Category: Sweets

Cherry Almond Glazed Donuts

If you’ve followed me for any length of time, you likely know that I often declare, “I don’t like donuts, but you’ll always get me at a good scone.” I’m changing my tune just a little: “I don’t like donuts besides a beautiful cherry almond glazed cake donut.” 

My family loves donuts. Any stop at Kwik Trip results in a box of glazers coming home with us. They have to count and make sure everyone gets their fair share. This mom isn’t included in the count. I even joined a district where a certain group provides donuts every Thursday. I never took a one. 

Then we were in Door County this last fall and some Door County cherry donuts were calling my name. We bought some and they were heavenly. More recently, Kwik Trip started carrying some plain cherry cake donuts. They were no Door County cherry, but they were dang good. And I knew I had to make my own version.

I generally try to make my versions of recipes healthier. This will not be one of those. These cherry almond glazed donuts are airy and perfectly pink. My son declared them the best donuts he’s ever eaten. I don’t know if that’s true, but I sure know I ate two of them and wanted two more. And I “don’t like donuts.” 

Your ingredients for the cherry almond donuts 

  • 1 cup maraschino cherries, primarily drained and blended with an immersion blender until smooth (save the syrup!) (I love my Kitchen Aid blender!
  • 6 tablespoons butter, melted 
  • 1 tablespoon oil 
  • ¾ cup white sugar 
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ½ teaspoon almond extract 
  • ½ cup Greek yogurt 
  • 2 ¼ cup all purpose flour 
  • 1 ½ teaspoon baking powder 
  • ¾ teaspoon salt 
  • ¾ teaspoon baking soda 
  • additional cherry syrup 

Your ingredients for the cherry glaze 

  • 4 tablespoons butter, softened
  • 2 cups powdered sugar 
  • ¼ cup cherry syrup 
  • 1 teaspoon vanilla extract 

Your Steps to Cherry Almond donuts 

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, vanilla, almond extract, and yogurt. Whisk until smooth. Stir in blended cherries. In a separate bowl, combine flour, salt, baking soda, and baking powder. Add to wet ingredients and stir until fully incorporated. You may want to add just an additional ½ tablespoon of cherry juice here to amp up the flavor a little more if you’re a guy or gal that gives the batter a taste test. 

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, mix softened butter, powdered sugar, vanilla, and cherry syrup for a glaze. If you dig a thicker glaze, add a touch more powdered sugar. Dig a thinner glaze? Add more cherry syrup. Whisk until smooth. 

Dip cooled donuts in the glaze. I only did one side, but you can totally flip them to fully coat. If you choose to do both sides, you will need to double the glaze recipe. Best enjoyed within 48 hours of baking, but I bet they won’t last that long! 

  • Gather a cup of mostly drained maraschino cherries
  • Get the wet ingredients together and..
  • whisk until smooth.
  • Stir in some cherries!
  • Look at that pink! Add the dry ingredients!
  • Fill a prepared pan and bake!
  • Get the glaze on!
  • Beautiful, right? They taste even better!

Tools of the Trade

I have a couple tools I love for these donuts. I totally dig my Kitchen Aid Immersion blender for all things. My banana nice cream, you name it. And if you are going to make donuts, you need a good donut pan, right?

Cherry Almond Glazed Donuts

You can't go wrong with the combination of almond and cherry in these light and airy almond cherry glazed donuts that are a cinch to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 20 minutes
Course Breakfast
Cuisine American
Servings 16 donuts

Ingredients
  

Batter Ingredients

  • 1 cup maraschino cherries primarily drained and blended with an immersion blender until smooth (save the syrup)
  • 6 tablespoons butter melted
  • 1 tablespoon oil
  • ¾ cup white sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup Greek yogurt
  • 2 ¼ cup all purpose flour
  • 1 ⅓ teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • additional cherry syrup

Cherry Glaze Ingredients

  • 4 tablespoons butter softened
  • 2 cups powdered sugar
  • ¼ cup cherry syrup from cherries
  • 1 teaspoon vanilla extract

