Category: Sweets

Rhubarb and Almond Cookies

Yes, I know I have shared a lot of rhubarb recipes this spring. That’s good, right? And my goodness, I adore baking cooking so rhubarb and almond cookies seemed the next logical step! 

So often, I miss rhubarb season because I am too busy getting the garden ready and ending the school year, that I can’t even think about using the rhubarb. And perhaps I am alone in this, but I always associated rhubarb with only being harvested in the spring. I am not sure where I learned that information, but it’s been in my head for as long as I can remember. However, I learned this year that rhubarb can be harvested late into the summer, although you want to do it before it seeds out. Good news, right?!

Initially, I tried to skip adding oatmeal in these cookies for those non-loving oatmeal friends. It just didn’t fly. The moisture from the rhubarb was simply too much for flour to handle. This cookie bakes up nicely and will seem like a crisp cookie straight out of the oven. However, it will soften up as they rest on the counter. Be careful to store them in a flat, covered container to prevent them from breaking apart before you can enjoy them! 

I love the tartness that can be found in these rhubarb and almond oat cookies. The oats and sliced almonds at the bit of texture we all know and love and the use of almond extract rather than vanilla makes for a surprise! Ready to bake? Let’s go! 

Your Ingredients

  • ½ cup butter, softened
  • ½ cup brown sugar
  • ¼ cup white sugar 
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour 
  • 1 cup old-fashioned oats 
  • ½ teaspoon baking soda
  • ½ teaspoon salt 
  • ¾ cup diced rhubarb, cut small 
  • ½ cup sliced almonds 

Your Steps to Rhubarb and Almond Cookies

In a large bowl, cream butter and sugars. Add egg and almond extract. Beat until incorporated completely. In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats. Stir until just combined. Fold in the rhubarb and sliced almonds. 

Drop by tablespoonsful 2 inches apart on lined baking sheets. Bake at 350 degrees for 11-12 minutes or until set. Allow to cool a few minutes before removing to wire racks to cool completely. 

Creamed and dry ingredients!
Some little diced rhubarb and almonds.
Baking time!
A little tart and a little sweet!

Tools of the trade

If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.

Rhubarb and Almond Cookies

These Rhubarb and Almond Cookies are a delight with the tartness of the rhubarb and the texture of the almonds and oats! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Course Cookies
Cuisine American
Servings 32 cookies

Equipment

Ingredients
  

  • ½ cup butter softened
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup diced rhubarb small
  • ½ cup sliced almonds

Instructions
 

  • In a large bowl, cream butter and sugars. Add egg and almond extract.
  • Beat until incorporated completely.
  • In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats.
  • Stir until just combined. Fold in the rhubarb and sliced almonds.
  • Drop by tablespoonsful 2 inches apart on lined baking sheets.
  • Bake at 350 degrees for 11-12 minutes or until set.
  • Allow to cool a few minutes before removing to wire racks to cool completely.

Notes

These will be a soft cookie. Be sure to keep them in a flat container to make sure they don’t fall apart. 
Keyword almonds, chocolate chip cookies, Rhubarb, rhubarb cookies
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Check out the recipes below or head to my Baking page for all the treats!

JessLeave a comment

Craisin and Pumpkin Seed Cookies

I am SO excited to share these Craisin and Pumpkin Seed Cookies with you. Why? Well, beyond the fact that it is simply one of the best cookies I have had to date, I am not really sure. 

Maybe because it doesn’t have chocolate in it, and normally, I am all about chocolate in my cookies. Maybe because when it comes to cookies, I generally want a crisp cookie. My top favorite is a browned butter chocolate chip. So this is totally outside my “norm.” Either way, it’s a dang good cookie that I am excited to share! 

The inspiration came from the $4.50 Southern *250 Fine Old Recipes* Cookbook I picked up over spring break this year. In it, I found a sour cream raisin cookie. Definitely NOT my type of cookie, but I was drawn to it. From that, I shifted and pivoted using what I had on hand to create a cookie I couldn’t stop eating. 

