Emily Recipes

Emily Recipes 🍽️ Emily’s Recipes 🍽️
Easy, delicious homemade recipes for everyday cooking. Simple steps, tasty meals, and family favorites ❤️
(7)

06/04/2026

That crispy colorful cotton candy cookie that shatters into the most whimsical sugary cloud on your tongue with every single bite — pure carnival magic in cookie form 🍭🌈✨
Crunchy Cotton Candy Colorful Cookies
My friends couldn't stop reaching for more.
Ingredients 🍭:

2 cups (250g) all-purpose flour
½ cup (115g) butter, softened
¾ cup (150g) sugar
1 egg
1 tsp cotton candy flavoring
Pink and blue food coloring
1 tsp baking powder
Pinch of salt
Cotton candy pieces for topping

Directions:

Preheat oven to 350°F (175°C). Beat softened butter and sugar together until light and fluffy throughout.
Add egg and cotton candy flavoring and beat until completely smooth and combined.
Fold in flour, baking powder, and salt until a soft smooth dough forms.
💡 Tip: Divide the dough into two portions and tint one pink and one blue before swirling together — marbling the two colors gives you those gorgeous vibrant carnival swirls in every single cookie without overworking the dough!
Divide dough in half tint one portion pink and one blue then gently swirl together for a marbled effect.
Scoop onto parchment-lined baking sheets spacing evenly apart.
Press small pieces of cotton candy into the top of each cookie just before baking.
Bake for 10–12 minutes until just set at the edges. Cool for 5 minutes before serving.

Prep: 15 mins | Cook: 11 mins | Total: 26 mins
Kcal: ~145 per cookie | Servings: 20
Save this before your next carnival dessert night 🔖
Pink and blue swirl or rainbow colors — which would you make yours? ⬇️

06/04/2026

That rich dark chocolate shell cracking open into a creamy velvety peanut butter center that tastes exactly like a Reese's cup — just made right in your own kitchen with zero baking required 🥜🍫✨
Easy Homemade Peanut Butter Cups
I've made these three times this month already.
Ingredients 🥜:

1 cup (260g) peanut butter, creamy
½ cup (60g) powdered sugar
1 tsp vanilla extract
14 oz (400g) dark chocolate, melted
1 tbsp coconut oil

Directions:

Mix peanut butter, powdered sugar, and vanilla extract together until completely smooth thick and holds its shape firmly when pressed.
Line a muffin tin with paper liners and pour a thin layer of melted dark chocolate into the bottom of each cup spreading it up the sides slightly.
💡 Tip: Chill the chocolate base layer for 5 minutes before adding the peanut butter filling — adding peanut butter straight onto warm liquid chocolate causes it to sink and mix in and you will lose those gorgeous clean distinct layers completely!
Chill for 5 minutes until the chocolate base sets completely firm.
Press a disc of peanut butter filling into each cup sitting it directly on the set chocolate base.
Pour remaining dark chocolate over the top of each cup sealing the peanut butter inside completely.
Chill for at least 1 hour until completely firm and set all the way through.
Peel away liners and serve cold.

Prep: 15 mins | Chill: 1 hr 5 mins | Total: 1 hr 20 mins
Kcal: ~195 per cup | Servings: 12
Save this before your next Reese's craving hits 🔖
Dark chocolate or milk chocolate shell — which would you use? ⬇️

06/03/2026

That smooth milk chocolate shell cracking open into a cloud-soft pillowy whipped vanilla nougat center that melts in your mouth like the most irresistible bite-sized candy bar you have ever made at home 🍫☁️✨
Homemade 3 Musketeers Bites
My friends devoured these before I could grab a second.
Ingredients 🍫:

1 cup (240ml) heavy whipping cream
1 tsp vanilla extract
14 oz (400g) milk chocolate, melted and divided

Directions:

Whip heavy cream and vanilla extract together to stiff peaks — thick fluffy and holding its shape completely without drooping.
Gently fold in 2 oz of the melted milk chocolate until just combined and evenly colored throughout.
💡 Tip: Make sure your melted chocolate has cooled completely to room temperature before folding into the whipped cream — even slightly warm chocolate will deflate everything instantly and leave you with a flat dense filling instead of that gorgeous legendary cloud-soft nougat!
Spoon or pipe the nougat filling into a parchment-lined pan and smooth the top completely flat.
Freeze for at least 2 hours until completely solid all the way through.
Scoop into small bite-sized balls and dip each one fully into the remaining melted milk chocolate letting excess drip off cleanly.
Place on parchment and chill until the shell sets completely hard and smooth.
Serve cold and enjoy that perfect cloud-soft bite every single time.

