Chattavore

What I ate, plate by plate.

9 Amazing Summer Fruit Desserts

One of the best things about summer is the fruit! Of course it’s delicious on its own, but how can you resist these 9 amazing summer fruit desserts?

a photo collage showing 9 different summer fruit desserts

Summer fruit desserts are one of my favorite things! Summer produce is one of the best parts of summer, in my opinion. And while there is really nothing better than a perfectly ripe fresh peach that doesn’t need a single grain of sugar added to it, summer fruits are amazing to bake with. Pies, cakes, tarts, cobblers…there’s really no limit to the desserts that you can make with your farmer’s market haul. Here are 9 of my favorites!

Strawberries

The first sign of summer is fresh strawberries. They don’t stick around for long, but a beautiful fresh strawberry is like nothing that you’ll find in the grocery store in the middle of winter. I’ve got quite a few strawberry desserts to share with you!

Strawberry Pie
This is a slight adaptation of my grandmother’s recipe. She was an amazing cook, but of all the things that she made, this was one of the things that got me most excited. No red Jell-o in sight!
Check out this recipe
From her book of handwritten retro recipe cards and clippings, my grandmother's strawberry pie might be my favorite thing she made. It's easy and so tasty! | recipe from Chattavore.com
Strawberry Cream Pie With Pretzel Crust
If you mash together my strawberry pie recipe and that strawberry pretzel salad that you will find at every southern potluck, you’ll get this pie. With a salty pretzel crust, a tangy cream cheese layer, and luscious strawberries, this pie has it all!
Check out this recipe
Strawberry cream pie with pretzel crust is the pie of my dreams! | chattavore.com
Strawberry Fluff
I’m not going to try to sell fluff to you as a “salad”, but as a dessert, this fluff is easy and just so good! Whipped cream, cream cheese, strawberries, and marshmallows…I mean, how can you go wrong?
Check out this recipe
Who doesn't love strawberry fluff? This version is made with fresh strawberries, fresh whipped cream, cream cheese, and marshmallows. | Recipe from Chattavore.com

Blueberries

As I type this, I just picked a pint jar full of blueberries from the bushes in my front yard, and that makes me so happy. I probably won’t get enough to make any of these delicious desserts, but supermarket blueberries (even frozen!) are amazing here!

Blueberry Dump Cake From Scratch
I’m guessing that we can all agree that “dump cake” really needs a new name…but I already made over the recipe. Usually made with cake mix, this dump cake is made from scratch with pantry ingredients and it is perfect with a scoop of ice cream on top!
Check out this recipe
Blueberry Creme Brûlée
Creme brûlée is my husband’s favorite dessert. It seems intimidating, but really, it’s so easy! I love to put a blueberry compote in the bottom of the ramekin before I bake the brûlées. So delish!
Check out this recipe
Blueberry creme brûlée is a simple but fancy dessert that is a perfect use for fresh summer blueberries (but is just as good with frozen)! | Recipe from Chattavore.com
Blueberry Pineapple Pie
After watching a documentary about pies and learning about a pie called the “Blue Hawaiian” I had to figure out how to make it myself. This pie pairs blueberry and pineapple with a streusel topping. Unexpected and amazing!
Check out this recipe
Think of all things summery and you have blueberry pineapple pie - complete with a buttery coconut crumb topping, it's summer at its best! | recipe from Chattavore.com
The Best Blueberry Pie
The name says it all. This pie is loaded with blueberries with a beautiful golden crust. Serve it with ice cream or whipped cream. Either way, it lives up to its name!
Check out this recipe
blueberry pie | chattavore

Peaches

I think peaches may be my favorite fruit, so its odd that I really don’t have that many peach recipes on my blog. But the two that I have are pretty great, if I do say so myself.

