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Blink Recipes, New York, NY (2026)

08/02/2026

These cherry cheesecake cups come together quickly and require minimal cleanup.

With just 25 minutes total, you can enjoy a delicious dessert that’s easy to make and perfect for any occasion. Try making them ahead for a simple treat.

Easy Cherry Cheesecake Cups

Ingredients
• 4 ounces cream cheese, softened
• 1 ½ cups powdered sugar, divided
• 1 large egg
• ½ teaspoon vanilla
• 2 tablespoons all-purpose flour
• 8 ounce can crescent dough sheet
• ¾ cup cherry pie filling
• 1 tablespoon whole milk

Directions
1. Preheat the oven to 375°F. Grease 8 sections of a muffin tin with baking spray using a pastry brush to ensure sections are well covered. Set aside.
2. In a medium bowl, whip the cream cheese with an electric hand mixer for 1 minute until creamy. Add ½ cup powdered sugar and mix until smooth.
3. Add the egg and vanilla, mixing fully. Then add the flour and mix until combined.
4. Lay the crescent dough sheet on a clean surface and cut into 8 even sections. Press each piece into the greased muffin tin sections, allowing corners to overlap.
5. Divide the cheesecake mixture evenly among the dough cups.
6. Top each with cherry pie filling evenly.
7. Fold the dough corners over the filling to form cups. Bake for 14 to 15 minutes until golden brown.
8. While baking, make the glaze by whisking the remaining 1 cup powdered sugar with the milk in a medium bowl until smooth.
9. Remove the cups from the muffin tin immediately after baking and place on a wire rack to cool slightly. They can be served warm, at room temperature, or cold.
10. Before serving, drizzle the glaze on top.

Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes

Servings: 8 | Calories: 557

08/02/2026

Which topping do you prefer on your peach cobbler: ice cream, whipped cream, or heavy cream?

This skillet peach cobbler recipe lets you customize your serving with your favorite creamy topping. Try each option to find your perfect match.

Brown Sugar Skillet Peach Cobbler

Ingredients
• 4 tablespoons (2 ounces) unsalted butter
• 6-8 yellow peaches, peeled and sliced
• 1 cup light brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla bean paste or extract
• small pinch of salt
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1/4 cup light brown sugar
• 2 teaspoons baking powder
• small pinch of salt
• 1 egg
• 4 tablespoons (2 ounces) butter, melted
• 1 cup whole milk
• 1 teaspoon vanilla extract or paste
• 2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon

Directions
1. Preheat oven to 400 degrees F.
2. Place 4 tablespoons of butter in a 10 or 12 inch cast iron skillet over medium-high heat. Cook until butter has melted and browned slightly. Remove from heat.
3. In a large mixing bowl, combine peaches, 1/4 cup flour, 1 cup brown sugar, vanilla bean paste, pinch of salt, and cinnamon. Stir well and add to browned butter in skillet.
4. In the same bowl, make the batter by combining 2 cups flour, 1/4 cup brown sugar, 2 teaspoons baking powder, and a pinch of salt. Mix well.
5. In a small bowl or measuring cup, combine milk, egg, melted butter, and vanilla. Mix well.
6. Add the wet mixture to the dry mixture and stir well to combine.
7. Place large spoonfuls of the batter all over the peach mixture in the skillet.
8. If desired, sprinkle the top with the cinnamon-sugar mixture (2 tablespoons granulated sugar and 1/4 teaspoon cinnamon).
9. Place in the preheated oven and bake for 25-30 minutes, until the top is lightly browned and the filling is very bubbly.
10. Remove from oven and let sit at room temperature for 10-15 minutes.
11. Serve warm with vanilla ice cream, whipped cream, or a splash of heavy cream.

Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes

08/02/2026

This lemon icebox pie is a stunning layered dessert that’s as beautiful as it is delicious.

With layers of vanilla wafers, lemon filling, whipped topping, and fresh raspberries, this pie makes an impressive centerpiece. Try it chilled for a refreshing treat.

