Category: Baking

Double Chocolate and Toasted Coconut Cookies

I love cookies. I generally try to be a healthy, nutrient dense eater. All the vegetables. I adore a good salad and chicken with quinoa. But cookies? They are a bit of a weakness for me. Bring on the butter. The chocolate chips. The vanilla. I love all of it. But I was looking through my past blog posts and realized for a self-proclaimed cookie lover, I hadn’t created or posted a cookie recipe for some time. I immediately dug through my cupboards and found some fun ingredients to pull together a new cookie recipe. I am so excited to introduce you to my double chocolate and toasted coconut cookies. As soon as I was done baking, I shared them with my colleagues and the reviews were great! 

“I would eat a lot more of those!” 

“Wow Jess! You just came up with recipe?! On your own?!” 

“Oh wow. They have the texture of a chocolate chip cookie but such a wonderful flavor”

I hope you enjoy this twist on a chocolate chip cookie as much as we all did. I mean my daughter asked if she could try one and before I realized it, she had eaten four! Sounds like a cookie you need to give a try, right? 

Your Ingredients

  • ½ cup butter, softened
  • ¼ cup white sugar
  • ½ cup brown sugar 
  • 1 egg 
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour 
  • ¼ cup cocoa powder 
  • ½ teaspoon salt (kosher salt is great if you like salty sweet!)
  • ½ teaspoon baking soda 
  • ¼ cup + 1 tablespoon toasted unsweetened coconut 
  • ½ cup chocolate chips 

Your Steps to Double Chocolate and Toasted Coconut Cookies

To toast coconut, heat a small saucepan over medium heat. Add coconut and toast for 3-5 minutes, stirring often, until just browned. Remove from heat and stir a few additional times to prevent burning. 

Preheat the oven to 350 degrees. In a medium bowl, cream butter until light and fluffy. Add sugars and combine until very light and fluffy. Add egg, vanilla, and almond extract. Mix well. 

Combine flour, cocoa powder, salt, and baking soda. Stir into the wet ingredients until just combined. Fold in the cooled toasted coconut and chocolate chips. For best results, chill the dough for 30 minutes (But I get it if you skip it, it’s hard to wait!)

Place dough by the tablespoonful on an ungreased baking sheet. Bake for 9-10 minutes. Remove from the oven and allow to cool for a few minutes before placing on a cooling rack to finish cooling. 

Enjoy! 

Cream until so fluffy!
Add in those dry ingredients!
Toasted Coconut! So good!
Mix it all in…
Perfection! Crinkle!
Let’s gobble them up!

Looking for other tasty Treats?

Check out the links below! I’ve got a soup, a full meal, and bread to match! How great right?

Double Chocolate and Toasted Coconut Cookies

Almond extract, toasted coconut, and cocoa powder combine in these delicious double chocolate and toasted coconut cookies!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill TIme 30 minutes
Course Dessert
Cuisine American
Servings 2.5 dozen

Equipment

Ingredients
  

  • ½ cup butter softened
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup + 1 tablespoon toasted unsweetened coconut
  • ½ cup chocolate chips

Instructions
 

  • To toast coconut, heat a small saucepan over medium heat. Add coconut and toast for 3-5 minutes, stirring often, until just browned. Remove from heat and stir a few additional times to prevent burning.
  • Preheat the oven to 350 degrees.
  • In a medium bowl, cream butter until light and fluffy. Add sugars and combine until very light and fluffy. Add egg, vanilla, and almond extract. Mix well.
  • Combine flour, cocoa powder, salt, and baking soda. Stir into the wet ingredients until just combined. Fold in the cooled toasted coconut and chocolate chips. For best results, chill the dough for 30 minutes.
  • Place dough by the tablespoonful on an ungreased baking sheet. Bake for 9-10 minutes. Remove from the oven and allow to cool for a few minutes before placing on a cooling rack to finish cooling.
Keyword chocolate chip cookies, chocolate cookies, coconut, Cookies
Tried this recipe?Let us know how it was!

JessLeave a comment

Banana Cake with Cream Cheese Frosting

In need of a sweet treat that isn’t over the top? Just the perfect amount of sweet with a touch of healthy? I am so excited to share this banana cake with cream cheese frosting! 