The dried fruit I use was a mixture I found at Walmart and was a store brand (go figure!). It was made up of dried cranberries, cherries, and golden raisins. I am sure any combination would be great, but I love this mixture. As for the pumpkin seeds, I use roasted salted pepitas that I pick up from the local natural food store. I like the zing of a bit of salt when you use salted nuts, but if salty sweet isn’t necessarily your jam, you could totally use unsalted. 

Let’s get baking! 

Your Ingredients  

  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups flour
  • ½ teaspoon each ground nutmeg and ground cinnamon
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • ½ cup butter, softened 
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup plain Greek yogurt 
  • 1 cup dried fruit of any combination of cranberries, cherries, and golden raisins (I used this mixture from Walmart)
  • ½ cup roasted, salted pepitas (shelled pumpkin seeds)

Your Steps to Craisin and Pumpkin Seed Cookies 

Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set aside. 

Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined. 

Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet. 

Bake for 12 minutes, or until lightly browned. 

Butter and sugar!
Some Greek yogurt!
All the color makes me happy!
Ready to portion out.
Ready to bake!
Delicious!

Craisin and Pumpkin Seed Cookies

Warming spices and the flavor of cranberry with the crunch of pepitas make these craisin and pumpkin seed cookies a hit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Cookies
Cuisine American
Servings 3 dozen

Equipment

Ingredients
  

  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • ½ cup butter softened
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup plain Greek yogurt
  • 1 cup dried fruit of any combination of cranberries cherries, and golden raisins
  • ½ cup roasted salted pepitas (shelled pumpkin seeds)

Instructions
 

  • Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set a side.
  • Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined.
  • Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet.
  • Bake for 12 minutes, or until lightly browned.
Keyword cinnamon, Cookies, craisins, cranberries, drop cookies, pumpkin seeds
Tried this recipe?Let us know how it was!

Looking for other cookie recipes? Check out the links below or head right to my baking page!

JessLeave a comment

Almond Joy Granola Bars

My family is a family that consumes granola bars. (Correction: My mini-me is sitting with me and said I should write, “My family is a family that LOVES granola bars!”) I like them for a quick snack before a run or to hold me over between breakfast and lunch. My kids love them…all the time. But what I don’t love is the added sugar and extra ingredients. This leads to me working to create my own, cleaner version that I can feel good about snacking on. Recently, I looked around my cupboard and found the ingredients for Almond Joy Inspired Granola Bars and was on a mission. These are simple to make, they only dirty up about four dishes, and keep well without needing refrigeration. Yay! 

And the approval rating? Well, my mom came to visit, gave them a try, and said, “I think you need to bake these for our family vacation.” Double yay! I think they make a great snack that is the perfect amount of sweet without overdoing it. AND the crumbles that may form at the end of the batch would be great as a topping on any yogurt. I can’t wait for you to give them a try!

Your Ingredients

  • 1 cup old fashioned oats
  • ¾ cup unsweetened coconut
  • ¾ cup lightly salted almonds
  • ¼ cup almond butter
  • ¼ cup dates
  • ½ cup honey
  • ¼ teaspoon salt
  • 2 tablespoons chia seeds
  • ½-¾ cup mini chocolate chips, divided
  • 1 teaspoon coconut oil

Your Steps to Almond Joy Inspired Granola Bars

Preheat the oven to 350 degrees. Prepare a 9×13 baking dish by lining it first with foil and then spraying it with cooking spray. 

Place the old-fashioned oats in a food processor (I love my Kitchen Aid 7 cup food processor) Grind until a rough flour is formed. Add almonds and unsweetened coconut. Grind for additional 20-30 seconds. Add dates and grind once more, until the dates are broken down. Remove from the food processor and place in a medium-sized bowl.

