Amelie's Recipes, New City, NY (2026)

06/09/2026

Red Velvet Cupcakes with Cream Cheese Frosting
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Ingredients:
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Cupcake Batter:
⇒ 1⅔ cups (200g) all-purpose flour
⇒ ¾ cup + 1 tbsp (180g) granulated sugar
⇒ 2 tablespoons unsweetened cocoa powder
⇒ 1 teaspoon baking powder
⇒ ½ teaspoon salt
⇒ ½ cup (120ml) neutral vegetable oil
⇒ 2 large eggs, room temperature
⇒ ½ cup (120ml) whole milk
⇒ 1 tablespoon white vinegar or lemon juice
⇒ 1 teaspoon vanilla extract
⇒ 1 teaspoon red gel food coloring
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Cream Cheese Frosting:
⇒ ¾ cup + 1 tbsp (200g) cream cheese, room temperature
⇒ ⅓ cup (80g) unsalted butter, room temperature
⇒ 1¼ cups (150g) powdered sugar, sifted
⇒ 1 teaspoon vanilla extract
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Directions:
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Make the Buttermilk: In a small bowl, combine the milk and vinegar or lemon juice. Let sit for 5 minutes until it curdles slightly into a quick homemade buttermilk. This is what keeps the cupcakes incredibly moist and tender.
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Prep: Preheat your oven to 340°F (170°C) and line a 12-cup muffin tin with cupcake liners.
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Mix the Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
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Make the Batter: In a large bowl, beat the oil, sugar, and vanilla together. Add the eggs one at a time, beating gently after each addition. Stir in the red gel food coloring until the color is evenly distributed. Add the flour mixture and buttermilk alternately in two additions each, stirring gently until just combined. Do not overbeat — overmixing is what makes cupcakes tough and dense.
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Bake: Fill each cupcake liner ¾ full. Bake for 18–22 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely on a wire rack before frosting.
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Make the Frosting: Beat the cream cheese and butter together until completely smooth and creamy. Add the vanilla extract. Add the sifted powdered sugar gradually, beating until the frosting is firm, smooth, and fluffy. If it feels too soft, refrigerate for 15 minutes before piping.
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Decorate: Transfer the frosting to a piping bag fitted with a large star tip. Pipe a generous tall swirl onto each completely cooled cupcake. Finish with chocolate shavings, red velvet crumbles, or edible pearls if desired.
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Pro Tip: Always use gel food coloring rather than liquid — gel gives you that deep, vibrant crimson color without adding extra liquid that could affect the texture of the batter. And the cupcakes must be completely cold before frosting — even slightly warm cupcakes will melt the cream cheese frosting and ruin that beautiful tall swirl.
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Prep Time: 20 mins | Bake Time: 22 mins | Cool Time: 30 mins | Total Time: ~1 hr 15 mins
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Calories per serving: ~320 | Servings: 12 cupcakes | Store in an airtight container in the fridge for up to 4 days
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Bon appétit and happy cooking! 🤍✨

06/06/2026

All the cozy comfort of a classic apple fritter — without the deep fryer, without the mess, and honestly without any of the guilt. 🍎✨ These Baked Apple Fritters are golden, tender, packed with chunky apple pieces and warm cinnamon in every bite, and finished with a sweet vanilla glaze that drips into every crack and crevice. They come together in 35 minutes flat and make your whole kitchen smell like a fall bakery on a Sunday morning. This is the recipe your weekend has been waiting for.

Baked Apple Fritters

Ingredients:
Fritter Batter:
⇒ 2 cups / 250g all-purpose flour
⇒ 1 tbsp baking powder
⇒ 1 tsp ground cinnamon
⇒ 1/2 tsp salt
⇒ 1/2 cup / 100g granulated sugar
⇒ 1/2 cup / 120ml whole milk
⇒ 2 large eggs
⇒ 1 tsp vanilla extract
⇒ 2 cups / 240g fresh apples, peeled and diced small
Vanilla Glaze:
⇒ 1 cup / 120g powdered sugar
⇒ 2–3 tbsp milk
⇒ 1/2 tsp vanilla extract

Directions:
Prep: Preheat your oven to 375°F (190°C) and generously grease a large baking sheet or line with parchment paper. Set aside.

