Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Ingredients
For the Donuts
  • 3 cups all-purpose flour
  • 1/2 TBSP ground cinnamon
  • large pinch of freshly ground nutmeg (optional but recommended, you can also use pre-ground)
  • 1 TBSP baking powder
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • 3 TBSP unsalted butter, melted and slightly cooled
  • ½ cup milk, room temperature
  • oil for frying
For the Cinnamon Glaze
  • 1/4 cup milk
  • 1 tsp ground cinnamon
  • pinch of salt
  • 2 cups powdered sugar
Instructions
For the Donuts
  1. In a medium bowl whisk together the flour, ground cinnamon, nutmeg, baking powder, and salt. Set aside
  2. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with your hand mixer, beat the eggs and sugar on medium speed until thick and a pale yellow. This will take 3-5 minutes. Beat in the vanilla extract.
  3. Combine the milk with the melted butter.
  4. With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk and melted butter (in two additions), beginning and ending with the flour.
  5. The dough at this point will look more like a batter and be quite soft. Cover with plastic wrap and let chill in the refrigerator for 30 minutes. The flour will absorb more liquid and the fat will firm up making it easier to roll out.
  6. Once the dough is firm enough to roll, place the dough on a floured surface, and with a lightly floured rolling pin, roll the dough out to ¼ inch thick.
  7. Cut the dough using a donut cutter or a 3-inch biscuit cutter. Cut out smaller holes in then center of each piece. Place the donuts on a baking sheet with parchment or wax paper.
  8. Meanwhile heat about 2 inches of frying oil (canola, vegetable, or peanut) in a heavy bottom pan to 375F. Set up a cooling rack over a sheet pan for the donuts to drain on.
  9. Gently slide the donuts into the hot oil, only a few at a time. Fry each side until golden brown, about 1 minute per side. Carefully remove the donuts from the hot fat with tongs or a slotted spoon. Place on the cooling rack to drain over a sheet pan.
  10. After the donuts have cooled a few minutes, you can dip them in the glaze.
For the Cinnamon Glaze
  1. In a large bowl, whisk together all of the ingredients. If the mixture is too thick add a bit more milk. If it is too thin, add a bit more powdered sugar.
  2. Place each donut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.

Ultra Soft Sugar Cookie Bars Recipe

Ultra Soft Sugar Cookie Bars Recipe

Ultra Soft Sugar Cookie Bars Recipe

Ingredients
For the Bars
  • 1 stick unsalted butter (1/2 cup), softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional, but recommended)
  • 1/2 tsp lemon zest (optional, but recommended)
  • 2 1/2 cups all purpose flour
  • 3/4 tsp kosher salt
For the Frosting
  • 1 stick unsalted butter (1/2 cup)
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest (optional but recommended)
  • large pinch of salt
  • 2 cups powdered sugar
  • 2-3 TBSP milk
Instructions
  1. Preheat your oven to 350F. Line an 8X8 or 9X9 baking dish with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and mix just until incorporated. Mix in the vanilla and almond extracts and the lemon zest.
  3. Add the salt and the flour into the mixing bowl and mix just until combined. Scrape down the sides and the bottom of the bowl if needed. Make sure not to over-mix.
  4. Press the dough into the prepared baking dish. It will be sticky and thick. You may need to use slightly damp fingers to press the dough in evenly.
  5. Bake at 350F for 14-16 min, until very lightly golden. the center of the cookies will look under baked.
  6. Cool completely on a wire cooling rack before frosting.
For the Frosting
  1. In a large bowl, beat butter, vanilla, lemon zest and salt until smooth.
  2. Add powdered sugar (1/2 cup at a time) mixing until combined.
  3. Add the milk and mix until smooth.
  4. Frost cooled cookies before cutting into bars. I find they cut more easily if chilled first. I also like the texture of these bars when chilled.

