Recipe: Homemade Lemon Curd

Mrs. Fields Secrets Homemade Lemon Curd
Lemon curd should be the official condiment of spring. This sweet, bright, tangy spreadable delight is perfect for waking up your taste buds after a long, cold winter. Spread it on toast or in between layers of cake, use it as a dip for berries or a substitute for your favorite jam. It’s easier than you think to make it yourself and have it on hand anytime. The key is to use fresh lemons. No back-of-the-fridge bottled lemon juice allowed.

Homemade Lemon Curd
adapted from Alton Brown

5 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4 lemons)
zest of lemons
1/2 cup cold butter, sliced into pats

Fill a medium saucepan with an inch or two of water and bring to a simmer over medium-high heat. In a metal bowl, combine egg yolks and sugar, whisking until smooth, about one minute.  Add juice and zest to egg mixture and whisk smooth. Place the bowl on top of the simmering water in the saucepan, like a double-boiler. Whisk mixture until thickens, approximately 8 minutes, or until it is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter pieces one at a time, allowing each one to melt before adding another. Transfer to a jar or airtight plastic container and cover before cooling in the refrigerator before serving. Makes two cups and lasts up to two weeks in the fridge.

Recipe: White Cheddar Cracker Jack

Mrs. Fields Homemade Cracker Jack
In honor of the new baseball season upon us, today’s recipe is an old favorite with a homemade twist. This sweet, crunchy treat is the perfect game-watching fare whether you’re at the baseball park or on the couch. Our twist is to add a savory side to this caramel flavored classic by starting with white cheddar popcorn. The result is a home run all the way.

White Cheddar Cracker Jack

10 cups of white cheddar flavored popcorn
1 cup light brown sugar
¼ cup light corn syrup
6 tablespoons butter, melted
2 tablespoons water
2 teaspoons vanilla extract
½ teaspoon baking soda
1 cup lightly salted peanuts

Preheat oven to 250 degrees. Prepare a baking sheet with parchment paper or a baking liner and spread popcorn in an even layer. Melt butter in a sauce pan over medium heat then add sugar, corn syrup and water, stirring frequently. Bring mixture to a bubble that reaches 250 degrees on a candy thermometer, then remove from heat and stir in vanilla and baking soda. Immediately pour the caramel over the popcorn and fold it in with the popcorn, sprinkling the peanuts throughout. Bake for 40 minutes, stirring halfway between. Remove and allow to cool for a few minutes, before breaking into pieces and serving or placing in an airtight container.

Recipe: Strawberry Oatmeal Tart

Mrs. Fields Strawberry Oatmeal Tart

When swimsuit season is just around the corner, but you’re still craving a sweet dessert, this strawberry oatmeal tart has got you covered. It’s got bright, rich flavor with a little bit of crunch, and is so healthy you could get away with eating it for breakfast. Try it with a dollop of tart yogurt on top for an extra thrill.

Strawberry Oatmeal Tart
adapted from Sally’s Baking Addiction

2 tablespoons cornstarch
2 tablespoons water
2 cups diced fresh strawberries
1/4 cup real maple syrup
1 tablespoon sugar

base and topping:
2 1/4 cups quick oats
1 teaspoon cinnamon
1 cup almond butter (unsalted)
1/4 cup real maple syrup
1/4 cup apple butter
1 egg, beaten
1/2 cup sliced almonds

Prepare the strawberry filling by stirring the cornstarch and water together until completely dissolved and set aside. In a small saucepan over medium heat, combine the strawberries, maple syrup and sugar together. Stir well and bring to a boil, then remove from heat and stir in the cornstarch mixture, making sure to incorporate evenly and avoid clumps. Set aside to cool.

Preheat oven to 325 degrees. Line an 8-inch round cake pan with foil or parchment (with enough overhanging the sides for easy removal) and spray with cooking spray, then set aside. In a large bowl, combine the oats, cinnamon, almond butter, maple syrup, apple butter and egg. Mix with a large spoon or spatula until well combined. Reserve 1/2 cup of the mixture, then press the remainder into the cake pan evenly. Spread the strawberry filling on top in an even layer. Finally, add the sliced almonds to the reserved oats to create a crumbly mixture to sprinkle evenly over the strawberry filling and pressing it gently to keep it stable. Bake for 25-30 minutes, or until topping begins to barely brown. Remove from the oven and allow to cool for 5 minutes before removing from the cake pan to cool on a rack before serving. Cut into pie-shaped slices and serve with yogurt or ice cream.

Recipe: Cheesecake Cookies


A sweet little decadent bite of cheesecake in cookie form is your new best friend. This recipe is a keeper with just the right amount of richness and texture. Take them over the top by adding a dollop of your favorite cheesecake topping: cherries, berries, or even chocolate!

Cheesecake Cookies

1 1/4 cups graham crackers,  crushed
1 cup flour
1 1/2 teaspoon baking powder
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg, separated
4 ounces cream cheese, softened
1/4 cup white sugar
1/2 teaspoon vanilla
2 teaspoon lemon zest

Preheat the oven to 350 degrees. Prepare the cookie base by combining graham cracker crumbs, flour and baking powder in a mixing bowl and set aside. In a separate mixing bowl, beat the butter and brown sugar until creamy. Beat in the egg white until well combined. Add the dry ingredients in slowly, blending until just combined.

