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Don’t settle for ordinary tomato soup. This Creamy Tomato Basil Soup is made with herb seasoned tomatoes and just the right amount of heavy cream. Topped with Parmesan cheese, it’s begging to be served alongside a loaf of crusty bread for soaking up every last drop. 

I was definitely in the mood to make soup for dinner.

There’s something about sitting down to a big bowl of steaming hot soup that warms the soul, no matter what kind of day you’ve had.

SAVE THIS EASY TOMATO SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This Homemade Chicken Noodle Soup is usually my go-to for an easy comforting soup. Now, I’m adding today’s Tomato Basil Soup into the rotation too.

Some tomato soups can be on the blander side, especially made without fresh tomatoes. And the watery stuff that comes from a can? No thank you.

THIS tomato soup, though? It’s anything but boring or bland.

Decadently creamy and full of fragrant Italian herbs, every bite of this soup is better than the last. Using fresh basil brightens up the tangy taste of crushed tomatoes, giving the soup a fresh-from-the-vine flavor. No one will suspect you didn’t use fresh tomatoes!

The first time I made this soup I served it just as is, leaving a few chunks of tomato to give it some texture. When I made it again, I used my immersion blender to puree the tomato to smooth perfection.

It’s delicious both ways, depending on which consistency you prefer. Whether or not you choose to blend is up to you!

What do I need to make Creamy Tomato Soup?

Here are the ingredients I used to make the best ever tomato basil soup.

• canned rushed tomatoes – I recommend the kind seasoned with oregano, basil and garlic
• heavy cream
• milk
• celery
• carrots
• onion
• fresh basil and rosemary
• dried oregano
• grated Parmesan cheese 
• cooked bacon –optional, but amazing crumbled on top!

 Can I freeze this soup?

Cream based soups tend not to freeze well. The milk will separate from the other ingredients creating a grainy, off-putting texture.

This Tomato Basil Soup is best enjoyed within 3 days. Store leftovers in the fridge and reheat them on the stove or in the microwave.

Like many soups, I actually find it tastes even better the next day!

No soup meal is complete without a side of bread. My Homemade Italian Bread Recipe pairs perfectly with tomato soup.

If biscuits are more your thing, bake up a batch of Asiago Herb Biscuits to serve with your meal. That sounds like my idea of a perfect fall or winter dinner.

Soup Recipes

Served as a starter, a side or the main event, a good bowl of soup makes the whole table happy.

Once you’ve gobbled up every last bite of your homemade Creamy Tomato Basil Soup, add this Bacon and Tortellini Zuppa Toscana to your next dinner menu. It’s made in one pot and tastes better than the restaurant versions.

For soup with a Greek twist this Avgolemono Soup is sure to impress. Or stick with the classics and make a big pot full of Chicken Noodle Soup for the family. Canned soups just can’t compete with the ones you make from scratch with love.

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This recipe was slightly adapted from Dashing Dish.

Creamy Tomato Soup flavored with basil, garlic and onion is easy to make and good enough to turn even tomato skeptics into believers. Don’t forget extra bread for dipping!

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Creamy Tomato Basil Soup

Don't settle for ordinary tomato soup. This Creamy Tomato Basil Soup is made with tomatoes, carrots, celery, and just the right amount of heavy cream. Topped with Parmesan cheese, it's begging to be served alongside a loaf of crusty bread for soaking up every last drop. 

