Fresh apple slices are layered over melted chocolate, drizzled with caramel, and finished with crunchy cashews for a sweet treat that comes together in minutes.

The combination of crisp apples, smooth chocolate, buttery caramel, and crunchy nuts tastes just like a turtle candy, but with a fresh fruit twist. It’s perfect for parties, movie nights, after-school snacks, or when you’re craving something sweet without making a full dessert.

Why You’ll Love This Recipe

• No baking required
• Ready in minutes
• Easy to customize
• Great for sharing
• Fun dessert for kids and adults
• Endless flavor combinations
• Perfect camping recipe

Ingredients

• Chocolate chips or melting chocolate
• Apples, sliced
• Caramel sauce
• Cashews, chopped
• (coarse salt, optional)

How to Make Chocolate Apple Turtle Bark

1. Line a baking sheet, tray, or cutting board with parchment paper.
2. Melt the chocolate until smooth.
3. Spread the melted chocolate into an even layer on the parchment paper.
4. Arrange apple slices over the chocolate.
5. Drizzle caramel sauce over the apples.
6. Sprinkle chopped cashews on top.
7. Chill until the chocolate is firm.
8. Slice or break into pieces and serve.

Tips

• If the apple slices are overly wet, pat them before placing them on the chocolate so excess moisture doesn’t affect the chocolate.
• For bite-sized servings, dice the apples instead of slicing them.
• Store chilled and enjoy within a day or two for the freshest texture.

More Great Flavor Combinations

One of the best things about this recipe is how easy it is to change up the flavors.

• Peanut Butter Cup Apple Bark-Drizzle melted peanut butter or peanut butter sauce over the chocolate before adding the apples.
• Rocky Road Apple Bark-Add mini marshmallows and nuts for a fun rocky road version
• Sweet and Salty Pretzel Bark-Sprinkle crushed pretzel pieces over the top for extra crunch and a salty contrast.
• Birthday Party Bark-Add colorful sprinkles and mini chocolate chips, lighten up the color with a drizzle of white chocolate.
• Coconut Cranberry Bark-Top with shredded coconut and dried cranberries for a chewy, sweet-tart combination.
• Cookie Crunch Bark-Crush your favorite cookies and sprinkle them over the caramel.
• S’mores-Add mini marshmallows, graham cracker pieces, and a little extra chocolate.
• Caramel Apple Pie Bark-Sprinkle with cinnamon and crushed graham crackers or vanilla wafer cookies.
• White Chocolate Berry Bark-Use white chocolate and top with freeze-dried strawberries or raspberries.
• Trail Mix Bark-Add peanuts, almonds, raisins, sunflower seeds, and a few mini chocolate chips.
• Toffee Crunch Bark-Sprinkle crushed toffee bits over the caramel for extra buttery crunch.

Frequently Asked Questions

What apples work best?

Honeycrisp, Fuji, Gala, Pink Lady, and Cosmic Crisp apples all work wonderfully because they stay crisp and sweet.

Can I use different nuts?

Absolutely. Pecans, peanuts, almonds, walnuts, and pistachios are all delicious.

Can I use milk, dark, or white chocolate?

Yes. Any chocolate you enjoy will work, and you can even swirl two types together.

This Chocolate Apple Turtle Bark is proof that simple ingredients can create something special. The crisp apples, rich chocolate, caramel drizzle, and crunchy cashews make every bite taste delicious. Once you try it, you’ll find yourself creating new combinations every time you make it.

More Chocolate Candy Style Recipes

• Rosemary and Cranberry Toffee
• Chocolate and Dried Fruit
• Chocolate Covered Fruit
• Coconut Bonbons
• Whisky Fudge

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Easy Dessert with Chocolate and Apples

Quick, easy chocolate, caramel apple bark, homemade candy the simple way.

Course Dessert

Cuisine American

Keyword candy, chocolate

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

chill time 30 minutes minutes

Total Time 42 minutes minutes

Servings 4 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup Chocolate Chips, I use Ghirardelli 60% Cacao
• 1 medium apple, sliced (I use honeycrisp)
• 1/3 cup caramel sauce
• 1/3 cup cashews, chopped
• pinch coarse kosher salt (or fleur de sel)

Instructions

• Line a baking sheet with parchment paper.
• Have all items ready, and make sure the apple is sliced, and the nuts are chopped.
• In a microwave-safe bowl, heat the chocolate for 30-second intervals, stirring every 30 seconds to heat the chocolate evenly.
• Spread the melted chocolate evenly over the parchment lined baking sheet with an offset spatula or similar,
• Place sliced apple in rows, dice smaller if desired.
• Drizzle caramel sauce over top of the apples.
• Add nuts and sprinkle salt on top.

The post Easy Dessert with Chocolate and Apples first appeared on Created by Diane.

The secret is warming the blueberries first, which brings out their natural sweetness and transforms them into a rich, jammy dressing packed with flavor.

Made with roasted blueberries, white balsamic vinegar, and fresh lemon juice, this easy blueberry salad dressing turns an everyday salad into something you’ll genuinely crave. Even better, blueberries are available year round, making this gorgeous purple dressing perfect for both summer salads and everyday meals any time of year.

Why You’ll Love This Blueberry Salad Dressing

If you’ve never made homemade blueberry salad dressing before, you are in for a treat. Heating the blueberries softens them and intensifies their flavor, creating a naturally sweet base without needing much added sugar or honey. The result is a silky, bold vinaigrette that tastes fresh, fruity, and perfectly balanced with the light tang of white balsamic and lemon juice.

Not only does this dressing taste amazing, but it also looks beautiful on a salad. The deep berry color instantly makes any salad feel bright, fresh, and restaurant-worthy.

The Secret To The Best Blueberry Salad Dressing

The key to making the best blueberry salad dressing is warming the blueberries first.

You can roast them in a skillet, sauté pan, or even microwave them for a quick shortcut. As the berries heat up, they release their juices and become sweeter, richer, and more concentrated in flavor. It creates a dressing that tastes much more luxurious than the simple ingredient list would suggest.

Fresh, flavorful blueberries truly make all the difference here.

One of the things I love most about this blueberry salad dressing is how easy it is to make anywhere. In fact, I’ve made it many times while traveling in our RV.

Fresh blueberries, a little white balsamic, and lemon juice are all it takes to create a dressing that feels gourmet, even at a campsite. It’s become one of those reliable recipes I find myself making again and again, whether we’re parked by the mountains, the beach, or right at home.

What Does Blueberry Salad Dressing Taste Like?

This dressing is:

• Sweet and fruity
• Bright and fresh
• Lightly tangy
• Smooth and velvety
• Refreshing without being heavy

The white balsamic vinegar keeps the flavor lighter and softer than traditional dark balsamic, while the lemon juice adds freshness and balance.

