Apple Walnut Turnovers

Imagine biting into your favorite apple pie with all of the fall aromas and beautiful texture. Now imagine that apple pie filling inside of a flaky, buttery, melt in your mouth puff pastry. That my friends, is my definition of perfection. These Apple Walnut Turnovers are a great addition to your Thanksgiving dessert menu. They are super soft, filled with delicious apple pie filling, and have a slight walnut crunch that makes them extra with out all the extra work.

What you’ll need to make these Apple Walnut Turnovers.

It does not get any simpler than this. The ingredients required for this recipe you may already have. If not, they can be found at almost any grocery store.

For the apple walnut filling:

  • 3-4 apples ( I recommend sour apples like Granny Smith)
  • water
  • corn starch
  • brown sugar
  • nutmeg
  • cinnamon
  • crushed walnuts

Puff Pastry:

  • 1 package puff pastry ( 2 sheets)
  • egg wash
  • granulated sugar

Optional glaze:

  • powdered sugar
  • milk

Puff pastry is quite difficult to make and requires advanced level baking skills. That is why, for this recipe, I recommend using store bought puff pastry. It will make your life a whole lot easier and this recipe will be fool proof.

Making the Apple Walnut Turnovers.

You won’t be stuck in the kitchen making this all day. I promise. There are 4 major steps in the process of making these into perfection.

  1. Making the apple pie filling.
  2. Assemble the apple walnut turnovers.
  3. Bake.
  4. Drizzle with glaze.

Can I make the apple pie filling ahead?

Yes! You can make the apple pie filling up to 2 days ahead. If doing so, place in an air tight container and store refrigerated. In fact, you can make a bigger batch of this Apple Pie Filling recipe that not only easy to make, but can be made ahead and frozen for easier future preparations.

Can I freeze the apple turnovers?

Yes! Wait until they are completely cooled. Then, place in a freezer bag and refrigerate for up to 3 months. To thaw, remove from freezer and let sit at room temperate for a few hours.

Apple Walnut Turnovers

Homemade Apple Walnut Turnovers stuffed with a delicious homemade apple pie filling and a walnut crunch.
Course Dessert
Cuisine American
Keyword Apple Walnut Turovers
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9


  • 1 package puff pastry 2 sheets
  • 1 ¼ lbs Sour Apples 2-3 apples
  • ½ cup water
  • 1 tbsp corn starch
  • ¼ cup brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • tsp salt
  • ¾ cup chopped walnuts
  • 2 tbsp granulated sugar topping

For the Glaze (optional):

  • ½ cup powdered sugar
  • 2 tsp milk


  • Remove puff pastry from the freezer and thaw according to package instructions.
  • In a medium sauce pan over medium heat, place water, sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until there are no more clumps of corn starch. Then, bring mixture to a boil, stirring frequently for about 2-3 minutes.
  • Once the mixture has boiled for 2 minutes, add the peeled and diced apples, cover, and let simmer until the apples are soft or about 4-5 minutes.Remove from heat and let the mixture cool completely.
  • Preheat oven to 400˚F.
  • Using a pizza cutter or a knife, cut each pastry sheet into 9 sections. You should have 18 total. 
    The easiest way to do this is cut 2 horizontal lines where the puff pasty sheets have a crease and then 2 vertical lines, slightly over 3″ apart.
  • Add about 1-2 tablespoon of the apple filling and about 1 teaspoon of chopped walnuts on 9 of the puff pastry sections, leaving about ⅛ inch space around the edges.
  • Brush the edges of the puff pastry with egg wash and add a puff pastry sheet on top of each of the 9 filled with apple pie filling and walnuts. Crimp tightly around the edges to seal the turnovers.
  • Transfer to a baking sheet lined with parchment paper, keeping them at least 1″ apart. Brush each of the turnovers with egg wash and sprinkle granulated sugar on top. Bake 20-23 minutes or until golden and puffy.
  • Transfer apple walnut turnovers onto a cooling rack and allow to cool.

The Glaze:

  • Wish together powdered sugar and milk. Add teaspoon of milk at a time to reach desired consistency.
  • Drizzle over turnovers and enjoy.


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       Make sure to tag #inaeatsin or mention @InaEatsIn



Homemade Cheesecake Recipe

Rating: 5 out of 5.

Cheesecake is a classic dessert and this is the BEST Homemade Cheesecake Recipe you’ll ever make. This recipe is my favorite because it works every single time. It makes tasty homemade graham cracker crust as the base and perfectly silky and extra tasty cheesecake you will absolutely love.

Most important tips when following this Homemade Cheesecake Recipe.

  1. Use room temperature cream cheese. This will give you lump free and smooth texture. It is much more difficult to get a smooth consistency if your cream cheese is cold and hard.
  2. Use full fat ingredients. This is not not meant to be a low fat dessert. Make sure the cream cheese and sour cream are full fat. Using lower fat or no fat options will greatly compromised flavor as well as texture of your cheesecake.
  3. Don’t over beat eggs. To ensure your eggs are mixed in evenly, slightly mix each one individually in a separated bowl prior to adding it in with the rest of the ingredients. This will ensure that less air gets in your cheesecake.
  4. Don’t open the oven while the cheesecake bakes. Drastic temperature changes are not good news for a delicate cake such as a cheesecake. It will deflate the cheesecake and cause cracking.
  5. Don’t over-bake the cheesecake. Once the cheesecake is done baking, about 2-inches in the center will still be slightly wobbly. As the cheesecake comes to room temperature, the center of the cheesecake will continue to gradually cook. Once completely cooled, the center will no longer be wobbly. It’s important to remember that if the very center of the cake is wobbly when you turn off the oven, that is a great sign that the cheesecake is not over-baked.

Freeing the crust from the Springform pan.

This is very intimidating for some and I completely understand why. You don’t want the crust to stick to the springform pan and ruin your cheesecake. To prevent a disaster from happening, allow the cheesecake to cool completely before loosening the springform pan.