If you have a middle or high school-aged son, you know that they go through an EXCESSIVE amount of food. I do not know where my kid puts it all. Most weeks, he goes through literal bunches of bananas. We can not keep enough in the fruit bowl to the extent that recently a clerk at the local grocery store said, “I have never seen someone purchase this much fresh fruits and veggies.” #proudmoment

But then there are the odd weeks that we buy four bunches and then they sit. And sit. And suddenly we have five overly soft bananas sitting on the counter for days, no one wanting to eat them. The last time that situation arose, I was determined to make a healthy-ish dessert.

HOw did I make it healthier?

My first step to getting a healthier dessert was to swap the sugar for real maple syrup. Simple swap and so delicious. It also works out that the Mr. has been encouraging me to use up our supply from last year (read about our adventures in tapping trees here!) because syrup season will be here before we know it! I also cut down on the oil, added Greek yogurt for moisture, and added some extra banana.

Well, I mixed up this recipe, and from the moment I gave the batter a taste test, I knew it was a good one. And the frosting? I think it is just the perfect amount of sweet (but feel free to add a little more powdered sugar if you want it sweeter!). The baking dish traveled with me to school (I teach high school!) and my colleagues gave it two thumbs up, followed by, “Wait? You have a food blog?!” That made me giggle.

So are you ready to put together a delicious banana cake with cream cheese frosting? Let’s go!

Your Ingredients for Banana Cake with Cream Cheese Frosting

  • 1 ¼ cup mashed ripe banana, 3-4 bananas
  • ½ cup plain Greek yogurt 
  • 1 egg 
  • ⅓ cup oil 
  • 1 teaspoon vanilla 
  • ¾ cup real maple syrup 
  • 1 ½ cup flour 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt 

Frosting Ingredients 

  • ½ cup cream cheese, softened 
  • 2 tablespoons butter
  • 1 cup powdered sugar 
  • pinch of salt
  • 1 teaspoon vanilla 
  • 1-2 tablespoons milk, optional 
  • ground walnuts, about ½ cup (optional)

Your Steps to Banana Cake with Cream Cheese Frosting 

Preheat the oven to 350 degrees. Spray a 9×9 baking dish (or 7×10, my jam) with non-stick cooking spray. Whisk the egg in a small dish. Whisk bananas, yogurt, oil, vanilla, maple syrup, and egg until well combined. Stir in flour, baking soda, and salt. Pour into prepared dish. Bake for 35-45 minutes, until a toothpick can be inserted and comes out clean. 

Allow to cool 20 minutes. While it cools, mix the frosting. Combine softened butter and cream cheese with a hand mixer until smooth. Add vanilla and mix again. Slowly blend in powdered sugar, ¼ cup at a time. Add milk, ½ tablespoon at a time until the desired consistency is acquired. Frost the cake when the cake is not entirely cool to lock in the moisture. 

Serve immediately. Store leftovers in the refrigerator.  

Wet ingredients!
Mixed together and ready to go!
Going in the oven…
and perfection.
Yes, I used a hand mixer. A literal hand mixer.
So much yum.

Looking for other recipe inspiration?

Check out these sweet and savory from scratch recipes for breakfast, lunch, and dinner!

Banana Cake with Cream Cheese Frosting

No one will guess that this perfectly sweetened banana cake with cream cheese frosting uses maple syrup for a sweetener.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

Ingredients
  

  • 1 ¼ cup mashed ripe banana 3-4 bananas
  • ½ cup plain Greek yogurt
  • 1 egg
  • ⅓ cup oil
  • 1 teaspoon vanilla
  • ¾ cup real maple syrup
  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Frosting Ingredients

  • ½ cup cream cheese softened
  • 2 tablespoons butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1-2 tablespoons milk optional
  • Ground walnuts about ½ cup (optional)

Instructions
 

  • Preheat the oven to 350 degrees. Spray a 9×9 baking dish (or 7×10, my jam) with non-stick cooking spray.
  • Whisk the egg in a small dish. Whisk bananas, yogurt, oil, vanilla, maple syrup, and egg until well combined.
  • Stir in flour, baking soda, and salt. Pour into prepared dish.
  • Bake for 35-45 minutes, until a toothpick can be inserted and comes out clean.
  • Allow to cool 20 minutes. While it cools, mix the frosting.
  • Combine softened butter and cream cheese with a handmixer until smooth.
  • Add vanilla and mix again.
  • Slowly blend in pinch of salt and powdered sugar, ¼ cup at a time. Add milk, ½ tablespoon at a time until the desired consistency is acquired.
  • Frost the cake when the cake is not entirely cool to lock in the moisture. Top with ground walnuts
  • Serve immediately. Store leftovers in the refrigerator.
Keyword Banana, banana cake, cream cheese, desserts, maple syrup, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Cinnamon and Sugar Donuts

I somehow ended up in a high school that has donuts in the breakroom nearly every Thursday. For many people, that would cause a problem. Not me. Donuts are not my jam and I can almost always skip them. That is, unless they are homemade. Then I am all over those babies. And the combination of cinnamon and sugar? YUM. So when I was inspired to put together a batch of baked cinnamon and sugar donuts, I didn’t think about it twice. 

