Category: Baking

Rhubarb Pie

I’ve always declared myself, “not a pie person.” At Thanksgiving, it’s okay, but not something I crave. My husband, on the other hand, LOVES pie. His mom also loves to make it. It’s a rare weekend that we visit and a pie hasn’t been made. It’s also pretty typical to have her make a pie at our home out of whatever we happen to have in the freezer when she comes to visit. So, it makes sense that pie is always my husband’s request for his birthday; rhubarb pie to be precise. 

One of the reasons I don’t love to make pie is the crust. I like to say I just don’t like to make it, but perhaps it’s more that it intimates me. Also, if I am going to pick a favorite pie, I’m going with banana creme and everyone knows those babies are best with a graham cracker crust. Am I right or am I right? 

All that being said, after being married for 12 years, pie is growing on me. I still don’t dig the crust part of things, but I have you covered in this recipe. My mother in law has a crazy simple crust that I dig as the base for not only this rhubarb pie, but also an apple pie that use this great apple pie filling I freeze in the fall. 

So it is May and the rhubarb is plentiful. Let’s put together a simple tart and delicious rhubarb pie everyone can enjoy! (And hey, if it isn’t May, you can always use frozen rhubarb too! Just thaw and drain it out first!)

Your Ingredients

For the crust: 

  • 1 ½ cups all purpose flour
  • ½ tablespoon sugar
  • 1 teaspoon salt
  • ½ cup oil of your choice
  • 2 tablespoons milk

For the filling: 

  • 4 cups diced rhubarb (fresh or frozen. If frozen, thaw and drain off ¾ of the liquid or so)
  • 1 ⅓ cups sugar
  • 6 tablespoons all purpose flour

Your Steps to Rhubarb Pie

Preheat the oven to 450 degrees. 

In your pie plate, combine the flour, sugar, and salt for the crust. Mix together with a fork. Add oil and milk and whisk until well combined. Press into the ungreased pie plate. (If you are worried you’ll be too messy whisking right in the pie plate, feel free to do this in a bowl first. My mother in law taught me to do mix right in the pie plate to avoid one more dish. Genius!) Note: The pie crust mix will be wet. That’s okay. 

In a medium bowl, combine the flour and sugar for the filling. Sprinkle approximately ⅓ cup of the mixture onto the pie crust. Mix rhubarb into the remaining flour and sugar and pour onto the unbaked pie crust that has been topped with the flour/sugar mixture. 

Bake for 15 minutes at 450 degrees. Then drop the temperature to 350 degrees and bake an additional 30-40 minutes, until the rhubarb has set. It will set more after you pull it from the oven as well. Enjoy straight away! 

Green or red, any rhubarb is just fine!
Dice it up!
Gather the dry ingredients for the crust.
Add the liquids and mix it up!
Press into the pie plate.
Add a little flour and sugar mixture.
And the beautiful rhubarb mixed with flour and sugar.
Delish!

Rhubarb Pie

Sweet and tart combine in this simple to put together rhubarb pie!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

For the Crust:

  • 1 ½ cups all purpose flour
  • ½ tablespoon sugar
  • 1 teaspoon salt
  • ½ cup oil of your choice
  • 2 tablespoons milk

For the filling:

  • 4 cups diced rhubarb fresh or frozen. If frozen, thaw and drain off ¾ of the liquid or so
  • 1 ⅓ cups sugar
  • 6 tablespoons all purpose flour

Instructions
 

  • Preheat the oven to 450 degrees.
  • In your pie plate, combine the flour, sugar, and salt for the crust. Mix together with a fork.
  • Add oil and milk and whisk until well combined. Press into the ungreased pie plate.
  • The pie crust mix will be wet. That’s okay.
  • In a medium bowl, combine the flour and sugar for the filling.
  • Sprinkle approximately ⅓ cup of the mixture onto the pie crust.
  • Mix rhubarb into the remaining flour and sugar and pour onto the unbaked pie crust that has been topped with the flour/sugar mixture.
  • Bake for 15 minutes at 450 degrees. Then drop the temperature to 350 degrees and bake an additional 30-40 minutes, until the rhubarb has set. It will set more after you pull it from the oven as well.
Keyword pie, Rhubarb, rhubarb pie
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JessLeave a comment

Carrot Cake Baked Oatmeal

I am back with another baked oatmeal recipe: carrot cake baked oatmeal! After I tried my first baked oatmeal recipe, I was itching to try another. I generally say that I don’t love breakfast. I have a few stand by things I eat and that’s it. When I ate at McDonald’s, I used to be so annoyed when I got there 20 minutes before their breakfast menu switched to lunch and I had to get breakfast. Now, I still don’t dig breakfast, but I am starting to branch out and discover new, healthy meals!