Mix the Dry Ingredients: In a large bowl whisk together the flour, baking powder, cinnamon, salt, and sugar until evenly combined. That cinnamon warming up in the dry mix is already making your kitchen smell incredible!

Mix the Wet Ingredients: In a separate bowl whisk together the milk, eggs, and vanilla extract until smooth and fully combined.

Combine: Gradually pour the wet ingredients into the dry ingredients and stir together until a thick, slightly lumpy batter forms. A few lumps are perfectly fine — do not overmix or your fritters will be tough instead of tender!

Fold in the Apples: Gently fold the diced apples into the batter until evenly distributed. Every scoop should be packed with apple pieces!

Scoop & Bake: Drop generous rounded spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart — these spread slightly as they bake. For bakery-style fritters make them on the larger side! Bake for 15–20 minutes until puffed, golden brown, and a toothpick inserted into the center comes out clean.

Cool & Glaze: Let the fritters cool on the pan for 5 minutes then transfer to a wire rack. Whisk together the powdered sugar, milk, and vanilla until smooth and drizzleable. While the fritters are still slightly warm drizzle the glaze generously over each one and let it set for a few minutes before serving.

Pro Tip: Dice your apples into small, uniform pieces — about 1/4 inch — so they distribute evenly throughout every fritter and cook through completely during the bake time. Granny Smith apples are perfect here for their tartness that balances the sweet glaze beautifully!

Prep Time: 15 mins | Bake Time: 20 mins | Total Time: 35 mins
Calories per serving: ~185 | Servings: 12 fritters

Bon appétit and happy cooking! 🧡

06/06/2026

Stop everything because this is the easiest most genius summer dessert I have ever made and I genuinely cannot believe it took me this long to discover it. 🍌Creamy banana pudding folded with Cool Whip and fresh banana pieces — sandwiched between two golden graham crackers and frozen until cold, firm, and absolutely perfect. They taste EXACTLY like banana pudding but in handheld frozen sandwich form. Perfect for summer, perfect for BBQs, perfect for literally any moment you need something cold and creamy and wonderful in your life. ✨

Banana Pudding Graham Freezer Sandwiches

Ingredients:
⇒ 1 box (3.4 oz) instant banana pudding mix
⇒ 2 cups / 480ml cold whole milk
⇒ 1 tub (8 oz) Cool Whip whipped topping, thawed
⇒ 1–2 ripe bananas, finely chopped
⇒ 1 box graham crackers
⇒ 1 cup crushed vanilla wafers for rolling

Directions:
Make the Pudding: In a large bowl whisk together the instant banana pudding mix and cold milk for about 2 minutes until thickened. Let it sit for 5 minutes to fully set up into a thick creamy consistency.

Make the Filling: Fold the thawed Cool Whip into the thickened pudding gently until light, airy, and fully combined. Then fold in the finely chopped banana pieces until evenly distributed throughout. The filling should be thick, creamy, and absolutely irresistible — try not to eat it straight from the bowl!

Assemble the Sandwiches: Lay out graham cracker squares on a lined baking sheet. Spoon a generous dollop of the banana pudding filling onto one graham cracker and spread it out evenly all the way to the edges. Top with a second graham cracker and press down gently so the filling spreads to the sides evenly. Repeat until all filling is used up!

Roll the Edges: While the filling is still soft press the sides of each sandwich into the crushed vanilla wafers, rolling and pressing until the edges are fully coated in that golden crumble. This gives you that classic banana pudding look and an incredible extra crunch!

Freeze: Place the assembled sandwiches on a parchment-lined tray and freeze for at least 3–4 hours until completely firm. Overnight is even better for the cleanest bite and firmest texture.

Serve: Pull straight from the freezer and serve immediately — these are best enjoyed frozen and cold! Wrap individually in plastic wrap for easy grab-and-go summer snacks all week long.

Pro Tip: Chop your banana pieces very finely before folding them in — large chunks make it harder to get a clean bite and can cause the sandwich to fall apart. Small fine pieces distribute evenly throughout every bite and give you that perfect banana flavor in every single mouthful!