Tips For Making Blueberry Salad Dressing

• Use ripe, sweet blueberries for the best flavor
• Roast or heat the berries until juicy and softened
• White balsamic vinegar keeps the color vibrant
• Blend until smooth for the prettiest texture
• Chill before serving for the freshest taste

A Simple Homemade Dressing You’ll Make Again And Again

This homemade blueberry salad dressing is one of those recipes that feels impressive while being incredibly easy to make. It’s fresh enough for summer entertaining, but simple enough for everyday lunches and quick salads at home.

Once you try warm roasted blueberries in a dressing, it may become one of your favorite kitchen tricks, too. Don’t forget that heating some items makes them more irresistible. Find more of my cooking tips and tricks on this great post… How to Make it Homemade: Easy Recipes, Cooking Tips, and Kitchen Basics

Don’t miss seeing how to make your own croutons. I typically make a small batch with a couple of pieces of bread in a skillet. (It’s the main reason I keep the last piece of bread and the ends in the fridge or freezer… to make croutons!

Top the salad with crumbled Gorgonzola cheese and candied walnuts for a sweet, savory, and crunchy finishing touch.

Add blueberries and this dressing to this Grilled Chicken Caprese Salad for a fun, filling Summer Salad!

More Fun Blueberry Recipes

• Blueberry Scone Recipe-these are first because they are my favorite to make.
• Blueberry Galette- just like a pie, only more simplified, it’s faster to make and bake! LOVE this!
• Blueberry Basil Lemonade-OMG I just love this drink, and it’s easily made boozy if you want a cocktail!
• 15 Minute Blueberry Crisp- a quick and easy dish that is not only comforting but has lots of add-in options to make it your own! Coconut, almonds, oh… and chocolate chips!
• Blueberry Madeleines- a true classic with blueberries, it’s part cake part cookie, tender and delicious.
• Blueberry Muffins-OMG these will make any morning brighter!
• Lemon Blueberry Bundt Cake- Delicious flavor and the perfect dessert all year long.
• Blueberry Smoothie- this is one delicious smoothie!

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How to Make Blueberry Salad Dressing

There’s something about a homemade fruit vinaigrette that instantly makes a salad feel special. This roasted blueberry salad dressing is sweet, tangy, vibrant, and incredibly fresh tasting with just a handful of simple ingredients.

Course Salad, sauce

Cuisine American

Keyword blueberry, sauce

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup blueberries
• 1/4 cup avocado oil
• 1/4 cup white balsamic vinegar
• 1/2 lemon, juiced
• 2 teaspoons mustard, dijon or brown
• 1/2 teaspoon coarse kosher salt
• 1/8 teaspoon black pepper
• optional: sugar, honey, or maple syrup add 1-2 tablespoons if you want the dressing sweeter

Instructions

• Gather all your ingredients.
• You'll need a frying pan (or a microwave safe bowl) and an immersion blender or food processor.
• In a skillet, heat the blueberries on medium heat for 3-4 minutes, stirring until heated. They will plump and become glossy. Some may release juice. Or place in a microwave dish and heat 30-60 seconds.
• Place the blueberries and all remaining ingredients in the immersion blender mixing cup or food processor.
• Blend until smooth.
• Serve with salad. Store in the refrigerator.
• Press blueberries through a fine sieve. You don't want blueberry skins sticking to your teeth!

The post How to Make Blueberry Salad Dressing first appeared on Created by Diane.

Made with soft vanilla cake layers, classic banana pudding filling, and fresh bananas, this nostalgic Southern dessert is perfect for potlucks, holidays, and anytime you want a show-stopping cake that feels both comforting and celebratory.

If you love traditional Southern banana pudding but want something a little more special for a celebration, this banana pudding cake recipe is exactly what you need.

Starting with a doctored cake mix keeps things simple and foolproof, while the creamy pudding filling and sliced bananas give every bite that classic homemade banana pudding flavor everyone loves.

And no Cool Whip (which is an enormous plus, I don’t like Cool Whip, I think it tastes greasy).

This easy banana pudding layer cake combines the best parts of two favorite desserts. The moist vanilla cake layers soak up just enough creamy filling to create a soft, rich texture without becoming heavy.

Fresh bananas tucked between the layers add authentic banana pudding flavor, while the beautiful layered presentation makes it worthy of all gatherings.

One of the best things about this Southern banana pudding cake is how approachable it is to make. Using a cake mix shortcut means you can spend less time baking and more time creating those luscious pudding layers that make this dessert unforgettable.

It tastes like an old-fashioned homemade dessert, but comes together with easy ingredients. If you want to make the extremely simple no-bake banana pudding, simply layer the filling onto Nilla wafers, using them for 3 layers.

Alternatives to cake or Nilla wafers, you can use graham crackers, Pepperidge Farms Chessmen shortbread cookies, Lorna Doone, Dublin Shortbead, Golden Oreos, lady fingers, or Biscoff cookies. Use Nutter Butters for a fun peanut butter flavor.

Serve this banana pudding cake chilled for the ultimate creamy texture and flavor. Garnish with vanilla wafers, whipped topping, or extra banana slices for a bakery-style finish that will have everyone asking for seconds.

Whether you’re a longtime fan of classic banana pudding or simply looking for an easy Southern cake recipe that stands out from the ordinary, this layered banana pudding cake is guaranteed to become a favorite.

Now, if you’re more of a traditionalist, you’ll just place Nilla Wafers on the bottom of the pan, then add some banana cream, then add another layer of nilla wafers and bananas, then the last layer of banana cream, and top with bananas.

More Banana Desserts You’ll Love

If you love classic Southern banana pudding flavors, there are so many other delicious banana desserts to try, too. From cozy banana breads to rich cakes and bakery-style treats, bananas make some of the best old-fashioned desserts.

Looking for a completely different Banana Cake… check out this celebration-worthy, Banana Layer Cake.

If you have ripe bananas sitting on the counter, my classic Banana Bread is always a reader favorite and perfect for breakfast, snacking, or dessert.

Don’t miss this Banana Cake, so simple you can make it in a cast iron skillet, and the quick, easy trick to this recipe is to use Pancake Mix, perfect for a quick camping recipe.

Banana Crumb Muffins these are the muffin recipe you’ll turn to again and again.

And don’t miss making these Banana Maple Oatmeal Cookies

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Easy Banana Pudding Cake with Cake Mix (No Cool Whip)

Rich and Creamy Banana Pudding makes this recipe perfect, and while it can be used with nilla wafers, this easy cake version is sure to be a crowd pleaser!