In a recent post, I talked about my favorite things: cooking from scratch, using what is on hand, and finally, inserting vegetables whenever I can. Which I did here, but we will call it a cake to trick our brains, right? 🙂 

Rather than buy oat flour, I made my own using my food processor. It’s so simple my friends. Just put some old fashioned oats into your processor and hit blend until your texture is very coarse flour (I use my Kitchen Aid 7 Cup and it’s grand!). I poured a few cups of oats into my mixture, ground them up, and stored them in an air tight container. 

I have a few other recipes that call for ground oats like these simple energy balls, banana nut baked oatmeal, and this great banana bread, so having some on hand isn’t a bad idea. 

Ready to get mixing and baking? I hope so! Let’s make some carrot cake baked oatmeal!

Your Ingredients for Carrot Cake Baked Oatmeal 

  • ⅓ to ½ cup grated carrot 
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup 
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk 
  • ⅛-¼ teaspoon vanilla extract, optional 

Your Steps to Banana Nut Baked Oatmeal 

Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray. Combine all ingredients in a small bowl, mixing until well combined. Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be. I like it to feel more like a bread than goo-ey, so I shoot for the 20 minute mark. 

  • Grate it up!
  • Some oat flour!
  • Add the rest of the dry ingredients.
  • The liquid ingredients and mix.
  • Ramekin it up!
  • And baked! Let’s eat!

Carrot Cake Baked Oatmeal

Cake and vegetables for breakfast?! Why not?
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ⅓ to ½ cup grated carrot
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk
  • ⅛-¼ teaspoon vanilla extract optional

Instructions
 

  • Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray.
  • Combine all ingredients in a small bowl, mixing until well combined.
  • Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on your texture preference.
Keyword baked oatmeal, Breakfast, carrot, carrot cake
Tried this recipe?Let us know how it was!

JessLeave a comment

Lemon Glazed Black Raspberry Scones (Sourdough!)

“The best scones you’ve ever made!” That’s what the Mr. said with such enthusiasm I was thrown off when I noticed he had eaten a couple off the cooling rack when he got home from work. He’s a donut fan. I don’t think he can stop at Kwik Trip without picking up a box of glazers. Me, I am a scone fan and I generally refuse a donut. Since he is a donut guy, when he raves about a scone I made, I take notice. It helps that these little treats are lemon glazed black raspberry scones. 

Black raspberries are his favorite fruit and we grow a lot of them. I generally process them into beautiful deep purple jam and then freeze what we don’t eat. Then I pulled out a bag of them to top my yogurt and granola with and decided some scones were in order. I had freshly doubled sourdough starter. I had time. And I was in the mood to change up the recipe a little. 

When I turned 33, I made it a goal to perfect my scone recipe. At the time, a parent of a former student of mine shared that she always freezes her butter before making scones. Honestly, I didn’t listen. I don’t like to have to plan that far ahead. But I tried it this time and I am digging the results. I also added more fruit than normal–a whole cup! Again, I am digging the results! 

Ready to give these beauties a try? Let’s go! 

Your Ingredients to Lemon Glazed Black Raspberry Scones

  • 6 tablespoons butter, diced small and then put into the freezer for at least 40 minutes
  • 2 ½ cups all purpose flour (I use this great heritage blend from Sunrise Flour Mill 
  • ½ teaspoon salt 
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ¾ -2 cups sourdough discard
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons lemon juice
  • 1 cup black raspberries, frozen 

Glaze Ingredients 

  • ¾ cup powdered sugar
  • 2-3 tablespoons lemon juice

A couple notes before you get started:  

Don’t thaw the raspberries, but you may want to break them apart a bit. Also, if you don’t have black raspberries I would substitute blackberries. They aren’t the same, but will give a similar flavor profile. If those aren’t available either, frozen red raspberries would work too! 

Some lemon zest would be a great addition in the dough as well or even into the glaze. Feel free to add it. 

Glaze is a highly subjective flavor. If you want more lemon flavor, feel free to put ¼ teaspoon lemon extract or some zest. If you dig a sweeter scone, feel free to add less juice and let the powdered sugar flavor shine more. 

Let’s get baking! 

