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.
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.
It seems like lately that you see people using essential oils to help make their houses smell better and other health benefits that can come along with them. I bring this point for this exact recipe, because with this recipe you are cooking my favorite oil, BUTTER!!! I mean a lot of butter goes into these brownies and then stirring in chocolate on top of more chocolate into it your house becomes pretty good smelling I can so myself. These brownies do have a lot of butter, but these brownies do have very little flour and the texture is kinda like a chocolate souffle or chocolate torte and most of the structure and binding is from the eggs and the condense milk that veins through the brownies makes them super moist for days. Overall these brownies are awesome tasting and smell even better. Check out the recipe below.
While I was on a vacation to Washington DC, I had an amazing chocolate pecan pie that has stuck with me for the past week. the richness and sweetness of the pie was fantastic. For my Mini Chocolate Pecan Pie Cookies, I added the richness of the shortbread cookie in place of the pie crust and they are packed with a rich chocolate flavor that mixes with the nutty flavor of the pecans makes these an amazing addition to your normal holiday cookies, or anytime of the year. Check out the recipe below.
As we are in the holiday season, deserts are a big part of the season. Poach pear tarts are quite simple to make and is a real wow factor with the colors of the red wine leaching into the light color of the pears and the whole how would be filled with a great smell from the cinnamon and orange. The Light and flaky tart with the rich and creamy mascarpone cheese topped with the soft, tender poached pears do make a great tasting tart that will please any group.
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.
One of my favorite flavors is lemon, in my mind lemon can go with pretty much anything and can be used even to replace salt in recipes too. This easy lemon pudding cake offer a soft moist lemon cake onto of a rich lemon custard on the bottom. I am not a huge dessert fan to be honest, but i can eat one of these in mere minutes!!
Start off by preheating the oven to 350F and heat some water in a sauce pan or tea kettle until it is simmering and hot. Grease 6-6ounce ramekins with oil spray and set aside.
Combine the sugar and flour together and set aside. In a separate bowl whisk the egg yolks and the softened butter until combine. Add the milk, lemon juice, lemon zest and vanilla extract.
Pour the lemon-egg mixture into the sugar-flour mixture and mix until smooth.
In a bowl whisk the egg whites and salt until white and can form stiff peaks with the egg whites.
Carefully fold the egg whites into the lemon mixture.
Fill each of the ramekins ¾ the way full and place each ramekin in a baking pan filled with water half way up the sides of the ramekins. Bake for 35-40 minutes until golden brown and puffy on top. Remove from the water bath and let cool for 20minutes.
Its again that time of year where the leaves are changing and the air is getting cooler. These cranberry pumpkin scones are perfect for that morning that has a great tart flavor of the cranberry with the sweetness of the cinnamon glaze that coats the moist pumpkin flavored scones. They are best when they are still warm from the oven but still have great flavor for days to follow.
You want to start with ice cold butter, I tend to cut the butter into small bits and place in the freezer while I get all of the dry ingredients measured and sifted into a bowl. you want to use a pastry blender or two knives to make the butter and flour mixture look like a course panko bread crumb texture.
Once you have the butter mixed in you want to add the cranberries, milk and pumpkin and mix into a soft dough. You want to roll the dough out on the counter top to a 1" thick circle.
Cut the dough into 12 equal size pieces, I like to use a 3 inch biscuit cutter to make nice circle shaped scones. then bake in a 350F oven for 20-25 minutes.
While the scones are baking, prepare the glaze by mixing the powder sugar, melted butter, milk and cinnamon. Mix until smooth. When the scones are done remove and let cool for 5 minutes then drizzle about 1 tablespoon of the glaze over each scone. And serve warm.
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!!