I can’t get over just how light and airy the sponge turns out. And the cinnamon and sugar combination brings me back to my childhood where cinnamon and sugar toast with butter was a special treat. Now we’ve just allowed that childhood classic to grow up a bit. 

Ready to get baking? Let’s go!

Your Ingredients for Cinnamon and Sugar Donuts

  • 6 tablespoons butter, melted
  • 1 tablespoon oil 
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 2 tablespoons milk
  • ¾ cup + 1 tablespoon plain Greek yogurt 
  • 2 ¼ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon 
  • ⅛ teaspoon ground nutmeg
  • ¾ teaspoon salt 

Donut Toppings

  • 2 tablespoons butter, melted 
  • ⅓ cup white sugar 
  • ½ tablespoon ground cinnamon 

Your Steps to Cinnamon and Sugar Donuts 

Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray. 

In a large bowl, combine butter, oil, sugars, eggs, and vanilla. Stir in milk and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. (Okay, that’s what you should do. But I hate extra dishes…so I refuse.)  Add to wet ingredients and stir until fully incorporated.

Divide the batter among 16 donut cavities, filling ¾ of the way full. Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean). Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack. 

While the donuts finish cooling, melt butter. Combine additional cinnamon and sugar in a shallow bowl. 

When cool, brush finished donuts with butter, one at a time. Dip donuts into the cinnamon and sugar mixture immediately following the butter. Continue until all donuts are covered. Optional: You can do both sides of the donuts, but we found that to be too messy at our house. We like to top just the tops. As we say, “You do you though!” 

Some wet ingredients.
Add in the dairy.
Yes, I should have an extra bowl. I am against more dishes.
Perfect batter.
Perfectly baked.
Topped in cinnamon and sugar.
Yum!

Tools of the Trade

If you’re baking donuts, you need a wonderful pan. I also LOVE my Pyrex mixing bowls with lids. They can go in the microwave to the counter to the fridge. How perfect!

Other breakfast recommendations

Maybe everyone at your house doesn’t have a sweet tooth and you need some savory inspiration! Here are a few of my favorite breakfast recipes!

Still need more recipes? Check out my baking page!

Cinnamon and Sugar Donuts

A simple baked cinnamon and sugar donut recipe that will make everyone happy to wake up on the weekend! Give it a try!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast, Dessert, Sweets
Cuisine American
Servings 16 donuts

Ingredients
  

  • 6 tablespoons butter melted
  • 1 tablespoon oil
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • ¾ cup + 1 tablespoon plain Greek yogurt
  • 2 tablespoons milk
  • 2 ¼ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ teaspoon salt

Donut Topping Ingredients

  • 2 tablespoons butter melted
  • ⅓ cup white sugar
  • ½ tablespoon ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray.
  • In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Stir in milk and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients and stir until fully incorporated.
  • Divide the batter among 16 donut cavities, filling ¾ of the way full.
  • Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean).
  • Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack.
  • While the donuts finish cooling, melt butter. Combine additional cinnamon and sugar in a shallow bowl.
  • When cool, brush finished donuts with butter, one at a time. Dip donuts into the cinnamon and sugar mixture immediately following the butter. Continue until all donuts are covered.
Keyword baked donuts, Breakfast, cinnamon, cinnamon and sugar, donuts
Tried this recipe?Let us know how it was!

JessLeave a comment

Candy Cane Cookies

For as long as I can remember, my dad has requested these candy cane cookies (along with Pecan Balls otherwise known as Russian Teacakes). I have vivid memories of baking holiday cookies with my mom and sister as a kid. We had our list of go to recipes that we got from either the electric company baking book or the Betty Crocker big red book. We always did half batches and kept them in a cool room until it was time to enjoy them. 

I don’t have that same beautiful red Betty Crocker cookbook, but I was determined to make a candy cane cookie for my dad one year. My mom wasn’t available; I couldn’t get the recipe from her. That meant I got to create in the kitchen, and these little beauties came out. I don’t make them every year, but I feel all sorts of love for my dad when I do! 