Course Dinners

Cuisine American

Keyword Creamy Tomato Basil Soup, Tomato Soup

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 people

Calories 277kcal

Author Lynne Feifer

Equipment

• 1 large pot with lid

Ingredients

• 28 ounces crushed tomatoes with basil garlic and oregano
• 28 ounces diced tomatoes with basil garlic and oregano
• 28 ounces low sodium chicken broth
• 1 cup heavy cream
• 1 cup milk I used whole
• 1 cup finely diced celery about 4 stalks
• 1 cup finely diced carrots about 4 medium
• 1 cup diced onion
• ½ cup fresh basil chopped
• 1 teaspoon dried oregano
• 1 teaspoon fresh rosemary minced
• salt and pepper to taste
• Parmesan cheese for topping

Instructions

• In a large pot, combine the cans of tomatoes, chicken broth, cream, milk, celery, carrots, and onion.
• Cook on medium high, covered, for 30 minutes.
• Then turn heat to low and simmer for 15 minutes more.
• Remove from heat and add basil, oregano, rosemary, salt and pepper to taste. For a smoother consistency, use an immersion blender to puree.
• Serve topped with grated Parmesan cheese.

Nutrition

Serving: 1person | Calories: 277kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 480mg | Potassium: 1051mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6660IU | Vitamin C: 30mg | Calcium: 199mg | Iron: 4mg

 This post has been updated in format and with pics on 1/6/22. It was originally published on 10/30/13.

The post Creamy Tomato Basil Soup appeared first on 365 Days of Baking.

Cinnamon Crunch Cheesecake is packed with the decadent flavors of a cinn-a-bun! Topped with a crunchy cinnamon crumb and a drizzle of caramel, this easy cheesecake recipe delivers crowd pleasing results! 

Who among us can resist the aroma of a fresh baked cinnamon roll?

I use cinnamon buns as my inspiration for all kinds of recipes. Remember this Cinnamon Roll Layer Cake and these Cinnamon Roll Muffins?
Today, we’re bringing all of that cinnamon sugar goodness to another classic dessert: Cheesecake! 

SAVE THIS CINNAMON ROLL CHEESECAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This Cinnamon Crunch Cheesecake takes an easy cheesecake base and packs it with cinnamon roll flavor. To make the cinnamon roll cheesecake even more indulgent, I added a luscious swirl of caramel on top.

If you’re looking for a dessert to make jaws drop, this cinnamon cheesecake is just the ticket!

Ingredients for Cinnabon Cheesecake

For the cheesecake crust, you will need:

• spice cookie crumbs 
• butter
• brown sugar 

For the filling:

• cream cheese
• sugar
• sour cream
• eggs
• vanilla
• flour
• cookie crumbs (the same ones you used for the crust)

And for finishing touch:

• cinnamon sugar
• caramel sauce
• more cookie crumbs!

What kind of cookies are best in this cheesecake crust?

We use iced oatmeal cookies crushed into crumbs. It makes every bite taste like a frosted cinnamon roll. You can use any spiced cookies you like or even cinnamon graham crackers!

How do you store this cinnamon cheesecake?

Cinnamon Crunch Cheesecake should be stored covered in the refrigerator. It tastes best served cold, straight from the fridge!

Can I make this cinnamon crunch cheesecake as bars instead?

Yes, this recipe works as cheesecake bars too! Just add the crust and filling to a square or rectangular baking dish instead.

Once cooled and chilled, slice into squares and serve!

More Tips and Tricks

• Drizzle each slice of cheesecake with more caramel sundae topping before serving!
• The center of the cheesecake should look a bit soft and jiggly when it comes out of the oven. It will continue setting as it cools and chills overnight.
• Don’t forget to spray your springform pan with baking spray to make it easier to remove from the baked cheesecake.

Easy Cheesecake Recipes

Fun fact: this was the first cheesecake recipe I ever made back in the early days of this blog!

After that first cheesecake endeavor, I branched out to explore the wide world of cheesecake flavors! Check out these other beginner-friendly cheesecake recipes next.

• Cookies and Cream Cheesecake
• Caramel Apple Cheesecake Bars
• Mini Peanut Butter Cup Cheesecakes
• Strawberry Cheesecake Bars
• Lemon Meringue Cheesecake
• Pumpkin Nutella Cheesecake
• Blueberry Lemon Cheesecake Bars

Cinnamon Recipes

Cinnamon lovers, you’ve come to the right place. Make your house smell amazing by baking up some of these cinnamon-sugar packed treats.

