Let’s get cookin’!
Happy almost 4th of July, friends! I love the Fourth, it is always so much fun to be with friends and family celebrating America. If I’m heading to a friend’s party or hosting one at home, I have learned easy is always better when it comes to 4th of July dessert recipes. I’ve gathered the yummiest looking treats I could find so your holiday can be extra festive and delicious.
Skinny Pineapple Cheesecake Bars
This recipe sounds so yummy! They scream summer and would be so refreshing for a hot day outside celebrating the holiday.
FOR THE CRUST
- 3/4 c. graham cracker crumbs
- 2 tbsp. butter, melted
FOR THE FILLING
- 6 oz. brick-style light cream cheese, softened to room temperature
- 3/4 c. plain nonfat Greek yogurt, at room temperature
- 2 large eggs, plus 1 large egg yolk
- 1/4 c. sugar
- 1/3 c. pineapple juice
- 1 tsp. pure vanilla extract
- Pineapple and cherries (optional)
- Preheat oven to 300°. Line the bottom and sides of an 9″-x-9″ baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
- Make crust: Mix graham cracker crumbs and butter in a medium bowl until combined, then evenly press mixture into prepared baking pan. Bake for 8 minutes, then remove from oven and set aside.
- Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, beat in yogurt until completely combined, then beat in eggs and egg yolk until combined. Finally, beat in sugar, pineapple juice, and vanilla until everything is combined and no lumps remain.
- Pour filling onto the crust and bake for 30 minutes or until the center of the bars no longer jiggles (remove from the oven and gently wiggle the pan to check). Cool bars on a wire rack for 30 minutes, then refrigerate until firm, 4 hours, or up to overnight.
- Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. Garnish with pineapple and cherries and store in the refrigerator.
Y’all, this is a recipe I LOVE! They are such a fun twist on a classic! I can tell you from many past experiences, they are such a crowd pleaser!
- Melting/Dipping Chocolate
- JUMBO Marshmallows
- Nonparelles Sprinkles
- Graham crackers
- Spray down a cookie sheet with non-stick spray and set the oven to broil.
- Place all of the marshmallows on the pan and pop them in an oven for about 1 minute on each side (Make sure you watch the oven… these things brown FAST!!)
- Once you’ve pulled the marshmallows out of the oven, let them cool down while you prep the graham crackers.
- Get the melting chocolate ready by heating it in 30 second intervals in the microwave until the chocolate is smooth and melty. Then put a little dollop of chocolate on each
- graham cracker to hold the marshmallow in place.
- Next, place the slightly cooled marshmallow on the graham cracker.
- Place the other side of the graham cracker on top and smoooosh.
- Then dip one side of the s’more into the chocolate.. YUM.
- Immediately dip into the sprinkles!!
- Place them on a surface to cool; I actually popped mine into the freezer for about 5 minutes so that they would set.
Angel Food Cake with Berries
How pretty is this cake?! It would be so perfect for the 4th of July, and I know everyone would be so impressed with your baking skills!
- 1 store bought Angel Food Cake – or bake one
- 2 containers (8 oz each) whipped topping, thawed
- 1 container (7 oz) marshmallow creme
- 2-3 teaspoons almond extract
- Berries (1 container each) strawberries, blueberries, red raspberries, blackberries
- Mint (optional)
- Clean and cut the fruit, place in bowl
- Whip together 1 container whipped topping and marshmallow creme until smooth
- Note: To easily remove the marshmallow from the jar, heat in microwave for 30 seconds
- Fold in additional whipped topping
- Add almond extract
- Divide cake into thirds
- Layer cake, whipped topping mixture and berries
- Repeat layers
- Finish with berries and mint
- Refrigerate until serving or serve immediately
- Store leftovers in fridge
Mini Blueberry Hand Pies
These are too cute and perfect for individual portions! I am would love to try to whip up this fun recipe!
- 1 box refrigerated store bought pie crust2 cups fresh blueberriesZest of 1 lemonJuice of half a lemon (1 tablespoon)
- ⅓ cup sugar
- Pinch of salt
- 2 tablespoons cornstarch
- 1 large egg + 1 tablespoon water
- Sugar for sprinkling
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Unroll pie dough and using a round cookie cutter or glass, cut 3-4 inch circles out of one sheet of dough. Gently roll up the remaining scraps of dough and roll it out again to make more rounds. Place rounds on the baking sheet.
- In a bowl, mix together the blueberries, lemon zest and juice, sugar, salt and cornstarch. Stir to combine.
- Scoop about a tablespoon of the blueberry mixture on the center of each round of dough. Fold dough over so the two edges meet and press with your fingers to seal. Grab a fork and press the back of it down on the edges to create a ripple and to seal the dough once more.
- Whisk egg with water and brush the tops of the pies and sprinkle with sugar. Using a sharp knife, cut two small slices on the tops of each pie. Bake for 18-20 minutes or until golden brown on top. Serve warm with ice cream!
Milk Bar Chocolate Chip Cookies
You can never go wrong with chocolate chip cookies, and these look unreal! I’m definitely wanting to make these ASAP.
- ½ pound (2 sticks) unsalted butter, melted and just warm to the touch
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tablespoons nonfat milk powder
- 1 ¼ teaspoons kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 12 ounces semisweet chocolate chips or chocolate chunks
- ¼ cup flaked salt
- Preheat the oven to 375 degrees F.
- With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. Stir until the mix gathers a glossy sheen, about one more minute.
- Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.
- Use a #24 squeeze handle scoop to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 2 to 3 inches apart.
- Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.
What are you planning on making this Fourth of July?! There’s even more recipe inspiration on Pinterest.