Once cooled completely, run a knife carefully along the sides of the pan to free the crust. That will ensure that the crust is not stuck to the springform pan. Once you have done that, you can loosen the pan.

Does this Homemade Cheesecake recipe require a water bath?

Yes- it’s SO easy, trust me! For this recipe, it makes a difference using the water bath method to bake because the steam from the water ensures even baking and perfectly smooth and creamy texture. The water bath technique may sound scary but if you read the next 2-step instructions below, you’ll see just how easy it is!

  1. Cover the bottom of the springform pan with foil so that water doesn’t seep through.
  2. Place the springform pan with the cheesecake in a larger oven safe dish filled with water about 3/4″ deep.
    • That’s all to it, folks!

Water Bath Alternative. This can be used if you don’t want to risk water seeping through in your spring form pan.

  • Boil water and place it in an oven safe dish. Place the dish with boiling water on the bottom rack in the oven and place the cheesecake on the middle rack. Immediately close the oven door to make sure that steam traps inside. Make sure to do this once cheesecake is ready to be baked.

How to prevent cheesecake from cracking.

Cheesecake is kind of like custard so it’s important that it is treated very delicately. There are a few steps to be taken to make sure your cheesecake comes out smooth without any cracks.

  1. Use room temperature ingredients– especially cream cheese. You want the cream cheese to be room temperature so that it does not leave any chunks. A smoother custard means less air inside with a lesser chance of cracking.
  2. Do not over mix the eggs once they are inside the cream cheese mixture. I recommend adding all ingredients prior to adding in the eggs. Save the eggs for last. A great tip is to mix each egg slightly in a separate bowl one at a time before adding it in the cream cheese mixture. This will ensure your egg is mixed without over-mixing it with the rest of the ingredients. Over mixing the eggs will also cause extra air bubbles that may result in cracking.
  3. Don’t overtake the cheesecake. When the cheesecake is done baking, the center will still be wobbly. This is a great sign that you did not overtake the cheesecake. The center will not be wobbly once the cheesecake has cooled completely.
  4. Don’t open oven door while cheesecake bakes! This may be one of the most important thing you do to ensure best baking practices.
  5. Avoid drastic temperature changes. This is a delicate cake and it needs to be treated as such in order to reach best results. Once your cheesecake is done baking, turn off the oven and crack the over door open. Leave the cheesecake in the oven as it cools, that way, the cheesecake also comes to a lower temperature gradually.

Homemade Cheesecake Recipe

This Homemade Cheesecake Recipe results in the silkiest and the tastiest cheesecake.
Course Dessert
Cuisine American
Keyword cheesecake, cheesecake recipe, homemade cheesecake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings 12 slices


  • 9" Springform Pan
  • Mixing Bowls


Graham Cracker Crust:

  • 9 tbsp butter melted
  • 2 cups Graham cracker crumbs
  • 1 .32 oz package vanilla sugar or 1 tbsp granulated sugar


  • 5 8 oz blocks of cream cheese
  • 1 ⅓ cups granulated sugar
  • 4 eggs
  • cup sour cream
  • 3 tsp pure vanilla extract



  • Preheat oven to 325°F (163°C).
  • Mix the crushed Graham cracker crumbs and vanilla sugar in a medium-sized bowl and whisk together.
  • Add the melted and cooled butter and mix until evenly combined with the Graham cracker crumbs.
  • Scoop the mixture into a 9-inch springform pan and firmly press it down.
  • Bake at 325°F (163°C) for 7minutes, then remove from the oven and set aside to cool.


  • Set a large pot of water to boil for the water bath.
  • In the large mixing bowl using a mixer, beat the cream cheese and granulated sugar on low-medium speed until smooth and creamy. Add the sour cream and vanilla extract and mix. Lastly, add each egg one at a time, making sure not to over-mix.
  • Wrap the springform pan with the baked Graham cracker crust in aluminum foil to prevent water from seeping through.
  • Pour the cheesecake filling into the springform pan and smooth out the top
  • Tap the pan on the counter a couple of times to bring any air bubbles to the top.
  • Add the boiling water to a large baking pan until it is about 3/4-inch to 1-inch deep. Carefully place the wrapped springform pan into the baking pan with hot water.
  • Transfer the pan with the cheesecake to the oven and bake at 325°F (163°C) for 65-70 minutes. You’ll know when the cheesecake is ready when edges of the cheesecake are set and the center is still slightly jiggly.
  • Turn the oven off, open the oven door slightly, and allow the cheesecake to cool in the warm oven for about 1/2 hour.
  • After the cheesecake has cooled in the oven, remove it from the oven and let it cool completely at room temperature. Once cooled, transfer to the refrigerator to chill for at least 6 hours or overnight. One chilled, remove remove from springform pan, slice, and enjoy chilled with your favorite toppings


  1. Do not over-beat the eggs. To help with this, slightly mix each egg in a small bowl before adding it into the cheesecake mixture.
  2. Use blocks of cream cheese, not ones meant to be spread.
  3. Do not place cheesecake in cold temperature while it is still hot, gradually cool cheesecake after baking at room temperature. 

Did you try this recipe? I’d love to see it on Instagram.

 Make sure to tag #inaeatsin or mention @InaEatsIn

Biscoff Icebox Cake

This Biscoff Icebox Cake is rich, creamy, and comes together in minutes. The creamy mousse softens the Biscoff cookies, giving you incredibly tasty dessert. Using Lotus Biscoff cookies and Biscoff cookie butter, you’ll have a delicious dessert in no time.

Biscoff cookies are crunchy, caramel flavored cookies. They were first invented in Belgium but have since expanded all over the world. Biscoff cookie butter, on the other hand, is a creamy spread that tastes just the the cookies but in a spreadable form.

The idea of an icebox cake was first invented in the 1940’s. The original icebox cake included wafer cookies and whipped cream. The moisture from the whipped cream softens the cookies, giving them moist, cake like texture.

