Candy Cane Cookies

1 cup Shortening (Half Butter)
1 cup Powdered Sugar
1 Egg
1 tsp. Vanilla
2 1/2 cups Flour
1 tsp. Salt
1/2 tsp. Red Food Coloring

Heat oven to 375. Mix shortening, sugar, egg and flavoring. Mix flour, salt and stir in. Divide dough in half. Blend food coloring into one half. Roll 1 tsp. of each color dough into strips 4 inches long on a lightly floured board. Place strips side by side and twist. Put on ungreased baking sheet. Curve tops. Bake 9 minutes.

Original recipe available here.

Classic Cheesecake

Classic Cheesecake with a Gingersnap Cookie Crust and Raspberry Sauce

Ingredients:

  •  FOR THE CRUST:
  • 2 cups Gingersnap Crumbs
  • 6 Tablespoons Unsalted Butter, melted
  • 2 Tablespoons Sugar
  • 1 pinch Fine Sea Salt
  •  FOR THE FILLING:
  • 24 ounces, weight Cream Cheese, At Room Temperature
  • 1-1/4 cup Sugar
  • 1/4 teaspoon Fine Sea Salt
  • 4 Eggs At Room Temperature
  • 2 teaspoons Fresh Lemon Juice
  • 2 teaspoons Vanilla Extract
  • 12 ounces, fluid Greek Yogurt (2%% Or Full Fat), At Room Temperature
  • FOR THE RASPBERRY SUACE:
  • 2 tsp cornstarch
  • 3 Tbsp sugar
  • 1/3 cup water
  • 12 oz frozen raspberries thawed
  • Fresh raspberries

Directions:

Preheat oven to 350ºF. Wrap 3 layers of foil around the bottom of a 9-inch springform pan. 

In a blender or food processor, pulse the crust ingredients together until combined. Press into the bottom of the springform pan and bake for 10 minutes. Remove from oven onto a cooling rack. 

Reduce the oven temperature to 325ºF. 

In the bowl of an electric mixer, beat the cream cheese on low speed until no lumps remain. Add in the sugar and salt; continue mixing on low until the ingredients are incorporated. Scrape down the sides and bottom of the bowl as needed. 

Add in the eggs, one at a time, beating after each addition until fully incorporated. Continue scraping down the sides and bottom of the bowl as needed. Keeping the mixer on low speed, add in the lemon juice, vanilla, and Greek yogurt. (Stir the yogurt first if it has separated while coming to room temperature.) Mix just until combined. 

Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about 1 inch up the foil-wrapped springform pan. 

Bake for 55–70 minutes or until the cheesecake is set on the sides and just jiggles a bit in the center when the pan is shaken. Remove the cheesecake from the water bath and place back in the warm oven. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 1 hour. 

Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Let the cheesecake continue to cool to room temperature. Place in the refrigerator for several hours to chill completely. 

For Raspberry Sauce:

  • In a small saucepan, combine cornstarch, water, and sugar.
  • Add raspberries and bring to a boil, stirring constantly.
  • Boil for 1 minute, stirring constantly.
  • Sauce can be served warm or chilled.
  • Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Enjoy!

Original cheesecake recipe available here and original raspberry sauce recipe available here.

Best Apple Crumble

Ingredients:

Filling

3 large apples, peeled, coarsely chopped (about 3 cups) 

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 to 2 teaspoons ground cinnamon

1/4 cup cold butter or margarine, cut into small pieces

Topping

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

1/2 cup butter or margarine, melted

1/2 cup chopped pecans

Steps:

  • Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
  • In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
  • Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature. Best enjoyed with a scoop of ice cream or a dollop of whipped cream.

Original recipe available here.

*Sub with gluten free or non-dairy ingredients and still SUPER yummy. I used vegan non-dairy butter and gluten free oatmeal cookie mix. yum!

Easy Breakfast Pizza

Original recipe from sixsistersstuff.com

Easy Breakfast Pizza
Ingredients:
1 (13.8 oz) refrigerated pizza crust dough (I used Pillsbury) – or you could use homemade pizza dough
3 eggs
1/4 cup milk
1 cup cooked ham, diced
1 cup cooked sausage crumbles
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 /2 cup green pepper, diced
1/2 cup red pepper, diced
1/2 cup onion, diced
salt and pepper to taste
garlic salt to taste

Directions:
Preheat oven to 400 degrees.
Using a 15x10x1″ baking sheet (cookie sheet), roll out your pizza dough. With your fingertips, make small indentations in the dough (this helps the eggs settle and cook more evenly).
In a small bowl, beat together the eggs and the milk, then using a pastry brush, brush the egg over the crust. Top with ham, sausage, cheese, and vegetables. I usually sprinkle a little bit of salt and pepper and then some garlic salt to add a little more flavor (but you can use whatever toppings and seasonings you like!).
Place in the oven for 12-15 minutes (mine cooked in about 13 minutes – just make sure that the egg is completely cooked and that your dough is done).
Remove from oven, slice, and serve.

Makes 6-8 servings.


