Cranberry and Double Chocolate Biscotti

I am a biscotti junkie. And, even though I have found some in cafes and stores that I do enjoy, I've come to really love making them at home. Besides turning out amazing every time, I love that I can play around with the add-ins when making my own batches.

I put off attempting to make biscotti from scratch at home for many years because I thought it would be a complicated process. Not so at all. The recipe is almost the same as making like, chocolate chip cookies. {Actually, I find making biscotti a little simpler, but that's probably because I get impatient while shuttling cookie sheets in and out of the oven when making cookies.} The dough will turn out a little thicker than regular cookie dough. But, the recipe, basically, calls for the same ingredients and mixing process. From there, the dough gets formed into "logs," baked a bit, removed from the oven, sliced and baked again. That's it.

Biscotti - by the way - are sweet Italian biscuits or cookies that get double-baked and are often served up with the intention of being dunked into beverages. They are typically oblong. Due to the double-baking, the end result is a crunchy, dry baked good that keeps well for a longer period of time than traditional soft-baked cookies.

I've chosen to bring together dried cranberries and mini chocolate chips in this version. Then, I've drizzled the cooled biscotti with melted chocolate. But, you can experiment with other mix-ins if you'd like ... chopped nuts, different varieties of chocolate, various dried fruits, etc. Also, I have used almond extract in place of vanilla extract in the past ... that is, also, really good.

Yields 28 - 32 biscotti {depending upon thickness of your dough and cookies}

Edible {Eggless} Chocolate Chip Cookie Dough

Making a big batch of chocolate chip cookies can be fun and rewarding. But, nibbling on the dough as you make your way through the cookie-making {and baking} process is sometimes the best part. {Am I right?}

For those who relish the occasional finger lunge {or spoon plunge} into the raw cookie dough mixing bowl, you can get your fix whenever the craving hits with this super easy, quick recipe.

With just a handful of basic pantry ingredients, you can whip up raw chocolate chip cookie dough that is just enough for one {or two - if you are up for sharing} servings. And, it is safe to eat because no eggs are used. All that's needed is toasted flour, a few other pantry staples, a little butter and a sprinkling of chocolate chips. And, just like magic - the perfect portion of cookie dough is ready just for you.

NOTE:  Toasting the flour prior to making the dough not only helps alleviate the possibility of e.coli, but it, also, contributes to a better-tasting end product. Furthermore, blending the raw dough together while the flour is just warm out of the oven helps with the overall texture of the dough. With no eggs present, the dough benefits from the warm flour as it helps slightly "cream" the butter together better with the sugars.

Yields 1 - 2 individual servings of edible, raw cookie dough for snacking.

Apple and Pear Crisp

If you're looking for a quick-to-assemble dessert that celebrates simple, seasonal ingredients, making an Apple and Pear Crisp just might be right up your alley. With some basic pantry ingredients {and some fruit, of course} and a tiny bit of prep time {mostly spent peeling and cutting the fruit}, you'll have this in the oven in a jiffy. All that'll be left to do is to sit back and enjoy the most tantalizing of aromas filling your kitchen. Like, seriously ... intoxicating. The end result is a slightly toothsome, buttery oat topping that bakes and bubbles up nestled among the nooks and crannies of tender slices of caramel-y, perfectly-spiced fruit. C'mon now. This is pretty much one of the most-comforting, old-school desserts on the planet.

Of course, any top-notch crisp must have a scoop of vanilla ice cream or a dollop of whipped cream on top before digging in. {That's a given in my book.} The crisp can be served hot, warm or cold - whatever you prefer. And, I even give permission to enjoy any leftovers the next morning for breakfast. It's fruit and oats - breakfast staples, right?

Yields 6 servings.

Lemon-Kissed Homemade Tapioca Pudding

Sometimes we just crave old-school, from-scratch desserts ... recipes perhaps that our mothers and grandmothers made throughout our childhoods. For me, that often means desserts like, homemade banana pudding, Texas sheet cake and gelatin pretzel dessert. It, also, means tapioca pudding. My grandmother used to make the best homemade puddings. My favorite was always tapioca, which works well for me even to this day because it is, also, my kids' favorite type of pudding.

I have made traditional tapioca pudding numerous times for my children over the years. Recently, I experimented with a lemon version. And, I just adore the fresh twist. The lemon is not overpowering, but is present just enough to rock the boat in the typical-vanilla-pudding sea. And, this pudding isn't one that is overly sweet, which is part of why I love making it at home. I control the ingredients.