Prep Time: 15 mins | Freeze Time: 4 hrs | Total Time: ~4 hrs 15 mins
Calories per serving: ~280 | Servings: 8–10 sandwiches

Bon appétit and happy cooking! 🧡

06/05/2026

These taste like summer in every single bite and they disappear so fast I've started making double batches without even thinking about it. 🍓✨
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Strawberry Crumble Cookies
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Ingredients:
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Cookie Dough:
⇒ ½ cup (113g) salted butter, softened
⇒ ½ cup (100g) granulated sugar
⇒ ¼ cup (55g) light brown sugar
⇒ 1 large egg, room temperature
⇒ 2 teaspoons vanilla extract
⇒ ½ teaspoon baking powder
⇒ ¼ teaspoon baking soda
⇒ ½ teaspoon salt
⇒ 1½ cups (210g) all-purpose flour
⇒ 1 cup (100g) fresh strawberries, very finely diced (about 5–6 strawberries)
⇒ ½ teaspoon all-purpose flour (for tossing the strawberries)
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Crumb Topping:
⇒ ½ cup (62g) all-purpose flour
⇒ 3 tablespoons light brown sugar
⇒ 2 tablespoons granulated sugar
⇒ Pinch of salt
⇒ 4 tablespoons unsalted butter, melted
⇒ Coarse sugar, for sprinkling on top
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Directions:
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Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Make the Dough: In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes until light and fluffy. Add the egg and vanilla and mix again until fully incorporated. Add the baking powder, baking soda, salt, and flour and mix on low until just combined — stop while a few flour streaks are still visible around the bowl.
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Add the Strawberries: Toss the finely diced strawberries in the ½ teaspoon of flour until lightly coated. Fold into the cookie dough — the dough will become slightly wet and sticky from the strawberry juices and that is perfectly fine.
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Scoop: Using a 3-tablespoon cookie scoop, portion the dough into balls and place 6 per baking sheet.
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Make the Crumb Topping: In a small bowl, mix together the flour, both sugars, and salt. Add the melted butter and mix with a fork or your fingers until it comes together into rough, sandy clumps. Take a generous handful of crumb topping and press it firmly onto the top and all sides of each cookie dough ball until completely covered. Sprinkle coarse sugar generously over the top.
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Chill: Place the prepared cookies in the fridge for 10–15 minutes to firm up the dough before baking — this helps them hold their shape.
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Bake: Bake for 12–14 minutes until the edges are just starting to turn golden and the centers look set. Immediately after removing from the oven, run a spoon or spatula around the outside of each cookie to nudge them into a perfect circle. Let cool completely on the pan before eating.
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Pro Tip: Dicing the strawberries as small as possible is the move that makes these cookies work — larger chunks release too much juice and make the dough too wet to hold together. Tiny pieces give you little bursts of strawberry flavor distributed perfectly throughout every bite without compromising the structure. 🍓
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Prep Time: 15 mins | Chill Time: 10 mins | Bake Time: 13 mins | Total Time: 38 mins
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Calories per serving: ~258 | Servings: 12 cookies
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Bon appétit and happy cooking! 🍓✨

06/04/2026

Homemade Strawberry Italian Cream Pound Cake 🍓

Ingredients:
Cake:
⇒ 1 cup / 226g unsalted butter, softened
⇒ 1/2 cup / 95g vegetable shortening
⇒ 3 cups / 600g granulated sugar
⇒ 5 large eggs, room temperature
⇒ 3 cups / 375g all-purpose flour
⇒ 1/2 tsp baking powder
⇒ 1/2 tsp salt
⇒ 1 cup / 240ml buttermilk, room temperature
⇒ 1 tsp pure vanilla extract
⇒ 1 cup / 150g fresh strawberries, finely chopped and patted dry
⇒ 1/2 cup / 40g sweetened shredded coconut
⇒ 1/2 cup / 55g chopped pecans
Strawberry Cream Cheese Frosting:
⇒ 8 oz / 225g cream cheese, softened
⇒ 1/2 cup / 113g unsalted butter, softened
⇒ 3–4 cups / 360–480g powdered sugar
⇒ 1/4 cup / 60g fresh strawberries, mashed
⇒ 1 tsp vanilla extract
⇒ Pinch of salt
Garnish:
⇒ Fresh whole strawberries
⇒ Toasted pecans or shredded coconut (optional)
⇒ Powdered sugar for dusting

Directions:
Prep: Preheat your oven to 325°F (163°C). Grease and flour a large Bundt or tube pan extremely thoroughly — every single groove needs to be coated so this beautiful cake releases perfectly. Set aside.