Peach Breakfast Crisp
A summery dessert that doubles as breakfast? Yes, please! This peach crisp is perfect for dessert with ice cream or with yogurt for breakfast.
Check out this recipe
peach breakfast crisp | chattavore
Peach Fried Pies With Raspberry Sauce
A callback to peach melba, these fried pies are full of peachy flavor with perfectly golden crust and a delicious raspberry dipping sauce.
Check out this recipe
Seasonal peaches and raspberry sauce pair perfectly in this Southern take on peach Melba, fried pies! | chattavore.com

Wedding Cake Bars

Wedding cake bars are one of the easiest and most delicious desserts in my collection! Seven ingredients: white cake mix, eggs, oil, almond extract, powdered sugar, butter, and milk. You just mix the ingredients for the cake bars and spread them in the pan, bake, and top with a super-simple frosting when they are cool. They taste just like my favorite bakeries cakes!

a photograph of a wedding cake bar cookie with a pan of cookies and a glass of milk in the background

I am a lover of all things wedding cake flavored. It’s no secret that my favorite bakery is Federal Bake Shop in Hixson, Tennessee, and I try to replicate their almond-flavored confections in as many of the dessert recipes that I share here as possible. I already have wedding cake cookies and wedding cake bites…so why not wedding cake bars? They’re basically just cake mix cookies turned into bar cookies by baking them spread in a pan instead of scooping out individual cookies. Easy-peasy. Add a simple frosting flavored with almond extract and you’re in business!

an overhead photograph of a pan of wedding cake bars and a plate with a wedding cake bar

What You Need to Make Wedding Cake Bars

  1. An 8×8 inch square baking pan
  2. Non-stick cooking spray or butter to grease pan
  3. A box of white cake mix (any brand)
  4. 2 large eggs
  5. 1/3 cup canola oil or vegetable oil
  6. 3 teaspoons almond extract
  7. 1 stick butter (softened)
  8. 3 cups powdered sugar
  9. Enough milk to make the icing a spreadable consistency

 

a photograph showing the steps to make wedding cake bars
a photo collage showing the steps to make wedding cake bars

How to Make the Bars

  1. Preheat the oven to 350 degrees and butter an 8×8-inch square baking pan or spray the pan with non-stick cooking spray.
  2. Place the contents of a box of white cake mix, 2 large eggs, 1/3 cup of canola or vegetable oil, and 1 teaspoon of almond extract in a large mixing bowl.
  3. Stir the ingredients until well-combined.
  4. Spread the ingredients in the greased pan. Bake for 20 minutes, until light golden. Cool completely.
  5. Place 1 stick of softened unsalted butter (cut into pieces), 3 cups of powdered sugar, and 2 teaspoons of almond extract in a mixing bowl.
  6. Use a hand or stand mixer to mix the frosting ingredients together. Add enough milk to get the frosting to a spreadable consistency (this could be as little as 1-2 teaspoons or as much as 2 tablespoons) and continue to mix until the frosting is completely smooth and spreadable.
  7. Scoop the frosting onto the bars in the pan.
  8. Spread the frosting onto the bars and cut the bars into pieces before serving.

 

a photograph of a wedding cake bar on a white plate with a fork with a glass of milk and a pan of wedding cake bars in the background

Wedding Cake Bars
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Ingredients

  • A box of white cake mix (any brand)
  • 2 large eggs
  • 1/3 cup canola oil or vegetable oil
  • 3 teaspoons almond extract
  • 1 stick unsalted butter (softened)
  • 3 cups powdered sugar
  • Enough milk to make the icing a spreadable consistency (1 teaspoon to 2 tablespoons)

Instructions

  1. Preheat the oven to 350 degrees and butter an 8x8-inch square baking pan or spray the pan with non-stick cooking spray.
  2. Place the contents of a box of white cake mix, 2 large eggs, 1/3 cup of canola or vegetable oil, and 1 teaspoon of almond extract in a large mixing bowl. Stir the ingredients until well-combined.
  3. Spread the ingredients in the greased pan. Bake for 20-25 minutes, until light golden. Cool completely on a wire rack.
  4. Place 1 stick of softened unsalted butter (cut into pieces), 3 cups of powdered sugar, and 2 teaspoons of almond extract in a mixing bowl. Use a hand or stand mixer to mix the frosting ingredients together. Add enough milk to get the frosting to a spreadable consistency (this could be as little as 1-2 teaspoons or as much as 2 tablespoons) and continue to mix until the frosting is completely smooth and spreadable.
  5. Scoop the frosting onto the bars in the pan and spread onto the bars. Cut the bars into pieces before serving. I like to let the frosted bars stand for a few minutes before cutting to allow the frosting to develop a "dry" texture on top.
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https://chattavore.com/wedding-cake-bars/

Salted Brown Butter Rice Krispie Treats + Video

With brown butter (and double butter, at that) and salt, these salted brown butter Rice Krispies treats are sure to be the best you’ve ever had! (Scroll down for video!)

a photograph of a Rice Krispies treat plate a plate of Rice Krispies treats in the background

Click here to save this recipe on Pinterest!