Combine almond butter and ¼ cup of honey. Microwave for 30 seconds, just to soften it. Mix well and stir into the oats mixture. Add remaining honey, salt, chia seeds, and ¼ cup (or more if you want a little more chocolate) mini chocolate chips. Add additional honey if needed, by the tablespoon. Press the mixture into the prepared pan. Bake for 13-15 minutes, cutting into bars halfway through (A steel scraper/chopper like this guy works great!).

Once cooled, feel free to add a drizzle of chocolate by combining remaining chocolate chips and coconut oil in a microwave-safe container and microwaving for 30-second increments, until smooth. Spoon into a plastic baggie, snip the corner, and drizzle onto the completed bars. Be mindful not to snip the corner too large.        

  

Getting ready to grind!
Add the almonds and coconut!
All together with the dates!
Get the remaining ingredients!
Mix it up!
Press it in!
Cut it up!
Chocolate if you’d like..
or leave them plain!

Looking for some other sweet treats for your family? Check out the recipe inspiration below or head over to my baking page!

Almond Joy Granola Bars

A food processor and some simple, good for you ingredients combine to create these delicious almond joy inspired granola bars!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Snack
Cuisine American

Equipment

Ingredients
  

  • 1 cup old fashioned oats
  • ¾ cup unsweetened coconut
  • ¾ cup lightly salted almonds
  • ¼ cup almond butter
  • ¼ cup dates
  • ½ cup honey
  • ¼ teaspoon salt
  • 2 tablespoons chia seeds
  • ½-¾ cup mini chocolate chips divided
  • 1 teaspoon coconut oil

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9×13 baking dish by lining it first with foil and then spraying it with cooking spray.
  • Place the old-fashioned oats in a food processor. Grind until a rough flour is formed. Add almonds and unsweetened coconut. Grind for additional 20-30 seconds.
  • Add dates and grind once more, until the dates are broken down. Remove from the food processor and place in a medium-sized bowl.
  • Combine almond butter and ¼ cup of honey. Microwave for 30 seconds, just to soften it. Mix well and stir into the oats mixture.
  • Add remaining honey, salt, chia seeds, and ¼ cup mini chocolate chips. Add additional honey if needed, by the tablespoon.
  • Press the mixture into the prepared pan. Bake for 13-15 minutes, cutting into bars halfway through (A steel scraper/chopper like this guy works great!).
  • Once cooled, feel free to add a drizzle of chocolate by combining remaining chocolate chips and coconut oil in a microwave-safe container and microwaving for 30-second increments, until smooth.
  • Spoon into a plastic baggie, snip the corner, and drizzle onto the completed bars. Be mindful not to snip the corner too large.
Keyword almonds, chocolate, coconut, Gluten Free, granola bars, snacks
Tried this recipe?Let us know how it was!

Jess1 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

Spiced Pumpkin Muffins

Gosh, I have to tell you, fall is my favorite season. I love the change in colors. Jeans and sweatshirt weather while the sun is still shining. Brisk mornings and sort of warm afternoons. All wonderful, right? And the flavors! It’s soup season and apples are ripening. So many wonderful things, including these spiced pumpkin muffins. 

If you’ve followed me for a while, you know I dig making a recipe a touch healthier by substituting maple syrup for regular sugar. I love homegrown ingredients, so of course this was made from pumpkin I roasted (Have you never? You must try! Get the recipe for Roasted Pumpkin here!). And the warming spices. So good in the fall, right? And I don’t know about you, but there’s something so autumn about baking fresh goodies for your friends and family on the weekends.

Okay, enough chatter, let’s get baking some delicious spiced pumpkin muffins! 

Your Ingredients

  • 1 cup pumpkin puree, canned or home roasted
  • 2 eggs
  • 2 tablespoons oil 
  • ⅓ cup maple syrup 
  • ½ teaspoon vanilla 
  • 1 ½ cups all purpose flour
  • ¾ cup oats 
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg 
  • ¼ teaspoon ginger
  • ⅛ teaspoon ground cloves 
  • ½ cup chocolate chips or nuts (optional) 

Your Directions to Spiced Pumpkin Muffins

In a large bowl, combine pumpkin puree, eggs, oil, and maple syrup. Whisk until well combined. Add flour, oats, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until just combined. Fold in chocolate chips or nuts if adding. 