Classic Lemon Icebox Pie with Raspberries

Ingredients
• 16 ounces whipped topping, thawed (large container)
• 12 ounces vanilla wafers
• 16 ounces lemon pie filling
• 12 ounces fresh raspberries, rinsed and dried

Directions
1. Remove a few of the nicest raspberries and set aside for decoration.
2. Line a 9.5-inch pie plate with two pieces of plastic wrap crossing in the middle like a lowercase 't', with extra wrap hanging over the edges.
3. Spread a thin layer of whipped topping over the plastic wrap inside the pan to help the vanilla wafers adhere.
4. Line the bottom and sides of the pan with a single layer of vanilla wafers (about 37 wafers).
5. Spread half of the lemon pie filling evenly over the wafers.
6. Evenly distribute half of the raspberries over the lemon filling.
7. Spread an even layer of whipped topping over the raspberries (about 1/4 of the container).
8. Add another layer of vanilla wafers (about 30 wafers).
9. Spread the remaining lemon pie filling evenly over the wafers.
10. Layer the remaining raspberries over the lemon filling, except those set aside.
11. Spread another quarter of the whipped topping over the raspberries.
12. Add a final layer of vanilla wafers.
13. Pull the excess plastic wrap over the top of the pie and refrigerate for at least 4 hours or overnight.
14. Before serving, unwrap the top of the pie plate and invert the pie onto a serving plate.
15. Carefully remove the plastic wrap from the pie, frost with the remaining whipped topping, and decorate with the reserved raspberries.
16. Refrigerate until ready to serve or serve immediately.

Prep: 10 minutes | Total: 4 hours 10 minutes

Calories: 400

08/02/2026

This chocolate tres leches cake combines rich flavors with a simple preparation process.

With easy-to-follow steps and a luscious milk mixture poured over a moist chocolate cake, this dessert is perfect for any occasion. Try it with fresh strawberries for an added touch.

Decadent Chocolate Tres Leches Cake

Ingredients
• ¾ cup butter (172g)
• 1 cup water (240ml)
• 3 large eggs
• ½ cup sour cream (120ml)
• 2 tsp vanilla extract (10ml)
• 2 cups all-purpose flour (250g)
• 1 ½ cups granulated sugar (300g)
• ½ cup brown sugar (100g)
• ¾ cup unsweetened cocoa powder (75g)
• 1 ½ tsp baking soda (6g)
• 1 tsp baking powder (4g)
• 1 tsp kosher salt (4g)
• 14 oz can condensed milk (414ml)
• 5 oz evaporated milk (148ml)
• 5 oz whole milk (148ml)
• 1/3 cup cocoa powder (35g)
• 2 tbsp butter (30g)
• 1 tsp vanilla extract (5ml)
• Fresh strawberries for garnish

Directions
1. Preheat oven to 350°F (176°C). Grease and flour a 5-6 cup cake mold and set aside.
2. In a small saucepan, combine butter and water. Heat over medium heat until the butter is melted. Remove from heat and set aside.
3. In a medium bowl, whisk together the eggs, sour cream, and vanilla extract. Set aside.
4. In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
5. Pour in the butter and water mixture a little at a time, using an electric hand mixer to combine.
6. Add the sour cream mixture and mix until just combined. Do not overbeat.
7. Pour the batter into the prepared cake pan and bake for 50 minutes, until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for 10 minutes before removing it from the pan. Cool completely.
9. To make the milk mixture, combine condensed milk, evaporated milk, whole milk, cocoa powder, and butter in a small saucepan.
10. Heat over medium heat while whisking constantly until the cocoa lumps break up and the mixture begins to simmer.
11. Lower the heat and continue whisking constantly for 10 minutes until the mixture thickens.
12. Remove from heat and let cool for about 10 minutes. Stir in vanilla extract.
13. Whisk the mixture again and pour over the cooled cake.
14. Serve immediately with fresh strawberries.

Prep: 15 minutes | Cook: 50 minutes | Total: 1 hour 5 minutes

Calories: 305

08/01/2026

Which toppings do you prefer on your s'more cracker cookies?

This recipe lets you customize with marshmallow bits or mini chocolate chips for extra flavor and texture. Try different combinations to find your favorite.

Easy S'more Cracker Cookies

Ingredients
• 48 Ritz Crackers
• 7 oz Marshmallow Crème
• 24 oz Chocolate Almond Bark
• 1 cup Graham Crackers, crushed
• Marshmallow Bits (optional)
• Mini Chocolate Chips (optional)

Directions
1. In a microwave-safe bowl, melt chocolate almond bark in 40-second intervals until completely melted.
2. Place Ritz crackers on a long sheet of wax paper.
3. Add a small dollop of marshmallow crème to the center of half the crackers.
4. Place another cracker on top of the marshmallow crème. Press crackers together, ensuring the marshmallow crème is evenly distributed.
5. Use tongs to grab a cracker sandwich and dip it into the melted chocolate.
6. Carefully tap the tongs on the side of the bowl to remove excess chocolate from the crackers.
7. Place the dipped cracker onto the wax paper.
8. Sprinkle graham cracker crumbles, marshmallow bits, and mini chocolate chips on top, if desired.
9. Allow the chocolate to harden before serving.