The Best Rice Krispies Treats

Rice Krispies treats have always been fine in my book. Not my favorite. Just fine. Just okay. That is, until I tried Smitten Kitchen’s Rice Krispies treats. Salted brown butter Rice Krispies treats. They are sheer perfection. They are my contribution to 90% of potlucks and birthday parties. They are, simply put, the best version of Rice Krispies treats out there, especially zhuzzed up with just a tiny bit more salt than the original recipe. Ah, yes.

What Makes These Rice Krispies Treats So Amazing? 

  1. Double butter. They’re totally healthy. Got it? Butter is health food. The extra butter makes them so rich but also it makes the texture absolutely amazing.
  2. Browning the butter. Shhhhhh. Trust me. This adds a depth of flavor that you won’t even believe, and if you are willing to stand and watch the butter for five minutes so it doesn’t burn, it’s totally easy too.
  3. Salt. Just a little bit. I love a sweet and salty vibe. Did you know that salt intensifies flavors? Don’t leave it out here.
  4. Using a small pan. Usually, this size recipe for RKTs would be made in a 9×13 inch pan. I make them in an 8×8 inch pan so they are double thick. Combined with the double butter, this makes the texture of these RKTs out of this world.

a photograph of a plate of salted brown butter Rice Krispies treats

How Do You Make Salted Brown Butter Rice Krispies Treats?

Glad you asked! They’re so easy!

  1. Butter an 8×8-inch square baking pan.
  2. Place one stick (4 ounces or 8 tablespoons) of unsalted butter in a heavy-bottomed pan over medium heat. Cook, stirring/swirling frequently, until the butter is golden brown. Don’t turn your back – it will burn in an instant!
  3. Stir in 1 1/2 teaspoons of kosher salt (or 3/4 teaspoon of table salt, which is much saltier than kosher salt).
  4. Add 10 ounces of mini marshmallows.
  5. Stir the marshmallows until completely melted. I find it helpful to place the pan back over medium heat to help the marshmallows melt.
  6. Stir in 6 ounces (half of a regular size box) of crisped rice cereal. I am not brand loyal. This is about 5 1/2 cups of cereal.
  7. Turn the mixture into the buttered pan.
  8. Use the butter wrapper to press the mixture into the pan.
  9. Cool the treats completely. Turn them out onto a cutting board and cut into 16 squares.

By the way, Deb Perelman’s recipe is featured in her original Smitten Kitchen Cookbook. I also love her second cookbook, Smitten Kitchen Every Day.  She has wonderful recipes.  I encourage you to check out her website and her books!

Since I discovered the tricks of doubling the butter and using a smaller pan, I have developed a true passion for Rice Krispies treats. Try my other recipes: wedding cake Rice Krispies treats, candy corn Rice Krispies treats, and malted chocolate Rice Krispies treats!

a close-up photograph of a stack of salted brown butter Rice Krispies treats

Click here to save this recipe to your Pinterest snack boards!

Yield: 16 squares

Pinterest Test Kitchen: Salted Brown Butter Rice Krispie Treats

5 minPrep Time:

10 minCook Time:

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Ingredients

  • 1 stick unsalted butter plus more for buttering the pan
  • 1 bag miniature marshmallows
  • 1 teaspoon kosher or sea salt
  • 6 ounces (1/2 of a regular size box) crisped rice cereal

Instructions

  1. Generously butter an 8 x 8 dish.
  2. Place the stick of butter into a Dutch oven over medium heat. Don't throw away the wrapper-I like to smear a little bit of the butter that I used to butter the pan onto the wrapper (I'll use this at the end).
  3. Cook the butter, stirring frequently, until browned bits separate and the butter stops foaming. Don't walk away or you'll burn the butter!
  4. Stir in the marshmallows and the salt. Stir until completely melted and smooth and remove from heat.
  5. Add the cereal and stir until completely coated with the marshmallows. Spread into the buttered pan. Use the buttered wrapper to press the mixture into the pan.
  6. Allow the Rice Krispies treats to cool completely. Turn out of the pan and cut into squares.
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https://chattavore.com/pinterest-test-kitchen-salted-brown-butter-rice-krispie-treats/

This post contains affiliate links. This means that if you click a link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

a close-up photograph of a salted brown butter Rice Krispies treat with a bite taken out of it

Classic Deviled Eggs (Quick and Easy!)

