Calling all cinnamon roll lovers!!! Have I got a cookie for you?!? Clear your schedule because you need to put “Bake Mini Cinnamon Roll Cookies” at the top of your to do list. From the very first batch all I could think was WOW…these cookies […]
Tag: holiday recipes
Looking for the perfect last minute side to bring to your holiday gathering? Well Tennessee Apple Maple Glazed Green Beans are here to help! Dress up green beans with a delicious maple glaze that’s simple, sweet, and savory. A little splash of Jack Daniels Tennessee […]
One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute perfect indulgence. These chewy, buttery cookies are jam-packed with chunks of toffee and just melt right in your mouth. I mean who doesn’t love that?!? I love to bake them most in the Fall because English Toffee bits fit in perfectly with all my favorite Fall flavors. This cookie dough is simple, but I promise if you add them to a cookie platter or bring them to a cookie exchange they’ll be the star of the show!
Here’s all you’ll need: butter, brown sugar, baking powder, salt, egg, vanilla, flour, and toffee bits.
If you learn one thing from this blog, my hope is that you’ll be able to make a darn good cookie! And this recipe is a great place to start. In a large bowl, beat 1 cup of softened butter until it’s light and fluffy. You can soften the butter by leaving it out on a counter top or you can “cheat” a little if you need to and nuke it in the microwave for about 15-20 seconds. We’re going for softened not melted.
Next add the brown sugar, baking powder and salt to the bowl and beat with a hand mixer. Now if you’re really serious about cookie baking then I highly recommend investing in a kitchen aid mixer. I absolutely love mine but only break it out for cookie baking marathons! It’s really nice to have.
Beat in the egg and the vanilla until well combined. Mix in as much flour as you can with the hand mixer and stir in the rest by hand. I’d shoot for about 1-1/2 to 2 cups with the hand mixer. Then it’s time to roll up your sleeves and get a little more hands on!
Stir in the toffee pieces by hand as well. We used Heath Bits of Brickle which can be found in the baking aisle alongside the chocolate chips and all those goodies. There’s actually two kinds of Heath baking bits: Heath Bits of Brickle (which we used in this recipe) are just plain toffee pieces while Heath Milk Chocolate Toffee Bits are covered in chocolate. I will never say no to chocolate so if you can’t find the plain toffee or just wanna get a little wild, then by all means use the chocolate covered pieces. All roads lead to deliciousness!
Shape the dough into 1-1/2 inch balls and place them about 2 inches apart on a parchment lined cookie sheet. I find that I get my best baking results with parchment paper as opposed to cooking spray. If you want to elevate your cookie game, I highly recommend trying it! A cookie scoop is another great tool to have handy. I typically use the 1 or 1.5″ size for cookie baking (unless I’m making some giant, monster sized cookies). This one simple tool will keep your cookies uniform in size, which means they’ll all bake at the same rate.
Bake the cookies in a 300 degree preheated oven for about 20 minutes or until the tops are cracked and the sides are set. Keep a close eye on them so the edges don’t brown. For perfect cookies every time I always rotate the baking sheets halfway through baking. Use the top and middle racks in the oven, never the bottom. And then about halfway through baking time swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly and will give you the very best results. Transfer the cookies to wire racks to cool as soon as you get them out of the oven and can safely lift them off the cookie sheet with a spatula.
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2-1/4 cup all-purpose flour
- 1 cup toffee pieces
- Step 1 In a large bowl, beat 1 cup of softened butter until it’s light and fluffy (about 2 minutes). Add the brown sugar, baking powder and salt to the bowl and beat with a hand mixer.
- Step 2 Beat in the egg and the vanilla until well combined. Mix in as much flour as you can with the hand mixer (about 1-1/2 cups) and stir in the rest by hand. Stir in the toffee pieces.
- Step 3 Shape the dough into 1-1/2 inch balls and place them about 2 inches apart on a parchment lined cookie sheet.
- Step 4 Bake the cookies in a 300 degree preheated oven for about 20 minutes or until the tops are cracked and the sides are set. Do not let the edges brown.
- Step 5 Transfer the cookies to wire racks to cool. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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A few Thanksgiving’s back, my nephew Nathan started to get brave. Our little picky eater who had been known to enjoy a peanut butter sandwich while everyone else shoveled back mounds of delicious food, decided that he wanted to see what all this Thanksgiving fuss […]
How do you make dessert even better? Make it into an adorable hand-held mini size! Maple Pecan Tarts are a darling little spinoff of your family’s favorite classic Pecan Pie. Pecan Pie is a holiday staple at our Thanksgiving table (along with squash and apple […]
Our Everything Dinner Rolls go with well…..EVERYTHING!!! Simple enough for a weeknight dinner, yet fancy enough to serve at a holiday meal, like say…Easter for instance. I find myself constantly coming back to this recipe, especially at the holidays. It’s great in a pinch because I usually have everything on hand. But don’t let the simple ingredients fool you. This recipe really is something special! Everything Dinner Rolls draws it’s complex flavor and texture from the iconic NY bagel. Jam packed with garlic, onion, poppy and sesame seeds, and the perfect amount of sweetness! It’s everything you love!! Just don’t skimp on the topping!!