Homemade Fudgy Brownies Recipe

Homemade Fudgy Brownies Recipe

Homemade Fudgy Brownies Recipe

Ingredients:

FUDGE BROWNIES:
  • 1 1/2 cup granulated sugar
  • 2/3 (11 Tablespoons) cup unsalted butter
  • 1/4 cup water
  • 1 (11.5 oz.) bag milk chocolate chips
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
CHOCOLATE FROSTING:
  • 6 Tablespoons unsalted butter, softened
  • 1/2 cup cocoa powder
  • pinch of salt
  • 1 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons milk

Instructions

  1. Preheat oven to 325F degrees. Line a 9×13 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. In a medium sized saucepan, combine sugar, butter, and water. Bring to boil.
  3. Remove from heat. Add chocolate chips and vanilla extract; stir until chocolate melts.
  4. Pour chocolate mixture into a large mixing bowl. Using an electric or stand mixer, beat in eggs, mixing after each egg.
  5. Mix in flour, baking soda, and salt until combined.
  6. Pour brownie batter into prepared pan. Bake for 50 minutes.
  7. Let brownies cool before frosting and/or cutting into squares.
  8. Using an electric or stand mixer, mix together butter, cocoa powder, and salt for about 3-5 minutes.
  9. Add the powdered sugar, vanilla extract, and milk. Mix until frosting becomes light and fluffy.
  10. Frost the cooled brownies, and cut them into squares.

Chocolate Frosted Peanut Butter Bars Recipe

Chocolate Frosted Peanut Butter Bars Recipe

Chocolate Frosted Peanut Butter Bars Recipe

Ingredients:

PEANUT BUTTER BARS:
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1  cup creamy peanut butter or chunky peanut butter
  • 1  teaspoons vanilla extract
  • 2 large eggs
  • 1  cup quick oats or rolled oats
CHOCOLATE FROSTING:
  • 1 cup creamy peanut butter, whipped
  • 1/2 cup (1 stick) real butter
  • 1/4 cup milk
  • 3 Tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350F degrees. Line a 11 x 15 inch jelly roll pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together butter, granulated sugar, brown sugar, peanut butter, eggs, and vanilla until light and fluffy.
  4. Gradually add the dry ingredients. DO NOT OVERMIX!
  5. Stir in quick oats.
  6. Spread peanut butter mixture into prepared pan. Bake for 15 minutes or until lightly brown. Cool for 10 minutes(I placed the whole pan in the fridge to speed up this process).
  7. Whip remaining creamy peanut butter until it becomes light and fluffy. Carefully spread on top of semi-cool peanut butter bars.
  8. Mix the butter, milk, cocoa powder, vanilla extract, and powdered sugar together until frosting is light and fluffy.
  9. Place a scoop of chocolate frosting on several spots on top of the whipped peanut butter. This helps so you aren’t dragging the frosting around and messing with the whipped peanut butter layer.
  10. Carefully spread the chocolate frosting almost to the edge of the bars. Let frosting set for another 10-15 minutes before cutting bars into squares.

Cookie Dough Easter Eggs Recipe

Cookie Dough Easter Eggs Recipe

Cookie Dough Easter Eggs Recipe

Ingredients:

Eggs:

  • 2 1/2 cups almond flour
  • Sweetener equivalent to 1/2 cup sugar (best if you use powdered sweetener to avoid grittiness)
  • 1/4 tsp salt
  • 6 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 1/3 cup sugar-free chocolate chips

Chocolate Coating:

  • 6 ounces sugar-free dark chocolate, chopped
  • 1 tbsp coconut oil

Instructions

  1. In a large bowl, whisk together almond flour, sweetener, and salt. Add butter, vanilla extract and chocolate chips.
  2. Turn dough out onto parchment or waxed paper and pat out into a rough square, about 8 x 8 inches and 1/2 inch high.
  3. Use a small egg-shaped cookie cutter (about 2 inches long) to cut out as many eggs as possible. Use a knife or offset spatula to gently lift the eggs onto a waxed paper-lined platter or cookie sheet. Gather up the scraps and re-pat out and cut more eggs out. Continue until no more eggs can be cut out (you should get about 14 to 15 eggs).
  4. Freeze eggs until completely frozen, about 1 hour.
  5. Set a heat-proof bowl over a pan of barely simmering water. Add chocolate and coconut oil and stir until completely melted.
  6. Dip each frozen egg into the chocolate, tossing to coat all over. Lift out with a fork and tap firmly on the side of the bowl to remove excess chocolate. Place on another waxed paper-lined platter or cookie sheet.
  7. Drizzle any extra chocolate over the eggs in fun designs (you can put it into a ziploc bag with the very tip cut off to make proper designs).
  8. Freeze or refrigerate until firm.