• Cinnamon Sour Cream Coffee Cake
• Cinnamon Sugar Palmiers
•  Cinnamon Raisin Bread
• Apple Cinnamon Scones
• Cinnamon Sugar Popcorn
• Baked Apple Cinnamon Pancake
• Apple Cinnamon Sweet Rolls 
• Cinnamon Swirl Bread

Cinnamon sugar and caramel make this Cinnamon Crunch Cheesecake the best! Delicious flavor, beautiful presentation and, best of all, easy enough for beginner cheesecake bakers to make! 

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Cinnamon Crunch Cheesecake

A creamy cheesecake filling is layered with iced oatmeal cookies, cinnamon sugar, caramel, and topped with more caramel. It's THE perfect cheesecake recipe for cinnamon roll lovers!

Course Dessert

Cuisine American

Keyword Cheesecake, Cinnamon, cinnamon crunch cheesecake

Servings 12 people

Calories 478kcal

Author Lynne Feifer

Equipment

• 1 Mixer
• 1 9-inch springform pan
• 1 rubber spatula
• 1 Offset spatula

Ingredients

For the crust

• 1 ½ cups iced oatmeal cookies finely crushed into crumbs
• ¼ cup butter melted
• 2 tbsp dark brown sugar

For the filling

• 24 oz cream cheese softened
• 1 cup sugar
• ½ cup sour cream
• 4 eggs
• 2 tsp pure vanilla extract
• ¼ cup all purpose flour
• 1 cup finely crushed cookies same cookies as used in the crust
• ¼ cup caramel sundae topping

Cinnamon Sugar

• ¼ cup sugar
• 1 tablespoon cinnamon

Instructions

• Preheat the oven to 325ºF and place a pan of water on the bottom rack.

  Mix together the cinnamon sugar ingredients and set aside.

Cheesecake Crust:

• Mix together cookie crumbs, melted butter and brown sugar in a small bowl. Press the mixture into the bottom of an 9-inch spring form pan. Then spray the sides of the pan with cooking spray. Set aside.

Filling:

• In a large mixing bowl fitted with a whisk attachment, combine cream cheese, sugar and sour cream and beat on medium speed until smooth approximately 4-5 minutes, scraping down the sides and also bottom of the bowl at least twice during the process.
• Add the eggs, vanilla and flour and beat on medium speed until thoroughly combined, about 3 minutes.

Assembly:

• Spoon 1/3 of the filling into the pan and sprinkle 1/3 of the cookie crumbs. on top. Drizzle with caramel sauce and sprinkle 1/3 of the cinnamon/sugar mixture over the whole layer.
• Repeat layers two more times until all ingredients have been used.
• Bake for 50-55 minutes or until cheesecake pulls away from the sides about 2 inches and is slightly wiggly in the middle.

  Turn the oven off, leaving the door slightly open and allow the cheesecake to cool enough so that it can be removed from the oven with the use of oven mitts.

• Allow to cool to room temperature and then refrigerate overnight. Slice and drizzle with more caramel sauce if desired before serving. Enjoy!

Nutrition

Serving: 1person | Calories: 478kcal | Carbohydrates: 49g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 380mg | Potassium: 208mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1025IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg

This post was originally published 6/28/11. It has been updated in format and with pictures on 1/13/21

The post Cinnamon Crunch Cheesecake appeared first on 365 Days of Baking.

This Chicken Taco Salad is packed with fresh veggies and protein! Taco-seasoned chicken is cooked in a zesty cilantro lime sauce, then tossed in a spinach salad loaded with beans, avocado and corn. A hearty helping of cheese, salsa and tortilla strips make this the best taco salad ever!

It’s not hard to eat your veggies when they taste like a taco!

If you think all salads are boring, I’m about to change your mind. You couldn’t make a salad more hearty or satisfying than this Chicken Taco Salad if you tried.

SAVE THIS EASY TACO SALAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Today’s salad is definitely MEAL WORTHY. It takes all the delicious components of a taco and all the good-for-you nutrients of a big green salad and tosses them together in one filling dish.