The same idea goes for this recipe. Biscoff cookies are layered with a filling made of only 5 ingredients. It is made up of the following ingredients:

  • Mascarpone cheese
  • Biscoff cookie butter
  • vanilla pudding mix
  • whole milk
  • rum (optional)

This Biscoff Icebox cake will be so soft and silky, you’ll fall in love with every bit you take.

How to make the Biscoff mousse for the Biscoff Icebox Cake.

  1. Whip together the whole milk and instant vanilla pudding mix. Set aside.
  2. Whip together Mascarpone cheese, Biscoff cookie butter, and rum.
  3. Mix together the whipped vanilla pudding and the Mascarpone cheese mixture until evenly combined.

Do I have to include rum?

If you want to leave out the rum, you can! It won’t alter the recipe a whole lot. The rum, however, does give the mousse a wonderful aroma and makes this dessert irresistible.

Can I substitute cream cheese for Mascarpone cheese?

Yes, cream cheese can be substituted for Mascarpone cheese. It will make the filling slightly more dense but it will work just fine.

Biscoff Icebox Cake

This Biscoff Icebox Cake made of Biscoff cookies layered with creamy Biscoff filling, will become one of the most delicious desserts you've ever made.
Course Dessert
Cuisine American
Keyword Biscoff icebox cake, Biscoff recipes
Prep Time 15 minutes
Cooling Time 8 hours
Total Time 8 hours 15 minutes


  • 1 ¼ cups whole milk cold
  • 1 (3.04oz) package of instant vanilla pudding mix
  • cup Biscoff cookie butter
  • 8 oz Mascarpone cheese
  • 2 tsp rum optional
  • 40-45 Biscoff cookies (about 1 ½, 8.8oz packages)


  • Using a stand mixer fitted with a whisk attachement, whisk together whole milk and instant pudding mix until thick evenly mixed. Transfer into a seperate bowl and set in the refrigerator for about 15 minutes.
  • In the same mixer, whisk together Mascarpone cheese, Biscoff cookie butter, and rum on medium speed for about 1-2 minutes until creamy.
  • Add the vanilla pudding into the Biscoff cookie butter mixture and whisk together until everything is evenly combined. Do not over mix.
  • Layer the bottom of a 9×9 baking dish with Biscoff cookies. Top the first layer of cookies with 1/3 of the Biscoff mousse. On top of the mousse, add another layer of the cookies, followed by one last layer of filling, cookies, and finishing off with last 1/3 of the filling. You should have 3 layers of cookies and filling at this point.
  • For decoration and extra flavor, melt 2-3 tablespoons of Biscoff in the microwave (about 15 seconds). Drizzle the top of cake with the melted Biscoff cookie butter and add crushed Biscoff cookie crumbs.
  • Rerigerate for at least 8 hours so that the Biscoff Icebox Cake has time to set.


Recipe updated on May 29, 2021.

Check out my dessert page here for more no make desserts.

Puffy Eclairs

These puffy eclairs are delicious pastries that are creamy on the inside and topped with a rich chocolate ganache. They are easy to make, not too sweet, and great for any occasion. Puffy eclairs have always been one of my favorite desserts. This recipe is inspired by my mom’s version of an eclair. Although not authentic, this recipe makes incredibly tasty and puffy eclairs. You will fall more in love with every bite you take and I promise you’ll keep coming back to them.

There are 3 components that make up these puffy eclairs:

The Choux Pastry.

Choux pastry is the is a type of dough that is a slightly crispy shell with an airy center. Water, eggs, flour, and butter are the most commonly used ingredients in choux pastry. I also like to add baking powder. This makes the choux pastry puffier.

The first step in making the choux pastry is boiling water and butter together. The dry ingredients are then added to the water and butter. Lastly, everything is mixed together until the dough comes together into a ball. Adding the eggs is the last step and is done after the dough has cooled slightly.

This pastry has a reputation for being difficult to make for two reason. Consistency isn’t simple to achieve and it’s delicate to baked properly. However, if you follow my tips and tricks below, you will have a perfect result every single time.

There are a few tips and tricks to perfecting the choux pasty.

  • Perfect consistency for the dough is being able to achieve “thick ribbon.” That means the dough should fall down into a thick ribbon when pulled up. It should not be so runny that the fully ribbons down without breaking. Also, it should not be a big ball of dough.
  • Baking is so important when making the pastry because it is very sensitive to temperature change. Preheat oven to 425F. Once you place the piped pastry inside the oven, do not, and I repeat, DO NOT open the oven. Bake at 425F for 15 minutes, decrease temperature to 350F, then bake for another 15 minutes until golden brown. Make sure the eclairs are a golden brown, and NOT light golden brown because if not baked fully, they will deflate. Once baked, remove from oven and transfer onto a cooling rack to cool completely. Key takeaway: do not open the oven while these bake!

2. Vanilla filling.

Pastry cream makes up the center of the eclairs. Although you can do that, I find it much easier to use vanilla pudding mixed with whipped cream. However, instead of following pudding packaging instructions, I decrease the amount of milk I use in order to make it a thicker consistency that will hold better inside of the eclairs. I then mix the pudding with whipped cream and this results in a creamy vanilla filling that is very easy to make!

3. Chocolate Ganache.

This is my favorite part of the puffy eclairs. Simply mix chocolate and hot heavy cream until smooth and brush over the top of the eclairs.

Storing Puffy Eclairs.

To store these eclairs, place in an air tight container and refrigerate for up to 4 days.

