holiday package. Just be sure to check for any tree nut allergies before gifting.

Do you have a favorite banana bread? Sprinkle these nuts on top for a sweet, candy crunch!

Storage

Store at room temperature in an airtight container for up to 2 weeks.

Alternatively, freeze in an airtight container or freezer bag for up to 2 months. Empty the nuts onto a baking sheet or tray to thaw at room temperature to avoid the nuts getting soft or sticky.

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Brown Sugar Candied Walnuts Recipe

Brown Sugar Candied Walnuts will be your go-to crunchy topping for sweets, salads, and snack mixes. Use candied nuts on a charcuterie board or as a holiday gift!

Course Appetizer, Snack

Cuisine American

Keyword appetizer, brown sugar, topping, walnuts

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 Cups

Calories 1077kcal

Author Katrina Bahl

Ingredients

• 2 cups walnuts
• 4 Tablespoons butter
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• 2 Tablespoons water

Instructions

• In a large, non-stick skillet, slowly MELT butter over medium heat.
• ADD brown sugar and cinnamon. STIR continuously until the sugar is dissolved (about 3-4 minutes).
• ADD walnuts and continue stirring. ADD up to 2 Tablespoons of water to make a syrup. Stir until bubbling. Remove from heat.
• SPREAD the walnuts in a single layer onto a baking sheet lined with parchment paper or a silicone baking mat. SPRINKLE with cinnamon sugar while still warm (optional).
• COOL for 1 hour. The walnuts can be stored at room temperature in an airtight container for up to 2 weeks.

Video

Nutrition

Calories: 1077kcal | Carbohydrates: 71g | Protein: 18g | Fat: 88g | Cholesterol: 30mg | Fiber: 8g | Sugar: 56g

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Special Ingredients Cream Cheese Meltaway Cookies

You may remember a version of this cookie called “Melting Moments.” Our recipe varies slightly to include cream cheese baked directly into the cookie batter rather than only being topped with cream cheese frosting.

Cornstarch is the special ingredient that makes these cookies melt in your mouth! They are light and fluffy and the perfect addition to any holiday celebration.

It’s not a typo; there are no eggs in this recipe! Do you know someone with an egg allergy who might want a special Christmas cookie?

Tips for Baking and Storing Soft Cookies

• Let Cream Cheese Meltaway Cookies briefly rest on the baking sheet before transferring to a wire rack to cool completely.
• Prepare the deliciously fluffy cream cheese frosting while the cookies are cooling. However, you can dust meltaway cookies with powdered sugar if you prefer.
• Cream Cheese Meltaway cookies can be stored in an airtight container for 2-3 days. They can be stored in the refrigerator for 1 week or the freezer for 2-3 months.

Baking with Friends and Family

As stated earlier, you may remember “Melting Moments” from childhood. I certainly have fond memories of baking with my mother and grandmother this time of year.

It might be a special recipe representing my heritage, like Vanocka Czech Christmas Bread studded with plump raisins (and forbidden rum!) or Ice Cream Kolacky Cookies with ice cream mixed right into the batter. How meaningful to have a day in the kitchen swapping stories and making a mess together!

My friends introduced me to these Pepper Jelly Cornmeal Thumbprint Cookies. And there isn’t a December that goes by without making our Best Sugar Cookie Recipe EVER, along with the soft and tender classic Vanilla Ricotta Cookies!

Whatever you choose to bake, spend time in the kitchen making memories with those you love this season! And don’t forget a big glass of milk for Santa! He told me he wants to try our Cheesecake Stuffed Cookies this year.

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Cream Cheese Meltaway Cookies

Cream Cheese Meltaway Cookies are light, buttery cookies with the tang of cream cheese. One special ingredient makes these melt in your mouth!

Course Dessert

Cuisine American

Keyword cookie, cream cheese, frosting

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 2 dozen

Ingredients

For the Cookies

• 1 cup butter softened
• 2 Tablespoons cream cheese softened
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 cup flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

For the Frosting

• 8 ounces cream cheese softened
• 1/2 cup butter softened
• 2 teaspoons vanilla extract
• 2 cups powdered sugar

Instructions

For the Cookies

• PREHEAT over to 350 degrees F. Line 2 baking sheets with parchment paper, or use silicone baking mats.
• In the bowl of your mixer, CREAM together butter, cream cheese, and vanilla until smooth (approximately 2 minutes).
• ADD in the powdered sugar and continue mixing.
• In a separate bowl, COMBINE flour, cornstarch, and salt. Slowly ADD to the butter mixture until smooth and the batter pulls away from the sides of the mixer.
• DROP by rounded spoonfuls onto prepared baking sheets. Gently FLATTEN cookies with the bottom of a glass that has been dipped into powdered sugar (to prevent sticking).
• BAKE for 10-12 minutes. Allow to cool and set for a few minutes until the cookies are firm enough to move to a wire rack to cool completely.