Preheat the oven to 400 degrees. In a medium mixing bowl, combine the flour, salt, sugar, baking soda, and baking powder. Stir in frozen butter. Add 1 ¾ cup starter, lemon juice, vanilla, and black raspberries. Work in by hand, incorporating the flour into the starter, turning as you go. I almost always have to add more starter in the end. The dough will be moist due to the berries warming up and breaking apart. It will be okay. 

Once fully incorporated, cut dough into four equal pieces. Form each piece into a one inch thick disc on a parchment lined baking sheet and cut into 6-8 pizza slices using a dough scraper, a turner, or even a pizza cutter. I usually form and then flip the discs before cutting. 

Bake at 400 degrees for 15-18 minutes, until the scones are firm to the touch. Remove and allow to cool. These are great on their own, but if you want to glaze them, feel free! Combine about ¾ cup powdered sugar and 2 tablespoons lemon juice in a liquid measuring cup. Whisk until smooth. Give it a taste test and see if you need more lemon. If you like a thicker glaze, use ¼ teaspoon extract and then 1 tablespoon lemon juice. Drizzle over cooled scones. Then devour your black raspberry scones!

  • Boring dry ingredients..
  • Mix in some frozen butter.
  • Add fresh sourdough discard,
  • some vanilla and lemon juice,
  • and black raspberries.
  • Mix, mix, mix
  • Form into discs. Don’t worry about your hands!
  • Bake!
  • So good!

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baking
Sourdough Adventures

Lemon Glazed Black Raspberry Scones

Leftover sourdough discard transforms into beautiful purple scones with the help of some black raspberries from the garden. Great texture and even better flavor!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 24 scones

Ingredients
  

  • 6 tablespoons butter diced small and then put into the freezer for at least 40 minutes
  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • ½ cup white sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 ¾ -2 cups sourdough discard
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons lemon juice
  • 1 cup black raspberries frozen

Glaze Ingredients

  • ¾ cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions
 

  • Preheat the oven to 400 degrees.
  • In a medium mixing bowl, combine the flour, salt, sugar, baking soda, and baking powder. Stir in frozen butter.
  • Add 1 ¾ cup starter, lemon juice, vanilla, and black raspberries.
  • Work in by hand, incorporating the flour into the starter, turning as you go. Add more starter if necessary. The dough will be moist due to the berries warming up and breaking apart.
  • Once fully incorporated, cut dough into four equal pieces.
  • Form each piece into a one inch thick disc on a parchment lined baking sheet and cut into 6-8 pizza slices using a dough scraper or turner.
  • Bake at 400 degrees for 15-18 minutes, until the scones are firm to the touch.
  • Remove and allow to cool.
  • Combine about ¾ cup powdered sugar and 2 tablespoons lemon juice in a liquid measuring cup. Whisk until smooth. Give it a taste test and see if you need more lemon. If you like a thicker glaze, use ¼ teaspoon extract and then 1 tablespoon lemon juice. Drizzle over cooled scones.

Notes

Don’t thaw the raspberries, but you may want to break them apart a bit. Also, if you don’t have black raspberries I would substitute blackberries. They aren’t the same, but will give a similar flavor profile. If those aren’t available either, frozen red raspberries would work too! 
Some lemon zest would be a great addition in the dough as well or even into the glaze. Feel free to add it. 
 
Glaze is a highly subjective flavor. If you want more lemon flavor, feel free to put ¼ teaspoon lemon extract or some zest. If you dig a sweeter scone, feel free to add less juice and let the powdered sugar flavor shine more.
Keyword black raspberry, sourdough, sourdough baking, sourdough scones
Tried this recipe?Let us know how it was!

Jess4 Comments

Banana Nut Baked Oatmeal

Well friends, I jumped on the bandwagon. I had to give the single serving baked oatmeal a try, and boy, I was not disappointed! After looking through a few different recipes, I came up with my own take it. I don’t love chocolate in the morning (after lunch, totally different story), so I went with a banana nut baked oatmeal. Holy…yum. 

If you haven’t noticed or you’re new to my little cozy corner of the Internet (Welcome!), you know I am a fan of a couple things: food from scratch and cooking with what I have on hand. Generally speaking, you won’t find nichy ingredients here, and I think this recipe holds true. 

Rather than buy oat flour, I made my own using my food processor. It’s so simple my friends. Just put some old fashioned oats into your processor and hit blend until your texture is very coarse flour (I use my Kitchen Aid 7 Cup and it’s grand!). I poured a few cups of oats into my mixture, ground them up, and stored them in an air tight container. 

I have a few other recipes that call for ground oats like these simple energy balls or my banana bread, so having some on hand isn’t a bad idea. 