Here’s all you’ll need: sugar, yeast, salt, flour, milk, water, butter, eggs, kosher salt, minced garlic, minced onions, poppy seeds, and sesame seeds. For those of you in the Buffalo area, you HAVE to check out Marilla Country Store. You won’t believe how cheap their seeds and seasonings are!!! Like $2 for 5 oz of sesame seeds as opposed to $7 for just one ounce at our local grocery store.
In a large bowl, mix the sugar, yeast, salt, and one cup of flour. Stir to combine.
Next heat the milk, water, and butter in a small saucepan over medium low heat, stirring occasionally. Heat until the butter is melted and the liquid just starts to bubble. If it’s boiling you’ve gone too far!
Now add the milk mixture to the dry ingredients. Using a hand mixer, beat on medium speed for 3 minutes. Then add the egg. Beat for two minutes on high speed.
Stir in enough of the remaining flour to form a soft, sticky dough. Knead dough for 6-8 minutes on a lightly floured surface. The dough should be smooth and elastic. Place the dough in a greased bowl and let it rise in a warm place for about an hour. The dough should be doubled in size. Feel free to use a bread machine to mix the dough if you have one. I do, but I really enjoy making bread by hand every now and then.
After that’s done, punch down the dough. Go ahead punch it. Take some of that aggression out. Kidding!! Divide the dough into 12 balls. Place the rolls on a baking sheet lined with parchment paper….cause you know I have an addiction to parchment paper!! It really does come in handy with this recipe. You’ll see why in the next step. Cover the rolls and let rise in a warm place for 30 minutes.
Next combine the kosher salt, minced garlic, minced onion, poppy seeds and sesame seeds in a small bowl. The best part about Everything Dinner Rolls is that you can substitute just about anything. Don’t have sesame seeds on hand? Swap out for sunflower seeds. Or skip the kosher salt and go with pretzel salt for an even more unique flavor. The possibilities are endless! Brush the tops of the rolls with a lightly beaten egg. Sprinkle with everything topping. Be generous!! This is the best part!! Do you see how that parchment paper is collecting all the fallout? Kitchen Superstar!!
Bake in a 375 degree preheated oven for 10-15 minutes or until the rolls are golden brown in color. Remove from the baking sheet and serve warm. They’re great cold too. You just can’t beat bread hot out of the oven! I can picture the butter melting already!! Everything Dinner Rolls really are, well…..EVERYTHING!!!
Everything Dinner Rolls
- 1/8 cup sugar
- 1-1/2 teaspoons active dry yeast
- 1/2 teaspoons salt
- 2-1/4 to 2-1/2 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup water
- 1 tablespoons butter
- 1 large eggs
- 1 large egg, lightly beaten
- Step 1 In a large bowl, mix the sugar, yeast, salt, and one cup of flour. Stir to combine.
- Step 2 Next heat the milk, water, and butter in a small saucepan over medium low heat, stirring occasionally. Heat until the butter is melted and the liquid just starts to bubble.
- Step 3 Add the milk mixture to the dry ingredients. Using a hand mixer, beat on medium speed for 3 minutes. Add the egg. Beat for two minutes on high speed.
- Step 4 Stir in enough of the remaining flour to form a soft, sticky dough. Knead dough for 6-8 minutes on a lightly floured surface. The dough will be smooth and elastic. Place the dough in a greased bowl and let it rise in a warm place for about an hour or until doubled in size.
- Step 5 Punch down the dough. Divide the dough into 12 balls. Place the rolls on a baking sheet lined with parchment paper. Cover the rolls and let rise in a warm place for 30 minutes.
- Step 6 Combine the kosher salt, minced garlic, minced onion, poppy seeds and sesame seeds in a small bowl. Brush the tops of the rolls with a lightly beaten egg. Sprinkle with everything topping.
- Step 7 Bake in a 375 degree preheated oven for 10-15 minutes or until the rolls are golden brown in color. Remove from the baking sheet and serve warm. Enjoy!!
We’d love to hear from you! Leave us your comments and love down below!