Tangerine Dark Chocolate Pound Cake Recipe

Tangerine Dark Chocolate Pound Cake Recipe

Tangerine Dark Chocolate Pound Cake Recipe

Ingredients
for the cake
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups (12 oz) unsalted butter, room temp
  • 1 2/3 cups granulated sugar
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 TBSP tangerine zest (could sub with orange)
  • 2 TBSP tangerine juice (could sub with orange)
  • 3.5 oz dark chocolate bar, chopped up (I use Lindt 70% dark chocolate)
for the glaze
  • 1 1/2 cups powdered sugar
  • 3-5 TBSP tangerine juice (or orange juice)
  • 1 tsp tangerine zest
Instructions
for the cake
  1. Preheat your oven to 350F.
  2. Oil or spray a 12-cup bundt pan. Add about a 1/4 cup of flour to the pan and tap it around until it is covering the whole pan (including the sides) with a light layer of flour. Tap the excess flour out of the pan.
  3. In a large bowl add the cake flour, baking powder, and kosher salt to the bowl. Whisk for about 20 seconds to aerate and incorporate the dry ingredients together. Set aside.
  4. In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar with the mixer on medium speed until light and creamy, about 5 minutes. Periodically stop the mixer and scrape down the sides of the bowl.
  5. Beat in the eggs one at a time. Add the vanilla.
  6. Alternate adding part of the flour mixture with part of the milk mixture, starting and ending with the flour mixture. Alternating the dry ingredients with the wet will help the butter base absorb the liquid more easily and give you a nicer crumb. Mix the batter just until everything is incorporated and then stop! The more you mix once the flour has been added, the tougher cake you will have.
  7. Stir in the tangerine zest, juice, and the chopped up chocolate.
  8. Pour the batter into the prepared bundt pan. Bake at 350F for 55-65 minutes, or until a tester comes out with moist crumbs.
  9. Cool the cake on a cooling rack for about an hour before flipping it out of the pan. You may need to loosen the sides a bit with a butter knife. Put the plate or platter over top of the pan then quickly but carefully turn the whole pan over so that the platter is now on the bottom. Tap the pan all around until you feel the cake release before lifting the pan off.
  10. Pour the tangerine glaze over the cake and serve. (recipe to follow)
For the glaze
  1. Place the powdered sugar in a bowl and whisk in enough juice until a glaze is formed and is at the consistency desired. You want it to be then enough to pour. Whisk in the zest.
  2. Pour the glaze over the cake.

Easy Tiramisu Recipe

Easy Tiramisu Recipe

Easy Tiramisu Recipe

Ingredients
  • 3 eggs, yolks and whites separated
  • ½ cup caster sugar (known as super fine / baker’s sugar in the US)
  • ½ tsp vanilla extract
  • 8 oz / 250g mascarpone (Note 5)
  • 1¼ cups hot espresso coffee – strong! (Note 1)
  • 2 tbsp (or more!) of liquor of choice – I like Frangelico and Kahlua
  • 6.5oz/200g lady fingers (24 – 30), pavesini or savoiardi biscuits (Note 2)
  • Cocoa, for dusting
Instructions
  1. Beat yolks and sugar in stand mixer on medium high for 12 minutes or until white and thick.
  2. Add vanilla and mascarpone, beat until just combined. Transfer mixture to a bowl, set aside.
  3. Clean bowl and whisk. Beat egg whites until stiff.
  4. Fold ⅓ of the yolk mixture into the egg whites. Then gradually fold the remaining yolk mixture in and mix until just combined.
  5. Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish.
  6. Spread over half the cream, then top with another layer of coffee dipped biscuits.
  7. Spread with remaining cream.
  8. Cover, refrigerate for at least 3 hours, preferably overnight
  9. Dust with cocoa powder just before serving – either before you cut or after placing onto serving plates.