Prep: 15 mins | Freeze: 2 hrs | Chill: 30 mins | Total: 2 hrs 45 mins
Kcal: ~95 per bite | Servings: 20
Save this before your next candy bar craving hits 🔖
Milk chocolate or dark chocolate shell — which would you coat yours in? ⬇️

06/03/2026

That fudgy dense Oreo filling layered into rich dark chocolate fudge that sets into the most addictive bar you will ever cut into — one bite and the whole batch is completely gone 🍫🖤✨
Oreo Fudge Bars
I've made these three times this month already.
Ingredients 🍫:

12 oz (340g) dark chocolate, finely chopped
1 can (14 oz / 397g) sweetened condensed milk
20 Oreo cookies, roughly crushed
1 tsp vanilla extract
1 tbsp butter
8 oz (225g) cream cheese, softened
¼ cup (30g) powdered sugar
Extra Oreo pieces for topping

Directions:

Beat softened cream cheese and powdered sugar together until completely smooth then spread evenly into the bottom of a parchment-lined pan. Chill for 15 minutes.
Melt dark chocolate, condensed milk, and butter together over the lowest heat possible stirring constantly until thick smooth and perfectly glossy throughout.
Remove from heat immediately and stir in vanilla extract until fully combined.
💡 Tip: Let the fudge mixture cool for 3 minutes before pouring over the cream cheese layer — pouring it too hot will melt the cream cheese layer completely and you will lose those gorgeous clean distinct layers that make every single slice so impressive!
Fold in roughly crushed Oreo pieces until evenly distributed throughout.
Pour fudge mixture over the chilled cream cheese layer and smooth completely flat.
Press extra Oreo pieces generously over the entire top before it sets.
Chill for at least 3 hours until completely firm. Slice into bars and serve cold.

Prep: 15 mins | Cook: 10 mins | Chill: 3 hrs 15 mins | Total: 3 hrs 40 mins
Kcal: ~225 per bar | Servings: 16
Save this before your next Oreo obsession kicks in 🔖
Dark chocolate or white chocolate fudge layer — which would you use? ⬇️

06/03/2026

That glossy dark chocolate shell cracking open into a creamy frozen peanut butter banana center with a perfect pinch of flaky sea salt that makes every single bite completely and utterly irresistible 🍌🥜🍫🍯✨
Salted Chocolate Peanut Butter Banana Cups
My friends devoured these before I could grab a second.
Ingredients 🍌:

2 ripe bananas, mashed until completely smooth
½ cup (130g) peanut butter, creamy
¼ cup (30g) powdered sugar
1 tsp vanilla extract
14 oz (400g) dark chocolate, melted
1 tbsp coconut oil
Flaky sea salt for topping

Directions:

Mix mashed bananas, peanut butter, powdered sugar, and vanilla extract together until completely smooth thick and combined throughout.
Line a muffin tin with paper liners and pour a thin layer of melted dark chocolate into the bottom of each cup.
💡 Tip: Use very ripe bananas with lots of brown spots — they are naturally sweeter and smoother and give you a much stronger banana flavor that actually comes through powerfully even after the dark chocolate shell sets completely!
Chill for 5 minutes until the chocolate base sets completely firm.
Spoon the peanut butter banana filling into each cup pressing firmly and smoothing flat.
Pour remaining dark chocolate over the top sealing the filling inside completely.
Sprinkle flaky sea salt generously over each cup before the chocolate sets.
Freeze for at least 1 hour until completely firm. Peel away liners and serve cold.