Cream Butter & Shortening: In a large bowl beat the softened butter and shortening together until light and creamy. Gradually add the sugar and beat for 4–5 minutes until the mixture is pale, fluffy, and silky smooth. That combination of butter AND shortening is the secret to this cake's incredibly tender, moist crumb!

Add the Eggs: Add the eggs one at a time, beating well after each addition and letting each one fully incorporate before adding the next. The batter should look smooth, rich, and glossy.

Alternate Dry & Wet: In a separate bowl sift together the flour, baking powder, and salt. Add the flour mixture to the butter mixture in three additions alternating with the buttermilk — starting and ending with the flour. Stir in the vanilla. Mix just until each addition is combined — do not overmix once the flour goes in or the cake will be dense!

Fold in the Good Stuff: Pat your chopped strawberries completely dry with paper towels — excess moisture will affect the texture! Gently fold the dried strawberries, shredded coconut, and chopped pecans into the batter by hand until just evenly distributed.

Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 10–15 minutes until a toothpick inserted into the center comes out completely clean. The top should be deeply golden. Let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely before frosting.

Make the Frosting: Beat the cream cheese and butter together until completely smooth and fluffy. Add the mashed strawberries, vanilla, and salt and mix until combined. Gradually add the powdered sugar until the frosting reaches your desired thickness — thick enough to hold its shape but soft enough to spread beautifully. If too thin add more powdered sugar, too thick add a tiny splash of milk.

Frost & Garnish: Spread or pipe the strawberry cream cheese frosting generously over the completely cooled cake. Pile fresh whole strawberries on top, dust lightly with powdered sugar, and finish with toasted pecans or coconut if desired.

Pro Tip: Patting your fresh strawberries completely dry before folding them into the batter is absolutely non-negotiable — strawberries release a lot of water as they bake and too much extra moisture creates a gummy, dense texture right where the berries are. Dry berries = perfect cake throughout!

Prep Time: 30 mins | Bake Time: 1 hr 15 mins | Cool Time: 30 mins | Total Time: ~2 hrs 15 mins
Calories per serving: ~560 | Servings: 14–16 slices

Bon appétit and happy cooking! 🧡

06/04/2026

There is something about a marble cake that just never gets old. 🍫🤍 That moment when you slice into it and see those gorgeous swirls of vanilla and chocolate weaving together — it gets me every single time. This recipe is soft, moist, perfectly balanced between vanilla and cocoa, and has that classic homemade flavor that takes you straight back to childhood. No fancy frosting, no complicated techniques — just a truly beautiful cake that proves sometimes the simplest things really are the best things. ✨

Classic Marble Cake

Ingredients:
Main Batter:
⇒ 150g / 2/3 cup unsalted butter, softened
⇒ 120g / 1/2 cup + 1 tbsp granulated sugar
⇒ 1 tsp pure vanilla extract or freshly ground vanilla
⇒ 3 large eggs, room temperature
⇒ 180g / 1½ cups all-purpose flour
⇒ 1½ tsp baking powder
⇒ 1 pinch of salt
⇒ 90ml / 6 tbsp whole milk
Chocolate Batter:
⇒ 15g / 1½ tbsp unsweetened cocoa powder
⇒ 2 tbsp whole milk
Finishing:
⇒ Powdered sugar for dusting

Directions:
Prep: Preheat your oven to 350°F (175°C) using top and bottom heat. Line a 20×10 cm (8×4 inch) loaf pan with parchment paper and set aside.

Cream Butter & Sugar: In a large bowl beat the softened butter, sugar, and vanilla together until light, pale, and beautifully creamy — about 3–4 minutes. This is what gives the cake that soft, tender crumb so really take your time here!

Add the Eggs: Add the eggs one at a time, beating well after each addition and letting each one fully incorporate before adding the next. The batter should look smooth and slightly fluffy.