Anywho, banana nut baked oatmeal is quickly becoming my go to breakfast on the weekend when I have a touch more time. That doesn’t mean it isn’t a great weekday breakfast; I am just a fine oiled machine in the morning during the week, and overnight oats are my jam. 

Ready to get mixing and baking? I hope so! Let’s make some banana nut baked oatmeal!

Your Ingredients for Banana Nut Baked Oatmeal

  • ½ banana, mashed
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup 
  • 1 tablespoon flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk 
  • ⅛-¼ teaspoon vanilla extract, optional 

Your Steps to Banana Nut Baked Oatmeal 

Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray. Combine all ingredients in a small bowl, mixing until well combined. Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be. I like it to feel more like a bread than goo-ey, so I shoot for the 20 minute mark. Either way, it’s filling and delicious; something you can feel good about putting into your body. Yum!

  • First, banana.
  • Mash it up!
  • Add the remaining ingredients (I waited on the almond milk)
  • Mix it together and add the almond milk.
  • Pour into the ramekin and bake!
  • Dig in!

Banana Nut Baked Oatmeal

A wholesome, simple breakfast sure to fill your belly with good for you food and make your tastebuds do a little dance!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ½ banana mashed
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup
  • 1 tablespoon flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk
  • ⅛-¼ teaspoon vanilla extract optional

Instructions
 

  • Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray.
  • Combine all ingredients in a small bowl, mixing until well combined.
  • Pour into greased ramekin.
  • Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be.
Keyword baked oatmeal, Banana, banana nut, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment

Sourdough Chocolate Banana Walnut Scones

I’ve been in a baking mood lately. Cookies, sourdough bread, scones, donuts, you name it. Recently, my mom was in town. It also happened that I had some extra sourdough discard that I needed to use up. Generally, I default to sourdough scones when that’s the case. Problem is, I ADORE cinnamon scones. My mom? She doesn’t like cinnamon (GASP!). I don’t get it, but I mean, you’ve got to keep the mama happy, right? So I experimented with sourdough chocolate banana walnut scones, and I am digging the outcome! 

This chocolate banana walnut scone perhaps has the feel of a banana bread, but a little less moist. It pairs well with coffee or tea and isn’t too sweet. And you know I dig a recipe that I always have the ingredients on hand for, and this one is just that! 

I am certain it will be a work in progress, but let’s share it out and see what you guys think, right? I’m a firm believer in embracing the mentality that we are always growing and we don’t just arrive; that can’t do that unless I share parts of the beautiful mess that is learning.

Ready to get baking? Let’s do it! 

Your Ingredients

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons cold butter, cut into small pieces
  • 1- 1 ⅓ cup sourdough starter
  • ½ teaspoon vanilla 
  • ⅔ cup brown sugar 
  • 1 banana, sliced and quartered
  • ⅓ cup chopped walnuts 

Your Steps to Sourdough Chocolate Banana Walnut Scones

Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper. 

In a large bowl, combine flour, salt, baking soda, baking powder, and cocoa powder. Add butter. Use your fingers to mix and “smush” the butter, working it into the flour mixture. Complete the smushing until you have sand-like texture. Set aside. 

In a large liquid measuring cup, add 1 cup sourdough starter discard, vanilla, and brown sugar. Stir until brown sugar is fully dissolved. Add to flour mixture, adding additional starter as needed to bring the flour together (up to about ⅓ cup). Once combined, gently fold in the bananas and walnuts. The dough will be moist. 

Cut the dough into four equal pieces. Form these pieces into discs and place on lined baking sheets. Slice into 6-8 pie pieces. Bake for 15-18 minutes, until just firm to the touch. Once cooled, feel free to add a chocolate drizzle for an extra touch of sweetness or beauty, but we thought they were great on their own!

  • Whisk the dry ingredients.
  • Cut up the butter, the smaller and colder, the better!
  • Starter, brown sugar, and vanilla. Let them mingle.
  • Add the bananas and walnuts. Just mix in.
  • Yum!

Looking for some other baking recipes? Check out my baking page below!