I hope they are able to bring a smile to your face; that they become a family tradition like they are for us! Let’s get baking some candy cane cookies!

Your Ingredients

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 2 eggs 
  • ½ teaspoon almond extract
  • ½ teaspoon peppermint extract (that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon) 
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • red food coloring (preferably gel to get that deep color)

Your Steps To Candy Cane Cookies

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt. Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached. Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight). 

Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up. Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes (see video below for more information). Optional: Sprinkle with red and white colored sugar for fun!

Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark. The goal is to just about be browning when you remove them from the oven. Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely. 

What a fun addition to your cookie trays, right?!

Create and split the dough!
Get the color on.
Check that red. So deep and beautiful.
Let them chill.
Form some snakes.
Twist them up!
Ready to serve!

Candy Cane Cookies

A little peppermint extract and red food coloring create these beautiful candy cane cookies perfect for any holiday get together!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 3 hours
Course Cookies, Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • ¾ cup butter softened
  • 1 cup white sugar
  • 2 eggs
  • ½ teaspoon almond extract
  • ½ teaspoon peppermint extract that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • red food coloring preferably gel to get that deep color

Instructions
 

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt.
  • Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached.
  • Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
  • Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up.
  • Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes
  • Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark.
  • The goal is to just about be browning when you remove them from the oven.
  • Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely.
Keyword Christmas cookies, Cookies, holiday baking, holiday treats, peppermint
Tried this recipe?Let us know how it was!

Looking for other Holiday Treats?

Jess1 Comment

Spiced Molasses Cookies

You know, they say your tastes change as you get older. You suddenly like Brussel sprouts and coffee doesn’t need creamer anymore (I haven’t hit that coffee point yet, and I hope I never do). But one way I have noticed my taste buds change is in my love for the deep flavors of a spiced molasses cookie. Four years ago, I would have written them off without even giving them a chance. Now, I crave these spiced molasses cookies and am disappointed when they are gone from the cookie tray. 

I am the cookie baker for our holiday get togethers. I was recently asked what my favorite tradition of the holiday season was. If baking with snow on the ground, Christmas lights glowing, and Christmas classics streaming isn’t my top activity, it sure is close. It brings me so much joy to show people I love that I care about them through good sweet and savory food. 

These spiced molasses cookies have been a recent addition to my cookie tray and they are some of the first to disappear. They have just the right amount of ginger, molasses, and cloves to give you a bite. And the crispy nature of them: to die for. I can’t wait for you to give them a try! 

Your Ingredients 

  • ¾ cup coconut oil, melted
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon 
  • ½ teaspoon salt
  • Additional sugar to roll cookies in, about ½ cup

Your Steps to Spiced Molasses Cookies

Combine coconut oil, sugar, and molasses in a large bowl. Stir in egg (making sure the oil is cool enough that it won’t accidentally cook the egg). 

In a small bowl, combine flour and spices (if you care to do it the right way. I hate extra dishes…so I avoid this step!) Stir into the molasses mixture until well combined. This will be a stiffer dough. Allow to chill, covered, for ½ hour or more. 

Preheat the oven to 375 degrees. Form into 1 ½ inch diameter balls (I like to use ½ tablespoon). Roll in additional sugar and place on a baking sheet. Bake for 7-9 minutes. Allow to cool for 1-2 minutes and then place on a cooling rack to cool completely. These will be perfect bite size cookies, feel free to make them bigger if that’s your jam!

These little guys are perfect with a cup of coffee for a little sweet treat after your breakfast! 

Check that flow!
Add the coconut oil!
Mix it up, it will be wet here.
Add those dry ingredients!
Mix it up again. A stiff dough.
Roll, roll, roll.
Bake it up!
Seriously though. How festive!

Tools of the trade

Just a couple of my favorite things for mixing up batches of cookies! I love a good set of Kitchen Aid stacking bowls. They can go in the microwave and have a pour spout. How awesome is that? and those baking sheets? Awesome. Finally, wooden spoons are a must when making cookies, but they have to have round handles or man, they hurt your hands!