Why This Taco Salad is Best

• Lots of variety – I love that every bite of this salad has a different combination of textures and flavors.
• Flavorful chicken – Cooked with taco seasoning and lime, it’s the perfect zesty juicy protein for a salad.
• Customizable – Mix and match your favorite vegetables and taco toppings to your heart’s content.
• Hearty and satisfying salad – With lots of chicken, avocado and beans, no one will be left hungry after this meal!

Best of all, this salad is quick and easy to make. Including the time it takes to cook the ground chicken and chop up your produce, the Chicken Taco Salad is ready to eat in about 30 minutes, making it perfect for an easy dinner or a fantastic lunch.

What do I need?

We uses these ingredients to make our taco salad:

• ground chicken
• homemade taco seasoning
• lime juice
• cilantro
• baby spinach
• black beans
• corn
• orange bell pepper
• red onion
• avocado
• cherry tomatoes
• Mexican style shredded cheese
• Chunky salsa
• Tortilla strips
• Sour cream – an optional, but delicious, topping.

Does this salad have dressing?

I found that this salad didn’t need the addition of dressing. The combination of juices from the chicken, creaminess of the avocado and spicy tang of the red salsa made dressing seem redundant.

Add some freshly squeezed lime juice, and put a dollop of sour cream on top and you’ll be good to go!

Fresh or frozen corn?

You can make this chicken taco salad with either fresh corn kernels or frozen and thawed corn. I don’t recommend canned corn, as the flavor isn’t as fresh (and it tends to be on the saltier side).

Can I cook the chicken ahead of time?

You sure can. Follow the instructions for seasoning and browning the ground chicken, then store it in an airtight container until you’re ready to assemble your salad.

I like this salad best when the chicken is warm and the other ingredients are cool, so I would reheat the chicken in the microwave or on the stove for a bit to warm it up first.

Salad Recipes

When I make a salad, I want it to be full of flavor and an exciting mix of ingredients.

If you’re craving a lighter salad with a hint of sweetness, try my Strawberry Spinach Salad next. This Greek Quinoa Chicken Salad is another good-for-you salad my family loves.

In the summer, we eat these Avocado Tuna Salad Lettuce Wraps constantly. They’re so refreshing when the weather is warm!

More salads you’ll love . . .

• 4-Bean Tuna Pasta Salad
• Easy Macaroni Salad
• Loaded Red Bliss Potato Salad
• Pesto Chicken Pasta Salad
• Tex-Mex Pasta Salad
• Tropical Quinoa Salad
• Sausage Veggie Pasta Salad

Recipes with Taco Seasoning

Homemade taco seasoning has been a total game changer for quick weeknight meals. I make a big batch and keep on hand to make everything from Taco Hummus Wraps to Chicken Taco Dip. It’s so much more affordable than store bought packets and tastes world’s better.

After you’ve made this taco salad recipe, you can reserve the rest of your taco seasoning to make these other reader favorite taco (and taco inspired) recipes too.

• Taco Braid
• Shrimp Tacos
• Mexican Breakfast Casserole
• Crockpot Taco Chicken
• Crunchy Taco Chicken
• Taco Casserole
• Easy Layered Taco Dip

So many tacos to eat, so little time!

Chicken Taco Salad is a hearty, flavorful, meal-worthy salad that’ll get you excited to eat your veggies!

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Chicken Taco Salad

This Chicken Taco Salad is packed with fresh veggies and protein! Taco-seasoned chicken is cooked in a zesty cilantro lime sauce, then tossed in a spinach salad loaded with beans, avocado and corn. A hearty helping of cheese, salsa and tortilla strips make this the best taco salad ever!