Spoon into greased muffin tins, approximately ⅓ cup in each, about ¾ of the way full. Bake at 350 degrees for 15-20 minutes, until muffins spring back when touched. Allow to cool five minutes in the pan. Then remove and place on a cooling rack to finish.

  • Liquid ingredients combine with
  • dry ingredients to create
  • delicious muffins!
  • Let’s eat!

Spiced Pumpkin Muffins

Simple and zero refined sugar, these spiced pumpkin muffins are a great recipe for a fall baking weekend!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup pumpkin puree canned or home roasted
  • 2 eggs
  • 2 tablespoons oil
  • ⅓ cup maple syrup
  • ½ teaspoon vanilla
  • 1 ½ cups all purpose flour
  • ¾ cup oats
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon ground cloves
  • ½ cup chocolate chips or nuts optional

Instructions
 

  • Preheat oven to 350 degrees. Line or spray muffin tin with non stick cooking spray.
  • In a large bowl, combine pumpkin puree, eggs, oil, and maple syrup. Whisk until well combined.
  • Add flour, oats, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until just combined.
  • Fold in chocolate chips or nuts if desired.
  • Spoon into muffin tins, approximately ⅓ cup in each, about ¾ of the way full.
  • Bake at for 15-20 minutes, until muffins spring back when touched.
Keyword Breakfast, muffins, pumpkin, quick breads
Tried this recipe?Let us know how it was!

JessLeave a comment

Wild Grape Jelly

I am so excited to share my wild grape jelly with all of you! It’s just three simple ingredients that you likely have and didn’t even know! But before I get there, I want to share a habit I have that led to this fun recipe! 

About five years ago, the Mr. and I started a routine of grabbing a cup of coffee and walking around our orchard on top of the hill on our land. We did it right before I left for work, saying good morning to our trees and plants. That little walkabout gradually turned into a ½ mile walk, which grew to 2 miles, and is now generally a 2.5-4 mile walk every morning. It’s so special and a pivotal part of our marriage; we make big plans, fight, discuss our children, our dreams, everything. 

Our walks have added a lot of value to our lives beyond helping our marriage be the best it can be. I have learned a crazy amount about the plants and animals we see along the way. I can identify at least ten different plants that can be foraged from the side of the road, including the wild grape. (You should hear our conversations…here’s just a bit of it: 

Me: What’s that plant? 

Mr: It’s ‘fill in the blank.’ 

Me: I think you can eat that! 

Mr: Just because you can eat it doesn’t mean you need to. Or sometimes, “I love you honey.” 

Anywho, the Mr. doesn’t discourage the wild grapes. He just reminds me that if I want to make wild grape jelly, I need to get to them before the birds do. Many of the wild grape vines don’t seem to produce fruit, but you know I am always on the lookout. The moment I find some, I go in for the harvest. The grapes that grow here are perfectly tart; think blueberries that have been harvested just a hair too early. And that makes them delicious and the perfect candidate for wild grape jelly. 

And great news! This recipe is VERY flexible in terms of quantity. Whatever you harvest is what you can work with. (Be sure you are finding wild grapes and not a poisonous look alike. Wild grapes will have heart shaped leaves with serrated edges. While I am not from Missouri, there Department of Conservation has a great website on identifying animals and plants in the field.)

Your Ingredients For Wild Grape Jelly

  • wild grapes, rinsed and removed from the stem 
  • sugar (½ cup for every cup of juice after straining)
  • lemon juice (½ tablespoon for every cup of juice after straining)

Begin Boiling 

Place the rinsed and stemmed grapes in a kettle. You can add a few tablespoons of water here to help prevent sticking. Heat over medium-high heat, using a potato masher or wooden fermentation tapper to break them down. A large spoon would also work, but I love my tapper and I don’t even ferment food yet. 