Puffy Eclair Recipe

These puffy eclairs are a vanilla cream filled pastry topped with rich chocolate ganache and they come together with very simple ingredients.
Course Dessert
Cuisine French
Prep Time 40 minutes
Cook Time 50 minutes


  • 1 cup water
  • 1 stick butter
  • 2 tsp granulated sugar
  • 1 cup flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • *3-4 eggs see recipe notes at the bottom

Vanilla Filling

  • 2 (3.4oz) JELL-O instant vanilla pudding packages
  • 3 ¼ cups whole milk
  • ¼ cup heavy cream
  • 2 tsp granulated sugar

Chocolate Ganache

  • cup heavy whipping cream
  • 4 oz semi-sweet chocolate chips


  • In a small bowl, wisk together flour, baking powder, 2 teaspoons of sugar, and salt.
  • In a medium sauce pan over medium heat, bring water to a boil and add stick of butter. Once the butter melts completely in the boiling water, add dry ingredients and reduce heat to low. Stir rapidly until the dough comes together in a smooth ball. Turn off the heat and keep mixing with a wooden spoon for about 2 minutes so that some of the moisture evaporates.
  • Transfer dough in a large mixing bowl and using an electric mixture on medium speed, beat dough until it cools slightly (about 2-3 minutes). It does not have to come to room temperature but it should not be so hot that it cooks the eggs.
  • Add eggs, one at a time, mixing each one until it is fully incorporated before adding in the next. Test the dough after the third egg. If it forms a thick ribbon when pulled up, you do not need to add another egg. If the dough is too thick and does not ribbon down at all, add a fourth egg.
  • Place dough in a pastry bag fitted with a large round tip. Pipe (14-16) 3½"-4" long and 3/4" wide logs, spacing them 2" apart on 2 baking sheets lined with parchment paper. You can also cut the bottom of the piping bag with scissors to make a hole if you don't have a round tip.
  • Place in preheated oven and bake at 425°F for 15 minutes. Then lower temperature to 350°F for an additional 15 minutes or until golden brown. Do not open oven while the eclairs are baking. They are sensitive to temperature change and will deflate if a sudden change in tempertaure occurs.
  • Once baked, remove from oven and transfer onto a cooling rack to cool completely.

Vanilla Filling

  • Prepare pudding by wisking together 2 (3.4oz) packages of instant vanilla pudding mix and 3 ¼ cups of whole milk until smooth and free of lumps. Cover with plastic wrap and refrigerate for 10 minutes or until set.
  • In a medium bowl, using an electric mixture whisk 1/4 cup of heavy whipping cream and 2 teaspoons of sugar until stiff peaks from.
  • Once the pudding is set and stiff, fold in the whipped cream into the pudding until smooth and evenly combined.
  • Place vanilla filling in a piping bag and pipe filling inside of each cooled eclair. You can do so by poking a hole in the eclair or you can cut the eclairs in half.
  • Place filled eclairs in the refrigerator while the chocolate ganache is being made.

Chocolate Ganache

  • Heat heavy whipping cream until hot and just before it comes to a boil.
  • Remove from heat and add in chocolate chips. Let chocolate chips sit in hot heavy cream for about 30 seconds. Mix until chocolate ganache is very smooth.
  • Brush the top half of each eclair with chocolate ganache.
  • Refrigerate eclairs for at least 30 miuntes or until the chocolate ganache is set before serving.


*The amount of eggs greatly varies depending on their size. Start with 3 eggs. If the dough forms a thick ribbon when pulled up, do not add any more eggs. If your dough is too thick to ribbon down, add an additional egg.

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Coconut Chocolate Almond Chia Pudding

I love this coconut chocolate almond chia pudding because it is great to prepare ahead of time and resembles my favorite candy without all the added sugar and calories. In fact, this chia pudding tastes like dessert but it’s actually dense in nutrients that are beneficial to your health.

This chia pudding reminds me of Almond Joy. If you don’t already know, Almond Joy is a name of a very well known candy. Almond Joy is filled with coconut filling, has an almond center, and is coated with a thick layer of chocolate. The main ingredients in this candy are coconut, almond, and chocolate. Even though my Almond Joy chia pudding doesn’t have that candy in it, it does include all of the flavors. Making it a perfect sweet breakfast and it even makes a great dessert!

Benefits of the ingredeints.

Chia pudding is made with chia seeds. Chia seeds are a great source of fiber and powerful antioxidants. Almonds also contain fiber as well as protein. Both of these ingredients are a great start to your day and help you feel full longer.


How to make coconut chocolate almond chia pudding.

You’ll be amazed at how easy this is to make. In less than 5 minutes, you will have done most of the work. The longest step is waiting for the coconut chocolate almond chia pudding to set. Below are the 5 easy steps.

  • Warm up milk, add chocolate chip, until melted
  • Add chia seeds and stir. Wait 2 minutes and stir again.
  • Refrigerate for at least 2 hours.
  • Add crunched salted almonds and coconut flakes.
  • Stir & Enjoy!

What if I want to add sweetener?

Lily’s dark chocolate chips do not have added sugar and are not very sweet. To make this dessert sweeter, feel free to add stevia, maple syrup, honey, or any other sweetener of choice. Add in with the chocolate chips and stir well to combine.

Can I substitute almond milk for other milk?

Yes- you can use your favorite milk to make chia pudding.

Coconut Chocolate Almond Chia Pudding

Almond Joy Chia Pudding is a thick chocolate chia pudding, with coconut flakes and salted almond, perfect for breakfast or even dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 5 minutes
Setting Time 2 hours
Total Time 2 hours 5 minutes
Servings 2 servings


  • 1 cup almond milk
  • cup Lily's dark chocolate chips
  • 4 tbsp chia seeds
  • ½ cup salted almonds chopped
  • ¼ cup coconut flakes
  • sweetner of choice optional


  • Heat almond milk in the microwave for 1 minute or on the stove top until it's hot but does not start to boil. Remove from heat and add dark chocolate chips. Let the chocolate chips sit in the hot milk for about 30 seconds. Stir until chocolate melts. If you are adding sweetener of choice, add it at this point and mix. Evenly divide the chocolate almond milk into 2 seperate jars or small bowls.
  • Add 2 tablespoons of chia seeds in each serving. Stir, let sit for 2 minutes, and stir again to ensure even distribution of chia seeds in milk.
  • Refirgerate for at least 2 hours or up to 2 day. Before serving, divide crushed almonds and coconut flakes evenly between the two servings.
  • Mix and enojy.