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Sourdough Chocolate Banana Walnut Scones

A cross between your traditional scones and a banana bread, these sourdough chocolate banana walnut scones make a sweet treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine Sourdough
Servings 16

Ingredients
  

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons cold butter cut into small pieces
  • 1- 1 ⅓ cup sourdough starter
  • ½ teaspoon vanilla
  • ⅔ cup brown sugar
  • 1 banana sliced and quartered
  • ⅓ cup chopped walnuts

Instructions
 

  • Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.
  • In a large bowl, combine flour, salt, baking soda, baking powder, and cocoa powder.
  • Add butter. Use your fingers to mix and “smush” the butter, working it into the flour mixture.
  • Complete the smushing until you have sand-like texture. Set aside.
  • In a large liquid measuring cup, add 1 cup sourdough starter discard, vanilla, and brown sugar. Stir until brown sugar is fully dissolved.
  • Add to flour mixture, adding additional starter as needed to bring the flour together (up to about ⅓ cup).
  • Once combined, gently fold in the bananas and walnuts. The dough will be moist.
  • Cut the dough into four equal pieces. Form these pieces into discs and place on lined baking sheets. Slice into 6-8 pie pieces.
  • Bake for 15-18 minutes, until just firm to the touch.
  • Once cooled, feel free to add a chocolate drizzle for an extra touch of sweetness or beauty, but we thought they were great on their own!
Keyword Banana, chocolate, sourdough, sourdough baking, sourdough scones
Tried this recipe?Let us know how it was!

JessLeave a comment

Soft Double Chocolate Peanut Butter Cookies

In terms of baking, cookies are my jam. I think they are my favorite because they provide little goals: one baking sheet of cookies at a time. Maybe it’s because they have a longer shelf life or perhaps it’s the fact that I can make them bite size so they are perfect for an on the go sweet treat. Whatever it is, cookies are the bread and butter of my baking, including these soft double chocolate peanut butter cookie

For the past few weeks, I had been daydreaming of a “healthier” chocolate cookie. Thinking of ways to lighten it, somehow. Now, this soft double chocolate peanut butter cookie isn’t a health food, but I did cut the refined sugar by using honey instead. I also made it a “small batch” cookie so you don’t feel like you need to eat 48 cookies. Good luck if you have a guy like my husband who eats 6 cookies in about 2 minutes…then I recommend hiding a few 😉 

Generally, you’ll find the cookies I make to be chewy and a little crisp. I like the bite in them. These are soft, almost cake like. The batter made me think of a brownie with a hint of peanut butter. That doesn’t sound so bad, right? Let’s give them a try! 

Your Ingredients

  • ¼ cup butter, softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar (I used a Symphony bar), but chocolate chips will work in a pinch

Your Steps to Soft Double Chocolate Peanut Butter Cookies

Preheat the oven to 350 degrees. In a medium bowl, cream together the butter and peanut butter. Add honey and stir until combined. Add egg and vanilla. Stir until smooth. In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined. (Truth be told: I hate extra dishes. I never use a second bowl, but I know it’s what you should do. You do you friends. You do you.) Add chocolate chips and fold in. 

I recommend chilling the dough for 10-15 minutes before baking. But I know that it’s hard to wait sometimes. Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky still. That’s okay. Bake for 8-9 minutes, until just firm to touch. These cookies go from under to overdone on the bottom quickly so start with 8 minutes and add only a minute at a time if needed. 

  • Creamed peanut butter and butter until smooth!
  • Sweeten it up!
  • Egg and vanilla
  • Yes, you should use a separate bowl, but I hate extra dishes
  • Chop it up or use chocolate chips!
  • Almost there!
  • Fold it in
  • Chill it first!
  • Complete!

Looking for other baking inspiration? Check out all these sweet recipes on my baking page!

Soft Double Chocolate Peanut Butter Cookies

With a dough reminiscent of brownie batter, you'd never guess that this cookie is sweetened with honey! Yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Ingredients
  

  • ¼ cup butter softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium bowl, cream together the butter and peanut butter.
  • Add honey and stir until combined.
  • Add egg and vanilla. Stir until smooth.
  • In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined.
  • Add chocolate chips and fold in.
  • Chill the dough for 10-15 minutes before baking.
  • Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky.
  • Bake for 8-9 minutes, until just firm to touch.
Keyword chocolate, chocolate and peanut butter, cookie recipe, Honey, peanut butter, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Salty and Sweet Puppy Chow

My very first memory of puppy chow comes from junior high family and consumer education class. I am certain all the upperclassmen knew and perhaps helped schedule puppy chow day as they found all the kids who made it and immediately requested that they share it. It’s one of those oh so simple, yet delightful treats for that I will always had the ingredients on hand. Then a friend shared that she added pretzels to hers for a salty and sweet puppy chow and oh man, it’s a game changer. Add pretzels, dry roasted peanuts, and Chex cereal to your shopping lists friends. This is a must for a quick sweet treat!