Creme De Menthe Brownies Recipe

Creme De Menthe Brownies Recipe

Creme De Menthe Brownies Recipe

Ingredients
  • 4 (1 oz.) squares unsweetened chocolate
  • 1 cup butter
  • 4 eggs
  • 2 cups sugar
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • Creme de Menthe Frosting
  • ¾ cup chocolate chips, melted
Instructions
  1. Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes.
  2. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla and chocolate mixture; beat at low speed 1 minute.
  3. Spoon mixture into a lightly greased and floured 13x9x2 inch pan. Bake at 350 degrees for 25-30 minutes or until wooden pick comes out clean. Cool 20 minutes; spread creme de menthe frosting over top. Chill at least 4 hours.
  4. Drizzle melted chocolate over frosting, or pipe in desired design. Cut bars immediately. Remove from pan and chill at least 1 hour. Store in an airtight container in refrigerator.

Peppermint Brownie Trifles Recipe

Peppermint Brownie Trifles Recipe

Peppermint Brownie Trifles Recipe

Ingredients:

PEPPERMINT CHEESECAKE BROWNIE BITES

  • 1 cup (2 sticks) butter
  • 4 ounces semisweet chocolate bars, chopped
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 12 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon peppermint extract

TRIFLES

  • peppermint brownie bites
  • 1/2 cup hot fudge topping
  • 1 (8oz.) tub cool whip, thawed
  • 1/2 cup candy canes, crushed
  • 6 PEEPS® Chocolate Dipped Candy Cane Flavored Chicks

Instructions

  1. Preheat oven to 350F degrees. Line 9×13 inch baking pan with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Set aside.

MAKE THE BROWNIES:

  1. In a medium bowl, melt butter and chopped semisweet chocolate together. Let cool slightly.
  2. Stir in sugar and eggs.
  3. Whisk in flour, cocoa powder, and salt.
  4. Pour brownie batter into prepared pan. Set aside.

MAKE CHEESECAKE:

  1. Using an electric mixer, beat cream cheese, sugar, egg and peppermint extract until smooth.
  2. Swirl the cream cheese mixture into the brownie batter in the pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting into squares.

MAKE THE TRIFLES:

  • In 6 small dessert cups, alternately layer brownie bites, hot fudge topping, whip cream, and crushed candy canes, ending with whip cream, crushed candy canes, and a PEEPS® Chocolate Dipped Candy Cane Flavored Chick. Serve immediately.

Sangria Sorbet Recipe

Sangria Sorbet Recipe

Sangria Sorbet Recipe

Ingredients
  • 1 750 ml bottle cabernet blend, divided
  • 1 oz chambord (optional)
  • 1 cup raspberries, plus more to serve
  • 1 cup blueberries, plus more to serve
  • 1 cup strawberries, sliced, plus more to serve
  • 2 tangerines, peeled and divided into sections
  • 2 cups orange juice
  • 1 pack gelatin
  • 1 cup sugar
Instructions
  1. Combine all ingredients except the 1 pack gelatin and sugar. Mix well. Refrigerate overnight or at least 3 hours.
  2. Strain the fruit out of the sangria mixture add the fruit and a splash of the sangria to a blender. Blend until smooth, and then strain into a large bowl through a fine mesh sieve to remove any seeds. Discard the seeds and solids.
  3. Mix ½ of the sangria liquid in with the fruit puree and sprinkle with the gelatin. Set aside.
  4. Heat the remaining ½ of the sangria liquid and 1 cup of sugar in a medium pot, and bring to a boil. Let sugar dissolve, stirring occasionally, and reduce to a simmer. Simmer until reduced by ½, about 20 minutes.
  5. Pour the hot sugar mixture over the fruit and gelatin mixture and whisk quickly to combine. Continue to whisk until the gelatin is completely dissolved. Chill for at least 4 hours.
  6. Churn in the ice cream maker according to sorbet settings, or until the consistency is like a thick smoothie. Pour the mixture into a baking dish and transfer to the freezer until completely frozen, at least 3 hours.
  7. Scoop and serve with extra berries, to garnish

Snickers Dip Recipe

Snickers Dip Recipe

Snickers Dip Recipe

Ingredients

  • 4 ounces milk chocolate, melted and cooled for 10 minutes
  • 12 ounces cream cheese, softened to room temperature (I used light cream cheese)
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup salted peanuts, roughly chopped if desired
  • 1 heaping cup Snickers, diced small plus 3 tablespoons for garnishing (I used four 1.86-ounce full-size Snicker bars; 3 1/2 bars in the dip and 1/2 bar for garnishing)
  • pinch salt, optional (to balance the sweetness)
  • 1/3 cup caramel sauce or salted caramel sauce (storebought or homemade)
  • graham crackers, Nilla wafers, Oreo cookies, etc. for serving