Course Dessert

Cuisine American

Keyword banana, cake, pudding

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

chill time 1 hour hour

Total Time 2 hours hours

Servings 15 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25oz box Duncan Hines White Cake Mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1 1/4 cups water
• 4 large whole eggs you can use only egg whites if you prefer
• 1/2 cup melted butter which is 4 oz
• 1 cup sour cream, or plain greek yogurt which is 8 oz
• 2 tablespoons oil, I use avocado oil
• 2 teaspoons banana extract
• 2 teaspoons vanila extract

Pudding Filling

• 2 cups whole milk
• 1 3.4oz pkg Instant banana pudding mix use vanilla pudding and 2 teaspoons banana extract if you can't find it
• 1 14oz can sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups heavy cream Whippped until medium to stiff peaks form

Additional Ingredients

• 4 large yellow bananas no brown spots
• 1/2 teaspoon cinnamon for dusting on top

Instructions

• Begin by making the banana pudding, so it can be placed in the fridge to chill.
• In a medium bowl, combine the banana pudding mix along with the milk, whisk until thick and creamy. Place it in the fridge, and chill. It will be thick and set up as thick pudding. I use a stainless container, so it sets up quickly.
• In a medium-sized bowl, whip the heavy cream and vanilla on high until stiff peaks form.
• On low, drizzle in the sweetened condensed milk so it combines evenly.
• Next, you'll slowly and carefully fold the pudding into the whipped cream mixture, Place the pudding mixture on top, slowly slice down the middle of the bowl with a spatula, then give the mixture a flip. Don't stir or mix quickly, as that will deflate the light fluffiness of the whipped cream and deflate the filling. Continue folding the whipped cream into the pudding mixture until everything is folded together.
• Cover the filling with plastic wrap so it is placed directly onto the mixture. Place it in the fridge so it thickens while you make the cake.

Making the cake

• In a large bowl of a mixer, place the cake mix, add in the flour, sugar, eggs, butter, along with the sour cream, oil, vanilla, and banana extracts.
• Begin on a low speed, raising to a medium speed mix for 1 minute, then mix on medium high for 30 more seconds to a minute, all the ingredients should be well combined and smooth.
• Place the batter in a 13×9 pan that is prepared with a pan release cream or spray. So the cake will be able to remove easily.
• Bake the cake for 40-50 minutes for a metal pan, it'll take longer, 50-60 minutes for a ceramic pan. Bake until a toothpick comes out clean. It's a thick cake, you'll be slicing it in half once it cools.
• Allow the cake to cool in the pan for 15 minutes, then turn it out onto a cooling rack and cool completely before slicing. Alternatively, you can cut the cake into cubes and place the pieces in a trifle bowl, with the filling, or layer the pieces back into the rectangular pan for a simple serving idea.
• Once the cake is cooled, turn it out on a cooling rack and slice it into 2 even slices. Creating 2 layers, they will be about 13×9 by 1". Using a long serrated knife gives a great result. It's not a huge problem if it's not perfectly even or even breaks into a couple of pieces; you can just press it into the pan when you add the filling (to glue it together).

Assemble the cake

• Place 1 layer back into the baking pan. Then add 1/2 of the pudding mixture and spread it evenly over the cake. Peel and slice the 2 banans into even slices about 1/4" thick. Add sliced from 2 bananas. Add the second layer of cake and the remaining pudding filling. Slice the remaining 2 bananas on top, then sprinkle the edges of the cake with cinnamon using a fine sieve or strainer.
• Place the cake in the fridge for at least half an hour, or overnight. Slice and serve! It's best when it is hilled and sets up nicely. you can spoon the cake out or slice it if you want more even-looking pieces, or spoon it into bowls.
• If you are planning to serve this cake the next day, slice the bananas for the top closer to serving to ensure they don't turn brown, or place the bananas just "under" the pudding filling, and then smooth some of the mixture over the bananas and sprinkle with cinnamon. Both options are great, I love the look of the bananas on top, but both options will look nice.

Notes

This filling is made the same if you’re looking for a more traditional banana pudding with Nilla Wafers. You’ll use 1 box of Nilla wafers and place some on the bottom of the pan, layer the filling, then more Nilla wafers, more filling, and then lastly top with Nilla wafers, then dust with cinnamon.

Alternatively, you can use graham crackers, Pepperidge Farms Chessmen shortbread cookies, Lorna Doone, Golden Oreos, lady fingers, or Biscoff cookies. Use Nutter Butters for a fun peanut butter flavor.

The post Easy Banana Pudding Cake with Cake Mix (No Cool Whip) first appeared on Created by Diane.

These Banana and Buttermilk Scones are just one more reason to buy more bananas! Think banana bread in scone form!

Made with ripe bananas and tangy buttermilk, they bake up soft inside with a golden crust.

This banana scones recipe is great for breakfast, brunch, or an afternoon treat, (or midnight snack) they’re delicious on their own or served with butter, honey, or jam. Add some whipped cream or a scoop of vanilla ice cream if you’re looking to “dessert” it up!

Why You’ll Love These Banana Buttermilk Scones

• Soft, bakery-style texture
• Banana flavor shines through
• Quick to make with simple ingredients
• Freezer-friendly for an easy grab-and-go breakfast

How to make banana scones, buttermilk scones:

Use ripe yellow bananas for the best texture and flavor. Brown soft bananas will likely give a mushier scone interior.

The Best Banana Buttermilk Scones You’ll Ever Bake. Bananas are a staple item and great to have on hand.

Grating cold butter for scones gives a great lift to the scones, the butter blends in nicely while creating pockets of air when the scones are baked!

For a light, fluffy texture, use ripe bananas but not “brown/black overripe bananas, the super soft, mushy texture will result in mushy scones, the same thing happens with banana bread.

Enjoy this delicious banana layer cake, it’s wonderful!

Banana Maple Oatmeal Cookies are really calling your name. These are a must-make!

And one more amazing banana recipe, these Banana Crumb Muffins, oh these are the real deal

If you love baked goods with that cozy banana bread flavor, you’re going to fall in love with these Banana Buttermilk Scones. They’re tender, lightly sweet, and have a wonderful texture thanks to the buttermilk.

Tips for Perfect Banana Scones

• Use cold butter- this helps create flaky layers.
• Grate the cold butter
• Don’t overmix- stir just until the dough comes together.
• Slice bananas so the center of the scone isn’t mushy.
• Brush with buttermilk before baking- it gives them a golden, crisp top.
• Add-ins welcome! Try mini chocolate chips, chopped nuts, or a touch of cinnamon.
• Fruit scones tend to get sticky if you overmix or if they get warm, add flour as needed.

