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Madison Sweitzer

@madisonmade.beads

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follow for more easy fun recipes⬆️ POV: you’re making cheesecake but absolutely refusing to make a complicated crust 😌🍪 this one uses Pillsbury’s cutest little sugar cookies pressed straight into the pan for an easy cookie crust + the creamiest no-bake cheesecake filling 🤍 🍰 NO-BAKE CHEESECAKE Cookie crust: • 4 boxes Pillsbury Ready to Bake Shape Sugar Cookies • Nonstick cooking spray Cheesecake filling: • 16 oz cream cheese, softened • 1 cup powdered sugar • 1 tsp vanilla extract • 2 cups heavy whipping cream, cold Instructions: 1. Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. 2. Press the Pillsbury cookies firmly against the bottom and sides of the pan, covering the entire base and creating a crust up the sides. 3. Bake for 12–14 minutes. Let cool completely. 4. Beat cream cheese, powdered sugar, and vanilla until smooth and creamy. 5. In a separate bowl, beat heavy cream until stiff peaks form. Gently fold into the cream cheese mixture. 6. Pour the filling into the cooled cookie crust and smooth the top. 7. Refrigerate for at least 4 hours, or overnight, until completely set. 8. Slice, serve, and enjoy! 🤍 #makingwithmadison #nobakecheesecake #cheesecake #pillsbury #easybaking dessertrecipe
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follow for more easy fun recipes ⬆️ the type of pumpkin recipe I’m cool with when it’s September, but still 90° in DC. Pumpkin Whoopie Pies: * ½ cup butter, softened * ¾ cup brown sugar * 1 egg * 1 tsp vanilla * 1 cup pumpkin puree * 1½ cups all-purpose flour * 1 tsp baking soda * 1 tsp pumpkin pie spice * ½ tsp salt Chocolate Whoopie Pies: * ¼ cup butter, softened * ½ cup granulated sugar * 1 egg * ½ tsp vanilla * ½ cup milk * 1 cup all-purpose flour * ¼ cup unsweetened cocoa powder * ½ tsp baking soda * ¼ tsp salt Cream Cheese Icing: * 8 oz cream cheese, softened * ½ cup butter, softened * 2 cups powdered sugar * 1 tsp vanilla * Pinch of salt Directions: 1. Preheat oven to 350°F and line baking sheets with parchment. 2. Pumpkin: Beat butter + brown sugar. Mix in egg, vanilla + pumpkin. Stir in flour, baking soda, pumpkin pie spice + salt until just combined. 3. Chocolate: Beat butter + sugar. Mix in egg + vanilla, then milk. Stir in flour, cocoa, baking soda + salt until just combined. 4. Scoop both batters into small rounds on baking sheets. Bake 10–12 minutes, until cakes spring back when lightly pressed. Cool completely. 5. Icing:Beat cream cheese + butter until smooth. Add powdered sugar, vanilla + salt and beat until fluffy. 6. Pipe icing onto the flat side of a chocolate cake and sandwich with a pumpkin cake. Repeat! Tip: make sure you’re using the same size scoop for both batters to get each side close to even. You can also swirl it around with a glass right after you take then out of the oven to make them extra round.