Prep: 15 minutes | Total: 15 minutes

Calories: 215

08/01/2026

This no-bake Butterfinger pie is a feast for the eyes with its creamy layers and crunchy candy topping.

The smooth peanut butter filling contrasts perfectly with the whipped topping and chopped Butterfingers on top. Try this easy dessert for a stunning treat.

No-Bake Butterfinger Pie

Ingredients
• 8 ounces cream cheese, softened to room temperature
• 3/4 cup creamy peanut butter
• 10.2 ounces fun size Butterfingers, unwrapped and chopped
• 12 ounces whipped topping, divided
• 1 pre-made graham cracker pie crust

Directions
1. In a large bowl, beat together the cream cheese and peanut butter until smooth using an electric or hand mixer.
2. Gently fold in half of the whipped topping until just combined.
3. Stir in half of the chopped Butterfingers into the peanut butter mixture.
4. Pour the mixture into the prepared pie crust and smooth the top with a spatula or frosting knife.
5. Spread the remaining whipped topping evenly over the pie filling.
6. Sprinkle the remaining chopped Butterfingers on top to garnish.
7. Refrigerate for 2 to 4 hours, or overnight, to firm up before serving.
8. Slice and serve.

Prep: 10 minutes | Total: 2 hours 10 minutes

Calories: 445

08/01/2026

This mandarin orange pretzel salad is a perfect make-ahead dessert for any occasion.

Prepare it in advance and enjoy a refreshing, creamy treat with a crunchy pretzel crust. Try it for your next gathering.

Mandarin Orange Pretzel Salad

Ingredients
• 2 1/2 cups finely crushed pretzels
• 3 tablespoons granulated sugar
• 3/4 cup unsalted butter, melted
• 6 ounce box orange gelatin
• 10 ounce can DOLE Mandarin Oranges, drained, juice reserved and chilled
• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 8 ounces Cool Whip topping, thawed

Directions
1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick spray.
2. In a medium bowl, mix together the pretzels, 3 tablespoons sugar, and melted butter. Press evenly into the bottom of the prepared baking dish.
3. Bake for 10 minutes, or until mixture is lightly toasted. Set aside to cool completely.
4. In a medium bowl, whisk together the orange gelatin powder with 2 cups boiling water until completely dissolved.
5. Whisk in the reserved cold mandarin orange juice. Chill in the fridge for about 1 hour to partially solidify, but do not let it set completely.
6. In a medium bowl, beat the cream cheese and 1 cup sugar with a handheld mixer until smooth.
7. Fold in the whipped topping until thoroughly combined.
8. Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure it reaches the edges.
9. Evenly place the mandarin orange segments on top of the cream cheese layer. Chill for 30 minutes.
10. Pour the chilled orange gelatin over the cream cheese and orange layer.
11. Refrigerate until completely chilled and set, at least 4 hours or overnight.
12. Slice and serve.

Prep: 20 minutes | Cook: 10 minutes | Total: 6 hours

Calories: 310

08/01/2026

Do you prefer your sticky buns loaded with pecans or swirled with cinnamon sugar?

This maple pecan sticky buns recipe lets you customize the filling and topping to suit your taste. Try it with extra nuts or more cinnamon—what’s your favorite way to enjoy sticky buns?

Maple Pecan Sticky Buns

Ingredients
• 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
• 2/3 cup (135g) granulated sugar, divided
• 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
• 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
• 2 cups (250g) chopped pecans
• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 2/3 cup (135g) packed light or dark brown sugar
• 1/4 cup (60ml) whole milk
• 1/4 cup (60ml) pure maple syrup
• 1/4 teaspoon salt
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 2 teaspoons ground cinnamon