These classic deviled eggs only have six ingredients that you probably have in your house right now. They are a perfect easy appetizer or side dish! All you need for this easy recipe is boiled eggs, mayonnaise, mustard, relish, salt, and pepper. You can use sour cream if you don’t like mayo! So easy and so good!

a photograph of a plate of deviled eggs
Deviled eggs are a classic side dish and appetizer, and they are so easy to make. Believe it or not, though, it’s only been in the last few years that I started eating them at all.I liked eggs, I liked boiled eggs, I just didn’t like deviled eggs. I don’t even know what my aversion to them in the past was. 

To be honest, though, I don’t think I ever even tried them. I just decided one day, as a kid, that I didn’t like deviled eggs. And then one day, I decided that I was going to eat one and guess what? I decided that I liked them.
a photo collage showing the steps to make deviled eggs

Classic Vs. Fancy

I like deviled eggs when they are fancied up, but truth be told, a classic deviled egg is all I need. And really, all you need for an easy deviled egg recipe is boiled eggs, mayonnaise, and salt and pepper. I add just a little mustard and some dill relish to mine. Super simple.
an overhead photo of deviled eggs on a plain background
I make these classic deviled eggs most often to pack in lunches, but they are perfect for holiday potlucks or an easy snack or appetizer. There really couldn’t be an easier recipe to make, and I almost feel like I am cheating a little bit by calling this a “recipe”.

Five Tips for the Best Easy Deviled Eggs

  • For perfectly centered yolks, place a rubber band around the center of the egg carton and turn the carton on its side on the refrigerator for 24 hours. This will help the yolks to migrate to the center of the eggs. Thanks to Alton Brown for this tip!
  • When slicing the eggs in half, wipe your knife off with a paper towel after each egg. This will help the eggs to be less messy.
  • Mash the yolks thoroughly to avoid lumpy filling.
  • Use enough mayonnaise. Don’t think that you can reduce the amount of mayo to cut the fat and get the same results. For the filling to be creamy enough, you have to have enough mayo! If you don’t like mayonnaise, you can use sour cream instead.
  • Use a plastic storage bag or a piping bag (like you would use for piping cake icing) for piping the filling.

an overhead photo of a plate of deviled eggs

Recipe Image

Ingredients

  • 6 hard-boiled eggs, peeled and halved
  • 2 tablespoons mayonnaise (or sour cream, if you don't like mayo)
  • 1 teaspoon mustard (I used Creole mustard, but you can use whatever variety you prefer)
  • 1 teaspoon dill pickle relish (optional)
  • salt and pepper, to taste
  • Paprika, optional

Instructions

  1. Remove the yolks from the halved eggs. Use a fork to mash the yolks until no lumps remain.
  2. Add the mayonnaise, mustard, relish, salt, and pepper to the mashed yolks and stir until well-combined. Check seasonings and adjust to taste.
  3. Use a spoon to scoop the filling into a quart-sized storage bag. Cut a corner off of the bag and carefully pipe the filling into the eggs. You may have just a tiny bit of filling left.
  4. Sprinkle the eggs with paprika if desired. Serve immediately or cover and chill for up to three days.

Notes

This recipe can be easily scaled up or down. You can leave out the relish or the mustard if you wish. If you do so, you may need to add a touch more mayonnaise to adjust the moisture levels.

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https://chattavore.com/classic-deviled-eggs/

Instant Pot Hardboiled Eggs

If you haven’t made Instant Pot hardboiled eggs, you’re going to want to get on that stat. These eggs are so simple and peel like a dream-no more guesswork! This easy method will give you hardboiled eggs that are easier to peel than anything you’ve ever made on the stovetop.

a photograph of hard boiled eggs, some of them with the shells removed, on a gray background [Read more…]