Prepare the filling in another bowl by beating the cream cheese and sugar until creamy. Add egg yolk, lemon zest and vanilla and whip until light and fluffy. Transfer filling to a pastry bag.

Roll dough into walnut-sized balls and place on a prepared cookie sheet. Use a rounded tablespoon to press a well into each ball, then pipe filling into each well, slightly overfilling. Bake 12-15 minutes, or until cookies are just barely browning around the edges. Cool completely before serving. Add toppings if desired.

Recipe: Tiramisu

Mrs. Fields Secrets Tiramisu

This classic Italian dessert is reminiscent of a dessert lasagna, layers of flavorful cookie, cream, chocolate and coffee. It tastes both decadent and light at the same time and is easy to make for your next get together. Try it and see why the only response to this dessert is, “Mama mia!”


3 cups brewed coffee, cooled
2 tablespoons sugar (to sweeten coffee)
16 ounces mascarpone cheese, divided
5 eggs, separated
pinch of salt
1/2 cup sugar, divided
14 ounces ladyfinger cookies (firm variety)
2 ounces rum (optional)
2 tablespoons unsweetened cocoa powder
1/4 cup dark chocolate shavings

Add sugar to sweeten the coffee and stir until dissolved. Whisk egg yolks with half the sugar until you have a light, creamy consistency. In a separate bowl, stir the mascarpone cheese to eliminate any lumps, then slowly add in the egg mixture into the cheese and whisk until combined.

In another bowl, whisk the egg whites with the salt and remaining sugar until they reach a firm, fluffy consistency. Fold the egg whites into the mascarpone mixture, along with the rum. Dip the ladyfingers into the coffee (careful not to oversoak), then lay them flat in a baking dish (about 9×13). Spread a layer of the cream on top and dust it with 1 tablespoon of cocoa powder, then repeat the process, adding another layer of soaked cookies topped with cream. Dust the top with the remaining cocoa powder, followed by an even sprinkle of chocolate shavings.

Cover dish and allow to chill for at least 3-4 hours before serving.

Recipe: Blueberry Cloud Dessert

Mrs. Fields Secrets Blueberry Clouds

If you’re planning an Easter buffet, this dessert needs to be on it. It’s got all the richness of a blueberry cheesecake, but with a lightness that’s perfect for spring and the self-serve quality of a trifle. Put it in a pretty dish with a big spoon.

Blueberry Cloud Dessert

12 ounces frozen blueberries
1/2 cup cold water
2 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon lemon juice
zest of one lemon
1 angel food cake, sliced into 1-inch cubes
2 packages light cream cheese
2/3 cup half-and-half
2/3 cup sugar
2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
3/4 cup graham cracker crumbs

In a sauce pan over medium heat, add blueberries. Whisk cold water and cornstarch together, then pour over blueberries along with sugar, lemon juice and lemon zest. Stir and heat until thickened, then remove from the heat and allow to cool to room temperature. In a mixing bowl, combine the cream cheese with half-and-half and 2/3 cup sugar until creamy and smooth. Fold the cubed cake into the mixture until all the cubes are covered in cream and set aside. In a separate mixing bowl, add the powdered sugar and vanilla to the whipping cream and beat until stiff peaks form. To assemble, place a generous amount of the cake mixture in the bottom of the serving dish, followed by even dollops of the blueberry mixture, topped with a layer of whipped cream. Repeat the layers and top with a layer of graham cracker crumbs. Cover and chill for at least 4 hours before serving.

Recipe: White Beer Cookies

Mrs. Fields Secrets White Beer Cookies

It’s time for our annual baking with beer blog post. That’s right, while some like to sip a tall one, we like to add it to interesting recipes like White Beer Cookies. These sweet and slightly spicy cookies have a smooth yeasty flavor from the beer and a bright, tart zing from the orange zest. It’s the perfect treat for St. Patty’s Day (or any day, for that matter).

White Beer Cookies
adapted from Sean LaFond

24 oz. Belgian-style white beer
5 tablespoons honey
3/4 cup butter, softened
1 1/4 cups powdered sugar
1 egg
1/2 teaspoon vanilla
1 orange, zested
2 teaspoons ground coriander
1/4 teaspoon nutmeg
2 cups flour
1/2 teaspoon baking soda

for icing:
1 cup powdered sugar
1 tablespoon orange juice
1 tablespoon milk
orange zest

In a saucepan over medium heat, stir beer and honey together and reduce until there is about 1/3 cup of liquid. Remove from heat and allow to cool to room temperature. Preheat oven to 350 degrees. In a mixing bowl, cream the butter and sugar together, then add the vanilla, orange zest, coriander, nutmeg and beer reduction and mix until well combined. Add the flour and baking soda and mix until dough is fluffy and even. Spoon rounded tablespoons of dough onto prepared cookie sheets and bake for 13-15 minutes, or until cookies begin to brown around the edges. Remove to a cooling rack and prepare icing by whisking sugar, juice, milk and zest together. Drizzle icing over still-warm cookies and allow to cool before serving.