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follow for more easy fun recipes ⬆️ the cookie + ice cream trend has me SOLD 🍪🍦 it’s kind for funny that this is even a trend because I feel like cookies and ice cream have always been besties, but I’m not mad about it. This recipe makes 3-4 jumbo chocolate chip cookies to serve warm with a scoop of vanilla ice cream. Ingredients • 1/4 cup salted butter, softened • 1/4 cup packed light brown sugar • 2 tbsp granulated sugar • 1 large egg yolk, room temperature • 1/2 tsp pure vanilla extract • 1/2 cup + 1 tbsp all-purpose flour • 1/4 tsp baking soda • 1/2 cup semi-sweet chocolate chips • Vanilla ice cream, for serving + sea salt to top Directions 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. In a medium bowl, beat the butter, brown sugar, and granulated sugar together for 1–2 minutes, until well combined. 3. Mix in the egg yolk and vanilla extract until fully combined. 4. Add the flour, baking soda, and salt and mix until just combined. Fold in the chocolate chips. 5. Cover the dough and place it in the freezer for 10 minutes. 6. Divide the dough into 3 equal portions and place them on the prepared baking sheet, leaving plenty of space between each one. 7. Bake for 12–15 minutes, or until the edges are lightly golden and the centers are still soft. 8. Let the cookies cool for just 1–2 minutes, then serve immediately with a scoop of vanilla ice cream on top. #makingwithmadison #chocolatechipcookies #cookiesandicecream #dessertrecipe #cookierecipe
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your sign to have a corn party 🌽🙂‍↕️ Everyone brought a corn dish (dips, corn bread, ICE CREAM, we had it all), and I loved how these corn cookies turned out! This recipe is “sweet corn and Corn Pops cookies” from @constellationinspiration 🌟
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Follow for more easy fun recipes 🌟 🤠🍪 Cowboy Cookies I made these giant, loaded Cowboy Cookies to bring along on my trip to Wyoming, and they are basically the PERFECT travel cookie. They’re sturdy, packed with chocolate, oats, coconut, and pecans, and don’t need to be refrigerated — aka an ideal road trip snack. 🏔️ This recipe makes a LARGE batch — so it’s perfect for sharing, taking to a party, or packing for a trip. You can also halve the recipe if you don’t need quite so many! 🤠 Cowboy Cookies * 3 cups all-purpose flour * 1 Tbsp baking powder * 1 Tbsp baking soda * 1 Tbsp ground cinnamon * 1 tsp kosher salt * 1 ½ cups butter, room temperature * 1 ½ cups granulated sugar * 1 ½ cups light brown sugar, packed * 3 large eggs * 1 Tbsp vanilla extract * 3 cups semisweet chocolate chips * 3 cups old-fashioned rolled oats * 2 cups sweetened flaked coconut * 2 cups chopped pecans Directions: 1. Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, cinnamon, and salt. 2. Beat butter until smooth and creamy. Gradually add both sugars and beat until combined. 3. Add eggs one at a time, then mix in vanilla. 4. Stir in the dry ingredients until just combined. Fold in chocolate chips, oats, coconut, and pecans. 5. Scoop **2 heaping tablespoons of dough per cookie** onto ungreased baking sheets, spacing them about 3 inches apart. 6. Bake for **13–15 minutes**, until the edges are lightly browned and the centers are still slightly soft. 7. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack. ✨ Tip: The centers can still look slightly soft when you pull them out — they’ll continue baking as they cool! Perfect for a road trip, a picnic, a party, or honestly just a very serious cookie craving. 🤠🍪
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Follow for more easy fun recipes ✨⬆️ 🍋 No-Bake Lemon Meringue Cheesecake Crust • 3 cups graham cracker crumbs • ¾ cup melted salted butter Mix together, press into a 9-inch springform pan, and refrigerate. Cheesecake Filling • 16 oz cream cheese, softened • 1 cup powdered sugar • Juice of 1 lemon • 1 tsp vanilla • ½ tsp lemon extract (optional) • 2 cups cold heavy cream Beat the cream cheese, powdered sugar, lemon juice, vanilla, and lemon extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Spread over the crust and chill for at least 6 hours or overnight. Top with an even layer of lemon curd (about 1 cup). Swiss Meringue • 4 egg whites • 1 cup granulated sugar Whisk the egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches 160°F. Beat until glossy, stiff peaks form. Pipe over the lemon curd, then toast with a kitchen torch until golden. Slice, serve chilled, and enjoy! 💛
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Follow for more easy fun recipes ⬆️ POV: your favorite Italian dessert... in ice cream form. 🤎☕️ Creamy no-churn tiramisu ice cream with espresso-soaked ladyfingers and mascarpone. Optional, but highly recommended: top it with my grandma’s homemade hot fudge recipe. 🍫 No-Churn Tiramisu Ice Cream: * 1 pint heavy whipping cream * ½ can sweetened condensed milk * ½ cup mascarpone * 1 tsp vanilla * 8–10 ladyfingers * Strong coffee or espresso, cooled Whip the heavy cream to stiff peaks. Add the sweetened condensed milk, mascarpone, and vanilla, then whip until smooth. Quickly dip the ladyfingers in the coffee, then gently stir them into the mixture so they break up slightly without becoming mushy. Transfer to a loaf pan and freeze for at least 6 hours or overnight. Optional: Grandma’s Hot Fudge: * 1 cup chocolate chips * 1 (12 oz) can evaporated milk * 1 cup sugar * Pinch of salt * 1 tbsp butter * 1 tsp vanilla Add the chocolate chips, evaporated milk, sugar, and salt to a saucepan over medium heat. Stir until smooth, bring to a boil, and boil for 2–3 minutes’. Remove from the heat, then stir in the butter and vanilla until glossy and smooth. Let cool slightly before pouring over the ice cream.
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