Add Dry & Wet Alternately: In a separate bowl mix together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in two portions, alternating with the milk — starting and ending with the flour mixture. Mix briefly after each addition just until combined. Do not overmix — a few gentle stirs is all you need!

Divide & Make Chocolate Batter: Divide the finished batter evenly into two bowls. Into one bowl stir in the cocoa powder and 2 tablespoons of milk until completely smooth and chocolatey. You now have your vanilla batter and your chocolate batter — both equally beautiful!

Create the Marble: Spoon the two batters alternately into the center of the lined loaf pan — start with vanilla, then chocolate, then vanilla again, finishing with chocolate. Do not stir! The batters will naturally push each other outward creating that gorgeous swirled pattern all on their own.

Bake: Bake immediately at 350°F (175°C) for 45–55 minutes until a skewer inserted into the center comes out completely clean. Start checking at 45 minutes — every oven is slightly different! The top should be deeply golden with a beautiful crack running down the center.

Cool & Finish: Let the cake cool completely in the pan before lifting out. Once fully cooled dust generously with powdered sugar for that classic beautiful finish. Slice and serve!

Pro Tip: The secret to those dramatic distinct marble swirls is NOT swirling too much — just let the two batters fall naturally on top of each other as you alternate spooning them in. Over-swirling blends the colors together into a muddy brown instead of those stunning defined vanilla and chocolate ribbons!

Prep Time: 20 mins | Bake Time: 55 mins | Cool Time: 30 mins | Total Time: ~1 hr 45 mins
Calories per serving: ~280 | Servings: 10–12 slices

Bon appétit and happy cooking! 🧡

06/04/2026

Before you scroll past let me stop you right there — because I know what you're thinking and YES, zucchini in a cookie is absolutely the move and I need you to trust me on this. These Soft Zucchini Cookies are pillowy, warm, packed with cinnamon flavor, and have the most incredibly moist and tender texture from the shredded zucchini that just melts into every bite. You cannot taste the zucchini. You can only taste how ridiculously good these cookies are. This is the sneaky vegetable recipe that nobody sees coming and everybody asks for seconds of.

Soft Zucchini Chocolate Chip Cookies 🥒

Ingredients:
⇒ 1 cup finely shredded zucchini, lightly squeezed dry
⇒ 1/2 cup / 113g unsalted butter, softened
⇒ 1/2 cup / 100g brown sugar, packed
⇒ 1 large egg, room temperature
⇒ 1 tsp vanilla extract
⇒ 1¼ cups / 155g all-purpose flour
⇒ 1 cup / 90g old-fashioned rolled oats
⇒ 1 tsp ground cinnamon
⇒ 1/2 tsp baking soda
⇒ 1/4 tsp salt
⇒ 1/3 cup chopped walnuts or pecans (optional)
⇒ Chocolate chips as desired (optional but highly recommended!)
Optional Vanilla Glaze:
⇒ 1/2 cup powdered sugar
⇒ 1–2 tsp milk

Directions:
Prep the Zucchini: Finely shred the zucchini and place it in a clean kitchen towel or paper towels. Squeeze out as much moisture as possible — this step is critical! Too much water from the zucchini will make your cookies spread flat and soggy instead of soft and pillowy. You want it lightly damp not wet.

Cream Butter & Sugar: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl beat the softened butter and brown sugar together until light and fluffy — about 2–3 minutes. That brown sugar adds the most beautiful caramel warmth to every bite!

Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated. Then stir in the squeezed shredded zucchini until evenly distributed throughout the mixture.

Mix the Dry Ingredients: In a separate bowl whisk together the flour, rolled oats, cinnamon, baking soda, and salt until evenly combined. Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough comes together. Do not overmix!

Fold in the Add-ins: Fold in the chopped walnuts or pecans and chocolate chips if using. The more chocolate chips the better — no judgment here whatsoever!

Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet spacing them about 2 inches apart. Bake for 10–12 minutes until the edges are lightly golden and the centers look just set. They will firm up as they cool — do not overbake or you will lose that gorgeous pillowy soft texture!

Cool & Glaze: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. For a bakery-style finish whisk together the powdered sugar and milk until smooth and drizzle lightly over the cooled cookies.