Instructions

  1. To a medium, microwave-safe bowl, add the chocolate and heat on high power to melt, about 1 minute. Stir until smooth and set aside to cool.
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric handheld mixer), add the cream cheese, confectioners’ sugar, and beat on medium-high speed until smooth and fluffy, about 2 to 3 minutes. Stop to scrape down the sides of the bowl as necessary.
  3. Add the vanilla and beat on medium-high speed to incorporate, about 30 seconds.
  4. Add the peanuts, 1 cup Snickers, optional salt, and stir in by hand.
  5. Add the cooled milk chocolate, caramel sauce, and fold to incorporate using a spatula. Don’t overmix because you want to see swirls of white, chocolate, and caramel.
  6. Turn dip out into a serving bowl, evenly sprinkle with about 3 tablespoons Snickers, and serve immediately with graham crackers, Nilla wafers, Oreos, etc. or your favorite dippers. Dip will keep airtight in the fridge for up to 5 days.

Glazed Peach Bread Recipe

Glazed Peach Bread Recipe

Glazed Peach Bread Recipe

Ingredients:

Peach Bread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 (1 stick) cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup heavy whipping cream
  • 2 cups peeled, chopped peaches (4 peaches*)

Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350F degrees. Spray a 9×5 inch loaf pan with non-stick cooking spray. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  3. In a medium sized bowl, using an electric or stand mixer, beat together the butter, sugars, and vanilla extract. Add one egg at a time, mixing between each egg. Beat in heavy whipping cream. Pour wet mixture into dry mixture, using a spatula to mix until just combined. DO NOT OVERMIX. Fold in peaches. Pour bread batter into prepared pan.
    Bake for 50 minutes or until toothpick inserted into the center comes out clean. Let cool completely before glazing with vanilla glaze and slicing.

To make vanilla glaze:

  1. In a small bowl, mix powdered sugar, heavy whipping cream, and vanilla extract together until a light, creamy glaze forms. Drizzle on top of cooled bread right before you are ready to serve.

Cranberry Orange Bread Recipe

Cranberry Orange Bread Recipe

Cranberry Orange Bread Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup butter, softened
  • 1 large egg, beaten
  • 3/4 cup orange juice
  • 3 cups fresh or frozen cranberries, roughly chopped

Instructions:

  1. Preheat oven to 350F degrees. Spray a 9×5 loaf pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a fork or just your fingers, cut the butter into the flour mixture until crumbly.
  3. Add egg and orange juice to crumble mixture and mix until combined.
  4. Fold in cranberries.
  5. Pour the batter into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack.

Vanilla Bean Caramel Blondies Recipe

Vanilla Bean Caramel Blondies Recipe

Vanilla Bean Caramel Blondies Recipe

Ingredients

Blondies

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste

Glaze

  • 1/4 cup unsalted butter, melted (half of 1 stick)
  • 1/3 cup light brown sugar, packed
  • 4 tablespoons half-and-half or cream
  • 1 tablespoon vanilla bean paste (1 tablespoon vanilla extract may be substituted)
  • 2 cups confectioners’ sugar, sifted (must be sifted)
  • 1/4 teaspoon salt, optional

Instructions

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined, don’t overmix.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 20 minutes, or until top is set in center and done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Blondies firm up as they cool. While blondies are cooling, make the glaze.
  6. This is a fast moving recipe; have everything in place before you begin. To a medium saucepan, melt the butter over medium-high heat.
  7. To the melted butter, add the brown sugar and bring to a boil, whisking nearly continuously. Allow the mixture to boil quite rapidly for 1 minute, whisking nearly continuously.
  8. Remove pan from the heat, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture will bubble up vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.
  9. After the bubbling has subsided, add the vanilla bean paste and whisk to combine, using caution because the alcohol in it could cause the mixture to bubble up again.
  10. Add the confectioners’ sugar (I absolutely recommend using sifted sugar so the glaze whisks up smooth, silky, and free from lumps), optional salt, and whisk to combine. Glaze should be easily pourable but not too thin. If it’s too thin, add a touch more confectioners’ sugar and if it’s too thick, add a splash of cream and whisk until desired consistency is reached.
  11. Pour glaze over blondies and allow it to set up for about 30 minutes before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies Recipe