Spiced Molasses Cookies

These spiced molasses cookies are full of sugar and spice and all things nice. A tasty flavor profile and crispy bite that pairs with coffee!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Chill TIme 30 minutes
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • ¾ cup coconut oil melted
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Additional sugar to roll cookies in about ½ cup

Instructions
 

  • Combine coconut oil, sugar, and molasses in a large bowl. Stir in egg (making sure the oil is cool enough that it won’t accidentally cook the egg).
  • In a small bowl, combine flour and spices. Stir into the molasses mixture until well combined. This will be a stiffer dough. Allow to chill for ½ hour or more.
  • Preheat the oven to 375 degrees. Form into 1 ½ inch diameter balls (I like to use ½ tablespoon). Roll in additional sugar and place on a baking sheet.
  • Bake for 7-9 minutes. Allow to cool for 1-2 minutes and then place on a cooling rack to cool completely.
Keyword Christmas cookies, Cookies, drop cookies, holiday baking, molasses cookies
Tried this recipe?Let us know how it was!

JessLeave a comment

Russian Teacakes

Recognize these cookies? What do you call them? ⁠For much of my life, I knew these cookies as Pecan Sandies. Both sides of my family had them at Christmas, although I for some reason remember them more fondly on my mom’s side of the family. My grandma made just one small cookie tray for Christmas, but there were always Pecan Sandies, rolled into little fingers, rolled in powdered sugar. ⁠

Shortly after I graduated from college, I was looking through a cookie cookbook, and I learned that they are known as Russian Teacakes too. Then another friend told me they are Mexican Wedding Cookies. My family won’t know what type of cookie you are talking about if you call them by anything but Pecan Sandies.

Whatever the name, we adore them. They are a must for all nut allergy free parties I attend. Still looking to fill your cookie tray? I recommend a batch of these.

Your Ingredients⁠

  • 1 cup softened butter⁠
  • 1/2 cup powdered sugar ⁠
  • 2 cups all purpose flour⁠
  • 3/4 cup finely chopped pecans⁠
  • 1/4 teaspoon salt ⁠
  • 1 teaspoon vanilla extract⁠
  • additional powdered sugar for rolling cookies ⁠

Your Steps to Russian teacakes

In a medium bowl, cream butter and sugar. Add vanilla and mix until well combined. Add flour, pecans, and salt. Mix well, until a ball is formed. Cover and chill for at least 1 hour, but overnight is great. ⁠

Preheat oven to 350 degrees. Roll dough into 1 inch balls (about 1/2 tablespoon each). Bake for 15 minutes. Once baked, roll still hot cookies in powdered sugar. (Be gentle with the cookies. They break easily. I usually wait just a minute or two before rolling them.) 

I typically only roll the cookies in powdered sugar once, but many roll them twice. You pick. Either way, they won’t last long! 

Baked perfection
Gentle. Gentle.
Yum! They won’t last long!

Tools of the Trade

I love these cookie baking trays and the rack they come with. I use them so often!

Looking for another sweet treat? Check out my baking page by clicking the link below!

Baking

Russian Teacakes

A delicious shortbread based pecan cookie known by so many names. Regardless of what you call them, they won't last long on your holiday cookie tray!
Print Recipe Pin Recipe
Course Dessert
Cuisine Cookies
Servings 4 dozen

Ingredients
  

  • 1 cup softened butter⁠
  • 1/2 cup powdered sugar ⁠
  • 2 cups all purpose flour⁠
  • 3/4 cup finely chopped pecans⁠
  • 1/4 teaspoon salt ⁠
  • 1 teaspoon vanilla extract⁠
  • additional powdered sugar for rolling cookies ⁠

Instructions
 

  • In a medium bowl, cream butter and sugar. Add vanilla and mix until well combined. Add flour, pecans, and salt. Mix well, until a ball is formed. Cover and chill for at least 1 hour, but overnight is great. ⁠
  • Preheat oven to 350 degrees. Roll dough into 1 inch balls (about 1/2 tablespoon each). Bake for 15 minutes, until just browned on the bottom of the cookies.
  • Bake for 15 minutes. Once baked, roll still hot cookies in powdered sugar. Cookies can be rolled a second time if desired.
Keyword Cookies, pecan cookies, pecans, Shortbread
Tried this recipe?Let us know how it was!

Jess2 Comments

Skillet Cornbread

It’s soup season. And chili season. Really, it’s my favorite. I could chop, saute, and simmer soup or chili every weekend. The Mr. has a love of chili as well, especially during hunting season. And if I am cooking up a batch of chili, I can’t help but crave skillet cornbread. 

A number of years ago, I was making a kettle of chili and was longing for that perfect cornbread. I grew up with my dad making Jiffy cornbread often. He still does, and his love for corn muffins makes me smile. He often travels with a box as a “fun gift” for his grandkids. But alas, we didn’t have any gifted boxes this time. I did some Googling, played with a recipe or two, and developed this beauty. 