Give some of these Banana Recipes a try, everything from cakes to cookies, pies, and banana bread too!

If you’ve got a couple ripe bananas waiting to be used, skip the banana bread this time and bake up a batch of these delightful scones. Soft, buttery, and full of banana flavor — they’re sure to become a favorite!

If you’re looking for more recipes to use buttermilk with, give some of these a try!

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Banana Buttermilk Scones

Banana and Buttermilk Scones are soft, golden, and flavorful—like banana bread in scone form. Perfect for breakfast, brunch, or anytime

Course Breakfast, Dessert

Cuisine American

Keyword banana, scone

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 28 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3 cups all purpose flour or bread flour
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cold butter, grated
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 ripe bananas, chopped (not mashed) I used yellow bananas; brown bananas will give a mushier more wet scone.
• 1/4 teaspoon cinnamon, if desired

Instructions

• Preheat the oven to 400°
• In the bowl of a mixer, place the flour and brown sugar, mix to combine.
• Add in the baking powder, baking soda, and salt, and mix again to combine those ingredients.
• Add the cold grated butter and mix to combine on low to medium speed.
• Place the eggs, buttermilk, vanilla, and cinnamon if using it.
• Add in the sliced banana, and mix on low, just until the banana incorperates.
• When the dough begins to pull away from the sides of the bowl, stop mixing.
• Turn the dough out onto your work surface, floured or on plastic wrap, and roll out 1 inch thick with a rolling pin. Cut into desired shape and size. 6-8 large scones, or many smaller scones.
• I make the dough into a ball, then roll it into a dish shape and cut it with a sharp knife (not wiggling it- so the scones don't twist), then gently lift them with a spatula.
• Place the scones on a parchment lined baking sheet, brush the tops of the scones with buttermilk.
• Bake at 400° for 15 minutes.
• Remove from oven and allow scones to cool for 5 minutes, serve warm or cooled. Slice and add butter, jam, or honey.

The post The Best Banana Buttermilk Scones You’ll Ever Bake first appeared on Created by Diane.

This bright and flavorful Pineapple Salsa is the perfect mix of sweet, tangy, and a little spicy!

Whether you use fresh pineapple when it’s in season or canned pineapple for convenience, this recipe comes together in minutes and adds a tropical twist to just about anything. I love that it’s so versatile, canned or fresh, it’s a dream come true!

It’s delicious served with tortilla chips for snacking, spooned over grilled chicken or fish, or piled high on your favorite tacos for a burst of juicy flavor.

With everyday ingredients, you’ll be enjoying this salsa in no time at all.

What ingredients go into this salsa:

• pineapple- canned or fresh, chopped fine
• onion- I like white onion, use any onion variety you prefer, green onions for mild flavor
• peppers- I like using sweet peppers, red, orange, and yellow. Adding bursts of great color
• jalapeno- giving this salsa a great kick of flavor without overpowering it with spice (unless you want it super-spicy, add as much as you want)
• cilantro- deliciously fresh flavor every salsa needs!
• lime-juiced for a nice zip and contrast to the sweetness of the pineapple
• salt- coarse kosher salt

Scoop it up with your favorite chips and devour!

More great items to put this pineapple salsa on:

• On top of these bowls, quinoa bowls, or this taco salad
• Give it a try with this Chinese Chicken Salad
• As a topping for cottage cheese for a fun, savory snack
• Try it on some avocado toast or put it on top of cream cheese toast
• Grill some chicken and vegetables, then pile on the pineapple salsa for that sweet-tangy combo.
• And give it a try on these pork tenderloin tacos

Serve it alongside your favorite meals. It’s great with tacos!

Looking for some low-carb options, put this on top of grilled fish or shrimp and enjoy!

It’s so flavorful, it’s bound to become your new favorite item!

Why You’ll Love This Pineapple Salsa

• Versatile: Use fresh or canned pineapple—whatever you have on hand.
• Quick to make: Just chop, mix, and enjoy!
• Perfect for any occasion: Great for cookouts, taco nights, or as a fresh party dip.
• Full of flavor: Sweet pineapple pairs perfectly with zesty lime, cilantro, and a hint of spice.

I love wavy-edged plates and bowls. I couldn’t find the dishes I have, but I now have my eye on this dish, it has a pretty wavy edge.

More great pineapple recipes!
… be sure not to miss one of my all-time favorite meals, Luau Fried Rice

This Pineapple Salsa is your go-to for adding a burst of sunshine to any meal! Quick, colorful, and incredibly fresh-tasting, it’s a recipe you’ll make again and again.

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Pineapple Salsa (Canned or Fresh Pineapple)

This Pineapple Salsa is your go-to for adding a burst of sunshine to any meal! Quick, colorful, and incredibly fresh-tasting — it’s a recipe you’ll make again and again.

Course Appetizer

Cuisine American

Keyword pineapple

Prep Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 16oz canned pineapple or fresh (drained) any variety, tidbits, chunks or rings
• 1/2 cup sweet peppers, chopped (red, orange, yellow)
• 1/2 cup onion, I like white, use any onion variety
• 1/4 cup chopped cilantro
• 1 jalapeno, finely diced Use as much or as little as you prefer
• 1-2 whole lime, juiced depends on how much juice they render.
• 1/2 teaspoon coarse Kosher salt add more if desired

Instructions

• Chop the drained pineapple into small pieces.
• Add all ingredients into a bowl and stir well to combine.
• Place in fridge until cold. The flavors will meld together. This can be made a day ahead.

The post Easy Pineapple Salsa Recipe (Fresh or Canned Pineapple) first appeared on Created by Diane.

Fresh fruits, vegetables, and herbs bring vibrant flavor that elevates every recipe!

Let’s have fun with the best herbs, fruits, and vegetables… you’ll be making tasty recipes year-round. Whether you’re picking fresh from your backyard garden or grabbing seasonal vegetables at your local farmer’s market or grocery section, there’s nothing quite like cooking with fresh ingredients.

Fresh herbs, berries, and garden vegetables not only boost flavor, they also elevate your meals with vibrant color, essential nutrients, and that just-picked taste.

Fresh produce is packed with flavor and nutrients. Herbs like basil, cilantro, and parsley can turn an everyday dish into something extraordinary. Vegetables like zucchini, tomatoes, peppers, and leafy greens are staples in recipes ranging from salads to stir-fries.

Homegrown or freshly purchased ingredients are typically better tasting and more aromatic

From Basil to jalapenos, aloe, to swiss chard, pasley, oregano, broccoli, and snow peas, these are all items I’ve grown in my garden. While some plants do well, some don’t produce as much as I’d like over time, and some produce year after year with great success. I’m curious what grows well for you (and where that is). I grew up in NJ with a huge garden, lettuce, peppers, tomatoes, zucchini, melons, and corn. We had fresh produce all summer long.