For the Frosting

• BEAT the cream cheese, butter, and vanilla until smooth and light in color.
• Slowly ADD the powdered sugar and continue mixing until smooth and fluffy.
• Add a drop of food coloring if desired.
• When cookies are completely cool, FROST cookies and add sprinkles if desired.

Video

Notes

• The cornstarch is the secret to the melt-in-your-mouth texture of these cookies.
• You may know a version of this cookie called “Melting Moments.” Our recipe varies slightly to include cream cheese baked directly into the cookie batter rather than only being topped with cream cheese frosting.
• The cookies are just as delicious unfrosted or dusted with powdered sugar! 

Connect with ADA Mideast

Dairy farms operate 365 days a year, even on Thanksgiving and Christmas. On these holidays and every day, dairy farmers are committed to providing excellent care for their cows, producing safe, healthy milk, and protecting the environment for future generations.

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

The post Cream Cheese Meltaway Cookies appeared first on In Katrinas Kitchen.

Cheesecake Stuffed Cookies

Stuffed cookies are enjoying a surge in popularity lately, thanks partly to Crumbl Cookie stores opening their doors across the country.

The best filling is, of course, cheesecake! This is a graham cracker cookie base with graham cracker crumbs baked into the dough as well as coated on the outside before going into the oven.

How to Make Stuffed Cookies

• Prepare the filling and frosting
• Prepare the cookie dough
• Stuff the cookies
• Seal the cookies
• Coat with graham cracker crumbs
• Bake and let cool
• Drizzle with frosting and top with cherries

The soft graham cracker cookies with the creamy cheesecake filling are delicious enough to enjoy without icing. Still, you can dress them up with your favorite cheesecake toppings, like cherry or blueberry.

This recipe makes 8 large cookies.

Dairy Farming During the Holidays

In the winter, cow care routines on dairy farms change. Wet, chilly air means bedding the cows more often. Most barns are equipped with curtains that may be manually raised or lowered to protect cows from cold weather and whipping winds. Calf jackets help calves conserve heat and stay warm, much like we put on jackets to keep us warm.

Dairy farms operate 365 days a year, even on Thanksgiving and Christmas. On these holidays and every day, dairy farmers are committed to providing excellent care for their cows, producing safe, healthy milk, and protecting the environment for future generations.

Milk is the No. 1 nutritious product requested by food banks. Each year, dairy companies work with local food banks to provide nutritious dairy foods to those in need.

The post Cheesecake Stuffed Cookies appeared first on In Katrinas Kitchen.

This is a sponsored recipe on behalf of the American Dairy Association Mideast.

Sugar Cookie Bars

Sugar cookie bars are a great option for holiday baking because they save you time by not cutting and frosting individual cookies.

You can also slice sugar cookie bars into small, bite-sized pieces for cookie trays or leave them a traditional size if serving for dessert.

Peppermint Bark Cookies and Cream Bars

These Peppermint Bark Cookies and Cream Bars are soft and thick with a delicious homemade frosting. The crushed chocolate cookies and candy canes make these bars festive and delicious!

How to Make This Festive Holiday Dessert

• Prepare the cookie dough
• Bake the cookie bars
• Prepare the frosting
• Crush chocolate cookies and candy canes
• Frost and decorate the cookie bars
• Slice and serve!

American Dairy Association Mideast

I am very proud to partner with the American Dairy Association Mideast.

Dairy farmers are committed to help nourish communities and provide wholesome, nutritious, affordable food.

In Ohio and West Virginia, cows on about 1,600 dairy farms produce about 663 million gallons of milk each year. Did you know that 95% of U.S. dairy farms are family-owned and operated?

Milk and Cookie Bars for Santa

Using milk vs. water when cooking makes recipes creamier and adds nutrition. Milk can make scrambled eggs fluffier, too! Get more ideas for easy hacks that make recipes tastier and add bone-building nutrients—simply by using milk.

And don’t forget to leave out a glass of milk and a plate of these sugar cookie bars for Santa!

The post Peppermint Bark Cookies and Cream Bars appeared first on In Katrinas Kitchen.