Pro Tip: Squeezing the zucchini as dry as possible is the single most important step in this entire recipe — use a clean kitchen towel and really wring it out. Excess moisture is the enemy of a perfect soft cookie and the reason most zucchini baking recipes go wrong!

Prep Time: 15 mins | Bake Time: 12 mins | Total Time: 27 mins
Calories per serving: ~145 | Servings: 24 cookies

Bon appétit and happy cooking! 🧡

06/03/2026

Strawberry Vanilla Pound Cake

Ingredients:
Cake:
⇒ 1 cup / 226g unsalted butter, softened
⇒ 2 cups / 400g granulated sugar
⇒ 4 large eggs, room temperature
⇒ 3 cups / 375g all-purpose flour, sifted
⇒ 1 tsp baking powder
⇒ 1/2 tsp baking soda
⇒ 1/2 tsp salt
⇒ 1 cup / 240ml sour cream or buttermilk
⇒ 2 tsp pure vanilla extract
⇒ 1/2 tsp strawberry extract (optional but highly recommended!)
⇒ 1½ cups / 225g fresh strawberries, finely diced
⇒ 1 tbsp all-purpose flour for coating the strawberries
Strawberry Vanilla Glaze:
⇒ 1½ cups / 180g powdered sugar, sifted
⇒ 2–3 tbsp milk or heavy cream
⇒ 1/2 tsp vanilla extract
⇒ 2–3 fresh strawberries, mashed and strained for juice (optional for pink color)

Directions:
Prep the Pan: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or loaf pan extremely thoroughly — get into every single groove and ridge. A well-prepared pan is the difference between a showstopper and a stuck cake!

Cream Butter & Sugar: In a large bowl beat the softened butter and sugar together for a full 4–5 minutes until pale, fluffy, and incredibly creamy. This long creaming time is the foundation of that classic tender pound cake texture so do not rush it!

Add Eggs & Flavor: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and strawberry extract if using. The batter should look smooth and silky at this point.

Alternate Dry & Wet: In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in three portions, alternating with the sour cream or buttermilk — starting and ending with the flour mixture. Mix just until each addition is combined. Do not overmix!

Fold in the Strawberries: Toss the finely diced strawberries in that tablespoon of flour until lightly coated — this prevents them from sinking to the bottom during baking! Gently fold them into the batter by hand with a spatula until just distributed.

Bake: Spoon the batter into the prepared pan and smooth the top evenly. Bake for 60–75 minutes until deeply golden and a toothpick inserted into the thickest part comes out completely clean. Start checking at 60 minutes! Let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely before glazing.

Make the Glaze: Whisk together the powdered sugar, vanilla, and milk or heavy cream until completely smooth and pourable. For that gorgeous soft pink color add 1–2 tsp of fresh strawberry juice from mashed strained berries and stir until silky and lightly tinted.

Glaze & Serve: Drizzle the glaze generously over the completely cooled cake, letting it run freely down every ridge. Top with fresh strawberry halves for that stunning finish. Let the glaze set for 10 minutes before slicing!

Pro Tip: Make sure every dairy ingredient — butter, eggs, and sour cream — is fully at room temperature before you start. Cold ingredients don't emulsify properly and give you a dense, uneven crumb instead of that silky tender pound cake texture we're going for. Pull everything out of the fridge at least 1 hour ahead!

Prep Time: 25 mins | Bake Time: 75 mins | Cool Time: 30 mins | Total Time: ~2 hrs 10 mins
Calories per serving: ~420 | Servings: 14–16 slices

Bon appétit and happy cooking! 🧡

06/03/2026

Breakfast or dessert? Honestly at this point I've stopped asking and just started eating. 😂🫐 Make a batch on Sunday and have the most beautiful grab-and-go breakfast ready all week long. ✨

Honey Maid Blueberry Cheesecake Breakfast Cups

Ingredients:
Graham Cracker Crust:
⇒ 1 package Honey Maid Graham Cracker Crumbs
⇒ 4 tbsp unsalted butter, melted
Cheesecake Filling:
⇒ 8 oz / 225g cream cheese, softened to room temperature
⇒ 1/2 cup / 60g powdered sugar
⇒ 1 tsp vanilla extract
⇒ 1 cup / 240ml whipped topping (like Cool Whip), thawed
Topping:
⇒ 1 cup fresh blueberries
⇒ Extra graham cracker crumble for finishing

Directions:
Make the Graham Cracker Base: In a bowl combine the Honey Maid graham cracker crumbs with the melted butter and stir together until the mixture resembles damp sand and holds together when pressed. Spoon a generous layer into the bottom of each glass cup and press down firmly with the back of a spoon to create a compact, even crust layer. Add a second layer of crumble in the middle too for that beautiful striped look!