Course Dinners, Lunches

Cuisine Mexican

Keyword Chicken Taco Salad, Taco Salad

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 people

Calories 566kcal

Author Lynne Feifer

Equipment

• 1 large bowl or serving platter
• 1 Large skillet

Ingredients

• 1 pound ground chicken
• 3 tablespoons homemade taco seasoning
• ¼ cup water
• half lime juice
• 2 tablespoons chopped fresh cilantro plus additional for garnish, if desired
• 5 cups baby spinach
• 15 ounces low sodium black beans drained and rinsed
• 1 cup frozen corn thawed (can use fresh!)
• 1 orange pepper seeded and sliced
• ⅓ cup sliced red onion
• ½ cup halved cherry tomatoes
• 1 avocado diced
• 1 cup Mexican Style Shredded Cheese
• 1 cup chunky salsa or regular
• ½ cup tortilla strips
• sour cream, sliced jalapeños if desired

Instructions

• Cook the chicken in a large skillet over medium heat. Add the taco seasoning, water, lime juice, and cilantro. Cover and cook for 5 minutes.
• Place the spinach onto a large platter. Add half the black beans, corn, pepper, onion, tomatoes, and cheese.
• Evenly distribute the seasoned chicken over the top. Cover with remaining black beans, corn, pepper, onion, tomatoes and cheese.
• Top with salsa, tortilla strips.
• Serve with sour cream and slice jalapeños.

Nutrition

Serving: 1person | Calories: 566kcal | Carbohydrates: 53g | Protein: 41g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 948mg | Potassium: 1879mg | Fiber: 17g | Sugar: 6g | Vitamin A: 5286IU | Vitamin C: 64mg | Calcium: 428mg | Iron: 5mg

The post Chicken Taco Salad appeared first on 365 Days of Baking.

 Strawberry Spinach Salad brings fresh ingredients and pop of color to your table! Tossed with poppy seed dressing, this easy salad recipe can be served as a side dish or topped with chicken for a light meal. 

Hold onto your hat. This is a salad you’ll actually be EXCITED to eat! 

Look, I’m not usually the first person in the room to rave about salad. This Strawberry Spinach Salad, though? It’s worthy of all the praise I’m about to heap upon its leafy greens. 

The combination of fresh spinach with sweet strawberries and juicy mandarin oranges absolutely explodes with flavor! Add the sweet and sour dressing and a handful of crunchy almond slices and this salad is not only healthy–it’s downright crave-able!

SAVE THIS STRAWBERRY SPINACH SALAD TO YOUR FAVORITE PINTEREST BOARD!

Salad with strawberries and spinach make me think of breezy summer days and gardens overflowing with abundance. It’s totally perfect for the warmer weather, but I also love to make this salad in the depths of winter to give me a little morale boost (not to mention a nutritional boost!).
Sitting down to a brightly colored bowl of greens and berries is a great reminder that spring is coming. 

Whether you’re a total salad enthusiast or looking for new ways to enjoy your greens this year, you’re going to love this easy spinach salad with poppy seed dressing. 

What do I need?

One of my favorite things about this salad is that there are so many ways to customize it based on your taste preferences, or what’s in season. Here’s what I put in my basic strawberry spinach salad to start with:

• Fresh spinach – Baby spinach leaves are my preference! 
• Sliced strawberries
• Mandarin oranges – The canned variety with juices drained.
• Sliced almonds – Slivered almond pieces are perfect. 

The poppy seed dressing has these ingredients:

• sugar
• apple cider vinegar
• poppy seeds
• minced onion
• paprika
• Worcestershire sauce
• canola oil 

I’ve also made this salad plenty of times with variations like fresh blueberries, walnuts or pecans. It’s so easy to mix it up so you never get bored. 

Can I add chicken or another protein?

Absolutely! Grilled chicken turns this spinach salad into a satisfying and healthy meal. You can even go the super easy route and pick up a rotisserie chicken from the grocery store to serve on top of this salad. 

I love goat cheese and if you do, too, you’ll find that it’s a delicious addition to spinach and strawberry salads. Feta cheese is another great option! 