Looking for a quick and easy St. Patty’s Day dessert? This Irish Cream Fudge recipe is sure to please! A smooth and creamy fudge, spiked with a little kick of cream liquor. Yum!!!!! This rich and decadent dessert is the perfect balance of coffee and […]
I’m going to let you in on a little secret…..my hubby is an eggnog freak!!! No he doesn’t do weird things with eggnog……but he IS pretty eggnog obsessed!! He absolutely loves it and cannot get enough. Unfortunately for him, it’s only available for a short […]
So let me talk about this cake for a minute! I baked this up for the blog and dropped a few slices off with family and friends. My brother, Danny and sister in law, Sarah, were two of the lucky recipients. After I dropped off their slices, I remembered that Sarah always, always, ALWAYS asks me for vanilla cakes and cupcakes. Chocolate just really isn’t her thing (I can’t believe anyone would say that out loud!) She basically NEVER eats chocolate cake, or at least I can’t think of a time that she has. So I just kind of shrugged it off and thought, well looks like Danny will just have to eat both pieces. (I’m sure he would be heart broken about it! Right?!? HAHA!!) Well let me tell you, this cake is SOOOO good that it can even convert the chocolate haters!!! Sarah said it was THE BEST cake that she has ever had in her life and wanted, scratch that, NEEDED the recipe. And when she found out that it was actually a box cake mix just dolled up a bit, she really was in shock! This cake is super duper moist, extremely chocolatey, and SO easy to make!!
Here’s all that you’ll need: chocolate cake mix, chocolate pudding, sour cream, oil, eggs, water, chocolate chips, cocoa powder, vanilla extract, powdered sugar, milk, and butter. P.S. I found the Godiva chocolate pudding at Walmart! Score!!
In a large bowl, combine cake mix, pudding, eggs, sour cream, water, and oil. The addition of sour cream makes this cake super moist. And believe it or not, it was just as delicious on day 5 as it was on day 1!
Stir in the chocolate chips by hand. I used the whole bag. It’s worth it!
Pour the batter into a greased bundt pan. And by greased I mean I sprayed the heck of that thing with cooking spray. And just when I thought I was done, I sprayed a little bit more. The secret to this cake, I mean besides the cake mix….and sour cream….ok this cake is full of secrets!!! But the real key is make sure it will slide easily out of the cake pan once it’s done baking. So cooking spray is your # one BFF 4-eva in this recipe!
Bake in a 350 degree preheated oven for 40-50 minutes or until a toothpick (inserted near the middle) comes out clean. I would check it after 40 minutes, but I typically like to lean towards the longer bake time on this one. Ok so this cake seems to rise ALOT!! Maybe my oven is small, or maybe but bundt pan is too tall, but I always end up removing the top rack from my oven when I bake this one so it has enough clearance. Remove from the oven and let cake cool completely in the pan. Once cool, run a small spatula around the edges to loosen. Flip upside down onto a platter and remove from the pan.
Now for that glaze!!! In a medium bowl, mix together the cocoa powder, powdered sugar, vanilla, milk, and melted butter.
Whisk until it’s nice and smooth. You can add more milk if you prefer a thinner glaze.
Place the glaze in a ziplock bag, seal, and then cut a hole in one of the corners for a DIY cake decorating bag! Drizzle the glaze over the cake using a back and forth motion. No cake decorating experience needed. I just made a bunch of little squiggles. Just enough so everyone gets some of that amazing glaze on their piece!
Sprinkle with sifted powdered sugar just before serving! The frosting will absorb the powdered sugar overnight, so I like to wait until the day of serving for this part. I love how it makes it look snow covered! Isn’t that beautiful??? Bundt cakes make me feel so fancy!
Cut into slices and enjoy a piece and all of it’s chocolatey glory!!! I’d like to dedicate this one to all the chocolate lovers out there…..and all the chocolate haters too!!! Crossing my fingers you convert!
Chocolate Overload Cake
- 1 box Chocolate Cake Mix
- 1 package Chocolate Instant Pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup water
- ¾ cup oil
- 1 bag chocolate chips
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- ¼ teaspoon vanilla
- 2 tablespoons milk
- 2 tablespoons melted butter
- Step 1 In a large bowl, combine cake mix, pudding, eggs, sour cream, water, and oil. Mix well. Stir in the chocolate chips by hand.
- Step 2 Pour the batter into a greased bundt pan. Bake in a 350 degree preheated oven for 40-50 minutes or until a toothpick (inserted near the middle) comes out clean.
- Step 3 Remove from the oven and let cake cool completely in the pan. Once cool, run a small spatula around the edges to loosen. Flip upside down onto a platter and remove from the pan.
- Step 4 To make the glaze: In a medium bowl, mix together the cocoa powder, powdered sugar, vanilla, milk, and melted butter. Whisk until smooth.
- Step 5 Place the glaze in a ziplock bag and then seal. Cut off one of the corners and pipe glaze over cake in a back and forth motion.
- Step 6 Sprinkle with sifted powdered sugar before serving. Slice and enjoy!
We’d love to hear from you! Leave us your comments and love down below!
Is it just me or does it feel like once December 1st hits on the calendar, time actually speeds up??? I swear I blink and suddenly it’s Christmas Eve! Maybe it’s the millions of things I have to do from now until then. Or maybe […]