Make the Cheesecake Filling: In a large bowl beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth, creamy, and lump-free. Take your time here — smooth cream cheese is everything!

Fold in the Whipped Topping: Add the thawed whipped topping to the cream cheese mixture and fold together gently with a spatula until light, airy, and fully combined. That folding technique keeps all the fluffiness intact — do not stir aggressively!

Layer the Cups: Spoon or pipe the cheesecake filling over the graham cracker base in each cup, filling generously. If you want those beautiful distinct layers visible through the glass, alternate — crumble, filling, crumble, filling — all the way to the top.

Top & Chill: Pile fresh blueberries generously on top of each cup and finish with an extra sprinkle of graham cracker crumble for that gorgeous textured finish. Cover and refrigerate for at least 2 hours before serving so everything sets up perfectly into those clean beautiful layers.

Serve: Grab one straight from the fridge and enjoy cold for the creamiest, most satisfying bite — the graham cracker layer softens just slightly overnight into an almost cake-like texture that is absolutely incredible.

Pro Tip: These keep beautifully in the fridge for up to 4 days covered — make the full batch on Sunday and you have grab-and-go breakfasts or afternoon treats ready all week without lifting a finger. Meal prep has never tasted this good!

Prep Time: 15 mins | Chill Time: 2 hrs | Total Time: 2 hrs 15 mins
Calories per serving: ~240 | Servings: 12 cups

Bon appétit and happy cooking! 🧡

06/02/2026

Crispy edges, chewy center, melty chocolate chips, and that little extra crunch that makes you stop and go "wait... what IS that?"

Rice Krispie Chocolate Chip Cookies

Ingredients:
⇒ 1 cup / 226g unsalted butter, softened
⇒ 1 cup / 200g brown sugar, packed
⇒ 1 cup / 200g granulated sugar
⇒ 2 large eggs, room temperature
⇒ 1 tsp vanilla extract
⇒ 2 cups / 250g all-purpose flour
⇒ 1 tsp baking soda
⇒ 1 tsp salt
⇒ 3 cups / 90g Rice Krispies cereal
⇒ 2 cups / 340g chocolate chips

Directions:
Cream the Butter & Sugars: Preheat your oven to 350°F (175°C). In a large bowl beat the softened butter, brown sugar, and granulated sugar together until smooth, pale, and fluffy — about 3 minutes. That double sugar combination gives these cookies the most incredible caramel-y depth of flavor!

Add the Eggs & Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract. The batter should look light and slightly fluffy at this point.

Mix the Dry Ingredients: In a separate bowl whisk together the flour, baking soda, and salt until evenly combined. Gradually add the dry ingredients to the wet mixture, stirring until a soft thick dough just comes together. Do not overmix!

Fold in the Good Stuff: Gently fold in the Rice Krispies and chocolate chips until evenly distributed throughout the dough. Be gentle with the Rice Krispies — you want them to stay as whole and intact as possible so every cookie has that signature crunch in every bite!

Scoop & Bake: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until the edges are lightly golden and the centers still look just slightly underdone — they will firm up perfectly as they cool!

Cool: Let the cookies rest on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely. Or eat one warm right off the pan because you absolutely deserve it.

Pro Tip: Fold the Rice Krispies in last and by hand with a spatula rather than with the mixer — the mixer will crush them into crumbs and you'll lose all that beautiful texture. Gentle folding keeps them intact and gives you that perfect crispy crunch in every single bite!

Prep Time: 15 mins | Bake Time: 12 mins | Total Time: 27 mins
Calories per serving: ~210 | Servings: 24 cookies

Bon appétit and happy cooking! 🧡

Amelie's Recipes

06/09/2026

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06/06/2026

06/05/2026

06/04/2026

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