Once the grapes have come to a boil and sufficiently broken down, remove from heat. From here, you have a few options: 

  • Strain through a few layers of cheese cloth, collecting the liquid in a liquid measuring cup. 
  • Rest a small holed strainer over a bowl and use the tapper once more to force as much liquid and pulp through the strainer, being mindful to have holes smaller than the seeds of the grape. (This is the option I go with)

If you haven’t already, pour the grape juice into a liquid measuring cup to determine the amount of sugar and lemon juice you should add. 

Place the juice in a large kettle. For every cup of liquid, stir in ½ cup sugar and a ½ tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

While the jelly is boiling, begin to prepare your water bath canner and jars if you plan on processing them. (If you want to simply place the jelly in the fridge after it hits the gelling point, that’s 100% okay. You don’t need to process it. However, if you want it self-stable, you should process in a waterbath canner.)

Canning Time!

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Once the wild grape jelly has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ¼  inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 5 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

PS…To be especially awesome, have some fresh baked bread on hand to spread the left over wild grape jelly in the kettle on a slice. Enjoy while the rest of the jelly is in the water bath. I promise, you’ll thank me.

First, harvest from the field.
Then smash them up!
Get that beautiful juice and pulp.
Check that color!
Boil, boil away to get to the boiling point.
I just love a cutting board picture!
Finally, perfection!

Tools of the Trade

If you haven’t gotten one yet, you’ll want a nice kettle for water bath canning! While not necessary, a set of canning tools makes the process so much easier. And finally, a fermentation tamper actually works GREAT for all sorts of canning processes!

Wild Grape Jelly

Foraged wild grapes from the woods come together with some sugar and lemon juice to create a tart and delicious wild grape jelly!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Canning
Servings 12 per jar

Equipment

Ingredients
  

  • 1 cup grape juice per 1/2 pint jar
  • 1/2 cup sugar per 1/2 pint jar
  • 1/2 tbsp lemon juice per 1/2 pint jar

Instructions
 

  • Place the rinsed and stemmed grapes in a kettle. You can add a few tablespoons of water here to help prevent sticking. Heat over medium-high heat, using a potato masher or wooden fermentation tapper to break them down.
  • Once the grapes have come to a boil and have sufficiently broken down, either strain through a cheese cloth into a liquid measuring cup or run through a mesh strainer using the tapper or a spoon to force as much liquid and pulp through.
  • Pour grape juice into a liquid measuring cup to determine the amount of sugar and lemon juice you should add.
  • Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Place the juice in a large kettle. For every cup of liquid, stir in ½ cup sugar and a ½ tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Begin to heat over medium-high heat, stirring often.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jelly has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ¼ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
Keyword Foraging, Grape Jelly, Jellies and Jams, Waterbath Canning, Wild Grapes
Tried this recipe?Let us know how it was!

Jess21 Comments

Raspberry and Nectarine Sorbet

Oh my goodness friends. I think you may be to the point of, “Enough with the raspberries!” But this year, they just keep coming and I’m beyond grateful for the harvest and all I have created using them. If you have missed it, you can check out regular raspberry jam, raspberry cherry jam, and raspberry jalapeño jam by clicking their links. Now, it’s raspberry and nectarine sorbet. Let me tell you, it’s a heavenly summertime treat. 

As a long distance runner (Training for my 5th marathon this summer!), I need a snack that will provide a quick refuel but will also cool me down when I get done with a long run. These little guys have been the answer to that need. I have been known to make a training partner’s stomachs growl as I describe raspberry and nectarine sorbet as we near mile 20. Sorry, not sorry, right? 

Beyond myself, my kids love sorbet and will default to that even at the best ice cream shops. But I also love being able to control the amount of sugar they consume, and while this does still have some added sugar, it is far less than I have seen in a number of recipes. You can cut it even further if you care to, which I do from time to time.