Don’t have a cast iron skillet? I am sure you could cook this skillet cornbread in a regular pan, but the skillet brings out this beautiful golden color that’s to die for. We adore our skillet and use it for baking, searing vegetables, and cooking protein. I love that it can go from the stove top to the oven and holds heat so well. Ours simply stays on the stove at all times; that’s how often it gets used! 

Enough on my love of cookware. Let’s get baking! 

Your Ingredients 

  • 1 ⅓ cups yellow cornmeal
  • 1 ⅓ cups flour
  • 3 tablespoons sugar 
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 2 teaspoons kosher salt 
  • 5-6 tablespoons butter
  • 2 large eggs
  • 3 tablespoons honey 
  • ¾ cup milk or almond milk 
  • ¾ cup plain Greek yogurt (or Oikos Triple Zero Vanilla Yogurt with zero added sugar) 

Your Steps to Skillet Cornbread 

Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned. 

Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside. 

Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to pan, melting it, to make sure the batter will not stick. I don’t think you need it, but you do you.

Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey. 

Browned butter. The best.
Mix it up!
Perfectly baked.
And paired with some chili. Yum!

Tools of the Trade

Just one. I promise, a cast iron skillet is so versatile. Great for baking, searing, and more!

Skillet Cornbread

Perfectly baked, this cast iron skillet cornbread sweetened with honey is a great side dish full of comforting flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 10

Equipment

Ingredients
  

  • 1 ⅓ cups yellow cornmeal
  • 1 ⅓ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 2 teaspoons kosher salt
  • 5-6 tablespoons butter
  • 2 large eggs
  • 3 tablespoons honey
  • ¾ cup milk or almond milk
  • ¾ cup plain Greek yogurt

Instructions
 

  • Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned.
  • Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside.
  • Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to make sure the pan will not stick.
  • Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey.
Keyword baking, cast iron, cornbread
Tried this recipe?Let us know how it was!

Looking for some other recipes?

Might I recommend cooking up a batch of Wisconsin’s Cold Weather Chili to go with your cornbread? Get that recipe and more below!

JessLeave a comment

Perfect Zucchini Breakfast Muffins

Yes, I recognize that zucchini season is over this year, but maybe you’re like me and you have a summer squash or two still sitting on your counter and can’t allow them to go to waste. Our zucchini plants didn’t amount to much this year, but we had a friend who had an excessive amount of volunteer plants come up. He brought us a number of zucchini a few weeks ago, and I set about to create perfect zucchini breakfast muffins, looking for a balance between flavor and healthier ingredients. 

I think I may have hit the jackpot. The Mr. has been eating four of them for breakfast. My daughter loves them for a treat after dinner, and I have been bringing one or two for a mid morning snack. In a 24 hour period, I believe I made three batches. If that doesn’t tell you they are good, I don’t know what does. I threw about a dozen in the freezer for future snacks and we have been devouring the rest (don’t mind me while I eat two as I type). 

I knew I could likely wait until next year to share this when the timing was right. But these perfect zucchini breakfast muffins are simply too good to share. I know the growing season is finished in Wisconsin, but I am hoping my friends out of the midwest will love to put these together. 

One more thing: The Mr. has always complained when I use banana as a sweetener in baked goods that aren’t supposed to taste like banana. He doesn’t love banana bread to start with. He didn’t even notice the banana in these. Cool, right? 

Okay, enough chatter! Ready to bake? I hope so!

Your Ingredients

  • ¼ cup coconut oil, melted
  • ⅓-½ cup real maple syrup, depending on your sweetness level
  • 1 ripe banana 
  • ¼ cup plain Greek yogurt (or Triple Zero Vanilla-no added sugar), room temperature
  • 1 teaspoon vanilla 
  • 2 eggs, room temperature
  • ½ tablespoon cinnamon 
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 ¾ cup whole wheat flour
  • ½ cup walnuts
  • ½ cup chocolate chips (optional)
  • 2 cups shredded zucchini, with the water rung out

Your Steps to Perfect Zucchini Breakfast Muffins

Preheat the oven to 350 degrees. Prepare 15 muffin tin vessels with liners or by greasing. 

In a large bowl, mash the ripe banana. Add maple syrup, Greek yogurt, vanilla and eggs. Combine well. Stir in the melted coconut oil. 