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, vanilla, almond extract, and yogurt. Whisk until smooth. Stir in blended cherries.
  • In a separate bowl, combine flour, salt, baking soda, and baking powder. Add to wet ingredients and stir until fully incorporated.
  • You may want to add just an additional ½ tablespoon of cherry juice here to amp up the flavor a little more if you’re a guy or gal that gives the batter a taste test.
  • 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, mix softened butter, powdered sugar, vanilla, and cherry syrup for a glaze. If you dig a thicker glaze, add a touch more powdered sugar. Dig a thinner glaze? Add more cherry syrup. Whisk until smooth.
  • Dip cooled donuts in the glaze. I only did one side, but you can totally flip them to fully coat. If you choose to do both sides, you will need to double the glaze recipe.
Keyword almond, baking, cherry, donuts
Tried this recipe?Let us know how it was!

Jess1 Comment

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
Tried this recipe?Let us know how it was!

Looking for some other great rhubarb treats?

Check out some of the posts below~

JessLeave a comment

Quick Peanut Butter Oat Energy Balls

I am an avid runner and overall fitness nut. As such, I am always looking for healthy ways to fuel my body quickly and easily. I also enjoy snacking….a lot. My sister and I were just talking about how there has to be a snack break between breakfast and lunch. We can’t make it otherwise–and these quick peanut butter oat energy balls are perfect for that!

When I am cooking and meal prepping, I can tell I have a winning clean eating recipe when my husband approves. With this recipe, he has been known to say, “You know what we are almost out of…thos yummy energy balls. You need to make more!”

Guys, that’s a big deal. He is generally the biggest critic of my “overly-healthy” recipes so when he said that, you can bet I got into the kitchen and made another batch! I hope you enjoy them as much as we do! (This version is inspired by Rachel from Clean Food Crush, but has been modified by me to meet our needs at home)

Here are your ingredients

  • 1/2 cup coconut flour ( It smells so delightful!)
  • 2 cups ground old-fashioned oatmeal (see details in the recipe)
  • 1/2 cup real maple syrup (honey would work too!)
  • 1/2 cup natural peanut butter
  • 1/4 t kosher salt
  • 1 tablespoons coconut oil, melted
  • 1/3 cup semisweet chocolate chips
  • 1/2 teaspoon almond extract (I LOVE the flavor this brings in)

Your Steps to Quick Peanut Butter Oat Energy Balls

First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats and coconut flour into a food processor and pulse them until you have a very coarse flour like texture.

Then, combine all the ingredients in a large bowl and mix them with a wooden spoon until well mixed. Form them into 1-2 inch balls (whatever suits your family. We like 1 inch energy balls around here so I used a tablespoon to measure out the the dough.). Place on a cookie sheet. Place the cookie in the fridge for approximately an hour to harden. Remove from the pan, place in an airtight container, and store them back in the fridge.

These are great to make a few batches up and store for later. Perhaps whip up a few batches and put them in the freezer for a grab and go snack that can thaw over a few hours. (I’m thinking they would be great packed in a lunch and used for that sweet treat at the end to finish up your meal. As for me, I like to pack a few for my morning and afternoon snacks at work (See, I love all the snacks. My husband calls me a squirrel because I always have some food on hand…). As for my kids, they eat them like an after dinner treat, so I think I am winning. I hope you enjoy! –Jess

Hit those oats and flour in the food processor.
Add honey
…peanut butter
…chocolate chips with a little salt and vanilla.
and some melted coconut oil.
Mix, mix, mix.
Form into balls using a tablespoon.
All done!