Prep: 15 mins | Freeze: 1 hr 5 mins | Total: 1 hr 20 mins
Kcal: ~185 per cup | Servings: 12
Save this before your next salted chocolate craving hits 🔖
Flaky sea salt on top or a caramel drizzle — which would you finish yours with? ⬇️

06/03/2026

That fudgy s'mores brownie base layered with gooey marshmallow ribbons and golden graham cracker crunch all pressed into beautiful bars that taste exactly like the best campfire night you have ever had 🍫🔥✨
S'mores Marshmallow Bars
My friends couldn't stop reaching for more.
Ingredients 🍫:

1 box (18 oz) brownie mix + ingredients on box
2 cups (100g) mini marshmallows
½ cup (50g) graham cracker pieces, crushed
½ cup (85g) dark chocolate chips
2 tbsp butter, melted
¼ cup (60ml) hot fudge sauce for drizzling

Directions:

Preheat oven to 350°F (175°C). Mix crushed graham crackers with melted butter and press a thin layer into the bottom of a parchment-lined 9x13 pan to create that perfect campfire crust base.
Prepare brownie batter according to package directions and pour evenly over the graham cracker base.
Scatter dark chocolate chips over the entire unbaked batter surface.
💡 Tip: Bake the brownie base for 20 minutes before adding the marshmallows — adding them to unbaked batter means they sink completely and disappear instead of sitting on top and creating those gorgeous toasted pillowy peaks!
Bake for 20 minutes until just set then remove and immediately cover the entire top with mini marshmallows.
Return to oven under broil for 60–90 seconds until marshmallows turn perfectly golden and toasted all over.
Drizzle hot fudge sauce generously over the entire top while still warm.
Cool completely then chill for 1 hour before slicing into bars.

Prep: 10 mins | Cook: 22 mins | Chill: 1 hr | Total: 1 hr 32 mins
Kcal: ~245 per bar | Servings: 16
Save this for your next cozy campfire night in 🔖
Hot fudge drizzle or caramel sauce on top — which would you finish yours with? ⬇️

06/03/2026

That rich dark chocolate shell cracking open into a creamy peanut butter cookie dough center that tastes exactly like your favorite cookie and candy bar combined into one irresistible cup 🥜🍪🍫✨
Peanut Butter Cookie Cups
I've made these three times this month already.
Ingredients 🥜:

1 cup (260g) peanut butter, creamy
½ cup (60g) powdered sugar
½ cup (100g) brown sugar packed
1 tsp vanilla extract
2 tbsp heat treated flour
14 oz (400g) dark chocolate, melted
1 tbsp coconut oil

Directions:

Mix peanut butter, powdered sugar, brown sugar, vanilla extract, and heat treated flour together until a thick smooth cookie dough forms that holds its shape firmly when pressed.
Line a muffin tin with paper liners and pour a thin layer of melted dark chocolate into the bottom of each cup.
💡 Tip: Always heat treat your flour before using it raw — spread it on a baking sheet and bake at 350°F for 5 minutes or microwave in 30-second bursts until it reaches 165°F. Raw flour can make you sick and no dessert is worth that!
Chill for 5 minutes until the chocolate base sets completely firm.
Press a thick disc of peanut butter cookie dough into each cup sitting directly on the set chocolate base.
Pour remaining melted dark chocolate over the top of each cup sealing the filling completely.
Chill for at least 1 hour until completely firm and set all the way through.
Peel away liners and serve cold.

Prep: 15 mins | Chill: 1 hr 5 mins | Total: 1 hr 20 mins
Kcal: ~225 per cup | Servings: 12
Save this before your next peanut butter cookie craving hits 🔖
Dark chocolate or milk chocolate shell — which would you use? ⬇️

06/02/2026

That pillowy soft vanilla nougat wrapped in a smooth milk chocolate shell that melts even slower and creamier than anything you have ever unwrapped straight from a candy bar 🍫☁️✨
Homemade 3 Musketeers Bars
My friends devoured these before I could grab a second.
Ingredients 🍫:

1 cup (240ml) heavy whipping cream
1 tsp vanilla extract
14 oz (400g) milk chocolate, melted and divided

Directions:

Whip heavy cream and vanilla extract together to stiff peaks — thick fluffy and holding its shape completely without drooping.
Gently fold in 2 oz of the melted milk chocolate until just combined and evenly colored throughout.
💡 Tip: Make sure your melted chocolate has cooled completely to room temperature before folding into the whipped cream — even slightly warm chocolate will deflate everything instantly and leave you with a flat dense filling instead of that gorgeous legendary cloud-soft nougat!
Spread the chocolate nougat filling into a parchment-lined pan and smooth the top completely flat.
Freeze for at least 2 hours until completely solid and sliceable all the way through.
Slice into bars and dip each one fully into the remaining melted milk chocolate letting excess drip off cleanly.
Place on parchment and chill until the shell sets completely hard and smooth.
Serve cold and taste just how much better homemade is than store-bought immediately.