I myself do not have the greenest thumb, but I do grow herbs, and I can grow jalapenos! And every year or so, I try my hand at something new!

I love cooking with fresh herbs. Oregano, parsley, basil, lemon thyme, Thai basil, and rosemary grow well for me year after year; some plants survive our mild winters.

I love jalapenos, they are just the right kind of spice for me. Not too hot that I can’t eat them. I have a handful of jalapeno plants, one is over 6 years old and still produces jalapenos all year long…

Which is why you can find lots of jalapeno recipes here,

learn how to pickled jalapenos, make jalapeno pepper jelly, and add them to my favorite cilantro lime sauce!

And my most requested recipe, I made two double batches in the last week for parties this Jalapeno Bacon Mac and Cheese is always devoured.

Picked, Purchased, or Shared… Delicious Recipes Start Here:

No matter if you are into gardening or prefer to get your produce at the grocery store, I have some fun recipes to try. Maybe you’ll stop by a roadside stand, or farmers market, or have a friend who has a garden.

I look forward to fresh-grown produce, any chance I can get it. In the summer, my all-time seasonal favorites are zucchini, tomatoes, corn, jalapenos… I’ve grown lettuce, broccoli, and snow peas, but I rarely grow them all consistently.

Let’s get on with the summer specialties!

Zucchini– you’ll find tons of great uses for zucchini here. I just love this zucchini italiano recipe my mom always made it, and it’s still a favorite! And if you love soup, even in the summer you’ve gotta make this creamy zucchini soup!

Tomatoes– there really is nothing like a home-grown tomato, and here you’ll find plenty of tomato recipes. These recipes include using canned and fresh tomatoes, fresh tomatoes can easily be substituted for canned in most recipes.

Corn– I love when corn on the cob is nice and sweet, loaded with flavor. But if you don’t have any or it’s out of season, most recipes can use frozen white corn- it tastes very similar! I prefer it over the frozen yellow corn, but sometimes stores don’t carry white corn, so you can use what you can find in these corn recipes.

Avocados-Now I love guacamole, but wow you can do so much with avocados, from my favorite sandwich, to snacking on these avocado cream cheese wontons, and this super easy avocado caprese, full of fresh veggies is this California Roll BOWL, the perfect easy item to make anytime and give this pineapple guac a try- it’s paired up with coconut chicken!

If you are looking for fun summer FRUIT recipes, give these a try.

Strawberries– OMG, the possibilities are endless, and there are decent strawberries year-round, but when they’re in season, they really win the prize. From this 1 hour strawberry shortcake to overnight oats, nothing beats pretty pink strawberry frosting, and I have lots of varieties! And a real show stopper is this Frozen Strawberry Margarita Pie with Pretzel Crust.

Raspberry Recipes– oh, and don’t miss this great vanilla cake, raspberry filling chocolate frosting, it’s yummy!

Blueberries– I think blueberries are my favorite fruit: I love blueberry muffins, and blueberry scones are amazing, don’t let pie seem complicated… make a blueberry galette is always on repeat in my kitchen, my go to syrup to make is blueberry syrup, and it’s perfect in Blueberry Margaritas– which I know to make often! If you need a good cookie for breakfast, these grab-and-go blueberry oatmeal breakfast cookies are a must.

Blackberries– aren’t they just gorgeous, always plump and such a deep color, they go great in drinks and appetizers, take a look…

Lemons– this lemon pasta salad is sure to win you over! As well as my all-time favorite Lemon Wine Sauce, it’s like liquid gold! And if you have an abundance of lemons, juice them and freeze the juice to use later. You can freeze whole lemons and grate them rind and all when you want to add a nice lemon juice and zest to recipes!

Limes– key lime pie, and my all time favorite sauce is Cilantro Lime Sauce. These coconut lime scones are so flavorful, and limes are a must in these Margarita Cupcakes!

Cherry Recipes– cherry muffins, and they are great with cherry lime curd! And give this Cherry Italian Cream Soda a try!

Fresh Herbs:

Cilantro– if there is one recipe you make from this whole list, make this Cilantro Lime Sauce! It’s my favorite on tacos and so much more.

Basil– Fresh basil is always a winner, and a great summer favorite is this feta basil balsamic pasta salad. Try these mini basil bundt cakes, how about some marinated caprese– it’s a must to have in the fridge to snack on. And if snacking is as much fun for you as it is for me, enjoy some caprese crostini.

Rosemary– a fun twist on a summer classic, this Garlic Rosemary Potato Salad is so fun! I typically like my chocolate chip cookies just by themselves, but WOW, these Rosemary Chocolate Chip Cookies take them over the top to fantastic. These pork chops are sure to win you over. And before we know it, it’ll be the holidays, and you have to make this Cranberry Rosemary Toffee!

Parsley– Nothing is better than homemade buttermilk ranch, and this green goddess dressing tastes amazing. Quinoa Tabbouleh is full of fresh flavors!

dill– Dill adds a fresh, bright flavor, Lemon Dill Potato Salad, and how about some quick pickles, a must if you have an abundance of cucumbers! And this pickle chicken is wildly tasty!

oregano– brings on the Greek and Italian vibes, so try this Greek Pasta Salad and Italian Chopped Sub Salad.

lavender– Lavender Syrup, and the perfect summer drink is Lavender Lemonade, and this wonderful and oh so pretty… Chocolate Lavender Cake.

mint- healthy mint chocolate chip smoothie, and I love fresh mint in this Roasted Cauliflower Pasta Salad and this yogurt dip is a must, especially for Greek beef kabob style meals.

Why I Ignore Plant Spacing Rules — And My Garden Still Thrives!

I rarely plant items with the spacing they suggest, it may work well if you live someone else or aren’t planing in containers. I think plants like friends! And it seems to work well for me!

The post Recipes: Fresh from the Garden or Grocery Store first appeared on Created by Diane.

I want all the cute desserts!

And elevating this classic Florida favorite into individual jars is just perfect!

Key lime pie is best served ice cold, so plan ahead on this one. You’ll want to be sure you have enough time to chill it well, then you’ll add the whipped cream and lime slices.

This classic recipe starts with a buttery graham cracker crust, then the tangy, thick, smooth citrusy filling is poured on top.

A friend gifted me a whole slew of key limes, and wow, were they juicy and sweet. If you don’t have or can’t find key limes, don’t worry, you can use regular limes. Another option is to use Nellie and Joe’s Key Lime Juice.

Individual desserts are a crowd pleaser, no cutting and serving, and messy looking desserts.

Jars make these individual key lime pie jars perfect!