Place flour in the bowl. On top of that, add cinnamon, baking soda, baking powder, and salt. Stir into the wet ingredients until just combined. Add walnuts, chocolate chips, and zucchini. Mix just enough to combine, but make sure you get to the bottom of the bowl (I always miss that!). 

Fill muffin vessels ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean. 

Why did I go muffin instead of bread? I wanted to put serving size treats in the freezer. Then they could go into lunch boxes in the morning and thaw by lunch time. Not a bad idea, right? 

  • Mix up that banana: potato masher works great!
  • Add in the eggs!
  • Dry ingredients: Carefully incorporate to skip an extra bowl.
  • Zucchini, nuts, and some chocolate of course.
  • Getting ready to bake!
  • Let’s snack!

Looking for other sweet treats? Check out my baking page by clicking the button below:

Baking

Perfect Zucchini Breakfast Muffins

The perfect balance between good for you ingredients and flavor and texture, these perfect zucchini breakfast muffins are sure to be a hit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Course Breakfast
Cuisine American
Servings 15 muffins

Ingredients
  

  • ¼ cup coconut oil melted
  • ⅓-½ cup real maple syrup depending on your sweetness level
  • 1 ripe banana
  • ¼ cup plain Greek yogurt room temperature
  • 1 teaspoon vanilla
  • 2 eggs room temperature
  • ½ tablespoon cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 ¾ cup whole wheat flour
  • ½ cup walnuts
  • ½ cup chocolate chips optional
  • 2 cups shredded zucchini with the water rung out

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 15 muffin tin vessels with liners or by greasing.
  • In a large bowl, mash the ripe banana. Add maple syrup, Greek yogurt, vanilla and eggs. Combine well. Stir in the melted coconut oil.
  • Place flour in the bowl. On top of that, add cinnamon, baking soda, baking powder, and salt. Stir into the wet ingredients until just combined.
  • Add walnuts, chocolate chips, and zucchini. Mix just enough to combine, but make sure you get to the bottom of the bowl.
  • Fill muffin vessels ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.
Keyword apple dessert, Breakfast, clean eating, muffins, Quick Bread, sweets, zucchini
Tried this recipe?Let us know how it was!

JessLeave a comment

Peanut Butter and Oat Brownies

As a high school teacher, I get invited to a number of graduation parties every year. I love celebrating their accomplishments and walking through the shrine that shows them growing up through the years. ⁠I also LOVE when they have brownies for dessert. Brownies are a top treat for me, and it’s a rare day that I turn one down. I’m always looking for a new recipe. These peanut butter and oat brownies are gluten free and free of refined sugar. So good!

This recipe was inspired by a Taste of Home magazine recipe. I put my own spin on a brownie bar that I think turned out pretty darn incredible. Bonus points for them being gluten free with no refined sugar (depending on your chocolate chips!). Win, win right? Excuse me while I eat the whole pan!⁠

Ready to get baking? Let’s go!

Your Ingredients⁠

  • 1/3 cup oat flour (I grind old fashioned oats myself in a food processor)⁠
  • 2 tablespoons cocoa powder⁠
  • 1/2 teaspoon salt⁠
  • 1/2 teaspoon baking powder⁠
  • 1 teaspoon vanilla⁠
  • 1 cup nut butter (I did all natural peanut butter)⁠
  • 1/2 cup maple syrup⁠
  • 1 large egg⁠
  • 2/3 cup walnuts ⁠
  • 2/3 cup semisweet chocolate chips ⁠

Your Steps⁠ to peanut butter and oat brownies

Preheat the oven to 325 degrees. Line an eight inch square baking pan with foil and then coat with cooking spray. ⁠

In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠

In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠

Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars. I hope you enjoy them as much as I did! ⁠Just try not to eat the whole pan, I dare you.

  • Grab your moist ingredients.
  • Then the dry.
  • Mix them up!
  • Spread them out!
  • Ummm…yum!

Tools of the Trade

I love my large food processor. I do so much with it, including making my own oat flour!

A good Pyrex baking dish is a must!

Peanut Butter and Oat Brownies

These peanut butter and oat brownies are a quick and clean eating brownie that are full of texture and flavor! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1/3 cup oat flour
  • 2 tablespoons cocoa powder⁠
  • 1/2 teaspoon salt⁠
  • 1/2 teaspoon baking powder⁠
  • 1 teaspoon vanilla⁠
  • 1 cup nut butter
  • 1/2 cup maple syrup⁠
  • 1 large egg⁠
  • 2/3 cup walnuts ⁠
  • 2/3 cup semisweet chocolate chips ⁠

Instructions
 

  • Preheat the oven to 325 degrees. Line a 8 in square baking pan with foil and then coat with cooking spray. ⁠
  • In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠
  • In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠
  • Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars.