Basic pantry and refrigerator staples are the foundation of tapioca pudding - pearl tapioca, milk, water, vanilla, eggs, salt and sugar. With a touch of lemon zest and juice added, the result is a super satisfying, refreshing and unexpected dessert that I'm sure you'll fall in love with, too.

Keep in mind that you need to use actual pearl tapioca. (Do not use the instant tapioca powder that is typically used as a thickening agent.) Also, note that the lemon flavor will develop as the pudding completely cools and hangs out in the fridge. So, don't think when tasting it at the time of preparation that the lemon essence isn't present. It will be there ... just be patient. The pudding really does need, at least, a few hours to chill in the fridge for the perfect consistency and for the flavors to develop.

Serves 4.

Ultimate Drop Blackstrap Molasses Cookies

Soft molasses cookies have been my husband's favorite sweet treat for many years. Both his mother and my mother make amazing versions that are super similar. They often pass a dozen or so his way. {He devours them in less than a day.} I sometimes refer to this as his "molasses cookie fix." After twenty-plus years of he and I being together, I figured it was time for me to step up and attempt to master the recipe.

These cookies - truth be told - are one of my favorites, as well. {I just rarely get any when he is gifted them.} They are deep and rich in flavor. Almost magically, they manage to be both ultra moist {almost brownie-like in texture - especially when warm} on the inside while presenting a bumpy, slightly crisp exterior {especially fresh from the oven}. Utilizing blackstrap molasses yields such a deeply developed molasses flavor here. And, the inclusion of cold, strong coffee contributes to the moistness of the batter and helps boost the already-exuberant molasses flavor.

These do freeze well, too. And, they thaw super quickly. So they are a wonderful treat to have on hand for when company stops by or when you may need some goodies on the fly.

Yields 5 dozen cookies.

Moravian Ginger Spice Cookie Thins

It took me quite a bit of experimenting to get this particular recipe how I wanted. Lots of trial and error. I knew the texture and flavor for which I was aiming. I tweaked and tweaked with each new batch until I came up with what I consider "The Ultimate Ginger Cookie" recipe. I think you'll like this one and I urge you to try it for yourself. It has become my favorite holiday cookie.

Thin and crisp, these cookies are more complex in flavor than traditional, run-of-the-mill ginger snaps. Each spice is all at once undeniably and robustly distinct, yet harmoniously in sync with the other. The cookies are addicting in every sense of the word. Last year, I hid away the last couple of dozen for myself and I may have led the kids to think that there were simply no more left. (Shhhh! That'll probably happen again this year, too.)

Banana Chocolate Chip Cookie Mini Muffins

Let me start this post with a disclaimer. These mini muffins are dangerous. Seriously. I have to make myself step away from these, turn off the kitchen lights and practically strap myself to the living room couch to keep from devouring like, the whole batch!

 

(Don't say I didn't warn ya!)

Let me fill you in on the "backstory" of this recipe. My mother is the Cookie Queen in our family. She is constantly making batches upon batches of various kinds of cookies on a weekly basis. Her freezer is always stocked full of upwards of five varieties at all times. I walk a slippery slope when I visit her as it is beyond difficult to refrain from trying and "retrying" all the different types that she keeps on hand.

However, I have always had a favorite - her Banana Chocolate Chip Cookies. And, I'm not alone. I think they're pretty much the most-loved cookie by all my family members on that side - kids and adults alike. (It would not be a lie if I said that some of the adults in my family have even been known to hoard them away from our kids if we bring any home with us.)

My children love, love, love those darn cookies just as much as I do. They, also, adore those little packets of mini muffins from the store - especially the chocolate chip kind. They remind us so much of my mom's Banana Chocolate Chip Cookies (even though the store-bought muffins have no banana in them).

So, I set out to take her recipe for our favorite type of cookie and convert it to make these mini muffins.

Worked like a charm (and then some). The result is a super soft muffin that is loaded with banana flavor and tons of chocolate-y goodness. These aren't your typical dense muffin. They are almost sponge-like ... in a good way!

Holy moly, friends ... get your butts up and make them as soon as humanely possible. (Sorry - was that a little too bossy?)

These are amazing little treats. And, like I said - you'll have to restrain yourself from eating like, twenty of them.

P.S. It wouldn't be a bad thing if you just went ahead and doubled the recipe. They keep in the freezer amazingly well and are perfect to keep there on hand for company.

Yields 48 Mini Muffins

Classic Peanut Butter and Chocolate No-Bake Cookies

You know 'em. You love 'em. Old-school, classic no-bake cookies. A super quick-to-make, well-loved treat that was a staple of so many of our childhoods. They certainly bring me a real sense of nostalgia every time that I make them. And, I love seeing my own kids enjoy these cookies just as much as I did when I was young.