Mini Key Lime Pies in glass jars… Use 4 or 8 oz “short” jars.

Be sure you prep the jars with a baking spray or pan release, so the filling comes out easily.

Why Key Lime Pies in Jars Are a Must-Have

• Delicious Flavors: The tart, tangy key lime filling, smooth whipped cream topping, and crumbly graham cracker crust combine to create the perfect balance of sweetness and citrus. Each spoonful is a burst of refreshing flavor that’s hard to resist.
• Convenient Individual Servings: No need to worry about cutting or sharing—each jar is a pre-portioned, ready-to-enjoy treat. This makes them perfect for gatherings, parties, or just as a personal indulgence.
• Portable and Practical: Whether you’re heading to the beach, a picnic, or a BBQ, key lime pies in jars are incredibly convenient. They stay secure in their jars, making them mess-free and easy to transport. Plus, they offer a fun twist on traditional desserts, making them a conversation starter.
• Perfect for Gifting: These mini key lime pies are an ideal gift for special occasions like birthdays, anniversaries, or holidays. Their cute, personalized presentation makes them feel extra special. Pair them with a ribbon, tag, or custom message for a thoughtful and unique gift.
• Great for Beach Days and Summer Events: With their cool, refreshing flavors and compact size, key lime pies in jars are perfect for outdoor summer activities. They’re the perfect treat to cool down after a sunny day, whether you’re lounging on the beach, hosting a backyard cookout.

You can also make these with lemon juice!

The clear jars reveal the beautiful layers of this dessert.

You can adapt any pie recipe into jar pies, they couldn’t be any cuter!

Ingredinents

• graham cracker crumbs
• butter
• sugar
• salt
• cinnamon

Filling

• egg yolks
• sour cream
• key lime juice
• sweetened condensed milk
• cornstarch
• salt

Topping

• whipped cream
• lime

Looking for more sweet treats using jars or jar lids, check these out

• Pumpkin No-Bake Cheesecake (these are perfect year-round)
• Mini S’more Pies
• Raspberry Cheesecake Pies

more great jar desserts:

• Chocolate Chip Cheesecake jars
• Chocoalte Mousse
• Want it fast… make this Instant Chocolate Mousse

Don’t forget the whipped cream!

These are the style jars I use:

8 oz wide mouth jars like I used in the first photo, these are the 4 oz jars

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key lime pie

Mini key lime pie dessert jars, the perfect single-serve key lime pie. Be sure to prepare this ahead of time so you can adequately chill the pie in the fridge until cold.

Course Dessert

Cuisine American

Keyword graham cracker, lime, pie

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

graham cracker crust

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

key lime filling

• 4 large egg yolks, room temperature
• 1/2 cup sour cream or Greek yogurt
• 1 1/4 cups key lime juice, or regular lime juice Option- Nellie and Joe's bottled key lime juice
• 2 14oz cans sweetened condensed milk
• 1 tablespoon cornstarch
• pinch salt

topping

• 1 1/2 cups heavy whipping cream, for topping
• 1 lime sliced for garnish

Instructions

• Preheat the oven to 350°.
• Choose the jar sizes you'll be using, 4 oz or 8oz short jars. The 4 oz is a nice snack size, the 8 oz is a generous portion.
• Prepare the glass jars with a nonstick baking spray or pan release (homemade recipe linked in post).
• Prepare the pie crust by mixing the graham cracker crumbs iwth melted butter, with brown sugar, salt, and cinnamon. Mix with a fork or pastry cutter to blend everything together well.
• Place a heaping tablespoon of crust mixture into each jar. Distribute the crust evenly amongst the jars, then press it firmly into the bottom of the jars with a tart press, the back of a spoon, or a small solid item that will fit into the jars like the lid of something, and press the crust firmly.
• Bake the pie crust in the jars for 8 minutes.
• In a medium bowl or large measuring cup, place the sweetened condensed milk, egg yolks, sour cream, lime juice, lime zest, cornstarch, and salt Mix with a whisk until well blended and smooth.
• Pour the filling into the prepared jars with the pie crust.
• Bake for 20 minutes and test the filling with a knife. The filling should be set and will wiggle a bit, but appear thick and cooked. It'll thicken upon cooling like any pudding would.
• Cool at room temperature, then place the jars in the fridge until they are completely cold. 4 hours to overnight.
• Mix the whipped cream firm, place in a piping bag, and top each jar with whipped cream, then add slices of lime. Serve or place in the fridge to serve later.

The post How to make Key Lime Pie in Jars first appeared on Created by Diane.

Bright citrus flavor with a tender, moist crumb. This is a great snack cake. It’s uncomplicated, while not underdelivering on flavor!

And a great cake for serving all day long, bring it to work, share it with friends, have it ready on the counter, and as everyone walks through the kitchen, they’ll be sure to grab a. slice!

Swirls of lemon sour cream frosting top this lemon poppy seed cake for a light, fresh, and fruity sweet treat.

And a great cake for serving all day long. Its bright flavor is great at brunch, perfect citrusy taste makes for a lovely birthday cake as well.

Add your favorite topping to the cake, or just add poppy seeds. I candied a few slices of lemons in lots of granulated sugar and microwaved them until they have absorbed the sugar and look dry, nicely firm. Allow them to cool before putting them on the top of the cake.

I’m so glad lemons are an item available year-round. Bright flavored, tart with a burst of freshness.

This cake is a simple one, it starts with a cake mix, but tastes like homemade.

Why use a cake mix? Honestly, a lot of people prefer to bake with cake mixes as the results are less likely to fail. You’ve all seen where you bake a cake with a can of soda and it comes out. Case in point.

So this cake has a tender crumb. A box mix has finely milled flour, making a really light result in the crumb/texture of the cake.

You’ll be adding a bunch of ingredients to this cake to make it absolutely perfect.

More of my lemon cake recipes:

• Single layer 8″ round lemon cake
• 3 layer 6: Lemon layer cake
• Lemon Sour Cream Cake

When I’ve taken surveys, readers mention they want 9×13 easy cakes, with simple decorating. Another item is chicken recipes. You’ll find my chicken recipes here.

Fresh tasting lemon cake with a lemon sour cream frosting is the perfect cake for a mood boost!

Can I make this cake in a different pan?

Yes, this cake can be baked in a bundt pan, 2-8″ round cake pans, 3-6″ round cake pans. If you want a 2-layer cake, simply slice the 13×9 cake in half and stack one layer on the other with frosting in the center and on top.

If you love lemon, don’t miss seeing these lemon recipes, I think I’m going to make this Creamy Lemon Pasta Salad this weekend!