Tool of the Trade

Honestly, there is only one thing you really need for this recipe. A large food processor. Maybe you’re like me and think you don’t need it (Who needs ANOTHER kitchen gadget?!) But this guy gets a lot of use at our home and is perfect for fun sweet recipes like this one, but also is great in this cranberry jalapeño dip. I can’t recommend it enough, even if you do have to find a spot for it 😉

Quick Peanut Butter Oat Energy Balls

After school or between meals, we all can use a snack to satisfy our hunger cravings. These quick peanut butter oat energy balls fit the ticket! Bite size, easy to make, and tasty on all levels!
Print Recipe Pin Recipe
Prep Time 19 minutes
Chill Time 1 hour
Course Snack
Cuisine American
Servings 3 dozen

Ingredients
  

  • 1/2 cup coconut flour
  • 2 cups ground old-fashioned oatmeal see details in the recipe
  • 1/2 cup real maple syrup honey would work too!
  • 1/2 cup natural peanut butter
  • 1/4 t kosher salt
  • 1 tablespoons coconut oil melted
  • 1/3 cup semisweet chocolate chips
  • 1/2 teaspoon almond extract

Instructions
 

  • First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats into a food processor and pulse them until you have a very coarse flour like texture.
  • Combine all remaining ingredients in a large bowl and mix them with a wooden spoon until well mixed.
  • Form them into 1 inch balls using a tablespoon to measure.
  • Place on a cookie sheet and then chill in the fridge for approximately an hour to harden.
  • Remove from the pan, place in an airtight container, and store them back in the fridge
Keyword chocolate and peanut butter, energy balls, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking for other delicious recipes?

Give some of these a try!

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!

Looking to bake something else to satisfy your sweet tooth? Maybe check out my baking page for information! Click the button below!

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

For the Holidays Cranberry Apple Preserves

“Tis the season for cranberries, right? Now if you ask me, any season is cranberry season. But right now, fresh, whole cranberries are fully stocked at all the grocery stores, just yearning to create something delicious in your kitchen. I know Thanksgiving is over, but that doesn’t mean your time with cranberries needs to be. Give these cranberry apple preserves a try! 

One of my favorite things about living in Wisconsin is that all things cranberry are readily available. I thought that was standard in all states. I was telling a friend in Texas how much I adore cranberry wine (I am not a fancy wine girl, clearly). Her response was, “THEY MAKE CRANBERRY WINE?!” Yup, they do. And it’s delish. If you’re interested, check out Door Peninsula Winery (I love their Cranbernet) or Three Lakes Winery (I love…all their wine. All of it.) They even ship to lots of states! 

I will buy anything cranberry related. Add some citrus, and I am in heaven. So this cranberry apple preserve recipe is a great one. It has all the deliciousness of a well prepared cranberry sauce while being the consistency of jam. Can you go wrong?! Even if you aren’t a typical canner, you can do this recipe. 

Before we Start, The supplies

This cranberry apple preserves recipe will result in approximately seven 8 ounce jelly jars. You can use wide mouth or narrow mouth jars. Just be sure you have rings and lids for them and that they will all fit in your canner at once. 

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise  

Your Ingredients

  • 24 ounces whole cranberries, rinsed and picked through 
  • 3 apples, cored, peeled and diced
  • 1 clementine orange, chopped finely with peels
  • 2 ¾ cup sugar
  • 2 cups water 
  • ⅓ cup honey 

Your Steps to Cranberry Apple Preserves 

To begin, prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Too much water is better than not enough, but remember that some water will be displaced by the jars. Cover and begin to heat over a medium heat. 

You will also need to wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe). I typically do this while my preserves are just starting to cook down. Wash rings, lids, and jars. Place jars in the rack in the canner, elevated above the water. This will keep them warm. Follow directions for your specific lids. I typically wash and place in simmering water on the stove. 

Now, begin to prepare the jam. Combine all ingredients in a large saucepan. Bring to a boil over a high heat, stirring until the sugar dissolves. Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees). Once temperature is reached, remove from heat. (Note: It takes some time to reach this temperature. But it will go from 214 degrees to done quicker than you expect. Just watch the temperature closely)

Time to Can!

Ladle hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims with a damp cloth, add lids and adjust band to fingertip tight. Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover. Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store. Any jars that did not seal can be stored in the refrigerator. 