Directions
1. Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top.
2. On medium speed, beat in the remaining sugar (1/2 cup, or 100g) and the softened butter until slightly broken up. Add the eggs and salt and beat on medium speed until combined.
3. Turn the mixer down to low speed and, with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After 4 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If dough is not pulling away, add more flour 1 Tablespoon at a time until kneadable.
4. Keep the dough in the mixer and beat for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes until soft, smooth, and elastic.
5. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover and allow to rise in a warm place for 2 hours or until doubled in size.
6. Grease a 9×13-inch baking pan. Spread chopped pecans evenly in the pan.
7. Combine the rest of the topping ingredients (1/2 cup butter, 2/3 cup brown sugar, 1/4 cup milk, 1/4 cup maple syrup, 1/4 teaspoon salt) in a small saucepan over medium heat. Stir until butter melts, then simmer for 2 minutes. Remove from heat and pour over pecans.
8. Punch down the dough and roll it out on a lightly floured surface into a 12×18-inch rectangle.
9. Spread 1/4 cup softened butter over the dough. Mix 1/2 cup brown sugar and 2 teaspoons cinnamon and sprinkle evenly over the butter.
10. Roll the dough tightly into an 18-inch log. Cut into 12 even rolls about 1.5 inches wide each. Arrange rolls in the prepared pan on top of the pecan topping.
11. Cover the rolls and allow to rise until puffy, about 30–45 minutes.
12. Preheat oven to 350°F (177°C). Bake for 25–28 minutes or until golden brown. Tent with foil halfway through baking to prevent over-browning.
13. Remove from oven and cool for 5 minutes. Invert the pan onto a serving platter to release the sticky topping. Serve warm.

Prep: 4 hours | Cook: 28 minutes | Total: 4 hours 40 minutes

07/31/2026

This Snickerdoodle Apple Cobbler dazzles with its golden crumbly topping and luscious caramel drizzle.

Layers of cinnamon-spiced apples, toffee bits, and a snickerdoodle cookie crust create a stunning dessert perfect for any occasion. Try it for a sweet treat that looks as good as it tastes.

Snickerdoodle Apple Cobbler with Toffee and Caramel

Ingredients
• Cooking spray
• 1 package (~17.9 oz / 507 g) snickerdoodle cookie mix (with cinnamon sugar packet)
• ½ cup (113 g) butter, softened
• 1 large egg, room temperature
• 1 can (21 oz / 595 g) apple pie filling
• ½ tsp (1 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg
• ⅛ tsp (0.8 g) kosher salt
• 2-4 tbsp (18-36 g) toffee bits, divided
• ½ cup (120 g) caramel sauce

Directions
1. Preheat the oven to 375°F (190°C). Grease a 2 to 2½-quart (2–2.5 L) baking dish or an 8x8-inch (20x20 cm) or 9x9-inch (23x23 cm) dish.
2. In a bowl, combine the snickerdoodle cookie mix with the softened butter and egg, setting aside the cinnamon sugar packet. Mix until well combined and crumbly, ignoring the preparation instructions on the cookie mix package.
3. Spread the apple pie filling evenly in the prepared dish. Sprinkle the ground cinnamon, ground nutmeg, and kosher salt over the apple filling and stir gently to mix.
4. Scatter 2 to 4 tablespoons (18–36 g) of toffee bits over the apple filling.
5. Use clean hands to sprinkle the cookie mixture evenly over the apples, covering the filling without pressing it down to keep the topping light and crumbly. Some cookie mixture may remain.
6. Sprinkle half of the cinnamon sugar packet over the topping, saving the rest for serving.
7. Bake for 25 to 35 minutes, or until the topping is golden brown and a toothpick inserted in the crust comes out clean.
8. Before serving, sprinkle with additional toffee bits (optional) and the remaining cinnamon sugar, then drizzle with caramel sauce.

Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes

Calories: 412

07/31/2026

These Cherry Almond-Butter Bars are an easy, wholesome snack you can make ahead.

With simple ingredients and a quick bake time, they’re perfect for meal prep or a grab-and-go treat. Try making a batch to have on hand for busy days.

Cherry Almond-Butter Bars

Ingredients
• ¾ cup creamy almond butter
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• ½ tsp kosher salt
• 1 egg white, whisked
• 2 cups old-fashioned oats
• ½ cup chopped dried cherries
• ⅓ cup pecans

Directions
1. Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper.
2. In a large bowl, whisk together almond butter, maple syrup, vanilla extract, salt, and egg white until combined.
3. Stir in oats, dried cherries, and pecans.
4. Transfer the mixture to the prepared baking pan and press firmly with a spatula.
5. Bake for 20 to 22 minutes until lightly browned.
6. Allow to cool completely before removing from the pan using the parchment paper.
7. Place on a cutting board and slice into 10 bars.

Total: 35 minutes

Servings: 10 | Calories: 253

Blink Recipes

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