Notes

I grind old fashioned oats myself in a food processor. You can also purchase your own.
Keyword brownies, chocolate and peanut butter, Gluten Free, oats, peanut butter brownies
Tried this recipe?Let us know how it was!

JessLeave a comment

Silver Dollar Yeast Rolls

Remember when a pandemic hit the world, and lots of families picked one family member to be the official grocery shopper to limit exposure? I do. And that shopper at our house happened to be my husband. As a high school teacher, I was teaching from home and watching my kiddos at the same time. I was also very focused on still creating great food. But when the Mr. was at work, I had to work with the ingredients we had on hand. I had a meal in mind that needed rolls and alas, we didn’t have any. Solution? Bake your own from scratch Silver Dollar Yeast Rolls. 

Now, when we have guests, my husband specifically requests these rolls because they really are that good. Not only have I used them for sloppy joes, but pulled venison, and I have even formed them into brat buns. 

Oh hey, and if you’re interested in an awesome Sloppy Joe recipe, check it out by clicking here! I originally made these rolls for my Sloppy Joes, but thought they deserved their own recipe!

Your ingredients Silver Dollar Yeast Rolls

  • 1 tablespoon instant yeast
  • 1 cup hot water (110-115 degrees Fahrenheit)
  • 3 tablespoons sugar 
  • 1 large egg, beaten
  • 3 1/2 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 2-3 tablespoons butter, divided (1 tablespoon softened and remaining melted to brush on top of the rolls prior to baking)

Your Steps

In a stand mixer bowl, add yeast, sugar, and hot water. Allow to proof for five minutes. Stir in egg, flour, salt, and one tablespoon softened butter. From here, allow stand mixer to mix the ingredients on a low speed for 4 minutes, until a soft dough is formed. Cover the bowl and allow to rest and rise for an hour and a half.

After the dough has risen, turn the dough out onto a lightly floured surface. Cut dough into 9-16 equal pieces, depending on your family likes their rolls. We dig smaller rolls, we we went for 16. Place on a jelly roll pan lined in parchment paper or silicone cookie sheet liners. Cover and allow them to rest an additional hour, until they double in size.

Preheat the oven to 375 degrees. Uncover rolls and brush with melted butter (sprinkle with sesame seeds? I mean, that would be fun!). Bake for 15-18 minutes. Then take in just how good your house smells and revel in the fact that you just made homemade rolls that are SO MUCH BETTER than store bought, I promise!

Yeast, sugar and water. So fun!
Science is cool. Check the yeast growth.
Add the flour!
Mix it up and let it rest.
Cut into 9-16 rolls.
Rise once more and brush with butter.
DELISH!

Silver Dollar Yeast Rolls

No rolls? No problem. Mix up a batch of homemade silver dollar yeast rolls for your meal today. I'll bet you'll be amazed at how easy and delicious!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 1 hour
Course Side Dish
Cuisine Bread
Servings 12 rolls

Equipment

  • Mixer

Ingredients
  

  • 1 tablespoon instant yeast
  • 1 cup hot water 110-115 degrees Fahrenheit
  • 3 tablespoons sugar
  • 1 large egg beaten
  • 3 1/2 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 2-3 tablespoons butter divided (1 tablespoon softened and remaining melted to brush on top of the rolls prior to baking)

Instructions
 

  • In a stand mixer bowl, add yeast, sugar, and hot water. Allow to proof for five minutes.
  • Stir in egg, flour, salt, and one tablespoon softened butter. From here, allow stand mixer to mix the ingredients on a low speed for 4 minutes, until a soft dough is formed.
  • Cover the bowl and allow to rest and rise for an hour and a half.
  • After the dough has risen, turn the dough out onto a lightly floured surface.
  • Cut dough into 9-16 equal pieces, depending on your family likes their rolls.
  • Place on a jelly roll pan lined in parchment paper or silicone cookie sheet liners.
  • Cover and allow them to rest an additional hour, until they double in size.
  • Preheat the oven to 375 degrees. Uncover rolls and brush with melted butter. Bake for 15-18 minutes, until golden brown.
Keyword Bread, Rolls, Yeast
Tried this recipe?Let us know how it was!

Jess1 Comment