Chocolate Lava Cakes Recipe

Jump to Recipe

Chocolate Lava Cake is a great name for this chocolatey dessert because it is exactly that. A moist chocolate cake that has runny chocolate oozing out of it when cut just like hot lave. This dessert is so popular that almost every restaurant has it’s own version of the dessert and you would think that special talent is needed for this but really, it’s just 7 ingredients all mixed together and baked into lava-that’s it!

I’m all about chocolate and this is a rich chocolate dessert that can be paired with so many options such as; berries, vanilla ice cream, whipped cream and so much more.

What makes the lava?

Really, it’s just the batter that’s not baked all the way on the inside. No worries, it comes to a temperature that is hot enough, making it perfectly safe to eat. Since the batter for this is very runny and it doesn’t bake for a very long time, the center of the lava cake doesn’t turn into cake. Instead, it runs out just like lava. So although it looks like something special is to be made, it really is just the one batter with 7 ingredients that makes it all happen.

What ingredients are needed to make Chocolate Lava Cake:

  • butter
  • bittersweet chocolate bar
  • all purpose flour
  • whole eggs & egg yolks
  • sugar
  • pinch of salt
  • pinch of espresso powder- I used this in almost every chocolate dessert because it makes the chocolate flavor that much better!

Lava cake is usually made with the same ingredients but what really gives it the best flavor is the chocolate you use but I’ll get into that later.

How to make Chocolate Lava Cake:

  1. Preheat oven to 423F.
  2. Prepare 4 ramekins by buttering them and dusting the buttered ramekins with cocoa powder to avoid them from sticking to the ramekins. You can also use non- stick spray instead of butter to make this step easier.
  3. Make the batter and distribute the chocolate lava cake batter evenly into the 4 prepared ramekins.
  4. Bake the cakes for about 13 minutes or until the sides are of the cakes are set but tops look soft.
  5. Flip ramekins over onto a plate, tadd your favorite, and serve!

Can I use a muffin tip instead of ramekins?

You might be able to but I haven’t had any luck. Before I had ramekins, I tried making lava cakes a few times using my muffin tin and things got messy. While some claim that muffin tins work, that was not the case. I recommend using ramekins. My ramekins are 6-ounces and are perfect for a single serving of Chocolate Lava Cake.

It is important to use high quality chocolate, preferably a chocolate bar.

Good chocolate will make your Chocolate Lava Cakes taste better. If you use chocolate chips, there is a chance that you might not get much lava, if any, because chocolate chips are often coated and that compromises the quality of the chocolate. For best best results and from personal experience, using a chocolate bar almost guarantees a perfect outcome.

Chocolate Lava Cake

These chocolate lava cakes are decadent and moist on the outside and runny on the inside. They are a chocolate lover's dream!
Course Dessert
Cuisine American
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 4
Cost $5-$10


  • ramekins


  • ½ cup butter plus more to grease ramekins
  • 6 oz semisweet chocolate
  • 2 large eggs
  • 2 large egg yoks
  • 3 tbsp sugar
  • pinch salt
  • ¼ tsp espresso powder
  • 3 tbsp all purpose flour
  • cocoa powder dusting


  • Preheat oven to 450°F.
  • Prepare 4 remakins by greasking them with butter and dusting the insides with cocoa powder. Tap out any excess cocoa powder.
  • In a mixing bowl, add butter, chocolate, and espresso powder and melt in microwave in 30 minute intervals mixing between each or using the double boiler method. Be careful not to burn the chocolate. Once chocolate is melted, set aside.
  • In a seperate bowl, combine 2 eggs, 2 egg yolks, sugar, and salt and beat with an electric mixer for 5 minutes on high speed until the egg yolks are thick and light yellow.
  • Pour the melted chocolate in the egg mixture and mix until mostly combined.
  • Add in all purpose flour and fold in until fully incoporated.
  • Divide the chocolate batter evenly into 4 ramekins. Place ramekins on a baking sheet and place in preheated oven for about 10-12 minutes. The outsides of the cakes should be firm and the top centers will still be soft and jiggle slightly.
  • Remove from oven and let the lava cakes cool in the ramekins for 1 minute. Then, invert onto plates and the lava cakes should easily release from the ramekins.

Italian Tiramisu Cake Recipe

Italian Tiramisu is a a no-bake dessert with a light and creamy texture infused with an explosion of coffee and rum flavor. This cake is easy to make and is made up of Lady Fingers dipped in a coffee and rum syrup, layered with a smooth and creamy Mascarpone filling. The best part is that there is no baking required and it is a great make-ahead dessert for any occasion.

What are lady finger cookies:

Lady Fingers are best described as dried out sponge cake with a crispier sweet top. The inside is light and airy making them perfect for many no bake desserts because they soften when in combined with a cream or liquid.

Where to find lady finger cookies:

Some grocery stores carry Lady Finger cookies but not all. They can be found either in the cookie aisle or Italian/international section. An Italian store is more than likely to be your best bet. If you are having trouble finding Lady Fingers, I will link them HERE. For this recipe, in a 9×13 casserole dish, you will need about 36-40 lady finger cookies.

What kind of run is best and can I substitute the rum?

Any kind of dark rum works best of a Tiramisu dessert because of the stronger flavor. Since you are not using a whole lot of run in the whole cake, you want rum that has a stronger aroma that you will be able to smell and taste without dumping a whole bottle in the cake. Rum flavor is part of what gives this cake it’s unique taste, however, if you choose not to use run, you can skip the ingredient.

How long can the Tiramisu be refrigerated?