  • cranberries
    Ruby red cranberries. So fun!
  • apples and oranges
    Apples and oranges…that’s it!
  • sugar and cranberries
    Sugar and cranberries is simply beautiful, isn’t it?
  • cooking down
    Cooking down!
  • supplies
    Be prepared to ladle. I call it “go time!”
  • sourdough and jam
    Check the color. Isn’t it gorgeous?!

Tools of the Trade

Not a Canner (…yet)? 

You can 100% complete this recipe and store it in the refrigerator. Fill the jars with hot jam, wipe, adjust lid and ring. Allow to cool before storing in the refrigerator. Since you will likely get about 7 jars of jam, I would recommend cutting the recipe in half. 

Ready to can and preserve more?

Check out my pages for canning and preserving for other inspiration below:

Canning and Preserving
sourdough and jam

Cranberry Apple Preserves

As the weather gets cooler, cranberries become a tasty, tart treat. These preserves are sure to make your taste buds dance with the combination of cranberry, apple, and orange.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Waterbath 15 minutes
Servings 12

Equipment

Ingredients
  

  • 24 ounces whole cranberries rinsed and picked through
  • 3 apples cored, peeled and diced
  • 1 mandrin orange chopped finely with peels
  • 2 ¾ cup sugar
  • 2 cups water
  • ⅓ cup honey

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium heat.
  • Wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe).
  • Now, begin to prepare the jam. Combine all ingredients in a large saucepan.
  • Bring to a boil over a high heat, stirring until the sugar dissolves.
  • Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees).
  • Once temperature is reached, remove from heat.
  • Ladle hot preserves into hot jars, leaving ¼ inch headspace.
  • Wipe rims with a damp cloth, add lids and adjust band to fingertip tight.
  • Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover.
  • Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store.

Notes

Any jars that did not seal can be stored in the refrigerator.
Tried this recipe?Let us know how it was!

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

Tools of the Trade

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

I was gifted this 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

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!

JessLeave a comment

How Can it Be This Easy Home Roasted Pumpkin

I love everything about autumn. The jeans and sweatshirt weather. The leaves changing. All the smells. Fresh apples from the orchard and warm cider. I love all of it. I even got married in the fall so we could have the changing trees as a backdrop with mums in every bouquet. However, one thing I could never get behind was pumpkin spice. It just wasn’t my jam. I’ll just skip that flavor and jump to peppermint mocha, thank you very much. Then my mother in law introduced me to home roasted pumpkin, and it was a game changer. 

If you have never roasted your own pumpkin, get to the store and pick up a pie pumpkin. Or really, any small pumpkin. I am telling you, it’s SO good. And did I mention it’s easy? Oh, and you even get the seeds out of the pumpkin so you can roast them. Win, win, and win. 

If you are an “all things pumpkin” baked goods lover, the even better news is that roasted pumpkin freezes great. If you have a few tried and true recipes, pre measure the pumpkin you need for that specific recipe, place it in a freezer container or bag, label it, and you’ll be good to go the next time you want to get baking. Or you can be like my friend Britt and just eat it by the forkful as you stand around the stove, sipping hot apple cider. I won’t judge. 

Your Ingredients 

  • 1 pie pumpkin
  • Olive oil cooking spray (or any other means to grease the pan)
  • Salt and pepper or cinnamon and brown sugar (optional)

Your Steps

Preheat the oven to 400 degrees. While the oven is preheating, cut the pumpkin in half with a sharp knife. Using a large spoon, clean out the insides and seeds. (I highly recommend separating the seeds from the pulp and placing them in another bowl. Cover with a little water until you’re able to roast them.) 

Line a large baking sheet with aluminum foil and spray with cooking spray. Lay the pumpkins cut side down. Roast for 25-40 minutes, depending on the size of your pumpkin. It is done when you can easily pierce the skin with a fork. Remove from oven and allow to cool. Once cool, scrape the flesh from the skins. You can totally puree it, but I just leave it in its natural form. 