The color alone brings me immense joy. It is simply summer in a jar. Even in the bitter cold of Wisconsin winters, I crave little jars of sorbet to bring back that “sunburned lips and summer” feeling. I hope you enjoy these jars of sunshine as much as my family does! 

PS…Don’t have raspberries or nectarines? I have such good news! This recipe is totally moldable to your favorite flavor combination. Ultimately, you will need 4 cups of chopped soft fruit. Think berries, peaches, nectarines, etc. 

Your Ingredients for Raspberry Nectarine Sorbet

  • 2 cups raspberries
  • 2 cups diced nectarines, about 2 nectarines
  • ½ cup orange juice
  • 2 tablespoons lemon juice 
  • ¼ – ½ cup sugar 

Your steps to Sorbet

Combine fruit. Use a blender or immersion blender to break fruit down. I use an immersion blender and blend right in the kettle I will be heating them in. Add remaining ingredients. Use the immersion blender to mix everything together once more. Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often. Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid. I generally wait overnight.

Once fully frozen, remove and allow to sit at room temperature for 5 minutes. This will make it easier to remove the sorbet. Working in small batches, puree frozen sorbet. There are lots of options for this. You can use a blender, a food processor, or an immersion blender. I dig the immersion blender because clean up is so easy. Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. I like to use 4 ounce jelly jars for ½ cup servings ready to go! Be sure to label and return to the freezer until you’re ready to enjoy them! 

I just love the color!
Blend it up right in the kettle!
Pour it up!
There are a few chunks. That’s okay, we have a second blend!
Getting prepared to blend again!
Second blending.
1/2 cup containers are perfect.
But first a bowl for myself!

A few notes

When I initially found this recipe, I wanted to cut the second blending of the sorbet. It is critical to complete if you want fluffy sorbet that you remember from childhood. It’s worth the extra step. Don’t skip it! 

I did love this with freshly picked raspberries so feel free to mix it up in terms of fruit. Ultimately, you need 4 cups of chopped/crushed fruit so let your taste buds do the work here. 

Looking for an adult version? I found that adding ½ cup of lime twisted gin was a delight to the raspberry sorbet! Be mindful of how much alcohol you add as it will affect the ability of the sorbet to freeze. 

Have a sweeter tooth? The recipe originally calls for 2 cups of sugar. Feel free to add more to suit your own tastes. I think the fruit flavor is great the way it is and doesn’t need the extra sugar. 

Hoping to use some of the tools I love for creating these? Here’s the link for the 4 ounce jelly jars I used as well as an immersion blender. Seriously, the immersion blender is an underrated tool in the kitchen and it hardly takes up any storage space! If you don’t have one yet, I highly recommend investing. You’ll thank me! 

Raspberry and Nectarine Sorbet

A "Summer in a jar" treat no matter the time of year
Print Recipe
Prep Time 30 minutes
Freeze Time 4 hours
Course Dessert
Cuisine Canning
Servings 6 1/2 cup servings

Equipment

Ingredients
  

  • 2 cups raspberries
  • 2 cups nectarines diced
  • ½ cup orange juice
  • 2 tablespoons lemon juice
  • ¼-½ cup sugar to taste

Instructions
 

  • Combine fruit.
  • Use a blender or immersion blender to break fruit down into a puree.
  • Add remaining ingredients. Blend once more to fully break down the fruit and incorporate added ingredients.
  • Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often.
  • Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid.
  • Once fully frozen, remove and allow to sit at room temperature for 5-10 minutes to make it easier to remove from pan. Working in small batches, puree frozen sorbet using food processor, blender or immersion blender.
  • Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. Label and return to freezer if not enjoying immediately.

Notes

This recipe works for any soft fruit so feel free to combine strawberries, blueberries, peaches, the options are endless! 
You may be tempted to skip the second blend step. Don’t! It’s critical for the sorbet to be fluffy, just the way you remember it. 
Keyword nectarines, Raspberry, sorbet, sweets
Tried this recipe?Let us know how it was!

Jess1 Comment