Salad Recipes

Gone are the days of squeezing bottled dressing over wilted iceberg lettuce and calling it a salad. Spinach based salads are my go-to for quick and easy side salads these days. They just have so much more flavor and have more nutritional value, too.

Spinach and arugula are the main greens at play in this Couscous Chicken Salad. It’s loaded with bell peppers, mushrooms and feta too, then finished with a spicy paprika dressing.

Looking for a great low-carb lunch idea? These Avocado Tuna Salad Lettuce Wraps are delicious and easy to make!

 Greek Quinoa Chicken Salad makes a regular appearance on our lunch and dinner menus, especially in the summer. With or without the olives, the flavor is incredible.

What to serve with Strawberry Spinach Salad?

As a side dish, this spinach salad pairs perfectly with almost any main dish. It’s delicious served with Lemon Herb Roasted Chicken and a basket of Dinner Rolls for a Sunday dinner.

Today’s salad recipe makes a great addition to a potluck meal too. Bring a big bowl of this salad and some BBQ Pork Mac & Cheese for a balance of hearty and healthy dishes!

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The best Strawberry Spinach Salad comes together in no time. Bursting with juicy mandarin oranges and sweet strawberries, it’s a salad that packs in as much flavor as it does nutrients!

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Strawberry Spinach Salad

Perfect for summer, this Strawberry Spinach Salad is full of flavor! It makes use of fresh strawberries, spinach, mandarin oranges and sliced almonds. Toss it with the sweet and sour poppy seed dressing and serve it as a side or add chicken to make it a main course. 

Course Side Dish

Cuisine American

Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Calories 556kcal

Author Lynne Feifer

Ingredients

Poppy Seed Dressing

• ½ cup granulated sugar
• ¼ cup apple cider vinegar
• 2 tablespoons poppy seeds
• 1 ½ teaspoons minced onion
• ¼ teaspoon paprika
• ¼ teaspoon Worcestershire sauce
• ½ cup canola oil

Salad

• 9 ounce bag fresh spinach
• 16 ounces fresh strawberries sliced
• 15 ounces mandarin oranges drained
• ½ cup sliced almonds

Instructions

Poppy Seed Dressing

• In a blender, combine the sugar, apple cider vinegar, poppy seeds, onion,  paprika, and Worcestershire sauce. Blend until well combined.
• With the blender on low, slowly pour in the canola oil through the opening of the cover. Mix thoroughly.
• In a large salad bowl, place spinach, strawberries, drained mandarin oranges, and almonds.
• Just before serving, pour dressing over salad and toss to combine. 

Nutrition

Calories: 556kcal | Carbohydrates: 54g | Protein: 7g | Fat: 37g | Saturated Fat: 2g | Sodium: 59mg | Potassium: 844mg | Fiber: 8g | Sugar: 42g | Vitamin A: 6780IU | Vitamin C: 113mg | Calcium: 221mg | Iron: 3.3mg

The post Strawberry Spinach Salad {with Poppy Seed Dressing} appeared first on 365 Days of Baking.

M&Ms Valentine Blondies are blondies with a colorful twist! You’ll love this classic blondies recipe dotted with red, pink and white M&Ms candies. Sweet, chewy and fun to eat, these M&M Blondies are the perfect treat to bake for that someone special.

You can even be your own “someone special” if it gives you an excuse to make (and eat) M&M blondies!

All I want for Valentine’s Day is for someone to surprise me with a breakfast in bed of Chocolate Cherry Pancakes for breakfast. Since I’m the pancake maker in the house, that doesn’t sound likely (but a girl can dream, right?).

SAVE THIS BLONDIE RECIPE TO YOUR FAVORITE  PINTEREST BOARD!

What I DO know for sure is that I’ll be baking a batch of these Valentine’s Day Blondies again on February 14th! Yes, I’ll share them with the other members of my household, but you can bet your last M&M I’m gonna stash a couple away just for me.

What are blondies?

Blondies are similar in consistency to a chewy, fudgy brownie, but without the chocolate. They have a sweet vanilla flavor that reminds me of chocolate chip cookie dough. Baked in one pan, then sliced into bars, blondies are the perfect handheld dessert for any occasion!