Your Ingredients

  • 5 cups Chex cereal
  • 2 cups crushed pretzels
  • 1 cup roasted peanuts
  • 1 cup chocolate chips
  • ½ cup creamy peanut butter 
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar, divided

Your Steps to Salty and Sweet Puppy Chow

In a large container (that has a cover. I love these containers for all things Chex and also for my sourdough bread baking), combine the cereal, pretzels, and roasted peanuts. Set aside. In a microwave safe container, contain chocolate chips, creamy peanut butter, and butter. Microwave on high for 90 seconds, stirring after 60 seconds. Once smooth, stir in vanilla. Pour chocolate mixture over the cereal mixture and stir well. Allow to cool for 5-10 minutes. Sprinkle with 1 cup powdered sugar. Cover the container and shake and shake and shake some more. You may need to stir it a bit to break it apart from the side, but sure as heck don’t dirty another bowl or container here.

Once fully coated, allow to cool for 5-10 more minutes. Add remaining powered sugar and shake once more. Now, in theory, you should spread this out on a cookie sheet and allow to cool completely to room temperature. In theory. But I am seriously against making extra dirty dishes. I avoid it at all costs. If you are like me, simply stir it every 10-15 minutes to allow it to cool all the way through.

  • Break up the pretzels, but don’t destroy them completely
  • Smooth and velvety chocolate and peanut butter!
  • Drizzle over the cereal!
  • Stir, but don’t stop here!
  • Fully coated cereal!
  • Good luck having this last more than 48 hours!

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Baking

Tools of the Trade

I seriously dig these containers. I use them for all sorts of things in our kitchen. Baked sourdough bread? Throw it in a container. Mixing my bread together? Put it in a container. Making Chex Mix or Puppy Chow? It goes into these containers!

Salty and Sweet Puppy Chow

Two great pairings: salty and sweet and chocolate and peanut butter come together in this twist on a familiar recipe!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 minute
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 5 cups Chex cereal
  • 2 cups crushed pretzels
  • 1 cup roasted peanuts
  • 1 cup chocolate chips
  • ½ cup peanut butter
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar

Instructions
 

  • In a large container with a lid, combine cereal, pretzels, and peanuts.
  • Combine chocolate chips, peanut butter, and butter in a microwave safe container. Microwave for 90 seconds, stirring after 60 seconds. Heat until smooth. Stir in vanilla.
  • Pour chocolate mixture over the cereal mixture. Stir until coated completely. Allow to rest 5-10 minutes.
  • Add 1 cup of powdered sugar, cover and shake until fully coated. Allow to rest an additional 5-10 minutes.
  • Add remaining powdered sugar. Cover and shake once more.
  • Spread on a baking sheet and allow to fully cool before returning to the airtight container.
Keyword chocolate, dessert, holiday treats, no bake, peanut butter, salty and sweet, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Lemon Rosemary Shortbread Cookies: Little Sweet, Little Savory

I know what you’re thinking, “Rosemary? In a cookie?” But yes, these lemon rosemary shortbread cookies are the type of cookies that make your tastebuds rejoice simply because they such a unique combination of flavors!

I’m a sucker for rosemary. Once I discovered the herb as a college student in a wild rice pilaf my mom started to make as a staple potluck dish, my world was changed.

I always search for places to add it, try recipes that all for it, and you can bet when I go out and find it listed on a fancy drink menu or in a sweet dish, I am intrigued. I almost always give it a try!

Recently, I saw rosemary in a shortbread cookie at a local restaurant. I gave it a try, and LOVED the flavor of a lemon-rosemary shortbread. It was light and buttery and just that hint of herb was a pleasant surprise. I had to try to duplicate it, and I think I did a bang up job (as my dad would say ). I hope you take a step outside your flavor comfort zone and try these sweet and savory lemon rosemary shortbread cookies.

Your ingredients:

  • 1/2 cup butter, softened (I let mine sit on the counter for a number of hours)
  • 1/2 cup powdered sugar
  • zest from 1/3 of a lemon
  • 1/2 tablespoon lemon juice (I freshly squeezed it)
  • 1/4 teaspoon ground rosemary
  • 1/2 tablespoon honey
  • 1 cup all purpose flour

Your Steps for Lemon Rosemary Shortbread Cookies

Preheat the oven to 325 degrees. In a medium bowl, cream together the butter and powdered sugar well. To this, mix in lemon juice, zest, ground rosemary, and honey. Mix well. Stir in flour until combined. I like small, bite sized cookies, so I rolled about 1 Tablespoon of the dough into a ball and placed on an ungreased cookie sheet. You choose your size.