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies Recipe

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies Recipe

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
  • 1 1/2 teaspoons vanilla or pumpkin pie spice extract
  • 1 1/2 cups old-fashioned whole-rolled oats (not quick-cook or instant)
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  2. Add the pumpkin puree, sugars, molasses, vanilla or pumpkin pie spice extract, and whisk to combine until smooth.
  3. Add the oats, flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
  4. Add the chocolate chips and stir to combine.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Christmas Tea Ring with Raspberry Cream Cheese Filling Recipe

Christmas Tea Ring with Raspberry Cream Cheese Filling
Christmas Tea Ring with Raspberry Cream Cheese Filling Recipe
Ingredients
5 Minute Brioche Dough: (for a quicker and easier version, 2 cans of crescent roll sheets pressed together will give you enough for one tea ring)
  • 1 cup lukewarm water
  • 1 packet dry active yeast (about 1¾ teaspoons)
  • 1½ teaspoon salt
  • 4 large eggs, room temperature
  • ¼ cup honey
  • ¾ cup melted butter
  • 4½ cups flour (more for dusting)
Raspberry Cream Cheese Filling:
  • 8 ounces cream cheese (regular or light)
  • 1 cup fresh raspberries
  • ⅓ cup Wholesome! organic light brown sugar
  • ¼ cup chopped pecans (optional)
Glaze and Toppings
  • 1 cup Wholesome! organic powdered sugar
  • 4 teaspoons milk
  • additional raspberries, sliced almonds, pecans, or turbinado sugar for topping
Instructions
  1. For the dough: Mix the water, yeast, salt, eggs, honey, and butter together in a large bowl by hand. Stir in the flour by hand just until incorporated. It will be sticky but should come together in a very soft dough. Set aside in a warm place (I cover mine with a clean, warm, barely-wet kitchen towel) and let rise for about 2 hours. At this point it’s going to be too sticky to handle, so it needs to chill in the fridge for a while – I usually leave mine overnight.
  2. For the filling: Mix filling ingredients together until incorporated. The raspberries will break down and that’s perfect.
  3. Assembly Step 1: Split the dough in half and generously flour the outside of each half so you can handle it without it sticking. Gently roll or press on a well-floured surface to form a big rectangle about ¼ inch thick. I usually let the natural shape of the dough dictate the exact dimensions rather than try to press it and stretch it into something that it doesn’t want to do. If it starts fighting you and pulling back at the edges, it’s probably overworked – just let it sit and relax again for 30 minutes or so. Once you have a rectangle that feels about right in terms of thickness, cut the dough from the edges to create straight edges.
  4. Assembly Step 2: For each tea ring, spread a thin layer of the cream cheese mixture (about half of the cream cheese mixture per half of the dough) onto the dough, going almost to the edges. Starting at the longer side, roll the dough up very gently to form a long log-shaped roll.
  5. Assembly Step 2: Pull the log gently to make it a little longer and thinner – this makes it easier to assemble in a circle. Cut the uneven ends off with a wet knife so you have two clean ends that will stick together when formed into a circle. Transfer to a baking sheet and form into a circle, seam side down, gently pinching the cut ends together to secure the circle. Chill in the freezer for 30 minutes or so (this just helps it stay together and makes it easier to cut without losing its shape).
  6. Assembly Step 4: Preheat the oven to 375 degrees. Remove the chilled dough and cut 1-inch sections around the circle, going almost all the way through but not quite. Fan out each of the sections and push it flat. <– At this point you might feel like it looks terrible and you’ve failed miserably. Hang with it. Keep pressing it, adjusting it, gently arranging it – it will work! So much magic happens once you bake it and top it with the glaze.
  7. Baking: Brush with one whisked egg yolk + 1 teaspoon milk (optional but pretty). Bake for 20 minutes or longer until the top is golden brown and the inside is just barely cooked through (I prefer underbaking since overbaking will dry it out).
  8. Topping: Whisk the powdered sugar and the milk together. Drizzle over the still-warm tea ring. Sprinkle with almonds, raspberries, or anything else you like. Serve immediately (SO GOOD while still warm) or store in the fridge!