Since the Lady Fingers are very soft and delicate, they will begin to fall apart after about 4-5 days. I also don’t recommend freezing the Tiramisu because extra moisture in the thawing process will not hold up the Lady Fingers very well.

Tips for making the best Tiramisu:

  1. Do not over soak the Lady Fingers. These cookies are delicate and will fall apart quickly or cause a soggy dessert. Simply dip each side of the Lady Fingers for a quick 1 second and that is all you need. It’s okay if the whole cookie does not feel soft. You want the cookies to keep their shape so that they can hold the cake together without being soggy.
  2. Do not over-mix the mascarpone filling. Over-mixing will loosen deflate he whipping cream that will cause a grainy and runny filling rather than a smooth and silky cream.

How to make Italian Tiramisu (Step-by-Step Photos):

To make the Mascarpone filling:

  • Whisk egg yolks and sugar over boiling water until the sugar is mostly dissolved.
  • Beat mascarpone cheese and 3 Tbs run until creamy.
  • Add egg yolk mixture to mascarpone cheese and beat until thick and smooth.
  • In a separate bowl, beat heavy cream and vanilla until stiff peaks form.
  • Fold in the whipped cream into the mascarpone cheese custard. Do not over mix

To prepare the Lady Finger Layers:

  • In 1 1/2 cup of COLD espresso, add 4 Tbs dark rum.
  • Dip each Lady Finger in the espresso and rum syrup one second on each side. Do not over soak.
  • Lay each Lady Finger in a 9×13 casserole dish in a single layer.

To Assemble:

  • Add 1/2 of the mascarpone filling on top of the first Lady finger layer.
  • Top with another layer of Lady Fingers dipped in espresso.
  • Add rest of the mascarpone filling on top of the second Lady Finger layer.

Dust top of Tiramisu with about 3 tablespoons cocoa powder.

Optional: Beat 1 1/2 cups of cold heavy cream and 1/3 cup sugar until stiff peaks form. Using a large round piping tip, pipe whipped cream on top of the cake before dusting with cocoa powder.


  • 1 1/2 cup strong espresso, cold
  • 7 tablespoons dark rum, divided
  • 6 egg yolks
  • 36-40 Lady Fingers
  • 1 cup sugar
  • 16 oz Mascrapone Cheese
  • 1 1/2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 3 tbs cocoa powder

Optional Whipped Cream Topping

  • 1 1/2 heavy cream
  • 1/3 cup granulated sugar


  1. Make 1 1/2 cups of strong espresso and add 4 tablespoons of dark rum in the coffee and let it cool. Have your espresso in a round dish that will fit the lady fingers.
  2. Prepare the egg yolk custard. Mix 6 egg yolks with 1 cups of granulated sugar. Place egg mixture over a pot of boiling water. Whisk constantly until most of the sugar has dissolved. Your egg yolks will turn a lighter yellow color and the mixture will thicken just slightly. This process takes about 8-10 minutes. Make sure that your dish with the egg yolks does not touch the boiling water. Once the custard is done. Set it aside to cool slightly.
  3. Dip the lady finger cookies in the espresso and rum syrup. Do not drench them in the liquid because lady fingers are very fragile and will fall apart within a matter of seconds. Instead, quickly dip each side of the lady fingers a quick second per each side. If they are too soaked, you will end up with a soggy dessert. Lay them on a single layer in your dish and set aside.
  4. Whisk the mascarpone cheese and 3 tablespoons of rum until creamy. Then, add the egg yolk mixture to the mascarpone cheese and beat until you get a thick and smooth cream. Scrape down the sides with a spatula as needed, making sure that the mascarpone cheese is fully incorporated. Set aside.
  5. Whisk heavy cream and vanilla extract until stiff peaks form.
  6. Fold the whipped cream in the mascarpone cheese filling until it is evenly mixed. Do not over-mix because it will deflate the whipped cream and cause a runny/grainy mixture.
  7. Top the first layer of dipped Lady Fingers with half of the cream.
  8. Lay another even layer of dipped Lady Fingers on top of the mascarpone cream and top with the rest of the cream. Optional: Whip up one and half cup of whipping cream with 1/3 cup of sugar. Using a large round piping tip, pipe whipped cream on top of the last layer of mascarpone cream.
  9. Dust cocoa powder on top of your final layer of the Tiramisu cake and leave in the refrigerator for at least 6 hours to set.

DIY Hot Chocolate Bombs

Warm Hot Chocolate Bombs that are not only sweet and tasty but also aesthetically pleasing because you get to watch delicious chocolate explode with hot cocoa mix and marshmallows. Hot Chocolate Bombs are chocolate domes that are filled with hot chocolate mix and marshmallows and once you pour hot milk over the hot chocolate bombs, the chocolate dome melts and the hot chocolate mix and marshmallows are released making this the perfect cozy treat on a chilly winter evening. DIY Hot Chocolate Bombs are also so easy to make and require only 3 ingredients.


  • Chocolate
  • Hot Chocolate Mix
  • Marshmallows

There are also a few items you will need to make DIY Hot Chocolate Bombs. I linked those below. Since the links below are Amazon affiliate links, I may make a small commission at absolutely no cost to you.

How to make hot chocolate bombs:

  1. Temper chocolate
  2. Apply thin layer of chocolate in each dome
  3. Freeze for 5 minutes
  4. Apply another thin layer of chocolate in domes
  5. Freeze for another 10 minutes
  6. Assemble the hot chocolate bombs

How to temper chocolate properly:

Tempering the chocolate is very important when making DIY Hot Chocolate Bombs. Although this may seem like something only a professional can do, tempering chocolate is simple if you just follow the instructions that I will share. Tempered chocolate will leave you with a shiny chocolate dome that melts perfectly with when you pour milk over it.

To temper chocolate, place water in a pot and bring it to a boil. Place chocolate in a heat proof bowl or a double boiler and place the bowl on top of the pot of boiling water, making sure that the water does not touch the bottom of the bowl.