Take a flat bottomed glass, press into additional powdered sugar and flattened the cookies to about 1/4 of an inch thick. Bake for 9-11 minutes, or until just starting to get golden brown on the edges. Let cool for 2 minutes on the cookie sheet before removing to cool. Shortbread cookies are best a few days later, but I bet you won’t be able to stop enjoying these! (This is a small batch recipe, making about 20 cookies)

  • soft butter creamed with sugar
    Make sure your butter is super soft for easy creaming.
  • Mix it together!
    Get the rest of those ingredients in there!
  • cookie balls
    I kind of love rows of perfect cookies.
  • flatten them up
    Flatten those guys!
  • cookies with lemon
    Sweet with a little savory. Yum.


cookies with lemon

Lemon Rosemary Shortbread Cookies

Lemon and rosemary pair together in these sweet and savory lemon rosemary shortbread cookies that will melt in your mouth and leave you wanting more!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 20 cookies

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup powdered sugar
  • zest from 1/3 of a lemon
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon ground rosemary
  • 1/2 tablespoon honey
  • 1 cup all purpose flour

Instructions
 

  • Preheat the oven to 325 degrees.
  • In a medium bowl, cream together the butter and powdered sugar well.
  • To this, mix in lemon juice, zest, ground rosemary, and honey. Mix well.
  • Stir in flour until combined.
  • Roll about 1 Tablespoon of the dough into a ball and placed on an ungreased cookie sheet.
  • Take a flat bottomed glass, press into additional powdered sugar and flattened the cookies to about 1/4 of an inch thick.
  • Bake for 9-11 minutes, or until just starting to get golden brown on the edges.
  • Let cool for 2 minutes on the cookie sheet before removing to cool.
Keyword Cookies, lemon, lemon cookies, rosemary, Shortbread
Tried this recipe?Let us know how it was!

Looking for other baking recipes? Check out my baking page by clicking the link below!

Baking

JessLeave a comment

A Sugar Cookie to Write Home About

Holidays and baking. They go hand in hand, don’t they? I don’t know what it is about the holiday season, but it seems to bring out the baker in all of us. Maybe it’s the fact that we have less daylight, and we need to do something with our evenings. Maybe it’s because it’s chilly outside and we would just like to warm up the house a little with a preheated oven. Or maybe it’s simply that we are in the giving spirit and we love to show our family and friends we love them with delicious food. I know I can check yes to all those boxes. Because of this, we all need a great sugar cookie recipe in our back pocket. Guess what? I’ve got you covered 😉 

This sugar cookie recipe has been my go to for years and years. My sister in law claims it’s the only cookie that comes close to her mother’s recipe. My aunt makes special requests for these at all holidays. And my dad. He’s a health nut, but can’t say no to a perfectly baked sugar cookie. It warms my heart just thinking of him. 

I am leaving you here with simply the sugar cookie recipe. How you decorate is up to you. Me? I am a light glaze made with almond extract kind of gal. But others live in the school of thought that they love a regular frosting. Or perhaps you add sprinkles before baking and that’s it. Either way, you will have an amazing base of a sugar cookie to add to your cookie tray. 

Oh, and one more thing: This recipe doubles nicely! I’ll leave you will the smaller batch recipe and let you decide if you need to double it (you probably will want to 😉 )

Your Ingredients

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 2 eggs 
  • 1 teaspoon almond extract
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Your Steps 

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. Form into a log, cover in plastic wrap, and chill at least 3 hours (or overnight). 

Preheat oven to 400 degrees. On a well floured surface, roll out dough, ⅓ of the log at a time. Roll ⅛” to ¼” of an inch thick, to your desired thickness. Cut using cookie cutters. Place cookies on ungreased cookie sheets. 

Bake 6-8 minutes, until the edges are just about to brown. Allow to cool 2 minutes before removing and placing on a wire rack to cool completely.

Cream it
Cream the butter and sugar!
Eggs and almond extract
Eggs and almond extract!
dry ingredients!
Add the dry ingredients!
Chill it up!
Chill it up!
Roll it out!
Roll it out!
Bake it up!
Bake it up!
Yum!
…and yum!

Looking for other baking treats? Check out my baking page below!

Baking

Tools of the Trade

These are some of my favorite tools in the kitchen!

Yum!