Raspberry Cheesecake Brownie Pie Recipe

Original recipe from Magnolia Blog.

Ingredients:

+ Frozen pie crust, thawed (for homemade Pie Crust, see page 28 of the Magnolia Table cookbook)

RASPBERRY CHEESECAKE MIXTURE

+ 8 oz softened cream cheese
+ ⅓ cup sugar
+ 1 egg
+ 1 tsp vanilla extract
+ ½ cup red raspberry preserves (you can also evenly substitute for another fruit flavor)

BROWNIE PIE FILLING

+ 8 oz butter, unsalted
+ 2 oz baking chocolate, unsweetened
+ 1 cup sugar
+ ½ tsp salt
+ 1 tsp vanilla extract
+ 3 eggs
+ ½ cup flour
+ ½ cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.

2. If your pie crust is frozen, let it thaw out before filling it.

Part 1: Brownie Pie Filling

3. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.

4. Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.

5. Whisk the eggs into the cooled brownie mixture one at a time. Whisk in the flour, vanilla extract and salt.

6. Fold in chocolate morsels. Pour half of the brownie batter into the pie crust. Set aside.

Part 2: Raspberry Cheesecake Mixture

7. Whisk the cream cheese, sugar, egg, and vanilla extract together until smooth.

8. Pour the cheesecake mixture on top of brownie batter in the crust. Dollop raspberry preserves and the remaining brownie batter on top. Use a knife to swirl together to create a marbled look.

9. Bake until just set and a crust forms on top, approximately 50-60 minutes. Cool to room temperature on a wire rack.

10. To store, wrap tightly and keep at room temperature for up to 2 days. You can also store it in the refrigerator for up to 3 days. Past that the crust could become soggy.

Top with homemade whipped cream and fresh raspberries, or even drizzle more raspberry preserves on top and enjoy. Oh, and happy pi(e) day!

Chewy Oatmeal Chocolate Chip Cookies

There is something about warm oatmeal cookies. I love them. I can’t get enough of them. I’ve been on a quest to find the perfect recipe to satisfy my craving and I think this one is pretty close. These are good. Really good. Enjoy! 🙂

Chewy Chocolate Chip Oatmeal Cookies

Ingredients: (I usually cut this in half)

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup semisweet chocolate chips (optional! These are excellent without the chocolate)

Directions:

  1. Preheat the oven to 325 degrees.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Original recipe available here.

Chocolate Sour Cream Pound Cake

The perfect Christmas dessert. Serve with vanilla ice cream for best results. Enjoy!

 

Ingredients

  • 2 sticks softened butter
  • 8 oz sour cream
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened cocoa powder

Directions

**Let eggs and butter sit out for an hour before you start if possible.

Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan generously.

Using an electric mixer, cream together the butter, sour cream and sugar for 5min. Then add the eggs, 1 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes.

Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Original recipe available HERE.

Best Ever Banana Pudding Pie

So it’s been a long time since I’ve posted… a long time. A “I’ve had a baby since my last post” long time but hey, I’m doing my best. It’s also been a long time since I’ve cooked or baked or done pretty much anything in the kitchen so I was super excited to get busy baking for Christmas. While this may be more appropriate as a summer dessert as opposed to a Christmas pie the taste makes up for the the mismatch in season- its soooo yummy. So enjoy!

Ingredients:
1 9 pinch pie crust, prepped, baked and cooled
2 C chopped vanilla wafers
2 small bananas
1 8oz tub Cool Whip, divided
1½ C milk
1 5.1oz box instant vanilla pudding
juice from one lemon
Caramel sauce for drizzling

Instructions:
Slice the bananas into thin slices and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.

Prepare the filling. Whisk together the 1½ C milk and pudding mix. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.

Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.

Original recipe available HERE.

Peanut Butter Cup Cookies

Ingredients (for 16 cookies)

  • ½ cup unsalted butter, melted
  • ⅔ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup peanut butter
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mini peanut butter cup

Preparation

  1. In a bowl, add the butter and brown sugar, and stir to combine.
  2. Add the egg and mix until fully incorporated.
  3. Stir in the peanut butter and vanilla.
  4. Add the flour, salt, and baking soda.
  5. Gently fold in the peanut butter cups.
  6. Chill dough for at least 1 hour.
  7. Preheat oven to 350˚F (180˚C).
  8. Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
  9. Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
  10. Let cookies cool. Can be stored in an airtight container up to 5 days.
  11. Enjoy!

Original recipe available HERE.

3 Ingredient Breakfast Cookies

It’s been a long time since I’ve written.. too long. A lot to catch up on.. especially in baby world. But for now I’m posting a couple of my fav recipes lately that I don’t want to lose. Enjoy!

INGREDIENTS

1 cup oats
2 bananas

PREPARATION

1. Preheat oven to 350˚F (180˚C).

2. In a large mixing bowl, combine the oats and banana; mash banana and mix until well incorporated.

3. Add additional ingredients, should you desire (chocolate chips, peanut butter, walnuts, almonds, raisins, coconut).

4. Bake for 12 minutes.

5. Enjoy!