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Lemon Poppy Seed Cake

This cake is infused with fresh lemon juice, giving it a vibrant, tangy kick, while the poppy seeds add a gentle nutty flavor and a pleasant texture throughout each bite.

Course Dessert

Cuisine American

Keyword cake, frosting, lemon

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25oz box White Cake Mix (Duncan Hines) do not follow instruction on package
• 1 cup all purpose flour
• 1 cup granulated sugar
• pinch salt
• 1/2 cup fresh squeezed lemon juice
• 3/4 cup water
• 4 large egg whites be sure to separate eggs
• 4 oz butter, melted which is 1/2 cup
• 1 cup sour cream which is 8 oz.
• 2 tablespoons oil, I use avocado oil
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 1/2 tablespooons poppy seeds

Lemon Sour Cream Frosting

• 1/2 cup butter
• 1/2 cup sour cream
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1 small drop yellow food coloring

Toppings

• 1/2 teaspoon poppy seeds for topping
• lemon slices, sugared, heated for garnish
• mint for garnish

Instructions

• Preheat the oven to 335°. At that temperature, the cake will bake nice and even with a light golden color on top.
• Prepare the 13×9 cake pan with a baking spray or pan release.
• In the large bowl of a mixer, add the cake mix, flour, sugar, salt, lemon juice, water, egg whites, butter, sour cream, oil, lemon, and vanilla extract.
• Mix on low to combine, then increase the speed up to medium for 2 minutes, the batter will become smooth and thick.
• Mix in the poppy seeds.
• Pour the batter into the cake pan.
• Bake the cake for 40-50 minutes or until the cake is firm and a toothpick comes out clean.
• Remove the cake from the oven, allow it to cool completely if you're serving it in the pan, or cool for 15 minutes, then turn out onto a cooling rack to cool completely.

Prepare the frosting

• In the bowl of a mixer, beat butter until smooth for 1-2 minutes, scraping down the sides and bottom.
• Add in the sour cream and mix on medium speed.
• Add in the powdered sugar, lemon juice, lemon extract, and yellow coloring.
• Mix on high until well blended and smooth.
• Spread the frosting on the cake with the back of a spoon, creating swirls.
• Top with poppy seeds, mint, sugared lemon slices, or other toppings.

The post Lemon Poppy Seed Cake first appeared on Created by Diane.

Just one more reason to buy bananas!

This cake may look fancy, but would you guess it is baked in a 13×9 pan, then cut, filled, and frosted!

I just love simple with a wow factor.

More banana recipes:

• Banana Maple Oatmeal Cookies
• Banana Bread
• Banana Crumb Muffins
• Banana Split Cake
• Banana Bread Pudding with Caramel Sauce
• Banana Bread Cake
• Glazed Peanut Butter Banana Bread
• Maple Banana Walnut Cake

I’ve made this cake in a 9×13 pan, sliced it in half, and then stacked the two halves to make a 2 layer rectangle cake. If you don’t plan on filling the cake, it can be served with adding frosting on top, keeping it simple.

I love pastry cream and filled cakes, so I often like the added step to have a filled cake when I’m finished.

If you’re looking for a nice round layer cake I made this 3 layer round cake using 8″ round cake pans.

Why use baking strips?

Because, it ensures the cake will bake evenly, nice and flat. With no need to trim cakes, no dome, cakes won’t overbake since the edges won’t overbake quickly and the center won’t rise above them, so the cakes are nice and flat and will look great, taste great and easier to frost when stacking cakes. Baking strips can be found here.

I decorated each cake easily with frosting and banana chips or fresh flowers, camomile style daisy flowers always look nice.

I like easy and simple when it comes to decorating cakes, but feel free to go all out if that is more you.

Check out these other easily decorated cakes

• Tropical pineapple and coconut cake
• Chocolate frosted vanilla cake with berries
• and this Chocolate cake with berries

I often leave the sides of cakes naked… but this one I slathered it on. I smoothed it out and then added simple toppings.

Fun and simple cake decorating ideas:

• Dollops and swirls and you’re all set with this pretty cake
• fresh flowers cake
• Semi-naked cake
• fruit on cake
• add sprinkles
• Add sliced fresh bananas if serving the cake immediately after adding

I filled the rectangle cake with pastry cream, which is so creamy and delicious. But if you don’t want that extra step you can place frosting in between the layers of cake like I did in the round cake below.

Do you ahve a favorite cake shape, round or square… I typically like round cakes for layer cakes, but have make a few 13×9 cakes and turned them into layer cakes and even an ice cream cake and it might just e a favorite after all.

It sure makes slicing even pieces easier!

But it is easy to take a round cake and slice it across and then slice it into pieces, then they are all similar.

It’s best to hold a small cutting board up to the cake and slice it, so the large slice will hold together until you place the cutting board down and then slice it into pieces.

*Ripe bananas work best in this cake recipe. Do not try the tip about putting them in an oven in the banana peel, allowing them to turn brown… they will not offer the same delicious flavor, I’ve tried it. The aroma of the bananas was nice, but once baked they did not offer a banana flavor.

Swiss meringue buttercream frosting

I used this Swiss Meringue Buttercream Frosting.

Another option is to give the frosting banana flavor by adding 1 teaspoon Banana Extract but if you don’t like the flavor of banana candy… don’t add it. You could add 1/2 teaspoon almond extract.

Below you’ll find the RECIPE CARD for the cake recipe and the pastry cream filling recipe…

A quick alternative for a shortcut banana pastry cream (1- 3.4 oz box instant banana pudding mix, 16 oz heavy cream, and a tablespoon or two of milk add additional milk if you’d like it thinner).

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Banana Layer Cake

This deliciously tender banana layer cake, makes a 2 layer rectangle cake out of a 9×13 cake or a 3-8" round layer cake.