A Sugar Cookie to Write Home About

Sugar Cookies: the quintessential holiday baking treat! You're seven ingredients and a few hours from the best sugar cookie you'll ever eat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Rest Time 3 hours
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • ¾ cup butter softened
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

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.
  • Form into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
  • Preheat oven to 400 degrees.
  • On a well floured surface, roll out dough, ⅓ of the log at a time. Roll ⅛” to ¼” of an inch thick, to your desired thickness.
  • Cut using cookie cutters. Place cookies on ungreased cookie sheets.
  • Bake 6-8 minutes, until the edges are just about to brown.
  • Allow to cool 2 minutes before removing and placing on a wire rack to cool completely.
Keyword baking, Cookies, holiday treats, sugar cookies
Tried this recipe?Let us know how it was!

Looking for other cookie inspiration?

Check out one of the recipes below!

JessLeave a comment

Double Chocolate Chip Peppermint Cookies

Do you ever envision a recipe and simply crave it for weeks? Thinking about how it might come together and how good it can taste? No? I am alone in this? I hope not. While I know it is still fall and not even Thanksgiving, I have been daydreaming about Double Chocolate Chip Peppermint Cookies for weeks. 

I am a sucker for all things peppermint. Candy Cane Chapstick? I stock up while they are in stores so have them year round. Peppermint mocha creamer? I can’t get enough. I even find myself treating myself to an Andes Candies Candy Bar at Kwik Trip whenever we have long car trips. Since we are living in the craziness of 2020, all the early Christmas decorations have me wanting peppermint even more. 

And while peppermint is divine, mixing it with chocolate takes it to a new level. I knew I needed a simple drop chocolate and peppermint cookie in my life, and I was certain others did too. This Double Chocolate Chip Peppermint Cookie came together nicely. Since it is drop cookie, it takes minimal work. Beyond the peppermint chips, the ingredients are pantry items that you likely have on hand. Always a big win in my book. 

I hope you give them a try. They dip so well in milk and get better the next day, taking on a brownie flavor that’s “close your eyes and enjoy” worthy. Yum. 

Your Ingredients

  • 2 sticks butter, softened
  • 1 cup brown sugar, packed
  • ½ cup white sugar
  • 2 eggs 
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ¾ cup all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt 
  • 1 teaspoon baking soda
  • ½ cup peppermint chips
  • 1 cup chocolate chips

Your Steps to Double Chocolate Chip Peppermint Cookies

Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy. Add eggs and extracts. Stir until well combined. 

If you are an awesome baker, you’ll mix the dry ingredients (flour, cocoa powder, salt and baking soda) in a separate bowl and then gradually add it to the wet ingredients, stirring until just combined. I HATE creating more dishes than I need to (the dishwasher here is named “Jess”), so I simply put the dry ingredients on top of one another, stir slightly to distribute the salt and baking soda, and call it good. This method has served me well. You do you though 😉 

Once the dry ingredients have been mixed in, add peppermint and chocolate chips. Fold in. Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes. Enjoy as all good cookies should, straight out of the oven (Okay, wait maybe 2 minutes so you don’t burn your mouth, but seriously, aren’t fresh baked cookies the best?!). Also, I ten out of ten recommend dipping in milk. Freaking yum. 

Butter and sugar…the beginning of a beautiful cookie!
Add the extract and eggs.
Yes, I know we should use another bowl, but really, who wants more dishes?!
Almost there!
Getting ready to bake!
A simple pleasure: fresh baked cookies!

Looking for other sweet treats? Check out my baking page below!

Baking

I love baking on silicone baking mats. Eliminates the waste that comes from parchment. Something I am passionate about.

I was gifted this baking sheet set for Christmas a few years ago and it’s my go to when I bake cookies. Love it!

I can’t bake without wooden spoons. That’s all there is to it.

Double Chocolate Chip Peppermint Cookies

Is there any greater combination that chocolate and peppermint? They come together in an easy drop cookie!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Course Breakfast
Cuisine American
Servings 3 dozen

Equipment

Ingredients
  

  • 2 sticks butter softened
  • 1 cup brown sugar packed
  • ½ cup white sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ¾ cup all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup peppermint chips
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy.
  • Add eggs and extracts. Stir until well combined.
  • In a separate bowl, combine flour, cocoa powder, salt, and baking soda. Add to wet ingredients slowly, stirring until just incorporated.
  • Add peppermint and chocolate chips. Fold in.
  • Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes.
Keyword chocolate and peppermint, Cookies, drop cookies, peppermint cookies
Tried this recipe?Let us know how it was!

Looking for other cookie recipes?

Check out some of my favorites below!

JessLeave a comment