From here, you have a few options:

  • Eat it straight from the skin. If you choose this option, might I recommend making it sweet or savory with a sprinkle of a little cinnamon and brown sugar or salt and pepper before you roast it? 
  • Measure it out for your favorite recipes and freeze it. Although many will say it only lasts a few months, I have had zero issues using year old frozen pumpkin.
  • Measure it out and bake right away. I often will roast one day and bake a few days later. It will keep in the fridge for up to a week in my experience. 

What’s your favorite pumpkin recipe? Or are you more of an apple cider kind of guy or gal?

Get the innards out!
Scraping, get it smooth!
Save those seeds to roast later!
Ready to cool…
All done!

Don’t have a favorite recipe? This is a great, indulgent pumpkin bread recipe from All Recipes.

Hoping to bake other treats? Check out my baking page by clicking the button below!

Baking

Home Roasted Pumpkin

You'll never want to buy canned pumpkin again after you've eaten your own home roasted pumpkin. Simple and delicious: plain, savory, or sweet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Preserving
Servings 1 pumpkin

Ingredients
  

  • 1 pie pumpkin
  • Olive oil cooking spray
  • Salt and pepper or cinnamon and brown sugar optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • While the oven is preheating, cut the pumpkin in half with a sharp knife.
  • Using a large spoon, clean out the insides and seeds, saving the seeds to be roasted later.
  • Line a large baking sheet with aluminum foil and spray with cooking spray. Lay the pumpkins cut side down.
  • Roast for 25-40 minutes, depending on the size of your pumpkin. It is done when you can easily pierce the skin with a fork.
  • Remove from oven and allow to cool. Once cool, scrape the flesh from the skins. For smoother pumpkin, puree it using an immersion blender.

Notes

Options for eating:
Eat it straight from the skin. If you choose this option, I recommend making it sweet or savory with a sprinkle of a little cinnamon and brown sugar or salt and pepper before you roast it. 
Measure it out for your favorite recipes and freeze it. Although many will say it only lasts a few months, I have had zero issues using year old frozen pumpkin.
Measure it out and bake right away. I often will roast one day and bake a few days later. It will keep in the fridge for up to a week in my experience. 
Keyword fall, pumpkin, roasted vegetables
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check some out below!

Jess3 Comments

Dark Chocolate and Coconut Sourdough Scones

With the garden game slowing down as we move into October, my sourdough game is ready to step up to the plate. Over the weekend, I pulled out my starter and had a lot of excess. And you know what? I hadn’t baked a batch of scones in a while. I looked around my kitchen to see what I had and my eyes were drawn to the bag of dark chocolate chips. Then the bag of unsweetened coconut. Finally, almond extract. What’s not to like?! And so, my dark chocolate coconut sourdough scones were created. 

While this recipe is specifically for dark chocolate coconut sourdough scones, it’s a flexible recipe with all sorts of variations. Maple pecan? You got it. Simple cinnamon and sugar? That’s great too! Look around your kitchen and play with the recipe, leaving the base alone. Who knows? You may just develop a perfect, one of a kind recipe that is to die for! 

Let’s get cooking! You’re about 30 minutes away from fresh baked dark chocolate coconut scones! 

Your ingredients

  • 2 ½  cups of flour 
  • ½ teaspoon salt
  • ½  cups white sugar
  • 2 teaspoons baking powder
  • ½  teaspoon baking soda
  • ¼ cup unsweetened coconut
  • ⅓ cup dark chocolate chips
  • ½ teaspoon almond extract
  • ⅓ cup butter
  • 1 ½ cups sourdough starter 

Glaze and Toppings Ingredients

  • ¼ cup dark chocolate chips
  • 1 teaspoon coconut oil 
  • ¼ teaspoon almond extract 
  • 3 tablespoons unsweetened coconut

Preheat oven to 400 degrees and prepare a baking sheet with parchment paper. Whisk flour, salt, sugar, baking powder, baking soda, and unsweetened coconut. Cut cold butter into small pieces and add to the flour mixture. Mix by hand, pinching the butter in your fingers until it’s mixed together-ish. It will look somewhat like sand. To that mixture, add sourdough starter and almond extract. Mix by hand, adding starter as needed to fully incorporate all the dry ingredients but not be wet. Mix in chocolate chips. Once you have a soft dough, cut into four pieces and form them into four discs, approximately 6 inches in diameter. Cut these discs into 6-8 slices, your preference. Bake for 15 minutes, until firm to the touch and just beginning to brown. 