Using a spatula, mix the chocolate until completely melted. Once the chocolate has melted, remove from heat. Do not let the chocolate go over 105°F.

What is the best chocolate to use?

When making DIY Hot Chocolate Bombs, it is best to use premium chocolate bars because they melt really well and leave your with an extra shiny Hot Chocolate Bomb, however, chocolate chips will work as well.

Adding Chocolate to the domes:

Add about 1 teaspoon of melted chocolate in the center of each mold then brush the chocolate up the rims or use the back of the spoon to spread the chocolate. You don’t want to have extra chocolate in the center of the dome. It should all be evenly distributed and if you have any holes, dip the brush in the melted chocolate and cover the wholes.

After the first layer of chocolate, freeze for 5 minutes.

Then, add another thin layer of chocolate the same way. Add 1 teaspoon of chocolate and brush it up the edges of the domes only this times, be extra careful that there are no holes in your chocolate and you want to make sure the chocolate comes up all the way to the top of the rim.

Lastly, freeze 10 minutes this time.

Difference between using silicone or acrylic molds.

Both materials work well. If you are a beginner, I recommend silicone molds because you can take the chocolate out of the molds much easier. Acrylic molds are more professional and are extra smooth and will give you a more professional look. When using acrylic molds, you will notice that the chocolate will lift itself off of the mold when it is set completely. The acrylic molds should be clear and you will know that your chocolate is set when the chocolate is no longer stuck to the acrylic mold. To lift chocolate out of the molds, gently place fingers in the center of the dome and very carefully lift it toward you using just your finger tips. make sure your hands are not warm when handling the chocolate.

How to assemble the chocolate bombs.

  1. Heat a skillet on medium heat for 1 minutes and remove from heat.
  2. Take all chocolate domes out of their molds.
  3. Place chocolate on the warm skillet until the rims are slightly melted. This should only be about 5 seconds.
  4. Place the dome on a flat surface, empty side up, and fill with hot cocoa mix and marshmallows.
  5. Close the Hot Chocolate Bombs by adding a second chocolate half come on top. The rims should stick together to the melted end of your bottom dome.
  6. You may have some spaces that are not closed or touch all the way. To fix this, using your finger or brush, dip it in a tiny bit of chocolate and run it around the chocolate dome.


Makes 3 Hot Chocolate Bombs

  • 6 oz premium chocolate (56% cocoa)
  • 4 1/2 tablespoons hot chocolate mix
  • 3/4 cups mini marshmallows


  1. Melt chocolate using a double boiler or in a microwave.
  2. Pour one teaspoon of melted chocolate in each dome and using a brush or the back of a spoon, brush it up to the edge making sure to cover the whole section.
  3. Freeze for 5 minutes.
  4. Repeat step 2 for each dome adding one teaspoon of melted chocolate in each dome and brushing it up evenly to the edge.
  5. Freeze for 10 minutes.
  6. Once our chocolate is completely set, heat an empty skillet on medium heat for one minute then remove from heat. While your heated skillet is removed from the heat, carefully take the chocolates out of their molds.

To assemble:

  1. Flip over 3 of the halves. Fill each one with 11/2 tablespoons hot chocolate mix and 1/4 cup of mini marshmallows.
  2. To close the chocolate bombs, one by one, place each of the empty chocolate domes (rim side down) on the warm skillet so that the rim melts slightly.
  3. Place the empty mold on top of the filled chocolate mold. They will seal where the melted chocolate is. If your have any holes around the rim, gently place a touch of melted chocolate to cover any holes.
  4. Decorate as you wish and refrigerate until use.

To make hot chocolate:

  1. Gently place hot chocolate bomb in a mug. Pour one cup of hot milk over the hot chocolate bomb and watch as the hot chocolate bomb explodes and releases hot chocolate and delicious marshmallows.

Christmas M&M Cookies

Chewy and soft baked cookies with an M&M crunch in every bite. These cookies are so incredibly delicious and not to mention- super festive. Tis the season for incredible cookies and I can assure you that these will make a statement. Chocolate chip cookies are a classic and making them festive by adding holiday M&M’s and sprinkles makes them that much more enjoyable.

One of the most common questions before starting a cookie recipe is- does it require chilling? For this particular recipe, I highly recommend chilling the cookie dough  for several reasons. First, when the cookie dough is chilled, the butter in the cookie dough becomes hard. As a result, when the cookie is baked, it takes longer for that solidified fat to melt, resulting in less spreading. The less that the cookie spreads, the more thickness you get in the end. Second, I found that cookie dough that has chilled for some time, results in more flavorful and decadent cookies because the flavor has had some time to be absorbed. The great news is that while you wait for the dough to chill in the refrigerator you can make other delicious cookies such as Sugar Cookies, Chocolate Kiss Coconut Almond Blossoms, Orange Whipped Shortbread Cookies, or Chocolate Dipped Peanut Butter Cookies, or even Chocolate Peppermint Cakes.

Every ingredient has a purpose in a recipe- thank you science. So what role do all of the ingredients play in these perfect Christmas M&M Cookies?

Butter is one of the main ingredients in these cookies and the fat content from the butter gives the cookies tenderness and so much flavor. This is why it’s very important to use full fat butter. Lower fat butter contains more water resulting in more moisture cookies which will compromise both the texture as well as flavor in the the Christmas M&M Cookies.

Sugar is the next main ingredient in cookies. Many cookie recipes call for both brown sugar as well as granulated sugar. The common sense purpose for sugar in any cookie recipe is that it makes the cookies sweet. However, both sugars serve a different purpose. First off, brown sugar has a higher moisture content and a much stronger scent and flavor due to the molasses in the brown sugar. The moisture from the brown sugar makes the cookie chewier. That’s not to say that we don’t need regular granulated sugar though. Granulated sugar is dry in cuts down on cookie spreading as it bakes.