And, really ... what's not to love here? Chocolate and peanut butter collide amid a sea of oats, sugar and butter. {The ingredient list is a short one and consists of stuff most of us keep on hand.} And, you'll literally be in and out of the kitchen in like, ten or fifteen minutes making these. 

This is my mother's recipe and one that she made like, weekly when I was growing up. In our family, we prefer a combination of both quick oats and old-fashioned oats in this recipe. It just seems to create the perfect texture. But, just using regular quick-cooking oats works fine if that's what you have on hand or prefer. {Most recipes call for just quick oats.}

NOTE:  I would pretty much never recommend margarine for any recipe. However, my mother always used margarine in this recipe when I was growing up. I have tried making these many times using real butter, but they just never seem to turn out the same. So, I list margarine in the ingredient list. However, the recipe can very well be made with butter if that is all you prefer to purchase or have on hand.

Now, isn't it time you whipped up a batch of these today? You'll be so happy that you did.

Yields 24 - 28 small cookies or 12 - 14 large cookies.

Easy Peanut Butter Fudge

 

If the mood strikes and you find yourself craving something sweet and peanut buttery, this recipe is for you.  You won't believe how quick and easy it is to whip up peanut butter fudge using this recipe.

Seriously, I was in and out of the kitchen in less than ten minutes making this.  And, the recipe requires just a few simple ingredients that most of us keep on hand.

I was inspired to try this recipe after seeing it posted on my friend's Facebook page.  (Thanks, Leah!)

I chose to "gild the lily" by adding some mini chocolate chips to the top of the fudge, but that is pure preference and totally optional.

Cake Mix Chocolate Chip Cookies

The kids were wanting to bake some chocolate chip cookies this week. I, on the other hand, was so over the whole baking "thing" due to all of the pre-Christmas goodies I had made in recent weeks. We opted to make these super simple cake mix cookies to satisfy their cookie craving.

My kids can pretty much make these on their own. The dough comes together in like, two minutes with little mess and very few dishes dirtied. {That I like, of course.} You don't even need a mixer for these.

These cookies bake up super soft and fluffy. And, while they may not necessarily be grandma's from-scratch version, this is a great recipe to throw together when you are craving chocolate chip cookies and don't want to put in a lot of effort/time. And, I like that this yields only a couple of dozen cookies ... the perfect amount for when cookies are craved, but standing by the oven baking batch-after-batch isn't really desired.

Yields 20 - 24 cookies

Oatmeal Crinkle Cookies

My dear mother, Dawn, bakes dozens of cookies each week.  Chocolate chip. Molasses. Peanut butter. Snickerdoodles. Oatmeal. {You get the idea.} There is rarely a time when speaking to her on the phone that she isn't pausing to pull a tray of cookies out from the oven or starting another batch. All of the grandkids know to expect cookies upon visits to her house. {And, truth be told ... so do I.}

 

 

She has a cute sign hanging on the wall of her kitchen.  It reads, "A Balanced Diet is Having a Cookie in Each Hand." Boy, does she love that sign.

This recipe is one of her most-requested {aside from her Banana Chocolate Chip ones.} She's been making these for as long as I can remember. They are as magnificent and sinful as they look! As I type, my shirt is dusted with powdered sugar ... remnants of the two {okay, three} that I just devoured.

These cookies are slightly chewy in the center and have a wonderful texture from the oats. A good roll in powdered sugar prior to baking results in a beautiful, crackled, crinkle exterior that makes these oatmeal cookies next-level for sure.

Yields:  4 Dozen

Puff Pastry Twists with Tart Cherry Preserves

Ya know what kind of days I love?

Weekend days such as this.  Lazy, chilly, no-where-to-go days.

For me, there is nothing more lovely than spending a day at home with my family. 

We sleep in a bit.  We cook a big breakfast.  We often stay in our jammies and slippers way past noon.  We watch movies and play games.

And, sometimes nap.  (Did I mention how much I love the weekends?)

There's usually a big pot of something simmering away on the stove ... or something cooking in the slow cooker and filling the house with insane smells of deliciousness.

Oh, and it's often a day that we spend time in the kitchen together (which I adore).

My girls and I were inspired to do something with the puff pastry we had in the freezer.  (They especially love helping me with recipes that they know will end up on my blog ... makes them feel a part of what I do!)

Puff pastry is super simple to work with.  Don't be afraid of it.  And, although we made these today just to munch on here at home for ourselves, these would really wow at a party!