Allow to cool slightly. Meanwhile, put glaze chocolate chips and coconut oil in a small microwave safe bowl. Microwave until just melted, about 30 seconds. Stir in extract. Place chocolate in a plastic baggy, cut the tip, and drizzle onto scones. (Hint: Recut the scones right after they come out of the oven.) Sprinkle with remaining coconut. Allow chocolate to cool prior to storing. 

  • Dry ingredients. Mix it up!
  • Cut up the butter and mix by hand!
  • Add some starter and a little extract.
  • Mix…mix…mix..
  • Add some chocolate chips!
  • Time for some glaze!
  • Yum!
  • And even more yum!

Hints and Tips for Dark Chocolate and Coconut Sourdough Scones

Love toasted coconut? You can toast all of the coconut (or just the topping) by spraying a small frying pan with cooking spray and heating over medium heat. Once hot, add coconut. Heat for 3-4 minutes, stirring frequently. It will go from perfection to burned quickly, so watch it. 

Looking for other sourdough recipes or hoping to start your own starter? Check out my sourdough page by clicking the link below! Maybe you just want to bake. I have some awesome sweet treats on my baking page too!

Sourdough Adventures
Baking

Dark Chocolate and Coconut Sourdough Scones

Dark Chocolate and Coconut Sourdough Scones: Extra sourdough starter? These scones use it up nicely, making a subtly sweet breakfast treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 24

Ingredients
  

  • 2 ½ cups of flour
  • ½ teaspoon salt
  • ½ cups white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup unsweetened coconut
  • ⅓ cup dark chocolate chips
  • ½ teaspoon almond extract
  • ⅓ cup butter
  • 1 ½ cups sourdough starter
  • Glaze and Toppings
  • ¼ cup dark chocolate chips
  • 1 teaspoon coconut oil
  • ¼ teaspoon almond extract
  • 3 tablespoons unsweetened coconut.

Instructions
 

  • Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
  • Whisk flour, salt, sugar, baking powder, baking soda, and unsweetened coconut.
  • Cut cold butter into small pieces and add to the flour mixture.
  • Mix by hand, pinching the butter in your fingers until it’s mixed. It will look somewhat like sand.
  • To that mixture, add sourdough starter and almond extract.
  • Mix by hand, adding starter as needed to fully incorporate all the dry ingredients but not be wet.
  • Mix in chocolate chips.
  • Once you have a soft dough, cut into four pieces and form them into four discs, approximately 6 inches in diameter.
  • Cut these discs into 6-8 slices, your preference.
  • Bake for 15 minutes, until firm to the touch and just beginning to brown. Recut scones as soon as they come out of the oven.
  • Allow to cool slightly. Meanwhile, put glaze chocolate chips and coconut oil in a small microwave safe bowl.
  • Microwave until just melted, about 30 seconds.
  • Stir in extract. Place chocolate in a plastic baggy, cut the tip, and drizzle onto scones.
  • Sprinkle with remaining coconut. Allow chocolate to cool prior to storing.

Notes

Love toasted coconut? You can toast all of the coconut (or just the topping) by spraying a small frying pan with cooking spray and heating over medium heat. Once hot, add coconut. Heat for 3-4 minutes, stirring frequently. It will go from perfection to burned quickly, so watch it.
Keyword chocolate, coconut, Scones, sourdough, sourdough baking, sourdough scones
Tried this recipe?Let us know how it was!

Jess1 Comment