Recipe: Copycat Three Musketeers Candy Bar

Mrs. Fields Secrets Copycat Candy Bar

What’s better than a candy bar? A homemade candy bar, of course! This copycat Three Musketeers recipe is everything you love about the original, but better—soft, pillowy nougat in the center and a melt-in-your-mouth chocolate coating. And the best part? It only takes a few ingredients!

Copycat Three Musketeers Candy Bars

14 ounces marshmallow creme
32 ounces milk chocolate candy wafers
powdered sugar

Prepare an 8×8 baking dish by lining it with aluminum foil and spraying it with nonstick spray. Follow package directions to melt half of the milk chocolate wafers in the microwave or on a double boiler. While the chocolate is melting, transfer the marshmallow creme to a mixing bowl. Heat it for 20 seconds in the microwave to soften it before pouring the melted chocolate into it and stirring until well combined. Transfer the mixture to the prepared baking dish and spread evenly. Transfer the dish to the freezer for roughly 2 hours, or until the nougat has thoroughly hardened.

Prepare a shallow dish with powdered sugar and set aside. Take two large pieces of parchment paper and transfer the frozen nougat onto one, removing the foil. Place a cooling rack over the second piece of parchment. Using a sharp knife, quickly cut the nougat into your preferred size of candy bars, then roll each bar in the powdered sugar, so that it has a fine dusting to keep it from getting sticky. (Brush off excess powdered sugar.) Once all nougat bars are prepared and resting on the parchment, melt the last half of chocolate wafers until thin. Coat the bottom side of each nougat bar with melted chocolate, then arrange them on the cooling rack, with about a half inch space between them. Next, pour the chocolate over the tops of the bars, using your fingers or a small spatula to make sure all the sizes are coated in chocolate and the excess can drip down onto the parchment. Allow the chocolate to cool and harden before serving. To keep firm, store in the fridge or freezer.

Recipe: Rice Krispies S’mores Loaf

Mrs. Fields Rice Krispie Smores

A fun twist on two favorite treats, rice krispies and s’mores, this easy dessert is a hit with kids and adults alike and perfect for things like that upcoming bake sale. Infuse graham cracker crumbs into the cereal and marshmallow mix, then roll melted chocolate and marshmallow creme in the middle for a decadent middle. No campfire required.

Rice Krispies S’mores Loaf

1 package mini marshmallows
1/4 cup butter
5 1/2 cups puffed rice cereal
1 cup graham cracker crumbs
1 1/2 cups marshmallow creme
6 milk chocolate candy bars

Preheat oven to 200 degrees. Prepare a baking sheet or jelly roll pan with a sheet of parchment paper sprayed generously with nonstick spray. In a large pot over low heat, melt marshmallows and butter together until smooth. Turn heat off and stir in the cereal and graham cracker crumbs until well combined. Transfer the mixture to the prepared baking sheet. Spray your hands with nonstick spray and press the cereal to spread evenly in the pan. Next, spread the marshmallow creme over the entire middle of the cereal mixture, leaving about an inch margin around all sides. Break the chocolate bars and spread them out evenly over the marshmallow mixture, then place the pan in the oven for 2-3 minutes, or until the chocolate is melted and spreadable. Spread the melted chocolate evenly over the marshmallow, then begin rolling the sheet onto itself (start with one of the long sides), just as you would a cinnamon roll, pulling the parchment away as you roll. Use your hands to shape it into a loaf, seam-side down, then chill it in the refrigerator for at least an hour before cutting and serving.

Mrs. Fields Rice Krispie Smores


Freezer Friendly Burritos

Mrs. Fields Secrets Burritos

Next up in our series of freezer-friendly meals is an easy weeknight dinner idea that can also double as a quick, anytime freezer meal in individual portions. These beef, bean and cheese burritos are so simple and delicious, your whole family will love them. Eat them for dinner, or reheat them for a quick lunch. It’s a go-to recipe that can keep going and going.

Beef Bean & Cheese Burritos

1 lb. ground beef
1 package taco seasoning
1 can refried beans
1 cup shredded cheddar cheese
8-10 flour tortillas

Brown ground beef and season with taco seasoning. Reduce heat to low and stir in refried beans. Preheat a frying pan or griddle to medium-high heat. Place a generous scoop of the beef and bean mixture in the middle of a tortilla and top with some cheddar cheese. Roll into a burrito, tucking the ends in and place seam-down onto the heated griddle (sprayed first with nonstick spray). Repeat with remaining tortillas and brown on each side until crispy. Serve immediately or wrap in individual pieces of aluminum foil and freeze for up to 3 months.

To reheat from frozen: warm in the microwave for three minutes on 75% power, flipping over once. Or (for a crisp version), heat in the microwave on high for one minute, then finish heating in a medium heat pan or griddle on all sides until crisp.

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