Course Dessert

Cuisine American

Keyword cake, frosting

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 12 tablespoons unsalted butter, room temperature
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 2 2/3 cups all purpose flour
• 6 tablespoons cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk (or 1 1/2 cups whole milk with 3 tablespoons vinegar)
• 1 tablespoon vanilla extract
• 1 1/2 cups ripe, mashed banana, 3 medium bananas- equal to 1 cup

Banana Pastry Cream

• 4 large egg yolks
• 3/4 cup granulated sugar
• pinch salt
• 4 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 1 teaspoon banana extract
• 2 cups whole milk
• 4 tablespoons unsalted butter

Instructions

• Preheat oven to 350°.
• Prepare 1-13×9 rectangle pan or 3-8" round cake pans. I use a pan release (or grease and flour).
• In the bowl of a mixer, beat butter until smooth.
• Add in the sugar and mix on medium speed until light and fluffy.
• Add one egg at a time, continue mixing on low to medium until each egg is combined.
• Place the buttermilk, vanilla and mash the bananas with a fork until soft, microwave 10 seconds if needed to soften them so they blend smoothly.
• In a medium bowl whisk the flour, baking pwoder, baking soda and salt until blended.
• You'll now alternate the flour and buttermilk mixtures. Start with flour, add buttermilk, flour, and buttermilk, finish with the flour mixture. Mixing on a low speed.
• Pour the batter into the cake pan(s).
• Bake the round pans for 25-30 minues and the 13×9 pan to 45 minutes test with a toothpick, once if comes out clean remoce from the oven.
• Allow the cakes to cool for 10 minutes then turn out to a cooling rack to completely cool. Wrap in plastic wrap and freeze/refrigerate until firm.
• Prepare the pastry cream filling:
• In a medium saucepan mix the sugar cornstarch, and salt. Add in milk and mix well. heat over medium heat, stirring as it heats to dissolve the sugar, and continue stirring. Bringing it to a simmer (small bubbles.
• Remove the pan from the stove, then slowly spoon some milk mixture into a bowl with whisked egg yolks, until blended while stirring well. Then add the egg mixture to the milk mixture whisking until it simmers and thickens, continue cooking for 3 minutes. Add the butter, vanilla, and banana extract and mix well.
• Pour into dish and cover with plastic wrap touching the pastry cream so it stays smooth (and does not form a thick film/skin) refrigerate until it's completely COLD. The thinner the dish for the pastry cream the faster it'll cool.
• Prepare the frosting recipe. Swiss meringue buttercream frosting linked in post.
• Cold cake, layers well. Be sure the pastry cream is cold. You don't want it to be warm, the filling will slide.
• Assemble the cake:
• Place 1 cake layer, pipe frosting around the edge then fill with pastry cream in the middle. If making a 3 -layer round, repeat.
• Use an offset spatula and spread frosting on the sides, then top of the cake. Smooth and even our frosting. Create dollops of frosting to decorate the top of the cake, and add dried banana chips or flowers as desired.
• Refrigerate the cake so everything sets well and firm.
• Remove from the fridge at least 1 hour before serving.

The post Banana Layer Cake first appeared on Created by Diane.

The French call it Mendiant, which means scraps of chocolate with dried fruit and nuts, and it’s typically served around Christmas.

I am a huge dark chocolate fan and love Ghirardellis’s 60% cacao bittersweet chocolate, but use your favorite chocolate.

Other items to add are nuts and seeds, add some large Maldone sea salt flakes, which will give it a great contrast in flavor. I made a few varieties and the two I really liked are in this post.

Add fresh herbs like rosemary or other flavors. I’ve had spicy chocolate so add in some dried peppers, or add some pepper flavored spices, test 1 to be sure you like the flavor before adding spice to the whole batch,

Choose your favorite dried fruit, any combination will work well. The bright colors make it look like shiny jewels, they are tender to bite into and the chocolate will snap just a bit to give these a great texture.

Prep all the dried fruit by slicing it into bite-sized pieces so you will be able to fit the items you want on the size “disks” you’ll be making.

If you’re cutting sticky fruits like pineapple and mango, dust the fruit or your knife with powdered sugar so they will separate easily once cut.

Some favorite items to use:

• Banana chips
• dried pineapple
• dried mango
• dried pineapple
• dried apricots
• dried cranberries
• dried or dehydrated apples
• pepitas (roasted pumpkin seeds)
• add nuts like slivered almonds, cashews, walnuts, pecans, or peanuts.

There are lots of dehydrated fruits available like strawberries, raspberries which have pretty bright colors.

I have used dried blueberries as well with good results.

You can make chocolate bark by pouring the chocolate onto a rolled edge sheet pan, placing the fruit on top, and then allowing it to cool completely at room temperature. Then cut the chocolate into squares or triangles.

WHEN MELTED CHOCOLATE:

Tempering the chocolate is bringing it to the proper temperature so the chocolate will dry firm and not melt in your hand easily or dry and be soft and bendable.

It should be well melted, hot, and easy to stir and drizzle off a spoon easily.

Popular ways to heat chocolate and in a double boiler, in the microwave, or in a food processor I have used all three methods with great success.

Using a Microwave – At 20-30 second intervals mixing in between to ensure the chocolate melts evenly

Using a Double Boiler – with a stainless or glass bowl over a pot of simmering water (that does not touch the pot) melt the chocolate while stirring it in the bowl as the hot water heats from the chocolate from underneath the bowl. In a food process the heat that is created while mixing the chocolate will melt it, and the food processor will run for many minutes. I most often use the microwave when doing a small batch, I use a double boiled when I’m making more and find it easiest to heat a little more if needed since the water stays hot while I work.

Check out my post on Chocolate Covered Fruit HERE.

For added deliciousness: you can make a batch of toffee and pour the toffee onto the bottom of a rolled edge baking sheet, then add chocolate, then fruit for a delicious fruit topped toffee with chocolate.

Making toffee is just one more additional step by boiling butter and sugar… YUM! Check out my post on TOFFEE here.

These rosemary and cranberry disks are a simplified version of the toffee I made last year that I find irresistible…

My favorite toffee recipe is this Rosemary Cranberry Toffee, it’s salted, and sweet, and the fresh rosemary tastes fantastic with the dark chocolate and buttery toffee.

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Chocolate and Dried Fruit

quick easy candy making with chocolate and dried fruit

Course Desssert

Cuisine American, French

Keyword candy, chocolate, christmas cookies, fruit

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup chocolate I prefer 60% cacao bittersweet chocolate (use your favorite chocolate)
• 1/2 cup dried fruit (any variety) sliced into bite sized pieces, use banana chips, dried pineapple, dried apricots, dried mango, dried apples, dried cranberries, or dehydrated fruit.

Instructions

• Use a baking sheet to place the melted chocolate so they dry and harden with a smooth bottom and you can easily move the candy.
• Prep all the dried fruit so it's ready to put into place as soon as you're chocolate is melted.
• Heat the chocolate in the microwave at 30 second increments until fully melted, stirring at each interval. Add a teaspoon of coconut oil to thin it if needed. Alternatively, you can use a double boiler, don't allow the boiling water to touch the bottom of the pot or it may scorch the chocolate and overheat it. Dark chocolate should be melted to about 115° milk or white chocolate to about 105° check post for more into.
• Drop dollops of melted chocolate onto the baking sheet.
• Top each dollop with dried fruit.
• Allow chocolate to cool at room temperarues.
• There are many options given in the post, how to turn this into bark, trays of toffee as well and other dried fruit options.

The post Chocolate and Dried Fruit first appeared on Created by Diane.