Eggs are another ingredient essential to a perfect cookie. The protein and fat in eggs aid in holding the cookie together, thus providing structure. Extra egg yolk in the cookies makes this Christmas M&M Cookies recipe special. The reason for the extra egg yolk will ensure an extra chewy cookie in the end as well an extra flavor from the fat in the yolk.

Flour is another ingredient responsible for the texture. While the flour help hold all of the ingredients together, it will also distinguish whether the cookie will be chewy and dense or brittle. All purpose flour is recommended for Christmas M&M Cookies because it has just the right amount of gluten.

 Baking Soda is a leavening ingredient in many baked cookies that creates a soft and fluffy final product. 

There are several reasons why this cookie recipe is the absolute best if you are looking for chewy Christmas M&M Cookies . First, the perfect combination of ingredients are created for a dense and chewy cookie packed with so much flavor. The extra yolkmelted butterchilling, and the baking time are contribute to the perfect texture of this chewy cookie that is going to be a hit!

Baking time is also a very important step in the outcome of the Christmas M&M Cookies. I can not stress enough how important it is to NOT over bake the cookies. A perfectly baked chocolate chip cookie will be slightly brown around the edges, however, the center will still look like it is raw and extremely soft. Don’t wait for the center of the cookies to become harder because as the cookies cool, they will slightly harden while still keeping their soft and chewy texture. Over-baking the cookies will result in a hard and dried out cookie, which is often one of the most common mistakes made when making cookies.

If you also like a nice presentation, I recommend saving about a 1/4 cup of  M&Ms to add to the cookies after they are baked. This will make them look ultra professional and delicious because you will be able to see extra chocolate peeping out of the cookie. As soon as you remove the cookies out of the oven and while they are still very soft, press the M&M’s gently on the surface of the cookies just so that they are held in place. As the cookies cool, they will just slightly deflate, making the M&M’s really stand out.


Makes 24 cookies

  • 1 stick plus 3 tablespoons of butter, melted
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup M&M’s
  • 3 tablespoons holiday sprinkles (optional)


1. Using a hand held mixer or a stand mixer fitted with a paddle attachment, mix together white sugar, brown sugar, and melted butter. Mix for 2-3 minutes until well combined.
2. Add one whole egg, one egg yolk, and vanilla. Mix for one more minute.
3. To the mixture, sift in flour, baking soda and salt. Mix together just until they are evenly combined. No not over mix.
4. Stir in chocolate M&M’s and sprinkles and cover with plastic wrap.
5. Refrigerate the dough for about 1-2 hours. The longer that the dough is refrigerated, the thicker and more intense flavor the cookie will have. Once the dough is cooled, it will harden.
6. Using a small ice scream scoop, scoop out about 24 balls of dough and place them onto a baking sheet lined with parchment paper.
7. Bake cookies 10-12 minutes at 350°F. Make sure you do not over bake the cookies. Only bake until the edges are SLIGHTLY golden brown. Although the cookies may seem raw in the center, they will harden as they cool and you will be left with a soft, chewy cookie that is impossible to resist.
8. Transfer cookies onto a cooling rack so they cool completely.

Chocolate Kiss Coconut Almond Blossoms

Delicious coconut cookies, with an almond crunch throughout, and topped with a chocolate Hershey kiss! Does this remind you of a popular candy we all know? I’ll give you a hint- it starts with almond and ends in joy.

There are only a handful of ingredients in these cookies and they come together so quickly. When you take your first bite out of these Chocolate Kiss Coconut Almond Blossoms, every second you put in making them will be well worth all of the effort.

How to make Chocolate Kissed Coconut Blossoms:

1. Make the Dough

  • Pulse almonds in a food processor. 
  • In a medium mixing bowl, mix together crushed almonds, coconut flakes, all purpose flour, and set aside.
  • In a separate large bowl, beat egg white and 1/4 teaspoon salt until frothy and then add in sweetened condensed coconut milk and vanilla extract. Mix until combined.
  • To your egg white mixture add in the dry ingredients until they are combined.
  • Scoop out 24 cookies using a cookie scoop and drop onto a baking sheet lined with parchment paper.

2. Bake the Cookies

  • In a preheated oven to 350F, bake cookies for about 15 minutes or until a very light brown. Once baked, remove from oven.

3. Top with Hershey Kiss

  • Right out of the oven while the cookies are still hot, place one unwrapped hershey kiss in the center of each cookie. The Chocolate Hershey kiss will melt slightly in the coconut almond cookie.

4. Enjoy!

How to store Chocolate Kiss Coconut Almond Cookies:

Store cookies in an container with a lid at room temperature.

Can these cookies be frozen?

Yes- you can freeze these cookies for up to 3 months. To freeze, simply place them in a freezer bag once they are completely cooled.


  • 3/4 cup all purpose flour 
  • 1 package coconut flakes (14oz)
  • 1/2 cup crushed almonds
  • 1/4 tsp salt
  • 1 egg white
  • 1 (11.5 oz) can condensed coconut  milk
  • 2 tsp vanilla
  • 24 Chocolate Hershey Kisses


  1. Preheat oven to 350F and line 2 baking sheets with parchment paper.
  2. In a food processor, crush almonds until crumbly.
  3. In a medium bowl, mix together almonds, coconut flakes, and al purpose flour.
  4. In a separate mixing bowl, beat egg white and salt until frothy. Then, add sweetened condensed coconut milk and the vanilla and mix until combined.
  5. Add the dry ingredients to the egg white mixture and mix well until all ingredients are evenly combined.
  6. Using a small cookie scoop, scoop out 24 scoops of the dough and drop onto 2 baking sheets lined with parchment paper, spacing 1-2inches apart.
  7. Bake for about 15-18 minutes or until light brown.
  8. Remove the cookies from the oven and press a Chocolate Hershey Kiss in the center of each cookie while they are still hot.
  9. Transfer the cookies onto a cooling rack until they are completely cooled.