As much as I love a straightforward classic blondie, I think they’re even better when you add mix-ins.
Besides, everything is better with chocolate, right?

For this Valentine’s Day dessert, I kept it simple. A handful of Valentines M&Ms transformed the basic blondie bars into an adorable and festive treat that’ll get even the biggest cynic ready to celebrate love.

What do I need?

To make these Valentine’s M&Ms Blondies, you will need:

• flour
• baking powder
• baking soda
• salt
• butter
• brown sugar
• egg
• vanilla extract
• Valentine M&Ms

Desserts with M&Ms are some of my favorites for holiday baking. It’s so easy to switch up favorite recipes just by using different colors of M&Ms. If you want to make these blondies for other holidays, just swap out the M&Ms for another combination of colors. Or use a regular multi colored mix to enjoy these blondies all year long!

Can I freeze blondies?

Yes, blondies will hold up well to freezing. To freeze blondies, let them cool, then slice them into bars. Store the bars in a freezer safe sealed bag with parchment paper between layers. They stay good in the freezer for up to 3 months.

Valentine Desserts

As a rule of thumb, I like to make a couple of different desserts on special holidays. First, because my family is known to eat up all of my baked goods before I even get a chance to enjoy them. Second, because no one is ever disappointed to have EXTRA desserts!

These JELL-O Valentine Hearts are super easy and a hit with the kids. For the grown ups, Wasabi Chocolate Crinkle Cookies deliver rich cocoa flavor with a surprising kick. And you can never go wrong with frosted cookies, especially these Strawberry Buttercream Sugar Cookies that are pretty in pink!

Speaking of all things strawberry, these Chocolate Covered Strawberry Dream Bars are like chocolate-dipped strawberries and whipped cream all in one. They’d be an amazing addition to your Valentine’s Day celebrations, along with this Strawberry Poke Cake.

Bars and Cookie Recipes

If you like these M&M Blondies, here are a few more cookie bar recipes to try next.

• Magic Cookie Bars
• Toffee Coconut Oatmeal Bars
• Salted Caramel Cashew Brownie Bites
• Chocolate Overload Loaded Brownies
• TWIX® Bites Brownies
• PB & Fluff Brownies
• Strawberry Cheesecake Dream Bars
• No Bake Turtle Dream Bars

Tell someone you love them with a batch of red and pink M&M Blondies this Valentine’s Day!

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M&M Valentine Blondies

M&M Valentine Blondies with a colorful twist! You'll love this classic blondies recipe dotted with red, pink and white M&Ms candies. Sweet, chewy and fun to eat, these M&M Blondies are the perfect treat to bake for that someone special.

Course Dessert

Cuisine American

Keyword Blondies, M&M Blondies, Valentine Blondies

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 bars

Calories 211kcal

Author Lynne Feifer

Equipment

• 1 8 X 8-inch baking pan
• 2 Mixing bowls
• 1 silicone spatula

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon baking soda
• 1 Pinch salt
• ½ cup unsalted butter melted
• 1 cup packed light brown sugar
• 1 egg beaten
• 1 teaspoon pure vanilla extract
• ⅓ cup Valentine M&M's

Instructions

• Preheat the oven to 350°F. Prepare an 8X8 pan by buttering it and lightly dusting with flour.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a medium bowl, whisk the melted butter and brown sugar together.
• Mix in the egg and vanilla.
• Add the flour mixture to the butter mixture and combine thoroughly.
• Add the M&M’s and mix.
• Place batter into the pan and spread evenly
• Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
• Place on a wire rack and cool before serving.

Nutrition

Serving: 1bar | Calories: 211kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 27mg | Potassium: 60mg | Fiber: 1g | Sugar: 21g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

This post was originally published on 2/12/15, and has been updated with photos and in format on 1/19/22.

The post M&M Valentine Blondies appeared first on 365 Days of Baking.