These white chocolate macadamia nut cookies with cherries is a great twist to the traditional version. The dried cherries add a but of sweet and tangy to the cookie that adds to the sweetness of the white chocolate chips and the richness of the macadamia nuts. The cookies come out thick, soft and chewy that requires no refrigeration to achieve that. Check out the recipe below. The recipe will make 2 dozen cookies and can be in the oven in 15 minutes.
Some of the best desserts have a sweet and savory flavor and cookies are a great example of where this statement comes true. Some of the most classic cookies have the great mixture of both sweet and savory and the classic butter cookie is one that is a crowd favorite. With the addition of the lemon and thyme brings the cookie to a new level of deliciousness. The replacement of the granulated sugar for confectioners sugar or powdered sugar makes the cookie have a great light crumb to them. Check out the recipe below.
Doughnuts and muffins to me is the breakfast choice you have when you are looking for something extremely easy and fast to eat on a busy morning. Both are great in there own way, but doughnuts check so many more boxes since they are sugared filled and greasy from being fried. These chocolate muffin tin doughnuts have great characteristics of both, but the texture and richness you get in doughnut, but the ease of muffins when making them at home. With the baking process you don't have to worry about having oil at the right temperature and flipping them over mid way. Just scoop the batter in the muffin tins and let them cook hassle free for 20 minutes.
The classic spring dessert is the classic carrot cake. Most recipes for carrot cakes come out dry or so moist they just fall apart so why not just make it easy and make them into small cookies that have the flavor. These carrot cake cookies have the same flavor, are moist and topped with a generous portion of light and fluffy cream cheese frosting. These are great to make with kids with the ease of the preparation and the fun of decoration them in spring theme or just the classic carrot shape that is the norm of carrot cake. Check out the recipe below.
The art of making a great biscuit is not to over work the dough, you want to mix the dough just until everything moist and incorporated. These cheddar, bacon, and green onion biscuits are fluffy and packed full of flavor. The best part s that they come out huge, they are perfect to be sliced in half and filled with your favorite meats and transformed into a great sandwich, or my favorite way just how they are. Check out the recipe below.
For baking, one of the hardest skills it is to make a bread The constant attention of kneading and resting the dough for hours to hope that all your hard work turns out correct is a lot for a home cook. This easy no-knead crusty bread recipe puts all of the hard work to the side. The bread comes out flavorful and soft on the inside and has a great crust on the outside. It is the perfect bread for any meal. The best part it only has THREE ingredients (well four if you count the water).Check out the recipe below.
These cappuccino muffin are packed with coffee and chocolate flavor and nice and moist that will keep a great flavor for a few days. For most people, these muffins a great and easy way to start your day along side a cup of coffee or milk.
My favorite fall flavor is apples, it can be used in so many different ways so I had to do one last recipes with apples. These apple spiced thumb print cookies are flaky and full of rich butter and spices plus the simple apple filling the makes these taste great and full of flavor.
Cranberries tend to be a great staple for the fall season especially around thanksgiving. The great tart flavor and the vibrate red color makes it very appealing to the eyes. This Cranberry Streusel Cake is a great addition to your thanksgiving table for a dessert option, it even makes a great breakfast cake option too. It has a great combination of sweet and tart from the cranberries and orange in the cake.
The first thing is you make the base cake, whisk together the flour, granulated sugar, baking powder and soda and salt. Cut in the butter to the flour mixture until a course meal like texture. Using a hand held mixer on low speed is an easy easy of doing this, you can also use a pastry blender or two knives.
In a separate bowl, whisk the egg yolks, sour cream and vanilla extract together until smooth.
Add the egg mixture to the dry ingredients just until all dry is moist. Scrap the batter into the prepared cake pan.
In a medium bowl, Stir the cranberries, orange juice and zest, granulated sugar, cornstarch, vanilla extract and 1/2 teaspoon of cinnamon.
Top the cake batter with the cranberry mixture until evenly covered.
In another bowl, mix the flour, oats, brown sugar and the remaining 1/2 teaspoon of cinnamon. add the butter and cut in with a pastry cutter or two knives until well incorporated and small chunks are formed. Add the streusel topping onto of the cranberries. Cook for about 1-1/2 hours until a knife comes out clean and cranberries are bubbling. Let cool completely and remove from pan.
In honor of the National Apple which is today, October 21th I made these Apple-Walnut Cream Cheese walnuts. For me, the best art of apple pie is the last bite with all the crust and the last of the apple pie filling. These tartlets have that bit in each of the 2-3 bites these tartlets take to eat and they are quite easy to make, taking about 30-40minutes for start to finish.
Using a 2-1/2" to 3" biscuit cutter or a cup with same size, cut out 12 rounds for each of the tartlets. If you are going to use homemade dough, try to get the thicken to about an 1/8" thick for the crust. Place each of the rounds in the bottom of a greased muffin pan pressing them tight against the bottom.
Make the apple filling by cooking the apples, sugar, walnuts and spices until almost tender and the liquid has mostly evaporated into a thick syrup. Make the cream cheese filling with a spoon or a mixer if needed. Add a teaspoon of each of the filling to the pie crust rounds, I just got each portions of the apples in each of the rounds and added the cream cheese on top.
Bake the tartlets for 15-20 minutes until the crust around the edges begins to brown and the cream cheese mixture is set into the apples. let them cool for about 5mins in the pan before removing gently.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!