Prep: 15 mins | Freeze: 2 hrs | Chill: 30 mins | Total: 2 hrs 45 mins
Kcal: ~145 per bar | Servings: 12
Save this before your next candy bar craving hits 🔖
Milk chocolate or dark chocolate shell — which would you coat yours in? ⬇️

06/02/2026

That satisfying snap through dark chocolate into a creamy frozen banana center that melts on your tongue in seconds — just 3 ingredients and only 30 minutes between you and your new obsession 🍌🍫❄️
3-Ingredient Frozen Banana Chocolate Bites
I've made these three times this month already.
Ingredients 🍌:

3 ripe bananas, sliced into thick rounds
12 oz (340g) dark chocolate, melted
1 tbsp coconut oil

Directions:

Slice bananas into thick rounds and lay completely flat on a parchment-lined tray in a single even layer.
Freeze for at least 20 minutes until completely solid and firm all the way through.
💡 Tip: Never rush the freeze step on the banana slices — dipping even slightly soft banana into warm chocolate turns everything into a soggy slidey mess that falls apart completely the moment it hits the coating and you lose every single piece instantly!
Mix melted dark chocolate with coconut oil until smooth thin and perfectly glossy — the coconut oil is exactly what gives you that perfect sharp satisfying snap every single time.
Working quickly dip each frozen banana slice fully into the chocolate let excess drip off cleanly and place back on parchment.
Return to freezer for 10 minutes until the shell sets completely hard and snappy.
Serve straight from the freezer and enjoy that perfect sharp crack on every single bite.

Prep: 5 mins | Freeze: 30 mins | Total: 35 mins
Kcal: ~85 per bite | Servings: 24
Save this before summer hits and you need a 3-ingredient lifesaver 🔖
Dark chocolate or milk chocolate coating — which would you go for? ⬇️

06/02/2026

That juicy watermelon center coated in a dark chocolate shell with tiny chocolate seed dots that looks exactly like a real watermelon slice and tastes like the most refreshing summer truffle you have ever popped in your mouth 🍉🍫✨
No-Bake Watermelon Seed Truffles
My friends devoured these before I could grab a second.
Ingredients 🍉:

8 oz (225g) cream cheese, softened
½ cup (120ml) watermelon puree, strained
¼ cup (30g) powdered sugar
1 tsp watermelon extract
Pink and green food coloring
12 oz (340g) dark chocolate, melted
1 tbsp coconut oil
Mini chocolate chips for seed dots

Directions:

Beat softened cream cheese, powdered sugar, and watermelon extract together until completely smooth and fluffy throughout.
Fold in strained watermelon puree until evenly combined then divide into two portions tinting one bright pink and one pale green.
💡 Tip: Strain your watermelon puree really well through a fine mesh sieve and press out as much liquid as possible — too much watermelon juice makes the filling too soft and wet to roll into clean balls and they will fall apart completely before you can dip them!
Roll a small disc of green mixture around a larger ball of pink mixture to create a watermelon slice effect and place on a parchment-lined tray.
Freeze for 30 minutes until completely solid all the way through.
Mix melted dark chocolate with coconut oil until smooth thin and glossy.
Dip each frozen truffle fully into the dark chocolate let excess drip off cleanly and return to parchment.
Immediately press mini chocolate chips into the coating as watermelon seeds before the shell sets. Chill until set and serve cold.

Prep: 25 mins | Freeze: 30 mins | Chill: 20 mins | Total: 1 hr 15 mins
Kcal: ~95 per truffle | Servings: 18
Save this before summer watermelon season disappears 🔖
Dark chocolate or white chocolate shell — which would you dip yours in? ⬇️

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